Directions

1. Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
2. Make the turkey pho
3. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
4. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
5. Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.
6. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
7. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
8. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.