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.
Two whole-spice sachets of Dad’s signature phở spice blend (Enough to make 2 separate pots of pho)
Rock sugar, mushroom powder, and monosodium glutamate (optional for umami) are provided separately to adjust to taste.
2.3 oz Fish Sauce bottle: This limited Son Fish Sauce bottle is a first-press, one-year-aged fish sauce made in collaboration with my dad (Poppa Trinh), featuring a custom illustration of us on the label. It’s a small, pantry-friendly size that’s exactly what you need for making a proper pot of phở.
Whole spices (including: black cardamom, cassia bark, star anise, coriander seeds, black cardamon, fennel seeds, clove buds…) Rock sugar, mushroom powder, monosodium glutamate (packed separately).
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.
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Want to learn more? Visit www.phonamspices.com
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.
Two whole-spice sachets of Dad’s signature phở spice blend (Enough to make 2 separate pots of pho)
Rock sugar, mushroom powder, and monosodium glutamate (optional for umami) are provided separately to adjust to taste.
2.3 oz Fish Sauce bottle: This limited Son Fish Sauce bottle is a first-press, one-year-aged fish sauce made in collaboration with my dad (Poppa Trinh), featuring a custom illustration of us on the label. It’s a small, pantry-friendly size that’s exactly what you need for making a proper pot of phở.
Whole spices (including: black cardamom, cassia bark, star anise, coriander seeds, black cardamon, fennel seeds, clove buds…) Rock sugar, mushroom powder, monosodium glutamate (packed separately).
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.
—
Want to learn more? Visit www.phonamspices.com
