Slow Cooker Vietnamese Chicken Pho

There’s something magical about a bowl of Slow Cooker Vietnamese Chicken Pho. I can still remember the first time I had it—on a chilly winter evening, the aroma of spices wafting through the air, instantly warming my soul. It was at a small, bustling restaurant where every bowl was made with love, and every sip felt like a hug from the inside. As the years went by, I found myself longing for that comforting taste, and that’s when I decided to recreate this beloved dish at home. Nothing beats the simplicity of a slow cooker, which allows the flavors to meld beautifully while I go about my day.

Everything You Need for Slow Cooker Vietnamese Chicken Pho

When it comes to making Slow Cooker Vietnamese Chicken Pho, the ingredients are the heart and soul of the dish. Each component adds its own layer of flavor, creating a harmonious blend that defines this beloved Vietnamese classic. The key players in this recipe are the chicken bones, aromatic spices, and fresh herbs, all coming together to create a deliciously rich broth.

• 2 pounds chicken bones: Essential for creating a rich and flavorful broth.
• 1/2 onion: Adds sweetness and depth to the broth.
• 3-inch piece of fresh ginger, sliced: Provides warmth and spice.
• 2 tablespoons whole coriander seeds: Infuses the broth with a citrusy aroma.
• 4 whole cloves: Adds a warm, sweet flavor.
• 2 whole star anise: Essential for that distinct Vietnamese flavor.
• 1 bunch fresh cilantro, stems only, tied with twine: Enhances the broth’s freshness.
• 2 tablespoons sugar or rock sugar: Balances the savory elements.
• 2 tablespoons fish sauce: A staple in Vietnamese cuisine for umami depth.
• 1.5 pounds chicken meat (breast or thigh): The main protein, tender and flavorful.
• 1.5 pounds dried rice noodles (about 1/4″ wide): The base of the dish, perfect for soaking up the broth.
• 1 green onion, green tops only, sliced: For garnish and fresh flavor.
• 1/2 cup fresh cilantro leaves: Adds brightness and color to the dish.
• 2 cups fresh bean sprouts: Crunchy texture that complements the noodles.
• 1/2 cup very thinly sliced onions (red onion or yellow onion): Adds sharpness and crunch.
• 1-2 jalapeño or serrano chiles, sliced: For those who enjoy a bit of heat.
• 1 lime, in wedges: A zesty accent to brighten the dish.
• Sriracha hot sauce: Adds a spicy kick.
• Hoisin sauce: A sweet complement to the spices in the broth.

How to Prepare Slow Cooker Vietnamese Chicken Pho

Preparing Slow Cooker Vietnamese Chicken Pho is a simple and rewarding process. With just a few steps, you’ll have a delicious and fragrant meal ready to enjoy. Let’s dive into the detailed instructions to bring this dish to life!

1. To start, gather all your ingredients. The first step is to add the chicken bones, onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, and cilantro stems into the slow cooker. This combination is the foundation of your broth, and the flavors will meld together beautifully as they cook.
2. Next, fill the slow cooker with water, ensuring it reaches the maximum level recommended. This will create the base of your broth. You may want to stir gently to ensure everything is mixed well.
3. Now, it’s time to set your slow cooker. Turn it to high for 4 to 6 hours or low for 8 to 10 hours. I usually opt for the low setting, which allows the flavors to develop even further over time.
4. Once the cooking time is up, carefully remove all the chicken and cilantro stems. The chicken should be tender and falling off the bone. Set it aside to cool slightly.
5. Next, strain the broth through a cheesecloth or fine mesh strainer into another pot. This will give you a clear, flavorful broth, free of any solids. Taste the broth and adjust it with additional fish sauce or sugar as needed. It should have a balance of savory and sweet.
6. While the broth is being strained, you can prepare the rice noodles. Soak them in warm water for about 5 minutes until they are pliable, and then drain.
7. In a separate pot, bring water to a boil. Once boiling, reduce the heat to low and add the reserved chicken slices. Cook for 1 to 3 minutes, depending on the thickness of your slices, until they are just cooked through. Remove the slices from the pot.
8. Now, add the soaked rice noodles to the boiling water and cook for just 1 minute. Be careful not to overcook them, as they will continue to soften once you add them to the hot broth.
9. Finally, it’s time to assemble your bowls! Divide the cooked noodles among your serving bowls. Top each bowl with slices of chicken, bean sprouts, cilantro leaves, and red onions. Pour the hot broth over the top until everything is submerged. Serve with lime wedges, Sriracha, and hoisin sauce on the side for everyone to customize their bowls.

Recipe Tips about Slow Cooker Vietnamese Chicken Pho

As you embark on making Slow Cooker Vietnamese Chicken Pho, here are some tips to enhance your cooking experience:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen the longer it sits!
• Freezing: You can freeze the broth for up to 3 months. Just be sure to cool it completely before transferring it to freezer-safe containers.
• Pairing: Serve with a side of fresh spring rolls for a complete Vietnamese meal experience.
• Herbs: Consider using Thai basil or mint for an extra layer of flavor in your pho.
• Broth richness: If you prefer a richer broth, you can add more bones or simmer the broth longer.
• Cooking noodles: Make sure to rinse the noodles after soaking to remove excess starch, which can make them sticky.

Perfect Pairings for Slow Cooker Vietnamese Chicken Pho

When it comes to serving your Slow Cooker Vietnamese Chicken Pho, consider these delightful pairings:

• Fresh herbs: Always offer a variety of fresh herbs like cilantro, basil, and mint to enhance the flavor of the pho.
• Chili sauce: Having Sriracha on the table allows everyone to add their desired level of heat.
• Lime wedges: Fresh lime juice adds brightness to each bowl, cutting through the richness of the broth.
• Fresh vegetables: Include thinly sliced jalapeños, bean sprouts, and green onions for added crunch and freshness.
• Rice paper rolls: These make a great side dish, filled with shrimp or veggies for a tasty complement.
• Occasions: This dish is perfect for casual family dinners, gatherings with friends, or cozy winter nights at home.
• Storage tips: If you have leftovers, store them separately to prevent the noodles from absorbing too much broth.

FAQ

Conclusion

In summary, Slow Cooker Vietnamese Chicken Pho is a dish that brings warmth and comfort with every bowl. Its rich flavors and customizable toppings make it a favorite for family dinners or cozy nights in. I encourage you to try making this dish for yourself; it’s a wonderful way to enjoy Vietnamese cuisine without the fuss. Once you experience the heartwarming taste of homemade pho, you’ll want to make it again and again!

Slow Cooker Vietnamese Chicken Pho

The ultimate comfort food, Slow Cooker Vietnamese Chicken Pho is a delightful blend of aromatic spices and tender chicken. This easy weeknight dinner fills your home with heavenly scents and offers a warm, nourishing bowl of goodness. Perfect for warming up any chilly evening!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Vietnamese

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken bones
• 1/2 whole onion
• 3 inch fresh ginger, sliced
• 2 tablespoons whole coriander seeds
• 4 whole cloves
• 2 whole star anise
• 1 bunch fresh cilantro, stems only tied with twine
• 2 tablespoons sugar or rock sugar
• 2 tablespoons fish sauce
• 1.5 pounds chicken meat (breast or thigh)
• 1.5 pounds dried rice noodles (about 1/4" wide)
• 1 green onion, green tops only sliced
• 1/2 cup fresh cilantro leaves
• 2 cups fresh bean sprouts
• 1/2 cup very thinly sliced onions (red onion or yellow onion)
• 1-2 whole jalapeño or serrano chiles, sliced
• 1 lime in wedges
• to taste none Sriracha hot sauce
• to taste none Hoisin sauce

Equipment

• Chef's Knife
• Slow Cooker

Method

 

1. To the slow cooker, add the chicken bones, onion, ginger, coriander seeds, cloves, star anise, sugar, fish sauce, and cilantro stems. Fill with water to the max level of your slow cooker. Turn slow cooker to high for 4-6 hours or low for 8-10 hours.
2. Remove all chicken and cilantro stems, strain broth through cheesecloth. Taste and adjust with additional fish sauce and sugar if needed.
3. Soak rice noodles in cool water for 5 minutes. Drain.
4. In the meantime, bring a big pot of water to a boil. Add the chicken slices and let cook for 1-3 minutes or until cooked through.
5. Remove the chicken slices. Next, add the rice noodles to the water and cook for 1 minute. Remove noodles and divide amongst 4 serving bowls.
6. Fill each bowl with chicken slices, bean sprouts, cilantro leaves, red onions and broth. Serve with lime, Sriracha, and hoisin at table as condiments.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen the longer it sits!
• Tip 2: You can freeze the broth for up to 3 months. Just be sure to cool it completely before transferring it to freezer-safe containers.
• Tip 3: Serve with a side of fresh spring rolls for a complete Vietnamese meal experience.
• Tip 4: Consider using Thai basil or mint for an extra layer of flavor in your pho.
• Tip 5: If you prefer a richer broth, you can add more bones or simmer the broth longer.
• Tip 6: Make sure to rinse the noodles after soaking to remove excess starch, which can make them sticky.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.