This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
1 | 00:00:01,040 | 00:00:03,480 | MAEVE O'MEARA: It's Vietnamese week on The Chefs' Line. | MAEVE O'MEARA: It's Vietnamese week on The Chefs' Line. |
2 | 00:00:03,680 | 00:00:05,400 | Ooh! That chilli is hot! | Ooh! That chilli is hot! |
3 | 00:00:05,599 | 00:00:09,480 | And tonight, we're kicking off with a classic Vietnamese breakfast dish, | And tonight, we're kicking off with a classic Vietnamese breakfast dish, |
4 | 00:00:09,679 | 00:00:10,679 | banh cuon. | banh cuon. |
5 | 00:00:10,880 | 00:00:12,519 | This dish I know by heart. | This dish I know by heart. |
6 | 00:00:12,720 | 00:00:16,039 | Traditionally containing a pork and mushroom filling, | Traditionally containing a pork and mushroom filling, |
7 | 00:00:16,239 | 00:00:18,480 | wrapped in a fresh rice noodle pancake, | wrapped in a fresh rice noodle pancake, |
8 | 00:00:18,679 | 00:00:21,399 | banh cuon is served with a dipping sauce. | banh cuon is served with a dipping sauce. |
9 | 00:00:22,559 | 00:00:23,519 | Looks pretty good. | Looks pretty good. |
10 | 00:00:23,719 | 00:00:25,440 | Some of Australia's best home cooks | Some of Australia's best home cooks |
11 | 00:00:25,640 | 00:00:28,160 | will be putting their culinary skills to the test... | will be putting their culinary skills to the test... |
12 | 00:00:28,359 | 00:00:29,320 | Yummo. | Yummo. |
13 | 00:00:29,519 | 00:00:32,439 | ..against top Vietnamese restaurant Annam. | ..against top Vietnamese restaurant Annam. |
14 | 00:00:32,640 | 00:00:35,039 | WOMAN: A delicateness - that's my translation here. | WOMAN: A delicateness - that's my translation here. |
15 | 00:00:35,240 | 00:00:36,640 | And tonight, | And tonight, |
16 | 00:00:36,840 | 00:00:39,759 | our home cooks are facing the first stop in their chefs' line - | our home cooks are facing the first stop in their chefs' line - |
17 | 00:00:39,960 | 00:00:41,320 | apprentice chef Hannah. | apprentice chef Hannah. |
18 | 00:00:41,520 | 00:00:44,280 | How's your nuoc mam? Is it ready? Just gotta squeeze some limes. | How's your nuoc mam? Is it ready? Just gotta squeeze some limes. |
19 | 00:00:44,479 | 00:00:45,960 | As the week progresses, | As the week progresses, |
20 | 00:00:46,159 | 00:00:48,679 | the competition will escalate in difficulty | the competition will escalate in difficulty |
21 | 00:00:48,880 | 00:00:51,679 | from the apprentice all the way... | from the apprentice all the way... |
22 | 00:00:51,880 | 00:00:54,439 | (LAUGHS) How is that sound? | (LAUGHS) How is that sound? |
23 | 00:00:54,640 | 00:00:56,159 | ..to the head chef. | ..to the head chef. |
24 | 00:00:56,359 | 00:00:59,439 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
25 | 00:00:59,640 | 00:01:01,759 | renowned chef Mark Olive | renowned chef Mark Olive |
26 | 00:01:01,960 | 00:01:04,200 | and food writer Melissa Leong... | and food writer Melissa Leong... |
27 | 00:01:05,400 | 00:01:06,480 | ..whose banh cuon | ..whose banh cuon |
28 | 00:01:06,680 | 00:01:11,359 | will win them the chance to reach the end of the chefs' line? | will win them the chance to reach the end of the chefs' line? |
29 | 00:01:19,640 | 00:01:21,640 | The Chefs' Line kitchen is open once more, | The Chefs' Line kitchen is open once more, |
30 | 00:01:21,840 | 00:01:24,120 | and this week we're celebrating Vietnamese, | and this week we're celebrating Vietnamese, |
31 | 00:01:24,319 | 00:01:26,400 | a cuisine very close to my heart, | a cuisine very close to my heart, |
32 | 00:01:26,599 | 00:01:30,879 | so I can't wait to see what you four home cooks come up with. | so I can't wait to see what you four home cooks come up with. |
33 | 00:01:31,079 | 00:01:32,280 | Hello, restaurant Annam. | Hello, restaurant Annam. |
34 | 00:01:32,479 | 00:01:35,799 | Head chef Jerry, who's first up in your chefs' line? | Head chef Jerry, who's first up in your chefs' line? |
35 | 00:01:36,000 | 00:01:38,879 | We've got our apprentice, Hannah, up first. | We've got our apprentice, Hannah, up first. |
36 | 00:01:39,079 | 00:01:42,000 | Apprentice chef Hannah, how you feeling? | Apprentice chef Hannah, how you feeling? |
37 | 00:01:42,200 | 00:01:44,400 | I'd be lying if I didn't say I'm nervous, | I'd be lying if I didn't say I'm nervous, |
38 | 00:01:44,599 | 00:01:48,400 | but... you know, I'm just gonna do my best and have fun with it. | but... you know, I'm just gonna do my best and have fun with it. |
39 | 00:01:48,599 | 00:01:49,960 | Well, stay focused, Hannah, | Well, stay focused, Hannah, |
40 | 00:01:50,159 | 00:01:53,359 | because you may not find these home cooks in a professional kitchen, | because you may not find these home cooks in a professional kitchen, |
41 | 00:01:53,560 | 00:01:55,000 | but you'll find them in theirs, | but you'll find them in theirs, |
42 | 00:01:55,200 | 00:01:59,359 | practising their family recipes with passion, so... good luck to you. | practising their family recipes with passion, so... good luck to you. |
43 | 00:01:59,560 | 00:02:01,159 | Thank you. I think I'm gonna need it. | Thank you. I think I'm gonna need it. |
44 | 00:02:01,359 | 00:02:04,640 | Apprentice chef Hannah, please step up to the bench. | Apprentice chef Hannah, please step up to the bench. |
45 | 00:02:06,239 | 00:02:08,080 | And our first blind judge of the week is... | And our first blind judge of the week is... |
46 | 00:02:08,280 | 00:02:09,080 | ..Dan. | ..Dan. |
47 | 00:02:09,280 | 00:02:10,159 | Yes! | Yes! |
48 | 00:02:10,360 | 00:02:11,319 | (CHUCKLES) | (CHUCKLES) |
49 | 00:02:11,520 | 00:02:13,520 | Well, I used to eat these all the time as a kid, | Well, I used to eat these all the time as a kid, |
50 | 00:02:13,719 | 00:02:15,280 | so I can't wait to see what you put up. | so I can't wait to see what you put up. |
51 | 00:02:15,479 | 00:02:16,599 | Good luck. | Good luck. |
52 | 00:02:16,800 | 00:02:18,319 | MAN: Thank you. MAN: Thank you. | MAN: Thank you. MAN: Thank you. |
53 | 00:02:19,360 | 00:02:21,840 | Apprentice chef Hannah, home cooks, | Apprentice chef Hannah, home cooks, |
54 | 00:02:22,039 | 00:02:27,759 | you have 75 minutes to serve up your best rice noodle roll dish. | you have 75 minutes to serve up your best rice noodle roll dish. |
55 | 00:02:27,960 | 00:02:29,840 | Let's cook! | Let's cook! |
56 | 00:02:30,039 | 00:02:32,520 | (APPLAUSE) | (APPLAUSE) |
57 | 00:02:47,680 | 00:02:49,000 | Melissa, rice noodle rolls. | Melissa, rice noodle rolls. |
58 | 00:02:49,199 | 00:02:50,920 | What do you think we can expect out here tonight? | What do you think we can expect out here tonight? |
59 | 00:02:51,120 | 00:02:55,719 | First of all, the texture needs to be really soft and sort of tender. | First of all, the texture needs to be really soft and sort of tender. |
60 | 00:02:55,920 | 00:02:58,680 | It'll be interesting to see what their choice of the filling will be. | It'll be interesting to see what their choice of the filling will be. |
61 | 00:02:58,879 | 00:03:00,879 | Traditionally it's a pork and mushroom. | Traditionally it's a pork and mushroom. |
62 | 00:03:01,080 | 00:03:02,319 | And of course the last thing, | And of course the last thing, |
63 | 00:03:02,520 | 00:03:03,919 | and the thing that holds it all together, | and the thing that holds it all together, |
64 | 00:03:04,120 | 00:03:05,400 | is that dipping sauce. | is that dipping sauce. |
65 | 00:03:05,599 | 00:03:07,680 | It has to be the right amount of sort of sweet and vinegary, | It has to be the right amount of sort of sweet and vinegary, |
66 | 00:03:07,879 | 00:03:09,319 | and really complement the filling. | and really complement the filling. |
67 | 00:03:12,319 | 00:03:14,159 | WOMAN: Hi. I'm Tam. | WOMAN: Hi. I'm Tam. |
68 | 00:03:14,360 | 00:03:20,960 | I'm making rice noodle with pork, black fungus, with prawn. | I'm making rice noodle with pork, black fungus, with prawn. |
69 | 00:03:21,159 | 00:03:24,639 | Every time I cook Vietnamese, I remember my father. | Every time I cook Vietnamese, I remember my father. |
70 | 00:03:24,840 | 00:03:26,840 | He is now 82, | He is now 82, |
71 | 00:03:27,039 | 00:03:28,680 | and I love him to death. | and I love him to death. |
72 | 00:03:29,719 | 00:03:32,159 | I'm definitely a daddy's girl. | I'm definitely a daddy's girl. |
73 | 00:03:32,360 | 00:03:36,159 | To make the fillings for the rice noodle roll, | To make the fillings for the rice noodle roll, |
74 | 00:03:36,360 | 00:03:43,000 | I combine minced pork with my little secret - prawn meat... | I combine minced pork with my little secret - prawn meat... |
75 | 00:03:44,439 | 00:03:47,840 | ..chicken stock powder and French shallot. | ..chicken stock powder and French shallot. |
76 | 00:03:48,039 | 00:03:50,840 | This dish I know by heart... (LAUGHS) | This dish I know by heart... (LAUGHS) |
77 | 00:03:51,039 | 00:03:55,120 | ..'cause I've been doing this since I was little. | ..'cause I've been doing this since I was little. |
78 | 00:03:55,319 | 00:03:57,840 | This is like everyday cooking to me. | This is like everyday cooking to me. |
79 | 00:03:58,039 | 00:04:02,319 | Then I put the black fungus and dried mushroom. | Then I put the black fungus and dried mushroom. |
80 | 00:04:03,599 | 00:04:05,439 | It's good. Everything is good. | It's good. Everything is good. |
81 | 00:04:05,639 | 00:04:07,800 | Next I'm gonna make the... the roll. | Next I'm gonna make the... the roll. |
82 | 00:04:08,000 | 00:04:09,240 | To make the batter, | To make the batter, |
83 | 00:04:09,439 | 00:04:16,160 | I mix rice flour, tapioca starch and potato starch. | I mix rice flour, tapioca starch and potato starch. |
84 | 00:04:16,360 | 00:04:22,399 | It has to be exact proportion to make a perfect... rice noodle roll. | It has to be exact proportion to make a perfect... rice noodle roll. |
85 | 00:04:22,600 | 00:04:26,560 | And it is the hardest thing ever to make. | And it is the hardest thing ever to make. |
86 | 00:04:30,600 | 00:04:32,079 | My name's Nik. | My name's Nik. |
87 | 00:04:32,279 | 00:04:36,360 | Tonight I'm making rice noodles with shiitake mushrooms and pork. | Tonight I'm making rice noodles with shiitake mushrooms and pork. |
88 | 00:04:36,560 | 00:04:39,759 | Come on, guys. You got this, guys. | Come on, guys. You got this, guys. |
89 | 00:04:39,959 | 00:04:43,560 | I'd love to be able to... to put a great dish forward tonight. | I'd love to be able to... to put a great dish forward tonight. |
90 | 00:04:43,759 | 00:04:46,079 | Basically the passion for Vietnamese | Basically the passion for Vietnamese |
91 | 00:04:46,279 | 00:04:49,759 | came when a group of us went through Vietnam. | came when a group of us went through Vietnam. |
92 | 00:04:49,959 | 00:04:51,800 | It's very close to Greek culture, | It's very close to Greek culture, |
93 | 00:04:52,000 | 00:04:53,639 | where it's all about... you know, | where it's all about... you know, |
94 | 00:04:53,840 | 00:04:58,639 | food being the centre of bringing friends and family together. | food being the centre of bringing friends and family together. |
95 | 00:04:58,840 | 00:05:04,759 | So the first thing I did is made my Vietnamese noodle mixture. | So the first thing I did is made my Vietnamese noodle mixture. |
96 | 00:05:04,959 | 00:05:10,040 | I start off with a cup of rice flour and a cup of tapioca flour, | I start off with a cup of rice flour and a cup of tapioca flour, |
97 | 00:05:10,240 | 00:05:12,399 | I put some cold water and some hot water, | I put some cold water and some hot water, |
98 | 00:05:12,600 | 00:05:14,839 | and I let it rest for 30 minutes. | and I let it rest for 30 minutes. |
99 | 00:05:17,319 | 00:05:21,199 | To make the filling, I, uh... brown off some onion. | To make the filling, I, uh... brown off some onion. |
100 | 00:05:23,560 | 00:05:27,160 | And then I add the pork and the shiitake mushrooms. | And then I add the pork and the shiitake mushrooms. |
101 | 00:05:30,759 | 00:05:33,240 | The reason I put bamboo shoots and water chestnuts in there | The reason I put bamboo shoots and water chestnuts in there |
102 | 00:05:33,439 | 00:05:34,759 | to have a bit of crunch, | to have a bit of crunch, |
103 | 00:05:34,959 | 00:05:36,800 | so it's not all just soft inside. | so it's not all just soft inside. |
104 | 00:05:39,199 | 00:05:40,920 | MAN: So small... | MAN: So small... |
105 | 00:05:42,560 | 00:05:45,480 | Not used to working with such small carrots. (LAUGHS) | Not used to working with such small carrots. (LAUGHS) |
106 | 00:05:45,680 | 00:05:47,480 | Hi. I'm Kris with a K. | Hi. I'm Kris with a K. |
107 | 00:05:47,680 | 00:05:50,680 | Tonight I'm cooking rice noodle rolls with pork and mushroom. | Tonight I'm cooking rice noodle rolls with pork and mushroom. |
108 | 00:05:50,879 | 00:05:53,600 | I'm the youngest of nine, so we do a lot of family gatherings, | I'm the youngest of nine, so we do a lot of family gatherings, |
109 | 00:05:53,800 | 00:05:55,600 | and... food is always around. | and... food is always around. |
110 | 00:05:55,800 | 00:05:57,120 | It gets everyone together. | It gets everyone together. |
111 | 00:05:57,319 | 00:06:00,519 | I'm gonna do the... the pickles first, | I'm gonna do the... the pickles first, |
112 | 00:06:00,720 | 00:06:04,800 | so I've cut the carrots and daikon into little flower shapes - | so I've cut the carrots and daikon into little flower shapes - |
113 | 00:06:05,000 | 00:06:08,120 | just give a different texture and look on the plate. | just give a different texture and look on the plate. |
114 | 00:06:09,519 | 00:06:11,319 | I'm gonna make the pickling mixture. | I'm gonna make the pickling mixture. |
115 | 00:06:11,519 | 00:06:15,920 | That's got some vinegar, sugar and salt in it. | That's got some vinegar, sugar and salt in it. |
116 | 00:06:18,560 | 00:06:21,240 | The next task is basically to make the filling. | The next task is basically to make the filling. |
117 | 00:06:21,439 | 00:06:23,560 | Onions first with the garlic. | Onions first with the garlic. |
118 | 00:06:25,439 | 00:06:29,040 | Woody mushrooms, and then the pork just needs to be, um... cooked off. | Woody mushrooms, and then the pork just needs to be, um... cooked off. |
119 | 00:06:29,240 | 00:06:31,959 | Now I've finished the filling, I'm just gonna put that aside. | Now I've finished the filling, I'm just gonna put that aside. |
120 | 00:06:32,159 | 00:06:34,759 | The next task is to make the dressing. | The next task is to make the dressing. |
121 | 00:06:34,959 | 00:06:39,120 | I'm using fish sauce, garlic, chilli, sugar. | I'm using fish sauce, garlic, chilli, sugar. |
122 | 00:06:39,319 | 00:06:41,079 | I'm just gonna dissolve that with some water. | I'm just gonna dissolve that with some water. |
123 | 00:06:41,279 | 00:06:44,399 | I just make sure, and I check the taste of the dressing. | I just make sure, and I check the taste of the dressing. |
124 | 00:06:44,600 | 00:06:48,040 | I'm just gonna add a bit more sugar and maybe some vinegar, | I'm just gonna add a bit more sugar and maybe some vinegar, |
125 | 00:06:48,240 | 00:06:50,600 | because the flavours need to be balanced right. | because the flavours need to be balanced right. |
126 | 00:06:51,879 | 00:06:53,360 | Oh! | Oh! |
127 | 00:06:56,120 | 00:06:57,560 | I just screwed up. | I just screwed up. |
128 | 00:06:59,120 | 00:07:02,720 | (LAUGHS) I poured the whole jar of vinegar in. | (LAUGHS) I poured the whole jar of vinegar in. |
129 | 00:07:05,199 | 00:07:06,800 | (SIGHS WITH EXASPERATION) | (SIGHS WITH EXASPERATION) |
130 | 00:07:07,000 | 00:07:08,920 | (LAUGHS) | (LAUGHS) |
131 | 00:07:10,519 | 00:07:11,800 | MAN: My name is Luan. | MAN: My name is Luan. |
132 | 00:07:12,000 | 00:07:15,360 | Tonight I'm making fresh rice roll stuffed with pork mince, | Tonight I'm making fresh rice roll stuffed with pork mince, |
133 | 00:07:15,560 | 00:07:18,240 | a pork terrine and woody mushrooms. | a pork terrine and woody mushrooms. |
134 | 00:07:18,439 | 00:07:21,959 | First thing I want to get started on is the filling for my rice noodles. | First thing I want to get started on is the filling for my rice noodles. |
135 | 00:07:23,000 | 00:07:25,199 | So I want the taste to, um... | So I want the taste to, um... |
136 | 00:07:25,399 | 00:07:28,600 | Just nice and salty and savoury with the mushroom. | Just nice and salty and savoury with the mushroom. |
137 | 00:07:28,800 | 00:07:30,399 | Got a bit of crunch to it. | Got a bit of crunch to it. |
138 | 00:07:31,439 | 00:07:32,720 | Vietnamese cuisine | Vietnamese cuisine |
139 | 00:07:32,920 | 00:07:35,399 | is all about the balancing of five different flavours - | is all about the balancing of five different flavours - |
140 | 00:07:35,600 | 00:07:38,920 | it's about the sour, the sweet, the salty, the spicy | it's about the sour, the sweet, the salty, the spicy |
141 | 00:07:39,120 | 00:07:41,920 | and... just, like, the umami flavours, | and... just, like, the umami flavours, |
142 | 00:07:42,120 | 00:07:43,959 | you know, all combined together, | you know, all combined together, |
143 | 00:07:44,159 | 00:07:46,199 | and make sure it's in perfect unison. | and make sure it's in perfect unison. |
144 | 00:07:46,399 | 00:07:49,680 | Now I can get started on making the batter for my rice noodles. | Now I can get started on making the batter for my rice noodles. |
145 | 00:07:49,879 | 00:07:52,560 | I'm gonna combine about 300g of rice flour, | I'm gonna combine about 300g of rice flour, |
146 | 00:07:52,759 | 00:07:55,560 | 100g of tapioca starch, sprinkle a bit of salt, | 100g of tapioca starch, sprinkle a bit of salt, |
147 | 00:07:55,759 | 00:07:57,439 | and about 800ml water. | and about 800ml water. |
148 | 00:07:57,639 | 00:08:00,040 | And just gonna just mix together with the chopsticks. | And just gonna just mix together with the chopsticks. |
149 | 00:08:02,360 | 00:08:04,120 | To make the pork terrine, | To make the pork terrine, |
150 | 00:08:04,319 | 00:08:07,680 | I blend the garlic with some pork mince, fish sauce, | I blend the garlic with some pork mince, fish sauce, |
151 | 00:08:07,879 | 00:08:09,800 | bit of sugar and bit of pepper. | bit of sugar and bit of pepper. |
152 | 00:08:10,000 | 00:08:13,040 | The pork terrine need to have a slightly chewy... | The pork terrine need to have a slightly chewy... |
153 | 00:08:13,240 | 00:08:15,800 | ..yeah, because Vietnamese do like a bit of texture. | ..yeah, because Vietnamese do like a bit of texture. |
154 | 00:08:16,000 | 00:08:18,920 | And then, um... I transfer the mixture to the blast chiller | And then, um... I transfer the mixture to the blast chiller |
155 | 00:08:19,120 | 00:08:20,959 | to cool down. | to cool down. |
156 | 00:08:25,560 | 00:08:27,720 | MAEVE O'MEARA: The first chef from restaurant Annam | MAEVE O'MEARA: The first chef from restaurant Annam |
157 | 00:08:27,920 | 00:08:30,120 | to be facing our four home cooks | to be facing our four home cooks |
158 | 00:08:30,319 | 00:08:31,920 | is apprentice chef Hannah. | is apprentice chef Hannah. |
159 | 00:08:32,120 | 00:08:34,320 | Hannah's in the last year of her apprenticeship. | Hannah's in the last year of her apprenticeship. |
160 | 00:08:34,519 | 00:08:38,120 | Um... she's very confident in her skills and what she does. | Um... she's very confident in her skills and what she does. |
161 | 00:08:38,320 | 00:08:39,919 | Hannah has made this before, | Hannah has made this before, |
162 | 00:08:40,120 | 00:08:44,080 | which makes watching something like this cook today very interesting. | which makes watching something like this cook today very interesting. |
163 | 00:08:44,279 | 00:08:46,440 | Tonight I'm making vegetable rice noodle roll. | Tonight I'm making vegetable rice noodle roll. |
164 | 00:08:46,639 | 00:08:48,279 | First I made the batter. | First I made the batter. |
165 | 00:08:48,480 | 00:08:51,919 | I just mix tapioca flour, rice flour. | I just mix tapioca flour, rice flour. |
166 | 00:08:52,120 | 00:08:54,480 | I just whisk that up and leave it to rest. | I just whisk that up and leave it to rest. |
167 | 00:08:56,639 | 00:08:59,720 | Then I started prepping the ingredients for the filling. | Then I started prepping the ingredients for the filling. |
168 | 00:08:59,919 | 00:09:02,360 | We're straying away from the tradition. | We're straying away from the tradition. |
169 | 00:09:02,559 | 00:09:04,639 | We're not putting pork in it, so it will be vegetarian. | We're not putting pork in it, so it will be vegetarian. |
170 | 00:09:04,840 | 00:09:08,159 | Um... so we're just going to use the woody mushrooms, | Um... so we're just going to use the woody mushrooms, |
171 | 00:09:08,360 | 00:09:10,720 | and we're just gonna add a little bit of leek into it as well, | and we're just gonna add a little bit of leek into it as well, |
172 | 00:09:10,919 | 00:09:12,360 | just 'cause it's in season. | just 'cause it's in season. |
173 | 00:09:12,559 | 00:09:15,039 | And then you add ginger and garlic, | And then you add ginger and garlic, |
174 | 00:09:15,240 | 00:09:18,360 | and then we just season it with a little bit of kombu and white soy. | and then we just season it with a little bit of kombu and white soy. |
175 | 00:09:18,559 | 00:09:20,840 | We make different variations of this dish in the restaurant. | We make different variations of this dish in the restaurant. |
176 | 00:09:21,039 | 00:09:22,399 | We've had it with crab before, | We've had it with crab before, |
177 | 00:09:22,600 | 00:09:25,000 | and this is just a really nice, light version of it. | and this is just a really nice, light version of it. |
178 | 00:09:26,799 | 00:09:29,159 | How's your nuoc mam? Is it ready? Mm-hm. | How's your nuoc mam? Is it ready? Mm-hm. |
179 | 00:09:29,360 | 00:09:31,399 | Just gotta squeeze some limes. Yep. | Just gotta squeeze some limes. Yep. |
180 | 00:09:31,600 | 00:09:33,320 | For the nuoc cham dipping sauce, | For the nuoc cham dipping sauce, |
181 | 00:09:33,519 | 00:09:37,960 | it's just a balance of fish sauce, sugar, vinegar | it's just a balance of fish sauce, sugar, vinegar |
182 | 00:09:38,159 | 00:09:39,720 | and just a little bit of water. | and just a little bit of water. |
183 | 00:09:40,759 | 00:09:42,720 | MELISSA LEONG: What are the big lessons about Asian cooking | MELISSA LEONG: What are the big lessons about Asian cooking |
184 | 00:09:42,919 | 00:09:44,600 | and Vietnamese cooking in general | and Vietnamese cooking in general |
185 | 00:09:44,799 | 00:09:46,240 | that you've learnt from Jerry? | that you've learnt from Jerry? |
186 | 00:09:46,440 | 00:09:49,679 | I've learnt that it is extremely important to use your palate. | I've learnt that it is extremely important to use your palate. |
187 | 00:09:49,879 | 00:09:53,480 | Mm-hm. This is no 'read the recipe, bung it in' cooking, is it? | Mm-hm. This is no 'read the recipe, bung it in' cooking, is it? |
188 | 00:09:53,679 | 00:09:54,960 | No, it's certainly not. | No, it's certainly not. |
189 | 00:09:55,159 | 00:09:59,000 | It really, really trains you to, uh... understand flavour. | It really, really trains you to, uh... understand flavour. |
190 | 00:09:59,200 | 00:10:01,399 | How is it with Jerry behind you there? | How is it with Jerry behind you there? |
191 | 00:10:01,600 | 00:10:03,279 | (LAUGHS) Oh, it's a fraction intimidating. | (LAUGHS) Oh, it's a fraction intimidating. |
192 | 00:10:03,480 | 00:10:06,080 | I'm not gonna lie to you. The heckling gallery. (LAUGHS) | I'm not gonna lie to you. The heckling gallery. (LAUGHS) |
193 | 00:10:06,279 | 00:10:09,480 | The peanut gallery in the back. The peanut gallery, yeah. | The peanut gallery in the back. The peanut gallery, yeah. |
194 | 00:10:16,879 | 00:10:20,039 | I absolutely love Tam. This is a bit of a twist on a classic. | I absolutely love Tam. This is a bit of a twist on a classic. |
195 | 00:10:20,240 | 00:10:22,399 | She is adding prawn to her filling. | She is adding prawn to her filling. |
196 | 00:10:22,600 | 00:10:23,960 | Very creative, you know. | Very creative, you know. |
197 | 00:10:24,159 | 00:10:27,320 | Luan is adding one of my favourite things into this dish, | Luan is adding one of my favourite things into this dish, |
198 | 00:10:27,519 | 00:10:28,879 | which is pork loaf, basically. | which is pork loaf, basically. |
199 | 00:10:29,080 | 00:10:32,519 | I think Dan will really, really enjoy judging this. | I think Dan will really, really enjoy judging this. |
200 | 00:10:37,759 | 00:10:39,200 | MAEVE O'MEARA: It's Vietnamese week, | MAEVE O'MEARA: It's Vietnamese week, |
201 | 00:10:39,399 | 00:10:41,720 | and restaurant Annam's apprentice chef, Hannah, | and restaurant Annam's apprentice chef, Hannah, |
202 | 00:10:41,919 | 00:10:43,360 | and our four home cooks | and our four home cooks |
203 | 00:10:43,559 | 00:10:45,519 | are all preparing their own version | are all preparing their own version |
204 | 00:10:45,720 | 00:10:48,759 | of rice noodle rolls with dipping sauce. | of rice noodle rolls with dipping sauce. |
205 | 00:10:48,960 | 00:10:52,360 | Executive chef Dan Hong will taste each dish | Executive chef Dan Hong will taste each dish |
206 | 00:10:52,559 | 00:10:54,879 | with no idea of who cooked what. | with no idea of who cooked what. |
207 | 00:10:55,080 | 00:10:59,679 | I'm looking for a nice, thin, almost transparent rice noodle roll. | I'm looking for a nice, thin, almost transparent rice noodle roll. |
208 | 00:10:59,879 | 00:11:03,440 | The inside filling has to be well-seasoned and well-cooked. | The inside filling has to be well-seasoned and well-cooked. |
209 | 00:11:03,639 | 00:11:05,000 | And then the dipping sauce | And then the dipping sauce |
210 | 00:11:05,200 | 00:11:08,879 | has to be nicely balanced of sweet, sour, salty and hot. | has to be nicely balanced of sweet, sour, salty and hot. |
211 | 00:11:09,080 | 00:11:11,399 | Vietnamese cuisine is very close to my heart. | Vietnamese cuisine is very close to my heart. |
212 | 00:11:11,600 | 00:11:12,919 | I come from a Vietnamese family, | I come from a Vietnamese family, |
213 | 00:11:13,120 | 00:11:16,240 | and I can't wait to see what these cooks and chefs will put up. | and I can't wait to see what these cooks and chefs will put up. |
214 | 00:11:19,200 | 00:11:21,200 | There are a lot of techniques that are required | There are a lot of techniques that are required |
215 | 00:11:21,399 | 00:11:24,000 | to make the perfect rice noodle roll. | to make the perfect rice noodle roll. |
216 | 00:11:25,360 | 00:11:28,480 | It has to be a perfect flour mixture. | It has to be a perfect flour mixture. |
217 | 00:11:33,519 | 00:11:34,960 | Look at that! | Look at that! |
218 | 00:11:36,120 | 00:11:38,000 | It has be so thin... | It has be so thin... |
219 | 00:11:39,440 | 00:11:40,879 | ..and glossy like this. | ..and glossy like this. |
220 | 00:11:42,480 | 00:11:45,240 | And you see - it's so clear, almost transparent. | And you see - it's so clear, almost transparent. |
221 | 00:11:45,440 | 00:11:47,480 | And you can see the fillings inside. | And you can see the fillings inside. |
222 | 00:11:52,559 | 00:11:57,360 | I'm making, um... egg yolk inside the rice noodle roll. | I'm making, um... egg yolk inside the rice noodle roll. |
223 | 00:11:57,559 | 00:12:01,240 | The egg yolk is not only a nice surprise, | The egg yolk is not only a nice surprise, |
224 | 00:12:01,440 | 00:12:04,879 | but also it bring a different taste. | but also it bring a different taste. |
225 | 00:12:09,720 | 00:12:11,919 | NIK: So I use a mortar and pestle to grind all the ingredients | NIK: So I use a mortar and pestle to grind all the ingredients |
226 | 00:12:12,120 | 00:12:13,480 | for my dipping sauce - | for my dipping sauce - |
227 | 00:12:13,679 | 00:12:15,039 | garlic and the chilli and the sugar, | garlic and the chilli and the sugar, |
228 | 00:12:15,240 | 00:12:17,799 | and then I add the lime juice and the fish sauce | and then I add the lime juice and the fish sauce |
229 | 00:12:18,000 | 00:12:19,440 | and a bit of water to thin it out. | and a bit of water to thin it out. |
230 | 00:12:23,279 | 00:12:25,080 | Ooh! That chilli is hot! | Ooh! That chilli is hot! |
231 | 00:12:27,200 | 00:12:28,840 | Once I finish the dipping sauce, | Once I finish the dipping sauce, |
232 | 00:12:29,039 | 00:12:31,720 | heat my pan and start making the noodles. | heat my pan and start making the noodles. |
233 | 00:12:32,879 | 00:12:36,240 | You're a bit nervy about this. I'm... a bit nervy, yes. | You're a bit nervy about this. I'm... a bit nervy, yes. |
234 | 00:12:36,440 | 00:12:37,919 | Hopefully this is the one. | Hopefully this is the one. |
235 | 00:12:38,120 | 00:12:40,759 | 10 minutes, everyone. You've got 10 minutes. | 10 minutes, everyone. You've got 10 minutes. |
236 | 00:12:40,960 | 00:12:42,320 | Can you give me some good news for once? | Can you give me some good news for once? |
237 | 00:12:42,519 | 00:12:43,399 | (CHUCKLES) | (CHUCKLES) |
238 | 00:12:43,600 | 00:12:45,320 | Here we go. Moment of truth. Will it work? | Here we go. Moment of truth. Will it work? |
239 | 00:12:47,320 | 00:12:48,919 | No. (CHUCKLES) | No. (CHUCKLES) |
240 | 00:12:49,120 | 00:12:50,879 | Getting the pan to flip properly, | Getting the pan to flip properly, |
241 | 00:12:51,080 | 00:12:52,559 | and the noodle to come out in one shape, | and the noodle to come out in one shape, |
242 | 00:12:52,759 | 00:12:54,120 | is always a bit of an art, | is always a bit of an art, |
243 | 00:12:54,320 | 00:12:55,960 | and... and the most tricky part. | and... and the most tricky part. |
244 | 00:12:56,159 | 00:12:57,840 | Take two. | Take two. |
245 | 00:13:00,519 | 00:13:03,000 | When I finally got it right, it was a great relief. | When I finally got it right, it was a great relief. |
246 | 00:13:03,200 | 00:13:06,879 | Then when I had my noodles ready and on the board, | Then when I had my noodles ready and on the board, |
247 | 00:13:07,080 | 00:13:10,159 | I filled up with a couple of tablespoons of the filling. | I filled up with a couple of tablespoons of the filling. |
248 | 00:13:18,480 | 00:13:21,440 | Once the terrine mixture is cool, I take it out of the blast chiller. | Once the terrine mixture is cool, I take it out of the blast chiller. |
249 | 00:13:21,639 | 00:13:24,360 | JERRY: Is that mince? Yeah. That's about to be cha lua. | JERRY: Is that mince? Yeah. That's about to be cha lua. |
250 | 00:13:24,559 | 00:13:26,440 | Oh, cha lua? You're gonna make cha lua as well? | Oh, cha lua? You're gonna make cha lua as well? |
251 | 00:13:26,639 | 00:13:28,960 | Oh, hands down to you, mate. | Oh, hands down to you, mate. |
252 | 00:13:29,159 | 00:13:34,000 | So to cook the terrine, I wrap the mixture with some banana leaf, | So to cook the terrine, I wrap the mixture with some banana leaf, |
253 | 00:13:34,200 | 00:13:37,399 | and then I put it over a steamer on the wok. | and then I put it over a steamer on the wok. |
254 | 00:13:37,600 | 00:13:40,600 | So I can now get started on the rice noodle roll. | So I can now get started on the rice noodle roll. |
255 | 00:13:40,799 | 00:13:42,759 | Cooking the noodles on the pan is a bit daunting. | Cooking the noodles on the pan is a bit daunting. |
256 | 00:13:42,960 | 00:13:44,879 | I haven't done this a lot before. | I haven't done this a lot before. |
257 | 00:13:45,080 | 00:13:46,799 | So I'm just gonna give it a go. | So I'm just gonna give it a go. |
258 | 00:13:49,759 | 00:13:51,679 | Ooh! Looks pretty good. | Ooh! Looks pretty good. |
259 | 00:13:51,879 | 00:13:53,480 | Filling in there. | Filling in there. |
260 | 00:13:53,679 | 00:13:56,360 | They are perfect. Oh, thank you. | They are perfect. Oh, thank you. |
261 | 00:13:56,559 | 00:13:58,159 | Can you make about five extra? | Can you make about five extra? |
262 | 00:14:01,480 | 00:14:04,600 | KRIS: I've got my pickles done. | KRIS: I've got my pickles done. |
263 | 00:14:04,799 | 00:14:07,200 | Got my new nuoc mam done. | Got my new nuoc mam done. |
264 | 00:14:07,399 | 00:14:10,279 | Nuoc mam, nuoc cham - depends on where you're from in Vietnam. | Nuoc mam, nuoc cham - depends on where you're from in Vietnam. |
265 | 00:14:10,480 | 00:14:12,759 | And now I'm ready to make the noodles. | And now I'm ready to make the noodles. |
266 | 00:14:15,399 | 00:14:16,840 | That's good. | That's good. |
267 | 00:14:17,039 | 00:14:19,159 | It's a little bit thick, but it's good. | It's a little bit thick, but it's good. |
268 | 00:14:19,360 | 00:14:21,039 | And, yeah, it's ready for the filling. | And, yeah, it's ready for the filling. |
269 | 00:14:21,240 | 00:14:22,519 | JERRY: Mate, that looks nice, hey? | JERRY: Mate, that looks nice, hey? |
270 | 00:14:22,720 | 00:14:25,039 | Really? Those two had holes in it, you know? | Really? Those two had holes in it, you know? |
271 | 00:14:25,240 | 00:14:26,519 | The more holes the better, mate. | The more holes the better, mate. |
272 | 00:14:26,720 | 00:14:29,519 | She's sabotaging, I think! (LAUGHS) | She's sabotaging, I think! (LAUGHS) |
273 | 00:14:29,720 | 00:14:32,440 | Holes? I've never heard of banh cuon with holes in it! | Holes? I've never heard of banh cuon with holes in it! |
274 | 00:14:32,639 | 00:14:35,519 | (LAUGHS) Depends what region you come from, mate. | (LAUGHS) Depends what region you come from, mate. |
275 | 00:14:35,720 | 00:14:36,879 | (LAUGHS) | (LAUGHS) |
276 | 00:14:39,320 | 00:14:41,440 | HANNAH: The thing that I was most worried about, of course, | HANNAH: The thing that I was most worried about, of course, |
277 | 00:14:41,639 | 00:14:45,000 | was just making sure that the banh cuon batter was nice and thin, | was just making sure that the banh cuon batter was nice and thin, |
278 | 00:14:45,200 | 00:14:46,679 | but still set properly. | but still set properly. |
279 | 00:14:49,639 | 00:14:52,759 | The first one that I did, I didn't put enough batter into it, | The first one that I did, I didn't put enough batter into it, |
280 | 00:14:52,960 | 00:14:54,440 | and there was holes in it. | and there was holes in it. |
281 | 00:14:54,639 | 00:14:56,240 | Oh, no. Right. Go back. | Oh, no. Right. Go back. |
282 | 00:14:56,440 | 00:14:58,679 | Just take that off, and we start again, yeah? | Just take that off, and we start again, yeah? |
283 | 00:14:58,879 | 00:15:00,639 | Get another batter on, and then fill that. | Get another batter on, and then fill that. |
284 | 00:15:03,360 | 00:15:04,919 | MELISSA LEONG: I hope you're not helping too much. | MELISSA LEONG: I hope you're not helping too much. |
285 | 00:15:05,120 | 00:15:06,919 | I'm not touching anything. Back off, back off. | I'm not touching anything. Back off, back off. |
286 | 00:15:07,120 | 00:15:08,480 | I'm not touching anything! (LAUGHS) | I'm not touching anything! (LAUGHS) |
287 | 00:15:08,679 | 00:15:11,080 | You saw nothing. Oh, Jerry! (LAUGHS) | You saw nothing. Oh, Jerry! (LAUGHS) |
288 | 00:15:11,279 | 00:15:13,360 | Ooh, I just got told! (LAUGHS) | Ooh, I just got told! (LAUGHS) |
289 | 00:15:13,559 | 00:15:16,519 | Then I was just able to get it into that second gear, | Then I was just able to get it into that second gear, |
290 | 00:15:16,720 | 00:15:19,440 | was able to get myself into a nice rhythm after that. | was able to get myself into a nice rhythm after that. |
291 | 00:15:19,639 | 00:15:22,960 | Five minutes, everyone. You can start plating now, please. | Five minutes, everyone. You can start plating now, please. |
292 | 00:15:27,120 | 00:15:30,159 | KRIS: For the plating, I'm just gonna put three swirls of noodles. | KRIS: For the plating, I'm just gonna put three swirls of noodles. |
293 | 00:15:30,360 | 00:15:32,679 | It's meant to just look like a flower. | It's meant to just look like a flower. |
294 | 00:15:34,399 | 00:15:36,240 | MELISSA LEONG: Yes! First plate on the pass done. | MELISSA LEONG: Yes! First plate on the pass done. |
295 | 00:15:36,440 | 00:15:38,320 | Well done. Well done, Kris. | Well done. Well done, Kris. |
296 | 00:15:38,519 | 00:15:39,360 | Whoo! | Whoo! |
297 | 00:15:39,559 | 00:15:42,159 | I enjoyed it. It was great - great fun. | I enjoyed it. It was great - great fun. |
298 | 00:15:44,480 | 00:15:48,000 | OK, you've got three minutes, guys. Three minutes. | OK, you've got three minutes, guys. Three minutes. |
299 | 00:15:48,200 | 00:15:50,360 | NIK: Can you tell us that in about five minutes' time? | NIK: Can you tell us that in about five minutes' time? |
300 | 00:15:54,279 | 00:15:56,240 | Go, Nik! Well done. | Go, Nik! Well done. |
301 | 00:15:56,440 | 00:15:59,480 | Excellent. (APPLAUSE) | Excellent. (APPLAUSE) |
302 | 00:15:59,679 | 00:16:03,120 | I hope Dan doesn't notice that the noodles weren't perfect. | I hope Dan doesn't notice that the noodles weren't perfect. |
303 | 00:16:03,320 | 00:16:05,080 | We'll see what he thinks shortly. | We'll see what he thinks shortly. |
304 | 00:16:05,279 | 00:16:08,600 | HANNAH: My heart was absolutely pounding a million miles an hour, | HANNAH: My heart was absolutely pounding a million miles an hour, |
305 | 00:16:08,799 | 00:16:12,200 | but I was confident that I'd plated in a traditional way. | but I was confident that I'd plated in a traditional way. |
306 | 00:16:14,600 | 00:16:18,639 | Yay! Go, Hannah. That looks amazing. | Yay! Go, Hannah. That looks amazing. |
307 | 00:16:18,840 | 00:16:21,000 | The filling's delicious, the dressing's delicious. | The filling's delicious, the dressing's delicious. |
308 | 00:16:21,200 | 00:16:23,559 | Batter's really, really good texture, so that's the main thing. | Batter's really, really good texture, so that's the main thing. |
309 | 00:16:23,759 | 00:16:25,519 | JERRY: Well done, Hannah! Yoo! | JERRY: Well done, Hannah! Yoo! |
310 | 00:16:25,720 | 00:16:26,639 | Well done! | Well done! |
311 | 00:16:26,840 | 00:16:30,279 | LUAN: Put my rice paper roll three in a row, salad on top. | LUAN: Put my rice paper roll three in a row, salad on top. |
312 | 00:16:30,480 | 00:16:32,519 | Then the pork terrine. | Then the pork terrine. |
313 | 00:16:32,720 | 00:16:34,480 | And it looks great. | And it looks great. |
314 | 00:16:34,679 | 00:16:36,720 | (APPLAUSE) MELISSA LEONG: Go, Luan. | (APPLAUSE) MELISSA LEONG: Go, Luan. |
315 | 00:16:36,919 | 00:16:38,840 | MARK OLIVE: Ooh, Luan's up. | MARK OLIVE: Ooh, Luan's up. |
316 | 00:16:39,039 | 00:16:41,960 | The best thing I think is at least I gave the cha lua a go. | The best thing I think is at least I gave the cha lua a go. |
317 | 00:16:42,159 | 00:16:43,639 | I think it worked out pretty well. | I think it worked out pretty well. |
318 | 00:16:45,000 | 00:16:46,320 | When it come to plating... | When it come to plating... |
319 | 00:16:46,519 | 00:16:48,399 | ..I want it perfect. | ..I want it perfect. |
320 | 00:16:48,600 | 00:16:52,159 | And then I garnish with basil flowers. | And then I garnish with basil flowers. |
321 | 00:16:52,360 | 00:16:54,720 | She's finished. (CHEERING, APPLAUSE) | She's finished. (CHEERING, APPLAUSE) |
322 | 00:16:54,919 | 00:16:56,480 | Wow. | Wow. |
323 | 00:16:58,399 | 00:17:03,080 | You know what? I'm aiming to wow from Dan. (LAUGHS) | You know what? I'm aiming to wow from Dan. (LAUGHS) |
324 | 00:17:09,960 | 00:17:11,359 | MAEVE O'MEARA: It's Vietnamese week, | MAEVE O'MEARA: It's Vietnamese week, |
325 | 00:17:11,559 | 00:17:12,839 | and all our cooks have served up | and all our cooks have served up |
326 | 00:17:13,039 | 00:17:15,559 | their best rice noodle rolls with dipping sauce. | their best rice noodle rolls with dipping sauce. |
327 | 00:17:15,759 | 00:17:18,839 | Now it's time for judge Dan to taste all the dishes | Now it's time for judge Dan to taste all the dishes |
328 | 00:17:19,039 | 00:17:21,000 | without knowing who cooked what. | without knowing who cooked what. |
329 | 00:17:21,200 | 00:17:22,480 | MELISSA LEONG: Welcome back, Dan. | MELISSA LEONG: Welcome back, Dan. |
330 | 00:17:22,680 | 00:17:23,519 | Thanks! (CHUCKLES) | Thanks! (CHUCKLES) |
331 | 00:17:23,720 | 00:17:26,079 | MARK OLIVE: What do you think of the pass? And look how colourful it is. | MARK OLIVE: What do you think of the pass? And look how colourful it is. |
332 | 00:17:26,279 | 00:17:27,920 | It looks incredible. | It looks incredible. |
333 | 00:17:28,119 | 00:17:29,440 | Man, this is a dish... | Man, this is a dish... |
334 | 00:17:29,640 | 00:17:32,880 | ..it's one of my earliest childhood memories of eating in Vietnam. | ..it's one of my earliest childhood memories of eating in Vietnam. |
335 | 00:17:33,079 | 00:17:38,359 | Dan, these are rice noodles with shiitake mushrooms and pork. | Dan, these are rice noodles with shiitake mushrooms and pork. |
336 | 00:17:38,559 | 00:17:40,000 | Yum! | Yum! |
337 | 00:17:41,079 | 00:17:43,559 | Nice transparency on the rice noodle there. | Nice transparency on the rice noodle there. |
338 | 00:17:43,759 | 00:17:45,319 | That's what you wanna look for, you know. | That's what you wanna look for, you know. |
339 | 00:17:45,519 | 00:17:47,480 | It's quite thin. You don't want it too thick. | It's quite thin. You don't want it too thick. |
340 | 00:17:54,799 | 00:17:56,440 | Mmm. | Mmm. |
341 | 00:17:56,640 | 00:17:59,599 | Very nice and thin... rice noodles. | Very nice and thin... rice noodles. |
342 | 00:17:59,799 | 00:18:01,319 | Really soft. | Really soft. |
343 | 00:18:01,519 | 00:18:03,279 | Very good textures in that filling, I must say. | Very good textures in that filling, I must say. |
344 | 00:18:03,480 | 00:18:05,920 | That filling is probably the star of this dish. | That filling is probably the star of this dish. |
345 | 00:18:06,119 | 00:18:11,160 | And it's really quite a sour nuoc cham - quite spicy. | And it's really quite a sour nuoc cham - quite spicy. |
346 | 00:18:11,359 | 00:18:12,759 | Which I don't mind, | Which I don't mind, |
347 | 00:18:12,960 | 00:18:15,799 | but the actual banh cuon here is a little bit too big, | but the actual banh cuon here is a little bit too big, |
348 | 00:18:16,000 | 00:18:18,440 | and there's a bit too much filling inside. | and there's a bit too much filling inside. |
349 | 00:18:19,759 | 00:18:23,400 | This is rice noodle with pork, black fungus and prawn. | This is rice noodle with pork, black fungus and prawn. |
350 | 00:18:24,440 | 00:18:27,799 | That's, like, a textbook banh cuon that you would find in Vietnam. | That's, like, a textbook banh cuon that you would find in Vietnam. |
351 | 00:18:28,000 | 00:18:29,799 | See... see that? Look. | See... see that? Look. |
352 | 00:18:30,000 | 00:18:31,640 | You can just pick it up in one piece | You can just pick it up in one piece |
353 | 00:18:31,839 | 00:18:33,279 | because it's that small. | because it's that small. |
354 | 00:18:39,359 | 00:18:42,880 | That rice noodle batter is as good, if not better, | That rice noodle batter is as good, if not better, |
355 | 00:18:43,079 | 00:18:45,240 | than any of the banh cuon I've had in Vietnam. | than any of the banh cuon I've had in Vietnam. |
356 | 00:18:46,400 | 00:18:49,079 | Wow. It's that thin. | Wow. It's that thin. |
357 | 00:18:49,279 | 00:18:52,240 | Banh cuon... in the egg yolk. | Banh cuon... in the egg yolk. |
358 | 00:18:52,440 | 00:18:55,039 | Never eaten banh cuon like this in my life. | Never eaten banh cuon like this in my life. |
359 | 00:19:00,480 | 00:19:03,000 | Adds that richness to it, which is delicious. | Adds that richness to it, which is delicious. |
360 | 00:19:03,200 | 00:19:04,640 | Mmm. How good is this? | Mmm. How good is this? |
361 | 00:19:04,839 | 00:19:08,680 | These are rice noodle rolls with pork and mushrooms. | These are rice noodle rolls with pork and mushrooms. |
362 | 00:19:09,960 | 00:19:12,240 | It's a very pretty way of presenting a banh cuon, | It's a very pretty way of presenting a banh cuon, |
363 | 00:19:12,440 | 00:19:14,119 | and lovely heart shape here. | and lovely heart shape here. |
364 | 00:19:14,319 | 00:19:17,920 | Daikon and carrots cut into little flowers. | Daikon and carrots cut into little flowers. |
365 | 00:19:22,480 | 00:19:26,400 | Well, you can sort of see how it's falling apart right here. | Well, you can sort of see how it's falling apart right here. |
366 | 00:19:26,599 | 00:19:32,279 | Um... the batter, it's quite thick, uh... not very translucent at all. | Um... the batter, it's quite thick, uh... not very translucent at all. |
367 | 00:19:36,960 | 00:19:39,000 | The dipping sauce is delicious. | The dipping sauce is delicious. |
368 | 00:19:39,200 | 00:19:40,799 | The filling was nicely seasoned. | The filling was nicely seasoned. |
369 | 00:19:41,039 | 00:19:43,839 | They probably put this plate down with a lot of love, hence the heart shape, | They probably put this plate down with a lot of love, hence the heart shape, |
370 | 00:19:44,039 | 00:19:45,319 | and I appreciate it. | and I appreciate it. |
371 | 00:19:45,519 | 00:19:48,440 | These are vegetable rice noodle rolls. | These are vegetable rice noodle rolls. |
372 | 00:19:48,640 | 00:19:49,920 | Oh, cool. Interesting. | Oh, cool. Interesting. |
373 | 00:19:50,119 | 00:19:52,039 | I've never really had a vegetarian banh cuon before. | I've never really had a vegetarian banh cuon before. |
374 | 00:19:52,240 | 00:19:53,920 | OK. | OK. |
375 | 00:19:54,119 | 00:19:55,920 | I'm just gonna dip it in some of the sauce. | I'm just gonna dip it in some of the sauce. |
376 | 00:19:56,119 | 00:19:57,559 | Bit of Thai basil. | Bit of Thai basil. |
377 | 00:20:04,319 | 00:20:05,319 | Wow! | Wow! |
378 | 00:20:05,519 | 00:20:08,519 | The wrapper... fully thin, delicious. | The wrapper... fully thin, delicious. |
379 | 00:20:08,720 | 00:20:11,160 | I love the crunchiness of the vegetables in there too. | I love the crunchiness of the vegetables in there too. |
380 | 00:20:11,359 | 00:20:13,000 | They're sort of really nicely cooked. | They're sort of really nicely cooked. |
381 | 00:20:13,200 | 00:20:14,480 | And this nuoc cham, | And this nuoc cham, |
382 | 00:20:14,680 | 00:20:20,119 | it's got that perfect balance of sort of sweet, sour, hot... salty... | it's got that perfect balance of sort of sweet, sour, hot... salty... |
383 | 00:20:20,319 | 00:20:22,000 | Oh, man. This is good. | Oh, man. This is good. |
384 | 00:20:23,279 | 00:20:25,400 | So these are rice rolls stuffed with pork mince, | So these are rice rolls stuffed with pork mince, |
385 | 00:20:25,599 | 00:20:27,680 | pork terrine and mushrooms. | pork terrine and mushrooms. |
386 | 00:20:28,920 | 00:20:32,920 | Well, you can see how thick this, uh... rice noodle is. | Well, you can see how thick this, uh... rice noodle is. |
387 | 00:20:33,119 | 00:20:34,759 | There's about five layers here. | There's about five layers here. |
388 | 00:20:41,000 | 00:20:43,599 | I wouldn't say it's the best executed banh cuon. | I wouldn't say it's the best executed banh cuon. |
389 | 00:20:49,079 | 00:20:51,400 | Tastes exactly my mother's nem nuong. | Tastes exactly my mother's nem nuong. |
390 | 00:20:51,599 | 00:20:54,200 | Mmm. This is very delicious. | Mmm. This is very delicious. |
391 | 00:20:54,400 | 00:20:55,759 | Bouncy... | Bouncy... |
392 | 00:20:55,960 | 00:20:57,920 | This is probably the highlight of this whole dish. | This is probably the highlight of this whole dish. |
393 | 00:20:58,119 | 00:21:01,960 | If it was, like, a nem nuong battle, different conversation. | If it was, like, a nem nuong battle, different conversation. |
394 | 00:21:02,160 | 00:21:03,240 | You impressed? | You impressed? |
395 | 00:21:03,440 | 00:21:05,119 | I am blown away. | I am blown away. |
396 | 00:21:05,319 | 00:21:07,200 | You think you've spotted a winner? | You think you've spotted a winner? |
397 | 00:21:07,400 | 00:21:08,920 | Oh, it's gonna be hard, | Oh, it's gonna be hard, |
398 | 00:21:09,119 | 00:21:11,880 | but I have a couple of dishes that are really speaking to me. | but I have a couple of dishes that are really speaking to me. |
399 | 00:21:19,200 | 00:21:20,680 | MAEVE O'MEARA: It's Vietnamese week, | MAEVE O'MEARA: It's Vietnamese week, |
400 | 00:21:20,880 | 00:21:25,240 | and apprentice chef Hannah has faced off against our four home cooks, | and apprentice chef Hannah has faced off against our four home cooks, |
401 | 00:21:25,440 | 00:21:28,559 | creating their best rice noodle rolls. | creating their best rice noodle rolls. |
402 | 00:21:28,759 | 00:21:30,599 | Now it's time to find out | Now it's time to find out |
403 | 00:21:30,799 | 00:21:34,440 | which dish was judge Dan's best plate on the pass. | which dish was judge Dan's best plate on the pass. |
404 | 00:21:34,640 | 00:21:37,880 | Home cooks, what a fantastic start to Vietnamese week. | Home cooks, what a fantastic start to Vietnamese week. |
405 | 00:21:38,079 | 00:21:42,799 | Your plates really showcased this wonderful northern Vietnamese dish, | Your plates really showcased this wonderful northern Vietnamese dish, |
406 | 00:21:43,000 | 00:21:44,279 | but not only that - | but not only that - |
407 | 00:21:44,480 | 00:21:45,839 | you really encapsulated the spirit, | you really encapsulated the spirit, |
408 | 00:21:46,039 | 00:21:49,880 | the vibrancy and the gorgeousness of Vietnamese cuisine. | the vibrancy and the gorgeousness of Vietnamese cuisine. |
409 | 00:21:50,079 | 00:21:52,640 | MARK OLIVE: OK, Dan, it's time to find out | MARK OLIVE: OK, Dan, it's time to find out |
410 | 00:21:52,839 | 00:21:56,559 | which rice noodle roll is our winner. | which rice noodle roll is our winner. |
411 | 00:21:56,759 | 00:21:58,920 | Home cooks, chef, | Home cooks, chef, |
412 | 00:21:59,119 | 00:22:00,880 | your passion was evident | your passion was evident |
413 | 00:22:01,079 | 00:22:04,319 | in every single one of these plates up on the pass today. | in every single one of these plates up on the pass today. |
414 | 00:22:04,519 | 00:22:06,079 | But there has to be a winner, | But there has to be a winner, |
415 | 00:22:06,279 | 00:22:09,720 | and tonight's best plate on the pass is... | and tonight's best plate on the pass is... |
416 | 00:22:11,599 | 00:22:16,720 | After tasting all your rice noodles, the best plate on the pass is... | After tasting all your rice noodles, the best plate on the pass is... |
417 | 00:22:18,960 | 00:22:22,279 | ..the rice noodle with pork, black fungus and prawn. | ..the rice noodle with pork, black fungus and prawn. |
418 | 00:22:22,480 | 00:22:23,759 | Who made this? (APPLAUSE) | Who made this? (APPLAUSE) |
419 | 00:22:23,960 | 00:22:24,759 | Oh! | Oh! |
420 | 00:22:24,960 | 00:22:26,920 | NIK: Well done, Tam. | NIK: Well done, Tam. |
421 | 00:22:28,160 | 00:22:31,480 | Tam, congratulations. What a result. Are you pleased? | Tam, congratulations. What a result. Are you pleased? |
422 | 00:22:31,680 | 00:22:33,559 | Yes, I'm pleased. Thank you. | Yes, I'm pleased. Thank you. |
423 | 00:22:33,759 | 00:22:35,920 | That rice noodle wrapper | That rice noodle wrapper |
424 | 00:22:36,119 | 00:22:39,000 | took me immediately back to the streets of Vietnam. | took me immediately back to the streets of Vietnam. |
425 | 00:22:39,200 | 00:22:41,000 | And the fact that you served it | And the fact that you served it |
426 | 00:22:41,200 | 00:22:43,640 | with this egg yolk that I've never seen before... | with this egg yolk that I've never seen before... |
427 | 00:22:43,839 | 00:22:46,559 | It was technical, it was creative, | It was technical, it was creative, |
428 | 00:22:46,759 | 00:22:49,240 | and at the end of the day, it was delicious. | and at the end of the day, it was delicious. |
429 | 00:22:49,440 | 00:22:51,720 | So thank you very much. Thank you. | So thank you very much. Thank you. |
430 | 00:22:51,920 | 00:22:54,119 | (APPLAUSE) | (APPLAUSE) |
431 | 00:22:54,319 | 00:22:57,240 | OK. Now on to the less pleasant bit. | OK. Now on to the less pleasant bit. |
432 | 00:22:57,440 | 00:22:59,079 | Which rice noodle dish | Which rice noodle dish |
433 | 00:22:59,279 | 00:23:02,400 | didn't quite live up to the level you were expecting tonight? | didn't quite live up to the level you were expecting tonight? |
434 | 00:23:02,599 | 00:23:04,079 | Now, this is tough, | Now, this is tough, |
435 | 00:23:04,279 | 00:23:05,839 | because there's actually something to love | because there's actually something to love |
436 | 00:23:06,039 | 00:23:07,839 | about every single dish on the pass right here. | about every single dish on the pass right here. |
437 | 00:23:08,039 | 00:23:09,599 | But unfortunately, | But unfortunately, |
438 | 00:23:09,799 | 00:23:13,799 | the plate that didn't quite live up to my expectations is... | the plate that didn't quite live up to my expectations is... |
439 | 00:23:14,880 | 00:23:19,079 | ..the rice rolls with pork mince, pork terrine and mushrooms. | ..the rice rolls with pork mince, pork terrine and mushrooms. |
440 | 00:23:19,279 | 00:23:21,039 | Who made this? That's me. | Who made this? That's me. |
441 | 00:23:21,240 | 00:23:22,720 | Oh! Luan! | Oh! Luan! |
442 | 00:23:24,039 | 00:23:26,519 | If it was, like, a nem nuong style battle or something, | If it was, like, a nem nuong style battle or something, |
443 | 00:23:26,720 | 00:23:28,400 | you would probably win. | you would probably win. |
444 | 00:23:28,599 | 00:23:31,079 | I thought the banh cuon was a little bit too large | I thought the banh cuon was a little bit too large |
445 | 00:23:31,279 | 00:23:34,079 | and the rice noodle was a little bit too thick. | and the rice noodle was a little bit too thick. |
446 | 00:23:34,279 | 00:23:36,759 | A bit disappointed, but it was a good experience, | A bit disappointed, but it was a good experience, |
447 | 00:23:36,960 | 00:23:39,119 | and, um... yeah, I've really enjoyed the opportunity. | and, um... yeah, I've really enjoyed the opportunity. |
448 | 00:23:39,319 | 00:23:41,920 | Thank you for sharing your heritage with us tonight. Cheers. | Thank you for sharing your heritage with us tonight. Cheers. |
449 | 00:23:42,119 | 00:23:43,400 | (APPLAUSE) | (APPLAUSE) |
450 | 00:23:43,599 | 00:23:45,839 | I haven't lived in Vietnam for about 12 years or so, | I haven't lived in Vietnam for about 12 years or so, |
451 | 00:23:46,039 | 00:23:49,559 | so my time on The Chefs' Line really helped me reconnect with my roots. | so my time on The Chefs' Line really helped me reconnect with my roots. |
452 | 00:23:49,759 | 00:23:51,160 | Hard luck, Luan. | Hard luck, Luan. |
453 | 00:23:51,359 | 00:23:53,880 | I'm so sorry to say that you're heading home. | I'm so sorry to say that you're heading home. |
454 | 00:23:55,279 | 00:23:59,480 | But... congratulations again to home cook Tam. | But... congratulations again to home cook Tam. |
455 | 00:23:59,680 | 00:24:02,319 | You beat the restaurant! Come and get your trophy, darl. | You beat the restaurant! Come and get your trophy, darl. |
456 | 00:24:02,519 | 00:24:04,759 | (APPLAUSE) | (APPLAUSE) |
457 | 00:24:04,960 | 00:24:06,400 | Thank you. | Thank you. |
458 | 00:24:08,920 | 00:24:11,400 | And the rest of you, come on. Dig in. | And the rest of you, come on. Dig in. |
459 | 00:24:11,599 | 00:24:13,680 | JERRY: Nice. Well done, Hannah. | JERRY: Nice. Well done, Hannah. |
460 | 00:24:14,720 | 00:24:16,799 | Look at the bottom here. Like, look at it. | Look at the bottom here. Like, look at it. |
461 | 00:24:17,000 | 00:24:19,200 | It's so thin. It's amazing. It is unbelievable, Tam. | It's so thin. It's amazing. It is unbelievable, Tam. |
462 | 00:24:19,400 | 00:24:21,720 | This was really good. The filling was excellent. | This was really good. The filling was excellent. |
463 | 00:24:23,079 | 00:24:25,200 | MAEVE O'MEARA: Next time on The Chefs' Line, | MAEVE O'MEARA: Next time on The Chefs' Line, |
464 | 00:24:25,400 | 00:24:27,640 | vibrant, fresh and juicy - | vibrant, fresh and juicy - |
465 | 00:24:27,839 | 00:24:30,400 | it's Vietnamese lemongrass chicken. | it's Vietnamese lemongrass chicken. |
466 | 00:24:30,599 | 00:24:32,599 | TAM: Mine has a European twist in there. | TAM: Mine has a European twist in there. |
467 | 00:24:32,799 | 00:24:36,880 | And our home cooks will be facing Annam's station chef, Danton. | And our home cooks will be facing Annam's station chef, Danton. |
468 | 00:24:37,079 | 00:24:39,480 | Chicken insurance. (LAUGHTER) | Chicken insurance. (LAUGHTER) |
469 | 00:24:39,680 | 00:24:40,960 | And at the end of the week... | And at the end of the week... |
470 | 00:24:41,160 | 00:24:43,079 | Hey, Jerry! Hey. How are you? | Hey, Jerry! Hey. How are you? |
471 | 00:24:43,279 | 00:24:44,839 | ..we go behind the scenes | ..we go behind the scenes |
472 | 00:24:45,039 | 00:24:47,920 | to discover this restaurant's authentic cuisine. | to discover this restaurant's authentic cuisine. |
473 | 00:24:49,519 | 00:24:51,799 | The one word to describe this is BOOM! | The one word to describe this is BOOM! |
474 | 00:24:52,000 | 00:24:54,519 | Yeah! (LAUGHS) | Yeah! (LAUGHS) |