Slow Cooker Weeknight Pho

Name: Slow Cooker Weeknight Pho
Yield: 1 serving
Ingredients: 64 ounces 2 cartons Swanson Beef Cooking Stock; 1 onion; 1 Tbsp olive oil; 6 cloves garlic; 2 inch piece of fresh ginger; 2 mushrooms; 2 dried chili peppers; 1 cinnamon stick; 1 whole nutmeg; 10 whole cloves; 3 whole anise stars; 1 tsp whole black peppercorns; 1 tsp whole white peppercorns; 1 tsp fennel seeds; 1 tsp coriander pods; 10 whole cardamom pods; 2 Tbsp fish sauce; about 9 ounces dry rice; 3/4 pound sirloin steak; sliced green onions; bean sprouts; hard cooked egg; sliced mushroom; red pearl onion; sesame seeds; fresh cilantro leaves; Lime wedges; sesame oil; Chili garlic sauce

User Reviews

3.2

150 reviews

Average

Course
Soup
Cuisine
Asian, gluten-free

Slow Cooker Weeknight Pho

Julie Valencia

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

pho broth

64 ounces 2 cartons Swanson Beef Cooking Stock
1 onion
1 Tbsp olive oil
6 cloves garlic
2 inch piece of fresh ginger sliced
2 mushrooms sliced
2 dried chili peppers lightly crushed
1 cinnamon stick
1 whole nutmeg
10 whole cloves
3 whole anise stars
1 tsp whole black peppercorns
1 tsp whole white peppercorns optional
1 tsp fennel seeds
1 tsp coriander pods
10 whole cardamom pods lightly crushed (don't lose the black seeds!)
2 Tbsp fish sauce

pho bowl

about 9 ounces dry rice wheat, or buckwheat Asian noodles
3/4 pound sirloin steak or any steak you like

pho toppings

sliced green onions
bean sprouts
hard cooked egg
sliced mushroom
red pearl onion
sesame seeds
fresh cilantro leaves
Lime wedges
sesame oil just a few drops!
Chili garlic sauce like Sriracha

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Instructions

Lightly coat a skillet with olive oil and heat over medium high heat. Halve the onion and place, cut side down, in the pan and cook for a few minutes until golden brown.
Pour the Swanson Beef Cooking Stock into your slow cooker. Add all the rest of the broth ingredients. Set the cooker to low and let cook anywhere from 6-10 hours, depending on what is convenient for you. When the broth is done, strain it and discard the solids.
Put the steak in the freezer for 30 minutes, then remove and slice as thinly as you can. Wrap and refrigerate until needed.
Make sure your toppings are prepped.
Once the broth is done, cook your noodles according to the package directions. Divide them into individual bowls. Divide the steak among the bowls, and then pour the steaming hot broth over the meat and into the bowls. The heat of the broth will cook the meat. If you prefer you can cook the steak ahead of time.
Immediately arrange the toppings on the bowls, and serve.