Gluten-Free Pho Dac Biet (Special Vietnamese Noodle Soup)

Dive into the bold and aromatic world of Vietnamese cuisine with this Gluten-Free Pho Dac Biet, a special variation of the classic noodle soup tailored for gluten-free diets. This hearty recipe combines a richly spiced beef and chicken broth simmered for hours with fragrant star anise, cinnamon, cloves, and cardamom, creating a soul-soothing base full of depth and complexity. Featuring tender slices of brisket, chicken, and oxtail, along with silky gluten-free rice noodles, this dish is a comforting feast that’s as nourishing as it is flavorful. Served with a customizable platter of fresh herbs, bean sprouts, lime, and jalapeño, this gluten-free pho lets you create your perfect bowl of iconic Vietnamese goodness. Perfect for family dinners or impressing guests, this recipe brings the authentic taste of pho right to your kitchen!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 6

Ingredients

• 2 pounds Beef bones
• 1 pound Beef Brisket
• 1 pound Oxtail
• 0.5 pound Chicken breast
• 3 whole Star anise
• 1 piece Cinnamon stick
• 5 whole Cloves
• 3 whole Cardamom pods
• 2 inches Ginger
• 2 medium Onions
• 1.5 tablespoons Fish sauce
• 1.5 tablespoons Salt
• 1 tablespoon Palm sugar
• 14 ounces Gluten-free rice noodles
• 2 cups Bean sprouts
• 1 bunch Thai basil
• 1 bunch Cilantro
• 2 whole Lime
• 1 whole Jalapeño
• 1 bunch Green onion

Directions

Step 1

Rinse and clean the beef bones and oxtail under cold water. Place them in a large pot and cover with water. Bring to a boil and let simmer for 10 minutes to remove impurities. Drain and rinse the bones again.

Step 2

Char the ginger and onions by placing them directly on a gas flame or under a broiler until the outer layer turns black. Peel away the charred skins and slightly crush the ginger.

Step 3

In a large stockpot, combine the cleaned bones, beef brisket, oxtail, chicken breast, charred ginger, onions, star anise, cinnamon stick, cloves, and cardamom pods. Cover with 12 cups of water.

Step 4

Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 4-5 hours. Skim off any impurities that rise to the surface.

Step 5

Remove the chicken after 20 minutes and the brisket after about 2 hours, once they are fully cooked. Set aside to cool, then slice them thinly.

Step 6

Strain the broth through a fine mesh sieve, discarding the solids. Add fish sauce, salt, and palm sugar to the broth, adjusting to taste.

Step 7

Soak the gluten-free rice noodles in warm water for 30 minutes, then cook them in boiling water for 3-4 minutes until just tender. Drain and rinse under cold water to stop the cooking process.

Step 8

To serve, divide the noodles among bowls. Top with slices of brisket and chicken. Ladle the hot broth over the noodles and meat.

Step 9

Serve with a platter of bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapeño, and chopped green onions so everyone can garnish their bowls as desired.

Nutrition Facts

Serving size	(3322.8g)

Amount per serving	% Daily Value*
Calories	5670.2

Total Fat 276.5g	0%
Saturated Fat 110.8g	0%
Polyunsaturated Fat 6.8g
Cholesterol 1601.2mg	0%
Sodium 17188.2mg	0%
Total Carbohydrate 262.3g	0%
Dietary Fiber 29.7g	0%
Total Sugars 40.6g
Protein 523.9g	0%

Vitamin D 72.6IU	0%
Calcium 746.0mg	0%
Iron 62.8mg	0%
Potassium 7911.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 37.2%

Carbs: 18.6%