Slow-Cooker Beef Bone Broth Pho with Zucchini Noodles

Ingredients

• 3 lbs grass-fed beef marrow and knuckle bones
• 1 lb 100% grass-fed top sirloin, sliced paper-thin
• 1 yellow onion and 3-inch knob ginger, charred under broiler
• 4 whole star anise, 1 cinnamon stick, and 4 whole cloves (toasted in dry pan)
• 2 tbsp Red Boat fish sauce and 1 tbsp coconut aminos
• 4 medium zucchinis, spiralized into pho noodles
• Fresh Thai basil, cilantro, jalapeño slices, and lime wedges (for serving)

Step-by-Step Instructions

1. Step 1: Blanch marrow bones in boiling water for 10 minutes; drain and rinse cleanly.
2. Step 2: Place blanched bones in slow cooker with charred onion, charred ginger, toasted star anise, cinnamon stick, cloves, fish sauce, and 10 cups water.
3. Step 3: Cover and slow-cook on LOW for 8 to 10 hours until broth is deep amber and infused with rich gelatin.
4. Step 4: Strain broth through fine mesh sieve and season with sea salt.
5. Step 5: Divide raw zucchini noodles and paper-thin raw sirloin slices into bowls. Ladle boiling hot broth over the meat (which cooks the sirloin instantly to tender perfection).
6. Step 6: Garnish with fresh Thai basil, cilantro, jalapeño, and lime juice.

Nutritional Breakdown (Per Serving)