Gluten Free Pho Bo (Quick Beef Pho Recipe)
Slurping and sipping on a nourishing bowl of Vietnamese gluten free Phở Bò (beef pho) is almost better than getting a hug from your mom. Topped with loads of fresh herbs, thin sliced beef, bean sprouts and chilis – a delicious way to transition from one season to another.
Servings: 4 bowls
Gluten-Free Pho Broth
- 1 tablespoon oil for frying aromatics
- 1 large onion peeled and sliced
- 1.5 inches ginger (peeled and sliced) fresh or ½ teaspoon dried ground ginger.
- 4 cloves garlic fresh (bashed on counter to release flavor and remove peel) or 2 teaspoons dried ground garlic powder
- 2 tablespoon brown sugar (or to taste-can use sugar substitute of choice if diabetic)
- 8 cups beef broth Can use either beef stock or bone broth. We used our homemade beef broth that was salted to taste. Use a gluten-free stock if sensitive to gluten.
- 5 whole star anise if you cannot find can substitute with 1.5 teaspoons ground 5 spiced powder.
- 3 twills cinnamon or 1.5 teaspoon dried ground ginger
- ⅓ cup fish sauce or to taste. If using a bone broth that has no added salt, increase amount of fish sauce or salt to taste. We used a gluten free fish sauce.
- 250 grams rice noodles (or 1-2 of the rice noodle loops) Gluten free Pad Thai noodles works well in this recipe.
- 1 pound beef Sliced super thin. We used chipped beef and sukiyaki also works well. You can use other cuts of tender beef and cut very thin against the grain of the meat.
- 1 cup bean sprouts also known as mung bean sprouts - optional garnish
- ½ cup cilantro roughly chopped (can also use mint, basil, etc.)-optional garnish
- ⅓ cup green onions sliced - optional garnish
- 2 chili peppers garnish (optional)
- 1 lime cut into quarters
Add oil to pan. Over medium high heat, add fresh sliced onions, ginger and garlic until you get a nice brown sear. Add brown sugar or sugar alternative of choice to pan to enhance the charring process. (If using dried ground spices, add these spices AFTER the beef broth is in the pot.)
Add beef broth or stock to soup pot. Then add star anise, cinnamon and fish sauce.
Bring to soup to a boil. Turn down heat, cover and simmer for 20 minutes. (Make sure it is covered so you do not loose all that delicious broth due to evaporation) Taste and adjust seasoning. (If you have used a salt free broth or stock, you will need to add more fish sauce or salt to taste.) Please note that if you leave your broth simmer for longer than 20 minutes, evaporation may occur. Just add a little more water or broth and adjust seasonings.
After the pho broth has simmered for 20 minutes, remove the aromatics and whole spices. Skim the soup.
Place rice noodles in a bowl, cover noodles with boiling water just enough to cover. Soak noodles for about 2-8 minutes depending on the size and manufacturer of noodles. Noodles should be cooked just until tender, al dente. Rice noodles with cool water and drain and set aside.
We purchased chipped beef from the market. However, you can also buy sukiyaki beef. If you are unable to find chipped beef or sukiyaki beef then use a tender cut of beef such as a filet mignon or if that is not in your budget try eye round, flank, bottom roast, London broil, just remember to cut the beef super thin and against the grain.) Just a quick hint: freeze your beef just until it is slightly firm and then it is much easier to cut super thin. Wash and prepare your bean sprouts, cilantro (mint, basil) green onions, chili peppers, and limes and set aside. Just a quick hint: If you wash your bean sprouts and keep them in a plastic container with a lid full of water and store in the refrigerator they will last much longer. I change my water every day. Beans sprouts normally live in water so if you keep them water they will stay fresher longer. Assembly: Bring your beef broth back up to a boil. Place 4 soup bowls on the counter. Lay a handful of cooked/soaked rice noodles into each bowl. (You may have some left over noodles it just depends on the size of your bowls)Divide the chipped or thinly sliced beef among 4 bowls and lay on top of noodles. Carefully ladle your steeping hot gluten free beef pho broth into each bowl covering the beef and noodles completely. Garnish your quick beef pho with bean sprouts (sprouted mung beans), cilantro, (Mint, basil) green onion, chili peppers on top of your Asian pho. Squeeze a little lime juice on top. Stir to allow the beef to evenly cook in the soup bowl with the hot broth and enjoy.
If you simmer your pho soup broth longer than 20 minutes, evaporation will occur. You may need to add more beef broth or bone broth or water and adjust seasonings as desired.
Leftover Pho broth and raw thin slices of beef can be stored separately in a sealed container in the refrigerator for up to 3 days or in the freezer for 2 months. Fresh veggies and herbs and such can be stored in the refrigerator, about 7 days.
However, the cooked rice noodles need to be pitched, if not used within 24 hours. It is better to be safe than sorry.
- Want to make it low carb? Try adding zucchini noodles or other spiralized vegetables.
- Vegan changes include using a vegetable broth instead of beef broth. Try adding shiitake mushrooms instead of beef and or firm tofu. There are also many vegan fish sauce alternatives on the market. Ocean’s Halo fish sauce is vegan, soy free and gluten free.
- Have leftover Savory Herb Roasted Whole Chicken? Try adding chicken broth and slices of chicken instead of beef and beef stock.
- Add quick cooking greens like spinach and bok choy.
Serving: 1bowl | Calories: 658kcal | Carbohydrates: 69g | Protein: 33g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2595mg | Potassium: 1533mg | Fiber: 4g | Sugar: 10g | Vitamin A: 308IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 4mg