Nitrate & Nitrite Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of rich, aromatic beef broth layered with warm spice and fresh herbs ā and this pho-style recipe delivers all of that from scratch. The biggest challenge with traditional pho is that many store-bought broths and pre-seasoned beef products sneak in cured or processed ingredients that bring unwanted additives along for the ride. Here, everything starts with raw marrow bones and oxtail, blanched and then slow-simmered with charred onion, fresh ginger, Ceylon cinnamon, cloves, and turmeric ā nothing cured, nothing processed, just clean, honest flavor built over time. Coconut aminos stand in for soy sauce, adding that savory depth without any of the additives found in conventional alternatives. Instead of rice noodles, spiralized zucchini ribbons soak up the amber broth beautifully, and the thinly sliced raw sirloin cooks gently right in the bowl from the heat of the ladle. A shower of scallions, cilantro, and fresh basil finishes each bowl with brightness that makes the whole thing feel restaurant-worthy. It takes patience, but the result is a deeply nourishing, fragrant bowl you can feel genuinely good about serving.
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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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