I like this guy

Uncle Roger didn't know the boy from Up grow up now

and become celebrity chef FUIYOH!

Let's hope he make pho properly and don't make our ancestor cry

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Hey guys I'm Jet Tila and this is ready jet cook

Now I know some of you are rolling your eyes at the idea of quicker pho

But let's do some quick time calculations here

Two days for a traditional pho versus two hours

What, what?

Two day for pho?

Pho take eight hour only, how you use two day to make pho?

You make pho halfway and then going on roadtrip, is it? HAIYA

Two days for a traditional pho versus two hours

Pho broth need time to extract the flavour from the ingredient

Two hour pho?

Uncle Roger skeptical

I got bad feeling about this video already

So for the quicker beef pho,

I'm using a thin sliced steak cut

Ah, thin sliced steak, that correct

Already better than Niece Rachel pho

Have you seen that video? If you haven't, go watch it, it terrible

She use beef that thicker than Lizzo

How to cook?

These are the rice stick noodles for pho

Correct, correct noodle

In case you mess up your first batch

Also when I was a kid

Stock these in shelves, there were my favorite things to stock

and not like those 50-pound rice bags

Wait, you Asian kid but you don't like to stock rice bag? HAIYA

What kind of fake Asian are you?

Asian people, we buy rice, we buy the biggest sack, 10 kg, 20 kg

But this nephew Jet right here

He buy rice like how white people buy rice

Just tiny pocket HAIYA

Uncle Roger want to say to white people

Who you buy the small packet rice for?

For baby bird?

Is baby bird on diet?

so the last thing we're gonna need for pho is fish sauce

Fish sauce correct

It might sound a little weird if

Ingredient good so far

Vietnamese and Thai cuisine

What?

HAIYA why suddenly like music video?

Is Nephew Jet gonna start twerking

Just cook, just cook!

I'm gonna start with vegetables and then move on to making my stock

So I'm gonna need onions

Onion, correct

I'm gonna take the top, the bottom

and then I like to peel the onion while it's in half

No no don't slice onion in half, it gonna make the broth dirtier

Just throw whole onion in broth

I developed this pho dish because

Small mistake

Everybody likes to eat pho but no one wants to make the two day broth

This is a really nice kind of hybrid version

Where you get the aromatics from all your spices

But you not gonna sit there in roast bones and literally wait two days

OK, he taking shortcut

But at least you know the basic of pho

Maybe this video ok

You know when the kids are kind of in from school

they're sick, the weather's really cold

There's nothing more comforting or warming

than having a nice bowl of noodles and pho broth

Wait, what what what he say?

You know when the kids are kind of in from school

they're sick,

There's nothing more comforting than having a nice bowl of noodles and pho broth

Ok pho broth comforting correct

but Nephew Jet, I hope when your kids sick

You don't just feed them pho

Bring them to doctor

I would hate to be this guy kid

Daddy, I got COVID

And he go "shut the fuck up, just eat your pho"

These onions

Onions making me cry

I'm starting to think about my kids when they're sick

No no

Nephew Jet don't cry, don't cry

What you crying for?

Jamie Oliver trying to make you egg fried rice, is it?

This is so sad

As you can see with the ginger, I've just left the skins

Ok he slices, faster extraction

To get lot of surface area for the stock

With the scallions I'm just

Spring onion, good

Slicing them into thin slices

These are red Serrano's they're kind of the perfect chili

Chili good

The last ingredient is gonna be lime

Uncle Roger like his chopping technique

Very smooth, very good

I'm just cutting the wedges off the side

Lime correct also

Leaving the middle seed pot alone

The first spice is star anise

Looks like a little star

Star anise, good

Smells like Christmas if you think about it

Christmas?

Smells like Christmas if you think about it

Star anise remind you of Christmas?

Nephew Jet must be from really nice family

Because Uncle Roger growing up

Christmas just remind me of alcohol and parent arguing

So star anise is there

Cloves

Cloves, correct

Looks like little kind of reedy sticks with a little spice ball

Cinnamon

Cinnamon, good

I know you've got a ton of this laying around from the holidays

In a little plate, I've got some cheese cloth

Cheese cloth

I'm gonna lay all the spices in

That's sachet, know his shit, that good technique

But he just missing fennel, cardamom and coriander seeds

Maybe that OK, he making quick pho

Maybe those thing harder to get where he from

Uncle Roger can forgive that

Because his technique all correct so far

I'm just wrapping it up into a nice clean little package

Tie this off

And be able to pull it in and out of the stock

So let's build the pho broth

First thing we're gonna start with is beef base

I know

No

Some of you are gonna give me a hard time

Some of you are gonna give me a hard time

But I need you to trust me

Trust me on this

OK at least he anticipate Uncle Roger reaction

Don't use beef base like that

Just try to make broth properly HAIYA

Trust me on this

But OK, Uncle Roger trust you

Nephew Jet got very trustworthy face

Look how innocent he look

Look at his cheek, so cute

Uncle Roger want to pinch his cheek

So cute

I'll get you to delicious pho

Beef base is exactly as its name implies

It gives you that nice beef flavored foundation

A really quick note on fish sauce

You know the bottle that's been sitting in your fridge for about a year

It's time to get rid of it because it's probably gone opaque

Correct

and totally dark like soy sauce

Really fresh fish sauce should be amber and totally translucent

Wait, wait

What no no

That too much fish sauce

Look at how much he pouring

That's so much fish sauce

That the first big mistake he make

So much fish sauce for what?

Also, I thought you just measure out fish sauce in that little bowl

That correct amount

Why suddenly you just pour it from the whole bottler? HAIYA

You just drinking fish sauce now, the pot so small

Your pot 50% fish sauce, what you doing? what you doing?

A little more salt cause fish sauce is definitely on that seafood side

Salt correct

To give a clean saltiness to kind of boost up that beef flavor

We want to balance those flavors with a little bit of sugar

What no?

Aiya, sugar correct

But that too much sugar again

So small pot, so much sugar so much fish sauce

You eat this, you gonna smell like the ocean

And taste like diabetes

Aromatics are ginger and onion

I'm gonna let this broth

Wait, wait what? you need to charred it first HAIYA

Don't just put onion and ginger in like that

Charring onions bring out more flavour

You even have gas stove

Just put the onion on the fire for two minutes

And that okay

This onion too white

You need onion of colour

For pho broth, onion is like Auntie Helen clothing

You need to burn it

I'm gonna let this broth come to a simmer for about 40 minutes

And let the onions and garlic

40 minutes

The last step to finish this broth

I guess it's ok it's shortcut

Spice good, spice go in good

To not over steep these

You're gonna want to simmer the spices for about 30 to 45 minutes

Until you just taste all these kind of amazing

Uncle Roger still can't believe how young he look

Nephew Jet look like little boy with receding hairline

How's that possible?

I just want to taste this before I pulled the sachet out

I distinctly taste all the spices that they're not overpowering

So it's time for the sachet to go away

Let me show you how to build this bowl

We're starting with some rice stick noodles

Ah, noodle time

Soaked and soft

Pre soaked, correct

You can also use fresh rice stick noodles here

I'm gonna bundle them into the basket

and just give them a really quick dip

Colander for noodle, okay

Just don't use it for rice

Just a few seconds in the hot water

Correct

The texture look very good, see? see how bouncy it looks

That good texture

So noodles are in

My favorite pho combo is fully loaded

Meaning every single garnish plus a ton of sriracha

Correct correct

And if you're gonna do the rare thin beef, make sure to put it on top

Because it looks really cool there

This is so thin

That when that hot broth hits it, it's gonna cook it right away

Correct

Make sure that your broth is ripping hot because you want it to cook the meat

And then really kind of marry all those flavors together