Have you ever tried pho before? I’m a huge fan, especially the soup…
I usually end up drinking all the soup and leave half of the noodles… so good but probably so bad for you.
Came across this recipe for slow-cooker pho a while back and knew I had to try it.
- 8 cups low-sodium chicken broth (two 32-ounce boxes)
- 2 tablespoons light brown sugar
- 2 tablespoons fish sauce
- 10 whole star anise
- 6 whole cloves
- 1 2-inch piece fresh ginger, peeled and thinly sliced (used ~ 1tsp ginger powder instead)
- 1/2 cinnamon stick (originally called for a whole stick, but I found it to be too overpowering)
- 2 chicken breasts, skin removed, trimmed
- 6 ounces wide rice noodles
Usually never add any toppings into my pho, so I omitted these ingredients:
- 6 cups chopped bok choy
- 2 cups mung bean sprouts
- 2 cups fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 fresh Thai chile or serrano, thinly sliced
- 1 lime, cut into 6 wedges
- Combine broth, brown sugar, fish sauce, star anise, cloves, ginger and cinnamon stick in a 5- to 6-quart slow cooker. Add chicken breasts, meat-side down. Cover and cook on High for 4 hours or on Low for 8 hours.
- Carefully transfer chicken to a cutting board (it will fall apart easily). Remove and discard spices.
- Add noodles to the slow cooker then cover and cook on High for 20 mins.
- Shred the cooled chicken with two forks. Once noodles are tender, stir in the shredded chicken. Serve bowls of soup with toppings.
The broth was super easy to make and tasted really good… swear I could have drank the whole thing. The only thing I’d change for next time would be to double the broth. Once I added the noodles into the broth, they expanded so much and soaked up a good amount of liquid, so there wasn’t a whole lot left. Other than that, great recipe. It would probably work nicely as a beef base too.