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Recipe Summary

prep:
20 mins
cook:
5 mins
slow-cook:
6 hrs
total:
6 hrs 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place spare ribs, onion, ginger, garlic,
    coriander, cloves and star anise in bottom
    of slow cooker. Pour chicken broth on
    top. In a bowl, mix together 3 cups water,
    the fish sauce and brown sugar; pour
    into slow cooker. Cover and cook on
    HIGH for 6 hours or LOW for 8 hours

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  • Remove spare ribs. Shred meat,
    discarding bones, tendons and fat. Cover
    and set aside. Carefully pour remaining
    slow cooker contents through a strainer
    over a lidded pot; skim. Stir in salt. Cover
    and bring to a boil. Add rice noodles and
    cook 4 to 5 minutes, until softened.

  • Ladle some of the broth and noodles
    into bowls. Top with shredded meat
    and, if desired, lime wedges, cilantro,
    scallions, bean sprouts, chile peppers
    and sriracha sauce.

Nutrition Facts

425 calories; fat 22g; cholesterol 85mg; saturated fat 8g; carbohydrates 32g; insoluble fiber 1g; protein 24g; sodium 1077mg.
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