Black Pepper Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a steaming bowl of pho-style broth, and this version delivers all that soul-warming depth without a single crack of black pepper. Traditional pho spice blends almost always lean on peppercorns, so finding or ordering a safe bowl out in the world can feel like a gamble ā this recipe solves that entirely at home. The broth gets its complexity from charred onion and ginger, Ceylon cinnamon, whole cloves, and ground turmeric, building layers of warmth and fragrance that are genuinely stunning. Coconut aminos and a splash of apple cider vinegar round out the savory, slightly tangy backbone that makes the broth taste like it simmered all day ā because it did. Zucchini ribbons stand in for rice noodles, soaking up that rich amber liquid beautifully, while paper-thin slices of raw beef sirloin cook gently right in the bowl from the heat of the broth. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness and color. It's an impressive, restaurant-worthy meal that happens to be completely free of the one ingredient that would otherwise make it off-limits.
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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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