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Dump and go crockpot pho with beef meatballs, rice noodles, herbs, lime, and bone broth for an easy weeknight pho recipe.

Dump and Go Crock Pot Pho

Print Recipe
This dump and go crockpot pho uses beef bone broth and tender meatballs for an easy weeknight dinner with big pho flavor.
Course Soup
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 602
Author Ronda Eagle | Kitchen Dreaming

Ingredients

Pho Broth

  • 2 quarts beef bone broth
  • 1 medium yellow onion , halved
  • 1 –2 inch piece fresh ginger , sliced
  • 1 cinnamon stick
  • 2 star anise
  • 1½ teaspoons coriander seeds
  • ½ teaspoon black peppercorns
  • 1½ tablespoons fish sauce , plus more to taste
  • Kosher salt , to taste

Beef Meatballs

  • ¾ pound ground beef (85–90% lean)
  • 1 tablespoon fish sauce
  • 1 tablespoon cornstarch
  • ¾ teaspoon sugar
  • 1 –2 cloves garlic , minced
  • ¼ teaspoon baking powder
  • ¼ teaspoon black pepper

Noodles & Toppings

  • 8 ounces rice noodles
  • Fresh mint
  • Fresh Thai basil
  • Fresh cilantro
  • Lime wedges
  • Hoisin sauce , for serving
  • Sriracha , for serving
  • Optional: sliced chilies , julienned carrots, bean sprouts

Instructions

Step 1: Make the meatballs

  • In a medium bowl, combine ground beef, fish sauce, cornstarch, sugar, garlic, baking powder, and black pepper. Mix gently until just combined. Roll into 12–16 small meatballs.

Step 2: Dump and go

  • Add beef bone broth, onion, ginger, cinnamon stick, star anise, coriander seeds, peppercorns, and fish sauce to the crockpot. Gently add the meatballs.
  • Cover and cook: LOW for 6–8 hours or HIGH for 3–4 hours.
    This creates a rich slow cooker pho broth with zero babysitting.

Step 3: Finish the broth

  • Remove and discard the onion, ginger, and whole spices (or strain the broth if preferred). Taste and adjust seasoning with additional fish sauce or salt as needed.

Step 4: Prepare noodles separately (important)

  • Place rice noodles in a large bowl and cover with very hot water. Soak according to package directions, usually 8–10 minutes, until tender. Drain well.
    (Cooking noodles separately keeps this easy weeknight pho from turning gummy.)

Step 5: Assemble

  • Divide noodles between bowls. Ladle hot broth and meatballs over the noodles. Top with fresh herbs and a squeeze of lime. Serve with hoisin and sriracha on the side.

Notes

Tips for the Best Slow Cooker Pho

  • Smaller meatballs cook evenly and feel more “pho-style” in the bowl.
  • Bone broth brands vary—if your broth tastes flat, add a splash more fish sauce or a small pinch of sugar.
  • Toasting the spices before adding them boosts flavor, but it’s optional for true dump-and-go ease.

Make-Ahead & Storage

  • Meatballs: Roll ahead and refrigerate up to 24 hours or freeze raw up to 3 months.
  • Broth & meatballs: Store together in the fridge up to 4 days.
  • Noodles: Always prepare fresh for best texture.

FAQ

Can I add the noodles to the crockpot?

Not recommended. Rice noodles soften quickly and can become mushy. For best results, keep noodles separate and assemble bowls just before serving.

Is this an authentic pho recipe?

This is a shortcut, slow cooker pho with meatballs designed for busy nights—comforting, flavorful, and approachable.

Nutrition

Serving: 11/4 recipe | Calories: 602kcal | Carbohydrates: 100g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 525mg | Potassium: 674mg | Fiber: 3g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 3mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 8µg | Calcium: 43mg | Folate: 21µg | Iron: 3mg | Zinc: 5mg