Description
This Crockpot Beef Pho recipe offers a comforting, flavorful Vietnamese noodle soup made easy with a slow cooker. Aromatic spices like star anise, cinnamon, and cloves infuse a rich beef broth, paired with tender sirloin, rice noodles, and fresh garnishes like cilantro, bean sprouts, and lime wedges. Perfect for a hands-off, hearty meal for four.
Ingredients
Scale
Broth and Spices
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 6-7 whole star anise
- 1 cinnamon stick
- 10 whole cloves
- 2 inch knob of fresh ginger, sliced
- 8 cups beef broth
- 4 cups water
- 1/2 small white onion
Noodles and Meat
- 7 ounces rice noodles
- 1 pound boneless sirloin steak or shaved steak
Garnishes
- green onions, sliced
- lime wedges
- bean sprouts
- cilantro
- jalapeño, sliced
- sriracha sauce
- basil leaves
Instructions
- Prepare the broth: Add brown sugar, fish sauce, whole star anise, cinnamon stick, cloves, sliced fresh ginger, beef broth, and water into the crockpot. Stir carefully to ensure the brown sugar dissolves and doesn’t settle at the bottom. Cover and cook on low heat for 7-8 hours to fully develop the rich, aromatic flavors.
- Strain spices and add noodles: After the slow cooking, use a slotted spoon to remove all the whole spices from the broth. Thinly slice the half white onion and add the sliced onion along with the rice noodles into the crockpot. Cook everything together for an additional 10 minutes until the noodles soften and the onions are tender.
- Add sirloin and prep garnishes: While the noodles cook, thinly slice the sirloin steak if it isn’t already shaved. Prepare your garnishes including green onions, cilantro, bean sprouts, sliced jalapeño, lime wedges, sriracha, and basil leaves. Once noodles are ready, add the sirloin slices to the crockpot and let them cook for 1-2 minutes until just tender.
- Serve: Ladle the hot pho into bowls and top generously with your preferred fresh garnishes. Serve immediately to enjoy the full depth of flavors and aroma.
Notes
- Use thinly sliced or shaved sirloin for quick cooking and tender meat.
- If you prefer a clearer broth, strain the broth through a fine mesh sieve before adding noodles.
- Adjust spiciness by varying jalapeño and sriracha amounts.
- Rice noodles cook quickly, so don’t overcook to avoid mushy texture.
- Leftover broth can be refrigerated for up to 3 days or frozen for longer storage.
