Gluten Free Beef Pho with Rice Noodles Recipe

Experience a silky, soothing bowl of pho with tender rice noodles and nutrient-rich broth. Fresh scallions and fish sauce add a rich and complex flavor to this comforting, gluten-free recipe.
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Ingredients
Recipe yields 8 servings
For the broth
1 tsp fennel seeds
1 tsp coriander
1 cinnamon stick
4 whole cloves
1-inch piece fresh ginger, peeled and sliced
3 scallions, sliced (plus additional for garnish)
4 cups low-sodium beef broth (gluten free if needed)
4 cups low-sodium chicken broth (gluten free if needed)
1 Tbsp fish sauce (gluten free if needed)
For the pho
10 oz dried flat rice noodles
12 oz sirloin steak or flank steak, thinly sliced
Black pepper to taste
3/4 tsp brown sugar
1 tsp cornstarch
2 tsp fish sauce (gluten free if needed)
2 tsp low-sodium soy sauce (gluten free if needed)
2 Tbsp olive oil
2 garlic cloves, minced
1/2 small red onion, sliced or
1/4 cup chopped fresh cilantro
7 oz bean sprouts
1 jalapeño pepper, sliced or sriracha sauce, to taste
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Directions
For the broth
Step 1

Make the broth: In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about 1 to 2 minutes. Add the ginger and scallion pieces. Stir for 30 seconds. Add the beef broth and chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.

Step 2

Pour the broth through a strainer positioned over another saucepan; discard the solids. Add the fish sauce to the broth and keep warm over medium-low heat.

For the pho
Step 1

Make the pho: Meanwhile, boil the noodles according to package directions. Set aside.

Step 2

In a bowl, combine the beef with the black pepper, brown sugar, cornstarch, fish sauce and soy sauce. In a large skillet, heat the oil over medium-high heat. Add the garlic and onion and cook for 30 seconds. Add the beef and sauté for 2 to 3 minutes for rare meat. Divide the noodles, beef and broth among the bowls and garnish with reserved sliced scallion, cilantro, bean sprouts and jalapeño.

Prep Time: 30 minutes
Servings: 8
Calories: 203
Make this for: Healthy KidsHeart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:203
total fat:9g
sat fat:2g
cholesterol:20mg
sodium:585mg
total carb:34g
fibers:1g
sugars:1g
proteins:14g

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About This Healthy Recipe

Looking for a pho bowl recipe that is both flavorful and gluten-free? Look no further, we have just the recipe for you. This Vietnamese comfort food favorite is made with steamy broth, rice noodles and your protein of choice. While this pho bowl is loaded with flavor it is not loaded with calories, as each serving contains just 203 calories. Yes you heard that correctly, so rest assured, you can enjoy this pho bowl guilt free. Even better than the calorie count, this recipe contains 14 grams of protein per serving, providing excellent nutritional value. While it seems like this Pho Bowl is too good to be true, it keeps getting better! Since this recipe is extremely low in saturated fat, it is a great choice for anyone currently following a heart healthy diet. In addition to being low fat, this recipe is also low carb (34 g per serving) also making it a diabetic friendly recipe as well. Enjoy!

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Gluten Free Beef Pho with Rice Noodles Recipe

Ingredients
Recipe yields 8 servings
For the broth
1 tsp fennel seeds
1 tsp coriander
1 cinnamon stick
4 whole cloves
1-inch piece fresh ginger, peeled and sliced
3 scallions, sliced (plus additional for garnish)
4 cups low-sodium beef broth (gluten free if needed)
4 cups low-sodium chicken broth (gluten free if needed)
1 Tbsp fish sauce (gluten free if needed)
For the pho
10 oz dried flat rice noodles
12 oz sirloin steak or flank steak, thinly sliced
Black pepper to taste
3/4 tsp brown sugar
1 tsp cornstarch
2 tsp fish sauce (gluten free if needed)
2 tsp low-sodium soy sauce (gluten free if needed)
2 Tbsp olive oil
2 garlic cloves, minced
1/2 small red onion, sliced or
1/4 cup chopped fresh cilantro
7 oz bean sprouts
1 jalapeño pepper, sliced or sriracha sauce, to taste
Directions
For the broth
Step 1

Make the broth: In a large saucepan, add the fennel seeds, coriander, cinnamon and cloves and cook over medium heat until fragrant, about 1 to 2 minutes. Add the ginger and scallion pieces. Stir for 30 seconds. Add the beef broth and chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 30 minutes.

Step 2

Pour the broth through a strainer positioned over another saucepan; discard the solids. Add the fish sauce to the broth and keep warm over medium-low heat.

For the pho
Step 1

Make the pho: Meanwhile, boil the noodles according to package directions. Set aside.

Step 2

In a bowl, combine the beef with the black pepper, brown sugar, cornstarch, fish sauce and soy sauce. In a large skillet, heat the oil over medium-high heat. Add the garlic and onion and cook for 30 seconds. Add the beef and sauté for 2 to 3 minutes for rare meat. Divide the noodles, beef and broth among the bowls and garnish with reserved sliced scallion, cilantro, bean sprouts and jalapeño.

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