Recipe

Chicken pho (Pho Ga)

Set and forget for an aromatic noodle soup.

  • 9 hrs 15 mins cooking
  • Serves 4
  • Print
    Print
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.

Notes

You will need to purchase a large barbecued chicken weighing about 900g for this recipe.Not suitable to freeze.

More From Women's Weekly Food