How a Master Chef Runs one of NYC's Best Vietnamese Restaurants - Mise En Place
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- čas přidán 12. 04. 2022
- At Di An Di, the chefs and cooks come from many diverse backgrounds to make some of New York City’s best Vietnamese food, including, phở gà, chả giò, hake filets, and more.
Credits:
Producer: Connor Reid
Director: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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Thanks so much for watching Mise En Place! Follow Chef Dennis here: instagram.com/dennisngo/, and follow the restaurant here: instagram.com/diandi.nyc/
Great job for Vietnamese foods.
Him not roasting his onion and ginger just kinda seems like corner cutting and cost saving laziness to me, sacrificing the final product. Disappointing! American chefs, your version of a classic dish, is not better than the classic! Hubris
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@@scubapro12z Pfffttt! Did you hear what the Chef/Proprietor said about why he didn't want to roast the onions and ginger? He is doing a modern take on Vietnamese classics the way HE wants to eat it, so no, he's not doing it like how your mama or grandma did!
Wow! Looks great!
Credit to the chef for naming all his vendors. Great sources of ingredients is as important as the cooking
@곰남 weird analogy but ok... you probably typing on a "flagship" phone and buy flagship consumer products huh. same differences.
minus credit for not ethically killing the lobster and for no good reason as he is chopping it up anyways. pretty savage.
Seems like a good guy to work for 🙂
Credits for throwing away whole cooked chickens from stock!
@곰남 when you reply with a critique of his grammar its just you admitting your point was dogshit lmao
Yesss, Vietnamese food is much more than just pho and banh mi. I love how he truly brings many wrap and roll dishes, which are the essence of Vietnamese cuisine.
Did u hear him say he prefers blond...
@@zhoubaidinh403 are u dumb?
@@zhoubaidinh403 like for the color of the stock?
nice
Seriously. People don't talk about mỳ quãng, bánh canh, hủ tiếu, bún riêu enough.
As a vietnamese, I can confirm all those dishes are legit traditional vietnamese cuisine. Some of the dish even surprises me, because he take something like grilled rice paper and rice paper salad, which are 100% street food that everybody here in Vietnam eats in their childhood, and make it a legit complete high class dish. That is mind-blowing to say the least, if not genius. Believe me, this chef knows what's he doing, and does it top notch.
Hello pretty how are you doing?
He changed the recipe. How is it still traditional?
Not traditional. 😂😂😂 he changed the recipes. By the look of the dishes I can tell it wont taste as delicious as the traditional ones we have back home. I think he had to change them to suit the local people’s palate.
@@MayaPham8538 hello pretty
@@MayaPham8538 i said traditional cuisine, not the dish itself. They are 2 different things.
One thing I like about Mise En Place is that Eater features chefs that prepare various different cuisines. They have a different episode for Vietnamese, Korean, Alsatian, Middle-eastern, Mexican, Nordic, Italian, and Indian cuisine.
I'd so love to come there.........though Covid has diminished , there's still violence issues.
Wishing you all well.
What is bacani rice noodles? I like to try it. Thank you 🙏
@@1004katherine the violence needs to end !
Lies again? American Education Ramenten Rakuten
You should mention the chef’s name in the title or in the video description
Its in the thumbnail
What if he want to become batman
Its in the thumbnail
@@fajmahal5991 still it's better if they do it in the title
Dou ma mei
The way the chef appreciates, compliments, and develops his staff's skills is so touching!
Better to do that than get hit with a wrongful termination lawsuit. 😂
This is one of the upgraded fushion Viet cuisine restaurants that I think I wouldn't have a problem bringing my traditional Vietnamese parents to since it stays true to Vietnamese food techniques and ingredients. It's definitely different and experimental yet doesn't stray too far from the comforts of Vietnamese cuisine. Cheers to Mis En Place, this episode was a pleasure to watch
This is definitely Viet fusion food, instead of the traditional Vietnamese food.
Hats off to the Chef for giving his line cooks and others a sense of ownership in what they do and also helping to improve the overall experience of what most people think of Vietnamese food.
this head chef is probably the best leader I've ever seen in practice.
Big thumbs up seeing him make cha gio with rice paper. A majority of Vietnamese restaurant cha gio uses the same wraps used for Chinese eggrolls. That makes them eggrolls but not vietnamese cha gio. The rice paper cha gio is authentic. It has a crunchy, gooey texture and is amazingly good.
my vietnamese mum make it with eggrolls wrap too, still cha gio
@@jm14409 same
It’s the same thing as Chinese, Korean, Japanese, and Thai spring rolls. It’s just in the US spring roll paper are harder to come by so egg roll paper is used
@@Peichen01 No it's not. Vietnamese food is not Chinese, Korean, Thai food. LOL. Rice wrappings used for Vietnamese fried spring rolls might've been harder to find than Chinese wheat based wrappings about 30 years ago but its all over Asian markets now. Rice paper needs to be wet first b4 warpping so it is def easier to use the wheat wappings to save work and time but it doesnt make it authentic Vietnamese food.
@@trauden7684 No one says Vietnamese food is Chinese/Korean/Thai food but they do use many similar ingredients and techniques and trying to deny those influences is just revisionism
His dishes have a Northern Vietnamese bent to them. Vietnam has primarily three big regions. Foods in the Central region like Bun Bo Hue, steam rice cakes, Mi Quang, Banh Canh with Fish Cakes, and those from the Southern region such as Broken Rice, Hu Tieu, etc… are wonderful selections to try. And almost all Vietnamese dishes come with fresh vegetables and herbs.
I'm Korean, and I've loved Vietnamese cuisine for over 10 years, dating back to when I was in middle school. Vietnamese places have sprung up a lot in Korea since then, and I've seen few that serves (seemingly) delicious dishes like what I've seen in this video. I get why the owner settled for fusion dishes that hasn't deviated too much from the traditional recipe. Perfect balance of the original and adaptation. I hope to visit this place someday.
Vietnam food in Korea are not authentic is cater toward Korean taste, you should come to Vietnam to try real authentic Vietnamese food... when Faker an Esport player come to Vietnam he din't want to eat Pho because he mistakenly think Pho is bad because Pho in Korea taste bad but when he tried authentic Pho in Vietnam he love it
Vietnamese Cuisine is one of the best and most delicious, at least for me. It's so fresh and incredibly flavorful
Agreed. Very fresh and great tasting.
It really is
of all the asian kitchens it is the best
I think vietnamese is heathy and fresh and very delicious
Agreed
I love how he runs his kitchen and the way he treats everyone there.
13:08 never worked as a chef, but worked closely with some while working catering. I often heard about how toxic the environment is inside of restaurants. Glad to see the head chef trying to involve the whole entire kitchen and set them up for success.
There's a part of my city with about 6 vietnamese restaurants. I stumbled on it by accident, knowing nothing about vietnamese food. Best thing i have discovered.
So you're in Vietnam
Respect the waiters who tried speaking Vietnamese when taking orders even though they are not Vietnamese 🥺
Hello pretty how are you doing?
A lot of these dishes you can find in any Vietnamese street food side, I love how he takes these dishes and turn them into a higher dining experience.
Definitely a good thing, Vietnamese diaspora is stuck in the 1970's food scene for the most part
he has to. All of these viet dishes can be found anywhere so if you want to make money, you have to stand out
@@jadentran9895 But would you pay 3 times as much for something that tastes the same or better in a hole in the wall restaurant?
@@havu2236 I mean, he is in New York and also, I don't really like this logic because then I don't want to pay for any restaurant or anyone that makes food worst than I make. New York is not that cheap so yeah.
@@jadentran9895 Well You kind of don't want to go somewhere that can't make it the same level as you especially if this is all they do. Unless you are some godly level chef the only reason you would accept that is when you don't have time or you don't have the energy to. If you are going out for a good time I wouldn't go anywhere that can't do the same or better than me.
Personally, I love Vietnamese cuisine. It's light, flavorful and delicious. Most of the Vietnamese dishes are served along with a heap of fresh herbs and vegetables. Not many cuisines in the world have the same quality.
This guy is amazing quite honestly. For me, Pho is one of those things that doesn't need to be fancied up, it's one of the world's classic flavor combinations. That said, I would love to eat absolutely anything this guy makes.
This chef is a genius, love the way he created My Vietnamese food to the top level ! So delicious , I wish I can go to his restaurant to try everything on the menu !
Thank you Chef for making our Vietnamese food more than just Pho and Banh Mi. Having owning a fews restaurant of my own and seeing your diverse work forces and how you so brilliantly working with each one of them on there strengths is amazing. I am so proud to see you are successful and wish you continued to take Vietnamese food to the next level. Once again thank you chef.
I'm Vietnamese and grew up eating traditional cooking from my mom and aunts. I love that you're expanding the cuisine and making dishes that you want to make while keeping them true to being "Vietnamese" I'll definitely stop by this restaurant next time I'm in town. I think you do a great job utilizing the skills of your employees to make great food for everyone
love how free and creative each chef was! great style video
It all looked so delicious. But that Rice Paper Pizza and the Baby Mustard Green Roll really stood out for me. The pho broth really was golden!
The rice paper pizza is like a snack, not a fully meal
Jerald was killing those pronunciations of those vietnamese ingredients!
Restaurant kitchen videos are so interesting, could watch these all day
This was great! I've been dealing with food seriously for almost 10 years and thinking of giving it up. It's videos like this that make me wanna keep going
I like how the chef says that he wants his broth to be look clear, clean and blonde and not dark because that's truly what a Vietnamese broth should look like! Unlike broths from Chinese, Thai, Korean or Japanese cooking Vietnamese broths whether it's pho, bun bo hue, bo pho (beef stew) or any vegetable soup like bitter melon soup should be clear and clean looking. Even our beef-based broths are never supposed to be that dark. Vietnamese broths are always clear, clean and light-tasting.
Chinese stocks usually start off clear too! We add vinegar / soy sauce later on but the idea behind the simmer and even parboil to avoid cloudiness is the same, great to see :)
Most Asian stocks/soups have Chinese origins including Pho and I would argue all mother stocks in Asian culture are never dark, its only when the final seasoning is applied like soy sauce, fish sauce, or tare which makes the soup dark.
@@trasewagner7582 I haven't found any source that states pho is of Chinese origin. There are other Vietnamese noodle soup dishes that are of Chinese origin like hu tieu which I love to eat but I doubt pho is of Chinese origin unless it's considered to be of Chinese origin simply because it is a noodle soup dish but the broth process in making pho seems more French influence if anything.
You're wrong about pho broth not meant to be dark. Some of the most successful restaurants has a very dark looking pho broth.
@@trasewagner7582 You're completely wrong about that. Laksa and boat noodle has a very dark broth
"I'm not trying to make it the way your mom makes it"
This should be a written plaque on the wall in every successful restaurant
But many chefs do make food in their restaurants the way their mom made it. Every chef is different.
@@guyinsf "Your mum" as in the internet trolls and not his actual mum!!
As a Vietnamese, I am so proud of this chef and this restaurant. Most Vietnamese dishes are authentic and he also makes some good variations that suit well here. Thank you for sharing some of the recipes here!
I got tery eyes watching this! Thank you for elevating and introducing the authentic, homely Vietnamese cooking to the world.
10:04 Love how he just explains the concept of a restaurant
This! Hospitality extends from the moment they enter to the moment they leave. The thought behind how they plate and what accompanies the dish makes me want to eat there even more!
I'm so glad Vietnamese restaurants are being highlighted. I also love Banh NYC in the Upper West Side.
this is one of the best videos regarding vietnamese pho imo.. this guy is so passionate u can just tell
I love these so much. And this one had a very rebel misfit kitchen vibe which I love. Like every chef seems quirky and interesting.
From a Vietnamese perspective, how he introduces the sources (of the ingredients) and the Other famous food Sounds fantastic!!! I would highly recommend this place due to the authenticity and the variety of the menu. Cuz we Vietnamese take our food authenticity quite seriously. This would be a great place to try Vietnamese cuisine. Vietnamese approved!!!
Love how the chefs are not just asian but very multi cultural. You know they take a lot of pride in there cooking and if I need to try this place out!
Love it - coming from a Vietnamese background/family I’ll always looking at new/innovative/delicious Vietnamese food to try. Helps with ideas on how to flip my dishes as well: can’t wait to try to place when visiting
Loved how he chief presented all of the people that works with him and pointed all the things they're good!!!
this guy is legit, huge respect!
loved this video. can't wait to get back to NYC to check this beautiful restaurant out.
Wow! I love cooking and I can see through his soul with his food.🙌👏
No word to describe him.🙌👏
I love that he lets everyone else experiment. He lets them grow.💓
Wonderful video. I enjoyed watching the big variety of cooking methods and ingredients! Wish I could go there to eat.😊
Best hair on a chef fo sure
This was such a great video! Thank you!
Vietnamese high-end cuisine is still vastly cheaper than elsewhere. It is really good that you can consume the foods daily.
I used to live in Greenpoint and would go all the time. It’s soooooo so so good. Highly recommend making a reservation here if you’re traveling to NYC
I love how it’s not just about Pho😂 He got all the iconic ones. Definitely worth a visit, although I’ve never tried it, quite sure he is authentic and passionate
Definitely gotta b one of the best culinary vids iv seen on yt so far the part he mentioned about using everyones strengths for the restaurants advantage struck a cord wit me i love that food also jus looks fuqing amazing hope to try one day
Lot of the dishes here are very regional types of foods
and I love it when he incorporates lot of street foods dishes into a restaurant type of serving
What an inspiration! Im in cooking school and dream of having a modern take on authentic vietnamese food like this in my restaurant one day🙏🙏
working in the restaurant industry, what he said aboht hospitality was spot on.
As a Vietnamese, I am happy that the delicious bánh tráng nướng/trộn are served in other countries. The ones I usually got also have sweet spicy beef jerky on top, if you goes to Hà Nội you shoud try some.
I was in Hanoi twice and the food was AWESOME! I hope I can return sometimes :) greetings from Germany
Banh trang tron is one of my favorite things I had in Hanoi, randomly ordered what a lady had in her cart and it came out in little plastic bags. Chả Cá La Vong also awesome.
I will be in Hanoi next year, do you have any recommendations on food to try?
Go to Hà Nội to try Bánh Tráng Trộn?
You've gotta be kidding me. Thats southern cuisine. If you want the best Bánh Tráng Trộn, go south.
But if you goes to Hà Nội, make sure to tries Bún Chả "grilled pork with rice noodle", Chả Cá "grilled fish with rice noodle and shrimp paste" and Nộm Bò Khô "beef jerky salad"
@@yapheteyob5480 Id say Chả Cá is number one. Some of my favourites are Bún riêu, Bún chả, Xôi Thịt kho, Bánh cuốn, Bún thang & Bánh mì
Ive never really had a desire to go to New York except for the food. And I know this isnt the focus of this video, BUT, Being a Celiac, I REALLY want to go to this restaurant that has SO MANY options for those of us who cannot have gluten in any way. YUM!
Naida, if you can't make it to NY any time soon, virtually all Vietnamese restaurants will serve these kind of rice-based dishes. Super celiac friendly cuisine :)
Asian cuisine is the way to go for your dietary needs. Toronto isn't to far and we have so many wonderful Asian options at far more affordable prices than NYC.
@@skatingcanuck9837 Im a Canadian too! But live on West Coast. I think Toronto is in my future!
That banana sticky rice is something my vietnamese community has always enjoyed. We're mostly families from the Southern vietnamese culture and some North. So it might be that this chef is from a portion of Vietnam in the central region possibly if he's not experienced it before. I think I hear it in his dialect. It's also more common to incorporate pasta in central cuisine from what I've seen as well similar to him.
Is bánh tét chuối what you’re tryna say? In the north they usually have bánh chưng and while in the south they have bánh tét for Tết
Yep it's basically the southern equivalent, but we wrap it long like a leg instead of square lolol (kinda a weird etymology point for calling all long thick things "giò" as in "leg" in the Northern dialect) though down south we obviously like calling them "đòn" more. I mean, he serves Chả Cá Lã Vọng, ofc it's gonna be northen cuisine! No bún/dry rice noodle bowls though :)))
Love seeing all the details. Putting this on my list of places to pop into next time I'm home. Can't help but wish Chef Nyesha was there to ask the questions we are thinking of.
Definitely an interesting video. I really have only tried a few things but seeing so much more here just gets me exciting and makes me want to try more Vietnamese food
This series is awesome, thx!
He’s a cool chef respect to him and the workers 💯
Good for you Chef! My parents recently sold their Pho joint after 23 years, I know how much hard work you put into the business everyday.
Why did they sell it and how come u didn’t take over the business for them?
@@lstruggy bc they felt like it??
@@llmm9602 businesses is not for everyone it’s a very tough profession especially the restaurant world
These Eater videos are consistently on point!
Excellent video 🙏Every dish and bowl looked incredibly good. I'm so craving Vietnamese food right now.
Unphogettable. 🍜I have been living in Asia past decade and traveling to 9 cities in Vietnam made me realise how great the cuisine is. Great vid Eater.
I’ve had most of these foods in a more traditional fashion, but it’s always nice to see our cultural foods blending with American foods!
You have bring the Vietnamese food to next level! Thanks ! All food look really good and yummy! I want come to try at ur place oneday!
Love the Mise En Place series!!
growing up in Vietnam I have to say his recipe have little twists but still stay true to the original. I saw the smoke turmeric hake and I immediately had instant flash back on the taste back in Hanoi. Hat down to the chef.
My lordy lord, Jerald (the Chef De Cuisine) you fricking giga chad with the spot on pronunciation of marinades.
Bro what are you even talking about? Not a single person in this video pronounced a Vietnamese word correctly, not even the owner 😂
@@MyspacHor911 Can't speak for the owner, but the guys gave it their best shot with the rather difficult tonal pronunciation for non-native speaker. It ain't easy lol
@@jfprizzy You right. I’ll give them props for the effort. Disappointed in the owner’s pronunciations tho
All the American born with Vietnamese native they can’t pronounce Vietnamese language probably
@@MyspacHor911 it’s kinda weird but when you’re more used to speaking English than Vietnamese (which it sounds like the Chef is), you tend to use the English pronunciation of a word when the rest of the conversation is in English, even when you know how to pronounce it correctly in Vietnamese.
The banana leaf folding is exquisite!
Fried frice paper on Banh trang tron is genius, I can't believe no one ever thought about it, it's something you ate with Nem Nuong Nha Trang but it's a crunchy fun thing to eat, I don't mind it in any dish. I like how he and his team gets creative with the process and still retain the dish signature.
Well done. Your food looks amazing! Thanks for sharing
The Rice Paper Salad (yeah, it deserves the capital letters) looks flabbergasting. What an amazing restaurant. Props to chef, team and suppliers
Thats a very popular Vietnamese street food. You can get up to 1kg of them for $2. Nice to see people in the US starting to notice them
@@anhminhtran7609 That's the beauty of the internet: I'm in Brazil! xD
yesss it is the best!!!! every students in Vietnam eat that EVERY SINGLE DAY
Amazing segment!
Awesome video, team. Keep up the excellent work.
This chef is clearly a rebel. Any way he can get away from cooking Vietnamese home cooking he'll do. Hats off, there's no way he doesn't get a lot of crap for it.
Surely he’s getting a lot of sticks for the way he’s ruining traditional Vietnamese food
I’m saying!
I kinda feel like he's a chef dropped off in Hà Nội, ate around for a few years thinking "How can I get a Michelin star out of this?"
He may be a rebel but he doesn’t stray too far away from tradition. He still maintains the integrity in the food. And the millennial hipsters he’s got running the kitchen seem to know what they’re doing.
@@HienNguyen-bc2ht I feel sorry for you.
10:10 this bit about hospitality is so underrated. A very important aspect of restaurants that isnt emphasized enough
you hit the spot! Totally agree!
brilliant, more of this stuff please.
I love the energy of this episode coming from the bg music 🎼
WOW, chef Ngo! I did not think I could get more excited about Vietnamese food than I already am but you took to a whole different level. Fantastic!
This episode was chacteristically awesome. As a professional chef, I have to say that I love this channel.
How about chickens from broth throwed away? :)
Really? A lot of professional chefs commenting on here are always criticizing or carping about the chefs featured, to such an extent that I was wondering if what we are seeing in the videos is actually how it works in real life.
@@monikaherath7505 I have to point out that many, many professional chefs are self-absorbed prima donnas. I will stand by that 100%. I have been doing this (working in restaurant kitchens) for 40 years.
@@TheChefmike66 Woah nice. Well then I would trust your judgement over the other commenters then.
Omg this food looks INCREDIBLE!!! 🤤
shout out him this like the first one of these episodes where the portions aren't tiny and caviar makes up your entire meal, love vietnamese food
The steamed sticky rice with bananas dessert is popular in Southeast Asia. I think it will gain traction with more and more diners as they expand their culinary boundaries.
Tasteless, got it as gift, panfried it w brown sugar.
@@kellyb8237 If you ever go to Thailand, try some that are made fresh.
This Chef is a "True Leader" by definition.He leads by example ,works closely with his team.I'm very impressed by the R&D concept.People like Gordon Ramsay should learn from him how to treat the fellow cooking team members.
Doubt Ramsay needs that
@@rosameltrozo5889 cracked me up. Gordon Ramsey will be good I'm sure.
Ramsey acts like a maniac just on Tv , he is a nice guy.
Exactly!!!!! True Leader , tasting everything and letting the cooks experiment without being put down.
This chef is Amazing! He also has an Amazing team of people. I will definitely visit on my next trip out.
Absolutely phenomenal.
This guy is on another level of Master Chef 10 folds. He has taken Vietnamese cuisine to greatness .
It looks like the relatives of Vietnamese original cuisine while the flavor reduced in half.
Nah he tried to white wash the sh out of Vietnamese cuisine
No, he is butchering the Vietnamese cuisine and reduce the taste in half.
This channel does businesses justice. Great content
i love the Pho. outstanding!
This is refreshing and inspiring as a first generation Vietnamese American.
I remember this guy from the Prime Time episode (bring them back!), it is great to see him again!
Same here, great culinary enthusiasts!
It’s fascinating how this chef employs a diversity of ethnicity in his Vietnamese kitchen.
It's called being in New York. lol
@@commenter4898 It's called "I can use their ideas"
@@commenter4898 fr this is totally normal anywhere in major cities lmfao
Certainly; there tends to be a bias in workplaces that you must be of the same ethnicity to prevent clash of cultural standpoints. Instead this chef utilises each employees' strong suits and cultures.
@@mitmond4724 That is confident and good chef, he will fusion traditional Viet's food with others dishes.
I love Vietnamese food. If I ever visit NYC again, I'll head here.
I am a person who was born and grew up in Vietnam and it’s crazy seeing foods that I was able to get from food vendors for less than 5 dollars 90% of the time being served at a Master Chef’s restaurant
Excellent CULINARY PRESENTATION, I ADMIRE THIS CHEIFS WAY OF HANDLING HIS EMPLOYEES INDIVIDUAL TALENTS, WITHOUT OVERWHELMING THERE INDIVIDUAL SENSE OF BEING.SIMPLY SIMPLE, BUT WITH A LOT OF FINACE AND CLASS. AMAZING 🤩🤩🤩👍
Amazing rendition and elevation of such an great cuisine great job
Disagree, this looked very average
@@RogueCylon well is not Michelin star and is each chef interpretation to a cuisine which is very subjective and being mulitple times in stalls in asia is pretty good for not flying thousands of miles and not an expert in food but have been all over the world and seeing chefs innovating is great in my humble opinion, nothing is perfect in life but kuddos for him putting it´s own version and that have to be valued.
True masters of the kitchen.