I Dunno...Pho?

I'm on a Pho kick. I've been making lots of Pho-style soups both at work and at home. I can't get enough of the stuff. "Pho" (pronounced "fuh") is a Vietnamese soup/stew meal chock full of rice noodles, raw veggies, and often, rare beef. Of course, my Pho is far from traditional. I'm not much in a beef mood lately, so I'm riffing it as I please (with whatever vegetables are on hand, whatever noodles are on hand, tofu, poultry, even smoked turkey stock), but my goodness, the concept of Pho makes a delicious and healthful meal.

Here's more or less what I did for an outstanding Pho-esque experience this evening. Again, it's a bit off from traditional, but nobody at the table seemed to mind:

TURKEY PHO (8-10 servings)

4 cups of vegetable stock
4 cups of diluted turkey stock or light chicken broth
12 oz of brown rice noodles, spaghetti style
3/4 to 1 pound of thin turkey cutlets, sliced into narrow strips
2 T soy sauce or fish sauce
1 t sea salt
1/2 C thin-sliced radishes
1 bunch of scallions, cut crosswise
1 C sugar snap peas
small can of bamboo shoots, drained
1 inch of fresh ginger, grated
2 eggs, beaten
juice of 2 limes
1 T hot sauce (I used Frank's Red Hot)
1/4 C of rough chopped cilantro (or to taste)

Bring the stocks to a gentle boil. Break the noodles in half or in thirds (for more manageable slurping when you dine) and add to the stocks. Also add the turkey. When noodles are just about done (10 minutes or so), add the sugar snaps along with ginger, salt, soy or fish sauce, lime juice, and hot sauce. Cook another minute or so. Add the egg and bamboo shoots and cook for 30 seconds to a minute. Add the scallions, radish, and cilantro just as you are serving, so they still have that fresh snap.