Slow cooker Vietnamese Beef Pho (Pho Bo)

Name: Slow cooker Vietnamese Beef Pho (Pho Bo)
Cuisine: American
Ingredients: 2-4 pounds beef bones, oxtails, neck bones; 2 tsp coriander seeds; 2 tsp fennel seeds; 1 tsp cardamom seeds, lightly crushed; 3 star anise; 2 cinnamon stick; 3 cloves?; 1 daikon cut into chunks?; 6-10 cups water; 3 cups beef broth, bouillon (if using less oxtails); 1 yellow onion; 4 inch section of ginger, sliced; 2.5 tbsp fish sauce; 1 teaspoon sugar?; 2 packages pho noodles; bean sprouts to taste; 1/2 lb flank, london broil, sirloin, eye of round steak, sliced; Vietnamese Beef Balls (called Bo Vien Dan); 1-2 limes, cut into wedges; 2 stalks green onions minced; 2 stalks cilantro minced; Thai basil to taste; jalapeno peppers to taste thinly sliced; hoisin sauce, Sriracha sauce

L S @LindaS

https://www.cooking-therapy.com/traditional-vietnamese-pho-recipe/

L S @LindaS

https://www.cooking-therapy.com/traditional-vietnamese-pho-recipe/

Saved

Ingredients

Broth
2-4 poundsbeef bones, oxtails, neck bones
2 tspcoriander seeds
2 tspfennel seeds
1 tspcardamom seeds, lightly crushed
3star anise
2cinnamon stick
3cloves?
1daikon cut into chunks?
6-10 cupswater
3 cupsbeef broth, bouillon (if using less oxtails)
1yellow onion
4 inchsection of ginger, sliced
2.5 tbspfish sauce
1 teaspoonsugar?
Toppings
2 packagespho noodles
bean sprouts to taste
1/2 lbflank, london broil, sirloin, eye of round steak, sliced
Vietnamese Beef Balls (called Bo Vien Dan)
1-2limes, cut into wedges
2 stalksgreen onions minced
2 stalkscilantro minced
Thai basil to taste
jalapeno peppers to taste thinly sliced
hoisin sauce, Sriracha sauce

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Steps

1

Knuckles, leg bones with lots of marrow are the best for making soup. The marrow will also make the soup rich and thick. The bones are pre-boiled for a few minutes on high heat to clean the bones and get rid of the nasty scum.
2

Bring a big stockpot of water to a boil on high heat. Add the bones and boil hard for 10 minutes. You’ll see brownish scum rise to the surface. If you hadn’t taken the time to pre-boil the bones, all that scummy stuff ends up in your soup.
Drain, discard the scummy water and briefly rinse the bones.
3

While the water is boiling in the step above, place the onion and ginger in the oven for 20 minutes on broil. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the slow cooker.
4

Next, saute the coriander seeds, fennel seeds, cardamom seeds, star anise, and cinnamon stick for 1-3 minutes until you smell a toasty aroma. Add all the spices to slow cooker
5

Fill the Crock Pot with fresh, clean, cool water to just 1-1/2 inches below rim, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.
6

Strain the stock with a fine meshed sieve. Discard the solids. Take out the ox tail and beef shank. Remove the meat from the bones. Thinly slice the meat and return to the slow cooker.
7

When you are just about ready to eat, you'll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Add the beef balls and cook until heated through, about 2 minutes. Remove the balls, keeping the water boiling and now cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.
8

Put some noodles in a soup bowl. Add fish sauce, bean sprouts, cilantro, and green onions on top. Top it off with some of the beef chuck, beef shank, and ox tail meat you set aside earlier. Finally, ladle enough soup into the bowl so that it covers the noodles and toppings to your liking.
9

Optional: Season with hoison sauce and sriracha to your liking.