Xanthan Gum Free Asian Pho-Style Beef Broth
Rich, deeply fragrant, and built on nothing but real ingredients, this bowl delivers everything you love about Vietnamese-style pho without a single additive or thickener in sight. The magic starts with a proper blanch-and-rinse of the beef bones, which pulls out impurities before the long, slow simmer that coaxes out that signature amber broth. Charring the onion and ginger under the broiler is the move that gives the broth its smoky, complex backbone ā a step that makes this taste like it came from a restaurant kitchen rather than your stovetop. Ceylon cinnamon, cloves, turmeric, and coconut aminos round out the spice profile, so every spoonful is layered and warming without relying on any processed shortcuts. Spiralized zucchini stands in beautifully for rice noodles, and the raw beef sirloin cooks gently right in the bowl from the heat of the ladled broth ā a classic technique that keeps the meat silky and tender. Fresh cilantro, Thai basil, scallions, and a squeeze of lime finish it off with brightness that cuts right through the richness. This is the kind of recipe that rewards a slow afternoon and pays you back with a bowl that's genuinely soul-satisfying.
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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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