Ever wondered what’s actually inside those phở spice kits?

The Old Man Phở Bắc — a staple in almost every Vietnamese kitchen. These spice packs give phở that deep, aromatic flavor we all grew up with... But today, Dad and I decided to find out what’s really inside one.

After almost an hour of sorting through each dried pod and seed, here’s what we found in one package of Old Man Phở Bắc:

🟤 9 star anise
🟣 41 cloves
🟫 2 sticks of cinnamon
⚫️ 1 black cardamom pod
⚪️ 2 tbsp fennel
🟡 2 tbsp coriander seeds

Once you see what’s inside, it’s easy to understand how each ingredient layers flavor into the broth — from the sweetness of cinnamon and star anise to the earthy, peppery warmth of coriander.

Now that you know the mix, you can build your own phở spice kit — catered to your taste.

Help Support My Page

If you’ve enjoyed our pho recipes and want to see more, your support means everything. Every purchase helps launch Dad’s new beef pho spice kits — and you’ll get early access when they’re ready to order. If you can’t grab a packet right now, no worries — check out our free pho guide and YouTube videos below for all our best tips and tricks.

A Little History of Phở

Phở was born in northern Vietnam in the early 1900s, during the French colonial period. Its roots combine Vietnamese techniques with French influences — think of the slow-simmered broth like a French pot-au-feu, but layered with Vietnamese aromatics, fish sauce, and rice noodles.

When the country divided after 1954, so did phở. In the North (Hà Nội), phở stayed simple — a clear broth, minimal garnish, and an emphasis on purity of beef flavor. In the South (Sài Gòn), phở evolved into a more vibrant, aromatic, and customizable experience — sweeter broth, more spices, and a table full of herbs and condiments.

Northern vs. Southern Phở

My dad’s from the North, so he’s always been loyal to the northern way of making phở:

Broth: Clear, deeply beefy, and less sweet.
Spices: More restrained — no fennel or cloves. Just star anise, cinnamon, cardamom, coriander, and grilled ginger and shallot for depth.
Plating: Minimal garnishes — just green onions, maybe some thin-sliced beef, and a squeeze of lime. No hoisin, no sriracha.

Southern phở, on the other hand, is a flavor party:

Broth: Slightly sweeter with more layers of spice.
Spices: Often includes fennel and clove for a bolder, more aromatic profile.
Plating: Served with a whole side garden — Thai basil, bean sprouts, lime, jalapeños, hoisin, and sriracha.

Both are delicious, but the difference is all in the personality — one calm and clear, the other bold and expressive.

The Science Behind When to Add Spices

Here’s a detail most people overlook: when you add your spice bag matters.

If you toss your spices in from the start, their essential oils and volatile compounds evaporate after hours of boiling — meaning you lose that signature aroma before it even reaches your bowl.

Instead, my dad always adds the spice bag during the last hour of simmering. That’s the secret to getting that fresh, aromatic wave that hits your face when you lean over your bowl — the top notes of star anise and cinnamon are still alive and fragrant.

Chemically, it’s all about volatile aromatic compounds like eugenol (from cloves) and anethole (from star anise). These compounds break down with long exposure to heat, so adding them late preserves their structure — and keeps your broth smelling incredible right up to serving time.

Dad’s Special Spice Mix

My dad’s been making phở for over 60 years, and his family blend has never changed. He skips fennel and cloves completely, preferring a cleaner, sharper broth. Instead, he adds a few secret aromatics passed down through our family — little tweaks that give his broth a deep, nostalgic warmth without overpowering the beef.

That’s the beauty of phở — it’s flexible, personal, and always evolving. Once you understand the base aromatics, you can craft your own blend that feels like home.

Help Support My Page

If you’ve enjoyed our pho recipes and want to see more, your support means everything. Every purchase helps launch Dad’s new beef pho spice kits — and you’ll get early access when they’re ready to order. If you can’t grab a packet right now, no worries — check out our free pho guide and YouTube videos below for all our best tips and tricks.

Buy & Support Now

Phở Spice Kits 🥢

A Little History of Phở

Northern vs. Southern Phở

The Science Behind When to Add Spices

Dad’s Special Spice Mix

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