Slow Cooker Chicken Pho (Pho-Ga)
June 12, 2021
- Yields: 10 servings
Ingredients
1 medium red onion, cut in quarters
5 fresh garlic cloves, roughly chopped2½ tablespoons brown sugar
2½ tablespoons fish sauce (optional)
1 three inch piece fresh ginger, sliced
1 cinnamon stick1 (4-5 pound) whole chicken or 4 pounds bone-in, skinless chicken
8-10 ounces vermicelli rice noodles
2 cups fresh basil leaves (Thai basil)
Directions
1. Wash hands with soap and warm water. Wash produce thoroughly.
2.Combine water, onion, garlic, brown sugar, fish sauce, star anise, cloves, ginger, cinnamon stick and chicken in 6-8 quart crockpot.
3.Cover, vent and cook on low for 8 hours, or high for 4 hours. Remove chicken and set aside to cool.
4.Strain broth and discard onion, garlic and spices. Place strained broth into another pot or back into crockpot.
5.In a large saucepan, bring salted water to a boil. Drop in noodles, cook according to package directions, and drain well. Place noodles into a large serving bowl.
6.Use two forks to shred chicken and put back into hot phó broth.
7.To serve, put a handful of noodles into each bowl for serving. Ladle broth and chicken over noodles and serve warm. Serve with optional garnish plate.
8.Leftovers may be cooled and refrigerated for 3-4 days.
Tip: Arrange sprouts, herbs and limes on a plate and set in center of table for people to serve themselves when topping soup.