Slow Cooker Beef Pho

Experience authentic Vietnamese pho at home with this effortless slow cooker version. Fragrant star anise, charred ginger, and tender beef simmer into a crystal-clear, soul-warming broth. Top with fresh herbs, rice noodles, and lime for a restaurant-quality noodle soup made easy.

Why You’ll Love This Recipe

This slow cooker beef pho delivers the deeply aromatic, complex broth of traditional Vietnamese pho without hours of stove-watching. The crockpot gently extracts flavor from beef bones and whole spices, creating a rich, gelatinous stock while tenderizing chuck roast to silky perfection. It’s ideal for busy schedules—set it in the morning and come home to a house filled with cinnamon-star anise perfume. The interactive assembly makes it fun for families: everyone customizes their bowl with basil, bean sprouts, chilies, and hoisin. Leftovers taste even better as flavors meld overnight, and the broth freezes beautifully for instant comfort. Even pho enthusiasts praise how closely this rivals their favorite takeout, all while being more affordable and hands-off.

Recipe Tips and Tricks

• Char Ginger & Onion → Broil or torch until blackened for smoky depth.
• Toast Spices → Dry-toast 2-3 minutes to bloom essential oils.
• Use Spice Bag → Bundle star anise, cloves, cinnamon for easy removal.
• Skim Foam → Remove impurities in first hour for clearer broth.
• Slice Against Grain → Ensures melt-in-mouth beef texture.
• Cook Noodles Separately → Prevents mushiness; add to bowls at serving.
• Adjust Final 30 Min → Taste for fish sauce, sugar, or salt balance.
• Hot Water Top-Off → Maintain soup volume without diluting flavor.

Yield: 6 Servings

Slow Cooker Beef Pho

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Fragrant Vietnamese beef pho simmers effortlessly in the slow cooker with tender meat and aromatic spices.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 35 minutes

Ingredients

• ½ cup fish sauce (Red Boat recommended)
• 1 cinnamon stick
• 1 tbsp coriander seeds
• 12 cups water
• 14 oz dried rice noodles (banh pho)
• 2 large yellow onions, halved
• 2 tbsp rock sugar or brown sugar
• 3 lbs beef chuck roast or brisket, cut into 3-inch chunks
• 3 lbs beef marrow or knuckle bones
• 4-inch piece fresh ginger, halved lengthwise
• 5 whole star anise
• 6 whole cloves
• Garnishes: Thai basil, cilantro, bean sprouts, lime wedges, jalape帽os, hoisin, Sriracha
• Optional: ½ lb raw sirloin, thinly sliced (table-side cooking)

Instructions

1. Char Aromatics → Broil onion and ginger 5-7 minutes until blackened; cool slightly and peel.
2. Toast Spices → Dry-toast star anise, cinnamon, cloves, coriander 2-3 minutes until fragrant.
3. Bundle Spices → Place toasted spices in cheesecloth or spice bag; tie securely.
4. Layer Crockpot → Add beef chunks, bones, charred onion, ginger, and spice bag.
5. Add Liquids → Pour water, fish sauce, rock sugar; ensure everything is submerged.
6. Slow Cook → Low 8 hours or high 4 hours; skim foam hourly if possible.
7. Remove Solids → Discard bones, spice bag, onion, ginger; shred beef with forks.
8. Strain Broth → Pour through fine mesh for clarity; return beef and broth to crockpot on warm.
9. Cook Noodles → Boil rice noodles per package (2-3 minutes); drain and divide into bowls.
10. Assemble & Serve → Ladle piping-hot broth over noodles; top with garnishes and optional raw sirloin.

Notes

• Charring is non-negotiable—creates signature pho smokiness.
• Spice bag prevents gritty bites and simplifies cleanup.
• Raw sirloin cooks gently in hot broth at the table.
• Broth improves overnight; reheat gently to avoid clouding.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 1461Total Fat 90gSaturated Fat 36gUnsaturated Fat 55gCholesterol 398mgSodium 404mgCarbohydrates 30gFiber 2gSugar 7gProtein 124g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Chuck/Brisket → 3 lbs; marbling melts into silkiness.
• Beef Bones → 2-3 lbs marrow/knuckle; cracked for gelatin.
• Yellow Onions → 2 large; charred for sweetness and color.
• Fresh Ginger → 4-inch piece; charred for warm smokiness.
• Whole Spices → Star anise (5), cinnamon stick (1), cloves (6), coriander (1 tbsp).
• Fish Sauce → ½ cup Red Boat; umami backbone.
• Rock Sugar → 2 tbsp; gently balances bitterness.
• Rice Noodles → 14 oz banh pho; medium flat for authenticity.
• Garnishes → Thai basil, cilantro, bean sprouts, lime, chilies, hoisin.

Variations and Substitutions

• Chicken Pho → Bone-in thighs + lemongrass; 6 hours low.
• Vegetarian → Mushroom broth, kombu, smoked tofu, dried shiitakes.
• Quick Version → Store-bought broth + pho paste; 4 hours high.
• Gluten-Free → Verify fish sauce; rice noodles are safe.
• Low-Carb → Shirataki noodles or zucchini spirals.
• Spicy Kick → Charred Thai chilies in broth or ghost pepper sauce.
• Pressure Cooker → 90 min high + natural release.
• Extra Rich → Add parmesan rind or butter finish.

Storage Options

• Refrigerator → Broth + beef separate from noodles; airtight up to 4 days.
• Freezer → Broth in 2-cup portions (no noodles); up to 3 months.
• Reheating → Simmer gently; add fresh noodles and garnishes.

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