Gluten-Free Pho with Chicken (Dairy-Free)

Tender flat rice noodles served in a flavorful soup and topped with shredded chicken and fresh herbs, this gluten-free pho is a hugely comforting meal. Dairy-free too.

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Back in 2016, when I was visiting my family in Singapore, my parents and I made an impromptu trip to Vietnam.

I managed to spend a short but lovely five days with my parents in Vietnam’s Ho Chi Minh City – whose humidity and intense dry season marked our stay.

Yet despite the unbearably harsh heat, I will always remember this first trip to Vietnam because it was the destination for precious time spent with my parents.

It had been years since I’ve taken a trip with them alone without my siblings, and being with them in the city that was formerly known as Saigon will always be a special memory for me.

Pho is a common Vietnamese rice noodle soup dish, and we literally dug into a large bowl of pho everyday that we were in Ho Chi Minh.

Now this noodle soup dish is extra special to me because of our time in Vietnam.

While beef pho is probably the most well-known and most-eaten type of pho, I wanted to share a recipe for Vietnamese chicken pho (“phở gà” in vietnamese), a simple but extremely satisfying dish of thin rice noodles, chicken broth, and shredded chicken.

Why This Recipe Works:

• Simple Ingredients: The basic ingredients for making this gluten-free pho with chicken are easily accessible at the local grocery stores (nothing fancy required).
• Easy to Make: Preparing the soup base is uncomplicated – combine the ingredients and then let simmer, before pouring the soup of flat rice noodles and topping with chicken and fresh herbs.
• Totally Gluten-Free & Dairy-Free: The best part is that this Vietnamese pho recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s an overview of the main ingredients required for this gluten-free chicken pho recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Broth: I used low-sodium chicken broth because we will be adding gluten-free soy sauce for taste. Homemade broth is great, but a good quality store-bought broth will work just as well. Alternatively, if you wish, you may also use bone broth or beef broth instead.
• Soy Sauce: To keep this recipe gluten-free, I used gluten-free soy sauce (also known as tamari sauce). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Fish Sauce: I used gluten-free fish sauce to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
• Gluten-Free Rice Noodles: Make sure to use flat rice noodles which are typical noodles used for Vietnamese pho.
• Lime Juice: For the best flavor, use fresh lime juice instead of bottled juice:
• Chicken Breast: Since this is chicken pho, we are using shredded cooked chicken breast. However, if you prefer, you can also use other types of meat, such as thinly sliced beef.
• Herbs: I used fresh herbs (mint leaves, cilantro and spring onions) for garnishing.

How to Make Gluten-Free Pho (Step by Step):

1. Combine Soup Ingredients and Bring to Boil:

Combine chicken broth, water, ginger, gluten-free soy sauce and gluten-free fish sauce in a large pot over high heat, then cover and bring to a boil.

2. Let Simmer

Bring heat down to low and let it simmer for 10 minutes.

3. Soak Noodles in Hot Water

While the broth mixture is simmering, place rice noodles in a heat proof bowl and cover it with boiling water. Let noodles stand for at least five minutes or until they are tender, then separate noodles with a fork and drain well.

4. Add Lime Juice

Remove the pieces of ginger from the stock mixture, then stir in the fresh lime juice and allow to simmer one more minute.

5. Garnish, Serve and Enjoy

Divide noodles equally between two bowls. Pour the broth mixture over the noodles, top with shredded chicken breast and then garnish with mint, cilantro and green onions. Serve the gluten-free pho with lime wedges.

Dish by Dish Tips/Tricks:

• Type of Chicken: I used shredded chicken breast, but you could also use sliced chicken instead. For convenience, you may also use rotisserie chicken if you wish.
• Swap Chicken for Beef: If you prefer to eat beef pho, go ahead and swap out the chicken broth for beef broth, and use thin beef slices instead of shredded chicken.
• Optional Toppings: Feel free to add fresh bean sprouts (also known as “mung beans”) as additional toppings.
• Storing: If there are any leftovers, store the chicken pho in an airtight container and store for up to 3 days in the refrigerator. Reheat the pho in a pot before serving.

Gluten-Free Soup Recipes to Enjoy:

• Chicken Noodle Soup (Gluten-Free, Dairy-Free)
• Hearty Chickpea Kale Soup (Gluten-Free, Dairy-Free)
• Matzo Ball Soup (Gluten-Free, Dairy-Free)

Other Asian Recipes You’ll Love:

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Gluten-Free Pho with Chicken

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: felicia | Dish by Dish
• Total Time: 35 mins
• Yield: 2 bowls 1x

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Description

Tender flat rice noodles served in a flavorful soup and topped with shredded chicken and fresh herbs, this gluten-free pho is a hugely comforting meal. Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 32 oz. low-sodium chicken broth
• 2 1/2 cups water
• 3 teaspoons gluten-free soy sauce (tamari sauce)
• 2 tablespoons gluten-free fish sauce
• 1 small piece of ginger, peeled and sliced
• 8 oz. flat rice noodles
• 2 teaspoons fresh lime juice
• 2 cups shredded cooked chicken breast
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/2 cup fresh green onions + lime wedges, for garnish

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Instructions

1. Combine Soup Ingredients and Bring to a Boil: Combine chicken broth, water, ginger, gluten-free soy sauce and gluten-free fish sauce in a large pot over high heat, then cover and bring to a boil.
2. Let Simmer: Bring heat down to low and let it simmer for 10 minutes.
3. Soak Noodles in Hot Water: While the broth mixture is simmering, place rice noodles in a heat proof bowl and cover it with boiling water. Let noodles stand for at least five minutes or until they are tender, then separate noodles with a fork and drain well.
4. Add Lime Juice: Remove the pieces of ginger from the stock mixture, then stir in the fresh lime juice and allow to simmer one more minute.
5. Garnish, Serve and Enjoy: Divide noodles equally between two bowls. Pour the broth mixture over the noodles, top with shredded chicken breast and then garnish with mint, cilantro and green onions. Serve with lime wedges.

Notes

Broth: I used low-sodium chicken broth because we will be adding gluten-free soy sauce for taste. Alternatively, if you wish, you may also use bone broth or beef broth instead.

Soy Sauce: To keep this recipe gluten-free, I used gluten-free soy sauce (also known as tamari sauce). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Fish Sauce: I used gluten-free fish sauce to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.

Rice Noodles: Make sure to use flat rice noodles which are typical noodles used for Vietnamese pho.

Lime Juice: For the best flavor, use fresh lime juice instead of bottled juice:

Chicken Breast: Since this is chicken pho, we are using shredded cooked chicken breast. However, if you prefer, you can also use other types of meat, such as thinly sliced beef.

Herbs: I used fresh herbs (mint leaves, cilantro and green onions) for garnishing.

Storing: If there is any leftover, store the chicken pho in an airtight container and store for up to 3 days in the refrigerator. Reheat the pho in a pot before serving.

Barely adapted from: Taste

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Dish
• Cuisine: Vietnamese