Preparation time is 15minutes
Cook time is 8hours
Total time is 8hours 15minutes
Serve is for 4 people
Estimated cost per serve is 8.96 dollar
Difficulty level: 4 out of 4
23 Ingredients
Number of servings
4
- 2teaspoons coriander seeds
- 1 cinnamon stick
- 4 whole cloves
- 1-2tablespoons fish sauce
- 100grams bean shoots
- 3 carrots, chopped
- 2tablespoons fresh coriander (to serve)
- 5 cm piece ginger, sliced
- 1tablespoons mint (to serve)
- 1 large onion, quartered
- 2 spring onions, diagonally sliced
- 300grams beef eye fillet
- 2 lime, 1 juiced, 1 cut into wedges
- 500grams beef bones
- 2 star anise
- 2 cup beef stock
- 200grams wide rice noodles
- 1teaspoons black peppercorns
- 2tablespoons thai basil
- 2 garlic cloves
- 1-2teaspoons brown sugar
- 2 red chillies, sliced
- 2 lime wedges (to serve)
Nutrition per serving
2550kJ
Protein
55.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Master warming, fragrant beef pho with the ease of a slow cooker. Set and forget it while it works its magic.
Method
Step 1 of 7
Place bones into a large bowl and pour boiling water over to cover. Set aside for 10 minutes.
Step 2 of 7
Meanwhile, place spices, onion and ginger into a dry frying pan and toast over medium heat until fragrant.
Step 3 of 7
Drain bones, wipe with paper towel, and transfer to slow cooker with spice mixture, carrot, garlic, stock and 6 cups water. Cook on low setting for 6-8 hours.
Step 4 of 7
Meanwhile, freeze beef fillet for 20 minutes (see tip). Cut into very thin slices and place onto a plate. Cover and refrigerate until ready to serve.
Step 5 of 7
Remove bones and discard. Strain liquid through a fine sieve, discarding solids.
Step 6 of 7
Taste stock and add fish sauce, sugar and lime juice to balance the flavours.
Step 7 of 7
Place noodles into a bowl and cover with boiling water. Set aside for 5 minutes or until softened. Divide noodles and sliced beef between bowls. Ladle over hot stock and top with bean shoots, spring onion, chilli and herbs. Serve with lime wedges.
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