Pho Spices: What They Are and How to Use Them

If you’ve ever made pho at home and felt like something was missing, it’s usually the spices. Pho broth isn’t bold or spicy, but it has a depth that comes from a small group of whole spices that gives pho its warmth and familiar aroma without overpowering the soup.

Whether you’re making pho tai or a quick Instant Pot pho, understanding the spices makes a big difference. It’s actually pretty simple once you know what each one does and when to use it.

I’ve made pho from scratch and with shortcuts over the years, and this post breaks down the essential spices, the packaged options you’ll see at Asian grocery stores, and what I personally recommend if you want the most control over flavor.

What Spices Go in Pho?

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

Pho broth is warm, slightly sweet, and aromatic, but never spicy. These are the classic whole spices you’ll see in most recipes:

• Star Anise – This is the most recognizable pho aroma. It adds a gentle licorice-like sweetness that defines the broth.
• Cinnamon Sticks – Adds warmth and depth. Use whole sticks and remove them after simmering so they don’t overpower the broth.
• Cloves – Strong and earthy. A little goes a long way here.
• Coriander Seeds – Light and citrusy. These help balance the richness of beef bones and meat.
• Fennel Seeds – Subtle sweetness that works with star anise instead of competing with it.
• Black Cardamom – Smoky and slightly medicinal in a good way. This is what gives pho that deeper, savory edge.

💡Tip: Always toast the spices briefly in a dry pan before adding them to the broth. It wakes everything up and makes the broth noticeably more fragrant.

Using a Spice Bag (Highly Recommended)

Pho broth should be clear and clean tasting, not full of floating spices.

A spice bag keeps everything contained and easy to remove. Cheesecloth, disposable tea bags, or stainless steel infusers all work. I usually add the spice bag during the last 30 to 45 minutes of simmering. That’s enough time to infuse flavor without turning bitter.

Pre-Packaged Pho Spice Mixes

If you don’t want to buy individual spices, packaged blends are a convenient option. Just know that not all of them are the same.

Old Man Que Huong Brand (My Favorite)

This is the one I reach for most often when I’m not making my own blend. It’s widely available at Asian grocery stores (or on Amazon) and comes with all the classic pho spices, plus a spice bag.

What I like about it is the balance. There’s no salt or seasoning added, just whole spices. That means you can adjust fish sauce, salt, and sugar in the broth yourself instead of being locked into a certain salt level.

A common question is whether you’re supposed to use the entire packet. Yes, the whole bag is meant for one large pot of pho. Toast the spices first, then place everything into the included spice bag and add it to the broth during the last 30 to 45 minutes of simmering. Remove the bag once the broth is fragrant so the spices don’t overpower it.

Pho Spice Bags (Gia Vi Pho Hoa)

Each Gia Vi Pho Hoa box comes with four individual spice bags. Each bag is meant for about 16-17 cups of broth, so one box can stretch across several batches of pho.

The spices inside are finely ground, including star anise, cloves, cinnamon, and ginger. Because they’re powdered, the flavor infuses quickly, which makes these a popular option for beef pho. They can also be used for chicken or vegetarian broths, though the spice profile leans more traditional beef pho.

One thing to know going in: the bags are pretty delicate and can rip easily if you handle them roughly. I recommend placing them into your own spice bag or cheesecloth before adding them to the pot to avoid cloudy broth.

These are convenient and consistent, but since the spices are already ground, you have less control over the balance compared to whole spices.

Pho Soup Base (Quoc Viet Cot Pho)

This is a dry, bouillon-style pho seasoning. Each container usually includes two small spice bags filled with finely ground pho spices, plus concentrated seasoning tucked underneath. It comes in beef, chicken, and vegetarian versions, which makes it easy to adjust depending on the broth you’re making.

What I like about this option is the control. The spices and seasoning are separate, so you can decide how much seasoning to add instead of dumping everything in at once.

This is a solid choice for quick pho nights when you want consistent results without starting completely from scratch.

My Recommendation

If you want the most control over flavor, I still prefer either making my own spice blend or using the Old Man Que Huong spice packet.

Whole spices give you flexibility. You can adjust sweetness, salt, and fish sauce as the broth simmers, which matters if you’re pairing pho with other dishes like bun rieu, bo kho, or even lighter noodle dishes.

That said, the pho soup base is a solid option when you’re short on time. It gives you a reliable starting point and a consistent flavor without much effort. The trade-off is that you’re working within a set seasoning profile, but you can absolutely build on it by adding extra spices, aromatics, or adjusting fish sauce and sugar to taste. For quick pho nights, it’s a practical shortcut that still gets you close.

Homemade vs. Packaged: What to Choose?

Homemade or whole-spice blends let you tweak the broth exactly how you like it. Packaged options are faster and more consistent. Neither is wrong, but knowing the difference helps you avoid surprises.

If you’re new to making pho, starting with a spice packet is completely fine. Once you’ve made it a few times, you’ll start noticing what you want more or less of.

Pho, But Make It Yours

Pho spices don’t need to be complicated, but they do need a little attention. Toast them, don’t overload the broth, and add them at the right time so they enhance the soup instead of taking over.

Once you understand the spice side of things, everything else gets easier. If you’re ready to put this into practice, you can try it in my beef pho recipe or my Instant Pot pho for a quicker option.

If you’ve tried different spice blends or bases, I’d love to hear what worked for you. Leave a comment and let me know how you season your pho.

RECIPE