Is there gluten in Vietnamese pho? A guide to safe ordering

November 11, 2025 •

4 min read

Traditional Vietnamese pho is made with naturally gluten-free base ingredients like rice noodles, bone broth, and fresh herbs. However, those with celiac disease or gluten sensitivity must be vigilant for hidden gluten sources, particularly when dining at restaurants. Is there gluten in Vietnamese pho? The answer lies in the details of its preparation and condiments.

Quick Summary

Authentic pho is based on gluten-free rice noodles and broth, but hidden gluten can lurk in sauces, processed ingredients, and due to cross-contamination. Learn to identify risks and order safely to enjoy a gluten-free bowl of pho.

Key Points

Core Ingredients Are Gluten-Free: Traditional pho relies on rice noodles, bone broth, and fresh herbs, which are all naturally gluten-free.
Beware of Sauces: Many store-bought hoisin and soy sauces contain wheat. Request sauces on the side and use your own certified gluten-free alternatives.
Confirm the Broth: Ensure the restaurant makes its own broth from scratch, as processed or bouillon-based broths can contain hidden gluten.
Avoid Processed Meats: Combination pho with meatballs is risky, as these often contain wheat-based fillers. Stick to simple, unprocessed sliced meat.
Mitigate Cross-Contamination: For severe gluten sensitivity, inquire about kitchen practices to reduce risks from shared utensils, fryers, or surfaces.
Know Your Noodles: While traditional pho uses rice noodles, always confirm they are not substituting or mixing with wheat-based egg noodles.

Understanding the Basics: What's in Authentic Pho?

Authentic pho is built from a few simple, foundational ingredients that are all naturally gluten-free. The broth is a fragrant soup stock made by simmering beef or chicken bones with spices like star anise, ginger, and cinnamon. The noodles are flat rice noodles, which are made from rice flour and water, not wheat. Garnishes typically include fresh herbs such as cilantro and basil, as well as bean sprouts and lime. Sliced meat, like steak or chicken, is also naturally gluten-free.

Potential Hidden Gluten Sources in Pho

While the core components of pho are safe, several additions and preparation methods can introduce gluten. For those with celiac disease, vigilance is essential to prevent cross-contamination or hidden ingredients.

Sauces and Condiments

This is the most common and significant source of gluten. While traditional pho is served with sauces on the side for diners to add themselves, restaurants may use different practices.

Hoisin Sauce: Most commercially available hoisin sauces contain wheat, often used as a thickener or due to the inclusion of wheat-containing soy sauce. Unless specifically labeled 'gluten-free,' it should be avoided.
Soy Sauce: Standard soy sauce is made with wheat. Some restaurants may add it to the broth or serve it as a side. Gluten-free versions (tamari) exist, but it's crucial to confirm the brand used.
Sriracha: While many popular Sriracha brands like Huy Fong Foods are gluten-free, always check the label, as formulations can vary by brand and location.
Fish Sauce: While many high-quality fish sauces are purely fish and salt, some cheaper varieties can contain hydrolyzed wheat protein. In general, though, most fish sauce is naturally gluten-free, it's wise to ask at a restaurant.

Broth and Add-ins

Pre-packaged Broth: High-quality pho restaurants make their broth from scratch. However, if a restaurant uses pre-packaged or processed broth, it could contain flavor enhancers, thickeners, or bouillon cubes that have gluten.
Processed Meats: Meatballs or sausages often included in pho combos may contain breadcrumbs or other gluten-based fillers. Sliced, unprocessed meat is the safest option.

Cross-Contamination Risks

For individuals with celiac disease, even trace amounts of gluten can be a concern. Kitchens that prepare many items with wheat, such as spring rolls or dumplings, may risk cross-contamination. This can happen through shared fryers, utensils, or cutting boards.

Other Items to Avoid

Egg Rolls and Wontons: These are fried items and almost always contain wheat-based wrappers.
Wheat-Based Noodles: While flat rice noodles are standard, some restaurants might offer or substitute wheat-based noodles, especially for other dishes. Always confirm your pho will use rice noodles only.

How to Order a Truly Gluten-Free Pho

Communicate Clearly: Inform your server you have celiac disease or a severe gluten intolerance. This emphasizes the seriousness of your dietary restriction.
Inquire About the Broth: Ask if the broth is made in-house and if any gluten-containing ingredients are added. Confirm that no soy sauce or pre-packaged bouillon is used.
Stick to Safe Ingredients: Order a standard pho with simple meat like thinly sliced steak or chicken. Avoid combination pho that includes meatballs or processed items.
Request Sauces on the Side (or Skip Them): Always ask for hoisin and soy sauces on the side. Better yet, bring your own certified gluten-free sauces or simply enjoy the delicious, naturally flavorful broth as is.
Confirm the Noodles: Double-check that your soup will be prepared with 100% rice noodles.
Highlight Cross-Contamination Concerns: If you are especially sensitive, you can ask about the potential for cross-contamination, including shared pots and utensils, though this is sometimes harder to accommodate.

A Comparison of Common Pho Ingredients


Ingredient	Safe for GF Diet?	Potential Issues to Consider
Rice Noodles	Yes	Some restaurants may add wheat starch to prevent sticking. Always confirm.
Broth (Traditional)	Yes	Commercial or bouillon-based broths can contain hidden gluten.
Fresh Herbs	Yes	Naturally gluten-free.
Unprocessed Meat (Steak, Chicken)	Yes	Processed items like meatballs or sausages are a risk.
Bean Sprouts & Lime	Yes	Naturally gluten-free.
Hoisin Sauce	No	Almost always contains wheat unless specifically certified GF.
Soy Sauce	No	Made with wheat unless it is tamari or certified GF.
Fish Sauce	Usually Yes	Some low-quality brands may contain wheat protein. Ask to be sure.
Sriracha Sauce	Usually Yes	Many popular brands are GF, but check the label or ask the server.

Conclusion

So, is there gluten in Vietnamese pho? The simple, core ingredients of authentic pho are indeed gluten-free, making it a safe meal for many. The real risk lies in sauces, processed ingredients, and cross-contamination, particularly in restaurant settings. By being an informed and clear communicator with your server, you can navigate these risks effectively. With a few simple precautions, you can confidently enjoy a flavorful and satisfying bowl of gluten-free pho, a delicious staple of Vietnamese cuisine. For more information on celiac disease and dining out safely, consult reliable resources like the Beyond Celiac website.

Frequently Asked Questions

Yes, the flat rice noodles used in traditional pho are made from rice flour and water, and are naturally gluten-free. However, it is always a good practice to confirm with the restaurant that no wheat-based noodles are used.

Authentic pho broth, made from simmered bones and spices, is gluten-free. However, some restaurants might use processed bouillon or add sauces containing gluten, so it's best to ask.

Most commercial hoisin sauces are not gluten-free, as they contain wheat. You should request hoisin sauce on the side or bring a certified gluten-free alternative.

Yes, but with caution. You must communicate clearly with your server about your needs. The main risks are hidden gluten in sauces, processed meats like meatballs, and cross-contamination in the kitchen.

State your gluten-free requirement clearly. Order a basic pho with sliced, unprocessed meat. Ask for all sauces on the side and confirm the broth and noodles are gluten-free.

Many popular sriracha brands, including Huy Fong Foods, are gluten-free. The ingredients are typically chiles, sugar, salt, and vinegar. However, checking the specific brand or bringing your own is the safest bet.

Yes, for those with celiac disease, cross-contamination is a risk. It can occur if gluten-containing items like egg rolls are fried in the same oil or if kitchen utensils are shared. This is why thorough communication with the restaurant is crucial.