Char the aromatics

• Cut the onion in half, leaving the skin on.
• Place the onion halves and the ginger under the broiler until nicely charred.

Toast the pho spices

• Toast the pho spices in a dry pan until lightly fragrant.
• Transfer them into a spice bag or cheesecloth.

Simmer the broth

• Put the turkey carcass in a pot, breaking it to fit, and add the charred aromatics and the spice bag.
• Cover with water, add the rock sugar and fish sauce, then bring to a boil.
• Cover and simmer until the broth is perfect.

Pickle the onions

• Pour equal parts boiling water and vinegar over the sliced onion and bird's eye chillies with a little sugar.
• Let them pickle while the broth simmers.

Assemble the bowls

• Cook the rice noodles and divide them into bowls with the shredded turkey.
• Top with bean sprouts, cilantro, green onion, jalapeño, pickled onions and sriracha.
• Ladle the hot broth over everything and finish with a squeeze of lime.