The Ultimate Guide to Pho Spices: Homemade and Pre-Packaged
Ever sit down with a bowl of pho and wonder, “What gives this broth its insanely good flavor?” Spoiler alert: it’s all in the spices.
Whether you’re building the broth from scratch or using a ready-made pho spice mix, this guide breaks down everything you need to know—from star anise to spice bags—so you can make restaurant-quality pho at home. You’ll learn how to toast spices, what blends to buy, and exactly when to add them for the most aromatic, flavorful broth.
I’ve made a lot of pho over the years—from quick weeknight Instant Pot pho to slow-simmered authentic beef pho—and this spice guide pulls together everything I’ve learned along the way. I even opened up the pre-packaged mixes to measure every spice inside… yes, really 😂. So whether you’re going the DIY route or need a shortcut, you’re in the right place.
What Spices Go in Pho?
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Pho broth is known for its warm, slightly sweet, and incredibly aromatic flavor profile. Here’s what makes that magic happen:
- Black Cardamom – Adds a smoky, slightly menthol flavor that’s unique to pho. One or two pods go a long way.
- Star Anise – The star of the show. It gives pho its signature licorice-like aroma and sweet, warm base note.
- Cinnamon Sticks – Adds depth and cozy warmth. Use whole sticks and remove them before serving.
- Cloves – Just a few will do. Cloves bring a rich, earthy undertone, but too many can overpower the broth.
- Coriander Seeds – Toast them lightly to bring out their citrusy brightness. They balance the richness of the meat.
- Fennel Seeds – A subtle licorice note that pairs beautifully with star anise.
💡 Pro Tip: Toasting your spices in a dry pan for 2–3 minutes before adding them to the broth releases their essential oils and levels up the flavor. Add the larger ones first (like cinnamon and star anise) and coriander or fennel last so they don’t burn.
Don’t Want to Buy All the Spices? Try Pre-Packaged Pho Spice Mixes
If you’re short on time or don’t want a dozen jars of spices taking up space in your pantry, pre-packaged pho spice blends are the way to go. They’re beginner-friendly, affordable, and often come with a spice bag included.
Old Man Que Huong Brand
This is the go-to in most Vietnamese households. It comes with all the classic pho spices and a reusable spice bag. Available at most well-stocked Asian grocery stores or on Amazon.
What’s inside:
- 3 pieces of cinnamon bark
- 6 star anise pods
- 1 black cardamom
- 2 tbsp coriander seeds
- ½ tbsp whole cloves
- 2 tbsp fennel seeds
- 1 spice bag
Yes, I really separated all the spices and measured it all out—you’re welcome 😅.
Golden Flower Brand
Want a bolder, spicier broth? This one adds green cardamom and Szechuan peppercorns for an extra kick.
What’s inside:
- 1 cinnamon stick
- 4 black cardamoms
- 8–10 star anise pods
- ½ tbsp green cardamom
- ½ tbsp coriander seeds
- ½ tbsp black peppercorns
- 1 tbsp Szechuan peppercorns
- 1 spice bag
How to Use a Spice Bag
Pho broth should be smooth and clear—not filled with floating spices.
Best options:
- Cheesecloth or muslin tied with kitchen twine
- Stainless steel tea infuser balls
- Disposable cloth tea bags (great for easy cleanup)
- Spice balls with a latch for easy reuse
🕒 When to add it: Toss the spice bag in during the last 30–45 minutes of simmering. This gives the broth plenty of flavor without turning it bitter or overpowering.
Homemade vs. Pre-Packaged Pho Spice Mix
Want a sweeter broth? Add more cinnamon. Prefer it smoky? Go for extra black cardamom. With homemade, you’re in full control. But if you’re in a rush, pre-packaged saves a lot of guesswork.
Where to Buy Pho Spices
- Asian Grocery Stores: Best selection and pricing.
- Larger Supermarkets: You’ll usually find cinnamon, cloves, and star anise.
- Online: Amazon and Asian food retailers carry spice blends and individual spices.
Pho Spice Tips & Tricks
✔️ Balance is key. A little goes a long way—overdoing any one spice can throw off the broth.
✔️ Always toast the spices. Even if you’re using a packet! It brings out the best in them.
✔️ Add spices late. Simmering them too long can make the broth bitter.
✔️ Deglaze with water or broth. Scrape up all the meaty bits after toasting for bonus flavor.
✔️ Make extra broth. It freezes beautifully for future quick pho nights.
Frequently Asked Questions
The essentials: star anise, cinnamon, cloves, coriander seeds. Fennel and black cardamom are great additions, too.
Halfway through cooking—about 45 minutes before the broth is done. That’s when you’ll get the most flavor without clouding it.
Yes! These pre-portioned blends are made for one big batch of pho. Just toast the spices first and toss them into a spice bag.
Final Thoughts: Build Your Pho Your Way
Whether you’re whipping up a quick Instant Pot pho or going the traditional long-simmer route, nailing your spice blend is the key to pho that tastes like home. Try a pre-packaged mix for convenience, or experiment with your own spice combo for full control.
Once you’ve got your spice game down, don’t forget to check out my Authentic Beef Pho Recipe or Easy Instant Pot Pho. Trust me—it’s worth mastering.
Save it. Make it. Slurp it.
Let me know in the comments: Are you team homemade blend or team pre-packaged?
RECIPE
The Ultimate Pho Spices Guide
Ingredients
- 5 star anise pods
- 2 cinnamon stick
- 1 teaspoon whole cloves
- ½ tablespoon coriander seeds
- 1 black cardamom pod
- ½ tablespoon fennel seeds (optional)
Instructions
- Toast the Spices. In a dry skillet over medium-low heat, toast the spices for 2–3 minutes until fragrant. Add coriander and fennel seeds during the last minute to prevent burning.
- Prepare the Spice Bag. Place the toasted spices into a cheesecloth, muslin cloth, or spice bag. Tie it securely to keep everything contained.
- Simmer the Broth. Add the spice bag to your simmering pho broth during the last 30-40 minutes of cooking. Remove once the broth is infused to your liking.
Notes
- Toasting enhances aroma and depth—don’t skip it!
- Use a tea infuser or reusable spice ball if you don’t have cheesecloth.
- Remove the bag after 30-40 minutes to avoid overpowering the broth.
- Store leftover toasted spices in an airtight jar for next time!
Hello,
You say to add the spice’s the last 40 minutes of making the broth. Where is the broth recipe?
Thank you.
Hi, you can find the beef pho recipe here: https://www.savorysweetspoon.com/pho-tai/
Would you be able to clarify how much water? Do I add one pre made spice packet to 8 cups or water? Or 16 cups? Or 32 cups?
Great question, thanks for asking! Each premade pho spice packet is usually meant for about 8 cups of water (around 2 quarts). If you’d like to make a bigger batch, you can just scale it up: 2 packets for 16 cups, 4 packets for 32 cups, and so on. And if you want a deeper, richer flavor, you can let the broth simmer a little longer to really draw out the spices. Hope that helps!
When you say cinnamon stick, what type of cinnamon? Cassia or Ceylon? Which one would make a better pho?
Thank you!!!!
Great question! Pho usually uses cassia cinnamon for that bold, warm flavor and Saigon cinnamon (aka Vietnamese cinnamon) is a type of cassia. It’s super fragrant and perfect for pho. Ceylon cinnamon is milder, so it doesn’t add the same depth. Hope that helps!
I used the spice combo and it’s spot on. It really made an incredible pho!
Oh gosh, this is great info! Saving to refer back to, in fact. My daughter and I are just branching out into making our own pho.
What an informative article. I really had no idea what some of these spices were and that they were in Pho. I have bookmarked this page for future reference.
This is such a great guide, Quynh! Nothing beats a glorious steaming bowl of phở during these chilly months. Now you’ve got me hankering for it. Totally going to make some this weekend 🙂
I’ve always wanted to make homemade Pho. Thank you for the detailed instructions on what spices to use and how to prepare them.