this baby face master chef finalist nick
d giovanni he found uncle roger's phone
number hi uh who calling me uncle roger
i haven't been sleeping very well i need
this uncle tyler hi nephew nick how you
get my number he make ramen he make egg
fire rice he make thai green curry but
still can't impress me now every day he
calling uncle roger asking me to reveal
his fur this is most annoying chef on
youtube
this video is sponsored by bok su bok
soo is monthly subscription service that
deliver premium japanese snack from
japan to youtube every month they bring
you on different food journey and this
month theme is sakura season every year
japanese cherry blossom bloom all over
japan and many couples celebrate by
watching the flower together but don't
worry niece and nephew if you're single
and lonely like me no need to wash
cherry blossom get this box it's the
closest experience to that uncle roger
always want to go to japan because i
love japanese food and snack this bok su
snack actually from japan super
authentic opposite of nigella laws and
ramen see this rice cracker snack looks
so good
it's delicious who need girlfriend when
you can have sakura mochi for you
it's even better this is best every hour
if you want to have your own sakura
celebration and support uncle roger
channel click link in description and
use code uncle roger for 15 off your
first order if you haven't heard of it's
the most famous vietnamese noodle soup
in the world it's time to go grab some
ingredients if we're gonna make a recipe
that takes eight hours we better go get
good ingredients we're gonna head to an
amazing asian supermarket to grind
he's taking us shopping again this
cooking we joke not supermarket sweet
don't need to show your shopping
when uncle roger make me joe i just made
richo i don't show you me going to shop
buying orange polo and nephew nick very
dirty he gonna do something weird with
vegetables
let's go
see see
[Music]
stop sexually harassing vegetables don't
treat grocery store like tinder
[Music]
but he's buying msg that good good right
so let's begin i'll start by charring
off the skins of several good just to
get cherry onion good now we'll do the
exact same thing with our ginger this
corrects from all of the charring ginger
correctly incredible our ginger is
properly charred no no no i don't think
you char enough roast onion and ginger
for 10 minutes on the fire you want it
blacker less obama more wesley snipe now
a new medium panel add about eight to
ten pods of star anise correct exactly
like licorice a couple cinnamon sticks
cinnamon caramel pods
of coriander seeds
seeds which also have phenocorrect
flavor and last but not least a few
whole cloves cloves okay okay
all the spice good not bad nephew nick
not bad i'll dry toast these for about
three to five toast them good and keep
in mind you can adjust the levels of
these seasonings no don't toss them
no need tossing now it's falling out
your kitchen floor now more flavorful
than all jamie oliver restaurant hey
that's not very nice
emotional damage so feel free to get
creative at this point we'll take our
cute little spice sachet and add in a
good toasted seasoning
to begin
naked tea bag
what is this sexual tension between the
two of them are you making faux or
chlamydia i'll begin by squeezing a few
lemons into lemon already toss in the
lemon halves too next we'll fill our pot
with cold water it's time to add in our
meat for the bones and meat we want
marrow rich beef bones such as wrinkles
or leg bones we'll add in some beautiful
ox tail some weight just short rib a
giant piece of flank steak and a little
piece of brisket to finish this off
we'll add a nice handful of salt give it
a nice why when nick putting spice in
always this weird hand motion hi
professional chef so busy in kitchen no
time for elegant fingering just troll
when you're a great chef you don't
measure things we just throw get a nice
stir and let it soak for one hour we'll
discard our lemon halves and bring the
pot to high heat boiling the bones and
meat for five minutes wait this just
boiling to clean the meat you don't need
to put lemon just yet lemon come later
because now the meat gonna be little bit
sour from lemon now we'll rinse our beef
off in this cold water and as you can
see we've gotten tons of that gunkiness
and dirty good good good for me trust me
i've worked for good meat and good
cleaning also so now we'll rinse out our
pot now onto a sheet tray we'll add some
paper towels then place down our beef
and bones to dry now we'll put
into our pot with fresh water we'll add
back that parboiled meat nice this on
the highest heat the broth gonna be nice
and clean this time good job nick good
good job
possible for three to four minutes this
is where we're gonna see lots of
impurities come to the top
looking nice
remove the gunk from the top until the
top of our pot looks nice and clear now
we reduce the low and partially cover
for three hours while we wait we'll
prepare
ah your cameraman's sneezing because
he's allergic to your well we
wait we'll prepare our vegetables to
start
radishes
my vegetables in nikon not traditional
but okay pieces so for this i'll just do
a nice rough chop for our onions i'll
peel away all of our charred bits nice
these will make for correct correct keep
it clean and last but not least with our
ginger i'll simply take a spoon and peel
off that charred outside layer once this
has been simmering for three hours i'll
add in my charred but peeled onions
see that's the same reaction when uncle
roger catch my ex-wife cheating on me i
just don't want to get splashed on and i
don't want to overpower with ginger so
i'll break this in half and add in some
ginger maybe just a little bit more and
then a few nice hunks of my dad is he
using feelings with more salt and then
we'll add just a bit of this beautiful
rock sugar correct directly into my
sugar correct but great for what the
whole lump gonna dissolve in broth
anyway hi yeah this is not pasta are you
not grating cheese no need so fancy
again we can adjust all our seasonings
to our liking later now we'll simmer
this for another two hours
after quite a long period of time we can
remove those
we can remove those veggies and it's
time to tea bag
you can add some fish sauce if you'd
like as well and we'll cook this yet
wait what what he say what he's saying
you can add some fish sauce if you'd
like as well no no no fish sauce not
optional nephew nick i hope you use fish
sauce not optional so without fish sauce
it like gordon ramsay without swearing
something missing and this good time to
put msg in there also you just buy msg
from store why you don't use why again
for three more hours
what
now he like tallest thought elon musk
while we wait for our broth it's time to
soak our noodles quite simply we add our
rice noodles too
and let them sit for about 30 to 45
minutes after all right hours when it's
literally getting dark outside
that's
the sun's still up time our fall broth
is complete and fuzz all about the bra
so i'm going to have my cameraman manny
who has never tried photo in his life
come and taste all right let's try this
it's really hot oh so that manny blow on
this
that's really good
why his hair cut like this it like the
hair on side of his head run away and
meeting on his chin i think his papa
up we'll remove our sachet as
well as all of our meat and bones our
meat is soft and tender to the point
that the bone should slide right out the
bone should slide right out ah good good
sliding my phone right up that also
uncle roger favorite bedroom activity
sorry children and hello aunties now
it's time for our noodles for some
reason mine says helen on it and i was
headless roger talking about someone
named auntie help auntie helen that my
ex-wife is that her new business venture
of course she making call until now this
left torturing me oh my god she's
draining rice with colander once my
noodles have soaked i actually like to
cook them in the broth itself i don't
know you don't cook noodle in the broth
i actually like to cook them in the
broth itself you cook noodle in water
separately what you doing nick why you
do that my thought is this why dilute
your pho with a bunch of water if you've
worked so long and so hard to achieve
such an amazing flavorful broth by
cooking the noodles in the broth you'll
soak up some of that flavor it makes for
a more delicious and powerful pho
experience no no no no i know you just
washed noodle with water but starch in
noodle only come out when the heat so
when you cook noodle improv the noodle
starch gonna come out and enter the
broth it's gonna make the prof cloudy
you should know this nephew nick why so
lazy start fresh batch of water and boil
noodle in there we'll make a few nice
slices of our beautiful
it looks good soft and tender almost
like the juicy briskets i always make
and then it's time to assemble on one
side we'll go in with our beautiful rice
noodles and on the other side some
lightly blanched beef nice look good
with some beautiful thinly sliced beef
also correct the thin sliced beef eat
raw correct because we use the broth to
cook it later add in a few slices of
this juicy flank steak nice now to
finish things off i'll strain my broth
into the bowl at this step usually you
don't need straining the broth should
already be cleaned and when you strain
broth sometimes it lose heat and you
need heat to cook the raw meat small
mistake i'll finish it off with a few
nice leaves of thai basil pastel good
juice of lime i like lime good and then
in a bowl off to the side i'll add some
hoisin sauce as well as a nice good
sriracha this is for dipping our meat in
but don't add it to the broth you've
worked too hard for this for your nephew
nick know about this give yourself a pat
on the back because you
perfect
not bad not bad it just looked a little
bit starchy from the noodle but very
good so big improvement from his dirty
ramen broth nick broth used to be
dirtier than nephew nigel dm this
actually really good missing spring
onion and coriander in the end and some
small mistake here and there but he the
first chef i reveal who make the whole
fur broth from scratch ah he got help
from tui auntie tui shi uncle roche good
friend she lived in london also so give
her a follow on instagram she makes some
of the best foe uncle roger tried nick
doing very good research this time uncle
roger actually very impressed
congratulations now you are uncle nick
freya
and now can you stop annoying me hi yeah
uncle roger need to change phone number
now don't fondle vegetable go on date
touch some other melon
fur fur proper pronunciation is foe
vietnamese and nephew did uncle roger
get it right i'm practicing how to
pronounce the word properly let me know
in comments fo it go up it's going up
the tone going up full
slow down nick slow down while you're
cooking with your moose so fast this is
not tick-tock no need to cut five times
a second the hammersmith apollo is a
great venue legendary venue if jamie
wanted to pull a prank on me he could
buy all three thousand tickets and and
nobody shows up that would be such a big
move that would be really funny and and
if it jamie filmed it and it was just
him in the audience as well that would
be amazing
i will be like hats off jamie so jamie
oliver if you want to do that to me it
will win my respect and jimmy just hey
nigel it's just me it's just me jamie
it's jaime olive oil what the is
gong nobody gives a about garland
garden that's a third world third world
spice we don't really care about that
i'm in awe of this voice it's like jamie
oliver meets donald trump oh really he
is incredible i take away turkey
twizzlers i'll take away immigrants too