Pho, a Vietnamese noodle soup, is known for its complex and comforting culinary experience. While the rich, aromatic broth forms its foundation, fresh, vibrant additions, often called “pho plants,” truly elevate its flavors and textures. These herbs and garnishes contribute essential freshness, aroma, and crunch, making them indispensable to an authentic pho meal.
Key Plants for Authentic Pho
Several fresh herbs and vegetables are traditionally served with pho, each contributing a distinct element to the flavor profile. Thai basil, known as Húng Quế in Vietnamese, is a prominent herb with glossy green leaves, often with purple stems. It imparts a unique spicy, licorice-like, and slightly peppery taste, differing from sweet basil. Its aromatic essence enriches the broth and provides a fresh, herbal counterpoint to savory flavors.
Culantro (Ngò Gai), also known as “sawtooth coriander” for its long, serrated leaves, offers a stronger, more robust flavor than cilantro, holding its taste well in hot liquids. It adds a sharp, pungent, and earthy note that deepens the savory character of pho. Vietnamese mint (Rau Răm) has elongated leaves, sometimes with a distinctive V-shaped blotch, and a peppery taste. It provides a fresh, slightly spicy, and tangy counterpoint to the broth’s richness.
Growing Your Own Pho Herb Garden
Cultivating your own pho plants provides a continuous supply of fresh herbs. Most thrive in well-draining, compost-amended soil with adequate sunlight, though their specific needs vary.
Thai basil prefers full sun (6-8 hours daily), appreciating partial shade in very hot climates. It thrives in rich, loamy, well-drained soil, maintaining consistent moisture. Optimal growing temperatures range from 70 to 85°F; temperatures consistently below 50°F can stunt its growth. Thai basil can be started from seed indoors six to eight weeks before the last frost, or propagated from stem cuttings. Common pests include aphids, slugs, and Japanese beetles.
Culantro thrives in warm, humid conditions and prefers partial shade, especially in hotter regions, as too much direct sun can lead to tougher leaves and premature bolting. It requires consistently moist, well-draining soil that is rich in organic matter, with a pH between 6.0 and 7.5. Ideal temperatures for culantro are between 70 and 85°F. Culantro is typically grown from seed, which can take two to four weeks to germinate, and benefits from warm soil temperatures around 75-80°F. Aphids and leaf spot are occasional concerns.
Vietnamese mint is a robust herb that tolerates both full sun and part shade, thriving with regular watering in moist, well-drained soil enriched with compost or well-aged manure. This plant prefers humid, tropical, and sub-tropical conditions, growing year-round in such climates, but can be cultivated as an annual in cooler zones during warmer months. Vietnamese mint is easily propagated from stem cuttings or by layering. It is relatively resistant to pests and diseases, though aphids or mites may appear.
Harvesting and Using Pho Plants
Correct harvesting promotes continuous growth and ensures the best flavor. For Thai basil, begin harvesting once the plant has six to eight true leaves, snipping stems just above a leaf node to encourage bushier growth. Regular harvesting helps to prolong the plant’s productivity. Pinching off any developing flowers is important, as allowing the plant to flower can cause the leaves to develop a bitter taste and reduce leaf production.
Culantro leaves can be harvested as needed, typically by removing the oldest leaves from the base once the plant reaches six to eight inches tall. Regular harvesting encourages new growth and can extend the harvest period. For Vietnamese mint, harvest regularly by cutting the stems back to the hard, woody sections, which encourages leafier growth.
When preparing these fresh herbs for pho, wash them thoroughly and serve fresh on a side plate. Leaves can be left whole or roughly torn before being added to the hot soup just before eating, allowing their aromas to infuse the broth. For short-term storage, Thai basil can be kept with stems in a glass of water at room temperature, as refrigeration can damage its leaves. Culantro can last up to two weeks if kept moist. For longer storage, both Thai basil and culantro can be frozen.