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  • Today, Uncle Roger review American chef Jet Tila making pho

  • I like this guy

  • Uncle Roger didn't know the boy from Up grow up now

  • and become celebrity chef FUIYOH!

  • Let's hope he make pho properly and don't make our ancestor cry

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  • Hey guys I'm Jet Tila and this is ready jet cook

  • Now I know some of you are rolling your eyes at the idea of quicker pho

  • But let's do some quick time calculations here

  • Two days for a traditional pho versus two hours

  • What, what?

  • Two day for pho?

  • Pho take eight hour only, how you use two day to make pho?

  • You make pho halfway and then going on roadtrip, is it? HAIYA

  • Two days for a traditional pho versus two hours

  • Pho broth need time to extract the flavour from the ingredient

  • Two hour pho?

  • Uncle Roger skeptical

  • I got bad feeling about this video already

  • So for the quicker beef pho,

  • I'm using a thin sliced steak cut

  • Ah, thin sliced steak, that correct

  • Already better than Niece Rachel pho

  • Have you seen that video? If you haven't, go watch it, it terrible

  • She use beef that thicker than Lizzo

  • How to cook?

  • These are the rice stick noodles for pho

  • Correct, correct noodle

  • In case you mess up your first batch

  • Also when I was a kid

  • Stock these in shelves, there were my favorite things to stock

  • and not like those 50-pound rice bags

  • Wait, you Asian kid but you don't like to stock rice bag? HAIYA

  • What kind of fake Asian are you?

  • Asian people, we buy rice, we buy the biggest sack, 10 kg, 20 kg

  • But this nephew Jet right here

  • He buy rice like how white people buy rice

  • Just tiny pocket HAIYA

  • Uncle Roger want to say to white people

  • Who you buy the small packet rice for?

  • For baby bird?

  • Is baby bird on diet?

  • so the last thing we're gonna need for pho is fish sauce

  • Fish sauce correct

  • It might sound a little weird if

  • Ingredient good so far

  • Vietnamese and Thai cuisine

  • What?

  • HAIYA why suddenly like music video?

  • Is Nephew Jet gonna start twerking

  • Just cook, just cook!

  • I'm gonna start with vegetables and then move on to making my stock

  • So I'm gonna need onions

  • Onion, correct

  • I'm gonna take the top, the bottom

  • and then I like to peel the onion while it's in half

  • No no don't slice onion in half, it gonna make the broth dirtier

  • Just throw whole onion in broth

  • I developed this pho dish because

  • Small mistake

  • Everybody likes to eat pho but no one wants to make the two day broth

  • This is a really nice kind of hybrid version

  • Where you get the aromatics from all your spices

  • But you not gonna sit there in roast bones and literally wait two days

  • OK, he taking shortcut

  • But at least you know the basic of pho

  • Maybe this video ok

  • You know when the kids are kind of in from school

  • they're sick, the weather's really cold

  • There's nothing more comforting or warming

  • than having a nice bowl of noodles and pho broth

  • Wait, what what what he say?

  • You know when the kids are kind of in from school

  • they're sick,

  • There's nothing more comforting than having a nice bowl of noodles and pho broth

  • Ok pho broth comforting correct

  • but Nephew Jet, I hope when your kids sick

  • You don't just feed them pho

  • Bring them to doctor

  • I would hate to be this guy kid

  • Daddy, I got COVID

  • And he go "shut the fuck up, just eat your pho"

  • These onions

  • Onions making me cry

  • I'm starting to think about my kids when they're sick

  • No no

  • Nephew Jet don't cry, don't cry

  • What you crying for?

  • Jamie Oliver trying to make you egg fried rice, is it?

  • This is so sad

  • As you can see with the ginger, I've just left the skins

  • Ok he slices, faster extraction

  • To get lot of surface area for the stock

  • With the scallions I'm just

  • Spring onion, good

  • Slicing them into thin slices

  • These are red Serrano's they're kind of the perfect chili

  • Chili good

  • The last ingredient is gonna be lime

  • Uncle Roger like his chopping technique

  • Very smooth, very good

  • I'm just cutting the wedges off the side

  • Lime correct also

  • Leaving the middle seed pot alone

  • The first spice is star anise

  • Looks like a little star

  • Star anise, good

  • Smells like Christmas if you think about it

  • Christmas?

  • Smells like Christmas if you think about it

  • Star anise remind you of Christmas?

  • Nephew Jet must be from really nice family

  • Because Uncle Roger growing up

  • Christmas just remind me of alcohol and parent arguing

  • So star anise is there

  • Cloves

  • Cloves, correct

  • Looks like little kind of reedy sticks with a little spice ball

  • Cinnamon

  • Cinnamon, good

  • I know you've got a ton of this laying around from the holidays

  • In a little plate, I've got some cheese cloth

  • Cheese cloth

  • I'm gonna lay all the spices in

  • That's sachet, know his shit, that good technique

  • But he just missing fennel, cardamom and coriander seeds

  • Maybe that OK, he making quick pho

  • Maybe those thing harder to get where he from

  • Uncle Roger can forgive that

  • Because his technique all correct so far

  • I'm just wrapping it up into a nice clean little package

  • Tie this off

  • And be able to pull it in and out of the stock

  • So let's build the pho broth

  • First thing we're gonna start with is beef base

  • I know

  • No

  • Some of you are gonna give me a hard time

  • Some of you are gonna give me a hard time

  • But I need you to trust me

  • Trust me on this

  • OK at least he anticipate Uncle Roger reaction

  • Don't use beef base like that

  • Just try to make broth properly HAIYA

  • Trust me on this

  • But OK, Uncle Roger trust you

  • Nephew Jet got very trustworthy face

  • Look how innocent he look

  • Look at his cheek, so cute

  • Uncle Roger want to pinch his cheek

  • So cute

  • I'll get you to delicious pho

  • Beef base is exactly as its name implies

  • It gives you that nice beef flavored foundation

  • A really quick note on fish sauce

  • You know the bottle that's been sitting in your fridge for about a year

  • It's time to get rid of it because it's probably gone opaque

  • Correct

  • and totally dark like soy sauce

  • Really fresh fish sauce should be amber and totally translucent

  • Wait, wait

  • What no no

  • That too much fish sauce

  • Look at how much he pouring

  • That's so much fish sauce

  • That the first big mistake he make

  • So much fish sauce for what?

  • Also, I thought you just measure out fish sauce in that little bowl

  • That correct amount

  • Why suddenly you just pour it from the whole bottler? HAIYA

  • You just drinking fish sauce now, the pot so small

  • Your pot 50% fish sauce, what you doing? what you doing?

  • A little more salt cause fish sauce is definitely on that seafood side

  • Salt correct

  • To give a clean saltiness to kind of boost up that beef flavor

  • We want to balance those flavors with a little bit of sugar

  • What no?

  • Aiya, sugar correct

  • But that too much sugar again

  • So small pot, so much sugar so much fish sauce

  • You eat this, you gonna smell like the ocean

  • And taste like diabetes

  • Aromatics are ginger and onion

  • I'm gonna let this broth

  • Wait, wait what? you need to charred it first HAIYA

  • Don't just put onion and ginger in like that

  • Charring onions bring out more flavour

  • You even have gas stove

  • Just put the onion on the fire for two minutes

  • And that okay

  • This onion too white

  • You need onion of colour

  • For pho broth, onion is like Auntie Helen clothing

  • You need to burn it

  • I'm gonna let this broth come to a simmer for about 40 minutes

  • And let the onions and garlic

  • 40 minutes

  • The last step to finish this broth

  • I guess it's ok it's shortcut

  • Spice good, spice go in good

  • To not over steep these

  • You're gonna want to simmer the spices for about 30 to 45 minutes

  • Until you just taste all these kind of amazing

  • Uncle Roger still can't believe how young he look

  • Nephew Jet look like little boy with receding hairline

  • How's that possible?

  • I just want to taste this before I pulled the sachet out

  • I distinctly taste all the spices that they're not overpowering

  • So it's time for the sachet to go away

  • Let me show you how to build this bowl

  • We're starting with some rice stick noodles

  • Ah, noodle time

  • Soaked and soft

  • Pre soaked, correct

  • You can also use fresh rice stick noodles here

  • I'm gonna bundle them into the basket

  • and just give them a really quick dip

  • Colander for noodle, okay

  • Just don't use it for rice

  • Just a few seconds in the hot water

  • Correct

  • The texture look very good, see? see how bouncy it looks

  • That good texture

  • So noodles are in

  • My favorite pho combo is fully loaded

  • Meaning every single garnish plus a ton of sriracha

  • Correct correct

  • And if you're gonna do the rare thin beef, make sure to put it on top

  • Because it looks really cool there

  • This is so thin

  • That when that hot broth hits it, it's gonna cook it right away

  • Correct

  • Make sure that your broth is ripping hot because you want it to cook the meat

  • And then really kind of marry all those flavors together

  • One of my favorite dishes of all time

  • Feel free to do a little more garnish

  • That look so good