Hazelnut Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, fragrant broth loaded with tender beef and fresh herbs, and this pho-style recipe delivers every bit of that comfort. The broth gets its incredible depth from a classic technique: blanching the bones first to remove impurities, then building flavor with charred onion and ginger, Ceylon cinnamon, cloves, and turmeric before a long, slow simmer. Coconut aminos add a savory, slightly sweet backbone in place of traditional soy sauce, keeping the ingredient list clean and free from common allergen concerns. Instead of rice noodles, spiralized zucchini ribbons soak up all that gorgeous amber broth while keeping things light and fresh. The raw sirloin slices cook gently right in the bowl as the hot broth is ladled over them ā a beautiful technique that keeps the beef silky and tender. Every ingredient here is straightforward and naturally free from tree nut products, so there's no label-reading stress or substitution gymnastics required. Finish each bowl with scallions, cilantro, and basil, and you have a restaurant-worthy meal that's as nourishing as it looks.
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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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