Sesame Free Asian Pho-Style Beef Broth

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(10)

Few things are as deeply satisfying as a bowl of steaming, fragrant beef broth loaded with tender noodles and fresh herbs, and this pho-style recipe delivers every bit of that comfort. The secret to its incredible depth is a classic technique: blanching the bones first to remove impurities, then charring the onion and ginger under the broiler before the long, slow simmer. That char is what gives the broth its signature smoky-sweet backbone, and combined with Ceylon cinnamon, cloves, and turmeric, the result is a broth so aromatic your kitchen will smell absolutely incredible. Coconut aminos stand in for traditional soy sauce, bringing that savory umami punch without any wheat or sesame in sight — making this a genuinely worry-free bowl for anyone navigating sesame allergies or sensitivities. Spiralized zucchini replaces rice noodles, soaking up all that gorgeous broth while keeping things light and fresh. The raw beef sirloin is cooked right in the bowl by the hot broth, a technique that keeps it silky and perfectly tender rather than tough or overdone. Finish with scallions, cilantro, basil, and a squeeze of lime, and you have a restaurant-worthy bowl that comes entirely from your own kitchen.

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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
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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