Fast Pho ft. February's Spice of the Month

February 01, 2018

Image - Fast Pho ft. February's Spice of the Month - Recipes from Well Seasoned

Star Anise is February's SPICE OF THE MONTH! Much like bay leaves are used in Western cuisines, whole stars are used to infuse many Vietnamese and Chinese soups, stews, and braised dishes - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Fast Pho

Traditionally this fragrant Vietnamese noodle soup starts with a broth made from scratch. To speed things up, pre-made broth is simmered aromatics and lots of spices for a quick flavor boost.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • 1 large sweet onion, skin on, halved lengthwise
  • 1 5-inch piece fresh ginger, unpeeled, halved lengthwise
  • 6 whole cloves (available in store at Well Seasoned)
  • 3 whole star anise(available in store at Well Seasoned)
  • 1 3-inch cinnamon stick, broken in half (available in store at Well Seasoned)
  • 1 tsp. fennel seeds (available in store at Well Seasoned)
  • 1 tsp. black peppercorns (available in store at Well Seasoned)
  • 6 cups chicken broth (available in store at Well Seasoned)
  • 1 clove garlic, smashed and peeled
  • 8 oz. thin rice noodles
  • 1 tbsp. toasted sesame oil
  • 4 cups shredded cooked chicken
  • Kosher salt (available in store at Well Seasoned)
  • 2 cups torn fresh basil, mint, and cilantro
  • 1 cup bean sprouts
  • 2 limes, cut into wedges
  1. Position a rack 4 to 5 inches from the broiler and heat the broiler on high. On a small rimmed baking sheet, broil the ginger and one onion half, cut side up, until blackened, about 5 minutes. Meanwhile, peel and thinly slice the other onion half and set aside.
  2. In a 3-quart saucepan, toast the cloves, star anise, cinnamon, fennel seeds, and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 1 minute. Add the broth, garlic, and charred onion and ginger, and simmer for 10 minutes to meld the flavours.
  3. Meanwhile, prepare the rice noodles according to package directions. Drain and toss with the sesame oil. Strain the broth through a fine-mesh sieve set over a bowl, pressing down on the onion and ginger. Return the broth to the pan, add the chicken, season to taste with salt, and keep warm.
  4. Divide the noodles among four wide bowls, and then ladle in the soup. Top with the sliced onion, herbs, and sprouts, and serve with the lime wedges.

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