Capsaicin Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, fragrant beef broth loaded with silky noodles and tender meat ā and this pho-style recipe delivers all of that soul-warming comfort without a trace of chili heat. Traditional pho relies heavily on dried chilies and chili-based condiments for its signature kick, which puts it firmly off the table for anyone sensitive to capsaicin. This version builds that same complex, aromatic depth through charred onion and ginger, Ceylon cinnamon, cloves, and turmeric, so the broth is layered and bold without a single hot pepper in sight. The blanching step and long, slow simmer pull every bit of richness from the marrow bones and oxtail, resulting in a broth that's genuinely restaurant-worthy. Zucchini ribbons stand in for rice noodles, keeping things light while still giving you that satisfying slurp, and the raw beef sirloin cooks gently right in the bowl from the heat of the broth. Fresh basil, cilantro, scallions, and a squeeze of lime finish each bowl with brightness and color. It's the kind of recipe that makes a cold evening feel like an occasion.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!