Nebraskaland

July 2025 Nebraskaland

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/1537971

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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

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