Pistachio Free Asian Pho-Style Beef Broth
Few things are as deeply satisfying as a bowl of steaming, aromatic broth loaded with tender beef and fresh herbs, and this pho-style recipe delivers exactly that kind of soul-warming 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, warm Ceylon cinnamon, cloves, and a touch of turmeric. Coconut aminos and apple cider vinegar round out the savory complexity without any soy or additives you'd find in a store-bought shortcut. After a long, slow simmer, the result is a rich amber broth that smells absolutely incredible and tastes like it took serious skill to pull off. Zucchini ribbons stand in for traditional rice noodles, soaking up all that fragrant liquid while keeping things light and fresh. The raw beef slices cook right in the bowl from the heat of the ladled broth ā a technique that keeps the meat silky and perfectly tender. With fresh cilantro, Thai basil, scallions, and a squeeze of lime on top, every single ingredient in this bowl is straightforward and nut-free by nature, so you can focus entirely on enjoying it.
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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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