Subtitles section Play video
-
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
-
This video is sponsored by Bokksu
-
Bokksu is monthly subscription service that deliver premium Japanese snack
-
from Japan to your door
-
Every month they bring you on different food journey
-
And this month theme is Sakura season
-
Every year Japanese cherry blossom bloom all over Japan
-
And many couples celebrate by watching the flower together
-
But don't worry niece and nephew
-
If you're single and lonely like me
-
No need to watch cherry blossom
-
Get this box, it the closest experience to that
-
Uncle Roger always want to go to Japan
-
Because I love Japanese food and snack
-
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
-
Fuiyoh, this even better
-
This best ad-read ever
-
If you want to have your own Sakura celebration and support Uncle Roger channel
-
Click Link in description
-
And use code Uncle Roger for $15 off your first order
-
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