主料
越南米粉或粉丝 ：适量kale ：1-2cup
香料 ：适量
香菜籽 ：2tablespoons coriander seeds
丁香 ：4whole cloves
八角（又称大料） ：4whole star anise
桂皮 ：1cinnamon stick
辅料
葱绿，切成末 ：bunch green onions（green top parts only）chopped姜片 ：3-inch chunk of ginger
红糖 ：teaspoon brown sugar
鱼露 ：tablespoon fish sauce
香菜 ：-2tablespoon cilantro
葱白切末 ：-2tablespoon chopped green onions（white parts only）
柠檬 ：/2lime，cut into wedges
Sriracha chili sauce to taste 辣椒酱 ：根据个人口味添加多少
具体步骤
1. 将所有主料、香料、调料都准备好
2. First：Toast the spices 烘香料（炒香料）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将锅（铁铸锅或者是平底锅）用中火烧热，将香菜籽、丁香粒、八角和桂皮翻炒出香味，大概3-4分钟。然后将这个香料快速的盛出道入碗中
3. 将紫甘蓝，香葱，香菜等辅料都准备好
4. 把火鸡肉手撕成鸡丝，不用太细
5. In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil准备一个大点的锅，倒入炒好的香料、配料和鸡汤，加入鱼露，煮至沸腾
6. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently将火调至中火，炖20分钟左右，期间时不时的撇去浮沫
7. 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尝试一下汤的味道，如果觉得淡可以适量多加些红糖或者是鱼露，然后加入紫甘蓝煮1-2分钟，关火
8. Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften加入撕好的火鸡肉和米粉，直至米粉软化
9. Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl将汤倒入汤碗内，如果煮的多几个人吃的话，可以将汤内的料均匀的放在每一个碗内，浇上汤碗内的汤
10. Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating撒点葱花和香叶作为装饰，如果喜欢可以加入少量的辣椒酱，最后在吃之前挤些柠檬汁，味道会更好
这是飞儿第一次翻译菜谱~水平有限！木有英文的部分是我的“啰嗦贴士”，我尽量用简练的语言翻译了，在海外滴朋友们看了后别吐艳啊，如哪部分有缺陷，请告知我哦~我及时修改顺便学习咯！嘿……
