Vietnamese Four-Spice Powder
Prep 15 min Total 1 hr 30 min
Vietnamese Four-Spice Powder © kvalifood.com
A Vietnamese spice blend of star anise, cinnamon, black cardamom, and lemongrass. It’s similar to Chinese five-spice powder but distinctly Vietnamese - the lemongrass adds a citrusy, grassy note you won’t find in the Chinese version. Used in marinades, braised dishes, and soups like pho.
Ingredients
- 1¾ oz (50 g) Star anise
- 1¾ oz (50 g) Cinnamon
- 1¾ oz (50 g) Black cardamom
- 3½ oz (100 g) Lemongrass
Directions
If using fresh lemongrass, slice it thinly and dry it thoroughly in a low oven (100°C) until completely brittle. Dried lemongrass can be used as-is.
Break the star anise, cinnamon, and black cardamom into smaller pieces.
Grind all four spices together - star anise, cinnamon, black cardamom, and dried lemongrass - in a spice grinder or mortar and pestle until you have a fine powder.
Sift through a fine mesh sieve to catch any fibrous bits (especially from the lemongrass). Store in an airtight container.
Notes
- The larger proportion of lemongrass (100g vs 50g of the others) is what sets this apart from Chinese five-spice.
- Black cardamom (thảo quả) has a smoky flavour quite different from green cardamom. Look for it at Asian or Indian grocers.
See Also
Metropole Kary Powder
Vietnamese Chilli Dressing (Nước Sốt Ớt)
Homemade Garam Masala
Magic Sauce (Sốt diệu kỳ)
