Add beef broth, ground coriander, soy sauce, and fish sauce to the crock pot.  Cover and set on "low".

Peel the ginger root and slice into quarters, lengthwise.  Peel the onions and quarter, through the root.  Add both the ginger and onion quarters to a dry skillet, then toast each side over medium-high flame.  Try not to pop the onion into its smaller sections, you're not trying to saute them, only char the sides.  When finished, add both the ginger and onion to the broth.

Add the anise stars, cloves, and cinnamon sticks to the skillet, lowering the heat to medium-low.  Move them around to toast them until fragrant, about 2 minutes, then add to the slow cooker.  Replace cover and cook on low for at least 4 hours, stirring occasionally.

Peel and slice the carrots, then add to the broth, cover, and continue to simmer.

Remove as many of the onion quarters from the broth as you can manage, as well as the ginger root; save some of the onions if you want them in your pho.  Use a slotted spoon to remove the carrot slices and set aside.  

Strain the broth into a large pot or mixing bowl to remove the whole spices and any additional solids.  Return broth and carrots the slow cooker.  Slice your jalapeno and add to the broth.  Cover, set on high, and simmer for another 20-30 minutes.

Prepare your rice noodles according to the package directions, reducing the cook time by 1-2 minutes.  If instructed to strain and  rinse the noodles in cold water, DON'T.  Leave the noodles in the pot of hot water.

Using a fork or some tongs, hold a small slice of the beef in the broth.  It should very quickly cook.  It's ready to serve!

Taste the broth and add salt and pepper to taste (I think we used a couple of "grinds" of the pepper and 1/2 tsp of salt).

Using a pasta spoon or tongs, scoop noodles from their pot and portion into bowls, then top with a single layer of the thinly sliced beef.  Ladle the broth evenly over the beef to cook it.  Add veggies as desired.