Low Sugar Asian Pho-Style Beef Broth
Few bowls hit as deeply as a steaming pho-style broth built on real marrow bones, and this version delivers that same soul-warming depth without a single gram of added sugar hiding in the mix. Traditional pho recipes often call for store-bought broths or sauces that quietly sneak in sweeteners, but here the richness comes entirely from slow-simmered bones, charred onion and ginger, and a handful of warming spices. Coconut aminos stand in for soy sauce and bring a gentle savory note that's naturally free of refined sugar, while apple cider vinegar brightens the whole pot without any sweetening agents. The broiling step for the onion and ginger is a small move that pays off enormously ā those charred, caramelized surfaces are what give the broth its signature smoky-sweet complexity, no sugar required. Zucchini ribbons replace rice noodles and soak up the amber broth beautifully, keeping the bowl light but still completely satisfying. Thinly sliced raw beef goes straight into the bowl and cooks gently in the hot broth, just like the real thing, so every component stays clean and intentional. Finish with fresh herbs, scallions, and a squeeze of lime, and you have a restaurant-worthy bowl that's as nourishing as it looks.
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Learn more āIngredients
4 servings
For the broth
- 3 lb beef marrow bones or knuckle bones
- 1 lb beef oxtail or short rib pieces
- 1 large yellow onion, halved
- 1 piece fresh ginger (about 3 inches), halved lengthwise
- 1 stick ceylon cinnamon (about 3 inches)
- 4 whole cloves
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 10 cups cold water
- 1 tsp salt, plus more to taste
For serving
- Ā¾ lb beef sirloin or eye of round, very thinly sliced
- 4 medium zucchini, spiralized or peeled into ribbons
- 4 scallions, thinly sliced
- Ā½ cup fresh cilantro leaves
- Ā½ cup fresh thai basil or regular basil leaves
- 1 lime, cut into wedges (optional)
Instructions
- 1
Place the beef bones and oxtail in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until a grey foam rises to the surface. Drain, discard the blanching water, and rinse the bones and pot thoroughly under cold running water.
- 2
Set the oven broiler to high. Place the halved onion and ginger cut-side up on a baking sheet and broil 4ā5 inches from the element for 8ā10 minutes, until the cut surfaces are deeply charred and fragrant.
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