It's martina.

Your friendly neighborhood, caucasian lady.

Today.

I want to talk about Vietnamese food and how to eat foe or how you should say it.

Huh?

Uh If you're having a hard time remembering that I don't blame you.

It's spelled P H.

O.

And we're actually using an english pronunciation of a word that's in Vietnamese that I'm not going to pronounce properly either because I've never spoken Vietnamese but there's an easy way for you to remember it.

Just imagine this scenario.

Mhm.

Oh, mm hmm.

Fun, fun, fun having for dinner tonight.

Oh nice, yep.

Vietnamese food.

All right.

Since Cold war is still raging, Toronto, I can't go to my favorite restaurant to show you their amazing bowl of noodles.

But what I can do is have it delivered and I'm gonna be ordering from my Hoagie shop.

I've been going there since I was like in high school.

It's called funk.

Um 99 I am not, it's right there you guys.

Okay.

That's, that's what it looks like.

So folks com 99 if you want to, it's located in Mississauga represent.

It's part of a city that's around the G.

T.

A.

Since Toronto is still being affected by cold DMORt.

It's been quite some time I'm going to order delivery thought, which actually is kind of cool because they come all this assembled and I can show you how to assemble it what you're eating and then once things open up, you'll be able to go to a Vietnamese restaurant and eat father.

Right way.

So I've already put my order in.

It's on the way.

I'm gonna go make a cup of coffee because I'm tired.

Mhm.

This this can't be, I'm not a coffee.

How did I let this happen?

Yellow.

Look on your shell coffee.

But how I knew it.

I'm a wizard.

Sorry.

No, you are not.

But coffee sure is magical, isn't it?

Mm.

Mhm.

Huh, fudge, walnut black, cherry, brown, sugary, creamy sweet.

I mean this coffee is totally my style.

But where did it come from that?

My friend is coffee from one of the nation's best coffee roasters.

Wait, you got us a coffee sponsorship.

Thank you.

Trade coffee for sponsoring this video.

Are you sure that you're not a wizard also?

How did trade, know what kind of coffee I like that is the fun part.

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Okay, but wait, what if I got Edward and I'm much more interested in Jacob.

Yeah sounds like you were taking the which dreamy vampire broods over you quiz.

Yeah.

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I had the wrong tab open.

Okay.

Question what if I take this coffee quiz and they deliver me the coffee and I try it and like I don't really like it that much.

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Hey business martina.

Hm I gotta tell you something.

Uh huh.

You mean a lot to me?

Is this happening?

Yeah yeah this is happening.

It's gonna be a coffee punch.

Huh?

Well pardon my french roast.

I just need to espresso myself.

Okay okay I see where this is heading.

I see where this is headed.

Everything approve approve of you.

Uh Okay I'm just livin la vida mocha.

Okay well you just go off and be creative and enjoy filming your video video.

What video?

Oh my food's here.

Food has arrived and it's come packaged in different containers so that you can assemble it first.

You've got the broth and inside of it you can see floating are those little kind of balls.

Those are beef balls.

I ordered them as part of my meal.

But you don't have to, beef balls are basically like a Vietnamese meatball.

It's ground beef and they might add a little bit of pork in there.

You can tell the difference between a beef ball and a fish ball because fish balls tend to be more like a white color, but beef balls have a little bit of that light brown color to them.

You're also going to get this little confusing bag of things, which I'll explain and then separately packed are the noodles, the beef and the toppings.

Now this is important because my beef in the back here is actually raw and the noodles underneath are already cooked.

So we got to put it all together without it over cooking, it came inside of the soup.

It would have been extremely soggy and loaded.

Let us assemble for sure.

Also, I ordered spring rolls which are unrelated to the video right now, but Vietnamese spring rolls are amazing.

Okay.

Mm.

Fork.

I'm 99.

Mm Yeah.

Vietnamese spring roll should be really, really crispy on the outside.

You can tell it's been fried properly because of all this spiky stuff here.

If you throw something into hot oil at the correct temperature kind of spikes upwards and you'll see that on really good japanese tempura as well.

And also the inside has like a ground meat on the inside that's almost like a pat tape.

It's got Julian carrots.

Sometimes it has noodles inside of it, yum.

Mm I'm gonna go no.

Mm hmm.

Oh, it'll be a sin for this together cold, you know?

Yeah.

Yeah.

Okay.

I separated everything for you so we can take a look at the components.

So first off, we have the toppings.

So we've got this sweet thai basil, which you're not going to be cooking, you're going to add it at the end and it's going to be bombastic lee important for the flavor and thai basil is more on the sweet side.

I don't really know how to explain it until you actually just try it.

But I literally just love smelling this.

We've got bean spreads over here.

I also love just eating these by the handful.

Oh yeah, we've got some pieces of lime.

These are all going to be for toppings that you add on according to preference.

I suggest using all of this, but we'll get around to that over here.

We've got two kinds of onions, white and purple and cilantro.

We have rice noodles which have been pre cooked and they are ready to go.

They seem to be warmed.

We have raw beef, which I requested it to be raw and we have a cooked brisket over here.

And also this is sriracha hot sauce mixed with a bit of hoisin sauce and of course the most critical.

We have the broth with the beef balls floating around in it.

So step one, we're gonna warm the broth up again.

We're gonna do this to that beach, will actually cook the way that we want it to.

If you go to a Vietnamese restaurant, sometimes you will get um raw beef served and you have broth think of it like shabu shabu.

So people enjoy eating it more rare or medium rare.

There actually have an option when you order it, order it raw, which is what I did.

So I can cook it to my preference, which will probably somehow end up over cooking while you're waiting for your breath.

The heat up, grab yourself a nice deep bowl, a spoon chopsticks, everything's gonna cook very quickly.

So this isn't gonna be a long process.

You can see the noodles are kind of stuck in a chunk right now, but don't worry, they're gonna separate, just gently kind of poking around separated a little bit and you're gonna see that it comes apart beautifully.

Next up the raw beef, you can see how quickly it starts cooking, the color's turning pink super fast going to add in the briskets.

I'm going to kill the heat because I don't need this to be any harder than it is right now.

Look at how quickly the raw beef has already cooked.

This is gonna be good for sure.

Last step we've added the beans for us out of this launcher, the onions, the beef is cooked actually probably overcooked at this point we are going to add the sweet thai basil.

Now you do not want to add this when it's cooking or it will actually turn black.

It bruises pretty easily.

Take a couple sprigs off.

I like to give them a couple of spankings.

It helps release the oil.

I also like to keep this and planted in water and then let it propagate is not the word I have like so many things propagating on my window sill.

But I do think that not having this particular basil in your fa does taste, it just tastes very different.

So I'd like to take a few pieces like this again.

Just toss them in.

I'm going to shrank the basil.

Yeah, I'm gonna toss it in, Give everything a really good mix up.

Like go from underneath to above.

You kind of mix all the stuff together.

Oh yeah.

Ooh, smells so, so, so good.

Oh my gosh!

Some of you might be tempted to take this hoisin sauce and hot sauce combo and just jumping on in there.

But that would be a bit of a faux pas.

The first thing you want to do is actually just try the broth appreciate it.

Mm hmm fa is made usually with beef bones or tendons and joints.

Mm and the broth is so delicious and flavorful.

The spices that they put in depending on what part of Vietnam there from like north and south have different flavors.

It's gonna be kind of like a cinnamon flavor in there.

You might have some star anise in there.

Looks like a sweet and savory at the same time.

It is so freaking delicious.

Mm And I know that this place is legit when it comes to their beef broth.

Because when I keep it overnight, like if I don't finish on my father and I separated the broth actually turns to jelly, which is a great sign because it means it's been cooked properly.

The collagen and the tendons and everything have broken down.

And that's actually really good for you if it tastes like extremely salty and afterwards you find yourself extremely thirsty.

That might be more of like a powdered flavored type of broth.

You really want something that is actually made from beef bones.

So what do you do with the hoisin and hot sauce?

If you're not going to dump it on it?

Well, you can put it on this side and you can use it to dip your beef And if you'd like.

So this is the rare beef.

It's gonna give it a little bit of a dip in there and mm the hoisin sauce is a little bit sweet.

The hot sauce is a little bit spicy, gives it a nice little kick.

What about everything else in here?

Well, the brisket is fall apart magical because it actually has a couple of pieces of fat kind of holding it together.

So it's super soft and tender.

Mm Filming these videos can be torture sometimes.

Just I need to eat something.

Yeah.

Mm hmm.

Oh man.

So nice.

The rice noodles are fantastically soft.

They're not overcooked and soggy because they didn't deliver them inside the broth, which would be horrible.

Mm hmm.

Yeah.

You've got the herbal taste from the broth.

A little bit of sweetness from the lime.

The basil is actually seeping into the broth.

Sleeping or steeping.

Which one is it?

The green green sprouts.

The bean sprouts are adding a nice little crunch and actually, yeah, I'm gonna add some more bean sprouts because I think this has been cooked a little bit.

Just toss in a little bit more for crunch and texture on top of it.

Ready beef ball.