Slow Cooker Weeknight Pho
Ingredients
pho broth
- 64 ounces 2 cartons Swanson Beef Cooking Stock
- 1 onion
- 1 Tbsp olive oil
- 6 cloves garlic
- 2 inch piece of fresh ginger sliced
- 2 mushrooms sliced
- 2 dried chili peppers lightly crushed
- 1 cinnamon stick
- 1 whole nutmeg
- 10 whole cloves
- 3 whole anise stars
- 1 tsp whole black peppercorns
- 1 tsp whole white peppercorns optional
- 1 tsp fennel seeds
- 1 tsp coriander pods
- 10 whole cardamom pods lightly crushed (don't lose the black seeds!)
- 2 Tbsp fish sauce
pho bowl
- about 9 ounces dry rice wheat, or buckwheat Asian noodles
- 3/4 pound sirloin steak or any steak you like
pho toppings
- sliced green onions
- bean sprouts
- hard cooked egg
- sliced mushroom
- red pearl onion
- sesame seeds
- fresh cilantro leaves
- lime wedges
- sesame oil just a few drops!
- chili garlic sauce like Sriracha
Instructions
- Lightly coat a skillet with olive oil and heat over medium high heat. Halve the onion and place, cut side down, in the pan and cook for a few minutes until golden brown.
- Pour the Swanson Beef Cooking Stock into your slow cooker. Add all the rest of the broth ingredients. Set the cooker to low and let cook anywhere from 6-10 hours, depending on what is convenient for you. When the broth is done, strain it and discard the solids.
- Put the steak in the freezer for 30 minutes, then remove and slice as thinly as you can. Wrap and refrigerate until needed.
- Make sure your toppings are prepped.
- Once the broth is done, cook your noodles according to the package directions. Divide them into individual bowls. Divide the steak among the bowls, and then pour the steaming hot broth over the meat and into the bowls. The heat of the broth will cook the meat. If you prefer you can cook the steak ahead of time.
- Immediately arrange the toppings on the bowls, and serve.