Slow Simmered Vietnamese Noodle Soup - Chicken Farmers

Name: Slow Simmered Vietnamese Noodle Soup - Chicken Farmers
Ingredients: 3 to 4 chicken breasts; 8 thighs, preferably bone-in; 3 legs with thighs attached; 12 cups (3 L) chicken broth; 1/3 cup (75 mL) fish sauce; 1 tbsp (15 mL) sugar, preferably brown; 10 slices fresh ginger; 8 to 10 star anise; 3 cinnamon sticks, broken in half; 2 onions, thinly sliced; 1 tsp (5 mL) dried chili flakes or hot-garlic chili sauce (optional); 2 inch (5 cm) wide bundle of dried stick rice noodles, about 80 g; 1 cup (250 mL) roughly torn basil and mint leaves; Garnishes - green onions, cilantro, lime wedges, thai basil leaves and mint leaves, thinly sliced thai bird chilies or dried red pepper flakes, fresh bean sprouts

saskatchewanchicken.ca

Making pho soup in a slow cooker is a smart move. Perfumed broth is the soul of this soup and in a slow cooker it can simmer and deepen in umami flavour all day…

View full recipe on saskatchewanchicken.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saskatchewanchicken.ca.

Share this recipe:

Ingredients

3 to 4 chicken breasts
8 thighs, preferably bone-in
3 legs with thighs attached
12 cups (3 L) chicken broth
1/3 cup (75 mL) fish sauce
1 tbsp (15 mL) sugar, preferably brown
10 slices fresh ginger
8 to 10 star anise
3 cinnamon sticks, broken in half
2 onions, thinly sliced
1 tsp (5 mL) dried chili flakes or hot-garlic chili sauce (optional)
2 inch (5 cm) wide bundle of dried stick rice noodles, about 80 g
1 cup (250 mL) roughly torn basil and mint leaves
Garnishes - green onions, cilantro, lime wedges, thai basil leaves and mint leaves, thinly sliced thai bird chilies or dried red pepper flakes, fresh bean sprouts