#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
Category
🎥
Short filmTranscript
00:00100 dollar pho and it's all right here my name is Sonny and it is my mission to travel
00:15throughout Vietnam demystifying its diverse cuisine from the Mekong Delta style cooking
00:24in the south to the rare cuisine of Vietnam's mountain people in the north here we have our
00:28beautiful giant rainbow snowball of sticky rice please food is better when you share it
00:33together with one trip tours I am discovering every delicious destination this country has to
00:38offer and I'm sharing all the amazing yumminess with you guys today we are about to dive into a
00:43classic Vietnamese staple and right now we are in Saigon the home of pho and I cannot be more
00:49yo Sonny yeah you know that pho isn't from Saigon right oh where is it from it's from the north
00:56okay crazy idea instead of going to the restaurant could you just go to the airport directly are you
01:03serious man so right now we are headed to the birthplace of pho northern Vietnam let's go dude
01:10I can't just just drive to the airport you're gonna find the best original thought you have
01:20to literally fly to Hanoi otherwise what are you doing with your life pho may be Vietnam's most
01:24internationally recognized dish but even within Vietnam there's an ongoing debate between those
01:30who say the more authentic northern style of pho is king and those who think the true champion is
01:36the more beefed up southern style today we'll try both and finally put this debate to rest we'll also
01:42check out a local restaurant that's introduced a new twist to some classic Vietnamese pho staples
01:48fried pho and at first I was like yo where are the noodles right here and finally we'll meet the
01:55masterpiece itself the hundred dollar pho created by Michelin trained chef Peter Franklin but first
02:01we start off this special foodie mission in Hanoi what you know about traveling seven
02:06hundred miles just or like 11 hundred kilometers just for a bowl of noodles we are in Hanoi the
02:12capital of Vietnam and we are on a foodie mission let's go how's that right now we are standing in
02:24front of one of the longest-standing thought establishments in Hanoi this place has been
02:29here for over 70 years making it basically a museum of soup but what's cool about this museum is you
02:35get to eat the artifacts let's go crazy busy massive line here oh my god look at this
02:42this is crazy I think we picked the right spot this restaurant is one of the longest standing
02:48pho establishments in Hanoi for over 60 years they've maintained their traditional pho recipe and their
02:54traditional serving style meaning if you want a hot bowl of yum you're gonna have to wait in line like
02:59everyone else you've eaten here before and to come up here whenever I whenever I come to Hanoi me this
03:04is kind of the quintessential annoying pho and definitely so you would do you have the credentials
03:09to even say something like that white guy this lady here it's different cuts of meat this is the
03:14noodle bro and then this is the broth man and they have a couple of giant steaming cauldrons of
03:19broth ask anyone and they will tell you broth is the heart and soul of pho the broth that's kind of like
03:24the heart and soul of uh particularly the northern version which they pay a lot of attention to the
03:29broth is generally made by simmering beef bones charred onion charred ginger and spices though
03:35ingredients vary depending on the region and vendor I got it there we go wow thanks for treating me you
03:45made me feel like a special lady you're only gonna find a few of the cuts here like you'll notice there's
03:48only three options on the menu here today our northern style bowl of pho will be served with
03:53a slightly thicker pho noodle a flavor packed bone broth beef brisket and rare beef that's been blanched
03:59in piping hot broth slams it in the broth real quick so it starts out raw yeah they're just gonna
04:05plunk it and the broth is so hot it's gonna cook in seconds is that ours oh no that's not ours then
04:10topped with scallions pepper and a light smattering of fresh herbs wow this looks amazing I'm so hungry
04:23so is this a pretty common breakfast for Vietnamese people yeah hold on are you even Vietnamese let me
04:30ask the camera guy hi is this a common breakfast yes okay we have confirmation all the best spots you'll
04:37find the ones that the locals eat the religious establishments they're all breakfast only we're
04:42essentially saying this place is gonna be our symbol of the north and then we'll find a place
04:46that'll be the symbol for the south in the south you get a huge basket of herbs on the table and here
04:52they're like we're not gonna mess around with that we'll just put them in there for you yeah which
04:56I like actually I'm so gung-ho about like getting the food and eating it immediately here they've just
05:01like made it simple for you much less of them build your own adventure than Saigon there's not even
05:06any lime oh the meat looks absolutely delicious so I read a lot about uh fine the north and I thought
05:11there would be less meat mmm there's a lot of meats and the noodles are flat uh but not super wide or
05:17anything like that there's a lot of things that people will say well look that's quintessentially
05:20annoyed this is quintessentially like an ispa but there's definitely overlap there's no way that we
05:26don't piss off somebody in this video so we're gonna take a bite at the same time because I learned
05:30that that's what you're supposed to do so people can see two different yummy faces at the same time
05:34and I got a nice helping of both cuts of meat here let's do it
05:37mmm that's really good yeah the stock instead of being really sweet it's really beefy yeah it's
05:55super beefy there's way less sweetness to it it's very noticeable one of the things that distinguishes
06:00southern thought is the sweetness and we just have less herbs going on so you know we don't have a lot
06:05basil adding in flavor and the saw leaves this is just more of a you know one direction it's a
06:10concentrated thing actually I really like the meaty flavor yeah oh I find this really fascinating and
06:18I'm happy because I didn't think it would be such a variation there's a lot less salt but there's still
06:22plenty of flavor it's almost like a completely different dish though it really is night and day
06:26you know I thought I could come out of this easily saying okay north is better or south is better
06:32but they just feel a lot different I kind of like the non-sweeter broth it just it's really meaty
06:38it's beefy there's a lot of fat in this broth I might be leaning towards north oh man don't do it
06:43you're are you so I think I am I think I'm a south guy a little bit of meat a little bit of nudes
06:48that's tremendous now that we've had pho in the north we're gonna fly to Saigon to figure out
06:54what pho in the south is all about the pho that many westerners have come to know in love is
07:00actually beef pho known as pho bò but really the word pho just refers to the white rice noodle in
07:06fact pho has many incarnations throughout Vietnam northwestern Vietnam's Lao Cai province is home to
07:12the red noodle pho getting its color from the special rice used in its creation from here I can
07:18see it looks like the traditional pho noodle but it's kind of pink or red there's a big black sausage
07:23here let's try it with that yeah buddy look at this this is probably the most unique pho I've
07:29ever seen it is mountain pho it has the red noodle it's a little bit more of a pink noodle but you know
07:35what we can call it red and we're gonna mix that up a bit so nice so let's get a bite with the sausage
07:41and the nudes together oh yeah buddy
07:44mmm that is hands down one of the best bowls of noodles I've ever tried the broth is so rich I mean
07:53it's just like the typical pho noodle super soft and then the sausage is just outstanding when you
07:58put it all together it's dynamite pho can be fried or it could even be rolled and not just with beef
08:03either chicken pho is hugely popular in the north in Hanoi you can even get a dry noodle chicken pho
08:10with no broth I thought I had to have a broth it doesn't have to have broth this one does not have
08:14broth it would be on a separate boat that's what I like about dry noodle they're like look we're not
08:18gonna leave you hanging here's a side bowl of some broth but instead of beef they've got chicken I'm
08:23gonna figure this out in my mouth that's how I deal with confusing situations okay I chew on it sounds good
08:28to learn more about this dynamic dish I headed to Ong Ong in Saigon to talk to head chef and founder
08:34Peter Franklin Ong Ong has a modern take on classic Vietnamese dishes and later today we'll get Peter's
08:40take on his $100 pho the debate rages on between northern pho and southern pho which is the most
08:47authentic between these two and what are the differences so today I've come to Ong Ong to interview
08:53Peter the founder and head chef of this restaurant Peter what do you think distinguishes
08:58northern pho from southern pho the northern which is more influenced by Chinese cooking so it's more
09:03subtle more delicate a lot of things are still being made by hand you will find pho being cooked
09:07by charcoal the pho noodles still made by hand cut by hand whereas in the south now it's a bit more
09:12modernized and they tend to put everything in whatever ingredient they have they will dump it in
09:17so it's bigger more colorful more flavor and so they're completely different products to me
09:23you're the one that I want
09:24so the smooth out we're doing it with a cocktail so what better way to do that with a fojito
09:31a fojito
09:32so we're taking a mojito classic mojito
09:35and you're pouring in soup broth
09:37so instead of soup broth we got alcohol
09:39okay
09:39oh thank god
09:41Ong Ong's fojito draws inspiration from the classic mojito
09:45but instead of using mint they're infusing flavor with several herbs and spices you'd expect to see
09:51around any good southern pho creation
09:53cinnamon
09:53steinets
09:54salt sweet coriander
09:55and the asian basil
09:56kind of like basically making a broth instead of using the pho broth we're using alcohol
10:01as it turns out my favorite type of broth is actually alcohol
10:05so I couldn't wait to try his new creation
10:07is that a chili pepper?
10:09we haven't opened this one up
10:13am I too pale?
10:14yeah we don't want to really shock you
10:15but so usually you
10:18alright let's try it out
10:19okay
10:19oh that is nice
10:24dang it really it does capture that essence somehow
10:28yeah
10:28and it's through the taste and through the smell
10:30because I can smell like the cinnamon
10:32you don't have to taste pho
10:33sometimes when you just walk around the air where they're making pho
10:36you can smell the beef combined with the cinnamon
10:38the spine is the fish sauce and all the herbs
10:41so you just kind of follow your nose and you know where the pho shop is going to be
10:45from there I followed my nose to the rooftop where a couple on long dishes were waiting for me
10:51this video is all about the complete Vietnamese pho experience
10:57and Peter has treated me to this special meal
11:00and what's so great about it is the camera guy asked me who else is joining me for this scene
11:05this is all for me
11:07here a pho taco
11:09who knew over here we have the pho sao
11:11it is fried pho
11:13and at first I was like yo where are the noodles?
11:16right here
11:17they've actually taken the sheet of steamed rice cake
11:20put two layers together and fried it
11:22they fuse together and become crispy like this that looks amazing
11:25we've got piles of beef herbs we've got bean sprouts we have some bell pepper
11:30I'm gonna put some of the lime on top this time
11:33second camera this is a big moment for you
11:35is he nailing it is he nailing it
11:37oh god it's a lot of pressure
11:39second camera right there oh he's got it he's nailing it we're doing it we're doing it
11:44we're making a show so we have applied the lime the star of the dish right here
11:48hmm oh listen to this crunch
11:55okay all right shut up we're doing a crunch test
12:00ah see really crunchy anyways oh peter a few seconds please sorry i told peter he couldn't be up here while i was eating so that i could give an honest review it's really just because i'm an idiot okay it is crunchy but it has some kind of mushiness to it too almost like a piece of
12:18fried bread would have and we're gonna mix that with some meat some different types of plant matter
12:22and let's try it all together
12:23wow most people might say that you could not call this pho and i disagree
12:33so that's a pretty bold statement let's see if anyone's brave enough to comment in the comments about
12:38that bold statement to me this is also pho
12:42i love the blend not only flavors but the textures too
12:47really rich meat crunchy fried rice cake tons of fresh herbs in there
12:50it's always awesome to try the different fusion discoveries peter comes up with here
12:55but we are back in saigon for a reason and that is to discover
12:59what is the quintessential pho of the south let's go do that right now
13:03and stop you can stop shooting now can you why are you still shooting
13:07we're gonna go we're doing a food adventure you're not this isn't fun anymore
13:11we make fun food videos kai
13:13right now we are back in saigon headed to an amazing pho restaurant where they have been
13:20killing it for over 50 years and my dude andrew how did you find this place
13:24uh it's right down the road from my house bro
13:29oh it's like it's by where you live
13:30one of the best ways to find the best pho restaurant in your city is to start by your house
13:35bong mount is famous among locals for serving what they call their endless beef bowl piled high with
13:44succulent cuts right here this is not really a building this is an alleyway that has been kind
13:50of commandeered they've turned it into a restaurant essentially they put tarps on the top this is the
13:55cool thing about saigon street food you can just commandeer an alleyway you see the people roll out of
13:59their houses and they're literally five meters oh yeah people are driving through the restaurant
14:04to get to their house it's brilliant this is the fattier cut they call it nam it's an offcut and they
14:09make it completely delicious it's not tough at all it's completely flaky this one is the tendon when
14:14we were in hanoi they didn't have the beef tendon it is so good it like melts in your mouth this is a
14:18classic this is the nam which is the raw meat they'll cook as soon as we put it in the broth because
14:21it's just gonna be so hot oh look at this it's just a fat much fatty and much sweeter down here
14:26they're just gonna put fat yeah just straight rendered fat love it here they've got tables you
14:33just sit down you order from the table so that's what we're gonna do right now we even have table
14:36cloths and we even have table cloths this place it might be outside it might be in an alley but that
14:41doesn't mean it's not fancy as fuck today our faw will start out with some blanched faw noodles
14:47top that with white and green onions then some cuts of brisket tendon and cartilage followed by freshly
14:53blanched rare beef and a splash of rendered beef fat and a little pepper and wham-o you are ready
15:00to take a ride down to flavor city let's just do a quick table tour because we have some differences
15:05in the south from the north we've got the bean sprouts here they did not have that in the north
15:08we have a bowl of limes and the biggest thing is you've got a giant basket of herbs and what herbs
15:13are in here andrew sore leaf we've got basil we've got whatever the hell this thing is i'm always
15:19really disappointed when i don't get my giant heaping bowl of herbs and i am not disappointed
15:24i actually like that in the north the bowl comes ready to eat and there's no more assembly required
15:29all right so let's jump into it start by putting in some bean sprouts we'll put in a squeeze of lime
15:34then pick off your basil leaves and a sore leaf let's do some weird one today do you don't know what
15:39the weird one is though yeah okay cool hey hey producer elinor yeah right now andrew's asking
15:45someone off camera what herb this is i thought he was a professional vietnam expert right now
15:51he's like he doesn't even know what it is oh did you figure out what it is uh this is raw
15:55om and we have no idea what it is all right so let's put some of that in our soup we're gonna mix
16:00it up this looks absolutely delicious fat slick on the top like any good like uh oil spill in the
16:06atlantic ocean it's just like that like little rainbows forming on the broth uh and that is the tendon
16:11right there big juicy white kind of translucent
16:18yeah it's chewy it kind of melts in your mouth a little bit great texture big bite i got that fatty
16:24beef in there let's go for it
16:30oh it's so good and to me some white guy from central minnesota you know uh local asia slash
16:44bar expert here to me the most important thing in this concoction is the broth there's way more going
16:49on it's far sweeter especially here actually yeah in the north which is just more of a straight beef stock
16:54just in general is formal complexity nice big bite right here mmm yummy the bean sprouts are nice
17:01because it's already kind of this like carb overload you have tons of noodles so to break it up with
17:05some texture a little bit of that veg is nice as much as i like southern flop it's a little sweet for
17:09me if i'm getting very picky i would say the northern is better huh i mean man i don't know what it is
17:16i i would completely disagree i don't even think it's that subjective this is my show what you disagree hold
17:23on get back to it what why do you disagree i mean i yeah i don't think it's that subjective i think
17:27this hold on you say it's not subjective like i can't have this this is like this is objectively
17:33better right this is like the math of food like we could just calculate this down what about the fact
17:38that this is where it was created like the origin do you look at pizza that eventually like has pineapple
17:45and ham on it and you're like that's just better it's evolution southern fa has evolved into this great
17:51creation a symbol of vietnamese food and uh it's just better i want to know what you guys think in
17:55the comments what kind of pho do you think is the best between northern or southern pho and right now
18:00we're gonna head to ang lang for a clickbait moment of redemption you saw the thumbnail 100
18:06dollar pho how is it possible that is what you're wondering uh that's what i'm wondering too
18:10we are back at ang lang i am with peter once again head chef and founder of this restaurant for the
18:22hundred dollar pho and last time i came here i asked for the hundred dollar banh mi i had this
18:27little challenge some might call it brilliant 17 people said it was stupid and but you killed it you
18:33scaled up the banh mi to heights that no one had ever seen before oh baby this is ridiculous what is the
18:39thought process and the philosophy going into this we start with asking today's question first
18:45what is fun two how do we make the best ball of possible since people take this dish so seriously
18:51we want to do this with kind of respect of the tradition of the dish and still maintain the heart
18:56and soul that is as we're making change in front of reinvent the dish we start with the broth first
19:00that's the most important that's kind of like the heart and soul of us step one the broth peter cooked
19:05his bone broth the day before for 12 hours today he'll make a consomme broth adding flavor and
19:11removing impurities at the same time you're adding fresh raw beef egg white and then onion ginger just
19:16to add more the aromatic flavor so you're doing two things one you're clarifying the stuff and you're
19:20also intensifying the flavor for people watching what is the benefit of doing a consomme over just the
19:25normal broth the consomme essentially is going to amp it up to the next level okay in terms of concentration of
19:31flavor and clarity of flavor and you can see how clean that is like tea beautiful golden column
19:36that's amazing i can't wait to put that in my mouth once the broth has been strained twice we're
19:41ready for step two can ignore the meat uh normally you have two kinds rare beef and cooked beef normally
19:46brisket what we've done is we kind of amped up the experience a little bit so we have seven kinds
19:52of beef all right okay peter's seven lucky cuts include beef balls thinly sliced beef tendon beef tongue
19:59beef tongue pretty nasty when it comes to us but after cooking for about four or five hours and
20:05cleaning and then slicing it it comes out it's a beautiful product it looks great yeah you would
20:09never think that was tongue yeah beef brisket and beef shin the shin is beautiful because it has very
20:14different texture from all the other cuts yeah and then for a little bonus you get a little marrow
20:18inside here when we put it inside the broth then rare black angus ribeye that's been spanked with ginger
20:23and pepper finally torched beef belly to add more smoky flavor to the broth and there's something
20:28mysterious about using a torch and it makes people feel better about um you know whatever
20:33they're paying for their meal that night step three noodles the third component of the puff the noodles
20:38i know is the oven puff is the best often still hand cut handmade it has this beautiful velvety texture
20:45that it soaks up the broth better the time has finally arrived peter has prepared two stone bowls first he
20:52adds the broth then each of the meats except our rare angus which will cook later in the
20:58broth the noodles will be served on the side so they don't become mushy we'll have a tender poached egg in
21:11broth topped with black truffle paste and lastly a tray of herbs sauce and more black truffle paste the
21:17time has come for one hundred dollar pho
21:33one hundred dollar pho and it's all right here that's gonna be like that click bait in the beginning
21:38yeah we both decided that pho around vietnam is amazing and so we wanted to try this something new and look
21:45this is nothing against what we tried already yeah whether it was northern or southern pho they were
21:51both absolutely delicious uh and amazing experiences immersive experiences that really made you feel the
21:58energy of vietnam all around you but we just wanted to try something new here and peter is out on himself
22:03with the hundred dollar pho we've been talking long enough let's dig into it the heart the heart the
22:08true essence the consomme broth let's try it out it's super hot dude
22:17that is packed with flavor that is crazy it's got a clean beefy taste it's almost it's like super beefy
22:23but without being overly fatty but it still has a lot of that essence that's true yeah the cinnamon
22:28flavor the star anise oh and it is blazing hot in this stone bowl oh my gosh have you ever seen a
22:34chunk of meat that big do we need a knife no no you just use your teeth camera two you're good you got
22:39a nice beef shot camera one good okay so here this is the beef belly let's give it a try you ready let's do
22:49oh my god it has the fattiness to it that that you usually do get in the pho like it's a fattier cut
22:55yeah but it's just a heavier taste in general load it up this is my kind of buff the people who go oh
23:01there's too many things in your soup it's like there's too much meat in your soup huh oh this is
23:06shin dude look at my shin look at his shin oh bro look at that whoa oh my god dude you got a giant
23:16piece of bone marrow right here sorry uh right anyways look the liquid is super hot it's going to burn
23:21off any germs it burned my tongue already so oh get what he got such a big shin but whatever it's cool
23:25all right let's do it shin time hmm that just fell apart fell apart falling apart it's ridiculous
23:32i'm falling apart we've got the tendon he has it cut super thin
23:40it has all that essence of the fat but it's still got some firmness to it this stands out over here
23:45we've got the raw angus beef he said you kind of just put the beef in the broth the hot broth do a
23:50little shabu shabu hot pot action until it's it's cooked and look at that it's already turned brown
23:55this broth is nothing to f with it is crazy hot
24:02the ginger and the pepper on there yeah oh i've never had it quite like that should we try some
24:06putting some newton or do you want to do the pouched egg pouch what's pouching you poach eggs but do
24:11not poach like an elephant for example right you can take a quick close look at camera two you can see
24:16black truffle paste okay the nectar of the super rich oh this is just a one slurper
24:21oh my god whoa the truffle is heavy oh wow especially that broth black truffle makes everything
24:30better it has a slightly kind of astringent quality to it it's a pure meat feast right now let's add in
24:36some of these noodles oh look at these i thought they would be all clumped together these are beautiful
24:41oh they're fluffy as hell yeah we're gonna dump that in here let it soak up a bit of the broth
24:45oh i'll have what she's having those noodles are fantastic way more firm but i'm a fan of a more
24:54al dente kind of firm noodle it's amazing to try all the meat alone but obviously it's a lot better
25:01balance with the pho noodle in there it's still not really pho without the noodle right yeah oh dude
25:06and so look at this you can see it here that's what he's talking about with machine made versus handmade
25:11and handmade has imperfections right okay but they're the kind of imperfections you want like
25:16like my face for example look at these hot imperfections oh my god i think i just found
25:22the best possible bite the flame torched pork belly with some steaming noodles i think it's beef belly
25:30it might be beef belly what did i say pork yeah yeah i meant the other animal the beef one
25:34oh smoky flavor and that smoking is kind of blended uh into the broth as well he said try mixing in
25:43this black truffle paste you're gonna load all that up i don't know i guess throw in some of these herbs
25:48basil nice bean sprouts onion and mix that all together i'm gonna try another spoonful of that broth oh
25:54right there
25:59truffle just always feels elegant so no matter what i feel like it must be doing something good not really
26:04a practical breakfast okay as far as just a whole experience for dinner and just variety and and
26:10fun with friends 100 10 out of 10 love it i want to say thank you to peter and om so much for making
26:18this happen and creating this extravagant beautiful display with just insane flavors and and just something
26:24fun and unique to try out hopefully you know we roast the internet with this one son thank you to one
26:29trip for making all this traveling possible one trip is a company putting on tours in saigon
26:34foyan and ta nang i'm talking food tours in saigon uh adventure tours pucci tunnel tour the mekong delta
26:42it's really the best way to experience the real vietnam for more information on one trip check out
26:47the info box down below i will see you guys next time a peace
27:04the info box down below i will see you guys next time you can see you guys next time
27:10you
Be the first to comment