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.
Ingredients
- 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
Instructions
- 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.
- Let Simmer: Bring heat down to low and let it simmer for 10 minutes.
- 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.
- 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.
- 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
