Vietnamese Pho Broth Base
A fragrant aromatic broth built on star anise, cinnamon, and ginger, infused with charred onion and ginger for depth. Simmered stock forms the foundation for pho variations across protein and noodle choices.
Ingredients
Method
Place onion and ginger halves cut-side down directly on a stovetop burner set to medium-high heat (or on a grill grate). Char for 3–4 minutes per side until the surface blackens slightly and fragrant; do not discard the skin.
In a large pot, bring broth to a boil over high heat.
Add charred onion and ginger, star anise, cinnamon, cloves, cardamom, and fennel seeds. Return to a boil, then reduce heat to low and simmer uncovered for 90 minutes to 2 hours, allowing spices to infuse.
Strain broth through a fine-mesh strainer into a clean pot or bowl, discarding solids.
Stir in fish sauce and sugar. Taste and adjust seasoning with salt and white pepper to balance aromatic, savory, and subtle sweetness.
Use immediately as a base for pho: ladle hot broth into bowls over cooked rice noodles, protein (beef, chicken, tofu, or seafood), and fresh herbs and garnish.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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