Slow Cooker Pho
Turn your kitchen into a Vietnamese noodle house with this aromatic Slow Cooker Pho recipe, a deliciously simple way to enjoy the iconic beef noodle soup at home. This recipe features a rich, deeply-flavored broth made from tender beef bones, charred onion and ginger, and fragrant spices like star anise, cloves, and cinnamon—all simmered low and slow for 8 hours to extract maximum flavor. Topped with thinly sliced beef brisket, fresh herbs like Thai basil and cilantro, and crunchy bean sprouts, this homemade pho is as comforting as it is authentic. Perfectly paired with chewy rice noodles and served with lime wedges, sriracha, and hoisin sauce, this slow cooker version offers an easy, hands-off approach to crafting a restaurant-worthy bowl of pho in your own kitchen. Ideal for meal prep or a cozy family dinner, this recipe will transport your taste buds straight to the streets of Vietnam.
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Recipe Information
Ingredients
- 2 pounds beef bones (marrow or knuckle bones)
- 1 pound beef brisket or chuck roast
- 1 onion, halved
- 3 inches fresh ginger, sliced lengthwise
- 3 whole star anise
- 5 whole cloves
- 1 cinnamon stick
- 2 cardamom pods
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 12 ounces rice noodles
- 2 cups bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh Thai basil
- 2 green onions, sliced
- 1 lime, cut into wedges
- sriracha, for serving
- hoisin sauce, for serving
Instructions
Char the onion and ginger. Use a broiler or open flame to char the cut sides of the onion halves and ginger until slightly blackened. This adds depth of flavor to the broth.
Place the beef bones and brisket in a large pot of boiling water for 5 minutes. Drain and rinse the bones and meat to remove impurities.
Add the parboiled bones, brisket, charred onion, and ginger to the slow cooker. Fill the slow cooker with 10 cups of water.
Toast the star anise, cloves, cinnamon stick, and cardamom pods in a dry skillet over medium heat for 1-2 minutes until fragrant. Add these spices to the slow cooker.
Add the fish sauce, sugar, and salt to the slow cooker. Stir gently to combine the seasonings.
Cover and cook on low heat for 8 hours. Skim the surface occasionally to remove any foam or impurities that rise to the top.
After 8 hours, remove the brisket from the slow cooker and transfer it to a cutting board. Slice it thinly against the grain and set aside.
Strain the broth through a fine-mesh sieve or cheesecloth into a large pot, discarding the solids. Taste the broth and adjust seasoning with additional fish sauce, sugar, or salt if needed.
Cook the rice noodles according to the package instructions. Drain and divide the noodles among serving bowls.
Top each bowl of noodles with sliced brisket, bean sprouts, cilantro, Thai basil, and green onions.
Ladle the hot broth over the noodles and garnishes. Serve immediately with lime wedges, sriracha, and hoisin sauce on the side.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.9 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
