Chicken Pho

A wholesome Vietnamese noodle soup featuring slow-cooked chicken and rice noodles in a richly seasoned ginger and five-spice broth.

Healthy Soup Chicken Gluten Free Vietnamese Slow-Cooker

Estimated Nutrition

Calories

447

kcal / serving

1788 kcal total

Carbs

43g

per serving

172 g total

Fat

per serving

12 g total

Protein

58g

per serving

232 g total

Cook Time

270

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dark Soy Sauce

Plus extra to serve

tbsp

Thai Fish Sauce

Nam pla

Fruits

piece

Lime

Cut into wedges

GrainsCereals

200

Rice Noodles

Dried flat

Meat

Chicken

Whole, skin removed, string cut

NutsSeeds

cloves

Garlic

Halved

tsp

Chinese Five-Spice Powder

Coriander

Fresh sprigs

Vegetables

piece

Onion

Peeled and finely chopped

Ginger

Fresh root, peeled and thinly sliced

piece

Red Chillies

Long, fresh and sliced

piece

Spring Onions

Trimmed and thinly sliced

100

Beansprouts

Rinsed and drained

piece

Red Chilli

Long, thinly sliced for garnish

Method

Place vegetables in the slow-cooker and stir in five-spice powder, 1 litre of water, and soy sauce.

Cut strings from the chicken and remove all skin from the breast, legs, and wings.

Place chicken breast-side up into the slow-cooker and season with salt and pepper.

Cover and cook on high for 4.5 hours until the chicken is tender and cooked through.

Drain slow-cooker contents into a bowl, strip meat from the carcass, slice it, and cover with foil.

Skim fat from the stock, pour into a saucepan with fish sauce, and bring to a gentle simmer.

Boil noodles in a separate pan until tender, then drain well.

Divide noodles into bowls, top with chicken and vegetables, add hot stock, and garnish with chilli and lime.