Gluten-Free Vietnamese Beef Pho with Rice Noodles

Why You’ll Love This Recipe

• Classic Vietnamese pho bo flavors built on a crystal-clear, aromatic star-anise beef broth.
• Completely gluten-free by design, including fish sauce and hoisin.
• Restaurant-quality results with approachable, home-cook steps.
• Customizable bowls: adjust herbs, heat, and condiments to your taste.

Grocery List

• Produce: Yellow onion, white onion, fresh ginger, Thai basil, cilantro, bean sprouts, scallions, jalapeño, limes
• Dairy: None
• Pantry: Beef marrow/knuckle bones, beef sirloin or eye of round, dried flat rice noodles, whole star anise, cinnamon sticks, whole cloves, coriander seeds, fennel seeds, kosher salt, rock or light brown sugar, gluten-free fish sauce (e.g., Red Boat 40N), gluten-free hoisin (e.g., San-J GF Hoisin), gluten-free chili-garlic sauce, cheesecloth or spice sachet (optional)

Full Ingredients

Broth Base

• 3 lb beef marrow/knuckle bones
• 4.5 qt water (after parboil) plus extra for parboiling
• 1 tbsp kosher salt (for simmering; adjust to taste later)

Aromatics & Spices

• 1 large yellow onion, halved (leave skin on for deeper color)
• 1 piece fresh ginger, 4 inches, halved lengthwise
• 6 whole star anise
• 2 cinnamon sticks (3-inch each)
• 4 whole cloves
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• Cheesecloth or a spice infuser (optional, for easy removal)

Seasoning

• 3–4 tbsp gluten-free fish sauce (e.g., Red Boat 40N), divided
• 1.5 tbsp rock sugar or light brown sugar

Noodles & Beef

• 16 oz dried flat rice noodles (banh pho)
• 1 lb beef sirloin or eye of round, partially frozen and sliced paper-thin across the grain

Toppings & Condiments

• 3 cups bean sprouts
• 1 small white onion, very thinly sliced
• 4 scallions, thinly sliced
• 1 jalapeño or Thai chile, thinly sliced
• 1 large handful Thai basil leaves
• 1 large handful cilantro leaves
• 2 limes, cut into wedges
• Freshly ground black pepper
• Gluten-free hoisin (e.g., San-J GF Hoisin), gluten-free chili-garlic sauce

Step-by-Step Instructions

Step 1: Parboil the bones for a clear broth

Place the beef bones in a large stockpot and cover with cold water by 2 inches. Bring to a rapid boil over high heat and cook for 5 minutes. Drain immediately and rinse the bones under cold water, scrubbing away any scum. Rinse out the pot as well. This quick parboil yields a cleaner, clearer pho broth.

Step 2: Char the onion and ginger

Set your oven broiler to high (about 500°F/260°C). Place the halved onion and ginger cut-side up on a foil-lined sheet. Broil until deeply charred in spots, 6–8 minutes. Flip and broil 3–5 minutes more. Rinse off any loose, sooty bits under cool water; keep most of the char for flavor and color.

Step 3: Toast the spices

In a dry skillet over medium heat, toast the star anise, cinnamon sticks, cloves, coriander seeds, and fennel seeds until fragrant, 2–3 minutes, shaking the pan often. Transfer to a piece of cheesecloth and tie, or place in a tea infuser. Toasting blooms essential oils for that signature pho aroma.

Step 4: Simmer the broth gently

Return the cleaned bones to the pot along with 4.5 quarts fresh water, the charred onion and ginger, the spice sachet, and 1 tablespoon kosher salt. Bring to a boil, then immediately reduce to the gentlest simmer—surface should have small, lazy bubbles (about 190–200°F). Simmer uncovered for 3–3.5 hours, skimming foam and fat often to keep the broth clear. Add water only if needed to keep bones submerged.

Step 5: Season, strain, and keep hot

Add 3 tablespoons gluten-free fish sauce and 1.5 tablespoons rock sugar or light brown sugar. Taste and adjust with up to 1 additional tablespoon fish sauce or a pinch of salt. Strain the broth through a fine-mesh sieve into a clean pot. Return to a strong simmer; the broth must be boiling hot when it hits the bowls to gently cook the steak.

Step 6: Prep the steak and herb plate

While the broth simmers, place the beef in the freezer for 20–30 minutes to firm up for ultra-thin slicing. Using a sharp knife, slice paper-thin across the grain. Arrange bean sprouts, Thai basil, cilantro, jalapeño, lime wedges, white onion, and scallions on a platter for the table. Keep steak and herbs chilled until serving.

Step 7: Cook noodles and assemble bowls

Soak dried rice noodles in warm water for 20–30 minutes. Bring a large pot of water to a boil and cook noodles 1–2 minutes until just tender. Drain well. Divide noodles among 6 warmed bowls and fan raw steak slices on top. Add a few onion slices. Ladle 2–3 cups of aggressively simmering broth into each bowl to cook the beef to rosy perfection. Finish with scallions, black pepper, and serve with herb platter. Offer gluten-free hoisin and gluten-free chili-garlic sauce at the table, plus lime for squeezing.

Pro Tips

• Freeze steak briefly for wafer-thin slices that cook evenly under hot broth.
• Keep broth at a lively simmer when serving; cooler broth won’t cook the beef properly.
• Use a spice sachet for easy removal and a sparkling-clear broth.
• Verify labels: choose certified gluten-free fish sauce and hoisin to prevent hidden wheat.
• Charred onion skins add color; rinse lightly but do not fully remove the char.

Variations

• Pressure cooker: After parboil and prep, pressure-cook bones with aromatics and spices on High for 45 minutes; natural release 20 minutes. Season, strain, and proceed.
• Weeknight shortcut: Simmer 2 quarts gluten-free low-sodium beef broth with toasted spices, charred aromatics, and 1 lb meaty beef bones for 45–60 minutes. Season and strain.
• Extra protein: Add thin slices of cooked brisket to the bowl along with the raw steak for a combo pho, ensuring all additions are gluten-free.

Storage & Make-Ahead

Broth keeps 5 days refrigerated or up to 3 months frozen. Chill quickly and store separately from noodles and garnishes. Reheat to a boil before serving. Cook noodles right before eating; if storing, toss with a little neutral oil and keep up to 2 days—refresh in hot water 15–30 seconds. Keep raw sliced steak refrigerated and use within 24 hours; never store raw meat in the broth.

Nutrition (per serving)

Approximate: 500 calories; 68 g carbohydrates; 28 g protein; 12 g fat; 1400 mg sodium. Values will vary based on specific brands and saltiness of fish sauce and hoisin.