Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gluten-Free Chicken Pho Ga Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 14 reviews

Learn how to make a quick and comforting gluten-free Chicken Pho Ga in under an hour. This Vietnamese-style chicken noodle soup features a fragrant broth simmered with charred aromatics, spices, and tender shredded chicken, served over gluten-free rice noodles and topped with fresh herbs and crunchy garnishes.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Pho 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

Toppings

  • Sliced jalapeño or red chiles
  • 2 cups mung bean sprouts
  • Sliced green onion
  • Fresh torn cilantro and/or Thai basil
  • Fresh squeezed lime

Instructions

  1. Char and Toast Aromatics: Place sliced onion and ginger cut-side-down into a large soup pot and char on high heat until onions are slightly blackened and fragrant, about 4 to 5 minutes, turning onions once to brown on both sides. Add the whole black peppercorns, star anise, and fennel seed to the pot and toast on medium heat with the onion and ginger until fragrant, about 1 to 2 minutes more.
  2. Cook the Chicken in Broth: Add the chicken, water, chicken broth, cinnamon sticks, and cilantro to the pot. Bring the broth to a quick boil, then cover and reduce heat to a simmer. Cook for 15 to 20 minutes or until the chicken is cooked through (internal temperature should reach at least 160°F). Remove the chicken and set aside.
  3. Season the Pho Broth: Strain the broth or remove solids with a slotted spoon to discard the onion, ginger, star anise, peppercorns, and cilantro. Return the broth to gentle simmer and add the gluten-free fish sauce, gluten-free soy sauce or tamari, and optional cane sugar or maple syrup. Simmer for an additional 15 to 20 minutes to let flavors meld. Taste and adjust seasoning with kosher salt as needed.
  4. Shred the Chicken and Prepare the Rice Noodles: While the broth simmers, cook the gluten-free rice noodles according to package directions. Once cooked and slightly cooled, shred the chicken using tongs or a fork and set aside.
  5. Assemble the Pho Bowl: Divide the cooked rice noodles among serving bowls. Top with shredded chicken and ladle hot broth over the top. Garnish each bowl with mung bean sprouts, sliced green onions, sliced jalapeños or red chiles, fresh torn cilantro and/or Thai basil, and a squeeze of fresh lime juice.

Notes

  • Substitute Tips: You can omit fennel seed or use coriander seeds as a substitute. Regular basil or fresh mint can replace Thai basil. For a variation, substitute chicken with shrimp or make vegetarian pho by using mushrooms.
  • Prep Tips: For a quicker version, use pre-cooked store-bought chicken—simply shred and warm it before adding to the bowl.
  • Cooking Tips: Charring and toasting the onion and spices enhances the broth’s flavor—don’t skip this step even if not making the entire broth from scratch. If using chicken with skin, skim off any fat or scum that rises to the surface after cooking for a cleaner broth.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://iamstarved.com/gluten-free-chicken-pho-ga-recipe/