Is gluten free pho healthy?

The ingredients themselves are generally rich in nutrients and nourishing for the body. However, when you don’t make it yourself, it can be high in sodium or contain fattier cuts of meat, so it’s important to consider portion sizes. This is a healthier version of traditional pho ga because it is lower in sodium and uses chicken breast (a leaner meat).

How long can I keep pho leftovers?

Refrigerate any leftover chicken pho in a covered container. Leftovers should be used within 5 days. To store for a longer period, the soup can be frozen for up to 3 months.

What’s the difference between pho bo and pho ga?

Pho bo is a type of beef pho while pho ga is pho features chicken as the protein source.

Gluten Free Chicken Pho Ga

Description

Learn how to make a quick gluten free chicken pho ga in under an hour, and enjoy a homemade version of your favorite comfort food!

Ingredients

Units Scale

Pho Ingredients

1 small onion, sliced thinly
1 inch whole ginger, peeled and thinly sliced
1 Tablespoon whole black peppercorns
3 whole star anise or 2 teaspoons anise seeds
1 teaspoons fennel seed (see notes)
1 pound chicken skinless thighs or breast (see notes)
6 cups (1 1/4 quarts) chicken broth
1 cup water
2 cinnamon sticks, whole
1/2 cup cilantro (about one small bunch)
2 Tablespoons gluten free fish sauce
1 Tablespoon gluten-free soy sauce or tamari
2 teaspoons cane sugar or maple syrup (optional)
Kosher salt, to taste
10 oz (250 grams) gluten-free flat rice noodles

Toppings

Sliced jalapeño or red chiles
2 cups mung bean sprouts
Sliced green onion
Fresh torn cilantro and/or Thai basil
Fresh squeezed lime

Cook Mode Prevent your screen from going dark

Instructions

Char and Toast Aromatics – Place sliced onion and ginger cut-side-down into a large soup pot and char on high heat until onions are slightly blackened and fragrant, about 4 to 5 minutes (turning onions once to brown on both sides). Add the peppercorn, star anise, and fennel seed to the pot and toast on medium with the onion and ginger until fragrant, around 1 to 2 minutes more.
Cook the Chicken in Broth – Place the chicken, water, broth, cinnamon stick, and cilantro in the pot. Bring broth to a quick boil then cover and simmer for 15 to 20 minutes or until chicken is cooked through. Remove the chicken (internal temperature should be at least 160F) and set aside.
Season the Pho Broth – Strain broth or use a slotted spoon to remove the solids from the onion, ginger, star anise, pepper, and cilantro. Add the fish sauce, gluten-free soy sauce (tamari), and sugar to the broth. Keep at a gentle simmer for an additional 15 to 20 minutes to allow the pho to become seasoned, then taste and add kosher salt as needed.
Shred the Chicken and Prepare the Rice Noodles – While broth is simmering, prepare the noodles according to the package directions. Once cooled, use the tongs of a fork to shred the chicken and set aside.
Assemble the Pho Bowl – Place the cooked rice noodles into a large soup bowl and top with shredded chicken. Add a few ladles of broth into the bowl and top with the mung beans, fresh herbs, sliced green onions, sliced peppers, and a squeeze of lime.
Store leftovers in the fridge for up to 5 days preferably the chicken and broth stored together with the noodles and toppings stored separately.

Notes

Substitute Tips – Omit the fennel seed altogether or use coriander seeds. Regular basil or fresh mint may be substituted for Thai basil. Substitute the chicken for shrimp or make it vegetarian by using mushrooms.

Prep Tips – Make this recipe faster by using pre-cooked store bought chicken. Simply shred and warm the chicken before adding it to the bowl.

Cooking Tips – Charing/toasting the onion and spices first really helps to bring out bold flavors and makes for a tastier broth, don’t skip this step even if you’re not making the entire broth from scratch. If using chicken with skin on, be sure to remove the scum (fat from the chicken that is released when cooking) on the top of the broth after cooking the chicken.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: soup
Method: stove top
Cuisine: Asian

Nutrition

Serving Size:
Calories: 334
Sugar: 7.2 g
Sodium: 1853.1 mg
Fat: 9 g
Saturated Fat: 2.5 g
Carbohydrates: 28.7 g
Fiber: 3.6 g
Protein: 34.6 g
Cholesterol: 135 mg