Vietnamese Pho Rub

Name: Vietnamesisches Phở Rub
Total time: 8 h
Ingredients: 10 g Sternanis, gemahlen; 8 g Zimtpulver; 5 g Nelken, gemahlen; 12 g Ingwerpulver; 10 g Koriandersamen, gemahlen; 20 g Salz; 15 g Brauner Zucker; 8 g Schwarzer Pfeffer, gemahlen

Spice MixOtherHot SmokingMedium8-12 hrs88-93 °C110-125 °CBeech + Plum

Inspired by the deep, warming aromas of Vietnamese pho broth, this rub is crafted from star anise, cinnamon bark, cloves, and ginger. The spice blend imparts an aromatic depth with a sweet-savory character. Especially recommended for beef brisket or lamb.

Ingredients(for 1 kg)

Star anise, ground10 g

Cinnamon powder8 g

Cloves, ground5 g

Ginger powder12 g

Coriander seeds, ground10 g

Salt20 g

Brown sugar15 g

Black pepper, ground8 g

Instructions

Toasting and grinding spices

10 minutes

Toast star anise, cinnamon bark, and cloves in a dry pan over medium heat for 2-3 minutes until fragrant. Allow to cool, then finely grind together with the remaining ingredients.

Rubbing and resting

Overnight (8-12 hours)

Pat the meat dry and generously apply the pho rub, paying special attention to bones and the fat cap. Store covered overnight in the refrigerator.

Smoking

8-12 hours

Set the smoker to 110-125 °C and use beech and plum wood. Slowly smoke the meat to an internal temperature of 88-93 °C. Check the wood supply every 2-3 hours.

Resting

30-60 minutes

Wrap the finished smoked meat in butcher paper and rest for at least 30 minutes. Slice thinly and serve with fresh herbs, lime, and hoisin sauce.

Pro Tip

Briefly toast the whole spices (star anise, cinnamon, cloves) in a dry pan before grinding – this significantly intensifies the flavors.

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