Slow Cooker Vietnamese Pho Bo

Ingredients

• 2 lb beef marrow bones
• 1 lb beef brisket or chuck roast
• 8 cup beef broth
• 1 onion (halved and charred)
• 3-inch piece ginger (halved and charred)
• 3 star anise pods
• 4 cloves
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 lb flat rice noodles, cooked
• bean sprouts, Thai basil, lime wedges, jalapeño slices, hoisin sauce, and sriracha for serving

Steps

1. 1

   Char onion and ginger halves under a broiler or over a gas flame until blackened in spots.

2. 2

   Place beef bones, brisket, broth, charred onion, ginger, star anise, cloves, cinnamon stick, fish sauce, and sugar in the slow cooker.

3. 3

   Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours).

4. 4

   Remove brisket and slice thinly against the grain. Strain the broth through a fine mesh strainer, discarding solids.

5. 5

   Return clear broth to the slow cooker on warm setting. Taste and adjust fish sauce and salt.

6. 6

   Divide cooked rice noodles among bowls, top with sliced brisket, and ladle hot broth over the top. Serve with a platter of bean sprouts, Thai basil, lime, jalapeño, hoisin, and sriracha.