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1 star anise
1 cinnamon stick
½ tsp black peppercorns
2 medium onions, whole
2 oz ginger, whole
2 boneless, skinless chicken breasts
7 cups chicken stock
½ tsp salt
½ tsp rock sugar or brown sugar
1 Tbsp fish sauce
Rice noodles, cooked
2 green onions, chopped
1–2 chilies, such as jalapeño, Serrano or Thai chili, sliced
Culantro (Ngo gai)
Let's get Cooking...
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.
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.
Remove from heat. Cut ginger into slices and peel onion.
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.
Remove all solid ingredients and discard except chicken. Skim top of soup as needed. Shred or slice chicken and set aside.
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.
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