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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!