Name: Gluten-Free Chicken Pho Ga Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 small onion, sliced thinly; 1 inch whole ginger, peeled and thinly sliced; 1 Tablespoon whole black peppercorns; 3 whole star anise or 2 teaspoons anise seeds; 1 teaspoon fennel seed; 1 pound chicken skinless thighs or breast; 6 cups (1 ¼ quarts) chicken broth; 1 cup water; 2 cinnamon sticks, whole; ½ cup cilantro (about one small bunch); 2 Tablespoons gluten free fish sauce; 1 Tablespoon gluten-free soy sauce or tamari; 2 teaspoons cane sugar or maple syrup (optional); Kosher salt, to taste; 10 oz (250 grams) gluten-free flat rice noodles; Sliced jalapeño or red chiles; 2 cups mung bean sprouts; Sliced green onion; Fresh torn cilantro and/or Thai basil; Fresh squeezed lime

Jump to Recipe· 4.1 from 14 reviews

I absolutely love sharing this Gluten-Free Chicken Pho Ga Recipe with friends because it’s a cozy, vibrant bowl of comfort that’s both nourishing and utterly delicious. Creating this flavorful Vietnamese chicken noodle soup at home is surprisingly simple, and the best part is that it’s naturally gluten-free, making it perfect for anyone avoiding gluten but craving something hearty and fragrant. The combination of aromatic spices, tender shredded chicken, and silky rice noodles always warms me up and impresses anyone I serve it to.

Why You’ll Love This Gluten-Free Chicken Pho Ga Recipe

From the first time I made this pho ga, I was hooked by its bright yet soothing flavor profile. The charred onion and ginger add a lovely smoky depth, while star anise and cinnamon bring those signature warm, sweet spice notes. The broth is richly layered without being heavy, and the fresh herbs and lime finish everything with an invigorating lift. I love how the broth balances freshness and comfort, making every spoonful feel like a hug.

Another thing I appreciate is how straightforward this recipe is. Despite sounding fancy, it mostly requires just simmering and toasting ingredients, with easy steps anyone can follow. It comes together in under an hour, which is fantastic for weeknights or when you want homemade food quickly. Plus, it’s incredibly versatile—perfect for casual dinners, a cozy solo lunch, or impressing guests with something authentic and gluten-free. This is why I always recommend keeping the ingredients handy to whip it up any time.

Ingredients You’ll Need

A flat lay of cooking ingredients on a white marbled surface showing two halves of a white onion placed near the center, three pieces of fresh light brown ginger root below them, and two light beige noodle nests on the left side. Above the onion halves, there are two small white bowls filled with a golden brown liquid, and to the bottom right, a small white bowl containing a dark soy-like sauce. On the right, a small white textured dish holds several star anise, black peppercorns, and a cinnamon stick. Fresh green cilantro and green onion stalks are placed along the top right edge, while two lime halves rest near the bottom right corner. A white bowl with white bean sprouts sits at the top left. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Gluten-Free Chicken Pho Ga Recipe are refreshingly minimal but essential, each contributing unique flavors and textures that make the soup sing. From fresh herbs that brighten the bowl to spices that create a deeply aromatic broth, every item plays a pivotal role in creating an unforgettable bowl of pho.

Onion: Thinly sliced to char and develop a smoky sweetness that forms the broth’s base.
Ginger: Peeled and sliced, it adds a warm, zesty kick and is toasted alongside the onion for maximum flavor.
Whole black peppercorns: Provide subtle heat and complexity to the broth’s aroma.
Star anise: The hallmark spice that contributes a sweet, licorice-like flavor essential to pho.
Fennel seed: Gives a slightly sweet, herbal note that rounds out the spices nicely.
Chicken thighs or breast: Skinless for a lean protein that becomes tender when simmered in broth.
Chicken broth: The rich liquid base that captures all the aromatics’ flavors.
Water: To dilute and adjust the broth’s strength.
Cinnamon sticks: Add warm, sweet spice that enhances the broth’s comforting feel.
Cilantro: Fresh leaves for brightness and a hint of citrusy freshness.
Gluten-free fish sauce: A critical umami boost that deepens the broth’s savory notes.
Gluten-free soy sauce or tamari: Balances the broth with additional salty richness.
Cane sugar or maple syrup (optional): A touch of sweetness that helps balance out the savory spices.
Kosher salt: For seasoning to taste.
Gluten-free flat rice noodles: The silky noodles that soak up the broth perfectly, making every bite delightful.
Jalapeño or red chiles: Thinly sliced to add fresh heat at the table.
Mung bean sprouts: Crunchy toppings that bring an exciting texture contrast.
Green onion: Sliced for sharpness and color.
Fresh cilantro and/or Thai basil: Herbs to garnish and add layers of freshness.
Lime: Freshly squeezed for a bright, tangy finish that awakens the soup.

Directions

Step 1: Begin by charring the aromatics—lay the thinly sliced onion and ginger into a large soup pot cut-side down over high heat. Let them char until the onions get slightly blackened and fragrant, about 4 to 5 minutes. Don’t forget to turn the onion slices halfway through so both sides brown nicely. This step gives the broth a beautiful smokiness that’s hard to replicate otherwise.

Step 2: Once the onion and ginger are charred, toss the whole black peppercorns, star anise, and fennel seed into the pot. Toast everything together on medium heat for another 1 to 2 minutes, until the spices release their enchanting aroma. This step infuses the base of your broth with those essential pho flavors.

Step 3: Add your chicken pieces, water, chicken broth, cinnamon sticks, and cilantro bunch to the pot. Bring everything quickly up to a boil, then cover and reduce heat to a gentle simmer. Let it cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of at least 160°F and is fully cooked through.

Step 4: Remove the chicken from the broth and set aside. Then strain the broth or fish out the solids with a slotted spoon to remove onion, ginger, spices, and cilantro. This leaves you with a clear, flavorful soup base.

Step 5: Season the broth by stirring in the gluten-free fish sauce, tamari or gluten-free soy sauce, and cane sugar or maple syrup if using. Keep the broth at a gentle simmer for another 15 to 20 minutes, which allows the seasoning to infuse deeper. Taste and adjust with kosher salt as necessary.

Step 6: While the broth simmers, cook the gluten-free flat rice noodles according to the package instructions. Once cooked, rinse lightly with cold water to prevent sticking and set aside.

Step 7: Shred the cooked chicken using two forks or tongs, pulling it apart into thin, tender pieces.

Step 8: To assemble, place the cooked noodles into individual large soup bowls. Top with shredded chicken and ladle several spoonfuls of hot broth over the top. Garnish with mung bean sprouts, sliced green onions, fresh herbs, jalapeño slices, and a generous squeeze of lime.

Step 9: Serve immediately and enjoy that perfectly balanced warm bowl of pho that is both comforting and bright.

Servings and Timing

This Gluten-Free Chicken Pho Ga Recipe yields 4 generous servings, making it a great option for a family meal or sharing with friends. Prep time is about 10 minutes, largely spent on slicing and setting up your ingredients. The cooking time is approximately 40 minutes, which includes simmering and seasoning the broth. Total time from start to finish is roughly 50 minutes, allowing you to enjoy a fresh, homemade soup without a long wait. There’s no additional resting time needed, so once it’s done simmering, it’s time to eat!

How to Serve This Gluten-Free Chicken Pho Ga Recipe

A close-up of a white bowl filled with light beige shredded chicken layered on top of thin white rice noodles in a clear dark broth. Bright green basil leaves and fresh green herbs rest in the center, alongside a wedge of lime on the left side. Thin slices of red chili add a pop of red color on the right. A pair of dark wooden chopsticks is placed on the right side of the bowl, resting over the noodles. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving pho ga, presentation and accompaniments really enhance the experience. I love having a platter of fresh toppings on the side so everyone can customize their bowls exactly how they like. Mung bean sprouts add a pleasing crunch, while plenty of fresh cilantro and Thai basil bring a herbaceous punch that brightens every spoonful. Thin slices of jalapeño or red chiles add fresh heat for those who like a spicy kick. Don’t forget the lime wedges—squeezing fresh lime over the top just before eating adds a zesty brightness I find irresistible.

For side dishes, I like to keep it simple with light Vietnamese-style appetizers like fresh spring rolls or a crisp cucumber salad dressed with rice vinegar and chili flakes. These keep the meal feeling fresh and balanced. If you want to elevate the experience further, a cold glass of jasmine tea or a crisp rosé wine pairs beautifully, cutting through the spiced broth with fragrant notes. For non-alcoholic options, a sparkling water infused with lime or mint complements the flavors nicely.

I always serve pho hot, straight from the stove or simmering pot, so the noodles and chicken are warm and tender. Portion wise, I find one generous bowl per person is perfect, especially when paired with light sides or a fresh salad. Pho ga is incredibly comforting on a chilly evening but is also light enough for a satisfying lunch. It’s versatile for casual family dinners as well as cozy weekend gatherings, making it a true pantry staple in my kitchen.

Variations

One of the things I love about this Gluten-Free Chicken Pho Ga Recipe is how easily it adapts to different tastes and dietary needs. If you want a different protein, I’ve swapped out the chicken for shrimp with excellent results — just adjust the cooking time accordingly so the shrimp stays tender. For a vegetarian or vegan approach, I use hearty mushrooms like shiitake or oyster instead of chicken, and build flavor with vegetable broth and dried shiitake mushrooms for added umami.

If you’re gluten-free but want to mix up noodles, I sometimes use spiralized zucchini or shirataki noodles for a low-carb twist that still lets you enjoy all the broth’s rich flavor. Experimenting with the spices is fun too — you can omit the fennel seed or try coriander seeds for a slightly different aroma. For a deeper, richer broth, some people blister the chicken skin before simmering, but I prefer skinless thighs for leaner soup.

For quicker versions, using pre-cooked shredded chicken works wonders to cut down on cooking time. I just add it in towards the end to warm through. No matter how you tweak it, the heart of the recipe stays the same — a fragrant, soulful broth paired with tender chicken and fresh herbs that make every bite memorable.

Storage and Reheating

Storing Leftovers

I store leftover chicken pho ga components separately to maintain their best texture. I pour the broth and chicken into an airtight container and keep it refrigerated for up to five days. The rice noodles and fresh toppings go into separate containers or plastic bags, so they don’t get soggy. This separation is key to preserving flavors and textures when you reheat or assemble later.

Freezing

This pho freezes quite well if you stash the broth and cooked chicken together in a freezer-safe container or bag. I recommend freezing it for no longer than 2 to 3 months for optimal flavor. The rice noodles don’t freeze as well because they tend to get mushy when thawed, so I only freeze the broth and protein, then cook fresh noodles when ready to eat.

Reheating

When it’s time to reheat, I warm the broth and chicken gently on the stove over low to medium heat until hot but not boiling vigorously, which helps preserve flavor and texture. Adding fresh herbs and toppings after reheating keeps the bowl bright and fresh. Avoid reheating noodles directly in the broth—heat them separately to keep their pleasant chewiness intact. This method gives you a bowl that tastes just like freshly made!

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken breast works well if you prefer leaner meat, though thighs remain juicier and more flavorful when simmered. Just be careful not to overcook breasts, as they can dry out. Simmer until cooked through and shred gently for best texture.

Is this recipe suitable for a gluten-free diet?

Yes, this Gluten-Free Chicken Pho Ga Recipe is designed to be naturally gluten-free. Just be sure to use gluten-free fish sauce, tamari or gluten-free soy sauce, and rice noodles labeled gluten-free. It’s a safe and satisfying option if you’re avoiding gluten.

Can I prepare the broth ahead of time?

Definitely! The broth can be made a day or two in advance and stored refrigerated. In fact, flavors deepen when rested. Just reheat gently and add fresh noodles and toppings at serving time to keep everything fresh and vibrant.

What if I don’t have star anise or fennel seed?

If you’re missing star anise, you can substitute with anise seeds or skip it altogether, though it will slightly alter the flavor. Fennel seed can be replaced with coriander seeds for a similar sweet-spicy note. Toasting whichever spices you have still brings out great aroma.

How spicy is this pho? Can I adjust the heat?

The pho itself is mild and fragrant, with only peppercorns adding gentle warmth. You can easily adjust spiciness by adding sliced jalapeños or red chiles to taste at the table, so everyone gets their preferred heat level without affecting the broth.

Conclusion

I truly hope you give this Gluten-Free Chicken Pho Ga Recipe a try because it’s one of those dishes that feels like a little slice of comfort and celebration all in one bowl. It’s easy to make, packed with incredible flavor, and versatile enough to suit many occasions and preferences. Every time I prepare it, I’m reminded how a warm bowl of homemade pho can turn any day into something special. Happy cooking, and enjoy every slurp!