Vietnamese beef noodle soup from Stockton Boulevard, where a stretch from Florin Road to Fruitridge Road was named Little Saigon in 2010, served with rare steak and other cuts.

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; the strip has a great number of Vietnamese and Chinese restaurants. Pho Bac Hoa Viet, at 6645 Stockton Boulevard, lists pho with rare steak on its own or with tendon, tripe, well-done flank or fat brisket. Away from the boulevard, Pho Momma on Folsom Boulevard holds a Bib Gourmand, and the Michelin Guide says its pho comes in chicken or beef broth, both long-simmered, with toppings up to house-made pork wontons.

Where to eat Stockton Boulevard Pho in Sacramento

2 editor picks for Stockton Boulevard Pho in Sacramento, ranked by editorial score. All Sacramento signature dishes · Stockton Boulevard Pho 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 46 hrIntermediate

Ingredients

  • 1.5kg beef shin or oxtail
  • 500g beef knuckle bones
  • 1 large onion, halved unpeeled
  • 100g ginger, halved lengthways
  • 6 star anise
  • 1 cinnamon stick
  • 6 cloves
  • 1 tsp fennel seed
  • 30g rock sugar
  • 60ml fish sauce
  • 400g rice noodles, banh pho size
  • 300g raw beef sirloin, shaved paper-thin
  • Bean sprouts, Thai basil, lime, sliced chillies, hoisin and sriracha to serve

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, cloves and fennel seed in a dry pan until fragrant, about 90 seconds. Wrap in cheesecloth.
  3. Blanch the beef shin and bones in boiling water for 5 minutes. Drain and rinse.
  4. Return the meat and bones to a clean pot. Cover with 5L cold water. Add the charred onion, ginger, the spice bag, rock sugar and fish sauce. Bring to a bare simmer.
  5. Simmer uncovered for 5 hours, skimming the surface every 30 minutes. Strain through fine cloth. Season with extra fish sauce and salt.
  6. Soak the rice noodles in cold water 30 minutes then drop into boiling water for 30 seconds. Divide between bowls. Lay raw sliced sirloin on top. Pour the boiling broth over to cook the beef. Serve with the garnish plate.

Editor tip. Skim every 30 minutes through the simmer. The broth must stay barely moving, never boiling, or the fat emulsifies and turns the broth cloudy.

Common allergens: Wheat, Soy.