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| Main | Slow Cooker Chicken Pho |
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| Slow Cooker Chicken Pho submitted by Mom Johnson |
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Description
From Food and Wine, this recipe tastes really authentic and is a good alternative to the typical beef Pho.
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Directions
Place onion halves, cut-side down in a medium skillet over medium high heat; drizzle oil into the skillet and add the ginger. Cook leaving the onions undisturbed and flipping the ginger occasionally, until caramelized and deeply browned, about 6 minutes for ginger and 8 minutes for the onion, adding the cloves, cinnamon, star anise and coriander during the final 15-20 seconds of cooking to quickly toast the spices. Transfer aromatic mixture to a 6-7 quart slow cooker.
Add chicken wings, chicken broth, brown sugar and 3 T. fish sauce to the slow cooker. Cover and cook on low until the broth is flavorful and infused with seasonings, about 8 hours. Pour the broth mixture through a fine wire-mesh strainer into a heatproof bowl. Discard the solids. (I kept the chicken wing meat and added it during the next step.)
Return the strained broth to the slow cooker. Add the chicken thighs; cover and cook on high until the chicken is cooked through and tender, about 1 1/2 hours. Stir in the lime juice and remaining 1 T. fish sauce. Serve with rice noodles, carrots, mint, basil, chilies, and lime wedges. Serves about 6.
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Ingredients
 1 large yellow onion, unpeeled and halved crosswise
1 T. canola oil
1 3-inch piece fresh ginger, unpeeled and cut into thick slices
4 whole cloves
1 cinnamon stick
1 whole star anise
2 tsp. coriander seeds
2 1//2 pounds chicken wings
2 quarts lower-sodium chicken broth
3 T. dark brown sugar
1/4 cup fish sauce, divided
1 1//2 pounds skinless chicken thighs cut into 1/2 inch thickness
2 T. fresh lime juice
Cooked rice noodles according to package instructions, matchstick carrots, fresh mint and basil leaves and thinly sliced Thai chilies, for serving
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