Pho (pronounced ‘Fuh’) made gluten free! This is something I haven’t eaten out since diagnosed, but really it’s so easy to make, and is typically gluten free. Please let me know if there’s anywhere that serves coeliac safe pho in Melbourne, I’d love to try it. But in the meantime, I’ll be whipping up this recipe.
I was inspired to make this by my Aunty, after she told me how easy and delicious it was. It is also absolutely perfect in this cold weather we’re now experiencing in Melbourne (and it’s not even Winter yet!). Don’t be overwhelmed by the list of ingredients, lots of things I had to buy the first time round (eg. star anise) but now I have them ready to go in my pantry for next time.
I didn’t make my own stock, but I did use a good quality, gluten free stock and it tasted great. If you have time to make your own stock, I think it could taste even better. However what gives it that extra special taste is the star anise, as soon as you add that hello pho! You can also add anything you like to it in terms of vegetables or protein to keep it interesting. Such as bok choy, crispy tofu, beef, gluten free dumplings or spiralized zucchini for some extra inspiration. Let me know if you have any other must have ingredients in your Pho.
I hope you enjoy it! xx
- 1 tbs vegetable oil
- 3 shallots, slices
- 3 garlic cloves, sliced
- 1 stalk lemongrass, chopped
- 2cm ginger, sliced
- Spices - 3 whole star anise, 1 cinnamon stick, 1 tsp coriander seeds, 1/4 tsp Chinese-five spice, 1/4 tsp black peppercorns
- 1 tsp sugar
- 1 tsp fish sauce
- 1.5L good quality chicken stock (gluten free)
- 500g skinless chicken breasts
- 250-300g dried rice noodles (I used thicker Pad Thai ones)
- TO SERVE:
- 1 carrot, peeled into ribbons with vegetable peeler or shredded
- 4 spring onions, sliced
- 2 large handfuls of bean sprouts
- 1 bunch fresh coriander, roughly chopped
- 1 handful mint leaves, chopped
- 1 red chilli, thinly sliced (optional)
- 1 kaffir lime leaf, central stalk removed
- 1 lime, cut into wedges
- Fish sauce and chilli sauce eg. Sriracha, more to taste
- Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until caramelised and golden brown (about 4-5 minutes).
- In a large pot combine caramelised shallots and garlic, lemongrass, ginger, spices, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer. Simmer very gently for about 15 minutes to allow all the flavours to infuse and for the chicken breasts to just cook.
- Meanwhile, prep the vegetables for serving and cook the noodles according to packet instructions until just cooked (do not overcook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
- Remove the cooked chicken breasts from the soup and shred. Divide the shredded meat between the bowls of noodles.
- Strain the soup through a sieve. Return soup to the pot and bring to the boil. Season to taste with more fish sauce if needed.
- Ladle the hot soup over the noodles and chicken, top with the carrot, spring onion, bean sprouts, chilli, herbs and kaffir lime leaf. Serve with a lime wedge.