Pecan 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 all of that soul-warming comfort from scratch. The process starts with a proper blanch of the marrow bones and oxtail to pull out impurities, then a broiler step that chars the onion and ginger until they're smoky and caramelized ā that's the secret behind the broth's incredible depth. Ceylon cinnamon, whole cloves, and ground turmeric round out the spice profile, while coconut aminos add a savory, umami-rich backbone without any soy. After a long, lazy simmer, the broth turns a gorgeous deep amber that smells like it's been cooking all day ā because it has. Zucchini ribbons stand in for rice noodles, soaking up all that richness while keeping things light, and the raw sirloin cooks right in the bowl when the hot broth is ladled over it. Scallions, cilantro, and fresh basil piled on top bring brightness and a little herbal punch to every spoonful. This is the kind of recipe that feels like a project worth doing on a slow weekend, and the payoff is absolutely worth every minute.
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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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