Legume Free Asian Pho-Style Beef Broth
Few bowls hit as deeply as a steaming pho-style broth built on slow-simmered marrow bones and oxtail ā rich, aromatic, and genuinely soul-warming. The secret to that deep amber color and complex fragrance is charring the onion and ginger under the broiler before they ever touch the pot, a step that adds a subtle smokiness you simply can't shortcut. Ceylon cinnamon, whole cloves, and ground turmeric round out the spice profile, while coconut aminos stand in for traditional soy sauce, keeping the whole bowl completely free of legume-derived ingredients without sacrificing any of that savory depth. Instead of rice noodles, spiralized zucchini ribbons soak up the broth beautifully and give you that satisfying slurp-worthy texture. The raw sirloin is cooked gently right in the bowl by ladling scalding broth over the top ā an elegant technique that keeps the beef silky and tender. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish everything off with brightness that cuts right through the richness. It's the kind of recipe that looks impressive but rewards patience more than skill.
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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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