Citric Acid Free Asian Pho-Style Beef Broth
Few bowls feel as restorative as a deeply fragrant, slow-simmered beef broth loaded with warm spice and fresh herbs ā and this one delivers all of that without any of the hidden acidic additives that make so many store-bought broths and restaurant versions off-limits. The bones and oxtail are blanched first to produce a clean, clear base, then the broth builds its soul from charred onion and ginger, Ceylon cinnamon, cloves, and turmeric ā a combination that smells absolutely incredible as it simmers low and slow for hours. Coconut aminos stand in for soy sauce and bring a gentle savory depth, while a small splash of apple cider vinegar does the quiet work of drawing minerals from the bones without tipping the broth into anything sharp or acidic-tasting. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth beautifully and keep the bowl feeling light. The thinly sliced raw sirloin is cooked right in the bowl by ladling scalding broth over it ā one of the most satisfying kitchen tricks there is. Fresh scallions, cilantro, and basil piled on top make every spoonful bright and aromatic. It's a showstopper of a weeknight project that rewards patience with a bowl that tastes genuinely restaurant-worthy.
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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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