Slow-Cooker Pho

"If you are looking for a delicious slow cooker recipe, this is Pho you."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by photo by
photo by photo by
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:




  • Preheat broiler.
  • Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.
  • Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.
  • Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.
  • Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve.

Questions & Replies

default avatar
  1. tleedseeds
    What temperature/strength do you set your slow cooker on for this? Low, Medium, or high?
  2. Lobaloba
    Can I use 5-spice instead of the spices individually? Or is the spice ratio different in your recipe than in 5-spice powder?
  3. Connie P.
    One more; you will only need small amount of water added to cover the shanks, not 8 cups of water on top of 8 cups of stock. Correct?
  4. sonia.bear
    Can I use an instant pot , slow cook function to cook vs crock pot?
  5. donna
    Is the sodium per serving over 1000 grams?


  1. Wendelina
    Love the ease of this recipe, however it doesn't allow for the bones to be boiled leaving the impurities in the broth. There was a bitter aftertaste either from the bone impurities or from the spices being in the broth for so long.


Hungry for good food AND great conversation? boasts a smorgasbord of over 500,000 recipes and a community-inspired activity feed that allows our users to add reviews, tweaks, questions and photos to their favorite recipes. Grab a plate and join the fun!
View Full Profile

Find More Recipes