Okay, this dish and you're gonna try each other's dish and you're going to read it out of 10 and we'll see which one is the best.

I'm ruthie.

Hey, I'm nick, I'm mary, hey, I'm robert.

I was born in cambodia or something.

So I was actually born in Dallas texas.

Born and raised, I was born in Vietnam and cambodia but raised in boston massachusetts.

I was born and raised in a Seattle suburb called Brenton.

I've only ever had this dish made by my mom.

I've never had anywhere else.

Her recipe is not like very traditional.

She kind of has her own thing.

That's kind of python generation and I think that might be a little different than the traditional ones.

So it's really, really cool to see it made by someone else and see how it tastes like have eaten it a bunch, you know, growing up, it was definitely interesting bringing it together.

So hopefully you guys enjoy it.

But I'm more curious to see how you guys approached it.

I'm actually very curious and excited to see how everyone approached it.

So this is my take on cocoa.

Normally this is eaten with rice noodles, rice or bread and because of bread instead of just using beget, I decided to make a taco pizza.

So I made this from scratch.

So this dough is a 48 hour cold ferment dough, very high hydration.

That's how you get the nice puffy crust.

Even got the char on the bottom kind of inspired by the mexican.

Very a pizza.

I've made the very, a pizza a few times as well and it kind of reminded me of the Vietnamese ball call, which is why I got inspired to make this version.

The ingredients are quite similar between this kind of beef stew and the mexican media, herbs and aromatics are a little bit different using traditional camera herbs like galangal, lime leaves, lemongrass.

They actually do use the new Mexico chili as well.

There's meat in here, flank, There's also tripe and there's also tendon.

There's also carrots in here to give that sweetness.

Thinly sliced onions and cilantro and basil.

Really brightens up this dish since it's a pretty strongly flavored dish.

I don't know if it's accurate but I hope it's accurate but this is exciting.

It looks good, the color looks really nice.

I guess it's just supposed to dip it very good.

I think it should be a little bit more sweeter.

I can taste the cinnamon star anise comes through.

It's very tasty.

It's like a really interesting flavor.

I love the, I don't know the name for us.

I'm gonna call it a pizza bread.

Did he make the pizza though?

He made it from scratch Good Lord called Cold Pizza.

I don't know if you explained it.

This is crazy.

He really took this and put it on a pizza, impressive, Very oily though.

I guess it's supposed to be like that.

I can tell you put a lot of thought into it.

The meat is very tender.

That's good.

You don't have another piece actually does taste like taco, which is really interesting.

Yeah, overall it was really good.

I guess it's like a seven out of 10 very solid dish was supposed to be more like thicker and sweeter.

But this is almost like a stew.

Eight out of 10 because of the pizza.

Like this is so creative to be able to just take these uh, the taco and put it on a pizza.

Overall, it's like a really good dish.

He can get a knife and then just like that little aftertaste at the end, which I think is the star anise like comes through a little bit too much.

I don't feel like it should be there.

One of my favorite dishes to eat.

It is fun and I make it all the time.

So I started off making it like a fox.

So I did my own like beef stock, you know, roasted the bones, got that ready for it.

So I just caramelized a bunch of sugar, added the aromatics ginger.

The star anise got that coated, added some marinated beef when my mom told me is you use tomato paste and tomatoes and you cook it for so long that the tomatoes basically evaporate and that's where you kind of get like the red color, let it cook and simmer and then there's also some carrots in there.

It's very hardy, it's kind of chilly out right now.

You could have with vermicelli noodles but we're serving it here with just a baguette.

I'll leave it to everyone else to, to judge and see how they do it.

Yeah, this definitely looks like taco, the garnish make it look like Kathy already.

Alright, let's see.

It's pretty good.

Pretty tasty, a bit more sour than I expected from tomato ice.

Um which is also a problem.

Mine had, I like the flavor a lot to make a little bit dry.

You skimmed a lot of the fat off the top.

I do like a little bit of the oil for the red color.

It's much sweeter than the last one which is what I like and what I think the dishes typically supposed to taste like the real test is how does it go with bread?

Mhm It has the sweetness.

A lot of still have like a flavorful to it.

The garnish economy like the deal, but it's okay.

It's still very good.

I do prefer a little bit thicker if it's going to be dip with bread.

This is pretty watery.

I like this one a little bit better than the last one.

The meat is tender, it doesn't have much flavor but the texture is pretty good.

I would have to give it a nine out of 10.

This is actually very close to authentic.

So I know I gave the last one a nine because of the pizza, but flavor wise, I'm going to go back and give the other one a seven and this one an eight instead, I do prefer a much richer flavor and thicker broth.

Five out of 10, it is a bit too sour.

Very, very good.

This is kok oh I tried to make it as authentic as possible to my mom's recipe throughout my childhood.

I eat this a lot.

You slowly start with a bone broth to just kind of get like that stock and then with the tomato kind of cook it over a long period of time and that's what gives the red color potato, onion, carrot oxtail for like the broth stock, kokko is supposed to be very sweet.

So there's a lot of sugar.

I only make this over like two hours as opposed to like six.

I think I got the textures right, which is supposed to be very thick, especially when you eat it with bread as opposed to more watery type where you would eat it with vermicelli or rice.

This look Stewie looks like another cocoa would like to see more green on top or onions as well.

There's a lot of solids in here rather than soup.

Chef likes it thick.

The meat doesn't really have much flavor, it's a strong taste of carrots and onions.

It's very like watery and not as much flavor, it's really light, so it's nice.

Now this to me, it feels more like the Vietnamese version of it.

It's really good broth though.

I like it definitely more on the sweeter side rather than sour.

I think more incorporation of fattier cuts of meat would help as well.

It is pretty lean in terms of, it's not greasy, it's just lacking flavor but overall like the texture of like the vegetables and the meat is okay.

It's not like great.

I'm going to give it like a five.

I'm like just really enjoying it.

Actually been giving Nate.

All the components are really good potatoes, carrots, beef, really good, very difficult, good broth, light.

It's missing that that boldness I would like more depth and boldness.

It's a little weak in terms of flavor.

My dish is very special.

It is like a concoction of crease.

I flew in last night from L.

A.

And I didn't have like the resources to make the dish.

So I tried to find like the closest dish that I could.

So I like ordered like a Masum on curry and ended up being like cream chris had red curry for lunch.

So I tossed some red curry in there with it as well, just like I get somewhat of like a similar color to the other dishes.

So the only option that they had on the many was chicken or shrimp.

So I got chicken, but I may just like toss in one of their pieces of beef in there just to like their home off guard.

I think one of the guys left their dishes over there.

Yeah, I don't know.

Go for it.

Go.

Yeah.

So hopefully it's good.

I have no clue what it tastes like.

It's nice and creamy looking.

This is interesting.

This is like a curry.

What special ingredient that she had to.

This one is different, but it's got the thickness, the consistency.

This is not a cock.

Oh, but it does smell good.

Okay.

This is very different, kind of lacking a little dry.

It's very sweet.

It's sweet like cocoa butter, coconut.

It's so creamy.

I've had this before.

It tastes more like thai food.

I think it is type guys, I think we've been bamboozled.

This isn't cold call, but they tried their best.

It's good.

But you have to say this is not authentic kokko.

Maybe it's a family recipe.

I don't know.

Give it a six out of 10.

It's just for the good fish.

Given the circumstances six.

It's been really nice.

It's not the assignment.

So I can only give you like a one out of 10 as a soup or curry.

It's pretty good.

But it's not coco, it's just not take me back to my childhood.

Well done everyone.

So I'm just gonna read off the scores.

So in last place with an average score of 4.3, we have Mary In almost last place.

We have an average score of 5.7.

And that is Rithy.

We actually have a tie for first place with an average score of 7.3 for both dishes.

It is well, Nick and Robert.

Yeah, tie.

So, man, I mean, I'm not gonna act like I don't want to win, but I'm very happy with the result, especially going into competition unsure of what the hell is supposed to taste like.

So I'm just happy minded well.

And it was accepted Cup half full across the board.

So that's why I felt like I had to bring all my skills here with the pizza and everything.

Mm hmm.