Eggless Asian Pho-Style Beef Broth
Few things hit as deeply as a bowl of steaming, spiced beef broth that's been coaxed into something truly extraordinary. This recipe builds its soul from marrow bones and oxtail, charred onion and ginger, and a warming blend of Ceylon cinnamon, cloves, and turmeric ā the kind of depth that usually takes a restaurant kitchen to pull off. Coconut aminos stand in for traditional soy sauce, keeping the umami rich and the ingredient list clean, while apple cider vinegar adds a subtle brightness that rounds out the long simmer beautifully. Zucchini ribbons replace rice noodles, so the bowl stays naturally grain-free and light without sacrificing that satisfying slurp. The raw sirloin is cooked gently right in the bowl by the scalding broth 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 everything off with a burst of herby, citrusy contrast. It's the kind of deeply nourishing, restaurant-worthy meal that's completely free of eggs at every single step, with no substitutions or workarounds needed.
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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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