Broth Ingredients
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1 white onion
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64 oz beef stock
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2 tbsp fish sauce
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1 tbsp olive oil
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6 cloves garlic
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2 - inch piece fresh ginger, sliced
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2 mushrooms, sliced
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2 dried chili peppers, crushed
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1 cinnamon stick
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1 nutmeg
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10 cloves
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3 anise stars
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1 tsp black peppercorns
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1 tsp fennel seeds
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1 tsp coriander seeds
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10 cardamom pod, crushed
Bowl Ingredients
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9 oz dry rice noodles
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3/4 lb sirloin steak, very thinly sliced
Toppings (optional)
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Sliced green onions
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Hard-boiled eggs, halved
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Sliced mushrooms
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Bean sprouts
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Sesame seeds
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Cilantro
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Lime wedge
Steps
1
Slice onion in half, place in an oiled skillet and cook over medium heat until golden brown (3-5 minutes). Add onion and broth ingredients to slow cooker, and cook on low for 6-7 hours.
2
When broth is almost finished, boil noodles in a separate pot until just cooked. Evenly distribute noodles and sliced beef into 4 bowls.
3
Strain broth, and immediately pour into each bowl while still hot.
Note: The heat from the broth will cook the sliced beef, but beef can also be cooked in a skillet if preferred.
4
Add preferred toppings, and enjoy.
