Pho is my weekly deal at home and we’ve had “Pho Fridays” ever since I can remember. Once moving to Korea, it’s taken a bit for me to find places where the pho tastes similar to what I’m used to, so I don’t eat it out very often. This all changed once I got my slow cooker. Since then, my pho game has been ON! This is by no means a traditional pho recipe, for many reasons. I’ve adapted it to be made in a slow cooker, so there’s no skimming of the “impurities” to yield a clear broth. This makes it a fuss-free recipe since you don’t have to babysit it. I also made it FODMAP friendly by using a lot of green onion tops instead of the traditional charred onions. Despite the many adaptations, it is just the fix I need when I want the full flavor of pho all while being budget friendly and in a batch big enough I can enjoy a few bowls out of it.
To make the pho broth
- 2 pounds of beef (I used a piece of chuck roast because it was fatty enough to deliver enough flavor without drying out the meat over the long cook time)
- 1 1/2 teaspoons five spice powder
- 1 tablespoon fish sauce (use soy sauce if you have a fish allergy)
- 1/2 teaspoon salt
- 1 bunch of chopped green onion tops
- Enough water to fill up your slow cooker after adding the above ingredients (My slow cooker is about 3-3.5 quarts)
To make a bowl of pho
- 1 cup of cooked thin rice noodles
- Shredded beef from the pho broth (or you can go sans-meat)
- Pho broth to cover your noodles
- Pho accompaniments and toppings: chopped cilantro, Thai basil leaves, chopped green onions, thinly sliced white onions, bean sprouts, sliced jalapenos, lime wedges, sriracha, hoisin sauce, fish sauce, soy sauce (see note below)
- In a slow cooker insert, combine all pho broth ingredients and set slow cooker to low. I cooked this for close to 24 hours, but even after 8 hours, it tastes great.
- Fix yourself up with the “to make a bowl of pho” ingredients and you’re ready to get your soup on!
Note: The accompaniments and toppings are all up to you. I’ve listed some of the more traditional ones, but feel free to make the pho customized to what flavors you like.
Have you tried making pho before? What’s the one ingredient you can’t do without? Let me know in the comments below and keep updated with my recipes by subscribing to my blog and checking in for my regular posts on Instagram, Facebook and Twitter.