How to Make Vietnamese Pho in Your Slow Cooker
Interested in trying out a new recipe for your slow cooker? Vietnamese pho broth, the traditional dish of this Southeast Asian nation, generally takes hours and sometimes even days of simmering until it's perfected. It's the perfect dish to prepare using the slow cooker technique of "low and slow," with all the flavors coming together for a unique taste experience.
Best of all, when you want to bring your pho on the road - to share with family and friends - it's easier than ever with the Crock-Pot® 6-Quart Programmable Cook & Carry® Slow Cooker. Know that your dish is safe on-the-go thanks to the easy-locking gasket lid that will help you get to your final destination without any mess and carry handles to make transporting easy.
Vietnamese Pho: Beef Noodle Soup
As authentic as the bowls of pho you'd find from the street carts along the main roads of Hanoi and Ho Chi Minh City, this beef and noodle soup is filled with flavor and rich spices.
- 3 pounds beef bones (knuckle, leg or marrow)
- 1 onion, halved
- 2-inch piece of ginger root, peeled and halved
- 3 cloves
- 2 pods star anise
- 1 cinnamon stick
- 1 cardamom pod (optional)
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons fennel
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon fish sauce
- 3 quarts water
- Boil beef bones in a large pot with water over high heat for 5 minutes.
- Meanwhile, char onion and ginger on baking sheet under your oven's broiler for 5 to 10 minutes, until lightly charred.
- Drain bones and rinse them of anything that formed, place them in the bottom of your 5- to 6-quart slow cooker.
- Carefully remove skin from ginger root. Place in slow cooker with onion and beef bones.
- Add cloves, star anise, cinnamon stick, cardamom pod, coriander, fennel, salt, sugar and fish sauce to your slow cooker.
- Add 3 quarts of water.
- Cover and cook on low for 8 hours or overnight.
- 8 ounces rice noodles
- 3/4 pound beef steak (flank, sirloin or London broil)
- 4 scallions, chopped
- 1 1/2 cups bean sprouts
- 1 lime, cut into wedges
- 2 red chilies, sliced
- Handful of fresh mint, basil, or cilantro, chopped
- Cook the rice noodles according to package instructions, until tender.
- Drain noodles and set aside.
- Thinly slice raw beef steak across the grain. (Freezing steak for 10 to 15 minutes helps to firm it up for this step.)
- Set sliced steak aside.
- Chop remaining vegetables and herbs.
- When slow-cooked broth is ready, strain through a mesh sieve to remove spices and bones.
- When ready to serve, fill a bowl with rice noodles and strips of raw beef.
- Spoon the extra hot broth into the bowl to instantly cook the beef.
- Top with vegetables and serve with herb garnishes if desired.