Slow Cooker Weeknight Pho
The View From the Great Island
Slow Cooker Pho ~ this slurp-able Vietnamese noodle bowl is famous for its long simmered broth ~ now you can enjoy it any night of the week!
- pho broth
- 64 ounces (2 cartons) Swanson Beef Cooking
- 1 onion
- 1 tbsp olive oil
- 6 cloves garlic
- 2 inch piece of fresh ginger (sliced)
- 2 mushrooms (sliced)
- 2 dried chili peppers, lightly crushed
- 1 cinnamon stick
- 1 whole nutmeg
- 10 whole cloves
- 3 whole anise stars
- 1 tsp whole black peppercorns
- 1 tsp whole white peppercorns (optional)
- 1 tsp fennel seeds
- 1 tsp coriander pods
- 10 whole cardamom pods, lightly crushed
- 2 tbsp fish sauce
- pho bowl
- about 9 ounces dry rice, wheat, or buckwheat Asian noodles
- 0.75 pound sirloin steak (or any steak you like)
- pho toppings
- sliced green onions
- bean sprouts
- hard cooked egg
- sliced mushroom
- red pearl onion
- sesame seeds
- fresh cilantro leaves
- lime wedges
- sesame oil (just a few drops!)
- Chili garlic sauce (like Sriracha)
- Lightly coat a skillet with olive oil and heat over medium high heat. Halve the onion and place, cut side down, in the pan and cook for a few minutes until golden brown.
- Pour the Swanson Beef Cooking Stock into your slow cooker. Add all the rest of the broth ingredients. Set the cooker to low and let cook anywhere from 6-10 hours, depending on what is convenient for you. When the broth is done, strain it and discard the solids.
- Put the steak in the freezer for 30 minutes, then remove and slice as thinly as you can. Wrap and refrigerate until needed.
- Make sure your toppings are prepped.
- Once the broth is done, cook your noodles according to the package directions. Divide them into individual bowls. Divide the steak among the bowls, and then pour the steaming hot broth over the meat and into the bowls. The heat of the broth will cook the meat. If you prefer you can cook the steak ahead of time.
- Immediately arrange the toppings on the bowls, and serve.