Vietnamese Flavored Chicken & Rice Soup

This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.

  • 8 c chicken stock
  • 1.5 lb boneless, skinless chicken thighs
  • 1 – 4 inch long piece of ginger, peeled and sliced thin
  • 6 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 3/4 c sushi rice
  • 2 tbsp fish sauce
  • 4 scallions, sliced thin
  • 2 jalapeños, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c onion, sliced thin

Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.

Shred chicken and set aside. Remove spices from the pot.

Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.

Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.

Serves 6.

Four Hour Pork with Star Anise and Housin Sauce


This is from The French Kitchen Cookbook by Patricia Wells, if you don’t own it, go to Amazon and buy it. We received a 3 lb pork loin in our Ag Local box and this is what I did I with it. Mostly hands off, packed with flavor you can’t go wrong. 


  • 3 lb pork loin roast
  • Salt and pepper
  • 1/8 c olive oil 
  • 3 TBSP julienne ginger
  • 12 large shallots peeled
  • 12 cloves garlic peeled
  • 6 whole star anise
  • 1/2 c Hoisin Sauce
  • 1 tsp honey

Hoisin Sauce

  • 1/4 c soy sauce
  • 2 TBSP peanut butter
  • 1 TBSP honey
  • 1 TBSP rice wine vinegar
  • 1 plump glove garlic, minced
  • 1 tsp Sriracha sauce
  • 1/4 tsp pepper

Combine in a jar and shake.

Preheat oven to 275.

Season pork with salt as pepper. In a large casserole with a lid, heat the olive oil over medium high heat. Add pork and sear on all sides. Removed add remaining ingredients, and cook for 3 – 4 minutes. Add 1 1/3 c water and cook for 2 more minutes. Add pork, cover and bake for 3 – 4 hours. Baste every 30 minutes. When it is tender and falling apart remove from oven. Let meat rest for 10 min. Strain liquid and remove aromatics. 

Slice think and serve with the sauce.

Serves 10.