Gluten Free Vietnamese Chicken Pho

February 22, 2013 by Kari Karch

Ready for a fun Vietnamese recipe? Here is one of my favorites! A gluten free vietnamese chicken pho dish.


preparation time
0 mins

cook time




1 pounds dried rice noodles

2 tablespoons whole coriander seeds

4 whole cloves

2 whole star anise

1 tablespoons pink peppercorn

2.5 chicken stock (store bought or homemade)

1 tablespoons reduced sodium chicken base

2 whole bone-in chicken breast

0.5 onion

2 garlic cloves smashed

1 3-inch chunk of ginger sliced and smashed with side of knife

1 tablespoons sugar

1 tablespoons fish sauce

2 cup baby bokchoy

2 cup bean sprouts washed and tails pinched off

0.5 lime cut into wedges


To make the broth, heat a frying pan over medium heat. Add the coriander seeds, cloves, and star anise and toast until fragrant, about 3-4 minutes. Immediately remove from pan to avoid burning. In a large pot, add spices, chicken stock, chicken breast, onion, ginger, sugar, and fish sauce. Bring to a boil. Reduce heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Use tongs to remove the chicken breasts and shred the meat, discarding the bone (if you used a bone-in breast). Taste broth and add more fish sauce or sugar if necessary. Strain the broth and discard solids. Return broth to pot. Add 2 cups of baby bokchoy. Prepare the noodles as per directions on the package. Ladle the broth into bowls. Divide the shredding chicken breast and noodles evenly into each bowl. Top with bean sprouts, cilantro and other accompaniments as desired and enjoy.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.