Vietnamese Pho Spice Blend

Name: Vietnamese Pho Spice Blend
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 whole pods (10 g) whole star anise, whole, unbroken if possible; 2 3-inch sticks (10 g) cinnamon sticks (cassia), broken into 2-inch (5 cm) pieces; 1 tablespoon (4 g) whole cloves, whole; 2 tablespoons (8 g) coriander seeds, whole; 1 tablespoon (6 g) fennel seeds, whole; 3 pods (7 g) black cardamom pods, lightly cracked open with the flat of a knife

From the MyKitchenBank Kitchen

A fragrant whole-spice blend of star anise, cinnamon, cloves, coriander, fennel and black cardamom, toasted until aromatic. Use it to flavor pho broth in a spice sachet, ready whenever you want a deeply perfumed soup.

Prep: 5 min
Cook: 5 min
Wait: 15 min
Total: 25 min
Makes: About ½ cup (45 g) whole spice blend, enough for 4 batches of pho broth (about 2 tablespoons per 3 quarts/3 liters broth)

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Steps

Before you start

Use whole spices only; ground spices will cloud the broth and burn in the pan.
Open a window or turn on the vent fan: toasting star anise and cloves is very aromatic.
Have a cool plate ready next to the stove so you can pull the spices off the heat the second they smell toasty.
Check that your jar is completely dry before filling.

1
Prep the spices
- Break the cinnamon sticks into roughly 2-inch (5 cm) pieces.
- Lay the black cardamom pods on a board and press each with the flat of a knife until the shell cracks open.
- Measure all the spices and keep them near the stove.
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Ready when: Cinnamon is in short pieces and cardamom shells are split.
Tip: Cassia bark is hard; break it with the heel of your hand or kitchen shears rather than a knife.
2
Toast the big spices
- Heat the dry skillet over medium-low heat for 1 minute.
- Add the cinnamon, star anise and black cardamom in a single layer.
- Toast for 2 minutes, stirring often.
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Ready when: The star anise darkens slightly and the pan smells sweet and warm.
Tip: No oil is needed; the spices toast in their own oils.
3
Add the small spices
- Add the cloves, coriander seeds and fennel seeds to the pan.
- Keep stirring or shaking the pan for 2 to 3 minutes more.
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Ready when: Fennel and coriander turn a shade darker and fragrant, and the fennel seeds begin to pop gently.
Tip: If you see any smoke or smell anything acrid, the spices are burnt. Discard and start again, because burnt spices make the broth bitter.
4
Cool completely
- Immediately tip all the spices onto the plate and spread them out.
- Let them cool for 15 minutes, until no warmth remains when you touch the pile.
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Ready when: Spices feel completely cool and crisp.
Tip: Do not leave them in the hot skillet; residual heat will keep cooking them.
5
Jar and store
- Pour the cooled spices into the dry jar, seal tightly and shake gently to mix.
- Label with the date.
- To use, scoop about 2 tablespoons of the blend into a spice bag or tea infuser per 3 quarts (3 liters) of broth and simmer for at least 1 hour.
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Ready when: Jar is sealed and the blend smells warm and sweet.
Tip: Add the spice bag after the broth is skimmed, and remove it after 1 to 1½ hours so the cloves do not turn the broth harsh.

Good to know

Tips

Toast on low heat and keep spices moving; small seeds scorch quickly.
For a bolder broth, also char 1 halved onion and a 3-inch piece of ginger before simmering with the spices.
Make a double batch and portion into small bags for ready-to-go pho nights.
Wrap the blend in a muslin bag or tea ball so it is easy to remove from the pot.

Make ahead

Make up to 3 months ahead and store in a sealed jar; toast again for 1 minute in a dry skillet to refresh before using if it has lost fragrance.

Storage & reheating

Room temperature in an airtight jar away from light and heat: up to 3 months for best aroma. Freezer: up to 6 months in a freezer-safe bag; use straight from frozen, no thawing needed. Not suitable for fridge storage because of condensation.

Substitutions

black cardamom pods → 6 green cardamom pods, cracked. Lacks the smoky note but still adds a floral warmth.
cinnamon sticks (cassia) → Ceylon cinnamon sticks, 3 sticks. Milder and sweeter; use a little more since it is less pungent.
fennel seeds → 1 extra tablespoon coriander seeds. Loses some licorice sweetness; add an extra star anise to compensate.
whole star anise → 1 teaspoon whole anise seed per 2 pods. Use inside a spice bag to prevent seeds floating in broth.