This rich and aromatic beef pho bone broth is made in a slow cooker with warm spices including cinnamon, cloves, and coriander.
Having grown up eating Vietnamese food almost once a week, it is no surprise that I continue to crave it regularly as an adult. Seeing as the temperatures in Michigan have been freezing lately, it’s about time I share my Beef Pho Bone Broth recipe. This Vietnamese inspired soup like my Pho-Inspired Vietnamese Shrimp Noodle Soup recipe is perfect for a cold day, although I’ll enjoy it in the heat of summer, too!
Ingredients
- Beef bones: For an even richer flavor, I love roasting the bones in a hot oven until the marrow caramelizes.
- Onions: I’ll use yellow onions for the mild flavor they add to the broth.
- Ginger: I love to use fresh ginger root in my broth, but you can use ginger paste as an easy substitute.
- Warm spices: Whole cloves, star anise, cinnamon, fennel seeds, coriander seeds, and whole black peppercorns slowing stewing in the broth are part of the reason it has such a rich, depth of flavor.
- Fish sauce: A common ingredient in many Asian cuisines, it has a strong umami flavor that is great in the broth.
- Apple cider vinegar: Since beef has a naturally higher fat content than shrimp or chicken, the acidity from the vinegar helps balance out the flavor.
- Brown sugar: Adds just a hint of sweetness to the broth and balances out the flavors.
- Pho ingredients: Thinly sliced beef, noodles, jalapeño, lime, cilantro, bean sprouts, sriracha, hoisin and more! Use your favorite pho ingredients.
How to Make Beef Pho Bone Broth
Start your beef pho bone broth by taking a prepared baking sheet and laying out the beef bones. Then toss in the oven at 450 for about 30 minutes until browned.
Once bones are browned and caramelized, add them to your slow cooker.
Then add your halved onions, brown sugar, ginger root, and warm spices.
Then add the apple cider vinegar and fish sauce.
Finish by covering it all in water, then cook on low for 8 hours.
When ready to serve, prepare a bowl with your favorite pho ingredients.
Then remove the bones, and strain the hot broth over the top of your noodles and beef.
Serve and enjoy your slow cooker Beef Pho Bone Broth!
Frequently Asked Questions
Thinly sliced beef or small meatballs will cook in the heat of the broth and doesn’t require being cooked ahead of time.
While completely optional, one great way to cut down on the fat and calories is to refrigerate the stock overnight. As the stock chills, the fat naturally rises to the top and you can easily remove the thick top layer of fat that forms overnight before reheating the aromatic beef pho stock.
More Soups
- Chicken Soup with Delicata Squash and Kale
- Pho Inspired Vietnamese Shrimp Noodle Soup
- Red Lentil Soup
- Bison Vegetable Soup
- Creamy Vegan Mushroom Wild Rice Soup
- Slow Cooker Pho-Inspired Chicken Soup
Eat It, LIke It, Share It!
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A rich and flavorful stock to drink for the nutrients, or the best base for noodle soup, you’ll be sure to love my Beef Pho Bone Broth.
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Ingredients
Instructions
- Preheat oven to 450 degrees and place beef bones on a large baking sheet in a single layer. Roast bones until browned, about 30 minutes.
- Place roasted beef bones and all remaining ingredients in a large slow cooker and cover with 12-16 cups water (depending on the size of your slow cooker.) Heat on Low for 8 hours.
- Remove beef bones and strain stock over a fine mesh strainer. Discard bones and remaining ingredients caught in the strainer. Check stock for flavor and season with salt to taste.
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