Vietnamese Pho-Inspired Beef Brisket with Rice Noodles
Equipment
- Slow Cooker
- Large Pot
Ingredients
- 2 pounds beef brisket, trimmed
- 6 cups beef broth
- 1 large onion, quartered
- 3-inch piece fresh ginger, sliced
- 4 star anise pods
- 1 cinnamon stick
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 8 ounces rice noodles
- Fresh basil leaves, for serving
- Lime wedges, for serving
- Bean sprouts, for serving
- Sliced jalapeños, for serving
Instructions
- Place the beef brisket in the slow cooker. Add the beef broth, onion, ginger, star anise pods, cinnamon stick, fish sauce, and sugar.
- Cover and cook on low for 8 hours until the brisket is very tender.
- Remove the brisket from the slow cooker and slice or shred it. Discard the cinnamon stick and star anise pods.
- Cook the rice noodles according to package directions in a large pot of boiling water, then drain.
- Divide the noodles among four bowls. Top with brisket slices and ladle the hot broth over everything.
- Serve with basil leaves, lime wedges, bean sprouts, and sliced jalapeños on the side.
Notes
Skim any fat from the broth surface before serving if you prefer a lighter bowl. Cook the noodles just before eating so they stay springy instead of soaking up too much liquid. Leftovers reheat well on the stove with a splash of extra broth to loosen the meat and noodles.
Course: Main Course
Cuisine: Vietnamese
Equipment: Slow Cooker, Large Pot
Cuisine: Vietnamese
Equipment: Slow Cooker, Large Pot