Slow-Cooker Beef Pho with Star Anise and Cinnamon

Toast Spices: In a dry skillet over medium heat, toast the star anise, cinnamon stick, cloves, fennel seeds, and coriander seeds (if using) for 2-3 minutes, or until fragrant. Be careful not to burn them.

Char Aromatics: Place the halved onion and ginger in the same skillet. Char them until slightly blackened and fragrant. This adds depth of flavor to the broth. Remove from heat.

Combine Ingredients: Place the beef chuck roast, beef bones (if using), toasted spices, charred onion and ginger, fish sauce, salt, and brown sugar (if using) in the slow cooker.

Add Water: Pour water over the ingredients, ensuring the beef is mostly submerged. If needed, add a little more water.

Slow Cook: Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is very tender.

Prepare Noodles: While the pho is cooking, cook the rice noodles according to package directions. Drain and set aside.

Strain Broth: Once the pho is cooked, remove the beef from the slow cooker using tongs and set aside to cool slightly. Use a slotted spoon to remove the onion, ginger, and spices. Strain the broth through a fine-mesh sieve into a large pot.

Shred Beef: Shred the beef using two forks.

Assemble Pho: Divide the cooked rice noodles among bowls. Top with shredded beef. Ladle the hot broth over the noodles and beef.

Garnish and Serve: Garnish with bean sprouts, fresh basil, mint, cilantro, sliced green onions, lime wedges, and sliced jalapeños (if using). Serve immediately with sriracha and hoisin sauce on the side for dipping.