Chestnut Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, spiced beef broth loaded with fresh herbs and silky noodles ā and this recipe delivers every bit of that comfort from scratch. The foundation is built on marrow bones and oxtail, simmered low and slow until the broth turns a gorgeous deep amber with layers of warmth from Ceylon cinnamon, cloves, and turmeric. Charring the onion and ginger under the broiler before they go into the pot is the kind of step that makes all the difference, coaxing out a smoky, caramelized depth that you simply can't get any other way. Coconut aminos and apple cider vinegar round out the flavor without relying on any of the processed sauces that can make store-bought versions a guessing game for people navigating specific dietary needs. Instead of rice noodles, spiralized zucchini ribbons soak up the broth beautifully while keeping the whole bowl feeling light and fresh. The raw beef sirloin is cooked gently right in the bowl by ladling scalding broth over the top ā a classic technique that keeps the meat tender and perfectly done. Finished with scallions, cilantro, Thai basil, and a squeeze of lime, this is a bowl that looks and tastes like it took serious skill, even though the process is completely approachable at home.
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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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