Ali W here! I’m a big fan of Pho, the combination of noodles, veg, fresh herbs, chillis and much more really suits me as a lunch dish. I make it frequently and tweak the recipe to match what I have available at the time, so by no means authentic! I’m often out Teaching Yoga in the morning, then back home for lunch, so I thought it might be an interesting experiment to try the slow cooker for the broth, rather than leave it simmering on the stove for my minimum time of 30 mins (sometimes I leave it for several hours if I’m home). It worked a treat! I’ll post my full current Pho recipe in coming weeks, but here is the broth, and here is an alternative recipe that I created last year when I’d created some sprouting beans. You can of course use a stove method, but the idea of coming home to the broth, and simply adding the other ingredients seemed like a convenient way to save time.
You’ll need: (you can change these to suit what you have available – don’t be afraid to experiment)
1/4 large onion, no need to peel
2-3 cloves garlic, make slits in them, no need to peel
Thumb sized piece of ginger, chop it roughly no need to peel
Spices: 1 x star anise, large teaspoon of coriander seeds, 1/2 teaspoon of szechuan peppercorns.
Big slug of sweet chilli sauce, 1 tablespoon of fish sauce (or use soy if you can’t get the ‘veggie’ one if you don’t eat fish), 1-2 tablespoons of soya sauce
Place everything in the slow cooker, pop the lid on and turn it on high for 3 hours, or turn it on low for longer than 3 hours. I’ll share my latest pho recipe in coming blogs, however in the meantime here is one from last year…