Barley Free Asian Pho-Style Beef Broth

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(10)

Rich, deeply fragrant, and built on a foundation of slow-simmered marrow bones and oxtail, this pho-style broth is the kind of bowl that makes you close your eyes on the first sip. Charring the onion and ginger under the broiler before they ever hit the pot is the secret move here — it coaxes out that signature smoky-sweet depth you'd expect from a restaurant kitchen. Ceylon cinnamon, whole cloves, and ground turmeric round out the spice profile, while coconut aminos stand in for soy sauce, keeping the umami bold without any grain-based additives to worry about. Instead of traditional rice noodles, spiralized zucchini ribbons soak up the amber broth beautifully and keep the whole dish naturally free from wheat, rye, and barley — no label-scanning required. The raw beef sirloin is cooked gently right in the bowl by ladling scalding broth over it, which is both dramatic and genuinely delicious. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It's an impressive, deeply satisfying meal that proves you don't have to compromise on flavor or tradition to eat exactly the way you need to.

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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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