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Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion. Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress. Ingredients: 1½ pounds fresh asparagus, trimmed 1 tablespoon olive oil 1 leek (white parts), finely chopped 1 tablespoon chopped fresh mint sea salt and freshly ground black pepper to taste 2 cups chicken stock, or more if needed 1 teaspoon lemon zest 1 hard-boiled egg, chopped (optional) Directions Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks. Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes. Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest. Blend soup using a hand blender or a food processor until smooth. Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Celiac.com 02/29/2024 - This thick, creamy gluten-free potato soup is savory, delicious, and the epitome of hearty. This is not a soup for calorie counters. This is a soup for people who want a little extra something to help keep them going. It makes a great lunch on a cool winter afternoon, or a full meal at the end of a long cold workday. It takes a bit of effort, but the proof is in the flavor. Ingredients: 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes 3 tablespoons butter ¼ cup potato starch, or corn starch 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste Directions: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ cup of the bacon grease. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Transfer about ⅓ to ½ of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste, and serve warm, with your favorite gluten-free bread.

Celiac.com 08/18/2023 - Campbell's has announced the addition of two gluten-free soups, Cream of Mushroom and Cream of Chicken, to their condensed soup line. The new soup options are gluten-free versions of two of the brand's most popular flavors, and cater to the nearly one out of five Americans who avoid gluten. The new soups are formulated to offer an alternative ingredient choice for popular meals without compromising on taste and quality. Both soups are safe for people with celiac disease and gluten-sensitivity. The Gluten Free Cream of Chicken soup is made with chicken meat without antibiotics and farm fresh cream, while the Gluten Free Cream of Mushroom soup contains mushrooms, garlic, farm fresh cream, and no preservatives. Gary Mazur, Vice President of Marketing, Soup & Broth at Campbell Soup Company, stated that these new offerings are aimed at addressing dietary needs and creating enjoyable mealtime experiences for those who need to avoid gluten. The Campbell's Condensed Gluten Free Soups will be available nationwide during the summer at a suggested retail price of $1.99. For those looking for gluten-free recipes, Campbell's website and social media platforms like Instagram, Pinterest, and TikTok offer ideas such as Spicy Peanut Noodles with Chicken or 'Marry Me' Chicken. Read more at prnewswire.com

Celiac.com 01/24/2024 - This slow cook oxtail stew is a delightful marriage of oxtail, red wine, beef broth, and tomato sauce, along with potatoes, carrots, and a variety of herbs and seasonings. The oxtails are placed in a large skillet and browned on both sides before being added to the slow cooker. They come out tender and tasty after 9 to 10 hours in the Crock Pot. This recipe makes a deliciously hearty meal to come home to after a long day. It can be enjoyed by itself, over steamed rice or mashed potatoes, or with some toasted gluten-free bread. Ingredients 3 tablespoons extra-virgin olive oil 3 to 4 pounds oxtails, disjointed 2 medium onions, chopped 2 cloves garlic, finely chopped 1 tablespoon potato starch 2 potatoes, cut into chunks 2 carrots, chopped 3/4 cup dry red wine 1½ cups beef stock ½ cup tomato sauce 6 peppercorns ½ teaspoon dried oregano 1 dried red chili pepper, seeded and chopped 2 whole cloves 1 red bell pepper, chopped 1 tablespoon parsley, chopped Kosher salt, to taste Freshly ground black pepper, to taste Directions: Heat oil in a large skillet over medium-high heat; brown oxtails on all sides and heat oxtails in skillet. Reduce heat to medium; add onions and cook for 5 minutes longer. Add onions and garlic to the skillet with oxtails and cook for 1 minute. Sprinkle potato starch over meat, onions, and garlic, and stir to blend. Cook for 2 minutes longer. Put potatoes in the bottom of the crock pot along with carrots. Add oxtail mixture to crock pot Deglaze pan with red wine and pour over oxtails in the slow cooker. Add beef stock to slow cooker, along with tomato sauce, peppercorns, oregano, chili pepper, cloves, bell pepper, and parsley. Add salt and pepper, to taste. Cover and cook on low for 9 to 11 hours, or until the oxtails are very tender. NOTE: Order oxtail ahead of cooking. If you have difficulty finding oxtails, substitute meaty veal or beef neck, short rib, shank, or other various soup bones, but expect a less robust flavor.

Celiac.com 01/16/2024 - Creamy, rich, gluten-free, and super easy to make, this butternut squash soup is perfect to cozy up to when the weather turns cold, and the nights get long. Indulge in the warm and comforting flavors of fall with our delectable Creamy Rich Butternut Squash Soup. This gluten-free recipe combines the natural sweetness of roasted butternut squash with aromatic herbs and spices, creating a velvety smooth soup that's both hearty and nourishing. The rich and creamy texture is achieved without a hint of gluten, making it a perfect choice for those with celiac disease or a gluten sensitivity. Elevate your autumn dining experience with this soul-soothing dish that captures the essence of the season in every spoonful. Whether served as an elegant starter for a festive gathering or enjoyed as a wholesome weeknight meal, this gluten-free butternut squash soup is sure to become a cherished favorite in your repertoire of comforting recipes. Ingredients 1 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, minced 1 medium butternut squash (3 pounds), peeled and cubed 4 cups vegetable broth ¾ teaspoon salt ¼ teaspoon pepper ½ cup heavy whipping cream Optional: Additional heavy whipping cream and crispy sage leaves Directions: In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Celiac.com 01/09/2024 - This Irish pork stew is basically a hearty pork version of corned beef and cabbage in a single pot. It is commonly eaten year 'round in Ireland, not just on St. Patrick's Day. This recipe makes a delicious, hearty pork stew that will feed your body and warm your bones on a cold night. Keeps and freezes well, so makes enough for later. Makes a great meal for lunch or dinner. Ingredients 1 (2½ pound) boneless pork shoulder, cut into 2-inch cubes salt and ground black pepper to taste 1 tablespoon vegetable oil 1 tablespoon butter 1 large onion, chopped 2 cloves garlic, minced 1 tablespoon potato starch 1 bay leaf ¾ teaspoon caraway seed 1 (12 fluid ounce) bottle gluten-free dark beer (Like Ground Breaker Dark Ale) 2 cups chicken broth 3 carrots, cut into 1-inch pieces 2 stalks celery, cut into 1-inch pieces ¼ cup chopped fresh flat-leaf parsley 3 tablespoons balsamic vinegar 12 Brussels sprouts, halved 3 cups mashed potatoes, or as needed 1 teaspoon chopped fresh flat-leaf parsley, for garnish Directions Season pork with salt and black pepper. Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl. Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds. Stir potato starch into onion mixture; cook and stir until potato starch is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes. Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley. Note Use baby cabbage instead of Brussels sprouts, as desired.

01/03/2024 - As the chill of winter descends, and the call of comfort food beckons, few things surpass the hearty embrace of a well-crafted soup. A happy marriage of savory Italian sausage, wholesome beans, and a medley of aromatic herbs, this recipe for Italian Sausage Bean Soup is a symphony for your taste buds and a balm for your soul. Indulge in the comforting flavors of a hearty Italian Sausage Bean Soup that not only warms the soul but also caters to a gluten-free lifestyle. Packed with robust Italian sausage, an array of colorful vegetables, and wholesome beans, this flavorful soup is a celebration of savory goodness. The harmonious blend of herbs and spices adds depth to each spoonful, making it a satisfying and nourishing dish for any occasion. Embrace the simplicity of a gluten-free meal without compromising on taste with this delicious Italian-inspired soup. Ingredients: 1 pound bulk gluten-free Italian sausage 1 medium onion, finely chopped 3 garlic cloves, sliced 4 cans (14-½ ounces each) reduced-sodium chicken broth 2 cans (15 ounces each) pinto beans, rinsed and drained 1 can (14-½ ounces) diced tomatoes, undrained 1 cup millet or quinoa 1 large carrot, sliced 1 celery rib, sliced 1 teaspoon minced fresh sage ½ teaspoon minced fresh rosemary or ⅛ teaspoon dried rosemary, crushed 6 cups chopped fresh kale Directions: In a Dutch oven, cook and stir sausage and onion over medium heat until meat is no longer pink, 6-7 minutes. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes, millet or quinoa, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

12/26/2023 - This gluten-free English Pub-Style Pea Soup, with its humble ingredients and straightforward process, is a testament to the beauty of simple, delicious, hearty pub fare. If you have a pressure cooker, you can have soup in fifteen or twenty minutes. If you use a slow-cooker like I do, it takes a bit longer, but the results are worth the wait. Indulging in a bowl of English Pub-Style Pea Soup is a culinary delight that transports taste buds to a realm of comforting flavors and hearty satisfaction. The rich, velvety texture of the soup, punctuated by the vibrant green hue of fresh peas, brings a visual feast that complements the robust taste. Each spoonful is a harmonious blend of earthy peas, savory broth, and aromatic herbs, creating a symphony of flavors that evoke the cozy ambiance of an English pub. Whether enjoyed on a chilly winter evening or as a soul-warming lunch, the wholesome goodness of this classic pea soup offers a genuine culinary experience that captivates the palate and nourishes the soul. Ingredients: 1 meaty ham bone 3 cups chicken broth 1 bottle (12 ounces) gluten-free light beer 1-⅓ cups dried green split peas, rinsed 2 celery ribs, chopped 1 large carrot, chopped 1 sweet onion, chopped 1 tablespoon prepared English mustard 1½ cups whole milk ¼ cup minced fresh parsley 1 teaspoon pepper Salt to taste Directions: In an 8-quart slow cooker, add the ham bone, and broth, beer, peas, celery, carrot, onion and mustard. Cook on high for four hours. Check doneness. Remove ham bone from soup. Cool slightly, trim away fat and remove meat from bone; discard fat and bone. Cut meat into bite-sized pieces; return to pressure cooker. Stir in remaining ingredients. If desired, top with additional minced parsley. Add more milk if you like your split pea soup a bit thinner. Serve with your favorite toasted gluten-free bread and butter.

Celiac.com 12/01/2023 - Tired of boring potato soup? This delicious gluten-free potato soup comes together with just a few simple ingredients. Garnish with a pat of butter, and serve with warm, crisp gluten-free bread for a winning, warming, meal. Ingredients: 6 russet potatoes, peeled and cut into ½-inch cubes 5 slices bacon, cut into ½-inch pieces 3 tablespoons butter 2 stalks celery, cut into ¼-inch slices ½ large onion, diced small 20 baby carrots, cut into ¼-inch pieces 2 teaspoons kosher salt, divided 1½ teaspoons freshly ground black pepper, divided 3 tablespoons potato starch 2 cups half-and-half 1½ cups chicken broth ¼ teaspoon dried thyme ⅛ teaspoon cayenne pepper 1 dash ground nutmeg 4 green onions, finely sliced 1 dash paprika, or to taste Directions: Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain. Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease. Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in potato starch; cook and stir for 2 minutes. Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, ½ teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes. Ladle into serving bowls. Garnish with ½ teaspoon pepper, green onions, and paprika.

Celiac.com 11/30/2023 - Caldo de Res is a happy marriage of succulent beef, tender vegetables, and aromatic spices come together in perfect harmony, creating a soup that's not just a meal, but a celebration of Mexican culinary artistry. Whether you're seeking warmth on a chilly day or a wholesome family dinner, this dish offers a taste of Mexico's rich gastronomic heritage. Get ready to savor the essence of traditional Mexican cuisine with every spoonful of this soul-soothing beef soup. Ingredients: Soup: 2 pounds beef shank, with bone 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons ground black pepper 1 onion, chopped 3 cups beef broth 1 (14.5 ounce) can diced tomatoes 4 cups water 2 medium carrot, coarsely chopped ¼ cup chopped fresh cilantro 2 chayotes, quartered (Optional) 2 ears corn, husked and cut into thirds 1 potato, quartered (Optional) 1 medium head cabbage, cored and cut into wedges Garnishes: 1 cup chopped fresh cilantro ¼ cup sliced pickled jalapeños ¼ cup finely chopped onion 2 limes, cut into wedges 4 radishes, quartered Directions: Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones. Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned. Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour. Pour in 4 cups water, and return to a simmer. Add carrots and ¼ cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes. Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.

Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in! Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are: Gluten-Free Easy Chicken Soup This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold. Just Like Lipton's Onion Soup Mix (Gluten-free) This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip. Gluten-Free Split Pea Soup What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day. Gluten-Free Vegetable Beef Soup This hearty vegetable beef soup will help nourish you body and soul. Really Good Gluten-Free Potato Soup This rich, hearty delicious potato soup will warm your tummy and make your mouth smile. Gluten-Free Creamy Tomato Soup When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend.

Celiac.com 06/11/2022 - Fall is my favorite time of year. I love the glorious colors and cool, brisk nights. Inevitably, my thoughts turn to oven-baked meals, long-simmered stews, and hearty soups. I’ve been making one of my favorite soups—Wild Rice Soup—for nearly 20 years. It was given to me by a friend when I lived in North Dakota (which is next door to Minnesota, the source of most of our wild rice in the U.S.). I tinkered with it for several years to convert it to my taste. Of course, in those days I thickened it with wheat flour. When I adopted a gluten-free diet, I had to find a new thickener. I’ve tried all the thickeners in this soup and I like sweet rice flour the best. In case you haven’t worked with sweet rice flour, it should be on your pantry shelf. It may be a little hard to find in the health food store, so you may need to order it on the Internet. It is made from sticky rice, the kind you eat in Chinese restaurants and holds together when you pick it up with chopsticks. Sweet rice flour is white and is particularly good in thick, hearty soups that need a rustic, yet smooth texture. Unlike regular white or brown rice flour, sweet rice flour makes a smooth rather than grainy sauce. It is opaque and dull, rather than the clear and shiny sauces produced by cornstarch or arrowroot. Somehow, a clear, shiny sauce in a hearty soup like this one seems out of place. I also use sweet rice flour to thicken other hearty soups such as potato soup, clam chowder, and cream soups made from broccoli, corn, or mushrooms. I also use it in my pie crust (which rolls out like a dream) because it introduces a nice elasticity that makes the dough more pliable. So, you can see that I’m a big fan of sweet rice flour. But back to soup and those brisk, Fall nights. This soup will stick to your ribs and is a great way to use leftover ham. It can be made ahead and then reheated, if necessary. Serve it with a crisp bread and crunchy salad for a complete meal. Carol Fenster’s Wild Rice Soup Recipe This is a rich-tasting, very satisfying soup with lots of interesting texture. Ingredients: 2 tablespoons butter or margarine 1 tablespoon grated fresh onion 1/3 cup sweet rice flour 3 cups low-sodium gluten-free chicken broth 2 cups cooked wild rice 1/2 teaspoon salt 1 small garlic clove 1/3 cup shredded carrots 1/3 cup diced ham or Canadian-style bacon 3 tablespoons almond slivers, toasted 1 cup evaporated skim milk (or soy milk) 1/4 cup fresh chopped chives Directions: 1. In a large Dutch oven, sauté onion in butter for a minute or until it is light golden brown. Place flour in 1⁄2 cup of chicken broth and whisk until smooth. Add to Dutch oven, along with remaining chicken broth. 2. Bring to boil and stir for one minute. Add cooked wild rice, salt, garlic, carrots, ham, and almonds and simmer, covered, for 10 minutes. Blend in milk. Heat soup to serving temperature and garnish with chives. Serves 6. Calories 340; Fat 7g; Protein 19g; Carbohydrates 53g; Sodium 633mg; Cholesterol 16mg. Fiber 4g

Celiac.com 05/14/2022 - Few things say spring and summer like fresh peas and fresh mint. The two come together in this simple, delicious soup that is perfect for spring. Ingredients: 5 cups fresh peas – divided (you can cheat and use frozen) 1 tablespoon Olive Oil 1 tablespoon butter 1 medium red onion – finely chopped 1 clove garlic – minced 1 cup packed mint leaves – roughly chopped 3½ cups vegetable or chicken stock – divided 1 tablespoons Kosher salt 1 teaspoon cracked black pepper ¼ cup grated Parmigiano Reggiano Garnish with a swirl of crème fraîche, extra virgin olive oil, micro-greens, and marinated red bell pepper. Directions: In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over low to medium-low heat for 10 minutes or until the onion is soft but not brown. Stir often to make sure the onion does not burn. Next, add the minced garlic and cook for another 3 minutes. Add around 4 cups of the peas, the chopped mint leaves, and 2¾ cups of the stock. Bring to a boil, then cover the saucepan and reduce the heat to maintain a light boil for 10 minutes. Carefully, use a food processor, blender, or an immersion blender to blend cooked soup into a thick purée. Return the purée to the pan and add the salt, pepper, and remaining whole peas and stock. Cook 5 minutes or so, until the newly added peas are cooked. Taste, and adjust seasoning as desired. Pour the warm soup into a soup bowl. Top with a few drops of good olive oil, crème fraîche, extra Parmesan and some micro-greens.

Celiac.com 05/05/2022 - Phở, for those in the know, is the delicious broth-based soup, made from beef, oxtail or chicken, that is the national dish of Vietnam. We've done an article about how most types of Pho are gluten-free, as long as you remember to use only gluten-free condiments. Phở is almost always served with a variety of condiments, including bean sprouts, cilantro, Thai basil, mint sprigs, scallions, and saw-tooth leaves, bird's eye chilis, sliced jalapeño peppers, hoisin sauce (make sure it's gluten-free), Sriracha (Rooster) Sauce, and lime wedges. Definitely avoid egg noodles in your phở. Yes, Sriracha (Rooster) Sauce. Our articles on Phở restaurants in San Francisco and the Bay Area and Best Phở in Los Angeles have been very popular. With that in mind, here's a list of some solid pho restaurants in the Las Vegas area. There are so many good pho restaurants in the Las Vegas, that it's hard to count them all, let alone list them here. If we missed a favorite pho spot of yours, or if you know of a good one, please share it in the comments below and we'll be sure to add it to our list. NOTE: Restaurants can change owners, employees, recipes, etc., without notice, so it's always important to call ahead or ask about the gluten-free status of anything you order, including their Pho. If you're looking for great Phở in Las Vegas, here's a great list of places to start: District One Kitchen & Bar 3400 S Jones Blvd Ste 8 Las Vegas, NV 89146 (702) 413-6868 District One takes its name from the center of the twelve neighborhood districts in Ho Chi Minh City (Saigon). The District One menu includes pho oxtail, pho tai nam with rib-eye steak, pho bo vien with beef balls, pho ga with chicken, and pho tom with shrimp. The must-try dish, however, is pho served with a 1.5-pound Maine lobster, rice noodles, and lobster broth. Lemongrass 3730 S Las Vegas Blvd Las Vegas, NV 89158 (702) 590-8670 https://www.aria.com/en/restaurants/lemongrass.html Lemongrass serves Thai and Vietnamese specialties in sleek surroundings, complete with a surprisingly extensive wine list. Opt for the beef pho, which comes out nice and hot with plenty of topping options. Orchid Vietnamese Restaurant 4266 W Spring Mountain Rd B-106 Las Vegas, NV 89102 (702) 268-8159 https://www.orchidvietnameserestaurant.com/ Orchid has a big menu that encompasses way more than just pho: start your meal with banh xeo or summer rolls, then take your pick of vegan, beef or chicken pho. Pho4Real 4145 S Grand Canyon Dr Ste 102 Las Vegas, NV 89147 (702) 463-2125 Started by two Vietnamese sisters, Pho4Real in the Southwest is home to pho with brisket, flank steak, meatballs, tendon, and other red meat options plus a seafood variety with squid and shrimp. Diners can also order braised Vietnamese five-spice fried chicken, pad Thai, and chili garlic tofu. Pho 90 4355 W Spring Mountain Rd #101A Las Vegas, NV 89102 (702) 248-0698 http://pho90.ml/ This casual Chinatown pho destination offers classic varieties of the beef noodle soup including versions with rare steak and tripe, beef balls, and well-done flank. Diners can also savor chow fun, vermicelli, bahn mi, and smoothies. Pho Aimie 8390 S Rainbow Blvd Las Vegas, NV 89139 (702) 776-7017 Formerly known as Pho Annie, this Vietnamese restaurant offers two Las Vegas locations including one on Rainbow Boulevard and a second on West Ann Road. Diners will find an extensive range of pho choices including rare steak and brisket, vegetable with fried tofu, barbecue pork, and beef with carrot. The menu also features vermicelli with egg rolls, udon with crab meat, and stir-fried chicken with lemongrass. Pho Bosa Restaurant 3711 S Valley View Blvd Las Vegas, NV 89102 (702) 418-1931 http://phobosakitchen.com/WaXMZ/ Pho Bosa is known for its smoked oxtail pho and pho bo bien with beef broth. Closed Wednesday. Pho Bistro 4130 S Sandhill Rd Las Vegas, NV 89121 (702) 463-5944 This east side pho spot serves pho with filet mignon, shrimp, chicken, vegetables, and other slow-simmered ingredients. Pho Bistro also offers pot stickers, bahn mi, and crispy battered shrimp. Pho Kim Long Restaurant 4023 W Spring Mountain Rd Las Vegas, NV 89102 (702) 220-3613 http://phokimlong.info/ Open 24-hours, this Chinatown pho favorite just off the Strip caters to late-night eaters with pho choices including chicken, shrimp, and steak with beef broth. Vegan options available. Pho King Vietnamese Kitchen 9310 S Eastern Ave ste 107 Las Vegas, NV 89123 (702) 790-2003 http://www.facebook.com/phokinglv Silverado Ranch favorite Pho King Vietnamese Kitchen serves great combination pho filled with ribeye, brisket, and tendon. They also accomodate vegan diners with vegan pho made with vegetable broth, tofu, and steamed vegetables. Pho Saigon 8 5650 Spring Mountain Rd Las Vegas, NV 89146 (702) 248-6663 Pho Saigon 8 has three Las Vegas locations where diners can choose from more than 15 different types of pho. Open late, the Chinatown location near the Strip make it the perfect spot for late night pho. Pho Sing Sing 2550 S Rainbow Blvd Las Vegas, NV 89146 (702) 380-2999 At Pho Sing Sing, your choices include pho tai bo vien (rare steak and beef balls), pho china nam gan gau (rare steak, brisket, tendon, and flank) and pho chin bo vien (well done brisket and beef balls). Pho Thanh Huong 1131 E Tropicana Ave D Las Vegas, NV 89119 (702) 739-8703 From its base just east of the Strip, Pho Thanh Huong offers seven varieties of pho including mushroom, seafood, and tofu. Sidestreet Pho & Grill 8560 W Desert Inn Rd Las Vegas, NV 89117 (702) 473-5007 Sidestreet Pho & Grill offers a make-your-own pho option with choices such as rare steak, brisket, and tripe. Viet Noodle Bar 5288 Spring Mountain Rd Las Vegas, NV 89146 (702) 750-9898 Viet Noodle Bar in Chinatown is a locally loved pho spot that serves multiple varieties of the Vietnamese soup including brisket, oxtail, rib-eye, fatty flank, and vegetable.

Celiac.com 10/27/2021 - Pho, for those in the know, is the delicious broth-based soup that is the national dish of Vietnam. We've done an article about how most types of Pho are gluten-free, as long as you remember to use only gluten-free condiments. Here's a list of some of the best pho houses in San Francisco. From southern to northern style pho, you'll find every type under the sun on this list. Enjoy! NOTE: Restaurants can change owners, employees, recipes, etc., without notice, so it's always important to call ahead or ask about the gluten-free status of anything you order, including their Pho. Miss SaiGon A San Francisco institution serving amazing pho at a tough corner. Worth the trip. 100 6th St, San Francisco misssaigonsfwebsit.wixsite.com Pho 2000 The Tenderloin isn't called Little Saigon for nothing. This classic pho spot does it right. 637 Larkin Street (at Ellis Street) pho2000.net Pho Tan Hoa This longtime Tenderloin favorite serving both dark, flavorful Southern-style beef pho, and pho kho — a dry-style beef pho that comes with all the fixings, but with the broth served on the side for sipping. Also, Pho Tan Hoa is also one of the few places in the city that serves a decent bowl of bun bo Hue. 431 Jones St San Francisco, CA 94102 No website - Cash only Turtle Tower Restaurant Turtle Tower is best known for its chicken pho, but equally famous for the clearer, less spicy Northern style beef pho served without the usual clutch of raw herbs. 645 Larkin St San Francisco, CA 94109 turtletowersf.com Bac Lieu Restaurant A newcomer to the Mission scene, but already making a team for itself with its dynamite pho. 3216 Mission St San Francisco, CA 94110 baclieusf.com Pho Phu Quoc Classic southern Vietnamese style chicken and beef pho. 1816 Irving St San Francisco, CA 94122 ppqbeefnoodlehouse.com PPQ Dungeness Island - San Francisco Locations in SF and Millbrae 2332 Clement St San Francisco, CA 94121 ppqcrab.com Ben Tre The only place outside San Francisco that makes our list. If you're headed to SFO, and you're looking to eat before your trip, Ben Tre is your place. Get your pho ga with the chicken on the side and dig in. 398 Grand Ave (at Maple Ave) South San Francisco, CA 94080 bentrerestaurant.com Thanh Long 4101 Judah St San Francisco, CA 94122 thanhlongsf.com Pho Huong Viet 5733 Geary Blvd San Francisco, CA 94121 phohuongviet.business.site Lily Lily's take on chicken pho features a confit chicken leg and pieces of fried cruller. Yum! 225 Clement St San Francisco, CA 94118 lilyonclement.com Note that while Pho is naturally gluten-free, any dish you order in a restaurant runs the risk of being contaminated with gluten. Be sure to speak to the staff when you order to make sure they understand your concerns. Did we miss a favorite pho spot you know about? Share it in the comments below.

Celiac.com 02/26/2022 - Spring soups are a big hit with us, and this delightful marriage of fresh spring asparagus and potatoes is a tasty reminder of the simple deliciousness of Spring's bounty. Serve it with your favorite toasted gluten-free bread and a fresh green salad, and your guests are sure to burst into song, or at least leave the table with full stomachs, and smiles on their faces. Ingredients: 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths 2 tablespoons unsalted butter 3 medium leeks, white and tender green parts only, thinly sliced ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks 2½ cups chicken stock or canned low-sodium broth 2 cups water 1 large thyme sprig 1½ cups milk 1¼ teaspoons salt ¼ teaspoon freshly ground white pepper Chive Oil, for serving Directions: In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan. Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve. Refrigerate for up to two days.

Celiac.com 02/11/2022 - Soups made with fresh spring vegetables are big favorite with us. They are light, easy to make, and brimming with nutrition. This easy, delicious spring soup is a simple, yet inspired marriage of fresh spring vegetables, beans, parsley and tarragon. Ingredients: 7 cups water 10 small red potatoes, quartered 2 medium carrots, sliced ¼ inch thick 2 celery ribs, sliced ¼ inch thick 1 medium onion, coarsely chopped 1 large leek, sliced ¼ inch thick ½ tablespoon kosher salt ½ pound green beans, cut into 1-inch lengths ½ pound frozen peas 2 tablespoons chopped parsley 1 tablespoon chopped tarragon Freshly ground pepper Directions: In a large pot, combine the water with the red potatoes, peas, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.

Celiac.com 01/20/2022 - This delicious, gluten-free Mexican-style meatball soup is rich, yet remarkably light. Perfect for cold weather, this savory, easy-to-make, Mexican-inspired meatball soup will be a major winner at the dinner table, and a welcome addition to your recipe book. Ingredients: 2 tablespoons olive oil 1 onion (large, chopped) 1 large garlic clove (minced) 3 quarts chicken stock (or beef stock OR water OR a mixture of both, we usually use half stock half water as the meatballs will create their own stock*) ½ cup tomato sauce ½ pound string beans (strings and ends removed, cut into 1 inch pieces) 2 carrots (large, peeled and sliced) ⅓ cup raw white rice 1 pound ground beef ¼ cup fresh mint leaves (chopped) ¼ cup chopped parsley 1 egg 1½ teaspoons salt ¼ teaspoon black pepper 1 dash cayenne (optional) 1½ cups fresh peas (or frozen) 1 teaspoon dried oregano (crumbled, or 1 Tbsp fresh chopped oregano) salt pepper ½ cup chopped fresh cilantro Directions: Make the broth: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. Make the meatballs: Mix raw rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. Add meatballs, simmer: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for ½ hour. Add peas: Add the peas right at the end. Add a dash of oregano, salt and pepper, and cayenne, to taste. Serve hot and and garnish with chopped fresh cilantro.

Celiac.com 01/25/2022 - Phở (pronounced 'FUH') is a delicious soup made from beef, oxtail or chicken broth base. It's the national dish of Vietnam, and in most instances, phở happens to be gluten-free by default. Phở is almost always served with a variety of condiments, including bean sprouts, cilantro, Thai basil, mint sprigs, scallions, and saw-tooth leaves, bird's eye chilis, sliced jalapeño peppers, hoisin sauce (make sure it's gluten-free), Sriracha (Rooster) Sauce, and lime wedges. Definitely avoid egg noodles in your phở. So, the takeaway is that Phở is typically gluten-free and safe for people with celiac disease. Just be careful about what gets added. As always, avoid any ingredients you're not sure about, and talk to the restaurant workers about the need for your dish to be gluten-free. Our article on top Pho restaurants in San Francisco and the Bay Area led to questions about pho restaurants in a number of other cities. With that in mind, here's a list of some solid pho restaurants in the Los Angeles region. Without doubt, if you're looking for pho in the Los Angeles area, and you have a few extra minutes, head to Orange County, especially Little Vietnam in Garden Grove. There you'll find a number of great choices in a small area. Please note that our list is barely a starter. It is very much incomplete and meant as a basic reference. There are so many solid pho restaurants in the region that it's hard to count them all, let alone list them here. If we missed a favorite pho spot of yours, or if you know of a good one, please share it in the comments below. Twelve Top Phở Restaurants in the Los Angeles Area include: Pho Ba Co Pho Ba Co Stonecreek Plaza 4250 Barranca Pkwy Stes J & K Irvine, CA 92604 Open until 8:00 PM Manager Kieu P. "Our pho broth and rice noodles are all gluten free!" Pho Saigon Pearl Pho Saigon Pearl 519 S Fairfax Ave Los Angeles, CA 90036 Beverly Grove Open until 9:00 PM Owner Phofax S. Our oxtail pho broth is gluten free with NO MSG. Pho Akaushi Pho Akaushi 7725 Garden Grove Blvd Garden Grove, CA 92841 Open until 10:00 PM Owner: James and Quyen B. "Home of the finest Vietnamese Kobe-style Beef ( American Wagyu ) Noodle Soup. 100% Natural diet, growth hormones free. We use the best ingredients we can find to serve my customers." Pho 24 Pho 24 3450 W 6th St Ste 109-B Los Angeles, CA 90020 Wilshire Center, Koreatown Open until 2:00 AM Owner Connie L: Korean infused Pho Recipe, known for clear bone broth that is refreshing from start to finish. Also wok infused dishes such as Chow Fun, Fried Rice, and Spicy Oyster Noodle gives a fiery wok taste, well known in Koreatown. Pho 45 Pho 45 9240 Garden Grove Blvd Ste 19 Garden Grove, CA 92844 Open until Midnight Pho 79 Restaurant 9941 Hazard Ave Garden Grove, CA 92843 Open until 9:00 PM Pho 87 1019 N Broadway Los Angeles, CA 90012 Elysian Park Open until 8:00 PM A popular Chinatown pho specializing in Oxtail broth. PhoHolic 14932 Bushard St Westminster, CA 92683 Open until 10:00 PM “Another super good pho place. This was a recommendation from my friend and it's legit. Their soup” more Pho Tung & Cafe 23532 El Toro Rd Ste 15 Lake Forest, CA 92630 Open until 8:00 PM “Pho Tung Special was excellent! The service is fantastic, and the spring rolls and peanut sauces are delightful!” more Simply Pho You 698 S Vermont Ave Los Angeles, CA 90005 Wilshire Center, Koreatown Open until 8:45 PM Soup Shop Soup Shop 5840 Firestone Blvd Ste 102 South Gate, CA 90280 Open until 12AM 214 S State College Blvd Anaheim, CA 92806 Open until 1:30 AM We are a chef-driven restaurant. We invite you to join us for an unforgettable culinary experience. Súp Noodle Bar - Irvine Súp Noodle Bar - Irvine Heritage Plaza 14370 Culver Dr Unit 2H Irvine, CA 92604 Open until 9:00 PM Thank U Pho Thank U Pho 3522 B W 8th St Los Angeles, CA 90005 Koreatown Open until 11:00 PM Thank U Pho serves "a variety of Phở including the House Special, Super Bowl, Oxtail Noodle Soup, and even Pho Vegetarian." Looking to enjoy great Phở at home? Here's a recipe for Chicken Phở