He found Uncle Roger phone number, haiyaa

Who calling me?

Uncle Roger! I haven't been sleeping very well

I need this Uncle title

Haiya, Nephew Nick

How you get my number?

He make ramen

He make egg fried rice

He make Thai green curry

But still can't impress me

Now everyday he calling Uncle Roger

Asking me to review his pho

This is most annoying Chef on YouTube

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If you haven't heard of pho, it's the most famous Vietnamese noodle soup in the world

It's time to go grab some ingredients

If we're gonna make a recipe that takes 8 hours

We'd better go get good ingredients

We're gonna head to an amazing Asian supermarket to grab a few things

He taking us shopping again

This cooking video, not supermarket sweep

Don't need to show your shopping

When Uncle Roger making video, I just make video

I don't show you me going to shop buying orange Polo

And Nephew Nick, very dirty

He gonna do something weird with vegetable

Manny, let's go

See, see?

Stop sexually harassing vegetable

Don't treat grocery store like Tinder

But he buying MSG, that good

Good, right

So let's begin

I'll start by charring off the skins of several onions

Good, charring onion good

Now we'll do the exact same thing with our ginger

Correct, charring ginger correct

Our ginger is properly charred

No no no

I don't think you charred enough

Roast onion and ginger for 10 minutes on the fire

You want it blacker

Less Barack Obama

More Wesley Snipes

Add about 8 to 10 pods of star anise

Star anise correct

Exactly like licorice

A couple cinnamon sticks

Cinnamon good

Cardamom pod good

Coriander seed

Coriander seed, correct

Fennel correct

At least a few whole cloves

Cloves, okay, okay

All the spice good, not bad, Nephew Nick, not bad

Dry toast these for about three to five minutes

Toast them, good

Keep in mind, you can adjust the levels of these seasonings

No, don't toss them

No need tossing

Now it falling out

Your kitchen floor now more flavorful than all Jamie Oliver restaurant

Hey that's not very nice

Emotional damage

so feel free to get creative

At this point, we'll take our cute little spice sachet, and add in

Good

All of our toasted seasonings

Nick, it's a teabag

Will you teabag me?

To begin

Nick, it's a teabag

Will you teabag me?

Haiya, what is the sexual tension between the two of them?

Are you making pho or Chlamydia?

I'll begin by squeezing a few lemons

Lemon already?

Toss in the lemon halves too

next we'll fill our pot with cold water

It's time to add in our meat

For the bones and meat we want marrow rich beef bones, such as

Correct

Knuckles or leg bones

We'll add in some beautiful ox tail

Some gorgeous short rib

A giant piece of flank steak

A little piece of brisket

To finish this off, we'll add a nice handful of salt

Why when Nick putting Spice in

Always this weird hand motion haiya

Professional chef so busy in kitchen

No time for elegant fingering

Just throw

When you're a great Chef, you don't measure things, we just throw

Give it a nice stir

And let it soak for one hour

we'll discard our lemon halves and bring the pot to high heat

Boiling the bones and meat for five minutes

Wait, this just boiling to clean the meat

You don't need to put lemon just yet

Lemon come later

Because now the meat gonna be a little bit sour from lemon

Now we'll rinse our beef off in this cold water

And as you can see we've gotten tons of that gunkiness and dirtiness right out

Good, good, good

Good meat and good cleaning also

Now we'll rinse out our pot

Now onto a sheet tray, we'll add some paper towels

Then place down our beef and bones to dry

Good, good, good

Into our pot with fresh water, we will add back that parboiled meat

Nice

Blast this on the highest heat

The broth gonna be nice and clean this time

Good job Nick, good job!

Possible for 3 to 4 minutes

This is where we're gonna see lots of impurities come to the top

Looking nice, fuiyoh

Gently remove the gunk from the top

Until the top of our pot looks nice and clear

That we reduced to low and partially cover for 3 hours

While we wait, we'll prepare

Your cameraman sneezing

Because he's allergic to your bullshit

While we wait, we'll prepare our vegetables, to start

Daikon

Daikon not traditional, but okay

So for this, I'll just do a nice rough chop

For our onions, I'll peel away all of our charred bits

Nice, correct, correct

Keep it clean

Last but not least with our ginger

I'll simply take a spoon and peel off that charred outside layer

Once this has been simmering for three hours

I'll add in my charred but peeled onions

See? That the same reaction when Uncle Roger catch my ex-wife cheating on me

I just don't want to get splash on

I don't want to overpower with ginger

So I break this in half and add in some ginger

Maybe just a little bit more

Then a few nice hunks of my daikon

Nice, he's using feeling

And then we'll add just a bit of this beautiful rock sugar

Good, correct

Grate directly into my pot

Sugar correct, but grate for what?

The whole lump gonna dissolve in broth anyway haiya

This not pasta, you're not grating cheese

No need so fancy

Again we can adjust all our seasonings to our liking later

Now we'll simmer this for another 2 hours

After quite a long period of time

We can remove those

We can remove those veggies, and it's time to teabag

You can add some fish sauce if you'd like as well, and we'll cook

Wait, wait, what he say? what he say?

You can add some fish sauce if you'd like as well

No no no, fish sauce not optional

Nephew Nick, I hope you use fish sauce, not optional!

Pho without fish sauce

It like Gordon Ramsay without swearing

Something missing

And this good time to put MSG in there also

You just buy MSG from store

Why you don't use, why?

Again for three more hours

What?

Now he like dollar store Elon Musk

While we wait for our broth, it's time to soak our noodles

Quite simply, we add our rice noodles to

Good, correct noodle

Let them sit for about 30 to 45 minutes

Correct

After eight hours, It's literally getting dark outside

That not even dark

The sun still up

Our pho broth is complete

And pho is all about the broth

Ao I'm gonna have my cameraman Manny who has never tried pho in his life

Come and taste

Alright, let's try this, it's really hot

Oh, so that Manny

That's really good

Why is his haircut like this?

It like the hair on the side of his head run away

And meeting on his chin

I think his barber fucked up

We'll remove our sachet as well as all of our meat and bone

Our meat is soft and tender to the point that the bone should slide right out

The bone should slide right out

Ah, good, good

Sliding my bone right out

That also Uncle Roger favourite bedroom activity

Sorry children

And hello aunties

Now it's time for our noodle

for some reason, mine says Helen on it

and Uncle Roger talking about someone named Auntie Helen

Auntie Helen?

That my ex-wife

Is that her new business venture

Of course she making colander now

This bitch love torturing me

Oh my God! She draining rice with colander

Once my noodles have soaked

I actually like to cook them in the broth itself

No, no, you don't cook the noodle in the broth

I actually like to cook them in the broth itself

You cook the noddle in the water separately

What you doing, Nick, why you do that?

My thought is this: Why dilute your pho with a bunch of water

if you worked so long and so hard to achieve such an amazing flavorful broth

By cooking the noodles in the broth you'll soak up some of that flavor

It makes for a more delicious and powerful pho experience

No no no

I know you just wash noodle with water

But starch in noodle only come out when there are heat

So when you cook noodle in broth

The noddle starch gonna come out and enter the broth

It gonna make the broth cloudy haiya

You should know this, Nephew Nick

Why so lazy

Start fresh batch of water and boil your noodle in there

We'll make a few nice slices of our beautiful flank

It look good

Soft and tender, almost like the juicy briskets I always make

And then, It's time to assemble

On one side, we will go in with their beautiful rice noodles

And on the other side some lightly blanched bean sprouts

Nice, look good

Beautiful thinly sliced beef

Correct, the thin slice beef, it raw, correct

Because we use the broth to cook it later

And add few slices of this juicy flank steak

Nice

Now to finish things off, I'll strain my broth into the bowl

At this step, usually you don't need straining