Gluten Free Pho Recipe from Simply Gluten Free

This week's recipe thanks to Simply Gluten Free.

Ingredients

• ½ pound rice noodles (Banh Pho)

• 4 CelifibR gluten free vegetarian chicken bouillon cubes

• 5 cups boiling water

• 1 bunch green onions, thinly sliced

• Kosher salt and freshly ground pepper

• 1 handful cilantro leaves
• 
1 handful basil leaves

• 2 Thai or jalapeno peppers, thinly sliced

• 2 fresh limes, cut into wedges
• 
2 cups shredded cooked chicken (omit for vegan or vegetarian)

Directions

Soak the noodles in very warm water until softened, about 10 minutes.

Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.

Once the noodles are softened, drained them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls.

Divide the hot broth among the 4 bowls of noodles. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.

A gluten free recipe that makes 4 big bowls of magically restorative noodle soup.