Gluten-Free Pho Bo with Rice Noodles
By the Gluten Free Recipes team ·
Enjoy the aromatic depth of this gluten-free Pho Bo, featuring tender protein simmered in a rich, star anise-infused broth. Delicate rice noodles provide a satisfying chew, perfectly complementing the savory, warming spices for a truly comforting meal.
At a glance: This medium dinner recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 14 ingredients — including beef sirloin, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pho Bo with Rice Noodles: When preparing this dinner recipe, exercise caution with all packaged ingredients, particularly broths, sauces, and spices, ensuring they are certified gluten-free to prevent cross-contamination with gluten. Always use clean utensils and preparation surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth. Some fish sauces contain wheat; look for certified gluten-free fish sauce brands.
Gluten-Free Notes for Gluten-Free Pho Bo with Rice Noodles: This recipe is naturally gluten-free, relying on rice noodles and certified gluten-free broths and tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 8 cups GF beef broth
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp fish sauce (GF)
- 2 tsp star anise
- 1 tsp cinnamon stick
- 0.5 tsp cloves
- 1 inch ginger, sliced
- 1 tbsp salt, or to taste
- 0.5 tsp black pepper, or to taste
- 8 oz dried rice noodles
- Garnishes: fresh cilantro, Thai basil, lime wedges, sliced jalapeños, bean sprouts
Instructions
- 1
In a large pot or Dutch oven, combine the GF beef broth, GF tamari, GF fish sauce, star anise, cinnamon stick, cloves, and sliced ginger. Bring this aromatic mixture to a gentle simmer over medium heat, allowing the spices to infuse the broth for at least 30 minutes. This slow simmering will develop the deep, complex flavors characteristic of authentic Pho Bo.
- 2
While the broth simmers, prepare the rice noodles according to package directions, typically by soaking them in hot water until tender, about 5-10 minutes. Drain the rice noodles thoroughly and set them aside, ensuring they don't clump together.
- 3
In a separate skillet, heat the olive oil over medium-high heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the thinly sliced beef sirloin to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for about 1-2 minutes per side, until it's nicely browned and just cooked through, creating a delicious caramelized crust.
- 4
Remove the whole spices (star anise, cinnamon stick, cloves) and ginger slices from the simmering broth. Taste the broth and season with salt and black pepper as needed, adjusting to your preference. The broth should be rich and savory, with a hint of sweetness from the spices.
- 5
To serve, divide the cooked rice noodles among four large soup bowls. Arrange the seared beef slices over the noodles. Ladle the hot, fragrant Pho Bo broth generously over the beef and noodles, ensuring everything is submerged. Serve immediately with a selection of fresh garnishes such as cilantro, Thai basil, lime wedges, sliced jalapeños, and bean sprouts, allowing each person to customize their bowl.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Bring beef to room temperature for 20–30 minutes before cooking for more even results.
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