Uncle Roger FINALLY FOUND DECENT PHO (Jet Tila)
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- čas přidán 11. 12. 2021
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Uncle Roger just discover this American chef Jet Tila. Can he make pho? Or is he gonna make our ancestor cry?
Original weejio: • How to Make Quick Beef...
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Maybe Uncle Roger needs to start bestowing the "cousin" title for people like Jet who are more than simple nephew, but have yet to attain uncle status. lol
so like nephew nick?
@@modishi4126 yeah
But Nick messed up biig time on first video, worse then Jets video
@@j.hubbard9428 true true
Some of us remember the sitcom "Perfect Strangers", so I think "cousin" has been taken.....
The first time we've watch a pho reaction video and I wanted to make some pho after it!
ok
ok
and it always went wrong
Ok but never make it in wrong way
Do it the right way of 6-8hrs. Most of the time is just for leaving the pot to simmer. 2hrs pho with beef paste? Nah.
Fun fact, this guy is actually right, as kid when we get sick, we get to eat phở as a cure
It's like how Americans eat homemade Chicken Noodle Soup when we are sick.
Wott? Where're you from bro? Who's gonna feed a child pho to cure him? Vietnamese just give children soup and medicines! Pho is for breakfast, it can also replace lunch or dinner... But it's not typical type of food to treat sickness...
Some hot broth might do the work, but my mom just make chicken porridge and soup, I dont think I have seen anyone make pho for children when they get sick tho…
@@dr4d1s its that triptophan from the chicken that is so relaxing.
Nah mate, when you got sick, you ain't feel pho's taste, which made pho bore to eat, so in vietnam we eat rice porridge instead
I think he deserved the title of Uncle Tila, because this is the first "quick pho" recipe that tries to stay as traditional as possible and doesn't do anything severely wrong. He never said he's making the best pho or anything. He said it's just a quicker version. Making beef stock at home is intimidating for most people, so a good recipe that simplifies the process is a good thing, imo.
And bones that butchers used to give you for free or very near it are now often sold at premium prices.
When the world needed him most!!! Uncle Roger never disappoints
Ok dont click the link
@@anakinskywalker6444 not all heroes wear capes 🤝
Y r there so many bots and dont click the link!
czcams.com/video/BNUDjPnfg8o/video.html 😅😅😅😅
@@athare4710 so your telling me that yt protecting you?
They protect you IN YOUR DREAM I WILL FIND YOUR HOUSE
Honestly, this recipe is pretty solid in terms of ease and accessibility for the demographic that would watch the Food Network for a pho recipe.
great for the BBC food channel crowd.
Probably a good beginner recipe to follow if you’ve never made pho before.
Thanks!
@@jettila i usually use a powdered beef pho soup base but youre recipe's gonna be my go to from now on. it's not that much work and it'll turn out so much better
That's what I got too, like Jet was trying to reach everyone, including RRs audience, to be like "try this instead"
6:05 uncle Roger, that's not "Quick" Phở. I am from South Vietnamese and I can confirm it's the difference between Vietnamese North and South Pho. South Pho's broth tends to be more flavorful with more spices and a little sweeter, saltier since we usually have it with mung bean sprouts and various kinds of herbs. North Vietnam's Phở on the other hand has a strong bone flavor in the broth but a weak spices flavor so that people can enjoy the beefy broth (and they don't have Phở with herbs or mung bean sprouts, which can make the broth less flavorful).
That's why it requires 1-2 days to cook North VN's Phở.
northerner here, 100% everything in this comment. The amount of work to make northern broth clear is ... oh well there's a reason we only eat pho at the stool :p
In my personal opinion, bean sprouts is unnecessary. It taste nothing. I usually have pho without bean sprouts. It takes so much time to make good broth, dont put too much stuff in there
@@1Ljf31Luv while I agree with you, i think southern pho warrant bean sprouts in it, since its broth is quite different from northern style. On the other hand, I crave pho with quẩy which seem to make southerner puzzling 🤣🤣🤣
@@1Ljf31Luv I dont know where you live, but in Southern Vietnam, it is hot. Bean sprout is not for tase, it is know to "cool down" internal organs. Therefore, under the 30'C heat of Saigon, people would prefer Phở with bean sprouts.
no? even northern vn doesnt need 2 days to make pho. u start making the broth with beef or pork bone at 1am, prepare boiled chicken, xá xíu, fried tofu, boiled meatball at 3am, spring onion, lettuce, bean sprout, pho... get delivered around 5am, by 6am u can already serve customer (but i'll say the broth taste it best at around 8-10am)
the bones could be khò (?) days before made into the broth, but i dont think we need that much time to make pho
In Vietnam, dip or mix it depended on which area you are living. In the north Vietnam 95% people mixing it into the broth but in the south they dip it. I'm from north Vietnam so I used to mix it, cuz in the north Vietnam you have special chili sauce for pho. It made the broth better
Idk about that my man, I took a trip from da nang to hanoi , asked them if they had hoisin or toung den and they looked at me as if I was speaking another language, maybe it’s just that one place. Yet that wouldn’t explain why they wouldn’t know what it was.
I do both. Mix a bit of it in, mostly hot sauce, then leave the rest for dipping.
Source: am Southern Vietnamese.
@@kalebtran5049 howd you pronounce it? That probably had something to do with it. We're pretty intolerant in terms of recognising weird ways of pronouncing things
@@kalebtran5049 usually hoisin is more popular in the southern part of Vietnam, i have personally not seen any hoisin in northern restaurants...
I agree putting tuong den tuong ot in pho is normal for vietnamese, just preference. Also more fish sauce is better, taste good. If the homemade pho taste too bland I pour fish sauce straight into my bowl lmfao
Uncle Roger is really entertaining, but he also respect Asian food as well.
He is Asian
He came from Malaysia
Duhh he is Asian himself
British English 🇬🇧 vs 🇲🇾 Bahasa Malaysia
czcams.com/video/23zYVASZN80/video.html
"Don't just feed them pho. Bring them to the doctor"
Jet Tila: *lives in America*
Facts.
Oooohh... so that's why lol.
That explains a lot
Also Asian families. Don't take your kids to doctor it's $50 copay.
@@judynguyen1579 Better save up those money to send them to med school 🤣
“Don’t just feed them pho and let them die” first thing that got a genuine laugh out of me in a week
Uncle Roger being 20 times easier on Asian chefs is my favorite lmao
It's positive racism for comedic effect :-p
Usually he is easier on people based on their intentions of the video. This guy acknowledged that he's taking shortcuts but still managed to get things mostly ok. But when it comes to someone like Jamie Oliver making a "traditional" dish, he evaluates it much more strictly because it's supposed to be "traditional."
The western equivalent is not getting upset if I just crack an egg into carbonara instead of separating the whites out vs putting cream and then saying carbonara must have cheese in it
Did you actually watch the video? He has said in multiple occasions that he’s taking too many shortcuts a clear indication that he is aware of the intentions of this recipe however still criticizes it for not being exactly too accurate. Just stop it dude.
From Vietnamese who live in Vietnam:
- 2 days to make traditional Pho broth: He's not wrong on this. It can take even longer from step 1 to the final product. It's situational though, most shops have their own "secrets" regarding their cooking method.
- The traditional broth should not contain chili and lime. They're served raw along with siracha, so each person can adjust the amount of spiciness and sourness to their own liking. And they're all mixed in within the bowl, not dipping on the side. Uncle Roger still has the "westernized" version of Pho
- Need fried dough, this may not even be served in any Pho restaurant outside of Vietnam, but it's a great way (my favorite way) to enjoy the Pho broth
P/s: For the best Pho, come to the north side of Vietnam
oh yeah come to Hanoi. Pho in Hanoi is the best right
Nah, wht you're describing is the Northern Pho, side dipping (or mixing hoisin/siraccha into the soup) is a Southern Pho thing. Heck, side dip is even more appropriate with pho bo vien.Fried dough with is definitely a Northern thing.
@@sirhoopalot1 Southern Pho isn't traditional Pho my brother, it's a version for sure, not "traditional" by any mean. Southern part of Vietnam have different "noodle like" dishes that can be called "traditional" though, and they're really really good.
@@e5altacc nam định good also
Since it's a nationally recognized dish, we need to accept the variants of pho across the country anyway. Though truth is it has a longer history in the North and the techniques there are more sophisticated and more delicious imo.
Jet, last I checked, was the official Thai culinary ambassador to the US. I think he made this video as a gateway for people to get the feel of making Pho before they commit to the proper technique.
Big fan of this man, watched him for years, got me into seriously trying Asian cooking.
was trying to find someone mentioning this! Nigel/uncle roger needs to stop looking at the quick food video gimmicks and actually watch jet make proper pho! Theres a reason he was respected and feared in CTK and other shows when they had to make Pho!
His cookbook has by far the most authentic recipes for traditional thai but some suprise fusions that work incredibly well.
I would be genuinely shocked if Jet messed this up in any way. He knows his stuff and he's such a cool dude lmao
Pho is not Thai.
Kames Bowen, since when is Pho categorised as Thai food ??
I think he should have gotten an “Uncle” award since his food looked so delicious and he was so correct in 99% of what he did!
I'm Vietnamese, when my grandma make phở, it usually take her 2 days to make. The broth take a whole day to prepare, cool down over night then filter out the stuff on top.
Yessss I love jet tila. He’s the Culinary ambassador for thailand! He’s a legit chef and an accomplished restauranteur. He certainly deserves uncle status. He has a cookbook full of Asian dishes, including pho the long way. Hard to punish him when clearly he knows what he’s doing.
Maybe if he had done the long way...
@@leesteal4458 well he had to do it fast
Maybe Jet could teach Jamie Oliver a thing or two about real Asian cuisine.
@@leesteal4458 To be fair, there are probably a lot of recipes out there to do it the right way, so this is to offer a quicker but still good (even if not ideal) method that you can do with less pre-planning.
Agree- I’m Vietnamese and I actually disagree with a lot of what Uncle Roger said. I know it’s a parody and all that but it’s hard to feel represented when some of his research forgets the personalisation of our food and the home comfort of it
Love this! But quick clarification - I've seen Tila's videos. He's at his family store. He wasn't saying that he didn't like buying rice in big bags. He was saying that he didn't like stocking (loading and unloading) them as a kid because they're so heavy!
In the 90s his family store was *the* place to get Thai and viet ingredients in Hollywood.
Here in Indonesia for a small family that has 3-5 members, some of us buy the rice 2 times a month from a small bodega called "warung". They have boxes of rice from 8k to 10k rupiah (under $1 USD, based on the quality) per litre. We can buy 3-5 litres for two weeks, and we can come back again to the bodega everytime we run out of rice.
Funny thing is, we have like 3-5 bodega in our neighborhood and some of them can keep a healthy competition with each other, lmao. I wonder why Indonesian people loves to open their business close to their competitors...
@@Rae-qo8lx k
They're so heavy - soo weak soo weak!!
@@Hzec i dont think i'm talking to you tho 🤔
I love this channel. The food is great and everyone is pretty friendly, both on-screen and in real life.
Last night we were super hungry and made Tex-Mex. It was wonderful. Even grandma held on for a few more days to enjoy it. Love you grandma, where ever you are.
My favorite food books:
- Once Upon a Chef by Jenifer Segal
- Vegetable Simple by Eric Ripert
My favorite aviation art books:
- Aviation Art by Lou Drendel
- Great Fighter Jets of the Galaxy 1 by Tim Gibson
6:43 I gotta agree with Uncle Roger here. Bone-broth is such a trendy thing nowadays, you can _easily_ find some beef-bone-broth and use that. Sure, it's not the 8-hour roasted-bone cooked broth, but it's waaaaay closer to that actual Pho broth than using bouillon.
“Daddy! I have Covid!“
“Shut the phók up. Just eat your phó.” 🤣
Ayonima 😂🤣🤣😭
😩😩🤣🤣😂😂😂🤦♂️
Phó roughly translates to second. The correct way to spell it is Phở. Vietnamese is made up of these tone marks, using one wrong makes up a whole different word.
Example:
Hoa = flower
Hóa = chemistry/turn into
Hòa = draw/blend/equalise
Hỏa = fire
Họa = draw/painting
Hão = fire
These are the most basic words.
@@fauxcherry Dude, show me how to do it on a keyboard and it won't happen again. LOL
@@louiegarcia2500turn your keyboard in Vietnamese style (use Telex system).
With the
` : you use "f" example "of" => ò
´ : use "s" example "os" => ó
? : use "r" example "or" => ỏ
∼ : use "x" example "ox" => õ
. : use "j" example "oj" => ọ
10:21 uncle having phorgasm.... hahahah
Proud for ya my brother. Been watching for a long while and your growth is something to be proud of. Love your channel. Big fan! Excited to see your future! Catch ya on the flip side.
I followed thru with Jet's recipe. Also took uncle Roger's advise to add coriander seeds, fennel seeds and cardamom. Less fish sauce and sugar. Actually it tasted pretty legit! Almost as good as the pho restaurants here. Not sure if it speaks volume of the recipe or restaurants here all use 45min quick soup haha.
But did you roast the onion?
@@chiarra644 I did. Really easy 2min on fire, 1 flip halfway. Why not?
@@Guoenyi do you peel it after you roast it before adding it to the broth?
@@m.theresa1385 Peel brown layer before roasting. Once roasted it goes straight to pot.
Made this yesterday and I enjoyed it. Gonna try adding the remaining ingredients mentioned in this video and roasting some of them as well on the next run. I think one of the things keeping the quick version from tasting truly authentic is the missing fat from simmering beef bones. You can see that layer of fat sitting on top of the broth in restaurants and that in itself would add a lot of flavor.
For context, his family runs a famous Thai market. So when he talks about stocking rice, he's stocking lots of 25kg bags of rice
as someone who's Vietnamese and loves Pho, i just love it when i get to watch my grandma pour the soup iinto my bowl and watch the beef instantly basically cook
During food network's hay day, late 00s, Chef Jet Tila was like a fantastic treat. Most of the celebrity chefs were all the same, one way or the other. But this guy always seemed very genuine and very honest. Maybe I'm wrong, but while I was watching all those food/cooking shows, every time he made an appearance I was always just instantly happy and excited to see him and listen to what he said. Thank you, Chef.
For what it's worth, I agree with you. Watched a lot of food network in that time and I always was happy to see him, he was by far one of the least controversial and most enjoyable chefs to have. He seemed more down to earth and less fake, though obviously everyone allowed on food network has to highly manufacture everything they do to some degree. Still, I appreciated when he was less over the top than some without ever being whatever the cut off for normal the food network uses to take people off air.
Just ordered one. OH MY, this is delicious!
what
Cannibalism is outlawed in several countries. I'm not sure you're supposed to eat uncle Roger!
@@Kareem_Saad_Al-Deen_ lmao 😂
@@yummyzombie1330
Hey! I'm watching you too, Zombie! No biting here!
The one you ate is ten times better t hen this one for sure.
Am vietnamese, couple points:
1. We don't usually use fish sauce in pho but it's not a problem if you add a little; he added quite a lot, more than I would like personally.
2. Beef base is fine and tons of people in Vietnam / vietnamese expats tend to use it for a mid-week quick pho. My mother has always used 2 hour beef rib stock AND beef base together for quick pho.
3. Not enough spices!
4. You should always BURN half an onion and some ginger to put in the pho. The burnt onion and ginger flavor adds so much depth to the broth.
5. Not enough herbs - Thai basil, Culantro (and cilantro), and bean sprouts are commonly stacked to the brim of the bowl.
6. It's fine to mix Hoisin and Sriracha into your bowl. We won't hate you for it, because most of us viets do it too. Just don't dump too much in, and please taste the broth before you dump stuff into it :)
Watching all that fish sauce being poured, I gagged a bit..... a buddy if mine had a bottle spill in the back seat of his car. This was years ago, and I'm pretty sure it stinks to this very day.
@@knightssquire2376 Lol
Mlem mlem bro :)
Pho 2 hours needs more nuoc mam
Số 5 mình thấy tùy vùng miền ạ, mỗi nơi phở đều dùng các loại gia vị thảo mộc khác nhau. Như mình ở miền Bắc phở sẽ dùng hành tây và hành lá cho vào phở trước khi ăn. Còn nước dùng sẽ nướng hành khô, gừng, quế, hoa hồi, thảo quả để ninh cùng xương. Thay vì dùng rau thơm và giá ăn kèm thì ở miền Bắc sẽ dùng quẩy ạ.
In Hanoi we don't put fish sauce and sugar in the broth. In the past, we also used an ingredient called "Sá Sùng" to create sweetness instead of other additives
Nah bro. Fish sauce is traditional ingredient. Sá Sùng can be replace by dried fish/ dried squid. Sometime burnt sugarcane is used too
Not thing can replace fish sauce bro
Nước mắm mà ko ăn là dở rồi
@@theturtleprince5133 I was born in Hanoi bro, fish sauce is not too important to cook the broth
@@lamdochi4950 indeed, but not too much either. It's not fish sauce broth. Sa Sung is an ingredient as well, not so secretive anymore, but too expensive. Now if we're talking about Hu Tiu or Hu Tiu Mi, then yes more fish sauce, and dried squid.
The funniest onion incident I had happened at work. I was squeezing orange juice and the chef nearby is cutting onions and I started crying. I needed time to collect myself before continuing with my task.
Uncle Roger having a "PhoGasm" at 10:16. Sorry Children
Better get the children watch Baby Shark instead!!
10:38 I’m Vietnamese and some people like Hoisin sauce and Sriracha mixed in with their Pho (my entire family, but me) I used to mix Hoisin sauce into my Pho, but recently I have just eaten Pho without it because I do agree with Uncle Roger about how it messes up the flavor of the Pho broth :) all depends on personal preference
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!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
Cant relate, my moms is for some reason bland….
I agree with this comment everyone has their own preferences about mixing it in or dipping and I rather mixing it in
Me too bro, the I like the broth the way it is.
Agree. I just put a little sriracha for some heat
I had a hard day at work today and your videos made me feel better. Thank you Uncle Roger
Uncle Roger never let me disappoint 😂😂😂😂😂😂😂😂😂😂😂😂😂😂You should have comedy stand up in Taiwan!!!!
crap
I’m Viet and pho can sometimes take 2 days if you take the time and dedication to clean the bones to create a clean rich and clear broth my family dislikes the fatty oils that often build up when the soup cools down so we put in extra effort to make sure that all the melted fat is scooped up, the aromatics and spices add an extra hit when toasted.
Me too
Ye
Exactly bro(th), marrow bone adds so much. I also like to toast the anise. And I think black cardamom is better than the green generic one
Owning a pressure cooker has solved that problem for me.
First time I see a comment section of a Vietnamese comment fill with English. Finally.
I know and cook some of Chef Jet's food. When he says trust me on this. Its real. I can understand that he didnt achieve uncle status but at least uncle Roger confirmed that his food is good and better than Jamie Oliver 🔥
As a Vietnamese, I disagree on this way of cooking Pho. Too many shortcuts, no charred onion and ginger. Too much sugar and fish sauce. I'd rather buy instant Pho (the worst type of Pho) than eating this.
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CZcams: This is fine
Someone: Says "heck"
CZcams: Be gone
#ライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！１#万人を超える人が見ていたもんね（笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした！#今後は気を付けないとね5). .
!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
@@Azura2910arpg Do you even read after yourself? xD You'd rather eat instant pho than this? Sheesh, maybe try to cool down, lol.
@@Azura2910arpg agree!! the soul of the broth must be bones and herbs not a bunch of spices
@@Tesoro1996 That's a hyperbolic for sure since instant pho is... well not really 'pho'. But the pho in this video doesn't really look good, the broth should be the soul and heart of the dish and his broth looks disgusting.
Best trick for the nephews and uncles and aunties here to never cry your eyes out anymore while cutting onions:
Keep a bit water in your mouth while cutting and don’t swallow it. It gives you a good relief of tears at least even if not totally gone at least 80 percent is done.
I rarely see foreigner chefs (or even Vietnamese resto outside of VN) add "sliced garlics/sliced chili pepper in rice vinegar" to Pho. For me, at least in my hometown, it is a must-have thing.
When my daughter comes home from college, the first thing she asks for is Phô from a nearby Vietnamese restaurant. She also loves Guy’s Grocery Games. Thanks, Chef Jet Tila for making a quick Phô that even I can’t screw up! Thanks, Uncle Roger as well!
It’s written phở, phô isn’t really a stand-alone word (you can combine it to make words like phô mai (cheese) or phô bày (show/show off)). It’s perfectly okay to write pho if you don’t have access to the signs for phở, but writing phô is kinda confusing for Vietnamese speakers in this case
OMG its phở you just have to type pho if you didn’t know Vietnamese 🥹🥹
@@asapkeepgoinup1763 don't be dramatic it's just a small mistake, someone had already pointed it out
@@huongho6302 bủh bủh ẻng risk vietnamese speak amẻica
@@asapkeepgoinup1763 why "ai thinh" cmt so Đắc :)))
I'd eat anything Jet Tila made. he's excellent. Best joke was comparing him to the kid from UP. so true!
I've seen Vietnamese cookbooks use anywhere from 1/4-1 cup of fish sauce depending on the recipe. Even Serious Eats uses a pretty significant amount. Obviously it also depends on how big of a pot you're trying to make and this chef probably did use a little more than necessary but it's not a huge deal. It probably depends on the region that the recipe is from as well.
I`m from Eu and Jet Tila is the only chef I adore .I love his style and all his recipes + he is easy to understand and not fancy in the stick up way.Since I fist saw him on tv I loved his cooking and helped me improve my skills .So for me he is and will be the best .Respect Chef.
The longer the broth boils, the better the pho. Pho is basically Vietnamese version of Ramen, except it’s healthier
Ok Maybe Uncle Roger Will Say Hiyaa But I agree Cos Health Is Better Than Food
This poor person's reply section
Bruh what the hell happen to this poor soul's reply section?
Wtf is going on here
@@edwardfong6115 idk man
Can confirm that amount of sugar is still acceptable. In Vietnam, we have lots of recipe depending on the regions. If you are making Southern Vietnam's Pho then we use much more than that. But if you are making Hanoi's Pho then it's still acceptable. And we use Salt, sugar, pepper and chicken broth powder to make the broth. I personally prefer using the whole sugar cone to alter Sugar in every broth recipe. Because sugar is processed with heat while sugar cane is directly from the nature. About the fish sauce, that's too much (even with the amount in that little cup). Here, some restaurant don't even add fish sauce at all but placing a bottle of fish sauce on the table for the customers to add it themselves. You know why we add fish sauce into pho? The authentic recipe apparently doesn't call for it (or Msg also) but 1 secret ingredient - Peanut worm (or "Sá sùng" in Vietnamese) of Phu Yen Province. In the past, ancient Vietnamese made the broth from this ingredient, beef bone, salt, shallots, spring onion, coriander root, fennel, star anise, ginger, cinnamon, cardamom, cloves and Soybean paste. After Pho became nation-wide well-known dish, the price of Sá sùng in Phú Yên skyrocketed due to its scarcity. Therefore, the restaurants, in order to minimize the costs, they try to mimic the taste of Sá sùng with fish sauce and MSG. But, keep in your mind that, Fish sauce and MSG were not original ingredients for Pho.
TIL Sá sùng is the actual name and not slang. It sounds so southern that my whole life I'd thought that it was just something we Southerners called it lol
very accurate comment
Oh wow never knew about Sá sùng! Seeing a jat of them fresh and alive is... kind of a disturbing image. I can see how dried they might make a good snack.. Thank you for this tidbit... Now I'm off to look for a video that shows pho using Sá sùng! Have you had it on its own? How would you describe the taste?
Tốn súc cho comennt chi mà dài thế
Aw. Poor uncle roger. I had shitty Christmas dysfunctional family as a kid too. Here’s a hug 🫂 ❤
I appreciate the videos that you make they give me dopamine. Ik its hard long and takes a lot of work so i just wanna show my small appreciation. Thank you unc
Thanks for the chuckles made all of me smile 🤣😅
6:50 what happen to Uncle Roger? Suddenly act so cute and nice, haiyaaa... 🤣😆
"Smell like the ocean and taste like diabetes" 🤣🤣🤣. I lost it there . Uncle Roger, you made Tonkotsu Ramen. Why not make Pho when you reach 5 million subscribers 😁😁
A real class act, love your humour.
i just realized he was 1 of the 50 chefs from 50 states that apppeared in masterchef us season 5 ep 18 semi final
“You eat this, you gonna smell like the ocean and taste like diabetes” /dead 😂
haiya uncle roger i think you havent done enough research. top tier Vietnamese Pho takes 1 - 2 days to perfect, only conventional Pho stall on the pavement takes 8 hours to complete
Hi uncle roger,
I am from India and seeing u review various indian dishes makes me feel so happy.
Keep up the good work. 🤩🤩🤩🤩🥰🥰
I love that you laugh at yourself. I do that too. I tell my husband I’m the funniest person I know.
Every single time I get upset or not in the mood, I watch uncle Roger reviewing these things, it just makes my day. I love watching this channel
Uncle Roger gets you in the mood huh...
Uncle Roger shows you that, it's ok, everybody fucks up
“Christmas just remind me of alcohol and parents arguing” I can relate to that on so many levels 😂
Lots of people can haha hope this Christmas wont be the same xd
I tried his pho recipe when i had the sickness in 2020. The quickness is great for if you need a hot meal really fast or if you dont have the strength to make proper pho, and i went heavy on the chilis to help me breath easier
10:16 is probably one of the happiest moments I have seen of Uncle Roger
As a Vietnamese who use fish sauce in most of my meals everyday, that amount at 7:20 just scared the f out of me
it must be super salty
The good thing, is that the recipe does indeed call for the amount in the little dish; the big glug dump was only for dumb video aesthetic
@@vailismyname nope, I think you never tasted a fish sauce, a little of them are a lot saltier than a little of salt, this is too much, don't do it when you cook some thing like that
10:26 I think Uncle Roger feel euPHOria
@Hajs wth
I laugh too hard at these videos, great sense of humour!
11:00 As a Vietnamese, I actually don't know what is wrong with adding the sauce into the bowl. I add some chili sauce into my broth everytime I have pho😂
10:10 ... OMG 😂😂😂😂🤣🤣🤣 ..I could feel you uncle Roger 🤭
I love how there's an option to buy small packet rice in most grocery stores. It's an easy way to purchase shame since anything under 10kg isn't worth the trip
Speaking as a white Anglo, 10 kg of rice would be at least a year's supply for me. And I don't have room in my kitchen to store that amount. I buy it in one kilo bags.
@@MegaFortinbras 1 year? My family would finish it in under a month
@@Jakc. thank you!
We are a family of four, and we need more than 15 kilo rice per month. And before, when we used to be a family of seven (five of them growing kids) we used to buy those huge 80 kilos of sacks for that used to last us for a couple months.
crazy how not everyone is just eating rice everyday, i basically can't go on with my life without eating atleast 2 plates of rice daily. What do they eat? bread? pasta?
The first place that had pho 50 miles from where I lived in 1989 had their menu in veitnamese. The first time I ended up ordering the "everything" pho, but after a couple times I was able to order a #2(steak & briscuit). I went so often that he sat down and showed me the proper way to eat pho with my chop sticks and spoon. ❤
For sure he is from a really nice family when he wears a Patek Philip Nautilius of 25.000$ when he is cooking :))
Uncle Roger: "Colander for noodle okay, just don't use it for rice"
Colander: **Happy noise**
plot twist... noodle is made out of rice
@@geterpriffin And wheat
@@gouravchakraborty9801 wheat make rice wtf
"For Pho broth, onion is like Auntie Helen's clothing. You need to burn it!" Great advice.
actually the "kids are having pho when they sick" are smth base on the true "culture". and till now Vietnamese people still have that thought in mind.. back at the old days people are poor. so they only having pho when they're sick. a lot of kids were pretended to be sick just to have a bowl of pho..
@@wolfie54321 feel refreshing right ? xD 2 "tradition" dish for sick people in VN is "Phở" and "Cháo hành"... if u can't find yourself a bowl of Phở then Cháo hành might coming handy.. it's so easy to cook with a bowl of rice and some spring onion ("hành" mean spring onion) and it help quickly desensitize your sickness
@@wolfie54321 yeah.. i bet u haven't. it just cháo xD like phở... we don't know what that mean too... and well.. cháo is just rice but u cook it long and wet enough to become a soup.. i heard they call it porridge but it not 100% like it so idk if it true
'He got the sauce and its spicy' 11:36 Right this moment I'm totally an Uncle Roger fan :D Thanks for including CL's Spicy Uncle Roger. Great taste in food and amazing choice in Music #2ne1 forever.
‘Onion of Colour’ made me chuckle. I love the term 😂
Hours before watching this I saw black garlic in my grocery store for the first time and thought it should be called "African-American garlic". Sometimes we are all in tune with the universe.
uncle roger: fish sauce is the queen of flavor equivalent to msg, theres never enough msg. also uncle roger: THERES TOO MUCH FISH SAUCE
He's also said too much MSG when Vincenzo making Egg Fried Rice
Measure by using the feeling from ancestors....
The value of the poster is insane gg bro🙏🏼
6:59 - I am dead :DDDD
Nigel/Uncle Roger: don’t even know if you can see this, but I truly love all your videos and THANK YOU for them. I tend to be a more serious person, but your videos make me start to see things in a more light, jokey, and funny manner. They brought more joy and a fresh perspective to my life. I’m grateful for your (and your team’s) hard work and creativity:)
Nice vid
btw In VietNam, when people get sick we eat "phở" and "cháo tía tô" . 2 kind of food feel a magic medicine 🤣
Exactly. The magical medicine
It's gotta be the fish sauce.
8:38... LOLOL.. outload🤣🤣
Uncle Rodger, thank you for exposing me to Pho. I've recently come back from Ho Chi Minh, Vietnam and it's eaten at breakfast, lunch, dinner. I ate it every day for 5 days and plan to make my own at home in the UK. Their food is incredible.
"Show the broth some respect." Uncle Roger, this is my favorite statement you've ever made!
Omg uncle roger needs to make his own pho now!!!!
He always seems to know everything!
He is half Chinese and half Malaysian so it should give him quite the portfolio of food
@@amir.k3672 hey mate, he's actually 100% Malaysian
Help this comment is spammed with bots
@@limkajon in fact, he is (Han) Chinese (ethnicity) and Malaysian (nationality). So yes, he is 100% Malaysian, but also 100% Chinese.
Chinese (Ethnicity) ; Malaysia (Country)
He is a Malaysian Chinese.
Careful, theres a jumpscare at 4:53
😂
I love Uncle Roger and Nephew Nigel. ❤️
Great how uncle roger keeping the consistency. " sorry children clear your browser history" lol. We need uncle roger to review some food that's not only Asian. We all see him as not only egg fried rice guy again but inter continental food reviewer ✌😎 fuiyohhh
I mean, he's Malaysian. Malaysians know their food, I tell you.
That one caught me off guard !! 😂😂😂
Uncle roger: if ur kid sick dont just feed them pho, take them to doctor
Doctor: this kid needs congee
Edit: omg i nvr had these many likes before tysm!! FUIYOHH!!!
Surprised the kid doesn’t need MSG lol 😂
😀😉😁😄
@@zensbleexperience3470 ^^
Sprink some msg
Exactly, I've never had pho because I was sick, I'd always get congee.
Love the "Like his technique so pho" slip in!!!
Hoisin and sriracha are condiments I keep at all times, but I do not use them mixed in pho. If the pho broth is good, those items overpower and cover up the complex and sometimes subtle flavors of good pho broth more than they compliment them.
Yet I can see many people like to add them as you can the change color of their broth from across the restaurant. Somewhat similar to putting ketchup or steak sauce on a good steak. They have their place, but I reserve condiments for items that really need it
I think the way Jet cook is kinda acceptable for a quick pho. But there's one thing, the noodles he used looks more like bún or bánh đa than pho, like it's quite small comparing to the traditional ones (to me), so if he made it again then he might need to find the bigger type of rice noodles to make it
Yeah those are bun noodles for sure.
About the oyster (correction: fish) sauce thing:
Remember that this is a Food Network segment. The editor probably put in the shot of the sauce pouring into the pot because it “looked better” than a shot of dumping the measured amount of sauce into the pot. (You can see that the hand holding the bottle looks a little different.)
*Fish
Also oyster sauce smells and taste better than fish sauce since it doesn't smell very good but it doesn't mean I dislike it since its salty and has good umami to it for curries and phó.
Much respect all around. Since moving from Sacramento to California Central Coast area 13 years ago, I haven't visited pho eatery.....very 😥. I enjoy Uncle Roger videos very much. They are tremendous. 👏 👏 👏 👏 👏 👏
0:15 should be don't make out ancestor jump up 🤣🤣🤣
He worked in a grocery store as a kid. When he says "stock" he means put on the shelves not buy for home.
His parents owned the first thai market in LA area.
“Take your kid to the doctor”
Haiyaa, use tiger balm
Why so weak? So weak?
Jet’s face to head ratio is crazy.
I'm preparing an OXTAIL PHO' so I sort of got to let the broth develop for most of the day. Either way, I love Pho' and this is my first time making it with oxtails. It smells wonderful and I can't wait to dig in, especially since it's a rainy day here in California.
When I was a kid, carrying the giant bags of rice from the car when my parents order like 10 bags, the feeling of carrying it made me feel like I was a body builder. It's heavy, and I'd try to stack 2 or even 3 bags when I was older, it slumps over the shoulder making it easy to keep a grip, and flipping them over to stack up felt satisfying. It's weird, but you really felt like some sort of strong superhero or something carrying them as a kid.
That supermarket at the beginning belongs to Jet's parents. I bet he had to move so much rice into the store that he built up some muscle from it
Did slap them:)
Nigel's smile is so big, i love it ! 6:58
7:36 real chefs don't measure they just throw... hahaha