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.

You will need to purchase a large barbecued chicken weighing about 900g for this recipe.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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