This Slow Cooker Vietnamese beef noodle soup has a way of filling both the stomach and the soul. The broth is packed with the bold, warming flavors of cinnamon, star anise, and tender beef, and it’s pure comfort in a bowl. Add a bit of lime, and every sip has a bright, refreshing pop.

For me, fresh herbs and crunchy bean sprouts make it feel complete, adding a nice contrast to the rich, savory broth. Make it in a slow cooker, and by the time it’s done, you’ll have a delicious, cozy meal ready to enjoy anytime.

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Recipe Ingredients

• 1 whole garlic bulb
• 1 piece ginger, 6 cm (2½ in)
• 2 white onions
• 2 cinnamon sticks
• 4 star anise
• 4 black cardamom pods
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 500 g (1 lb 2 oz) beef brisket
• 500 g (1 lb 2 oz) beef shin, cut into small pieces
• 60 g (2¼ oz) yellow rock sugar or brown sugar
• 125 ml (½ cup) fish sauce
• 300 g (10½ oz) beef sirloin, very thinly sliced
• rice noodles, fresh herbs, bean sprouts, lime wedges, and red chili for serving

How To Make Slow Cooker Vietnamese Beef Noodle Soup

1. Roast Aromatics: Start by roasting the garlic, ginger, and onions—leaving them unpeeled—over an open flame for about 10 minutes, or until they’re completely blackened. Alternatively, use a hot broiler for around 15 minutes. Once they’re cool enough to handle, peel and roughly chop them.
2. Toast Spices: Place a small frying pan over medium heat, then toast the cinnamon sticks, star anise, cardamom pods, fennel seeds, and black peppercorns until they release their aroma. Move them to a small piece of muslin, tie it tightly with string, and set aside.
3. Prepare Broth: Add the beef brisket, beef shin, sugar, fish sauce, garlic, ginger, onions, spice pouch, 1 tbsp salt, and 2 liters (8 cups) of water to the slow cooker.
4. Cook the Soup: Set the slow cooker to low and cook for about 9 hours until the brisket and shin are tender. Once cooked, remove the beef brisket and shin from the slow cooker and let them cool slightly.
5. Slice the Meat: When the brisket and shin are cool enough to handle, thinly slice the brisket and shred the shin. Strain the soup through a fine sieve lined with muslin to create a smooth, flavorful broth.
6. Serve the Soup: Place the thinly sliced beef sirloin in warmed bowls, pour over the hot broth, and add the rice noodles. Serve with fresh herbs, bean sprouts, lime wedges, and red chili for a vibrant finish.

Recipe Tips

• For a richer flavor, try browning the beef brisket and shin in a hot pan before adding it to the slow cooker. This adds depth to the broth and enhances the beefy taste.
• If you like a spicier kick, add a few slices of fresh ginger directly to the broth while it cooks. Ginger brings warmth and balances the beefy richness without overpowering it.
• To make the broth even more fragrant, use roasted onions and garlic, as this will bring out a smoky flavor that complements the spices in the broth perfectly.
• If you prefer a lighter broth, you can strain it twice before serving. This will remove any excess fat and create a clearer, more delicate soup.

Recipe FAQs and Variations

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