• [Main Dishes]
• [Slow Cooker]

Pho Ga

• Cooking Time 8+ hours
• Source The Australian Women's weekly Slow-Cooker Comfort Food

• 1.2 KiloGram whole chicken
• 1 brown onion  (chopped coarsely)
• 5 cm fresh ginger  (sliced thinly)
• 2 Litre water
• 3 star anise
• 3 green onion  (cut into 5cm lengths)
• 2 cinnamon stick
• 10 cm fresh lemon grass  (bruised)
• 1 Tablespoon coriander seeds
• 60 Mililitre fish sauce
• 60 Mililitre lime juice
• 2 Tablespoon brown sugar
• 200 Gram rice stick noodle
• 2 Cup bean sprouts
• 1/2 Cup fresh mint leaves
• 1/2 Cup fresh coriander
• 1/2 Cup fresh thai basil
• 1 fresh chilli  (seeded, sliced thinly lengthwise)
• 1 green onion  (extra, sliced thinly)

1. Place chicken, brown onion, ginger, water, star anise, green onion, cinnamon, lemon grass and coriander seeds in a 4.5l slow cooker. Cook, covered, on low for 8 hours.
2. Carefully remove chicken from cooker, shred meat coarsely using two forks. Discard skin and bones.
3. Add sauce, juice and sugar to stock mixture in cooker, stir to combine. Strain cooking liquid through a muslin-lined sieve into a large heatproof bowl, discard solids.
4. Place noodles in a medium heatproof bowl, cover with boiling water, stand for 15 minutes or until tender, drain.
5. Divide noodles and shredded chicken into serving bowls. Ladle hot soup over noodles, serve topped with sprouts, herbs, chilli and extra green onion.