Time Needed: 10 min prep | 5 min cook | 15 min total
Yields: About 1 cup (enough for 2–3 pots of pho)
Ingredients:
- 1 large onion, chopped
- 3 cloves garlic
- 2-inch piece fresh ginger, peeled
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground star anise or 2 whole star anise
- 1 tsp ground cloves
- 1 tsp Chinese five spice (optional)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp neutral oil
- 1 tbsp palm sugar or brown sugar (optional)
Instructions:
- Blend: In a food processor, combine the onion, garlic, ginger, and all the spices. Blend into a thick paste.
- Sauté: Heat oil in a pan over medium heat. Cook the paste for 3–5 minutes until fragrant and slightly darkened. Stir in fish sauce, soy sauce, and sugar (if using).
- Store: Let cool completely, then transfer to a jar. Store in the fridge for up to 1 week or freeze in portions for up to 3 months.
How to Use It:
Add 2–3 tablespoons of this paste to about 1.5 liters (6 cups) of beef or chicken broth. Simmer for 10–15 minutes, then strain if needed. Build your pho bowl with rice noodles, thinly sliced meat or tofu, herbs, bean sprouts, and a squeeze of lime.
Suggestions & Alternatives:
- Vegetarian Pho Paste: Replace fish sauce with soy sauce and add a bit of white miso for umami.
- Make It Spicy: Add chili paste or fresh chili while blending.
- Add Lemongrass: A stalk of chopped lemongrass brings brightness to the base.
- Double It: Make a bigger batch and freeze it in ice cube trays for easy portioning!
Disclaimer:
This recipe is for educational purposes only and is not intended as medical or nutritional advice. Always consult a professional regarding dietary or health-related decisions.
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