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Gluten-Free Chicken Pho Ga Recipe

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4.3 from 2 reviews

This Gluten-Free Chicken Pho Ga recipe delivers a fragrant and flavorful Vietnamese chicken noodle soup, featuring tender shredded chicken, aromatic spices, and fresh herbs. Perfectly suited for those seeking a comforting gluten-free dish, this recipe combines a charred onion and ginger broth with traditional seasonings for an authentic taste experience.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Bouillon and Aromatics

  • 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 teaspoon fennel seed
  • 2 cinnamon sticks, whole
  • 6 cups (1 ¼ quarts) chicken broth
  • 1 cup water
  • ½ cup cilantro (about one small bunch)

Protein

  • 1 pound chicken skinless thighs or breast

Seasonings

  • 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

Noodles and Garnishes

  • 10 oz (250 grams) gluten-free flat rice noodles
  • Sliced jalapeño or red chiles
  • 2 cups mung bean sprouts
  • Sliced green onion
  • Fresh torn cilantro and/or Thai basil
  • Fresh squeezed lime

Instructions

  1. Char and Toast Aromatics: Place the thinly sliced onion and ginger cut-side-down into a large soup pot. Cook on high heat until the onions are slightly blackened and fragrant, about 4 to 5 minutes, turning once to brown both sides. Add the whole black peppercorns, star anise, and fennel seeds to the pot and toast on medium heat with the onion and ginger for an additional 1 to 2 minutes until fragrant.
  2. Cook the Chicken in Broth: Add the chicken, water, chicken broth, cinnamon sticks, and cilantro to the pot. Bring the broth to a quick boil, then cover and reduce heat to simmer. Cook for 15 to 20 minutes or until the chicken reaches an internal temperature of at least 160°F and is fully cooked. Remove the chicken from the broth and set aside.
  3. Season the Pho Broth: Strain the broth through a fine sieve or use a slotted spoon to remove solids like onion, ginger, star anise, peppercorn, and cilantro. Return the clear broth to the pot and add fish sauce, gluten-free soy sauce or tamari, and optional cane sugar or maple syrup. Simmer gently for another 15 to 20 minutes to deepen the flavors. Taste and season with kosher salt as needed.
  4. Shred the Chicken and Prepare the Rice Noodles: While the broth simmers, cook the gluten-free flat rice noodles according to the package instructions. Once cooked and cooled, shred the chicken using two forks or tongs and set aside.
  5. Assemble the Pho Bowl: Place a portion of cooked rice noodles into a large soup bowl. Top with shredded chicken and ladle hot broth over the noodles and chicken. Garnish with mung bean sprouts, fresh herbs (cilantro and/or Thai basil), sliced green onions, sliced jalapeño or red chiles, and finish with a squeeze of fresh lime juice.
  6. Storage: Store any leftovers in the refrigerator for up to 5 days. It is recommended to keep the chicken and broth stored together, while keeping the noodles and garnishes stored separately to preserve their texture.

Notes

  • Use skinless chicken thighs for more tender and flavorful meat or breasts for leaner options.
  • Fennel seed can be substituted with a bit more star anise if unavailable.
  • Adjust spice levels by adding more or fewer chiles according to taste.
  • For a richer broth, consider simmering longer or adding chicken bones if not strictly skinless chicken.
  • Ensure all sauces (fish sauce and soy sauce/tamari) are labeled gluten-free to maintain gluten-free status.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Find it online: https://avascooking.com/gluten-free-chicken-pho-ga-recipe/