Pho Spices
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.
Servings 1 Spice packet
Calories 93kcal
Equipment
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 Vietnamese cinnamon stick
- 2 black cardamon pods
- 4 whole cloves
- 10 whole star anise pods
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 93kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 379mg | Fiber: 9g | Sugar: 0.1g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 229mg | Iron: 7mg