Vietnamese Pho is a steaming hot bowl of fragrant beef broth, infused with aromatic herbs and spices, filled with slices of tender beef, thin rice noodles, fresh vegetables and herbs. It’s bursting with flavor and texture and is the perfect comfort food for any time of the year, whether you are looking for a quick…
Vietnamese Pho and a Study of Spices
When it comes to making a complex and flavorful dish like Vietnamese Pho, using whole spices is absolutely essential. The combination of spices used in Pho is what gives the broth its signature taste and aroma. And with the correct whole spices, it is a surprisingly easy broth to produce!
Spices 101
Spices are an essential part of cooking. They add depth, complexity, and a range of flavors to any dish. But not all spices are created equal. While pre-ground spices may be convenient, they lack the freshness and intensity of flavor that comes from grinding whole spices yourself. Whole spices keep their potency for well over a year, whereas ground spices can be stored for hours, sometimes days and at most 6 months (depending on the spice). Often there is a trick to releasing the flavor of the spice in a particular way to gain the biggest benefit.
Releasing the Flavor of the Spice:
Are you wanting to take your spice game to a new level?
In the book, The Science of Spice, Dr. Stuart Farrimond explores the science behind spices, including their chemical composition, flavors and aromas, whole vs ground details, best practices for releasing the flavor, and how to blend with other spices. The intense flavor of the spice is released when it is first ground, grated, bruised, toasted, or steeped in liquid. The pre-ground spices we buy at the grocery store contain just a fraction of the flavor and aroma we can get by releasing the flavor ourselves as we are cooking at home. And depending on the spice, there is a “best way” to release the flavor oils housed within a whole spice.
What About the Spices in Vietnamese Pho:
Let’s take a closer look at the spices commonly used in Pho broth, including cardamom, coriander seeds, ginger, whole cloves, onion, star anise, and cinnamon quills. Each of these spices contributes a unique flavor and aroma to the broth, and using whole spices allows you to fully unlock their potential.
- Cinnamon quills (sticks): Taste components in cinnamon sticks need time to release and do not dissolve in water. To best release the flavor, add early during your cooking time, and since steam carries the taste component, boil vigorously with the lid on.
- Whole cloves: Look for cloves that are plump, not shriveled or broken. The flavor oil is contained in the bulb of the clove. Add early in cooking to give ample time for the oil to diffuse out of the whole clove. Adding a little oil to the liquid used for cooking can help distribute the flavor components. If grinding for another recipe, grind just before using, as the flavor dissipates quickly.
- Star anise: This ground spice loses it flavor quickly through evaporation, therefore, the whole pods are used for the Vietnamese Pho recipe. Best practices for releasing flavor are to toast first (creating a nutty flavor), and then, use a little oil, plus garlic, and/or onion, while slow cooking to allow the flavors to escape the woody husk.
- Coriander seeds: Pre-ground coriander loses its aroma quickly. Coriander’s most flavorful oils are deep inside the seeds and the flavor profiles change greatly while toasting. Wanting floral flavors, refrain from toasting. For this recipe, we will toast the seeds to allow the nutty, earthy flavors to shine. In quick cooking dishes, crack open or grind the seeds to release the oil. For Pho, let the seeds slow cook in the broth.
- Onion or shallot: Quarter and toast to get a deeper flavor before slow cooking in the broth.
- Ginger: Do not use ground ginger in place of fresh ginger as it has a different flavor profile. Avoid shriveled fresh ginger as it will be fibrous. Peel fresh ginger just before using for a more complex flavor profile. Cut into chunks and down the center before slow cooking. The longer the ginger is cooked, the milder the spicy-heat will be.
- Black cardamom: Chinese Black Cardamom (cao gao) pods are better than the cardamom seeds as the seeds begin to loose their aroma as soon as they are released from the pods. Also, when grinding the seeds, use immediately as the oil evaporates quickly. To release the flavor from the pods, toast first—which will allow the nutty and roasted flavor to combine with the smoky, woodsy compounds of the pod. Then, lightly crush the pods before adding them early in the cooking process so that the full flavor can be achieved.
What Flavors Do Whole Spices Bring to Vietnamese Pho:
Cardamom pods have a sweet, yet smoky and nutty flavor that pairs well with the beefy richness of the broth. Coriander seeds add a slightly citrusy note, while ginger adds a spicy warmth that helps balance out the richness of the beef. Whole cloves bring a warm, sweet flavor, while onion adds a savory depth of flavor. Star anise, with its licorice-like flavor, is a key ingredient in Pho and gives the broth its distinctive aroma. And finally, cinnamon sticks add a sweet and slightly spicy note that complements the other spices. This Vietnamese Pho really showcases the unique flavors and aromas of each of these whole spices in a spectacular and creative way!
What Other Ingredients are Needed for Vietnamese Pho:
Rice noodles: You want “Banh Pho” or “Chantaboon,” which are flat rice noodles or rice sticks. Dried noodles are sold in boxes or plastic packages. There are a variety of sizes for flat rice noodles. You want “narrow” flat rice noodles, similar in size to fettucine or linguine, for Vietnamese Pho. You can also use fresh noodles, purchased at an Asian market.
Reliable noodle brands: Seek out Annie Chun’s, Three Ladies, Caravelle, and Bangkok Elephant. Choose packages with the least number of broken noodles.
Beef and Beef broth: Best choices for beef are thinly sliced raw steak, thinly sliced deli beef, thinly sliced leftover steak or roast. I prefer Better Than Bouillon over canned beef broth or bouillon cubes. It is organic and low sodium. It also has ingredients I have heard of before! I like the added flavor in the paste that I would only be able to achieve by cooking my own best cuts of beef for many hours.
Organic pure cane sugar: Pure cane sugar is preferred, but a good substitution for this ingredient is pure maple syrup. A secondary substitution choice would be coconut sugar or brown sugar.
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
Since the broth and rice noodles are the star of Vietnamese Pho, these next ingredients are really just garnishes:
Bean sprouts: Fresh, trustworthy bean sprouts are often hard to find. The most reliable place to buy bean sprouts is the Asian market. Bean sprouts are fresh and plentiful there for the restaurants.
Thai basil or Cilantro: Thai basil gives Vietnamese Pho that distinctly Asian flavor, but if you can’t find it, Cilantro is an excellent, and often preferred, substitute.
Mint: Fresh mint leaves are the perfect garnish for Vietnamese Pho. Break up the leaf in the broth just before eating.
Green onion: Thinly sliced, green onions really compliment the flavor of the broth.
Jalapenos: Yes! Jalapenos are used in Asian cooking as well. Slice rounds or dice, your preference for this garnish. If you want a little extra heat, use Thai bird chile–they are small and thin and pack a HUGE punch!!
Lime wedges: A little bit of lime squeezed on top of everything before you take a bite… Magnifique!
How to Prepare Vietnamese Pho:
How to Prepare the Narrow Rice Noodles:
Rehydrate the dried noodles first: Soak the noodles in a bowl of hot tap water, covering the noodles completely, for 10 to 30 minutes until opaque and pliable.
Drain, rinse off the excess starch, and set aside to drain completely. (Use within 2 hours or store in a zippered bag for up to 5 days.) Now your noodles resemble fresh noodles.
Warm rehydrated rice noodles in hot boiling broth or water. If you don’t want the rice noodles to cloud your Pho broth, use boiling water to blanche the noodles before serving.
How to Prepare the Beef:
Slice meat into very thin, bite-sized pieces that are easily eaten with chop sticks, as well as heated/cooked effectively by the hot broth.
To easily make thin cuts of the rare steak; refrigerate or slightly freeze the meat and use a sharp knife. For pre-cooked beef: Slice a cold, firm piece of meat. Simmer meat to a firm doneness, then, chill or freeze to completely firm it up.
Other options for beef: Use leftover steak or roast. Slice thin so hot broth can warm it sufficiently. A favorite choice: use thinly sliced beef carne asada, which has been pounded a few times to thin further and cut into bite-size pieces.
Pho Bowl Assembly:
- Reheat the broth to warm or almost boiling. Cover to keep it hot.
- Have all other ingredients chopped and ready at hand, typically organized in separate bowls.
- Ready a strainer or mesh sieve for dunking noodles in hot boiling broth for 5 to 60 seconds, or until noodles are soft and hot. Remove noodles, allowing excess broth to fall back into pot.
- Dump noodles into single serve bowls. (For this recipe: 2 large bowls or 4 small bowls.)
- Arrange beef, bean sprouts, and white onions on top. Then, flatten down so they will be heated by the broth when added.
- Top with garnishes: leafy herbs (Thai basil and mint), green onions, and jalapenos.
- Ladle on broth in a circular pattern, heating all things in the bowl.
- Add lime slices and crushed peppercorns. Serve immediately.
So why not give whole spices a try and taste the authentic taste of Vietnam today!
–Kim
Vietnamese Pho
Ingredients
- 1 large onion peeled and quartered
- 5 star anise (8 robust points total—each pod)
- 2-3 black cardamom pods
- 1 Tablespoon whole coriander seeds
- 3 inches (3oz) fresh ginger peeled, halved lengthwise
- 4 whole cloves
- 3 cinnamon sticks
- 8 cups good quality beef broth
- 3-4 teaspoons fish sauce
- 1 Tablespoon organic cane sugar (or 2 teaspoons real maple syrup)
- ½ Tablespoon sea salt more or less according to taste
- 8 ounces raw steak very thinly sliced
- 7 ounces uncooked narrow flat rice noodles (see blog for details)
Garnishes:
- bean sprouts
- fresh herbs: cilantro, mint, and/or Thai basil
- green onions and/or white onions thinly sliced
- peppercorns freshly crushed
- Thai bird chiles or jalapenos thinly sliced
- lime wedges
- sauces: hoisin and/or siracha
Instructions
- Char onion in broiler, 8-inches from heating elements. Char for 7-10 minutes, turning occasionally to char all sides.
- Toast spices (star anise, black cardamom pods, coriander seeds) in bottom of a dry soup pot over medium high heat for about 3 minutes, until fragrant. Crush cardamom pods slightly. Add beef stock and stir. Add charred onion, ginger, whole cloves, and cinnamon sticks. Place lid on pot. Bring to a simmer and allow to simmer for at least 30 minutes (longer is better).
- Rehydrate the rice noodles: Soak the noodles in a bowl of hot tap water, covering the noodles completely, for 10 to 30 minutes until opaque and pliable. Drain, rinse off the excess starch, and set aside to drain completely.
- Strain the pho broth and discard all but the liquid broth. Return broth to soup pot and add fish sauce, sugar, and half the salt. Return to simmer with lid on.
- Add steak to broth.
- Add softened noodles to a fine mesh strainer. Dunk them in the hot broth (or separate boiling water) to heat for 5 to 60 seconds. Lift noodles from pot and divide between serving bowls. Arrange beef on top of the noodles. Garnish with bean sprouts, onions, fresh herbs, black pepper, chiles and lime wedges.
- Taste and adjust saltiness of broth one last time. Ladle into the bowls in a circular motion to heat all the ingredients in the bowl. Add sauce as needed.
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