Slow-Cooker Vietnamese Beef Pho

A long, gentle slow-cooker broth takes on charred onion, ginger, and toasted spices, then meets tender brisket, springy rice noodles, and fresh table garnishes.

665 min

6 bowls

A bowl of beef pho holds thin brisket and rice noodles in clear broth with herbs, sprouts, lime, and chile.

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

Equipment

Large slow cooker · Large stockpot · Broiler pan · Dry skillet · Spice sachet or tea infuser · Fine-mesh sieve · Ladle · Cutting board

Keep the broth clear

Blanching and rinsing the bones removes surface foam before the slow cooker extracts their flavor.

Cook noodles separately

Keep the rice noodles out of the broth until serving so they stay springy and the broth stays clear.

Prepare the broth base

01. Boil bones for 10 minutes, then drain and rinse the bones and pot to clear away foam.

02. Broil onion and ginger, turning once, until darkly blistered and sweet-smelling.

03. Toast the whole spices in a dry skillet until fragrant, then bundle them in a sachet.

Slow-cook and strain

04. Add bones, brisket, charred aromatics, spices, water, 1 teaspoon salt, and brown sugar; cook covered on low for 8 hours.

05. Check brisket for fork tenderness; remove when ready and keep moist with cooker broth while the bones reach 10 hours total.

06. Strain and skim the broth, then stir in fish sauce and the remaining salt and taste for balance.

Prepare the bowls

07. Slice the brisket thinly across the grain and keep it covered while the noodles cook.

08. Boil noodles separately until springy, drain, and divide among warm bowls.

Finish and serve

09. Bring broth to a full simmer and ladle it over brisket and noodles to warm the meat.

10. Offer scallions, sprouts, Thai basil, cilantro, lime, and sliced chile as fresh toppings.