Gluten-Free Pho Ga (Vietnamese Chicken Noodle Soup)

Savor the comforting warmth of Gluten-Free Pho Ga, a fragrant Vietnamese chicken noodle soup that’s perfect for any season. This homemade pho recipe features a deeply flavorful broth crafted from charred ginger, onion, and aromatic spices like star anise, cinnamon, and coriander seeds. Tender, shredded chicken and delicate rice noodles make it entirely gluten-free, while a vibrant array of toppings—bean sprouts, fresh herbs, lime, and serrano peppers—allow you to customize each bowl to your liking. With step-by-step prep and simmering techniques, this recipe is a celebration of authenticity and health-conscious cooking. Whether you’re gluten-free or simply craving a soul-soothing soup, this Pho Ga delivers restaurant-quality flavor in the comfort of your own kitchen.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 3 pounds whole chicken
• 3 inches ginger
• 1 large yellow onion
• 1 piece cinnamon stick
• 3 pieces star anise
• 1 tablespoon coriander seeds
• 4 pieces whole cloves
• 2 tablespoons fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon sea salt
• 8 ounces rice noodles
• 2 cups bean sprouts
• 1 cup fresh basil leaves
• 0.5 cup fresh cilantro
• 3 pieces green onions
• 1 piece lime
• 2 pieces serrano peppers
• 1 teaspoon black peppercorns
• 12 cups water

Directions

Step 1

Start by charring 3-inch piece of ginger and 1 large yellow onion over an open flame, turning frequently until blackened on all sides. This can be done either directly on the stove or using a broiler.

Step 2

Rinse the charred ginger and onion under cold water, and gently scrape off the burnt outer layers. Set aside.

Step 3

In a large pot, add 12 cups of water and bring to a boil. Add the whole chicken to the boiling water and cook for about 5 minutes. Remove the chicken and discard the water to ensure a cleaner broth.

Step 4

In a large, clean pot, add 12 cups of fresh water. Add the pre-boiled chicken, charred ginger, charred onion, 1 cinnamon stick, 3 pieces of star anise, 1 tablespoon of coriander seeds, 4 whole cloves, 1 tablespoon of black peppercorns, and 1 tablespoon of rock sugar. Bring to a boil, then immediately reduce the heat to low. Simmer gently for 90 minutes.

Step 5

After 90 minutes, remove the whole chicken from the pot. Allow it to cool slightly before removing the meat from the bones. Reserve the meat for later. Return the bones to the pot and simmer the broth for an additional 30 minutes.

Step 6

Strain the broth through a fine-mesh sieve into another large pot or bowl to remove all the spices and solid ingredients. Stir in 1 tablespoon of sea salt and 2 tablespoons of fish sauce into the strained broth. Adjust seasoning to taste.

Step 7

While the broth is cooking, prepare the rice noodles according to package instructions by soaking, then boiling, and draining them. Set aside.

Step 8

To serve, divide the cooked rice noodles among serving bowls. Top with sliced chicken meat.

Step 9

Ladle the hot broth over the noodles and chicken. Serve immediately with a side of bean sprouts, fresh basil leaves, fresh cilantro, sliced green onions, lime wedges, and thinly sliced serrano peppers so diners can add to taste.

Nutrition Facts

Serving size	(5089.2g)

Amount per serving	% Daily Value*
Calories	788.1

Total Fat 16.7g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 102.1mg	0%
Sodium 10295.9mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 21.3g	0%
Total Sugars 33.9g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 549.5mg	0%
Iron 13.4mg	0%
Potassium 1789.5mg	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: 17.6%

Protein: 21.4%

Carbs: 61.0%