Jet honors the original dish but adapts it to where a home cook feels more comfortable achieving it.

“I personally prefer more fish sauce” I can already hear the spirit of uncle roger saying “Well you personally wrong” lmao

@woundedone

2 жыл бұрын

In Northern Vietnam dishes normally get salt replaced with fish sauce. Kind of a inner joke at this point.

@joelspaulding5964

Жыл бұрын

@@woundedone A little acid and it is far better than simple salt

@mariajosefinamontes4999

Ай бұрын

The northern pho… we also add sliced garlic vinegar/ water… not really sure what it is… and the local chili sauce which is just pureed thai chili in water. Never use hoisin sauce in it.

That Joshua Weissman cook off with Uncle Roger tho 👀

@Natu1016

2 жыл бұрын

It is one of the best cooking videos on internet .. Joshua Vs Uncle Roger

@tonyjackson4078

2 жыл бұрын

Uncle Roger hates making friends. So he calls them Uncle to not send them money on birthday.

@ShiroKage009

2 жыл бұрын

Chef really needs to react to that. Proper showing of Uncle Roger's technique. Needs to be shown.

@zaarkhananal7165

2 жыл бұрын

@@tonyjackson4078 Lol

@mattypark5725

2 жыл бұрын

@@tonyjackson4078 this is uncle rogeresque…. Well done😂😂

Just speaking as a traditional white guy cook, there is a reason for why he said star anise smells like Christmas. In the medieval, renaissance and really up until quite recently, these Asian spices were very rare and very expensive. Nutmeg and Star Anise had to travel great distances to arrive in Europe, so they were only used to show your wealth or for very special holiday occasions, like a Christmas feast. Thus they feature very prominently in Western European holiday desserts, drinks and foods. To anyone of a Western European cultural background, star anise and nutmeg will absolutely remind them of Christmas, just like juniper’s smell does.

@Tinil0

Жыл бұрын

Well...yes and no. Most of what you said is spot on but what you are downplaying is that "Medieval to quite recently" is a MASSIVE time period. It obviously started extremely rare and expensive, but by the 17th century, nutmeg was basically the single most popular spice outside of pepper here in the American colonies. It was used in a shocking array of recipes, including lots of dishes we would NEVER think to use it nowadays. The same was also true in Western Europe if I am not mistaken. Although it was by no means cheap, so much so that wooden nutmeg frauds were a major issue, it was still affordable and available enough that regular people would use it semi-often. Certainly far more often than just Christmas Still, as time went on it faded from popularity among the general public until it was back to being just for holidays like it started out.

@lanarose198

Жыл бұрын

and cloves and oranges. Immediate christmas time along with the nutmeg :)

@clementmckenzie7041

2 ай бұрын

@@Tinil0 This is true for the Americas, where we could grow it, In western Europe Growing nutmeg was almost impossible, nutmeg needs a tropical, humid climate. So in World War Europe until world war 1 these spices were still fairly expensive and used for special occasions

I really like the chill/informative/funny thing you're doing, very nice to watch. One tipp tho: don't worry too much what random people on the internet say (aside from me of course), just do your thing, most people enjoy it.

@ChefBrianTsao

2 жыл бұрын

🤘

As a Laotian American who grew up with homemade pho, (pho is also common in Laos) I have no real problems with jet’s recipe. He was quick to say it’s not traditional but he includes traditional elements. When my mom makes broth, depending on how much time she has, it’s usually simmering overnight or go for a full day. It just depends on how much bones and quality of bones she was able to get at the market because I’m from a small college town in Minnesota so a lot of what jet was saying in the video resonated with me. Like the amount of fish sauce and sugar he used didn’t bother me as well as not charring. My mom never usually chars the onion or ginger but I think it’s because she doesn’t want the smoke alarm to go off, too (our smoke/fire alarm is very sensitive) Also don’t @ me, I’m not a dipper at all. I add so much sriracha and sugar and lime juice but my mom always says make it how you want to eat it because it’s your bowl.

@lokei1326

2 жыл бұрын

I already like your mom.

@aznskillz336

2 жыл бұрын

Fellow Laotian-American here! I think both of our moms are in a similar boat as to how the broth is made. IIRC for aromatics she throws in carrots, onions, and celery, all of which aren't charred. Still delicious broth, but for the next time she makes it, I hope I'm able to convince her to at least char the onion, or, even better, throw in some spices.

@jonnyskray3000

2 жыл бұрын

Thanks for the insight! Great 👍 👌 comment!!! 👏👏👏

@k0ezzi

2 жыл бұрын

YOO WASSUP MY PEOPLE!! 😎🇱🇦🇺🇸

@matasa7463

2 жыл бұрын

Get your mom a hand torch. They sell ones that fit over the hotpot butane bottles, and you can use those outdoors in the backyard to get a quick burn of the onion. You can even use it to do stuff like seared salmon/tuna, seared tofu, or seared meats.

that super thick slices of beef thing wasn't just a problem in Rachel Ray's pho video, it was also my biggest problem with Joshua Weissman's Sichuan hotpot video. Those paper thin slices of beef are important to so many Asian dishes.

@thinhvcoin

2 жыл бұрын

Just look at their thick cut of stakes and you get where that comes from :))

@DaemonRayge

2 жыл бұрын

It's how you get them to cook so quickly as well.

This kind of shortcut cooking is also extremely useful for translating traditional dishes into things like camp cooking, where you have the time pressure of three meals a day and the volume of a few hundred people to worry about. As an old camp cookie, I'd be a whole lot more comfortable with this and having a pho than with trying to be down a braiser for two days and get it "right" for a quick, rough, 30 minute service of 300 people. Tasty hot food that you *can* do beats out perfect hot food that you can't.

@daoyang223

2 жыл бұрын

Yeah, or hotdogs. Just get a bunch of Bar S hotdogs and throw it over a fire.

@raherql

2 жыл бұрын

@@daoyang223 If I had 20-30 kids and a few volunteers, and I was only doing a week of camping? Sure. ... running a professional kitchen, serving 400 kids a week, 50-60 temp staff, and 50 full timers who have to eat there every day? Hotdogs are surprisingly difficult if you want decent food, and hotdogs for the 65th supper in a row gets... No bueno.

I'm 100% vietnamese and my family sometimes cooks Phở for breakfast and dinner. The method I prefer to do is to char the spices and aromatics such as onion, ginger, cinnamon, star anise... before dropping into the broth of choice (i.g chicken, beef, etc...) Charring them gives a wonderful smoky flavor and depth to the broth while still maintaining its clearness. But it's their choice and I won't gonna judge them by any mean. Some of the western chefs did an excellent job on replicating Phở such as Nick DiGiovanni or joshua weissman. Jet did a good job on his quick phở take too although it isn't as authentic as the one that needs more time to prep.

@603Adam

2 жыл бұрын

Charing the spices and aromatics sounds like an amazing idea! I'm going to have to try it

@axellion4573

2 жыл бұрын

you mean uncle nick

@ima7333

2 жыл бұрын

I don’t even eat meat yet i still char my onion/shallot, garlic & ginger before cooking.

@annapear3914

2 жыл бұрын

xin chào, người Việt nà!

Vietnamese here, I few points I want to add though I am not a "professional". Not sure cutting the onion will make thr broth looks dirtier but I haven't seen they do it here. Just whole onions in. You don't thinly slice ginger but slightly crush them to get the aroma out. Oftentimes you would want to slightly grill the onions, gingers and other spices abit before throwing them into the pot. You can do it with open flame or use a hot pan to char them a bit. Traditionally speaking, you add sriracha, vinegar and lime juice instead of hoisin sauce.

@justinwebber5313

2 жыл бұрын

"Traditionally speaking, you add sriracha, vinegar and lime juice instead of hoisin sauce." Would you dip into those add-ons or pour them into the broth?

@kiwi4058

2 жыл бұрын

@@justinwebber5313 what do you think?

@lilbrogeorge8715

2 жыл бұрын

@@justinwebber5313 it depends on people taste, they either don't add anything or add something, when i go to a Phở restaurant i actually have never seen anyone dip the beef in sauce, rather they just put it straight in the broth.

@thinhvcoin

2 жыл бұрын

@@justinwebber5313 in the broth of course. There are other differences as well, like in South you have Pho with different herbs while in the North we don't add much herb, especially bean sprout. If you want more, you can have Pho with a kind of bagel twist that you can dip into the broth or an egg in the broth if you want extra protein

@worstresolution6724

2 жыл бұрын

@@justinwebber5313 as a vietnamese, i would prefer dip in hoisin + sriracha + lime juicer or vinegar

Onion goes on whole. That's how my parents do it, and that's how multiple other families and family-owned Pho restaurants have done it so I think he's right on that. And Pho definitely isn't a sick food, that's what congee is for just like in Chinese, Japanese, and Korean cultures.

@svencao7793

2 жыл бұрын

True, when I, and most Vietnamse got sick, there's no way anyone can think of eating something as heavy as Phở. Congee is the first thing we want, and were served by our parent / any family members. I beliece most Vietnamese choose Minced Pork Congee as food of choice when sick. But my Malaysian friend said his was Chicken Congee. Guess it depends on culture. I love to know about others countries' choices though

@ntptjello5896

Жыл бұрын

I'm Vietnamese and my parents always talk about how they love it when one of their relatives got sick, they would get to "ăn ké" eat nice food, like phở to the point where some of them even faked their sickness I agree the congee is mostly used as comfort food when we get sick, but back then (thời bao cấp) maybe it was different, kids can try to get phở when they are sick. Things change, like nowadays when we visit the sick people, we bring fruits and flowers, back then it's always "cân đường hộp sữa" - sugar and condensed milk

@Toywins

Жыл бұрын

Pho is good anytime, but AMAZING when you're sick. All the herbs and the chilis seem to air you out and settle your stomach.

@InvertedFreeSolo

11 ай бұрын

Yup, definitely whole

When I watched Uncle Roger's video, I wondered if the reason Jet added more than he was technically supposed to was to simulate the reduction that happens with a longer cooking time.

That beef soup base he used is Better Than Bouillon and it is fantastic. I buy the reduced salt and the regular one is super salty and I find it a little too salty because I use it for more than just broth. But you can get that base in chicken, vegetarian, lobster, mushroom, fish, ham, turkey and a bunch of others. Costco sells the basic beef, chicken and vegetable in an organic/reduced sodium combo that isn't on the website. I even throw some of it onto vegetables I'm roasting, I mix it (usually chicken) with the olive oil then toss it on add some pepper and roast them. I'm disabled and I have to take shortcuts to cooking so I will use it as the base for stew, beef for Chicago style Italian beef sandwiches (comes no where near the real thing but what I make is super tasty), I use it for chicken pot pie, it's really versatile.

@ironboy3245

2 жыл бұрын

Adam ragusea even uses it in his chicken pot pie and just compensates by adding minimal additional salt

@moontoad6412

2 жыл бұрын

@@ironboy3245 That's exactly what I do and it's the main reason I get the reduced salt.

@nathangeorge6575

5 ай бұрын

Better than bouillon is an incredible tool.

Vietnamese dude here, we cut the onions in half horizontally (not vertically from root to top) and burn the onion and ginger on the stove until it is very black in color. When this is introduced to the broth it brings a very deep roasted depth to the soup.

There is a big problem with a lot of recipes where people want to name something something it's not, though people shouldn't automatically call a recipe bad just because it is named incorrectly. You can make a perfectly fine beef noodle soup that is not a pho. You can make a perfectly fine pasta dish that is not carbonara. You can make a perfectly fine sandwich that is not a reuben. If it tastes good, then good.

A couple years ago I went to vietnam ho chi min for a visit and the main things were checking out the vietnam war tunnels and the pho. The pho was so cheap and was around 30 us cents per bowl and it was the best thing ever. I never knew how long it took to make was though. That simmer time is sheesh long. Mad respect to those pho restaurant owners.

@quangduybui2181

2 жыл бұрын

Now it's around $1.79, still fking delicious.

@gxvin30

2 жыл бұрын

@@quangduybui2181 Inflation really sucks.

@david-468

Жыл бұрын

@@gxvin30not really Inflation more so americas inflation is rising which since pretty much every country bases there money off of America, inflation goes up worldwide, this is a very new phenomenon that did not happen before 100 years ago, so you’re half right there

Vietnamese here and do Pho lots of times, yes. No slice onion, throw all in broth. Grill both the Ginger and Onion also. Dipping or pouring siracha or that hoisin sauce does not important, just do what you want.

Brian: As I press play here you’ll notice that the knife never leaves the cutting board Jet: *cuts by leaving knife off board* Brian: OH WAI-

Sometimes its fun to remember that Uncle Roger is not just giving approval on the correctness of the dish/cooking but he is also comedian who adds jokes (sometimes even some immature ones, hihi). :D

I generally cook my stock for 8 hours. I can't imagine waiting 2 days for a meal, by then, I've moved on to a different kind of meal.

@onepunchtocelebrate670

2 жыл бұрын

Guess that was established if I continued watching xD

@SkaterBlades

2 жыл бұрын

I struggle to find motivation to make curries because i have to commit to having fried rice the next day to use all of it up. I can't imagine committing to a meal 2 days in advance

@TheAndre8900

2 жыл бұрын

Yup 8/9hrs seems reasonable. I have a wood stove and works like magic for slow cooked stock or ragù. Clever stuff, doesn't use precious cng.

@tonykuriger573

2 жыл бұрын

Depends on time and whether I'm around to tend. Tonkotsu broth is definitely the most time consuming, but will typically make a quick chicken stock from leftover carcasses in about 2 hours and it tastes fine. Also some commercial stocks are pretty good. You're no worse of a home cook if you don't have the time to make scratch stock.

@cathpalug1221

2 жыл бұрын

@@SkaterBlades can you tell me more about curry fried rice?

Main seasoning ingredients: Shallot (Or/and Onion), Cinamon, Cadamon, Star Anise, Ginger, Sugar (Or rock sugar), Rock Salt - Ultimate ingredients: Cloves (Optional), Fennel, Corriander Seeds, Pepper, Dry Sea Worm, MSG. All of them except MSG, sugar, salt and dry sea worm should be toast or roast before throw into broth.

@woundedone

2 жыл бұрын

Where is this recipe from? Northern, Southern or Central Vietnam?

Jet grew up with his family running a asian super market, actually the super market he was in there (his mom retired a few years ago and shut it down) so when he's talking about hating to carry rice instead of rice noodles, he's talking about hundreds of pounds from the bags of rice you see next to cash registers like sand bags.

Oh my God. I want that sandwich and I’m 3,000 miles away. I mean, I love your thoughtful commentary as always, but I never forget that first and foremost you are a chef and that looks AWESOME.

Thanks as always for the reaction; my aunt (Filipina) married a Vietnamese man and she made a cultural mishmash for me of pho growing up, and it has persisted as one of my favorite dishes. Pho in all its forms, much like Ramen or Guksu, I have to agree with Jet Tila: there is nothing like a good, savory, salty, spicy good noodle soup to distract your belly while you convalesce (even if you have COVID, but yeah go to the doctor, too.) Cheers Chef!

i love the idea of making a long slow dish much more approachable tho i think this could be made way better in the same amount of time if you were to use pressure cooker

A little tip, for the part where they say non-Asians think Asian languages all look the same. Chinese characters HAVE NO CIRCLES in them. So if you see no circles... it might be a Chinese character.

@mfaizsyahmi

2 жыл бұрын

Has circle: Korean Has の: Japanese Has neither: Chinese

@DaemonRayge

2 жыл бұрын

Circular: Korean Scibbles: Japanese Boxes: Chinese

For the overnight pho, you don't have to cut your onion in half BUT if you want to, I suggest cutting it length wise, so the little root part is holding most of the onion halves together. This just makes it easier to remove later, instead of fishing out a fall apart onion. (Though if you want to go more traditional, use shallots) And I just slightly crush thumb size ginger. Slicing into smaller pieces for overnight pho is just a waste of time imo.

In a lot of old european households, star anise is part of aromatics combined with wine or liqueor during Christmas.

I remember Derrick from Masterchef! Glad to see that he's apparently doing well.

I'd imagine it would work for Pho broth, but you can cut down on the cooking time for a western-style stock by using a pressure cooker. Closer to the quality you'd get from letting it go for the full 8-10 hours, but you can do it in 1-2.

Thanks for the shout homie!

Feel bad about your basement, man. Thanks for making this video even though shit has been crazy for you lately. Great stuff as always

A Chef Brian video!

Sorry to hear about the flooding! Hope that you can get everything fixed as soon as possible!

uncle roger assended to heaven when he paused at the pho being done lol

My mom and her family used to have a Pho Restaurant only served at half of day times. So when they finished the morning batch, she will started to cook a new batch of Pho's broth at 11am, left it overnight with some heat modified a few times, and ready to be served at 5am next morning, which make her Pho's broth has been cook for about 18 hours. So i think 8-10 hrs is an ideal time, but its dont have rules honestly. And yes that broth my mom made tastes wonderful.

Loved the video Chef Brian thank you first of all. Your reactions are fun to watch. I would trust any Chef who tells me to trust him, besides Jamie Olive Oil. Which reminds me, please react to the Butter Chicken video, uncle Roger was horrified by it and so does many Indians that I saw react to it, say what Jamie did was an insult that hurt them very much. BTW if you want to know how a real Pho is made, check out Chef Eddie Curong Nguyen he is Vietnamese and he shows exactly how to make it. The only thing that disappoint about Jet, is that he didn't char the Onion and the Ginger and Chef Eddie explain it's a must, also they use Shallot not regular Onion. But I can tell you that from how it looks like, I would be happy to eat it I am sure it taste really good. And about the Egg Fried Rice Vincenzo made, he made it in 2 parts. Part 1 is traditional and part 2 is the Italian version, very interesting and funny worth reaction. But first the Butter Chicken video pretty 🙏

lol a true chef. You really woke up towards the part where he starts to cook!

Great video and awesome guitars at the back. 🤟 Horns up

my family is Lao, Lao people also make pho. typically the broth just started the night before not 2 days. however, often we eat the same broth over a couple days and sometimes it tastes even better the day after it is finished so maybe that is why he said 2 days. just being devil's advocate lol

after the salt section of the video was done, there was an add that featured “yeah yeah yeah.” I died 😂😂

13:37 Sushi chefs cut a different way. They keep the tip against the board, and pull the knife, so the blade cuts, while the tip stays on the board. So basically it's a pull motion doing the cutting. They do it this way so they don't dull the blade as fast, only the tip is touching the board the whole time. Pro sushi knife cost a lot.

In Australia I was taught it's called the Spider grip, never heard of Tiger 🐅 claw but still cool

The "emptying" vs "dipping" I guess mostly comes down to the situation and personal preferences. Since pho around VN is, for all intents and purposes, McDonald's-ish, you can either take it slow or fast, your call. For a quick bow between shifts, I literally "empty a bottle" the same way Tsao's cousin does, but for a more casual, relaxed setting, I do dip to enjoy those beef slices to the fullest. Then there are chads who do both. Props to them.

That thickness of the broth would be from all the connective tissue breaking down and forming gelatin from the collagen in the meat and cartilage and some from the bones. This recipe is cooked to quickly to do that naturally, and it looks like the beef base doesn't have any added to it (or they intentionally separated it out), but you could just buy some knoxx gelatin sheets, or gelatin capsules, and just add a bit at a time until you get the thickness and richness you're looking for in your broth.

Haha love the phone a friend segment! 🤘🏽

My stocks usually take about 24 - 36 hours...usable at about 10 - 12 hours depending on how long I slow roast the bones/veg. But since I can't use it all at once, it cools, sits in the fridge overnight, gets skimmed in the morning, then simmered down and concentrated before freezing. Yes, it's a lot of time, but it also gets you 10-12ish meals worth of super concentrated broth (great for a quick gravy!) Can't recall which 'old broth' it was, but there's a video out there of a restaurant MOVING their broth to their new location after an extended length of time. It might have been the 45 (now 48) year old broth in Bangkok...although I think it was mentioned in the vid as 1000's of days old.

@Tenshi6Tantou6Rei

2 жыл бұрын

some realy old restaurants will do that, the pot never stops boiling and they just add more ingredients in. Because of the constant heat, bacteria never have a chance to form or food have a chance to spoil

12:38 thank you very much for the tip on chopping technique, improved my chopping immensely (especially when I'm a bit afraid of knives)!

@ChefBrianTsao

Жыл бұрын

🤘❤️

I loved this video.I subscribed.

Chef Brian, this is a great reaction video. Happy 18 years in the culinary profession. Hope you get a collaboration with Uncle Roger/Nigel Ng, one day. Keep up the good work. - Juls

Salt can always be added after the fact, so no this idea with salt is good is more like salt covers up a poor broth in this case

you should react to Joshua weissman cook-off with uncle Roger on pad Thai. really good video

I love the guitars in the background

I my onions in half and leave the skins on when ever I make stocks or broths, also cook my stocks overnight, one of the best things I learned at my last restaurant job was duck stock

I've had pho where the onions are both charred and not charred. Honestly, I think it's more of a personal preference like others have said. Same with the amount of fish sauce and sugar. I know people that add a LOT more fish sauce and, while the taste is noticeable, it's still delicious. For a quick pho, this is infinitely better than the American Jamie Olive Oil's.

@warpor8345

2 жыл бұрын

JO is British.

@thomasmckenney3518

2 жыл бұрын

He’s a Brit not American.

@shirokanzaki15

2 жыл бұрын

I think he's talking about Rachael Ray lol

7:25 - how about oxtail? I made a similar broth in a pressure cooker and it was quite nice.

That sandwich of yours that you show in this video looks SOO good

Great video!

I enjoy your reactions and you have helped me improve my cooking by leaps and bounds I am an amateur kitchen cook but I enjoy different and complex flavors, the information and methods that you help explain make it so much easier to understand what I am doing right and wrong. Thank you

Went to mission this past week. Ngl I got so excited to see chef Brian. But the sandwich.... The best fucking sandwich I've ever had. Can't wait to go back!! Thank you for taking the time to talk to us!!!!

I am also guilty of overusing fish sauce. Love the taste.

The chemical composition of differnt salt types is also different. While they are all salt, also known as sodium chloride, Himalayan Salt and Sea Salt both have trace minerals like potassium, iron, and zinc, but table salt has no trace minerals

I love strictly traditional versions of dishes, but I also love improv and fusion. My wife is Ukrainian and her mother was a professional chef. For friends and family she would cook with a strong traditional base and then add whatever ingredients she felt tweaked the flavor the way she wanted. I remember she used to add off the shelf Tex-Mex salsa to her borsht, wink, and give me the sign to keep my mouth shut about it. Hopefully she is not looking down on me and shaking a fist right now.

My favorite meats to get in pho are fatty brisket (gầu), tendon (gân), and tripe (sách). A choice of three meats is pretty standard at pho places around here, so that's what I usually get.

wow, chef derrick from masterchef is one of your friends??? holy cow, i might missed seeing him on your previous vids but ok man, i really love his style of cooking i enjoy this vid and your other reactions vids, good job as always i haven't tried pho yet, but i do love beef soup dishes, pretty common soup dish in the Philippines much love and happy 18 years of being a chef, chef tsao, hope ya are getting by recently after what happened before doing this vid, shout-out to chef derrick, hope he is having good time after masterchef

My mother's from a place famous for it's rice so whenever we go we always take 1 or 2 bag of rice from the source factories or salers, never bought rice from a market like ever.

short version cut onion in half to help with the extraction of flavor, if you are doing a long cook then keep it whole other wise the onion is disintegrates into the broth muddying it up

“What’s the point of kosher salt!?” “Well actually, kosher salt…” “What do you know, boy?” “…I went to culinary school…” *heart silently breaks*😢

I may not be Asian but I love my 20 pound bag of calrose short grain rice.

Bowl looks a little small. BTW my favourite Pho joint in Saigon (HCMC). The lady owner made her broth by adding raw pineapple to the traditional ingredients. She was featured on a segment of Anthony Bourdain's(RIP) show and proudly showed us the autographed photo he gave her every time we visited her place.

Have been watching your uncle roger videos all night, they’ve been great. Would love to see you react to his working in a restaurant and food truck videos as well or the 1 where he is with Hersha (i think thats her name)

Apparently the Vietnamese did not use beef in their cuisine until the French arrived in the 1900's. Those Vietnamese baguette sandwiches which start off with spreading pate and butter on them look very French as well.

I enjoy a lot of salt too. That's a really nice amount of fish sauce hehe

When I went to culinary arts school they told the knife cuts should a fluid motion like the wheels of a steam train .

Your videos are great and entertaining. Don’t worry about all the comments. You’re awesome.

@ChefBrianTsao

Жыл бұрын

🙏

i would try this

Definitely seems like a great recipe for what it is! Personally, my (Viet) family just puts the sauce straight into the broth and I never knew you weren’t supposed to do that. But the ingredients are definitely authentic!

For stock in an hour, just pressure cook it. You can also go even further and strain it and run the same ingredients again in fresh water.

Yes we usually use whole onion to not let the water go in to the layers and break the onion.

The dude that created the Korean letters used a ruler, much appreciated.

Ha my wife and I grow our own white rice and sticky rice in Thailand. I lived in South Korea. Loved it.

Star anise is quite common in a lot of Xmas cooking, both as a flavouring and as decoration.

I know it may sound odd...but the tradition at my home was to decorate the Christmas tree with star of anise ornaments. I come from a mix race family and I dont know where it came from, but star of anise does remind me of my aunts christmas tree.

I had your Peking turkey sandwich and it was amazing!

@ChefBrianTsao

2 жыл бұрын

Thanks for coming by!

Yeah my mother never uses coriander seeds or cardamom. And i think instead of cardamom, tsao-ko which is like an asian cardamom would be better in phở. They use that one in soya chicken. Never uses sugar either. Think its a regional thing. She also never bothers to char the onion or garlic. Still the best phở ive eaten

My dude. You look exhausted. I hope you have some time to take a rest. Appreciate the content when you have so much going on.

You opened a new sandwich shop? Where at? I LOVE me a good sandwich, and I super enjoyed watching your technique on Iron Chef and Beat Bobby Flay. I love to get a taste of your work for myself some time.

@ChefBrianTsao

2 жыл бұрын

326 Bedford Ave in Brooklyn NY!

Make my own stocks, I've slow-cooked bones for three days before. Really strips the bones beautifully and renders down the marrow nicely Highly recommend, that liquified connective tissue makes the stock like buddah

Anise as a christmas spice is a white/european thing. It goes in a lot of christmas cookie recipes here in Germany, and also mulled wine.

That was a fairly good weegeo (couldn't help it). I thought you'd have to cut out that intro entirely but a minute and 45-ish seconds is an ok length if you realllllly have to leave it in there and I generally like the informative nature of your video's. Tis my main reason for watching them.

a big tip for videos like these, record the desktop audio and not everything through your microphone/ speakers, you can hear the video clearer and when you hum in agreeance no one will get a heartattack, of course it could be you are doing it like this because of copyright idk. just a tip ^^ Also makes editing easier since you dont have to constantly change the mic volume

@ChefBrianTsao

2 жыл бұрын

I normally do, but I forgot this time cuz I just opened a Sandwich Shop, haven’t slept much or taken a day off in a month lol

React to Vincenzo's Plate cooking egg fried rice but I don't know which one you want to react either Uncle Roger reacting to Vincenzo's Plate or Vincenzo's Plate original video because in that video he made two of them one traditional egg fried rice and his own bastardize version of his own Italian egg fried rice he did it on purpose for a joke but you'll see.

@nairsheasterling9457

2 жыл бұрын

He needs to see the original, then lmao

I’m Vietnamese and for pho I like to put some sriracha and hoisin in broth but not much I also add lime and some people add black pepper. I also like to dip the meat in the sriracha and hoisin. For the onions cutting it in half I don’t believe makes it dirtier when I make pho I cut it in half so I can char it easier and I like to keep the skin on because it gives the broth a nice color. And for pho I cook it 5 hours to 8 hours. I have never tried it over night. And before making the broth I let the bones sit in water for 1 hour halfway through changing the water. I do this to get rid of the blood and scum. I then parboil the bones to get all the fat scum and gross stuff out of the bones drain the dirty water rinse the bones clean the pot and then I make the broth. Parboiling helps remove all of the scum and fat and gross stuff. Doing all of this helps ensure for a clean broth.

Hey chef,do you have any tips to grip the food with thr claw grip? My food just slides while cutting

@ChefBrianTsao

2 жыл бұрын

Practice makes perfect!

@sweeyanart5670

2 жыл бұрын

@@ChefBrianTsao what I mean is that for small things like chillis I find that you have to adjust the grip do you just all over it with one finger in the front while cutting or just use a smaller claw grip and then move back as you cut?

In germany when we cook bone stocks in restaurants we let it cook all day and simmer it over night. So a bit more than 12 Hours

I paused the video at 15:57. There's no reason to tie the cheese cloth sachet with a knot you can untie later. You don't ever need to be able to untie it and you don't *want* it to come untied. Just do a square knot or even granny knot.

I would agree with your dad about salt. What difference does it make if it is dissolved in the broth? NaCl is NaCl whether it is from the Himalayas or the sea.

@ironboy3245

2 жыл бұрын

Different additives. Himalayan salt is pink from trace minerals which also make it taste different. Sea salt has additives from the seawater it's made from. Table salt is almost pure NaCl

Are you looking at the thickness of like a lays chip for the meat? Or a bit more than that

Well lets be honest, on screen you will never be able to judge flavour. So that makes it much easier to cut corners

Anise reminds me of Christmas because it smells and tastes like licorice and there are licorice all sorts everywhere sound my family at Christmas.