AIP Friendly Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, aromatic broth loaded with tender beef and fresh herbs, and this pho-style recipe delivers all of that soul-warming comfort while staying completely on track for the autoimmune protocol. The magic starts with a proper bone blanch and a broiler char on the onion and ginger, which gives the broth that signature deep amber color and complex, slightly smoky sweetness you'd expect from a restaurant bowl. Ceylon cinnamon, whole cloves, and turmeric stand in beautifully for the spice blend, keeping the flavor profile authentic without any nightshade-based ingredients that would otherwise be off the table. Coconut aminos replace soy sauce seamlessly, adding that savory umami depth without any grain or legume concerns. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth and soften just enough to give you that satisfying noodle experience. The raw sirloin is cooked right in the bowl by ladling scalding broth over the top — an elegant technique that keeps the beef silky and just barely done. Finished with fresh cilantro, basil, scallions, and a squeeze of lime, each of the four servings feels like a full, restorative meal that doesn't ask you to compromise on a single thing.
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Learn more →Ingredients
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
- 1 tbsp apple cider vinegar
- 10 cups cold water
- 1 tsp salt, plus more to taste
For serving
- ¾ lb beef sirloin or eye of round, very thinly sliced
- 4 medium zucchini, spiralized or peeled into ribbons
- 4 scallions, thinly sliced
- ½ cup fresh cilantro leaves
- ½ 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 4–5 inches from the element for 8–10 minutes, until the cut surfaces are deeply charred and fragrant.
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