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1 | 00:00:01,040 | 00:00:04,080 | MAEVE O'MEARA: It's Vietnamese week on The Chefs' Line. | MAEVE O'MEARA: It's Vietnamese week on The Chefs' Line. |
2 | 00:00:04,280 | 00:00:05,240 | Strong. Strong. | Strong. Strong. |
3 | 00:00:05,440 | 00:00:07,440 | Thanks, peanut gallery. (LAUGHS) | Thanks, peanut gallery. (LAUGHS) |
4 | 00:00:07,640 | 00:00:09,720 | And for our final Vietnamese cook-off, | And for our final Vietnamese cook-off, |
5 | 00:00:09,920 | 00:00:13,120 | it's a competition for the best hot and sour soup. | it's a competition for the best hot and sour soup. |
6 | 00:00:13,320 | 00:00:16,920 | This is very special, and you can't find it anywhere else. | This is very special, and you can't find it anywhere else. |
7 | 00:00:17,120 | 00:00:19,960 | An homage to authentic Vietnamese cuisine, | An homage to authentic Vietnamese cuisine, |
8 | 00:00:20,160 | 00:00:22,600 | with a broth rich in traditional flavours. | with a broth rich in traditional flavours. |
9 | 00:00:23,800 | 00:00:28,160 | It's the perfect balance of hot and sour, sweet and salty. | It's the perfect balance of hot and sour, sweet and salty. |
10 | 00:00:28,360 | 00:00:29,840 | That will be awesome. | That will be awesome. |
11 | 00:00:30,040 | 00:00:30,880 | All week... | All week... |
12 | 00:00:31,080 | 00:00:32,560 | Come and get your trophy, darl. | Come and get your trophy, darl. |
13 | 00:00:32,760 | 00:00:36,000 | ..home cook Tam has been testing her Vietnamese recipes | ..home cook Tam has been testing her Vietnamese recipes |
14 | 00:00:36,200 | 00:00:39,120 | against top Vietnamese restaurant Annam... | against top Vietnamese restaurant Annam... |
15 | 00:00:39,320 | 00:00:42,480 | JERRY: The delicateness - that's my translation here. | JERRY: The delicateness - that's my translation here. |
16 | 00:00:42,680 | 00:00:45,560 | ..in a competition that escalated in difficulty, | ..in a competition that escalated in difficulty, |
17 | 00:00:45,760 | 00:00:47,200 | starting with the apprentice | starting with the apprentice |
18 | 00:00:47,400 | 00:00:50,800 | and ending tonight with the final stop in their chefs' line - | and ending tonight with the final stop in their chefs' line - |
19 | 00:00:51,000 | 00:00:52,400 | head chef Jerry. | head chef Jerry. |
20 | 00:00:52,600 | 00:00:53,720 | How are you doing, Jerry? | How are you doing, Jerry? |
21 | 00:00:53,920 | 00:00:55,240 | Look, I'm seeing your duck over there. | Look, I'm seeing your duck over there. |
22 | 00:00:55,440 | 00:00:57,880 | Kind of think that I undersold myself in this. | Kind of think that I undersold myself in this. |
23 | 00:00:58,080 | 00:01:04,440 | But whose hot and sour soup will win Vietnamese week on The Chefs' Line? | But whose hot and sour soup will win Vietnamese week on The Chefs' Line? |
24 | 00:01:12,280 | 00:01:14,200 | Tonight we are bringing together | Tonight we are bringing together |
25 | 00:01:14,400 | 00:01:16,720 | everything I love about Vietnamese cooking | everything I love about Vietnamese cooking |
26 | 00:01:16,920 | 00:01:18,200 | in a single dish. | in a single dish. |
27 | 00:01:18,400 | 00:01:19,960 | It's hot and sour soup! | It's hot and sour soup! |
28 | 00:01:20,160 | 00:01:21,800 | (APPLAUSE) | (APPLAUSE) |
29 | 00:01:22,000 | 00:01:23,320 | Head chef Jerry, | Head chef Jerry, |
30 | 00:01:23,520 | 00:01:25,840 | how are you feeling about tonight's head to head cook-off | how are you feeling about tonight's head to head cook-off |
31 | 00:01:26,040 | 00:01:27,320 | with our home cook? | with our home cook? |
32 | 00:01:27,520 | 00:01:29,800 | I'm a bit nervous. She's been great the whole cook. | I'm a bit nervous. She's been great the whole cook. |
33 | 00:01:30,000 | 00:01:33,000 | She's got two trophies there, freaking me out and staring me down. | She's got two trophies there, freaking me out and staring me down. |
34 | 00:01:33,200 | 00:01:35,520 | (LAUGHS) So, you know, I'm gonna bring this. | (LAUGHS) So, you know, I'm gonna bring this. |
35 | 00:01:35,720 | 00:01:37,040 | MELISSA LEONG: Tam... | MELISSA LEONG: Tam... |
36 | 00:01:37,240 | 00:01:41,640 | Now, you've won best plate on the pass not once, but twice. | Now, you've won best plate on the pass not once, but twice. |
37 | 00:01:41,840 | 00:01:43,160 | What's your secret? | What's your secret? |
38 | 00:01:43,360 | 00:01:46,240 | Well, I guess it's just passion. | Well, I guess it's just passion. |
39 | 00:01:48,320 | 00:01:50,680 | So tonight's blind judge will be Mark. | So tonight's blind judge will be Mark. |
40 | 00:01:50,880 | 00:01:52,720 | He'll be picking the best plate on the pass, | He'll be picking the best plate on the pass, |
41 | 00:01:52,920 | 00:01:56,200 | and also the winner of Vietnamese week. | and also the winner of Vietnamese week. |
42 | 00:01:56,400 | 00:01:58,520 | Look, I mightn't be an expert in Vietnamese, | Look, I mightn't be an expert in Vietnamese, |
43 | 00:01:58,720 | 00:02:02,440 | but I can taste love and passion in food. | but I can taste love and passion in food. |
44 | 00:02:03,600 | 00:02:04,880 | Good luck! | Good luck! |
45 | 00:02:05,080 | 00:02:09,040 | Tam, any final words for head chef Jerry? | Tam, any final words for head chef Jerry? |
46 | 00:02:09,240 | 00:02:10,680 | Yes. | Yes. |
47 | 00:02:12,160 | 00:02:13,760 | You are going down. | You are going down. |
48 | 00:02:13,960 | 00:02:17,000 | (LAUGHS) I'm coming for the trophies, mate. | (LAUGHS) I'm coming for the trophies, mate. |
49 | 00:02:17,200 | 00:02:19,200 | (LAUGHS) (LAUGHS) | (LAUGHS) (LAUGHS) |
50 | 00:02:19,400 | 00:02:20,680 | Excellent. | Excellent. |
51 | 00:02:20,880 | 00:02:22,240 | You both have 60 minutes | You both have 60 minutes |
52 | 00:02:22,440 | 00:02:26,160 | to get your wonderful hot and sour soups on the pass. | to get your wonderful hot and sour soups on the pass. |
53 | 00:02:26,360 | 00:02:27,680 | Let's cook! | Let's cook! |
54 | 00:02:27,880 | 00:02:31,000 | CHEFS: (CHANT) Jerry, Jerry, Jerry! | CHEFS: (CHANT) Jerry, Jerry, Jerry! |
55 | 00:02:35,600 | 00:02:37,120 | JERRY: So Tam's done a really good job. | JERRY: So Tam's done a really good job. |
56 | 00:02:37,320 | 00:02:39,400 | She's got two trophies under her belt now. | She's got two trophies under her belt now. |
57 | 00:02:39,600 | 00:02:40,880 | I'm up against her, | I'm up against her, |
58 | 00:02:41,080 | 00:02:42,680 | and it's gonna be a really tough battle. | and it's gonna be a really tough battle. |
59 | 00:02:42,880 | 00:02:44,400 | It's gonna be a really interesting battle. | It's gonna be a really interesting battle. |
60 | 00:02:44,600 | 00:02:46,640 | I reckon I can do it... maybe. | I reckon I can do it... maybe. |
61 | 00:02:47,880 | 00:02:50,840 | Head chef Jerry... oh, my gosh. Look at her. | Head chef Jerry... oh, my gosh. Look at her. |
62 | 00:02:51,040 | 00:02:54,040 | She got the muscle, she got the mohawk. | She got the muscle, she got the mohawk. |
63 | 00:02:54,240 | 00:02:57,160 | I think she's gonna chew me up and spit me out, you know? (LAUGHS) | I think she's gonna chew me up and spit me out, you know? (LAUGHS) |
64 | 00:02:57,360 | 00:03:01,760 | But with the victory over the last round, I feel very confident. | But with the victory over the last round, I feel very confident. |
65 | 00:03:01,960 | 00:03:03,920 | And... game on. | And... game on. |
66 | 00:03:05,480 | 00:03:07,320 | MELISSA LEONG: Well, Dan you're clearly the expert here. | MELISSA LEONG: Well, Dan you're clearly the expert here. |
67 | 00:03:07,520 | 00:03:08,840 | You grew up eating this. | You grew up eating this. |
68 | 00:03:09,040 | 00:03:10,640 | What do you love about this dish? | What do you love about this dish? |
69 | 00:03:10,840 | 00:03:14,080 | Well, I love the amount of textures and flavours | Well, I love the amount of textures and flavours |
70 | 00:03:14,280 | 00:03:16,080 | and freshness within this soup. | and freshness within this soup. |
71 | 00:03:16,280 | 00:03:18,760 | You know, I love the sourness that usually comes from tamarind, | You know, I love the sourness that usually comes from tamarind, |
72 | 00:03:18,960 | 00:03:21,200 | I love the different types of vegetables. | I love the different types of vegetables. |
73 | 00:03:21,400 | 00:03:24,360 | I also love just the fresh herbs that go in there. | I also love just the fresh herbs that go in there. |
74 | 00:03:24,560 | 00:03:26,640 | It sounds so simple. Not so much. | It sounds so simple. Not so much. |
75 | 00:03:28,080 | 00:03:31,360 | Tonight I'm cooking duck and Vietnamese fruit soup. | Tonight I'm cooking duck and Vietnamese fruit soup. |
76 | 00:03:31,560 | 00:03:35,360 | This is a very special dish based on my childhood, | This is a very special dish based on my childhood, |
77 | 00:03:35,560 | 00:03:39,640 | with this special fruit - it's called sau - from Vietnam. | with this special fruit - it's called sau - from Vietnam. |
78 | 00:03:39,840 | 00:03:42,640 | I grew up in Vietnam during the US sanction. | I grew up in Vietnam during the US sanction. |
79 | 00:03:42,840 | 00:03:44,880 | Food was very limited. | Food was very limited. |
80 | 00:03:45,080 | 00:03:48,600 | I grew up in a street that's full of this tree. | I grew up in a street that's full of this tree. |
81 | 00:03:48,800 | 00:03:51,080 | My father would just boil some spinach, | My father would just boil some spinach, |
82 | 00:03:51,280 | 00:03:55,360 | throw in some sau fruit to give it the sour taste. | throw in some sau fruit to give it the sour taste. |
83 | 00:03:55,560 | 00:03:57,280 | It goes very well with rice. | It goes very well with rice. |
84 | 00:03:57,480 | 00:04:01,440 | Because it's been specially shipped to here. | Because it's been specially shipped to here. |
85 | 00:04:01,640 | 00:04:03,560 | Ah, right. They're amazing. Can I try it? | Ah, right. They're amazing. Can I try it? |
86 | 00:04:03,760 | 00:04:06,480 | Yes. Yes. It has... sour taste. | Yes. Yes. It has... sour taste. |
87 | 00:04:07,600 | 00:04:10,120 | Be careful. Mmm. | Be careful. Mmm. |
88 | 00:04:10,320 | 00:04:11,600 | It's very, very sour. | It's very, very sour. |
89 | 00:04:11,800 | 00:04:13,840 | Almost kind of like a pickled lime or something. | Almost kind of like a pickled lime or something. |
90 | 00:04:14,040 | 00:04:15,360 | Yes. Yeah, wow. | Yes. Yeah, wow. |
91 | 00:04:15,560 | 00:04:17,560 | And nothing can give you this sour taste. | And nothing can give you this sour taste. |
92 | 00:04:17,760 | 00:04:19,040 | Wow. Like this. | Wow. Like this. |
93 | 00:04:19,240 | 00:04:20,640 | So your dad taught you how to make this, | So your dad taught you how to make this, |
94 | 00:04:20,840 | 00:04:24,160 | and obviously your dad's very, very important to your cooking. | and obviously your dad's very, very important to your cooking. |
95 | 00:04:24,360 | 00:04:26,080 | Yes, he is. | Yes, he is. |
96 | 00:04:26,280 | 00:04:29,040 | Every time he made this, I'd be like jumping up and down, say, "yay!" | Every time he made this, I'd be like jumping up and down, say, "yay!" |
97 | 00:04:29,240 | 00:04:30,600 | Amazing. | Amazing. |
98 | 00:04:30,800 | 00:04:33,560 | Well, I... are you hoping that Mark will do the same thing tonight? | Well, I... are you hoping that Mark will do the same thing tonight? |
99 | 00:04:33,760 | 00:04:35,160 | I hope so. (LAUGHS) | I hope so. (LAUGHS) |
100 | 00:04:35,360 | 00:04:36,640 | (LAUGHS) Wonderful. | (LAUGHS) Wonderful. |
101 | 00:04:36,840 | 00:04:39,360 | Best of luck. Thank you. Thank you very much. | Best of luck. Thank you. Thank you very much. |
102 | 00:04:39,560 | 00:04:45,240 | So the first thing I do is smash up all the herbs and the spices | So the first thing I do is smash up all the herbs and the spices |
103 | 00:04:45,440 | 00:04:46,880 | to make the stock. | to make the stock. |
104 | 00:04:48,080 | 00:04:53,480 | Chilli, ginger, garlic, lemongrass... | Chilli, ginger, garlic, lemongrass... |
105 | 00:04:54,600 | 00:04:56,480 | ..and then throw in the bowl. | ..and then throw in the bowl. |
106 | 00:04:56,680 | 00:04:58,280 | OK, done. | OK, done. |
107 | 00:04:58,480 | 00:05:03,000 | Tonight, I'll be making my family recipe Vietnamese hot and sour soup, | Tonight, I'll be making my family recipe Vietnamese hot and sour soup, |
108 | 00:05:03,200 | 00:05:05,080 | otherwise known as canh chua. | otherwise known as canh chua. |
109 | 00:05:05,280 | 00:05:07,920 | It's both a bit of my mum and my dad - | It's both a bit of my mum and my dad - |
110 | 00:05:08,120 | 00:05:09,680 | something that I go home to my mum's house, | something that I go home to my mum's house, |
111 | 00:05:09,880 | 00:05:11,200 | and this is the dish I ask for. | and this is the dish I ask for. |
112 | 00:05:11,400 | 00:05:12,720 | It's a homely dish. | It's a homely dish. |
113 | 00:05:12,920 | 00:05:14,920 | It just gives me a big hug. | It just gives me a big hug. |
114 | 00:05:15,120 | 00:05:17,840 | My brothers and I love it. The dish means a lot to me. | My brothers and I love it. The dish means a lot to me. |
115 | 00:05:18,040 | 00:05:21,800 | The first thing, the most important thing to put on, is the broth. | The first thing, the most important thing to put on, is the broth. |
116 | 00:05:24,080 | 00:05:26,440 | My mother's very persistent in using chicken stock. | My mother's very persistent in using chicken stock. |
117 | 00:05:26,640 | 00:05:27,840 | JUDY: Nice opening of that bag. | JUDY: Nice opening of that bag. |
118 | 00:05:28,040 | 00:05:30,560 | Oh, strong. Strong. Strong. | Oh, strong. Strong. Strong. |
119 | 00:05:30,760 | 00:05:33,360 | Thanks, peanut gallery. (LAUGHTER) | Thanks, peanut gallery. (LAUGHTER) |
120 | 00:05:33,560 | 00:05:37,680 | My father is very persistent that you use fishbones. | My father is very persistent that you use fishbones. |
121 | 00:05:37,880 | 00:05:40,520 | So you extract some light fishy flavour | So you extract some light fishy flavour |
122 | 00:05:40,720 | 00:05:42,400 | without overpowering the stock itself. | without overpowering the stock itself. |
123 | 00:05:42,600 | 00:05:44,760 | ♪ Off, off, off with your head... ♪ | ♪ Off, off, off with your head... ♪ |
124 | 00:05:44,960 | 00:05:47,320 | So I've gotta a happy medium here. | So I've gotta a happy medium here. |
125 | 00:05:47,520 | 00:05:49,720 | Hopefully they'll be happy with that. | Hopefully they'll be happy with that. |
126 | 00:05:49,920 | 00:05:51,760 | The broth is the heart and soul of this dish. | The broth is the heart and soul of this dish. |
127 | 00:05:51,960 | 00:05:53,760 | If I don't get this part of it right, | If I don't get this part of it right, |
128 | 00:05:53,960 | 00:05:57,080 | I may as well just call it a fish and vegetable soup. | I may as well just call it a fish and vegetable soup. |
129 | 00:06:01,320 | 00:06:04,320 | Based on the very simple sour soup my father did, | Based on the very simple sour soup my father did, |
130 | 00:06:04,520 | 00:06:07,360 | I created a new dish with duck. | I created a new dish with duck. |
131 | 00:06:07,560 | 00:06:09,840 | Duck will give the stock... | Duck will give the stock... |
132 | 00:06:10,040 | 00:06:16,080 | And also I will use the duck breast to serve as the meat, the main meal. | And also I will use the duck breast to serve as the meat, the main meal. |
133 | 00:06:20,760 | 00:06:22,480 | After chopping up the duck, | After chopping up the duck, |
134 | 00:06:22,680 | 00:06:27,440 | I just marinate in the mixing bowl of herbs and spices, | I just marinate in the mixing bowl of herbs and spices, |
135 | 00:06:27,640 | 00:06:32,000 | adding some chicken stock powder to make it beautiful. | adding some chicken stock powder to make it beautiful. |
136 | 00:06:34,320 | 00:06:37,360 | Now it's time to put up a big pot. | Now it's time to put up a big pot. |
137 | 00:06:37,560 | 00:06:42,360 | I chop up some onion, garlic, and quickly stir fry it with some oil, | I chop up some onion, garlic, and quickly stir fry it with some oil, |
138 | 00:06:42,560 | 00:06:44,640 | just to have it fragrance, | just to have it fragrance, |
139 | 00:06:44,840 | 00:06:48,520 | and then I throw the duck in there, stir fry it, | and then I throw the duck in there, stir fry it, |
140 | 00:06:48,720 | 00:06:50,840 | and it smells so good. | and it smells so good. |
141 | 00:06:53,640 | 00:06:55,200 | My duck is stir frying, | My duck is stir frying, |
142 | 00:06:55,400 | 00:06:58,560 | but it needed some hot water to add in to make the soup. | but it needed some hot water to add in to make the soup. |
143 | 00:06:58,760 | 00:07:01,480 | The pot is so hot, and then you pour the water in, | The pot is so hot, and then you pour the water in, |
144 | 00:07:01,680 | 00:07:04,480 | and all the smell is just so beautiful. | and all the smell is just so beautiful. |
145 | 00:07:04,680 | 00:07:06,320 | I'm hungry. | I'm hungry. |
146 | 00:07:06,520 | 00:07:08,240 | Smells spicy. Mmm. | Smells spicy. Mmm. |
147 | 00:07:08,440 | 00:07:10,760 | There's a bit tricky, | There's a bit tricky, |
148 | 00:07:10,960 | 00:07:15,320 | because the whole duck need to be cooked very well | because the whole duck need to be cooked very well |
149 | 00:07:15,520 | 00:07:17,880 | to give the flavour to the broth. | to give the flavour to the broth. |
150 | 00:07:18,080 | 00:07:21,720 | But... the duck breast must not be overcooked, | But... the duck breast must not be overcooked, |
151 | 00:07:21,920 | 00:07:23,840 | or else it will go very tough. | or else it will go very tough. |
152 | 00:07:24,040 | 00:07:25,440 | OK. | OK. |
153 | 00:07:25,640 | 00:07:28,480 | ♪ You gotta bring it, yo | ♪ You gotta bring it, yo |
154 | 00:07:29,560 | 00:07:31,200 | ♪ Peanut, peanut, peanut... ♪ | ♪ Peanut, peanut, peanut... ♪ |
155 | 00:07:31,400 | 00:07:33,360 | Where do I begin with the peanut gallery? | Where do I begin with the peanut gallery? |
156 | 00:07:33,560 | 00:07:35,200 | I wouldn't mind a bag of peanuts right now. | I wouldn't mind a bag of peanuts right now. |
157 | 00:07:35,400 | 00:07:36,680 | You're a bag of peanuts. | You're a bag of peanuts. |
158 | 00:07:36,880 | 00:07:38,640 | So I thought I'd better keep them quiet, | So I thought I'd better keep them quiet, |
159 | 00:07:38,840 | 00:07:40,200 | so I gave them a bowl of peanuts. | so I gave them a bowl of peanuts. |
160 | 00:07:40,400 | 00:07:42,640 | Here's something I prepared earlier for the peanut gallery. | Here's something I prepared earlier for the peanut gallery. |
161 | 00:07:42,840 | 00:07:44,680 | DANTON AND JUDY: Yay! | DANTON AND JUDY: Yay! |
162 | 00:07:44,880 | 00:07:46,360 | Some peanuts. | Some peanuts. |
163 | 00:07:46,560 | 00:07:48,640 | Keep 'em quiet back there. Leave me alone. | Keep 'em quiet back there. Leave me alone. |
164 | 00:07:48,840 | 00:07:50,640 | (LAUGHTER) (LAUGHS) | (LAUGHTER) (LAUGHS) |
165 | 00:07:50,840 | 00:07:53,720 | So what I'm doing now is... I've got my stock on, | So what I'm doing now is... I've got my stock on, |
166 | 00:07:53,920 | 00:07:55,440 | I've got a cheeky bit of rice on, | I've got a cheeky bit of rice on, |
167 | 00:07:55,640 | 00:07:56,960 | so we'll see how that goes. | so we'll see how that goes. |
168 | 00:07:57,160 | 00:08:00,160 | Gotta add the pineapple to flavour my stock a little bit. | Gotta add the pineapple to flavour my stock a little bit. |
169 | 00:08:00,360 | 00:08:04,880 | Because the broth needs to be a little bit spicy in the back palate, | Because the broth needs to be a little bit spicy in the back palate, |
170 | 00:08:05,080 | 00:08:08,880 | nice and sour and punchy and sweet and salty, | nice and sour and punchy and sweet and salty, |
171 | 00:08:09,080 | 00:08:12,240 | so when it hits your palate, all your senses go, like, "Wow." | so when it hits your palate, all your senses go, like, "Wow." |
172 | 00:08:12,440 | 00:08:15,400 | So... canh chua. Yes. | So... canh chua. Yes. |
173 | 00:08:15,600 | 00:08:18,120 | It's a very popular family style dish | It's a very popular family style dish |
174 | 00:08:18,320 | 00:08:20,120 | that we all love going home to eat. | that we all love going home to eat. |
175 | 00:08:20,320 | 00:08:22,800 | And have you served it to your parents before? | And have you served it to your parents before? |
176 | 00:08:23,000 | 00:08:24,920 | Uh, my parents still think I can't cook. | Uh, my parents still think I can't cook. |
177 | 00:08:25,120 | 00:08:26,920 | Unlike your mother - she thinks that you can cook. | Unlike your mother - she thinks that you can cook. |
178 | 00:08:27,120 | 00:08:28,400 | She knows you can cook. | She knows you can cook. |
179 | 00:08:28,600 | 00:08:30,280 | Well, I never cook Vietnamese food for my mum, | Well, I never cook Vietnamese food for my mum, |
180 | 00:08:30,480 | 00:08:32,080 | 'cause I know that it'll never be as good. | 'cause I know that it'll never be as good. |
181 | 00:08:32,280 | 00:08:34,800 | See, that's where I'm going wrong. Never cook Viet, huh? | See, that's where I'm going wrong. Never cook Viet, huh? |
182 | 00:08:35,000 | 00:08:36,440 | I gotta learn that. | I gotta learn that. |
183 | 00:08:36,640 | 00:08:38,760 | I gotta go home and start cooking steak and chips for them. | I gotta go home and start cooking steak and chips for them. |
184 | 00:08:38,960 | 00:08:41,040 | Yeah, that's right. (LAUGHTER) | Yeah, that's right. (LAUGHTER) |
185 | 00:08:41,240 | 00:08:44,640 | My next thing was getting all the elements in the broth. | My next thing was getting all the elements in the broth. |
186 | 00:08:44,840 | 00:08:50,160 | So my sour elements are my tamarind, my cherry tomatoes and my pineapple. | So my sour elements are my tamarind, my cherry tomatoes and my pineapple. |
187 | 00:08:50,360 | 00:08:52,800 | The sweet is sugar and also pineapple, | The sweet is sugar and also pineapple, |
188 | 00:08:53,000 | 00:08:54,680 | and the sugars from the tomatoes as well, | and the sugars from the tomatoes as well, |
189 | 00:08:54,880 | 00:08:56,320 | 'cause I had grilled the tomatoes. | 'cause I had grilled the tomatoes. |
190 | 00:08:56,520 | 00:08:58,320 | And then I just left that to do its thing, | And then I just left that to do its thing, |
191 | 00:08:58,520 | 00:09:00,000 | really nice and just simmer away. | really nice and just simmer away. |
192 | 00:09:00,200 | 00:09:03,720 | And then I add fish sauce, so just balance out all those flavours. | And then I add fish sauce, so just balance out all those flavours. |
193 | 00:09:04,840 | 00:09:08,040 | Well, Jerry's doing the traditional southern style canh chua, | Well, Jerry's doing the traditional southern style canh chua, |
194 | 00:09:08,240 | 00:09:09,280 | as we call it, | as we call it, |
195 | 00:09:09,480 | 00:09:10,840 | the one I grew up with. | the one I grew up with. |
196 | 00:09:11,040 | 00:09:14,240 | She's doing a mixture of her father and her mother's recipes. | She's doing a mixture of her father and her mother's recipes. |
197 | 00:09:14,440 | 00:09:17,840 | Usually you would poach the fish in the stock near the end. | Usually you would poach the fish in the stock near the end. |
198 | 00:09:18,040 | 00:09:21,320 | She's decided to pan-fry barramundi fillets. | She's decided to pan-fry barramundi fillets. |
199 | 00:09:21,520 | 00:09:24,520 | So she's doing a more refined take on the canh chua. | So she's doing a more refined take on the canh chua. |
200 | 00:09:24,720 | 00:09:27,440 | You know, if she cooks that barramundi perfectly, | You know, if she cooks that barramundi perfectly, |
201 | 00:09:27,640 | 00:09:29,680 | she's already halfway through the door. | she's already halfway through the door. |
202 | 00:09:29,880 | 00:09:30,680 | Yeah. | Yeah. |
203 | 00:09:30,920 | 00:09:32,960 | I mean, we all know how much Mark loves barra. Yep. | I mean, we all know how much Mark loves barra. Yep. |
204 | 00:09:33,160 | 00:09:35,600 | But then we can get a home cook from Vietnam, from the north, | But then we can get a home cook from Vietnam, from the north, |
205 | 00:09:35,800 | 00:09:38,800 | that can introduce me to a brand-new dish that I've never seen before. | that can introduce me to a brand-new dish that I've never seen before. |
206 | 00:09:39,000 | 00:09:40,640 | Yeah. That must be super exciting. | Yeah. That must be super exciting. |
207 | 00:09:40,840 | 00:09:44,000 | This is a totally different hot and sour soup from the north - | This is a totally different hot and sour soup from the north - |
208 | 00:09:44,200 | 00:09:45,480 | very regional dish. | very regional dish. |
209 | 00:09:45,680 | 00:09:48,160 | And what do you make of all of these specialty ingredients | And what do you make of all of these specialty ingredients |
210 | 00:09:48,360 | 00:09:49,880 | that Tam's brought to the table tonight? | that Tam's brought to the table tonight? |
211 | 00:09:50,080 | 00:09:52,440 | That special sour fruit, sau that she calls it. | That special sour fruit, sau that she calls it. |
212 | 00:09:52,640 | 00:09:54,320 | You know, discovering something brand-new. | You know, discovering something brand-new. |
213 | 00:09:54,520 | 00:09:56,360 | It's amazing. It's just really great. | It's amazing. It's just really great. |
214 | 00:10:00,840 | 00:10:03,280 | MAEVE O'MEARA: It's Vietnamese week in the Chefs' Line kitchen. | MAEVE O'MEARA: It's Vietnamese week in the Chefs' Line kitchen. |
215 | 00:10:03,480 | 00:10:04,840 | JERRY: What would I do without you guys? | JERRY: What would I do without you guys? |
216 | 00:10:05,080 | 00:10:07,720 | I'm here for you, babe. I'm here for you. What would I do without you guys? | I'm here for you, babe. I'm here for you. What would I do without you guys? |
217 | 00:10:07,920 | 00:10:10,720 | And it's a battle for the best hot and sour soup. | And it's a battle for the best hot and sour soup. |
218 | 00:10:10,920 | 00:10:15,080 | Home cook Tam is making duck with Vietnamese fruit soup, | Home cook Tam is making duck with Vietnamese fruit soup, |
219 | 00:10:15,280 | 00:10:18,520 | featuring sau, a sour Vietnamese tree fruit. | featuring sau, a sour Vietnamese tree fruit. |
220 | 00:10:18,720 | 00:10:20,000 | TAM: Perfect. | TAM: Perfect. |
221 | 00:10:20,200 | 00:10:24,240 | Head chef Jerry is combining her mum and dad's recipes | Head chef Jerry is combining her mum and dad's recipes |
222 | 00:10:24,440 | 00:10:28,680 | to make a more traditional style hot and sour soup with barramundi. | to make a more traditional style hot and sour soup with barramundi. |
223 | 00:10:28,880 | 00:10:31,440 | Both want to impress blind tasting judge Mark, | Both want to impress blind tasting judge Mark, |
224 | 00:10:31,640 | 00:10:34,040 | who will pick the winning dish. | who will pick the winning dish. |
225 | 00:10:34,240 | 00:10:36,800 | I had hot and sour soup when I was a young kid. | I had hot and sour soup when I was a young kid. |
226 | 00:10:37,000 | 00:10:38,880 | I grew up in a community with Vietnamese people, | I grew up in a community with Vietnamese people, |
227 | 00:10:39,080 | 00:10:41,200 | and we got to go over and try, you know, soups | and we got to go over and try, you know, soups |
228 | 00:10:41,400 | 00:10:42,800 | and different types of things, | and different types of things, |
229 | 00:10:43,000 | 00:10:44,280 | and it was only years later | and it was only years later |
230 | 00:10:44,480 | 00:10:46,880 | that I found out that it was hot and sour soup. | that I found out that it was hot and sour soup. |
231 | 00:10:47,080 | 00:10:48,720 | Really loved the flavours, | Really loved the flavours, |
232 | 00:10:48,920 | 00:10:51,040 | loved the hot, loved the sour from the tamarind, | loved the hot, loved the sour from the tamarind, |
233 | 00:10:51,240 | 00:10:54,360 | and all the herbs that they used to put in them was just amazing. | and all the herbs that they used to put in them was just amazing. |
234 | 00:10:54,560 | 00:10:59,560 | You want to taste that, and really, really, um... enjoy that experience. | You want to taste that, and really, really, um... enjoy that experience. |
235 | 00:11:01,360 | 00:11:03,520 | JERRY: The next element is the garlic oil. | JERRY: The next element is the garlic oil. |
236 | 00:11:03,720 | 00:11:06,520 | I chop up a garlic, heat up some oil, | I chop up a garlic, heat up some oil, |
237 | 00:11:06,720 | 00:11:09,440 | I put my garlic through it and just slowly cook it. | I put my garlic through it and just slowly cook it. |
238 | 00:11:09,640 | 00:11:12,240 | I want a really nice golden colour through my garlic | I want a really nice golden colour through my garlic |
239 | 00:11:12,440 | 00:11:14,880 | to add to the fish once it's ready to be plated. | to add to the fish once it's ready to be plated. |
240 | 00:11:15,080 | 00:11:17,920 | Next is getting all the herb elements together. | Next is getting all the herb elements together. |
241 | 00:11:18,120 | 00:11:22,080 | Sawtooth, rice paddy herb, | Sawtooth, rice paddy herb, |
242 | 00:11:22,280 | 00:11:24,360 | Thai basil... chilli... | Thai basil... chilli... |
243 | 00:11:25,760 | 00:11:27,280 | ..elephant's ear. | ..elephant's ear. |
244 | 00:11:27,480 | 00:11:30,400 | It's a vegetable with a really nice big leaf, like an elephant's ear. | It's a vegetable with a really nice big leaf, like an elephant's ear. |
245 | 00:11:30,600 | 00:11:32,840 | There's a lot of holes, like a little sponge. | There's a lot of holes, like a little sponge. |
246 | 00:11:33,040 | 00:11:35,920 | So it's fantastic to absorb the broth | So it's fantastic to absorb the broth |
247 | 00:11:36,120 | 00:11:39,240 | and when you eat it, it's just, like, bursting out at you. | and when you eat it, it's just, like, bursting out at you. |
248 | 00:11:41,160 | 00:11:43,640 | Getting all that ready, putting that aside. | Getting all that ready, putting that aside. |
249 | 00:11:43,840 | 00:11:47,160 | Wow. Those stocks smell like they're coming together really well. | Wow. Those stocks smell like they're coming together really well. |
250 | 00:11:47,360 | 00:11:49,080 | About 20 minutes to go. | About 20 minutes to go. |
251 | 00:11:51,200 | 00:11:54,360 | Now my duck is boiled, I have to take out the duck breast. | Now my duck is boiled, I have to take out the duck breast. |
252 | 00:11:54,560 | 00:11:58,400 | Duck breast should be not overcooked. | Duck breast should be not overcooked. |
253 | 00:11:58,600 | 00:12:01,880 | So it should be... to keep the tenderness of it. | So it should be... to keep the tenderness of it. |
254 | 00:12:02,080 | 00:12:05,840 | And when I slice the duck breast, | And when I slice the duck breast, |
255 | 00:12:06,040 | 00:12:09,440 | I just realise that... it's too pink. | I just realise that... it's too pink. |
256 | 00:12:09,640 | 00:12:11,080 | It's not what I wanted. | It's not what I wanted. |
257 | 00:12:11,280 | 00:12:14,000 | I mean, duck's always good if it's cooked right. | I mean, duck's always good if it's cooked right. |
258 | 00:12:14,200 | 00:12:16,160 | The duck is a bit too rare, | The duck is a bit too rare, |
259 | 00:12:16,360 | 00:12:18,640 | so I'm gonna pop it back to the pot. | so I'm gonna pop it back to the pot. |
260 | 00:12:20,120 | 00:12:21,840 | One thing that I'm bit concerned - | One thing that I'm bit concerned - |
261 | 00:12:22,040 | 00:12:26,080 | that duck cooking twice, it can be tough, can ruin it. | that duck cooking twice, it can be tough, can ruin it. |
262 | 00:12:27,240 | 00:12:30,440 | Three minutes later, I take it out... | Three minutes later, I take it out... |
263 | 00:12:30,640 | 00:12:32,240 | ..I slice my duck again. | ..I slice my duck again. |
264 | 00:12:33,920 | 00:12:35,560 | And now it's perfect. | And now it's perfect. |
265 | 00:12:35,760 | 00:12:39,440 | I just strain all the bones and the herbs and spices out, | I just strain all the bones and the herbs and spices out, |
266 | 00:12:39,640 | 00:12:42,200 | just to get the liquid of it. | just to get the liquid of it. |
267 | 00:12:42,400 | 00:12:47,280 | To add into the flavour for the soup, I use enoki mushroom. | To add into the flavour for the soup, I use enoki mushroom. |
268 | 00:12:47,480 | 00:12:49,400 | Ooh... smells good! | Ooh... smells good! |
269 | 00:12:49,600 | 00:12:52,920 | It gives crunchiness to the dish. | It gives crunchiness to the dish. |
270 | 00:12:53,120 | 00:12:55,800 | You have the sour taste from the fruit. | You have the sour taste from the fruit. |
271 | 00:12:56,000 | 00:12:59,160 | You have the hot taste from the chilli. | You have the hot taste from the chilli. |
272 | 00:12:59,360 | 00:13:03,280 | And then you have a bit of crunch from the enoki mushroom, | And then you have a bit of crunch from the enoki mushroom, |
273 | 00:13:03,480 | 00:13:05,640 | so the combination will be perfect. | so the combination will be perfect. |
274 | 00:13:05,840 | 00:13:09,040 | Oh, it's beautiful. So good! | Oh, it's beautiful. So good! |
275 | 00:13:11,720 | 00:13:14,120 | Are you gonna cook the fish now? Oui, chef. | Are you gonna cook the fish now? Oui, chef. |
276 | 00:13:14,320 | 00:13:18,200 | Getting my fillet, making sure... getting all my portions out of it. | Getting my fillet, making sure... getting all my portions out of it. |
277 | 00:13:18,400 | 00:13:20,040 | A little pinch of salt. | A little pinch of salt. |
278 | 00:13:21,200 | 00:13:24,960 | Getting a pan on, I heat up some oil, put on the fish... | Getting a pan on, I heat up some oil, put on the fish... |
279 | 00:13:26,320 | 00:13:28,840 | making sure the contact from the skin is on the pan | making sure the contact from the skin is on the pan |
280 | 00:13:29,040 | 00:13:30,760 | for a decent amount of time. | for a decent amount of time. |
281 | 00:13:30,960 | 00:13:33,080 | I gotta nail that fish. | I gotta nail that fish. |
282 | 00:13:33,280 | 00:13:37,240 | I gotta get that skin real crispy, and I want it cooked just through. | I gotta get that skin real crispy, and I want it cooked just through. |
283 | 00:13:37,440 | 00:13:38,840 | I don't wanna overcook it. | I don't wanna overcook it. |
284 | 00:13:39,040 | 00:13:42,400 | I do not want to overcook barramundi for Mark. | I do not want to overcook barramundi for Mark. |
285 | 00:13:45,000 | 00:13:47,760 | Traditionally, the fish is poached in the liquid. | Traditionally, the fish is poached in the liquid. |
286 | 00:13:50,720 | 00:13:53,560 | And then just taking that out and resting a little bit. | And then just taking that out and resting a little bit. |
287 | 00:13:57,240 | 00:13:59,680 | How you going there, Tam? Good. How are you? | How you going there, Tam? Good. How are you? |
288 | 00:13:59,880 | 00:14:02,160 | You alright? I'm doing good. I see some bread. | You alright? I'm doing good. I see some bread. |
289 | 00:14:02,360 | 00:14:05,920 | Garlic bread, is it garlic bread? No. This is Vietnamese bread. | Garlic bread, is it garlic bread? No. This is Vietnamese bread. |
290 | 00:14:06,120 | 00:14:07,400 | Nice one. | Nice one. |
291 | 00:14:07,600 | 00:14:11,520 | For the Vietnamese baguette, I mix the basil with butter. | For the Vietnamese baguette, I mix the basil with butter. |
292 | 00:14:13,960 | 00:14:15,760 | And spread it on the baguette slice. | And spread it on the baguette slice. |
293 | 00:14:16,920 | 00:14:21,280 | Every time I create a dish, I always think about the balance. | Every time I create a dish, I always think about the balance. |
294 | 00:14:21,480 | 00:14:24,080 | I've got protein, I've got the soup... | I've got protein, I've got the soup... |
295 | 00:14:24,280 | 00:14:26,440 | But what's missing? It's carb. | But what's missing? It's carb. |
296 | 00:14:26,640 | 00:14:30,560 | That's why I'm adding the Vietnamese baguette. | That's why I'm adding the Vietnamese baguette. |
297 | 00:14:30,760 | 00:14:33,160 | And it goes so well with the soup. | And it goes so well with the soup. |
298 | 00:14:33,360 | 00:14:35,440 | These smells are really taking me back. | These smells are really taking me back. |
299 | 00:14:35,640 | 00:14:37,480 | I can't wait to see what you guys put up. | I can't wait to see what you guys put up. |
300 | 00:14:37,680 | 00:14:40,600 | Five minutes to go. Plate up when you're ready, guys. | Five minutes to go. Plate up when you're ready, guys. |
301 | 00:14:40,800 | 00:14:42,680 | How's the barra skin? | How's the barra skin? |
302 | 00:14:44,080 | 00:14:46,640 | Nice. Nice now. Yes. Crisp AF. | Nice. Nice now. Yes. Crisp AF. |
303 | 00:14:46,840 | 00:14:50,280 | To plate was just a matter of putting all those elements together - | To plate was just a matter of putting all those elements together - |
304 | 00:14:50,480 | 00:14:51,960 | the elephant's ear... | the elephant's ear... |
305 | 00:14:52,160 | 00:14:55,200 | Tomato, tomato, tomato. Tomatoes. | Tomato, tomato, tomato. Tomatoes. |
306 | 00:14:57,840 | 00:15:00,200 | Bean shoot, bean shoot. Bean shoots. | Bean shoot, bean shoot. Bean shoots. |
307 | 00:15:01,280 | 00:15:02,880 | ..the fish... | ..the fish... |
308 | 00:15:04,040 | 00:15:05,520 | Do you want a tweezer? Yes, chef. | Do you want a tweezer? Yes, chef. |
309 | 00:15:05,720 | 00:15:08,040 | (LAUGHS) Hey, hey! Where are they? Oh. | (LAUGHS) Hey, hey! Where are they? Oh. |
310 | 00:15:08,240 | 00:15:09,800 | I know where they are. | I know where they are. |
311 | 00:15:10,000 | 00:15:12,200 | ..all the beautiful, fragrant herbs - | ..all the beautiful, fragrant herbs - |
312 | 00:15:12,400 | 00:15:17,120 | rice paddy herb, the Thai basil, sawtooth, | rice paddy herb, the Thai basil, sawtooth, |
313 | 00:15:17,320 | 00:15:20,760 | little bit of chilli just for a little, you know, kick on the side, | little bit of chilli just for a little, you know, kick on the side, |
314 | 00:15:20,960 | 00:15:22,400 | the garlic oil... | the garlic oil... |
315 | 00:15:23,680 | 00:15:25,760 | ..and then that wonderful broth. | ..and then that wonderful broth. |
316 | 00:15:30,560 | 00:15:32,200 | This duck smells pretty good. | This duck smells pretty good. |
317 | 00:15:32,400 | 00:15:34,200 | TAM: I only have one minute to go, | TAM: I only have one minute to go, |
318 | 00:15:34,400 | 00:15:37,000 | and I have to quickly present everything, | and I have to quickly present everything, |
319 | 00:15:37,200 | 00:15:38,720 | put it on the plate. | put it on the plate. |
320 | 00:15:38,920 | 00:15:40,200 | With the duck slice, | With the duck slice, |
321 | 00:15:40,400 | 00:15:43,960 | I just arrange them beautifully running around the bowl. | I just arrange them beautifully running around the bowl. |
322 | 00:15:45,360 | 00:15:47,880 | In the centre, I put some enoki mushroom. | In the centre, I put some enoki mushroom. |
323 | 00:15:50,120 | 00:15:51,760 | And pour the soup in. | And pour the soup in. |
324 | 00:15:53,200 | 00:15:56,080 | Drizzle with some chilli oil | Drizzle with some chilli oil |
325 | 00:15:56,280 | 00:15:58,480 | to have the hot taste. | to have the hot taste. |
326 | 00:15:59,520 | 00:16:03,720 | To garnish it, I just use the basil leaf just to finish it off. | To garnish it, I just use the basil leaf just to finish it off. |
327 | 00:16:03,920 | 00:16:05,760 | That duck smells pretty primo. | That duck smells pretty primo. |
328 | 00:16:05,960 | 00:16:07,320 | Looks like Jerry's coming up. | Looks like Jerry's coming up. |
329 | 00:16:07,520 | 00:16:08,880 | CHEFS: Yes! | CHEFS: Yes! |
330 | 00:16:09,080 | 00:16:10,960 | Strong. Strong. | Strong. Strong. |
331 | 00:16:11,160 | 00:16:13,400 | Strong. The recipe's really special to me. | Strong. The recipe's really special to me. |
332 | 00:16:13,600 | 00:16:16,680 | MELISSA LEONG: Well done, chef. This dish encompasses why I do this. | MELISSA LEONG: Well done, chef. This dish encompasses why I do this. |
333 | 00:16:16,880 | 00:16:20,720 | It was cooking from memory and from love, and from passion. | It was cooking from memory and from love, and from passion. |
334 | 00:16:25,400 | 00:16:27,040 | I'm so glad I can share it with them. | I'm so glad I can share it with them. |
335 | 00:16:28,080 | 00:16:30,240 | Go, Tam! (APPLAUSE) | Go, Tam! (APPLAUSE) |
336 | 00:16:32,080 | 00:16:36,320 | TAM: Taking my dish to the pass, I just feel so proud. | TAM: Taking my dish to the pass, I just feel so proud. |
337 | 00:16:36,520 | 00:16:38,000 | Oh, my gosh. | Oh, my gosh. |
338 | 00:16:48,080 | 00:16:50,480 | MAEVE O'MEARA: It's Vietnamese week on The Chef's Line, | MAEVE O'MEARA: It's Vietnamese week on The Chef's Line, |
339 | 00:16:50,680 | 00:16:53,800 | and it's a cook-off for the best hot and sour soup. | and it's a cook-off for the best hot and sour soup. |
340 | 00:16:54,000 | 00:16:58,520 | Home cook Tam has taken her dad's recipe to the next level, | Home cook Tam has taken her dad's recipe to the next level, |
341 | 00:16:58,720 | 00:17:01,280 | serving duck breast with a sau fruit broth. | serving duck breast with a sau fruit broth. |
342 | 00:17:01,480 | 00:17:04,320 | Head chef Jerry from restaurant Annam | Head chef Jerry from restaurant Annam |
343 | 00:17:04,520 | 00:17:06,920 | has refined her family's version of hot and sour soup | has refined her family's version of hot and sour soup |
344 | 00:17:07,120 | 00:17:09,000 | with pan-fried barramundi. | with pan-fried barramundi. |
345 | 00:17:09,200 | 00:17:12,960 | Now blind tasting judge Mark will taste each dish | Now blind tasting judge Mark will taste each dish |
346 | 00:17:13,160 | 00:17:15,880 | and pick tonight's best plate on the pass. | and pick tonight's best plate on the pass. |
347 | 00:17:17,160 | 00:17:18,800 | Hello. DAN HONG: Hey, Mark. | Hello. DAN HONG: Hey, Mark. |
348 | 00:17:19,000 | 00:17:24,680 | Look - two very different bowls of Vietnamese hot and sour soup. | Look - two very different bowls of Vietnamese hot and sour soup. |
349 | 00:17:24,880 | 00:17:26,440 | Really, really colourful. | Really, really colourful. |
350 | 00:17:26,640 | 00:17:28,720 | And... hello - is that duck? | And... hello - is that duck? |
351 | 00:17:28,920 | 00:17:30,880 | That is duck. (GASPS) | That is duck. (GASPS) |
352 | 00:17:31,080 | 00:17:32,360 | Is that barramundi? | Is that barramundi? |
353 | 00:17:32,560 | 00:17:33,720 | Yes, it's barra, mate! | Yes, it's barra, mate! |
354 | 00:17:33,920 | 00:17:35,440 | Your favourite fish. | Your favourite fish. |
355 | 00:17:35,640 | 00:17:37,960 | Heaven! (LAUGHS) | Heaven! (LAUGHS) |
356 | 00:17:38,160 | 00:17:40,320 | To me, it's always hot and sour soup, | To me, it's always hot and sour soup, |
357 | 00:17:40,520 | 00:17:42,520 | but how do you say it in Vietnamese, Dan? | but how do you say it in Vietnamese, Dan? |
358 | 00:17:42,720 | 00:17:44,480 | Canh chua. Canh chua. | Canh chua. Canh chua. |
359 | 00:17:44,680 | 00:17:47,040 | I'll stick to hot and sour soup. (LAUGHS) | I'll stick to hot and sour soup. (LAUGHS) |
360 | 00:17:47,240 | 00:17:51,120 | You know what - growing up, I had a Vietnamese family in our street. | You know what - growing up, I had a Vietnamese family in our street. |
361 | 00:17:51,320 | 00:17:52,600 | I experienced this soup, | I experienced this soup, |
362 | 00:17:52,800 | 00:17:57,560 | and I have these memories of that lovely sour and that warm taste. | and I have these memories of that lovely sour and that warm taste. |
363 | 00:17:57,760 | 00:17:59,840 | It was really, really comforting food. | It was really, really comforting food. |
364 | 00:18:00,040 | 00:18:02,960 | Where do we wanna start? I think I really wanna start here. | Where do we wanna start? I think I really wanna start here. |
365 | 00:18:04,800 | 00:18:08,880 | Mark, this is duck in Vietnamese fruit soup. | Mark, this is duck in Vietnamese fruit soup. |
366 | 00:18:09,080 | 00:18:14,480 | Ooh. Great presentation. Is the fruit in the broth? | Ooh. Great presentation. Is the fruit in the broth? |
367 | 00:18:14,680 | 00:18:17,000 | It's infused into the broth. OK. | It's infused into the broth. OK. |
368 | 00:18:24,240 | 00:18:26,000 | Look, I love duck. | Look, I love duck. |
369 | 00:18:26,200 | 00:18:29,200 | You can see the nice little pink hue through here. | You can see the nice little pink hue through here. |
370 | 00:18:29,400 | 00:18:31,040 | I love that texture. | I love that texture. |
371 | 00:18:31,240 | 00:18:33,240 | And the enoki mushrooms... look... | And the enoki mushrooms... look... |
372 | 00:18:33,440 | 00:18:35,440 | Mmm. They're just beautiful. | Mmm. They're just beautiful. |
373 | 00:18:35,640 | 00:18:37,600 | They're just... you know, that little bit of crunch | They're just... you know, that little bit of crunch |
374 | 00:18:37,800 | 00:18:39,120 | that you're looking for there. | that you're looking for there. |
375 | 00:18:39,320 | 00:18:40,760 | But then it brings me to the broth. | But then it brings me to the broth. |
376 | 00:18:44,440 | 00:18:46,480 | It's a really nice balance. | It's a really nice balance. |
377 | 00:18:46,680 | 00:18:48,720 | You know what - I can't nail the fruit. | You know what - I can't nail the fruit. |
378 | 00:18:48,920 | 00:18:51,920 | Like tamarind, but it's not tamarind. Mmm. | Like tamarind, but it's not tamarind. Mmm. |
379 | 00:18:52,120 | 00:18:55,080 | I've got this nice, little sour taste. | I've got this nice, little sour taste. |
380 | 00:18:55,280 | 00:18:57,000 | Well, you're absolutely bang-on. | Well, you're absolutely bang-on. |
381 | 00:18:57,200 | 00:18:59,880 | It is quite literally a Vietnamese sour fruit. | It is quite literally a Vietnamese sour fruit. |
382 | 00:19:00,080 | 00:19:02,320 | It's an indigenous fruit to Vietnam. Oh, OK. | It's an indigenous fruit to Vietnam. Oh, OK. |
383 | 00:19:02,520 | 00:19:04,240 | So that's been used instead of tamarind | So that's been used instead of tamarind |
384 | 00:19:04,440 | 00:19:07,000 | to give the sourness to this hot and sour soup. | to give the sourness to this hot and sour soup. |
385 | 00:19:07,200 | 00:19:09,400 | I had never tasted it up until this evening either. | I had never tasted it up until this evening either. |
386 | 00:19:09,600 | 00:19:11,400 | I had never tasted it until this evening. | I had never tasted it until this evening. |
387 | 00:19:11,600 | 00:19:13,280 | That's how regional this dish is. | That's how regional this dish is. |
388 | 00:19:14,520 | 00:19:16,760 | Wow. This is a great start. | Wow. This is a great start. |
389 | 00:19:16,960 | 00:19:19,840 | I love the addition of the special fruit, | I love the addition of the special fruit, |
390 | 00:19:20,040 | 00:19:21,480 | because I've never heard of it. | because I've never heard of it. |
391 | 00:19:21,680 | 00:19:24,520 | And I love it. Overall, it's a great dish. | And I love it. Overall, it's a great dish. |
392 | 00:19:24,720 | 00:19:28,320 | Well, Mark, one more hot and sour soup to try. | Well, Mark, one more hot and sour soup to try. |
393 | 00:19:28,520 | 00:19:29,720 | Barramundi! | Barramundi! |
394 | 00:19:31,440 | 00:19:35,320 | This is canh chua - Vietnamese hot and sour soup. | This is canh chua - Vietnamese hot and sour soup. |
395 | 00:19:35,520 | 00:19:37,080 | You know, this looks classic. | You know, this looks classic. |
396 | 00:19:37,280 | 00:19:40,680 | Just standing here, the aromas... I'm 14 again. (LAUGHS) | Just standing here, the aromas... I'm 14 again. (LAUGHS) |
397 | 00:19:40,880 | 00:19:46,880 | You know, my memory is that scent, that... that's coming through. | You know, my memory is that scent, that... that's coming through. |
398 | 00:19:47,080 | 00:19:48,920 | And this is... Yeah. | And this is... Yeah. |
399 | 00:19:49,120 | 00:19:52,280 | Oh! Lovely. The barramundi. | Oh! Lovely. The barramundi. |
400 | 00:19:52,480 | 00:19:54,680 | And look... elephant ears? That's right. | And look... elephant ears? That's right. |
401 | 00:19:57,280 | 00:19:58,760 | I'm going in. | I'm going in. |
402 | 00:20:03,360 | 00:20:07,560 | Oh. The barramundi is beautiful. It's nice and soft and creamy. | Oh. The barramundi is beautiful. It's nice and soft and creamy. |
403 | 00:20:10,520 | 00:20:11,960 | The tomato. | The tomato. |
404 | 00:20:15,040 | 00:20:16,880 | I can taste the tamarind in that. | I can taste the tamarind in that. |
405 | 00:20:18,160 | 00:20:19,920 | Can taste the heat through there. | Can taste the heat through there. |
406 | 00:20:20,120 | 00:20:23,960 | This is taking me back to my childhood, my memories. | This is taking me back to my childhood, my memories. |
407 | 00:20:24,160 | 00:20:25,520 | It's a real knockout. | It's a real knockout. |
408 | 00:20:25,720 | 00:20:27,000 | The flavours are balanced. | The flavours are balanced. |
409 | 00:20:27,200 | 00:20:29,000 | Got that lovely sour. | Got that lovely sour. |
410 | 00:20:29,200 | 00:20:33,160 | The tomato gives me that little bit of sweetness with that pineapple. | The tomato gives me that little bit of sweetness with that pineapple. |
411 | 00:20:33,360 | 00:20:35,360 | Bless it with some fish sauce. | Bless it with some fish sauce. |
412 | 00:20:35,560 | 00:20:37,000 | Watch this. | Watch this. |
413 | 00:20:41,680 | 00:20:43,880 | You know what I love about this soup? | You know what I love about this soup? |
414 | 00:20:45,160 | 00:20:46,480 | It's the different layers you get. | It's the different layers you get. |
415 | 00:20:46,680 | 00:20:49,680 | One mouthful, three or four tastes. It's just like our indigenous herbs. | One mouthful, three or four tastes. It's just like our indigenous herbs. |
416 | 00:20:49,880 | 00:20:52,760 | You have one fruit - you get two different flavours out of it. | You have one fruit - you get two different flavours out of it. |
417 | 00:20:52,960 | 00:20:54,800 | This is what this reminds me of. | This is what this reminds me of. |
418 | 00:20:55,000 | 00:20:56,960 | Mmm. That is super tasty. | Mmm. That is super tasty. |
419 | 00:20:57,160 | 00:20:59,560 | Both of these dishes are cracking dishes. | Both of these dishes are cracking dishes. |
420 | 00:20:59,760 | 00:21:01,680 | One takes me to somewhere new, | One takes me to somewhere new, |
421 | 00:21:01,880 | 00:21:04,280 | another one takes me to somewhere old. | another one takes me to somewhere old. |
422 | 00:21:04,480 | 00:21:07,080 | Old or new, it's time for you to make your decision. | Old or new, it's time for you to make your decision. |
423 | 00:21:09,040 | 00:21:10,680 | It's gonna be tough. | It's gonna be tough. |
424 | 00:21:17,680 | 00:21:20,160 | MAEVE O'MEARA: It's Vietnamese week in the Chefs' Line kitchen. | MAEVE O'MEARA: It's Vietnamese week in the Chefs' Line kitchen. |
425 | 00:21:21,400 | 00:21:26,240 | Home cook Tam and head chef Jerry from Melbourne's restaurant Annam | Home cook Tam and head chef Jerry from Melbourne's restaurant Annam |
426 | 00:21:26,440 | 00:21:29,880 | have created two impressive hot and sour soups. | have created two impressive hot and sour soups. |
427 | 00:21:30,080 | 00:21:33,800 | Blind tasting judge Mark has tasted both dishes | Blind tasting judge Mark has tasted both dishes |
428 | 00:21:34,000 | 00:21:37,120 | and now must pick his best plate on the pass. | and now must pick his best plate on the pass. |
429 | 00:21:37,320 | 00:21:40,000 | MELISSA LEONG: Well, what an incredible end to Vietnamese week - | MELISSA LEONG: Well, what an incredible end to Vietnamese week - |
430 | 00:21:40,200 | 00:21:42,400 | two steaming bowls of goodness | two steaming bowls of goodness |
431 | 00:21:42,600 | 00:21:47,080 | that perfectly encapsulate the heart and the soul of Vietnamese cuisine. | that perfectly encapsulate the heart and the soul of Vietnamese cuisine. |
432 | 00:21:47,280 | 00:21:50,040 | Thank you both so much. (APPLAUSE) | Thank you both so much. (APPLAUSE) |
433 | 00:21:51,880 | 00:21:56,920 | Mark, two very different bowls of hot and sour soup on the pass. | Mark, two very different bowls of hot and sour soup on the pass. |
434 | 00:21:57,120 | 00:21:59,840 | Which one is your favourite? | Which one is your favourite? |
435 | 00:22:00,040 | 00:22:01,600 | Both of these dishes | Both of these dishes |
436 | 00:22:01,800 | 00:22:05,480 | brought me the balance of hot and sour, sweet and salty. | brought me the balance of hot and sour, sweet and salty. |
437 | 00:22:05,680 | 00:22:09,120 | The fish soup took me back to being 14 years old | The fish soup took me back to being 14 years old |
438 | 00:22:09,320 | 00:22:11,360 | sitting with my Vietnamese neighbours. | sitting with my Vietnamese neighbours. |
439 | 00:22:11,560 | 00:22:15,440 | The duck soup took me on a journey where I've never been before. | The duck soup took me on a journey where I've never been before. |
440 | 00:22:15,640 | 00:22:18,320 | It was exciting. It was new. | It was exciting. It was new. |
441 | 00:22:18,520 | 00:22:20,840 | It was a tough choice. | It was a tough choice. |
442 | 00:22:21,040 | 00:22:25,120 | But the dish I've chosen as best plate on the pass is... | But the dish I've chosen as best plate on the pass is... |
443 | 00:22:28,240 | 00:22:29,560 | It was a tough choice. | It was a tough choice. |
444 | 00:22:29,760 | 00:22:34,680 | But the dish I've chosen as best plate on the pass is... | But the dish I've chosen as best plate on the pass is... |
445 | 00:22:36,280 | 00:22:38,280 | ..the Vietnamese hot and sour soup. | ..the Vietnamese hot and sour soup. |
446 | 00:22:38,480 | 00:22:40,440 | Hoo! (APPLAUSE) | Hoo! (APPLAUSE) |
447 | 00:22:41,880 | 00:22:44,880 | Jerry. (LAUGHS) | Jerry. (LAUGHS) |
448 | 00:22:45,080 | 00:22:47,120 | (LAUGHS) | (LAUGHS) |
449 | 00:22:47,320 | 00:22:49,360 | Oh! | Oh! |
450 | 00:22:50,840 | 00:22:52,920 | That's one happy chef. | That's one happy chef. |
451 | 00:22:54,000 | 00:22:56,080 | Oh! If you move to Melbourne, come and get a job with us. | Oh! If you move to Melbourne, come and get a job with us. |
452 | 00:22:56,280 | 00:22:59,480 | (LAUGHTER) Oh, come and get a job with us. Oh! | (LAUGHTER) Oh, come and get a job with us. Oh! |
453 | 00:22:59,680 | 00:23:01,520 | Jerry, I love this dish. | Jerry, I love this dish. |
454 | 00:23:01,720 | 00:23:04,920 | I love the power, the balance in it. | I love the power, the balance in it. |
455 | 00:23:05,120 | 00:23:08,240 | The barramundi, it was perfectly cooked, | The barramundi, it was perfectly cooked, |
456 | 00:23:08,440 | 00:23:12,560 | and the broth... it was the perfect mix of layers. | and the broth... it was the perfect mix of layers. |
457 | 00:23:12,760 | 00:23:15,520 | It was everything I was looking for tonight and more. | It was everything I was looking for tonight and more. |
458 | 00:23:15,720 | 00:23:18,880 | How happy are we right now? Oh, so happy. Oh! | How happy are we right now? Oh, so happy. Oh! |
459 | 00:23:19,080 | 00:23:21,680 | I thought I was gonna change jobs and go to a new state. | I thought I was gonna change jobs and go to a new state. |
460 | 00:23:21,880 | 00:23:24,080 | (LAUGHTER) | (LAUGHTER) |
461 | 00:23:24,280 | 00:23:25,600 | Tam, I loved your dish too. | Tam, I loved your dish too. |
462 | 00:23:25,800 | 00:23:28,000 | I'd never tried sau fruit before. | I'd never tried sau fruit before. |
463 | 00:23:28,200 | 00:23:29,560 | It was just different. | It was just different. |
464 | 00:23:29,760 | 00:23:31,560 | The balance of the broth was there. | The balance of the broth was there. |
465 | 00:23:31,760 | 00:23:34,000 | You're an excellent, excellent cook. | You're an excellent, excellent cook. |
466 | 00:23:34,200 | 00:23:35,560 | Thank you. | Thank you. |
467 | 00:23:35,760 | 00:23:40,760 | Well, Tam, as one Vietnamese chef to a Vietnamese cook, I've gotta say, | Well, Tam, as one Vietnamese chef to a Vietnamese cook, I've gotta say, |
468 | 00:23:40,960 | 00:23:44,720 | this whole week I've been absolutely blown away by your skills | this whole week I've been absolutely blown away by your skills |
469 | 00:23:44,920 | 00:23:46,760 | and your love of Vietnamese cooking. | and your love of Vietnamese cooking. |
470 | 00:23:46,960 | 00:23:48,800 | I just wanna come over to your house for dinner, | I just wanna come over to your house for dinner, |
471 | 00:23:49,000 | 00:23:51,480 | because you are one of the most amazing cooks I've ever come across. | because you are one of the most amazing cooks I've ever come across. |
472 | 00:23:51,680 | 00:23:53,440 | Thank you. (APPLAUSE) | Thank you. (APPLAUSE) |
473 | 00:23:55,080 | 00:23:56,760 | Restaurant Annam, head chef Jerry, | Restaurant Annam, head chef Jerry, |
474 | 00:23:56,960 | 00:23:59,800 | congratulations on winning the final of Vietnamese week | congratulations on winning the final of Vietnamese week |
475 | 00:24:00,000 | 00:24:01,520 | in the Chefs' Line kitchen. | in the Chefs' Line kitchen. |
476 | 00:24:01,720 | 00:24:03,440 | Now there's one thing left to do - | Now there's one thing left to do - |
477 | 00:24:03,640 | 00:24:05,800 | let's try these soups before Mark eats it all! | let's try these soups before Mark eats it all! |
478 | 00:24:06,000 | 00:24:08,120 | (APPLAUSE) Come on in. | (APPLAUSE) Come on in. |
479 | 00:24:08,320 | 00:24:12,520 | JERRY: Oh... Oh! I'm surprised Dan didn't try to steal you. (LAUGHS) | JERRY: Oh... Oh! I'm surprised Dan didn't try to steal you. (LAUGHS) |
480 | 00:24:17,280 | 00:24:18,800 | MAEVE O'MEARA: Next time on The Chefs' Line... | MAEVE O'MEARA: Next time on The Chefs' Line... |
481 | 00:24:19,000 | 00:24:20,320 | Hey, Jerry! Hey! | Hey, Jerry! Hey! |
482 | 00:24:20,520 | 00:24:22,000 | The competition may be over, | The competition may be over, |
483 | 00:24:22,200 | 00:24:25,800 | but the kitchen is still running hot as we visit restaurant Annam... | but the kitchen is still running hot as we visit restaurant Annam... |
484 | 00:24:26,000 | 00:24:27,320 | How'd I do? DANTON: Awesome. | How'd I do? DANTON: Awesome. |
485 | 00:24:27,520 | 00:24:28,800 | Not too bad. | Not too bad. |
486 | 00:24:29,000 | 00:24:30,280 | ..for authentic Vietnamese... | ..for authentic Vietnamese... |
487 | 00:24:30,520 | 00:24:33,000 | So you just gotta be careful when you pour this in. Ooh, fantastic. | So you just gotta be careful when you pour this in. Ooh, fantastic. |
488 | 00:24:33,200 | 00:24:34,640 | ..with a unique twist. | ..with a unique twist. |
489 | 00:24:34,840 | 00:24:36,480 | Mmm. Mmm. | Mmm. Mmm. |
490 | 00:24:36,680 | 00:24:38,400 | The one word to describe this is BOOM! | The one word to describe this is BOOM! |
491 | 00:24:38,600 | 00:24:39,680 | JERRY: Yeah! | JERRY: Yeah! |
492 | 00:24:40,720 | 00:24:41,680 | (LAUGHS) | (LAUGHS) |