Slow Cooker Pho-Style Beef Broth
A deeply aromatic Vietnamese-style beef broth made with charred ginger and onion, star anise, cinnamon, and cloves - slow-cooked for maximum depth. Serve over rice noodles with your choice of toppings.
Ingredients
- 4 lbs beef bones (knuckle, marrow, or oxtail), rinsed
- 1 lb beef brisket or chuck (for sliced topping)
- 2 medium yellow onion, halved
- 4-in piece fresh ginger, halved
- 4 star anise pods
- 2 cinnamon stick
- 6 whole cloves
- 2 tsp coriander seeds
- 2 tbsp fish sauce (gluten-free)
- 1 large rock sugar (or 2 tsp granulated sugar)
- 2 tsp kosher salt
- 10 cups water
- 8 oz dried flat rice noodles (banh pho), cooked per pkg
Instructions
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1
Blanch the 4 lbs rinsed beef bones (knuckle, marrow, or oxtail): place in a large pot, cover with cold water, bring to a boil, and cook for 10 minutes. Drain and rinse bones under cold water to remove impurities. Transfer to the slow cooker.
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2
Char the 2 medium halved yellow onion and 4-in piece halved fresh ginger: place cut-side down in a dry skillet or under the broiler for 5-7 minutes until deeply browned and fragrant. Add to the slow cooker.
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3
Toast the 4 star anise pods, 2 cinnamon stick, 6 whole cloves, and 2 tsp coriander seeds in the dry skillet over medium heat for 1-2 minutes until fragrant. Wrap in cheesecloth or add loose to the slow cooker.
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4
Add the 1 lb beef brisket or chuck (for sliced topping), 2 tbsp fish sauce (gluten-free), 1 large rock sugar (or 2 tsp granulated sugar), 2 tsp kosher salt, and 10 cups water to the slow cooker.
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5
Cook on LOW for 10 hours (or HIGH for 6 hours) for a rich, deeply flavored broth.
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6
Remove the beef brisket or chuck (for sliced topping) and let it rest, then slice thinly across the grain for topping. Strain the broth through a fine-mesh strainer, discarding solids. Skim off excess fat. Taste and adjust with additional fish sauce (gluten-free) and kosher salt.
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7
Verify the broth has fully cooked and the beef brisket or chuck (for sliced topping) reaches an internal temperature of 190°F (88°C). Serve the hot broth over bowls of cooked 8 oz cooked per pkg dried flat rice noodles (banh pho), topped with sliced brisket and desired garnishes.