There’s something about the way a bowl of pho steams gently, inviting you to pause and breathe it all in. I remember one rainy evening when the sky refused to clear and I was halfway through a busy week. I started this slow cooker beef pho, partly because it promised comfort but also because I didn’t want to fuss too much over dinner. About halfway through the cook time, the most incredible aromas filled the house—star anise, cinnamon, and a faint hint of ginger, mingling with the rich scent of simmering beef bones. I was juggling a few things at once, so I wasn’t fully paying attention, and when I finally sat down with my bowl, the broth was so flavorful it felt like a warm hug on a chilly night. The tender beef and fresh herbs made it feel homemade but without the usual fuss. It was the kind of meal that makes you realize slow cooking isn’t just about convenience—it’s about layering patience into flavor.
Why You’ll Love It:
- The long, slow simmer builds a broth so rich and fragrant that it feels like an event happening right in your kitchen.
- It’s simple—and that’s kind of the point. You set it and forget it, knowing the slow cooker will do the hard work.
- Fresh herbs and bright garnishes cut through the richness, balancing each bite with vibrant notes.
- It’s flexible—you can slice the beef to your preferred thickness and add spicy or sweet sauces to customize each bowl.
Even if this is your first time making pho, the slow cooker method takes the pressure off and lets the flavors develop naturally. It’s not instant, but sometimes that’s exactly what you want when craving something deeply satisfying.
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Slow Cooker Beef Pho
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A comforting and aromatic Vietnamese beef pho made effortlessly in a slow cooker. Tender beef, fragrant spices, and fresh herbs combine to create a flavorful broth served over rice noodles.
Ingredients
3 pounds beef bones (marrow and knuckle bones)
1 pound beef brisket
1 large yellow onion, halved
4-inch piece fresh ginger, sliced lengthwise
5 star anise pods
4 whole cloves
2 cinnamon sticks
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon salt
1 tablespoon sugar
12 cups water
8 ounces dried flat rice noodles (pho noodles)
1/2 pound beef sirloin, thinly sliced against the grain
1 cup fresh bean sprouts
1/2 cup fresh Thai basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 limes, cut into wedges
2 medium jalapeño peppers, thinly sliced
1/4 cup hoisin sauce
1/4 cup sriracha sauce
Instructions
Preheat a dry skillet over medium heat. Add the halved onion and sliced ginger, and char them until blackened in spots, about 5 minutes per side. Remove and set aside.
In the same skillet, toast the star anise, cloves, cinnamon sticks, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Transfer to a spice bag or cheesecloth and tie securely.
Place the beef bones and brisket in a large slow cooker. Add the charred onion, ginger, spice bag, salt, sugar, and water.
Cover and cook on low for 8 hours.
After 8 hours, remove the bones, brisket, onion, ginger, and spice bag from the slow cooker. Discard the solids.
Strain the broth through a fine mesh sieve into a large pot to ensure clarity.
Slice the brisket thinly and set aside.
Bring the broth to a simmer on the stovetop and adjust seasoning with additional salt or sugar if needed.
Prepare the rice noodles according to package instructions, usually by soaking in hot water until tender. Drain and divide among serving bowls.
Top noodles with slices of brisket and raw sirloin.
Ladle the hot broth over the noodles and beef slices to cook the raw sirloin slightly.
Serve pho with bean sprouts, Thai basil, cilantro, mint, lime wedges, jalapeño slices, hoisin sauce, and sriracha on the side for garnishing.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes: Using a slow cooker means you don’t need fancy equipment—just a good, sturdy one that holds a low simmer all day. When serving, I usually lay out the fresh herbs and garnishes so everyone can personalize their bowls; it turns dinner into a little interactive experience. If you want to mix things up, try swapping the brisket for short ribs or adding a few dried shiitake mushrooms to the broth for an earthy twist—though I haven’t tested all variations yet, so results might vary. Also, soaking the noodles gently avoids clumping but watch the timing closely to keep them tender, not mushy.
FAQ:
Can I make this without a slow cooker? Sure, you can simmer the broth on the stovetop for several hours, but the slow cooker frees you up to do other things.
Is it okay to freeze leftovers? The broth freezes well, but the beef slices are best stored separately and eaten within a few days.
What if I don’t like spicy food? You can skip the jalapeños and sriracha, and still have a wonderfully aromatic bowl of pho.
Let this slow cooker beef pho be the answer to your craving for something warm, fragrant, and just a little bit special. Scroll up, save it, and get ready to savor every spoonful.