Slow-Cooker Pho With Eye of Round Recipe
Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.
Pho, made in the slow cooker and served with all the fixings, is just the ticket for a chilly fall night. [Photograph: Jennifer Olvera]
- Yield:Serves 4
- Active time: 30 minutes
- Total time:10 1/2 hours
- Rated:
Ingredients
- For the Soup:
- 2 1/2 pounds oxtails
- 1/2 white onion
- 3” piece fresh ginger, peeled
- 2 cinnamon sticks
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 5 whole star anise
- 5 whole cloves
- 1 whole cardamom pod
- 9 cups of water
- 1 1/2 tablespoons beef base, such as Better Than Bullion
- 1 1/2 tablespoons fish sauce
- 1-inch piece yellow rock sugar, broken into bits, or 1 teaspoon sugar
- Kosher salt
- 1 pound dried rice noodles
- 1/2 pound raw eye of round steak, sliced paper-thin
- 1/2 red onion, very thinly sliced
- For the Table:
- 2 limes, cut into wedges
- 1 bunch cilantro, cleaned
- 1 bunch Thai or Italian basil
- 1 bunch mint
- 2 jalapeños 6 Thai Bird chiles, thinly sliced
- 1 cup bean sprouts
- Sriracha
- Hoisin sauce
Directions
-
1.
Adjust oven rack to upper position and preheat broiler on high.
-
2.
Bring a large stockpot filled with water to boil over high heat. Add the oxtail and boil for 10 minutes. Drain bones into a colander and rinse thoroughly with cold water. Placed bones in slow-cooker.
-
3.
Meanwhile, place onion and ginger on a foil-lined baking sheet and transfer to the oven. Cook until the ginger and onion achieve a nice char on both sides, about 8 minutes total. Remove from oven and add ginger and onion to slow-cooker.
-
4.
Add cinnamon, coriander seeds, fennel seeds, star anise, cloves and cardamom to a medium sauté pan over medium-high heat. Toast until fragrant, transfer to cheesecloth and seal into a packet. Place spices in the slow-cooker, along with water, beef base, fish sauce, sugar and 1 teaspoon salt. Set slow-cooker on lowest setting, allowing broth to cook for 10 hours.
-
5.
When soup is nearly done, par-cook noodles, stopping 30 seconds short of package directions. Drain and place in the bottom of four large, individual soup bowls.
-
6.
Discard spice pack and bones from broth. If there happens to be any scum or fat on the surface, skim and discard it. Taste broth and adjust seasoning, if necessary.
-
7.
Place slices of raw beef and shards of onions on top of noodles and ladle piping-hot broth into bowls; this should cook meat through and soften onions.
-
8.
Serve with lime, herbs, jalapeños, bean sprouts, Sriracha and hoisin.
This Recipe Appears In
Sunday Supper: Slow Cooker Pho With Eye of RoundAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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