Vietnamese Pho Broth Spice Sachet
A traditional Vietnamese spice sachet made with whole toasted spices, designed to infuse beef or chicken pho broth with warm, aromatic flavors. The spices are bundled in cheesecloth for easy removal after simmering. This makes enough for one large pot of pho broth and can be prepared ahead and stored for several weeks.
- Prep
- 10 min
- Cook
- 5 min
- Wait
- 2 min
- Total
- 17 min
- Makes
- 1 spice sachet (makes 3–4 quarts of pho broth)
Steps
Before you start
- Have a small dry skillet ready for toasting spices
- Cut a 6-inch square of cheesecloth or use a tea infuser ball
- Work with whole spices—pre-ground will lose flavor and muddy the broth
Toast the spices
- Heat a small dry skillet (8–10 inch) over medium heat for 30 seconds until warm.
- Add the star anise, cinnamon stick, cloves, coriander seeds, and black cardamom pods.
- Toast, stirring constantly with a spoon, for 2–3 minutes until fragrant and the spices begin to darken slightly.
- You'll smell warm, sweet vanilla and clove notes—this releases their essential oils and deepens their flavor.
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Ready when: Spices are fragrant and have darkened slightly; color deepens from pale to golden-brown
Tip: Do not walk away or the spices will scorch and taste bitter. Keep them moving in the pan.
Cool the spices
- Pour the toasted spices onto a clean plate or cutting board and spread them out.
- Let them cool for 2 minutes until they are no longer hot to the touch.
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Ready when: Spices feel cool enough to touch comfortably
Bundle in cheesecloth
- Place a 6×6-inch square of cheesecloth on a clean surface.
- Pour the cooled spices into the center.
- Gather the corners of the cheesecloth up around the spices and tie tightly with kitchen twine or cotton string, creating a small pouch.
- Alternatively, use a reusable tea infuser ball—simply open it, add the spices, and close securely.
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Ready when: Spices are fully enclosed and the sachet is securely tied
Tip: Wrap the spices loosely so liquid can circulate around them during simmering; if the bundle is too tight, flavors won't fully infuse into the broth.
Use in pho broth
- When making pho broth, add the spice sachet to your pot of simmering stock (typically 3–4 quarts of beef or chicken broth with aromatics like onion and ginger) and simmer gently for 20–30 minutes.
- The sachet can be left in the broth for the entire cooking time and removed at the end.
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Ready when: Broth is deeply aromatic with warm spice notes
Tip: If the broth becomes too strongly spiced, remove the sachet earlier. Taste as you go.
Good to know
Tips
- Toast spices in a dry pan to release their essential oils—this is the most important step for depth of flavor and is what distinguishes homemade pho broth from bland versions.
- Do not grind the spices; whole spices deliver a cleaner, less muddy infusion and won't cloud the clear broth that is central to pho's appeal.
- The sachet method keeps spices out of the finished broth and allows diners to enjoy pho without biting into whole spices, which is traditional.
- Make several sachets at once and freeze them—they're invaluable for quick pho broth on busy weeknights.
Make ahead
Yes. Prepare the spice sachets up to 4 weeks ahead. Store them in an airtight container in a cool, dark place away from heat and light. The sachet can also be prepared and frozen in an airtight freezer bag for up to 3 months with no loss of flavor.
Storage & reheating
Room temperature in an airtight container (spice cabinet or drawer): up to 4 weeks. Freezer in an airtight freezer bag: up to 3 months. Once used in broth, discard the sachet. The broth itself keeps refrigerated for 3–4 days or frozen for up to 3 months.
Substitutions
- black cardamom pods → Green cardamom pods (3–4 whole pods). Green cardamom is lighter and more citrusy than black. It will produce a brighter, less smoky flavor. Use the same quantity.
- cinnamon stick → Cassia bark or a second cinnamon stick. Cassia is more peppery and less delicate than true Ceylon cinnamon. If using, reduce to half a piece to avoid overpowering the broth.
- star anise → Fennel seeds (1 tablespoon / 8 g) if star anise is unavailable. Fennel will give you the licorice note but with a lighter, brighter quality. The broth will be less layered, so consider keeping one or two whole star anise if possible.
- whole cloves → Allspice berries (8–10 berries). Allspice is warmer and slightly sweeter, with hints of nutmeg and cinnamon. It won't replicate cloves exactly but adds similar depth.
More spice blends
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- Meal
- Dinner
- Cuisine
- Vietnamese
- Method
- Stovetop
- Quick & Easy
- 30-Minute5 Ingredients or LessEasyBeginner