Easy Crock Pot Chicken Pho
Ever know you could make authentic tasting Vietnamese cuisine in your slow cooker?
Pho is a popular Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat. What a wonderful way to bring that Asian flare home, and it’s easier to make than you’d think!
What You’ll Need:
- 2 (500g) chicken thighs, removed excess fat
- 1 medium onion, peeled and quartered
- 10g ginger, sliced
- 1 clove of garlic, crushed
- 1 tsp coriander seeds
- 1 clove
- 1.5 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt
- 200g rice noodles
- 2/3 (200g) bean sprouts
- fresh coriander, chopped roughly
- fresh mint, chopped roughly
- 4 tbsp peanuts
- 1 lime
- red chillies, sliced
- Boil the chicken in the pan with hot boiled water for about 10 minutes. Meanwhile, roast the peanuts in the small frying pan without oil.
- Discard the hot water and wash the chicken with cold running water. Remove any excess fat with your hands.
- Renew the 2,000 ml water and boil to a simmer. Add the chicken, onion, ginger, garlic, coriander and clove, cook for about 1 hour.
- Discard any scum with a ladle.
- Take the chicken out into iced water and break the meat roughly with your hands.
- Strain and heat the soup in a pan over a low heat and add the fish sauce and salt. Keep the soup hot.
- In a large bowl soak the rice noodles in hot water for about 15~20 minutes. Drain and wash with running water. Boil the hot water in the pan and warm the noodles.
- Divide the noodles into the individual bowl. Place the chicken.
- Pour the soup over the noodles and scatter with the peanuts. Serve immediately with the coriander, lime and chillies.