Seed Oil Free Asian Pho-Style Beef Broth
Rich, slow-simmered beef bones form the backbone of this deeply aromatic broth, layered with charred onion, fresh ginger, Ceylon cinnamon, and cloves for that unmistakable warmth you'd expect from a classic pho. The key to keeping this completely free of industrial seed oils is in what's left out ā no restaurant shortcuts, no mystery sauces, just clean, whole ingredients that do all the heavy lifting. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the additives that sneak into conventional versions. Instead of rice noodles, spiralized zucchini ribbons soak up the hot broth beautifully, making this a bowl that feels indulgent while staying firmly on track. The technique of ladling scalding broth directly over thinly sliced raw sirloin is the same method traditional pho shops use, and it works just as brilliantly at home. Finished with fresh cilantro, Thai basil, scallions, and a squeeze of lime, every bowl is bright, fragrant, and deeply satisfying. This is the kind of recipe that makes you realize you never needed the takeout version in the first place.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!