In the last half-century, traditional Vietnamese pho has made its way from kitchens and food stalls in Vietnam to tables around the globe. Made with meat broth, rice noodles, and vegetables, pho contains little or no gluten if prepared traditionally. This well-loved dish can be a satisfying one-bowl meal for those eliminating wheat from their diets.

Pho (pronounced fuh) is a savory bowl of vermicelli rice noodles in a silky, clear broth. The key to pho is simmering soup bones for hours to draw deep flavor from the marrow. Spices such as star anise, cinnamon, cardamom, cloves, and fennel add complex depth.

Pho is usually topped by herbs, vegetables, and tender slices of meat. It's known as pho bo if  made with beef and pho ga if made with chicken. In North America, a bowl of pho is usually served with a heaping side plate of cilantro, basil, mint, bean sprouts, scallions, chilies, and lime wedges.

The most basic ingredients of pho — meat, broth, and spices — are naturally gluten-free. Classic pho uses vermicelli rice noodles, which don't contain wheat. If ordering pho in a restaurant, those with dietary restrictions should ensure the rice noodles aren't cooked in a pot also used for egg noodles.

Condiments used to prepare the broth, such as fish sauce or hoisin sauce, may contain gluten depending on the brand. Sauces are also served on the side for restaurant patrons to season their soup. Sriracha does not contain gluten.

Gluten-free pho is a delicious addition to any diet, and part of its appeal is its simplicity. Pho had its origins in northern Vietnam during colonial times. As French demand led to the availability of more beef, cooks in Nam Dinh province began boiling the bones and meat scraps with spices to create a savory broth. Noodles completed the meal. Possibly named from pot-au-feu, a French dish that translates to pot on the fire, pho became a staple in the north, particularly Hanoi.

Later, pho was adapted by people in southern Vietnam who added fish sauce, hoisin, and other herbs to create a sweeter broth. While there are regional variations of the dish, the southern take on pho is most often served in restaurants in North America. Pho has now evolved to include different cuts of beef including brisket, tripe, tendon, rare beef, and meatballs. It can also be made with fish, squid, pork, and tofu.