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Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices
Aromatic beef broth infused with bird's eye chilies and star anise.

Spicy pho

Author: Flavelo
Recipes Main Courses Soups
The spicy version of Pho is for those who like their food to 'bite back'. Capsaicin (the active ingredient in chilli) not only provides heat, but is also a vasodilator, which increases the sensitivity of the tongue's taste buds, so the other flavours of the soup (anise, cinnamon, ginger) are felt more intensely. The heat of the hot soup further amplifies the power of the chilli, providing a truly sweat-inducing, cleansing experience.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Large pot
  • Gas flame or oven grill function (for charring the onion)
  • Fine sieve

Allergen Information

⚠️ Fish (fish sauce)

Instructions

1 ✓

Cut the red onion and ginger in half and char them (with skin on) over an open flame or in the oven until black.

Tip: This step gives the soup its soul. Under the black layer, the vegetable softens and caramelises. Scrape off the black soot (or wash it off) before cooking.
2 ✓

Toast the cinnamon and star anise in a dry frying pan until fragrant.

Tip: 'Blooming' the essential oils makes the spices more intense than just throwing them cold into the soup.
3 ✓

Put the stock on the heat, add the roasted onion, ginger and spices. Simmer gently for 30-40 minutes.

Tip: Don't boil vigorously or the soup will be cloudy! The secret to clear Pho is patience.
4 ✓

Meanwhile, cook the rice noodles in separate water, rinse with cold water so they don't stick.

Tip: The starch from the noodles would thicken the soup, which is why they must be cooked separately.
5 ✓

Strain the finished soup. Season with fish sauce and thinly sliced chilli.

Tip: Add the chilli at the end so the heat doesn't completely break down its freshness, but its power cooks into the broth.
6 ✓

Serving: noodles in the bowl, hot soup on top, topped with herbs and lime.

Tip: Add the fresh herbs at the very end so their scent hits your nose when serving.

Recipe FAQ

It's too spicy! What should I do?
Acidity (lime juice) or a little sugar can tone down the heat. Don't drink water, as it only spreads the oily capsaicin!
What chillies should I use?
Bird's Eye chilli (Thai chilli) is authentic and very strong. Jalapeno is milder.

Ingredients

  • 200 g Broad rice noodles (Banh Pho)
  • 1 l Rich beef or chicken stock
  • 1 whole Red onion (with skin)
  • 5 cm Ginger
  • 1 stick Cinnamon
  • 3 pcs Star anise
  • 2 tbsp Fish sauce (Nuoc Mam)
  • 3 pcs Bird's eye chilli (or to taste)
  • 1 bunch Fresh coriander and Thai basil
  • 1 pc Lime