This correct, only way Pho can be seen cooked in 10 minute. And you don't even see the cooking process. Also, you know the meat is cooked, not this tragic bull that she turned into sheet... haiya, this woman give me ulcer!
I mean I could not agree more. You make your comfort food or family meals because you've probably spent decades eating and making. But yea if you want something completely out of you wheelhouse why wouldn't you buy it from someone who makes it amazing?
@@Judokast36 although pho is a beautiful dish for a lazy rainy spring day. Wake up. Get some chicken feet and combs. Get some chicken bones. Get the herbs, chiles, sprouts, onions, ginger, spices, and whatever else you need. Hear it bubble softly while the rain patters. Stop by to skim the scum off and enjoy the developing aroma. Strain and enjoy it in the fresh spring evening. The spice, the richness, the liveliness.
Im a brown man. My local phö spot is 7 minutes away. I call my proprietor 'uncle'. Place is legit. They go for a southern style fatty broth. Fucking delicious.
I’m British and it always makes me laugh when these British chefs say “use whatever you like” when talking about non Traditional British recipes meanwhile if someone adds milk first to tea we loose our freaking minds 🤣
Like starting a war on how one should drink tea, because I'm Southern. Southern Tea is normally... Four large tea bags boiled in a pot of water, put into a container of, 1-2 cups of sugar, and stirred, till combined... Then chilled and served with ice, I have made a few enemies, by liking Southern Sweet Tea. It's a bit comical how "Oh you can do whatever-- No! No sweet tea!"
Any noodle? Same time to cook? Any broth? Any meat? Any green leaf? I didn’t know this whole time I made chicken noodle soup I was actually making Pho.
Yes, Pho is very flexible dish. Just the other day I used Macaroni with a cheese broth. Someone chimed in "Wow, Macaroni and cheese" and I was quick to correct them that this was in fact Pho.
Y’all think that’s good? I made a cold Pho the other day with a broth made of milk and the noodles were fun dried wheat shapes and for protein I used marshmallows. You can actually buy boxes of the noodles and protein at the grocery store. I think the brand is called Lucky Charms.
When she said all noodles take the same amount of time to cook, I'm pretty sure I heard Vincenzo yelling all the way from Australia and I'm in North America 🤣
@@tenderandmoist5011 Nope. Americans seems really confused about all of this however. You're even calling non noodle shaped pasta "noodles". Some pasta is noodle shaped, that's about it.
What I like to do is replace the broth with water, then strain it through ground coffee beans and leave out the noodles, other solid ingredients, and spices entirely. Perfect pho in *minutes,* every time.
Just add a chicken bouillon cube to some goats milk, throw in a couple of hot dogs and some tortellini, finish it off with some fresh mint and you're good to go. Just like my Vietnamese mother used to make.
I'm really sure when this woman gives instructions to boil an egg, she will say: "Take whatever you want and boil it in whatever you want and be free with time measurement."
Man, how can someone get it this wrong in this decade. Jaques Pepin was able to make decent Pho on like 70s tv with no internet and with the producers limiting him to ingredients available at the average American grocery stores of the time.
uhhh vitaminize food was way more prevalent in the 70's there was this thing going on it was like a war but more dumb and it was in Vietnam in the 70's which made many westerners very knowlageable of the food.
Morelike if i change beef broth into veggie broth, change noodle to pasta, change beef into ground pork, and put italian basil in there here we go my passata pho
so Frankfurter soup ( we eat it in Hungary don't know if it exists anywhere else) but it is basically cabbage broth frankfurter sausages and potatoes.. so follow this logic it is pho.
This reminded me of what I saw at a great Vietnamese family restaurant 20 years ago (in Australia). A Caucasian guy walked in and asked this elderly gentleman if they can cook any vegetarian dishes as there is none in the menu. He replied "No, we don't do vegetarian. You can go to other restaurants.". Such a beautifully blunt response.
Morale reasons, health reasons, environment reasons, diet restrictions based on health or fitness, etc. Your diet should be mostly vegetables and fruits anyways with meat making up 20% of what you eat if you want to have a healthy diet. That being said in some countries, especially 20 years ago, that wasn’t common. Now, if you don’t have a few vegetarian/vegan options in your menu in western countries, you will lose a lot of potential customers. In the US, most fast food chains even carry vegan meat burgers because of how much business they get from it. It isn’t hard to life a vegetarian/vegan lifestyle anymore and we don’t feel bad about killing animals or the planet to do the emissions of animal waste due to factory farming or the land it destroys.
@@tylerjames962 thx for explaining. But again I didn't feel bad about killing animal anyway because they born to be food, we didn't tortured them. We take a good care of them until we kill them. Nature creates human to be the top of nature. So it's nothing bad to eat a good steaks
Not going into full detail but if we actually hunted animals like others sure. But does can only give milk by being having kids, so we rape cows , take their newborns from them, just for milk products. Most animals don’t even know life other than being crammed into cages or small small areas with no roaming room, their young taken from them, and then they are killed. There is a certain amount of chickens that can be killed by literally removing their feathers per day. Chickens immediately have their beaks clipped at birth which is super painful. Fishing has destroyed much of the oceans population. So, yeah they never live good lives.
"Every noodle takes the same time to cook" is a word of a person only familiar with instant ramen. All instant ramen is 3-5 minutes of "cooking" (steeping in hot water), even when they advertise it as different "dishes", including "Pho", "Soba" or "Udon" - but that is by design of instant ramen where noodles are already pre-cooked and dried, not because every noodle takes the same time to cook.
Yeah, while a simple tomato sauce is going to work for the vast majority of pastas... Just change it to a Cheese sauce or an Alfredo sauce and suddenly your choices aren't so numerous. . Heck I'd never use a butter sauce with macaroni.
NO NO NO she said any pasta can be cooked all at the same time. Now you listen to her because she don't know shit. If you want to properly fck up a dish you follow her directions to the letter >.>
I grew up in the Caribbean and we hardly ever talk about dietary restrictions/food allergies. Even peanut allergies are super rare to find, so when I moved to North America for a while, it was one of my main culture shocks.
Same here (South east Asia) I always try to tell strangers (westerners) on the internet who interested or want to visit that lots of people here, especially older generation, “DON’T EVEN KNOW FOOD ALLERGIES EXIST” and “DON’T UNDERSTAND CONTAMINATION ” For example, Pad Thai, usually have roasted peanuts. If you told the vendor “no peanuts”, they just skip the peanuts sprinkle part. They don’t understand that they need to clean pots, pans and utensils. Or worst they gonna ignore your concerns.
If I remember correctly, I think there was a study done once that showed that among other things, a reduced exposure to germs early on correlates with higher allergy rates. So, I guess that in the western world, there is far less contact with viruses, bacteria, etc. (especially the lack of contact with relatively harmless ones), due to the lack of any natural surroundings in most places. Where I‘m from (Germany) there even is a difference in allergy abundance and severity between people growing up in cities and in the countryside, I believe.
@@eyekosaeder5387 I think there is a genetic element to allergies. I have five sisters. Only I am allergic to tree nuts. Neither of my parents are allergic to tree nuts, but I have aunts and a nephew who live in different areas of the USA, but have tree nut allergies.
That moment you realise this woman "chef" insulted multiple cultures in less than 30min by failing at pho (I really think the broth comes from cubes you buy at your local store), failing at steak, and failing at common sense with her comment with noodles (and I hope in her mind noodle doesn't encompass pasta, but I really have doubts). So not only she got the spotlight to insult many culinary cultures, she also insulted any people with common sense...what a train wreck. EDIT: After rewatching that video, did she say any noodle take the same time??? And they gave her a platform to spread that crap? Now that's what I call failing upward...
@Echo Mirage Exactly, whether it's pasta or noddle, everything has its own specific purpose...which is why there are so many varieties. And thank you for the explanation about the difference in soba noodles, really insightful and makes perfect sense :)
@@kevwwong Oh god that would be funny. I will hear my ancestors crying but as you said, for science purposes we need that...and the worst part is that with the track record of chefs appearing on british tv, one of them might actually end up doing that
Clodagh McKenna trained in Ballymaloe Cookery School and got lucky in Ireland at a time when we did not have a great food culture. She is a supreme self promotor and being blonde probably helped. But God help me her books are just awful and she herself is so irritating. She used to have a cafe in a Dublin department store and I saw her there a few times openly berating staff members . She has now married into the UK aristocracy and has become even more unbearable so it is highly unlikely that she will take any criticism on board or learn. That ship has sailed.
I tried looking on her site for other recipes she screwed up and it seems her recipes consist of her throwing a bunch of ingredients that seem like they should work well together and hoping for the best.
It's always funny watching Uncle's reactions to these catastrophes but it's even funnier when you get to a part where both Roger and Chef simultaneously have the same reaction of utter horror and disbelief. 😆
10:41 "But you don't want it seered either, for Pho!" I thought you were gonna say "For Pho-cks sake!" 😂😂😂😂😂😂😂😂 That synergy at 12:29 gave me life 🤣🤣🤣🤣🤣
I'm from Jamaica and when we hear that a baby/child is allergic to something, we try to slowly reintroduce it to their diets until their immune systems stop reacting to it. Mind you it doesn't always work and some allergies like peanuts stay no matter what. My niece was allergic to all types of dairy as a baby but we gave her a bit of cheese or milk every other day until she grew out of the allergy. All milks especially chocolate milk is her favourite thing now at 10.
This is the way most non European societies do it. It’s not uncommon to be told that very small children in Japan can’t have eggs due to allergies, but it’s not common in adults because the attitude is that most children will grow out of it and they do.
I would not recommend randomly doing this without consulting a doctor. Ever read the story about the grandmother who killed her grandchild with coconut oil because she didn’t believe she had a severe coconut allergy and wanted wanted to expose her to it by putting coconut oil on her scalp? Yeah…
And if course the BBC turned off the comments for the original video segment on RU-vid, I bet they got wind that Uncle Roger was roasting them over this atrocity
Food allergies are just as common in Eastern countries as they are in the West. It's just a matter of common ingredients. In the west, we use wheat flour, eggs, gluten, etc. in most dishes. The most common allergy in Asian countries is shellfish, while the most common in the US is peanut butter! But there are also some allergies that are borderline unheard of in each area. In the US chestnut and buckwheat allergies are basically unheard of, but they aren't uncommon in Asian countries where the ingredients are more commonly used! Its really all about exposure. You can't really report an allergy to something you've never been exposed to (save with the results of an allergy panel ofc).
Ah you come from a reporting perspective. But I believe medically the more an ingredient is exposed the less likely (as a percentage) people are allergic to the ingredient.
@@dontbedummy8101 that could be but I'm not too sure, seeing as in the US people are constantly exposed to dairy and nut products but we still have the highest percentage of peanut allergies in the world despite that exposure and our massive population. But someone in the US could have a seaweed allergy but has never tried it, so they wouldn't know they're allergic. The US in general sees the highest prevalence of food sensitivity and allergy in our population in the world alongside Italy, Germany, and Norway (roughly 22% of the population. But this count does also include lactose intolerance which isn't an allergy, but a sensitivity). On a slightly different note, exposure therapy has actually worked to reduce some allergies, they're mostly ones that are related to pollen. Like some fruit allergies are actually an allergy to birch pollen, which has a similar structure to apples and citrus fruits, so exposure therapy to birch pollen (conducted by a doctor ofc) can help lessen the severity of someone's reaction to apples and citrus. But there isn't really a way to do exposure therapy for things like shellfish allergies or dairy allergies.
@@dontbedummy8101I agree with you. In India we have very few lactose intolerant people as we eat milk so much (tea,cofee,paneer,butter). Nut allergies are also not very common as there is a lot of nuts in most asian food. But shellfish alergy is common
What I just realized about the making of pho, is: It's ALL about the broth. Don't you dare pre-cook the meat, don't you DARE overcook the noodles, make sure everything is finished to perfection by adding the broth and making it PERFECT
How did British people colonise countries for hundreds of years and still didn't learn any cuisine? We actually learnt English, a whole ass language system from them and, dare I say, are better at it than them.
I kinda wanna see someone pull a "put anything you want, whatever you like" on a British dish (and call it "authentic"), just to see if they will get away with it. I wanna know if Brits will react violently to it like how Italians are generally stern on what goes where XD
They won't feelt anything, their foods are really random. Just sausage. Just meats. Its so soo basic to make. Maybe that's why they keep fucking up asian and italy recipes
I swear, the elitism in this video is actually projection. I mean, they're literally known for fish and chips, refried beans, leftover potatoes, cooked sausage, etc. Pretty much all British cooking is brain-dead. The only area that has some depth is probably baking and desserts and even there, most of their creations are incredibly bland. Any Asian "fucking" these up would just be adding actual flavor.
you should see how angry they get at a english breakfast or roast dinner being slightly inaccurate when they're just a collection of foods on a plate smothered in a shop brought sauce/gravy.
Hey guys, today we're going to be making traditional British fish and chips. So first off you're going to need to get some fish, I chose cod but really you can choose whatever you want. You can use shark, cuttlefish or for a healthy option just a big block of tofu. Next cover your chosen fish in batter, I used cake batter for my cod but if you want you can use pancake batter or any thing you want really. Next, cook the fish, now you may choose to fry yours but I'm going to boil my fish in a pan of milk. You really want the fish to be soft and wet in the middle so make sure you cook for a long time. After this you need to make your chips. I'm going to be making my chips out of turnip but any root vegetable will work really. Cut your vegetables up into the desired chip shape, I chose little cubes but you can go with tetrahedrons or spheres if you want to. To cook the chips, place them on a griddle pan and grill them without any oil. This will make sure you get some really powdery dry chips. Now all the main components of the meal are complete, it's time to make some sides. A very popular side in Britain is mushy peas and despite the name you can really make them out of any vegetable. I'm going to make mine out of carrot.
lol I love how Brian starts out kind of patient and giving the lady the benefit of the doubt but the optimism gradually drains from his soul as the video goes on
I think that allergies are now more common because we know more about them. Many of my students have food allergies, and we need to make adjustments for their school lunch, in Japan. But my mum food out she had a pretty severe lactose allergy only a few years ago, because she just wasn't tested. Everyone just assumed she didn't like milk, and she never drank it because "it made her vomit when she was young." This was in the Netherlands. Looking back now vomitting is a pretty big giveaway for an allergy, but back then people didn't think about that at all. So I think there just more awareness about allergies, which means people get tested more, etc. Both in the West and in Japan. I can't speak for other countries in Asia, but I think I heard somewhere lactose allergy is generally more common in Asian people, not sure how true that is though.
@@jellyfishi_ I read with things like milk, it's an enzyme that tends to be missing. But you can slowly train your body to adapt and create that enzyme and tolerate the milk. The same can happen in reverse, apparently.
Same for me, I also have severe lactose intolerant, I told my mom about it and she did not believe me . She thought that I was making stuff up because she never heard of such symptoms regarding milk. She finally believed me when I fainted because of abdominal pains. (I’m Asian btw)
@@weridplusho The enzyme missing is called lactase. It processes milk sugar aka lactose into smaller sugar molecules. Without it the body is unable to process lactose and that is what causes the symptoms. You can find replacement pills that able the user to eat and drink normally that contain said enzyme. You cannot train your body to tolerate milk, only test your limits as the production of the enzyme has stopped either partially or completely. It will not start back up again. This is seen in many mammals, where after weaning the animal no longer processes milk as the enzyme stops being produced. I myself developed lactose intolerance at 14 out of nowhere. Believe me, if I could, I would totally train my body to process lactose again, lactase pills are expensive, lol 😂 Edit: there is also separetaly milk allergy, where the person affected is allergic to milk protein. Milk allergy usually affects children, who also usually grow out of it
Sorry for ranting about scientific stuff, but allergies have also gotten more common, especially here in the West, as children aren't exposed to as many different environments growing up. Children grow up in too sterile environments. That's why things like "adventure daycares" or whatever they're called in English have taken off as a more diverse environment for children get exposed to
@@visala4495 Thanks for explanation. That freaking sucks. I was hoping our bodies were cooler than that. xD Are you able to tolerate A2A2 or is it just all milk? I, too, developed issues with diary out of nowhere, but it seems to be A1 milk, as A2 doesn't upset my stomach all that much.
The more I watch your videos reacting to Uncle Roger reacting to other people make Pho (and making it wrong) the more I want to go to an actual Vietnamese place around here to get authentic beef pho
You got to check which ones are good in your area, while some may be the same. It's about quality imo. I've had pho everywhere on my city, but one place always bring me back. Even those that I talk that are Viet(both motherland and US born) agree that one spot is the most authentic you can get
Trying to imagine a reverse world where some morning show has a how to make Spaghetti where you're told to use any meat you want, any noodle you want, and then they pour marinara over the noodles and add the meat.
When I see you and Uncle Roger being depressed or apoplectic I realize how blessed is my country. Literally no one tries to make hungarian traditional food soo noone is making this much of a mess of it. 😂
That's a bit depressing. I think it's hilarious when they take a shot at other countries foods and fail. I died when sorted foods had an American challenge and one of the chefs put marmalade in the meat mince. Like bro thats a British thing. The only people in America that do that shit are the ones that still cling to British identity. The majority and im talking about well over 46 states don't use marmalade in meat loaf
@@brawlgasm56 The problem is that they always try to recreate or reinvent recipes they have only basic or less than basic knowledge of. Sometimes it works but most of the time they create not edible abominations or an entirely different food. For example I deeply admire asian cusine but most of the recipes available in my country are written by white european folks. Most of them never even set foot in any of the country they write about.
@Enikő Szabó Gordon ramsay is one of the few black sheep in that regard. He might not make it authentically 100%, but there's plenty of evidence of him going to learn from locals
Yeah, uncle Gordon is one of the few that really gives an effort to learn from the locals about their traditions and the methods. He even has shows where he travels around the globe to learn from the masters. I was talking about chefs who thinks that they should do something "exotic" sounding cuisines once in a while. Their strategy must be to Google recipes and they think " Meh, I can do better!" So they create some food and after that they sell it as an authentic and traditional food. Usually this are everyday food in their own home but if you show this new version to anyone they wouldn't even recognize it
Too many times people are like "just do whatever you want" and butcher these dishes massively. When you're gonna call it "pho", there's some basic rules you should follow, same goes for other dishes
3:18 I think the reason why Americans have so many dietary restrictions is because of how processed the food is here, there are so many preservatives in our foods versus other countries that don’t have as many, therefore, the food being healthier and not forcing people to have many dietary restrictions. (PS- I love your videos Chef Brian! ❤ I love watching you and uncle Rodger reacting to different cooking videos. Keep up the amazing work!) -Nephew Kai
I absolutely loved this video from both yourself and Uncle Roger. Watched it several times and I laughed at everything again and again 🤣 Also...I'm glad you feeling better or at least you seem more energised. Thanks for all your videos and tips. 💯❤️
The only 10 min pho is the one you order from Pho Stop on 20th st W. Roger has a point, if you are going to replicate a restaurant dish, know the dish, ask the person who makes it what's best. Then you can cook with confidence
Let's make the equivalent versions of British and American food. For the first recipe, we will make a 30 minute barbecue brisket, which we will serve with ketchup. However, if you don't eat beef, you can just use chicken breast.
I think you would have better luck calling grilling "barbecue" for American people. (Barbecue isn't made on a grill, you should see how Southerners grind their teeth when someone says that.) As for British people.... um... throw some tea in the ocean. That seems to tick them off.
16:06 I know this is a comedy video like this was very funny. But when she said “All noodles take the same time to cook” I was very upset, out of everything she said in the video, that was the most triggering thing she’s said.
Instead of sliced, and braised. There's also, chopped into a chunky tenderized minced rare steak, some even sauté the beef with garlic. And for the one most people don't know is smoked veal. That's usually a side dish that you'd squeeze some lime over. Dip into the broth just to warm up.
It takes galactic level balls to go on a national tv show to teach people how to make a dish you clearly never even tried. Where do they find these folks? Is it based on connections? Because there's a difference between mixing a few things up and showing an elementary level lack of understanding what a recipe even means.
I have never really had Asian and Indian food but watching Uncle Roger react to the Thi Curry dishes really makes me wanna try them. I just live in an area where really all you have is just Italian, Chinese, Fast Food (gross), and your everyday American restaurants.
As someone with food allergies that cause me to chocke etc. I also hate when people say they have a allergic reaction to something. But then describe something that sounds more as someone who does not eat something because they believe it's bad for them... I can not eat fruit or peanuts without choking or getting really sick. I wish I could still eat them. Angers me so much.
I was chatting with a friend about this video and he mentioned that the "anything goes" mentality is a very northern european mindset. A very "use what you have" approach to cooking.
"Use what you have" is very respectable and practical But they gotta stop going on TV and throwing a bunch of random shit together and calling it pho/other asian dishes loool
I didn't realize I had a problem with wheat until I realized when I went a few days without it I didn't have as much pain and my mood wasn't extremely dark. I don't talk much about it and I almost never go out to eat because it's very hard for me to avoid it. I watch cooking videos because if I want a dish from another culture I will always try to honor it the best that I can within what I can and cannot eat. I guess just commenting to say food allergies and sensitivities are really complicated and I don't think we're going to figure them out for very very long time.
She probably didn't want to get her hands dirty because these sort of studio kitchens don't often have working plumbing in the UK, so she wouldn't have been able to wash them.
Depends on the dish. He messed up pegao from Puerto Rico. But when it comes to most food he does know what he's doing because he literally traveled the world to learn properly.
Oh I dunno, Gordon is very knowledgeable but can still fail against home cooks and can struggle without a team behind him. He has an ego the size of a large planet and gets stroppy and indignant when someone bests him. Just like Jamie Olive Oil, he falls foul of the compulsion to f**k things up, or as he would say ... "elevate it to the next level". I simply do not want to eat mashed peas with sour cream!
@@hardywatkins7737 Olive Oil is the worst chef around for one specific reason... He doesn't allow people to know how the dish is originally made, at least Ramsay points out that it's his own version, Olive Oil makes people believe that his version is anywhere close to the true recipe. And sadly people prefer to watch him more than Ramsay because of the swearing.
Honestly Uncle Roger's giving her way too much credit saying she got the broth from a Vietnamese restaurant. £50 says it's regular beef stock from Waitrose 🤣
Watching uncle Roger have a seizure was amusing, but I was right behind it. It wasn't that it was bad. It's that she was justifying it as correct and good. And worse still, the other people on the set were openly accepting it, even if they tacitly eschewed it. Yeah, note that they didn't actually try it; however, they did encourage her. Why couldn't one of them throw a spoon at her to make her stop this brothy abomination?! This is everything that's wrong with so many "cooks" today. This was fun to watch as culinary schadenfreude. 😂🤣
Normally, I just watch your Uncle Roger reactions. But I am starting to want for YOU to try and make (maybe not a 10-minute) but a faster, simpler version of the dish that someone British screws up. Something that home chefs like me can make. Finally subscribed. Would love for you to meet Uncle Roger or Vincenzo; they both are active on social media and Vincenzo especially responds to comments!
I've been living in Asia for nearly 20 years now. I don't know a single Asian mother that wouldn't beat anyone at their table who dared to be fussy about what they eat. There are no "dietary restrictions" here because anyone who claims they have them is murdered by their own mother.
That's just super stereotypical Asian joke about moms(or dads) wanting to discipline their child. It shouldn't be taken to heart, but it does happen. It's really old school but I still know Asians who whoop to discipline. It still works out though
I never trust these cooking shows anymore because I feel like they're more just light entertainment and focussed on making it look nice for the audience rather than actually teaching you how to cook
Some people love to use their dietary restrictions as a replacement for an interesting personality. To be clear, I don't hate you if you have a restriction, just don't talk to me about it. I don't really care if I'm not cooking for you. Pick a more interesting topic, please.
I espacially hate Vegans that always have to bring that shit up. I mean eat what you want but don't try convince me to change my way of life and what i like to eat.
We need a palate cleanser I suggest watching onigiri She did Ramen and made everything from scratch she did mess up on the the ramen noodles but that was her 1st time making them from scratch But she did save it
so auto immune disorders like allergies are more prevalent in the developed western world. There are a couple of hypotheses on why it could be occurring, but like most things there are many genetic and environmental factors at play so no one really knows.
Kind of weird how recent it is though. I remember when i was a kid, maybe only 20 years ago and back then no one talked about all these restrictions like Gluten ect. People just ate what was on the table. Also no one was Vegan and those shit either.
Gah. I'm the whitest, most southern cook ever and even I am appalled. My pho is from scratch and can cure the plague according to friends. I got nods of approval from the sweet Vietnamese ladies at the small shop last time I stocked up on supplies. If you want fast, heat up ready made ramen. You want good? Make proper pho.
@@maddieb.4282 very strange way to interpret what pretty clearly seemed to mean "and while i'm white i did at least get a nod of approval from someone whose opinion on this is more fundamentally authentic." i know what you're getting at and it can be frustrating but i really don't see it here.
The best name I have seen for a product was, as far as I could tell by the name, an instant noodle soup inspired by the Vietnamese soup. Given the quality I have experienced with instant noodle soups, I thought it may have been remarkably appropriate as it was called Pho Kup. This is hilarious when you consider the proper way to pronounce pho and the rest of the product name.
The reason why you temper your steaks (allowing it to get to room temp) in general is because if you cook a steak right out of the fridge, chances are you're gonna overcook the outside while the inside is ice cold... something even Gordon Ramsay keeps reminding chefs till now.
Yeah I do that for my steaks, but that's when you're cooking a steak to eat it as a steak. Not for pho because that's just not the way you need your neat to be in pho. It should be sliced thin and cooked in the broth. At that point when it's sliced thin, the inside being cold still doesn't matter because the broth will make it cooked and hot quickly if you sliced it thin enough.
i temper my steak and burgers before cooking, but it's less getting it to room temp, i pull it out and seaon it then let it sit allowing the seasoning to break down into the meat before cooking, it gives it better flavor throughout. something i learned working in a bbq restaurant.
I usually enjoy this videos. But this time I didn't know if laughing at uncle Roger, or even Brian's reaction, or try to patch my bleeding heart. This hurt... A lot... AND I'M NOT EVEN ASIAN!!!
Crispy chicken in rendang.... Who the hell use crispy chicken for Rendang FFS. I don't know if chicken is the right meat for Rendang (because Indonesian usually use beef for Rendang), but if the meat for Rendang is crispy, you definitely f**ked up
@@willdee29 This did happened at one of the Masterchef UK episodes back at 2018. One of the contestants, a Malaysian made chicken rendang however the judges there critique that the meat is not crispy. After that, there is a lot of backlash coming from SEA to the point that Najib Razak and Tun Mahatir (Former PM of Malaysia) commented that chicken rendang is not like KFC then KFC themselves also responded that our chicken isn't rendang. Listening to the "crispy beef" part just reminded me this debacle.
4:00 Some studies point to "excessive hysiene" in youth being a main factor for a lot of allergies in the 21st Century in general. Basically, pathogens will soften your immune system. If it's not softened, it will cause autoimmune illnesses in your life.
i rate it 1/10 points because it's still noodles with broth. 0/10 would be if she actually serves something between fries and ketchup or just a pot of lego plastic pieces... and yes, that's how much i expect from britich cooking shows so far...
Gosh, why don't these British "cooks" Google or RU-vid a bit to learn how to cook other country's dish properly!! it's freaking awful to see how she can destroy Vietnam's national dish in just few minutes.🤮
See what I told you? Worse than Rachel Ray I am glad you did it. Next I recommend Uncle Roger reacting to Nick Dgiovanni. Nick is Master Chef winner, he is a great Chef and he has done several Asian dishes. Uncle Roger always found mistakes in his videos, however he is trying so hard it's not at all a Jamie case. Or watch Gordon Ramsay crimes against Italian Cuisine with Vincenzo's reactions. On the Gnocchi Vincenzo said the line "You need to go to jail Gordon!" 😆
@@shirokanzaki15 What?! I could swear that Uncle Roger said that he is the winner. Wait a sec now I understand my mistake Oh NO! He said finalist he didn't say winner. Anyway I think we may agree Nick is super talented Chef. He is cooking with heart and soul which is very important.
@@shirokanzaki15 Yes that was indeed funny, Nick is a funny and cute Chef. And I mean cute on the human level I am straight just a compliment for him. And I want to compliment you for fixing me on my mistake. Thank you.
Vincenzo's plate reacted to a korean chef cooking and it wasn't good. Granted not at british chef level but what the guy made was definitely not italian. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nLizfx9Ei-k.html . I guess whether i'ts east or west, you'll always find people messing with others cuisine...
You know what in my opinion if she's just going to use whatever ingredients, should just call it noodles with Pho broth. She can use any noodles and any kinds of meat and what not, but for broth she's using pho broth. Don't call it Pho, but noodles with Pho broth Plus only do this if you're cooking for yourself. Don't serve it to someone else
@@kevwwong fr, I love my local mom and pop Vietnamese restaurant that I go they have like double the amount of broth she put. Hence why you also want a large tall bowl not a stupid shallow one
