Best Slow Cooker Pho Recipes

SLOW-COOKER PHO

Steps:

• 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.

SLOW COOKER TURKEY PHO

Steps:

• Fry the ginger and onion in a dry frying pan over a high heat until deeply coloured. Transfer to the slow cooker and heat to low. Fry the whole spices for a few mins until fragrant, then tip into the slow cooker. If pressed for time, simply put in the slow cooker without frying.
• Add the carcass, then pour 3-4 litres boiling water into the cooker so the bones are covered, ensuring you don't overfill it. Cover and cook for 8-10 hrs, depending on how long you can leave it.
• Strain the stock, discarding the bones and spices. Season with the fish sauce and sugar. To freeze for later, leave to cool completely and freeze in an airtight container for up to three months. Keep warm in the slow cooker if serving immediately.
• Cook the noodles following pack instructions, drain and divide between bowls. Top with the turkey and beansprouts or veg, then transfer the stock to a jug and pour over enough to fill the bowls (you will have extra, which you can freeze as above). Scatter over the herbs and chilli, then serve with the lime wedges and sauces.

VEGETARIAN SLOW COOKER PHO

Steps:

• Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high. Note: Checking after the minimum cook time is recommended.
• Stir noodles into soup, cover and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.

SLOW COOKER PHO

Steps:

• Split onion in half and remove outer shell. Place onions and ginger directly over flame on gas oven. Alternatively, put under broiler for 5 min or so. Get a good char on it. Bring pot of water to boil. Add salt and paraboil short ribs for 5 minutes. Skum and other nastiness will rise up. Dump all water and short ribs into a collander in sink. Rinse all the ribs with cold water and rub away any additional skum that is still on the surface of the meat. Add the onion, ginger, short ribs, rock sugar, dried red plums, salt, star anise and cinamon stick to the slow cooker and fill with water. Set on Low for 8-10 hours. Slice remaining half onion, chop cilantro and slice the scallions. Mix together or leave separate in case someone doesn't like one of the garnishes. Go to bed. Wake up in the morning. Remove/discard the onions, ginger, cinamon, plums, star anise. Don't have to be perfect as you will strain it anyways. Carefully remove the short ribs. They'll be fall apart tender. You can shred them or put them on a plate in the freezer for 30 minutes. After 30 minutes in the freezer, you can do thin slices of the meat to add to your pho. Strain the broth to remove as much of the impurities as you can. I used cheese cloth. You can use a fine mesh strainer. This step is not required, but it will make the broth much more clear. You can return the broth to the slow cooker or put it in a pot to bring it back up to near boiling temp. Add more salt or rock sugar as necessary. Put 1 spice bag into the pho broth. Leave in for about 15 minutes or so and discard the bag. Cook rice noodles per instructions. I have fresh rice noodles so it's just dipping in boiling water for like 15 seconds. Assemble the bowl. Rice noodles first, add some of the sliced/shredded short rib, garnish with onions, scallions and cilantro. Ladle on the broth. Serve with hoison, sriracha and limes (and fish sauce if you want more saltiness)