Macadamia Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, spiced beef broth loaded with tender noodles and fresh herbs, and this pho-inspired recipe delivers every bit of that comfort. The process starts with a proper blanch of the marrow bones and oxtail to pull out impurities, then a broiler char on the onion and ginger that gives the broth its signature smoky-sweet depth. Ceylon cinnamon, whole cloves, and ground turmeric round out the spice profile, while coconut aminos add a savory, umami-rich backbone in place of traditional soy sauce. After a long, slow simmer, the broth turns a gorgeous deep amber that smells absolutely incredible. Zucchini ribbons stand in for rice noodles, soaking up all that richly seasoned liquid the moment the hot broth hits the bowl. The raw sirloin slices cook gently right in the serving bowl from the heat of the broth ā a classic technique that keeps the beef silky and just barely done. A shower of scallions, cilantro, and fresh basil finishes everything off, making this a bowl that looks as stunning as it tastes.
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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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