{"id":1318,"date":"2016-12-13T06:18:23","date_gmt":"2016-12-13T10:18:23","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1318"},"modified":"2016-12-13T06:20:24","modified_gmt":"2016-12-13T10:20:24","slug":"homemade-pho-soup-using-a-slow-cooker","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/homemade-pho-soup-using-a-slow-cooker\/","title":{"rendered":"Homemade Pho Soup Using a Slow Cooker"},"content":{"rendered":"

\"\"<\/a>This is my favorite homemade pho recipe and it’s from Jaden Hair’s Steamy Kitchen<\/a>.\u00a0<\/span>Jaden writes, It\u2019s no secret that good Pho broth requires a gazillion hours of simmering time. Time that I just don\u2019t have. Tony, a boyfriend from a lifetime ago, told me his Dad used to simmer giant vats of pho broth overnight for his little pho restaurant in Houston. So, one day, I thought it would be really genius to do the same. Dump a bunch of beefy, tendony, knuckley, marrowey bones into the largest stockpot that I have and let it simmer away while I slept.<\/span><\/p>\n

It didn\u2019t quite work out as I had intended: \u00a0<\/span><\/p>\n

11:30pm Initial hard boil of the bones to get all the yuck, guck and scum off. Char ginger and onion.<\/span><\/p>\n

11:38pm Dumped out water, added clean water, the clean bones, spices, ginger and onion. Let the dance begin.<\/span><\/p>\n

11:45pm Nighty-night<\/span><\/p>\n

12:35am Is the flame low enough? Maybe I need to check to see.<\/span><\/p>\n

1:23am Hmmm\u2026I smell something funny. Go check.<\/span><\/p>\n

2:41am What if it boiled over? Go check.<\/span><\/p>\n

3:24am What if there\u2019s a gas bubble in the pipe and the the stove spontaneously bursts out in big flames? Maybe I should sleep on the couch closer to the kitchen.<\/span><\/p>\n

4:45am Gosh I\u2019m hungry. Sneak a big spoonful of Ben & Jerry\u2019s Pistachio Ice Cream.<\/span><\/p>\n

4:51am Did I forget to put ice cream back in freezer? What if the gas bubble really does happen and stove spontaneously bursts out in flames? Then sleeping on couch is a dumbass idea. Crawl back to bed.<\/span><\/p>\n

6:00am Kids wake up. Jumps up and down on my belly trying to wake me up.<\/span><\/p>\n

6:15am PHO-KING TIRED. \u00a0<\/span>Enter the Slow Cooker<\/span><\/p>\n

How to make Crock Pot Pho<\/span><\/h1>\n

Whether you use the Crock Pot Pho method or the traditional stove top method, there are a couple of steps that you\u2019ll need to do before throwing it all in the Crock Pot or slow cooker. Namely, toasting the spices, grilling the onion\/ginger and pre-boiling the bones. These aren\u2019t absolutely necessary steps\u2026you\u2019ll still make great pho\u2026BUT these extra steps will make the difference between good pho and pho-bulous pho.<\/span><\/p>\n

\"\"<\/a>

Toast the spices before adding to the crockpot<\/center><\/p><\/div>\n

Toasting the Vietnamese Pho Spices<\/span><\/strong><\/p>\n

You can buy Pho spices at most Asian supermarkets \u2013 you can buy the spices separately (coriander seeds, cloves, cinnamon, star anise, fennel and cardamom pod) or purchase them already mixed up in a package (which also includes a small mesh bag). The quality of these pre-mixed spices are just okay \u2013 but sometimes it\u2019s just convenient to pick up a bag, not to mention much cheaper if you don\u2019t already have many of these spices. A Pho spice pack will typically sell for $1-$3.<\/span><\/p>\n

This day that I made the Crock Pot Pho, I used individual spices. I didn\u2019t have cardamom pod. So yes, if you are missing one of couple of the spices, it\u2019s okay. To get the best flavor from these spices, you\u2019ll toast them in a dry skillet.<\/span><\/p>\n

\"\"<\/a>

Char\u00a0the ginger and onion before adding to the crockpot<\/center><\/p><\/div>\n

Grilling Ginger and Onion<\/span><\/strong><\/p>\n

This is a totally optional step, but it really gives the ginger and the onion a deep, sweet, mellow flavor. When I\u2019m making Pho the traditional stovetop way, I\u2019ll char them in the broiler. But with the crock pot method, I didn\u2019t want to use the oven at all. After toasting the spices (above) in a frying pan, I add a bit of oil and grilled the onion half and thick ginger slices.<\/span><\/p>\n

Pre-Boiling the Bones<\/span><\/strong><\/p>\n

Knuckles, leg bones with lots of marrow are the best for making soup. The marrow will also make the soup rich and thick. The bones are pre-boiled for a few minutes on high heat to clean the bones and get rid of the nasty scum.<\/span><\/p>\n

You\u2019ll bring a big stockpot of water to a boil on high heat. Add the bones and boil hard for 10 minutes. You\u2019ll see brownish scum rise to the surface. If you hadn\u2019t taken the time to pre-boil the bones, all that scummy stuff ends up in your soup.<\/span><\/p>\n

Drain, discard the scummy water and briefly rinse the bones.<\/span><\/p>\n

\"\"<\/a>

Place the boiled and rinsed bones in the crockpot with the charred ginger and opion and the toasted spices<\/center><\/p><\/div>\n

Now you\u2019ll add the spices, ginger, onion and bones to the slow cooker.<\/span><\/strong><\/p>\n

Fill with fresh, clean, cool water about 1-1\/2 inches below the surface. Set your slow cooker on low for 8 hours. I haven\u2019t tried this method on high, but I\u2019m sure it would be just fine.<\/span><\/p>\n

So let this cook during all day while you\u2019re at work or at night while you sleep and you\u2019ll be rewarded with the cleanest, best tasting pho soups ever. Because the slow cooker doesn\u2019t let the stock boil hard, it\u2019s safe, easy and convenient.<\/span><\/p>\n

\"\"<\/a>

After cooking 8 hours<\/center><\/p><\/div>\n

Here\u2019s what the stock looks like when it\u2019s been cooking for 8 hours on low. Notice that the level of the liquid is still pretty high. The low, even setting doesn\u2019t evaporate the precious liquid as much as a stove top can. The stock is strained before serving.<\/span><\/p>\n

Other Pho Ingredients<\/strong><\/span>
\nI used different ingredients than my previous version of traditional Vietnamese Pho and I wanted to highlight them. Instead of using dried rice noodles, I used fresh rice noodles found at Asian markets, in the refrigerated section because all these need is a quick dip in boiling water. Very fast!<\/span><\/p>\n

I also bought a package of Vietnamese Beef Balls (called Bo Vien Dan). There are all sorts of balls \u2013 beef, pork, chicken, fish, crab, and my favorite \u2013 beef tendon. They come frozen in a package and they are pre-cooked, so all you need to do is throw the frozen balls into the same pot of boiling water as you cooked your noodles in. Just boil for a couple of minutes until the beef balls are heated through. I like cutting these beef balls in half, so make them easier to eat. It\u2019s not so pretty trying to stick an entire beef ball in your mouth. Unless\u2026you\u2019re like really into that.<\/span><\/p>\n

Here’s the Step by Step Crock Pot Pho Recipe<\/span><\/h1>\n

Servings: 4\u00a0<\/span>
\nThis is a recipe for a 6.5 quart (or larger) Crock Pot. Any smaller really isn’t that great – you won’t get enough stock out of it…because the beef bones are really chunky and big. The thinly sliced meat for the bowls may be easier to slice if you freeze the chunk of meat for 15 minutes prior to slicing. You really want them as thin a possible. You can also do what I do – palm your butcher a $5 bill and he’ll slice the meat for you on his fancy slicing machine<\/span><\/p>\n

Ingredients:<\/span><\/strong>
\nFor the Pho Stock:<\/span>
\n4 pounds beef bones<\/span>
\n1\/2 onion<\/span>
\n4 inch section of ginger, sliced<\/span>
\n1 package Vietnamese Pho Spices (or as many of these spices as you have: 2 cinnamon sticks, 2 teaspoons whole coriander, 1 teaspooon fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod)<\/span>
\n9 cups water<\/span>
\n2 1\/2 tablespoons fish sauce or to taste<\/span>
\n1 teaspoon sugar<\/span>
\nFor the Pho Bowls<\/span>
\n16 ounces fresh or dried rice noodles<\/span>
\n1\/2 pound flank, london broil, sirloin or eye of round steak, sliced as thinly as possible.<\/span>
\n11 ounces Vietnamese beef balls, cut into half<\/span>
\nFor the table<\/span>
\n1-2 limes, cut into wedges<\/span>
\nfresh herbs: cilantro, Thai basil, mint<\/span>
\n2-3 chili peppers, sliced<\/span>
\n2 big handfuls of bean sprouts<\/span>
\nHoisin sauce<\/span>
\nSriracha hot chili sauce<\/span><\/p>\n

Directions:<\/span>
\n1. Bring a large stockpot with water to boil over high heat. When it comes to a rolling boil, add the beef bones and boil vigorously for 10 minutes.<\/span><\/p>\n

2. In the meantime, heat a frying pan on medium-low heat. Add the Vietnamese Pho Spices and toast until fragrant, about 2-3 minutes. Dump the spices to the empty Crock Pot or slow cooker immediately. Return frying pan to medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger slices and the onion half. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the Crock Pot or slow cooker.<\/span><\/p>\n

3. When the bones have been pre-boiled, drain, discard water and rinse bones briefly to clean them. Add the bones to the Crock Pot or slow cooker. Fill the Crock Pot with fresh, clean, cool water to just 1-1\/2 inches below surface, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.<\/span><\/p>\n

4. When you are just about ready to eat, you’ll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Add the beef balls and cook until heated through, about 2 minutes. Remove the balls, keeping the water boiling and now cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.<\/span><\/p>\n

5. Strain the stock with a fine meshed sieve. Discard the solids.<\/span><\/p>\n

6. Line up 4 large bowls on counter. Distribute the noodles, beef balls and thin steak slices evenly amongst the bowls. Ladle the hot Pho stock into each bowl. The hot stock should cook the thin steak slices. Serve with lime wedges, fresh herbs, chili peppers, Hoisin sauce and Sriracha hot chili sauce at the table.<\/span><\/p>\n

\"\"<\/a>

I use frozen fresh rice stick noodles — not dried — in soups. I ‘d use dry rice sticks for deep frying.<\/span><\/center><\/p><\/div>\n

Andrea’s comment:<\/strong><\/span> I use fresh rice stick noodles because those are what the restaurants use in their pho. It can be found in the frozen section of your oriental market.\u00a0\u00a0Dry rice sticks are not the same texture. The dry rice sticks are better for frying.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

This is my favorite homemade pho recipe and it’s from Jaden Hair’s Steamy Kitchen.\u00a0Jaden writes, It\u2019s no secret that good Pho broth requires a gazillion hours of simmering time. Time that I just don\u2019t have. Tony, a boyfriend from a lifetime ago, told me his Dad used to simmer giant vats of pho broth overnight […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1318","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-lg","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1318"}],"version-history":[{"count":3,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1318\/revisions"}],"predecessor-version":[{"id":1327,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1318\/revisions\/1327"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1318"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}