Crock Pot Pho

19 490 303
Ingredients Minutes Calories
Prep Cook Servings
10 min 8 h 8
Crock Pot Pho
Health Highlights


3 star Anise seeds (for the stock)
1 cup Bean sprouts
1 3/4 kg Beef bones (for the stock)
227 gm Beef, flank, lean (thinly sliced)
1 pods Cardamom pods (for the stock)
1/2 cup Cilantro (coriander) (chopped)
2 stick(s) Cinnamon (for the stock)
1 tsp Coriander seed (cilantro) (for the stock)
15 ml slices Fennel (for the stock)
2 1/2 cup Fish sauce (for the stock)
4 piece, 1-inch Ginger root (for the stock)
1 tsp Granulated sugar (for the stock)
4 tsp Hoisin sauce, ready-to-serve
2 fruit Lime (cut into wedges)
454 gm Rice noodles, dry
4 tsp Sriracha
1/2 cup Thai basil, fresh
9 cup Water (for the stock)
1/2 medium Yellow onion (for the stock)


Bring a large stockpot with water to boil over high heat. When it comes to a rolling boil, add the beef bones and boil vigorously for 10 minutes.

In the meantime, heat a frying pan on medium-low heat. Add the ppices and toast until fragrant, about 2-3 minutes. Dump the spices to the empty Crock Pot or slow cooker immediately. Return frying pan to medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger slices and the onion half. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the Crock Pot or slow cooker.

When the bones have been pre-boiled, drain, discard water and rinse bones briefly to clean them. Add the bones to the Crock Pot or slow cooker. Fill the Crock Pot with fresh, clean, cool water to just 1-1/2 inches below surface, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.

When you are just about ready to eat, you'll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Keeping the water boiling, cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.

Strain the stock with a fine meshed sieve. Discard the solids.

Line up 4 large bowls on counter. Distribute the noodles and thin steak slices evenly amongst the bowls. Ladle the hot Pho stock into each bowl. The hot stock should cook the thin steak slices. Serve with lime wedges, fresh herbs, chili peppers, Hoisin sauce and Sriracha hot chili sauce at the table.

Nutrition Facts

Per Portion

Calories 303
Calories from fat 25.7
Calories from saturated fat 9.8
Total Fat 2.9 g
Saturated Fat 1.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Cholesterol 13.3 mg
Sodium 7184 mg
Potassium 469 mg
Total Carbohydrate 55 g
Dietary Fiber 2.5 g
Sugars 5.9 g
Protein 15.0 g

Dietary servings

Per Portion

Fruit 0.3
Grain 2.8
Meat 0.3
Vegetables 0.4

Energy sources


Meal Type(s)