Vietnamese Pho (Vegan and Gluten Free Noodle Soup)

Today is a rather gloomy spring day in Los Angeles. Overcast days are always a good excuse to enjoy a nice hot bowl of pho. Instead of making a solo trip to a local Vietnamese restaurant, I figured why not comprise my own take on Pho that is gluten-free and deliciously vegan. Enjoy!


  • 6 cups Low-Sodium GF Vegetable broth
  • 9 cups Water
  • 1 cup Shallots
  • 10 Garlic Clove
  • 3 Tbsp. Low Sodium Tamari
  • 1 Tbsp. Rice Vinegar
  • 1Tsp. Black pepper
  • 1 Tsp. Coriander Seeds
  • 2 Cinnamon Sticks
  • 1 Star Anise
  • 2-inches Fresh Ginger chopped
  • 1 Carrot thinly sliced
  • ½ Jalapeño stemmed and seeded
  • 2 Tbsp. Cilantro Stems chopped
  • 2 Tbsp. Thai Basil Stems chopped

Pho Contents

  • 1 pack of Gluten Free rice noodles
  • Mung Bean Sprouts
  • Sliced Onion
  • Sliced Jalapeno
  • Mushrooms
  • Basil
  • Cilantro
  • Lime Wedges

Add all broth contents into a large stockpot. Bring to a rapid boil then simmer covered for 1 hour.

Strain solid contents from the broth and them discard.

To build the Pho place rice noodles in a large bowl. Ladle very hot broth over noodles. Garnish with sprouts, jalapeños, mushrooms, herbs, and lime wedges.


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