Roast Aromatics for Pho Broth

Set oven on broil (low) preheat for 5 minutes
Slice ginger into 1” chunks, do not peel
Slice onion into 1 “ chunks do not peel
Break apart garlic cloves, do not peel
Place all aromatics in the oven to broil for 5-7 minutes. Then rotate the alliums for even charring. Broil for another 5-7 minutes
Roast the aromatics until they are charred on all sides.
Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.

Toast the Spices

Add 1 tbsp. of Chinese Five Spice to a small pot.
Set the pot on low heat.
Toast the ground spices for 2-3 minutes, aggressively shaking the pot to prevent the spices from burning.
Set aside to put in broth later.

Make the Broth

In a large pot, fill the pot with 4 quarts of filtered water.
Add the roasted aromatics and toasted spices.
Add the leftover turkey bones for the roasted turkey.
Bring the pot to a simmer and continue cooking for 3 hours - simultaneously use a skimmer to remove any scum that rises to the surface.
Drain the broth through a fine-mesh strainer
Return broth to the pot. Season broth with 1 tbsp of Kosher salt, 3 tbsp fish sauce, and 2 tbsp organic sugar. Taste, and adjust the seasoning by adding more fish sauce, if needed.
Bring the broth back to a simmer. Then, turn the heat to low, to keep the soup hot.
While the broth is cooking, it's a good time to prepare the noodles, and also the herbs for the table so you have everything ready.