Warm and Cozy Pho

Looks like winter finally decided to show up in Texas this February.

Well, the high is 52 degrees Fahrenheit, but brrr that's cold to me.

I think the perfect food when it's cold is soup (or stew or chili).

I ventured to a gigantic Asian market yesterday and found all sorts of fresh produce and weird goodies. I thought the best application of all this loot (cilantro, basil, thai chiles, bean sprouts, etc) would be to throw it all together in a big bowl of pho.


With pho, it's all about the broth, but the fresh veggies are the icing on the cake. I also threw in a big chicken breast for extra flavor and protein. As with most recipes, this could easily be made on the stove instead of slow cooker.

Chicken Pho Recipe:

• 1-2 chicken breast
• 1/2 yellow onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 cinnamon stick
• 1 star anise
• 2 whole cloves
• 1 tsp whole coriander seeds
• 1 tbsp soy sauce
• 2 tsp jalapeno powder
• dash of freshly cracked black pepper
• 6 cups chicken broth (or vegetable broth)

• 1 pkg rice noodles (thin, flat, broad, whatever you like)
• 2 handuls fresh spinach
• Handul fresh cilantro
• Handul fresh basil
• Handul fresh bean sprouts
• 1 fresh jalapeno, sliced
• srirachi sauce

Put the first set of ingredients in the slow cooker and cook on low for 8 hours. Then, remove the cinnamon stick, star anise and cloves, shred the chicken and add the spinach to let it wilt. Meanwhile, cook the rice noodles according to package directions. When both are ready, serve in bowls and top with the remaining fresh ingredients.