When I lived in the city, going out for Pho was a weekly ritual. It was also my favorite lighter meal when I had friends or family visiting. I ordered it in whenever I felt a cold coming on. I loved it for lunch on a cold day. Something about the flavorful broth and all of the veggies just makes it appropriate for every occasion.
Living a little more rurally, I just thought that Pho was one of of the things I would have to give up in exchange for the tall trees and fresh air. I love trees and fresh air, but I love Pho too.
Then, I found this recipe. It is all of the things that I was missing and it’s made in the slow cooker.
If rice noodles aren’t your thing, you can serve this with zoodles or repurpose the thick stems of your broccoli with these Broccoli Noodles with Garlic.
Slow Cooker Veggie Pho (V)
- 5.0 stars
- 20m
- 3h
- 3h 20m
Ingredients
For the broth:
- 1 onion
- 6 garlic cloves
- 6 inches fresh ginger
- 6 c vegetable stock
- 2 tbsp. sucanat
- 2 tsp. black peppercorns
- 4 tsp. tamari
- 2 tsp. sweet miso
- 4 star anise
- 4 whole cloves
- 2 black cardamom pod
- 1 cinnamon stick
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 1/2 tsp. sea salt
For the pho:
- 4 oz rice noodles
- 4 oz shiitake mushrooms
- 4 green onions
- 1 medium carrot
- 1 jalapeño pepper, optional for heat
- 1/3 broccoli head
- 1/2 c fresh basil
- 3 limes
- 1 c bean sprout
Instructions
For the broth:
- Peel and coarsely chop the onion and garlic. Peel and cut the ginger in half.
- In a slow cooker, add the stock, onion, ginger, garlic, sucanat, peppercorns, tamari, sweet miso, star anise, cloves, cardamom pod, cinnamon stick, fennel seeds, coriander seeds, and sea salt. Cook on high for 2-3 hours or on low for up to 8 hours to allow the flavors to infuse. Strain the broth and replace back into the slow cooker to keep hot.
For the pho:
- Bring a large pot of water to a boil and cook the rice noodles until tender. Drain and rinse the noodles.
- Slice mushroom and green onions into long thin strips. Use a julienne tool or sharp knife to peel and slice carrot into ribbons. Thinly slice jalapeño. Mince the broccoli finely. Chop the basil. Slice lime into wedges.
- Divide the rice noodles among the bowls. Add some mushrooms, broccoli, carrot, bean sprouts, basil, and green onions. Pour hot broth into each bowl. Serve with lime wedges and optional sliced jalapenos.
Nutrition
- 266
- 8g
- 55g
- 7g
- 1g
- 14g
- 2351mg
Gabriela
Authentic. Delicious pho but a little elaborate for a weeknight meal. I thought it needed fish sauce and cilantro so I added some.