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Rich Beef Pho Noodle Soup with Fresh Herbs and Lime
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Strainer

Ingredients
  

  • 1.5 pounds beef chuck roast, cut into large chunks
  • 1 large onion, quartered
  • 3-inch piece fresh ginger, sliced
  • 2 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 8 cups beef broth
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 8 ounces dried rice noodles
  • 1 cup fresh cilantro leaves
  • 1 cup fresh Thai basil leaves
  • 2 limes, cut into wedges

Instructions
 

  • Place the beef chunks, onion, ginger, star anise, cinnamon stick, and cloves into the slow cooker.
  • Pour in the beef broth, fish sauce, and brown sugar. Stir once to combine.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • About 20 minutes before serving, cook the rice noodles in a large pot of boiling water according to package directions. Drain and divide among four bowls.
  • Remove the beef from the slow cooker and slice or shred it. Strain the broth if desired to remove solids.
  • Ladle the hot broth over the noodles and beef in each bowl. Top with cilantro and Thai basil. Serve with lime wedges on the side.

Notes

Strain the broth through a fine mesh sieve for a clearer soup. Add the fresh herbs right before eating so they stay bright and fragrant. Leftovers keep well in the fridge for two days. Reheat the broth and beef together on the stove and cook fresh noodles when ready to serve.
Course: Soup
Cuisine: Vietnamese
Equipment: Slow Cooker, Large Pot, Strainer