Dairy Free Asian Pho-Style Beef Broth
Few things hit as deeply as a bowl of rich, fragrant beef broth loaded with fresh herbs and tender noodles ā and this pho-style recipe delivers every bit of that soul-warming comfort. The broth starts with a classic blanching step to pull out impurities, then charred onion and ginger go under the broiler until deeply caramelized, building that signature smoky-sweet backbone. Ceylon cinnamon, cloves, turmeric, and coconut aminos layer in warmth and complexity without a drop of dairy anywhere in the pot. Traditional pho can sometimes sneak in sauces or condiments that cause concern, but every ingredient here is straightforward and easy to verify. Spiralized zucchini stands in for rice noodles, soaking up the amber broth beautifully while keeping things light and fresh. The raw sirloin is cooked gently right in the bowl by ladling scalding-hot broth over the top ā an elegant technique that keeps the beef silky and perfectly done. Finish with scallions, cilantro, Thai basil, and a squeeze of lime, and you have a restaurant-worthy bowl that comes together entirely on your own terms.
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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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