Gluten-Free Pho Bo with Rice Noodles

Ingredients

Shop links on this page are for GF beef broth, GF tamari or coconut aminos, fish sauce. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1.5 lbs beef sirloin, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 cups GF beef broth Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp fish sauce (GF) Shop
• 2 tsp star anise
• 1 tsp cinnamon stick Shop
• 0.5 tsp cloves Shop
• 1 inch ginger, sliced
• 1 tbsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 8 oz dried rice noodles Shop
• Garnishes: fresh cilantro, Thai basil, lime wedges, sliced jalapeños, bean sprouts

Instructions

1. 1 In a large pot or Dutch oven, combine the GF beef broth, GF tamari, GF fish sauce, star anise, cinnamon stick, cloves, and sliced ginger. Bring this aromatic mixture to a gentle simmer over medium heat, allowing the spices to infuse the broth for at least 30 minutes. This slow simmering will develop the deep, complex flavors characteristic of authentic Pho Bo.
2. 2 While the broth simmers, prepare the rice noodles according to package directions, typically by soaking them in hot water until tender, about 5-10 minutes. Drain the rice noodles thoroughly and set them aside, ensuring they don't clump together.
3. 3 In a separate skillet, heat the olive oil over medium-high heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the thinly sliced beef sirloin to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for about 1-2 minutes per side, until it's nicely browned and just cooked through, creating a delicious caramelized crust.
4. 4 Remove the whole spices (star anise, cinnamon stick, cloves) and ginger slices from the simmering broth. Taste the broth and season with salt and black pepper as needed, adjusting to your preference. The broth should be rich and savory, with a hint of sweetness from the spices.
5. 5 To serve, divide the cooked rice noodles among four large soup bowls. Arrange the seared beef slices over the noodles. Ladle the hot, fragrant Pho Bo broth generously over the beef and noodles, ensuring everything is submerged. Serve immediately with a selection of fresh garnishes such as cilantro, Thai basil, lime wedges, sliced jalapeños, and bean sprouts, allowing each person to customize their bowl.

Nutrition (per serving)

Tips & Notes

• Toast the star anise, cinnamon and cloves in a dry pan for a minute before adding them to the broth for a deeper flavor.
• For classic pho, slice the beef paper-thin and let the boiling broth cook it in the bowl instead of searing it.
• Set out the cilantro, Thai basil, lime, jalapeños and bean sprouts so everyone can add their own at the table.

Common questions