As with so many of my recipes, this is not truly authentic. I’m lucky there are many Vietnamese restaurants in Southern California that serve delicious gluten-free pho (both beef and chicken). I’m also aware that every place I’ve ever gone has a slightly different variation of the broth.
Some are salty and a bit spicy. Some have a bit more sweetness. Most are very rich, with intense meat or vegetable flavor.
These different flavor profiles make me confident my soup is just fine for those times when I don’t want to venture outside to get my pho fix. And when I say this soup is addictive, you can either take my word for it, or, well, become an addict yourself!
Yes, beef pho is traditional, but I haven’t mastered a good beef broth (I’ve mastered an okay beef broth), so I stick with chicken when I’m dining at home. Some things, I believe, are best left to the experts.
Easy Chicken Pho
By November 23, 2015Published:
- Yield: 8 cups (4 Servings)
- Prep: 20 mins
- Cook: 60 mins
- Ready In: 1 hr 20 mins
This gluten-free chicken and rice noodle soup is full of amazing flavor. Make extra broth -- you'll want to eat it again!
- 8 cups chicken stock
- 2 - 4 tablespoons fish sauce
- 1 2-inch piece ginger peeled and roughly chopped
- 3 cloves garlic smashed
- 2 tablespoons brown sugar
- 1 tablespoon whole coriander seeds
- 1 cinnamon stick
- 5 - 6 star anise
- 5 - 6 whole cloves
- 12 ounces roasted chicken shredded
- 8 ounces dry rice noodles
- 1/2 white onion thinly sliced
- whole basil leaves for serving
- sliced jalapeno for serving
- mung bean sprouts for serving
- 1 lime quartered, for serving
- chile paste for serving
- In a large pot, simmer the chicken stock, fish sauce, ginger, garlic, brown sugar, coriander, cinnamon stick, star anise, and cloves until fragrant, hot, and flavorful, about an hour. If you want it to cook longer, make sure you cover the pot and simmer on low.
- Using a pasta strainer or other container, cook the rice noodles in the simmering broth until softened. Alternatively, place the noodles in a container and cover with boiling water; let soak for about 20 minutes, or until softened.
- Layer the rice noodles,shredded chicken, and onion in a bowl. Cover with about two cups of chicken broth. Add bean sprouts, jalapeños, and basil to broth, as you desire. Squeeze in some lime juice, and mix in chile paste if you like a bit more heat.