Slow cooker chicken pho

Ingredients

• 1 large brown onion, unpeeled, quartered
• 60g ginger, unpeeled, sliced
• 1 fresh long red chilli, halved lengthways (optional)
• 6 cardamom pods, lightly bruised
• 1 cinnamon stick
• 4 star anise
• 8 whole cloves
• 2 tsp coriander seeds
• 2 tsp fennel seeds
• 1 tsp whole black peppercorns
• 1 tsp dried chilli flakes (optional)
• 1.2kg bone-in chicken thigh cutlets (or drumsticks)
• 60ml (1/4 cup) fish sauce
• 2 tsp caster sugar
• Pinch of salt
• 2.25L (9 cups) water
• 1 lime, juiced
• Cooked rice noodles, to serve
• Extra fresh long red chilli, finely chopped, to serve
• Green shallot (spring onion), sliced diagonally, to serve
• Thai basil leaves, to serve
• Bean sprouts, to serve
• Hoisin sauce, to serve
• Lime wedges, to serve

Directions

1. Cook onion, ginger and chilli halves, if using, in a dry frying pan over medium-high heat, making sure you turn to char cut sides, for 3-4 minutes or until lightly blackened. Add cardamom, cinnamon, star anise, cloves, coriander seeds, fennel seeds and peppercorns, then cook, stirring, for 30-60 seconds or until aromatic. Transfer to a 5.5L slow cooker.
2. Add dried chilli, if using, chicken, fish sauce, sugar, salt and water to the slow cooker. Cover and cook on Low for 7 hours or until the chicken is tender and falling from the bone.
3. Transfer chicken to a chopping board. Shred the meat, discarding the bones and skin.
4. Stir lime juice into the broth in the slow cooker. Taste and adjust seasoning with more fish sauce and salt, if desired. Strain broth through a fine sieve set over a saucepan and keep warm. Divide cooked rice noodles among bowls. Ladle broth over the top. Top with shredded chicken. Sprinkle with extra chilli, green shallot, Thai basil and bean sprouts. Serve with hoisin sauce and lime wedges.