Easiest Way to Cook Appetizing Pho (Slow cooker version)

Pho (Slow cooker version). Throw the bones, brisket, ox tail, onion, parsnip, ginger, spice bag, fish sauce, and salt in the crockpot. In a frying pan over medium heat, toast the cinnamon, star anise, cloves, coriander, fennel and cardamom until fragrant, stirring frequently and being careful not to burn. Pour the Swanson Beef Cooking Stock into your slow cooker.

Just like all slow cooker recipes, this pho soup is no exception. Lightly coat the slow cooker with cooking spray. Place the chicken breasts into the slow cooker. You can cook Pho (Slow cooker version) using 20 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pho (Slow cooker version)

1. It's of Broth.
2. It's 2 lb of Beef brisket.
3. Prepare 1 lb of Ox tail.
4. Prepare 1/2 lb of Beef bones.
5. Prepare 1 of Yellow onion (large).
6. It's 1 of Parsnip.
7. Prepare 1 of Ginger.
8. It's 1 of Pho spice bag.
9. You need 2 tbsp of Fish sauce.
10. You need 1 tsp of Salt.
11. Prepare 16 oz of Rice noodles.
12. Prepare of Garnishes.
13. You need of Bean sprouts.
14. It's of Sriracha.
15. Prepare of Hoisin sauce.
16. Prepare of Chili oil.
17. You need of Onion slices.
18. You need 1 of Jalepeno.
19. Prepare of Cilantro.
20. You need of Lime.

Combine the stock, fish sauce and seasonings, and pour over chicken breasts. Taste and season with additional fish sauce if needed. When you are just about ready to eat, you'll prep the rest of the ingredients for the Pho bowls. Crockpot Pho Ga Recipe (Chicken Pho) Enjoy this Pho Ga Recipe (Vietnamese Chicken Noodle Soup) which is all about the flavourful broth.

Pho (Slow cooker version) step by step

1. Grill peeled ginger, parsnips and onion on the grill, or broil them, for 10 minutes. 5 minutes on each side. If you are choosing to use all of the Vietnamese spices instead of the spice bag, you can broil or grill them too..
2. Boil beef bones for ten 10 minutes. This will get all of the protein and crud off of the bones and bring it to the top. After 10 minutes strain the bones, rinse them and dump out the water..
3. Throw the bones, brisket, ox tail, onion, parsnip, ginger, spice bag, fish sauce, and salt in the crockpot. Fill with water until about 1 or 1.5 inches from the top. Put on low for 8 hours..
4. 30 minutes before serving, soak the noodles in cold water for 30 minutes. Put some water on the stove and have it coming to a boil by the time the 30 minutes are up..
5. Pull out the beef brisket and thinly slice it. Set it aside..
6. Pull all of the ingredients out of the broth. Strain the broth through a cheese cloth into a container..
7. Take the noodles out of the cold water and place them in a bowl. Pour the boiling water into the bowl for 15 seconds, then strain the noodles..
8. Distribute the noodles into the serving bowls. Add the sliced beef, cilantro, sliced onion, bean sprouts and any other garnishes..
9. Ladle out the strained pho broth into each bowl. Add sriracha, hoisin, and chili oil to taste. Enjoy..

This Chicken Pho is not a starter soup, it is a meal. Add the toppings to enhance the flavour of the broth and you've got a scrumptious meal that makes this Vietnamese dish a family favourite. Once roasted, carefully remove the skin from the ginger root and place both the onion and ginger in your crock pot with the beef bones. Add the whole spices, salt, sugar, and fish sauce. Make the Chicken Pho Broth To the slow cooker, add the chicken, onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, and cilantro stems.