Gluten-Free Vietnamese Pho with Rice Noodles
By the Gluten Free Recipes team ·
Enjoy the aromatic and comforting flavors of this authentic Vietnamese Pho, reimagined to be entirely gluten-free. Delicate rice noodles swim in a rich, spiced broth, topped with tender protein and fresh herbs for a truly satisfying meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including certified gluten-free chicken or vegetable stock, thinly sliced cooked protein, yellow onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Vietnamese Pho with Rice Noodles: When preparing this soups and stews recipe, exercise extreme caution with all packaged ingredients, especially broths and sauces, to ensure they are certified gluten-free. Cross-contamination can occur during manufacturing, so always check labels. Be mindful of shared utensils and cooking surfaces if preparing for someone with celiac disease 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. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock. Some fish sauces contain wheat; look for certified gluten-free fish sauce brands.
Gluten-Free Notes for Gluten-Free Vietnamese Pho with Rice Noodles: This pho recipe relies on naturally gluten-free ingredients like rice noodles and stock, with careful selection of gluten-free fish sauce to maintain authenticity. It avoids all gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup thinly sliced cooked protein (chicken, beef, or firm tofu)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 star anise
- 1 cinnamon stick
- 2 tbsp gluten-free fish sauce
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 8 oz gluten-free rice noodles
- Optional garnishes fresh cilantro, Thai basil, lime wedges, bean sprouts, thinly sliced jalapeños
Instructions
- 1
In a large pot or Dutch oven, combine the certified gluten-free chicken or vegetable stock, thinly sliced yellow onion, minced garlic, grated ginger, star anise, and cinnamon stick. Bring this aromatic mixture to a gentle simmer over medium heat, allowing the spices to infuse the broth for about 10 minutes.
- 2
Once the broth has simmered and the flavors have melded, carefully strain it through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to low heat and stir in the gluten-free fish sauce, salt, and black pepper, adjusting seasonings to your preference.
- 3
While the broth is gently warming, prepare the gluten-free rice noodles according to package directions, typically by soaking them in hot water until tender, about 5-8 minutes. Drain the noodles thoroughly and divide them evenly among serving bowls.
- 4
Arrange the thinly sliced cooked protein (chicken, beef, or tofu) over the rice noodles in each bowl. Ladle the hot, fragrant pho broth generously over the noodles and protein, ensuring everything is submerged and heated through.
- 5
Serve the pho immediately, offering a selection of optional garnishes such as fresh cilantro, Thai basil, lime wedges, bean sprouts, and thinly sliced jalapeños so each person can customize their bowl to their liking.
Nutrition (per serving)
Tips & Notes
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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