240 min
Crock Pot Pho
Recipe GLPR6674f04423ad7d
A fragrant Vietnamese beef broth simmered in a slow cooker with toasted aromatics and spices, served over tender rice noodles with thinly sliced beef, herbaceous toppings, and traditional condiments.
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Ingredients
9 cups water
4 pounds beef bones
2 cinnamon sticks
2 teaspoons whole coriander seeds
1 teaspoon fennel seeds
3 whole star anise
3 whole cloves
1 cardamom pod
4-inch section of fresh ginger, sliced
1/2 onion
1 tablespoon neutral oil
2 1/2 tablespoons fish sauce, or to taste
1 teaspoon sugar
16 ounces fresh or dried rice noodles
11 ounces Vietnamese beef balls, halved
1/2 pound flank, london broil, sirloin, or eye of round steak, sliced paper-thin
2 large handfuls fresh bean sprouts
Fresh cilantro leaves
Fresh Thai basil leaves
Fresh mint leaves
2-3 fresh chili peppers, sliced
1-2 limes, cut into wedges
Hoisin sauce for serving
Sriracha hot chili sauce for serving
Directions
Bring a large stockpot filled with water to a rolling boil over high heat. Once boiling vigorously, add the beef bones and maintain a vigorous boil for 10 minutes.
While the bones are boiling, heat a frying pan over medium-low heat and add the cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves, and cardamom pod.
Toast the spices, stirring occasionally, until very fragrant, approximately 2 to 3 minutes. Immediately transfer all toasted spices to your crock pot or slow cooker.
Return the frying pan to medium-high heat and add the neutral oil. Once the oil is hot, add the sliced ginger and onion half to the pan.
Cook the ginger and onion until the ginger develops golden-brown color on both sides and the onion becomes soft and caramelized, about 5 to 7 minutes.
Transfer the cooked ginger and onion to the crock pot with the toasted spices.
After the 10-minute boil, remove the beef bones from the stockpot, drain completely, discard the boiling water, and briefly rinse the bones under cool running water to remove impurities.
Add the cleaned beef bones to the crock pot. Pour in enough fresh, cool water to fill the pot to approximately 1 to 1½ inches below the rim.
Stir in the fish sauce and sugar until well combined. Cover the crock pot and set to low heat for 8 hours.
After 8 hours, taste the broth and adjust the seasoning with additional fish sauce if desired.
About 15 minutes before serving, bring a separate pot of water to a boil.
Add the halved beef meatballs to the boiling water and cook until heated through, about 2 minutes.
Using a slotted spoon, remove the cooked meatballs and set aside. Keep the water at a boil.
Add the fresh or dried rice noodles to the boiling water and cook according to the package instructions. Fresh noodles typically require only 1 to 2 minutes; dried noodles may need 5 to 8 minutes or longer. Drain the noodles immediately when tender.
Pour the crock pot broth through a fine-mesh sieve to strain out the solids—bones, spices, ginger, and onion—discarding all solids.
Arrange four large bowls on the counter. Divide the drained noodles evenly among the bowls.
Distribute the cooked meatballs and thin slices of beef steak evenly among the four bowls.
Ladle the hot strained broth into each bowl. The residual heat of the broth will cook the paper-thin beef steak slices.
Serve each bowl immediately with bean sprouts, cilantro, Thai basil, mint, sliced chili peppers, lime wedges, hoisin sauce, and sriracha sauce on the side for individual customization.
