Traditional Vietnamese pho is a flavorful, but arguably difficult and time-consuming soup for many of us. Luckily, Jennifer Olvera has a solution on Serious Eats that’s as easy as tossing all the fragrant ingredients in the crock pot, leaving it all day and prepping toppings just before serving. It’s well worth the wait.
Slow Cooker Pho with Eye of Round
Ingredients:
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
Fixings
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
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