Vietnamese Slow Cooker Pho Food

SLOW COOKER CHICKEN PHO

Slow Cooker Chicken Pho image

Chicken broth is slowly steeped with cinnamon, cloves, ginger and other Asian pantry staples then poured over rice noodles and topped with shredded chicken.

Provided by Liz DellaCroce

Categories Soup

Time 4h10m

Number Of Ingredients 14

Ingredients

8 cups chicken stock (low sodium)
2 tablespoons soy sauce (low sodium)
2 tablespoons lime juice
2 tablespoons fish sauce
3 inch piece lemon peel
1 cinnamon stick (or 1 teaspoon ground)
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 star of anise
1 teaspoon pepper
1/4 teaspoon ground cloves
8 ounces rice noodles (cooked according to package instructions)
12 ounces shredded cooked chicken breast (such as rotisserie)
Optional Toppings: bean sprouts (cilantro, jalapeno slices, hoisin sauce, sriracha, thinly sliced onion, lime wedges)

Steps:

Place the first 11 ingredients in a slow cooker (chicken broth through pepper) and heat on High for 4 hours or Low for 8 hours.
Using a fine mesh strainer, pour cooked chicken broth over a large soup pot to remove the lemon peel, cinnamon stick and other spices from the broth; discard remnants.
To serve, divide noodles evenly between four bowls and top with 3 ounces of cooked chicken in each bowl. Ladle two cups warm chicken broth over each bowl and serve with optional toppings.

Nutrition Facts : Calories 422 kcal, Carbohydrate 56.9 g, Protein 31.4 g, Fat 6.7 g, SaturatedFat 1.5 g, Cholesterol 67 mg, Sodium 1706 mg, Fiber 1 g, Sugar 1.4 g, UnsaturatedFat 5.2 g, ServingSize 1 serving

SLOW-COOKER PHO

Slow-Cooker Pho image

Make and share this Slow-Cooker Pho recipe from Food.com.

Provided by Food.com

Categories Vietnamese

Time 9h

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 medium onions, peeled and quartered
1 head garlic, split horizontally
one 4-inch piece ginger, split in half horizontally
2 serrano chilies, split in half horizontally, plus 2-3 additional, thinly sliced, for serving
2 cinnamon sticks
4 star anise
2 1/2 teaspoons coriander seeds
7 cloves
1 tablespoon black peppercorns
2 teaspoons fennel seeds
5 cardamom pods
three pieces bone-in beef shank, cut into 2-inch rounds, about 5-6 pounds total
8 cups low sodium chicken broth
2 teaspoons salt or 2 teaspoons fish sauce, plus additional for serving
1 lb thin rice noodles, soaked in hot water until tender for 30 minutes
1 cup bean sprouts, for serving
lime wedge, for serving
mixed herbs, such as cilantro, Thai or italian basil, and mint, for serving
thinly sliced scallion, for serving

Steps:

Preheat broiler.
Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.
Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.
Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.
Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve.

Nutrition Facts : Calories 370.2, Fat 2.8, SaturatedFat 0.8, Sodium 1014.4, Carbohydrate 76.4, Fiber 3.4, Sugar 2.9, Protein 10.9