Slurping and sipping on a nourishing bowl of Vietnamese gluten free Phở Bò (beef pho) is almost better than getting a hug from your mom. This quick beef pho soup can be on your dinner table in 30 minutes or less. Really!? Topped with loads of fresh herbs, thin sliced beef, bean sprouts and chilis – a delicious way to transition from one season to another.
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Time Saving
Traditionally, making pho broth from scratch takes hours on your stove top while you roast the beef bones and then simmer with aromatics, and spices. Of course, you can try to speed up this process in the instant pot (pressure cooker), but you might end up waiting at least 30 minutes just for your device to heat up.
Our easy stove top method takes only 20 minutes to simmer using store bought beef stock or bone broth. You won’t believe how flavorful this broth gets. Then, just a couple of minutes to plate up and dinner is served.
In addition, our beef pho recipe is gluten-free just like our Chinese Beef Noodle Soup Recipe. This is especially important if you are trying to heal your gut and boost your immunity around the cold and flu season.
Ingredients and Substitutions
Bone Broth or Stock – There are so many delicious gluten-free beef broths on the market to choose from. This is a huge time saver! When the weather starts to cool off, we always make a huge batch of our homemade Nourishing Slow Simmered Beef Bone Broth and freeze it.
Not only is bone broth nourishing but it can help heal a leaky gut. The collagen in bone broth can help boost your immunity by improving your gut health. You can choose any of these in this recipe. Please note though, if you choose a bone stock or bone broth without any added sodium, you may need to season a little more with salt or fish sauce to taste.
Fish sauce – We used Red Boat gluten-free fish sauce. If you are not sensitive to gluten, then you can use your favorite brand of fish sauce.
Spices – Whole spices like cinnamon and star anise are traditional in this gluten free pho recipe. Cloves are also another traditional ingredient. We did not add any cloves based on our flavor preference. Of course, you can substitute with dried ground spices. Hint: 5 Spice powder is a good alternative for whole star anise, if you have difficulty finding this ingredient.
Cinnamon and star anise are warming herbs that can benefit your spleen. If you would like to learn more about Traditional Chinese Medicine (TCM), please read our articles Introducing the Five Energies of Food and Feed Your Spleen: Nourish your Body
Aromatics – onions, garlic and ginger are delicious in this recipe. We like fresh but of course you can add dried ground aromatics, if that is what you have on hand.
Gluten-free rice noodles – Pad Thai noodles or a medium rice noodle work great in this recipe. If you do not have a gluten sensitivity, you can exchange with cooked ramen or whatever your little heart desires. If you are trying to watch your carbs, add in a few zucchini zoodles (noodles).
Beef – Another time saver is having your butcher cut up the beef super thin or buy chipped beef. If this option is not available, sukiyaki beef works great, or you can slice your own beef super thin.
Toppings – This is where you can get creative and use what you have on hand. We love fresh herbs like cilantro, basil, and mint. Sprouted mung beans (bean Sprouts), sliced green onions and chilis are always a huge hit with our family. You can really add anything you like. Other ideas are thin mandolin sliced carrots and spinach.
How to Make Flavorful Broth
You won’t believe how flavorful this simple pho broth becomes in just 20 minutes of simmering.
Here are the basic steps…
- Sauté onions, ginger, and garlic on high to get a nice char. Add in brown sugar or sugar alternative to accelerate the charring process.
- Add store bought gluten-free beef broth or homemade bone broth, cinnamon, Star anise and gluten-free fish sauce and simmer for 20 minutes
- Remove aromatics and dried spices. Now you have a rich beef pho broth ready to serve.
Assembly Process
While your pho broth is simmering away, prepare all your additions and toppings.
- Add hot water to rice noodles to soften
- Wash fresh herbs like mint, cilantro, green onions, and basil to add to pho soup.
- Soak and wash bean sprouts well and drain.
- Cut up fresh limes
Order of Operations
Do you like fun interactive meals like our Spicy Sichuan Hot Pot, Simple Spicy Thai Hot Pot or our Middle Eastern Party Feast? We certainly do! Place all your gluten-free pho ingredients out on the table. If you have a portable cook top, you can keep the broth simmering away right at the table. The pho broth must be piping hot so when you pour it over the super thin sliced beef, it cooks the beef.
No portable cooktop? No problem! Just set out all the ingredients on the counter right next to the stovetop. Family and friends can assemble their own Asian pho just the way they like it - buffet style.
- Put rice noodles in a bowl.
- Add chipped beef or super thin sliced beef on top of the noodles.
- Pour your delicious pho beef broth over the noodles.
- Garnish your personal phở bò with all your favorite toppings like bean sprouts, fresh herbs, and chili peppers.
- Stir up so that the hot Vietnamese broth cooks the thin beef and enjoy!
Variations
The best part of this quick and easy gluten free pho is that it is easily customizable to fit your diet needs.
- Want to make it low carb? Try adding zucchini noodles or other spiralized vegetables.
- Vegan changes include using a vegetable broth instead of beef broth. Try adding shiitake mushrooms instead of beef and or firm tofu. There are also many vegan fish sauce alternatives on the market. Ocean’s Halo fish sauce is vegan, soy free and gluten free.
- Have leftover Savory Herb Roasted Whole Chicken? Try adding chicken broth and slices of chicken instead of beef and beef stock.
- Add quick cooking greens like spinach and bok choy.
Side dishes
Gluten free Pho Bo is delicious all on its own. However, our Summer Rolls with Chili-Lime Dipping Sauce and Vietnamese Shrimp Vermicelli Salad our some of our favorite starters. If it’s the weekend, be sure to start out with a refreshing Tropical Fruit Rambutan Cocktail to get the party started.
Storage
Leftover Pho broth and raw thin slices of beef can be stored separately in a sealed container in the refrigerator for up to 3 days or in the freezer for 2 months. Fresh veggies and herbs and such can be stored in the refrigerator, about 7 days.
However, the cooked rice noodles need to be pitched, if not used within 24 hours. The reason we say this is we had the worst food poisoning in our life ever after eating cooked rice noodles. Who knows if it was the noodles or maybe it was the Hong Kong water? However, it is better to be safe than sorry.
Frequent Asked Question (FAQ’s)
First and foremost, you must rinse and wash your fresh bean sprouts (sprouted mung beans) well. Next, place your bean sprouts in a plastic container with a lid and fill with cool water to cover the bean sprouts. Change the water daily with fresh cool water. Bean sprouts are living and need water. If stored properly, they can last at least 7 days in the refrigerator.
What is the difference between broth and stock? Beef stock is made from beef meat and some of the bones, and aromatic vegetables. Beef bone broth is made from roasted beef bones and aromatic vegetables.
If you cannot purchase thin chipped beef or sukiyaki beef at the market, cut up your own. Our favorite beef cuts for pho are sirloin steak, round eye, or even filet mignon. Grab your favorited honed (sharpened) knife!
To make your life easier, freeze the beef in a baggie or plastic wrap for about ½ hour before attempting to slice. This makes the slicing process easier. Then, cut the beef super then against the grain. Cut it so thin that you can almost see through it. Making sure you have super thin slices of beef ensures that the broth can cook it while it is in your soup bowl. In addition, it ensures the beef will be tender.
More Delicious Soup Recipes
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Gluten Free Pho Bo (Quick Beef Pho Recipe)
Equipment
- soup pot
Ingredients
Gluten-Free Pho Broth
- 1 tablespoon oil for frying aromatics
- 1 large onion peeled and sliced
- 1.5 inches ginger (peeled and sliced) fresh or ½ teaspoon dried ground ginger.
- 4 cloves garlic fresh (bashed on counter to release flavor and remove peel) or 2 teaspoons dried ground garlic powder
- 2 tablespoon brown sugar (or to taste-can use sugar substitute of choice if diabetic)
- 8 cups beef broth Can use either beef stock or bone broth. We used our homemade beef broth that was salted to taste. Use a gluten-free stock if sensitive to gluten.
- 5 whole star anise if you cannot find can substitute with 1.5 teaspoons ground 5 spiced powder.
- 3 twills cinnamon or 1.5 teaspoon dried ground ginger
- ⅓ cup fish sauce or to taste. If using a bone broth that has no added salt, increase amount of fish sauce or salt to taste. We used a gluten free fish sauce.
Soup Ingredients
- 250 grams rice noodles (or 1-2 of the rice noodle loops) Gluten free Pad Thai noodles works well in this recipe.
- 1 pound beef Sliced super thin. We used chipped beef and sukiyaki also works well. You can use other cuts of tender beef and cut very thin against the grain of the meat.
Garnishes
- 1 cup bean sprouts also known as mung bean sprouts - optional garnish
- ½ cup cilantro roughly chopped (can also use mint, basil, etc.)-optional garnish
- ⅓ cup green onions sliced - optional garnish
- 2 chili peppers garnish (optional)
- 1 lime cut into quarters
Instructions
- Add oil to pan. Over medium high heat, add fresh sliced onions, ginger and garlic until you get a nice brown sear. Add brown sugar or sugar alternative of choice to pan to enhance the charring process. (If using dried ground spices, add these spices AFTER the beef broth is in the pot.)
- Add beef broth or stock to soup pot. Then add star anise, cinnamon and fish sauce.
- Bring to soup to a boil. Turn down heat, cover and simmer for 20 minutes. (Make sure it is covered so you do not loose all that delicious broth due to evaporation) Taste and adjust seasoning. (If you have used a salt free broth or stock, you will need to add more fish sauce or salt to taste.) Please note that if you leave your broth simmer for longer than 20 minutes, evaporation may occur. Just add a little more water or broth and adjust seasonings.
- After the pho broth has simmered for 20 minutes, remove the aromatics and whole spices. Skim the soup.
- Place rice noodles in a bowl, cover noodles with boiling water just enough to cover. Soak noodles for about 2-8 minutes depending on the size and manufacturer of noodles. Noodles should be cooked just until tender, al dente. Rice noodles with cool water and drain and set aside.
- We purchased chipped beef from the market. However, you can also buy sukiyaki beef. If you are unable to find chipped beef or sukiyaki beef then use a tender cut of beef such as a filet mignon or if that is not in your budget try eye round, flank, bottom roast, London broil, just remember to cut the beef super thin and against the grain.) Just a quick hint: freeze your beef just until it is slightly firm and then it is much easier to cut super thin.
- Wash and prepare your bean sprouts, cilantro (mint, basil) green onions, chili peppers, and limes and set aside. Just a quick hint: If you wash your bean sprouts and keep them in a plastic container with a lid full of water and store in the refrigerator they will last much longer. I change my water every day. Beans sprouts normally live in water so if you keep them water they will stay fresher longer.
- Assembly: Bring your beef broth back up to a boil. Place 4 soup bowls on the counter. Lay a handful of cooked/soaked rice noodles into each bowl. (You may have some left over noodles it just depends on the size of your bowls)Divide the chipped or thinly sliced beef among 4 bowls and lay on top of noodles. Carefully ladle your steeping hot gluten free beef pho broth into each bowl covering the beef and noodles completely. Garnish your quick beef pho with bean sprouts (sprouted mung beans), cilantro, (Mint, basil) green onion, chili peppers on top of your Asian pho. Squeeze a little lime juice on top. Stir to allow the beef to evenly cook in the soup bowl with the hot broth and enjoy.
Video
Notes
- Want to make it low carb? Try adding zucchini noodles or other spiralized vegetables.
- Vegan changes include using a vegetable broth instead of beef broth. Try adding shiitake mushrooms instead of beef and or firm tofu. There are also many vegan fish sauce alternatives on the market. Ocean’s Halo fish sauce is vegan, soy free and gluten free.
- Have leftover Savory Herb Roasted Whole Chicken? Try adding chicken broth and slices of chicken instead of beef and beef stock.
- Add quick cooking greens like spinach and bok choy.
Thalia @ butter and brioche says
i always love eating pho but have never made it before! inspired to now... thanks for the great recipe!
mjskit says
What a beautiful pho! Raw beef is my favorite. I think it's because the beef is so tender and tasty from just being added to the hot broth and not really "cooking" it. Thank you for sharing an "easy" pho! It's never something I've thought of as easy, so this recipe is greatly appreciated.
Healthy World Cuisine says
Thank you MJ. Have you ever had shabu shabu or hotpot? I think the concept is kind of similar as the cuts of beef, pork, fish are cut super thin so it cooks in a flash and are super tender. This is a great 30 minute meal for those rushed days. Take Care
Hannah (BitterSweet) says
Gorgeous, glorious photos! It really does look like more than mere soup, but a generous bowlful of comfort. I have yet to work out the ideal ratio of spices and seasoning for my homemade pho, so I'm excited to get your secret formula. I'm trying it out as soon as the temperature drop a bit around here.
Healthy World Cuisine says
Thanks so much Hannah. This is a great little soup for when the temperatures just start to dip a little bit or at least not so humid. I think I would have preferred to have cinnamon quills instead of ground cinnamon but I am all about the philosophy of using what is in your pantry. Have a super weekend.
Choc Chip Uru says
What a healthy and comforting recipe, a lot of my Vietnamese friends introduced me to Pho and it seemed so family oriented and delicious 😀
Lovely photos!
Cheers
Choc Chip Uru
Healthy World Cuisine says
I bet you could make this vegan with a good vegetable broth and putting some fried tofu in your bowl just before you pour over the broth. Take Care, BAM
Beth says
Sounds like our summer in Toronto is similar to your family's in Michigan - cool and a bit damp. I don't mind the weather, though, as long as it's nice enough to be outside. In the meantime, your soup looks great, and I was interested to hear its French background.
hotlyspiced says
This looks amazing, Bam, and it's my kind of meal. It looks so clean and fresh and I just know it's full of wonderful flavours. I'm pinning this so I make it. I have heard parts of the US have had a mild summer and that it's almost too cold to dine outdoors at night. Amazing because you'd think this would be the hottest time of the year. Meanwhile we've been having nothing but rain and grey skies and cold temps so I think this is just the meal for our conditions xx
Healthy World Cuisine says
Hello Charlie, Thanks so much! My boys and hubby were just in the Whitsunday Islands two weeks ago and they said compared to HK it was super cold and my husband only lasted about 10 seconds in the water snorkling... It is your winter there but it is almost coming to an end.
Healthy World Cuisine says
Hello Charlie, Thanks so much! My boys and hubby were just in the Whitsunday Islands two weeks ago and they said compared to HK it was super cold and my husband only lasted about 10 seconds in the water snorkling... It is your winter there but it is almost coming to an end. I hope you can enjoy this quick easy meal soon. Take Care
Juliana says
I love pho, but never made it at home...your sure look much better than the ones that I had in restaurants...such a comforting meal.
Thanks for the recipe Bobbi...hope you are having a great week 😀
Courtney says
I'm adding this to my fall/winter to-do list. I know my husband would love it.
ashley says
I love quick and easy meals. Beautiful photos - love the action shot!
Amy (Savory Moments) says
I love a good bowl of Pho and your looks perfect! I love the flavors in your broth and those bright red chiles on top. Yum!
Healthy World Cuisine says
Thank you Amy
gourmetgetaway says
I am for easy noodles, especially if it's sukiyaki, yay! Quick but healthy 🙂
Julie
Gourmet Getaways
Healthy World Cuisine says
Thank you Julie, I am always up for comfort in a bowl.
Carolyn Chan says
I love the easiness of this dish, Bam ! I actually tried it at home using store-bought beef stock and it worked a treat too ! I think the secret is in the spices and condiments, and I found that my version also didn't make me really thirsty as some I've tried here in Singapore make me (maybe they use MSG). Given Singapore's proximity to Vietnam it's surprisingly difficult to find good Vietnamese here !
Healthy World Cuisine says
Thank you Carolyn! I think the trick is if using store bought beef stock in beef pho to buy the low sodium version of beef broth. (I used a brand called Imagine organic low sodium beef broth) You cannot substitute beef bouillin as it would be way too salty. I am sure that probably the MSG in the restaurant food has something to do with that as well. Have a super week.
Eha says
A lovely version of a very favourite dish Down Under indeed!! I guess I do make it every fortnight or so regardless of the seasons, spending more time and energy, so shall take your recipe apart at the seams and copy 🙂 ! Busy spring coming up!!! Love your photography as always . . .
Healthy World Cuisine says
Hello and thank you Eha. I think maybe it is a good soup in any season. I know that it makes your whole house smell wonderful as the spices are steeping in the broth. My boys and hubby were just Down Under sailing around the Whitsunday Islands. How fun is that?! My youngest is a big sailor and my eldest loves to cook so dad was well taken care of on this fantastic father/son trip. Happy Wednesday to you, Take Care, BAM
Norma Chang says
I could eat this soup during any season.
Healthy World Cuisine says
Thank you Norma and with the bounty of your garden you could have all the fresh toppings almost all year around. Take Care, BAM
Nami | Just One Cookbook says
We eat (meaning go out to eat) pho like every weekend between shooting videos. Such a comfort food for me and I am definitely going to try your easy homemade version!
Healthy World Cuisine says
Hello Nami-san, I know that shooting your videos is a lot of work and you do need some major comfort food is in order. I bet the shooting of the videos is okay it is the editing that I would need a major break from as it is so tedious. Keep up the good work as your fans love your videos!