1. In a 4- to 6-qt. pot combine coriander seeds, clove, star anise, cinnamon stick, black peppercorns, and fennel seeds. Cook over medium until toasted and fragrant, 1 to 2 minutes. Add ginger and green onions; cook and stir until aromatic, 30 seconds. Remove from heat and cool15 seconds; pour in broth. Return pot to heat; add 2 cups water and the cilantro stems. Bring to boiling over high; reduce heat. Simmer, uncovered, 30 minutes. Meanwhile, cook rice noodles according to package directions. Drain, rinse, and drain again.

2. When broth is done, strain through a fine-mesh sieve into a clean pot; discard solids. (You should have about 4 cups broth). Stir in fish sauce and sugar. Bring strained broth to boiling. Put the noodles in a fine-mesh sieve or noodle strainer and dunk into the hot broth until hot and softened, 30 seconds. Lift noodles from pot and divide between two large bowls. Top with turkey and sliced green onions. Spoon hot broth over pho. Serve with toppings* of choice.

*Toppings

Serve with a combination of these flavorful toppings for pho: fresh basil, cilantro, and mint leaves; mung bean sprouts; dried, crushed chiles; sliced jalapeño or red Fresno peppers; lime wedges; and hoisin and sriracha sauces