Pho is a popular Vietnamese noodle soup that is beloved worldwide for its complex and aromatic broth. While recipes can vary, the broth is classically made with beef or chicken bones and aromatics like onion, ginger, star anise, cinnamon, and lime. One indispensable ingredient used to finish a bowl of pho is basil. The fresh herb adds a pop of flavor and aroma that brings the dish together. But what kind of basil should you use for pho? There are a few common varieties that work well in the soup.
Thai Basil
Thai basil, sometimes called Asian basil, is the most popular and traditional basil used in pho. This type of basil has distinct licorice or anise-like flavor that pairs perfectly with the fragrant broth. The leaves are green in color and have a pointy shape compared to the more rounded leaves of Italian basil. Thai basil also holds up nicely when added to the steaming hot broth right before serving. A sprinkle of chopped Thai basil is essential for finishing off a bowl of authentic tasting pho.
Italian Basil
While not traditional, Italian basil can work well as a substitute for Thai basil in pho. The flavor profile is quite different from Thai basil, as Italian basil has a sweet, yet subtly spicy flavor and aroma. However, the base licorice notes mirror some of the anise flavors in pho broth. Italian basil also has tender leaves that wilt nicely in the heat of the soup. Use a generous amount of torn Italian basil leaves to mimic the flavor impact of Thai basil. The end result may not be completely authentic, but will still taste great.
Holy Basil
Holy basil, also called tulsi, is an herb used in some Vietnamese and Thai culinary traditions. Like Thai basil, it has an anise-like taste that makes it a reasonable pho basil substitute. Holy basil is also believed to have adaptogenic properties that can help combat stress. If you have this special basil on hand, use it in pho for both its flavor and potential health benefits. The taste pairs well with the aromatic soup.
How Much Basil Should You Add to Pho?
To get the right balance of flavors in pho, it’s important to add the right amount of fresh basil. Here are some guidelines for how much to use:
For Thai basil:
- 1-2 tablespoons chopped Thai basil per bowl
- Add most of the basil on top to wilt in the broth, reserving a bit to stir in for additional aroma
For Italian basil:
- 2-3 tablespoons chopped leaves per bowl
- Add more than you would for Thai basil since the flavor is not as pronounced
For holy basil:
- 1-2 tablespoons chopped holy basil per bowl
- Add at the end and lightly stir in for flavor and aroma
Always taste the broth after adding the basil and add a bit more if needed. Having plenty of fresh basil notes in each spoonful is key for balanced pho flavor.
When Should You Add Basil to Pho?
Proper pho eating etiquette says that the fresh basil should be added to the soup right before eating. This preserves the herb’s aromatic qualities that would dissipate if simmered in the hot broth for a long time.
Here are some tips for when to add basil:
- If serving individual bowls of pho, add most of the chopped basil on top just before bringing the bowl to the table.
- For communal pho dining, set out piles of chopped basil leaves and let guests add their own to their bowls.
- Right before taking a spoonful, add a bit more basil and let it wilt.
- Stir in extra basil between bites for a punch of flavor.
Adding the basil at the last minute infuses each sip with the fresh, herbaceous flavors that complete the pho experience.
Should You Use Basil Stems in Pho?
In most cases, only the fresh basil leaves are used when adding basil to pho. The fibrous stems don’t offer the aroma, flavor, or texture you want sprinkled over the soup. It’s best to pluck the leaves and discard the stems.
However, the stems aren’t entirely useless. Here are some ways you can make use of basil stems:
- Chop very finely and add to pho for subtle herbal flavor
- Add to vegetable or chicken stock for extra flavor
- Infuse in coconut milk or store in oil for basil flavored ingredients
- Dry and use for herbal tea
- Pickle in vinegar for unique basil flavored garnish
While basil stems work for adding background herbal notes to dishes, the fresh leaves should always be featured for finishing pho.
Should You Use Dried Basil in Pho?
Using dried basil in pho is not recommended. Dried basil has significantly less flavor and aroma compared to fresh. The dull flavor of dried basil will be overpowered by the other strong spices and seasonings in the broth.
If fresh basil is unavailable, leave the dried herb out altogether or use another fresh herb instead. Some options include:
- Cilantro
- Mint
- Thai mint
- Lemon balm
These won’t mimic the licorice notes of basil, but can provide freshness. You can also boost spice flavor instead, adding extras like chili oil, pepper flakes, or a spicy chili pho paste.
For authentic pho flavor, it’s best to wait until you can source high quality, fresh basil leaves. They are integral for bringing all the components of the soup together.
Does Basil Go Bad Quickly?
One challenge when making pho is that fresh basil does not have a very long shelf life. The tender leaves and stems start to wilt and blacken quickly. Here are some tips for keeping basil fresh longer:
- Store in the refrigerator in a cup of water covered with a plastic bag. Basil stored this way will last 5-7 days.
- Wrap leaves in a slightly damp paper towel and place in a resealable plastic bag. This extends life 3-5 days.
- Place leaves in between sheets of paper towel, stack, and store in a container in the refrigerator crisper. Basil will stay fresh for 4-6 days.
- Chop leaves, pack into ice cube trays with a bit of water, and freeze. Use cubes for cooking.
No matter how you store it, basil is highly perishable. Try to buy only as much as you will use within 3-4 days maximum. And remember to use basil at the end of its shelf life quickly in pho before it goes bad.
Can You Grow Your Own Basil for Pho?
Since fresh basil is so essential for pho but also delicate, many cooks find growing basil at home to be the best option. With homegrown basil, you can snip just what you need right before making pho.
Growing basil indoors is relatively easy. Here are some tips:
- Plant from seed or get starter plants. Choose Thai basil varieties.
- Ensure the basil gets 6-8 hours of sun daily.
- Use pots with drainage holes and well-draining soil. Water when the top inch becomes dry.
- Pinch off flower buds to encourage more leaf growth.
- Harvest by snipping sprigs above leaf nodes. Don’t cut more than 1/3 of plant at a time.
Having a continuous supply of homegrown Thai, holy, or Italian basil is a great way to guarantee you always have fresh basil for pho.
What Herbs Can You Substitute for Basil in Pho?
While no herb can truly take the place of basil’s distinct flavor in pho, there are some substitutes that can work:
Herb | Flavor Notes | Amount to Use |
---|---|---|
Mint | Cooling, bright | 1-2 tablespoons chopped per bowl |
Cilantro | Grassy, pungent | 1/4 cup chopped per bowl |
Thai mint | Menthol, anise-like | 1-2 tablespoons chopped per bowl |
While not exactly the same, adding generous amounts of these fresh herbs at the end can provide flavor contrast in pho when basil is not available. They add extra freshness and vibrancy.
Conclusion
Adding a heap of freshly chopped Thai basil at the end is what truly makes a bowl of pho complete. The heady anise aroma and flavor transforms and elevates the soup. While Italian or holy basil can be substituted, Thai basil remains the favorite for authentic Vietnamese pho. Take care to add the basil just before eating to preserve its essence and use plenty of leaves per bowl. And consider growing your own endless supply so you always have this fragrant, essential herb on hand for phenomenal pho.