Celery Free Asian Pho-Style Beef Broth

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(10)

Rich, deeply fragrant, and built on a foundation of slow-simmered beef bones, this broth is the kind of thing that makes the whole kitchen smell incredible for hours. Charring the onion and ginger under the broiler first is the secret move — it adds that signature smoky sweetness that gives the soup its soul, while Ceylon cinnamon, cloves, and turmeric round out the warm, complex spice profile. Coconut aminos stand in for soy sauce, keeping the umami depth without any wheat or soy concerns, and the whole recipe is naturally free from celery in any form, including the seed-derived spices and extracts that sneak into so many store-bought broths and seasoning blends. Instead of rice noodles, spiralized zucchini ribbons soak up the broth beautifully and keep things light without sacrificing that satisfying slurp. The thinly sliced raw beef cooks right in the bowl when you ladle the piping-hot broth over it — a classic technique that feels a little theatrical and tastes absolutely worth it. Fresh basil, cilantro, scallions, and a squeeze of lime finish each bowl with brightness that cuts through the richness perfectly. It's a weekend project that rewards patience, and every spoonful proves it.

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Ingredients

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

¾ lb beef sirloin or eye of round, very thinly sliced
4 medium zucchini, spiralized or peeled into ribbons
4 scallions, thinly sliced
½ cup fresh cilantro leaves
½ 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 4–5 inches from the element for 8–10 minutes, until the cut surfaces are deeply charred and fragrant.

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