Passalacqua Winery

Wild Turkey Pho

By Ryan Sparks

For those unfamiliar, pho (rhymes with “duh”) is a traditional Vietnamese soup, built on a fragrant, clear broth infused with warming spices. It also contains rice noodles, braised meat, and a vibrant mix of fresh herbs. This dish is a perfect way to celebrate the start of turkey season – when the air is still crisp enough to appreciate a bowl of something light, yet warm and deeply satisfying.

Beyond its comforting warmth, this recipe is an ideal way to transform wild turkey legs and thighs into rich, fall-apart shreds of meat. For the perfect pairing, try it with Passalacqua’s Lago di Merlo Fiano; its bright acidity complements the pho’s aromatic notes of ginger, lime, and Thai basil beautifully.

Prep time: 15 minutes
Cook Time: 1 hour of active cooking, 4-6 hours of waiting.
Serves 6

Ingredients

2 wild turkey legs and thighs (store bought turkey also works)
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
1/4 cup fish sauce
1 star anise pod
2 tablespoons brown sugar
1 (1-pound) package dried rice noodles
1 small bunch Thai basil (or a variety of basil)
2 jalapenos, thinly sliced
2 limes, quartered
1 1/2 cups chopped cilantro leaves and stems
1 bunch thinly sliced scallions

Instructions

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).
When the meat is nearly done, cook the onions and ginger in a dry pan over high heat until they are charred.
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.
Cook the rice noodles according to the instructions on the package. Drain and set aside.
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 saltiness and add more fish sauce if it needs more.
Arrange the limes, basil, and sliced jalapeno on a platter and set on the table.
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.