Gluten-Free Pho Bo (Vietnamese Beef Noodle Soup)
Elevate your next meal with this Gluten-Free Pho Bo, a Vietnamese beef noodle soup that’s both comforting and aromatic. This recipe shines with its richly flavored broth simmered for hours using beef bones, charred ginger, and fragrant spices like star anise and cinnamon. Perfectly tender brisket and thinly sliced sirloin are paired with gluten-free rice noodles and garnished with fresh herbs, crisp bean sprouts, and lime wedges for a vibrant finish. Whether you’re craving authentic Vietnamese flavors or looking for a gluten-free twist on a classic, this recipe provides a hearty and satisfying dish ideal for any occasion.
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Recipe Information
Ingredients
- 2 pounds Beef bone or oxtail
- 10 cups Water
- 0.5 pound Beef brisket
- 3 inches Ginger
- 1 large Onion
- 1 piece Cinnamon stick
- 2 whole Star anise
- 4 whole Cloves
- 1 tablespoon Coriander seeds
- 0.25 cup Fish sauce
- 1 tablespoon Salt
- 1 piece Rock sugar
- 14 ounces Gluten-free rice noodles
- 1 pound Beef sirloin
- 0.5 cup Fresh cilantro
- 3 sliced Scallions
- 2 cups Bean sprouts
- 1 handful Thai basil
- 1 sliced into wedges Lime
- 1 sliced Jalapeño pepper
- (optional for serving) Hoisin sauce
- (optional for serving) Sriracha
Instructions
Rinse the beef bones or oxtail under cold water and place in a large stockpot. Cover with water and bring to a boil for 5 minutes to remove impurities. Pour off the water and thoroughly rinse bones under cold water.
Return cleaned bones to the pot and add 10 cups of fresh water. Bring to a gentle boil and then reduce heat to a simmer.
While the bones simmer, char the ginger and onion by placing them directly over a gas flame or under a broiler until blackened, turning occasionally. Rinse off the charred skin and add to the pot.
Add beef brisket to the pot, along with cinnamon stick, star anise, cloves, and coriander seeds. Simmer uncovered for approximately 3 hours.
After 3 hours, remove the brisket and set aside. Continue simmering the broth for 2 more hours.
Strain the broth through a fine-mesh sieve into a clean pot to remove solids. Add fish sauce, salt, and rock sugar to the broth and adjust seasoning to taste.
Soak rice noodles in warm water for 30 minutes to 1 hour until softened, then drain.
Chill the beef sirloin in the freezer for 15 minutes to slightly firm. Thinly slice the beef against the grain.
To serve, bring the strained broth back to a boil. In another pot, bring water to a boil and cook rice noodles for about 1 minute until tender. Drain immediately.
Divide noodles among serving bowls. Top with slices of brisket and raw sirloin. Pour the hot broth over the top, which will cook the raw sirloin slices.
Garnish with cilantro, scallions, bean sprouts, Thai basil, lime wedges, and jalapeño slices. Serve with hoisin sauce and sriracha on the side, if desired.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 949 mg | 20% | |
*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.
