Is Pho Gluten-Free?

From The New Day Notebook · Facts last checked October 21, 2026 · General information, not medical advice

Pho is usually gluten-free, but it requires a careful look at the ingredients. The good news is that the foundation of this popular Vietnamese noodle soup is rice noodles, which are naturally gluten-free.

The main areas for concern are the broth and the sauces served alongside it. Some recipes and restaurants use seasonings or sauces that contain wheat, making it important to verify how your bowl was prepared before you eat.

Pho and gluten at a glance

Why pho is often gluten-free

The star of any bowl of pho is the noodle, and traditional pho is always made with rice noodles. Rice is a gluten-free grain, making the noodles a safe base for a gluten-free meal.

Beyond the noodles, many other classic pho ingredients are also free of gluten. These include the fresh garnishes that add so much flavor and texture, such as:

• Fresh herbs like cilantro and basil
• Bean sprouts
• Lime wedges
• Sliced chili peppers

The thinly sliced beef, chicken, or other proteins used in the soup are also typically unseasoned or prepared without gluten-containing ingredients.

Where gluten can sneak into pho

While the main components of pho are gluten-free, hidden gluten can appear in the broth and condiments. The complex, savory broth is the heart of the dish, but its preparation can vary significantly.

Some soup bases, bouillons, or seasonings used to fortify the broth may contain wheat as a filler or flavoring agent. Soy sauce, which contains wheat, is sometimes added for an extra savory note. The same is true for the popular condiments served with pho. Many hoisin sauces are made with wheat, making it a common source of gluten at the table. It is always necessary to confirm the ingredients in both the broth and any sauces offered.

Shopping, cooking and eating out

When making pho at home, you have complete control over the ingredients. Start with noodles that are explicitly labeled gluten-free. Read the ingredient lists on all packaged broth, bouillon cubes, and seasonings. Since soy sauce and many hoisin sauces contain wheat, choose versions of these sauces that are specifically labeled gluten-free.

If you are eating at a restaurant, it is best to ask questions. Inform your server that you need a gluten-free meal. Ask specifically about how the broth is seasoned and what ingredients are in the hoisin sauce. If the staff cannot confirm the ingredients, it is safest to skip the hoisin sauce. As with any restaurant meal, be aware of potential cross-contact in the kitchen, such as shared ladles or cooking surfaces.

When to loop in your doctor or dietitian

For individuals with celiac disease, a strict, lifelong gluten-free diet is the only treatment. If you are experiencing symptoms or are concerned about celiac disease, please talk to your doctor before starting a gluten-free diet, as testing requires gluten to be present in your system for an accurate diagnosis. A registered dietitian can also provide guidance for managing a gluten-free lifestyle.

• If you think gluten is making you unwell, ask about celiac disease testing before cutting gluten out: testing needs gluten in the diet
• If you have celiac disease and still have symptoms on a gluten-free diet
• If you are unsure whether oats, wheat starch or a specific ingredient suits you
• For help planning a gluten-free diet that still meets your nutrition needs

Sources

• Celiac Disease Foundation: Sources of Gluten
• U.S. Food and Drug Administration: Gluten-Free Labeling of Foods

Last checked October 21, 2026. Recipes and ingredients change: always read the current label.