You can make your own Crock Pot Beef Pho From Scratch in your trusty slow cooker! You'll be surprised at just how much it tastes like Pho from your favorite Vietnamese Restaurant!
Guys. We finally did it. Years later, 2 moves, 1 kid, 1 kid in the slow cooker as we speak (!), and we finally made a Crock Pot Beef Pho From Scratch that we love even more than the OG Crock Pot Chicken Pho!
The first step is to make the most important piece of a good pho - the broth. And to make a super flavorful and rich tasting sauce, you need the right ingredients.
- Beef Bones - My favorite to use are marrow bones but knuckle bones would also be great. You can get these at any of your local butcher or meat shop and ask.
- Fresh Ginger - Fresh is key. Ground ginger is not the same for this recipe.
- Onion - I prefer white onion but you could also use a yellow onion. Red onion is not quite right for this recipe.
- Cinnamon Sticks - Definitely use sticks, ground cinnamon wont impart the same level of cinnamon to broth.
- Spices - Whole cloves, star anise, fennel seed, cardamom pods.
Note: You can also buy pre-made pho spice packs. Most Asian markets sell them, or you can find them here on Amazon (#ad).
Then of course there are the other parts of the pho.
- Flank Steak - You could also use a London broil, sirloin or eye of round steak. The most important piece is that you slice it very thin.
- Bok Choy - Ok, I know a traditional pho does not have bok choy, but I like the added greens it brings to it. Totally optional though, if you want to be a Pho purist.
- Rice Noodles - There are a lot of options here. Most Asian markets sell Pho Noodles or you could buy Banh Pho noodles at 1/16 inch is the best, but whatever you can find will work! Just keep away from super fine angel hair like rice noodles, those wont hold up as well.
Step 1: Pre-boil your bones. This is crucial to cleaning the bones and it'll get all the impurities (grossness) off of your bones. If you don't do this, you'll have nasty bits and floating scum in your super greasy broth.
Tip: Keep in mind you don't want too much extra meat / marrow in your bones. The most meaty and marrow filled the bones still are, the longer you'll have to blanch them. Pictured here above is about 1.6 lbs of bones.
Step 2: Toast your spices until fragrant. This will help really bring out their flavor in the broth!
Step 3: Give you ginger and onions a quick saute in a pan. This also helps release the flavors.
Step 4: Add it all to your crock pot with some water. Then it's just letting your trusty Crock Pot do the work. High on 4 hrs or low on 8, whichever fits into your busy schedule. While it cooks, your house will smell AMAZING, be prepared!
Step 5: The last step is adding some bok choy (within 30 minutes before serving), really thinly sliced flank steak, and pho rice noodles (10 minutes before serving).
Tip: Check your steak and noodles after 5 minute because that may be all they need. It'll all depend on how thick your noodles are and how rare your want your steak. You can use any rice noodle you'd like, just be aware the the thickness of the noodle will vary it's cooking time.
Final Step: Serve and assemble! I pile my pho with fresh basil, fresh sliced jalapenos, a good drizzle of hoisin, sriracha, chili garlic sauce, and bean sprouts! (Bean sprouts are excluded from my bowl since it is recommended not to eat them while preggo).
See that broth? Oh yea. It is SPOT. ON. Pho-nomenal. Pho-bulous. Pho-king delicious. Ok I'm done...Pho-show.
How amazing does this look? Trust me, it smells and taste just as amazing. This is one of our favorite soups for the winter!
Other Favorite Soups
Other Asian Inspired Recipes
Crock Pot Beef Pho From Scratch
- 1 1/2 -2 lbs beef bones marrow or knuckles
- 1/2 - 3/4 lbs flank steak
- 2 whole cardamon pods
- 4 whole star anise
- 1 tsp whole fennel seed
- 2 tsp whole coriander seeds
- 4 whole cloves
- 2 whole cinnamon sticks
- 4 inch fresh ginger, peeled and sliced
- 1/2 white or yellow onion
- 1 tbsp olive oil
- 8 cups water
- 1 bunch bok choy
- 3 tbsp fish sauce
- 1 tsp sugar
- 8 oz banh pho rice stick noodles
- fresh basil to taste
- fresh bean sprouts to taste
- fresh jalapeno, sliced to taste
- sriracha to taste
- hoisin to taste
- chili garlic sauce to taste
- Bring a large pot of water to a boil and add beef bones. Boil for 10 minutes (may require longer if more beef on bones). Drain and rinse and then add to crock pot.
- Meanwhile, in a sauté pan on medium low, toast star anise, cloves, coriander, fennel, and cardamom pods, and cinnamon for approximately 2-3 minutes until fragrant. Add immediately to crock pot.
- Add oil to pan and cook onion and ginger until onion is browned and soft, approximately 5-7 minutes. Turn ginger over half way through. Add to crock pot.
- Add 8 cups of water, sugar, and fish sauce to the crock pot. Cook on high for 4 hours or low on 8 hours.
- With a sieve (or colander, but dependent upon colander size it may not capture all of the seeds) drain seeds, pods, etc. from broth from crock pot into another large pot them immediately return to crock pot.
- For the last 30 minutes, turn to high (or add 30 minutes to the 4 hours) and add chopped bok choy. Put flank steak in freezer for about 10 minutes to make slicing easier. Slice steak as thin as possible.
- In final 10 minutes add noodles and steak to crock pot (for rarer steak less time in the crock pot and for thinner noodles less time). Check noodles for desired done-ness at 5 minutes.
- Serve immediately and top with your favorite toppings!