1 Thai chili or jalapeno, thinly sliced wedges of lime
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.
Nutrition Facts
10 servings
Serving size
1 cup
Amount per serving
Calories332
% Daily Value *
Total Fat5g7%
Saturated Fat 1g5%
Cholesterol132mg44%
Sodium94mg5%
Total Carbohydrate26g10%
Dietary Fiber 0g
Total Sugars 4g
Protein43g
Calcium 26mg2%
Iron 1mg6%
Folate 19mcg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
9 cups water
1 medium red onion, cut in quarters
5 fresh garlic cloves, roughly chopped2½ tablespoons brown sugar
1 Thai chili or jalapeno, thinly sliced wedges of lime
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.
