Slow-Cooker Vietnamese Beef Pho for Authentic Flavor Tips, FAQ & printable recipe

Tips for success

To achieve paper-thin slices of raw eye of round steak, place the meat in the freezer for about 30 to 45 minutes before slicing. This firms up the beef, making it much easier to cut into thin, uniform pieces that will cook instantly when the hot broth is poured over them in the serving bowl.

Adjust the seasoning of your broth right before serving by adding an extra splash of fish sauce or a pinch of salt if needed. The flavor of the broth can concentrate during the long cooking process, so tasting and balancing the saltiness at the very end is the best way to ensure a perfect, well-rounded bowl of soup.

Variations

• Spicy Pho: Add two sliced bird's eye chilies to the slow cooker during the last hour of cooking for a consistent, spicy heat throughout the broth.
• Chicken Pho: Substitute the beef brisket and beef bone broth with chicken thighs and high-quality chicken bone broth for a lighter, equally aromatic version of the dish.

Storage and make-ahead

Fridge

Keep leftovers in airtight containers for up to 3 days. Ensure the broth cools to room temperature within 2 hours before placing it in the refrigerator.

Freezer

The broth can be frozen for up to 3 months. Store in a freezer-safe container, leaving room for expansion. Thaw in the refrigerator before reheating.

Reheat

Reheat the broth on the stovetop over medium heat until it reaches a rolling boil. Add the brisket slices to warm them through before serving.

Store leftover broth and brisket separately from the noodles to prevent the noodles from becoming mushy and absorbing too much liquid. Keep the broth in an airtight container in the refrigerator for up to 3 days.

The brisket can be stored in its own container with a small amount of broth to keep it moist and flavorful for several days after cooking.

You can prepare the broth and brisket up to 2 days in advance. Simply follow the cooking and straining steps, then cool the broth and beef completely before refrigerating.

When you are ready to serve, reheat the broth on the stovetop until boiling and slice the brisket fresh. Prepare the noodles and garnishes just before you are ready to assemble the final bowls to ensure the best texture and freshness.

Serving ideas

To serve, arrange the bowls by placing a portion of softened rice noodles at the bottom, followed by a few slices of the tender, slow-cooked brisket and the paper-thin raw eye of round steak.

Ladle the boiling hot broth directly over the raw steak to cook it instantly. This technique ensures the beef remains incredibly tender and flavorful.

Provide a selection of fresh garnishes on the side, including Thai basil, fresh bean sprouts, sliced jalapenos, and lime wedges.

Encourage diners to customize their bowls by adding these ingredients to taste, which adds a refreshing crunch and bright acidity that perfectly complements the savory depth of the slow-cooked beef broth and aromatic spices.

Frequently asked questions

Recipe card

Slow-Cooker Vietnamese Beef Pho for Authentic Flavor

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 4

Ingredients

• 2 lb beef brisket
• 1 charred onion, halved
• 1 root ginger, charred
• 4 star anise pods
• 1 cinnamon stick
• 3 cloves
• 2 tbsp fish sauce
• 7 cups beef bone broth
• 1 lb flat rice noodles, soaked
• 1/2 lb eye of round steak, paper-thin raw
• 2 cups Thai basil, bean sprouts, jalapeno, lime for serving

Instructions

1. Place the beef brisket, charred onion, charred ginger, star anise, cinnamon stick, and cloves into the slow cooker. Pour the beef bone broth and add the fish sauce over the ingredients, ensuring the brisket is mostly submerged.
2. Cover and cook on LOW heat for 7 hours. Once the time is up, carefully remove the brisket and let it rest for at least 3 minutes. The brisket must reach an internal temperature of 145°F (63°C). Strain the broth through a fine-mesh sieve to remove all spices, onions, and ginger pieces, then return the clear liquid to the cooker to keep warm.
3. Add the soaked flat rice noodles to the broth to warm through. Slice the cooked brisket thinly. Divide the noodles and brisket among bowls, top with paper-thin raw eye of round steak, and ladle the boiling broth over everything. Garnish with Thai basil, bean sprouts, jalapeno, and lime. The raw steak must be fully submerged to reach 145°F (63°C) and let it rest for 3 minutes before eating.

Contains: fish

Food safety: This dish includes raw eye of round steak which is flash-cooked by the hot broth. Use high-quality, fresh beef from a trusted source.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Sugar

2 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.