Rye Free Asian Pho-Style Beef Broth

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

Few things hit as deeply as a bowl of rich, aromatic beef broth layered with warm spice and fresh herbs — and this pho-style recipe delivers every bit of that comfort from scratch. The broth gets its incredible depth from charred onion and ginger, marrow bones simmered low and slow, and a fragrant blend of Ceylon cinnamon, cloves, and turmeric. Coconut aminos stand in for traditional soy sauce, keeping the umami punch without any grain-based ingredients that could be a concern for those avoiding rye or related grains. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth beautifully, making this a naturally grain-free bowl that doesn't feel like a compromise. The technique of ladling simmering broth directly over thinly sliced raw beef is classic pho method — simple, elegant, and genuinely effective. Finished with scallions, cilantro, Thai basil, and a squeeze of lime, every bowl is bright, herbaceous, and deeply satisfying. This is the kind of recipe that makes you wonder why you ever settled for a packet.

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Ingredients

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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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1 tbsp apple cider vinegar
10 cups cold water
1 tsp salt, plus more to taste

For serving

¾ lb beef sirloin or eye of round, very thinly sliced
4 medium zucchini, spiralized or peeled into ribbons
4 scallions, thinly sliced
½ cup fresh cilantro leaves
½ 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 4–5 inches from the element for 8–10 minutes, until the cut surfaces are deeply charred and fragrant.

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