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This babyface Master Chef finalist Nick Digiovanni
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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Every month they bring you on different food journey
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This Bokksu snack actually from Japan, super authentic
Opposite of Nigella Lawson's ramen
See, this rice crackers snack look so good
It delicious
Who need girlfriend when you can have Sakura mochi
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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