On Saturday, Aidan attended a Boy Scout merit badge workshop in Clifton Springs, which is just off the Thruway between here and Rochester. Once James and I got Aidan settled in his cinematography class, we continued on towards Rochester, where we had a few hours of fun planned. Our first stop was Trader Joe's, and it was our first trip to a Trader Joe's since leaving the Atlanta area. How I adore Trader Joe's, miss Trader Joe's, and wish that we had one in Syracuse. We left with a big bag full of goodies and only spent $20. Sigh.
In the same shopping center as Trader Joe's, we spotted an Orvis store. James' eyes lit up with delight when he saw the sign; he claimed not to know that the store was there and he was correct, because this past weekend was the grand opening. He spent some happy time examining the men's clothes and the fly fishing gear while I tried not to get trampled by well-heeled patricians intent on getting the perfect boiled wool vest. Nicely made clothes for sure, but not my aesthetic.
James had researched places for lunch and when he told me that he found a Cambodian restaurant with excellent reviews, I was sold. I have wanted to try pho after seeing it featured on numerous food shows, most recently on Top Chef New Orleans. So after a stroll around Historic Pittsford, including a stop in The Yarn Source, we drove to The Soup Spoon.
The proprietors of The Soup Spoon were friendly and helpful. Since pho is traditionally a Vietnamese dish, I asked about the difference between Vietnamese and Cambodian cuisine. The nice guy behind the counter told me that the two are very similar with only slight differences in ingredients. He then emphasized that the pho they serve is his family's recipe, and that every family has their own way of making pho. Every recipe starts with slowly simmering beef bones, but everyone adds their own favorite ingredients to make it their own. It is kind of how everyone makes chili a bit differently from anyone else.
James and I both ordered our pho with steak, and we also got an order of veggie spring rolls. In a word, lunch was delicious. The spring rolls were fresh and crunchy, served with a spicy-sweet sauce and a peanut sauce. The spring rolls, however, were quickly forgotten when the pho arrived.
The aroma coming from that bowl of soup was intoxicating. The server suggested that we customize our pho with the selection of condiments - sugar, pepper, fried garlic - and scallions, sprouts, cilantro, and lemon wedges. I added the pepper, garlic, scallions, cilantro and lemon, breathed in the delicious aroma, and dove in. Although I quickly identified the flavor of lemongrass, I gave up trying to figure out any other flavors and just ate.
I forgot to take a photo before I started to eat, so here is the partway through photo:
It looks like a fairly generic bowl of soup but trust me when I say it was not. It was astoundingly delectable, rich in flavor and if-I-die-right-now-I-will-die-happy delicious. I alternated between using the spoon to sip the broth and using the chopsticks to eat the noodles and steak.
How I wish The Soup Spoon would open a location in Syracuse - right next door to that Trader Joe's would be perfect. Until I can get my next pho phix at a restaurant, I am going to try and make it at home.
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