Slow Cooker Pho

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A nourishing Vietnamese-inspired noodle soup that makes for a delicious lunch or dinner.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course, Soup

Cuisine: Vietnamese

Servings: servings

Author: Marlynn Schotland

Equipment

1 Slow Cooker

Ingredients

12 ounces pho noodles
1 small onion, sliced
1 Tablespoon canola oil or other neutral oil
1 3-inch piece of fresh ginger, peeled and sliced
4 whole cloves
1 small cinnamon stick
1 whole star anise
2 teaspoons coriander seeds
2 pounds chicken breast
8 cups chicken stock
2 Tablespoons light brown sugar
¼ cup fish sauce
2 Tablespoons fresh lime juice
optional garnishes: sliced jalapeno, fresh mint, basil, and/or cilantro leaves

Instructions

Cook noodles according to package directions.
In a large skillet, heat the oil over medium-high heat. Add the onion and ginger and saute about 4-5 minutes, just until the onions are soft and fragrant.
Add cloves, cinnamon stick, star anise, coriander seeds and sauté all together for 1 minute. Remove from heat.
In the pot of a slow cooker, add the chicken, chicken stock, fish sauce, brown sugar, and the sautéed ingredients from the skillet. Cover, and cook on high for 4-6 hours or low for 7-8 hours.
The pho is done when a thermometer inserted into a chicken breast reads 165°F. Carefully remove chicken breasts and place in a bowl. Shred the chicken with two forks.
Remove the cinnamon stick and star anise from the pho liquid and discard both. Strain out the remaining broth into a large bowl. Discard the solids (keep a few onions in the broth if you prefer).
Return the liquid to the slow cooker. Add the shredded chicken. Add the cooked noodles. Pour in the lime juice. Stir together, then serve garnished with your choice of sliced jalapeno or fresh mint, basil, or cilantro leaves. Serve immediately.

Notes

Makes approximately 6 servings.

Note: we prefer to strain out the onions with the other solids, but you may add them back in after straining the broth. You mainly want to make sure you take out the cinnamon stick, star anise, cloves, and coriander seeds before serving.

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