Sunday, May 22, 2016

Slow cooker Lamb chops Pho

When you need to feed an incorrigible, sick (with flu) person in your house-feed them this!

I did not have "chuck short ribs" as called for in the original recipe but there was some lamb chops sitting in the freezer. Actually, I have most of the slow-cooker ingredients, the hoisin sauce and fish sauce except for the garnishing-basil leaves, bean sprouts, limes and jalapenos. 

Procedure and most ingredients adapted from an original recipe by Lucky Peach.


1 large yellow onion, sliced into ½” rounds
1 piece (2") fresh ginger, peeled and halved lengthwise
1 t neutral oil
2 lbs lamb chops
+ kosher salt
2 whole star anise
1 cinnamon stick (3")
4 whole cloves
8 C low sodium vegetable broth
1–2 T fish sauce
10 oz flat rice noodles, fettuccine-size


1 C bean sprouts
½ C Thai basil leaves
½ C cilantro, stems and leaves
2 jalapenos, sliced into 1/4" rounds
+ lime wedges
+ Hoisin sauce, Sriracha, or Sambal Olek


1 Heat the broiler. Line a baking sheet with foil. 

2  Arrange the onion slices and ginger on the baking sheet pan and brush with the oil. Broil until charred in spots, about 10 minutes.  

3  Season the lamb chops with salt. Arrange the onions and ginger, lamb chops, star anise, cinnamon, cloves, and broth in a large slow cooker. Cover and cook on high for 4 hours, or until the meat is just tender. Turn off the slow cooker and let the broth and meat rest for 30 minutes. Remove the meat from the broth and slide off the bones. Strain the broth (discard the solids). Skim any fat that rises to the surface of the broth. (At this point, the broth and meat can be refrigerated for up to 3 days. Rewarm before proceeding.)
4  Return the broth to a simmer and season with the fish sauce and salt. 
5  Meanwhile, prepare the rice noodles according to package directions. Drain well, set aside.  

Note: cook the rice noodles less than 1 minute as instructed in the package or it disintegrates into short pieces of noodles. It will continuously cook in your bowl of broth anyway.
6  Slice the meat into bite-size pieces. Portion out the noodles and meat among 4 large soup bowls. Ladle the hot broth into the bowls, warming the noodles and meat. Serve with the garnishes.