Slow-Cooker Pho Recipe

Name: Slow-Cooker Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, peeled and quartered; 1 head garlic, split horizontally; one 4-inch piece ginger, split in half horizontally; 2 serrano chilies, split in half horizontally, plus 2-3 additional, thinly sliced, for serving; 2 cinnamon sticks; 4 star anise; 2 1/2 teaspoons coriander seeds; 7 cloves; 1 tablespoon black peppercorns; 2 teaspoons fennel seeds; 5 cardamom pods; three pieces bone-in beef shank, cut into 2-inch rounds, about 5-6 pounds total; 8 cups low sodium chicken broth; 2 teaspoons salt or 2 teaspoons fish sauce, plus additional for serving; 1 lb thin rice noodles, soaked in hot water until tender for 30 minutes; 1 cup bean sprouts, for serving; lime wedge, for serving; mixed herbs, such as cilantro, Thai or italian basil, and mint, for serving; thinly sliced scallion, for serving

Servings: persons

2 medium onions, peeled and quartered
1 head garlic, split horizontally
one 4-inch piece ginger, split in half horizontally
2 serrano chilies, split in half horizontally, plus 2-3 additional, thinly sliced, for serving
2 cinnamon sticks
4 star anise
2 1/2 teaspoons coriander seeds
7 cloves
1 tablespoon black peppercorns
2 teaspoons fennel seeds
5 cardamom pods
three pieces bone-in beef shank, cut into 2-inch rounds, about 5-6 pounds total
8 cups low sodium chicken broth
2 teaspoons salt or 2 teaspoons fish sauce, plus additional for serving
1 lb thin rice noodles, soaked in hot water until tender for 30 minutes
1 cup bean sprouts, for serving
lime wedge, for serving
mixed herbs, such as cilantro, Thai or italian basil, and mint, for serving
thinly sliced scallion, for serving

1
Preheat broiler.
2
Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by 1/2-inch, about 8 cups.
3
Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.
4
Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.
5
Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve.

1651

kcal

Calories

Fat

194

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 medium onions, peeled and quartered, 1 head garlic, split horizontally, one 4-inch piece ginger, split in half horizontally, 2 serrano chilies, split in half horizontally, plus 2-3 additional, thinly sliced, for serving, and more.

Yes, Slow-Cooker Pho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Pho

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