Poppa Trinh’s Authentic Phở Spice Blend
From our family’s phở pot to yours.
Unlike most phở spice packets, this kit includes not just the whole spices, but the key seasonings that actually shape a proper bowl of phở — rock sugar, mushroom powder, and optional MSG — so you can build the same balance and depth my dad has always used at home.
This blend grew out of an already great recipe. After my dad and I traveled through Vietnam together, tasting phở across the country, we came home and made one small but meaningful tweak to his phở — using spices sourced from Vietnam whenever possible. That single change brought the aroma and flavor even closer to what he grew up with.
Inside the kit, you’ll find Poppa Trinh’s signature phở spice blend — whole spice aromatics paired with rock sugar to give your broth its savory, aromatic backbone. Alongside it are the supporting seasonings that most kits leave out, allowing you to fine-tune the broth to your own taste.
Just add bones and a few pantry staples. This blend works beautifully for beef, chicken, or vegetarian phở, giving you everything you need to create a rich, soul-warming broth with depth, clarity, and balance.
You’ll also receive my dad’s full beef phở recipe, along with his personal tips and techniques, so you can carry the same care and intention from our kitchen into yours. Each sachet is designed for an 8–10 liter pot of phở, or use both sachets together for a larger batch.
Two whole-spice sachets of Dad’s signature phở spice blend
Rock sugar, mushroom powder, and monosodium glutamate (optional for umami) are provided separately to adjust to taste.
Whole spices (black cardamom, cassia bark, star anise, coriander seeds, licorice root, black peppercorns, fennel seeds, clove buds. Rock sugar, mushroom powder, monosodium glutamate (packed separately).
*White or black pepper and either cassia bark or Vietnamese cinnamon will be used depending on local availability.
Use for Vietnamese phở noodle soup—beef, chicken, or vegetarian. Use 1 spice sachet per 8–10 quart pot of phở. Tie sachet closed securely and place into your phở pot during the final 30–45 minutes of simmering for maximum flavor. Remove sachet from the pot once the aroma is to your liking.
Store in a cool, dry place.
Allergen Information: Contains no major food allergens.
Packed in small batches in Kingston, New York.
*Price excludes shipping, flat shipping from NY.
—
Want to learn more? Visit www.phonamspices.com
Have a question? Contact me -here-.
Poppa Trinh’s Authentic Phở Spice Blend
From our family’s phở pot to yours.
Unlike most phở spice packets, this kit includes not just the whole spices, but the key seasonings that actually shape a proper bowl of phở — rock sugar, mushroom powder, and optional MSG — so you can build the same balance and depth my dad has always used at home.
This blend grew out of an already great recipe. After my dad and I traveled through Vietnam together, tasting phở across the country, we came home and made one small but meaningful tweak to his phở — using spices sourced from Vietnam whenever possible. That single change brought the aroma and flavor even closer to what he grew up with.
Inside the kit, you’ll find Poppa Trinh’s signature phở spice blend — whole spice aromatics paired with rock sugar to give your broth its savory, aromatic backbone. Alongside it are the supporting seasonings that most kits leave out, allowing you to fine-tune the broth to your own taste.
Just add bones and a few pantry staples. This blend works beautifully for beef, chicken, or vegetarian phở, giving you everything you need to create a rich, soul-warming broth with depth, clarity, and balance.
You’ll also receive my dad’s full beef phở recipe, along with his personal tips and techniques, so you can carry the same care and intention from our kitchen into yours. Each sachet is designed for an 8–10 liter pot of phở, or use both sachets together for a larger batch.
Two whole-spice sachets of Dad’s signature phở spice blend
Rock sugar, mushroom powder, and monosodium glutamate (optional for umami) are provided separately to adjust to taste.
Whole spices (black cardamom, cassia bark, star anise, coriander seeds, licorice root, black peppercorns, fennel seeds, clove buds. Rock sugar, mushroom powder, monosodium glutamate (packed separately).
*White or black pepper and either cassia bark or Vietnamese cinnamon will be used depending on local availability.
Use for Vietnamese phở noodle soup—beef, chicken, or vegetarian. Use 1 spice sachet per 8–10 quart pot of phở. Tie sachet closed securely and place into your phở pot during the final 30–45 minutes of simmering for maximum flavor. Remove sachet from the pot once the aroma is to your liking.
Store in a cool, dry place.
Allergen Information: Contains no major food allergens.
Packed in small batches in Kingston, New York.
*Price excludes shipping, flat shipping from NY.
—
Want to learn more? Visit www.phonamspices.com
Have a question? Contact me -here-.
