One of the hard things about having celiac is that many restaurants that I used to enjoy are now off-limits. It’s not only that I can no longer eat certain foods, but there is such a high risk of cross-contamination which makes dining out scary sometimes. This means that those really good, hole in the wall-type restaurants are off limits now. One of my favorites were small Vietnamese restaurants to get a steaming hot bowl of pho. After missing that deliciousness for far too long, I decided to take matters into my own hands and make my own- and it couldn’t have turned out better!
This recipe is so easy and can be on the table in less than 30 minutes. I used some great store-bought products for the base but did add my own twist with a homemade hoison sauce. I’ll admit that this wasn’t the original plan. I tried to get hoison sauce at Sprouts and was surprised to find out that regular hoison sauce contains gluten in the form of soy sauce and fermented wheat protein. Another sneaky gluten source! But I wasn’t going to let that deter my craving for pho, so I created my own and I think it’s just as good!
Gluten-Free Hoison Sauce
- 8 T. Gluten-Free Soy Sauce (Coconut Aminos will also work if you can’t tolerate soy)
- 4 T. Natural, Crunchy Peanut Butter
- 2 T. Honey
- 4 t. Rice Wine Vinegar
- 2 Clove Minced Garlic
- 2 t. Siracha
Place all ingredients in a small bowl, whisking to combine.
- 1 Box Pacific Foods Vegetarian Pho Base*
- 1 Box Annie Chun Rice Noodles**
- 2 Chicken Breasts, Shredded
- 1 C. Bean Sprouts
- 1/2 C. Mint
- 1/2 C. Cilantro
- 1/2 C. Basil
- 3 T. Siracha
- 1 Lime
*Pacific Foods makes Chicken and Beef Pho bases as well, but I also prefer using Vegetable broths in my soups, even when I add chicken.
**I love these noodles because the ingredient list is so clean- Only rice flour and water!
1. Cook 2 chicken breasts by any method you like ahead of time, I used the crock pot and it was so easy! When chicken breasts are hot, use two forks to shred.
2. Bring 4-5 quarts of water to a boil and add noodles, cooking for about 3 minutes at a boil.
3. Drain and rinse noodles and set aside.
4. Pout Pho base in a saucepan and bring to a boil. Then add your noodles and chicken, let cook for about 5 minutes until flavors have combined.
5. Ladle into bowls and serve with bean sprouts, cilantro, mint, basil, siracha, lime and hoison sauce!
The Vietnamese restaurants I have visited don’t traditionally chop the herbs and only de-stem them. When adding them to your soup, you can tear pieces or enjoy them whole. The great part of this recipe is that everyone can customize it for their own taste by which ingredients they wish to add. It’s the perfect dish for a fun dinner but has only minimal prep so you can enjoy the evening with your family or guests!