Slow Cooker Faux Pho

We are still attempting to make it through the imposed homebounding using only the supplies we have in the house (apart from eventually having to get milk for the Spud). This has forced me to be creative and ensure we use up all of one thing before we make the next. Two days ago we defrosted a whole smoked chicken that was in our fridge. The first night we had it as is. The next night it was chicken wraps. This time, since IT WAS FUCKING SNOWING AGAIN, I decided to use the last of the chicken to make soup. I thought it would be neat to try making Pho, but real pho is a Pain In The Ass. Lots of straining and demand for a perfectly clear broth. Screw that. It all went into a slow cooker. Was it authentic? No clue. I've never had authentic pho. I'm guessing it wasn't even close to authentic. Was it good? HELLS YES IT WAS.

Slow Cooker Faux Pho

Ingredients

• 5 cups chicken stock
• 1 cup water
• 1 sweet onion, minced
• 3/4" ginger, grated
• 1/8 teaspoon ground clove
• 1 teaspoon ground coriander
• 1/4 teaspoon black pepper
• salt to taste
• 2 teaspoon dried cilantro
• 3 teaspoon fish sauce
• 1 can 14.5 ounces, bean sprouts, drained
• 1 pound cooked, shredded chicken
• 8 ounces rice noodles
• Lime wedges and Sriracha sauce for garnish

Directions

1. In a 5-6 quart slow cooker, add all ingredients except for the last 4. Set on LOW for 5 hours.
2. Add the sprouts, chicken, and noodles. Recover the slow-cooker and cook an additional 30 minutes.
3. Serve with lime wedges and Sriracha.

Good Times!