Target: 6 × 4 inches · landscape

Slow-Cooker Vietnamese Beef Pho

665 min · 6 bowls

Ingredients

□ 4 lb beef marrow and knuckle soup bones

□ 1 1/2 lb beef brisket

□ 1 large yellow onion, halved

□ 1 (4-inch) piece fresh ginger, split lengthwise

□ 6 whole star anise pods

□ 1 (3-inch) cinnamon stick

□ 5 whole cloves

□ 1 tbsp coriander seeds

□ 10 cups cold water

□ 2 tsp kosher salt, divided

□ 1 tbsp packed light brown sugar

□ 3 tbsp fish sauce

□ 12 oz dried flat rice noodles

□ 4 scallions, thinly sliced

□ 2 cups bean sprouts

□ 1 bunch Thai basil

□ 1/2 cup cilantro leaves

□ 2 limes, cut into wedges

□ 2 small red chiles, thinly sliced

1. Blanch and rinse bones. Broil onion and ginger until blistered and fragrant.

2. Toast and bundle spices; load cooker with bones, brisket, aromatics, water, salt, and sugar. Cook low for 8 hours.

3. Remove tender brisket and finish broth to 10 hours total. Strain, skim, then season with fish sauce and remaining salt.

4. Slice brisket across the grain. Cook rice noodles separately until springy and divide among bowls.

5. Pour simmering broth over brisket and noodles. Add herbs, sprouts, scallions, lime, and chile to serve.

Cook’s note: Cook noodles separately so they stay springy and do not cloud the broth.