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 while still served 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
To make the pho broth:
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 3-3.5 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
Thai basil, leaves
Green onions, sliced
White onions, sliced
Bird’s eye chilis or jalapeños, sliced
Lime or lemon wedges
Sriracha, hoisin sauce, fish sauce and/or soy sauce for dipping
In a slow cooker insert, combine all pho broth ingredients and set the slow cooker to low. I cooked this for close to 24 hours, but even after 8 hours, it tastes great. Gently strain out the daikon radish and onion pieces from the broth and reserve for serving. Take out the cooked Eye of Round Roast 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.
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 Eye of Round Roast 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.
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.
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