1 00:00:01,760 --> 00:00:05,120 MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy. 2 00:00:05,320 --> 00:00:08,000 This is known as the chefs' line. 3 00:00:08,200 --> 00:00:11,880 It escalates in authority, starting from the apprentice chef, 4 00:00:12,080 --> 00:00:13,560 right up to the head chef. 5 00:00:13,760 --> 00:00:16,280 And now in a David vs Goliath battle, 6 00:00:16,480 --> 00:00:19,200 passionate home cooks from all walks of life 7 00:00:19,400 --> 00:00:21,720 will take on the chefs' line. 8 00:00:23,120 --> 00:00:25,840 Each week will feature a different cuisine 9 00:00:26,040 --> 00:00:27,920 and this week, it's Vietnamese. 10 00:00:28,120 --> 00:00:32,640 First to cook was the apprentice, followed by the station chef. 11 00:00:32,840 --> 00:00:37,560 So tonight, our two remaining home cooks take another step up the ranks 12 00:00:37,760 --> 00:00:41,000 to go against the second-in-command from restaurant Dandelion. 13 00:00:41,200 --> 00:00:43,280 I can't wait to cook again. It's gonna be a great battle. 14 00:00:43,480 --> 00:00:46,800 Us home cooks are gonna bring it home. #BringltHome! 15 00:00:47,000 --> 00:00:48,680 The cook with the best plate on the pass 16 00:00:48,880 --> 00:00:53,760 will go through to the final showdown to take on executive chef Geoff, 17 00:00:53,960 --> 00:00:57,520 but the home cook whose dish doesn't deliver will be sent home. 18 00:00:59,000 --> 00:01:02,080 Judged by executive chef Dan Hong, 19 00:01:02,280 --> 00:01:05,040 renowned chef Mark Olive 20 00:01:05,240 --> 00:01:07,520 and food writer Melissa Leong. 21 00:01:08,440 --> 00:01:09,640 So let's cook! 22 00:01:09,840 --> 00:01:11,880 Which home cook has what it takes 23 00:01:12,080 --> 00:01:15,080 to make it to the end of The Chefs' Line? 24 00:01:25,320 --> 00:01:29,040 Vietnamese Week is down to two home cooks. There's Thanh. 25 00:01:29,240 --> 00:01:31,920 My mum's fish sauce recipe is quite spicy. 26 00:01:32,120 --> 00:01:36,640 His parents instilled a passion for cooking from a very young age. 27 00:01:36,840 --> 00:01:39,520 You get this trophy! 28 00:01:39,720 --> 00:01:42,280 Thanh beat the apprentice chef on his first night 29 00:01:42,480 --> 00:01:45,160 with a fresh take on the classic spring roll. 30 00:01:45,360 --> 00:01:46,760 Well done, Thanh! 31 00:01:46,960 --> 00:01:49,720 His competition is Iyan, 32 00:01:49,920 --> 00:01:53,400 flamboyant fashion stylist and super-enthusiastic home cook. 33 00:01:53,600 --> 00:01:56,160 And this is my Vietnamese banquet! 34 00:01:56,360 --> 00:01:58,520 He beat station chef Tam on the second night 35 00:01:58,720 --> 00:02:02,160 with his mother's Vietnamese creme caramel recipe. 36 00:02:02,360 --> 00:02:03,400 Oh, my gosh! 37 00:02:04,680 --> 00:02:08,160 Both Iyan and Thanh will fight for survival tonight 38 00:02:08,360 --> 00:02:10,880 because only one of them will end up cooking 39 00:02:11,080 --> 00:02:15,520 against restaurant Dandelion's owner and executive chef, Geoff Lindsay. 40 00:02:15,720 --> 00:02:18,520 Order in, please. One banh xeo, three green prawn. 41 00:02:19,880 --> 00:02:22,320 We cook a contemporary version of Vietnamese food 42 00:02:22,520 --> 00:02:26,320 inspired by Australian produce and by the cooks that I work with. 43 00:02:26,520 --> 00:02:28,120 It's a very seductive cuisine, isn't it? 44 00:02:28,320 --> 00:02:30,920 Very sophisticated, very elegant. 45 00:02:31,120 --> 00:02:32,920 Fantastic with a bottle of wine. 46 00:02:33,120 --> 00:02:34,920 It is fantastic with a bottle of wine! 47 00:02:36,320 --> 00:02:39,320 And after scoring six chefs' hats in six years... 48 00:02:39,520 --> 00:02:41,000 Gosh, that looks magnificent! 49 00:02:41,200 --> 00:02:44,400 ..our home cooks Thanh and Iyan have got their work cut out 50 00:02:44,600 --> 00:02:46,840 to produce a winning dish tonight. 51 00:02:48,560 --> 00:02:51,000 Us home cooks are gonna bring it home. 52 00:02:54,080 --> 00:02:56,080 DAN HONG: Welcome back to The Chefs' Line. 53 00:02:56,280 --> 00:02:58,160 So which of you is gonna win this? 54 00:02:58,360 --> 00:02:59,480 Me! 55 00:02:59,680 --> 00:03:01,360 (OTHERS LAUGH) No, me! 56 00:03:02,480 --> 00:03:05,120 Home cooks, you are now halfway through the chefs' line 57 00:03:05,320 --> 00:03:07,200 of Melbourne restaurant Dandelion. 58 00:03:07,400 --> 00:03:08,680 Who is next to cook tonight? 59 00:03:08,880 --> 00:03:12,280 With my apprentice Vincent and my station chef Tam losing, 60 00:03:12,480 --> 00:03:14,320 next will be Ennis, my second-in-command, 61 00:03:14,520 --> 00:03:16,480 and I believe that he's got the right stuff 62 00:03:16,680 --> 00:03:18,320 to be able to defeat the other boys today. 63 00:03:19,480 --> 00:03:22,640 Ennis, please step up and represent your restaurant. 64 00:03:22,840 --> 00:03:24,240 Yep. 65 00:03:24,440 --> 00:03:26,120 Ennis, how are you feeling? 66 00:03:26,320 --> 00:03:29,120 Very nervous, but hopefully I win today. 67 00:03:29,320 --> 00:03:31,200 And now comes that time - 68 00:03:31,400 --> 00:03:33,920 what dish are you going to cook? 69 00:03:35,040 --> 00:03:37,160 We want to taste your best... 70 00:03:38,920 --> 00:03:40,360 ..pho. 71 00:03:42,520 --> 00:03:47,480 Pho is a Vietnamese rice noodle soup usually made with beef or chicken, 72 00:03:47,680 --> 00:03:49,200 a rich, flavoursome broth 73 00:03:49,400 --> 00:03:53,640 and a variety of traditional herbs, spices and condiments. 74 00:03:53,840 --> 00:03:57,680 Chef Ennis will cook restaurant Dandelion's version of a pho, 75 00:03:57,880 --> 00:04:01,120 while our home cooks will create their own version. 76 00:04:02,480 --> 00:04:06,360 Judging the best plate on the pass this evening will be only one of us. 77 00:04:06,560 --> 00:04:09,320 That judge will be blind taste testing 78 00:04:09,520 --> 00:04:11,400 and tonight... 79 00:04:11,600 --> 00:04:13,440 ..that's going to be you, Mark. 80 00:04:13,640 --> 00:04:16,120 Are you 'pho' real? 81 00:04:17,920 --> 00:04:20,200 Mark will taste and judge everyone's dishes 82 00:04:20,400 --> 00:04:22,360 without knowing who cooked what. 83 00:04:24,600 --> 00:04:26,400 So let's cook! 84 00:04:26,600 --> 00:04:30,800 Everyone has 1 hour and 50 minutes to make their pho, 85 00:04:31,000 --> 00:04:34,440 but a traditional one can take up to double that time to cook. 86 00:04:34,640 --> 00:04:37,440 So it's all about working smart and fast 87 00:04:37,640 --> 00:04:40,600 to get as much flavour into their dishes as possible. 88 00:04:44,680 --> 00:04:47,360 Thanh, you look like you're really under the pump. 89 00:04:47,560 --> 00:04:49,280 Really under the pump, Dan. What are you doing? 90 00:04:49,480 --> 00:04:50,840 What kind of pho are you doing tonight? 91 00:04:51,040 --> 00:04:54,640 So I'm doing a... a pho dai, which is a rare sliced beef. 92 00:04:54,840 --> 00:04:57,080 So, my family make pho all the time, 93 00:04:57,280 --> 00:04:59,320 but I had a few twists in the pho recipe 94 00:04:59,520 --> 00:05:01,560 to give it some of my own little taste. 95 00:05:01,760 --> 00:05:03,400 The special twist is I put beef gravy 96 00:05:03,600 --> 00:05:05,760 so it's gonna sweeten up the soup. 97 00:05:05,960 --> 00:05:10,440 I have oxtail, beef bone marrow, I have beef brisket. 98 00:05:10,640 --> 00:05:12,240 We've got lemongrass. 99 00:05:12,440 --> 00:05:14,200 Didn't you say you were gonna add something else 100 00:05:14,400 --> 00:05:15,720 as your secret ingredient at the end? 101 00:05:15,920 --> 00:05:17,200 Yeah, I've got some shrimp paste 102 00:05:17,400 --> 00:05:19,040 that really just melds everything together. 103 00:05:19,240 --> 00:05:21,560 Well, I don't know if it's pho but, you know, we'll see. 104 00:05:21,760 --> 00:05:23,360 You'll taste and see. I hope you enjoy it. 105 00:05:23,560 --> 00:05:25,240 Well... it's not up to me, so... 106 00:05:25,440 --> 00:05:27,080 It's up to Mark, so good luck. Thank you. 107 00:05:31,480 --> 00:05:33,560 IYAN: I'm making a beef pho today with oxtail. 108 00:05:33,760 --> 00:05:38,320 I'm a little bit nervous but I'm pushing now to get it happening. 109 00:05:39,480 --> 00:05:42,200 So once I browned off the oxtail and the beef bones, 110 00:05:42,400 --> 00:05:45,920 I also placed into the pressure cooker my charred ingredients, 111 00:05:46,120 --> 00:05:49,240 which were ginger, onion, star-anise and cinnamon. 112 00:05:50,480 --> 00:05:54,760 Pho is not really a dish that I love to eat. 113 00:05:54,960 --> 00:05:58,400 Admittedly, I've only ever had it once before. 114 00:05:58,600 --> 00:06:00,320 Iyan. Yes. 115 00:06:00,520 --> 00:06:03,600 An hour and 50 minutes is not traditionally a very long time... 116 00:06:03,800 --> 00:06:05,080 No. ..in pho world. 117 00:06:05,280 --> 00:06:06,720 It's a little bit laughable, but it's OK. 118 00:06:06,920 --> 00:06:08,480 How are you planning on hacking the system 119 00:06:08,680 --> 00:06:10,400 to get the maximum amount of flavour? 120 00:06:10,600 --> 00:06:12,560 So, I've got my pho broth going now 121 00:06:12,760 --> 00:06:16,040 and I was thinking of browning off the meat on the oxtail 122 00:06:16,240 --> 00:06:19,320 and then double straining the stock from the pan. 123 00:06:19,520 --> 00:06:21,880 Traditionally, a pho is a really clear... 124 00:06:22,080 --> 00:06:23,640 Clear broth. ..broth. 125 00:06:23,840 --> 00:06:25,640 And sometimes using a pressure cooker 126 00:06:25,840 --> 00:06:27,120 you might extract the flavour 127 00:06:27,320 --> 00:06:29,160 but you might end up with a cloudy broth. 128 00:06:29,360 --> 00:06:31,960 Yes, and I'm just hoping that Mark will really think 129 00:06:32,160 --> 00:06:34,000 that my pho tastes amazing. 130 00:06:35,400 --> 00:06:38,960 As Iyan works towards ensuring his beef pho has maximum flavour 131 00:06:39,160 --> 00:06:40,440 and a clear broth, 132 00:06:40,640 --> 00:06:43,480 chef Ennis is making headway with his broth. 133 00:06:43,680 --> 00:06:45,200 You have to keep skimming it. 134 00:06:46,240 --> 00:06:49,080 You spend a lot of time and love when you're cooking the broth. 135 00:06:49,280 --> 00:06:52,840 He's making chicken pho from restaurant Dandelion's menu. 136 00:06:53,040 --> 00:06:56,240 So, chef Ennis is your second-in-command. 137 00:06:56,440 --> 00:06:58,400 He's your main man. How confident are you? 138 00:06:58,600 --> 00:07:00,400 I'm very confident tonight with Ennis's work. 139 00:07:00,600 --> 00:07:02,560 The broths are starting to smell fantastic. 140 00:07:02,760 --> 00:07:05,640 Simmer on the low heat and take your time. 141 00:07:05,840 --> 00:07:09,080 And so you've got two home cooks, they're both doing beef pho. 142 00:07:09,280 --> 00:07:12,120 Yes. There are some things that I've never, ever seen in pho before. 143 00:07:12,320 --> 00:07:14,160 Yes. Pressure cookers and lemongrass. 144 00:07:14,360 --> 00:07:16,080 That's right. I'm worried for them. 145 00:07:19,960 --> 00:07:23,000 THANH: The beef gravy isn't traditionally used in a pho broth, 146 00:07:23,200 --> 00:07:24,880 but I know that in a pressure cooker 147 00:07:25,080 --> 00:07:27,240 you can get a really nice tender meat. 148 00:07:29,080 --> 00:07:32,360 In order to get the flavour of the beef into the soup, 149 00:07:32,560 --> 00:07:36,280 you've got to find an alternate way because beef bones take too long. 150 00:07:36,480 --> 00:07:39,520 So the beef gravy, I think, is a very good substitute. 151 00:07:39,720 --> 00:07:41,640 It just really adds a new dimension. 152 00:07:42,920 --> 00:07:45,600 I don't know anyone who does it, but I hope Mark enjoys it. 153 00:07:49,600 --> 00:07:53,440 If the two home cooks can really extract enough flavour 154 00:07:53,640 --> 00:07:55,880 from that beef within this time, 155 00:07:56,080 --> 00:07:59,280 their broths could be a lot more flavoursome than the chicken pho. 156 00:08:03,960 --> 00:08:07,840 Two most important ingredient in pho - grilled ginger and onions. 157 00:08:09,120 --> 00:08:12,640 Spice here you see is come from the influence from Chinese food, yes. 158 00:08:12,840 --> 00:08:14,920 You need to timing the spice 159 00:08:15,120 --> 00:08:17,280 and you need to timing the ginger and onion 160 00:08:17,480 --> 00:08:19,760 to make sure your broth is not too dark. 161 00:08:19,960 --> 00:08:22,120 Ennis. Hi. 162 00:08:22,320 --> 00:08:23,960 Using all these different spices here, 163 00:08:24,160 --> 00:08:25,960 that's more usually for a beef pho. 164 00:08:26,160 --> 00:08:28,040 It's a good crossover. Yep. 165 00:08:28,240 --> 00:08:30,240 Crossover. Good modern take. Yep. 166 00:08:30,440 --> 00:08:32,760 And is this the type of pho that you do at Dandelion? 167 00:08:32,960 --> 00:08:36,120 Yes. In the menu since we opened and it's still in the menu now. 168 00:08:36,320 --> 00:08:37,680 So... Well, good luck, Ennis. 169 00:08:37,880 --> 00:08:39,240 Thank you. Thank you. 170 00:08:39,440 --> 00:08:41,440 Definitely, I will win tonight. 171 00:08:44,320 --> 00:08:47,080 The most important thing for pho is the beef stock. 172 00:08:47,280 --> 00:08:50,600 It all depends on this, really, so I'm really nervous. 173 00:08:53,160 --> 00:08:54,680 I knew I could get the noodles out, 174 00:08:54,880 --> 00:08:56,880 I knew I could get all the condiments out, 175 00:08:57,080 --> 00:08:59,480 so it was really a matter of a waiting game. 176 00:08:59,680 --> 00:09:03,520 I'm hoping that the stock in here is like no other. 177 00:09:03,720 --> 00:09:05,000 My nervous dancing. 178 00:09:05,200 --> 00:09:06,760 (EXHALES) 179 00:09:11,320 --> 00:09:13,160 Oh, my God, stop it. 180 00:09:13,360 --> 00:09:16,720 So the steam is now being released out of my pressure cooker, 181 00:09:16,920 --> 00:09:21,240 which means I am, like, minutes away from finding out what has happened. 182 00:09:23,640 --> 00:09:25,280 THANH: I was a bit frantic. 183 00:09:25,480 --> 00:09:27,160 One, two, three... 184 00:09:27,360 --> 00:09:29,040 This was pretty much do or die. 185 00:09:29,240 --> 00:09:32,000 I haven't got the sriracha. Down there, down there! 186 00:09:32,200 --> 00:09:34,440 He's just overthinking too much. 187 00:09:34,640 --> 00:09:36,840 The water running out a little bit pink. 188 00:09:37,040 --> 00:09:38,400 (BLEEP). 189 00:09:46,280 --> 00:09:48,200 DAN HONG: You've got 15 minutes to go, guys. 190 00:09:48,400 --> 00:09:50,760 15 minutes till your plate, or your bowl, 191 00:09:50,960 --> 00:09:52,480 needs to be on the pass. 192 00:09:52,680 --> 00:09:55,880 It's Vietnamese Week and our two home cooks, Thanh and Iyan, 193 00:09:56,080 --> 00:10:00,720 are hoping their versions of a beef pho will pack more of a flavour punch 194 00:10:00,920 --> 00:10:03,880 than the chicken pho that chef Ennis from restaurant Dandelion 195 00:10:04,080 --> 00:10:05,360 is creating. 196 00:10:05,560 --> 00:10:07,280 I'm really nervous. 197 00:10:07,480 --> 00:10:08,840 THANH: Oh, brisket's so soft. 198 00:10:09,040 --> 00:10:10,720 And they're both using pressure cookers 199 00:10:10,920 --> 00:10:12,880 to help fast track the flavour process. 200 00:10:13,080 --> 00:10:15,160 I was really panicking. 201 00:10:15,360 --> 00:10:18,720 I'm hoping that my oxtail is really tender 202 00:10:18,920 --> 00:10:22,040 and that my stock is really delicious. 203 00:10:22,240 --> 00:10:24,240 This was pretty much do or die. 204 00:10:24,440 --> 00:10:28,040 If my stock didn't taste right, my pho was going to be screwed. 205 00:10:28,240 --> 00:10:32,480 I'll even buy it a bag and some shoes if it gives me some love. 206 00:10:45,600 --> 00:10:46,880 Oh, yeah, I'll take that. 207 00:10:47,080 --> 00:10:50,920 When I pulled the oxtails out, the oxtail was so tender 208 00:10:51,120 --> 00:10:53,400 and it was so buttery and I was over the moon. 209 00:10:53,600 --> 00:10:56,000 Let me just leave my dreams here for a second. 210 00:10:59,680 --> 00:11:01,440 Oh, it's there. There it goes. 211 00:11:02,920 --> 00:11:04,760 Once everything was in the pressure cooker, 212 00:11:04,960 --> 00:11:07,440 I really wanted to smell the aroma of the pho. 213 00:11:07,640 --> 00:11:09,120 Get a load of that! 214 00:11:10,560 --> 00:11:14,000 At every stage of the cook, smelling the pho broth is really important 215 00:11:14,200 --> 00:11:17,400 to get a sense of what the pho broth was gonna taste like. 216 00:11:17,600 --> 00:11:20,840 And taste is everything to judge Mark, 217 00:11:21,040 --> 00:11:25,200 who will try everyone's dishes without knowing who cooked what. 218 00:11:25,400 --> 00:11:29,480 Tasting pho, you need that nice punchy, um, beefy flavours 219 00:11:29,680 --> 00:11:31,040 or if it's going to be chicken, 220 00:11:31,240 --> 00:11:32,640 all of that coming through 221 00:11:32,840 --> 00:11:37,360 and we want this clear broth to be the main key to these phos. 222 00:11:37,560 --> 00:11:40,080 That's exactly like I've done it at home. 223 00:11:44,880 --> 00:11:46,760 I'm getting the free range chickens. 224 00:11:46,960 --> 00:11:48,840 These have been in there for nearly 45 minutes 225 00:11:49,040 --> 00:11:50,720 and it's baby chickens. 226 00:11:50,920 --> 00:11:52,840 So it's just checking, make sure it cooked. 227 00:11:53,040 --> 00:11:54,840 The water running out a little bit pink, 228 00:11:55,040 --> 00:11:57,680 so I put back in there another five minutes to be alright. 229 00:11:59,720 --> 00:12:01,520 You need to be calm to cook. 230 00:12:01,720 --> 00:12:03,720 Are you relaxed, Ennis? Yes, I'm calm. 231 00:12:03,920 --> 00:12:06,720 Yeah? Having fun? A lot of fun. 232 00:12:06,920 --> 00:12:08,400 (CHUCKLES) Cook with your love. 233 00:12:08,600 --> 00:12:10,920 That's all. (LAUGHS) 234 00:12:11,120 --> 00:12:14,840 Ginger... been on grill for a while. 235 00:12:15,960 --> 00:12:18,720 It's a classic chicken pho we do at Dandelion. 236 00:12:20,440 --> 00:12:23,280 We make a small addition of a soft boiled egg to it, 237 00:12:23,480 --> 00:12:26,040 which adds a little bit of luxury. 238 00:12:26,240 --> 00:12:28,760 I'm going to try one very soon. 239 00:12:33,880 --> 00:12:35,560 That's perfect. 240 00:12:35,760 --> 00:12:38,040 You have five minutes to go, everyone. 241 00:12:38,240 --> 00:12:40,400 Five minutes till we need your plates on the pass. 242 00:12:41,680 --> 00:12:43,360 IYAN: I'm pretty OK. I feel calm. 243 00:12:43,560 --> 00:12:46,000 All my herbs are out, my noodles are ready. 244 00:12:49,240 --> 00:12:50,920 I'm worried about overcooking the noodles 245 00:12:51,120 --> 00:12:53,640 so I'm gonna test it right now, but I don't have much time. 246 00:12:53,840 --> 00:12:55,640 One, two, three... 247 00:12:55,840 --> 00:12:58,080 When I was plating up, I needed to get the noodles ready, 248 00:12:58,280 --> 00:13:02,280 and my timing has always been 11 seconds in boiling water 249 00:13:02,480 --> 00:13:04,280 to get the texture that I want. 250 00:13:06,200 --> 00:13:07,680 I'm slightly concerned about Thanh 251 00:13:07,880 --> 00:13:09,920 because, you know, he's got a lot of ingredients. 252 00:13:10,120 --> 00:13:13,120 He's got marrow bone, oxtail, he's got gravy beef. 253 00:13:13,320 --> 00:13:15,480 He's also got beef sirloin, lemongrass 254 00:13:15,680 --> 00:13:19,000 and shrimp paste, which is going off a slight tangent. 255 00:13:19,200 --> 00:13:21,760 Whether or not he's just overthinking it too much 256 00:13:21,960 --> 00:13:24,480 and layering too many flavours in there, 257 00:13:24,680 --> 00:13:27,240 that's sort of a real worry. 258 00:13:27,440 --> 00:13:29,440 I haven't got the sriracha. Down there, Ennis. 259 00:13:29,640 --> 00:13:31,080 Down there, down there. 260 00:13:31,280 --> 00:13:32,760 The right-hand side. 261 00:13:35,720 --> 00:13:39,640 So, this one's Thai basil and this is Vietnamese mint here. 262 00:13:39,840 --> 00:13:41,560 DAN HONG: Two minutes, guys! 263 00:13:42,520 --> 00:13:43,880 Yes, Chef. 264 00:13:44,920 --> 00:13:46,560 THANH: It's definitely a race to the end. 265 00:13:46,760 --> 00:13:48,440 I wasn't as calm as I thought I'd be. 266 00:13:49,800 --> 00:13:51,000 (BLEEP). 267 00:13:52,120 --> 00:13:55,200 This is very hard. I'm telling myself I will get this. 268 00:13:57,120 --> 00:13:59,800 DAN HONG: 30 seconds! Oh, my God! 269 00:14:00,000 --> 00:14:02,240 I was panicking. I just wanted it to be amazing. 270 00:14:02,440 --> 00:14:03,920 Live the dream! 271 00:14:04,120 --> 00:14:07,440 MELISSA LEONG: Get your plates on the pass! Are you going to make it? 272 00:14:07,640 --> 00:14:10,520 Come on! Hustle! 10 seconds! 273 00:14:12,040 --> 00:14:13,440 Come on, come on, come on! 274 00:14:13,640 --> 00:14:15,480 My God. 275 00:14:15,680 --> 00:14:19,480 Made it! Well done, guys. Fantastic. 276 00:14:20,640 --> 00:14:23,360 ENNIS: Finally! Well done. 277 00:14:23,560 --> 00:14:25,240 Unreal. 278 00:14:25,440 --> 00:14:26,840 The oxtail was really tender, 279 00:14:27,040 --> 00:14:30,480 I couldn't, unfortunately, scrape all the fat off the soup 280 00:14:30,680 --> 00:14:32,600 so it's not as clear as what I would have liked. 281 00:14:32,800 --> 00:14:34,400 Feeling good. I'm really happy with it. 282 00:14:34,600 --> 00:14:36,760 I've put my best plate forward tonight. 283 00:14:36,960 --> 00:14:38,480 Win or lose, I'll be really, really happy 284 00:14:38,680 --> 00:14:40,320 and I think my family will be really proud. 285 00:14:40,520 --> 00:14:42,560 The broth is perfect, the chicken is cooked perfect. 286 00:14:42,760 --> 00:14:44,640 The egg is perfect. 287 00:14:44,840 --> 00:14:46,280 I hope I win. 288 00:14:48,040 --> 00:14:50,640 I wanted that punchy beef flavour to come through. 289 00:14:50,840 --> 00:14:54,000 They burn the ginger and the onion off before they made the stock. 290 00:14:54,200 --> 00:14:56,800 Very clean. Has a great depth of flavour. 291 00:14:57,000 --> 00:14:58,440 It's really up to you. 292 00:15:05,640 --> 00:15:08,640 Our two remaining home cooks, Thanh and Iyan, 293 00:15:08,840 --> 00:15:12,160 have just finished creating their version of a beef pho. 294 00:15:12,360 --> 00:15:15,080 They cooked against second-in-command chef Ennis, 295 00:15:15,280 --> 00:15:18,280 who produced restaurant Dandelion's chicken pho 296 00:15:18,480 --> 00:15:23,280 and now blind-tasting judge Mark is ready to taste their creations. 297 00:15:23,480 --> 00:15:26,360 Well, you missed quite the battle this evening. 298 00:15:26,560 --> 00:15:29,120 Yes, I was quite worried they'd get their phos done in time 299 00:15:29,320 --> 00:15:31,880 because, you know, traditionally it takes a really long time 300 00:15:32,080 --> 00:15:34,720 and hopefully they get that flavour in there. 301 00:15:34,920 --> 00:15:36,400 Wow. 302 00:15:36,600 --> 00:15:38,120 Very colourful, isn't it? 303 00:15:38,320 --> 00:15:40,400 That is Vietnamese cooking. Yeah, isn't it? 304 00:15:40,600 --> 00:15:44,600 All of those lovely aromatics is just intoxicating. 305 00:15:45,840 --> 00:15:47,640 This is a beef pho. 306 00:15:49,160 --> 00:15:50,680 On the side you have Thai basil, 307 00:15:50,880 --> 00:15:54,120 bean sprouts and saw-toothed coriander. 308 00:15:54,320 --> 00:15:56,400 It looks really inviting. 309 00:15:56,600 --> 00:15:59,000 Like, it's got all of the elements there that you want to add to 310 00:15:59,200 --> 00:16:00,960 as you go along. 311 00:16:01,160 --> 00:16:02,960 I need to get in. (DAN AND MELISSA LAUGH) 312 00:16:15,360 --> 00:16:16,520 Mmm. 313 00:16:16,720 --> 00:16:19,480 Overall, look, a great-looking plate. 314 00:16:19,680 --> 00:16:22,160 It's got all those elements of a pho, 315 00:16:22,360 --> 00:16:26,040 but what is missing and what let me down a bit 316 00:16:26,240 --> 00:16:30,280 was I'd wanted that punchy, that gutsy beef flavour to come through. 317 00:16:30,480 --> 00:16:36,560 So this was a chicken pho that was cooked in more of a beef pho style. 318 00:16:36,760 --> 00:16:39,680 There was a lot of spices in there that they used 319 00:16:39,880 --> 00:16:41,960 and they burned the ginger and the onion off 320 00:16:42,160 --> 00:16:43,560 before they made the stock, 321 00:16:43,760 --> 00:16:46,160 which is not very reminiscent of a northern-style chicken pho, 322 00:16:46,360 --> 00:16:49,360 which they would just use star-anise and ginger. 323 00:16:49,560 --> 00:16:51,720 A little bit cleaner and more pared back. 324 00:16:55,040 --> 00:16:57,640 Should have known it was chicken. The egg was a giveaway, wasn't it? 325 00:16:57,840 --> 00:16:59,040 (OTHERS LAUGH) 326 00:16:59,240 --> 00:17:00,520 But which came first? 327 00:17:00,720 --> 00:17:02,280 (LAUGHS) The chicken or the egg? 328 00:17:03,840 --> 00:17:05,120 Man, that looks good. 329 00:17:05,320 --> 00:17:06,760 It looks really good. 330 00:17:06,960 --> 00:17:09,800 I mean, if it tastes as good as it looks... 331 00:17:10,000 --> 00:17:11,520 Oh, yes. 332 00:17:18,720 --> 00:17:20,480 This is very aromatic. 333 00:17:20,680 --> 00:17:22,880 You can taste some of those flavours coming through - 334 00:17:23,080 --> 00:17:25,120 the ginger, which is really nice. 335 00:17:25,320 --> 00:17:29,000 Uh, the noodle, nice and soft, and the texture is just beautiful. 336 00:17:31,080 --> 00:17:34,040 Very clean but has a great depth of flavour. 337 00:17:37,760 --> 00:17:40,760 This is a beef and oxtail pho. 338 00:17:42,520 --> 00:17:45,160 As you can notice, the broth is on the side 339 00:17:45,360 --> 00:17:48,480 so you're going to need to pour it into the bowl over the meat. 340 00:17:49,640 --> 00:17:51,160 It's a bit of theatrics, isn't it? 341 00:17:51,360 --> 00:17:54,040 Serving it like that with your soup on the side 342 00:17:54,240 --> 00:17:55,640 and pouring it over there 343 00:17:55,840 --> 00:18:00,040 and watching that meat go brown and give it that colour. 344 00:18:00,240 --> 00:18:02,000 It's very fancy. 345 00:18:02,200 --> 00:18:04,880 Yes, very dramatic with all this colour in here. 346 00:18:05,080 --> 00:18:08,360 You've got the lime, that greenish colour, then you've got the hoi sin 347 00:18:08,560 --> 00:18:09,960 and the chilli at the back. 348 00:18:10,160 --> 00:18:12,520 So, looking at it - beautiful. 349 00:18:12,720 --> 00:18:14,480 Let's see what it tastes like. 350 00:18:27,400 --> 00:18:28,840 Looks fantastic. 351 00:18:29,040 --> 00:18:31,640 Look, you can taste that beefy element to it, 352 00:18:31,840 --> 00:18:34,360 but it's not that oomph you're looking for. 353 00:18:34,560 --> 00:18:36,360 More of a stock than a broth. Yeah. 354 00:18:36,560 --> 00:18:38,080 I think with Vietnamese cooking, I mean, 355 00:18:38,280 --> 00:18:39,960 it's all about those punchy flavours. 356 00:18:40,160 --> 00:18:42,680 It's all about those fresh aromatic flavours 357 00:18:42,880 --> 00:18:44,720 and that real depth of flavour and... 358 00:18:44,920 --> 00:18:46,480 Are you getting any of that? 359 00:18:47,560 --> 00:18:51,080 All I'm getting is really, noodle, I'm getting Thai basil, 360 00:18:51,280 --> 00:18:52,800 I can taste all of that, 361 00:18:53,000 --> 00:18:56,920 but the beef that is in there is getting lost within those flavours. 362 00:18:57,120 --> 00:18:58,760 It should be above those. 363 00:18:58,960 --> 00:19:02,680 Well, Mark, you've tasted three different bowls of pho 364 00:19:02,880 --> 00:19:05,040 and it's really up to you to choose 365 00:19:05,240 --> 00:19:07,440 which was the best plate on the pass. 366 00:19:14,760 --> 00:19:17,600 Our two home cooks, Thanh and Iyan, have just battled 367 00:19:17,800 --> 00:19:21,120 against professional chef Ennis from restaurant Dandelion 368 00:19:21,320 --> 00:19:24,800 with their best versions of a Vietnamese pho. 369 00:19:25,000 --> 00:19:27,160 The home cook who survives tonight's judgement 370 00:19:27,360 --> 00:19:30,360 will go head to head against executive chef Geoff. 371 00:19:32,080 --> 00:19:33,800 So now it's crunch time. 372 00:19:34,680 --> 00:19:36,840 Wow. Wow, the pho battle. 373 00:19:37,040 --> 00:19:39,360 Absolutely amazing, this smell. 374 00:19:39,560 --> 00:19:41,280 That smell really reminded me of home 375 00:19:41,480 --> 00:19:44,800 when I used to come home from school and walk through the door 376 00:19:45,000 --> 00:19:48,400 and smell my mum having a stockpot full of pho on 377 00:19:48,600 --> 00:19:50,080 and I knew we would have pho for dinner 378 00:19:50,280 --> 00:19:52,880 and you guys really brought those aromas 379 00:19:53,080 --> 00:19:54,960 and really gave me memories of my childhood, 380 00:19:55,160 --> 00:19:56,640 so thank you so much. 381 00:19:58,080 --> 00:20:01,080 Home cooks, now that the battle is over for the evening, 382 00:20:01,280 --> 00:20:02,760 who do you think is the best? 383 00:20:02,960 --> 00:20:05,000 Me! Oh, you're so quick. 384 00:20:05,200 --> 00:20:06,840 It's actually me. 385 00:20:07,040 --> 00:20:08,760 (ALL LAUGH) 386 00:20:08,960 --> 00:20:11,840 Mark, which was the best plate on the pass? 387 00:20:12,040 --> 00:20:16,000 For me, Dan, the best plate on the pass had great depth of flavour, 388 00:20:16,200 --> 00:20:19,360 it had colour, and for that reason 389 00:20:19,560 --> 00:20:22,280 the best plate on the pass for me was... 390 00:20:28,560 --> 00:20:29,960 ..chicken pho. 391 00:20:30,160 --> 00:20:31,960 (APPLAUSE) 392 00:20:33,840 --> 00:20:36,480 Ennis, was that you? 393 00:20:42,720 --> 00:20:45,160 What I loved about it was the depth of flavour that you got 394 00:20:45,360 --> 00:20:46,880 into that pho. 395 00:20:47,080 --> 00:20:48,920 The noodle inside there was just beautiful 396 00:20:49,120 --> 00:20:50,600 and the chicken and the egg. 397 00:20:50,800 --> 00:20:52,280 Overall, it was a great plate. 398 00:20:52,520 --> 00:20:54,800 Geoff, you must be so proud of Ennis. Yeah, very pleased. 399 00:20:55,000 --> 00:20:58,000 I think it's just the distilled essence of Vietnam, this dish. 400 00:20:58,200 --> 00:21:00,240 There aren't too many cuisines around the world 401 00:21:00,440 --> 00:21:02,200 that you can slap one plate down like that 402 00:21:02,400 --> 00:21:03,880 and it speaks for the whole country. 403 00:21:04,080 --> 00:21:06,720 So, uh, that's Vietnam in a bowl right there. 404 00:21:06,920 --> 00:21:11,200 Which plate on the pass did not live up to your expectations? 405 00:21:11,400 --> 00:21:15,200 The plate that didn't live up to my expectations tonight... 406 00:21:22,560 --> 00:21:25,120 ..the beef and oxtail pho. 407 00:21:28,240 --> 00:21:30,480 That was mine. Oh. How are you feeling? 408 00:21:30,680 --> 00:21:33,120 Oh, look, I am a little bit bummed out 409 00:21:33,320 --> 00:21:36,040 but I'm still so proud of the last few nights 410 00:21:36,240 --> 00:21:39,440 and I still got a trophy, so I'm so over the moon. 411 00:21:39,680 --> 00:21:43,280 I'm still really, really proud of how far I've come in this competition. 412 00:21:43,480 --> 00:21:45,680 Look, you've brought colour, you've brought style, 413 00:21:45,880 --> 00:21:49,160 you've brought finesse and pizazz to this, um... 414 00:21:49,360 --> 00:21:50,640 Any more? 415 00:21:50,840 --> 00:21:52,320 (OTHERS LAUGH) 416 00:21:52,520 --> 00:21:56,560 It's going to be a real, real pity to see you go. 417 00:21:56,760 --> 00:21:59,760 Oh. It's OK, it won't be as fun, but... you know. 418 00:22:00,000 --> 00:22:03,320 (LAUGHS) I'll leave a little bit of fabulosity in the kitchen. 419 00:22:04,640 --> 00:22:06,760 So sorry, Iyan - that means you're going home tonight. 420 00:22:06,960 --> 00:22:10,240 But congratulations, Thanh! You're through to the final. 421 00:22:10,440 --> 00:22:13,480 And congratulations, Ennis and Dandelion! 422 00:22:15,880 --> 00:22:18,160 THANH: I'm so happy to get through to the next round 423 00:22:18,360 --> 00:22:22,600 and to be cooking the fourth dish and final dish against the head chef 424 00:22:22,800 --> 00:22:24,800 is gonna be an awesome experience. 425 00:22:25,000 --> 00:22:27,040 GEOFF: When we first came into the kitchen on day one, 426 00:22:27,240 --> 00:22:29,360 Thanh certainly looked like the kind of person 427 00:22:29,560 --> 00:22:30,880 that would give us the most trouble. 428 00:22:31,080 --> 00:22:32,760 It's not every day that you get the opportunity 429 00:22:32,960 --> 00:22:35,160 to go up against one of the best chefs in Australia 430 00:22:35,360 --> 00:22:36,640 for Vietnamese cooking. 431 00:22:36,840 --> 00:22:38,760 So I'm going to have my work cut out, that's for sure. 432 00:22:38,960 --> 00:22:40,400 Come on! 433 00:22:40,600 --> 00:22:43,560 Thank you. I'll miss you. 434 00:22:44,840 --> 00:22:47,200 Next time... DAN HONG: Welcome to the final! 435 00:22:47,400 --> 00:22:48,680 May the best man win. 436 00:22:48,880 --> 00:22:52,000 First pancake not right. No, it's not crispy enough yet. 437 00:22:52,200 --> 00:22:55,600 Second one is worse. Oooh, working a bit too well. 438 00:22:55,800 --> 00:22:57,400 If you're going to serve a banh xeo, 439 00:22:57,600 --> 00:22:59,120 it should be a little bit bigger than that. 440 00:22:59,320 --> 00:23:00,560 Wow. 441 00:23:02,400 --> 00:23:03,680 And later in the week, 442 00:23:03,880 --> 00:23:06,760 I'll give you a taste of restaurant Dandelion's menu. 443 00:23:08,240 --> 00:23:11,440 So then the crab goes in. That smells absolutely beautiful. 444 00:23:11,640 --> 00:23:13,080 Cheers. Xin chao.