Step 1

In a large bowl, mix ground turkey with 2 Tablespoons of the fish sauce, 2 teaspoons chili garlic sauce, and the white pepper until completely combined (it's easiest to do this with your hands). Form into about 48 small meatballs and place them on a large plate. Refrigerate while you prepare the broth.

Step 2

In a large saucepan or dutch oven, heat the oil over medium high heat. Add the shallots and cook until lightly browned, about 5 minutes. Add the garlic, lemongrass, and ginger and cook until fragrant, about 30 seconds. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 3

Remove lemongrass and add the meatballs. Stir gently, and simmer until cooked through (about 5-7 minutes). Remove from heat at add the remaining 2 Tablespoons fish sauce, 1 teaspoon chili garlic sauce, cilantro and lime juice.

Step 4

Divide the noodles among 4 bowls. Pour the hot broth over the noodles, and divide the meatballs between the bowls. Garnish with bean sprouts, thai basil, jalapeno slices, or lime wedges if desired.