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Prep 1 minutemin
Cook 5 minutesmins
Total 6 minutesmins
Here is an all-inclusive essential guide to all the pho spices! You can make your very own flavorful and comforting homemade pho from scratch by creating your own roasted pho spice packet.
The secret to an unforgettable and authentic Vietnamese pho broth is without a doubt the spices. Each spice plays a pivotal role in contributing different aromas and flavors to create a layered, multi-dimensional flavored broth.
The spices in pho create warm, sweet, earthy, smoky, and floral flavors which make pho so iconic. This pho spices recipe is also very versatile! You can use these pho broth spices in both your chicken pho and beef pho.
Vietnamese pho is known for its rich and aromatic broth that is steeped with a variety of spices which include: star anise, cinnamon sticks, cloves, coriander seeds, cardamom pods, and fennel seeds. These whole spices are quickly toasted on a skillet on the stove to bring out their full aroma before adding them to the pho broth.
For this recipe, you will need to buy all the spices individually. This means you will be able to divide and portion these spices into pho spice packets that you can make in advance to use later. You can easily source all these spices for this homemade pho seasoning recipe on Amazon or your local Asian grocery store.
Ingredients
I highly recommend buying fresh spices and making this pho spices recipe to ensure a fresh and aromatic seasoning packet.
Whole coriander seeds: are little round seeds that are floral like cardamom and add citrus, and curry flavor to the pho broth.
Whole fennel seeds: are slender pale green seeds roughly the shape of long-grain rice. Fennel seeds provide a subtle licorice flavor with faint notes of sweetness while still keeping the dish savory.
Vietnamese Saigon cinnamon stick: adds a warm, sweet, and earthy aroma.
Black cardamon pods: look like large wrinkled almonds. Black cardamon adds a smoky, earthy, and floral flavor.
Whole cloves: look like small dark brown pins that have a robust flavor. They are strong, sweet, and fruity while also spicy and pungent.
Whole star anise pods: resemble a small starlike flower. Star anise adds a very sweet licorice-like flavor. It is one of the most important spices.
Substitutions and Additions
There are dozens of different family pho spice recipes and each varies by how much of each spice they add. Here are some suggestions for customizing your packet.
Substitutions
Cassava Bark: instead of a Vietnamese cinnamon stick you can use cassava bark which has a similar earthy, sweet, and nutty, with a touch of bitterness.
Ceylon Cinnamon: another alternative to the cinnamon stick is Ceylon cinnamon. It has an extremely mild and delicate flavor with more floral notes.
Additions
Whole White peppercorns: if you add white peppercorns, I recommend only adding 1 teaspoon. White peppercorns add a musty, grassy, and slightly fermented flavor with notes of ginger and heat.
Licorice: if you opt for adding licorice I recommend adding only 2 pieces. Licorice has a similar profile as star anise and fennel so adding it would only amplify those flavors.
How to Make a Pho Spice Packet
Making a pho spice packet is incredibly easy! The hardest part is gathering all the spices. See the recipe card below for full measurements and instructions.
Add the spices to a medium skillet over medium heat. Lightly toast the spices, stirring occasionally until fragrant.
Set aside to cool, then place the spices in a tea bag and use immediately with your pho broth.
Expert Tips
Use whole dried spices. When purchasing your individual spices, make sure to use “whole dried spices” and not ground or powdered spices. You will need whole spices that can be steeped and easily removed. Any powdered spices will cloud the broth and make it taste overly spiced.
Check the shelf life. Make sure to use freshly dried spices that are not expired. Expired spices lose their aromas and flavors over time. Most spices have an optimal shelf life of about 2-3 years.
Toast immediately before use. If you want to make your pho spice packet in advance you can. However, I recommend toasting the spices right before you steep them in your pho broth for the best results.
Only add the spices to the last 45 minutes of simmering. The spices are meant to be a finishing touch to your pho broth! Only steep them in your broth for the final 45 minutes of simmering. This way the pho broth spices are bold and flavorful but not overpowering.
Storage Instructions
You can store your pho seasoning packet in an airtight container at room temperature for up to 2 years! Make sure to toast the spices before using them in your broth for optimal flavor.
FAQ
What types of pho can I use this pho seasoning packet with?
This pho broth spices packet is incredibly versatile! You can make chicken pho (pho ga), beef pho (pho bo), and beef meatball pho (pho bo vien) with this recipe.
Where can I buy spices for pho?
I recommend buying whole fresh spices. You can buy all of these spices at an Asian supermarket (Chinese, Vietnamese, South Asian) or online on Amazon!
How long do I steep my pho spice packet in my broth?
No longer than 40-45 minutes! 45 minutes is the maximum amount of time your pho seasoning packet should stay in your pho broth. Any longer and the spices will overpower the pho broth.
Here is an all-inclusive essential guide to all the pho spices! You can make your very own flavorful and comforting homemade pho from scratch by creating your own roasted pho spice packet.
Roast the spices. Place the spices on a medium skillet over medium heat. Lightly toast the spices, stirring occasionally until fragrant about 3-4 minutes.
Set aside to cool, then place the spices in a tea bag and use immediately in your pho broth.
Notes
See “Expert Tips” section above for more guidance.
How much spice mix do I use, say for 2 quarts of broth?
I’d recommend using about 1/2 of the spice mix for 2 quarts of broth.