Slow Cooker Beef Pho

Name: Slow Cooker Beef Pho
Total time: 8 h 30 min
Yield: 4 serving(s)
Ingredients: 9 cups water; 1 yellow onion, sliced thick; ¼ cup minced fresh ginger; 2 teaspoons fennel seeds; 2 teaspoons ground cinnamon; 2 teaspoons ground cloves; 2½ teaspoons kosher salt; 3 pounds beef marrow bones, rinsed; 1 (1 pound) beef chuck roast; 8 ounces Maifun rice noodles; 3 tablespoons sugar; 2 tablespoons fish sauce; 1 (6 ounce) top round beef steak, chilled in freezer for 15 minutes; 1 cup bean sprouts, or to taste; 8 sprigs fresh cilantro, or to taste; 8 mint leaves, or to taste; 2 serrano chile peppers, sliced; 2 scallions, chopped; ¼ red onion, diced; 4 heads baby bok choy, halved lengthwise; freshly ground black pepper to taste

Marrekus and Krysten Wilkes Website

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Making beef pho with beef marrow bones in a slow cooker yields a rich, savory soup packed with beef chunks and steak slices. Once you find your favorite additions, you’ll make this Vietnamese comfort classic a part of your regular meal rotation.

Print recipe

Servings: 4

Ready in: 8hr 30min PT8H30M

Ingredients

9 cups water
1 yellow onion, sliced thick
¼ cup minced fresh ginger
2 teaspoons fennel seeds
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2½ teaspoons kosher salt
3 pounds beef marrow bones, rinsed
1 (1 pound) beef chuck roast
8 ounces Maifun rice noodles
3 tablespoons sugar
2 tablespoons fish sauce
1 (6 ounce) top round beef steak, chilled in freezer for 15 minutes
1 cup bean sprouts, or to taste
8 sprigs fresh cilantro, or to taste
8 mint leaves, or to taste
2 serrano chile peppers, sliced
2 scallions, chopped
¼ red onion, diced
4 heads baby bok choy, halved lengthwise
freshly ground black pepper to taste

Appliances

For best results, we recommend using:

Mealthy MultiPot
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Directions

Stir water, onion, ginger, fennel seeds, cinnamon, cloves, and kosher salt together in the crock of your slow cooker; add beef marrow bones and chuck roast.
Cook on Low for 8 hours.
Remove roast from the pot to a large bowl; add enough warm water to cover roast completely and soak for 10 minutes. Drain water and break beef into chunks.
Soak rice noodles in hot water until softened and pliable, about 8 minutes; drain and rinse with cold water to stop cooking process.
Drain liquid from cooker into a separate pot through a fine-mesh strainer; discard solids. Stir sugar and fish sauce into the broth. Bring liquid to a simmer over medium-low heat.
Remove steak from freezer and slice very thinly across the grain.
Divide noodles between four soup bowls. Top noodles with steak slices, beef chunks, bean sprouts, cilantro, mint, scallions, red onion, and bok choy; garnish with pepper. Ladle broth into bowls to serve.

Mealthy tip:

Try adding mushrooms for a nice earthy flavor or carrots for color and crunch.

Tagged:

One Pot Or Pan Asian Beef Rice Noodles Slow Cooker Beef Chuck Roast Vietnamese Beef Steak Beef Marrow Bones

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Rebecca Williams-Capps says:

Taste very good! Super easy recipe to follow. Will definitely make again.

Jessica Scott says:

This slow cooker beef pho is perfect for chilly days. My husband and I like to put it on in the morning, and by the evening it's ready to go. All the flavors are incredible, especially with the beef marrow bones.

Sam Dalton says:

This slow cooker beef pho was amazing. Perfect hangover soup, perfect cold weather soup, just a all around good soup. Love the baby bok chop, onion, and peppers. Very good.