Yeast Free Asian Pho-Style Beef Broth

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.6

(10)

Deep, fragrant, and soul-warming, this pho-style beef broth is built on a foundation of slow-simmered marrow bones, charred onion, and fresh ginger — the kind of bowl that makes you feel like you've been cooking all day in the best possible way. Traditional pho relies on fermented fish sauce and sometimes wheat-based noodles, which can be tricky to navigate, but this version swaps in coconut aminos for that savory depth and uses spiralized zucchini ribbons in place of rice noodles, keeping everything clean and free of fermented or yeast-derived ingredients. The broiling step for the onion and ginger is the secret weapon here — those charred, caramelized surfaces give the broth its signature smoky sweetness without any shortcuts. Ceylon cinnamon, whole cloves, and ground turmeric round out the spice profile, creating that unmistakable warm, aromatic complexity that makes pho so craveable. A splash of apple cider vinegar brightens the whole pot and helps draw the richness out of the bones. Piling the bowls high with fresh Thai basil, cilantro, and scallions right before serving keeps everything vibrant and alive, and the thinly sliced beef cooks gently right in the bowl from the heat of the broth. It's an impressive, restaurant-worthy meal that comes together with nothing more than patience and a good stockpot.

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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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