Gut Friendly Asian Pho-Style Beef Broth

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(10)

Few bowls feel as restorative as a deeply fragrant, slow-simmered beef broth, and this pho-inspired version is built from the ground up with digestive comfort in mind. The bones go through a careful blanching step first, which pulls out impurities before the real simmer begins, resulting in a cleaner, gentler broth that's rich without being heavy. Charring the onion and ginger under the broiler coaxes out a smoky sweetness that gives the broth its signature depth, while Ceylon cinnamon, cloves, and turmeric layer in warmth and anti-inflammatory goodness. Coconut aminos stand in for traditional soy sauce and apple cider vinegar adds a quiet brightness, keeping the whole pot free from common gut irritants without sacrificing any of that complex, savory flavor. Instead of wheat noodles, spiralized zucchini ribbons soak up the hot broth beautifully and keep things light and easy to digest. The thinly sliced beef cooks gently right in the bowl from the heat of the broth, staying tender and silky rather than tough. Fresh cilantro, basil, scallions, and a squeeze of lime finish everything off with a hit of brightness that makes each spoonful feel alive.

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Ingredients

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

¾ lb beef sirloin or eye of round, very thinly sliced
4 medium zucchini, spiralized or peeled into ribbons
4 scallions, thinly sliced
½ cup fresh cilantro leaves
½ 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 4–5 inches from the element for 8–10 minutes, until the cut surfaces are deeply charred and fragrant.

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