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slow cooker beef pho chopstocks.

Crockpot Beef Pho

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5 from 1 review

Here is an easy recipe for Crockpot Beef Pho that is flavorful and nutritious. The slow cooker does all of the work for this Vietnamese-inspired dish that includes broth, meat, veggies, and noodles.

  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 5 pounds beef chuck roast, cut into large chunks
  • 1 large onion, halved and unpeeled
  • 3-inch piece ginger, halved lengthwise
  • 5 star anise
  • 4 cloves
  • 1 cinnamon stick
  • 3 cardamom pods, lightly crushed
  • 1 tablespoon coriander seeds
  • 3 tablespoons fish sauce (you can substitute coconut aminos if you don’t have fish sauce or you don’t like it)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 10 cups water (plus more water to cook the noodles)
  • 1 14ounce container uncooked rice noodles
  • 2 green onions (optional, for topping)
  • 1 fresh lime, sliced (optional, for serving)

Instructions

  1. In the base of a large crockpot, add the chopped beef roast, onion, ginger, star anise, cloves, cinnamon stick, cardamom pods, coriander seeds, fish sauce, sugar, salt, and water.
  2. Place the lid on the crockpot and set the temperature to low for 6-8 hours. This allows time for the broth flavors to develop and for the meat to cook.
  3. In the meantime, cook the noodles according to the instructions on the package. Strain the cooked noodles to be added to the crockpot just before serving.
  4. After 6-8 hours, turn off the crockpot. Use tongs to transfer the cooked roast to a cutting board.
  5. Strain the broth to remove the solids. Then, slice the beef and put the meat back into the strained broth.
  6. Stir in the cooked noodles and use a ladle to serve the soup.
  7. Top with chopped green onions and a wedge of fresh lime and serve hot.

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  2. This recipe is very versatile. Feel free to leave out any herbs you can’t find or don’t have. You can also use chicken breasts instead of a beef roast to make a chicken version of this dish.
  3. If you want to increase the spice level of this recipe, feel free to serve it with jarred chili peppers or a dash of chili sauce.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 307
  • Sugar: 4.8 g
  • Sodium: 752 mg
  • Fat: 6.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 33 g
  • Fiber: 1.2 g
  • Protein: 27.7 g
  • Cholesterol: 67 mg