PHO SAIGONESE — Restaurant in Enterprise

Overall: 4.7 (dine in & delivery)

Pho Saigonese was giving a modern boho vibe and was more upscale than the typical Vietnamese restaurant. We heard bad things about their service from our friends who came a few months ago but that wasn't our experience for our first visit. They had 3 male servers and the one that we had was nice. You can tell he was really trying to provide great service so it seems like they received some training and took customer feedback seriously. They had a great selection of food to choose from so there's something for everyone. Everything we ordered was really good so this is our new favorite Vietnamese spot.

Luna Mini Prawn Cakes/Bánh Khot ($16): This came with 6 cakes that were super crispy and the prawn was huge! I have never seen prawns this big for banh khot but it was juicy and definitely worth it! The appetizer came with a side of lettuce, pickled vegetables, and fish sauce for dipping.

Pork Patty Spring Rolls/Nem Nuong Cuon ($9): This comes with 2 big spring rolls that were delicious and fresh. We ordered this through Doordash so they wrapped the spring rolls in plastic food wrap so they don't stick together. The hoisin peanut sauce takes the rolls to a whole different level. I would have like the pork patty to be a bit bigger since the lettuce was more dominant for the taste profile, but not a big deal.

Bun Hanoi Style/Bun Cha Ha Noi ($18): Not a lot of restaurants offer this dish so we had to try it here when we saw it on the menu. It was one the best Bun Cha Ha Noi we had! The meat patties were huge, umami, and tasted so dang delicious! They put them in a big bowl of fish sauce so you can add your vermicelli noodles in there to give it extra flavor. The egg rolls were so good & fried to perfection. Highly recommend!

Turmeric Fish & Dill/Cha Ca Thang Long ($20): Not worth. They don't give you a lot of fish and the pieces are small + overcooked. I haven't found a place that makes it better than Thien Long in San Jose, CA.

Lychee Green Tea ($6): This came in a taller than usual glass so it was worth it. The tea also had the perfect level of sweetness. If you want a bit more sweet, eat the two big peach slices!

The Pho French Dip Sandwich/Banh Mi Pho ($11/$13 on Doordash): What makes this brisket sandwich so good was the pho broth. Highly recommend you eat them together. The pho broth is amazing but the sandwich is just okay by itself.

Charbroiled Pork Sandwich/Banh Mi Thit Nuong ($9): The pork was more flavorful than the brisket and all the ingredients worked well together. This was a solid banh mi. I was surprised that it came with house chips which looked like taro chips. These were very crispy...

This is a very cute spot right behind Dutch Bros. The staff were very friendly and answered any questions. Many great options to pick from, they also have vegan options so everyone has something to order. The broth was rich and clear, I believe he told me they hard boil and roast the bones. I will be back, this place is a great addition to the neighborhood.

Update: 11/17/24 I never use DoorDash but am feeling very sick today so I wanted Oxtail Pho. When I got my Pho they only had 1 piece of oxtail and rare beef. I called to inform them it wasn’t the correct order or if they changed it. The first woman I spoke to said I had to speak louder as they were very busy so I did then she got the manager to discuss with me. Seeing as I was just informed to speak loudly I figured I still had to do so. While speaking to the guy on the phone he was being very condescending in tone… like one of those customer service people that are smiling and laughing about your call to someone else. I found that to be very rude… he then condescendingly asked me to confirm I got a piece of oxtail and rare beef, noodles, broth, and veggies… I said yes but that I’ve gone there before and received three pieces of oxtail and I don’t recall there being any beef and that I had been coming there since they first opened, he said he’s also been there since they first opened 👀? The whole conversation was just ridiculous as he was making me to sound like a “Karen” when I was trying to confirm that the menu has changed… he said only the price and that it would have been phenomenal if I ever received three pieces of oxtail since they go on weight and add rare beef… based on my photo below that I took the first time I ate there, I don’t see any rare beef 🤔 if the menu changed and I didn’t read it then okay I understand but don’t talk to people as if they work there, should know, and if not then they are dumb. As I said I’m not feeling well and just wanted to eat pho from somewhere I really liked 😞 It’s very upsetting that this is the only pho place that service oxtail in the neighborhood and now I will have to go elsewhere. Not because I don’t like the food but because I rather not go in there and feel embarrassed as they do have my name and number now… guess I’ll have to hike up to Chinatown...

We visited on the day of their grand opening. Our dinner began with the impeccable service, attentive and genuine, making us feel valued and welcomed. The staff's dedication to ensuring a pleasant dining experience was evident from the outset, attentively refilling our water glasses without intrusion.

We started with the Luna mini prawn cakes, an absolute marvel. These small yet flavor-packed cups, with their crispy exterior and creamy shrimp-filled center, topped with a perfectly sized shrimp, were a delight to the senses. The slightly sweet, not overly salty fish sauce added an extra dimension of flavor, enhancing the overall experience.

Then came the the pho short ribs. This dish, with its large bone-in beef rib, perfectly seasoned and cooked to medium, was a testament to the chef's skill and attention to detail. Accompanying the rib were soybean sprouts, basil leaves, and white flat rice noodles, all brought together by a broth richly seasoned with a distinct note of cloves, offering an earthy spiciness. Served in an insulating stone bowl, the dish retained its warmth, allowing us to savor every bite.

The highlight of our meal was undoubtedly the bun Hanoi style, a dish that truly embodies the spirit of DIY dining. Its authenticity and quality were confirmed by a Vietnamese foodie friend, who says it seems to surpass the ones from many Vietnamese restaurants outside Vietnam. The dish was a beautiful assembly of stewed fatty pork strips, Vietnamese meatballs, and unexpectedly delightful pickled radish and carrots. The pork's bouncy texture and the sweet flavor profile, combined with the juicy, slightly crumbly meatballs, created a harmony of tastes and textures.

What we discovered at Pho Saigonese was that each dish, in its own right, was a masterpiece. But when we added Sriracha sauce, the flavors transcended to an extraordinary level. This wasn't about using a condiment to mask mediocrity; it was about enhancing an already outstanding flavor profile.

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