Easy Peasy Homemade Pho Soup
4 litres of broth (chicken, beef, or vegetable or a mixture of either)
½ or whole Scotch Bonnet pepper
1 tsp ginger
1 tsp cinnamon
1 tbsp fish oil
1 onion, sliced
2 cups finely-sliced chicken breast or lean beef (you can use fondue meat)
1 salad bag of bean sprouts
1 salad bag of chopped cabbage (aka coleslaw mix)
1 salad bag of fresh Asian veggies (i.e. stir-fry or broco-slaw mix)
1 – 8 oz. pkg rice noodles
3 sprigs of fresh basil
3 sprigs of fresh cilantro
1. In a large slow cooker, heat the broth.
2. Add the ginger, cinnamon and fish oil.
3. Slice up the pepper into strips and add to broth.
4. Add the meat to the broth.
5. Once the meat starts losing its pinkness, add the bean sprouts, fresh veggies and cabbage and stir until heated through.
6. Add the rice noodles and move to the bottom to soften.
7. Add the basil and cilantro and mix well.
8. Cook for at least 3-4 hours.
Quick start method:
1. Heat half the broth in a large saucepan.
2. Bring to a boil and add the meat until no longer pink. Scoop it out with a slotted spoon and place in the slow cooker with the rest of the broth.
3. Follow the same process with the veggies, cabbage and bean sprouts, heating through in the sauce pan and then moving to the slow cooker.
4. Once complete, add the remaining broth to the slow cooker as well.
5. Cook for 1 ½-2 hours.