This robust beef pho takes 15 minutes of hand-on preparation and 8 hours of hands-off simmering in the slow cooker. The result is a rich, robust soup that will rival restaurant quality.
2lbs.Oxtails or beef bonescan use short ribs as an option
½onionsliced
3-4inchesginger rootPeeled and sliced into 1/4" slices
Spice medley to include:2 tsp whole coriander, 1 tsp fennel seeds, 5 whole star anise, 6 whole cloves, 2-3 cardamom pods), a 3-4” cinnamon stick
7cupswater
2cups beef broth
2Tbspfish sauce
1Tbspbrown sugaruse truvia brown sugar for low carb or keto compliance
2tspkosher saltdivided
1lbShirataki (Miracle noodles)can use zoodles for keto or low carb compliance, rice noodles for traditional pho
½lb.eye of round steaksliced as thinly as possible (can substitute sirloin, flank or london broil); ** tip: freeze meat for 15 minutes prior to slicing to make it easier to slice thinly)
variety of accompaniments*see notes below for ideas; most include limes, bean sprouts, peppers, and a range of sauces
Instructions
Turn oven to broil and bring a large stockpot of water to a boil.Add the oxtails or beef bones to the pot and boil hard for 10 minutes. Brown scum will rise to the surface. Remove the bones with slotted spoon and rinse with cold water. If you want the resulting beef broth to be clear (classic pho has a clear broth), then skim the scum from the top of the pot and rinse the bones before placing in the crockpot. Alternatively, use a prepared beef broth and the rinsed bone.Add the bones to the crock pot and set the broth aside.*note: it is OK to use the bone broth without getting all of the scum off. You may have to skim the scum from the crockpot at the end if you want a clear broth.
2 lbs. Oxtails or beef bones
While the bones are boiling, place the onion slices and the ginger slices on a baking sheet lined with foil and transfer to the oven. Broil for 2-4 minutes until charred and then turn onion and ginger over to char the other side. Remove from oven and add ginger and onion to the crock pot.
1/2 onion, 3-4 inches ginger root
Dry toast the Pho spices by placing them in a sauté pan over medium-low heat. Toast until fragrant (2-3 minutes), shaking often so as not to burn. Add the toasted spices to the crock pot. You can strain them out later if you want a clear broth. *Alternatively, place the spices in a cheesecloth bag and place in slow cooker.
Spice medley to include:
Add the water, beef broth, fish sauce, sugar and 1 teaspoon salt to the slow-cooker and set on lowest setting for 8-10 hours.
7 cups water, 2 cups beef broth, 2 Tbsp fish sauce, 1 Tbsp brown sugar, 2 tsp kosher salt
About 15 minutes before serving prepare your accompaniments. For the accompaniments: slice limes and arrange herbs, sprouts, peppers and sauces on a platter.
variety of accompaniments
When broth is finished cooking in crockpot, skim any scum that has risen to the surface. Remove the bones and spices from the slow cooker by straining broth into a large bowl. Taste broth and add more salt, if necessary. Keep the broth at a simmer until the bowls of steak and noodles are ready.
If you are using shiratake just rinse the noodles. Drain immediately and place in the bottom of four large, individual soup bowls.If you are using rice noodles, they should be cooked in boiling water for a few minutes.Distribute the thin (raw) steak slices evenly on top of the noodles in the four bowls. Ladle the hot broth into each bowl. The broth should be simmering and it will instantly cook the thin steak slices and the shiratake noodlesServe bowls of pho with the platter of accompaniments at the table.