Active Time: 40 MinsTotal Time8 Hours 40 Mins
Yield: Serves 4
Traditional Vietnamese phở recipes require hours of hands-on cooking; this slow cooker version lets you off the hook in 40 minutes. Toast the spices and sear the short ribs first to add layers of flavor to this beautifully brothy soup.
Ingredients
- 3whole star anise
- 1cinnamon stick
- 2medium sweet onions
- 3 tablespoons minced peeled fresh ginger
- 1 1/2 pounds bone-in beef short ribs
- 1 cup water
- 4 cups unsalted beef stock
- 1/4 teaspoon kosher salt
- 2 1/4 teaspoons fish sauce
- 2 teaspoons hoisin sauce
- 4 ounces brown rice vermicelli noodles
- 4 ounces top sirloin steak, thinly sliced
- 2 cups fresh bean sprouts
- 1 cup roughly torn fresh basil
- 1/2 cup roughly torn fresh mint
- 1lime, cut into 4 wedges
- Thinly sliced red Fresno chile
Nutritional Information
- Calories 337
- Fat 9g
- Satfat 4g
- Unsatfat 5g
- Protein 26g
- Carbohydrate 38g
- Fiber 7g
- Sugars 7
- Added sugars 0g
- Sodium 650mg
- Calcium 8% DV
- Potassium 13% DV
- Calories 337
- Fat 9g
- Satfat 4g
- Unsatfat 5g
- Protein 26g
- Carbohydrate 38g
- Fiber 7g
- Sugars 7
- Added sugars 0g
- Sodium 650mg
- Calcium 8% DV
- Potassium 13% DV
How to Make It
Step 1
Cook star anise and cinnamon in a large skillet over medium until fragrant, about 2 minutes. Transfer to a 6-quart slow cooker. Cut 1 onion in half; place in skillet, cut side down; add ginger. Thinly slice remaining onion, and set aside. Cook onion and ginger over medium, undisturbed, until onion is charred on cut side, 5 to 7 minutes. Transfer to slow cooker. Increase heat under skillet to medium-high. Add short ribs; cook until browned on all sides, 14 to 16 minutes. Transfer to slow cooker. Remove skillet from heat; discard drippings. Pour 1 cup water into skillet, scraping to loosen browned bits. Pour through a strainer into slow cooker; discard solids. Stir in beef stock and salt. Cover and cook on low 8 hours.
Step 2
Remove short ribs from slow cooker. Pour broth through a strainer lined with cheesecloth into a bowl; discard solids. Skim and discard fat from surface of broth; pour broth back into slow cooker. Remove meat from bones of short ribs; shred meat, and return to slow cooker. Stir in fish sauce and hoisin sauce. Turn slow cooker to high; cover to keep hot.
Step 3
Cook noodles according to package directions. Place 1/2 cup cooked noodles in each of 4 bowls. Top each with 1 ounce raw sirloin and 1 1/4 cups hot broth (broth will cook meat). Top each with 1/3 cup short rib meat and 1/4 cup thinly sliced onion. Sprinkle with bean sprouts, basil, and mint. Serve with lime wedges; garnish with Fresno chile.
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