Slow-Cooker Vegetarian Pho
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WHY THIS RECIPE WORKS
Pho is perhaps the best-recognized rice noodle soup from Southeast Asia where all the effort is put into building a richly flavored broth that is poured over rice noodles and thinly sliced beef or chicken and then topped with an abundance o...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Using 1/4-inch-wide rice noodles is important for the success of this soup; do not substitute other types of noodles. Be sure not to overcook the rice noodles or else they will become mushy.
Microwave onion, garlic, porcini mushrooms, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in water, broth, portobello mushrooms, lemon grass, soy sauce, star anise, and cloves. Cover and cook until portobello mushrooms are tender, 4 to 6 hours on low or 3 to 5 hours on high.
Stir noodles into soup, cover, and cook on high until tender, 10 to 20 minutes. Discard lemon grass, star anise, and cloves. Stir in Sriracha and season with salt, pepper, extra soy sauce, and extra Sriracha to taste. Top individual portions with bean sprouts and basil and serve with lime wedges.