Slow Cooker Chicken Pho

4 serves · High protein · Winter comfort food

Prep: 20 mins · Cook: 4 hrs 15 mins

Calories: ~700kcal · Protein: ~45g · Carbs: ~85g · Fat: ~17 Fibre: ~8g

Heat oil in a pan over high heat. Sear onion and ginger cut-side down, flipping once, until blackened, about 5 min.
In a separate dry pan, toast star anise, cinnamon, cloves and coriander seeds over medium heat, shaking constantly, about 1-2 min. Pull off heat as soon as fragrant, they burn fast.
Place chicken skin-down in the slow cooker. Add charred onion/ginger, toasted spices, fish sauce and sugar. Pour in stock and water, fully submerging chicken. Stir, cover, cook LOW 4 hrs. Check chicken from 3-3.5 hrs, it should be tender, not falling apart.
Remove chicken, discard skin/bones once cool, shred meat with a fork. Strain broth, pressing solids firmly. Stir in salt, adjust seasoning to taste.
Bring a separate pot of water to the boil. Blanch bok choy and choy sum 1-2 min until wilted but bright, then lift out and set aside.
Cook noodles in the same pot of water per packet instructions, drain, divide into bowls.
Top noodles with blanched greens, shredded chicken and raw bean sprouts. Ladle over broth.
Finish with basil, coriander, spring onion, chilli. Serve with lime, hoisin and sriracha on the side.

Don't skip charring the onion and ginger. It's what gives the broth its deep, smoky backbone.
Toasted spices go from fragrant to burnt fast. Pull them off the heat the moment you smell them.
Chicken thighs hold up best over the 4-hour cook; check from the 3-hour mark so they stay tender rather than falling apart.
Broth improves overnight. Make it a day or two ahead and store in the fridge, or freeze for up to 3 months.

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