18 Nebraskaland • July 2025
By Ryan Sparks
WILD TURKEY PHO
For those unfamiliar, pho
(rhymes with duh) is a Vietnamese
noodle soup. A rich, clear broth
is paired with rice noodles, meat
and plenty of herbs. Pho was
popularized throughout the world,
especially in the U.S. and Canada,
by refugees after the Vietnam
War. Pho is an excellent way to
transform wild turkey legs and
thighs into tender bits of meat
that are then added to an enriched
stock.
Servings: 6
Cooking Time: 1 hour of active
cooking, 4-6 hours of waiting.
Ingredients:
•
2 wild turkey legs and thighs
•
2 yellow onions, roughly
chopped
•
1 (4-inch) piece of ginger,
sliced into thick coins
•
12 cups turkey or chicken
stock, homemade if you have
it
•
¼ cup fish sauce
•
1 star anise pod
•
2 tablespoons brown sugar
•
1 (1-pound) package dried rice
noodles
•
1 small bunch Thai basil (or
any variety of basil)
•
2 jalapenos, thinly sliced
•
2 limes, quartered
•
1½ cups chopped cilantro
leaves and stems
•
1 bunch thinly sliced scallions
1. Place turkey thighs and legs
in a slow cooker and barely cover
with water or stock. Set the heat to
high and cook until the meat easily
separates from the bone (around 5
hours).
2. When the meat is nearly done,
cook the onions and ginger in a dry
pan over high heat until they are
charred.
3. In a large Dutch oven or stock
pot, combine onions, ginger, stock,
fish sauce, star anise and brown
sugar. Bring to a boil, then reduce
the heat and simmer for around
45 minutes. While the stock is
simmering, remove the meat from
the slow cooker, let it cool slightly
and shred it with your hands or
two forks, making sure to remove
all bones and tendons.
4. Cook the rice noodles
according to the instructions on
the package. Drain and set aside.
5. Remove onions, ginger, and
the star anise pod from the pot.
Add the shredded turkey meat
and bring the mixture to a simmer.
Taste the soup for salt and add
more fish sauce if it needs more
salt.
6. Arrange the limes, basil, and
sliced jalapeno on a platter and set
on the table.
7. Divide rice noodles, cilantro,
and scallions evenly among large
soup bowls, then ladle the hot
stock over the top, making sure
each bowl gets an ample portion
of turkey. Serve immediately
accompanied by the platter of
garnishes. Remember the hunt.
IN THE FIELD
Wild turkey pho is an easy, fl avorful way to use the leg and thigh meat from your turkey. RYAN SPARKS