Cashew Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, spiced beef broth loaded with tender noodles and fresh herbs, and this pho-inspired recipe delivers every bit of that comfort. The broth gets its extraordinary depth from a classic technique: blanching the bones first to remove impurities, then building flavor with charred onion and ginger, Ceylon cinnamon, cloves, and turmeric before a long, slow simmer. Coconut aminos and a splash of apple cider vinegar round out the savory, slightly sweet backbone without any soy or hidden additives to worry about. Zucchini ribbons stand in for traditional rice noodles, making the bowl feel light and fresh while still soaking up all that gorgeous amber broth. The raw sirloin slices cook gently right in the bowl as you ladle the hot broth over them ā a simple technique that keeps the beef silky and perfectly tender. A finish of scallions, cilantro, and basil brings brightness that cuts right through the richness, and a squeeze of lime ties everything together. It's the kind of meal that feels like a project worth doing on a slow afternoon, and the results are absolutely worth every minute.
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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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