Name: Chicken pho (Pho Ga)
Cook time: 555 min
Total time: 555 min
Yield: 4
Ingredients: Chicken pho; 1.2 kg whole chicken; 1 large brown onion (200g), chopped coarsely; 5 cm piece fresh ginger, sliced thinly; 2 litres (8 cups) water; 3 star anise; 3 green onions, cut into 5cm lengths; 2 cinnamon sticks; 10 cm (4-inch) stick fresh lemongrass, bruised; 1 tablespoon coriander seeds; ¼ cup (60ml) fish sauce; ¼ (60ml) lime juice; 2 tablespoons brown sugar; 200 grams rice stick noodles; 2 cups (160g) bean sprouts; ½ cup loosely packed small fresh mint leaves; ½ cup loosely packed small fresh coriander leaves; ½ cup loosely packed fresh thai basil leaves; 1 fresh long red chilli, seeded, sliced thinly lengthways; 1 green onion , extra,sliced thinly

Made with an aromatic broth enriched with chicken, root vegetables and spices and made in your slow cooker to develop the flavours.

Looking for more slow-cooker soup recipes?

Ingredients

Chicken pho

1.2 kg whole chicken

1 large brown onion (200g), chopped coarsely

5 cm piece fresh ginger, sliced thinly

2 litres (8 cups) water

3 star anise

3 green onions, cut into 5cm lengths

2 cinnamon sticks

10 cm (4-inch) stick fresh lemongrass, bruised

1 tablespoon coriander seeds

¼ cup (60ml) fish sauce

¼ (60ml) lime juice

2 tablespoons brown sugar

200 grams rice stick noodles

2 cups (160g) bean sprouts

½ cup loosely packed small fresh mint leaves

½ cup loosely packed small fresh coriander leaves

½ cup loosely packed fresh thai basil leaves

1 fresh long red chilli, seeded, sliced thinly lengthways

1 green onion , extra,sliced thinly

Method

Chicken pho

1.Place chicken, brown onion, ginger, the water, star anise, green onion, cinnamon, lemon grass and coriander seeds in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours. •

2.Carefully remove chicken from cooker; shred meat coarsely using two forks. Discard skin and bones.

3.Add sauce, juice and sugar to stock mixture in cooker; stir to combine. Strain cooking liquid through a muslin-lined sieve into a large heatproof bowl; discard solids.

4.Place noodles in a medium heatproof bowl, cover with boiling water; stand for 15 minutes or until tender, drain.

5.Divide noodles and shredded chicken into serving bowls. Ladle hot soup over noodles; serve topped with sprouts, herbs, chilli and extra green onion.