Gluten-Free Shrimp Pho
Dive into a bowl of comforting and aromatic Gluten-Free Shrimp Pho, a delicious spin on the classic Vietnamese noodle soup that’s perfect for those with dietary restrictions. This recipe highlights tender, succulent shrimp swimming in a deeply flavorful broth infused with warming spices like cinnamon, star anise, and cloves, balanced with gluten-free fish sauce and a touch of sweetness from brown sugar. Served over delicate rice noodles, each bowl is topped with fresh herbs, crispy bean sprouts, and lime wedges, allowing you to customize your experience with vibrant, zesty accents. Ready in under an hour, this gluten-free pho offers a restaurant-quality meal that’s light, nourishing, and perfect for chilly evenings.
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Recipe Information
Ingredients
- 1 pound Medium shrimp, peeled and deveined
- 8 ounces Rice stick noodles
- 1 large Onion, halved and thinly sliced
- 3 inches Fresh ginger, thinly sliced
- 1 Cinnamon stick
- 2 Star anise
- 3 Cloves
- 1 teaspoon Coriander seeds
- 8 cups Chicken broth
- 3 tablespoons Fish sauce (gluten-free)
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 Green onions, thinly sliced
- 0.5 cup Fresh cilantro, chopped
- 1 handful Fresh Thai basil leaves
- 2 cups Bean sprouts
- 1 Lime, cut into wedges
- 1 Jalapeño, thinly sliced
Instructions
Begin by preparing the rice noodles according to the package instructions. Drain and set aside.
In a large pot, combine the sliced onion, ginger, cinnamon stick, star anise, cloves, and coriander seeds. Dry roast over medium heat until aromatic, about 5 minutes, stirring occasionally.
Add the chicken broth to the pot along with the fish sauce, brown sugar, salt, and black pepper. Bring this mixture to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld.
Strain the broth into another pot to remove the solids, and return the clear broth to a simmer.
Add the peeled and deveined shrimp to the simmering broth and cook for 3-5 minutes until the shrimp are pink and opaque.
To serve, divide the cooked rice noodles among serving bowls. Ladle the hot shrimp broth over the noodles.
Top each bowl with green onions, cilantro, Thai basil leaves, and bean sprouts.
Serve with lime wedges and sliced jalapeño on the side for garnish. Encourage diners to flavor their bowls with lime and jalapeño as desired.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 11518 mg | 501% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 37.6 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 627 mg | 48% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4035 mg | 86% | |
*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.
