Take your pho to another level of fragrance by slow cooking it all day long. This process brings out the aromatics and makes for a delicious and wholesome Vietnamese chicken soup.
SERVES: 4 – 6
TIME: 15 mins prep + 4 – 8 hours slow cooking
Place the whole chicken in the slow cooker pot.
In a griddle pan over medium-high heat, grill the onions, garlic and ginger until charred and fragrant. Add to the slow cooker alongside the chicken.
In a separate pan, toast the cinnamon sticks, coriander seeds, star anise and peppercorns until fragrant. Add to the slow cooker.
Pour enough water into your slow cooker so that the chicken is fully submerged. Then, add the lemongrass, coriander stems, palm sugar, fish sauce and soy sauce.
Turn the slow cooker to ‘low’ for 8 hours or ‘high’ for 4 hours.
When you’re nearly ready to serve, cook the noodles as per packet instructions, then rinse and divide between serving bowls.
Arrange the herbs, mung beans, chilli and lime wedges on a garnish platter for serving.
Carefully remove the chicken from the slow cooker and place on a clean board. Strain the broth, discard the aromatics, and return the broth to the slow cooker to keep warm. Taste and adjust the seasoning if necessary.
Shred the chicken and place a portion on top of each pile of noodles, then ladle over the warm pho broth.
Place on the table and let everyone add their own herbs and flavours from the garnish platter.