Pho Spice Blend

White rectangular plate of pho spices: star anise, fennel seeds, coriander seeds, black cardamom, cinnamon stick, and whole cloves.

Course: Seasoning

Cuisine: Vietnamese

Prep Time: 2

Total Time: 2

Servings: servings

Calories: 8kcal

Author: Quynh Nguyen

This simple pho spice blend uses classic whole spices like star anise, cinnamon, cloves, coriander, and black cardamom. Toasting the spices first releases their oils and brings out the warm, aromatic flavor that gives pho broth its signature depth.

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Ingredients

5 star anise pods
2 cinnamon sticks
1 teaspoon whole cloves
½ tablespoon coriander seeds
1 black cardamom pod
½ tablespoon fennel seeds (optional)

Instructions

Toast the Spices. Heat a dry skillet over medium-low heat. Add the star anise, cinnamon, cloves, coriander, and black cardamom. Toast for 2 to 3 minutes until fragrant. If using fennel seeds, add them during the last minute so they don’t burn.
Make the Spice Bag. Transfer the toasted spices to a cheesecloth, muslin cloth, or spice bag and tie it securely.
Add to Broth. Place the spice bag into your simmering pho broth during the last 30 to 40 minutes of cooking. Remove the bag once the broth has reached your desired flavor.

Notes

Toasting the spices helps release their oils and improves the flavor of the broth.
Add the spice bag during the final 30 to 40 minutes so the broth doesn’t become bitter.
A tea infuser or reusable spice ball works well if you don’t have cheesecloth.
This amount of spices is ideal for about 12–16 cups of pho broth.

Nutrition