Slow Cooker Beef Pho Noodle Soup

Traditionally, Phở Bo is made with beef marrow and knucklebones, which must be boiled first to allow for the impurities to be released. We love eating phở at our house, and since I don't have a lot of time these days, I skipped that step and went straight for brisket. The prep work takes about 20 minutes, and then I let the broth cook in the slow cooker all day. When we get home, I cook the noodles, prepare the garnishes, and then dinner is on!

The reason why it tastes so great? Because it literally cooks all day. But you don't have to be home all day since the slow cooker will do all the work for you. And the prep work? Yeah, you gotta toast the spices and char the onion and ginger in the oven for 10 minutes, but it's simple, quick, and SO WORTH IT. Phở is amazing because of the depth of flavor in the broth, so give it a little bit of love and don't blink, because you'll slurp this up so fast. 

Click on the button below to download and print the recipe. You can also find the recipe in my book: The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia.