Slow Cooker Vietnamese Beef Pho & Bone Broth
Author: 
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!
Ingredients
  • 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
Instructions
  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
Recipe by Sass En Masse at http://sassenmasse.com/2016/12/slow-cooker-vietnamese-beef-pho/