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1 | 00:00:01,919 | 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 | 00:00:07,519 | This is known as the chefs' line. | This is known as the chefs' line. |
3 | 00:00:07,719 | 00:00:09,199 | It escalates in authority, | It escalates in authority, |
4 | 00:00:09,400 | 00:00:12,919 | starting from the apprentice chef right up to the head chef. | starting from the apprentice chef right up to the head chef. |
5 | 00:00:13,119 | 00:00:16,280 | And now, in a David-versus-Goliath battle, | And now, in a David-versus-Goliath battle, |
6 | 00:00:16,480 | 00:00:19,760 | passionate home cooks from all walks of life | passionate home cooks from all walks of life |
7 | 00:00:19,960 | 00:00:21,719 | will take on the chefs' line. | will take on the chefs' line. |
8 | 00:00:23,280 | 00:00:25,480 | Each week will feature a different cuisine | Each week will feature a different cuisine |
9 | 00:00:25,679 | 00:00:27,960 | and this week it's Vietnamese. | and this week it's Vietnamese. |
10 | 00:00:29,000 | 00:00:31,280 | Tonight it's the final showdown | Tonight it's the final showdown |
11 | 00:00:31,480 | 00:00:33,759 | and Thanh, our last home cook standing, | and Thanh, our last home cook standing, |
12 | 00:00:33,960 | 00:00:36,439 | has made it to the end of the chefs' line. | has made it to the end of the chefs' line. |
13 | 00:00:36,640 | 00:00:38,240 | Just so blessed to have this opportunity | Just so blessed to have this opportunity |
14 | 00:00:38,439 | 00:00:39,799 | and I'm going to give it my best shot. | and I'm going to give it my best shot. |
15 | 00:00:40,000 | 00:00:41,280 | He's going head-to-head | He's going head-to-head |
16 | 00:00:41,479 | 00:00:44,200 | against restaurant Dandelion's executive chef Geoff. | against restaurant Dandelion's executive chef Geoff. |
17 | 00:00:44,399 | 00:00:46,000 | May the best man win. | May the best man win. |
18 | 00:00:46,200 | 00:00:47,479 | It's the ultimate battle | It's the ultimate battle |
19 | 00:00:47,679 | 00:00:50,560 | to find out if passion can beat the professional... | to find out if passion can beat the professional... |
20 | 00:00:50,759 | 00:00:52,880 | MELISSA AND MARK OLIVE: One minute! MARK OLIVE: One minute, Thanh. | MELISSA AND MARK OLIVE: One minute! MARK OLIVE: One minute, Thanh. |
21 | 00:00:53,079 | 00:00:56,079 | ..judged by Executive Chef Dan Hong, | ..judged by Executive Chef Dan Hong, |
22 | 00:00:56,280 | 00:00:59,039 | renowned chef Mark Olive | renowned chef Mark Olive |
23 | 00:00:59,240 | 00:01:02,240 | and food writer Melissa Leong. | and food writer Melissa Leong. |
24 | 00:01:02,439 | 00:01:04,280 | So let's cook! | So let's cook! |
25 | 00:01:04,480 | 00:01:06,040 | Will Thanh have what it takes | Will Thanh have what it takes |
26 | 00:01:06,239 | 00:01:09,920 | to outcook the most experienced of the chefs' line? | to outcook the most experienced of the chefs' line? |
27 | 00:01:20,200 | 00:01:23,480 | Vietnamese week has been a battle between four home cooks | Vietnamese week has been a battle between four home cooks |
28 | 00:01:23,680 | 00:01:26,159 | and Melbourne's hatted restaurant Dandelion. | and Melbourne's hatted restaurant Dandelion. |
29 | 00:01:27,239 | 00:01:29,239 | Our home cooks have been competing for a chance | Our home cooks have been competing for a chance |
30 | 00:01:29,439 | 00:01:32,799 | to go head-to-head against Executive Chef Geoff | to go head-to-head against Executive Chef Geoff |
31 | 00:01:33,000 | 00:01:36,960 | and now only one home cook is left standing - | and now only one home cook is left standing - |
32 | 00:01:37,159 | 00:01:39,560 | fresh produce wholesaler Thanh. | fresh produce wholesaler Thanh. |
33 | 00:01:39,759 | 00:01:41,240 | Just being able to have the opportunity | Just being able to have the opportunity |
34 | 00:01:41,439 | 00:01:43,000 | to cook against Head Chef Geoff | to cook against Head Chef Geoff |
35 | 00:01:43,200 | 00:01:45,680 | is going to be one that I'll remember forever. | is going to be one that I'll remember forever. |
36 | 00:01:45,879 | 00:01:49,319 | All week, Thanh has delivered amazing dishes, | All week, Thanh has delivered amazing dishes, |
37 | 00:01:49,520 | 00:01:51,719 | starting with a pork and prawn lettuce wrap | starting with a pork and prawn lettuce wrap |
38 | 00:01:51,920 | 00:01:53,479 | with finger lime nuoc cham... | with finger lime nuoc cham... |
39 | 00:01:53,680 | 00:01:58,280 | MELISSA LEONG: Finger lime pops of citrus season the pork and the prawn. | MELISSA LEONG: Finger lime pops of citrus season the pork and the prawn. |
40 | 00:01:58,479 | 00:02:00,120 | Gorgeous. Thank you! | Gorgeous. Thank you! |
41 | 00:02:00,319 | 00:02:03,239 | ..which won him first trophy of the week. | ..which won him first trophy of the week. |
42 | 00:02:03,439 | 00:02:06,359 | Then he served up a pandan banh flan... | Then he served up a pandan banh flan... |
43 | 00:02:06,560 | 00:02:10,199 | I really love these tropical flavours. I think it works. | I really love these tropical flavours. I think it works. |
44 | 00:02:10,400 | 00:02:11,479 | ..and beef pho. | ..and beef pho. |
45 | 00:02:11,680 | 00:02:13,719 | It has a great depth of flavour. | It has a great depth of flavour. |
46 | 00:02:13,919 | 00:02:17,000 | Now he's ready to take on the executive chef. | Now he's ready to take on the executive chef. |
47 | 00:02:18,360 | 00:02:22,000 | Geoff Lindsay is owner and executive chef of restaurant Dandelion, | Geoff Lindsay is owner and executive chef of restaurant Dandelion, |
48 | 00:02:22,240 | 00:02:25,920 | which serves up some of the most diverse and unique Vietnamese food in Melbourne. | which serves up some of the most diverse and unique Vietnamese food in Melbourne. |
49 | 00:02:26,120 | 00:02:27,960 | Hey, Geoff! Maeve. How are you? | Hey, Geoff! Maeve. How are you? |
50 | 00:02:28,159 | 00:02:30,199 | Vietnamese food has a great combination | Vietnamese food has a great combination |
51 | 00:02:30,400 | 00:02:31,920 | of the raw and the cooked, | of the raw and the cooked, |
52 | 00:02:32,120 | 00:02:33,960 | the hot and the cold, the sweet and the sour. | the hot and the cold, the sweet and the sour. |
53 | 00:02:34,159 | 00:02:36,240 | I come up with some pretty wacky ideas. | I come up with some pretty wacky ideas. |
54 | 00:02:36,439 | 00:02:38,680 | Sometimes they say to me, "No, no, boss, you can't do that." | Sometimes they say to me, "No, no, boss, you can't do that." |
55 | 00:02:38,879 | 00:02:41,599 | One banh xeo, three green prawn! | One banh xeo, three green prawn! |
56 | 00:02:41,800 | 00:02:43,840 | Yum! Full moon chilli mud crab! | Yum! Full moon chilli mud crab! |
57 | 00:02:44,039 | 00:02:46,360 | Thank you, Geoff Lindsay. My pleasure. | Thank you, Geoff Lindsay. My pleasure. |
58 | 00:02:46,560 | 00:02:50,159 | Will Thanh's family recipes be filled with enough love and passion | Will Thanh's family recipes be filled with enough love and passion |
59 | 00:02:50,360 | 00:02:52,719 | to outcook professional chef Geoff? | to outcook professional chef Geoff? |
60 | 00:02:52,920 | 00:02:54,560 | I'm going to give it my best shot. | I'm going to give it my best shot. |
61 | 00:03:00,039 | 00:03:02,080 | Thanh! Welcome to the final! | Thanh! Welcome to the final! |
62 | 00:03:02,280 | 00:03:03,639 | Thank you. | Thank you. |
63 | 00:03:03,840 | 00:03:07,000 | You are now the last home cook standing. | You are now the last home cook standing. |
64 | 00:03:07,199 | 00:03:09,599 | Thanh, what do you think is the secret to your success? | Thanh, what do you think is the secret to your success? |
65 | 00:03:09,800 | 00:03:11,080 | I think it's a culmination | I think it's a culmination |
66 | 00:03:11,280 | 00:03:14,080 | of my heritage, the industry that I work in, | of my heritage, the industry that I work in, |
67 | 00:03:14,280 | 00:03:17,759 | and also all the cooks that I've done for my friends and family, | and also all the cooks that I've done for my friends and family, |
68 | 00:03:17,960 | 00:03:20,319 | um, have really helped pay off in this competition. | um, have really helped pay off in this competition. |
69 | 00:03:20,520 | 00:03:21,960 | Well, lucky them. | Well, lucky them. |
70 | 00:03:23,079 | 00:03:25,560 | Thanh, why should Executive Chef Geoff be afraid of you | Thanh, why should Executive Chef Geoff be afraid of you |
71 | 00:03:25,759 | 00:03:27,039 | going into tonight's battle? | going into tonight's battle? |
72 | 00:03:27,240 | 00:03:30,120 | I think Head Chef Geoff should be scared | I think Head Chef Geoff should be scared |
73 | 00:03:30,319 | 00:03:33,520 | because I'm really passionate about Vietnamese cuisine and cooking | because I'm really passionate about Vietnamese cuisine and cooking |
74 | 00:03:33,719 | 00:03:36,079 | and I'm not going to let my family and friends down tonight. | and I'm not going to let my family and friends down tonight. |
75 | 00:03:37,120 | 00:03:38,400 | BOTH: Oooh! | BOTH: Oooh! |
76 | 00:03:38,599 | 00:03:41,840 | Chef Geoff, how confident are you feeling tonight? | Chef Geoff, how confident are you feeling tonight? |
77 | 00:03:42,039 | 00:03:43,759 | I'm about 50-50. | I'm about 50-50. |
78 | 00:03:44,960 | 00:03:48,079 | This week there have been two home cooks that have won | This week there have been two home cooks that have won |
79 | 00:03:48,280 | 00:03:49,439 | and last night | and last night |
80 | 00:03:49,639 | 00:03:52,360 | your second-in-command Ennis won for Dandelion. | your second-in-command Ennis won for Dandelion. |
81 | 00:03:52,560 | 00:03:54,120 | Do you think you can even the score tonight? | Do you think you can even the score tonight? |
82 | 00:03:54,319 | 00:03:56,439 | I hope so, but Thanh's certainly done a fantastic job. | I hope so, but Thanh's certainly done a fantastic job. |
83 | 00:03:56,639 | 00:03:58,840 | He's put up the most incredibly creative dishes | He's put up the most incredibly creative dishes |
84 | 00:03:59,039 | 00:04:00,560 | and certainly cooks with great passion, | and certainly cooks with great passion, |
85 | 00:04:00,759 | 00:04:02,319 | which are two things that I really admire. | which are two things that I really admire. |
86 | 00:04:02,520 | 00:04:05,560 | All week, I've been sitting back watching everyone else, uh, cook | All week, I've been sitting back watching everyone else, uh, cook |
87 | 00:04:05,759 | 00:04:09,000 | and it's great for me to finally get a chance to show what I can do. | and it's great for me to finally get a chance to show what I can do. |
88 | 00:04:09,199 | 00:04:12,240 | One piece of advice for Thanh before you guys cook off? | One piece of advice for Thanh before you guys cook off? |
89 | 00:04:12,439 | 00:04:13,960 | Hurry slowly. | Hurry slowly. |
90 | 00:04:14,159 | 00:04:16,480 | That's our motto in the kitchen at, uh... at Dandelion. | That's our motto in the kitchen at, uh... at Dandelion. |
91 | 00:04:16,680 | 00:04:19,759 | And sometimes to slow down means you'll actually go faster. | And sometimes to slow down means you'll actually go faster. |
92 | 00:04:21,160 | 00:04:22,480 | And may the best man win. | And may the best man win. |
93 | 00:04:22,680 | 00:04:24,040 | Thanks, Geoff. | Thanks, Geoff. |
94 | 00:04:24,240 | 00:04:28,120 | So, you both must be wondering what you will be cooking tonight. | So, you both must be wondering what you will be cooking tonight. |
95 | 00:04:28,319 | 00:04:29,600 | Absolutely. (CHUCKLES) | Absolutely. (CHUCKLES) |
96 | 00:04:29,800 | 00:04:34,159 | We would like to taste your best banh xeo. | We would like to taste your best banh xeo. |
97 | 00:04:35,360 | 00:04:38,000 | Excellent. Good. One of my favourites. | Excellent. Good. One of my favourites. |
98 | 00:04:38,199 | 00:04:39,879 | One of my family's favourites too. | One of my family's favourites too. |
99 | 00:04:40,079 | 00:04:42,040 | MAEVE O'MEARA: Banh xeo are savoury pancakes | MAEVE O'MEARA: Banh xeo are savoury pancakes |
100 | 00:04:42,240 | 00:04:45,159 | traditionally filled with bean sprouts, pork and prawns, | traditionally filled with bean sprouts, pork and prawns, |
101 | 00:04:45,360 | 00:04:50,120 | served with fresh herbs, lettuce leaves and nuoc cham dipping sauce. | served with fresh herbs, lettuce leaves and nuoc cham dipping sauce. |
102 | 00:04:50,319 | 00:04:54,240 | That really crispy golden pancake on the outside, | That really crispy golden pancake on the outside, |
103 | 00:04:54,439 | 00:04:57,840 | filled with all sorts of beautiful savoury ingredients. | filled with all sorts of beautiful savoury ingredients. |
104 | 00:04:58,040 | 00:04:59,399 | We're really, really looking forward | We're really, really looking forward |
105 | 00:04:59,600 | 00:05:01,600 | to seeing what you come up with tonight. | to seeing what you come up with tonight. |
106 | 00:05:01,800 | 00:05:03,079 | And the blind-tasting judge | And the blind-tasting judge |
107 | 00:05:03,279 | 00:05:06,160 | who will be choosing the best plate on the pass tonight | who will be choosing the best plate on the pass tonight |
108 | 00:05:06,360 | 00:05:07,720 | will be Dan. | will be Dan. |
109 | 00:05:07,920 | 00:05:09,199 | Yes! Alright. | Yes! Alright. |
110 | 00:05:09,399 | 00:05:12,040 | I can't wait to try your banh xeos. | I can't wait to try your banh xeos. |
111 | 00:05:12,240 | 00:05:14,560 | MAEVE O'MEARA: Judge Dan will taste both dishes | MAEVE O'MEARA: Judge Dan will taste both dishes |
112 | 00:05:14,759 | 00:05:16,680 | without knowing who cooked what. | without knowing who cooked what. |
113 | 00:05:18,199 | 00:05:22,639 | You both have one hour to get your plates on the pass. So let's cook! | You both have one hour to get your plates on the pass. So let's cook! |
114 | 00:05:23,759 | 00:05:26,279 | It's the final battle on the chefs' line, | It's the final battle on the chefs' line, |
115 | 00:05:26,480 | 00:05:30,319 | with home cook Thanh up against executive chef Geoff, | with home cook Thanh up against executive chef Geoff, |
116 | 00:05:30,519 | 00:05:34,560 | making their own versions of the Vietnamese sizzling pancake banh xeo. | making their own versions of the Vietnamese sizzling pancake banh xeo. |
117 | 00:05:34,759 | 00:05:37,079 | GEOFF: 'Banh xeo' refers to a sizzling pancake | GEOFF: 'Banh xeo' refers to a sizzling pancake |
118 | 00:05:37,279 | 00:05:39,360 | and the name of the dish comes from the... | and the name of the dish comes from the... |
119 | 00:05:39,560 | 00:05:42,079 | ..what it sounds like when it hits the wok - "Xeo!" | ..what it sounds like when it hits the wok - "Xeo!" |
120 | 00:05:42,279 | 00:05:44,199 | Well, banh xeo isn't your usual pancake. | Well, banh xeo isn't your usual pancake. |
121 | 00:05:44,399 | 00:05:46,519 | It's actually quite difficult to execute. | It's actually quite difficult to execute. |
122 | 00:05:46,720 | 00:05:49,240 | Thanh has that Vietnamese heritage, | Thanh has that Vietnamese heritage, |
123 | 00:05:49,439 | 00:05:51,240 | so he could do a really classic banh xeo | so he could do a really classic banh xeo |
124 | 00:05:51,439 | 00:05:52,720 | and nail all those flavours. | and nail all those flavours. |
125 | 00:05:52,920 | 00:05:54,439 | THANH: "Hurry slowly." | THANH: "Hurry slowly." |
126 | 00:05:54,639 | 00:05:57,000 | But the thing is, banh xeo is quite a technical dish. | But the thing is, banh xeo is quite a technical dish. |
127 | 00:05:57,199 | 00:06:00,519 | Geoff has the upper hand there because he's got the expertise, | Geoff has the upper hand there because he's got the expertise, |
128 | 00:06:00,720 | 00:06:03,879 | so he could really execute this banh xeo really well. | so he could really execute this banh xeo really well. |
129 | 00:06:04,120 | 00:06:08,439 | Or it could boil down to the battle of technique versus nostalgia - you never know. | Or it could boil down to the battle of technique versus nostalgia - you never know. |
130 | 00:06:10,439 | 00:06:11,800 | What's happening? | What's happening? |
131 | 00:06:12,000 | 00:06:14,439 | OK, the banh xeo that we're going to be doing today | OK, the banh xeo that we're going to be doing today |
132 | 00:06:14,639 | 00:06:18,279 | is going to contain crab and barbecue pork on the inside. | is going to contain crab and barbecue pork on the inside. |
133 | 00:06:18,480 | 00:06:21,240 | It will have also some bean sprouts, lots and lots of different herbs. | It will have also some bean sprouts, lots and lots of different herbs. |
134 | 00:06:21,439 | 00:06:23,680 | I've got some rice paddy herb and some perilla here - | I've got some rice paddy herb and some perilla here - |
135 | 00:06:23,879 | 00:06:25,279 | slightly more fragrant... | slightly more fragrant... |
136 | 00:06:25,519 | 00:06:27,920 | Now, I see over there your seasoning. I'm seasoning this wok, yes. | Now, I see over there your seasoning. I'm seasoning this wok, yes. |
137 | 00:06:28,120 | 00:06:29,680 | So, tell us what you're going to do with that. | So, tell us what you're going to do with that. |
138 | 00:06:29,879 | 00:06:31,639 | OK, so this is a traditional banh xeo pan | OK, so this is a traditional banh xeo pan |
139 | 00:06:31,839 | 00:06:33,199 | from, uh... from Saigon. | from, uh... from Saigon. |
140 | 00:06:33,399 | 00:06:35,480 | It's a very thin, um, tin pan. | It's a very thin, um, tin pan. |
141 | 00:06:35,680 | 00:06:38,439 | GEOFF: This style of wok, it's a very old-school style of wok, | GEOFF: This style of wok, it's a very old-school style of wok, |
142 | 00:06:38,639 | 00:06:40,720 | so it has a lot of impurities on the surface, | so it has a lot of impurities on the surface, |
143 | 00:06:40,920 | 00:06:42,879 | so it's very important to burn those impurities off, | so it's very important to burn those impurities off, |
144 | 00:06:43,079 | 00:06:46,040 | to wipe it out a couple of times with some oil to get it clean, | to wipe it out a couple of times with some oil to get it clean, |
145 | 00:06:46,240 | 00:06:48,519 | so it becomes non-stick in the long run. | so it becomes non-stick in the long run. |
146 | 00:06:50,680 | 00:06:53,000 | I'm making, uh, my parents' banh xeo. | I'm making, uh, my parents' banh xeo. |
147 | 00:06:53,199 | 00:06:54,480 | It's a southern style banh xeo. | It's a southern style banh xeo. |
148 | 00:06:54,680 | 00:06:58,360 | Tonight, I cook the classic prawn and mungbean banh xeo. | Tonight, I cook the classic prawn and mungbean banh xeo. |
149 | 00:06:58,560 | 00:07:01,519 | So, it's got mungbeans, bean shoots and king prawns. | So, it's got mungbeans, bean shoots and king prawns. |
150 | 00:07:01,720 | 00:07:05,959 | So, I'm hoping the authenticity of it comes through | So, I'm hoping the authenticity of it comes through |
151 | 00:07:06,160 | 00:07:07,720 | and it's just a delicious dish. | and it's just a delicious dish. |
152 | 00:07:09,360 | 00:07:12,560 | We have two very different styles of banh xeo. | We have two very different styles of banh xeo. |
153 | 00:07:12,759 | 00:07:15,240 | Geoff's brought his own ban xeo wok. | Geoff's brought his own ban xeo wok. |
154 | 00:07:15,439 | 00:07:17,720 | Will that give him an edge? I'm not entirely sure. | Will that give him an edge? I'm not entirely sure. |
155 | 00:07:17,920 | 00:07:21,199 | But he is seasoning it for the very first time here. | But he is seasoning it for the very first time here. |
156 | 00:07:21,399 | 00:07:23,560 | And, look, as a proud Chinese cook, | And, look, as a proud Chinese cook, |
157 | 00:07:23,759 | 00:07:26,040 | I know how important seasoning of the wok is, | I know how important seasoning of the wok is, |
158 | 00:07:26,240 | 00:07:28,000 | and that's something that normally takes time. | and that's something that normally takes time. |
159 | 00:07:28,199 | 00:07:31,000 | So, they're really putting all of their eggs in the one... | So, they're really putting all of their eggs in the one... |
160 | 00:07:31,199 | 00:07:32,800 | ..in the one wok, so to speak. | ..in the one wok, so to speak. |
161 | 00:07:33,000 | 00:07:34,560 | (LAUGHS) | (LAUGHS) |
162 | 00:07:39,360 | 00:07:41,959 | The wok needs to be properly, uh, seasoned. | The wok needs to be properly, uh, seasoned. |
163 | 00:07:44,279 | 00:07:45,959 | GEOFF: It put me under a little bit of pressure, | GEOFF: It put me under a little bit of pressure, |
164 | 00:07:46,159 | 00:07:49,040 | because I had to lose the first two pancakes out of the wok, | because I had to lose the first two pancakes out of the wok, |
165 | 00:07:49,240 | 00:07:52,120 | which is... kind of happens normally with a... with a new pan. | which is... kind of happens normally with a... with a new pan. |
166 | 00:07:53,759 | 00:07:55,040 | It probably wasn't wise | It probably wasn't wise |
167 | 00:07:55,240 | 00:07:57,399 | for me to bring an unseasoned wok to this cook-off. | for me to bring an unseasoned wok to this cook-off. |
168 | 00:07:57,639 | 00:08:00,439 | It would have been much better for me to preseason it before I got there. | It would have been much better for me to preseason it before I got there. |
169 | 00:08:03,040 | 00:08:06,600 | I'm trying to create a smooth, velvety texture in the pancake. | I'm trying to create a smooth, velvety texture in the pancake. |
170 | 00:08:06,800 | 00:08:09,399 | I know it gets crusty, but then in the middle you get a soft texture | I know it gets crusty, but then in the middle you get a soft texture |
171 | 00:08:09,600 | 00:08:11,199 | and you really want all the flavours to meld. | and you really want all the flavours to meld. |
172 | 00:08:11,399 | 00:08:14,800 | So, the first this I did was mix some rice flour | So, the first this I did was mix some rice flour |
173 | 00:08:15,000 | 00:08:17,879 | with a little bit of tapioca starch and some coconut milk, | with a little bit of tapioca starch and some coconut milk, |
174 | 00:08:18,079 | 00:08:19,759 | A little bit of turmeric powder, | A little bit of turmeric powder, |
175 | 00:08:19,959 | 00:08:23,040 | and my own take on it - I added some zested fresh turmeric. | and my own take on it - I added some zested fresh turmeric. |
176 | 00:08:24,319 | 00:08:27,079 | I'm just about to pour the coconut milk into the mixture. | I'm just about to pour the coconut milk into the mixture. |
177 | 00:08:29,920 | 00:08:32,399 | And then I've got to cut some spring onions to put in it as well. | And then I've got to cut some spring onions to put in it as well. |
178 | 00:08:33,960 | 00:08:36,919 | In order to make a good banh xeo, you've got to be really quick | In order to make a good banh xeo, you've got to be really quick |
179 | 00:08:37,120 | 00:08:40,600 | and you've got to know how hot the wok needs to be. | and you've got to know how hot the wok needs to be. |
180 | 00:08:43,960 | 00:08:46,360 | If it's not oiled enough, it will burn at the bottom. | If it's not oiled enough, it will burn at the bottom. |
181 | 00:08:46,559 | 00:08:50,360 | If you've got too much oil, then the pancake will start to slide - | If you've got too much oil, then the pancake will start to slide - |
182 | 00:08:50,559 | 00:08:52,720 | you won't be able to get it all the way around the pan. | you won't be able to get it all the way around the pan. |
183 | 00:08:54,799 | 00:08:57,039 | Ooh! | Ooh! |
184 | 00:08:57,240 | 00:08:58,639 | Working a bit TOO well. | Working a bit TOO well. |
185 | 00:08:58,840 | 00:09:02,120 | GEOFF: In the beginning, I shouldn't have tried to season the wok | GEOFF: In the beginning, I shouldn't have tried to season the wok |
186 | 00:09:02,320 | 00:09:04,159 | because it really took me 20 to 25 minutes | because it really took me 20 to 25 minutes |
187 | 00:09:04,360 | 00:09:07,360 | just to get that wok at a stage where I knew that I could use it. | just to get that wok at a stage where I knew that I could use it. |
188 | 00:09:11,159 | 00:09:13,039 | No, it's not crispy enough yet. | No, it's not crispy enough yet. |
189 | 00:09:13,240 | 00:09:14,559 | (LAUGHS) | (LAUGHS) |
190 | 00:09:14,759 | 00:09:16,120 | I had no second chance. | I had no second chance. |
191 | 00:09:16,320 | 00:09:18,799 | If you're going to serve a banh xeo, it should be bigger than that. | If you're going to serve a banh xeo, it should be bigger than that. |
192 | 00:09:19,000 | 00:09:20,360 | Damn! | Damn! |
193 | 00:09:25,559 | 00:09:27,200 | MELISSA LEONG: It's about 30 minutes to go. | MELISSA LEONG: It's about 30 minutes to go. |
194 | 00:09:27,399 | 00:09:29,759 | Geoff, about 30 minutes left. Thank you! | Geoff, about 30 minutes left. Thank you! |
195 | 00:09:29,960 | 00:09:31,960 | 30 minutes to go, Thanh. Thank you. | 30 minutes to go, Thanh. Thank you. |
196 | 00:09:32,159 | 00:09:33,720 | MAEVE O'MEARA: Vietnamese week is heating up | MAEVE O'MEARA: Vietnamese week is heating up |
197 | 00:09:33,919 | 00:09:35,799 | as the last home cook standing Thanh | as the last home cook standing Thanh |
198 | 00:09:36,000 | 00:09:38,799 | goes head-to-head against Dandelion's Chef Geoff | goes head-to-head against Dandelion's Chef Geoff |
199 | 00:09:39,000 | 00:09:41,039 | to create their best banh xeo. | to create their best banh xeo. |
200 | 00:09:41,240 | 00:09:44,039 | A new banh xeo pan that I bought. I'm just seasoning it. | A new banh xeo pan that I bought. I'm just seasoning it. |
201 | 00:09:44,240 | 00:09:47,759 | Blind-tasting judge Dan has no idea who's cooking what | Blind-tasting judge Dan has no idea who's cooking what |
202 | 00:09:47,960 | 00:09:51,919 | and has to decide which dish will be the best plate on the pass. | and has to decide which dish will be the best plate on the pass. |
203 | 00:09:52,120 | 00:09:53,840 | Banh xeo. What are you looking for? | Banh xeo. What are you looking for? |
204 | 00:09:54,039 | 00:09:56,840 | That pancake batter has got to be pliable enough | That pancake batter has got to be pliable enough |
205 | 00:09:57,039 | 00:09:59,480 | for you to fold over without cracking. | for you to fold over without cracking. |
206 | 00:09:59,679 | 00:10:01,919 | You almost want, like, a bit of air pocket... | You almost want, like, a bit of air pocket... |
207 | 00:10:02,120 | 00:10:03,399 | Yeah. ..like, over the top... | Yeah. ..like, over the top... |
208 | 00:10:03,600 | 00:10:06,919 | You want it like a clam shell. Yeah! Like a clam shell! Exactly! | You want it like a clam shell. Yeah! Like a clam shell! Exactly! |
209 | 00:10:07,120 | 00:10:08,399 | But speaking of the fillings, | But speaking of the fillings, |
210 | 00:10:08,600 | 00:10:11,159 | what are your expectations coming into this challenge? | what are your expectations coming into this challenge? |
211 | 00:10:11,360 | 00:10:14,440 | Well, traditionally, it's pork and prawn and mungbeans. | Well, traditionally, it's pork and prawn and mungbeans. |
212 | 00:10:14,639 | 00:10:16,919 | I am really open to anything. | I am really open to anything. |
213 | 00:10:17,120 | 00:10:18,600 | Smells nice out there. | Smells nice out there. |
214 | 00:10:18,799 | 00:10:20,120 | We'd better get going. | We'd better get going. |
215 | 00:10:20,320 | 00:10:21,600 | Can't wait. | Can't wait. |
216 | 00:10:26,159 | 00:10:28,039 | GEOFF: It took me three pancakes to get it right, | GEOFF: It took me three pancakes to get it right, |
217 | 00:10:28,240 | 00:10:30,519 | but the end result was fantastic. | but the end result was fantastic. |
218 | 00:10:30,720 | 00:10:32,159 | That's perfect. | That's perfect. |
219 | 00:10:33,559 | 00:10:34,519 | Whew! | Whew! |
220 | 00:10:36,639 | 00:10:38,919 | Cleaning some beautiful prawns there. | Cleaning some beautiful prawns there. |
221 | 00:10:39,120 | 00:10:42,679 | Tell me how you are going to do these beautiful prawns proud. | Tell me how you are going to do these beautiful prawns proud. |
222 | 00:10:42,879 | 00:10:44,679 | There's some garlic, there's some onion, | There's some garlic, there's some onion, |
223 | 00:10:44,879 | 00:10:47,840 | which I've let brown a little bit, then I've thrown the king prawns in. | which I've let brown a little bit, then I've thrown the king prawns in. |
224 | 00:10:48,039 | 00:10:51,639 | I mixed some tapioca starch with coconut water to mix it up, | I mixed some tapioca starch with coconut water to mix it up, |
225 | 00:10:51,840 | 00:10:54,000 | and it's going to coagulate all of that sauce together. | and it's going to coagulate all of that sauce together. |
226 | 00:10:54,200 | 00:10:56,120 | Delicious. So, it's a family...? | Delicious. So, it's a family...? |
227 | 00:10:56,320 | 00:10:58,240 | It's my mum's, uh, stir fry recipe, | It's my mum's, uh, stir fry recipe, |
228 | 00:10:58,440 | 00:11:01,000 | but the technique to cook the crepe is my dad's. | but the technique to cook the crepe is my dad's. |
229 | 00:11:01,200 | 00:11:02,879 | So, it's a bit of both of their, um... | So, it's a bit of both of their, um... |
230 | 00:11:03,080 | 00:11:05,200 | It's my signature nuoc cham sauce with finger lime, | It's my signature nuoc cham sauce with finger lime, |
231 | 00:11:05,399 | 00:11:09,120 | um, and I'm going to make the pancake as crispy as you can get it. | um, and I'm going to make the pancake as crispy as you can get it. |
232 | 00:11:09,320 | 00:11:11,080 | THANH: My signature nuoc cham | THANH: My signature nuoc cham |
233 | 00:11:11,279 | 00:11:14,559 | has substituted lime juice with finger limes | has substituted lime juice with finger limes |
234 | 00:11:14,759 | 00:11:18,600 | and it adds an effervescent burst of tanginess into the sauce | and it adds an effervescent burst of tanginess into the sauce |
235 | 00:11:18,799 | 00:11:22,360 | that you can't find in any other ingredient out there. | that you can't find in any other ingredient out there. |
236 | 00:11:22,559 | 00:11:24,679 | MELISSA LEONG: 15 minutes to go! | MELISSA LEONG: 15 minutes to go! |
237 | 00:11:24,879 | 00:11:27,559 | So, for a nuoc cham, I've now got a nice balance | So, for a nuoc cham, I've now got a nice balance |
238 | 00:11:27,759 | 00:11:30,639 | of the sourness from the lemon, sweetness from the sugar, | of the sourness from the lemon, sweetness from the sugar, |
239 | 00:11:30,840 | 00:11:32,480 | saltiness from the fish sauce. | saltiness from the fish sauce. |
240 | 00:11:32,679 | 00:11:34,639 | Now I'm just going to add the chilli. | Now I'm just going to add the chilli. |
241 | 00:11:36,320 | 00:11:38,440 | So, for the filling from my banh xeo | So, for the filling from my banh xeo |
242 | 00:11:38,639 | 00:11:41,600 | I've got a little bit of raw picked blue swimmer crab here, | I've got a little bit of raw picked blue swimmer crab here, |
243 | 00:11:41,799 | 00:11:43,720 | then some bean sprouts, spring onion, | then some bean sprouts, spring onion, |
244 | 00:11:43,919 | 00:11:45,840 | and then a little bit of my rice paddy herb | and then a little bit of my rice paddy herb |
245 | 00:11:46,039 | 00:11:48,000 | as well as some Thai basil and coriander. | as well as some Thai basil and coriander. |
246 | 00:11:48,200 | 00:11:50,480 | MAEVE O'MEARA: It's been a tough week for the chefs from Dandelion, | MAEVE O'MEARA: It's been a tough week for the chefs from Dandelion, |
247 | 00:11:50,679 | 00:11:52,039 | who now get to sit back | who now get to sit back |
248 | 00:11:52,240 | 00:11:55,000 | and watch their executive chef Geoff hard at work. | and watch their executive chef Geoff hard at work. |
249 | 00:11:55,200 | 00:11:56,879 | What's it like watching him? | What's it like watching him? |
250 | 00:11:57,080 | 00:12:00,360 | Oh. Entertainment, a little bit. (ALL LAUGH) | Oh. Entertainment, a little bit. (ALL LAUGH) |
251 | 00:12:00,559 | 00:12:02,120 | No, we work like a team... | No, we work like a team... |
252 | 00:12:02,320 | 00:12:05,679 | So, you're enjoying it. You're enjoying it up here, aren't you? | So, you're enjoying it. You're enjoying it up here, aren't you? |
253 | 00:12:05,879 | 00:12:09,000 | The first pancake was a little bit not right. | The first pancake was a little bit not right. |
254 | 00:12:09,200 | 00:12:12,200 | The second one, "Oh, my gosh - it's worse!" | The second one, "Oh, my gosh - it's worse!" |
255 | 00:12:12,399 | 00:12:15,159 | But I can smell it from now. It looks so good. | But I can smell it from now. It looks so good. |
256 | 00:12:15,360 | 00:12:18,679 | And it will become an awesome surprise. | And it will become an awesome surprise. |
257 | 00:12:20,960 | 00:12:22,559 | Beautiful. (SIGHS) | Beautiful. (SIGHS) |
258 | 00:12:22,759 | 00:12:25,720 | With the pancake, I just need to make sure it's beautifully crisp, | With the pancake, I just need to make sure it's beautifully crisp, |
259 | 00:12:25,919 | 00:12:27,679 | because the whole idea of this... this dish | because the whole idea of this... this dish |
260 | 00:12:27,879 | 00:12:30,360 | is that you get the crunch of the pancake on the outside, | is that you get the crunch of the pancake on the outside, |
261 | 00:12:30,559 | 00:12:32,039 | you get the beautiful succulency | you get the beautiful succulency |
262 | 00:12:32,240 | 00:12:34,879 | of the barbecue pork and the crab on the inside - | of the barbecue pork and the crab on the inside - |
263 | 00:12:35,080 | 00:12:37,919 | great succession of different textures and flavours. | great succession of different textures and flavours. |
264 | 00:12:42,440 | 00:12:46,080 | You've got to wait for the wok to be really hot. | You've got to wait for the wok to be really hot. |
265 | 00:12:46,279 | 00:12:48,039 | I was a little bit nervous towards the end | I was a little bit nervous towards the end |
266 | 00:12:48,240 | 00:12:50,879 | because I only gave myself time to do one pancake. | because I only gave myself time to do one pancake. |
267 | 00:12:51,080 | 00:12:53,519 | So, with all of my experience and knowledge | So, with all of my experience and knowledge |
268 | 00:12:53,720 | 00:12:55,600 | I had to make the pancake work. | I had to make the pancake work. |
269 | 00:12:55,799 | 00:12:57,320 | I had no second chance. | I had no second chance. |
270 | 00:12:57,519 | 00:12:59,639 | The moment of truth. | The moment of truth. |
271 | 00:12:59,840 | 00:13:02,360 | So, I made sure that I made the pancake | So, I made sure that I made the pancake |
272 | 00:13:02,559 | 00:13:04,759 | exactly as I would do it at home. | exactly as I would do it at home. |
273 | 00:13:10,360 | 00:13:14,360 | You have five minutes to go until you need your plates on the pass. | You have five minutes to go until you need your plates on the pass. |
274 | 00:13:14,559 | 00:13:16,519 | Five minutes to go. | Five minutes to go. |
275 | 00:13:17,559 | 00:13:18,840 | With only minutes left, | With only minutes left, |
276 | 00:13:19,039 | 00:13:21,759 | the pancake wasn't as crispy as it should have been, | the pancake wasn't as crispy as it should have been, |
277 | 00:13:21,960 | 00:13:24,320 | so I was really starting to get nervous. | so I was really starting to get nervous. |
278 | 00:13:24,519 | 00:13:26,440 | No, it's not crispy enough yet. | No, it's not crispy enough yet. |
279 | 00:13:26,639 | 00:13:29,039 | Um, it needs another minute or so but I'm going to keep... | Um, it needs another minute or so but I'm going to keep... |
280 | 00:13:29,240 | 00:13:31,120 | (TIMER BEEPS) ..my eye out on it. | (TIMER BEEPS) ..my eye out on it. |
281 | 00:13:35,000 | 00:13:36,279 | (CHEFS APPLAUD) | (CHEFS APPLAUD) |
282 | 00:13:36,480 | 00:13:37,879 | (SIGHS) | (SIGHS) |
283 | 00:13:42,159 | 00:13:44,519 | It's pretty good. I'm pretty happy with it. | It's pretty good. I'm pretty happy with it. |
284 | 00:13:44,720 | 00:13:46,600 | Let's see how the judges think. | Let's see how the judges think. |
285 | 00:13:48,399 | 00:13:49,679 | MELISSA AND MARK OLIVE: One minute! | MELISSA AND MARK OLIVE: One minute! |
286 | 00:13:49,879 | 00:13:51,360 | MARK OLIVE: One minute, Thanh. | MARK OLIVE: One minute, Thanh. |
287 | 00:14:02,600 | 00:14:04,120 | 30 seconds, Thanh. | 30 seconds, Thanh. |
288 | 00:14:06,000 | 00:14:09,120 | (APPLAUSE) GEOFF: Well done, Thanh. Well done. | (APPLAUSE) GEOFF: Well done, Thanh. Well done. |
289 | 00:14:10,240 | 00:14:13,159 | Wow! Geoff, your banh xeo is absolutely massive! | Wow! Geoff, your banh xeo is absolutely massive! |
290 | 00:14:13,360 | 00:14:14,759 | A lot of people say that. It dwarfs mine! | A lot of people say that. It dwarfs mine! |
291 | 00:14:14,960 | 00:14:17,440 | (BOTH LAUGH) Looks amazing. | (BOTH LAUGH) Looks amazing. |
292 | 00:14:18,559 | 00:14:21,159 | I do feel like I've done the Vietnamese home cooks proud. | I do feel like I've done the Vietnamese home cooks proud. |
293 | 00:14:21,360 | 00:14:25,279 | Hopefully, I'll be on top, but if not... | Hopefully, I'll be on top, but if not... |
294 | 00:14:25,480 | 00:14:26,919 | ..it's all good. | ..it's all good. |
295 | 00:14:32,000 | 00:14:35,360 | MAEVE O'MEARA: Home cook Thanh and restaurant Dandelion's executive chef Geoff | MAEVE O'MEARA: Home cook Thanh and restaurant Dandelion's executive chef Geoff |
296 | 00:14:35,559 | 00:14:38,360 | have just faced off in the ultimate banh xeo fight. | have just faced off in the ultimate banh xeo fight. |
297 | 00:14:38,559 | 00:14:40,480 | The only thing that I don't think that I really nailed | The only thing that I don't think that I really nailed |
298 | 00:14:40,679 | 00:14:42,240 | was the thinness of the pancake. | was the thinness of the pancake. |
299 | 00:14:42,440 | 00:14:43,720 | I think I did my parents proud. | I think I did my parents proud. |
300 | 00:14:43,919 | 00:14:46,000 | I think if they tried tonight's dish, the banh xeo, | I think if they tried tonight's dish, the banh xeo, |
301 | 00:14:46,200 | 00:14:47,480 | they'd be really happy with it. | they'd be really happy with it. |
302 | 00:14:47,679 | 00:14:51,519 | Now blind-tasting judge Dan is ready to try their dishes. | Now blind-tasting judge Dan is ready to try their dishes. |
303 | 00:14:51,720 | 00:14:54,600 | Well, it was fast-paced, it was focused. | Well, it was fast-paced, it was focused. |
304 | 00:14:54,799 | 00:14:56,080 | This looks awesome. | This looks awesome. |
305 | 00:14:56,279 | 00:14:59,799 | This is exactly what it... what I expected to see | This is exactly what it... what I expected to see |
306 | 00:15:00,000 | 00:15:01,519 | in this banh xeo battle. | in this banh xeo battle. |
307 | 00:15:02,759 | 00:15:05,679 | This is a prawn and mungbean banh xeo. | This is a prawn and mungbean banh xeo. |
308 | 00:15:05,879 | 00:15:09,759 | Wow, that's a very classic banh xeo filling. | Wow, that's a very classic banh xeo filling. |
309 | 00:15:09,960 | 00:15:11,919 | So, what do you think of the overall presentation? | So, what do you think of the overall presentation? |
310 | 00:15:12,120 | 00:15:14,879 | It's exactly how I expect banh xeo to be presented - | It's exactly how I expect banh xeo to be presented - |
311 | 00:15:15,080 | 00:15:17,960 | you know with the herbs, with the lettuce, nuoc cham in the middle. | you know with the herbs, with the lettuce, nuoc cham in the middle. |
312 | 00:15:18,159 | 00:15:21,279 | Um, except that I... you know, if you're going to serve a banh xeo | Um, except that I... you know, if you're going to serve a banh xeo |
313 | 00:15:21,480 | 00:15:23,679 | it should be a little bit bigger than that. | it should be a little bit bigger than that. |
314 | 00:15:23,879 | 00:15:26,120 | I'd say this is more of an entree-sized banh xeo. | I'd say this is more of an entree-sized banh xeo. |
315 | 00:15:26,360 | 00:15:28,919 | They should have served it on a smaller plate. (ALL LAUGH) | They should have served it on a smaller plate. (ALL LAUGH) |
316 | 00:15:29,120 | 00:15:31,720 | Look, it's a nice take on the old nuoc cham. | Look, it's a nice take on the old nuoc cham. |
317 | 00:15:38,159 | 00:15:41,480 | It's crispy on the outside, which is really nice. It's really nice. | It's crispy on the outside, which is really nice. It's really nice. |
318 | 00:15:41,679 | 00:15:43,080 | And that's what you look for, as well. | And that's what you look for, as well. |
319 | 00:15:43,279 | 00:15:45,360 | Yeah. I'm... I'm looking for those crispy outer edges. | Yeah. I'm... I'm looking for those crispy outer edges. |
320 | 00:15:45,559 | 00:15:49,080 | Oh, very nice. Look. Nice, juicy prawns in there. | Oh, very nice. Look. Nice, juicy prawns in there. |
321 | 00:15:49,279 | 00:15:52,240 | Onion and bean sprouts. You know, very classic combination. | Onion and bean sprouts. You know, very classic combination. |
322 | 00:15:55,000 | 00:15:56,519 | Nuoc cham, Dan? | Nuoc cham, Dan? |
323 | 00:16:01,159 | 00:16:02,720 | A bit of finger lime heaven there, Dan? | A bit of finger lime heaven there, Dan? |
324 | 00:16:02,919 | 00:16:05,519 | Mmm. Seriously, that finger lime is off the chain. | Mmm. Seriously, that finger lime is off the chain. |
325 | 00:16:05,720 | 00:16:08,840 | It really, really adds to that nuoc cham. | It really, really adds to that nuoc cham. |
326 | 00:16:09,039 | 00:16:12,759 | Those pops of the... you know, that citrus caviar in there | Those pops of the... you know, that citrus caviar in there |
327 | 00:16:12,960 | 00:16:15,759 | really adds that burst of acidity every time you chew - | really adds that burst of acidity every time you chew - |
328 | 00:16:15,960 | 00:16:17,600 | like, every time you, like, close your jaw. | like, every time you, like, close your jaw. |
329 | 00:16:17,799 | 00:16:19,879 | Yeah. You know what I mean? | Yeah. You know what I mean? |
330 | 00:16:20,080 | 00:16:23,279 | And, um, the banh xeo has some great flavour. | And, um, the banh xeo has some great flavour. |
331 | 00:16:23,480 | 00:16:25,879 | I can taste that juiciness of that king prawn. | I can taste that juiciness of that king prawn. |
332 | 00:16:26,080 | 00:16:28,799 | And the fact that they used fresh Aussie wild prawns | And the fact that they used fresh Aussie wild prawns |
333 | 00:16:29,000 | 00:16:31,120 | really adds that seafood flavour. | really adds that seafood flavour. |
334 | 00:16:31,320 | 00:16:33,519 | And the batter's really nice. The... Of the pancake. | And the batter's really nice. The... Of the pancake. |
335 | 00:16:33,720 | 00:16:35,440 | It's crispy on the outside. | It's crispy on the outside. |
336 | 00:16:35,639 | 00:16:37,320 | Is there coconut milk in the batter? | Is there coconut milk in the batter? |
337 | 00:16:37,519 | 00:16:39,679 | There's coconut water as well as coconut milk. | There's coconut water as well as coconut milk. |
338 | 00:16:39,879 | 00:16:45,600 | There's also fresh turmeric as well as turmeric powder. | There's also fresh turmeric as well as turmeric powder. |
339 | 00:16:45,799 | 00:16:47,080 | Wow! | Wow! |
340 | 00:16:49,519 | 00:16:53,080 | Crab and barbecue pork banh xeo. | Crab and barbecue pork banh xeo. |
341 | 00:16:53,279 | 00:16:56,399 | Got that butter lettuce, iceberg, Vietnamese mint, | Got that butter lettuce, iceberg, Vietnamese mint, |
342 | 00:16:56,600 | 00:16:59,879 | sawtooth coriander, perilla leaf, coriander... | sawtooth coriander, perilla leaf, coriander... |
343 | 00:17:00,080 | 00:17:01,559 | Even rice paddy herb? | Even rice paddy herb? |
344 | 00:17:01,759 | 00:17:04,640 | That's the size I expect banh xeo to be - generous serve. | That's the size I expect banh xeo to be - generous serve. |
345 | 00:17:04,839 | 00:17:06,400 | So, this is just for one, then? | So, this is just for one, then? |
346 | 00:17:06,599 | 00:17:08,680 | For me? Yes! (BOTH LAUGH) | For me? Yes! (BOTH LAUGH) |
347 | 00:17:08,920 | 00:17:10,960 | I was thinking this was the family size. (LAUGHS) | I was thinking this was the family size. (LAUGHS) |
348 | 00:17:11,160 | 00:17:13,440 | And look, I love the look of this nuoc cham. | And look, I love the look of this nuoc cham. |
349 | 00:17:13,640 | 00:17:16,119 | It's got the beautiful colour from the red and the green chillies, | It's got the beautiful colour from the red and the green chillies, |
350 | 00:17:16,319 | 00:17:18,039 | and the pickled carrot and daikon! | and the pickled carrot and daikon! |
351 | 00:17:18,240 | 00:17:20,640 | But the filling is not very traditional at all, | But the filling is not very traditional at all, |
352 | 00:17:20,839 | 00:17:22,759 | you know, with the crab meat and the BARBECUE pork. | you know, with the crab meat and the BARBECUE pork. |
353 | 00:17:22,960 | 00:17:24,519 | Can I eat it? I think you should crack into it. | Can I eat it? I think you should crack into it. |
354 | 00:17:24,720 | 00:17:25,839 | Alright. (LAUGHS) | Alright. (LAUGHS) |
355 | 00:17:26,039 | 00:17:28,079 | How do I attack this? OK. | How do I attack this? OK. |
356 | 00:17:28,279 | 00:17:29,920 | Open that here... | Open that here... |
357 | 00:17:31,680 | 00:17:33,119 | Ohh! | Ohh! |
358 | 00:17:33,319 | 00:17:35,519 | Very generous with the crab. Wow! | Very generous with the crab. Wow! |
359 | 00:17:35,759 | 00:17:38,400 | This is banh xeo XL in more than one way. (LAUGHS) Yeah. | This is banh xeo XL in more than one way. (LAUGHS) Yeah. |
360 | 00:17:38,599 | 00:17:40,480 | OK, I'm going in. | OK, I'm going in. |
361 | 00:17:40,680 | 00:17:41,960 | (CRUNCH!) Whoa! | (CRUNCH!) Whoa! |
362 | 00:17:42,160 | 00:17:43,519 | Did you hear that? Yeah. | Did you hear that? Yeah. |
363 | 00:17:43,720 | 00:17:45,960 | That's a crunch. That's what you want a banh xeo... | That's a crunch. That's what you want a banh xeo... |
364 | 00:17:46,160 | 00:17:48,839 | You can just, like... That crunch right there. | You can just, like... That crunch right there. |
365 | 00:17:49,039 | 00:17:50,559 | Thank you. | Thank you. |
366 | 00:17:50,759 | 00:17:52,799 | I'm going to get a bit of pork right here, | I'm going to get a bit of pork right here, |
367 | 00:17:53,000 | 00:17:55,839 | a bit of carrot, and then... | a bit of carrot, and then... |
368 | 00:18:03,119 | 00:18:04,839 | I'm going in. | I'm going in. |
369 | 00:18:08,960 | 00:18:10,720 | (LAUGHS) | (LAUGHS) |
370 | 00:18:10,920 | 00:18:13,839 | That was pretty mesmerising, watching you put that together, Dan. | That was pretty mesmerising, watching you put that together, Dan. |
371 | 00:18:14,039 | 00:18:15,599 | And that crunch! | And that crunch! |
372 | 00:18:17,359 | 00:18:18,640 | Oh, and the eye-roll. | Oh, and the eye-roll. |
373 | 00:18:18,839 | 00:18:22,200 | Oh, it was just the ferocity in which you bit into... (LAUGHS) | Oh, it was just the ferocity in which you bit into... (LAUGHS) |
374 | 00:18:25,680 | 00:18:27,000 | That crispiness of that batter | That crispiness of that batter |
375 | 00:18:27,200 | 00:18:30,920 | and then you get that sweetness of that crab meat as well. | and then you get that sweetness of that crab meat as well. |
376 | 00:18:32,400 | 00:18:34,559 | Oh, that's super generous. I mean, look at it! Look at that! | Oh, that's super generous. I mean, look at it! Look at that! |
377 | 00:18:34,759 | 00:18:36,279 | Look at that! Yeah, I'll take that. | Look at that! Yeah, I'll take that. |
378 | 00:18:36,480 | 00:18:37,759 | Oh, damn! | Oh, damn! |
379 | 00:18:37,960 | 00:18:39,920 | You couldn't get a look-in. (TUTS) Oh! | You couldn't get a look-in. (TUTS) Oh! |
380 | 00:18:40,119 | 00:18:43,400 | It's quite the decision that you are going to have to make. | It's quite the decision that you are going to have to make. |
381 | 00:18:43,599 | 00:18:46,160 | I love this banh xeo battle, and... | I love this banh xeo battle, and... |
382 | 00:18:46,359 | 00:18:47,920 | ..I think I've made up my mind. | ..I think I've made up my mind. |
383 | 00:18:52,880 | 00:18:55,400 | MAEVE O'MEARA: Geoff, executive chef from restaurant Dandelion | MAEVE O'MEARA: Geoff, executive chef from restaurant Dandelion |
384 | 00:18:55,599 | 00:18:58,960 | and home cook Thanh have just gone head-to-head | and home cook Thanh have just gone head-to-head |
385 | 00:18:59,160 | 00:19:03,279 | to make their best versions of a Vietnamese pancake, or banh xeo. | to make their best versions of a Vietnamese pancake, or banh xeo. |
386 | 00:19:03,480 | 00:19:06,799 | Judge Dan has tasted both dishes without knowing who cooked what, | Judge Dan has tasted both dishes without knowing who cooked what, |
387 | 00:19:07,000 | 00:19:11,359 | and is about to announce this week's winner of The Chefs' Line. | and is about to announce this week's winner of The Chefs' Line. |
388 | 00:19:13,720 | 00:19:16,480 | Well, it's the final of Vietnamese week! | Well, it's the final of Vietnamese week! |
389 | 00:19:16,680 | 00:19:18,799 | I'm devastated! (BOTH LAUGH) | I'm devastated! (BOTH LAUGH) |
390 | 00:19:19,000 | 00:19:23,799 | But we have seen some incredible Vietnamese home cooking | But we have seen some incredible Vietnamese home cooking |
391 | 00:19:24,000 | 00:19:25,319 | and restaurant cooking - | and restaurant cooking - |
392 | 00:19:25,519 | 00:19:29,160 | vibrant, delicious, gorgeous food. | vibrant, delicious, gorgeous food. |
393 | 00:19:29,359 | 00:19:31,440 | Banh xeo is such a close dish to my heart. | Banh xeo is such a close dish to my heart. |
394 | 00:19:31,640 | 00:19:34,279 | I used to eat it all the time at Mum's restaurant. | I used to eat it all the time at Mum's restaurant. |
395 | 00:19:34,480 | 00:19:35,960 | Thanh, do you think you've done enough | Thanh, do you think you've done enough |
396 | 00:19:36,160 | 00:19:37,920 | and do you think you can win tonight? | and do you think you can win tonight? |
397 | 00:19:38,119 | 00:19:40,039 | I've cooked the best that I possibly can | I've cooked the best that I possibly can |
398 | 00:19:40,240 | 00:19:42,680 | and I think it is a delicious dish, | and I think it is a delicious dish, |
399 | 00:19:42,880 | 00:19:47,319 | but Chef Geoff has cooked something absolutely outstanding. | but Chef Geoff has cooked something absolutely outstanding. |
400 | 00:19:47,519 | 00:19:48,559 | We'll see. | We'll see. |
401 | 00:19:48,759 | 00:19:50,359 | How are you feeling, Geoff? Great, actually. | How are you feeling, Geoff? Great, actually. |
402 | 00:19:50,559 | 00:19:53,599 | Whilst every week is Vietnamese week in my life, | Whilst every week is Vietnamese week in my life, |
403 | 00:19:53,799 | 00:19:56,039 | this week has been particularly exciting for me. | this week has been particularly exciting for me. |
404 | 00:19:56,279 | 00:20:00,000 | The home cooks have certainly brought some vibrancy this week to the competition. | The home cooks have certainly brought some vibrancy this week to the competition. |
405 | 00:20:00,200 | 00:20:02,480 | Absolutely, Yeah. What a joy it's been to work with them. | Absolutely, Yeah. What a joy it's been to work with them. |
406 | 00:20:02,680 | 00:20:05,480 | And, look, as are your chefs from, you know, Dandelion. | And, look, as are your chefs from, you know, Dandelion. |
407 | 00:20:05,680 | 00:20:07,359 | It's been amazing. | It's been amazing. |
408 | 00:20:07,559 | 00:20:08,839 | Well, Dan, the battle is now over | Well, Dan, the battle is now over |
409 | 00:20:09,039 | 00:20:11,839 | and it's time for you to tell us which was your favourite plate. | and it's time for you to tell us which was your favourite plate. |
410 | 00:20:12,039 | 00:20:13,640 | Both plates on the pass | Both plates on the pass |
411 | 00:20:13,839 | 00:20:17,920 | really displayed the classic qualities of banh xeo, | really displayed the classic qualities of banh xeo, |
412 | 00:20:18,119 | 00:20:19,400 | and even the presentation - | and even the presentation - |
413 | 00:20:19,599 | 00:20:23,759 | it's exactly what I expect banh xeos to look like. | it's exactly what I expect banh xeos to look like. |
414 | 00:20:23,960 | 00:20:26,119 | And while they were both absolutely delicious, | And while they were both absolutely delicious, |
415 | 00:20:26,319 | 00:20:29,039 | there was one that really hit all the right notes. | there was one that really hit all the right notes. |
416 | 00:20:29,240 | 00:20:33,559 | And for that reason, the best plate on the pass is... | And for that reason, the best plate on the pass is... |
417 | 00:20:38,920 | 00:20:40,880 | ..the crab and barbecue pork banh xeo. | ..the crab and barbecue pork banh xeo. |
418 | 00:20:41,079 | 00:20:43,000 | (CHEFS CHEER, APPLAUD) | (CHEFS CHEER, APPLAUD) |
419 | 00:20:45,759 | 00:20:47,640 | So, obviously, that was you, Chef Geoff. | So, obviously, that was you, Chef Geoff. |
420 | 00:20:47,839 | 00:20:49,119 | Yes. (CHUCKLES) | Yes. (CHUCKLES) |
421 | 00:20:49,319 | 00:20:50,960 | How are you feeling? I feel good. I feel good. | How are you feeling? I feel good. I feel good. |
422 | 00:20:51,160 | 00:20:53,160 | I mean, as I said, it's the way we cook it at Dandelion. | I mean, as I said, it's the way we cook it at Dandelion. |
423 | 00:20:53,359 | 00:20:57,240 | So I'm very pleased that, uh... that, uh, you appreciate it, Dan. | So I'm very pleased that, uh... that, uh, you appreciate it, Dan. |
424 | 00:20:57,440 | 00:20:59,359 | But what I loved about it was how crispy it was | But what I loved about it was how crispy it was |
425 | 00:20:59,559 | 00:21:02,119 | and I loved the assortment of herbs - | and I loved the assortment of herbs - |
426 | 00:21:02,319 | 00:21:05,400 | that rice patty herb, sawtooth coriander, perilla leaf. | that rice patty herb, sawtooth coriander, perilla leaf. |
427 | 00:21:05,599 | 00:21:09,160 | You were really generous with the variety of herbs you displayed there. | You were really generous with the variety of herbs you displayed there. |
428 | 00:21:09,359 | 00:21:11,400 | And, um, look, I really loved that filling, | And, um, look, I really loved that filling, |
429 | 00:21:11,599 | 00:21:13,279 | that sort of contemporary take on the filling | that sort of contemporary take on the filling |
430 | 00:21:13,480 | 00:21:15,279 | with the barbecue pork and the crab meat. | with the barbecue pork and the crab meat. |
431 | 00:21:15,480 | 00:21:16,960 | Very generous amount of crab meat. | Very generous amount of crab meat. |
432 | 00:21:17,160 | 00:21:19,559 | And, um, look, it was absolutely delicious. | And, um, look, it was absolutely delicious. |
433 | 00:21:19,759 | 00:21:21,319 | Thank you. | Thank you. |
434 | 00:21:21,519 | 00:21:24,200 | And, Thanh, how are you? Oh, I'm a little disappointed. | And, Thanh, how are you? Oh, I'm a little disappointed. |
435 | 00:21:24,400 | 00:21:28,599 | But Head Chef Geoff really shined today, so... | But Head Chef Geoff really shined today, so... |
436 | 00:21:28,799 | 00:21:35,160 | Um, I feel honoured just to be here, cooking against the chefs' line. | Um, I feel honoured just to be here, cooking against the chefs' line. |
437 | 00:21:35,359 | 00:21:38,599 | Well, look, I think you were a fantastic representation | Well, look, I think you were a fantastic representation |
438 | 00:21:38,799 | 00:21:41,279 | of home cooks everywhere, all around the world. | of home cooks everywhere, all around the world. |
439 | 00:21:41,480 | 00:21:43,079 | What I really loved about your banh xeo | What I really loved about your banh xeo |
440 | 00:21:43,279 | 00:21:45,160 | was that finger lime nuoc cham - | was that finger lime nuoc cham - |
441 | 00:21:45,359 | 00:21:46,960 | it really added that modern take on it. | it really added that modern take on it. |
442 | 00:21:47,160 | 00:21:48,440 | I love the pops in my mouth | I love the pops in my mouth |
443 | 00:21:48,640 | 00:21:50,519 | and I love the flavour of the batter of your banh xeo. | and I love the flavour of the batter of your banh xeo. |
444 | 00:21:50,720 | 00:21:52,440 | You could really taste that coconut milk. | You could really taste that coconut milk. |
445 | 00:21:52,640 | 00:21:54,440 | It was really sweet, really delicious. | It was really sweet, really delicious. |
446 | 00:21:54,640 | 00:21:56,000 | So, thank you. | So, thank you. |
447 | 00:21:56,200 | 00:21:57,680 | And chefs' line! What do you think? | And chefs' line! What do you think? |
448 | 00:21:57,880 | 00:22:00,000 | Awesome. Executives' line. Your boss won! | Awesome. Executives' line. Your boss won! |
449 | 00:22:00,200 | 00:22:03,079 | Flying now, actually. Flying now, yes. | Flying now, actually. Flying now, yes. |
450 | 00:22:03,279 | 00:22:06,880 | I mean it was such a joy just doing Vietnamese week with all of you guys. | I mean it was such a joy just doing Vietnamese week with all of you guys. |
451 | 00:22:07,079 | 00:22:08,599 | Um... I loved it! | Um... I loved it! |
452 | 00:22:08,799 | 00:22:10,039 | (MELISSA LAUGHS) Good. | (MELISSA LAUGHS) Good. |
453 | 00:22:10,240 | 00:22:11,839 | Well, thank you both so much | Well, thank you both so much |
454 | 00:22:12,039 | 00:22:14,640 | for cooking banh xeo as your final battle. | for cooking banh xeo as your final battle. |
455 | 00:22:14,839 | 00:22:18,519 | Congratulations, Chef Geoff Lindsay - you got the best plate on the pass. | Congratulations, Chef Geoff Lindsay - you got the best plate on the pass. |
456 | 00:22:18,720 | 00:22:20,000 | (CHEERING, APPLAUSE) Thank you. | (CHEERING, APPLAUSE) Thank you. |
457 | 00:22:20,200 | 00:22:22,559 | Thank you very much. Thank you, boys. Thank you. | Thank you very much. Thank you, boys. Thank you. |
458 | 00:22:22,759 | 00:22:24,799 | Thank you. Thanks very much. | Thank you. Thanks very much. |
459 | 00:22:25,000 | 00:22:26,960 | (LAUGHS) | (LAUGHS) |
460 | 00:22:31,160 | 00:22:32,720 | MAEVE O'MEARA: Next time, the competition is over, | MAEVE O'MEARA: Next time, the competition is over, |
461 | 00:22:32,920 | 00:22:35,079 | but there's still plenty of food to enjoy | but there's still plenty of food to enjoy |
462 | 00:22:35,279 | 00:22:37,240 | as I take you inside restaurant Dandelion. | as I take you inside restaurant Dandelion. |
463 | 00:22:37,440 | 00:22:40,799 | Crab goes in... That smells absolutely beautiful. | Crab goes in... That smells absolutely beautiful. |
464 | 00:22:42,119 | 00:22:44,920 | This is really mad scientist stuff, Tam. Absolutely. | This is really mad scientist stuff, Tam. Absolutely. |
465 | 00:22:45,119 | 00:22:46,359 | And now... (GASPS) Oh, look! | And now... (GASPS) Oh, look! |
466 | 00:22:46,559 | 00:22:48,359 | ..all set in the middle. It's like a beautiful egg. | ..all set in the middle. It's like a beautiful egg. |
467 | 00:22:48,559 | 00:22:51,000 | This crab's going, "Aagh! Let me out!" (LAUGHS) | This crab's going, "Aagh! Let me out!" (LAUGHS) |
468 | 00:22:51,200 | 00:22:52,759 | Open crab claws! | Open crab claws! |
469 | 00:22:52,960 | 00:22:54,279 | Cheers! Cheers! Xin chao! | Cheers! Cheers! Xin chao! |
470 | 00:22:54,480 | 00:22:56,480 | (ALL CHEER AND LAUGH) | (ALL CHEER AND LAUGH) |
471 | 00:22:56,680 | 00:22:58,599 | I love that! | I love that! |