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Craving the rich, aromatic flavors of Vietnamese pho but don’t have hours to babysit a pot on the stove?
This Crockpot Beef Pho brings all the bold, comforting flavors of traditional pho into a convenient, slow-cooked version that’s perfect for busy days.
With fragrant spices, tender beef, and silky rice noodles, this broth-based dish is nourishing, soul-soothing, and satisfying to the last slurp.
The best part?
The slow cooker does all the heavy lifting. Just prep your ingredients, toss them in, and come home to the irresistible aroma of simmering spices and savory beef.
Whether you’re new to pho or already obsessed, this simplified version makes it accessible for any home cook.
If you love this Crockpot Soup, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Table of Contents
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Ingredients:
For the Broth:
- 1.5 to 2 lbs beef bones (marrow bones or oxtail work well)
- 1 lb beef chuck roast or brisket
- 1 onion, halved
- 1 (3-inch) piece of ginger, halved lengthwise
- 6 cups beef broth
- 2 cups water
- 1 cinnamon stick
- 4 whole cloves
- 4 star anise
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt to taste
For Serving:
- 8 oz rice noodles (pho-style)
- Thinly sliced raw beef (sirloin or eye of round)
- Fresh Thai basil
- Fresh cilantro
- Bean sprouts
- Lime wedges
- Sliced jalapeños or Thai chilies
- Hoisin sauce
- Sriracha
Instructions:
- Char the Aromatics: Place onion and ginger cut-side down in a dry skillet over medium-high heat. Cook until charred (about 5–7 minutes), turning occasionally. This enhances the depth of the broth.
- Toast the Spices: In the same skillet, toast the cinnamon stick, cloves, star anise, and coriander seeds for 2–3 minutes until fragrant.
- Assemble in Crockpot: Add beef bones, chuck roast, charred onion, charred ginger, toasted spices, beef broth, water, fish sauce, soy sauce, sugar, and a pinch of salt to your slow cooker.
- Cook the Broth: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is tender and broth is deeply flavored.
- Strain the Broth: Remove the beef and set aside. Strain the broth through a fine mesh strainer to remove solids and return clear broth to the slow cooker.
- Prepare the Noodles: Cook rice noodles according to package instructions. Drain and rinse with cool water.
- Slice the Beef: Thinly slice the reserved cooked beef. Also slice any raw beef thinly (it will cook in the hot broth).
- Assemble the Bowls: Divide cooked noodles among bowls. Top with cooked beef and raw thin-sliced beef. Ladle the hot broth over everything to cook the raw beef instantly.
- Add Garnishes: Let everyone top their bowls with bean sprouts, herbs, lime, chilies, hoisin, and sriracha to taste.
Notes:
- This recipe serves 4–6 people, making it perfect for family dinner or pho night with friends.
- Freeze leftover broth for quick pho cravings later.
- If using only cooked beef (no raw slices), simply add all the beef back into the broth before serving.
- For a more traditional taste, use rock sugar and daikon if available.
Slow Cooker Beef Pho: An Easy Take on the Vietnamese Classic
Craving the rich, aromatic flavors of Vietnamese pho but don’t have hours to babysit a pot on the stove?
This crockpot beef pho bring all the bold, comforting flavors of traditional pho into a convenient, slow cooked version thats perfect for busy days
With fragrant spices, tender beef, and silky rice noodles, this broth-based dish is nourishing, soul-soothing, and satisfying to the last slurp.
The best part?
The slow cooker does all the heavy lifting. Just prep your ingredients, toss them in, and come home to the irresistible aroma of simmering spices and savory beef.
Whether you’re new to pho or already obsessed, this simplified version makes it accessible for any home cook.
Ingredients
- For the Broth:
- 1.5 to 2 lbs beef bones (marrow bones or oxtail work well)
- 1 lb beef chuck roast or brisket
- 1 onion, halved
- 1 (3-inch) piece of ginger, halved lengthwise
- 6 cups beef broth
- 2 cups water
- 1 cinnamon stick
- 4 whole cloves
- 4 star anise
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt to taste
- For Serving:
- 8 oz rice noodles (pho-style)
- Thinly sliced raw beef (sirloin or eye of round)
- Fresh Thai basil
- Fresh cilantro
- Bean sprouts
- Lime wedges
- Sliced jalapeños or Thai chilies
- Hoisin sauce
- Sriracha
Instructions
- Char the Aromatics: Place onion and ginger cut-side down in a dry skillet over medium-high heat. Cook until charred (about 5–7 minutes), turning occasionally. This enhances the depth of the broth.
- Toast the Spices: In the same skillet, toast the cinnamon stick, cloves, star anise, and coriander seeds for 2–3 minutes until fragrant.
- Assemble in Crockpot: Add beef bones, chuck roast, charred onion, charred ginger, toasted spices, beef broth, water, fish sauce, soy sauce, sugar, and a pinch of salt to your slow cooker.
- Cook the Broth: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is tender and broth is deeply flavored.
- Strain the Broth: Remove the beef and set aside. Strain the broth through a fine mesh strainer to remove solids and return clear broth to the slow cooker.
- Prepare the Noodles: Cook rice noodles according to package instructions. Drain and rinse with cool water.
- Slice the Beef: Thinly slice the reserved cooked beef. Also slice any raw beef thinly (it will cook in the hot broth).
- Assemble the Bowls: Divide cooked noodles among bowls. Top with cooked beef and raw thin-sliced beef. Ladle the hot broth over everything to cook the raw beef instantly.
- Add Garnishes: Let everyone top their bowls with bean sprouts, herbs, lime, chilies, hoisin, and sriracha to taste.
Notes
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1412Total Fat: 84gSaturated Fat: 34gTrans Fat: 3gUnsaturated Fat: 42gCholesterol: 432mgSodium: 2460mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 135g
Wrapping Up Crockpot Beef Pho Soup
This Crockpot Beef Pho brings the beloved flavors of Vietnamese noodle soup into your own kitchen—without the fuss.
With a rich, spice-infused broth, tender beef, and fresh garnishes, it’s everything you want in a comforting bowl of pho. The slow cooker does all the simmering, delivering a deeply flavorful result with minimal hands-on time.
Perfect for chilly days, meal prep, or impressing guests, this pho is as customizable as it is delicious. Load it up with your favorite toppings and enjoy the magic of this classic dish made easy.
