Pho Ga

A bit of effort but tastes divine. Don;t skimp on the herbs at the end.
  1. Place chicken, brown onion, ginger, water, star anise, green onion, cinnamon, lemon grass and coriander seeds in a 4.5l slow cooker. Cook, covered, on low for 8 hours.
  2. Carefully remove chicken from cooker, shred meat coarsely using two forks. Discard skin and bones.
  3. Add sauce, juice and sugar to stock mixture in cooker, stir to combine. Strain cooking liquid through a muslin-lined sieve into a large heatproof bowl, discard solids.
  4. Place noodles in a medium heatproof bowl, cover with boiling water, stand for 15 minutes or until tender, drain.
  5. Divide noodles and shredded chicken into serving bowls. Ladle hot soup over noodles, serve topped with sprouts, herbs, chilli and extra green onion.

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