The slow cooker is so perfect for making pho. If you can find precut eye of round, that makes the task even easier!
There's a restaurant in Portland called Pho Kim. One day, my daughter Sasha saw their car in the parking lot of our New Seasons. They have a personalized license plate with the name of their restaurant on it. She was asking me why my husband didn't come with me to pick her up from school. I told her he was exhausted from flying home from his job in Alaska, so he was napping.
The next thing I heard was her exclaiming the name of the restaurant. "What?!" I asked her? Did I just hear her curse her dad?
"Pho Kim!" She pointed at the license plate. I started laughing, and when she realized how it sounded, she did too. We're making fond memories in Oregon.
Here's how we're making our own pho these days.
- 1 large onion, halved
- 1 piece of fresh ginger (about 2 inches long), peeled and halved
- Coconut oil spray
- 2 lbs. oxtail - I got mine at Fred Meyer
- 2 lbs. beef marrow bones - also from Fred Meyer in the frozen meats section
- 1 tbsp apple cider vinegar
- 2 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 8 cups of filtered water
- 1 tbsp fish sauce - Red Boat brand is my favorite from Hong Phat
- Pho noodles, fresh if possible
- Thinly sliced eye of round
- Spray the onion slices and ginger with oil, then broil on a foil lined pan until slightly charred, about 10 minutes.
- Optional: toast the spices, then place inside a spice ball. The ball is not necessary, but it's how we did it growing up.
- Place everything inside your slow cooker, cover and cook on high two hours. Then, reduce heat to low 6 more hours.
- Strain the broth through a fine mesh strainer, allow to cool, then refrigerate overnight. Or go to the next step.
- Remove the fat from the top. Keep cool.
- Warm the broth in a stock pot over high heat. Add the beef, using a spider skimmer, just until the beef is rare to medium rare.
- Add some noodles to a bowl, top with beef, and broth. Add garnishes such as green onion, cilantro, perilla, and rau ram. Hoisin and sriracha are also popular additions.