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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)