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Whahaha i want to see the vid where uncle Roger is going to review your fried rice. I am going to take a beer and take a good chair to see that:D But hey you have make a vid first ofc for him to review it. But i am not scared i think you wil do fine😁🤗
You might want to look into Better Help before promoting them. There have been some disturbing allegations about the professional qualifications of their counselors.
As someone who hadn't had pho, went to a Vietnamese restaurant to try it, and it was so good I got sick from eating it so quickly, then went back and ordered more - pho is a labor of love. Its delicate, delicious, rich, and should be honored. This was NOTHING like the pho I had
@@ChefJamesMakinson Hello James, Isis... These are dishes that I have to leave to the experts to prepare. Aside from ingredients, the timing is very important and I'm impatient. I am better with recipies that take hours and are forgiving.
I'm afraid of Vietnamese restaurants because of a peanut allergy, but I want to try to make pho at home. Will Uncle Roger rise from my cloudy beef broth and knock me out with a container of MSG? We'll see!
A good,authentic pho is delicious.I do agree that her beef looks over cooked.There were some good elements to her dish,but some errors were made.When I have my pho,I like to drizzle some sriracha on mine.I like my food on the spicier side for the most part.I even like my Mexican hot chocolate to have a kick to it.
I’m a vietnamese and I’ve learned how to cook Phở by my mom. And when I watched your video, she was curious so i try to translate everything because she doesn’t speak English. This woman make my mom woder why people have to learned how to cook Pho by someone even not a Vietnamese 😂 and she’s also frightened when she saw the beef that Ray put in the Phở. In Vietnam we have some joke that you should cut the beef as thin as like it gonna gone with the wind 🤣
Bless you. A lot of people are not lucky enough to travel the world. But they want to experience new flavours. So that maybe explains how this person gets views for cooking a really bad Phở . My most favourite memory of Phở was in Hanoi in a small restaurant - the flavours and textures were perfect. After Thai food, Vietnamese food is my favourite. Including snails and the other less known dishes. Thank you so muc for sharing with you mom
@@OzzyMalous home make phở not that hard is trust .... Take so long time . My family sell it 35 year and believe me it all about the broth you make the good broth with good bone and the patient your phở can't be bad . Ps my family got some trick it serve garlic( got finely chopped) like one seasoning to chose, go after all ( like spring onion) .every one seem very like it 😅 you can try it when you make phở if you like .
If she was too lazy to get thin sliced beef just tenderize until it’s thin and soft it so that the broth can still cook it in your bowl. Don’t mess up the broth. It’s not that difficult. Beef is expensive so treat your meat right.😅
Your educational input with Uncle Roger's performance is one of the best combinations out there. I mean, it's pretty obvious, but I guess it's worth saying sometimes.
Working at the kitchen few years now teacher me that some obvious things are not obvious in everyone’s eyes, maybe James had the same experience over his years working so explaining everything to an audience that includes people without cooking knowledge it’s always great I still learn some stuff from some of his clarifications so it’s always a learning curve to get better
Vietnamese here, having Pho regularly and knowing the basics, she couldn't have done anything worse, like the soul of Pho is the broth, you can't just shortcut it. Especially the garlic part, the two variants of Pho are beef and chicken, I haven't eaten anywhere that have garlic in the broth making, some do add vinegar garlic but it is just optional when you eat your own bowl.
100% agree. There are some shortcut dishes you can make in Korean cuisine, but some you JUST CANNOT. It would be better to just make something else, or (I hope my mom doesn’t see this), use a prepared ingredient if you MUST.
@@ChefJamesMakinson Yeah, read the comment section for Uncle Roger's video and you would find out how many Vietnamese grannies and mother's were triggered by what Rachel Ray did. One was so upset they decided to make Pho the right way... I think some of them ran the gauntlet of being so upset they cried, fit to be tied, or even almost fainted from horror. She essentially traumatized a number of Vietnamese ladies who were shown that video on her Cheat Pho...
The funny part is that Pho broth is not even that hard to make, I would say it is simpler than some stocks that are traditionally used in my country in Eastern Europe. I have in fact started using Pho broth to make some local soups and saucy dishes as it improves the taste immensely.
I've had garlicky pho and they try to balance it out with cloves and hoisen. It was really good. It just wasn't pho. I had to go get real pho the next day because that first bowl didn't scratch the itch.
My entire family hails from the northern part of Vietnam and I've made pho with my grandmother. Ratios of things can differ but ultimately the main spices are unchanged. Homemade pho can take up to 24 hours to make! It's definitely a labor of love. My grandmother's secret is to use daikon to sweeten the broth but if it isn't sweet enough, a pinch of palm sugar will do.
Sounds good to me. I remember on a different channel saying that the pho from northern and southern Vietnam taste different. I can’t really tell the difference in the two regions.
No daikon please 😔😔😔 it makes the broth taste sad. In the north, we sweeten the broth by using dry peanut worm. This is a type of seafood. It acts as MSG for the broth, a lot of sweetness and umami.
I'm Vietnamese, and I must say that Uncle Roger was 90% correct. The other 10% is about garlic. Pho in Vietnam has many versions and ways to eat, depending on which region you're in North, Central, or South. Usually in the South, we don't use garlic in Pho, but in the North where it originally comes from, we do use garlic in Pho. And I've seen Beef and Chicken Pho in Vietnam, but Seafood? Never :))
@@shakugan2495 Pho pretty much just refers to the soup base now. There''s a Chinese/Vietnamese version where they deep fry the noodles to make it more similar to a certain Chinese noodle dish and thicken the soup base to turn it into a sauce for the noodles.
In Vietnam, usually the name of the dish is based on the main carbonhydrate source, and in phở case, everything using bánh phở (in any form of it, like noodle, sheets, or even squares) is a type phở dish. So, you are correct, there are phở with beef, phở with chicken, and stir-fried phở (phở xào). There are also the rarer phở cuốn (which is a type of roll using sheets of bánh phở), phở chiên (bánh phở cut into squares and deep fried untill puffed and crispy), phở sốt vang (phở with a wine-based saucy beef stir-fry). And each region also has their own intepretation of phở, for example the Southern phở in Ho Chi Minh City is usually a bit sweeter and with more types of beef than the Northern variety, while Gia Lai (a province in Central Highlands Vietnam) has their own version called phở hai tô (2-bowl phở, one bowl for phở mixed with minced meat and a little sauce and one bowl for the broth) and the North-Western Region of Vietnam has a special pink phở made from brown rice and served with port bone broth and pork blood pudding. Heck, even vegetarians have their own version of phở, made with vegetable stock and an assortment of vegetarian meat and mushroom (and it is superb; I have tried it for a few times). Not only that, there was a restaurant here that served ostrich phở back in the day, but I think they have closed down now due to the pandemic. That being said, I haven't seen seafood phở anywhere, and the one time I watched a video about it, the noodle was actually rice vermicelli (bún) instead of actual bánh phở. I wouldn't say that it doesn't exist, but maybe it's on the rare side and I haven't actually found one.
Thank you for all the info. The predominant type of restaurants near me are Southern, but there is one good Nothern place too. At lease I hope it's still there. The pandemic was brutal. There was a place near me that had the best chicken pho. The broth was better than every deli I've ever been to. They had a seafood pho and the broth was primarily a shrimp based broth. I never tried it. They had a real menu. Sadly the lease on their place and their neighbors was up and they had to leave. I have no idea where they went. I went to one place that had oxtail, it was seriously good and I got a lot of oxtail for the price.. There was one place that had a beef broth with pork belly. Another one had a duck pho. That might have been good if they dealt with all the fat and didn't serve it. I love pho, but I wish there were places that made Bahn mi.
@@RevdUp.Art.Fotografer A few places near me have a seafood pho, never had it myself because I don't go to those places as the people working there seem to ignore things with allergies/intolerances...I can't eat a lot of nuts and there's far to much cross contamination at them and I've had to deal with issues and I've got enough family members with worse issues than me that I avoid the place entirely. They're part of the strange thing that I've seen in a lot of different asian restaurants of different types where the response to asking and trying to explain is "Try it, you'll like it..." The other places don't have the seafood pho
one of my favorite pho restaurants here in Dallas has THE best vegetarian stock ive ever tasted and i used to only order beef pho until i tried it lol its so delicate but mildly sweet and complex with daikon, mushrooms and carrots. if anyones in the area, try Pho DK here :)
I love watching Uncle Roger's reactions to professional chefs, but I also love watching your reaction to him. It adds a nice informative layer and some helpful context. Looking forward to a collaboration between you and Uncle Roger, I think that would be great.
I think you compliment Nigel quite well. I usually hate reactions to reactions, because a) original reactions rarely add to the original content b) reactions to that add even less (Asmongold, anyone?) But in this case, both Nigel and You add valuable insight. Which is noice.
@@ChefJamesMakinson Not really. Nigel is a comedian, and while he knows cooking and does his research, an authoritative source is always welcome - especially in the calm delivery you have. This does not reek of overhype, that plagues oh-so-many reactions. E.g. I love Guga with his recipes, but the scripted hype... I just can't take it. I understand that they are doing it for new viewers amd kids, but... Anyhow, even if you agree with everything in a video review, it still adds some explanation and a sense confirmation. I binge watched your channel and gonna try some recipes. I am good in the kitchen, I do say so myself, but I like to have the correct methods behind me. I like good food and those I cook for also do so. Your channel, with many others, encourages average people to try new things. I think Chef Jean Pierre would be a good comparison on the nice style you also uphold. This is the sunny side of RUclips. And I am glad I happened onto you.
My daughter learned to love pho at a young age when we lived in a big city. We couldn’t find a restaurant in our new area that we liked, so I learned to make pho myself. We do have an Asian market relatively close, so I can get correct ingredients like Thai basil and fresh noodles, but I’ve found some ways to cut corners in a more reasonable way. 1. I roast the neckbones/oxtail with my ginger and onion for about an hour in a 400 degree oven so I don’t have to skim the scum from the broth 2. I use an instant pot to pressure cook the broth in 1-2 hours instead of over night. 3. I use a couple tablespoons of a jarred beef pho base powder (kind of like a wet sand consistency) along with the beef bones, spices, etc to the pressure cooker before I pressure cook 4. If I plan ahead enough, I’ll refrigerate the broth overnight after cooking so I can get the layer of fat out a little easier. I’m sure none of these are authentic, but they make a pretty good end product that my kids like more than most restaurant pho.
You hacking the recipe for pho is very Vietnamese. The best pho was my mom's pho that she cooked overnight. But my mom mostly made "fast pho." All the grandkids loved pho so she learned to make it quickly so that the kids always had pho.
No need for the jarred pho base b/c it's just concentrated broth and seasonings. Just add a whole onion with the spices and ginger and bones. You can simmer on low heat after cooking in the pressure cooker to remove the fat easier. Rock sugar, fish sauce, and salt to taste after skimming fat.
thankfully amazon exists these days, and you can get just about anything from there. i just checked. you can get fresh thai basil, dried thai basil, thai basil with garlic (a sauce), and thai basil seeds so you can grow your own. Sometimes i forget that we live in a time that allows people to find almost anything they want
5. You can use the fat for stir fry pho, or if you want it crunchy you can fry the pho till golden. Another way is you can stir fry beef on super high heat and pour it directly on top of your bowl of pho. Usually i will marinate the beef with salt, pepper, oyster sauce, smash garlic and ginger. I would recommend putting fish sauce into you pho broth. But please put fish sauce in last just before you serve, cooking the fish sauce for too long will create a weird sour taste. I don't know why this is not popular but in Vietnam we usually have pho with a poach egg (just the egg yolk) but the whole egg is fine :). Another authentic way of eating pho is using garlic vinegar. Just thinly slice garlic, a bit of chilli and submerge them in rice vinegar for a day or 2. Lemon is fine but I prefer the taste of garlic vinegar.
I've never made pho before, but I eat it so often I can tell you which restaurants are cutting corners. Rachael Ray didn't just cut corners, she messed the whole thing up.
Hey James, thank you so much for telling us that uncle roger is a comedian and he doesn't say certain things seriously, im so relieved.Keep up the good work.
One of my favorite things to do in Vietnam is to go to the pho shop and try to time your visit to get there right when they're running out (they usually just make one huge batch every day and it's commonly eaten for breakfast). If you get there just as the last pho is being served, they'll usually give away the bones from the broth to whatever customers are still lingering around, and the beef you can pick off those bones is absolutely packed full of flavor and so tender.
I'm french and even in France chervil and salsifis are really uncommon. I don't think I've even ever seen fresh salsifis roots! 😅 It is often served in schools and usually comes from a can and doesn't remotely look like something that should be served to humans, let alone children.
Au Québec il n'y en a jamais au marché, mais ça pousse comme de la mauvaise herbe même dans les grandes villes donc il y a juste à en cueillir dans les grands parcs. Ici on les appel les gros pissenlits mauves.
Considering the frustration and depression we are going to feel in the rest of the cooking video, the timing for the sponsor is perfect😂😂 By the way, I am new to this channel and I think your reaction videos are one of the best nowadays. Thank you for giving us such true reactions and all the knowledge behind the cuisine. Ps. You are not only talented but also very cute❤❤ Seriously I thought handsome chef only existed in Netflix show or Kdrama😂😂
As a Vietnamese person, I ate pho while in my mom's womb 😂. If you can't make it halfway decent, halfway correct at least just make something else. It's one thing to make it wrong at home, its another to teach others. You can make short cut pho, but this is soooo off. It should be illegal! 😂
Only made pho once in my life. It was quite a process and I’m a single guy. I will say, my broth was clear and I like chicken so I made mine with chicken. It was good, but it’s much easier to go to the Vietnamese restaurant and I live near a Vietnamese community so it’s easy and good.
massive condolences to the Viet brethrens for having to watch this catastrophe. PS: I was shocked with the amount of beansprouts as well, much more "restrained" unlike the pad thai video... 🤭
I've made a more authentic pho sometimes, but what I very often do is do an "inspired by pho soup". Where I usually just use a bouillon cube and some spices to flavour my soup, which I then pour over soaked glass noodles and one or two additional ingredients, like a bit of seafood or thinly sliced beef. It may not be authentic or traditional, but it's good for a tasty dinner after an exhausting day at work.
Yours is pretty okay. Everyone does that. But she was making a video for millions of people saying that her dish was Pho. That's pretty insulting. She should have called it Pho inspired.
@@RKNancy yeah, I'd never say that what I usually do is actual pho. Especially after I went to the effort of also making it properly. Edit: with "making it properly" I also mean that I simmered the broth for about a day.
Been watching your channel for awhile now and I have to say, you've become so much more relaxed and seem to be having more fun lately, which makes it even more fun to watch :)
First time being early to your video, thanks for your additional point of view and knowledge as always. As a Vietnamese I'm so proud of our famous dish Pho but at the same time I'm feeling depressed when so many chefs out there cannot make Pho properly. The way they make videos to "teach" others to make it wrong is so intolerable
There are some things Rachel Ray has made that were pretty awesome, I can’t deny that. It was when she decided to add ketchup and mustard to mac and cheese that had me doing the ‘dog hears a noise and tilts their head’ thing. Some of her recipes are…questionable at best, and that’s when she’s cooking things we all know. But if she can make people cry with mac and cheese, it was only a matter of time before she’d turn to dishes outside her wheelhouse and destroy…ahem…reinvent them, too.
Mustard *powder* is actually pretty common in mac and cheese. I assume she pulled out a bottle of French's since she used ketchup too lol. Ketchup is just bizarre.
@@JohnSmith-qy1wm it was. It was something she liked to call “ball park mac and cheese”. It had hotdogs, onions, sauerkraut and crushed up Doritos in as well. 🤢
Rachel ray is only good cooking burgers and tacos. Anything else you have cook. Is just a mishmash of her trying to understand why she was only a line-cook.
Squid Games was a fascinating study of human nature and the economic culture in Korea. I have watched the series many times and every time, I binge-watch it because I just can't stop watching. There were so many complexities, from the script to the music to the sets, which were amazing. The concept was genius.
Uncle Roger and James is like hot pepper and ice - while Uncle Roger stumps the poor cook into the mud, James very politely adds - "yeaah, ...one must be careful with that" 🤣 Another great viijo, James!
Ice filtration is a great technique which doesn't lose much flavour but does take a long time. I mentioned this on a previous comment. But for something like a tomato consommé, egg white clarification is the best. I still love the effect of serving something that looks like water but has such a strong tomato flavour. Regarding the "you can use what ever base stock you want" comment, I'm hoping she means you can use pork stock if you don't have beef. TBH most people couldn't taste the difference in a beef Pho if the stock was pork rather than beef. Now Squid is my favorite seafood of all. Salt n pepper squid is my most favourite dish in the world (along with boeuf bourgeon with buttery mash, but I have to leave that desire behind wanting to move to Asia) 🙂. (Did I say this before?) I sing salt n pepa "push it" when it is served in the Philippines as their word for squid is pussit. (2 out of ten servers get the joke!!). Squid is not to be played with - so no, I did not watch squid game but I will watch an episode or 2 to see why you are blasé about it. Great vid - horrid Pho. Oooh before I forget, you should do a vid on the MSG truth. How it was demonized in the 80s by ignorant (there's a surprise) journalists who took a paper that said "only in massively excessive quantities does MSG cause a problem" and forgot to mention the first 6 words. They also forgot to mention that the report said "MSG does not pose a health risk". I cook with it. It just enhances the umami flavours in an instant. It takes a dish from Meh+ to wow. I can't buy it in the UK but I do bring it back from Asia either as a bag of MSG (same as Uncle Roger's) or in the Philippines, little sachets called Magic Sarap - sarap means tasty. I really enjoy your content.
Hey Simon! Yeah it can take some time for the ice to melt but it's more Fool's proof or idiot proof then egg whites. I loved watching Heston's videos! That's a good idea for a video. I have a friend helping me now so we will make some more recipe and other food videos this year! Have a great weekend! :)
My ex MIL totally got brain washed by that anti MSG campaign. She said she got a horrible headache whenever she went to an Asian restaurant because of the MSG I think she just didn't like Asian food and made a scene about it because MSG. It's just salt, with a bit of flair.
Damn. My kitchen is tiny and well-used and clutter therefore unavoidable, but this one’s on another level. How do you cook when there’s crap everywhere?
I enjoy your videos because you not only breakdown and explain the cooking which I'm not familiar with but also respect other countries as well as cultures (probably more important to me as I travel many places each year) through the culinary.
I really like your Uncle Roger reaction, reaction videos! Your professionalism and knowledge are a great foil to his comedy. I do like it when you try to hide a smile at his racier jokes…..
James, not only are you an an incredibly skilled chef, but you have a wonderful relaxing, soothing voice that I could listen to for hours. Keep up the great work.
I'm less fussy about the ingredients (although I live in a very cosmopolitan city and it would be very hard to name an ingredient I *can't* get easily); the thick slabs of beef are worthy of Unc's criticism, though. There's no excuse for that other than disdain for the entire concept of the dish.
seeing ray cook pho was torture, idk how uncle roger watch that entire video out... also you, i literally got self revived twice... not seeing beef thin slice is what killed me
@@ChefJamesMakinson I haven't gone and looked yet, but if you do not have a video on knife sharpening and care it might be a thought. I dread the thought of using somebody else's kitchen equipment. I can deal with bacon/eggs/hashbrowns for 10 using two cast iron kettles and a campfire (long story), I can manage a decent dinner on a 1-burner hotplate with a choice between glowing red and off. I can even deal with moving the clutter around to find enough room to work. What drives me absolutely nuts is when i am forced to use a knife that seems to have been used to perform gardening tasks such as removing small tree branches and edging the sidewalks. My knives have regular dates with a whetstone set and/or a diamond hone, and my steel has a hook of honor right next to my cutting board in easy reach. My knives may not be pro quality, but Even though my professional cooking experience was restricted to local diners and random truck stops, a sharp knife is a must. Anything which saves time and work is a good thing when you are the only one in the kitchen, and help exists only in the form of a dishwasher who wore shoes with Velcro because he could never master laces. (Sounds mean, but a true story).
OMG if you react to Heston Blumenthal ... My mind would EXPLODE ... it would be such a take on a different kind of extra! Love what you do so much. Thanks!
I can't stand a cluttered kitchen either, and mine is the worst. I made eggs Benedict this morning. An hour to make enough room, served my wife , and ate mine while cleaning up. Still more to do, and I know tomorrow they'll have it back to where it was.
Always a good day when Chef Makinson uploads. Love how he goes through the history of a dish and techniques. Mom always used a cheese cloth pouch with all the toasted spices she would do in a pan.
Chef James I love your commentary and on videos like this would love to see more summary at the end of your thoughts overall. The Uncle Roger videos are hysterical and I love rewatching them with you and your chef's perspective. Great content! Can't WAIT to see if you get Uncle title for your fried rice!!!
people please understand as i vietnamese who national food is basically PHO, please understand that lady's food isn't PHO just white wash food. like how you compare chicken noodle soup to tomato soup. technically soup ,but different. i am glad this chef actually understand
Hi James! Awesome video as always! I love your style. You are so nice all the time lol! Would love to see your take on a Sheperd's or Cottage Pie sometime.
This was hilarious Chef, I think what I love about your channel is when someone like Nigel is reacting to horrible cooking, but you always come in to tell people how it’s supposed to be done correctly, You’re a true Chef at heart, I say that because you want others to understand the proper ways and techniques, thanks for what you do, it’s unique. 🇮🇹😎🇮🇹
garlic is more of a deliberate choice that isn't in the standard recipe, but if you sorta know what you're doing then it can add a bit of complexity. I know one place in australia that sells extremely expensive pho bowls using garlic. Still usually a small amount, like a couple cloves for a big pot that's almost undetectable but still present.
I returned from Vietnam yesterday….that broth was nothing like what I had in South or North and even the beef looked wrong Thanks James for another calm ‘Pro Chef reacts..’ video
I love that he ties in the clutter comment from earlier with a dig at it the fact she’s making a huge mess and wouldn’t if she didn’t have the clutter 😂😂
The choice of washing pho in cold water is a personal choice that also depends on the brand of pho noodle. Not washing will retain the starch and makes the noodle more silky, slimy and softer. Washing makes the noodle more chewy and snappy. However if you choose to wash the noodle, you absolutely needs to reheat it by quickly passing it through boiling water right before serving. Otherwise you will end up with a bowl of cold noodle and lukewarm broth.
the vietnamese way is as uncle roger says, but the way we do it in Laos is much like Rachel Ray does it, minus the substitutions and really thick meat. though, substitions aren't illegal lol...do what you gotta do. the broth usually isn't clarified and we don't use the star anise or cinnamon. we use the peppercorn, garlic, ginger, and onion. and some people do use bay leaf for pho if it's certain kind of pho...like a stew type of pho which has carrots. dried bayleaf maybe be used for vitenamese beef stew.
I just want to say, if you substitute Thai basil for Italian basil it depends on your preference. I swapped Italian basil for Thai basil in spaqetti sauce before and I greatly enjoyed it.
When I am able to grow my own, I use Thai basil in everything! It has much more complexity of flavor. But doing the opposite, using common/sweet basil (Genovese) in Thai dishes is not a good substitute.
The trick to cook rice noodle is put them in the pot, fill water to cover them (do not boil water first). I usually put a pinch of salt for taste - this is my own personal thing. Now put on stove and bring it to boil. Once the water is boiling, it should be ready to remove. However, take out a strain of noodle and pinch it with your fingers to check if it's the right consistency. If not, leave it on for a little bit more and check again. Usually, you should boil the noodle while preparing or cooking other stuff cuz it doesnt need attention (except for occasional stirring).
As a clinical psychology intern, I would like to say thank you for promoting a quick and easy way for people to access to mental health professionals. Also your vid is educational and funny as always!
The contradiction of Uncle Roger completely stomping on this recipe and your gentle explanations of the reasoning behind it - very entertaining indeed! I grew up watching Rachel Ray on The Food Network, and her Italian recipes were pretty good. But if you're experimenting with a different cuisine, get an expert to make recommendations on what shortcuts would work, and what ingredients are non-negotiable. It's such an accessible way of introducing (and respecting) the culture that birthed the cuisine.
Hey chef, where I live I’m rather blessed to have access to various Asian foods so I never have to make my own stock. In the case for Rachel Ray, I think it would be better to just get a can of pho beef broth. The stuff is fairly potent and you can mix water to dilute it. I would say that would be the “cheat” anyone can do. Thai basil is one of those very easy herbs to grow in water. Just grab a stem with some leaves from the restaurant and grow
Squid Game was awesome. Excited for season 2 whenever it will be. I loved it. They did amazing job imo. The story, the tone and aesthetics, all of the tension, the music was perfect, and the actors absolutely killed it I feel. Such an awesome show
Years ago I met a photographer who expounded on the values and virtues of good photography very eloquently. Composition, color, tonal values, focus, meaning, clarity. He was a poet, but, sadly, not a photographer. His pictures always missed the mark. I feel the same way watching Rachel Ray make Pho. She says the right things about the flavors, she says them beautifully, but delivers none of them. Sad!
Let us make pizza. If you do not have the correct dough, use some white bread. If you do not have tomato sauce, use mustard instead, If you do not have mozzarella, use some bean paste instead, if you do not have salami, use some strawberries instead. There you go, a slightly cheated pizza if you are missing some ingredients...
I just wanted to say I'm a cook. Not a chef, but a cook. I recently started watching your videos specifically the Uncle Roger content, and what I really enjoy is that you appreciate the comedy, and allow us to enjoy the comedy, but you also present your reactions in an educational fashion and I have actually learned a lot just by watching these videos, and I haven't even dived into your other content yet. Very long winded way of saying you earned a sub.
@@ChefJamesMakinson I've been wanting to make a good but simple chicken marsala. I don't know if you have done that one yet or not but if not might you consider that one?
A Thai food channel was popping on my Facebook feed often, so I was checking it out. It was by a half Australian-half Thai chef. She actually suggested to use regular basil if we don't have the Thai one on hand. If a Thai person says so, then no problem. Oftentimes her Thai mother was a guest and I loved the videos she was in. Gosh, I couldn't recognize Rachael Ray BTW. It's been a long time.
Been following you chef for a while now and I can relate with you on "cluttered kitchen is big no-no"!! Love to learn more about world cuisine from you - being a homecook!
3:28 My pond looked like that when I was done spraying down all the gunk that built up over the winter. Just add some DiAluminum Chloride Pentahydroxide and it will clear up in no time!
I’ve had pho one time two HUGE BOWLS i heard that’s the proper way to eat it- Sweet, sour, salty, spicy broth, rice noodles, octopus, MEATBALLS, crab, beef- this soup had everything and it was the most delicious soup i ever ate in my life.
As a vietnamese myself, i can confirm that stir fry pho is a thing, but it's more like a typical chinese/south east asia style of stir fry noodle with beef, veggies, soy sauce and stuffs, using pho noodle (rice noodle) instead of regular noodle
My favorite part of making pho at home are the stock bones at the end. I'll serve my family the pho, but have a bowl of bones for myself. You have the bits of meat, cartilage and marrow, so damn good.
I've only had it once, while on vacation, and ... my choice was similar to what was made here, in quantity and colors/preperation... it was also terrible. As it was my first I didn't know what to compare it to, but I did some research after and found the place we got it, basically followed Rachel's instructions. Not literally but.. just the broth was.. gravy. the noodles were.. slimy and soft. The waitress put multiple bottles of sauces on the table and gave a brief description and that should have been my warning flag - they expected you to drown the flavors in added sauces, so there was no need to prepare it well. Locals may like it that way, but it was horrible for me. And my beef was 100% boiled through.
Uncle Roger is *never* going to forgive Jamie Oliver or that chili jam. Like, ever. Aw, so you're so nice and polite about Rachel's terrible Pho. I don't know how you stay so chill. Honestly, if you want a quick Pho, Jet Tila's recipe is probably better.
Substituting certain ingredients with others is the best way to make quote-on-quote dishes. To make a quote-on-quote pad thai you just substitute thai basil with the Italian one. Or you can make quote-on-quote bolognese with store-bought sauce and powder instead of preparing the soffrito, and so on.
I have to drive ~15 minutes instead of ~5 to go to my local international grocery store which is heavily Asian influenced. Their prices are much cheaper for ginger, onion, scallion, thai basil, etc. They sell pre-mixed pho spice packets that come in a little mesh bag with like a couple star anise, some cloves, cardamom, cinnamon, etc. Which is literally just as good as buying each spice individually and putting them in a bag yourself, except WAY more convenient and you only buy what you need (cheaper). At the butcher counter you can say "Can I get 2 pounds of pho meat" and they know what you mean and will go slice it super thin for you to order, and its still cheaper per pound than the "local" chain. They always have bones available for broth at a cheap price too. I like to use oxtail it costs a bit more but its amazing and you end up getting some additional super tender meat from it. Anyway ideally you want to boil the marrow/knuckle/oxtail bones in water for a few minutes then drain the water, rinse the bones and clean the pot and put the bones and meat back in and fill up with new water. Meanwhile charring split onions and ginger in the broiler or on a flame then add them to the new water with the bones. Add some fish sauce and sugar and simmer for an hour or so regularly skimming the solids that rise to the top. You can dump out the spice packet into a pan and toast them and put them back in the cloth to get more flavor. Then add the spice packet to the broth and simmer for several hours. Adjust broth to taste, cook the noodles, then assemble bowls with noodles, thinly sliced raw beef, thai basil, cilantro, optional sprouts, lime slices, green onions, hot pepper slices. Ladle the hot broth over the ingredients and if the broth is hot and beef is thin it will cook it almost instantly. Serve with sriracha and hoisin sauces. Personally my favorite Vietnamese dish, which is unfortunately more difficult to make, is Bún Bò Huế. Look it up. It makes Pho feel kinda boring.
Salsify is easy to grow and has lovely flowers, grow chervil like coriander, use shade and water to avoid bolting too early. If you can not get chervil you can get close with tarragon and real parsley. Both plants should be planted early and salsify self seeds in tne fall.
To give her credit I can see she uses asian bayleaf (Cinnamomum tamala or Syzygium polyanthum), NOT european bayleaf (laurus nobilis) wich has a much more dominant, heavier taste.
Just subscribed after watching a bunch of videos yesterday. Love them. You communicate very well with all your explanations. Great cooking teacher. You’re very good looking too ❤
stir fried phở is a thing in Vietnam James! Garlic and shallots in a hot pan, put some beef and vegetables of your choice (preferably tomatoes, bok choy, onions) and remember to add soy sauce and oyster sauce! hope you like it
Yeah the main atrocity was the broth really imo. It's not hard to do, just takes a while, but still low effort, first time i made it, i just whacked my beef bones, spices etc in a slow cooker and left it for many hours, was a great tasty clear broth.
In Vietnam, we don't export pho noodle. Because pho noodle is a specific type of rice noodle. It can't be dehydrated for exportation and preservation. So the pho noodle you see in the video is actually just dehydrated rice noodle, like package rice in Jamie Oliver's egg fried rice video. You should find a way to make fresh pho noodle by yourself 🥲 And then you can make stir fried pho (an egg fried version). If you can't make fresh pho noodle then you make the same mistake as Jamie Oliver's.
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Whahaha i want to see the vid where uncle Roger is going to review your fried rice. I am going to take a beer and take a good chair to see that:D But hey you have make a vid first ofc for him to review it. But i am not scared i think you wil do fine😁🤗
You might want to look into Better Help before promoting them. There have been some disturbing allegations about the professional qualifications of their counselors.
@@realtijuana5998 They have also been fined for selling customer data.
Can u make a video on a hangi from New Zealand.... love your videos....😊
@@realtijuana5998 I was about say the same thing! Better Help is as shady as it can get.
She didn't cut a few corners. She carved an entirely new highway across the beautiful lands of Vietnam!
🤣
As someone who hadn't had pho, went to a Vietnamese restaurant to try it, and it was so good I got sick from eating it so quickly, then went back and ordered more - pho is a labor of love. Its delicate, delicious, rich, and should be honored. This was NOTHING like the pho I had
I'm sure the Pho that you had was much better!
@@ChefJamesMakinson Hello James, Isis... These are dishes that I have to leave to the experts to prepare. Aside from ingredients, the timing is very important and I'm impatient. I am better with recipies that take hours and are forgiving.
That's fine if you're cooking for timing but don't call it pho. Call it rice noodles beef stew at this point. Or pho inspired beef stew
I'm afraid of Vietnamese restaurants because of a peanut allergy, but I want to try to make pho at home. Will Uncle Roger rise from my cloudy beef broth and knock me out with a container of MSG? We'll see!
A good,authentic pho is delicious.I do agree that her beef looks over cooked.There were some good elements to her dish,but some errors were made.When I have my pho,I like to drizzle some sriracha on mine.I like my food on the spicier side for the most part.I even like my Mexican hot chocolate to have a kick to it.
Man it's been years now and uncle Roger still hasn't forgiven Jamie for the chilli jam😂😂😂
😂
Irredeemable mistakes cannot be absolved.
ahhh he cannot ... its part of his image :D
Or olive oil, watering the rice, frying the green onion, using packets of prepared rice, no wok. no MSG and no clue!
Stick with Italian Jaime!
😢😢😢😂😂😂😂😂😂
I’m a vietnamese and I’ve learned how to cook Phở by my mom. And when I watched your video, she was curious so i try to translate everything because she doesn’t speak English. This woman make my mom woder why people have to learned how to cook Pho by someone even not a Vietnamese 😂 and she’s also frightened when she saw the beef that Ray put in the Phở. In Vietnam we have some joke that you should cut the beef as thin as like it gonna gone with the wind 🤣
You are lucky to have her show you! Cooking is not as common in some countries. Also this video was a but sad.
Bless you. A lot of people are not lucky enough to travel the world. But they want to experience new flavours. So that maybe explains how this person gets views for cooking a really bad Phở . My most favourite memory of Phở was in Hanoi in a small restaurant - the flavours and textures were perfect. After Thai food, Vietnamese food is my favourite. Including snails and the other less known dishes. Thank you so muc for sharing with you mom
Please make the video on how to make homemade pho, please ❤❤
@@OzzyMalous home make phở not that hard is trust .... Take so long time . My family sell it 35 year and believe me it all about the broth
you make the good broth with good bone and the patient your phở can't be bad .
Ps my family got some trick it serve garlic( got finely chopped) like one seasoning to chose, go after all ( like spring onion) .every one seem very like it 😅 you can try it when you make phở if you like .
If she was too lazy to get thin sliced beef just tenderize until it’s thin and soft it so that the broth can still cook it in your bowl. Don’t mess up the broth. It’s not that difficult. Beef is expensive so treat your meat right.😅
Your educational input with Uncle Roger's performance is one of the best combinations out there. I mean, it's pretty obvious, but I guess it's worth saying sometimes.
Thank you! :)
Working at the kitchen few years now teacher me that some obvious things are not obvious in everyone’s eyes, maybe James had the same experience over his years working so explaining everything to an audience that includes people without cooking knowledge it’s always great
I still learn some stuff from some of his clarifications so it’s always a learning curve to get better
I agree with the statement! 😊
Vietnamese here, having Pho regularly and knowing the basics, she couldn't have done anything worse, like the soul of Pho is the broth, you can't just shortcut it. Especially the garlic part, the two variants of Pho are beef and chicken, I haven't eaten anywhere that have garlic in the broth making, some do add vinegar garlic but it is just optional when you eat your own bowl.
Yeah this is a bad recipe we will have to review a better one! :)
100% agree. There are some shortcut dishes you can make in Korean cuisine, but some you JUST CANNOT.
It would be better to just make something else, or (I hope my mom doesn’t see this), use a prepared ingredient if you MUST.
@@ChefJamesMakinson Yeah, read the comment section for Uncle Roger's video and you would find out how many Vietnamese grannies and mother's were triggered by what Rachel Ray did. One was so upset they decided to make Pho the right way...
I think some of them ran the gauntlet of being so upset they cried, fit to be tied, or even almost fainted from horror. She essentially traumatized a number of Vietnamese ladies who were shown that video on her Cheat Pho...
The funny part is that Pho broth is not even that hard to make, I would say it is simpler than some stocks that are traditionally used in my country in Eastern Europe. I have in fact started using Pho broth to make some local soups and saucy dishes as it improves the taste immensely.
I've had garlicky pho and they try to balance it out with cloves and hoisen. It was really good. It just wasn't pho. I had to go get real pho the next day because that first bowl didn't scratch the itch.
My entire family hails from the northern part of Vietnam and I've made pho with my grandmother. Ratios of things can differ but ultimately the main spices are unchanged. Homemade pho can take up to 24 hours to make! It's definitely a labor of love. My grandmother's secret is to use daikon to sweeten the broth but if it isn't sweet enough, a pinch of palm sugar will do.
I'm sure it is a lot of work to make it well like Ramen!
Do you use fennel seed? I have never done that, but I use all the other spices. (My family is from Thailand.)
Sounds good to me. I remember on a different channel saying that the pho from northern and southern Vietnam taste different. I can’t really tell the difference in the two regions.
No daikon please 😔😔😔 it makes the broth taste sad.
In the north, we sweeten the broth by using dry peanut worm. This is a type of seafood. It acts as MSG for the broth, a lot of sweetness and umami.
No daikon, it's an off smell...and it's rock sugar not palm sugar. I'm from the north, and the north remembers 😂!
I appreciate your brevity. Too many chefs react to Uncle Roger and pause every 5 seconds won't shut up. Thank you for not doing that.
I try not too
Your concern to not feeding that to the dogs is admirable and very funny lol
😉
I second that myself also.
I'm Vietnamese, and I must say that Uncle Roger was 90% correct. The other 10% is about garlic. Pho in Vietnam has many versions and ways to eat, depending on which region you're in North, Central, or South. Usually in the South, we don't use garlic in Pho, but in the North where it originally comes from, we do use garlic in Pho.
And I've seen Beef and Chicken Pho in Vietnam, but Seafood? Never :))
Isnt there lobster pho now?
@@shakugan2495Maybe. As I said, I've never seen anything other than Beef and Chicken Pho in my life does not mean it does not exist
I’m from the South of Vietnam, yet have never heard of seafood pho, especially with lobster.
@@shakugan2495 Pho pretty much just refers to the soup base now. There''s a Chinese/Vietnamese version where they deep fry the noodles to make it more similar to a certain Chinese noodle dish and thicken the soup base to turn it into a sauce for the noodles.
I think the idea of Pho with seafood is from Bánh canh ghẹ or Bánh đa cua (Crab noodles), obviously, we know the difference, but they don't, so...
In Vietnam, usually the name of the dish is based on the main carbonhydrate source, and in phở case, everything using bánh phở (in any form of it, like noodle, sheets, or even squares) is a type phở dish. So, you are correct, there are phở with beef, phở with chicken, and stir-fried phở (phở xào). There are also the rarer phở cuốn (which is a type of roll using sheets of bánh phở), phở chiên (bánh phở cut into squares and deep fried untill puffed and crispy), phở sốt vang (phở with a wine-based saucy beef stir-fry). And each region also has their own intepretation of phở, for example the Southern phở in Ho Chi Minh City is usually a bit sweeter and with more types of beef than the Northern variety, while Gia Lai (a province in Central Highlands Vietnam) has their own version called phở hai tô (2-bowl phở, one bowl for phở mixed with minced meat and a little sauce and one bowl for the broth) and the North-Western Region of Vietnam has a special pink phở made from brown rice and served with port bone broth and pork blood pudding. Heck, even vegetarians have their own version of phở, made with vegetable stock and an assortment of vegetarian meat and mushroom (and it is superb; I have tried it for a few times). Not only that, there was a restaurant here that served ostrich phở back in the day, but I think they have closed down now due to the pandemic.
That being said, I haven't seen seafood phở anywhere, and the one time I watched a video about it, the noodle was actually rice vermicelli (bún) instead of actual bánh phở. I wouldn't say that it doesn't exist, but maybe it's on the rare side and I haven't actually found one.
Thank you for the explanation! I would love to visit and try the cuisine!
There is a place I go to that has seafood pho but I think they use a beef stock with the pho.
Thank you for all the info.
The predominant type of restaurants near me are Southern, but there is one good Nothern place too. At lease I hope it's still there. The pandemic was brutal.
There was a place near me that had the best chicken pho. The broth was better than every deli I've ever been to. They had a seafood pho and the broth was primarily a shrimp based broth. I never tried it. They had a real menu. Sadly the lease on their place and their neighbors was up and they had to leave. I have no idea where they went.
I went to one place that had oxtail, it was seriously good and I got a lot of oxtail for the price..
There was one place that had a beef broth with pork belly.
Another one had a duck pho. That might have been good if they dealt with all the fat and didn't serve it.
I love pho, but I wish there were places that made Bahn mi.
@@RevdUp.Art.Fotografer A few places near me have a seafood pho, never had it myself because I don't go to those places as the people working there seem to ignore things with allergies/intolerances...I can't eat a lot of nuts and there's far to much cross contamination at them and I've had to deal with issues and I've got enough family members with worse issues than me that I avoid the place entirely.
They're part of the strange thing that I've seen in a lot of different asian restaurants of different types where the response to asking and trying to explain is "Try it, you'll like it..."
The other places don't have the seafood pho
one of my favorite pho restaurants here in Dallas has THE best vegetarian stock ive ever tasted and i used to only order beef pho until i tried it lol its so delicate but mildly sweet and complex with daikon, mushrooms and carrots. if anyones in the area, try Pho DK here :)
I've never made PHO
But now i know how to NOT make it 😂
😂
Exactly 🤣
Grab a can of Dinty Moore beef stew, top with bean sprouts. Viola, Pho... Hiyaaaaa. 😢
@@Mitsoxfan 😂😂😂
@@Mitsoxfan Not funny....really.
I love watching Uncle Roger's reactions to professional chefs, but I also love watching your reaction to him. It adds a nice informative layer and some helpful context. Looking forward to a collaboration between you and Uncle Roger, I think that would be great.
I'm glad to hear!
Uncle Roger seems to prefer working with cute Asian females...
I think you compliment Nigel quite well. I usually hate reactions to reactions, because a) original reactions rarely add to the original content b) reactions to that add even less (Asmongold, anyone?)
But in this case, both Nigel and You add valuable insight. Which is noice.
Thank you! I try to add info but a lot of people think this is still useless.
@@ChefJamesMakinson Not really. Nigel is a comedian, and while he knows cooking and does his research, an authoritative source is always welcome - especially in the calm delivery you have. This does not reek of overhype, that plagues oh-so-many reactions. E.g. I love Guga with his recipes, but the scripted hype... I just can't take it. I understand that they are doing it for new viewers amd kids, but...
Anyhow, even if you agree with everything in a video review, it still adds some explanation and a sense confirmation.
I binge watched your channel and gonna try some recipes. I am good in the kitchen, I do say so myself, but I like to have the correct methods behind me. I like good food and those I cook for also do so.
Your channel, with many others, encourages average people to try new things. I think Chef Jean Pierre would be a good comparison on the nice style you also uphold.
This is the sunny side of RUclips. And I am glad I happened onto you.
Yeah Chef James add a lot of context into Uncle Roger's vid. Asmongold is just a shitter.
My daughter learned to love pho at a young age when we lived in a big city. We couldn’t find a restaurant in our new area that we liked, so I learned to make pho myself. We do have an Asian market relatively close, so I can get correct ingredients like Thai basil and fresh noodles, but I’ve found some ways to cut corners in a more reasonable way.
1. I roast the neckbones/oxtail with my ginger and onion for about an hour in a 400 degree oven so I don’t have to skim the scum from the broth
2. I use an instant pot to pressure cook the broth in 1-2 hours instead of over night.
3. I use a couple tablespoons of a jarred beef pho base powder (kind of like a wet sand consistency) along with the beef bones, spices, etc to the pressure cooker before I pressure cook
4. If I plan ahead enough, I’ll refrigerate the broth overnight after cooking so I can get the layer of fat out a little easier.
I’m sure none of these are authentic, but they make a pretty good end product that my kids like more than most restaurant pho.
Thank you for the recipe and instructions!
You hacking the recipe for pho is very Vietnamese. The best pho was my mom's pho that she cooked overnight. But my mom mostly made "fast pho." All the grandkids loved pho so she learned to make it quickly so that the kids always had pho.
No need for the jarred pho base b/c it's just concentrated broth and seasonings. Just add a whole onion with the spices and ginger and bones. You can simmer on low heat after cooking in the pressure cooker to remove the fat easier. Rock sugar, fish sauce, and salt to taste after skimming fat.
thankfully amazon exists these days, and you can get just about anything from there.
i just checked. you can get fresh thai basil, dried thai basil, thai basil with garlic (a sauce), and thai basil seeds so you can grow your own.
Sometimes i forget that we live in a time that allows people to find almost anything they want
5. You can use the fat for stir fry pho, or if you want it crunchy you can fry the pho till golden.
Another way is you can stir fry beef on super high heat and pour it directly on top of your bowl of pho. Usually i will marinate the beef with salt, pepper, oyster sauce, smash garlic and ginger.
I would recommend putting fish sauce into you pho broth. But please put fish sauce in last just before you serve, cooking the fish sauce for too long will create a weird sour taste.
I don't know why this is not popular but in Vietnam we usually have pho with a poach egg (just the egg yolk) but the whole egg is fine :).
Another authentic way of eating pho is using garlic vinegar. Just thinly slice garlic, a bit of chilli and submerge them in rice vinegar for a day or 2. Lemon is fine but I prefer the taste of garlic vinegar.
I've never made pho before, but I eat it so often I can tell you which restaurants are cutting corners.
Rachael Ray didn't just cut corners, she messed the whole thing up.
I always love your videos. You explain everything easy to understand and your voice is so calming…😊
Thank you so much!
Hey James, thank you so much for telling us that uncle roger is a comedian and he doesn't say certain things seriously, im so relieved.Keep up the good work.
Thank you!
One of my favorite things to do in Vietnam is to go to the pho shop and try to time your visit to get there right when they're running out (they usually just make one huge batch every day and it's commonly eaten for breakfast). If you get there just as the last pho is being served, they'll usually give away the bones from the broth to whatever customers are still lingering around, and the beef you can pick off those bones is absolutely packed full of flavor and so tender.
Agreed, my favourite is the ox tail. It's glorious.
I'm french and even in France chervil and salsifis are really uncommon. I don't think I've even ever seen fresh salsifis roots! 😅 It is often served in schools and usually comes from a can and doesn't remotely look like something that should be served to humans, let alone children.
waw y'a vraiment des francais ici :)
Aaah oui les salsifis dans les écoles - monstrueux souvenir en effet. Ceci dit avec le retour en force des produits locaux, on devrait en retrouver
Haha I have seen chervil a few times but not often. I would love to have more variety!
Au Québec il n'y en a jamais au marché, mais ça pousse comme de la mauvaise herbe même dans les grandes villes donc il y a juste à en cueillir dans les grands parcs. Ici on les appel les gros pissenlits mauves.
I live in Montreal in Canada, and I see a lot of salsifi cans coming from Belgium (I'm Belgian too ^^), I guess they're more common there...
Considering the frustration and depression we are going to feel in the rest of the cooking video, the timing for the sponsor is perfect😂😂
By the way, I am new to this channel and I think your reaction videos are one of the best nowadays. Thank you for giving us such true reactions and all the knowledge behind the cuisine.
Ps. You are not only talented but also very cute❤❤
Seriously I thought handsome chef only existed in Netflix show or Kdrama😂😂
Haha thank you! 😉
As a Vietnamese person, I ate pho while in my mom's womb 😂. If you can't make it halfway decent, halfway correct at least just make something else. It's one thing to make it wrong at home, its another to teach others. You can make short cut pho, but this is soooo off. It should be illegal! 😂
Haha 🤣
Only made pho once in my life. It was quite a process and I’m a single guy. I will say, my broth was clear and I like chicken so I made mine with chicken. It was good, but it’s much easier to go to the Vietnamese restaurant and I live near a Vietnamese community so it’s easy and good.
Rachel Ray Taco video be like, "If you don't have tortillas, you can just use any kind of bread that you have"
Cauliflower bread 😂
Me, who grew up on TexMex: "NOW YOU BETTER STOP RIGHT THERE MISSEH, YA DONE GONE PLUM DID IT NOW!"
massive condolences to the Viet brethrens for having to watch this catastrophe.
PS: I was shocked with the amount of beansprouts as well, much more "restrained" unlike the pad thai video... 🤭
😉
Absolutely banger of a video! And it makes me so happy seeing you getting sponsors!
Thank you!! I am happy to have them too! :)
I've made a more authentic pho sometimes, but what I very often do is do an "inspired by pho soup". Where I usually just use a bouillon cube and some spices to flavour my soup, which I then pour over soaked glass noodles and one or two additional ingredients, like a bit of seafood or thinly sliced beef.
It may not be authentic or traditional, but it's good for a tasty dinner after an exhausting day at work.
😉
Yours is pretty okay. Everyone does that. But she was making a video for millions of people saying that her dish was Pho. That's pretty insulting. She should have called it Pho inspired.
@@RKNancy yeah, I'd never say that what I usually do is actual pho. Especially after I went to the effort of also making it properly.
Edit: with "making it properly" I also mean that I simmered the broth for about a day.
Been watching your channel for awhile now and I have to say, you've become so much more relaxed and seem to be having more fun lately, which makes it even more fun to watch :)
I'm glad to hear that! :)
First time being early to your video, thanks for your additional point of view and knowledge as always. As a Vietnamese I'm so proud of our famous dish Pho but at the same time I'm feeling depressed when so many chefs out there cannot make Pho properly. The way they make videos to "teach" others to make it wrong is so intolerable
If I make it I will try to make it right! :)
There are some things Rachel Ray has made that were pretty awesome, I can’t deny that. It was when she decided to add ketchup and mustard to mac and cheese that had me doing the ‘dog hears a noise and tilts their head’ thing. Some of her recipes are…questionable at best, and that’s when she’s cooking things we all know. But if she can make people cry with mac and cheese, it was only a matter of time before she’d turn to dishes outside her wheelhouse and destroy…ahem…reinvent them, too.
Mustard *powder* is actually pretty common in mac and cheese. I assume she pulled out a bottle of French's since she used ketchup too lol. Ketchup is just bizarre.
@@JohnSmith-qy1wm it was. It was something she liked to call “ball park mac and cheese”. It had hotdogs, onions, sauerkraut and crushed up Doritos in as well. 🤢
Ketchup and mustard to mac&cheese? Really? My God! That's a better sign than the melting glaciers that the End of Days is truly upon us.
Im glad I never took her recipes seriously back when I was a teen hooked with cooking shows.
Rachel ray is only good cooking burgers and tacos. Anything else you have cook. Is just a mishmash of her trying to understand why she was only a line-cook.
Squid Games was a fascinating study of human nature and the economic culture in Korea. I have watched the series many times and every time, I binge-watch it because I just can't stop watching. There were so many complexities, from the script to the music to the sets, which were amazing. The concept was genius.
Yes it was!
I loved it!! Not everyone's cup of tea but it was mine lol
Uncle Roger and James is like hot pepper and ice - while Uncle Roger stumps the poor cook into the mud, James very politely adds - "yeaah, ...one must be careful with that" 🤣
Another great viijo, James!
Hahaha thank you!
Every now and then, however, as a well trained chef, you can see James’ shock or disgust if you look at little cues, lol.
He politely, and very professionally adds to the roasting. 😂😂✌
Ice filtration is a great technique which doesn't lose much flavour but does take a long time. I mentioned this on a previous comment. But for something like a tomato consommé, egg white clarification is the best. I still love the effect of serving something that looks like water but has such a strong tomato flavour. Regarding the "you can use what ever base stock you want" comment, I'm hoping she means you can use pork stock if you don't have beef. TBH most people couldn't taste the difference in a beef Pho if the stock was pork rather than beef.
Now Squid is my favorite seafood of all. Salt n pepper squid is my most favourite dish in the world (along with boeuf bourgeon with buttery mash, but I have to leave that desire behind wanting to move to Asia) 🙂. (Did I say this before?) I sing salt n pepa "push it" when it is served in the Philippines as their word for squid is pussit. (2 out of ten servers get the joke!!).
Squid is not to be played with - so no, I did not watch squid game but I will watch an episode or 2 to see why you are blasé about it.
Great vid - horrid Pho.
Oooh before I forget, you should do a vid on the MSG truth. How it was demonized in the 80s by ignorant (there's a surprise) journalists who took a paper that said "only in massively excessive quantities does MSG cause a problem" and forgot to mention the first 6 words. They also forgot to mention that the report said "MSG does not pose a health risk". I cook with it. It just enhances the umami flavours in an instant. It takes a dish from Meh+ to wow. I can't buy it in the UK but I do bring it back from Asia either as a bag of MSG (same as Uncle Roger's) or in the Philippines, little sachets called Magic Sarap - sarap means tasty.
I really enjoy your content.
Hey Simon! Yeah it can take some time for the ice to melt but it's more Fool's proof or idiot proof then egg whites. I loved watching Heston's videos! That's a good idea for a video. I have a friend helping me now so we will make some more recipe and other food videos this year! Have a great weekend! :)
you had me at push it
Hahaha Pussit. To Push It. That is actually really good
The best tasting part are the tentacles
My ex MIL totally got brain washed by that anti MSG campaign. She said she got a horrible headache whenever she went to an Asian restaurant because of the MSG
I think she just didn't like Asian food and made a scene about it because MSG.
It's just salt, with a bit of flair.
Damn. My kitchen is tiny and well-used and clutter therefore unavoidable, but this one’s on another level. How do you cook when there’s crap everywhere?
Uncle Roger: "Throw this out. feed it to your dog"
Chef James: "Don't feed that to your dog, even dogs can't eat this"
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1:17 Pho, as I know, only use beef stock. And for stir fried, its another dish.
I enjoy your videos because you not only breakdown and explain the cooking which I'm not familiar with but also respect other countries as well as cultures (probably more important to me as I travel many places each year) through the culinary.
I appreciate that!
9:12 that words transition are so clean and clever
"The beef is thicker than Lizzo". In baseball three strikes and you're out Rachel Ray had about ten strikes!! Wow Lol, Thank you, Chef.
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I'm impressed with the transition to better help lol! Big fan here, used to cook for a living too. Much love from the Philippines
I really like your Uncle Roger reaction, reaction videos! Your professionalism and knowledge are a great foil to his comedy.
I do like it when you try to hide a smile at his racier jokes…..
Thank you!
James, not only are you an an incredibly skilled chef, but you have a wonderful relaxing, soothing voice that I could listen to for hours. Keep up the great work.
Thank you so much 🙂
I'm less fussy about the ingredients (although I live in a very cosmopolitan city and it would be very hard to name an ingredient I *can't* get easily); the thick slabs of beef are worthy of Unc's criticism, though. There's no excuse for that other than disdain for the entire concept of the dish.
I love the background you offer. It's really informative as someone who doesn't know a lot about cooking.
Thank you so much!
seeing ray cook pho was torture, idk how uncle roger watch that entire video out... also you, i literally got self revived twice... not seeing beef thin slice is what killed me
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@@ChefJamesMakinson I haven't gone and looked yet, but if you do not have a video on knife sharpening and care it might be a thought.
I dread the thought of using somebody else's kitchen equipment. I can deal with bacon/eggs/hashbrowns for 10 using two cast iron kettles and a campfire (long story), I can manage a decent dinner on a 1-burner hotplate with a choice between glowing red and off. I can even deal with moving the clutter around to find enough room to work.
What drives me absolutely nuts is when i am forced to use a knife that seems to have been used to perform gardening tasks such as removing small tree branches and edging the sidewalks. My knives have regular dates with a whetstone set and/or a diamond hone, and my steel has a hook of honor right next to my cutting board in easy reach. My knives may not be pro quality, but
Even though my professional cooking experience was restricted to local diners and random truck stops, a sharp knife is a must. Anything which saves time and work is a good thing when you are the only one in the kitchen, and help exists only in the form of a dishwasher who wore shoes with Velcro because he could never master laces. (Sounds mean, but a true story).
OMG if you react to Heston Blumenthal ... My mind would EXPLODE ... it would be such a take on a different kind of extra! Love what you do so much. Thanks!
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I can't stand a cluttered kitchen either, and mine is the worst. I made eggs Benedict this morning. An hour to make enough room, served my wife , and ate mine while cleaning up. Still more to do, and I know tomorrow they'll have it back to where it was.
😂 It can be a pet peeve
Always a good day when Chef Makinson uploads. Love how he goes through the history of a dish and techniques. Mom always used a cheese cloth pouch with all the toasted spices she would do in a pan.
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Chef James I love your commentary and on videos like this would love to see more summary at the end of your thoughts overall. The Uncle Roger videos are hysterical and I love rewatching them with you and your chef's perspective. Great content! Can't WAIT to see if you get Uncle title for your fried rice!!!
Thank you so much! :)
Your content is my jam. I like your dry humor and how informative the videos are.
Cheers!
I appreciate that!
Wake up and there is a new James video… YAY!!!! Love the vids man, especially your uncle rogers reacts. Keep it up.
Thank you! I will! :)
I've recently discovered this channel and I really enjoy this series :DD I hope you continue to make more
Glad you enjoy it!
Love your videos mate, love your explanations and you are a good chef ❤🎉😊
Thank you very much!
@@ChefJamesMakinson No problem got an award ceremony on thursday so i’m excited
@@danielhall9965 congratulations!
@@ChefJamesMakinson thank you appreciate it
people please understand as i vietnamese who national food is basically PHO, please understand that lady's food isn't PHO just white wash food. like how you compare chicken noodle soup to tomato soup. technically soup ,but different. i am glad this chef actually understand
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Hi James! Awesome video as always! I love your style. You are so nice all the time lol! Would love to see your take on a Sheperd's or Cottage Pie sometime.
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This is a good one. Hold on to your chili jam! (And bean sprouts...)
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So basically Rachel Ray is and has always been one of those "Everybody so creative!" chicks that got lucky.
This was hilarious Chef, I think what I love about your channel is when someone like Nigel is reacting to horrible cooking, but you always come in to tell people how it’s supposed to be done correctly, You’re a true Chef at heart, I say that because you want others to understand the proper ways and techniques, thanks for what you do, it’s unique. 🇮🇹😎🇮🇹
garlic is more of a deliberate choice that isn't in the standard recipe, but if you sorta know what you're doing then it can add a bit of complexity. I know one place in australia that sells extremely expensive pho bowls using garlic. Still usually a small amount, like a couple cloves for a big pot that's almost undetectable but still present.
Good to know!
I slice up garlic, fly it into little chips and store it in chili oil. A dap on top of ramen and pho is
I returned from Vietnam yesterday….that broth was nothing like what I had in South or North and even the beef looked wrong
Thanks James for another calm ‘Pro Chef reacts..’ video
I would love to visit myself!
I love that he ties in the clutter comment from earlier with a dig at it the fact she’s making a huge mess and wouldn’t if she didn’t have the clutter 😂😂
I don't think she did it but there was to much stuff
@@ChefJamesMakinson agreed I can’t cook if I don’t have the room to move and arrange my equipment/ingredients around.
When I buy sausage, I put in freezer for an hour tops. Then slice on the bias for max surface area. Rinsing the knife often helps as well.
The choice of washing pho in cold water is a personal choice that also depends on the brand of pho noodle. Not washing will retain the starch and makes the noodle more silky, slimy and softer. Washing makes the noodle more chewy and snappy. However if you choose to wash the noodle, you absolutely needs to reheat it by quickly passing it through boiling water right before serving. Otherwise you will end up with a bowl of cold noodle and lukewarm broth.
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I love your sponsor transition lol.
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the vietnamese way is as uncle roger says, but the way we do it in Laos is much like Rachel Ray does it, minus the substitutions and really thick meat. though, substitions aren't illegal lol...do what you gotta do. the broth usually isn't clarified and we don't use the star anise or cinnamon. we use the peppercorn, garlic, ginger, and onion.
and some people do use bay leaf for pho if it's certain kind of pho...like a stew type of pho which has carrots. dried bayleaf maybe be used for vitenamese beef stew.
I just want to say, if you substitute Thai basil for Italian basil it depends on your preference. I swapped Italian basil for Thai basil in spaqetti sauce before and I greatly enjoyed it.
When I am able to grow my own, I use Thai basil in everything! It has much more complexity of flavor. But doing the opposite, using common/sweet basil (Genovese) in Thai dishes is not a good substitute.
It would be great a colab between you and Uncle Roger.
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I wonder if such a collab would wreck the internet with its popularity...
The trick to cook rice noodle is put them in the pot, fill water to cover them (do not boil water first). I usually put a pinch of salt for taste - this is my own personal thing. Now put on stove and bring it to boil. Once the water is boiling, it should be ready to remove. However, take out a strain of noodle and pinch it with your fingers to check if it's the right consistency. If not, leave it on for a little bit more and check again. Usually, you should boil the noodle while preparing or cooking other stuff cuz it doesnt need attention (except for occasional stirring).
As a clinical psychology intern, I would like to say thank you for promoting a quick and easy way for people to access to mental health professionals. Also your vid is educational and funny as always!
Thank you! I think people need help after all of these videos! :)
The contradiction of Uncle Roger completely stomping on this recipe and your gentle explanations of the reasoning behind it - very entertaining indeed!
I grew up watching Rachel Ray on The Food Network, and her Italian recipes were pretty good.
But if you're experimenting with a different cuisine, get an expert to make recommendations on what shortcuts would work, and what ingredients are non-negotiable. It's such an accessible way of introducing (and respecting) the culture that birthed the cuisine.
That face on the thumbnail tho 🤣
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Hey chef, where I live I’m rather blessed to have access to various Asian foods so I never have to make my own stock.
In the case for Rachel Ray, I think it would be better to just get a can of pho beef broth. The stuff is fairly potent and you can mix water to dilute it. I would say that would be the “cheat” anyone can do. Thai basil is one of those very easy herbs to grow in water. Just grab a stem with some leaves from the restaurant and grow
This is not Pho.... it's Pho'ney 😁
Hahaha 😂
Squid Game was awesome. Excited for season 2 whenever it will be. I loved it. They did amazing job imo. The story, the tone and aesthetics, all of the tension, the music was perfect, and the actors absolutely killed it I feel. Such an awesome show
I'm waiting too!
@@ChefJamesMakinson 😂🍻
Years ago I met a photographer who expounded on the values and virtues of good photography very eloquently. Composition, color, tonal values, focus, meaning, clarity. He was a poet, but, sadly, not a photographer. His pictures always missed the mark.
I feel the same way watching Rachel Ray make Pho. She says the right things about the flavors, she says them beautifully, but delivers none of them. Sad!
😂 True
This is the most eloquent burn I’ve ever read 😂 nicely done!
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Let us make pizza. If you do not have the correct dough, use some white bread. If you do not have tomato sauce, use mustard instead, If you do not have mozzarella, use some bean paste instead, if you do not have salami, use some strawberries instead. There you go, a slightly cheated pizza if you are missing some ingredients...
First 😂
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I just wanted to say I'm a cook. Not a chef, but a cook. I recently started watching your videos specifically the Uncle Roger content, and what I really enjoy is that you appreciate the comedy, and allow us to enjoy the comedy, but you also present your reactions in an educational fashion and I have actually learned a lot just by watching these videos, and I haven't even dived into your other content yet. Very long winded way of saying you earned a sub.
Thank you! I want to make more recipes soon!
@@ChefJamesMakinson that also is how I ended up subscribing to your channel
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@@ChefJamesMakinson I've been wanting to make a good but simple chicken marsala. I don't know if you have done that one yet or not but if not might you consider that one?
@@benscott9367 I can later on!
A Thai food channel was popping on my Facebook feed often, so I was checking it out. It was by a half Australian-half Thai chef. She actually suggested to use regular basil if we don't have the Thai one on hand. If a Thai person says so, then no problem. Oftentimes her Thai mother was a guest and I loved the videos she was in.
Gosh, I couldn't recognize Rachael Ray BTW. It's been a long time.
yeah it has!
Been following you chef for a while now and I can relate with you on "cluttered kitchen is big no-no"!! Love to learn more about world cuisine from you - being a homecook!
Thank you! It is one thing that drives me crazy at home! :)
3:28 My pond looked like that when I was done spraying down all the gunk that built up over the winter.
Just add some DiAluminum Chloride Pentahydroxide and it will clear up in no time!
I’ve had pho one time two HUGE BOWLS i heard that’s the proper way to eat it- Sweet, sour, salty, spicy broth, rice noodles, octopus, MEATBALLS, crab, beef- this soup had everything and it was the most delicious soup i ever ate in my life.
As a vietnamese myself, i can confirm that stir fry pho is a thing, but it's more like a typical chinese/south east asia style of stir fry noodle with beef, veggies, soy sauce and stuffs, using pho noodle (rice noodle) instead of regular noodle
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My favorite part of making pho at home are the stock bones at the end. I'll serve my family the pho, but have a bowl of bones for myself. You have the bits of meat, cartilage and marrow, so damn good.
I've only had it once, while on vacation, and ... my choice was similar to what was made here, in quantity and colors/preperation... it was also terrible. As it was my first I didn't know what to compare it to, but I did some research after and found the place we got it, basically followed Rachel's instructions. Not literally but.. just the broth was.. gravy. the noodles were.. slimy and soft. The waitress put multiple bottles of sauces on the table and gave a brief description and that should have been my warning flag - they expected you to drown the flavors in added sauces, so there was no need to prepare it well. Locals may like it that way, but it was horrible for me. And my beef was 100% boiled through.
Uncle Roger is *never* going to forgive Jamie Oliver or that chili jam. Like, ever. Aw, so you're so nice and polite about Rachel's terrible Pho. I don't know how you stay so chill. Honestly, if you want a quick Pho, Jet Tila's recipe is probably better.
Substituting certain ingredients with others is the best way to make quote-on-quote dishes. To make a quote-on-quote pad thai you just substitute thai basil with the Italian one. Or you can make quote-on-quote bolognese with store-bought sauce and powder instead of preparing the soffrito, and so on.
I'm living in (rural) France, and trying to find guanciale for carbonara has so far proved impossible. So Vietnamese ingredients?? LOL.
Haha I can relate I can't get everything I would like to here
I have to drive ~15 minutes instead of ~5 to go to my local international grocery store which is heavily Asian influenced. Their prices are much cheaper for ginger, onion, scallion, thai basil, etc. They sell pre-mixed pho spice packets that come in a little mesh bag with like a couple star anise, some cloves, cardamom, cinnamon, etc. Which is literally just as good as buying each spice individually and putting them in a bag yourself, except WAY more convenient and you only buy what you need (cheaper). At the butcher counter you can say "Can I get 2 pounds of pho meat" and they know what you mean and will go slice it super thin for you to order, and its still cheaper per pound than the "local" chain. They always have bones available for broth at a cheap price too. I like to use oxtail it costs a bit more but its amazing and you end up getting some additional super tender meat from it.
Anyway ideally you want to boil the marrow/knuckle/oxtail bones in water for a few minutes then drain the water, rinse the bones and clean the pot and put the bones and meat back in and fill up with new water. Meanwhile charring split onions and ginger in the broiler or on a flame then add them to the new water with the bones. Add some fish sauce and sugar and simmer for an hour or so regularly skimming the solids that rise to the top. You can dump out the spice packet into a pan and toast them and put them back in the cloth to get more flavor. Then add the spice packet to the broth and simmer for several hours. Adjust broth to taste, cook the noodles, then assemble bowls with noodles, thinly sliced raw beef, thai basil, cilantro, optional sprouts, lime slices, green onions, hot pepper slices. Ladle the hot broth over the ingredients and if the broth is hot and beef is thin it will cook it almost instantly. Serve with sriracha and hoisin sauces.
Personally my favorite Vietnamese dish, which is unfortunately more difficult to make, is Bún Bò Huế. Look it up. It makes Pho feel kinda boring.
Thank you for the tips! :)
Salsify is easy to grow and has lovely flowers, grow chervil like coriander, use shade and water to avoid bolting too early. If you can not get chervil you can get close with tarragon and real parsley. Both plants should be planted early and salsify self seeds in tne fall.
Very good third perspective. I really like your input!
In central Cali, fresno, to be specific, we have pho restaurants everywhere here, also teppenyaki places now. Freaking love it
The better help ad read while the video is all going downhill is just amazing. great transition
To give her credit I can see she uses asian bayleaf (Cinnamomum tamala or Syzygium polyanthum), NOT european bayleaf (laurus nobilis) wich has a much more dominant, heavier taste.
Just subscribed after watching a bunch of videos yesterday. Love them. You communicate very well with all your explanations. Great cooking teacher. You’re very good looking too ❤
Awesome, thank you!
stir fried phở is a thing in Vietnam James! Garlic and shallots in a hot pan, put some beef and vegetables of your choice (preferably tomatoes, bok choy, onions) and remember to add soy sauce and oyster sauce! hope you like it
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Yeah the main atrocity was the broth really imo.
It's not hard to do, just takes a while, but still low effort, first time i made it, i just whacked my beef bones, spices etc in a slow cooker and left it for many hours, was a great tasty clear broth.
In Vietnam, we don't export pho noodle. Because pho noodle is a specific type of rice noodle. It can't be dehydrated for exportation and preservation. So the pho noodle you see in the video is actually just dehydrated rice noodle, like package rice in Jamie Oliver's egg fried rice video. You should find a way to make fresh pho noodle by yourself 🥲 And then you can make stir fried pho (an egg fried version). If you can't make fresh pho noodle then you make the same mistake as Jamie Oliver's.