Crock Pot Pho Ga

By 5har0n_nguy3n

Ingredients

• 2 pounds chicken parts (recommend of the 2 pounds, use 1/2 pound chicken wing tips)
• 1/2 onion
• 3-inch chunk of ginger, sliced
• 2 tablespoons whole coriander seeds
• 4 whole cloves
• 2 whole star anise
• 2 tablespoons sugar (or rock sugar)
• 2 tablespoons fish sauce
• Small bunch of cilantro stems, tied in bunch with twine
• 1 pound dried rice noodles (about 1/4" wide)
• 1/2 pound chicken meat (breast or thigh), thinly sliced
• 2 cups bean sprouts, washed
• Handful of cilantro leaves
• 1/2 cup shaved red onions
• 1/2 lime, cut into 4 wedges
• Sriracha hot sauce (optional)
• Hoisin sauce (optional)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

1. To the slow cooker, add the chicken, onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, and cilantro stems. Fill with water to the max level of your slow cooker. Turn slow cooker to high for 4-6 hours or low for 8-10 hours. Remove all chicken and cilantro stems, strain broth through cheesecloth. Taste and adjust with additional fish sauce and sugar if needed.

2. Soak rice noodles in cool water for 5 minutes. Drain. In the meantime, bring a big pot of water to a boil and then turn to low. Add the chicken slices and let cook for 1-3 minutes or until cooked through--timing depends on how thin slices are. Remove the chicken slices. Next, add the rice noodles to the water and cook for 1 minute. Remove noodles and divide amongst 4 serving bowls.

3. Fill each bowl with chicken slices, bean sprouts, cilantro leaves, red onions and broth. Have the lime, Sriracha and hoisin at table as condiments.