Almond Free Asian Pho-Style Beef Broth
Rich, slow-simmered beef broth is the soul of a great pho, and this version delivers that deep, aromatic depth without a single nut in sight ā no almond flour thickeners, no nut-based garnishes, nothing to second-guess. The magic starts with a classic blanching step that clears the bones of impurities, followed by charring the onion and ginger under the broiler until they're smoky and caramelized ā that char is what gives the broth its signature complexity. Ceylon cinnamon, whole cloves, and ground turmeric layer in warm spice, while coconut aminos add a savory, umami backbone in place of traditional soy sauce. After a long, lazy simmer, the broth turns a gorgeous deep amber that smells absolutely incredible. Zucchini ribbons stand in for rice noodles, keeping things light and fresh, and the raw beef sirloin cooks gently right in the bowl as the steaming broth is ladled over it. Scallions, cilantro, and basil finish each bowl with brightness, and a squeeze of lime ties everything together. It's the kind of deeply satisfying, restaurant-worthy bowl you'll want to make on a slow Sunday and eat all week long.
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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
- 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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