Turkey Free Asian Pho-Style Beef Broth
Rich, deeply fragrant, and built entirely on beef, this broth-based bowl is a dream for anyone navigating poultry-free eating without wanting to sacrifice bold, complex flavor. The process starts with a proper blanch of marrow bones and oxtail, then layers in charred onion and ginger straight from the broiler ā that step alone is what gives the broth its signature smoky-sweet depth. Ceylon cinnamon, whole cloves, and ground turmeric round out the spice profile, while coconut aminos add a savory umami backbone in place of traditional soy sauce. After a long, low simmer, the strained broth turns a gorgeous amber and smells absolutely incredible. Zucchini ribbons stand in for rice noodles, and the raw sirloin is gently cooked right in the bowl by ladling searingly hot broth over the top ā a classic technique that keeps the beef silky and tender. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish each bowl with brightness that cuts right through the richness. It's the kind of meal that feels restorative and special at the same time, with zero compromise on the flavors you actually want.
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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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