Slow cooker recipes

Pho bo

Pho (pronounced 'fur') is a traditional Vietnamese noodle soup that relies on its slow-cooked, fragrantly spiced broth for maximum flavour.
pho bo




Place bones, onion and ginger in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 2 hours.


Add the water, star anise, cinnamon, cloves and coriander seeds. Cook, covered, on high, for 3 hours. Add sauce, juice and sugar. Strain cooking liquid through a muslin-lined sieve or linen tea towel; discard solids.


Place noodles in a medium heatproof bowl, cover with boiling water; stand for 15 minutes or until softened; drain.


Divide noodles and beef between serving bowls. Ladle hot soup over noodles; sprinkled with sprouts, fresh herbs and chilli.

It’s important to have the beef in thin slices, so the broth cooks the beef. When preparing the beef; place into the freezer for 20 minutes beforehand to firm it slightly (don’t freeze it solid), this will make it easier to slice thinly. Pho (pronounced fur) is a simple Vietnamese soup, traditionally eaten at breakfast time. Bo means beef, this soup is reliant on the flavour of the beef bones and a good selection of spices.


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