In a large pot add all the stock, cinnamon sticks, ginger, cloves and star anise. To keep things easy to fish out I put my cloves and star anise in a tea pincher/infuser for easy removal later on. Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 30 minutes. Remove spices from broth and stir in fish sauce, salt and sugar. Keep on low heat.
Cook rice noodles according to instructions.
Add prepared bean sprouts, turkey, green onion, lime wedges, jalapeno peppers and fresh herbs into individual bowls and place on table.
Scoop about 1/2 - 1 cup of noodles into each bowl. Ladle 1 1/3 cups of hot broth over noodles and gently swirl noodles with chopsticks or a skewer to ensure they are not sticking. Top with a heaping spoonful of turkey.
Serve each person their bowl with chopsticks and a fork/spoon and let them add their favourite toppings.