Crock-Pot “Cheating” Phở

Crock-Pot “Cheating” Phở

Seonkyoung Longest

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Making pho at home can take phở-ever, unless, of course, you make it in a slow cooker.

Crock-Pot “Cheating” Pho


  • 1 star anise

  • 1 cinnamon stick

  • 1/2 teaspoon black peppercorns

  • 2 medium onions, whole

  • 2 ounces ginger, whole

  • 2 boneless, skinless chicken breasts

  • 7 cups chicken stock

  • 1/2 teaspoon salt

  • 1/2 teaspoon rock sugar or brown sugar

  • 1 tablespoon fish sauce

  • Rice noodles, cooked

  • To garnish:

  • 2 green onions, chopped

  • Cilantro, chopped

  • 1-2 chilies, such as jalapeño, Serrano or Thai chili, sliced

  • 1 lime

  • Bean sprouts

  • Thai basil

  • Culantro (Ngo gai)

  • Hoisin sauce

  • Sriracha

  • Sambal


  1. Toast star anise, cinnamon and black peppercorns in a dry skillet over medium-high heat to release their aroma, about 2-3 minutes. Place in a tea bag and add to slow cooker.

  2. In the same skillet, place the whole onions and ginger and roast them over high heat until they're blackened outside and oozing their juices, about 10-15 minutes.

  3. Remove from heat. Cut ginger into slices and peel onion.

  4. Add onions and ginger to slow cooker, along with chicken breasts, chicken stock, rock sugar, salt and fish sauce. Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours.

  5. Remove all solid ingredients and discard except chicken. Skim top of soup as needed. Shred or slice chicken and set aside.

  6. Now, let's assemble pho! In a large serving bowl, place cooked rice noodles. Add chicken pieces, chopped green onion and cilantro. Pour soup, enough to cover noodles. Sprinkle fried shallots on top and serve with side of chili, lime, bean sprouts, Thai basil, cilantro and sauces.



Facebook Comments


- Usually, you go out to eat pho, because when you're cooking this cozy soup at home it takes forever, but when you have a slow cooker, it's a totally different story! Let's get started! I'm so excited to share this cheating chicken pho, because you can make this either while you're sleeping, while you're at work or school. Perfect, right? First thing is we're going to toast our spices. This is cinnamon, you will need about one stick about two, three inch, and some black pepper corns, and two cloves, they are super strong and licorice, and two to three star anise. They are star anise because they look like a star. Now, we are going to toast these spices on a dry pan until you can smell the aroma. Right now, you can't smell anything. Now, see, you can smell all the spices, the beautiful, beautiful aroma. Turn off the heat, and let's pack this tea bag. I'm going to just place all this in, the cinnamon, the star anise. Alright, after you put in the tea bag, all you have to do is just cover it up like this. Now, I'm going to pop this into a slow cooker, and into the same skillet, we are going to toast our ginger. Keep the skin on the ginger when you're toasting them, so the skin actually seal all the flavors and aroma from ginger. And two medium size onions, just as it is. Do not peel it yet. We are going to toast them until all of the juice kind of oozing out. Until then, we are just gonna keep, you know, turning around, and toast them. So, it takes way too long. I need to swap, this is magic in the kitchen. Look, they're done, ooh! Perfectly roasted and toasted, alright! We are going to grab this, onto the cutting board. That looks great! Now, what I'm gonna do is slice the ginger. Don't worry about the burnt part, it's totally fine. And this one as well. That's where all the flavor, and, like, a roasted flavor coming into. Now, what we're gonna do is peel the onion, so cut off the edge, and then peel carefully. We just want that, the outer skin part to come off. So, remember, it doesn't have to be really perfect, 'cause you want a little bit of that roasted flavor still on the onion. Now, we are going to drop these onions and ginger into the slow cooker, and two chicken breast. See, this is the perfect part. You don't have to use the whole chicken and dealing with this big piece of a chicken, you know what I mean? So much easier, right? Because we are going to cheat it, 'cause it's cheating pho, we're gonna cheat it with some chicken stock. Now, we are going to add a little bit of rock sugar. You can use brown sugar, or palm sugar, or regular sugar if you don't have it, but I'm gonna add rock sugar today, and some salt to season, and some fish sauce to season. Alright, now, all you have to do is, like, easy. Cover, turn on your slow cooker. On low, six to eight hours. On high, three to four hours. We just ♫ Let it be Alright I think my pho is ready for me! Now, what we gonna do is, actually, take all the solid ingredients out, all the chicken, onion, ginger, the tea bag, all the stuff. You can shred or slice chicken, either way is totally up to you. I'm going to slice it just like that. Alright, now, let's cut up cilantro and green onion. Just like that. Now, let's assemble the pho! Add some cooked rice noodles. Just add it to the bowl. And then the broth. Just enough to cover the noodles, and a little above the noodles, 'cause you want lots of soup. Alright, so now it's decorating time. What I'm gonna do is sprinkle this green onion, chopped cilantro mixture right in the middle like that, and place sliced chicken on the side like that, and couple slices of red chili, 'cause it will pop out the color, which is I love. You can serve as it is like this to the guest with this vegetable or herb platter, so they can adjust however they want to eat. This way, what I like to do, add some bean sprouts, and some Thai basil. Just, you know, little leaf here and there, just like that. This is culantro, it's amazing, amazing in pho. It tastes like really strong cilantro, 'cause there name is really similar, cilantro, culantro, but it's kind of a little minty too, so it's definitely, if you can find it, go ahead and do it. Last, squeeze some lime right on top, oo! And just dumping this to the soup. Cheating pho, guys, ready to serve. To your taste, some sriracha if you like spicy, some sambal, the chili paste, and some hoisin for more sweeter and saltier flavor to the soup, so it's totally up to you however you wanna eat. What I like to do is actually put some ♫ Sriracha, sriracha This is my sriracha dance. Yeah! Are you ready or what? Mm! Mm, mm, mm! Pho-licious!

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