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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)