This Gluten-Free Chicken Pho is inspired by the traditional Vietnamese soup. Featuring rice noodles, homemade broth, and plenty of chicken, it’s a quick chicken pho recipe perfect for a comforting lunch or dinner!
The Best Gluten-Free Chicken Pho
Pho is a Vietnamese rice noodle soup that is traditionally made with an aromatic beef-based broth that is flavored with spices such as ginger, peppercorn, fennel, and anise.
Inspired by traditional recipes, our twist is quick to make and super easy to prep with a total time of less than an hour. You get all the warm broth and bold flavors you love without having to spend all day in the kitchen!
While classic pho is usually made using beef or pork, this flavorful take uses chicken instead.
Is Pho Gluten-Free?
- A homemade broth using wholesome, nourishing foods
- Tamari sauce or gluten-free soy sauce
- Gluten-Free Fish Sauce (Some brands have hidden gluten.)
- Gluten-free rice noodles (Most should be free of gluten, but some aren’t made in separate gluten-free facilities. So, be sure to read the labels!)
Ingredients and Substitutions
Below is an overview of the key ingredients needed to make this recipe. Be sure to scroll down to the recipe card below for the complete ingredient list, instructions, and nutrition information including calories, fiber, carbohydrates, etc.
- Rice Noodles – The foundation of pho ga! Look for long, flat rice noodles (similar to a skinny fettuccine shape). Cook them according to the package instructions.
- Chicken – We use boneless, skinless chicken breast, but you could use chicken thighs if preferred. If you use bone-in chicken, just be sure to remove the bones, and shred the chicken before adding it to the soup.
- Broth – Either vegetable or chicken broth will work here, but chicken gives pho ga a richer flavor.
- Onion – White onion is more traditional for flavoring the broth, but yellow or red onions will work as well.
- Fresh Whole Ginger – We highly recommend using whole ginger root, if it’s available, as it provides a very strong flavor to the broth. However, minced ginger is a good substitute.
- Whole Black Peppercorns – It’s key to use whole peppercorns in pho ga, as we will toast them over dry heat to bring out a deeper pepper flavor. Cracked black pepper could work as well, but avoid using ground pepper.
- Star Anise and Cinnamon Stick – Whole star anise gives off a wonderful flavor (and smell!) when toasted, but you could substitute this with anise seeds if you have them. The cinnamon complements star anise and is definitely a must!
- Fennel Seeds – Another aromatic seed that shouldn’t be skipped. However, you can also substitute this with coriander seeds if you can’t find fennel.
- Gluten-Free Fish Sauce – You might be thinking, “Why is there fish sauce in a chicken soup?” We highly recommend you do not skip this ingredient, as it provides a key flavor component that ties in all the flavors of the pho ga broth.
- Tamari – Just a dash levels the flavor of the broth, so don’t skip it! You can use gluten-free soy sauce if preferred.
- Sugar (optional) – A small amount of sugar rounds out the bold flavors of the soup. It’s optional but highly recommended.
- Salt – Adjust to taste.
- Cilantro – Fresh cilantro provides a nice peppery flavor to pho ga, but if you don’t have it (or you’re one of the few who hate it), substitute with Thai basil instead.
Meal Prep Tips for Gluten-Free Pho
While making pho ga from scratch is actually super simple, there are a few ways to speed up the process to make the prep as easy as possible.
- Use store-bought broth: While you can use water to make a completely homemade broth, we use packaged broth in this recipe to cut down on the broth cooking time.
- Use pre-cooked chicken: Using precooked chicken like a whole chicken (like rotisserie) or shredded chicken will cut about 15-20 minutes off of the prep time. Simply shred the chicken, and you’re good to go.
- Prep ingredients ahead of time: Pho is a perfect meal prep recipe! Simply prep the ingredients, and cook up the pho broth and chicken a few days ahead of time. Then, build the meal when you’re ready to serve.
Homemade Chicken Pho Instructions
Authentic pho requires a long simmering time and can take hours to marry the flavors. However, for this quick version, we added a bit of prepared chicken broth and water, which speeds up the process without losing the bold flavor we love. This is a soup you can’t help but slurp!
- Toast the spices. Arguably the most important step in building flavor is to heat the aromatic ingredients. In this case, you’ll toast some onion, fresh ginger, star anise, and fennel seeds in a large pot.
- Build and simmer the broth. Next, add the raw chicken, water, broth, cinnamon sticks, and a handful of fresh cilantro. Bring the mixture to a boil over high heat. Then, reduce the heat, and let it simmer over medium-low heat.
- Remove and shred the chicken. Use a fine mesh strainer to strain the broth, and remove and shred the cooked chicken. Then, it’s time to keep building flavor! Add the fish sauce, tamari, and a bit of sugar.
- Garnish and serve! Simply add the cooked rice noodles to a bowl, top with shredded chicken, and ladle in the broth. Finish by adding the toppings of your choice, and dig in!
Topping Ideas
Arguably, the best part of pho is the toppings! Feel free to load your soup up with all your favorites such as:
- Mung Bean Sprouts
- Green Onions
- Jalapeño or Red Chiles
- Cilantro and/or Thai Basil
- Mint leaves
- Lime Wedges or Lime Juice
- Sriracha
More of Our Favorite
Gluten-Free Chicken Soup Recipes
Frequently Asked Questions
The ingredients themselves are generally rich in nutrients and nourishing for the body. However, when you don’t make it yourself, it can be high in sodium or contain fattier cuts of meat, so it’s important to consider portion sizes. This is a healthier version of traditional pho ga because it is lower in sodium and uses chicken breast (a leaner meat).
Refrigerate any leftover chicken pho in a covered container. Leftovers should be used within 5 days. To store for a longer period, the soup can be frozen for up to 3 months.
Pho bo is a type of beef pho while pho ga is pho features chicken as the protein source.
Gluten-Free Chicken Pho Ga Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Learn how to make a quick gluten-free chicken pho ga in under an hour, and enjoy a homemade version of your favorite comfort food!
Ingredients
Pho Ingredients
- 1 small onion, sliced thinly
- 1 inch whole ginger, peeled and thinly sliced
- 1 Tablespoon whole black peppercorns
- 3 whole star anise or 2 teaspoons anise seeds
- 1 teaspoons fennel seed (see notes)
- 1 pound chicken skinless thighs or breast (see notes)
- 6 cups (1 ¼ quarts) chicken broth
- 1 cup water
- 2 cinnamon sticks, whole
- ½ cup cilantro (about one small bunch)
- 2 Tablespoons gluten free fish sauce
- 1 Tablespoon gluten-free soy sauce or tamari
- 2 teaspoons cane sugar or maple syrup (optional)
- Kosher salt, to taste
- 10 oz (250 grams) gluten-free flat rice noodles
Toppings
- Sliced jalapeño or red chiles
- 2 cups mung bean sprouts
- Sliced green onion
- Fresh torn cilantro and/or Thai basil
- Fresh squeezed lime
Instructions
- Char and Toast Aromatics – Place sliced onion and ginger cut-side-down into a large soup pot and char on high heat until onions are slightly blackened and fragrant, about 4 to 5 minutes (turning onions once to brown on both sides). Add the peppercorn, star anise, and fennel seed to the pot and toast on medium with the onion and ginger until fragrant, around 1 to 2 minutes more.
- Cook the Chicken in Broth – Place the chicken, water, broth, cinnamon stick, and cilantro in the pot. Bring broth to a quick boil then cover and simmer for 15 to 20 minutes or until chicken is cooked through. Remove the chicken (internal temperature should be at least 160F) and set aside.
- Season the Pho Broth – Strain broth or use a slotted spoon to remove the solids from the onion, ginger, star anise, pepper, and cilantro. Add the fish sauce, gluten-free soy sauce (tamari), and sugar to the broth. Keep at a gentle simmer for an additional 15 to 20 minutes to allow the pho to become seasoned, then taste and add kosher salt as needed.
- Shred the Chicken and Prepare the Rice Noodles – While broth is simmering, prepare the noodles according to the package directions. Once cooled, use the tongs of a fork to shred the chicken and set aside.
- Assemble the Pho Bowl – Place the cooked rice noodles into a large soup bowl and top with shredded chicken. Add a few ladles of broth into the bowl and top with the mung beans, fresh herbs, sliced green onions, sliced peppers, and a squeeze of lime.
- Store leftovers in the fridge for up to 5 days preferably the chicken and broth stored together with the noodles and toppings stored separately.
Notes
Substitute Tips – Omit the fennel seed altogether or use coriander seeds. Regular basil or fresh mint may be substituted for Thai basil. Substitute the chicken for shrimp or make it vegetarian by using mushrooms.
Prep Tips – Make this recipe faster by using pre-cooked store bought chicken. Simply shred and warm the chicken before adding it to the bowl.
Cooking Tips – Charing/toasting the onion and spices first really helps to bring out bold flavors and makes for a tastier broth, don’t skip this step even if you’re not making the entire broth from scratch. If using chicken with skin on, be sure to remove the scum (fat from the chicken that is released when cooking) on the top of the broth after cooking the chicken.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: stove top
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 334
- Sugar: 7.2 g
- Sodium: 1853.1 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Carbohydrates: 28.7 g
- Fiber: 3.6 g
- Protein: 34.6 g
- Cholesterol: 135 mg
THANK YOU FOR PUBLISHING THE NUTRITION. HOW MANY CUPS OR OUNCES CONSTITUTE A SERVING? I NEED TO KNOW THIS FOR A VERY RESTRICTIVE DIET.
THANK YOU.
I’d say about 1.5 cups of soup with toppings. Give or take. Does that make sense?
Yes, it does. I made this in the instant pot and it was fabulous. Served over GF Ramen noodles. Thank you!
Oh love that! What were you settings for IP?
The homemade broth was spot on!
So glad you enjoyed it Cathy!
I really loved it! So comforting and so good!
Right? I agree! It’s my go-to soothing soup recipe
My favorite soup! Homemade is always the best, I love this recipe!