Vietnamese Pho with Chicken (Gluten Free Recipe)
Chicken pho is a traditional Vietnamese soup, light and complete, ideal for a gourmet and balanced meal. This typical dish seduces with its broth flavored with spices and fresh herbs, accompanied by rice noodles and pieces of chicken. Generally, Pho is prepared with beef, but chicken is also used, for a lighter version. Perfect for a Sunday evening or for fans of Asian cuisine, this gluten-free version respects authentic flavors while being suitable for those with gluten intolerance.
Ingredients
- For the broth:
- 1 whole chicken (or 4 chicken thighs)
- 2 onions, cut in half
- 1 5 cm piece
- 3 stars of star anise (star anise)
- 2 cinnamon sticks
- 4 cloves
- 1 tbsp coriander seeds
- 3 liters of water
- 2 Tbsp . gluten-free fish sauce
- 1 tsp of salt
- 1 tsp sugar (optional)
- For the garnish:
- 250 g gluten-free rice noodles
- 1 bunch of fresh coriander
- 1 bunch of Thai basil (if possible)
- 2 onions , finely chopped
- 1 pepper , thinly sliced (optional)
- 1 lime , cut into quarters
- Fresh bean sprouts
Preparation
- Prepare the spices: Dry toast the star anise, cinnamon sticks, cloves and coriander seeds in a pan for 1 to 2 minutes, until they release their aroma.
- Prepare the broth: Place the onions and ginger on a baking sheet and grill them under the 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 gentle simmer. Skim off the impurities regularly to obtain a clear broth. Add fish sauce, salt, and sugar if desired. Leave to simmer for 1 hour to 1 hour 30 minutes.
- Cook the rice noodles: Cook the rice noodles according to package directions. Drain and reserve.
- Bone the chicken: Once the chicken is cooked, remove it from the broth. Leave to cool slightly, then debone it and shred the meat into pieces. Reserve.
- Assemble the pho: In individual bowls, place a portion of rice noodles. Add chicken pieces. Pour the hot broth over the top to cover the ingredients.
- Add toppings: Garnish with cilantro, Thai basil, green onions, bean sprouts, and chili slices. Serve with a wedge of lime to squeeze just before eating.