Brazil Nut Free Asian Pho-Style Beef Broth
There is something deeply satisfying about a bowl of steaming, spiced broth that has been coaxed into something extraordinary over hours of slow simmering. This recipe builds its rich, amber base from beef marrow bones and oxtail, charred onion and ginger, warm Ceylon cinnamon, cloves, and a touch of turmeric ā layers of flavor that make the finished broth taste like it came from a serious restaurant kitchen. Coconut aminos stand in for soy sauce, keeping the umami depth without any wheat or fermented soy concerns, and every ingredient in the bowl is naturally free from tree nuts of any kind. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth beautifully, giving you that satisfying slurp with a lighter, vegetable-forward base. The raw sirloin is cooked gently right in the bowl by ladling scalding broth over it ā a classic technique that keeps the beef silky and tender. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It is the kind of recipe that looks impressive but rewards patience more than skill.
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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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