Pho (Slow cooker version)
- 2 lb Beef brisket
- 1 lb Ox tail
- 1/2 lb Beef bones
- 1 Yellow onion (large)
- 1 Parsnip
- 1 Ginger
- 1 Pho spice bag
- 2 tbsp Fish sauce
- 1 tsp Salt
- 16 oz Rice noodles
- 1 Jalepeno
- Grill peeled ginger, parsnips and onion on the grill, or broil them, for 10 minutes.
- 5 minutes on each side.
- If you are choosing to use all of the Vietnamese spices instead of the spice bag, you can broil or grill them too.
- Boil beef bones for ten 10 minutes.
- This will get all of the protein and crud off of the bones and bring it to the top.
- After 10 minutes strain the bones, rinse them and dump out the water.
- Throw the bones, brisket, ox tail, onion, parsnip, ginger, spice bag, fish sauce, and salt in the crockpot.
- Fill with water until about 1 or 1.5 inches from the top.
- Put on low for 8 hours.
- 30 minutes before serving, soak the noodles in cold water for 30 minutes.
- Put some water on the stove and have it coming to a boil by the time the 30 minutes are up.
- Pull out the beef brisket and thinly slice it.
- Set it aside.
- Pull all of the ingredients out of the broth.
- Strain the broth through a cheese cloth into a container.
- Take the noodles out of the cold water and place them in a bowl.
- Pour the boiling water into the bowl for 15 seconds, then strain the noodles.
- Distribute the noodles into the serving bowls.
- Add the sliced beef, cilantro, sliced onion, bean sprouts and any other garnishes.
- Ladle out the strained pho broth into each bowl.
- Add sriracha, hoisin, and chili oil to taste.
- Enjoy.
brisket, tail, bones, yellow onion, ginger, sauce, salt, noodles, jalepeno
Taken from cookpad.com/us/recipes/359413-pho-slow-cooker-version (may not work)