Vietnamese Pho Broth
A fragrant, aromatic broth base infused with charred onion, ginger, star anise, and cinnamon. Simmered low and slow, then strained to create a clear, deeply flavored foundation for pho variations.
Ingredients
Method
Cut onion in half lengthwise, keeping the skin intact. Cut a 2-inch piece of ginger, leaving the skin on.
Lightly toast star anise, cinnamon, cloves, and fennel seeds in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside.
Heat a separate skillet over high heat. Place onion halves and ginger piece cut-side down and char for 2–3 minutes until blackened and caramelized. This adds depth and a subtle sweetness.
Transfer charred onion and ginger to a large stockpot. Add vegetable broth, toasted spices, lemongrass (if using), and crushed garlic cloves.
Bring to a boil, then reduce heat to low. Simmer uncovered for 2.5–3 hours, skimming any foam or impurities that rise to the surface during the first 20 minutes.
Add sugar, salt, and fish sauce in the final 10 minutes of cooking. Taste and adjust seasonings.
Carefully pour broth through a fine-mesh strainer into a clean pot, discarding solids. The broth should be clear and aromatic.
Serve immediately as a base for pho, or cool and refrigerate. Skim any congealed fat from the surface if desired before reheating.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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