Pho Mama Sacramento is a beloved Vietnamese noodle soup known for its deeply aromatic, slow-simmered beef broth, tender rice noodles, and fresh herb garnishes. This recipe recreates that rich, complex flavor at home by charring aromatics, simmering beef bones for hours, and finishing with a bright, herbaceous topping. It’s a weekend project that rewards you with a steaming bowl of comfort that rivals your favorite pho spot.
Ingredients
- 3 lbs (1.4 kg) beef bones (knuckle, marrow, or oxtail)
- 1 lb (450 g) beef chuck or brisket, sliced thin (for serving)
- 1 large yellow onion, halved
- 1 (4-inch) piece ginger, halved lengthwise
- 2 cinnamon sticks
- 2 star anise
- 4 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 cardamom pod (optional)
- 1 tablespoon sugar
- 1 tablespoon fish sauce, plus more to taste
- 1 teaspoon salt, plus more to taste
- 1 lb (450 g) dried flat rice noodles (banh pho)
- 6 cups (1.4 L) water, plus more for blanching
- For serving: bean sprouts, Thai basil, cilantro, lime wedges, sliced jalapeño, hoisin sauce, sriracha
Instructions
- Place beef bones in a large pot and cover with cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain the bones and rinse them under cold water. This removes impurities and ensures a clear broth.
- While the bones are blanching, char the onion and ginger: place them cut-side down on a baking sheet under a broiler for 5–7 minutes, or hold them directly over a gas flame with tongs until blackened. This adds a smoky depth to the broth.
- In a dry skillet over medium heat, toast the cinnamon, star anise, cloves, coriander, fennel, and cardamom for 1–2 minutes until fragrant. Be careful not to burn them.
- In a large stockpot, combine the blanched bones, charred onion and ginger, toasted spices, sugar, fish sauce, salt, and 6 cups (1.4 L) of water. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for at least 4 hours (6 hours is better). Skim off any foam that rises to the surface.
- After simmering, remove the bones and solids with a slotted spoon. Strain the broth through a fine-mesh sieve into a clean pot. Season with additional fish sauce and salt to taste. Keep warm over low heat.
- While the broth simmers, prepare the rice noodles according to package directions (usually soaking in hot water for 20–30 minutes, then boiling for 1–2 minutes until tender). Drain and rinse with cold water to stop cooking.
- To serve, place a portion of noodles in each bowl. Top with raw, thinly sliced beef (it will cook in the hot broth). Ladle the piping-hot broth over the beef and noodles, ensuring the beef is submerged.
- Serve immediately with a platter of bean sprouts, Thai basil, cilantro, lime wedges, jalapeño, hoisin, and sriracha for each person to customize their bowl.
Tips
- Char the aromatics well: The charred onion and ginger are key to pho’s signature flavor. Don’t skip this step—it adds a subtle smokiness that can’t be replicated.
- Skim the broth: For a clear broth, skim off any impurities that rise to the surface during the first hour of simmering. This makes the final soup look and taste cleaner.
- Use the right noodles: Dried flat rice noodles (banh pho) are traditional. If you can’t find them, use wide rice sticks or even pad thai noodles, but avoid thin vermicelli—they’ll get lost in the broth.
- Customize your protein: The raw beef slices cook in the hot broth. If you prefer fully cooked meat, use leftover roast beef or add the beef to the broth for a few minutes before serving.
Serving Suggestions
Serve pho with a side of fresh herbs and vegetables—bean sprouts, Thai basil, cilantro, lime wedges, and sliced jalapeño are classic. Add hoisin sauce and sriracha for a sweet-and-spicy kick. For a heartier meal, serve with crispy spring rolls or Vietnamese summer rolls on the side.
Variations
- Chicken Pho (Pho Ga): Substitute chicken bones and breast meat for the beef. Simmer the bones for 2–3 hours, then shred the chicken and serve over noodles.
- Vegetarian Pho: Use vegetable broth and add mushrooms, tofu, and bok choy. Char the aromatics and toast the spices as directed, but skip the beef bones.
- Spicy Pho: Add a few Thai chilies or a spoonful of sambal oelek to your bowl for extra heat.
Storage and Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 4 days. The broth can also be frozen for up to 3 months. To reheat, bring the broth to a rolling boil, then pour over fresh noodles (or rehydrate dried noodles separately). Reheat any leftover meat in the broth until piping hot (165°F / 74°C).
Frequently Asked Questions
Can I use a pressure cooker? Yes, you can make pho in a pressure cooker. After charring the aromatics and blanching the bones, cook everything on high pressure for 45 minutes, then natural release. The broth will be less clear but still flavorful.
What is the best cut of beef for pho? For the broth, use bones with marrow (knuckle, leg, or oxtail) for richness. For the meat, use sirloin, ribeye, or brisket sliced very thin—it will cook in seconds in the hot broth.
Can I make pho without fish sauce? Fish sauce is essential for authentic pho flavor, but you can substitute soy sauce or tamari in a pinch. The taste will be different, but still savory.
How do I get a clear broth? Blanch the bones first, skim the foam diligently, and avoid stirring the broth while it simmers. A fine-mesh strainer also helps remove impurities.
How long should I simmer the broth? A minimum of 4 hours is recommended, but 6–8 hours gives a deeper, more complex flavor. Don’t go beyond 10 hours, as the bones can become chalky.
Can I use fresh rice noodles instead of dried? Absolutely. Fresh noodles need only a quick rinse in hot water before serving. Adjust cooking time to just 30 seconds in boiling water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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