Chicken pho is a traditional Vietnamese soup, light yet satisfying, ideal for a delicious and balanced meal. This classic dish is prized for its fragrant broth infused with spices and fresh herbs, served with rice noodles and pieces of chicken. While pho is typically made with beef, chicken is also used for a lighter version. Perfect for a Sunday evening or for lovers of Asian cuisine, this gluten-free version maintains authentic flavors while being suitable for those with gluten intolerance.

Vietnamese Pho with Chicken (Gluten Free Recipe)

Vietnam

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Preparation time 20 mins Cooking time 90 minutes Total time 1 hr 50 mins

Difficulty: Beginner Servings: 4

Ingredients

Servings

• For the broth:

• 1 whole chicken (or 4 chicken thighs)

• 2 onions, cut in half

• 1 piece of ginger, 5 cm long, cut in half

• 3 star anise (star anise)

• 2 cinnamon sticks

• 4 cloves​

• 1 tbsp coriander seeds

• 3 liters of water

• 2 Tbsp. gluten-free fish sauce

• 1 teaspoon of salt

• 1 tsp of sugar (optional)

• For the garnish:

• 250 g gluten-free rice noodles

• 1 bunch of fresh coriander

• 1 bunch of Thai basil (if possible)

• 2 green onions

• 1 chili pepper , thinly sliced ​​(optional)

• 1 lime , cut into wedges

• Fresh soybean sprouts

Preparation

1. Prepare the spices: Dry-roast the star anise, cinnamon sticks, cloves and coriander seeds in a pan for 1 to 2 minutes, until they release their aroma.
2. To prepare the broth: Place the onions and ginger on a baking sheet and grill them under the oven broiler until lightly charred (about 5 minutes). This will give the broth a smoky flavor. In a large pot, add the chicken, toasted spices, onions, ginger, and water. Bring to a boil, then reduce the heat to a simmer. Skim off any impurities regularly to obtain a clear broth. Add the fish sauce, salt, and sugar, if desired. Simmer for 1 to 1½ hours.
3. Cook the rice noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
4. Debone the chicken: Once the chicken is cooked, remove it from the broth. Let it cool slightly, then debone it and shred the meat into pieces. Set aside.
5. To assemble the pho: In individual bowls, place a portion of rice noodles. Add pieces of chicken. Pour hot broth over the top to cover the ingredients.
6. Add the garnishes: Top with cilantro, Thai basil, green onions, bean sprouts, and chili slices. Serve with a lime wedge to squeeze over just before eating.

Keywords: Gluten-free Vietnamese chicken pho, gluten-free Vietnamese recipe, Asian recipe

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