Pho-Inspired Slow Cooker Beef Noodle Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A fragrant and comforting Vietnamese noodle soup featuring tender beef simmered with star anise and warm spices, served over rice noodles with fresh herbs. This vietnamese-inspired beef ready in about 500 minutes pairs cut into large chunks beef chuck roast, for broth beef bones, large, halved and charred onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into large chunks beef chuck roast
• 1 lb, for broth beef bones
• 1 large, halved and charred onion
• 3-inch piece, sliced and charred ginger
• 4 whole star anise
• 1 large cinnamon stick
• 5 whole cloves
• 1/4 cup fish sauce
• 1 tbsp rock sugar
• 10 cups water
• 12 oz, dried rice noodles
• 2 cups, rinsed bean sprouts
• 1 cup fresh Thai basil
• 1/2 cup, chopped cilantro
• 4 lime wedges
• 1/4 cup, optional jalapeño slices
• 1/2 lb thinly sliced raw sirloin

Instructions

1. Step 1: In a large skillet, char 1 large halved onion and 3-inch sliced ginger over high heat for about 5 minutes until fragrant and blackened in spots.
2. Step 2: Place 2 lbs beef chuck roast chunks and 1 lb beef bones into a slow cooker along with the charred onion, ginger, 4 star anise, 1 cinnamon stick, and 5 cloves. Add 10 cups water, 1/4 cup fish sauce, and 1 tbsp rock sugar.
3. Step 3: Cook on low for 8 hours or on high for 4 hours until beef is tender and broth is flavorful.
4. Step 4: About 15 minutes before serving, soak 12 oz dried rice noodles in warm water until pliable, then drain.
5. Step 5: Remove beef chunks and bones from broth. Thinly slice the cooked beef and set aside. Strain broth through a fine sieve back into the slow cooker and keep warm.
6. Step 6: Quickly blanch the soaked noodles in boiling water for 1 minute, then divide among 4 bowls.
7. Step 7: Top noodles with raw sirloin slices (1/2 lb divided), thinly sliced cooked beef, 2 cups bean sprouts, 1 cup fresh Thai basil, 1/2 cup chopped cilantro, and jalapeño slices if using.
8. Step 8: Ladle hot broth over the raw beef to cook it slightly in the bowl. Serve immediately with lime wedges for squeezing.