Breastfeeding Friendly Asian Pho-Style Beef Broth
A deeply aromatic broth built on slow-simmered marrow bones and oxtail, this pho-style bowl is the kind of meal that feels genuinely restorative ā warm, nourishing, and packed with real flavor from the inside out. Bone broth made from scratch is one of the most nutrient-dense things you can put in your body, and the long simmer here draws out everything those bones have to offer. Charring the onion and ginger under the broiler before they go into the pot adds a smoky, caramelized depth that makes the broth taste like it came from a restaurant kitchen. Ceylon cinnamon, cloves, turmeric, and coconut aminos round out the spice profile without any ingredients that nursing parents typically need to avoid. Zucchini ribbons stand in for traditional rice noodles, keeping the bowl light while still giving you something satisfying to slurp. The raw beef sirloin is cooked safely right in the bowl by ladling very hot broth directly over it ā a classic pho technique that works beautifully here and means no pink meat ends up in the final dish. It's the kind of recipe you'll want to make on a slow weekend afternoon and then enjoy 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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