Johnny Hammersticks Posted July 5, 2017 Posted July 5, 2017 What's your go-to for Vietnamese in the Rochester area? Taking Mom out to lunch tomorrow. It's her fav and she really likes pho. Help?
boyst Posted July 5, 2017 Posted July 5, 2017 https://www.lollypop.org/ several varieties for asian foods - authentic ready to go.
PromoTheRobot Posted July 5, 2017 Posted July 5, 2017 (edited) Sea, 741 Monroe Ave, Dac Hoa, 230 Monroe Ave, and Saigon Pho, 1384 Lyell Ave all highly rated. Edited July 5, 2017 by PromoTheRobot
Johnny Hammersticks Posted July 5, 2017 Author Posted July 5, 2017 (edited) https://www.lollypop.org/ several varieties for asian foods - authentic ready to go. Yumm. Number 1 Chinese Restaurant! Sea, 741 Monroe Ave, Dac Hoa, 230 Monroe Ave, and Saigon Pho, 1384 Lyell Ave all highly rated.Thank you. Saw those on Yelp and was leaning toward Sea based on the reviews. I'm a little leery of anything on Lyell, but sometimes the best places are in the crappiest parts of town. Anyone with first-hand knowledge of any or these places, or know of any other "hidden gems?" Calling Jauronimo!! Edited July 5, 2017 by Johnny Hammersticks
Jauronimo Posted July 5, 2017 Posted July 5, 2017 Yumm. Number 1 Chinese Restaurant! Thank you. Saw those on Yelp and was leaning toward Sea based on the reviews. I'm a little leery of anything on Lyell, but sometimes the best places are in the crappiest parts of town. Anyone with first-hand knowledge of any or these places, or know of any other "hidden gems?" Calling Jauronimo!! SEA Restaurant is a good option if you stick with the pho. Its clean and the service is friendly. Pho Saigon on Lyell looks pretty legit but can't say that I've been. It appears to have opened sometime after I left Rochester. Looks like my old favorite Vietnamese place in Rochester closed some time in the last 2 years. I would not recommend Dac Hoa.
Johnny Hammersticks Posted July 5, 2017 Author Posted July 5, 2017 Ended up going to SEA. Pretty good food, but the service was pretty sloppy. Never got an appetizer I ordered, but the pho was pretty solid. Mom definitely enjoyed the food. Thanks for the suggestions!
sherpa Posted July 5, 2017 Posted July 5, 2017 I didn't want to comment on this until it played out, but you can make great pho yourself. You can buy the seasoning, and it's really cheap, and then add to it to taste. It's a staple in our world in the fall/spring.
Jauronimo Posted July 5, 2017 Posted July 5, 2017 I didn't want to comment on this until it played out, but you can make great pho yourself. You can buy the seasoning, and it's really cheap, and then add to it to taste. It's a staple in our world in the fall/spring. Is this just add to water, instant pho?
Miyagi-Do Karate Posted July 5, 2017 Posted July 5, 2017 Instant pho? Isn't the whole point the rich, well-developed broth?
Augie Posted July 6, 2017 Posted July 6, 2017 I wonder if Vietnam craves food from Rochester? There have to be a few.... Right?
PromoTheRobot Posted July 6, 2017 Posted July 6, 2017 I wonder if Vietnam craves food from Rochester? There have to be a few.... Right? There are thousands of Americans retiring there. Has to be someone from Rochester.
transplantbillsfan Posted July 6, 2017 Posted July 6, 2017 Rochester has Vietnamese food? I grew up there... gotta be honest, my tastebuds didn't really become very worldly in any way until I moved to Hawai'i. Now, Pho is one of my favorite foods... and I'm not a big soup guy, either. And don't get me started on sushi
sherpa Posted July 6, 2017 Posted July 6, 2017 Pho is quite easy to make at home. Not for summer, but its a once every two week thing in the fall/winter for us. Really easy.
Jauronimo Posted July 7, 2017 Posted July 7, 2017 Pho is quite easy to make at home. Not for summer, but its a once every two week thing in the fall/winter for us. Really easy. Are you making a beef broth?
sherpa Posted July 7, 2017 Posted July 7, 2017 (edited) Are you making a beef broth? I do it a couple of ways, but I always use the pho broth bullion from a local Asian food store. Sometimes I put the bullion in beef broth, and sometimes I don't. The key is the bullion. There are two options at the store I buy it at. One is a cubed bullion, and the other is a less concentrated paste. Over the years, I've found that I like to use both in the same batch. I cut ginger into small pieces and broil it, along with onion, until it is dark and crisp. I add those to the broth that has the pho bullion/paste and that's the start. Forgot to mention-I also add cinnamon. Edited July 7, 2017 by sherpa
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