Ingredients

• 1 turkey carcass
• 1 bunch scallions, coarsely chopped
• 1 2-inch piece ginger, peeled, sliced
• 3 star anise pods
• 1 2-inch cinnamon stick
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• Kosher salt (optional)
• 1/2 cup mayonnaise
• 3 tablespoons hot chili paste (such as sambal oelek)
• Leftover turkey
• 4 ciabatta or other sturdy sandwich rolls, toasted
• 2 tablespoons hoisin sauce
• Tender herb leaves (such as cilantro, Thai basil, and/or sweet basil), sliced scallions, mung bean sprouts, lime wedges, and sliced jalapeños (for serving)

Instructions

1. Bring turkey carcass, scallions, ginger, star anise, cinnamon, fish sauce, sugar, coriander seeds, fennel seeds, and 4 qt. water to a boil in a large pot. Reduce heat, skim surface, and simmer until liquid is reduced by nearly half, 2–2 1/2 hours.
2. Strain broth through a fine-mesh sieve into a large saucepan; taste and adjust seasoning with salt if needed.
3. Assembly: Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.) Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through. Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.
4. Whisk mayonnaise and chili paste in a small bowl to combine. (If you like it extra-spicy, add more chili paste.)
5. Heat leftover turkey in 1 cup pho broth in a medium skillet until warmed through.
6. Assemble sandwiches with rolls, spicy mayonnaise, hoisin sauce, herbs, scallions, and bean sprouts. Serve with lime wedges and jalapeños alongside, as well as a small bowl of warm broth for dipping.