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Easy Gluten-Free Chicken Pho

Kristine Kidd
Star anise is available in many grocery stores and in Mexican and Indian markets. Or, replace the star anise and cloves with a big pinch of ground allspice. Asian fish sauce, Maifun Rice Stick noodles, Hoisin Sauce, and Samba Oelek chili paste can be found in the Asian section of many grocery stores. Makes 4 servings
Servings 4

Ingredients
  

  • Soup
  • 1 tablespoon vegetable oil
  • 1 onion, coarsely chopped
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 quarts gluten-free chicken broth
  • 2 cups water
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon sugar
  • 6 whole star anise or a big pinch of ground allspice
  • 6 whole cloves
  • lbs skinless, boneless chicken thighs (preferably organic)
  • 1 6.75 oz package Maifun Rice Stick noodles
  • 3-4 oz shiitake mushrooms, stemmed and sliced
  • 4 baby bok choy, sliced crosswise
  • Coarse kosher salt
  • Condiments
  • 1 large red jalapeno, seeded, minced
  • Mung bean sprouts
  • Fresh basil sprigs
  • 1 lime, cut into quarters
  • 4 green onions, thinly sliced
  • cup chopped fresh cilantro
  • Freshly ground black pepper
  • Hoisin Sauce
  • Asian Chile paste such as Sambal Oelek

Instructions
 

  • For the soup: Heat the oil in a heavy large pot over medium heat. Add the onion and ginger and sauté until the onion begins to soften, about 5 minutes. Add the broth, 2 cups water, fish sauce, and sugar. Place the star anise and cloves in a tea ball or wrap in cheesecloth and add to the pot. Or, if using ground allspice, simple add it to the pot and eliminate the cloves. Bring to a boil. Add the chicken and return to a boil. Reduce the heat and simmer until the chicken is tender, about 20 minutes.
  • Meanwhile, place the noodles in a large bowl. Cover with boiling water and let soak until almost tender, at least 10 minutes. Let the noodles stand in the water until ready to use.
  • For the condiments: Place the jalapeno in a small bowl, place the bean sprouts, basil leaves and lime on a platter. Prepare the remaining condiments.
  • Using tongs or a slotted spoon, remove the chicken from the pot. Add the shiitake and bok choy to the pot and simmer until beginning to soften, about 5 minutes. Season the broth to taste with salt. Slice the chicken crosswise.
  • Drain the noodles and divide among 4 large bowls. Divide the chicken among the bowls. Ladle the broth and cooked vegetables over the noodles and chicken. Sprinkle each bowl with green onions, cilantro, and freshly ground black pepper.
  • Serve the pho steaming hot, allowing diners to season to taste with hoisin, chile paste, lime juice, and jalapenos, and then to heap on bean sprouts and fresh basil leaves.
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