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Vietnamese Pho

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Recipe Information

Category: Soups & Broths
Recipe Created By: Kathy Przywara



broth - chicken, beef or combination
rice noodles
meat - thinly sliced lean beef
onion, thinly sliced (optional)
straw mushrooms (optional)
basil leaves (optional)
cilantro leaves (optional)
mung bean sprouts -- fresh (optional)
jalapeno peppers -- thinly sliced (optional)
lime wedges (optional)
soy sauce (optional)
chili and garlic paste (optional)


Rinse and soak rice noodles in hot water.

Bring the broth just to a boil. Broth can be seasoned with star anise and/or galangal or ginger. Add the meat and cook that just until it's done. If using onions and/or mushrooms, add them when you add the meat.

Add the noodles, bring back to simmer and turn the heat off.

Serve in large bowls and let everyone add what they like from the garnish tray.


Rice noodles: You can use the thin sticks or slightly wider ones. They can be cut with kitchen shears to make them easier for kids to handle.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Almost anything but the broth and noodles can be omitted.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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Kathy P - KFA Admin 11/5/2018 2:20:22 PM

Lindsay - generally the meat is thinly sliced beef. You can partially freeze the meat to make it easier to thinly slice. Then briefly cook it in the broth prior to serving.

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