Placeholder Image

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