Gluten-Free Shrimp Pho

Dive into a bowl of aromatic comfort with this Gluten-Free Shrimp Pho, a vibrant and healthy twist on the classic Vietnamese noodle soup. Perfectly seasoned shrimp swim in a deeply flavorful broth infused with roasted spices like cinnamon, star anise, and cloves, along with the warming kick of fresh ginger. Served over tender rice stick noodles, this gluten-free recipe is topped with fresh herbs like cilantro, Thai basil, and crisp bean sprouts for a refreshing crunch. Customize your bowl with lime wedges and jalapeño slices for a zesty, spicy finish. Ready in just over an hour, this wholesome and satisfying dish makes an impressive yet easy-to-prepare meal for four. Whether you're gluten-sensitive or simply looking for a nourishing dinner, this shrimp pho is a must-try!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 pound Medium shrimp, peeled and deveined
• 8 ounces Rice stick noodles
• 1 large Onion, halved and thinly sliced
• 3 inches Fresh ginger, thinly sliced
• 1 Cinnamon stick
• 2 Star anise
• 3 Cloves
• 1 teaspoon Coriander seeds
• 8 cups Chicken broth
• 3 tablespoons Fish sauce (gluten-free)
• 1 tablespoon Brown sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 Green onions, thinly sliced
• 0.5 cup Fresh cilantro, chopped
• 1 handful Fresh Thai basil leaves
• 2 cups Bean sprouts
• 1 Lime, cut into wedges
• 1 Jalapeño, thinly sliced

Directions

Step 1

Begin by preparing the rice noodles according to the package instructions. Drain and set aside.

Step 2

In a large pot, combine the sliced onion, ginger, cinnamon stick, star anise, cloves, and coriander seeds. Dry roast over medium heat until aromatic, about 5 minutes, stirring occasionally.

Step 3

Add the chicken broth to the pot along with the fish sauce, brown sugar, salt, and black pepper. Bring this mixture to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld.

Step 4

Strain the broth into another pot to remove the solids, and return the clear broth to a simmer.

Step 5

Add the peeled and deveined shrimp to the simmering broth and cook for 3-5 minutes until the shrimp are pink and opaque.

Step 6

To serve, divide the cooked rice noodles among serving bowls. Ladle the hot shrimp broth over the noodles.

Step 7

Top each bowl with green onions, cilantro, Thai basil leaves, and bean sprouts.

Step 8

Serve with lime wedges and sliced jalapeño on the side for garnish. Encourage diners to flavor their bowls with lime and jalapeño as desired.

Nutrition Facts

Serving size	3343.9 grams (3343.9g)

Amount per serving	% Daily Value*
Calories	1762

Total Fat 11.30g	14%
Saturated Fat 1.80g	9%
Polyunsaturated Fat 0.10g
Cholesterol 886mg	295%
Sodium 11953mg	520%
Total Carbohydrate 265.80g	97%
Dietary Fiber 25.30g	90%
Total Sugars 36.10g
Protein 173.00g	346%

Vitamin D 811IU	4056%
Calcium 742mg	57%
Iron 24mg	131%
Potassium 4357mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.5%

Protein: 37.3%

Carbs: 57.3%