Slow-Cooker Pho
- Ready In:
- 9hrs 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 medium onions, peeled and quartered
- 1 head garlic, split horizontally
- one 4-inch piece ginger, split in half horizontally
- 2 serrano chilies, split in half horizontally, plus 2-3 additional, thinly sliced, for serving
- 2 cinnamon sticks
- 4 star anise
- 2 1⁄2 teaspoons coriander seeds
- 7 cloves
- 1 tablespoon black peppercorns
- 2 teaspoons fennel seeds
- 5 cardamom pods
- 5 -6 lbs of bone-in beef shank, cut into 2-inch rounds
- 8 cups low sodium chicken broth
- 2 teaspoons salt or 2 teaspoons fish sauce, plus additional for serving
- 1 lb thin rice noodles, soaked in hot water for 30 minutes until tender
- 1 cup bean sprouts, for serving
- lime wedge, for serving
- mixed herbs (cilantro, basil, and mint for serving)
- thinly sliced scallion, for serving
directions
- 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.
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RECIPE SUBMITTED BY
Food.com
United States
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