I enjoy preparing a Quick Pho Recipe bursting with rich flavors from fresh ginger, sliced beef and toasted spices like cinnamon stick and star anise. A blend of gluten free beef broth and rice noodles merges with Thai basil, mint and cilantro, resulting in a bowl that beckons further exploration.

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I’ve been experimenting in the kitchen lately and this gluten free Pho Bo recipe totally blew my mind. I started off by simmering 8 cups of water with a halved large onion and a 4-inch piece of fresh ginger, along with a few spices like 3 whole star anise, 4 whole cloves, and a cinnamon stick.

Then I added 4 cups of gluten free beef broth along with a tablespoon of rock sugar and a couple of tablespoons of fish sauce. When it came time to prepare the noodles, I used a package of 12 oz rice noodles and then added thinly sliced beef sirloin that I quickly let cook in the sizzling broth.

I finished the dish with a handful of fresh bean sprouts, Thai basil, mint, cilantro, and some sliced red chilies for that extra kick, plus a wedge of lime on the side. This quick pho recipe is one of the best I’ve ever made and I can’t wait for you to try it.

Why I Like this Recipe

I love this recipe for a few really personal reasons:

1. I love how the broth smells amazing with all that ginger, star anise and cinnamon in there. It makes my whole kitchen feel cozy and warm like a hug from home.
2. I really enjoy how the thin sliced beef cooks right in the hot soup and turns out super tender every time. Its almost like magic when the flavors mix together.
3. I appreciate the mix of crunchy bean sprouts and fresh herbs like basil, mint and cilantro, they give every bite a cool, refreshing kick.
4. I also like that its simple enough to make even on a busy day but still feels fancy and satisfying when im slurping up a bowl.

Ingredients

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Thinly sliced beef is rich in protein and iron, fueling your body with strength.
Gluten free rice noodles provide healthy carbohydrates and a light texture for the broth.
Fresh ginger adds warmth and a zingy flavor boosting the broth’s overall complexity.
Roasted onion releases sweetness and essential nutrients creating a robust aroma.
Star anise, cloves, cinnamon, and coriander seeds infuse the broth with deep, fragrant notes.
Fish sauce provides a salty, umami punch that balances the natural sweetness of herbs.

Ingredient Quantities

8 cups water

1 lb beef sirloin or flank, thinly sliced

1 large onion, halved

1 4-inch piece fresh ginger, halved lengthwise

4 cups gluten free beef broth

1 package (12 oz) rice noodles (gluten free)

3 whole star anise

4 whole cloves

1 cinnamon stick

1 tsp coriander seeds, lightly crushed

1 tablespoon rock sugar

2-3 tablespoons fish sauce

Salt to taste

1-2 cups fresh bean sprouts

1 cup fresh Thai basil leaves

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1-2 fresh red chilies, thinly sliced

1 lime, cut into wedges

How to Make this

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1. In a large stockpot, combine 8 cups of water, the halved onion and ginger, star anise, cloves, cinnamon stick, lightly crushed coriander seeds and the rock sugar. Bring it all to a boil, then lower the heat and let it simmer for about 20 minutes to get all the flavors out.

2. After those 20 minutes, stir in the 4 cups of gluten free beef broth and 2 to 3 tablespoons of fish sauce. Let everything simmer together for another 10 minutes.

3. While the broth is infusing, prep the beef by slicing 1 lb of sirloin or flank as thin as possible. For best results, put the beef in the freezer for 15 minutes first so it slices easier.

4. Cook the 12 oz package of rice noodles according to the package instructions. Once done, drain them and give them a quick rinse under cold water to stop them from cooking further.

5. Taste the broth and add a bit more salt if needed. Keep the broth hot so the beef can cook properly by the time you serve.

6. Divide the cooked rice noodles into individual serving bowls. Place a generous amount of the thinly sliced beef on top of the noodles.

7. Carefully ladle the hot broth over the beef and noodles. The heat will lightly cook the beef instantly, just like you want it.

8. Top each bowl with fresh bean sprouts, Thai basil leaves, mint leaves, and cilantro. If you like a little spice, add the thinly sliced red chilies.

9. Squeeze a bit of fresh lime juice over the top to brighten the flavors, and if you want an extra kick, toss in a bit more fish sauce.

10. Serve your gluten free pho bo immediately while it’s piping hot and enjoy every warm, flavorful spoonful.

Equipment Needed

1. Large stockpot – at least 6 to 8 quarts to hold all the liquid and ingredients
2. Chef’s knife – for slicing the beef, onion, and ginger
3. Cutting board – to safely chop the veggies and meat
4. Measuring cups and spoons – for the water, beef broth, fish sauce and spices
5. Colander – to drain and rinse the rice noodles after cooking
6. Ladle – to carefully serve the hot broth over the noodles and beef
7. Serving bowls – individual bowls for plating the final dish

FAQ

Q: How do I achieve the best flavor for my broth?

A: To get the best flavor, roast the onion and ginger either in a dry pan or directly over a flame until they char a bit. This really brings out their natural sweetness and gives your pho a nice smoky flavor.

Q: Can I substitute the beef sirloin with another cut?

A: Yeah, you can use beef flank or even brisket if thats what you have. Just be aware that different cuts cook at different speeds so adjust your cooking time so the beef doesnt turn tough.

Q: Is it ok to prepare the broth ahead of time?

A: Absolutely, you can make the broth a day in advance. In fact, letting it sit overnight in the fridge helps the spices meld together even more and makes your pho taste even richer.

Q: Do i have any options if I dont have rock sugar?

A: Yes, if you cant find rock sugar you can substitute it with a bit of regular sugar or even a drizzle of honey. Just add it gradually and taste along the way to get the right sweetness.

Q: What if I cant find one of the fresh herbs?

A: No worry if you dont have fresh Thai basil or mint. You can use other fresh basil types or even dried herbs as a backup. The flavor might change a little bit but your pho will still be delicious.

Gluten Free Pho Bo (Quick Beef Pho Recipe) Substitutions and Variations

If you can’t find beef sirloin you can use thinly sliced pork or even chicken for a different twist.
If you don’t have gluten free beef broth, try mixing water with some gluten free beef bouillon cubes instead.
If rice noodles are hard to come by, rice stick noodles are a good alternative though the texture might be slightly different.
If you’re not a fan of fish sauce, you can swap it out with gluten free tamari mixed with a little lime juice for that hit of umami.
If star anise is unavailable, a few whole anise seeds can be used – they give a similar licorice flavor.

Pro Tips

1. Chill your beef in the freezer for about 15 minutes before slicing so it’s easier to cut and stays tender when you cook it.
2. Let the broth simmer really slow and low so all those spices really blend together, it’ll make the flavor pop way more.
3. When you cook the noodles, drain them and rinse under cold water fast to stop them from overcooking, so they keep a nice bite.
4. Tweak the fish sauce and salt as you go along – every batch might need a little extra kick, so don’t be shy to adjust.