Pro Chef Reacts to… Uncle Roger Reacts to…Nick DiGiovanni Vietnamese Pho
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What Uncle Roger describes as the “most annoying chef ever” has actually surprised me a lot in this video. Watch my reaction to …
I thiught you roasted your bones for pho?
That's some real "notice me, senpai" energy you got goin on there. 😂
But for real, it's coming. Your fried rice was banging. Have faith!
I do that too.. adds more flavor to the NOODLES!!
Hi Brian. Likely mentioned already, but the grooves are for chopsticks to rest on. I suspect it is a western “invention”, but it makes it easier to transport the bowl with chopsticks from one surface to another without dropping anything.
I split the onion and ginger to get maximum surface area; and then I char in the oven and I definitely don't scrape it off.
Not gonna lie o really loved and enjoy uncle nick adventure on claiming his uncle tittle hope
To see you get your soon too
I think you missed an opportunity to edit in the Emotional Damage video after you were crying due to lack of Uncle status hahah
Uncle Roger " haiya nephrew Brian why you crying so weak so weak you make Jamie Olive oil look better and he ruined so many dishes"
We love a little voice crack 6:07
I literally drove straight to a pho place after watching this video.. lol
Always love your informative style of reacting, Brian. I always feel like I can come out of your videos learning something!
Great videos..keep it up. The charring of the ginger and onion, my family doesn’t remove the charred skin, we leave all in.
My family did it different
Apparently there is a video with Nick and Guga doing a steak competition if you haven't seen it yet.
I'm gonna start posting the link to your channel and that fried rice video on every new upload from Uncle Roger. We will not be ignored, there are dozens of us, DOZENS!
Depend on which kind of foods we have, we make Pho from it
Like if i got a whole chicken, just chicken bones
Or beef then just beef bones
For fish sauce, i don't know where people put fish sauce in the broth. It always go later on when Pho is Served – along with garlic vinegar, black peppers, Chili sauce (mostly homemade, sriracha i did tried before not that good)
Very much agree, the best pho has tendon. And tripe, too. I don't even like tripe (well, not grilled tripe, anyway), but in pho… Fuiyoh! Maybe in your quest for the uncle title, you can make proper pho with all the stuff us picky Americans normally can't eat, but makes pho a masterpiece. (Also, until I started watching your videos, I didn't know the sriracha was just for dipping and always put some in the soup. Now I know better for next time!)
your band kicks ass.
Michelin star: I sleep 😴
Uncle title: REAL SHIT 👀
Fun fact: When we talk about the "Phở", it comes from Northern Vietnam and should be done in the Northern style, not like this!
I am a Mexican home cook. My entire family including myself have worked in a kitchen. I was under the impression that it's more about the smoke than just the char. I was told the proper technique in my house and in the kitchen was to crank up the heat and lightly char but never burn. For example, we char a lot of stuff for salsa. The Ideal way we would make tomatillo salsa was to char the tomatillos right over the fire and then transfer them to indirect heat to help them get a super smoky taste. The only time I have ever seen someone remove the char is for Chiles Rellenos which we char the peppers and let them steam in a bag to remove the skin since it's thicker than a bell pepper and unpleasant to eat.
I really want to make some Pho at home so bad. Looks super fun to make. Also was surprised he didnt wash his bones, use cilantro, green onions, mint, or basil. I dont know whats authentic but in Norcal SF area we proudly have a very strong Viet population and tons of Pho restaurants. Its often served with a lot of garnishes.
Love your videos man! Keep em coming! 100K subs in incoming!
Personally I don't like bean sprouts 'in' it, so the plate of them usually gets eaten by itself, or added to the broth leftover at the end for me. I'd rather have more cilantro and some hot peppers with mine. My favourite spot (now closed) used to have sliced chilies in oil on the table. NOT chili oil, but fresh chilies in oil. That way they last all day – or until I'd show up 😉
For extra information: this is Southern Vietnam Pho which is sweeter from daikon and rock sugar. The Northen version doesn’t use those sweetener and instead went for huge umami kicks from msg and fish sauce.
About fish sauce however, they only mostly served as a source of saltiness. People from the North like it salty but not fishy so they’ll put it in earlier while ppl from the South will prefer a little less at the end
Pretty sure those grooves in Nick's bowl are for cutlery xD
After watching these videos i think in ready to cook some asian cuisine. But im gonna put a little black girl magic with it lol
uncle roger is a dumbass af idk why yall think hes got any credentials to judge other ppls cooking lol
UNCLE ROGER!!
Can you react to Rachel Ray ruining Mexican food?
Uncle Brian, that's how I refer to you now. If you can put Uncle Bobby on the run and beat him, you slay!
Nick's method is kind of all over the place, some parts are more homestyle, while other parts are more like restaurant setting. When my family makes pho we don't strain anything, in fact I don't think we even blanche the meat, nobody is gonna care if your soup is a bit cloudy as long as dinner is ready to go when you wanna eat, and it takes less time
Notice me, senpai!!
12:02 Never seen a hand turned wood bowl before?
your uncle title will come soon………
in 5 years……. lol jk
Don't despair, Chef Brian Tsao, I feel your uncle title is coming…
Loss Becomes Who?
what is the obsession with not making your broth cloudy?
Raw beansprouts… unless its specifically says otherwise on the tin then thats a salmonela risk
The funny thing is, Nigel/Uncle Roger actually has a video of him going to buy an orange polo shirt with someone and haggling about it iirc. lol
Putting the sauce directly to the pho is totally fine, at least in Southern Vietnam, I've been eating pho for over 30 years and always put the sauce in, everyone I know eats this way too.
React-ception
The groves in the bowl has become a popular style for ramen bowls with potters, they are supposed to hold your chopsticks.
no mint?
ramen, pho and padthai originated from china, hard fax
It’s interesting to see how the progression of Nigel learning things goes, because if you watch his videos of particular dishes in order, you can see how his research progresses, like him not having a problem when Hersha used ginger instead of galangal in the original fried rice video.
In his big pho video with she did the same thing with the lemon and the meat as Nick did here, but he didn’t say anything in that one.
One beautiful Sunday, we're all gonna see that Uncle Roger has uploaded a video… reviewing CHEF BRIAN TSAO, officially making him UNCLE Brian! I feel it in my bones.
Thanks to several comments from Thai and Vietnamese people, you put in the fish sauce at the end of the cooking process — if you do it too early, it gets sour. It's got a sweetness in it when it's fresh (even though it's very salty), and the heat changes it.
notice me uncle roger senpai!!!!!
I love when you and James review with Uncle Roger. You guys should team up for a triple review weejio!