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.
I don’t know anything about cooking and can’t actually speak for UR, I just feel like that’s something he would say in response to that if he actually did think that.
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 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 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.
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.
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.
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.
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.
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.
@@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'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.
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.
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.
"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?
@@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.
@@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
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.
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.
@@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
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.
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.
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.
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.
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.
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
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
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!
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.
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.
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
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.
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
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.
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
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.
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.
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.
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
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
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.
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 🙏
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 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.
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.
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.
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
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.
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
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
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.
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!!!!
13:20 my mom always said a dull 🔪 is way more dangerous than a well sharpened 🔪. And she always called it "cat paw hand" so I'm gonna keep calling it that, even though your 🐯claw of the tiger 🐯 sounds way more metal!!🤣🤘
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
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
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 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.
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.
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
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.
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.
Adding hoisin and sriracha directly to the pho broth is a very Southern Vietnam way of eating pho. I grew up eating it that way. I also just recently visited southern Vietnam and everyone I saw ate pho that way. I'm told most Northern Vietnamese do not add hoisin or sriracha. If you're the type the likes to add hoisin and sriracha to the broth, I suggest tasting the broth first before adding lime, hoisin, or sriracha. Once you know what the base broth tastes like, you can then adjust the level of sweetness and acidity by adding the lime, hoisin, and sriracha. Dumping all that into the broth before you know what it tastes like can ruin the broth by over seasoning it.
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.
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
@@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?
Oh no! Flooded basements are the worst! Especially when you've got a basement that you use regularly. I've had that happen a few times and it's always the biggest pain in the ass. Here's to hoping that the repairs and such go smoothly and your problems are basically solved from there on out. Also, of course, congratulations are in order on the successful opening of Mission Sandwich! *celebration, confetti, balloons, dancers in spangly g-strings* It's amazing that you've got all that going on and are still able to put out quality video content. Don't burn yourself out, though. If you need a week (or more) to focus on you, focus on you and all those spinning plates. We'll be waiting for you, cheering you on as you go.
Appreciate that! It’s def been rough, I kinda messed up the audio a bit on this one, but after nearly a month of no days off and very little sleep I’m finally catching my breath a bit!
@@ChefBrianTsao It’s all good, man. It was just a little thing, really. And, I mean, as I say, it’s all quality. I go through reaction videos a decent amount and, for me, it’s easy to tell which videos I will like because the videos are much longer than the original videos they’re watching. Like, if it’s a 7:22 song, if it’s a 12min reaction, I feel it’s going to be a good thing. You basically double the run time of a video, giving your analysis and commentary and that’s what I love about your videos. It’s entertaining. It’s informative. It’s funny. It’s just everything I think that makes for quality content.
That particular beef bullion is the only kind my family uses anymore, aside from Kor chicken in that big yellow tub. XD It's seriously so good, It's like concentrated soup instead of a salty ramen block, and they even have things like roasted garlic bouillon! It's something like "The Best Beef Bouillon" I can remember the name otherwise.
Addressing 9:15 , as someone who's white as snow I found it's rather easy to differentiate written Chinese, written Japanese and written Korean, even while knowing none of those languages. Chinese characters often appear boxy, like a house, as in the outer margins of characters are often square. Written Kanji, meanwhile, employs more curved outer lines. And written Korean has a lot of ovals and circular patterns, many more than the former two. Just my two cents from my experience. Anyways, this is a great vid, always love your content!
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.
1. vietnamese put chili sauce in pho all the time. 2. northern pho is definitely a sick food, but maybe not the southern pho since it heavier in spices. but still the next best thing after some rice congee. 3.one of the best thing about pho is the freshly made flat noodle. not sure how you can get them in the west but its a really important part of the dish.
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!
That beef base, I can tell from the label, and base itself. That is called better then Boullion, it is great. Not salty and the best flavor, I use the chicken base all the time.
I have a 'recipe' for "Christmas in a pot"... Cloves, cinnamon stick, orange peel, Star Anise (or, as Alton Brown calls it...Cat's Anus), some water and a few drops of white vinegar...add a few pine needles if you like the smell. Bring to a boil, and let it waft around, then turn down or off. Can be used a few times. Basically Christmas incense...
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
That Joshua Weissman cook off with Uncle Roger tho 👀
It is one of the best cooking videos on internet .. Joshua Vs Uncle Roger
Uncle Roger hates making friends. So he calls them Uncle to not send them money on birthday.
Chef really needs to react to that. Proper showing of Uncle Roger's technique. Needs to be shown.
@@tonyjackson4078 Lol
@@tonyjackson4078 this is uncle rogeresque…. Well done😂😂
“I personally prefer more fish sauce” I can already hear the spirit of uncle roger saying “Well you personally wrong” lmao
In Northern Vietnam dishes normally get salt replaced with fish sauce. Kind of a inner joke at this point.
@@woundedone A little acid and it is far better than simple salt
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.
Whole Onion put into the Stock After been Char!!
I don’t know anything about cooking and can’t actually speak for UR, I just feel like that’s something he would say in response to that if he actually did think that.
Jet honors the original dish but adapts it to where a home cook feels more comfortable achieving it.
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.
Yeah, or hotdogs. Just get a bunch of Bar S hotdogs and throw it over a fire.
@@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 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.
🤘
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.
I already like your mom.
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.
Thanks for the insight! Great 👍 👌 comment!!! 👏👏👏
YOO WASSUP MY PEOPLE!! 😎🇱🇦🇺🇸
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.
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.
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.
and cloves and oranges. Immediate christmas time along with the nutmeg :)
@@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'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.
Charing the spices and aromatics sounds like an amazing idea! I'm going to have to try it
you mean uncle nick
I don’t even eat meat yet i still char my onion/shallot, garlic & ginger before cooking.
xin chào, người Việt nà!
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.
Just look at their thick cut of stakes and you get where that comes from :))
It's how you get them to cook so quickly as well.
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.
"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?
@@justinwebber5313 what do you think?
@@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.
@@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
@@justinwebber5313 as a vietnamese, i would prefer dip in hoisin + sriracha + lime juicer or vinegar
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.
Adam ragusea even uses it in his chicken pot pie and just compensates by adding minimal additional salt
@@ironboy3245 That's exactly what I do and it's the main reason I get the reduced salt.
Better than bouillon is an incredible tool.
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.
Now it's around $1.79, still fking delicious.
@@teamlulquit Inflation really sucks.
@@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
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.
Where is this recipe from? Northern, Southern or Central Vietnam?
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.
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.
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.
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.
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
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
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.
Yup, definitely whole
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!
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.
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.
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.
Guess that was established if I continued watching xD
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
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.
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.
@@SkaterBlades can you tell me more about curry fried rice?
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
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.
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)!
🤘❤️
A Chef Brian video!
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
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.
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.
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-
Feel bad about your basement, man. Thanks for making this video even though shit has been crazy for you lately. Great stuff as always
Thanks for the shout homie!
In a lot of old european households, star anise is part of aromatics combined with wine or liqueor during Christmas.
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.
Sorry to hear about the flooding! Hope that you can get everything fixed as soon as possible!
I remember Derrick from Masterchef! Glad to see that he's apparently doing well.
uncle roger assended to heaven when he paused at the pho being done lol
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
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
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.
Has circle: Korean
Has の: Japanese
Has neither: Chinese
Circular: Korean
Scibbles: Japanese
Boxes: Chinese
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 🙏
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.
lol a true chef. You really woke up towards the part where he starts to cook!
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.
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.
7:25 - how about oxtail? I made a similar broth in a pressure cooker and it was quite nice.
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.
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
In Australia I was taught it's called the Spider grip, never heard of Tiger 🐅 claw but still cool
Great video and awesome guitars at the back. 🤟 Horns up
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.
JO is British.
He’s a Brit not American.
I think he's talking about Rachael Ray lol
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 love the guitars in the background
after the salt section of the video was done, there was an add that featured “yeah yeah yeah.” I died 😂😂
“What’s the point of kosher salt!?”
“Well actually, kosher salt…”
“What do you know, boy?”
“…I went to culinary school…”
*heart silently breaks*😢
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
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.
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!!!!
you should react to Joshua weissman cook-off with uncle Roger on pad Thai. really good video
I am also guilty of overusing fish sauce. Love the taste.
13:20 my mom always said a dull 🔪 is way more dangerous than a well sharpened 🔪. And she always called it "cat paw hand" so I'm gonna keep calling it that, even though your 🐯claw of the tiger 🐯 sounds way more metal!!🤣🤘
Star anise is quite common in a lot of Xmas cooking, both as a flavouring and as decoration.
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 would agree with Uncle Roger about the onion there. I usually put a hold onion into the broth. You do not need to cut it into 2 pieces.
Your videos are great and entertaining.
Don’t worry about all the comments. You’re awesome.
🙏
Haha love the phone a friend segment! 🤘🏽
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
Ha my wife and I grow our own white rice and sticky rice in Thailand.
I lived in South Korea. Loved it.
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
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.
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.
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.
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
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.
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 may not be Asian but I love my 20 pound bag of calrose short grain rice.
10:22 Usually I just throw the whole onion in there
Adding hoisin and sriracha directly to the pho broth is a very Southern Vietnam way of eating pho. I grew up eating it that way. I also just recently visited southern Vietnam and everyone I saw ate pho that way. I'm told most Northern Vietnamese do not add hoisin or sriracha. If you're the type the likes to add hoisin and sriracha to the broth, I suggest tasting the broth first before adding lime, hoisin, or sriracha. Once you know what the base broth tastes like, you can then adjust the level of sweetness and acidity by adding the lime, hoisin, and sriracha. Dumping all that into the broth before you know what it tastes like can ruin the broth by over seasoning it.
(to read with Uncle Roger voice): If sunday gravy with no wine...you fucked up...where's your wine?
The dude that created the Korean letters used a ruler, much appreciated.
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.
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
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.
That sandwich of yours that you show in this video looks SOO good
"What do you know boy" and the deadpan i graduated from culinary school is on point
Hey chef,do you have any tips to grip the food with thr claw grip? My food just slides while cutting
Practice makes perfect!
@@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?
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 .
Oh no! Flooded basements are the worst! Especially when you've got a basement that you use regularly. I've had that happen a few times and it's always the biggest pain in the ass.
Here's to hoping that the repairs and such go smoothly and your problems are basically solved from there on out.
Also, of course, congratulations are in order on the successful opening of Mission Sandwich! *celebration, confetti, balloons, dancers in spangly g-strings*
It's amazing that you've got all that going on and are still able to put out quality video content. Don't burn yourself out, though. If you need a week (or more) to focus on you, focus on you and all those spinning plates. We'll be waiting for you, cheering you on as you go.
Appreciate that! It’s def been rough, I kinda messed up the audio a bit on this one, but after nearly a month of no days off and very little sleep I’m finally catching my breath a bit!
@@ChefBrianTsao It’s all good, man. It was just a little thing, really.
And, I mean, as I say, it’s all quality. I go through reaction videos a decent amount and, for me, it’s easy to tell which videos I will like because the videos are much longer than the original videos they’re watching. Like, if it’s a 7:22 song, if it’s a 12min reaction, I feel it’s going to be a good thing.
You basically double the run time of a video, giving your analysis and commentary and that’s what I love about your videos.
It’s entertaining. It’s informative. It’s funny.
It’s just everything I think that makes for quality content.
Yes we usually use whole onion to not let the water go in to the layers and break the onion.
That sandwich from your shop looked absolutely delicious
Thank you!
That particular beef bullion is the only kind my family uses anymore, aside from Kor chicken in that big yellow tub. XD It's seriously so good, It's like concentrated soup instead of a salty ramen block, and they even have things like roasted garlic bouillon! It's something like "The Best Beef Bouillon" I can remember the name otherwise.
Addressing 9:15 , as someone who's white as snow I found it's rather easy to differentiate written Chinese, written Japanese and written Korean, even while knowing none of those languages.
Chinese characters often appear boxy, like a house, as in the outer margins of characters are often square. Written Kanji, meanwhile, employs more curved outer lines. And written Korean has a lot of ovals and circular patterns, many more than the former two.
Just my two cents from my experience. Anyways, this is a great vid, always love your content!
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.
1. vietnamese put chili sauce in pho all the time.
2. northern pho is definitely a sick food, but maybe not the southern pho since it heavier in spices. but still the next best thing after some rice congee.
3.one of the best thing about pho is the freshly made flat noodle. not sure how you can get them in the west but its a really important part of the dish.
At 11:23 why did he have him talking like the Canadians from South Park 😂😂😂😂
I had your Peking turkey sandwich and it was amazing!
Thanks for coming by!
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
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!
That beef base, I can tell from the label, and base itself. That is called better then Boullion, it is great. Not salty and the best flavor, I use the chicken base all the time.
Brian: you’ll see how the knife never leaves the cutting board
Knife: leaves the cutting board
Brian: You weren’t supposed to do that
I’d say more cinnamon and clove will remind me of Christmas because of the pinecones in the store
I have a 'recipe' for "Christmas in a pot"... Cloves, cinnamon stick, orange peel, Star Anise (or, as Alton Brown calls it...Cat's Anus), some water and a few drops of white vinegar...add a few pine needles if you like the smell. Bring to a boil, and let it waft around, then turn down or off. Can be used a few times. Basically Christmas incense...
@@bobd2659 I like the smell only when I’m in the holly jolly mood, which now that I’m out of retail, is slowly coming back