Ah, Vietnamese pho spices…
The first time I tasted pho, I was immediately captivated. It wasn't just the comforting broth or the tender noodles; it was the intricate dance of spices that truly mesmerized me. The aroma alone is enough to transport you to the bustling streets of Hanoi, where steaming bowls of pho are a way of life.
Have you ever marveled at how spices can completely transform a simple meal? Well, let me tell you about Vietnamese pho spices – they're a perfect example of this kitchen magic! I've been cooking for years, and I'm still amazed by how these fragrant spices, when toasted and mixed just right, create such an incredible flavor explosion.
I've spent countless hours in my kitchen playing around with these spices, picking up tips from Vietnamese cooking experts, and really getting to know each spice's unique personality. Now, I'm excited to share my recipe for the perfect pho spice blend with you!
( Another recipe I'd like to tell you about is Peanut Sauce Vietnam ).
Vietnamese Pho Spices
For ~10 servings
Total time: 15 mins
Author: Chris
Ingredients:
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole fennel seeds
- 1/2 tablespoon whole cumin seeds
- 4 whole cloves
- 3 whole star anise
- 1 cinnamon stick (about 3 inches)
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon cardamom pods (optional)
Steps:
- Toast the Spices: Add all the spices except the cinnamon stick to the skillet. Toast them, stirring frequently, until they become fragrant and slightly darker in color. This process usually takes 3-5 minutes. Be vigilant to prevent burning.
- Cool Down: Once toasted, immediately transfer the spices to a plate or bowl. Spread them out in a single layer to cool faster. Let them cool completely to room temperature, which usually takes about 15-20 minutes.
- Grind the Spices: Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Grind them until they form a fine powder. You may need to do this in batches depending on the size of your grinder.
- Sift if Necessary: For an extra-fine blend, sift the ground spices through a fine-mesh strainer. Regrind any larger pieces that don't pass through.
- Combine All Spices: In a bowl, combine the ground spices and cinnamon pieces. Mix thoroughly to ensure even distribution of all spices.
- Aroma Check: Take a moment to smell your spice blend. The aroma should be complex and enticing, with no single spice overpowering the others.
- Mix and Store: Mix all the spices together thoroughly. Store the pho spice blend in an airtight container in a cool, dark place for up to 6 months.
Notes:
- Use about 1-2 tablespoons of the spice mix per pot of pho broth.
- You can adjust the quantities of the spices to suit your taste preferences.
Nutrition Facts (per serving):
- Calories: 5-10 calories
- Fat: < 1 gr
- Carbohydrates: 1-2 gr
- Protein: Less than 1 gr
- Fiber: Less than 1 gr
- Sodium: < 10 mg
#vietnamesephospices #phoseasonings #vietnamesephospicemix #phoseasoningrecipe #TalesOfAKitchen
Discover more delightful recipes and culinary adventures at Tales Of A Kitchen, where I celebrate the joy of cooking and the magic of flavors!
C.