Preparation time is 15minutes
Cook time is 8hours 15minutes
Total time is 8hours 30minutes
Serve is for 4 people
Estimated cost per serve is 13.4 dollar
Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 2tablespoons Woolworths vegetable oil
- 500grams beef chuck steak, cut into 6cm pieces
- 1 large brown onion, cut into thin wedges
- ginger, cut into 5cm-piece, peeled, sliced
- 4 cloves
- 2 star anise
- 1 cinnamon stick
- 2teaspoons coriander seeds
- 1teaspoons black peppercorns
- 2 cloves garlic
- 1L salt-reduced beef stock
- 2tablespoons fish sauce
- 2teaspoons brown sugar
- 200grams dried wide rice noodles
- bean sprouts (to serve)
- thinly sliced red chilli (to serve)
- 2tablespoons coriander leaves (to serve)
- 2tablespoons mint leaves (to serve)
- 1 lemon, cut into wedges (to serve)
Description
Learn to make fragrant beef pho in a slow-cooker with this recipe. Set and forget your slow-cooker, then come back to discover a pho that will tantalise the senses.
Method
Step 1 of 4
Heat half the oil in a large frying pan over high heat. Add beef and cook, turning, for 8 minutes or until well browned. Transfer to 5.5L slow cooker.
Step 2 of 4
Heat remaining oil in same pan over medium heat. Add onion, ginger, spices and garlic, then cook, stirring, for 5 minutes or until spices are fragrant. Transfer to slow cooker. Add stock, fish sauce and sugar to slow cooker. Cook, covered, on low for 8 hours or until beef is tender (see Tip).
Step 3 of 4
Remove beef from slow cooker and set aside on a plate to cool slightly. Strain broth through a fine sieve, discarding solids. Using 2 forks, roughly shred beef.
Step 4 of 4
Cook noodles according to packet instructions. Drain. Divide noodles and beef among bowls. Ladle over broth. Top with sprouts, chilli, coriander and mint. Serve with lemon wedges.
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