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Tasty Crock Pot Beef Pho

Woah. Things have been REALLY busy for me lately. So busy I haven't posted anything on the blog for the past 2 weeks! I finally have a fraction of a minute to write this post tonight, and thought I'd share something I made over these last few busy weeks.

I bet you're like me, and LOVE crock pot meals on a busy day. This is one of my all time favorite recipes. I feel like I say that a lot, but I'm not kidding. Nothing brings me more joy than knowing this is waiting for me when I get home. It's perfect for chilly days and, as all slow-cooker meals do, it makes your house smell great while you're gone!

I can't decide what the best part of this recipe is - the tender beef? The tasty noodles? The incredibly flavorful broth? How EASY it is to throw together? I just love everything about it, I guess.

I had never tried Pho until I made it a few years ago, and now I just can't get enough of it. If it's on a menu, I'm ordering it. If you haven't tried it, I highly recommend you do. Life changing!!

Crock Pot Beef Pho

Serves: 6 Prep time: 15 Minutes Cook Time: 8.5 Hours


8 Cups beef broth

1 yellow onion, halved and sliced

3 tablespoons Asian fish sauce

2 cinnamon sticks

4 star anise pods

2-inch piece fresh ginger, peeled and thinly sliced

1/2 teaspoon ground coriander

2 teaspoons sugar

Kosher salt

2 lb skirt or flank steak cut into 4 equal pieces

3/4 lb dried rice noodles

Optional toppings: bean sprouts, sliced jalapeno, lime wedges, thai basil, cilantro, sriracha


1. In a crock pot, combine all ingredients listed above (except for the toppings.)

2. Cook on the low-heat setting for 8 hours.

3. After 8 hours, remove the steak and place on a cutting board. Shred using two forks.

4. Place a fine-mesh sieve over a large bowl. Very carefully, and using potholders, lift the crock pot and pour the liquid ingredients into the bowl through the sieve.

5. Discard the items in the sieve, and return the liquid to the crock pot. Add the shredded steak to the crock pot as well, and let reheat on the low-heat setting for about 30 minutes.

6. Meanwhile, cook the rice noodles according to package directions. Arrange your toppings in dishes for serving.

7. To serve, divide noodles among the bowls and ladle broth and steak over the top. Top with whatever you'd like, and enjoy!

My toppings of choice are jalapenos, lime wedges, cilantro and sriracha. YUM! Have you ever had Pho? Do you like to make it yourself, or go out somewhere?

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