Chicken Free Asian Pho-Style Beef Broth
Deep, fragrant, and built entirely on beef, this broth gets its soul from charred onion and ginger, warm Ceylon cinnamon, cloves, and a touch of turmeric ā no poultry stock, no shortcuts. The blanching step removes impurities from the bones first, so every drop of the finished broth is clean and clear, with that signature deep amber color pho lovers know immediately. Coconut aminos and apple cider vinegar round out the savory depth without any soy-based or chicken-derived additives sneaking in. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth beautifully and keep the bowl feeling light even as the flavors are anything but. The raw sirloin is cooked right in the bowl by ladling scalding broth over it ā a classic technique that keeps the beef silky and tender rather than tough. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It's the kind of recipe that makes the whole house smell incredible and tastes like it took far more effort than it actually did.
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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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