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Slow cooker Pho Bo Kho with tender beef

Pho Bo Kho

A rich and comforting Vietnamese beef stew made easily in a slow cooker, featuring tender beef chuck, warm spices, and served over flat rice noodles.
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Prep Time 30 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 30 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: Asian, Vietnamese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lbs beef shank or roast chuck cut into 3/4 to 1 inch pieces
  • 0.5 packet Vietnamese beef stew seasoning about 4 tablespoons
  • 6 cloves garlic roughly minced
  • 1 medium yellow onion quartered
  • 1.5 tablespoons fresh ginger sliced
  • 2 stalks lemongrass pounded
  • 3 tablespoons tomato paste
  • 4 pods star anise
  • 5 pieces bay leaves
  • 64 oz beef broth low sodium
  • 3 whole carrots 1 inch slices
  • 6 whole scallions whites only
  • 1.5 tablespoons palm sugar
  • 1.5 tablespoons chicken bouillon or MSG
  • 3 tablespoons fish sauce
  • 0.5 packet Vietnamese beef stew seasoning additional
  • 1 package Vietnamese pho noodles flat rice noodles
  • 1 loaf French baguettes sliced, optional
  • 0.5 whole white onion thinly sliced
  • 1 bunch cilantro
  • 1 bunch Thai basil
  • 6 whole scallions greens only
  • 1 whole jalapeño sliced
  • 1 whole lemon sliced
  • 1 tablespoon Sriracha for serving
  • 1 tablespoon hoisin sauce for serving

Equipment

  • 6-quart or larger slow cooker
  • Large pot for boiling noodles
  • Large bowl for soaking noodles

Method
 

  1. Place the beef pieces on the bottom of the slow cooker.
  2. Top the beef with the garlic, onion, ginger, lemongrass, tomato paste, star anise, bay leaves, scallion whites, and half a packet of Vietnamese beef stew seasoning.
  3. Pour in the 64 oz of beef broth.
  4. Set the slow cooker on HIGH for 4 hours.
  5. After 2 hours, add the carrots.
  6. Season the broth by stirring in the chicken bouillon or MSG, fish sauce, palm sugar, and the remaining half packet of Vietnamese beef stew seasoning.
  7. Cover and continue cooking for the remaining 2 hours.
  8. Soak the dried pho noodles in lukewarm water for 15 to 20 minutes until soft and opaque.
  9. Cook the soaked noodles in a large pot of boiling water for about 10 seconds until they collapse, then drain and divide among serving bowls.
  10. Once the cooking time is complete, discard the large onion chunks, star anise pods, bay leaves, and ginger slices from the broth.
  11. Ladle the hot broth and tender beef over the noodles and serve immediately with fresh toppings.

Notes

If Vietnamese beef stew seasoning is unavailable, substitute with a combination of five spice powder, annatto oil for color, and paprika. For deeper flavor, brown the beef in a skillet before adding it to the slow cooker.
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