Slow Cooker Weeknight Pho
User Reviews
3.2
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Course
Soup
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Cuisine
Asian, gluten-free
Slow Cooker Weeknight Pho
Description
This recipe begins by charring onion halves to deepen flavor, then all broth ingredients including beef stock, garlic, ginger, star anise, clove, cinnamon, nutmeg, cardamom, and various peppercorns are combined in a slow cooker to gently simmer for 6 to 10 hours. The lengthy cooking extracts a richly spiced, aromatic broth.
Once the broth is strained, the sirloin steak is partially frozen to enable thin slicing. The noodles are cooked according to package directions and distributed into bowls. Raw steak slices are arranged over the noodles, and hot broth is ladled over, cooking the meat instantly in the bowl's heat.
Bowls are then garnished with toppings like green onions, bean sprouts, hard-cooked egg, mushrooms, red onions, cilantro, lime wedges, sesame oil, and chili garlic sauce, offering a customizable and fresh contrast. This approach yields a fragrant, flavorful soup combining tender meat with delicate noodles and the complex broth.
Ingredients
pho broth
- 64 ounces beef stock 2 cartons, Swanson brand
- 1 onion
- 1 Tbsp olive oil
- 6 cloves garlic
- 2 inch ginger sliced, piece, fresh
- 2 mushrooms sliced
- 2 dried chili peppers lightly crushed
- 1 cinnamon stick
- 1 nutmeg whole
- 10 clove whole
- 3 star anise whole
- 1 tsp black peppercorns whole
- 1 tsp white peppercorns optional, whole
- 1 tsp fennel seeds
- 1 tsp coriander seed
- 10 cardamom pods lightly crushed (don't lose the black seeds!, whole
- 2 Tbsp fish sauce
pho bowl
- rice wheat, or buckwheat Asian noodles, about 9 ounces, dry
- 3/4 pound sirloin steak or any steak you like
pho toppings
- green onion sliced
- bean sprout
- egg hard cooked
- mushroom sliced
- red onion pearl
- sesame seeds
- cilantro fresh leaves
- lime wedges
- sesame oil just a few drops!
- Chili garlic sauce like Sriracha
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.
User Reviews
Overall Rating
3.2
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