Slow Cooker Vietnamese Beef Pho

December 11, 2016

Slow Cooker Vietnamese Beef Pho

Both the husband and I have been feeling a little under the weather now that it is turning chilly outside, and nothing is better to help boost your immune system than some bone broth. And if I’m going to make bone broth, I want to use it to make some nourishing Vietnamese Pho. Nothing beats savory broth pared with rice noodles, beef, sriracha, jalapeno, cilantro and basil!

img_6510Bone Broth Nutrition
The difference between a Beef Broth and a Bone Broth is just that – you make it with bones instead of just the meat. Did you know that bones are 50% protein by volume? Bones are chock full of things that will feed your body right – anti-inflammatory and gut balancing proteins, a ton of minerals, and healthy fat. We’re after the collagen and gelatin to help build up the connective tissue — and not to mention its glucosamine, which helps with joint pain.


Where to Buy Marrow Bones
Marrow BonesIt’s important to grab bones from the supermarket that have a good amount of marrow visible. Grass-fed is best, but hey, beggars can’t be choosers in my area of the country. I found about 3 pounds worth at the local Earth Fare for $2.99/lb – and I’ve heard that Fresh Market and Whole Foods also carry them. You can also ask for them at your local butcher.

Vietnamese Pho – The slow wait
In order to get the full flavor of Vietnamese Pho, you have to make the homemade bone broth. It took about 30 minutes of ingredient prep before I was able to dump everything in my slow cooker for 8 hours to simmer overnight. After that’s done though, you can refrigerate and remove the congealed fat at the top after a few hours. It can keep in the freezer for a few month, the fridge for a few days.

Vietnamese Bone Broth is different from traditional Western broths. It uses onion, ginger, star anise, cinnamon, orange peel, cardamom, and cloves instead of your more typical carrot, celery, parsley, thyme and bay leaf variety.

Pho Beef Nutritional Breakdown

This meal is balanced between protein, healthy fats and carbs. If you want to match the stats exactly, use about 10-12oz of bone broth, 4.5oz of steak and 1/2 cup of rice noodles per bowl. If you are looking for less carbs, use less than 1/2 cup of rice noodles and fill the bowl with more meat instead!

Search “Vietnamese Pho Beef (with Bone Broth)” on MyFitnessPal. The brand is listed as “” – now you can easily log your meal!

Slow Cooker Vietnamese Beef Pho & Bone Broth
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
This protein and mineral-packed Pho is good for your gut and your immune system. And the best part? Most of it cooks overnight while you're sleeping. Win-win!
  • 3-3.5 lbs of beef marrow bone
  • 2.5-3 Ginger Roots
  • 3 Yellow Onions
  • 2 Shallots
  • 4 Garlic Cloves
  • 5 Star Anise
  • Peel of 1 Orange
  • 5 Small Cinnamon Sticks (broken in pieces by hand)
  • 3 tsp Ground Cardamom
  • 5 Whole Cloves
  • 1 Cube of Rock Sugar or 1 T of light brown sugar
  • 1 Sliced Jalapeno
  • 1 Handful Basil Leaves
  • 1 Handful Cilantro Leaves (chopped)
  • 1 Handful Green Onion (chopped)
  • Sriracha (add at the end according to taste)
  • Hoisin Sauce (add at the end according to taste)
  • Rice Noodles (cook according to package)
  • 32oz of Sirloin Steak, thinly sliced
  1. In a large stockpot, place marrow bones and fill with water to cover. Bring to a boil for 5 minutes.
  2. Strain the marrow bones, and rinse with steaming water to clear all of the impurities. Set aside.
  3. Using your oven's broil setting, arrange halves of ginger, onion garlic and shallots on a baking pan. Broil for 5-15 minutes, turning over occasionally - until each piece is partially blackened. The shallots and garlic will be ready to remove quickest.
  4. While broiling the vegatables, heat the cloves, star anise, cinnamon sticks, and orange peel on a skillet on medium heat until fragrant. Do not overcook!
  5. Combine marrow bones, heated spices, sugar and broiled vegetables in a slow cooker.
  6. Fill with water until the ingredients are covered by about 2-3 inches of water.
  7. Heat on low for 8 hours.
  8. After 8 hours, strain the bone broth into a large container. Place it in the fridge to congeal the fat on the top so it's easy to remove.
  9. Heat up the amount of bone broth you need for your pho to a simmer - I use 3 ladles full per serving.
  10. Cook Rice noodles to package directions
  11. Prepare your toppings - sliced Jalapeno, chopped Cilantro, Basil and chopped Onion.
  12. Thinly slice the steak.
  13. Put noodles in a bowl, followed by slices of steak. Pour the piping hot bone broth on top to cook the meat.
  14. Add toppings to taste, and if you like it spicy, a generous squeeze of Sriracha!
Nutrition Information
Serving size: 1 small bowl, ½ cup noodles, 12oz broth, 4.5oz steak Calories: 442 Fat: 20.2g Saturated fat: 8.55g Carbohydrates: 30.3g Sugar: 4.5g Sodium: 424.2mg Fiber: 1.1g Protein: 37.5g Cholesterol: 119.15mg


Slow Cooker Vietnamese Beef Pho with Bone Broth

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