Short Cut Slow Cooker Beef Pho
  • 8 to 10 cups beef broth (My favorite: Kitchen Basics)
  • 6 cloves garlic, peeled & halved
  • 1 4-inch piece ginger, peeled & quartered
  • 6 whole cloves
  • 5 whole star anise
  • 1 whole cinnamon stick
  • 1 square of cheesecloth or a reusable Spice Ball
  • 1½ tablespoons salt, to taste
  • 4 tablespoons fish sauce, to taste
  • 1 teaspoon sugar (if you can find yellow rock sugar, use 1 ounce)
  • For Serving:
  • 2 pounds thin vermicelli or flat rice noodles
  • ½ pound sirloin, thinly sliced (about 1/16th of an inch)
  • ½ onion, sliced very thin
  • 4 scallions, thinly sliced
  • 1 bunch cilantro, coarsely chopped
  • Condiment Plate:
  • 2 cups raw bean sprouts
  • 2 limes, cut into wedges
  • 3 large fresh jalapeños, sliced
  • 1 bunch Thai basil leaves
  • 1 bunch cilantro leaves, coarsely chopped
  • Serving Sauces:
  • Hoisin Sauce
  • Sriracha Sauce
  1. Fill a large slow cooker crock with 8 to 10 cups of beef broth.
  2. Gather spices: garlic, ginger, cloves, star anise and cinnamon stick and tie up in a piece of cheesecloth or secure into a spice ball.
  3. Place spice bag into broth and set slow cooker to low for 6 to 8 hours or on high for about 4 hours.
  4. Remove spice bag and discard contents. Season broth to taste with salt, sugar and fish sauce.
  5. Keep broth hot.
  6. Boil the rice noodles according to package instructions.
  7. When ready to serve, portion out the cooked noodles into serving bowls.
  8. Divide the thinly sliced raw sirloin on top of the noodles.
  9. Top with thinly sliced onion, scallions and cilantro.
  10. Generously ladle piping hot broth over the ingredients in each bowl, filling the bowl near to the top.
  11. Serve immediately with Condiment Plate and Serving Sauces.
Recipe by Jennifer Cooks at