Barley Free Gluten Free Tofu Pho
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved through the root
- 1 (3-inch) piece fresh ginger, halved lengthwise
- 3 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp coriander seeds
- 8 cups vegetable broth
- 2 tbsp tamari
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp salt, plus more to taste
For the noodles
- 8 oz dried flat rice noodles (banh pho, medium width)
For the tofu
- 14 oz firm tofu, drained and cut into ½-inch slabs
- 1 tbsp neutral oil (such as avocado or canola oil)
- ¼ tsp salt
For serving
- 2 cups bean sprouts
- 1 cup fresh thai basil leaves
- 4 green onions (green tops only), thinly sliced
- 1 lime, cut into wedges
- 1–2 fresh red chiles, thinly sliced (optional)
- gluten free hoisin sauce, for serving (optional)
Instructions
- 1
Char the onion and ginger: place the onion halves and ginger cut-side down directly over a gas burner on high heat, or under a broiler on a foil-lined baking sheet, until the cut surfaces are deeply charred and blackened in spots, about 5–7 minutes. The char is what gives the broth its characteristic smoky depth.
- 2
Toast the spices: add the star anise, cinnamon stick, cloves, and coriander seeds to a dry large pot over medium heat and cook, stirring frequently, until fragrant and lightly toasted, about 2 minutes. Watch closely, as the spices can scorch quickly.
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