Slow Cooker Beef Pho (Vietnamese Phở Bò) is the ultimate comfort soup — warm, aromatic, and deeply nourishing. Traditionally, pho is a Vietnamese noodle soup made from a slow-simmered beef broth infused with fragrant spices like star anise, cinnamon, cloves, and cardamom, served with rice noodles, tender slices of beef, and a fresh bouquet of herbs.

There’s something magical about pho — it’s light yet satisfying, complex yet soothing, and elegant in its simplicity. Each bowl feels like a warm hug, especially on cool days or whenever you need a comforting meal that feels wholesome and luxurious at the same time.

Why I Love This Recipe

I absolutely love this Slow Cooker Beef Pho because it combines the authentic depth of traditional pho with the ease of modern cooking. The slow cooker does all the work, transforming simple ingredients into a restaurant-quality dish that tastes like it simmered in a Vietnamese kitchen all day.

What I adore most is how every spoonful is a perfect balance — the spiced broth, the tender beef, the silky noodles, and the crisp freshness of the herbs. The aroma that fills your kitchen while it cooks is intoxicating — warm cinnamon, cloves, and star anise mingling with beef and onion — it’s pure comfort.

And perhaps best of all, it’s completely customizable. Whether you like it mild and soothing or spicy and bold, you can tailor your bowl exactly how you like it with fresh herbs, chili, lime, and sauces.

Why It’s a Must-Try Dish

• Restaurant-quality results at home: Achieve a deep, flavorful broth without the hassle.
• Perfect comfort food: Ideal for cozy nights, sick days, or when you crave something soothing yet flavorful.
• Balanced and nourishing: Packed with protein, herbs, and warming spices.
• Make-ahead friendly: The broth tastes even better the next day!
• Customizable: Everyone can build their own bowl with fresh toppings — a fun, interactive meal.

If you’ve ever wanted to recreate your favorite pho from a Vietnamese restaurant, this slow cooker version is the perfect place to start — easy, authentic, and unforgettable.

Recipe Overview

• Course: Main Course / Soup
• Cuisine: Vietnamese
• Preparation Time: 20 minutes
• Cooking Time: 8 hours (slow cooker)
• Total Time: 8 hours 20 minutes
• Servings: 6 servings
• Calories: Approximately 420 kcal per serving

Ingredients

For the Broth

• 2 pounds (900 g) beef bones (preferably marrow and knuckle bones)
• 1 pound (450 g) beef brisket or chuck roast
• 1 large onion, halved (charred if possible)
• 1 large piece (3-inch) fresh ginger, sliced and lightly smashed
• 3 star anise pods
• 1 cinnamon stick
• 4 whole cloves
• 1 cardamom pod (optional)
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce (or to taste)
• 1 tablespoon soy sauce
• 1 teaspoon salt (adjust later)
• 10 cups water
• 1 teaspoon brown sugar or rock sugar (optional, for balance)

For Serving

• 8 ounces (225 g) rice noodles (flat pho noodles)
• Thinly sliced beef (sirloin, flank steak, or eye of round)
• Fresh bean sprouts
• Fresh basil leaves (Thai basil preferred)
• Fresh cilantro (optional)
• Sliced jalapeño or red chili
• Lime wedges
• Thinly sliced onion
• Hoisin sauce and Sriracha for garnish

Cooking Directions

Step 1: Prepare the Aromatics

• Char the onion and ginger: Place them under the broiler or over an open flame until slightly blackened. This adds smoky depth to your broth.

Step 2: Assemble the Broth

• Add beef bones, brisket, charred onion, ginger, spices, fish sauce, soy sauce, salt, sugar, and water to your slow cooker.
• Cover and cook on Low for 8–10 hours (or High for 5–6 hours).

Step 3: Strain the Broth

• Once done, remove the brisket and set aside to slice later.
• Strain the broth through a fine mesh sieve or cheesecloth to remove solids.
• Skim off excess fat if desired.

Step 4: Cook the Rice Noodles

• Prepare the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.

Step 5: Assemble the Pho Bowls

1. Divide the noodles among bowls.
2. Add thinly sliced raw beef and cooked brisket slices on top.
3. Pour the hot broth over the beef to cook it instantly.
4. Add your desired toppings: bean sprouts, basil, cilantro, onions, lime, chili, and sauces.

Step-by-Step Preparation Method (Simplified)

1. Char onion and ginger.
2. Add all broth ingredients into the slow cooker.
3. Cook on low for 8–10 hours (or high for 5–6 hours).
4. Strain the broth and remove impurities.
5. Cook the noodles separately.
6. Assemble the bowls with noodles, beef, and hot broth.
7. Garnish and serve fresh.

How to Serve

• Serve pho immediately, piping hot, with garnishes and sauces on the side so each person can customize their own bowl.
• Add lime juice for brightness, chili for spice, and hoisin or Sriracha for sweetness and heat.
• Pair with Vietnamese iced coffee (Cà phê sữa đá) or spring rolls for a full Vietnamese meal experience.

Recipe Tips

• Char your aromatics! It’s essential for that authentic pho flavor.
• Use marrow bones or knuckle bones for a rich, gelatinous broth.
• Skim fat from the top before serving for a cleaner broth.
• Freeze extra broth: Pho broth freezes beautifully — make a large batch!
• Slice beef thinly: Partially freeze it for 15 minutes before slicing for paper-thin cuts.
• Add salt at the end: The broth will reduce slightly, so adjust seasoning after straining.

Recipe Variations

1. Chicken Pho (Phở Gà)

Use chicken bones and chicken breast instead of beef. Cook for 6 hours and use lighter seasonings.

2. Spicy Pho

Add chili oil or sliced bird’s eye chilies to the broth for a bold kick.

3. Vegetarian Pho

Use vegetable broth, mushrooms, and tofu instead of meat. Add soy sauce, star anise, and cinnamon for depth.

4. Instant Pot Pho

Use the same ingredients and cook under high pressure for 45 minutes, then natural release for 15 minutes.

5. Pho with Short Ribs

Use bone-in beef short ribs for extra flavor and tenderness.

Freezing and Storage

• Refrigerator: Store broth (separately from noodles and beef) in airtight containers for up to 4 days.
• Freezer: Freeze broth for up to 3 months. Thaw overnight and reheat before use.
• Do not freeze noodles — they become mushy. Cook fresh noodles before serving.
• Reheat: Warm the broth on the stove; add fresh toppings and noodles when ready to serve.

Special Equipment Needed

• Slow Cooker (6–7 quart size)
• Fine mesh strainer or cheesecloth
• Tongs or slotted spoon
• Large ladle
• Broiler or open flame (for charring aromatics)

Frequently Asked Questions (FAQ)

Q1: Can I use pre-made beef broth instead of bones?
Yes, but homemade broth has much deeper flavor. If using store-bought broth, simmer with aromatics and spices for at least 2 hours before serving.

Q2: Why do I need to char the onion and ginger?
Charring adds smoky depth and complexity — it’s essential for authentic pho flavor.

Q3: Can I cook the noodles in the broth?
It’s better to cook them separately to prevent cloudiness or mushiness.

Q4: How do I keep the broth clear?
Blanch bones briefly before cooking or skim off scum during the first hour of simmering.

Q5: Can I make it ahead of time?
Yes! Pho broth tastes even better the next day as the flavors meld together.

Conclusion

Slow Cooker Beef Pho with Rice Noodles is more than just a meal — it’s an experience. The deep, aromatic broth, the delicate noodles, and the fresh herbs come together to create something truly magical. It’s a dish that’s both elegant and comforting, simple yet deeply flavorful.

Whether you’re craving a cozy dinner, hosting friends, or looking to explore authentic Vietnamese cuisine from your own kitchen, this recipe delivers every time. The slow cooker transforms humble ingredients into a rich, soulful bowl of pho that’s every bit as delicious as what you’d find in a Vietnamese restaurant.

So ladle up, breathe in the fragrant steam, and enjoy — one spoonful of this pho is enough to transport you straight to the bustling streets of Hanoi.