Hours
| Thursday | 10 AM–9 PM |
| Friday | 10 AM–9 PM |
| Saturday | 10 AM–9 PM |
| Sunday | 10 AM–9 PM |
| Monday | 10 AM–9 PM |
| Tuesday | 10 AM–9 PM |
| Wednesday | 10 AM–9 PM |
Address and Contact Information
Address: 1780 Pleasant Grove Blvd Suite 130, Roseville, CA 95747
Phone: (916) 474-4659
Menu Photos
Order and Reservations
Order: Order online
Related Web Results
Phở Madame – Vietnamese Restaurant | Roseville CA – Facebook
Phở Madame – Vietnamese Restaurant , Roseville. 69 likes · 22 talking about this · 55 were here. Authentic Vietnamese pho, aromatic broth, fresh herbs,…
Pho Madame (@phomadameroseville) · Roseville, CA – Instagram
❤️ 1780 Pleasant Grove Blvd, Ste 130, Roseville, CA 95747 916-474-4659 #SizzlingBeef #BoNe #PhoMadame #VietnameseSteak #RosevilleEats. Photo …
Pho Madame : r/Roseville – Reddit
Over the past 18 years we have lived here, our favorite Vietnamese restaurants have fluctuated with changes in ownership, menus, etc. We are …
Reviews
AT Tabaranza
Tried this place for the first time, it was a Sunday and they’ve just opened. The lady who welcomed us and took our order was friendly and warm same with the guy who served all the food. The menu was simple, which I liked compared to the others who have a lot that you can’t decide which ones were good. We had their Pho, two of their specials, one rice meal with pork chops and the spring rolls for our appetizer. We enjoyed everything same with the ambience of the place which is classier compared to the others. Overall, we were happy with the experience.
… moreJohn Lee
Dinner was great, the whole family was satisfied. Ox tail pho was delicious the French butter skillet was very good with the fresh baked bread and the grilled pork plate. No need to go to south sac and wait in line next to homeless people. Limited menu, just the good stuff. They are new please be patient.
… moreRodel Romero
I’m very excited for a new Vietnamese sandwich and plate restaurant in West Roseville. The crispy pork sandwich was pretty tasty and made very well. The Bo Ne plate was good but there wasn’t nearly enough liver pate and the meat was very chewy and tough. The drink options are pretty good too and very sweet.
We ended up spending close to $40 for one sandwich, one Bo Ne plate and one drink which is pretty pricey for Vietnamese food. Beer, specialty drinks and Vietnamese coffee all run $7 for some reason. Also a regular medium sized bowl of pho runs $20. For the full experience of appetizer, main course and drink, you can easily spend $40 a person here.
In a pinch, I will definitely be back for the sandwiches as the drive to Arden, South Sacramento and Folsom are very far.
… moreWe ended up spending close to $40 for one sandwich, one Bo Ne plate and one drink which is pretty pricey for Vietnamese food. Beer, specialty drinks and Vietnamese coffee all run $7 for some reason. Also a regular medium sized bowl of pho runs $20. For the full experience of appetizer, main course and drink, you can easily spend $40 a person here.
In a pinch, I will definitely be back for the sandwiches as the drive to Arden, South Sacramento and Folsom are very far.
Sheng Lor
We ordered 2 house phos and it was perfect for the rainy day. The portion sizes are the best in town. Personally, it had too much meat but not lacking pho noodles either. Will definitely come back.
… moreJonathan E
My wife is a Pho junkie and has to have it at least once a week. We are so excited that Pho Madame opened up closer to our home. The service was polite and warm. The food was delicious (the broth is so flavorful). Since our in-restaurant visit, my wife had ordered take out. The presentation of the Pho in the bowls was fantastic. Because my wife is happy, I am happy!
… moreAriana Tran
The one-star reviews make no sense. If you think this food is bad, you simply don’t understand Vietnamese cuisine. I’ve eaten at many authentic restaurants throughout Vietnam, and the flavors here are very close to what you’d actually find there. Nothing is watered down or overdone; the food is balanced, fresh, and clearly made with care.
The restaurant itself is clean and modern, the service is friendly and attentive, and the overall experience is excellent. If you’re looking for real Vietnamese flavors, this place delivers. Highly recommend.
… moreThe restaurant itself is clean and modern, the service is friendly and attentive, and the overall experience is excellent. If you’re looking for real Vietnamese flavors, this place delivers. Highly recommend.
Andy Dang
I’ve been waiting for this place to open since August. I came here for 3 days straight since their opening day and I haven’t been disappointed. The food were delicious and the service was awesome! My favorites so far are their beef short rib pho and kumquat lemonade. I’m looking forward to try everything on their menu. Also, I really like the plastic wrap separating the springrolls so they don’t get stuck together. They’re pretty obviously there too so you’d have to be an idiot to swallow it.
… moreCotur Inna
Stunning interior and truly delicious Vietnamese food. We ordered takeout and loved everything. The atmosphere looks beautiful, and we hope to return soon to dine inside.
… moreAnthony Domagas
We had Ox tail Pho, Beef short rib pho, Chicken Pho and Grilled pork spring rolls. Food was delicious. Will be back soon.
… moreDave Wong
So, this restaurant has been an eagerly awaited addition to this part of Roseville, and it joins an ever-growing list of more diverse, ethnic dining options in this area. Having seen the hype build up for the opening (as well as some less-than-positive initial reviews) I purposefully waited a few weeks after their soft opening to let things settle down.
First, let’s acknowledge the elephant in the room — overall, this is one of the most expensive bowls of pho in the region. Only one “regular” size bowl is offered, and it is priced similarly to some other restaurants’ “large” bowls. After nearly 20 years of living here, I can acknowledge that opening up any ethnic restaurant this deep into suburbia can come with cost / profitability challenges. But at the end of the day, for most of us, value is still a factor in our dining decisions.
I met up for a weekday lunch with a friend who had also been eagerly anticipating this opening. Ambience is slightly upscale, and seating arrangements were spacious. Service was overall friendly and attentive. Really, no complaints here.
We ordered two different bowls of pho — a house special, and a beef short rib. We’d both read previous reviews that negatively described the broth as “sweet” so we prepared for the worst. As it turns out, we both had the same initial reaction — yes, it had a sweeter profile than we were used to, but not offensively so. The beef was tender and of sufficient portion size. But the other thing we also agreed on was that there were certain flavor profiles, certain aromatics, that were glaringly missing from the broth. And if you are a true fan of pho, you know that this is the singularly most important aspect of it. I know some other reviewers have alluded to them using “instant” broth. I am not going to go that far, but this does seem to be a diluted (both literally and figuratively) version of the pho that I am accustomed to.
I also ordered a banh mi, which is available in only one meat choice. (I had thought it was a grilled pork banh mi, so I was puzzled by the crispy chunks of pork, but I later re-read the menu and realized that they do advertise it as a “crispy pork” banh mi.) I was initially turned off by what I thought was a VERY hard bread roll, but realized that the initial firm crunch yielded a pleasantly soft inner dough. Still, the crust was thicker than I prefer — almost Dutch crunch-like. (I’m not judging them too hard on this aspect — you really have to drive to South Sac for good banh mi bread.) After the first bit, I was struck by how sweet this was. This tangy sweetness was much more “in your face” than the pho broth — almost like the dressing used for cole slaw. And I could not detect if there was pate (a key requirement for banh mi, for me) in the sandwich — if there was, it was overpowered by the sweetness. Don’t get me wrong, it was a *very good* sandwich. But it reminded me of how some American restaurants create their own version of banh mi to appeal to the broader public.
And it was on that last point above that I had a thought — are the owners trying to appeal to a broader audience with less “traditional” flavors? From a business perspective, that often makes sense. Even much of what we have come to know as “Chinese cuisine” has been the result of the Chinese diaspora adjusting recipes to suit Western tastes (honey walnut shrimp, I’m looking at you). But here’s the thing: this part of Roseville has grown increasingly ethnic, with a population that is more well-versed in ethnic flavor profiles. I try to avoid being too much of a “gatekeeper” when it comes to ethnic cuisine, but there are just some things I cannot let go, even if the owners might find local success with this formula.
At the end of the day, I’m glad Pho Madame exists and is adding to the dining options here. But the flavors and the cost will prevent it from being an establishment that we will visit regularly — if at all — considering the other competitors in the area.
… moreFirst, let’s acknowledge the elephant in the room — overall, this is one of the most expensive bowls of pho in the region. Only one “regular” size bowl is offered, and it is priced similarly to some other restaurants’ “large” bowls. After nearly 20 years of living here, I can acknowledge that opening up any ethnic restaurant this deep into suburbia can come with cost / profitability challenges. But at the end of the day, for most of us, value is still a factor in our dining decisions.
I met up for a weekday lunch with a friend who had also been eagerly anticipating this opening. Ambience is slightly upscale, and seating arrangements were spacious. Service was overall friendly and attentive. Really, no complaints here.
We ordered two different bowls of pho — a house special, and a beef short rib. We’d both read previous reviews that negatively described the broth as “sweet” so we prepared for the worst. As it turns out, we both had the same initial reaction — yes, it had a sweeter profile than we were used to, but not offensively so. The beef was tender and of sufficient portion size. But the other thing we also agreed on was that there were certain flavor profiles, certain aromatics, that were glaringly missing from the broth. And if you are a true fan of pho, you know that this is the singularly most important aspect of it. I know some other reviewers have alluded to them using “instant” broth. I am not going to go that far, but this does seem to be a diluted (both literally and figuratively) version of the pho that I am accustomed to.
I also ordered a banh mi, which is available in only one meat choice. (I had thought it was a grilled pork banh mi, so I was puzzled by the crispy chunks of pork, but I later re-read the menu and realized that they do advertise it as a “crispy pork” banh mi.) I was initially turned off by what I thought was a VERY hard bread roll, but realized that the initial firm crunch yielded a pleasantly soft inner dough. Still, the crust was thicker than I prefer — almost Dutch crunch-like. (I’m not judging them too hard on this aspect — you really have to drive to South Sac for good banh mi bread.) After the first bit, I was struck by how sweet this was. This tangy sweetness was much more “in your face” than the pho broth — almost like the dressing used for cole slaw. And I could not detect if there was pate (a key requirement for banh mi, for me) in the sandwich — if there was, it was overpowered by the sweetness. Don’t get me wrong, it was a *very good* sandwich. But it reminded me of how some American restaurants create their own version of banh mi to appeal to the broader public.
And it was on that last point above that I had a thought — are the owners trying to appeal to a broader audience with less “traditional” flavors? From a business perspective, that often makes sense. Even much of what we have come to know as “Chinese cuisine” has been the result of the Chinese diaspora adjusting recipes to suit Western tastes (honey walnut shrimp, I’m looking at you). But here’s the thing: this part of Roseville has grown increasingly ethnic, with a population that is more well-versed in ethnic flavor profiles. I try to avoid being too much of a “gatekeeper” when it comes to ethnic cuisine, but there are just some things I cannot let go, even if the owners might find local success with this formula.
At the end of the day, I’m glad Pho Madame exists and is adding to the dining options here. But the flavors and the cost will prevent it from being an establishment that we will visit regularly — if at all — considering the other competitors in the area.