Gluten-free Pho



For the broth:

200 g of beef

2 l of water

1 kg of beef bones

2 shallots

1 onion

1 piece of ginger

½ tablespoon of salt

1 tablespoon of sugar

5 units of star anise

2 units of cinnamon sticks

5 cloves

For the bowl:

400 g of GALLO gluten-free noodles, cooked

Soybean sprouts

Fresh herbs (basil, coriander, mint)

Lemon slices

Sriracha and Hoisin sauce


Step 1

Toast the spices in a dry pan over the lowest heat, once fragrant place them in an infusion bag and set aside.

Step 2

Place the shallots and onion on an oven-safe tray and cook with the grill for 15 minutes at 190ºC.

Step 3

Boil the bones in abundant water for 20 minutes. Remove the bones and throw the water away.

Step 4

In a large pot, add the eggs and cooked vegetables, add ginger and 2 litres of water.

Step 5

Cook over a low heat for 2 hours. After two hours, add the spices, sugar and salt. Cook for two more hours.

Step 6

After this time, the stock is ready to serve.

Step 7

Prepare bowls with the cooked pasta, soy sprouts and a little beef.

Step 8

Pour the really hot stock on top so that it cooks the meat and serve with fresh herbs and lemon slices.

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