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    Home » Allergy Friendly Recipes

    Beef Up the Holidays with Slow Cooker Pho

    Published: Dec 22, 2020 · Modified: Nov 18, 2022 by Tessa Nguyen, MEd, RD, LDN · Leave a Comment

    My Vietnamese holiday traditions have included creating a special meal like pho to share with my family and friends throughout the years. Pho is usually reserved for special occasions because it takes a lot of time, effort, and ingredients to make from scratch. Even though I’m celebrating differently this year, pho is the perfect recipe to stir up those feelings of nostalgia and comfort we may be missing from a typical holiday celebration. I’ve partnered with Beef. It’s What’s For Dinner. to bring you my ultimate Slow Cooker Pho recipe that can be easily scaled up or down depending on who’s gathering around your table this season.

    My Slow Cooker Pho recipe features beef eye of round roast, an affordable and versatile cut commonly purchased during the Southeast Holiday season. Growing up in Florida and North Carolina, it’s no surprise why this economical, flavorful powerhouse was a holiday staple in my family. Eye of round roast is lean and boneless and served simmered in the pho broth. My Slow Cooker Pho offers beef still in the recommended 3-ounce serving, boasting 10 essential nutrients including high-quality protein, zinc, iron, and B vitamins.

    Serving beef as part of a balanced meal with colorful fruits, vegetables, and whole grains helps you meet both the Dietary Guidelines and MyPlate recommendations—and my Slow Cooker Pho works it all in. Lean beef, rice noodles, bean sprouts, green onions, white onions, cilantro, Thai basil, jalapeños, and a squeeze of lime juice combine for a variety of nutrients, flavor, and cultural love in this one-bowl dish.

    Slow Cooker Beef Pho

    Serves: 4 people

    ½ pound beef eye of round roast

    1 daikon radish, peeled and diced

    2 tablespoons five spice powder

    1 teaspoon ground ginger

    1 large onion, peeled

    2 tablespoons fish sauce

    1 tablespoon unsalted beef stock powder

    Enough water to fill up your slow cooker insert after adding the above ingredients (my slow cooker is about 3.5 quarts)

    For each bowl of pho:

    3 ounces eye of round roast from the broth, sliced thin

    ½ cup daikon radish and/or onion from the broth

    1 cup thin rice noodles, cooked

    Enough hot pho broth to cook your beef and cover your noodles

    Pho accompaniments and toppings: 

    Black pepper, ground

    Bean sprouts

    Cilantro, chopped

    Thai basil, leaves

    Green onions, sliced

    White onions, sliced

    Bird’s eye chiles or jalapeños, sliced

    Lime or lemon wedges

    Sriracha, hoisin sauce, fish sauce and/or soy sauce for dipping

    1. Combine all pho broth ingredients in a slow cooker insert. Set the slow cooker to low. I cooked this for close to 24 hours, but even after 8 hours, it tastes great.
    2. Gently strain out the daikon radish and onion pieces from the broth and reserve for serving. Take out the cooked beef and let cool for a few minutes before slicing thin and serving. Skim any additional fat from the broth and season to taste before ladling over the finished pho bowls.
    3. For each bowl of pho, start with a foundation of the cooked rice noodles and daikon radish and/or onions. Next, lay on the beef from the pho broth. Sprinkle the top with a little black pepper before ladling on the piping hot pho broth. Sprinkle on any or all of the accompaniments and toppings listed above. Feel free to customize your bowl of pho to whichever flavors you enjoy the most.

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    This post is a collaboration with Beef. It’s What’s for Dinner., managed by NCBA, on behalf of the Beef Checkoff. Learn more about opportunities to partner with me here.


    Stay up to date with my simple, accessible and affordable recipes on my YouTube channel here. Don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.

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    Tessa Nguyen is an internationally acclaimed chef, registered dietitian, and educator. As the founder and principal of Taste Nutrition Consulting, her talents come to life in the form of deliciously diverse recipes, cultural auditing, bespoke content development, speaking engagements, and various media work. Tessa's multiethnic heritage and lived experience across multiple countries have centered her in providing inclusive services founded in cultural humility.

    More about me →

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