Vietnamese chicken pho, the lighter partner of beef pho, served on Stockton Boulevard, where a stretch was named Little Saigon in 2010, and at Pho Momma on Folsom Boulevard.

Vietnamese refugees began settling in Sacramento in the 1980s, and in February 2010 a stretch of Stockton Boulevard from Florin Road to Fruitridge Road was officially named Little Saigon. Pho Bac Hoa Viet, at 6645 Stockton Boulevard, lists a chicken pho of broth, tender chicken and fresh herbs. Pho Momma on Folsom Boulevard holds a Bib Gourmand, and the Michelin Guide says its pho comes in either chicken or beef broth, both long-simmered and deeply flavorful.

Where to eat Stockton Boulevard Pho Ga in Sacramento

2 editor picks for Stockton Boulevard Pho Ga in Sacramento, ranked by editorial score. All Sacramento signature dishes · Stockton Boulevard Pho Ga across every city.

  • Pho Momma

    Order Michelin's inspectors steer diners to fresh spring rolls with crispy pork sausage and tangy peanut sauce.

    Michelin's inspectors note that pho is the main event at Pho Momma, with long-simmered chicken or beef broth and accompaniments up to house-made pork wontons.

    DetailsDirections

  • Pho Bac Hoa Viet South Sac

    Try Banh xeo, a sizzling crepe filled with shrimp and pork, or a banh mi Vietnamese baguette.

    Pho Bac Hoa Viet on Stockton Boulevard serves Vietnamese and Chinese favorites, from sizzling banh xeo crepes and banh mi to bowls of pho with rare steak.

    DetailsDirections

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Make it at home

Serves 42 hr 30 minIntermediate

Ingredients

  • 1 whole free-range chicken (1.5 to 1.8kg)
  • 1 large onion, halved unpeeled
  • 100g ginger, halved lengthways
  • 4 star anise
  • 1 cinnamon stick
  • 1 tsp coriander seed
  • 3 cloves
  • 30g rock sugar
  • 60ml fish sauce
  • 400g rice noodles, banh pho size
  • 1 bunch Thai basil
  • Bean sprouts, lime wedges, sliced chillies
  • Hoisin and sriracha to serve
  • Sea salt

Method

  1. Char the onion and ginger over an open flame or under a hot grill until blackened on all sides. Set aside.
  2. Toast the star anise, cinnamon, coriander seed and cloves in a dry pan until fragrant, 90 seconds. Wrap in cheesecloth.
  3. Place the whole chicken in a stockpot. Cover with 4L cold water. Bring to a bare simmer. Skim the scum that rises for the first 15 minutes.
  4. Add the charred onion, ginger, the spice bag, rock sugar and fish sauce. Simmer barely 1 hour 45 minutes.
  5. Lift the chicken out. Cool 10 minutes, then pull the meat from the bones. Slice the thigh and breast.
  6. Strain the broth through a fine cloth. Season to taste with more fish sauce and salt.
  7. Soak the rice noodles in cold water 30 minutes then boil 30 seconds. Divide between bowls. Top with sliced chicken. Pour boiling broth over. Serve with the garnish plate.

Editor tip. Keep the broth barely simmering, never boiling, or it will turn cloudy. Reserve the carcass after pulling the meat and return it to the simmer for the last 30 minutes to extract more flavor.

Common allergens: Wheat, Soy.