Slow Cooker Pho Recipes

SLOW-COOKER PHO

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.

VIETNAMESE SLOW COOKER PHO

Steps:

• Place chicken breasts in slow cooker.
• Combine stock, fish sauce, cinnamon, star anise, ginger, cloves, tamari, and brown sugar.
• Pour over chicken breasts.
• Cook on low for 9 hours.
• Roughly chop bok choy.
• Rinse and dry shrimp.
• Remove chicken breasts from slow cooker along with the cinnamon stick, cloves, and star anise.
• Add bok choy and shrimp to the slow cooker.
• Replace lid, turn slow cooker to high and cook for 30 minutes.
• At this point, you can blanch the bean sprouts in boiling water. If you are eating them raw, be sure to RINSE thoroughly.
• Shred the cooked chicken breasts.
• Return shredded chicken to pot and heat for a few minutes.
• Place noodles in bowls, ladle broth, garnish with jalapenos, basil, Sriracha and bean sprouts.
• ENJOY!

SLOW COOKER TURKEY PHO

Steps:

• Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.
• Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don't overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.
• Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.
• Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.