Pro Chef Reacts... to Uncle Roger Make Pho (6M SUBSCRIBER SPECIAL!)
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- Опубліковано 9 лип 2022
- Thanks to Keeps for sponsoring this video! Head to keeps.com/chef... to get 50% off your first order of hair loss treatment.
Uncle Roger has hit 6 million follows and to celebrate, he is making his own Pho. He gets some help from Auntie Thuy. Has he learned his lesson about adding too much MSG from his egg fried rice video?
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No worry, uncle roger did leave a comment saying all of those MSG was just for camera 👍
How did he fake it tho? All that msg really went in lol
He said that he did it for the camera (or in other words FOR THE CONTENT) but I'm pretty sure he did it for real still lmao.
He can have two pots of broth, one was for eating (off-cam) and the other was for his MSG obsession 🤣
Or, he could simply change the water before all of the MSG dissolve. That's probably how the pot is saved from his MSG madness 🤣
@NgKCartoon - Animations and Games waste of food! I hear my asian ancestors crying.... Haiya...
@@supersquat i think he made a seperate broth for this weejio and put all the MSG in there
It's kinda funny, because one of my favorite memories from when I went to Vietnam was going to a street kitchen in Ho Chi Minh City with my tour guide and getting pho for breakfast. Just the two of us. I had already had a small continental breakfast at the hotel, but in the elevator down I met him and he asked if I'd had breakfast already (I immediately figured this would be an opportunity, so I said yes, but I could squeeze more down). He said "I know this place nearby..." and then we went a couple of blocks from the hotel. Not as extravagant as this, but it felt authent8c akd it was a great atmosphere with some chit chat. In retrospect, I think the guide realized how much of an introvert I am, and wanted to take the opportunity to give me a nice experience without the entire crowd. Probably the best tour guide I've ever had!
1l111)
Heyy Chef Brian got a sponsorship! Congrats on that, keep on going!
Thought the exact same thing!
Some notes on the recipe:
This is a very scaled-down version for home cooks, very manageable and only takes 10 hours and 1 pot. I suspect the restaurant won't be using this one, but the traditional recipe instead. The traditional recipe takes about 2 days' worth of work.
Dunking the meats and bones into boiling water is how we clean meat for broth in Vietnam.
However, bones and meats are to be cleaned and cooked seperately and the resulting water replaced with fresh water for slow cooking. Nigel and Thuy didn't change the water, which is acceptable as long as the meat is cleaned well enough.
The bones are cooked up to 20-24 hours at very low heat, so low that only a few bubbles may surface at a time. In fact, the pot isn't allowed to boil strongly at all.
The meat is only cooked about 3 hours, some people recombine this water with the broth, but most restaurants don't.
All of this is to create the cleanest broth possible.
People from the North prefers the raw bean sprouts, Southerners like to blanch them.
The beef is okay, on the thicker side. It shouldn't be too thin either to give it a better texture.
Yes, the whole scallion is super tradition. You can ask the maker to add you the whole one, my mom love it.
One of the best Pho shop that I ever eat in Hanoi used throwaway corn cob for the sweetness. So Daikon not traditional but I am open to it.
When I’m at my Vietnamese friend’s house, some of my friends prefer their bean sprout to be cook a little. It’s more a personal preference. They would ask ahead of time so they would know how much to prep.
He probably didn’t put a lot of mgs as you would think as in the whole bag because the video cut away from actual pot.
Jokes about Australians. Since Australia is below the equator, they often assume that Australians will stand upside down with Americans and Europeans. Australia is also known as "the land upside down".
Traditional Pho actually make very thin beef by smashing it by a side of your knife after you slice it, you can try it, it will make your beef even better than slice with a machine or slice when it freeze
I agree most of us homecook is not going to have a meatslicer
It might sound offensive but I felt like my soul left when uncle Roger put sooooo much MSG 😂
Oh yours wasn’t the only one that left their body I think mine is half way in my body.
To be fair tho he did say dont use that much
i was like.
haha… wait… ok, funny joke… yo… YOOOOOO!… ArE yOU SEriOUs. stahp pls
@@johnkennethzearfoss7465 yeah luckily
When I saw him add all that MSG for the first time, my mouth dropped all the way to the floor
The soaking in salt and lemon gets rid of the mioglobins from frozen meat and just makes your ancestors happy that you took the time to respect the meat and each step makes the final product absolutely perfect
I was about to say it draws out the blood from the bone marrow, but this would mean I don’t need to comment about it.
Traditionally beabsproits are quickly blanched even if it's put on the side, as to keep the temperature of the broth even when put into the bowl. Onions are very traditional and sometimes they're cut into half inch lengths and put into oil as well
Daikon would suck up the dark coloration I think that's what she means ..almost like a filter as it cooks it cycles all the broth through the daikon but only releases the liquid
The stove he showed was not an induction stove; those glowing wires were hot resistance coils. Induction stoves work by electric induction, not by transferring heat by radiation.
so the skin on onion. its a regional thing. you'd toast the onion and ginger completely black, then you'd peel the the black char off, you get that deep smokey flavor without the bitterness of the of the charred skin.
Hi Chef Brian Tsao been watching your channel for awhile and Uncle Roger. The reason why i cook my beansprout when i make Pho is that the more you add to the bowl once you serve the broth the more temperature you take away from it and i myself prefer Pho at piping hot when serve. I've been to many Pho restaurant in Cali here and sometimes the pho arrive just hot enough but once you add lime plus all various herbs the temperature cools down signifcantly and bean sprouts have a lot of surface area to take that heat away and i end up with luke warm pho and no one like luke warm pho.
Fullscreen Uncle Roger: Slouched and relaxed with a smiling grin and laughing.
Fullscreen Chef Brian Tsao: Sit up straight, good posture, probably take notes.
It's a good mix for this content :)
Uncle rodger is a comedian who cooks better than alot of "chefs" ive seen on UA-cam!
When I saw Uncle Roger add that much MSG, I felt my chest and shoulder begin to cramp 🤣 The "that's what you think" killed me.
I think why Auntie Thuy doesn't add MSG is because the fish sauce should provide enough umami at the end of the cooking process. Just a guess. But I'm not surprised that commercial kitchens use it (for a very important reason: adding fish sauce too early makes it sour, so MSG adds umami without the broth going sour).
Daikon in the broth for that distinct sweet and snappy profile is actually the exact same reason my european soups will always have some red radish in it. So good
In Chinese cooking you also blanch by starting with cold water but aromatics are added in as well
From living in Hanoi for more than 10 years,they don’t use bean sprouts here if you go to a non touristy spot. The herbs are also already in the broth… and no hoisin sauce. They also don’t use siracha. Each local place has a blended paste of chillies and water ( with a splash of vinegar), msg, and pickled garlic to season it to your taste. And we eat it with quay… whichI love to dip into my pho.
Glad to see a sponsor! You have been making quality content for so long, I was surprised you didn't have them earlier. Keep up the awesome work!
Just saw a Jamie Oliver ad on this video. Apparently his curry paste is 'full of flavour' 🤣🤣 he's firing back at Uncle Roger.
The bean sprouts can be cooked, and the raw ones on a seperate plate are extras if you'd like more
I mean they didnt blanch it from cold water, but they did do the brine in the beginning so I'm sure it evens out
Brian : I'll see you really soon
Me : Turns around to see Brian waiting for me
Me: 😱
That must have been some pho-king good pho.
I suspect they didn't throw out that water in the video at first so they could add all that msg... and then they tossed it out. XD
The one thing I learnt about cooking is DO YOUR RESEARCH! After that you can adapt, play and have fun with some confidence that what you are doing will not be a disaster.
100%
The word you are looking for is that it is basically a tea ball but for spices
I love in large, crockpot soups and stuff to use a metal tea strainer ball to toss a lot of my spices into. That way, like she said, you pull one thing out and you have all the flavor and none of the messy broth
To my knowledge and experience, daikon in the broth is very common if not traditional. As a vietnamese person, every single homemade pho I've ever had was made with daikon in the broth.
great channel! headed to your restaurant soon man, can't wait.
Chef, don't think we didn't notice you taking your sleeves off in this one.. 😏
Who needs sleep when Chef Brian uploads!?
4 AM GANG LET'S GOOOOOOOOOOOOOO!!!!!!!
I tried to buy her book but it's not available through Chapters and Amazon (Canada) :( She's lovely and the book looks amazing. As soon as it's in print again, I'll be buying it
Interestingly Thuy made a Pho video many years ago… and it’s on Jamie Oliver’s channel 🤣
I miss having pho so much! there's only one or two places that make pho here where I live and tends to not be available for delivery but thankfully I'll be going back to Malaysia and there's a particular Vietnamese restaurant I frequent as a student there and I miss it so much!
Hey chef, truly love your insights into Uncle Roger's videos. However, would also love to see you react to some of chef wang gang's videos. Would love to see your perspective, as a western trained chef, to some asian/chinese cooking techniques.
Discovered your channel the other day and it's so good, funny, entertaining and informative Thanks 👍
Thank YOU!!!
The bean sprout are usually served in the bowl (unless you specify to leave it on the side and you can also ask to leave raw meat aside also but will reduce heat once incorporated). Most Pho restaurants don't add MSG as hoisin and fish sauce are your MSG sources. As the selection of meats, it varies. Here (Quebec,Canada) the majority of Vietnamese that immigrated were during the war and 95% were french so our soups are called: "soupe Tonkinoise" (Tonkinese soup). Ox tail is a premium cut here (as it isn't a item very utilized) but beef or veal shank (braised with wine) is commonly used for broth. Don't forget tripe, meat balls and tendons.
Loving the 3am uploads brother 😂
We as asians love MSG but that was way too much, and I believe it was only for the video as a joke they probably have a ready made broth for that.
Yeah, probably put everything back in
with new water after they are done cooking.
When I first watched his video I actually said "Bruhhh" out loud when he dumped in that MSG. Holy shit 🤣
In Vietnam, we don't use frozen beef for Pho, always fresh. They cut it with a super sharp knife and really fast.
And uncle R cut it way thicker & more significant than the traditional way. Besides, the Vietnamese way, they use much more ginger and onion than this, because you can taste the ginger flavor in the fat part of the broth which is AMAZINGLY good. (This is the Southern Pho style, with more fat, flavor, and a lot of beef. About the sauce, in some great Pho places, they use their own recipe for both hoisin and siracha, and it changes the whole thing around, just one dip and you can see the difference between it and the typical bottled one :D)
21:08 "Uncle Nick always sexually harassing wegetable." Actually, a bigger running gag throughout Nick's videos is he's always firing (or threatening to fire) his cameraman Manny.
I would love to see a wok tossing technique tutorial. It’s the one thing I cannot do even with a fry pan. If you could do this then it would help a lot of people I believe. Anyway awesome insights, cheers for the tips.😊
Perhaps Mrs. Thuy is from South VN, as most of us South VN don't like to put MSG into our food.
You should go back and review Uncle Roger doing his version of That green curry. A lot of comedic gold in that episode as well.
The out take where the chef realised he'd have to commit to the accent the whole way through was a good laugh
When uncle Rodger reacts to your egg fry rice you need to react to him reacting to you
😂
Congrats on the sponsorship!
You should react to some Sam The Cooking Guy videos.
the msg skit is likely on a dummy broth pot, since msg is uncle roger's signature stuff.. so they might as well go bonkers abit on the take..
a whole packet of msg its like putting that same amount(a packet) of salt in it.. its not even edible 😂
Honestly the beef looks like it was cut just right to me.
acrually most of the pho places as well as when my family makes it, they use a larger shallower bowl, also for me personally the beef is just right, because I like to have the raw beef on the side and just do a hotpot swirl to just barely cook the meat but with thicker meat I can just leave it in and it won't overcook
I suspect that was a separate broth Uncle Roger used for his MSG. His pinned comment on the video:
"Remember niece and nephew, just a pinch of MSG is enough! Uncle Roger pouring that much to get cool slow-mo shot for camera only"
For msg part, you add it when you eat it not the broth to suit your taste.
To get a dry char on induction, line a pan with aluminum foil!
Uncle Roger has been going soft on his MSG game, he had to go hard with the King of Flavor here.
"French occupation" sacre le bleu
I usually see the beef cut a little thinner than that as you said, but I like my meat more on the rare side so I bet it was still awesome.
Congrats on having a sponsor!
My dad told me that the blanched bean sprouts is a Northern Vietnamese thing, while Southern Vietnamese prefer the bean sprouts raw.
Local vendors in vietnam don't freeze beef. We slice it thinly with an big as knife and then slap it hard as fuck. Northen people sometimes has whole scallions on dish with a poached egg or mostly a whole bowl of chives. and Mrs Thuy is very Northen.
And you are right, really authentic Pho don't use MSG because adding Umami in to meat broth is like putting salt into the dead sea.
U can ask them to cook the beansprout as well and when I eat I asked for pickled white onion which is very thinly sliced. I personally don't like raw beansprout.
Anyone else watch this even though they already saw the actual video?
Still waiting for Uncle Roger to review your fried rice video!!!!
Fish sauce is the ultimate msg, there’s no need for the powder imo. If I had to guess restaurants use MSG to avoid ’too much’ fish flavour whilst boosting the umami. Most certainly a way to please the western palette, although I (as a westerner) personally enjoy fish sauce way more.
Can we talk about how the meat start to cook once the broth started to hit it......foodgasm
Uncle Roger did a wonderful job, other than the crazy amount of MSG. I have eaten Pho not once, and the amount of spices was accurate. Never too much of anything, and I think this is important for a successful dish. I advice you to review more of Nick's videos, he also made Pho that Uncle Roger reviewed. It would be nice to hear from you how is Nick compared to Uncle Roger in Pho. But be sure it's a lot better than Gordon's and Nigella's crimes against Pho. Both of them did a Phoking terrible job, please please review their crime videos. And thank you for that video.
wait did Gordon and Nigella made Pho??
@@shirokanzaki15 Yep. Or at least Pho want to be. It wasn't, it was a complete disaster both of them.
@@eranshachar9954 I thought it was Ramen... remember, Ramen and Pho are 2 completely different noodle dish
@@eranshachar9954 They made Ramen. Rachel Ray and BBC ruined Pho.
@@shirokanzaki15 Oh right I confused it a bit. However still a disaster for each of them.
THIS IS WHAT I WAS WAITING FORRRRR
as a vietnamese, just cooking the beansprouts is fine (and people do order cooked beansprout), it's just more crunchy if you eat it raw. But normally it is only offered in bun bo hue restaurant and not pho restaurant.
the southern eat pho with beansprouts tho
Uncle roger said somewhere in the description or the pinned comment that he only put that amount of MSG for the camera 💀
Australian upside down joke will never die huh
Daikon definitely clears the broth xD sucks everything up. K-bbq restaurants sometimes use daikon to clean the pan during a meal xD
Etamine? It's the name of container? To me it's very similar to herb tea strainer
Wouldn't the onion below the charred skin obtain the smokey flavor? Keeping the skin on might give too much of a burnt flavor.
That's what I was thinking
If you leave the charred skin on the onion and ginger it would make the broth cloudy. Peeling it was correct.
"Do you know this sound?" 😂
very nice, and funny. char the marrow and spring onion and bump it up a point
Dude I just ate breakfast and now I'm hungry again that looked really good
some people request the bean sprouts to be cooked. my wife always does but my mom(who is also vietnamese) like them raw
pho is my absolute favorite
I have a feeling (like you've mentioned) the msg is done for camera. In this case, maybe they did skim off the scum, add all the ingredients AND the bag of msg, THEN strain and re-pot it in fresh water... the time for all of that, you wouldn't lose a lot in flavour from the ingredients by dumping the water...
Oh, a sponsor! good job nephew brian!!
I just realized he use the entire msg bag on that pho broth
AHHHHHHH! My Eyes! My Eyes! I can never unsee Uncle Roger being tea bagged by that spice holder. I'm gonna have nightmares about that for a week.
😂😂😂😂
Y'all realize he didn't put that much MSG in there, right? It was just a bit of comedy.
Another good one
I bet they changed out the broth with a fresh one without MSG. They could finish the bad one later and simply diluted the overwhelming amount of MSG with sheer quantity. Though, I got NO idea how much you'd have to dilute it to make it edible again.
Yes I like the raw beef a bit thinner and served on the side.
I never see who cook soaked rice noodle more than 2 second in Thailand.
wow that's a Pho-kton amount of MSG (including fish sauce) although it's just for comedy, but still... he needs to control himself for that lol
21:10 yeah Nick does that lol (check out his Egg Fried Rice and his Pho weejio)
speaking of which, Chef Brian, can you also review Uncle Roger's Ramen (4M subs) and Thai Green Curry (5M subs) weejio in the future?
you would be surprised about how thin vietnamese chef can slice the beef even when it's not frozen with just the regular knife
Considering you have a passion for music, and cooking, i would love to see a reaction to the epic rap battle of history of Gordon ramsay vs Julia Child, i mean, would love to see you react to more than that one but this one would be fully in topic here :D
Waiting for a Sammy shop to open in Hawaii and for the walk by of the Queen of Laundry....LOL
Is there any chance that you don't need to bring it up to temp for the blanch if you have it soaked and massaged in cold water first?
8.5/10?? You’re joking right? The technique and ingredients are perfect (besides uncle roger dumping in MSG) definitely at least a 9
Were you at one of Uncle Roger's stand ups? In his latest video, there seemed to be someone in the audience that looked like a larger version of you...
And he made fun of Vincenzo when he added just a small amount extra msg in his fried rice.😂
If Uncle Roger makes an Asian dish without MSG, we need to send out a rescue party, because clearly he has been kidnapped.