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1 00:00:01,760 00:00:05,120 MAEVE O'MEARA: Restaurant kitchens are run with a military-like hierarchy. 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. 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, It escalates in authority, starting from the apprentice chef,
4 00:00:12,080 00:00:13,560 right up to the head chef. right up to the head chef.
5 00:00:13,760 00:00:16,280 And now in a David vs Goliath battle, 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 passionate home cooks from all walks of life
7 00:00:19,400 00:00:21,720 will take on the chefs' line. will take on the chefs' line.
8 00:00:23,120 00:00:25,840 Each week will feature a different cuisine Each week will feature a different cuisine
9 00:00:26,040 00:00:27,920 and this week, it's Vietnamese. 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. 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 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. 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. 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! 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 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, 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. 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, Judged by executive chef Dan Hong,
19 00:01:02,280 00:01:05,040 renowned chef Mark Olive renowned chef Mark Olive
20 00:01:05,240 00:01:07,520 and food writer Melissa Leong. and food writer Melissa Leong.
21 00:01:08,440 00:01:09,640 So let's cook! So let's cook!
22 00:01:09,840 00:01:11,880 Which home cook has what it takes 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? 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. 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. 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. 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! You get this trophy!
28 00:01:39,720 00:01:42,280 Thanh beat the apprentice chef on his first night 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. with a fresh take on the classic spring roll.
30 00:01:45,360 00:01:46,760 Well done, Thanh! Well done, Thanh!
31 00:01:46,960 00:01:49,720 His competition is Iyan, His competition is Iyan,
32 00:01:49,920 00:01:53,400 flamboyant fashion stylist and super-enthusiastic home cook. flamboyant fashion stylist and super-enthusiastic home cook.
33 00:01:53,600 00:01:56,160 And this is my Vietnamese banquet! And this is my Vietnamese banquet!
34 00:01:56,360 00:01:58,520 He beat station chef Tam on the second night 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. with his mother's Vietnamese creme caramel recipe.
36 00:02:02,360 00:02:03,400 Oh, my gosh! Oh, my gosh!
37 00:02:04,680 00:02:08,160 Both Iyan and Thanh will fight for survival tonight 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 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. 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. 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 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. 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? It's a very seductive cuisine, isn't it?
44 00:02:28,320 00:02:30,920 Very sophisticated, very elegant. Very sophisticated, very elegant.
45 00:02:31,120 00:02:32,920 Fantastic with a bottle of wine. Fantastic with a bottle of wine.
46 00:02:33,120 00:02:34,920 It is fantastic with a bottle of wine! 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... And after scoring six chefs' hats in six years...
48 00:02:39,520 00:02:41,000 Gosh, that looks magnificent! 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 ..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. to produce a winning dish tonight.
51 00:02:48,560 00:02:51,000 Us home cooks are gonna bring it home. 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. 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? So which of you is gonna win this?
54 00:02:58,360 00:02:59,480 Me! Me!
55 00:02:59,680 00:03:01,360 (OTHERS LAUGH) No, me! (OTHERS LAUGH) No, me!
56 00:03:02,480 00:03:05,120 Home cooks, you are now halfway through the chefs' line Home cooks, you are now halfway through the chefs' line
57 00:03:05,320 00:03:07,200 of Melbourne restaurant Dandelion. of Melbourne restaurant Dandelion.
58 00:03:07,400 00:03:08,680 Who is next to cook tonight? 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, 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, 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 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. 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. Ennis, please step up and represent your restaurant.
64 00:03:22,840 00:03:24,240 Yep. Yep.
65 00:03:24,440 00:03:26,120 Ennis, how are you feeling? Ennis, how are you feeling?
66 00:03:26,320 00:03:29,120 Very nervous, but hopefully I win today. Very nervous, but hopefully I win today.
67 00:03:29,320 00:03:31,200 And now comes that time - And now comes that time -
68 00:03:31,400 00:03:33,920 what dish are you going to cook? what dish are you going to cook?
69 00:03:35,040 00:03:37,160 We want to taste your best... We want to taste your best...
70 00:03:38,920 00:03:40,360 ..pho. ..pho.
71 00:03:42,520 00:03:47,480 Pho is a Vietnamese rice noodle soup usually made with beef or chicken, 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 a rich, flavoursome broth
73 00:03:49,400 00:03:53,640 and a variety of traditional herbs, spices and condiments. 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, 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. 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. 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 That judge will be blind taste testing
78 00:04:09,520 00:04:11,400 and tonight... and tonight...
79 00:04:11,600 00:04:13,440 ..that's going to be you, Mark. ..that's going to be you, Mark.
80 00:04:13,640 00:04:16,120 Are you 'pho' real? Are you 'pho' real?
81 00:04:17,920 00:04:20,200 Mark will taste and judge everyone's dishes Mark will taste and judge everyone's dishes
82 00:04:20,400 00:04:22,360 without knowing who cooked what. without knowing who cooked what.
83 00:04:24,600 00:04:26,400 So let's cook! So let's cook!
84 00:04:26,600 00:04:30,800 Everyone has 1 hour and 50 minutes to make their pho, 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. 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 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. 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. 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? 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? 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. 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, 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 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. 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 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. 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. I have oxtail, beef bone marrow, I have beef brisket.
98 00:05:10,640 00:05:12,240 We've got lemongrass. We've got lemongrass.
99 00:05:12,440 00:05:14,200 Didn't you say you were gonna add something else 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? as your secret ingredient at the end?
101 00:05:15,920 00:05:17,200 Yeah, I've got some shrimp paste Yeah, I've got some shrimp paste
102 00:05:17,400 00:05:19,040 that really just melds everything together. 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. 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. 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... 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. 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. 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. 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, 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, 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. 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. 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. Admittedly, I've only ever had it once before.
114 00:05:58,600 00:06:00,320 Iyan. Yes. Iyan. Yes.
115 00:06:00,520 00:06:03,600 An hour and 50 minutes is not traditionally a very long time... 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. No. ..in pho world.
117 00:06:05,280 00:06:06,720 It's a little bit laughable, but it's OK. 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 How are you planning on hacking the system
119 00:06:08,680 00:06:10,400 to get the maximum amount of flavour? 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 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 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. 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... Traditionally, a pho is a really clear...
124 00:06:22,080 00:06:23,640 Clear broth. ..broth. Clear broth. ..broth.
125 00:06:23,840 00:06:25,640 And sometimes using a pressure cooker And sometimes using a pressure cooker
126 00:06:25,840 00:06:27,120 you might extract the flavour you might extract the flavour
127 00:06:27,320 00:06:29,160 but you might end up with a cloudy broth. 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 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. 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 As Iyan works towards ensuring his beef pho has maximum flavour
131 00:06:39,160 00:06:40,440 and a clear broth, and a clear broth,
132 00:06:40,640 00:06:43,480 chef Ennis is making headway with his broth. chef Ennis is making headway with his broth.
133 00:06:43,680 00:06:45,200 You have to keep skimming it. 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. 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. 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. 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? 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. 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. 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. 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. 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. 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. Yes. Pressure cookers and lemongrass.
144 00:07:14,360 00:07:16,080 That's right. I'm worried for them. 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, 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 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. 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, 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. 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. 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. 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. 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 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, 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. 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. 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. 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 You need to timing the spice
159 00:08:15,120 00:08:17,280 and you need to timing the ginger and onion 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. to make sure your broth is not too dark.
161 00:08:19,960 00:08:22,120 Ennis. Hi. Ennis. Hi.
162 00:08:22,320 00:08:23,960 Using all these different spices here, Using all these different spices here,
163 00:08:24,160 00:08:25,960 that's more usually for a beef pho. that's more usually for a beef pho.
164 00:08:26,160 00:08:28,040 It's a good crossover. Yep. It's a good crossover. Yep.
165 00:08:28,240 00:08:30,240 Crossover. Good modern take. Yep. 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? 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. 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. So... Well, good luck, Ennis.
169 00:08:37,880 00:08:39,240 Thank you. Thank you. Thank you. Thank you.
170 00:08:39,440 00:08:41,440 Definitely, I will win tonight. Definitely, I will win tonight.
171 00:08:44,320 00:08:47,080 The most important thing for pho is the beef stock. 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. 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, 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, 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. 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. I'm hoping that the stock in here is like no other.
177 00:09:03,720 00:09:05,000 My nervous dancing. My nervous dancing.
178 00:09:05,200 00:09:06,760 (EXHALES) (EXHALES)
179 00:09:11,320 00:09:13,160 Oh, my God, stop it. 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, 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. 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. THANH: I was a bit frantic.
183 00:09:25,480 00:09:27,160 One, two, three... One, two, three...
184 00:09:27,360 00:09:29,040 This was pretty much do or die. 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! 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. He's just overthinking too much.
187 00:09:34,640 00:09:36,840 The water running out a little bit pink. The water running out a little bit pink.
188 00:09:37,040 00:09:38,400 (BLEEP). (BLEEP).
189 00:09:46,280 00:09:48,200 DAN HONG: You've got 15 minutes to go, guys. 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, 15 minutes till your plate, or your bowl,
191 00:09:50,960 00:09:52,480 needs to be on the pass. 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, 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 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 than the chicken pho that chef Ennis from restaurant Dandelion
195 00:10:04,080 00:10:05,360 is creating. is creating.
196 00:10:05,560 00:10:07,280 I'm really nervous. I'm really nervous.
197 00:10:07,480 00:10:08,840 THANH: Oh, brisket's so soft. THANH: Oh, brisket's so soft.
198 00:10:09,040 00:10:10,720 And they're both using pressure cookers And they're both using pressure cookers
199 00:10:10,920 00:10:12,880 to help fast track the flavour process. to help fast track the flavour process.
200 00:10:13,080 00:10:15,160 I was really panicking. I was really panicking.
201 00:10:15,360 00:10:18,720 I'm hoping that my oxtail is really tender 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. and that my stock is really delicious.
203 00:10:22,240 00:10:24,240 This was pretty much do or die. 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. 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. 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. 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 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. 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. 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. Oh, it's there. There it goes.
211 00:11:02,920 00:11:04,760 Once everything was in the pressure cooker, 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. I really wanted to smell the aroma of the pho.
213 00:11:07,640 00:11:09,120 Get a load of that! 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 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. 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, 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. 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 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, or if it's going to be chicken,
220 00:11:31,240 00:11:32,640 all of that coming through 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. 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. 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. 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 These have been in there for nearly 45 minutes
225 00:11:49,040 00:11:50,720 and it's baby chickens. and it's baby chickens.
226 00:11:50,920 00:11:52,840 So it's just checking, make sure it cooked. 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, 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. 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. You need to be calm to cook.
230 00:12:01,720 00:12:03,720 Are you relaxed, Ennis? Yes, I'm calm. Are you relaxed, Ennis? Yes, I'm calm.
231 00:12:03,920 00:12:06,720 Yeah? Having fun? A lot of fun. Yeah? Having fun? A lot of fun.
232 00:12:06,920 00:12:08,400 (CHUCKLES) Cook with your love. (CHUCKLES) Cook with your love.
233 00:12:08,600 00:12:10,920 That's all. (LAUGHS) That's all. (LAUGHS)
234 00:12:11,120 00:12:14,840 Ginger... been on grill for a while. 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. 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, 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. which adds a little bit of luxury.
238 00:12:26,240 00:12:28,760 I'm going to try one very soon. I'm going to try one very soon.
239 00:12:33,880 00:12:35,560 That's perfect. That's perfect.
240 00:12:35,760 00:12:38,040 You have five minutes to go, everyone. 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. 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. 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. 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 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. 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... One, two, three...
247 00:12:55,840 00:12:58,080 When I was plating up, I needed to get the noodles ready, 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 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. to get the texture that I want.
250 00:13:06,200 00:13:07,680 I'm slightly concerned about Thanh 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. 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. 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 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. 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 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, and layering too many flavours in there,
257 00:13:24,680 00:13:27,240 that's sort of a real worry. 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. I haven't got the sriracha. Down there, Ennis.
259 00:13:29,640 00:13:31,080 Down there, down there. Down there, down there.
260 00:13:31,280 00:13:32,760 The right-hand side. 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. 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! DAN HONG: Two minutes, guys!
263 00:13:42,520 00:13:43,880 Yes, Chef. Yes, Chef.
264 00:13:44,920 00:13:46,560 THANH: It's definitely a race to the end. 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. I wasn't as calm as I thought I'd be.
266 00:13:49,800 00:13:51,000 (BLEEP). (BLEEP).
267 00:13:52,120 00:13:55,200 This is very hard. I'm telling myself I will get this. 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! 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. I was panicking. I just wanted it to be amazing.
270 00:14:02,440 00:14:03,920 Live the dream! 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? 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! Come on! Hustle! 10 seconds!
273 00:14:12,040 00:14:13,440 Come on, come on, come on! Come on, come on, come on!
274 00:14:13,640 00:14:15,480 My God. My God.
275 00:14:15,680 00:14:19,480 Made it! Well done, guys. Fantastic. Made it! Well done, guys. Fantastic.
276 00:14:20,640 00:14:23,360 ENNIS: Finally! Well done. ENNIS: Finally! Well done.
277 00:14:23,560 00:14:25,240 Unreal. Unreal.
278 00:14:25,440 00:14:26,840 The oxtail was really tender, 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 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. 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. 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. 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 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. 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. The broth is perfect, the chicken is cooked perfect.
286 00:14:42,760 00:14:44,640 The egg is perfect. The egg is perfect.
287 00:14:44,840 00:14:46,280 I hope I win. I hope I win.
288 00:14:48,040 00:14:50,640 I wanted that punchy beef flavour to come through. 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. 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. Very clean. Has a great depth of flavour.
291 00:14:57,000 00:14:58,440 It's really up to you. It's really up to you.
292 00:15:05,640 00:15:08,640 Our two remaining home cooks, Thanh and Iyan, 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. 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, They cooked against second-in-command chef Ennis,
295 00:15:15,280 00:15:18,280 who produced restaurant Dandelion's chicken pho 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. 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. 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 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 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. and hopefully they get that flavour in there.
301 00:15:34,920 00:15:36,400 Wow. Wow.
302 00:15:36,600 00:15:38,120 Very colourful, isn't it? Very colourful, isn't it?
303 00:15:38,320 00:15:40,400 That is Vietnamese cooking. Yeah, isn't it? 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. All of those lovely aromatics is just intoxicating.
305 00:15:45,840 00:15:47,640 This is a beef pho. This is a beef pho.
306 00:15:49,160 00:15:50,680 On the side you have Thai basil, On the side you have Thai basil,
307 00:15:50,880 00:15:54,120 bean sprouts and saw-toothed coriander. bean sprouts and saw-toothed coriander.
308 00:15:54,320 00:15:56,400 It looks really inviting. 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 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. as you go along.
311 00:16:01,160 00:16:02,960 I need to get in. (DAN AND MELISSA LAUGH) I need to get in. (DAN AND MELISSA LAUGH)
312 00:16:15,360 00:16:16,520 Mmm. Mmm.
313 00:16:16,720 00:16:19,480 Overall, look, a great-looking plate. Overall, look, a great-looking plate.
314 00:16:19,680 00:16:22,160 It's got all those elements of a pho, 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 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. 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. 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 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 and they burned the ginger and the onion off
320 00:16:42,160 00:16:43,560 before they made the stock, 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, 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. 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. 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? 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) (OTHERS LAUGH)
326 00:16:59,240 00:17:00,520 But which came first? But which came first?
327 00:17:00,720 00:17:02,280 (LAUGHS) The chicken or the egg? (LAUGHS) The chicken or the egg?
328 00:17:03,840 00:17:05,120 Man, that looks good. Man, that looks good.
329 00:17:05,320 00:17:06,760 It looks really good. It looks really good.
330 00:17:06,960 00:17:09,800 I mean, if it tastes as good as it looks... I mean, if it tastes as good as it looks...
331 00:17:10,000 00:17:11,520 Oh, yes. Oh, yes.
332 00:17:18,720 00:17:20,480 This is very aromatic. This is very aromatic.
333 00:17:20,680 00:17:22,880 You can taste some of those flavours coming through - You can taste some of those flavours coming through -
334 00:17:23,080 00:17:25,120 the ginger, which is really nice. 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. 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. 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. 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 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. 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? 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 Serving it like that with your soup on the side
342 00:17:54,240 00:17:55,640 and pouring it over there 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. and watching that meat go brown and give it that colour.
344 00:18:00,240 00:18:02,000 It's very fancy. It's very fancy.
345 00:18:02,200 00:18:04,880 Yes, very dramatic with all this colour in here. 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 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. and the chilli at the back.
348 00:18:10,160 00:18:12,520 So, looking at it - beautiful. So, looking at it - beautiful.
349 00:18:12,720 00:18:14,480 Let's see what it tastes like. Let's see what it tastes like.
350 00:18:27,400 00:18:28,840 Looks fantastic. Looks fantastic.
351 00:18:29,040 00:18:31,640 Look, you can taste that beefy element to it, 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. 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. More of a stock than a broth. Yeah.
354 00:18:36,560 00:18:38,080 I think with Vietnamese cooking, I mean, I think with Vietnamese cooking, I mean,
355 00:18:38,280 00:18:39,960 it's all about those punchy flavours. it's all about those punchy flavours.
356 00:18:40,160 00:18:42,680 It's all about those fresh aromatic flavours It's all about those fresh aromatic flavours
357 00:18:42,880 00:18:44,720 and that real depth of flavour and... and that real depth of flavour and...
358 00:18:44,920 00:18:46,480 Are you getting any of that? 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, 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, 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. 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. It should be above those.
363 00:18:58,960 00:19:02,680 Well, Mark, you've tasted three different bowls of pho 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 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. 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 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 against professional chef Ennis from restaurant Dandelion
368 00:19:21,320 00:19:24,800 with their best versions of a Vietnamese pho. 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 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. will go head to head against executive chef Geoff.
371 00:19:32,080 00:19:33,800 So now it's crunch time. So now it's crunch time.
372 00:19:34,680 00:19:36,840 Wow. Wow, the pho battle. Wow. Wow, the pho battle.
373 00:19:37,040 00:19:39,360 Absolutely amazing, this smell. Absolutely amazing, this smell.
374 00:19:39,560 00:19:41,280 That smell really reminded me of home 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 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 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 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 and you guys really brought those aromas
379 00:19:53,080 00:19:54,960 and really gave me memories of my childhood, and really gave me memories of my childhood,
380 00:19:55,160 00:19:56,640 so thank you so much. 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, 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? who do you think is the best?
383 00:20:02,960 00:20:05,000 Me! Oh, you're so quick. Me! Oh, you're so quick.
384 00:20:05,200 00:20:06,840 It's actually me. It's actually me.
385 00:20:07,040 00:20:08,760 (ALL LAUGH) (ALL LAUGH)
386 00:20:08,960 00:20:11,840 Mark, which was the best plate on the pass? 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, 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 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... the best plate on the pass for me was...
390 00:20:28,560 00:20:29,960 ..chicken pho. ..chicken pho.
391 00:20:30,160 00:20:31,960 (APPLAUSE) (APPLAUSE)
392 00:20:33,840 00:20:36,480 Ennis, was that you? 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 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. into that pho.
395 00:20:47,080 00:20:48,920 The noodle inside there was just beautiful The noodle inside there was just beautiful
396 00:20:49,120 00:20:50,600 and the chicken and the egg. and the chicken and the egg.
397 00:20:50,800 00:20:52,280 Overall, it was a great plate. 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. 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. 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 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 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. 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. 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? 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... 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. ..the beef and oxtail pho.
407 00:21:28,240 00:21:30,480 That was mine. Oh. How are you feeling? 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 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 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. 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. 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, 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... you've brought finesse and pizazz to this, um...
414 00:21:49,360 00:21:50,640 Any more? Any more?
415 00:21:50,840 00:21:52,320 (OTHERS LAUGH) (OTHERS LAUGH)
416 00:21:52,520 00:21:56,560 It's going to be a real, real pity to see you go. 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. 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. (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. 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. But congratulations, Thanh! You're through to the final.
421 00:22:10,440 00:22:13,480 And congratulations, Ennis and Dandelion! 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 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 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. 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, 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 Thanh certainly looked like the kind of person
427 00:22:29,560 00:22:30,880 that would give us the most trouble. 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 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 to go up against one of the best chefs in Australia
430 00:22:35,360 00:22:36,640 for Vietnamese cooking. 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. 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! Come on!
433 00:22:40,600 00:22:43,560 Thank you. I'll miss you. Thank you. I'll miss you.
434 00:22:44,840 00:22:47,200 Next time... DAN HONG: Welcome to the final! Next time... DAN HONG: Welcome to the final!
435 00:22:47,400 00:22:48,680 May the best man win. 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. 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. 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, 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. it should be a little bit bigger than that.
440 00:22:59,320 00:23:00,560 Wow. Wow.
441 00:23:02,400 00:23:03,680 And later in the week, 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. 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. So then the crab goes in. That smells absolutely beautiful.
444 00:23:11,640 00:23:13,080 Cheers. Xin chao. Cheers. Xin chao.