This correct, only way Pho can be seen cooked in 10 minute. And you don't even see the cooking process. Also, you know the meat is cooked, not this tragic bull that she turned into sheet... haiya, this woman give me ulcer!
I mean I could not agree more. You make your comfort food or family meals because you've probably spent decades eating and making. But yea if you want something completely out of you wheelhouse why wouldn't you buy it from someone who makes it amazing?
@@Judokasting although pho is a beautiful dish for a lazy rainy spring day. Wake up. Get some chicken feet and combs. Get some chicken bones. Get the herbs, chiles, sprouts, onions, ginger, spices, and whatever else you need. Hear it bubble softly while the rain patters. Stop by to skim the scum off and enjoy the developing aroma. Strain and enjoy it in the fresh spring evening. The spice, the richness, the liveliness.
Im a brown man. My local phö spot is 7 minutes away. I call my proprietor 'uncle'. Place is legit. They go for a southern style fatty broth. Fucking delicious.
I’m British and it always makes me laugh when these British chefs say “use whatever you like” when talking about non Traditional British recipes meanwhile if someone adds milk first to tea we loose our freaking minds 🤣
Like starting a war on how one should drink tea, because I'm Southern. Southern Tea is normally... Four large tea bags boiled in a pot of water, put into a container of, 1-2 cups of sugar, and stirred, till combined... Then chilled and served with ice, I have made a few enemies, by liking Southern Sweet Tea. It's a bit comical how "Oh you can do whatever-- No! No sweet tea!"
When she said all noodles take the same amount of time to cook, I'm pretty sure I heard Vincenzo yelling all the way from Australia and I'm in North America 🤣
@@tenderandmoist5011 Nope. Americans seems really confused about all of this however. You're even calling non noodle shaped pasta "noodles". Some pasta is noodle shaped, that's about it.
What I like to do is replace the broth with water, then strain it through ground coffee beans and leave out the noodles, other solid ingredients, and spices entirely. Perfect pho in *minutes,* every time.
Just add a chicken bouillon cube to some goats milk, throw in a couple of hot dogs and some tortellini, finish it off with some fresh mint and you're good to go. Just like my Vietnamese mother used to make.
Any noodle? Same time to cook? Any broth? Any meat? Any green leaf? I didn’t know this whole time I made chicken noodle soup I was actually making Pho.
Yes, Pho is very flexible dish. Just the other day I used Macaroni with a cheese broth. Someone chimed in "Wow, Macaroni and cheese" and I was quick to correct them that this was in fact Pho.
Y’all think that’s good? I made a cold Pho the other day with a broth made of milk and the noodles were fun dried wheat shapes and for protein I used marshmallows. You can actually buy boxes of the noodles and protein at the grocery store. I think the brand is called Lucky Charms.
Man, how can someone get it this wrong in this decade. Jaques Pepin was able to make decent Pho on like 70s tv with no internet and with the producers limiting him to ingredients available at the average American grocery stores of the time.
uhhh vitaminize food was way more prevalent in the 70's there was this thing going on it was like a war but more dumb and it was in Vietnam in the 70's which made many westerners very knowlageable of the food.
I'm really sure when this woman gives instructions to boil an egg, she will say: "Take whatever you want and boil it in whatever you want and be free with time measurement."
"Every noodle takes the same time to cook" is a word of a person only familiar with instant ramen. All instant ramen is 3-5 minutes of "cooking" (steeping in hot water), even when they advertise it as different "dishes", including "Pho", "Soba" or "Udon" - but that is by design of instant ramen where noodles are already pre-cooked and dried, not because every noodle takes the same time to cook.
Yeah, while a simple tomato sauce is going to work for the vast majority of pastas... Just change it to a Cheese sauce or an Alfredo sauce and suddenly your choices aren't so numerous. . Heck I'd never use a butter sauce with macaroni.
NO NO NO she said any pasta can be cooked all at the same time. Now you listen to her because she don't know shit. If you want to properly fck up a dish you follow her directions to the letter >.>
This reminded me of what I saw at a great Vietnamese family restaurant 20 years ago (in Australia). A Caucasian guy walked in and asked this elderly gentleman if they can cook any vegetarian dishes as there is none in the menu. He replied "No, we don't do vegetarian. You can go to other restaurants.". Such a beautifully blunt response.
Morale reasons, health reasons, environment reasons, diet restrictions based on health or fitness, etc. Your diet should be mostly vegetables and fruits anyways with meat making up 20% of what you eat if you want to have a healthy diet. That being said in some countries, especially 20 years ago, that wasn’t common. Now, if you don’t have a few vegetarian/vegan options in your menu in western countries, you will lose a lot of potential customers. In the US, most fast food chains even carry vegan meat burgers because of how much business they get from it. It isn’t hard to life a vegetarian/vegan lifestyle anymore and we don’t feel bad about killing animals or the planet to do the emissions of animal waste due to factory farming or the land it destroys.
@@tylerjames962 thx for explaining. But again I didn't feel bad about killing animal anyway because they born to be food, we didn't tortured them. We take a good care of them until we kill them. Nature creates human to be the top of nature. So it's nothing bad to eat a good steaks
Not going into full detail but if we actually hunted animals like others sure. But does can only give milk by being having kids, so we rape cows , take their newborns from them, just for milk products. Most animals don’t even know life other than being crammed into cages or small small areas with no roaming room, their young taken from them, and then they are killed. There is a certain amount of chickens that can be killed by literally removing their feathers per day. Chickens immediately have their beaks clipped at birth which is super painful. Fishing has destroyed much of the oceans population. So, yeah they never live good lives.
Morelike if i change beef broth into veggie broth, change noodle to pasta, change beef into ground pork, and put italian basil in there here we go my passata pho
so Frankfurter soup ( we eat it in Hungary don't know if it exists anywhere else) but it is basically cabbage broth frankfurter sausages and potatoes.. so follow this logic it is pho.
Clodagh McKenna trained in Ballymaloe Cookery School and got lucky in Ireland at a time when we did not have a great food culture. She is a supreme self promotor and being blonde probably helped. But God help me her books are just awful and she herself is so irritating. She used to have a cafe in a Dublin department store and I saw her there a few times openly berating staff members . She has now married into the UK aristocracy and has become even more unbearable so it is highly unlikely that she will take any criticism on board or learn. That ship has sailed.
I tried looking on her site for other recipes she screwed up and it seems her recipes consist of her throwing a bunch of ingredients that seem like they should work well together and hoping for the best.
That moment you realise this woman "chef" insulted multiple cultures in less than 30min by failing at pho (I really think the broth comes from cubes you buy at your local store), failing at steak, and failing at common sense with her comment with noodles (and I hope in her mind noodle doesn't encompass pasta, but I really have doubts). So not only she got the spotlight to insult many culinary cultures, she also insulted any people with common sense...what a train wreck. EDIT: After rewatching that video, did she say any noodle take the same time??? And they gave her a platform to spread that crap? Now that's what I call failing upward...
@Echo Mirage Exactly, whether it's pasta or noddle, everything has its own specific purpose...which is why there are so many varieties. And thank you for the explanation about the difference in soba noodles, really insightful and makes perfect sense :)
@@kevwwong Oh god that would be funny. I will hear my ancestors crying but as you said, for science purposes we need that...and the worst part is that with the track record of chefs appearing on british tv, one of them might actually end up doing that
I grew up in the Caribbean and we hardly ever talk about dietary restrictions/food allergies. Even peanut allergies are super rare to find, so when I moved to North America for a while, it was one of my main culture shocks.
Same here (South east Asia) I always try to tell strangers (westerners) on the internet who interested or want to visit that lots of people here, especially older generation, “DON’T EVEN KNOW FOOD ALLERGIES EXIST” and “DON’T UNDERSTAND CONTAMINATION ” For example, Pad Thai, usually have roasted peanuts. If you told the vendor “no peanuts”, they just skip the peanuts sprinkle part. They don’t understand that they need to clean pots, pans and utensils. Or worst they gonna ignore your concerns.
If I remember correctly, I think there was a study done once that showed that among other things, a reduced exposure to germs early on correlates with higher allergy rates. So, I guess that in the western world, there is far less contact with viruses, bacteria, etc. (especially the lack of contact with relatively harmless ones), due to the lack of any natural surroundings in most places. Where I‘m from (Germany) there even is a difference in allergy abundance and severity between people growing up in cities and in the countryside, I believe.
@@eyekosaeder5387 I think there is a genetic element to allergies. I have five sisters. Only I am allergic to tree nuts. Neither of my parents are allergic to tree nuts, but I have aunts and a nephew who live in different areas of the USA, but have tree nut allergies.
And if course the BBC turned off the comments for the original video segment on TH-cam, I bet they got wind that Uncle Roger was roasting them over this atrocity
Food allergies are just as common in Eastern countries as they are in the West. It's just a matter of common ingredients. In the west, we use wheat flour, eggs, gluten, etc. in most dishes. The most common allergy in Asian countries is shellfish, while the most common in the US is peanut butter! But there are also some allergies that are borderline unheard of in each area. In the US chestnut and buckwheat allergies are basically unheard of, but they aren't uncommon in Asian countries where the ingredients are more commonly used! Its really all about exposure. You can't really report an allergy to something you've never been exposed to (save with the results of an allergy panel ofc).
Ah you come from a reporting perspective. But I believe medically the more an ingredient is exposed the less likely (as a percentage) people are allergic to the ingredient.
@@dontbedummy8101 that could be but I'm not too sure, seeing as in the US people are constantly exposed to dairy and nut products but we still have the highest percentage of peanut allergies in the world despite that exposure and our massive population. But someone in the US could have a seaweed allergy but has never tried it, so they wouldn't know they're allergic. The US in general sees the highest prevalence of food sensitivity and allergy in our population in the world alongside Italy, Germany, and Norway (roughly 22% of the population. But this count does also include lactose intolerance which isn't an allergy, but a sensitivity). On a slightly different note, exposure therapy has actually worked to reduce some allergies, they're mostly ones that are related to pollen. Like some fruit allergies are actually an allergy to birch pollen, which has a similar structure to apples and citrus fruits, so exposure therapy to birch pollen (conducted by a doctor ofc) can help lessen the severity of someone's reaction to apples and citrus. But there isn't really a way to do exposure therapy for things like shellfish allergies or dairy allergies.
@@dontbedummy8101I agree with you. In India we have very few lactose intolerant people as we eat milk so much (tea,cofee,paneer,butter). Nut allergies are also not very common as there is a lot of nuts in most asian food. But shellfish alergy is common
What I just realized about the making of pho, is: It's ALL about the broth. Don't you dare pre-cook the meat, don't you DARE overcook the noodles, make sure everything is finished to perfection by adding the broth and making it PERFECT
It's always funny watching Uncle's reactions to these catastrophes but it's even funnier when you get to a part where both Roger and Chef simultaneously have the same reaction of utter horror and disbelief. 😆
I'm from Jamaica and when we hear that a baby/child is allergic to something, we try to slowly reintroduce it to their diets until their immune systems stop reacting to it. Mind you it doesn't always work and some allergies like peanuts stay no matter what. My niece was allergic to all types of dairy as a baby but we gave her a bit of cheese or milk every other day until she grew out of the allergy. All milks especially chocolate milk is her favourite thing now at 10.
This is the way most non European societies do it. It’s not uncommon to be told that very small children in Japan can’t have eggs due to allergies, but it’s not common in adults because the attitude is that most children will grow out of it and they do.
I would not recommend randomly doing this without consulting a doctor. Ever read the story about the grandmother who killed her grandchild with coconut oil because she didn’t believe she had a severe coconut allergy and wanted wanted to expose her to it by putting coconut oil on her scalp? Yeah…
10:41 "But you don't want it seered either, for Pho!" I thought you were gonna say "For Pho-cks sake!" 😂😂😂😂😂😂😂😂 That synergy at 12:29 gave me life 🤣🤣🤣🤣🤣
How did British people colonise countries for hundreds of years and still didn't learn any cuisine? We actually learnt English, a whole ass language system from them and, dare I say, are better at it than them.
Too many times people are like "just do whatever you want" and butcher these dishes massively. When you're gonna call it "pho", there's some basic rules you should follow, same goes for other dishes
lol I love how Brian starts out kind of patient and giving the lady the benefit of the doubt but the optimism gradually drains from his soul as the video goes on
The only 10 min pho is the one you order from Pho Stop on 20th st W. Roger has a point, if you are going to replicate a restaurant dish, know the dish, ask the person who makes it what's best. Then you can cook with confidence
Instead of sliced, and braised. There's also, chopped into a chunky tenderized minced rare steak, some even sauté the beef with garlic. And for the one most people don't know is smoked veal. That's usually a side dish that you'd squeeze some lime over. Dip into the broth just to warm up.
I think that allergies are now more common because we know more about them. Many of my students have food allergies, and we need to make adjustments for their school lunch, in Japan. But my mum food out she had a pretty severe lactose allergy only a few years ago, because she just wasn't tested. Everyone just assumed she didn't like milk, and she never drank it because "it made her vomit when she was young." This was in the Netherlands. Looking back now vomitting is a pretty big giveaway for an allergy, but back then people didn't think about that at all. So I think there just more awareness about allergies, which means people get tested more, etc. Both in the West and in Japan. I can't speak for other countries in Asia, but I think I heard somewhere lactose allergy is generally more common in Asian people, not sure how true that is though.
@@jellyfishi_ I read with things like milk, it's an enzyme that tends to be missing. But you can slowly train your body to adapt and create that enzyme and tolerate the milk. The same can happen in reverse, apparently.
Same for me, I also have severe lactose intolerant, I told my mom about it and she did not believe me . She thought that I was making stuff up because she never heard of such symptoms regarding milk. She finally believed me when I fainted because of abdominal pains. (I’m Asian btw)
@@weridplusho The enzyme missing is called lactase. It processes milk sugar aka lactose into smaller sugar molecules. Without it the body is unable to process lactose and that is what causes the symptoms. You can find replacement pills that able the user to eat and drink normally that contain said enzyme. You cannot train your body to tolerate milk, only test your limits as the production of the enzyme has stopped either partially or completely. It will not start back up again. This is seen in many mammals, where after weaning the animal no longer processes milk as the enzyme stops being produced. I myself developed lactose intolerance at 14 out of nowhere. Believe me, if I could, I would totally train my body to process lactose again, lactase pills are expensive, lol 😂 Edit: there is also separetaly milk allergy, where the person affected is allergic to milk protein. Milk allergy usually affects children, who also usually grow out of it
Sorry for ranting about scientific stuff, but allergies have also gotten more common, especially here in the West, as children aren't exposed to as many different environments growing up. Children grow up in too sterile environments. That's why things like "adventure daycares" or whatever they're called in English have taken off as a more diverse environment for children get exposed to
@@visala4495 Thanks for explanation. That freaking sucks. I was hoping our bodies were cooler than that. xD Are you able to tolerate A2A2 or is it just all milk? I, too, developed issues with diary out of nowhere, but it seems to be A1 milk, as A2 doesn't upset my stomach all that much.
The more I watch your videos reacting to Uncle Roger reacting to other people make Pho (and making it wrong) the more I want to go to an actual Vietnamese place around here to get authentic beef pho
You got to check which ones are good in your area, while some may be the same. It's about quality imo. I've had pho everywhere on my city, but one place always bring me back. Even those that I talk that are Viet(both motherland and US born) agree that one spot is the most authentic you can get
16:06 I know this is a comedy video like this was very funny. But when she said “All noodles take the same time to cook” I was very upset, out of everything she said in the video, that was the most triggering thing she’s said.
4:00 Some studies point to "excessive hysiene" in youth being a main factor for a lot of allergies in the 21st Century in general. Basically, pathogens will soften your immune system. If it's not softened, it will cause autoimmune illnesses in your life.
I kinda wanna see someone pull a "put anything you want, whatever you like" on a British dish (and call it "authentic"), just to see if they will get away with it. I wanna know if Brits will react violently to it like how Italians are generally stern on what goes where XD
They won't feelt anything, their foods are really random. Just sausage. Just meats. Its so soo basic to make. Maybe that's why they keep fucking up asian and italy recipes
I swear, the elitism in this video is actually projection. I mean, they're literally known for fish and chips, refried beans, leftover potatoes, cooked sausage, etc. Pretty much all British cooking is brain-dead. The only area that has some depth is probably baking and desserts and even there, most of their creations are incredibly bland. Any Asian "fucking" these up would just be adding actual flavor.
you should see how angry they get at a english breakfast or roast dinner being slightly inaccurate when they're just a collection of foods on a plate smothered in a shop brought sauce/gravy.
Hey guys, today we're going to be making traditional British fish and chips. So first off you're going to need to get some fish, I chose cod but really you can choose whatever you want. You can use shark, cuttlefish or for a healthy option just a big block of tofu. Next cover your chosen fish in batter, I used cake batter for my cod but if you want you can use pancake batter or any thing you want really. Next, cook the fish, now you may choose to fry yours but I'm going to boil my fish in a pan of milk. You really want the fish to be soft and wet in the middle so make sure you cook for a long time. After this you need to make your chips. I'm going to be making my chips out of turnip but any root vegetable will work really. Cut your vegetables up into the desired chip shape, I chose little cubes but you can go with tetrahedrons or spheres if you want to. To cook the chips, place them on a griddle pan and grill them without any oil. This will make sure you get some really powdery dry chips. Now all the main components of the meal are complete, it's time to make some sides. A very popular side in Britain is mushy peas and despite the name you can really make them out of any vegetable. I'm going to make mine out of carrot.
The best name I have seen for a product was, as far as I could tell by the name, an instant noodle soup inspired by the Vietnamese soup. Given the quality I have experienced with instant noodle soups, I thought it may have been remarkably appropriate as it was called Pho Kup. This is hilarious when you consider the proper way to pronounce pho and the rest of the product name.
When I see you and Uncle Roger being depressed or apoplectic I realize how blessed is my country. Literally no one tries to make hungarian traditional food soo noone is making this much of a mess of it. 😂
That's a bit depressing. I think it's hilarious when they take a shot at other countries foods and fail. I died when sorted foods had an American challenge and one of the chefs put marmalade in the meat mince. Like bro thats a British thing. The only people in America that do that shit are the ones that still cling to British identity. The majority and im talking about well over 46 states don't use marmalade in meat loaf
@@brawlgasm56 The problem is that they always try to recreate or reinvent recipes they have only basic or less than basic knowledge of. Sometimes it works but most of the time they create not edible abominations or an entirely different food. For example I deeply admire asian cusine but most of the recipes available in my country are written by white european folks. Most of them never even set foot in any of the country they write about.
@Enikő Szabó Gordon ramsay is one of the few black sheep in that regard. He might not make it authentically 100%, but there's plenty of evidence of him going to learn from locals
Yeah, uncle Gordon is one of the few that really gives an effort to learn from the locals about their traditions and the methods. He even has shows where he travels around the globe to learn from the masters. I was talking about chefs who thinks that they should do something "exotic" sounding cuisines once in a while. Their strategy must be to Google recipes and they think " Meh, I can do better!" So they create some food and after that they sell it as an authentic and traditional food. Usually this are everyday food in their own home but if you show this new version to anyone they wouldn't even recognize it
I absolutely loved this video from both yourself and Uncle Roger. Watched it several times and I laughed at everything again and again 🤣 Also...I'm glad you feeling better or at least you seem more energised. Thanks for all your videos and tips. 💯❤️
I have never really had Asian and Indian food but watching Uncle Roger react to the Thi Curry dishes really makes me wanna try them. I just live in an area where really all you have is just Italian, Chinese, Fast Food (gross), and your everyday American restaurants.
Trying to imagine a reverse world where some morning show has a how to make Spaghetti where you're told to use any meat you want, any noodle you want, and then they pour marinara over the noodles and add the meat.
3:18 I think the reason why Americans have so many dietary restrictions is because of how processed the food is here, there are so many preservatives in our foods versus other countries that don’t have as many, therefore, the food being healthier and not forcing people to have many dietary restrictions. (PS- I love your videos Chef Brian! ❤ I love watching you and uncle Rodger reacting to different cooking videos. Keep up the amazing work!) -Nephew Kai
She probably didn't want to get her hands dirty because these sort of studio kitchens don't often have working plumbing in the UK, so she wouldn't have been able to wash them.
It takes galactic level balls to go on a national tv show to teach people how to make a dish you clearly never even tried. Where do they find these folks? Is it based on connections? Because there's a difference between mixing a few things up and showing an elementary level lack of understanding what a recipe even means.
I didn't realize I had a problem with wheat until I realized when I went a few days without it I didn't have as much pain and my mood wasn't extremely dark. I don't talk much about it and I almost never go out to eat because it's very hard for me to avoid it. I watch cooking videos because if I want a dish from another culture I will always try to honor it the best that I can within what I can and cannot eat. I guess just commenting to say food allergies and sensitivities are really complicated and I don't think we're going to figure them out for very very long time.
Normally, I just watch your Uncle Roger reactions. But I am starting to want for YOU to try and make (maybe not a 10-minute) but a faster, simpler version of the dish that someone British screws up. Something that home chefs like me can make. Finally subscribed. Would love for you to meet Uncle Roger or Vincenzo; they both are active on social media and Vincenzo especially responds to comments!
Watching uncle Roger have a seizure was amusing, but I was right behind it. It wasn't that it was bad. It's that she was justifying it as correct and good. And worse still, the other people on the set were openly accepting it, even if they tacitly eschewed it. Yeah, note that they didn't actually try it; however, they did encourage her. Why couldn't one of them throw a spoon at her to make her stop this brothy abomination?! This is everything that's wrong with so many "cooks" today. This was fun to watch as culinary schadenfreude. 😂🤣
Let's make the equivalent versions of British and American food. For the first recipe, we will make a 30 minute barbecue brisket, which we will serve with ketchup. However, if you don't eat beef, you can just use chicken breast.
I think you would have better luck calling grilling "barbecue" for American people. (Barbecue isn't made on a grill, you should see how Southerners grind their teeth when someone says that.) As for British people.... um... throw some tea in the ocean. That seems to tick them off.
I was chatting with a friend about this video and he mentioned that the "anything goes" mentality is a very northern european mindset. A very "use what you have" approach to cooking.
"Use what you have" is very respectable and practical But they gotta stop going on TV and throwing a bunch of random shit together and calling it pho/other asian dishes loool
Just found you, while watching Uncle Roger of course. I felt the same way after watching this video of his. He was MAD MAD. I even sent it to a couple people that I know like him because I've never seen him this upset. I told my fiancee that I felt Uncle Roger was about to have an aneurism through this whole video lol.
Depends on the dish. He messed up pegao from Puerto Rico. But when it comes to most food he does know what he's doing because he literally traveled the world to learn properly.
Oh I dunno, Gordon is very knowledgeable but can still fail against home cooks and can struggle without a team behind him. He has an ego the size of a large planet and gets stroppy and indignant when someone bests him. Just like Jamie Olive Oil, he falls foul of the compulsion to f**k things up, or as he would say ... "elevate it to the next level". I simply do not want to eat mashed peas with sour cream!
@@hardywatkins7737 Olive Oil is the worst chef around for one specific reason... He doesn't allow people to know how the dish is originally made, at least Ramsay points out that it's his own version, Olive Oil makes people believe that his version is anywhere close to the true recipe. And sadly people prefer to watch him more than Ramsay because of the swearing.
I never trust these cooking shows anymore because I feel like they're more just light entertainment and focussed on making it look nice for the audience rather than actually teaching you how to cook
I usually enjoy this videos. But this time I didn't know if laughing at uncle Roger, or even Brian's reaction, or try to patch my bleeding heart. This hurt... A lot... AND I'M NOT EVEN ASIAN!!!
We need a palate cleanser I suggest watching onigiri She did Ramen and made everything from scratch she did mess up on the the ramen noodles but that was her 1st time making them from scratch But she did save it
Honestly Uncle Roger's giving her way too much credit saying she got the broth from a Vietnamese restaurant. £50 says it's regular beef stock from Waitrose 🤣
i temper my steak and burgers before cooking, but it's less getting it to room temp, i pull it out and seaon it then let it sit allowing the seasoning to break down into the meat before cooking, it gives it better flavor throughout. something i learned working in a bbq restaurant.
Gah. I'm the whitest, most southern cook ever and even I am appalled. My pho is from scratch and can cure the plague according to friends. I got nods of approval from the sweet Vietnamese ladies at the small shop last time I stocked up on supplies. If you want fast, heat up ready made ramen. You want good? Make proper pho.
@@maddieb.4282 very strange way to interpret what pretty clearly seemed to mean "and while i'm white i did at least get a nod of approval from someone whose opinion on this is more fundamentally authentic." i know what you're getting at and it can be frustrating but i really don't see it here.
Some people love to use their dietary restrictions as a replacement for an interesting personality. To be clear, I don't hate you if you have a restriction, just don't talk to me about it. I don't really care if I'm not cooking for you. Pick a more interesting topic, please.
I espacially hate Vegans that always have to bring that shit up. I mean eat what you want but don't try convince me to change my way of life and what i like to eat.
As someone with food allergies that cause me to chocke etc. I also hate when people say they have a allergic reaction to something. But then describe something that sounds more as someone who does not eat something because they believe it's bad for them... I can not eat fruit or peanuts without choking or getting really sick. I wish I could still eat them. Angers me so much.
The reason why you temper your steaks (allowing it to get to room temp) in general is because if you cook a steak right out of the fridge, chances are you're gonna overcook the outside while the inside is ice cold... something even Gordon Ramsay keeps reminding chefs till now.
Yeah I do that for my steaks, but that's when you're cooking a steak to eat it as a steak. Not for pho because that's just not the way you need your neat to be in pho. It should be sliced thin and cooked in the broth. At that point when it's sliced thin, the inside being cold still doesn't matter because the broth will make it cooked and hot quickly if you sliced it thin enough.
AHHHHH!!! As someone that's decent at cooking Italian (half my family is Italian) - someone saying that all noodles "basically take the same amount of time to cook" is INSAAAAAAAANE. Linguine takes like 10 times longer than angel hair, for example, and those are made of the same thing, just a different shape. So, imagine changing the shape of the noodle AND what it's made of.
I've been living in Asia for nearly 20 years now. I don't know a single Asian mother that wouldn't beat anyone at their table who dared to be fussy about what they eat. There are no "dietary restrictions" here because anyone who claims they have them is murdered by their own mother.
That's just super stereotypical Asian joke about moms(or dads) wanting to discipline their child. It shouldn't be taken to heart, but it does happen. It's really old school but I still know Asians who whoop to discipline. It still works out though
i rate it 1/10 points because it's still noodles with broth. 0/10 would be if she actually serves something between fries and ketchup or just a pot of lego plastic pieces... and yes, that's how much i expect from britich cooking shows so far...
Crispy chicken in rendang.... Who the hell use crispy chicken for Rendang FFS. I don't know if chicken is the right meat for Rendang (because Indonesian usually use beef for Rendang), but if the meat for Rendang is crispy, you definitely f**ked up
@@willdee29 This did happened at one of the Masterchef UK episodes back at 2018. One of the contestants, a Malaysian made chicken rendang however the judges there critique that the meat is not crispy. After that, there is a lot of backlash coming from SEA to the point that Najib Razak and Tun Mahatir (Former PM of Malaysia) commented that chicken rendang is not like KFC then KFC themselves also responded that our chicken isn't rendang. Listening to the "crispy beef" part just reminded me this debacle.
My daughter, who absolutely loves Asian food, is allergic to raw sesame seeds. 😢 Luckily she can eat sesame oil or toasted sesame seeds. But it’s hard to ask for no sesame seeds on certain dishes, so we just know which dishes not to order.
See what I told you? Worse than Rachel Ray I am glad you did it. Next I recommend Uncle Roger reacting to Nick Dgiovanni. Nick is Master Chef winner, he is a great Chef and he has done several Asian dishes. Uncle Roger always found mistakes in his videos, however he is trying so hard it's not at all a Jamie case. Or watch Gordon Ramsay crimes against Italian Cuisine with Vincenzo's reactions. On the Gnocchi Vincenzo said the line "You need to go to jail Gordon!" 😆
@@shirokanzaki15 What?! I could swear that Uncle Roger said that he is the winner. Wait a sec now I understand my mistake Oh NO! He said finalist he didn't say winner. Anyway I think we may agree Nick is super talented Chef. He is cooking with heart and soul which is very important.
@@shirokanzaki15 Yes that was indeed funny, Nick is a funny and cute Chef. And I mean cute on the human level I am straight just a compliment for him. And I want to compliment you for fixing me on my mistake. Thank you.
im always annoyed when TV chefs give that unqualified "eh, whatever noodle works" crap. noodles and/or pastas usually have a specific type of sauce or pairing they are meant for. try making pasta carbonara with elbow macaroni. sure, it'll still taste fine but...why? just use a nice long noodle; much better surface area for sauce distribution.
Gosh, why don't these British "cooks" Google or TH-cam a bit to learn how to cook other country's dish properly!! it's freaking awful to see how she can destroy Vietnam's national dish in just few minutes.🤮
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
My 10 minute Pho: 1. Call my favorite Vietnamese restaurant. 2. Order. 3. Drive there. 4. Enjoy
This correct, only way Pho can be seen cooked in 10 minute. And you don't even see the cooking process. Also, you know the meat is cooked, not this tragic bull that she turned into sheet... haiya, this woman give me ulcer!
I approve this method
I mean I could not agree more. You make your comfort food or family meals because you've probably spent decades eating and making. But yea if you want something completely out of you wheelhouse why wouldn't you buy it from someone who makes it amazing?
@@Judokasting although pho is a beautiful dish for a lazy rainy spring day. Wake up. Get some chicken feet and combs. Get some chicken bones. Get the herbs, chiles, sprouts, onions, ginger, spices, and whatever else you need. Hear it bubble softly while the rain patters. Stop by to skim the scum off and enjoy the developing aroma. Strain and enjoy it in the fresh spring evening. The spice, the richness, the liveliness.
Im a brown man. My local phö spot is 7 minutes away.
I call my proprietor 'uncle'. Place is legit. They go for a southern style fatty broth. Fucking delicious.
The British invaded 1/3 of the world for spices and has yet to use a single one
A tier comment
🤣🤣🤣🤣
Damn, damnnnnnnnnnnnn
Basic ignorant comment that can’t even tell the woman is Irish
That burn gets a big FUIYOH!
I’m British and it always makes me laugh when these British chefs say “use whatever you like” when talking about non Traditional British recipes meanwhile if someone adds milk first to tea we loose our freaking minds 🤣
Can you imagine saying use tofu for a roast dinner, or chicken mince for a cottage pie 🤣😳🤪
Yes! British peeps are so fussy about tea!
I dont add milk first to my tea. I add tea to my milk :3
My sister adds milk to her tea, and me and my mom and brother looked at her like she was crazy. a nd were not even fully British 🤣🤣
Like starting a war on how one should drink tea, because I'm Southern. Southern Tea is normally... Four large tea bags boiled in a pot of water, put into a container of, 1-2 cups of sugar, and stirred, till combined... Then chilled and served with ice, I have made a few enemies, by liking Southern Sweet Tea. It's a bit comical how "Oh you can do whatever-- No! No sweet tea!"
When she said all noodles take the same amount of time to cook, I'm pretty sure I heard Vincenzo yelling all the way from Australia and I'm in North America 🤣
🤣🤣🤣🤣🤣🤣
She said it takes 4 minutes to cook the pre-soaked noodle.
If she takes that long, of course, most noodles would turn out the same: f**k up.
Why would an Italian care so much about noodles though? Had it been pasta, sure.
@@user-lv6rn9cf8m idk how to tell you this but pasta is a kind of noodle
@@tenderandmoist5011 Nope. Americans seems really confused about all of this however. You're even calling non noodle shaped pasta "noodles".
Some pasta is noodle shaped, that's about it.
If you change the broth to tomato sauce, rice noodles to spaghetti, and use ground beef, you'll have really authentic Pho. Use whatever.
"Use Whatever"
Vegetable broth, ramen noodles, chasu topping. Best pho ever. Get it at your local ramen shop.
What I like to do is replace the broth with water, then strain it through ground coffee beans and leave out the noodles, other solid ingredients, and spices entirely. Perfect pho in *minutes,* every time.
Just add a chicken bouillon cube to some goats milk, throw in a couple of hot dogs and some tortellini, finish it off with some fresh mint and you're good to go. Just like my Vietnamese mother used to make.
@@groofay you should try making it but leaving the cinnamon in that recipe
And if my grandmother had wheels, she would’ve been a bike.
Any noodle? Same time to cook? Any broth? Any meat? Any green leaf?
I didn’t know this whole time I made chicken noodle soup I was actually making Pho.
Lol
Yes, Pho is very flexible dish. Just the other day I used Macaroni with a cheese broth. Someone chimed in "Wow, Macaroni and cheese" and I was quick to correct them that this was in fact Pho.
Y’all think that’s good? I made a cold Pho the other day with a broth made of milk and the noodles were fun dried wheat shapes and for protein I used marshmallows. You can actually buy boxes of the noodles and protein at the grocery store. I think the brand is called Lucky Charms.
Well by her standards, you indeed made Pho 🤣
She wants you to make stone soup.
Man, how can someone get it this wrong in this decade. Jaques Pepin was able to make decent Pho on like 70s tv with no internet and with the producers limiting him to ingredients available at the average American grocery stores of the time.
In the 70s you need to be really good to appear on a show, nowadays anyone can stream whatever they do
@@rezhaadriantanuharja3389 so true.
Because Pepin knew what he was doing and cared about getting it right.
uhhh vitaminize food was way more prevalent in the 70's there was this thing going on it was like a war but more dumb and it was in Vietnam in the 70's which made many westerners very knowlageable of the food.
@@groofay Brian I would LOVE you to do Pepin's pho. It's on TH-cam! th-cam.com/video/MqWMUR-AynI/w-d-xo.html
I'm really sure when this woman gives instructions to boil an egg, she will say: "Take whatever you want and boil it in whatever you want and be free with time measurement."
Yup, and don't forget all eggs take the same amount of time to boil, be it a quail egg or an ostrich one
So take chicken, boil it in scalding oil.... KFC was serving boiled eggs all along?
So do I boil the boot first?
"Every noodle takes the same time to cook" is a word of a person only familiar with instant ramen. All instant ramen is 3-5 minutes of "cooking" (steeping in hot water), even when they advertise it as different "dishes", including "Pho", "Soba" or "Udon" - but that is by design of instant ramen where noodles are already pre-cooked and dried, not because every noodle takes the same time to cook.
Wait until Clodagh learns what semolina flour is
Imagine your pho broth tasting like honey and having crispy steak with very soggy noodles
Blame it on Auntie Clodagh
I am so obsessed with this shit
If any pho restaurant taste like that, then I definitely want a refund haiya
Can't man. That sounds like shiz people feed to prisoners. Heck even people there knows better than whatever that was.
And the broth have Soy sauce as well.
Even Italian pasta isn’t completely interchangeable, different shapes catch the sauce differently.
Yeah, while a simple tomato sauce is going to work for the vast majority of pastas... Just change it to a Cheese sauce or an Alfredo sauce and suddenly your choices aren't so numerous.
.
Heck I'd never use a butter sauce with macaroni.
Yet you see spaghetti bolognese everywhere even though you're not supposed to use spaghetti for ragù alla bolognese
@@misantrope6267 I am actually making that for dinner today. What pasta is best suited for it?
NO NO NO she said any pasta can be cooked all at the same time. Now you listen to her because she don't know shit. If you want to properly fck up a dish you follow her directions to the letter >.>
@@jayharv285 for bolognese, either tagliatelle, papardelle, or even penne works best
This reminded me of what I saw at a great Vietnamese family restaurant 20 years ago (in Australia). A Caucasian guy walked in and asked this elderly gentleman if they can cook any vegetarian dishes as there is none in the menu. He replied "No, we don't do vegetarian. You can go to other restaurants.".
Such a beautifully blunt response.
I Hate stupid ppl like that.
Man. I mean if its so hard to find vegeterian resteraunts then don't be it. Why make your life harder by no good reason
Morale reasons, health reasons, environment reasons, diet restrictions based on health or fitness, etc. Your diet should be mostly vegetables and fruits anyways with meat making up 20% of what you eat if you want to have a healthy diet. That being said in some countries, especially 20 years ago, that wasn’t common. Now, if you don’t have a few vegetarian/vegan options in your menu in western countries, you will lose a lot of potential customers. In the US, most fast food chains even carry vegan meat burgers because of how much business they get from it. It isn’t hard to life a vegetarian/vegan lifestyle anymore and we don’t feel bad about killing animals or the planet to do the emissions of animal waste due to factory farming or the land it destroys.
@@tylerjames962 thx for explaining. But again I didn't feel bad about killing animal anyway because they born to be food, we didn't tortured them. We take a good care of them until we kill them. Nature creates human to be the top of nature. So it's nothing bad to eat a good steaks
Not going into full detail but if we actually hunted animals like others sure. But does can only give milk by being having kids, so we rape cows , take their newborns from them, just for milk products. Most animals don’t even know life other than being crammed into cages or small small areas with no roaming room, their young taken from them, and then they are killed. There is a certain amount of chickens that can be killed by literally removing their feathers per day. Chickens immediately have their beaks clipped at birth which is super painful. Fishing has destroyed much of the oceans population. So, yeah they never live good lives.
this was so funny. any broth + any noodles + any protein + any veggies = pho. didn't know pho meant 'whatever you like' soup 🤣🤣
true lmao, as a Vietnamese I found these things are really a disaster rn
This is not pho, this is what the phock
Morelike if i change beef broth into veggie broth, change noodle to pasta, change beef into ground pork, and put italian basil in there here we go my passata pho
so Frankfurter soup ( we eat it in Hungary don't know if it exists anywhere else) but it is basically cabbage broth frankfurter sausages and potatoes.. so follow this logic it is pho.
My mom cried , my dad cried , my whole ancestors upon the worship table were literally crying when they see this phở . Nice job :))
Brian- well, she's got limes.
Me- But she didn't use them!!
Clodagh McKenna trained in Ballymaloe Cookery School and got lucky in Ireland at a time when we did not have a great food culture. She is a supreme self promotor and being blonde probably helped. But God help me her books are just awful and she herself is so irritating. She used to have a cafe in a Dublin department store and I saw her there a few times openly berating staff members . She has now married into the UK aristocracy and has become even more unbearable so it is highly unlikely that she will take any criticism on board or learn. That ship has sailed.
It must take some kind of gift to marry the bloke who's family home is the Downton Abbey manor, and still be able to take yourself seriously
Thank you for that, now we'll never know peace
I tried looking on her site for other recipes she screwed up and it seems her recipes consist of her throwing a bunch of ingredients that seem like they should work well together and hoping for the best.
I hope that ship will crash with an asteroid
That moment you realise this woman "chef" insulted multiple cultures in less than 30min by failing at pho (I really think the broth comes from cubes you buy at your local store), failing at steak, and failing at common sense with her comment with noodles (and I hope in her mind noodle doesn't encompass pasta, but I really have doubts). So not only she got the spotlight to insult many culinary cultures, she also insulted any people with common sense...what a train wreck. EDIT: After rewatching that video, did she say any noodle take the same time??? And they gave her a platform to spread that crap? Now that's what I call failing upward...
@Echo Mirage Exactly, whether it's pasta or noddle, everything has its own specific purpose...which is why there are so many varieties. And thank you for the explanation about the difference in soba noodles, really insightful and makes perfect sense :)
To be honest, I actually want to see her try and substitute spaghetti with orzo in a carbonara. You know, for science. And comedy.
Because she's not a chef... not even a good homecook. She is a pseudoscience spreader. The mention of "Superfood" is a tell tale sign.
@@kevwwong Oh god that would be funny. I will hear my ancestors crying but as you said, for science purposes we need that...and the worst part is that with the track record of chefs appearing on british tv, one of them might actually end up doing that
@@kaizerkoala I am probably out of touch, but what is "superfood"? Genuine question
I grew up in the Caribbean and we hardly ever talk about dietary restrictions/food allergies. Even peanut allergies are super rare to find, so when I moved to North America for a while, it was one of my main culture shocks.
It is a rough way to live. I am allergic to most tree nuts. My sister is allergic to peanuts. Family dinners are fun.
Same here (South east Asia)
I always try to tell strangers (westerners) on the internet who interested or want to visit that lots of people here, especially older generation,
“DON’T EVEN KNOW FOOD ALLERGIES EXIST” and “DON’T UNDERSTAND CONTAMINATION ”
For example, Pad Thai, usually have roasted peanuts. If you told the vendor “no peanuts”, they just skip the peanuts sprinkle part. They don’t understand that they need to clean pots, pans and utensils. Or worst they gonna ignore your concerns.
If I remember correctly, I think there was a study done once that showed that among other things, a reduced exposure to germs early on correlates with higher allergy rates. So, I guess that in the western world, there is far less contact with viruses, bacteria, etc. (especially the lack of contact with relatively harmless ones), due to the lack of any natural surroundings in most places.
Where I‘m from (Germany) there even is a difference in allergy abundance and severity between people growing up in cities and in the countryside, I believe.
Ikr most of our dishes use peanut (south east asia) peanut sauce everywhere, peanut cracker..
@@eyekosaeder5387 I think there is a genetic element to allergies. I have five sisters. Only I am allergic to tree nuts. Neither of my parents are allergic to tree nuts, but I have aunts and a nephew who live in different areas of the USA, but have tree nut allergies.
And if course the BBC turned off the comments for the original video segment on TH-cam, I bet they got wind that Uncle Roger was roasting them over this atrocity
Can’t wait to make some Pho with macaroni, cheese and hotdogs! 🤡 The audacity of this lady.
Or lasagna, Spam, and hollandaise.
Food allergies are just as common in Eastern countries as they are in the West. It's just a matter of common ingredients. In the west, we use wheat flour, eggs, gluten, etc. in most dishes. The most common allergy in Asian countries is shellfish, while the most common in the US is peanut butter! But there are also some allergies that are borderline unheard of in each area. In the US chestnut and buckwheat allergies are basically unheard of, but they aren't uncommon in Asian countries where the ingredients are more commonly used! Its really all about exposure. You can't really report an allergy to something you've never been exposed to (save with the results of an allergy panel ofc).
Ah you come from a reporting perspective. But I believe medically the more an ingredient is exposed the less likely (as a percentage) people are allergic to the ingredient.
@@dontbedummy8101 that could be but I'm not too sure, seeing as in the US people are constantly exposed to dairy and nut products but we still have the highest percentage of peanut allergies in the world despite that exposure and our massive population. But someone in the US could have a seaweed allergy but has never tried it, so they wouldn't know they're allergic. The US in general sees the highest prevalence of food sensitivity and allergy in our population in the world alongside Italy, Germany, and Norway (roughly 22% of the population. But this count does also include lactose intolerance which isn't an allergy, but a sensitivity).
On a slightly different note, exposure therapy has actually worked to reduce some allergies, they're mostly ones that are related to pollen. Like some fruit allergies are actually an allergy to birch pollen, which has a similar structure to apples and citrus fruits, so exposure therapy to birch pollen (conducted by a doctor ofc) can help lessen the severity of someone's reaction to apples and citrus. But there isn't really a way to do exposure therapy for things like shellfish allergies or dairy allergies.
@@dontbedummy8101I agree with you. In India we have very few lactose intolerant people as we eat milk so much (tea,cofee,paneer,butter).
Nut allergies are also not very common as there is a lot of nuts in most asian food. But shellfish alergy is common
What I just realized about the making of pho, is: It's ALL about the broth. Don't you dare pre-cook the meat, don't you DARE overcook the noodles, make sure everything is finished to perfection by adding the broth and making it PERFECT
It's always funny watching Uncle's reactions to these catastrophes but it's even funnier when you get to a part where both Roger and Chef simultaneously have the same reaction of utter horror and disbelief. 😆
I'm from Jamaica and when we hear that a baby/child is allergic to something, we try to slowly reintroduce it to their diets until their immune systems stop reacting to it. Mind you it doesn't always work and some allergies like peanuts stay no matter what. My niece was allergic to all types of dairy as a baby but we gave her a bit of cheese or milk every other day until she grew out of the allergy. All milks especially chocolate milk is her favourite thing now at 10.
Oh I wish I could do that with being lactose intolerant
This is the way most non European societies do it. It’s not uncommon to be told that very small children in Japan can’t have eggs due to allergies, but it’s not common in adults because the attitude is that most children will grow out of it and they do.
I would not recommend randomly doing this without consulting a doctor. Ever read the story about the grandmother who killed her grandchild with coconut oil because she didn’t believe she had a severe coconut allergy and wanted wanted to expose her to it by putting coconut oil on her scalp? Yeah…
@@adbreoneven in western countries children often grow out of allergies, it doesn’t necessarily have anything to do with how they’re exposed to it
Chef did you know Uncle Roger is going to make Pho of his own and he is releasing that video today?
We have a knee down people! ⚠️ 😂 😢
The combination of you and uncle roger is TH-cam gold!!
I went to the original videos to check the comments and they’re turned off. Even they know they messed up lol 😂
10:41 "But you don't want it seered either, for Pho!" I thought you were gonna say "For Pho-cks sake!" 😂😂😂😂😂😂😂😂
That synergy at 12:29 gave me life 🤣🤣🤣🤣🤣
Great...... Im now picturing an asian gordon ramsey saying that thnx
As a Pho lover, this really hurts to watch and hear. But Uncle Roger and Brian's reaction make this funny
How did British people colonise countries for hundreds of years and still didn't learn any cuisine? We actually learnt English, a whole ass language system from them and, dare I say, are better at it than them.
You must be Indian. I find English language spoken by Indian people so beautiful.
Too many times people are like "just do whatever you want" and butcher these dishes massively. When you're gonna call it "pho", there's some basic rules you should follow, same goes for other dishes
lol I love how Brian starts out kind of patient and giving the lady the benefit of the doubt but the optimism gradually drains from his soul as the video goes on
I love how you've reached the point where you just immediately acknowledged the severity of Uncle Roger putting his leg down from the chair.
15:16 Chef, you can't go this long without showing us how to make your bulgogi beef tacos!
5 mins in, and I'm getting a bowl of Pho just to heal my broken soul
The only 10 min pho is the one you order from Pho Stop on 20th st W. Roger has a point, if you are going to replicate a restaurant dish, know the dish, ask the person who makes it what's best. Then you can cook with confidence
I'm 1000% sure that what the hosts were eating was actual authentic pho so they could actually save their taste buds.
Instead of sliced, and braised. There's also, chopped into a chunky tenderized minced rare steak, some even sauté the beef with garlic. And for the one most people don't know is smoked veal. That's usually a side dish that you'd squeeze some lime over. Dip into the broth just to warm up.
I think that allergies are now more common because we know more about them. Many of my students have food allergies, and we need to make adjustments for their school lunch, in Japan.
But my mum food out she had a pretty severe lactose allergy only a few years ago, because she just wasn't tested. Everyone just assumed she didn't like milk, and she never drank it because "it made her vomit when she was young." This was in the Netherlands. Looking back now vomitting is a pretty big giveaway for an allergy, but back then people didn't think about that at all.
So I think there just more awareness about allergies, which means people get tested more, etc. Both in the West and in Japan. I can't speak for other countries in Asia, but I think I heard somewhere lactose allergy is generally more common in Asian people, not sure how true that is though.
@@jellyfishi_ I read with things like milk, it's an enzyme that tends to be missing. But you can slowly train your body to adapt and create that enzyme and tolerate the milk. The same can happen in reverse, apparently.
Same for me, I also have severe lactose intolerant, I told my mom about it and she did not believe me . She thought that I was making stuff up because she never heard of such symptoms regarding milk. She finally believed me when I fainted because of abdominal pains. (I’m Asian btw)
@@weridplusho The enzyme missing is called lactase. It processes milk sugar aka lactose into smaller sugar molecules. Without it the body is unable to process lactose and that is what causes the symptoms. You can find replacement pills that able the user to eat and drink normally that contain said enzyme. You cannot train your body to tolerate milk, only test your limits as the production of the enzyme has stopped either partially or completely. It will not start back up again. This is seen in many mammals, where after weaning the animal no longer processes milk as the enzyme stops being produced. I myself developed lactose intolerance at 14 out of nowhere. Believe me, if I could, I would totally train my body to process lactose again, lactase pills are expensive, lol 😂
Edit: there is also separetaly milk allergy, where the person affected is allergic to milk protein. Milk allergy usually affects children, who also usually grow out of it
Sorry for ranting about scientific stuff, but allergies have also gotten more common, especially here in the West, as children aren't exposed to as many different environments growing up. Children grow up in too sterile environments. That's why things like "adventure daycares" or whatever they're called in English have taken off as a more diverse environment for children get exposed to
@@visala4495 Thanks for explanation. That freaking sucks. I was hoping our bodies were cooler than that. xD Are you able to tolerate A2A2 or is it just all milk? I, too, developed issues with diary out of nowhere, but it seems to be A1 milk, as A2 doesn't upset my stomach all that much.
The more I watch your videos reacting to Uncle Roger reacting to other people make Pho (and making it wrong) the more I want to go to an actual Vietnamese place around here to get authentic beef pho
You got to check which ones are good in your area, while some may be the same. It's about quality imo. I've had pho everywhere on my city, but one place always bring me back. Even those that I talk that are Viet(both motherland and US born) agree that one spot is the most authentic you can get
I recently found a good one nearby my area and I'll admit that I've gone there a little too often now. My wallet is dying because I love pho too much.
16:06 I know this is a comedy video like this was very funny. But when she said “All noodles take the same time to cook” I was very upset, out of everything she said in the video, that was the most triggering thing she’s said.
When Uncle Roger was like "Save the noodle" it made me think of the dad from Kung Fu Panda😂😂😂😂
😂
This might actually be worse than Rachel Ray’s “pho”
edit: it’s definitely worse lol
4:00 Some studies point to "excessive hysiene" in youth being a main factor for a lot of allergies in the 21st Century in general. Basically, pathogens will soften your immune system. If it's not softened, it will cause autoimmune illnesses in your life.
I kinda wanna see someone pull a "put anything you want, whatever you like" on a British dish (and call it "authentic"), just to see if they will get away with it. I wanna know if Brits will react violently to it like how Italians are generally stern on what goes where XD
They won't feelt anything, their foods are really random. Just sausage. Just meats. Its so soo basic to make. Maybe that's why they keep fucking up asian and italy recipes
I swear, the elitism in this video is actually projection. I mean, they're literally known for fish and chips, refried beans, leftover potatoes, cooked sausage, etc. Pretty much all British cooking is brain-dead. The only area that has some depth is probably baking and desserts and even there, most of their creations are incredibly bland. Any Asian "fucking" these up would just be adding actual flavor.
@@saintbutter5092 yeah. Well said. It just... so minimum to be wrong
you should see how angry they get at a english breakfast or roast dinner being slightly inaccurate when they're just a collection of foods on a plate smothered in a shop brought sauce/gravy.
Hey guys, today we're going to be making traditional British fish and chips. So first off you're going to need to get some fish, I chose cod but really you can choose whatever you want. You can use shark, cuttlefish or for a healthy option just a big block of tofu. Next cover your chosen fish in batter, I used cake batter for my cod but if you want you can use pancake batter or any thing you want really. Next, cook the fish, now you may choose to fry yours but I'm going to boil my fish in a pan of milk. You really want the fish to be soft and wet in the middle so make sure you cook for a long time. After this you need to make your chips. I'm going to be making my chips out of turnip but any root vegetable will work really. Cut your vegetables up into the desired chip shape, I chose little cubes but you can go with tetrahedrons or spheres if you want to. To cook the chips, place them on a griddle pan and grill them without any oil. This will make sure you get some really powdery dry chips. Now all the main components of the meal are complete, it's time to make some sides. A very popular side in Britain is mushy peas and despite the name you can really make them out of any vegetable. I'm going to make mine out of carrot.
The best name I have seen for a product was, as far as I could tell by the name, an instant noodle soup inspired by the Vietnamese soup. Given the quality I have experienced with instant noodle soups, I thought it may have been remarkably appropriate as it was called Pho Kup. This is hilarious when you consider the proper way to pronounce pho and the rest of the product name.
When I see you and Uncle Roger being depressed or apoplectic I realize how blessed is my country. Literally no one tries to make hungarian traditional food soo noone is making this much of a mess of it. 😂
That's a bit depressing. I think it's hilarious when they take a shot at other countries foods and fail. I died when sorted foods had an American challenge and one of the chefs put marmalade in the meat mince. Like bro thats a British thing. The only people in America that do that shit are the ones that still cling to British identity. The majority and im talking about well over 46 states don't use marmalade in meat loaf
Same here with arab dishes. Id die watching the brits try making mensaf or makloub
@@brawlgasm56 The problem is that they always try to recreate or reinvent recipes they have only basic or less than basic knowledge of. Sometimes it works but most of the time they create not edible abominations or an entirely different food. For example I deeply admire asian cusine but most of the recipes available in my country are written by white european folks. Most of them never even set foot in any of the country they write about.
@Enikő Szabó Gordon ramsay is one of the few black sheep in that regard. He might not make it authentically 100%, but there's plenty of evidence of him going to learn from locals
Yeah, uncle Gordon is one of the few that really gives an effort to learn from the locals about their traditions and the methods. He even has shows where he travels around the globe to learn from the masters. I was talking about chefs who thinks that they should do something "exotic" sounding cuisines once in a while. Their strategy must be to Google recipes and they think " Meh, I can do better!" So they create some food and after that they sell it as an authentic and traditional food. Usually this are everyday food in their own home but if you show this new version to anyone they wouldn't even recognize it
I absolutely loved this video from both yourself and Uncle Roger. Watched it several times and I laughed at everything again and again 🤣
Also...I'm glad you feeling better or at least you seem more energised. Thanks for all your videos and tips. 💯❤️
I have never really had Asian and Indian food but watching Uncle Roger react to the Thi Curry dishes really makes me wanna try them. I just live in an area where really all you have is just Italian, Chinese, Fast Food (gross), and your everyday American restaurants.
You can tell this guy is a pro chef. His time is so valuable the TH-cam Xbox app puts two ads after thirty seconds of video so he can get paid big.
'this recipe is a superfood, so we're going to change everything that makes it good for you.'
Trying to imagine a reverse world where some morning show has a how to make Spaghetti where you're told to use any meat you want, any noodle you want, and then they pour marinara over the noodles and add the meat.
The fact that spaghetti is pasta, not noodles, makes this hilarious.
That video is the one-stop shop for reasons British cooking has the terrible reputation it has. It has everything. I'm honestly kind of impressed.
Would recommend the Uncle Roger/Jimmy O Yang fried rice video, you deserve to watch something that isn't terrible!
3:18 I think the reason why Americans have so many dietary restrictions is because of how processed the food is here, there are so many preservatives in our foods versus other countries that don’t have as many, therefore, the food being healthier and not forcing people to have many dietary restrictions. (PS- I love your videos Chef Brian! ❤ I love watching you and uncle Rodger reacting to different cooking videos. Keep up the amazing work!) -Nephew Kai
She probably didn't want to get her hands dirty because these sort of studio kitchens don't often have working plumbing in the UK, so she wouldn't have been able to wash them.
It takes galactic level balls to go on a national tv show to teach people how to make a dish you clearly never even tried. Where do they find these folks? Is it based on connections? Because there's a difference between mixing a few things up and showing an elementary level lack of understanding what a recipe even means.
I didn't realize I had a problem with wheat until I realized when I went a few days without it I didn't have as much pain and my mood wasn't extremely dark. I don't talk much about it and I almost never go out to eat because it's very hard for me to avoid it. I watch cooking videos because if I want a dish from another culture I will always try to honor it the best that I can within what I can and cannot eat. I guess just commenting to say food allergies and sensitivities are really complicated and I don't think we're going to figure them out for very very long time.
no-one can destroy a dish like a brit
I hate British TV.......as a British person I find it embarrassing(although that could apply to far more than just TV) .
my whole family line is drowning in there own tears
Hitting the nail in the coffin on the head! Never thought of it that way, but you just made a recipe out of the words in my head...
Normally, I just watch your Uncle Roger reactions. But I am starting to want for YOU to try and make (maybe not a 10-minute) but a faster, simpler version of the dish that someone British screws up. Something that home chefs like me can make. Finally subscribed. Would love for you to meet Uncle Roger or Vincenzo; they both are active on social media and Vincenzo especially responds to comments!
Check out Jet Tila's quick pho recipe, it's good (Uncle Roger approved).
Next thing you know british people will make pasta using chilli jam
Watching uncle Roger have a seizure was amusing, but I was right behind it. It wasn't that it was bad. It's that she was justifying it as correct and good. And worse still, the other people on the set were openly accepting it, even if they tacitly eschewed it. Yeah, note that they didn't actually try it; however, they did encourage her. Why couldn't one of them throw a spoon at her to make her stop this brothy abomination?!
This is everything that's wrong with so many "cooks" today.
This was fun to watch as culinary schadenfreude. 😂🤣
"Somebody! Get this lady a thesaurus." -- said in my best Fishburne voice
Let's make the equivalent versions of British and American food. For the first recipe, we will make a 30 minute barbecue brisket, which we will serve with ketchup. However, if you don't eat beef, you can just use chicken breast.
I think you would have better luck calling grilling "barbecue" for American people. (Barbecue isn't made on a grill, you should see how Southerners grind their teeth when someone says that.)
As for British people.... um... throw some tea in the ocean. That seems to tick them off.
The Texans are crying.
Gordon already fucked a grilled cheese so bad I have nightmares.
Gordon Ramsey did a "barbecued" brisket video where he seared it with olive oil and finished it in the oven...
British food doesn't have much to mess it up
This looks more like the person had pho described poorly to them and decided it was basically "throw whatever the fuck you want in it".
I was chatting with a friend about this video and he mentioned that the "anything goes" mentality is a very northern european mindset. A very "use what you have" approach to cooking.
"Use what you have" is very respectable and practical
But they gotta stop going on TV and throwing a bunch of random shit together and calling it pho/other asian dishes loool
Just found you, while watching Uncle Roger of course. I felt the same way after watching this video of his. He was MAD MAD. I even sent it to a couple people that I know like him because I've never seen him this upset. I told my fiancee that I felt Uncle Roger was about to have an aneurism through this whole video lol.
These British chefs man.. Gordon Ramsay is the only one that seems to know what he is doing 😂
Depends on the dish. He messed up pegao from Puerto Rico. But when it comes to most food he does know what he's doing because he literally traveled the world to learn properly.
@@TheWinterPhoenix Yeah
He messed up every Portuguese food he tried. His fame is based on his swearing and shouting lol
Oh I dunno, Gordon is very knowledgeable but can still fail against home cooks and can struggle without a team behind him. He has an ego the size of a large planet and gets stroppy and indignant when someone bests him. Just like Jamie Olive Oil, he falls foul of the compulsion to f**k things up, or as he would say ... "elevate it to the next level". I simply do not want to eat mashed peas with sour cream!
@@hardywatkins7737 Olive Oil is the worst chef around for one specific reason... He doesn't allow people to know how the dish is originally made, at least Ramsay points out that it's his own version, Olive Oil makes people believe that his version is anywhere close to the true recipe. And sadly people prefer to watch him more than Ramsay because of the swearing.
I never trust these cooking shows anymore because I feel like they're more just light entertainment and focussed on making it look nice for the audience rather than actually teaching you how to cook
I usually enjoy this videos. But this time I didn't know if laughing at uncle Roger, or even Brian's reaction, or try to patch my bleeding heart. This hurt... A lot...
AND I'M NOT EVEN ASIAN!!!
Shit... Not only did he put his foot down, he LEFT THE CHAIR! Daaaaaaaang...
We need a palate cleanser I suggest watching onigiri She did Ramen and made everything from scratch she did mess up on the the ramen noodles but that was her 1st time making them from scratch But she did save it
Better yet, he should react to Haachama cooking. I love see chefs/professional cooks react to that shit. Lol
LOVE LOVE LOVE Brian's description of this video!!!
Honestly Uncle Roger's giving her way too much credit saying she got the broth from a Vietnamese restaurant. £50 says it's regular beef stock from Waitrose 🤣
i temper my steak and burgers before cooking, but it's less getting it to room temp, i pull it out and seaon it then let it sit allowing the seasoning to break down into the meat before cooking, it gives it better flavor throughout. something i learned working in a bbq restaurant.
Gah. I'm the whitest, most southern cook ever and even I am appalled. My pho is from scratch and can cure the plague according to friends. I got nods of approval from the sweet Vietnamese ladies at the small shop last time I stocked up on supplies. If you want fast, heat up ready made ramen. You want good? Make proper pho.
Oh my god an Asian person nodded to you, stop the presses lol. Don’t take yourself too seriously
@@maddieb.4282 very strange way to interpret what pretty clearly seemed to mean "and while i'm white i did at least get a nod of approval from someone whose opinion on this is more fundamentally authentic." i know what you're getting at and it can be frustrating but i really don't see it here.
Noticed the extra effort in the editing. Very slick
Some people love to use their dietary restrictions as a replacement for an interesting personality. To be clear, I don't hate you if you have a restriction, just don't talk to me about it. I don't really care if I'm not cooking for you. Pick a more interesting topic, please.
I espacially hate Vegans that always have to bring that shit up. I mean eat what you want but don't try convince me to change my way of life and what i like to eat.
As someone with food allergies that cause me to chocke etc. I also hate when people say they have a allergic reaction to something. But then describe something that sounds more as someone who does not eat something because they believe it's bad for them...
I can not eat fruit or peanuts without choking or getting really sick. I wish I could still eat them. Angers me so much.
That drives me NUTS
@@ChefBrianTsao lol. You know what they say.. A apple a day keeps the doc...... Oohh wait 😂😜
The reason why you temper your steaks (allowing it to get to room temp) in general is because if you cook a steak right out of the fridge, chances are you're gonna overcook the outside while the inside is ice cold... something even Gordon Ramsay keeps reminding chefs till now.
Yeah I do that for my steaks, but that's when you're cooking a steak to eat it as a steak. Not for pho because that's just not the way you need your neat to be in pho. It should be sliced thin and cooked in the broth. At that point when it's sliced thin, the inside being cold still doesn't matter because the broth will make it cooked and hot quickly if you sliced it thin enough.
@@DarkAoiishi being cold is beneficial even since you can thinly slice it easier if you don't have a meat slicer
It blows my mind that she's still on national television spreading false culinary information. And people believe it lmao.
🤦♂️
I feel like this lady is actually a comedian who specializes in enraging people who know how to cook.
Comedy isn't about enraging people, though. It's about making them laugh. If you're enraging people, then you're no comedian, you're just a troll.
AHHHHH!!! As someone that's decent at cooking Italian (half my family is Italian) - someone saying that all noodles "basically take the same amount of time to cook" is INSAAAAAAAANE. Linguine takes like 10 times longer than angel hair, for example, and those are made of the same thing, just a different shape. So, imagine changing the shape of the noodle AND what it's made of.
Coincidentally Uncle Roger has also released his own pho today
I’ve seen this woman slaying Italian food with a famous Italian chef who was so patient and managed to contain his horror !!
You gave it a 0/10? That's a surprisingly high score because on top of doing pho wrong, she failed technique for steak and cooking noodle.
"Knee down, we gotta knee down!" ... It's my favorite part of the videos. Even better with your WWF announcer voice😂. Really enjoying your weejios. ❤️
Thank you so much! 🙏
I've been living in Asia for nearly 20 years now. I don't know a single Asian mother that wouldn't beat anyone at their table who dared to be fussy about what they eat. There are no "dietary restrictions" here because anyone who claims they have them is murdered by their own mother.
That's just super stereotypical Asian joke about moms(or dads) wanting to discipline their child. It shouldn't be taken to heart, but it does happen. It's really old school but I still know Asians who whoop to discipline. It still works out though
well good for them they sound like a cunt I wouldn't want to eat with in the first place
@@soksocksI don’t think it always works out. Suicide rates aren’t exactly low
@@maddieb.4282you know right there is a thin line between parents beating child if child's are wrong vs straight up abusive parents
I’d be interested to see you react to some Food Wars episodes/recipes! I love this channel
i rate it 1/10 points because it's still noodles with broth. 0/10 would be if she actually serves something between fries and ketchup or just a pot of lego plastic pieces...
and yes, that's how much i expect from britich cooking shows so far...
Hey so I didn’t have any cilantro for my salsa, since we can apparently just interchange green leafy herbs I can just use the mint I have right?
😂
Last time, crispy chicken in rendang, now crispy beef in pho..... MY GOD not everything must be crispy in texture FFS!
Crispy chicken in rendang.... Who the hell use crispy chicken for Rendang FFS. I don't know if chicken is the right meat for Rendang (because Indonesian usually use beef for Rendang), but if the meat for Rendang is crispy, you definitely f**ked up
@@willdee29 This did happened at one of the Masterchef UK episodes back at 2018. One of the contestants, a Malaysian made chicken rendang however the judges there critique that the meat is not crispy. After that, there is a lot of backlash coming from SEA to the point that Najib Razak and Tun Mahatir (Former PM of Malaysia) commented that chicken rendang is not like KFC then KFC themselves also responded that our chicken isn't rendang. Listening to the "crispy beef" part just reminded me this debacle.
@@willdee29 yeah here in Britain when I do rendang it's always beef, rendang is just not the right dish for chicken
@@THENAMEISQUICKMAN Chicken is much more common in Malaysia.
are you serious? This is an insult to Indonesian food
My daughter, who absolutely loves Asian food, is allergic to raw sesame seeds. 😢 Luckily she can eat sesame oil or toasted sesame seeds. But it’s hard to ask for no sesame seeds on certain dishes, so we just know which dishes not to order.
See what I told you? Worse than Rachel Ray I am glad you did it. Next I recommend Uncle Roger reacting to Nick Dgiovanni. Nick is Master Chef winner, he is a great Chef and he has done several Asian dishes. Uncle Roger always found mistakes in his videos, however he is trying so hard it's not at all a Jamie case. Or watch Gordon Ramsay crimes against Italian Cuisine with Vincenzo's reactions. On the Gnocchi Vincenzo said the line "You need to go to jail Gordon!" 😆
Nick ain't S10 winner lol
@@shirokanzaki15 What?! I could swear that Uncle Roger said that he is the winner. Wait a sec now I understand my mistake Oh NO! He said finalist he didn't say winner. Anyway I think we may agree Nick is super talented Chef. He is cooking with heart and soul which is very important.
@@eranshachar9954 well, yeah he's trying hard though until he gets the 'Uncle' title along with his dirty jokes since his 'Dirty' Ramen weejio lol
@@shirokanzaki15 Yes that was indeed funny, Nick is a funny and cute Chef. And I mean cute on the human level I am straight just a compliment for him. And I want to compliment you for fixing me on my mistake. Thank you.
@@eranshachar9954 no prob
im always annoyed when TV chefs give that unqualified "eh, whatever noodle works" crap. noodles and/or pastas usually have a specific type of sauce or pairing they are meant for. try making pasta carbonara with elbow macaroni. sure, it'll still taste fine but...why? just use a nice long noodle; much better surface area for sauce distribution.
I am disappointed to learn there are A LOT of macaroni carbonara recipes, that are also often crossed with Mac n cheese. phew. pho.
Gosh, why don't these British "cooks" Google or TH-cam a bit to learn how to cook other country's dish properly!! it's freaking awful to see how she can destroy Vietnam's national dish in just few minutes.🤮
Now I want a restaurant called "Pho-Seasons".