Cooking For National News
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- I was invited to be interviewed on a show called "Talk Vietnam." Besides for an in studio interview the producers asked me to do a short cooking segment for the show. I wanted to create something new that would be interesting for the viewers. Vietnamese cuisine doesn't''t utilize "creamy" as a texture often. I wanted to find a way to add a creamy element without it feeling like a fusion dish. This turned out excellent and something I absolutely want to sell in HCMC one day.
If your interested the interview is completely in english and is now available here • CHAD KUBANOFF ĐẮM ĐUỐI...
That dish honestly looks amazing. I really want to try that myself one day. Love your contents Chad. Thank you for your dedication
Looks great! Wish I could taste it.
Ramen style Phở doesn't exist, it can't hurt you
Ramen style Phở:
this looks epic tho 100% will try it out
Would love to have tasted this and other creations by you at a small street food kiosk in Saigon.
Just came back from there. Saw you visiting Crazy House in Dalat.
Damn this looks epic, loved you explaining your thought process throughout. Wonder if this could be done with pho bo.
Its definitely delicious. Looks great
I would travel across the world just to watch you cook, and do the dishes for allowing me to watch you cook just so I can learn more from you !
Didn't catch your segment on TV, but that looks super good.
Since you said this is partly inspired by mỳ quảng, maybe a crunchy element would be good, like the toasted bánh tráng that often accompanies it.
High praise! Countless steps n time consuming ❤💯
Ill just keep using my shorter steps. Original Recipe still very 🔥
Liked and Subscribed ❤
Watching from Georgia USA.
Got me watching your other videos. Well Done.
Good job..
Yummy! I would add some toasted peanuts and a squeeze of lime! Will you serve this at your restaurant when it opens!?
Looks more like a lahksa - go that direction ❤ maybe coconut milk foam vs. The Hollandaise foam
I'm gonna have to make that
sup chef, nice fusion of north/mid/south/vietnam and Western (foreign). thanks, for the vid. if you wanna know how to make fried shallots and garlic...let me know.
Yummy, it’s look delicious 🤤😋😋😋😋.
travel thirsty youtube channel about rare chicken is amazing Sir
interesting techniques
Nice
good
That looks yummy.
basically phobonara rite ?
Would this be something you put on your menu if/when you get your restaurant going?
I want to open a street vendor that just serves this
Uncle Roger come quick !!
I watched the full interview however I think Duong was doing a better job 😅
Your #1 mistake was removed the chicken skins , the most favorite of most asian ppl lol 😂😂😂
❤
The burning or the shallots and garlic probably hsppened due yo your steaing the hot oil through them. I was wincing at that part.
Agreed , he should have kept them separately and not keep pouring the boiling oil on top of it like that after it already cooked lol
well. they arent messing aroung with their "whole chicken".
its whole indeed. 😮
I think if u leave the chicken skins in big pieces like bánh đa that would've been much better
dumping out the chicken stock. Feck.
any protein boiling in water for 3 minutes is hardly a stock
Your shallot , garlic and sesame seeds burned because you kept pouring that hot boiling oil on them 3 times after it already cooked, should have kept them drain separately. Don’t want to be rude, but It makes me question are you a real chef or just TH-cam and TikTok inspirational chef 😅
Once you become a successful chef in Vietnam, you gotta educate the food safety and hygiene to the Vietnamese.
Unfortunately, the overseas Vietnamese still have the mediocre mindset so they still sell food unsanitary and unsafe.