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Slow pho bo
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Prep Time:
80 minutes
Cook Time:
610 minutes
Total Time:
690 minutes
Rich, aromatic Vietnamese pho slow cooked to perfection for ultimate flavor infusion.
Ingredients:
  • 1.2kg meaty beef bones or oxtail
  • 14.40 gm sea salt
  • 8 whole cloves
  • 4 whole star anise
  • 2 tsp whole coriander seeds
  • 1 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp peppercorns
  • 2 brown onions, quartered
  • 2 large carrots, peeled, cut into 5cm pieces
  • 5 garlic cloves, peeled, bruised
  • 8cm piece fresh ginger, peeled, cut into 2cm pieces
  • 2 cinnamon sticks
  • 48.80 gm Fish Sauce, plus extra to taste
  • 15g palm sugar, grated
  • 250g packet flat rice noodles
  • 200-250g beef fillet steak, very thinly sliced
  • 200g bean sprouts, trimmed
  • 3 green shallots, thinly sliced
  • 1-2 long fresh red chillies, thinly sliced
  • 375.00 ml mixed fresh herbs (coriander, Vietnamese mint, Thai basil), to serve
  • Hoisin sauce, to serve
  • Lime wedges, to serve
Instructions:
  • In a large bowl, combine bones and 1 tablespoon of salt. Cover with cold water and let it soak for 1 hour. Drain, rinse under cold running water, and transfer to a 5.5L slow cooker.
  • Wrap the cloves, star anise, coriander, fennel, cumin, and peppercorns in a piece of muslin and tie securely.
  • Place the onion, carrot, garlic, ginger, cinnamon, fish sauce, palm sugar, remaining salt, and spice pouch in the slow cooker. Fill with enough water to cover the bones, then cover with the lid. Cook on Low for 8-10 hours until the meat is fork-tender.
  • With a slotted spoon, transfer solids to a bowl, discarding vegetables and spice pouch. Remove meat from bones, shred, and discard bones. Skim and discard fat from the stock, then stir in lime juice and shredded meat. Adjust seasoning with extra fish sauce to taste. Keep warm.
  • In a heatproof bowl, place the noodles and cover them with boiling water. Let them stand for 5-10 minutes until just tender, then drain. Divide the noodles among serving bowls.
  • Layer the sliced beef over the noodles and generously pour the hot stock over them. Sprinkle with bean sprouts, shallot, chilli, and herbs. Accompany with hoisin sauce and lime wedges for serving.

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