Wednesday, November 2, 2016

Slow Cooker Pho

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
  1. Spray the onion slices and ginger with oil, then broil on a foil lined pan until slightly charred, about 10 minutes.
  2. Optional: toast the spices, then place inside a spice ball. The ball is not necessary, but it's how we did it growing up. 
  3. Place everything inside your slow cooker, cover and cook on high two hours. Then, reduce heat to low 6 more hours.
  4. Strain the broth through a fine mesh strainer, allow to cool, then refrigerate overnight. Or go to the next step.
  5. Remove the fat from the top. Keep cool.
  6. 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.
  7. 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.