$2 PHO vs $100 PHO - Northern VS Southern Pho! (Có phụ đề Tiếng Việt)

They fought over $100 and everything is fine here. My name is Sonny and my mission is to travel all over Vietnam demystifying its diverse cuisines, from the Mekong Delta-style cuisine in the south to the rare cuisine of Vietnam's mountain dwellers in the north. Here we have our beautiful giant rainbow snowball a sticky rice please the food is better when shared together with single trip tours. I'm discovering all the delicious destinations this country has to offer and I'm sharing all the amazing delicacies with you today, we're about to dive into a Vietnamese classic and right now we're in Saigon and all of Notha and I couldn't be more fond, yeah, You know the spy isn't for Saigon, right?

Oh, where is he from? He's from the north, okay, crazy idea instead of going to the restaurant, could you go directly to the airport? Hey, serious man, so right now we're heading to the birthplace of thought in

northern

Vietnam. Come on, friend. I can't just drive to the airport. You can find the best original plot you have. literally fly to piss off the Authority twin life bar may be Vietnam's most internationally recognized dish, but even within Vietnam there is an ongoing debate between those who say the most authentic

northern

style of violence against women is king and those who think the true champion is the beefed-up Southern style. today we will try both and finally put an end to this debate, we will also visit a local restaurant that has introduced a new twist on some basic dishes of the classic Vietnamese laws, fried butt and at first I wondered where are the noodles here and finally.

We'll get to know the masterpiece itself, the hundred-dollar Fogg created by Michelin-trained chef Peter Franklin, but first we begin this special gastronomic mission in Hanoi. What do you know about traveling 700 miles or 1100 kilometers just for a bowl of noodles we're on? Hanoi, the capital of Vietnam, and we are on a gastronomic mission, come on, how is that? Right now we are standing in front of one of the oldest establishments in Illinois. This place has been here for over 70 years basically making a soup museum, but the cool thing about this museum is that you can eat the artifacts.

Let's go crazy. There's a huge line here. Oh my god, look at this. This is crazy. I think we chose the right place. This restaurant is one of the oldest Foss establishments in Hanoi with more than 60 years. For years they have maintained their traditional Fogg recipe and traditional serving style, which means that if you want a hot plate of YUM you will have to queue like everyone else who has eaten here before and come here when recommended. This is the quintessential annoyance. I definitely do. Do you have the credentials to even say something like that white lady here?

There are different cuts of meat. This is the noodle brother and then this is the Bronfman and they have a couple of smoking giants. Call Brah, ask anyone and they will tell you that broth is the heart and soul of thought. The broth that is like the heart and soul, particularly of the northern version, to which they pay a lot of attention. Broth is usually made by boiling beef. bones charred onion charred ginger and spices, although ingredients vary depending on region and supplier. I thought I bought it that day, here we go. Wow, thanks for treating me, you made me feel up to it, special lady, you will find some cocktails like. and then if there are three things on the menu today, our northern-style pansy dish will be served with slightly thicker fog noodles, beef brisket with flavorful bone broth, and rare beef that has been blanched in very hot broth.

Put it in the broth. very quick so it starts raw yeah I just conquer the block it's so spicy in seconds oh no that's ours then chop it up with chives pepper and a little bit of fresh herbs. Wow, this looks amazing, I'm so hungry, is this a pretty common breakfast Oh, give me people, yeah, are you even Vietnamese? Let me ask the cameraman. Hello, is this a common breakfast? Yes, okay, we have confirmation. The best places. You will find those where the locals eat. Religious establishments where only breakfast is served. We are basically saying that this place will be our symbol of the north and then we will find a place that will be the symbol of the south.

In the south you have a huge basket of herbs on the table and here they're like we're not going to waste time on that we're just going to put them there for you yeah which I like actually I'm so excited about getting the food and eat it right away here, they just like it. made it easy for you, a lot less build your own adventure than Saigon, there's not even a lion in me, oh the meat looks absolutely delicious, so I read a lot about the north and thought there would be less meat mmm, there is a lot of meat and the noodles are flat but not super wide or anything like that.

There's a lot of things that, if people say, well, look, that's essentially annoying, it's essentially been like a good spa, but they definitely overlap, there's no way we wouldn't. piss someone off in this video, so we're going to do it with you at the same time because I learned that's what you're supposed to do so people can see two different delicious faces at the same time. I got a good portion of both cuts of meat here, let's do it, that's really good, yes, this talk instead of being very sweet, it's very meaty, yes, it's super meaty and its sweetness is very noticeable.

One of the things that distinguishes the south is its sweetness and we only have the west. Herbs are used, so you know, we don't have a lot of basil for flavor and it's just for this, it's more of a direction, it's a synthetic pun, I actually really like the meat flavor, yeah, oh, this I find it really fascinating. and I'm happy because I don't think there's that much variation, there's a lot less salt but there's still a lot of flavor, it's almost like a completely different difference, it's really not a damn, you know, I thought it might come out.

From this, it's easy to say okay, the north is better or the south is better, but they just feel very different. I like the sweeter no, but it's very meaty, it's meaty, there's a lot of fat in this product, I might be leaning north, oh man. don't do it you're you're so I think I'm I think I'm a

southern

thigh mmm a little meat a little naked tremendous now that we've had BA in the north we're going to fly to Saigon to find out what's far in this south, What many Westerners have come to lovingly know is actually being known as ba ba, but in reality the word mist only refers to white rice noodles, in fact, ba has many incarnations.

Across Vietnam, Lao Cai province in northwestern Vietnam is home to red pho noodles, which get their color from the special rice used in their creation. From here I can see that it looks like traditional autumn noodles, but it is a little pink or red, there is a big black sausage. here, let's try it with that, yeah buddy, check this out, this is probably the most unique drop I've ever seen, it's mountain foie, it's got red noodles, it's a little bit more pink, but you know how we can call it red. and we're gonna mix that up a little bit so let's take a bite with the sausage and the nudes together oh yeah dude mmm that's hands down one of the best bowls and noodles I've ever had.

The broth is so delicious. It means it's like your typical fog noodle, super soft and then the sausage is just great when you put it all together. Dynamite fog can be fried or even rolled and not only with beetroot or chicken pho is very popular in the north of Hanoi. You can even get a dry chicken noodle braless. I thought if I had to have a bra, I would bring it. There's nothing wrong with this one, go beyond a separate bowl, that's what I like about dry noodles, they're like look. We're not going to leave you hanging here you have a side dish with a little broth, but instead of beets they have chicken.

I'm going to figure this out in my mouth, this is how I deal with confusing situations, okay, I chew it, it's good to learn. more about this dynamic dish I headed to all the time in Saigon to talk to head chef and founder Peter Franklin, it's a modern take on classic Vietnamese dishes and later today we'll have Peters run his $100 farm The debate continues between northern and

southern

fun which is the most authentic between these two and what the differences are, so today I came to interview Peter, the founder and head chef of this restaurant. Peter, what do you think sets North Falls apart from South Falls? influenced by Chinese cuisine, so it is more subtle, more delicate, many things have to be done by hand.

You will find that the Chaco cooks the skin, the fire noodles are still made by hand and hand cut, whereas in the south it is now a little more modernized and they tend to put everything in whatever ingredients they have, they will throw it in to make it bigger, more colorful, more flavor and therefore they are completely different products for me, but we are making this meat with a cocktail, so what better way to do it? that with 22a Paquito so we take a mojito classic mojito and you add soup broth so instead we have alcohol okay oh thank goodness Vahid Oh is inspired by the classic mojito but instead of using mint , they are infusing flavor with various herbs and spices that you would expect to see in any good southern fall creation, cinnamon and cilantro steinitz sauce and Asian basil, like basically making a broth instead of using the pho broth, we are using alcohol as it turns out be my favorite.

The type of broth is actually alcohol, so I couldn't wait to try their new creation. We haven't opened this way now a big lead, oh yeah, we don't want to surprise you, but okay, let's try it. Okay, oh, that's nice, it really captures that essence in some way, yeah, and it's not just through taste and smell, because I can smell like cinnamon, sometimes you don't have to feel trouble when you just walk around air. where they are making fun, you can smell the meat combined with the cinnamon, mine is the peach sauce and all the herbs, so you follow your nose and you know we are in the photography store, it will be from there.

I followed My nose towards the roof where a couple with long plates are waiting for me. This video is about the whole Vietnamese autumn experience and Peter has invited me to this special meal and the cool thing about it is that the cameraman asked me who else. joins me for this scene hahahahaha this is it for me here a taco I knew we have the bus outside around here, it's fried pie and at first I thought: where are the noodles here? Actually, they took the steam sheet rice cake put two layers together and fry it, they fuse together and become crispy so it looks amazing we have lots of beef herbs we have bean sprouts we have some bell pepper I'm going to put some file on top this time second camera this is a great moment for you he's getting it right he's getting it right oh God there's a lot of pressure second camera right there oh he's got it he's doing it we're doing it we're doing it we're putting on a show so we've applied the file, the star of the plate right here mmm oh listen to this crunch father shut up we're doing a crunch test look really crunchy anyway Peter a few seconds please I'm sorry I told Peter you can get up . here while I was eating so I can give an honest review, it's really just because I'm an idiot, okay, it's crunchy but it also has a sort of machinist to it, almost like a piece of fried bread would have and let's mix that with a little bit of meat, a few different types of plant matter and let's try it all together.

Wow, most people might say you can't call this a flood and I don't agree so that's a pretty bold statement, let's see if anyone is brave enough to comment in the comments about that bold statement for me This is fun too. I love the mixture, not only the flavors but also the texture, it is very rich. Crispy meat. Fried rice cake. Tons of fresh herbs. It's always amazing to try the different fusion discoveries that Peter proposes here, but we. We are back in Saigon for a reason and that is to discover what is the quintessential melt of the south.

Let's do that right now and stop. You can stop shooting now. Why do you keep shooting? Let's go let's go do a food adventure haven't you this isn't fun anymore where we make funny food videos guys right now we're back in Saigon and we're headed to an amazing fall restaurant where you've been raging for over 50 years and my... Andrew, how did you find it? This place, hello, it's like that's the reason you live. One of the best ways to find the best fall restaurant in your city is to start with your home bong. Now it's famous among the locals for serving what they call their endless meat platter packed with succulent cuts right here this isn't really a building this is an alley that's been sort of commandeered they've turned it into a restaurant they essentially put tarps on it the top this is the good thing about Saigon Street food, you can walk into your alley house yes, peoplehe leaves their houses and they are literally five meters away oh yeah, people drive through the restaurant to get to his house.

It's great. This is Nam's budget fatty. It's a Northcutt and they make it completely delicious. Is not difficult. not at all, it's completely flaky, this is the tendon when we were in Hanoi, they didn't have the beef tendon, it's so good it melts in your mouth, this is the classic, this is the Nam, which is the raw meat, go to Coco as soon as we put the ball in because it's going to be so hot just the fat is a lot greasier and a lot sweeter down here they're just going to put it back in. yeah just fat I love it here they have tables just you sit down you order from the table so that's what we're going to do now we even have tables off and we even have a table box this place could be outside.

It may be in an alley, but that doesn't mean it's not stylish. Today our fog will start with some blanched fog noodles, topped with white and green onions, then some cuts of tendon and breast cartilage, followed by freshly blanched rare beef and a splash. of rendered beef fat and a little pepper and bam, you're ready for a ride to flavor town. Let's do a quick tour of the table because we have some differences between the south and the north. Here we have the bean sprouts. I didn't have that up north we have a plate of limes and the biggest thing is it has a giant basket of herbs and what herbs are here Andrew so we have basil we have whatever this thing is.

I am always really disappointed when I don't get my giant bowl full of herbs and I am NOT disappointed. In fact, I like that in the north the bowl comes ready to eat, no further assembly required, so let's start by putting in some bean sprouts we'll put a splash of lime, then we'll add some basil leaves and little by little let's do something weird Today, don't you know what we're doing? Oh yeah, okay, cool, hey, hey, producer Eleanor right now. Andrews asks someone off camera what herb this is. I thought he was a professional expert at this time.

He doesn't even know what it is. Oh, did you find out what it is? This is Rome and we have no idea what it is. Okay, so let's go. Put some of that in our soup, let's mix it up, it looks absolutely delicious, with a layer of fat on top like any good, like an oil spill in the Atlantic Ocean, it's like that, like little rainbows forming in the broth and that is the tendon. There is a big juicy white, a little translucent, no, it is chewing, melts in the mouth, a little bit of great touch, a big bite.

Got that fatty meat there, let's cuckold, oh it's so good and for me, a white guy from central Minnesota, you know? Local Asian /bo expert here for me, the most important thing in this mixture is the broth in this way, more with its WETA phos, especially here, yes, in the north, which is more of a pure meat broth, but in Overall it was much more complex, pleasant and large. bite right here mmm, bad sprouts are good, yeah, it's already like carb overload, you have tons of noodles to break it up with a little texture, a little of those greens are good, as much as I love southern flock, It's a little sweet.

For me, if I'm getting really picky, I'd say the north is better. I mean, man, I don't know what it is. I wouldn't completely disagree. I don't even think it's that subjective. This is my program. What you don't agree with, wait. Come back to this, where do you disagree? I mean, yeah, I don't think it's that subjective. I think this thing you're saying is not subjective, oh my gosh, I can't have this objectively better, right? This is as much of the math of food as we could get. just calculate this what about the fact that this is where it was created as the origin?

Do you look at the pizza that eventually has pineapple and ham and think it's better? His evolution Southern Ba has evolved and uses this. Great creations a symbol of Vietnamese food and it's better. I want to know what you think in the comments. What type of fog do you think is the best between northern or southern thought? And right now we will head to I long for a clickbait moment of redemption you saw the thumbnail $100 for how is it possible that's what you're wondering that's what I'm wondering too we're back and I'm with Peter once again head chef and founder of this restaurant for the hundred dollar marijuana and the last time I came here I asked for the hundred dollar bonus.

I had this little challenge. Some might call it brilliant. Seventeen people said it was stupid, but you killed it. You increased the bonus to Heights that no one had seen before. Oh honey this is ridiculous, what is the thought process and philosophy that goes into this? We start off badly by posing today's question, how do we make the best boat possible? Since people take this dish so seriously, we want to do it with kindness. of respect to the tradition of the dish and still maintain the heart and soul, that is, while we make changes to the meeting banker's friend dish, we start with the broth first, which is the most important, it is like the heart and the soul of fun, step 1. broth peter cooked his bone broth the day before for 12 hours today he will make a consommé broth adding flavor and removing impurities at the same time adding fresh raw beef egg white and then onion and ginger just to add more aromatic flavor so you're doing two things when you're clarifying your broth and intensifying the flavor for people so much: looking at what the benefit is of making a consommé instead of regular broth, the habit will essentially take it to the next level in terms of concentration of flavor and clarity of flavor and you can see how clean it is like teeth beautiful golden color I can't wait to put it in my mouth once the broth has been strained twice we are ready for step two you can ignore me normally we have two types of rabi and biscuit, usually brisket, what we've done is amplified the experience a little, so we have seven tons per meat, okay, Peter's seven lucky cuts include meat balls, thinly sliced ​​beef tendons, the tongue beef becomes quite unpleasant. when it comes to us, but after cooking for about 4 to 5 hours and cleaning it and cutting it, it comes out: it's a beautiful product, it looks great, yes, you would never think it's tongue, yes, beef brisket and beef shank.

The leg is beautiful because it has very good solar culture for all the other cut, yes, and then the falooda bonus needs a little marrow in here when we put in cetera, then the rare Black Angus ribeye that has been whipped with ginger and pepper , finely charred beef belly to add more smoky flavor to the broth and There's something mysterious about using a torch, it makes people feel better, you know, whatever they pay for their meal that night, step 3, noodles, he says component, hums, the new pinellas oven is the best, often handcrafted steel Hancock, had this beautiful velvety. texture absorbs the broth better finally the time has come peter has prepared two stone balls first add the broth then each of the meats except our rare angus which will be cooked later in the broth the noodles will be served on the side so that no no becomes soft we will have a tender poached egg in broth covered with black truffle paste and finally a tray of herb sauce and more black truffle paste the time has come for $100 low $100 for and it's here that's going to be like this clickbait at first we both decided that but vietnam is amazing so we wanted to try something new and look this is nothing against what we already tried yes whether in the north or south we thought both were experiences absolutely delicious and incredible. experiences that really made you feel the energy of Vietnam all around you, but we just wanted to try something new here and Peter outdid himself with a $100 fun.

We've been talking long enough to get you to the heart, the true essence, the broth of consommé. Try it, it's super spicy, it's full of flavor, it's crazy, it has a clean, meaty flavor, it's almost super meaty, but without being too oily, but it still has a lot of that essence that tastes rougher than it, the star anise. or and it's burning on the stone, oh my god, have I ever seen such a big piece of meat, we need a knife, no, just use the camera tool with your teeth, you are good, you have a good camera to shoot meat, a good, okay? so here's the beef belly, let's try it, you're ready, let's do this and have the fattiness that you normally get in the fall, like it's a fatty cut, yes, but overall it has a more intense flavor, load it up.

It's my kind of amateur, people say, oh yeah, there's too much stuff in your soup, it's like there's too much meat and your soup, oh, this is a chin type of bison app, well, oh my gosh, you have a giant piece of bone. marrow here sorry, it's okay anyway look, the liquid is super hot, it's going to burn any germs, it already burns my tongue, so I understand why he has such a big chin, but whatever it is, it's great, our leader, Shin, hmm, is all apart, Belén, apart while he is. the financial reticulata is falling apart we have an assistant who has not cut super thick mm-hmm it has all that essence of fat but still has some firmness this stands out over time we have the ISA raw Angus beef, you just put the meat in the broth, a hot broth to make some shabu shabu, a braising action and you boil it, it is cooked and look it has already turned brown, this broth has nothing to do with it, it is incredibly spicy mmm the ginger. and the pepper there, yeah, oh, I've never had it like that.

Should we try putting some nudes in or do you want to make the poached egg house? What's in the bag for you? Poach eggs, but don't poach like an elephant, for example, right? you can take a quick close up look at camera two, you can see black truffle paste, approving the nectar of the super rich, it's always just a sneaker, wow, the truffle is heavy, oh wow, especially that black truffle broth, It makes everything better, it has a slightly kind touch. astringent quality, it's a feast of pure meat right now, let's add some of these noodles, oh look at these, I thought they would all be bunched together, these are beautiful, I know that, oh yeah, let's throw them in here, let it absorb. some broth, oh, I'll have what she's eating.

Those noodles are fantastic, much firmer, but I'm a fan of firm plus el dente noodles. It's amazing to try all the meat alone, but it obviously has a much better balance. with the pond doodle there it's not really fun without the noodles oh man look at this you can see here that's what he's talking about machine made versus hand made and hand made has imperfections which are fine but there's the kind of imperfections you want. yeah, like my face, for example, look at these hot blemishes, oh my god, I think I just found the best thing by the torch flame, pork belly with some steaming noodles, it's beef, although it could be beef belly, what I say, fork, yes, yes, I mean another animal, the taste of beef, 100 g and the smoke also mixes with the broth, if you said you try to mix in this black truffle festival , we are going to load a lot.

I don't know, I guess it adds some of these herbs, basil. good bean sprouts, onion and mix all that. I'm going to try another tablespoon of broth. Ah right there, truffle always feels fancy, so no matter what it feels like, it must be doing something good, it's not really a practical breakfast, look at how much it's just a complete dinner experience and just variety and fun with friends one hundred percent. 10 out of 10 love it. I want to say thank you to Peter and thank you so much for making this happen and creating this beautiful, extravagant display with just amazing flavors and just something fun and you have to try it, hopefully you know we roasted the internet with this son thanks to one trip for making it all possible these one trip trips is a company that organizes sightseeing tours in Saigon, come in and Ming, I'm talking about food.

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