BHA & BHT Free Asian Pho-Style Beef Broth
Few things hit as deeply as a bowl of rich, fragrant beef broth built from scratch ā and this pho-style recipe delivers that soul-warming experience without any of the preservatives hiding in packaged broths and seasoning packets. The bones are blanched first to pull out impurities, then the broth is coaxed into a deep amber over a long, slow simmer with charred onion, fresh ginger, Ceylon cinnamon, and cloves ā real ingredients doing all the heavy lifting. Coconut aminos stand in for conventional soy sauce, keeping the umami depth intact while staying free of the synthetic additives that make so many store-bought shortcuts off-limits. Zucchini ribbons replace traditional rice noodles, so the bowl stays clean and wholesome from the first ladle to the last. The raw beef sirloin is cooked gently right in the bowl by pouring very hot broth over the top, a classic technique that keeps the meat silky and tender. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish everything off with brightness that no seasoning packet could ever replicate. This is the kind of recipe that makes you realize from-scratch cooking isn't just safer ā it's genuinely better.
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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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