Ingredients:

  • 2 tablespoons coriander seeds (25 ml)
  • 2 tablespoons fennel seeds (25 ml)
  • 4 star anise (approximately 5 grams)
  • 2 cinnamon sticks (2-3 inches long, approximately 5 grams)
  • 1 tablespoon whole cloves (15 ml)
  • 1 teaspoon black peppercorns (5 ml)
  • 1 teaspoon ground ginger (5 ml)
  • 1/2 teaspoon cardamom pods (approximately 2 grams, lightly crushed)

Instructions:

  1. Heat a small skillet over medium heat. Add coriander seeds, fennel seeds, star anise, cinnamon sticks, cloves, and peppercorns. Toast, stirring frequently, until fragrant (about 5-7 minutes).
  2. Remove from heat and let the spices cool slightly (about 5 minutes).
  3. Transfer the toasted spices to a spice grinder or mortar and pestle. Grind until a coarse powder forms.
  4. Stir in the ground ginger and crushed cardamom pods.
  5. Transfer the pho seasoning spice blend to an airtight container. Store in a cool, dark place for up to 3 months.