It takes hours and hours to make a good pot of pho. Cooks sometimes simmer their broth overnight and for 10 or more hours! So using a slow-cooker or crock pot to make pho seems like a logical and convenient way to make pho broth. Imagine how awesome it would be to walk in the door after a long day and be greeted by the delicious aroma of pho?

Jaden at SteamyKitchen offers this simple recipe for making pho in a crock pot. A crock pot, she notes, is perfect for simmer pho broth because the heat produced is not too high and can result in less evaporation than simmering on a stove. It’s critical not to skip the important steps of par-boiling the beef bones and charring the ginger and onion to produce clear, flavorful broth she adds.

Crock Pot Pho Recipe by SteamyKitchen

Adding a directory for Australia made a lot of sense because of the large population of Vietnamese living there. You can read more about the background of pho in Australia on LovingPho.com.

Please help us get the word out to Australian phonatics, Vietnamese food lovers and Australian bloggers so we can keep the directory updated with new restaurants and reviews.

The 2,000th entry was Drunken Noodle located in Fargo, North Dakota. Previously there were no pho restaurants listed anywhere in North Dakota. Now we know of at least two listings — both located in Fargo.

Hard to believe, right? See for yourself in this video tour:

Looks yummy! Reviews are good all-around and the location seems to be part of what makes Pho Binh a local favorite.

According to their website, Pho Binh has since expanded to two other locations in the Houston area. These newer locations are not built out from mobile homes.

Thanks to @garyrwise for the tip and @JayPFrancis for the video tour.

Yanko Design features an elegant design for an all-in-one pho bowl set by Omid Sadri. When stacked together the bowls and plates take the shape of a lantern.

One of the comments to the post correctly calls out the missing sriracha and hoisin sauce (these requisite side-kicks can easily be added to the smallest bowl that currently holds the wedges of lime).

It’s a neat design for sure but probably not practical as any waiter or waitress from any pho restaurant will agree. Pho is best served piping hot and this bowl would be difficult to carry. Maybe some insulated handles on the sides or top that enhance the lantern look?

The broth is made with beef bones, oxtail and brisket; the pho noodles are parboiled; and each order comes with raw slices of eye of round, the requisite herbs and dipping sauces. All the ingredients are packed separately for reassembly at home.

Tim Carman reports that the broth ends up being on the sweet side and that the noodle portion is lacking. Still, it’s an interesting attempt at pho to-go and a novel way to get one’s pho fix.

“For those of you not in the know, Pho 75 is the king of pho in Maryland. Broth so tasty and meat so fresh even salvadorean construction workers and whiteboys gotta holla! They don’t skimp on the basil/sprouts/lime, come correct with the hoisin/sriracha/fish sauce supplies, and have post-pho Vietnamese drip coffee to calm the beast in your belly.”

See more user contributed photos in our pho photo section.

Mr. Tran created his spicy concoction first in Viet Nam and then later founded Huy Foods after fleeing to the United States in 1980. Phonatics have been enjoying their pho with Sriracha ever since.