Crockpot Beef Pho
Ingredients
The broth and meat
-
5
pounds
beef chuck roast, cut into large chunks
-
1
large
onion, halved and unpeeled
-
3
inches
piece ginger, halved lengthwise
-
5
pieces
star anise
-
4
cloves
cloves
-
1
stick
cinnamon
-
3
pods
cardamom, lightly crushed
-
1
tablespoon
coriander seeds
-
3
tablespoons
fish sauce
-
2
tablespoons
sugar
-
1
teaspoon
salt
-
10
cups
water
The noodles and toppings
-
1
14-ounce container
uncooked rice noodles
-
2
pieces
green onions (optional, for topping)
-
1
piece
fresh lime, sliced (optional, for serving)
Instructions
- Add all ingredients except for the noodles to a large slow cooker.
- Cover and set the cooker to low for 6-8 hours.
- After cooking, remove the beef and shred it, then strain the broth.
- Return the shredded beef to the broth.
- Cook the noodles according to package instructions and add them to the pot.
- Serve hot, topped with green onions and lime.
Nutrition Facts (estimated)
Servings
6
Calories
307
Total fat
6.1g
Total carbohydrates
33g
Total protein
27.7g
Sodium
752mg
Cholesterol
67mg
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