Just speaking as a traditional white guy cook, there is a reason for why he said star anise smells like Christmas. In the medieval, renaissance and really up until quite recently, these Asian spices were very rare and very expensive. Nutmeg and Star Anise had to travel great distances to arrive in Europe, so they were only used to show your wealth or for very special holiday occasions, like a Christmas feast. Thus they feature very prominently in Western European holiday desserts, drinks and foods. To anyone of a Western European cultural background, star anise and nutmeg will absolutely remind them of Christmas, just like juniper’s smell does.
Well...yes and no. Most of what you said is spot on but what you are downplaying is that "Medieval to quite recently" is a MASSIVE time period. It obviously started extremely rare and expensive, but by the 17th century, nutmeg was basically the single most popular spice outside of pepper here in the American colonies. It was used in a shocking array of recipes, including lots of dishes we would NEVER think to use it nowadays. The same was also true in Western Europe if I am not mistaken. Although it was by no means cheap, so much so that wooden nutmeg frauds were a major issue, it was still affordable and available enough that regular people would use it semi-often. Certainly far more often than just Christmas Still, as time went on it faded from popularity among the general public until it was back to being just for holidays like it started out.
@@Tinil0 This is true for the Americas, where we could grow it, In western Europe Growing nutmeg was almost impossible, nutmeg needs a tropical, humid climate. So in World War Europe until world war 1 these spices were still fairly expensive and used for special occasions
The northern pho… we also add sliced garlic vinegar/ water… not really sure what it is… and the local chili sauce which is just pureed thai chili in water. Never use hoisin sauce in it.
I don’t know anything about cooking and can’t actually speak for UR, I just feel like that’s something he would say in response to that if he actually did think that.
This kind of shortcut cooking is also extremely useful for translating traditional dishes into things like camp cooking, where you have the time pressure of three meals a day and the volume of a few hundred people to worry about. As an old camp cookie, I'd be a whole lot more comfortable with this and having a pho than with trying to be down a braiser for two days and get it "right" for a quick, rough, 30 minute service of 300 people. Tasty hot food that you *can* do beats out perfect hot food that you can't.
@@daoyang223 If I had 20-30 kids and a few volunteers, and I was only doing a week of camping? Sure. ... running a professional kitchen, serving 400 kids a week, 50-60 temp staff, and 50 full timers who have to eat there every day? Hotdogs are surprisingly difficult if you want decent food, and hotdogs for the 65th supper in a row gets... No bueno.
As a Laotian American who grew up with homemade pho, (pho is also common in Laos) I have no real problems with jet’s recipe. He was quick to say it’s not traditional but he includes traditional elements. When my mom makes broth, depending on how much time she has, it’s usually simmering overnight or go for a full day. It just depends on how much bones and quality of bones she was able to get at the market because I’m from a small college town in Minnesota so a lot of what jet was saying in the video resonated with me. Like the amount of fish sauce and sugar he used didn’t bother me as well as not charring. My mom never usually chars the onion or ginger but I think it’s because she doesn’t want the smoke alarm to go off, too (our smoke/fire alarm is very sensitive) Also don’t @ me, I’m not a dipper at all. I add so much sriracha and sugar and lime juice but my mom always says make it how you want to eat it because it’s your bowl.
Fellow Laotian-American here! I think both of our moms are in a similar boat as to how the broth is made. IIRC for aromatics she throws in carrots, onions, and celery, all of which aren't charred. Still delicious broth, but for the next time she makes it, I hope I'm able to convince her to at least char the onion, or, even better, throw in some spices.
Get your mom a hand torch. They sell ones that fit over the hotpot butane bottles, and you can use those outdoors in the backyard to get a quick burn of the onion. You can even use it to do stuff like seared salmon/tuna, seared tofu, or seared meats.
I really like the chill/informative/funny thing you're doing, very nice to watch. One tipp tho: don't worry too much what random people on the internet say (aside from me of course), just do your thing, most people enjoy it.
that super thick slices of beef thing wasn't just a problem in Rachel Ray's pho video, it was also my biggest problem with Joshua Weissman's Sichuan hotpot video. Those paper thin slices of beef are important to so many Asian dishes.
Vietnamese here, I few points I want to add though I am not a "professional". Not sure cutting the onion will make thr broth looks dirtier but I haven't seen they do it here. Just whole onions in. You don't thinly slice ginger but slightly crush them to get the aroma out. Oftentimes you would want to slightly grill the onions, gingers and other spices abit before throwing them into the pot. You can do it with open flame or use a hot pan to char them a bit. Traditionally speaking, you add sriracha, vinegar and lime juice instead of hoisin sauce.
"Traditionally speaking, you add sriracha, vinegar and lime juice instead of hoisin sauce." Would you dip into those add-ons or pour them into the broth?
@@justinwebber5313 it depends on people taste, they either don't add anything or add something, when i go to a Phở restaurant i actually have never seen anyone dip the beef in sauce, rather they just put it straight in the broth.
@@justinwebber5313 in the broth of course. There are other differences as well, like in South you have Pho with different herbs while in the North we don't add much herb, especially bean sprout. If you want more, you can have Pho with a kind of bagel twist that you can dip into the broth or an egg in the broth if you want extra protein
I'm 100% vietnamese and my family sometimes cooks Phở for breakfast and dinner. The method I prefer to do is to char the spices and aromatics such as onion, ginger, cinnamon, star anise... before dropping into the broth of choice (i.g chicken, beef, etc...) Charring them gives a wonderful smoky flavor and depth to the broth while still maintaining its clearness. But it's their choice and I won't gonna judge them by any mean. Some of the western chefs did an excellent job on replicating Phở such as Nick DiGiovanni or joshua weissman. Jet did a good job on his quick phở take too although it isn't as authentic as the one that needs more time to prep.
That beef soup base he used is Better Than Bouillon and it is fantastic. I buy the reduced salt and the regular one is super salty and I find it a little too salty because I use it for more than just broth. But you can get that base in chicken, vegetarian, lobster, mushroom, fish, ham, turkey and a bunch of others. Costco sells the basic beef, chicken and vegetable in an organic/reduced sodium combo that isn't on the website. I even throw some of it onto vegetables I'm roasting, I mix it (usually chicken) with the olive oil then toss it on add some pepper and roast them. I'm disabled and I have to take shortcuts to cooking so I will use it as the base for stew, beef for Chicago style Italian beef sandwiches (comes no where near the real thing but what I make is super tasty), I use it for chicken pot pie, it's really versatile.
A couple years ago I went to vietnam ho chi min for a visit and the main things were checking out the vietnam war tunnels and the pho. The pho was so cheap and was around 30 us cents per bowl and it was the best thing ever. I never knew how long it took to make was though. That simmer time is sheesh long. Mad respect to those pho restaurant owners.
@@gxvin30not really Inflation more so americas inflation is rising which since pretty much every country bases there money off of America, inflation goes up worldwide, this is a very new phenomenon that did not happen before 100 years ago, so you’re half right there
When I watched Uncle Roger's video, I wondered if the reason Jet added more than he was technically supposed to was to simulate the reduction that happens with a longer cooking time.
Vietnamese dude here, we cut the onions in half horizontally (not vertically from root to top) and burn the onion and ginger on the stove until it is very black in color. When this is introduced to the broth it brings a very deep roasted depth to the soup.
There is a big problem with a lot of recipes where people want to name something something it's not, though people shouldn't automatically call a recipe bad just because it is named incorrectly. You can make a perfectly fine beef noodle soup that is not a pho. You can make a perfectly fine pasta dish that is not carbonara. You can make a perfectly fine sandwich that is not a reuben. If it tastes good, then good.
A little tip, for the part where they say non-Asians think Asian languages all look the same. Chinese characters HAVE NO CIRCLES in them. So if you see no circles... it might be a Chinese character.
Sometimes its fun to remember that Uncle Roger is not just giving approval on the correctness of the dish/cooking but he is also comedian who adds jokes (sometimes even some immature ones, hihi). :D
Main seasoning ingredients: Shallot (Or/and Onion), Cinamon, Cadamon, Star Anise, Ginger, Sugar (Or rock sugar), Rock Salt - Ultimate ingredients: Cloves (Optional), Fennel, Corriander Seeds, Pepper, Dry Sea Worm, MSG. All of them except MSG, sugar, salt and dry sea worm should be toast or roast before throw into broth.
i love the idea of making a long slow dish much more approachable tho i think this could be made way better in the same amount of time if you were to use pressure cooker
Oh my God. I want that sandwich and I’m 3,000 miles away. I mean, I love your thoughtful commentary as always, but I never forget that first and foremost you are a chef and that looks AWESOME.
Jet grew up with his family running a asian super market, actually the super market he was in there (his mom retired a few years ago and shut it down) so when he's talking about hating to carry rice instead of rice noodles, he's talking about hundreds of pounds from the bags of rice you see next to cash registers like sand bags.
For the overnight pho, you don't have to cut your onion in half BUT if you want to, I suggest cutting it length wise, so the little root part is holding most of the onion halves together. This just makes it easier to remove later, instead of fishing out a fall apart onion. (Though if you want to go more traditional, use shallots) And I just slightly crush thumb size ginger. Slicing into smaller pieces for overnight pho is just a waste of time imo.
I'd imagine it would work for Pho broth, but you can cut down on the cooking time for a western-style stock by using a pressure cooker. Closer to the quality you'd get from letting it go for the full 8-10 hours, but you can do it in 1-2.
My mom and her family used to have a Pho Restaurant only served at half of day times. So when they finished the morning batch, she will started to cook a new batch of Pho's broth at 11am, left it overnight with some heat modified a few times, and ready to be served at 5am next morning, which make her Pho's broth has been cook for about 18 hours. So i think 8-10 hrs is an ideal time, but its dont have rules honestly. And yes that broth my mom made tastes wonderful.
13:37 Sushi chefs cut a different way. They keep the tip against the board, and pull the knife, so the blade cuts, while the tip stays on the board. So basically it's a pull motion doing the cutting. They do it this way so they don't dull the blade as fast, only the tip is touching the board the whole time. Pro sushi knife cost a lot.
Loved the video Chef Brian thank you first of all. Your reactions are fun to watch. I would trust any Chef who tells me to trust him, besides Jamie Olive Oil. Which reminds me, please react to the Butter Chicken video, uncle Roger was horrified by it and so does many Indians that I saw react to it, say what Jamie did was an insult that hurt them very much. BTW if you want to know how a real Pho is made, check out Chef Eddie Curong Nguyen he is Vietnamese and he shows exactly how to make it. The only thing that disappoint about Jet, is that he didn't char the Onion and the Ginger and Chef Eddie explain it's a must, also they use Shallot not regular Onion. But I can tell you that from how it looks like, I would be happy to eat it I am sure it taste really good. And about the Egg Fried Rice Vincenzo made, he made it in 2 parts. Part 1 is traditional and part 2 is the Italian version, very interesting and funny worth reaction. But first the Butter Chicken video pretty 🙏
I've had pho where the onions are both charred and not charred. Honestly, I think it's more of a personal preference like others have said. Same with the amount of fish sauce and sugar. I know people that add a LOT more fish sauce and, while the taste is noticeable, it's still delicious. For a quick pho, this is infinitely better than the American Jamie Olive Oil's.
I enjoy your reactions and you have helped me improve my cooking by leaps and bounds I am an amateur kitchen cook but I enjoy different and complex flavors, the information and methods that you help explain make it so much easier to understand what I am doing right and wrong. Thank you
I love strictly traditional versions of dishes, but I also love improv and fusion. My wife is Ukrainian and her mother was a professional chef. For friends and family she would cook with a strong traditional base and then add whatever ingredients she felt tweaked the flavor the way she wanted. I remember she used to add off the shelf Tex-Mex salsa to her borsht, wink, and give me the sign to keep my mouth shut about it. Hopefully she is not looking down on me and shaking a fist right now.
Chef Brian, this is a great reaction video. Happy 18 years in the culinary profession. Hope you get a collaboration with Uncle Roger/Nigel Ng, one day. Keep up the good work. - Juls
My stocks usually take about 24 - 36 hours...usable at about 10 - 12 hours depending on how long I slow roast the bones/veg. But since I can't use it all at once, it cools, sits in the fridge overnight, gets skimmed in the morning, then simmered down and concentrated before freezing. Yes, it's a lot of time, but it also gets you 10-12ish meals worth of super concentrated broth (great for a quick gravy!) Can't recall which 'old broth' it was, but there's a video out there of a restaurant MOVING their broth to their new location after an extended length of time. It might have been the 45 (now 48) year old broth in Bangkok...although I think it was mentioned in the vid as 1000's of days old.
some realy old restaurants will do that, the pot never stops boiling and they just add more ingredients in. Because of the constant heat, bacteria never have a chance to form or food have a chance to spoil
React to Vincenzo's Plate cooking egg fried rice but I don't know which one you want to react either Uncle Roger reacting to Vincenzo's Plate or Vincenzo's Plate original video because in that video he made two of them one traditional egg fried rice and his own bastardize version of his own Italian egg fried rice he did it on purpose for a joke but you'll see.
My favorite meats to get in pho are fatty brisket (gầu), tendon (gân), and tripe (sách). A choice of three meats is pretty standard at pho places around here, so that's what I usually get.
I my onions in half and leave the skins on when ever I make stocks or broths, also cook my stocks overnight, one of the best things I learned at my last restaurant job was duck stock
Bowl looks a little small. BTW my favourite Pho joint in Saigon (HCMC). The lady owner made her broth by adding raw pineapple to the traditional ingredients. She was featured on a segment of Anthony Bourdain's(RIP) show and proudly showed us the autographed photo he gave her every time we visited her place.
Went to mission this past week. Ngl I got so excited to see chef Brian. But the sandwich.... The best fucking sandwich I've ever had. Can't wait to go back!! Thank you for taking the time to talk to us!!!!
My mother's from a place famous for it's rice so whenever we go we always take 1 or 2 bag of rice from the source factories or salers, never bought rice from a market like ever.
wow, chef derrick from masterchef is one of your friends??? holy cow, i might missed seeing him on your previous vids but ok man, i really love his style of cooking i enjoy this vid and your other reactions vids, good job as always i haven't tried pho yet, but i do love beef soup dishes, pretty common soup dish in the Philippines much love and happy 18 years of being a chef, chef tsao, hope ya are getting by recently after what happened before doing this vid, shout-out to chef derrick, hope he is having good time after masterchef
The chemical composition of differnt salt types is also different. While they are all salt, also known as sodium chloride, Himalayan Salt and Sea Salt both have trace minerals like potassium, iron, and zinc, but table salt has no trace minerals
People seems to forget that cuisine is not just traditional 🤔 It's OK to change some ingredients, us French are not so harsh with all the rules I think (does it makes sense!? Sorry for my English 😂)
My philosophy is to try the authentic version first, then create your own version. Try to understand the culture, what sort of flavor profile the food wants to convey, how each ingredients synergize with each other, THEN create your own version that suits your palate better.
Yeah my mother never uses coriander seeds or cardamom. And i think instead of cardamom, tsao-ko which is like an asian cardamom would be better in phở. They use that one in soya chicken. Never uses sugar either. Think its a regional thing. She also never bothers to char the onion or garlic. Still the best phở ive eaten
Oh no! Flooded basements are the worst! Especially when you've got a basement that you use regularly. I've had that happen a few times and it's always the biggest pain in the ass. Here's to hoping that the repairs and such go smoothly and your problems are basically solved from there on out. Also, of course, congratulations are in order on the successful opening of Mission Sandwich! *celebration, confetti, balloons, dancers in spangly g-strings* It's amazing that you've got all that going on and are still able to put out quality video content. Don't burn yourself out, though. If you need a week (or more) to focus on you, focus on you and all those spinning plates. We'll be waiting for you, cheering you on as you go.
Appreciate that! It’s def been rough, I kinda messed up the audio a bit on this one, but after nearly a month of no days off and very little sleep I’m finally catching my breath a bit!
@@ChefBrianTsao It’s all good, man. It was just a little thing, really. And, I mean, as I say, it’s all quality. I go through reaction videos a decent amount and, for me, it’s easy to tell which videos I will like because the videos are much longer than the original videos they’re watching. Like, if it’s a 7:22 song, if it’s a 12min reaction, I feel it’s going to be a good thing. You basically double the run time of a video, giving your analysis and commentary and that’s what I love about your videos. It’s entertaining. It’s informative. It’s funny. It’s just everything I think that makes for quality content.
short version cut onion in half to help with the extraction of flavor, if you are doing a long cook then keep it whole other wise the onion is disintegrates into the broth muddying it up
Make my own stocks, I've slow-cooked bones for three days before. Really strips the bones beautifully and renders down the marrow nicely Highly recommend, that liquified connective tissue makes the stock like buddah
I have a 'recipe' for "Christmas in a pot"... Cloves, cinnamon stick, orange peel, Star Anise (or, as Alton Brown calls it...Cat's Anus), some water and a few drops of white vinegar...add a few pine needles if you like the smell. Bring to a boil, and let it waft around, then turn down or off. Can be used a few times. Basically Christmas incense...
Adding hoisin and sriracha directly to the pho broth is a very Southern Vietnam way of eating pho. I grew up eating it that way. I also just recently visited southern Vietnam and everyone I saw ate pho that way. I'm told most Northern Vietnamese do not add hoisin or sriracha. If you're the type the likes to add hoisin and sriracha to the broth, I suggest tasting the broth first before adding lime, hoisin, or sriracha. Once you know what the base broth tastes like, you can then adjust the level of sweetness and acidity by adding the lime, hoisin, and sriracha. Dumping all that into the broth before you know what it tastes like can ruin the broth by over seasoning it.
Korean text is generally more blocky and because of the way their grammar works it's set out in a square - it's very obvious which text is korean. I have issues distinguishing between Japanese and Chinese though :( from a white guy in the UK :D
I paused the video at 15:57. There's no reason to tie the cheese cloth sachet with a knot you can untie later. You don't ever need to be able to untie it and you don't *want* it to come untied. Just do a square knot or even granny knot.
That beef base, I can tell from the label, and base itself. That is called better then Boullion, it is great. Not salty and the best flavor, I use the chicken base all the time.
So, my only languages are French and English, I know how to say "I don't speak Spanish" in Spanish, and I know the cliché words that everyone knows in Japanese. Yet, I can easily differentiate between Korean, Chinese and Japanese. So honestly, cameraman had no excuses.
Just an amateur white guy. The jar of Better Than Bouillon he used, is fine. I have three in my fridge :) I am going to be roasted, cause I always use carrots and celery. Yeah, the spice profile is pretty great. But ya gotta wrap cardimobs in your sachet. Ever had a curry and accidentally but into a cardamom seed? (My best Uncle Roger impression, aye aye! :D Tons of respect) I can't really make informed comments about authentic techniques. Personally, I love fish sauce. Roasted bones . Basil, at the end. And beef sliced so thin you can almost see through it . Heh, when I make kimchi, I use fish and oyster sauce :) Anyways, love your videos. No complaints, just being amateur me.
That was a fairly good weegeo (couldn't help it). I thought you'd have to cut out that intro entirely but a minute and 45-ish seconds is an ok length if you realllllly have to leave it in there and I generally like the informative nature of your video's. Tis my main reason for watching them.
Uncle roger… good Vietnamese fish sauce is sweeter and not so salty. That is why I cannot use it to make Thai or Filipino dishes. I have to get a different fish sauce for that. And jet seems to be making the southern style which is sweeter. That is why I prefer northern Vietnamese pho. It is more savory, has thinly sliced onions and no bean sprouts. Also when you order pho in the north… there is a list of different types of meat slices you can out in it. I love the Pho Tin which is the one with raw beef slices. We also eat it with Quay… the fried Chinese dough. So yum.
I love how there are all these Pho/Ramen hacks and 10 minute pho videos, meanwhile Jamie Oliver roasted and cooked bones for like 6 or 8 hours, Yet somehow used the wrong noodle, spinach ball, kimchi, unseasoned boiled cha shu. He was doing so well then it all fell apart.
I know it may sound odd...but the tradition at my home was to decorate the Christmas tree with star of anise ornaments. I come from a mix race family and I dont know where it came from, but star of anise does remind me of my aunts christmas tree.
That Joshua Weissman cook off with Uncle Roger tho 👀
It is one of the best cooking videos on internet .. Joshua Vs Uncle Roger
Uncle Roger hates making friends. So he calls them Uncle to not send them money on birthday.
Chef really needs to react to that. Proper showing of Uncle Roger's technique. Needs to be shown.
@@tonyjackson4078 Lol
@@tonyjackson4078 this is uncle rogeresque…. Well done😂😂
Just speaking as a traditional white guy cook, there is a reason for why he said star anise smells like Christmas. In the medieval, renaissance and really up until quite recently, these Asian spices were very rare and very expensive. Nutmeg and Star Anise had to travel great distances to arrive in Europe, so they were only used to show your wealth or for very special holiday occasions, like a Christmas feast. Thus they feature very prominently in Western European holiday desserts, drinks and foods. To anyone of a Western European cultural background, star anise and nutmeg will absolutely remind them of Christmas, just like juniper’s smell does.
Well...yes and no. Most of what you said is spot on but what you are downplaying is that "Medieval to quite recently" is a MASSIVE time period. It obviously started extremely rare and expensive, but by the 17th century, nutmeg was basically the single most popular spice outside of pepper here in the American colonies. It was used in a shocking array of recipes, including lots of dishes we would NEVER think to use it nowadays. The same was also true in Western Europe if I am not mistaken. Although it was by no means cheap, so much so that wooden nutmeg frauds were a major issue, it was still affordable and available enough that regular people would use it semi-often. Certainly far more often than just Christmas
Still, as time went on it faded from popularity among the general public until it was back to being just for holidays like it started out.
and cloves and oranges. Immediate christmas time along with the nutmeg :)
@@Tinil0 This is true for the Americas, where we could grow it, In western Europe Growing nutmeg was almost impossible, nutmeg needs a tropical, humid climate. So in World War Europe until world war 1 these spices were still fairly expensive and used for special occasions
“I personally prefer more fish sauce” I can already hear the spirit of uncle roger saying “Well you personally wrong” lmao
In Northern Vietnam dishes normally get salt replaced with fish sauce. Kind of a inner joke at this point.
@@woundedone A little acid and it is far better than simple salt
The northern pho… we also add sliced garlic vinegar/ water… not really sure what it is… and the local chili sauce which is just pureed thai chili in water. Never use hoisin sauce in it.
Whole Onion put into the Stock After been Char!!
I don’t know anything about cooking and can’t actually speak for UR, I just feel like that’s something he would say in response to that if he actually did think that.
This kind of shortcut cooking is also extremely useful for translating traditional dishes into things like camp cooking, where you have the time pressure of three meals a day and the volume of a few hundred people to worry about.
As an old camp cookie, I'd be a whole lot more comfortable with this and having a pho than with trying to be down a braiser for two days and get it "right" for a quick, rough, 30 minute service of 300 people.
Tasty hot food that you *can* do beats out perfect hot food that you can't.
Yeah, or hotdogs. Just get a bunch of Bar S hotdogs and throw it over a fire.
@@daoyang223 If I had 20-30 kids and a few volunteers, and I was only doing a week of camping? Sure.
... running a professional kitchen, serving 400 kids a week, 50-60 temp staff, and 50 full timers who have to eat there every day? Hotdogs are surprisingly difficult if you want decent food, and hotdogs for the 65th supper in a row gets... No bueno.
As a Laotian American who grew up with homemade pho, (pho is also common in Laos) I have no real problems with jet’s recipe. He was quick to say it’s not traditional but he includes traditional elements.
When my mom makes broth, depending on how much time she has, it’s usually simmering overnight or go for a full day. It just depends on how much bones and quality of bones she was able to get at the market because I’m from a small college town in Minnesota so a lot of what jet was saying in the video resonated with me. Like the amount of fish sauce and sugar he used didn’t bother me as well as not charring. My mom never usually chars the onion or ginger but I think it’s because she doesn’t want the smoke alarm to go off, too (our smoke/fire alarm is very sensitive)
Also don’t @ me, I’m not a dipper at all. I add so much sriracha and sugar and lime juice but my mom always says make it how you want to eat it because it’s your bowl.
I already like your mom.
Fellow Laotian-American here! I think both of our moms are in a similar boat as to how the broth is made. IIRC for aromatics she throws in carrots, onions, and celery, all of which aren't charred. Still delicious broth, but for the next time she makes it, I hope I'm able to convince her to at least char the onion, or, even better, throw in some spices.
Thanks for the insight! Great 👍 👌 comment!!! 👏👏👏
YOO WASSUP MY PEOPLE!! 😎🇱🇦🇺🇸
Get your mom a hand torch. They sell ones that fit over the hotpot butane bottles, and you can use those outdoors in the backyard to get a quick burn of the onion. You can even use it to do stuff like seared salmon/tuna, seared tofu, or seared meats.
I really like the chill/informative/funny thing you're doing, very nice to watch.
One tipp tho: don't worry too much what random people on the internet say (aside from me of course), just do your thing, most people enjoy it.
🤘
that super thick slices of beef thing wasn't just a problem in Rachel Ray's pho video, it was also my biggest problem with Joshua Weissman's Sichuan hotpot video. Those paper thin slices of beef are important to so many Asian dishes.
Just look at their thick cut of stakes and you get where that comes from :))
It's how you get them to cook so quickly as well.
Vietnamese here, I few points I want to add though I am not a "professional".
Not sure cutting the onion will make thr broth looks dirtier but I haven't seen they do it here. Just whole onions in.
You don't thinly slice ginger but slightly crush them to get the aroma out.
Oftentimes you would want to slightly grill the onions, gingers and other spices abit before throwing them into the pot. You can do it with open flame or use a hot pan to char them a bit.
Traditionally speaking, you add sriracha, vinegar and lime juice instead of hoisin sauce.
"Traditionally speaking, you add sriracha, vinegar and lime juice instead of hoisin sauce."
Would you dip into those add-ons or pour them into the broth?
@@justinwebber5313 what do you think?
@@justinwebber5313 it depends on people taste, they either don't add anything or add something, when i go to a Phở restaurant i actually have never seen anyone dip the beef in sauce, rather they just put it straight in the broth.
@@justinwebber5313 in the broth of course. There are other differences as well, like in South you have Pho with different herbs while in the North we don't add much herb, especially bean sprout.
If you want more, you can have Pho with a kind of bagel twist that you can dip into the broth or an egg in the broth if you want extra protein
@@justinwebber5313 as a vietnamese, i would prefer dip in hoisin + sriracha + lime juicer or vinegar
I'm 100% vietnamese and my family sometimes cooks Phở for breakfast and dinner. The method I prefer to do is to char the spices and aromatics such as onion, ginger, cinnamon, star anise... before dropping into the broth of choice (i.g chicken, beef, etc...) Charring them gives a wonderful smoky flavor and depth to the broth while still maintaining its clearness. But it's their choice and I won't gonna judge them by any mean. Some of the western chefs did an excellent job on replicating Phở such as Nick DiGiovanni or joshua weissman. Jet did a good job on his quick phở take too although it isn't as authentic as the one that needs more time to prep.
Charing the spices and aromatics sounds like an amazing idea! I'm going to have to try it
you mean uncle nick
I don’t even eat meat yet i still char my onion/shallot, garlic & ginger before cooking.
xin chào, người Việt nà!
That beef soup base he used is Better Than Bouillon and it is fantastic. I buy the reduced salt and the regular one is super salty and I find it a little too salty because I use it for more than just broth. But you can get that base in chicken, vegetarian, lobster, mushroom, fish, ham, turkey and a bunch of others. Costco sells the basic beef, chicken and vegetable in an organic/reduced sodium combo that isn't on the website. I even throw some of it onto vegetables I'm roasting, I mix it (usually chicken) with the olive oil then toss it on add some pepper and roast them. I'm disabled and I have to take shortcuts to cooking so I will use it as the base for stew, beef for Chicago style Italian beef sandwiches (comes no where near the real thing but what I make is super tasty), I use it for chicken pot pie, it's really versatile.
Adam ragusea even uses it in his chicken pot pie and just compensates by adding minimal additional salt
@@ironboy3245 That's exactly what I do and it's the main reason I get the reduced salt.
Better than bouillon is an incredible tool.
A couple years ago I went to vietnam ho chi min for a visit and the main things were checking out the vietnam war tunnels and the pho. The pho was so cheap and was around 30 us cents per bowl and it was the best thing ever. I never knew how long it took to make was though. That simmer time is sheesh long. Mad respect to those pho restaurant owners.
Now it's around $1.79, still fking delicious.
@@quangduybui2181 Inflation really sucks.
@@gxvin30not really Inflation more so americas inflation is rising which since pretty much every country bases there money off of America, inflation goes up worldwide, this is a very new phenomenon that did not happen before 100 years ago, so you’re half right there
When I watched Uncle Roger's video, I wondered if the reason Jet added more than he was technically supposed to was to simulate the reduction that happens with a longer cooking time.
Vietnamese dude here, we cut the onions in half horizontally (not vertically from root to top) and burn the onion and ginger on the stove until it is very black in color. When this is introduced to the broth it brings a very deep roasted depth to the soup.
Jet honors the original dish but adapts it to where a home cook feels more comfortable achieving it.
There is a big problem with a lot of recipes where people want to name something something it's not, though people shouldn't automatically call a recipe bad just because it is named incorrectly. You can make a perfectly fine beef noodle soup that is not a pho. You can make a perfectly fine pasta dish that is not carbonara. You can make a perfectly fine sandwich that is not a reuben.
If it tastes good, then good.
A little tip, for the part where they say non-Asians think Asian languages all look the same. Chinese characters HAVE NO CIRCLES in them. So if you see no circles... it might be a Chinese character.
Has circle: Korean
Has の: Japanese
Has neither: Chinese
Circular: Korean
Scibbles: Japanese
Boxes: Chinese
In a lot of old european households, star anise is part of aromatics combined with wine or liqueor during Christmas.
Sometimes its fun to remember that Uncle Roger is not just giving approval on the correctness of the dish/cooking but he is also comedian who adds jokes (sometimes even some immature ones, hihi). :D
Main seasoning ingredients: Shallot (Or/and Onion), Cinamon, Cadamon, Star Anise, Ginger, Sugar (Or rock sugar), Rock Salt - Ultimate ingredients: Cloves (Optional), Fennel, Corriander Seeds, Pepper, Dry Sea Worm, MSG. All of them except MSG, sugar, salt and dry sea worm should be toast or roast before throw into broth.
Where is this recipe from? Northern, Southern or Central Vietnam?
Brian: As I press play here you’ll notice that the knife never leaves the cutting board
Jet: *cuts by leaving knife off board*
Brian: OH WAI-
i love the idea of making a long slow dish much more approachable tho i think this could be made way better in the same amount of time if you were to use pressure cooker
Oh my God. I want that sandwich and I’m 3,000 miles away.
I mean, I love your thoughtful commentary as always, but I never forget that first and foremost you are a chef and that looks AWESOME.
Jet grew up with his family running a asian super market, actually the super market he was in there (his mom retired a few years ago and shut it down) so when he's talking about hating to carry rice instead of rice noodles, he's talking about hundreds of pounds from the bags of rice you see next to cash registers like sand bags.
Thanks for the shout homie!
For the overnight pho, you don't have to cut your onion in half BUT if you want to, I suggest cutting it length wise, so the little root part is holding most of the onion halves together. This just makes it easier to remove later, instead of fishing out a fall apart onion. (Though if you want to go more traditional, use shallots)
And I just slightly crush thumb size ginger.
Slicing into smaller pieces for overnight pho is just a waste of time imo.
Feel bad about your basement, man. Thanks for making this video even though shit has been crazy for you lately. Great stuff as always
Sorry to hear about the flooding! Hope that you can get everything fixed as soon as possible!
I remember Derrick from Masterchef! Glad to see that he's apparently doing well.
I'd imagine it would work for Pho broth, but you can cut down on the cooking time for a western-style stock by using a pressure cooker. Closer to the quality you'd get from letting it go for the full 8-10 hours, but you can do it in 1-2.
uncle roger assended to heaven when he paused at the pho being done lol
A Chef Brian video!
“What’s the point of kosher salt!?”
“Well actually, kosher salt…”
“What do you know, boy?”
“…I went to culinary school…”
*heart silently breaks*😢
The dude that created the Korean letters used a ruler, much appreciated.
My mom and her family used to have a Pho Restaurant only served at half of day times. So when they finished the morning batch, she will started to cook a new batch of Pho's broth at 11am, left it overnight with some heat modified a few times, and ready to be served at 5am next morning, which make her Pho's broth has been cook for about 18 hours. So i think 8-10 hrs is an ideal time, but its dont have rules honestly. And yes that broth my mom made tastes wonderful.
13:37 Sushi chefs cut a different way. They keep the tip against the board, and pull the knife, so the blade cuts, while the tip stays on the board. So basically it's a pull motion doing the cutting.
They do it this way so they don't dull the blade as fast, only the tip is touching the board the whole time. Pro sushi knife cost a lot.
Loved the video Chef Brian thank you first of all. Your reactions are fun to watch. I would trust any Chef who tells me to trust him, besides Jamie Olive Oil. Which reminds me, please react to the Butter Chicken video, uncle Roger was horrified by it and so does many Indians that I saw react to it, say what Jamie did was an insult that hurt them very much. BTW if you want to know how a real Pho is made, check out Chef Eddie Curong Nguyen he is Vietnamese and he shows exactly how to make it. The only thing that disappoint about Jet, is that he didn't char the Onion and the Ginger and Chef Eddie explain it's a must, also they use Shallot not regular Onion. But I can tell you that from how it looks like, I would be happy to eat it I am sure it taste really good. And about the Egg Fried Rice Vincenzo made, he made it in 2 parts. Part 1 is traditional and part 2 is the Italian version, very interesting and funny worth reaction. But first the Butter Chicken video pretty 🙏
I've had pho where the onions are both charred and not charred. Honestly, I think it's more of a personal preference like others have said. Same with the amount of fish sauce and sugar. I know people that add a LOT more fish sauce and, while the taste is noticeable, it's still delicious. For a quick pho, this is infinitely better than the American Jamie Olive Oil's.
JO is British.
He’s a Brit not American.
I think he's talking about Rachael Ray lol
12:38 thank you very much for the tip on chopping technique, improved my chopping immensely (especially when I'm a bit afraid of knives)!
🤘❤️
lol a true chef. You really woke up towards the part where he starts to cook!
I enjoy your reactions and you have helped me improve my cooking by leaps and bounds I am an amateur kitchen cook but I enjoy different and complex flavors, the information and methods that you help explain make it so much easier to understand what I am doing right and wrong. Thank you
10:22 Usually I just throw the whole onion in there
I would agree with Uncle Roger about the onion there. I usually put a hold onion into the broth. You do not need to cut it into 2 pieces.
I love strictly traditional versions of dishes, but I also love improv and fusion. My wife is Ukrainian and her mother was a professional chef. For friends and family she would cook with a strong traditional base and then add whatever ingredients she felt tweaked the flavor the way she wanted. I remember she used to add off the shelf Tex-Mex salsa to her borsht, wink, and give me the sign to keep my mouth shut about it. Hopefully she is not looking down on me and shaking a fist right now.
In Australia I was taught it's called the Spider grip, never heard of Tiger 🐅 claw but still cool
you should react to Joshua weissman cook-off with uncle Roger on pad Thai. really good video
after the salt section of the video was done, there was an add that featured “yeah yeah yeah.” I died 😂😂
Chef Brian, this is a great reaction video. Happy 18 years in the culinary profession. Hope you get a collaboration with Uncle Roger/Nigel Ng, one day. Keep up the good work. - Juls
My stocks usually take about 24 - 36 hours...usable at about 10 - 12 hours depending on how long I slow roast the bones/veg. But since I can't use it all at once, it cools, sits in the fridge overnight, gets skimmed in the morning, then simmered down and concentrated before freezing. Yes, it's a lot of time, but it also gets you 10-12ish meals worth of super concentrated broth (great for a quick gravy!)
Can't recall which 'old broth' it was, but there's a video out there of a restaurant MOVING their broth to their new location after an extended length of time. It might have been the 45 (now 48) year old broth in Bangkok...although I think it was mentioned in the vid as 1000's of days old.
some realy old restaurants will do that, the pot never stops boiling and they just add more ingredients in. Because of the constant heat, bacteria never have a chance to form or food have a chance to spoil
I may not be Asian but I love my 20 pound bag of calrose short grain rice.
When I went to culinary arts school they told the knife cuts should a fluid motion like the wheels of a steam train .
React to Vincenzo's Plate cooking egg fried rice but I don't know which one you want to react either Uncle Roger reacting to Vincenzo's Plate or Vincenzo's Plate original video because in that video he made two of them one traditional egg fried rice and his own bastardize version of his own Italian egg fried rice he did it on purpose for a joke but you'll see.
He needs to see the original, then lmao
I love the guitars in the background
My favorite meats to get in pho are fatty brisket (gầu), tendon (gân), and tripe (sách). A choice of three meats is pretty standard at pho places around here, so that's what I usually get.
Uncle Roger looked like he was having a foodgasm
For stock in an hour, just pressure cook it. You can also go even further and strain it and run the same ingredients again in fresh water.
I my onions in half and leave the skins on when ever I make stocks or broths, also cook my stocks overnight, one of the best things I learned at my last restaurant job was duck stock
My dude. You look exhausted. I hope you have some time to take a rest. Appreciate the content when you have so much going on.
Great video and awesome guitars at the back. 🤟 Horns up
Bowl looks a little small.
BTW my favourite Pho joint in Saigon (HCMC). The lady owner made her broth by adding raw pineapple to the traditional ingredients. She was featured on a segment of Anthony Bourdain's(RIP) show and proudly showed us the autographed photo he gave her every time we visited her place.
Went to mission this past week. Ngl I got so excited to see chef Brian. But the sandwich.... The best fucking sandwich I've ever had. Can't wait to go back!! Thank you for taking the time to talk to us!!!!
My mother's from a place famous for it's rice so whenever we go we always take 1 or 2 bag of rice from the source factories or salers, never bought rice from a market like ever.
Well lets be honest, on screen you will never be able to judge flavour. So that makes it much easier to cut corners
wow, chef derrick from masterchef is one of your friends??? holy cow, i might missed seeing him on your previous vids but ok man, i really love his style of cooking
i enjoy this vid and your other reactions vids, good job as always
i haven't tried pho yet, but i do love beef soup dishes, pretty common soup dish in the Philippines
much love and happy 18 years of being a chef, chef tsao, hope ya are getting by recently after what happened before doing this vid, shout-out to chef derrick, hope he is having good time after masterchef
The chemical composition of differnt salt types is also different. While they are all salt, also known as sodium chloride, Himalayan Salt and Sea Salt both have trace minerals like potassium, iron, and zinc, but table salt has no trace minerals
People seems to forget that cuisine is not just traditional 🤔 It's OK to change some ingredients, us French are not so harsh with all the rules I think (does it makes sense!? Sorry for my English 😂)
My philosophy is to try the authentic version first, then create your own version. Try to understand the culture, what sort of flavor profile the food wants to convey, how each ingredients synergize with each other, THEN create your own version that suits your palate better.
That sandwich from your shop looked absolutely delicious
Thank you!
Yeah my mother never uses coriander seeds or cardamom. And i think instead of cardamom, tsao-ko which is like an asian cardamom would be better in phở. They use that one in soya chicken. Never uses sugar either. Think its a regional thing. She also never bothers to char the onion or garlic. Still the best phở ive eaten
that blaxk and gold guitar tho....
Oh no! Flooded basements are the worst! Especially when you've got a basement that you use regularly. I've had that happen a few times and it's always the biggest pain in the ass.
Here's to hoping that the repairs and such go smoothly and your problems are basically solved from there on out.
Also, of course, congratulations are in order on the successful opening of Mission Sandwich! *celebration, confetti, balloons, dancers in spangly g-strings*
It's amazing that you've got all that going on and are still able to put out quality video content. Don't burn yourself out, though. If you need a week (or more) to focus on you, focus on you and all those spinning plates. We'll be waiting for you, cheering you on as you go.
Appreciate that! It’s def been rough, I kinda messed up the audio a bit on this one, but after nearly a month of no days off and very little sleep I’m finally catching my breath a bit!
@@ChefBrianTsao It’s all good, man. It was just a little thing, really.
And, I mean, as I say, it’s all quality. I go through reaction videos a decent amount and, for me, it’s easy to tell which videos I will like because the videos are much longer than the original videos they’re watching. Like, if it’s a 7:22 song, if it’s a 12min reaction, I feel it’s going to be a good thing.
You basically double the run time of a video, giving your analysis and commentary and that’s what I love about your videos.
It’s entertaining. It’s informative. It’s funny.
It’s just everything I think that makes for quality content.
short version cut onion in half to help with the extraction of flavor, if you are doing a long cook then keep it whole other wise the onion is disintegrates into the broth muddying it up
Trust me you don't want to rant or even argue with your dad
"What do you know boy" and the deadpan i graduated from culinary school is on point
Make my own stocks, I've slow-cooked bones for three days before. Really strips the bones beautifully and renders down the marrow nicely
Highly recommend, that liquified connective tissue makes the stock like buddah
Star anise is quite common in a lot of Xmas cooking, both as a flavouring and as decoration.
I’d say more cinnamon and clove will remind me of Christmas because of the pinecones in the store
I have a 'recipe' for "Christmas in a pot"... Cloves, cinnamon stick, orange peel, Star Anise (or, as Alton Brown calls it...Cat's Anus), some water and a few drops of white vinegar...add a few pine needles if you like the smell. Bring to a boil, and let it waft around, then turn down or off. Can be used a few times. Basically Christmas incense...
@@bobd2659 I like the smell only when I’m in the holly jolly mood, which now that I’m out of retail, is slowly coming back
Adding hoisin and sriracha directly to the pho broth is a very Southern Vietnam way of eating pho. I grew up eating it that way. I also just recently visited southern Vietnam and everyone I saw ate pho that way. I'm told most Northern Vietnamese do not add hoisin or sriracha. If you're the type the likes to add hoisin and sriracha to the broth, I suggest tasting the broth first before adding lime, hoisin, or sriracha. Once you know what the base broth tastes like, you can then adjust the level of sweetness and acidity by adding the lime, hoisin, and sriracha. Dumping all that into the broth before you know what it tastes like can ruin the broth by over seasoning it.
Haha love the phone a friend segment! 🤘🏽
Sucks about your garage, admire your persistence dealing with that and the new shop and still getting a video out.
Your videos are great and entertaining.
Don’t worry about all the comments. You’re awesome.
🙏
Ha my wife and I grow our own white rice and sticky rice in Thailand.
I lived in South Korea. Loved it.
Korean text is generally more blocky and because of the way their grammar works it's set out in a square - it's very obvious which text is korean. I have issues distinguishing between Japanese and Chinese though :( from a white guy in the UK :D
Anise as a christmas spice is a white/european thing. It goes in a lot of christmas cookie recipes here in Germany, and also mulled wine.
I paused the video at 15:57. There's no reason to tie the cheese cloth sachet with a knot you can untie later. You don't ever need to be able to untie it and you don't *want* it to come untied. Just do a square knot or even granny knot.
Did we just see an extended shot of Uncle Roger's O-face?😵💫 I'll see myself out.
That beef base, I can tell from the label, and base itself. That is called better then Boullion, it is great. Not salty and the best flavor, I use the chicken base all the time.
Hey! Vietnamese here. I usually roast the whole onion and put it in side the pot. But some of my cousins cut it in half and put them in later!
I'm a sacrilegious white person. I dump spicy peanut sauce into my pho.
It's so friggin good, man.
So, my only languages are French and English, I know how to say "I don't speak Spanish" in Spanish, and I know the cliché words that everyone knows in Japanese. Yet, I can easily differentiate between Korean, Chinese and Japanese. So honestly, cameraman had no excuses.
I enjoy a lot of salt too. That's a really nice amount of fish sauce hehe
Just an amateur white guy. The jar of Better Than Bouillon he used, is fine. I have three in my fridge :) I am going to be roasted, cause I always use carrots and celery. Yeah, the spice profile is pretty great. But ya gotta wrap cardimobs in your sachet. Ever had a curry and accidentally but into a cardamom seed? (My best Uncle Roger impression, aye aye! :D Tons of respect) I can't really make informed comments about authentic techniques. Personally, I love fish sauce. Roasted bones . Basil, at the end. And beef sliced so thin you can almost see through it . Heh, when I make kimchi, I use fish and oyster sauce :) Anyways, love your videos. No complaints, just being amateur me.
In SEA, we did brought the biggest sack of rice available on market everytime we running out of rice.
That was a fairly good weegeo (couldn't help it). I thought you'd have to cut out that intro entirely but a minute and 45-ish seconds is an ok length if you realllllly have to leave it in there and I generally like the informative nature of your video's. Tis my main reason for watching them.
Brian: you’ll see how the knife never leaves the cutting board
Knife: leaves the cutting board
Brian: You weren’t supposed to do that
Why is everyone lit up at Brian Tsao???
This is Culinary Education 101
Jamie Olivers Green Curry looked like a Shamrock Shake
I loved this video.I subscribed.
Uncle roger… good Vietnamese fish sauce is sweeter and not so salty. That is why I cannot use it to make Thai or Filipino dishes. I have to get a different fish sauce for that. And jet seems to be making the southern style which is sweeter. That is why I prefer northern Vietnamese pho. It is more savory, has thinly sliced onions and no bean sprouts. Also when you order pho in the north… there is a list of different types of meat slices you can out in it. I love the Pho Tin which is the one with raw beef slices. We also eat it with Quay… the fried Chinese dough. So yum.
But in France some Vietnamese restaurants actually uses Bay leaf in Pho, I mean some of them 🤔
I love how there are all these Pho/Ramen hacks and 10 minute pho videos, meanwhile Jamie Oliver roasted and cooked bones for like 6 or 8 hours, Yet somehow used the wrong noodle, spinach ball, kimchi, unseasoned boiled cha shu. He was doing so well then it all fell apart.
I know it may sound odd...but the tradition at my home was to decorate the Christmas tree with star of anise ornaments. I come from a mix race family and I dont know where it came from, but star of anise does remind me of my aunts christmas tree.