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.
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 - 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 345 (63%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 122.6mg||38 %|
|Sodium 1604.8mg||55 %|
|Potassium 842.3mg||22 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 16.5g|
|Protein 32g||46 %|
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Calories per serving: 547
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