How a Master Chef Runs one of NYC's Best Vietnamese Restaurants - Mise En Place

[@eater]

Thanks so much for watching Mise En Place! Follow Chef Dennis here: instagram.com/dennisngo/, and follow the restaurant here: instagram.com/diandi.nyc/

[@nickdual]

Great job for Vietnamese foods.

[@scubapro12z]

Him not roasting his onion and ginger just kinda seems like corner cutting and cost saving laziness to me, sacrificing the final product. Disappointing! American chefs, your version of a classic dish, is not better than the classic! Hubris

[@meyonisme9309]

p

[@MTMF.london]

@@scubapro12z Pfffttt! Did you hear what the Chef/Proprietor said about why he didn't want to roast the onions and ginger? He is doing a modern take on Vietnamese classics the way HE wants to eat it, so no, he's not doing it like how your mama or grandma did!

[@virginiawelzenbach6941]

Wow! Looks great!

[@blackandyellowfreak8]

Credit to the chef for naming all his vendors. Great sources of ingredients is as important as the cooking

[@sonieee121]

@곰남 weird analogy but ok... you probably typing on a "flagship" phone and buy flagship consumer products huh. same differences.

[@thatdudebro]

minus credit for not ethically killing the lobster and for no good reason as he is chopping it up anyways. pretty savage.

[@rolandbullock6444]

Seems like a good guy to work for 🙂

[@Mateuszyk]

Credits for throwing away whole cooked chickens from stock!

[@nom6758]

@곰남 when you reply with a critique of his grammar its just you admitting your point was dogshit lmao

[@qnguyen3395]

Yesss, Vietnamese food is much more than just pho and banh mi. I love how he truly brings many wrap and roll dishes, which are the essence of Vietnamese cuisine.

[@zhoubaidinh403]

Did u hear him say he prefers blond...

[@oo1234561000]

@@zhoubaidinh403 are u dumb?

[@devong1838]

@@zhoubaidinh403 like for the color of the stock?

[@salamahmed5869]

nice

[@LaNguyenBTong]

Seriously. People don't talk about mỳ quãng, bánh canh, hủ tiếu, bún riêu enough.

[@paolamarcaida1473]

The way the chef appreciates, compliments, and develops his staff's skills is so touching!

[@chinaboss6683]

Better to do that than get hit with a wrongful termination lawsuit. 😂

[@tanthecomfymodder]

As a vietnamese, I can confirm all those dishes are legit traditional vietnamese cuisine. Some of the dish even surprises me, because he take something like grilled rice paper and rice paper salad, which are 100% street food that everybody here in Vietnam eats in their childhood, and make it a legit complete high class dish. That is mind-blowing to say the least, if not genius. Believe me, this chef knows what's he doing, and does it top notch.

[@depduc3615]

Hello pretty how are you doing?

[@francisdao5019]

He changed the recipe. How is it still traditional?

[@MayaPham8538]

Not traditional. 😂😂😂 he changed the recipes. By the look of the dishes I can tell it wont taste as delicious as the traditional ones we have back home. I think he had to change them to suit the local people’s palate.

[@depduc3615]

@@MayaPham8538 hello pretty

[@tanthecomfymodder]

@@MayaPham8538 i said traditional cuisine, not the dish itself. They are 2 different things.

[@kimberlynguyen124]

This is one of the upgraded fushion Viet cuisine restaurants that I think I wouldn't have a problem bringing my traditional Vietnamese parents to since it stays true to Vietnamese food techniques and ingredients. It's definitely different and experimental yet doesn't stray too far from the comforts of Vietnamese cuisine. Cheers to Mis En Place, this episode was a pleasure to watch

[@2Phast4Rocket]

This is definitely Viet fusion food, instead of the traditional Vietnamese food.

[@tolaogunniyi4592]

Hats off to the Chef for giving his line cooks and others a sense of ownership in what they do and also helping to improve the overall experience of what most people think of Vietnamese food.

[@mikesg878]

One thing I like about Mise En Place is that Eater features chefs that prepare various different cuisines. They have a different episode for Vietnamese, Korean, Alsatian, Middle-eastern, Mexican, Nordic, Italian, and Indian cuisine.

[@1004katherine]

I'd so love to come there.........though Covid has diminished , there's still violence issues. Wishing you all well.

[@julielee7421]

What is bacani rice noodles? I like to try it. Thank you 🙏

[@prettiestbaddie4194]

@@1004katherine the violence needs to end !

[@NazriB]

Lies again? American Education Ramenten Rakuten

[@trauden7684]

Big thumbs up seeing him make cha gio with rice paper. A majority of Vietnamese restaurant cha gio uses the same wraps used for Chinese eggrolls. That makes them eggrolls but not vietnamese cha gio. The rice paper cha gio is authentic. It has a crunchy, gooey texture and is amazingly good.

[@jm14409]

my vietnamese mum make it with eggrolls wrap too, still cha gio

[@vinhbui1858]

@@jm14409 same

[@Peizxcv]

It’s the same thing as Chinese, Korean, Japanese, and Thai spring rolls. It’s just in the US spring roll paper are harder to come by so egg roll paper is used

[@trauden7684]

@@Peizxcv No it's not. Vietnamese food is not Chinese, Korean, Thai food. LOL. Rice wrappings used for Vietnamese fried spring rolls might've been harder to find than Chinese wheat based wrappings about 30 years ago but its all over Asian markets now. Rice paper needs to be wet first b4 warpping so it is def easier to use the wheat wappings to save work and time but it doesnt make it authentic Vietnamese food.

[@Peizxcv]

@@trauden7684 No one says Vietnamese food is Chinese/Korean/Thai food but they do use many similar ingredients and techniques and trying to deny those influences is just revisionism

[@nnyom7363]

I'm Korean, and I've loved Vietnamese cuisine for over 10 years, dating back to when I was in middle school. Vietnamese places have sprung up a lot in Korea since then, and I've seen few that serves (seemingly) delicious dishes like what I've seen in this video. I get why the owner settled for fusion dishes that hasn't deviated too much from the traditional recipe. Perfect balance of the original and adaptation. I hope to visit this place someday.

[@jirou6228]

Vietnam food in Korea are not authentic is cater toward Korean taste, you should come to Vietnam to try real authentic Vietnamese food... when Faker an Esport player come to Vietnam he din't want to eat Pho because he mistakenly think Pho is bad because Pho in Korea taste bad but when he tried authentic Pho in Vietnam he love it

[@jasonle6910]

His dishes have a Northern Vietnamese bent to them. Vietnam has primarily three big regions. Foods in the Central region like Bun Bo Hue, steam rice cakes, Mi Quang, Banh Canh with Fish Cakes, and those from the Southern region such as Broken Rice, Hu Tieu, etc… are wonderful selections to try. And almost all Vietnamese dishes come with fresh vegetables and herbs.

[@Im_a_49er]

Master Chef is a natural born leader! He knows he has several chefs from different culinary backgrounds. And he chooses to let them shine in their culinary fields just substituting with Vietnamese ingredients. Genius!

[@bangbang9ergang524]

There's a part of my city with about 6 vietnamese restaurants. I stumbled on it by accident, knowing nothing about vietnamese food. Best thing i have discovered.

[@goodputin4324]

So you're in Vietnam

[@ThugMuffinification]

I love how he runs his kitchen and the way he treats everyone there.

[@maxtruong187]

A lot of these dishes you can find in any Vietnamese street food side, I love how he takes these dishes and turn them into a higher dining experience.

[@vietster1141991]

Definitely a good thing, Vietnamese diaspora is stuck in the 1970's food scene for the most part

[@jadentran9895]

he has to. All of these viet dishes can be found anywhere so if you want to make money, you have to stand out

[@havu2236]

@@jadentran9895 But would you pay 3 times as much for something that tastes the same or better in a hole in the wall restaurant?

[@jadentran9895]

@@havu2236 I mean, he is in New York and also, I don't really like this logic because then I don't want to pay for any restaurant or anyone that makes food worst than I make. New York is not that cheap so yeah.

[@havu2236]

@@jadentran9895 Well You kind of don't want to go somewhere that can't make it the same level as you especially if this is all they do. Unless you are some godly level chef the only reason you would accept that is when you don't have time or you don't have the energy to. If you are going out for a good time I wouldn't go anywhere that can't do the same or better than me.

[@Annie-zs2bt]

This chef is a genius, love the way he created My Vietnamese food to the top level ! So delicious , I wish I can go to his restaurant to try everything on the menu !

[@ainmiky4620]

Vietnamese Cuisine is one of the best and most delicious, at least for me. It's so fresh and incredibly flavorful

[@DallasTechie]

Agreed. Very fresh and great tasting.

[@bobbowie9350]

It really is

[@alcapone8193]

of all the asian kitchens it is the best

[@kylien2409]

I think vietnamese is heathy and fresh and very delicious

[@allisonle8596]

Agreed

[@Bubbles00]

I'm Vietnamese and grew up eating traditional cooking from my mom and aunts. I love that you're expanding the cuisine and making dishes that you want to make while keeping them true to being "Vietnamese" I'll definitely stop by this restaurant next time I'm in town. I think you do a great job utilizing the skills of your employees to make great food for everyone

[@PickpocketJones]

This guy is amazing quite honestly. For me, Pho is one of those things that doesn't need to be fancied up, it's one of the world's classic flavor combinations. That said, I would love to eat absolutely anything this guy makes.

[@tudo290]

Thank you Chef for making our Vietnamese food more than just Pho and Banh Mi. Having owning a fews restaurant of my own and seeing your diverse work forces and how you so brilliantly working with each one of them on there strengths is amazing. I am so proud to see you are successful and wish you continued to take Vietnamese food to the next level. Once again thank you chef.

[@kathyerickson9402]

It all looked so delicious. But that Rice Paper Pizza and the Baby Mustard Green Roll really stood out for me. The pho broth really was golden!

[@TuNguyen-yx5ow]

The rice paper pizza is like a snack, not a fully meal

[@phillys2k]

Love how the chefs are not just asian but very multi cultural. You know they take a lot of pride in there cooking and if I need to try this place out!

[@anhngo899]

I got tery eyes watching this! Thank you for elevating and introducing the authentic, homely Vietnamese cooking to the world.

[@nikkirosenbek5471]

Personally, I love Vietnamese cuisine. It's light, flavorful and delicious. Most of the Vietnamese dishes are served along with a heap of fresh herbs and vegetables. Not many cuisines in the world have the same quality.

[@sonpham2720]

As a Vietnamese, I am so proud of this chef and this restaurant. Most Vietnamese dishes are authentic and he also makes some good variations that suit well here. Thank you for sharing some of the recipes here!

[@blondy.t]

From a Vietnamese perspective, how he introduces the sources (of the ingredients) and the Other famous food Sounds fantastic!!! I would highly recommend this place due to the authenticity and the variety of the menu. Cuz we Vietnamese take our food authenticity quite seriously. This would be a great place to try Vietnamese cuisine. Vietnamese approved!!!

[@chileplease3474]

I just love seeing so many people in that kitchen from different culinary backgrounds coming together to create something beautiful.

[@williamotani8892]

13:08 never worked as a chef, but worked closely with some while working catering. I often heard about how toxic the environment is inside of restaurants. Glad to see the head chef trying to involve the whole entire kitchen and set them up for success.

[@middle-earthtroll5024]

Good for you Chef! My parents recently sold their Pho joint after 23 years, I know how much hard work you put into the business everyday.

[@lstruggy]

Why did they sell it and how come u didn’t take over the business for them?

[@llmm9602]

@@lstruggy bc they felt like it??

[@lstruggy]

@@llmm9602 businesses is not for everyone it’s a very tough profession especially the restaurant world

[@iworktoeat]

I'm so glad Vietnamese restaurants are being highlighted. I also love Banh NYC in the Upper West Side.

[@TraeSonYbc24]

This was great! I've been dealing with food seriously for almost 10 years and thinking of giving it up. It's videos like this that make me wanna keep going

[@yellowxpurple95]

You should mention the chef’s name in the title or in the video description

[@fajmahal5991]

Its in the thumbnail

[@shintot970]

What if he want to become batman

[@JohannFlies]

Its in the thumbnail

[@raguram9343]

@@fajmahal5991 still it's better if they do it in the title

[@paramitadiligenteffort6965]

Dou ma mei

[@quangphung2367]

As a Vietnamese, I am happy that the delicious bánh tráng nướng/trộn are served in other countries. The ones I usually got also have sweet spicy beef jerky on top, if you goes to Hà Nội you shoud try some.

[@Brian-fr9jr]

I was in Hanoi twice and the food was AWESOME! I hope I can return sometimes :) greetings from Germany

[@tristanbass-krueger7195]

Banh trang tron is one of my favorite things I had in Hanoi, randomly ordered what a lady had in her cart and it came out in little plastic bags. Chả Cá La Vong also awesome.

[@Shanshuijade]

I will be in Hanoi next year, do you have any recommendations on food to try?

[@sentryward8744]

Go to Hà Nội to try Bánh Tráng Trộn? You've gotta be kidding me. Thats southern cuisine. If you want the best Bánh Tráng Trộn, go south. But if you goes to Hà Nội, make sure to tries Bún Chả "grilled pork with rice noodle", Chả Cá "grilled fish with rice noodle and shrimp paste" and Nộm Bò Khô "beef jerky salad"

[@Juanico259]

@@Shanshuijade Id say Chả Cá is number one. Some of my favourites are Bún riêu, Bún chả, Xôi Thịt kho, Bánh cuốn, Bún thang & Bánh mì

[@johnnytsunami420]

That banana sticky rice is something my vietnamese community has always enjoyed. We're mostly families from the Southern vietnamese culture and some North. So it might be that this chef is from a portion of Vietnam in the central region possibly if he's not experienced it before. I think I hear it in his dialect. It's also more common to incorporate pasta in central cuisine from what I've seen as well similar to him.

[@dungmimo1104]

Is bánh tét chuối what you’re tryna say? In the north they usually have bánh chưng and while in the south they have bánh tét for Tết

[@chaook]

Yep it's basically the southern equivalent, but we wrap it long like a leg instead of square lolol (kinda a weird etymology point for calling all long thick things "giò" as in "leg" in the Northern dialect) though down south we obviously like calling them "đòn" more. I mean, he serves Chả Cá Lã Vọng, ofc it's gonna be northen cuisine! No bún/dry rice noodle bowls though :)))

[@escf]

Love it - coming from a Vietnamese background/family I’ll always looking at new/innovative/delicious Vietnamese food to try. Helps with ideas on how to flip my dishes as well: can’t wait to try to place when visiting

[@ga_ts]

The Rice Paper Salad (yeah, it deserves the capital letters) looks flabbergasting. What an amazing restaurant. Props to chef, team and suppliers

[@anhminhtran7609]

Thats a very popular Vietnamese street food. You can get up to 1kg of them for $2. Nice to see people in the US starting to notice them

[@ga_ts]

@@anhminhtran7609 That's the beauty of the internet: I'm in Brazil! xD

[@alexndinh]

yesss it is the best!!!! every students in Vietnam eat that EVERY SINGLE DAY

[@h1enca0]

Respect the waiters who tried speaking Vietnamese when taking orders even though they are not Vietnamese 🥺

[@depduc3615]

Hello pretty how are you doing?

[@yabo2424]

This guy is on another level of Master Chef 10 folds. He has taken Vietnamese cuisine to greatness .

[@winstonsgmx]

It looks like the relatives of Vietnamese original cuisine while the flavor reduced in half.

[@nn3277]

Nah he tried to white wash the sh out of Vietnamese cuisine

[@chithiennguyen1371]

No, he is butchering the Vietnamese cuisine and reduce the taste in half.

[@stevenx7316]

working in the restaurant industry, what he said aboht hospitality was spot on.

[@zurinarctus1329]

Vietnamese high-end cuisine is still vastly cheaper than elsewhere. It is really good that you can consume the foods daily.

[@minhdang5954]

growing up in Vietnam I have to say his recipe have little twists but still stay true to the original. I saw the smoke turmeric hake and I immediately had instant flash back on the taste back in Hanoi. Hat down to the chef.

[@ThanhLe-xu7eq]

as a Vietnamese myself. I am proud of you to making our cuisine reach to fancy line of food.

[@TDARazor]

this guy is legit, huge respect!

[@yoshiSBX]

Love the collaborative efforts during the R&D at Mise En Place. Big up Chef Dennis for setting such a great example. Must visit when I visit NYC!

[@NaidasKitchen]

Ive never really had a desire to go to New York except for the food. And I know this isnt the focus of this video, BUT, Being a Celiac, I REALLY want to go to this restaurant that has SO MANY options for those of us who cannot have gluten in any way. YUM!

[@emilie3762]

Naida, if you can't make it to NY any time soon, virtually all Vietnamese restaurants will serve these kind of rice-based dishes. Super celiac friendly cuisine :)

[@skatingcanuck9837]

Asian cuisine is the way to go for your dietary needs. Toronto isn't to far and we have so many wonderful Asian options at far more affordable prices than NYC.

[@NaidasKitchen]

@@skatingcanuck9837 Im a Canadian too! But live on West Coast. I think Toronto is in my future!

[@bacnguyen8352]

love how free and creative each chef was! great style video

[@hampusw]

10:04 Love how he just explains the concept of a restaurant

[@tylersundown]

This! Hospitality extends from the moment they enter to the moment they leave. The thought behind how they plate and what accompanies the dish makes me want to eat there even more!

[@Krimbopulous]

I used to live in Greenpoint and would go all the time. It’s soooooo so so good. Highly recommend making a reservation here if you’re traveling to NYC

[@acekinsley3585]

What is the name of the restaurant?

[@Krimbopulous]

@ Di An Di. Weird that it’s not in the title

[@ChauNguyen-wd6fm]

I love how it’s not just about Pho😂 He got all the iconic ones. Definitely worth a visit, although I’ve never tried it, quite sure he is authentic and passionate

[@chilasohai9446]

Lot of the dishes here are very regional types of foods and I love it when he incorporates lot of street foods dishes into a restaurant type of serving

[@guyinsf]

I like how the chef says that he wants his broth to be look clear, clean and blonde and not dark because that's truly what a Vietnamese broth should look like! Unlike broths from Chinese, Thai, Korean or Japanese cooking Vietnamese broths whether it's pho, bun bo hue, bo pho (beef stew) or any vegetable soup like bitter melon soup should be clear and clean looking. Even our beef-based broths are never supposed to be that dark. Vietnamese broths are always clear, clean and light-tasting.

[@tommytang39]

Chinese stocks usually start off clear too! We add vinegar / soy sauce later on but the idea behind the simmer and even parboil to avoid cloudiness is the same, great to see :)

[@trasewagner7582]

Most Asian stocks/soups have Chinese origins including Pho and I would argue all mother stocks in Asian culture are never dark, its only when the final seasoning is applied like soy sauce, fish sauce, or tare which makes the soup dark.

[@guyinsf]

@@trasewagner7582 I haven't found any source that states pho is of Chinese origin. There are other Vietnamese noodle soup dishes that are of Chinese origin like hu tieu which I love to eat but I doubt pho is of Chinese origin unless it's considered to be of Chinese origin simply because it is a noodle soup dish but the broth process in making pho seems more French influence if anything.

[@user-xd8cn8fg6e]

You're wrong about pho broth not meant to be dark. Some of the most successful restaurants has a very dark looking pho broth.

[@user-xd8cn8fg6e]

@@trasewagner7582 You're completely wrong about that. Laksa and boat noodle has a very dark broth

[@linkthai1995]

Fried frice paper on Banh trang tron is genius, I can't believe no one ever thought about it, it's something you ate with Nem Nuong Nha Trang but it's a crunchy fun thing to eat, I don't mind it in any dish. I like how he and his team gets creative with the process and still retain the dish signature.

[@joosunkmybattleship]

Jerald was killing those pronunciations of those vietnamese ingredients!

[@jessicagrace625]

Wonderful video. I enjoyed watching the big variety of cooking methods and ingredients! Wish I could go there to eat.😊

[@TheChefmike66]

This episode was chacteristically awesome. As a professional chef, I have to say that I love this channel.

[@Mateuszyk]

How about chickens from broth throwed away? :)

[@monikaherath7505]

Really? A lot of professional chefs commenting on here are always criticizing or carping about the chefs featured, to such an extent that I was wondering if what we are seeing in the videos is actually how it works in real life.

[@TheChefmike66]

@@monikaherath7505 I have to point out that many, many professional chefs are self-absorbed prima donnas. I will stand by that 100%. I have been doing this (working in restaurant kitchens) for 40 years.

[@monikaherath7505]

@@TheChefmike66 Woah nice. Well then I would trust your judgement over the other commenters then.

[@corgeousgeorge]

That mushroom dish looked fantastic! I'm not a vegetarian but that looks like something ID order instead of a meat based protein.

[@jacksonrogers9254]

I love these so much. And this one had a very rebel misfit kitchen vibe which I love. Like every chef seems quirky and interesting.

[@romanticbaldy]

I love that he lets everyone else experiment. He lets them grow.💓

[@alansmith888]

Best hair on a chef fo sure

[@rafaelavieira2870]

Loved how he chief presented all of the people that works with him and pointed all the things they're good!!!

[@kuroxo1509]

What an inspiration! Im in cooking school and dream of having a modern take on authentic vietnamese food like this in my restaurant one day🙏🙏

[@stevocanuck]

this is one of the best videos regarding vietnamese pho imo.. this guy is so passionate u can just tell

[@Key_M4ker]

I remember this guy from the Prime Time episode (bring them back!), it is great to see him again!

[@19-1-91]

Same here, great culinary enthusiasts!

[@Muggerson]

Definitely gotta b one of the best culinary vids iv seen on yt so far the part he mentioned about using everyones strengths for the restaurants advantage struck a cord wit me i love that food also jus looks fuqing amazing hope to try one day

[@jordanahamed4316]

"I'm not trying to make it the way your mom makes it" This should be a written plaque on the wall in every successful restaurant

[@guyinsf]

But many chefs do make food in their restaurants the way their mom made it. Every chef is different.

[@ECCENTRICERIC69]

@@guyinsf "Your mum" as in the internet trolls and not his actual mum!!

[@yzm2065]

This channel does businesses justice. Great content

[@vincechan455]

The steamed sticky rice with bananas dessert is popular in Southeast Asia. I think it will gain traction with more and more diners as they expand their culinary boundaries.

[@kellyb8237]

Tasteless, got it as gift, panfried it w brown sugar.

[@vincechan455]

@@kellyb8237 If you ever go to Thailand, try some that are made fresh.

[@AsianFoodNerd]

Unphogettable. 🍜I have been living in Asia past decade and traveling to 9 cities in Vietnam made me realise how great the cuisine is. Great vid Eater.

[@darksideofthesun7157]

This chef is clearly a rebel. Any way he can get away from cooking Vietnamese home cooking he'll do. Hats off, there's no way he doesn't get a lot of crap for it.

[@HienNguyen-bc2ht]

Surely he’s getting a lot of sticks for the way he’s ruining traditional Vietnamese food

[@shilohwallen4858]

I’m saying!

[@bystander4488]

I kinda feel like he's a chef dropped off in Hà Nội, ate around for a few years thinking "How can I get a Michelin star out of this?"

[@tonythvch3500]

He may be a rebel but he doesn’t stray too far away from tradition. He still maintains the integrity in the food. And the millennial hipsters he’s got running the kitchen seem to know what they’re doing.

[@olfrud]

@@HienNguyen-bc2ht I feel sorry for you.

[@adebowaleselere4254]

I love the energy of this episode coming from the bg music 🎼

[@ryandavid8611]

loved this video. can't wait to get back to NYC to check this beautiful restaurant out.

[@riaowo]

shout out him this like the first one of these episodes where the portions aren't tiny and caviar makes up your entire meal, love vietnamese food

[@mandie8477]

I love that he’s doing Northern Vietnamese cooking, which is all about simplicity and letting the natural flavour of the ingredients come out instead of overwhelming it with all kinds of spices. Northern Vietnamese cooking is similar to (authentic) Italian cooking in that sense. It’s great to finally see a popular Vietnamese restaurant that’s leaning towards Northern food, which is not widely popular but just as good, if not better!

[@HieuNguyen0611]

totally better for sure mate

[@poolbum]

Every chef has secrets. He only showed about 1/2 of the process on this video for Pho.

[@DiuQuy]

Vietnamese food is the best to me. Delicious, flavorful, healthy. Nourishes my soul.

[@msthea1145]

Love seeing all the details. Putting this on my list of places to pop into next time I'm home. Can't help but wish Chef Nyesha was there to ask the questions we are thinking of.

[@marvinnguyen5312]

Legit Viet street foods being brought up to a whole new level. Tuyệt vời !!

[@datsheydar9195]

He’s a cool chef respect to him and the workers 💯

[@jkbc]

I like that he allows other chefs to create their own way of cooking with a flair or vietnamese flavor

[@Nanoo-zi4fg]

WOW, chef Ngo! I did not think I could get more excited about Vietnamese food than I already am but you took to a whole different level. Fantastic!

[@hattorihongzo]

Excellent video 🙏Every dish and bowl looked incredibly good. I'm so craving Vietnamese food right now.

[@timmyly2363]

I’ve had most of these foods in a more traditional fashion, but it’s always nice to see our cultural foods blending with American foods!

[@PhatChin]

This episode is enjoyable and well done, thank you.

[@Chiefhao]

"Pho Ga" used to be considered "peasant food' since chicken was abundant and was considered not as expensive as a cut of beef. but its all the peasant food that people are bringing into culinary light that is truly nostalgic because its everything that should remind us all of our humble beginnings

[@ethos9403]

It's true for so many cultures ! The poor man's food is almost always the most creative and balanced :)

[@audacityx]

the rice paper pizza can go fk itself though

[@mpha315]

I dont know how could chicken was abundant when it was only killed and eaten on special occasions such as "tết", "đám giỗ"?

[@Chiefhao]

@@mpha315 but how many families raised cows to be eaten? And there’s no way chicken was only prepped for just only 2 occasions

[@user-xd8cn8fg6e]

Chicken is still considered a peasant food along with pork. Beef will always be more expensive than regular chicken and pork.

[@EyeSeeU2]

My mother is Hanoi born, '54 Northerners, she makes the best n authentic PHO (this is my non bias opinion), many have claimed they know the recipe but only the old generation knows the right ingredients, period, no matter what anyone says.

[@UCUrTSRymV4LukRG5SBaBxEQ]

Interesting take on bánh chưng chiên! Never thought i'd see it served any other way

[@vivt6421]

Nothing new. My family usually fries the leftover banh chung, banh tet. Taste better fried imo

[@UCUrTSRymV4LukRG5SBaBxEQ]

@@vivt6421 that's right - nothing new for us vietnamese.. but aimed for the mainstream american audience i see it as something special!

[@vivt6421]

@@UCUrTSRymV4LukRG5SBaBxEQ you literally said..."interesting take on..." like it has never been done before.. but whatever floats your boat.

[@AnKyNguyen-t6h]

Thank you for bringing our authentic Vietnamese food to NY, hope to get a chance to go there soon

[@haydeelebron5826]

Excellent CULINARY PRESENTATION, I ADMIRE THIS CHEIFS WAY OF HANDLING HIS EMPLOYEES INDIVIDUAL TALENTS, WITHOUT OVERWHELMING THERE INDIVIDUAL SENSE OF BEING.SIMPLY SIMPLE, BUT WITH A LOT OF FINACE AND CLASS. AMAZING 🤩🤩🤩👍

[@sams8502]

Restaurant kitchen videos are so interesting, could watch these all day

[@elsalisa146]

This food is beautiful. I live in CA and I would go to Di and Di just for the food. Really Appretciate the Chefs outlook and empowerment of his co-workers.

[@TrungNguyen-uf8cv]

Indeed, Di An Di means let's go eating out

[@sherrydenny7158]

This chef is Amazing! He also has an Amazing team of people. I will definitely visit on my next trip out.

[@jsuperhalo1]

10:10 this bit about hospitality is so underrated. A very important aspect of restaurants that isnt emphasized enough

[@hiko082673]

you hit the spot! Totally agree!

[@FupaDoncic]

This is refreshing and inspiring as a first generation Vietnamese American.

[@newtonng2163]

Amazing rendition and elevation of such an great cuisine great job

[@RogueCylon]

Disagree, this looked very average

[@newtonng2163]

@@RogueCylon well is not Michelin star and is each chef interpretation to a cuisine which is very subjective and being mulitple times in stalls in asia is pretty good for not flying thousands of miles and not an expert in food but have been all over the world and seeing chefs innovating is great in my humble opinion, nothing is perfect in life but kuddos for him putting it´s own version and that have to be valued.

[@lilithgrrrl]

I’m thrilled Vietnamese American chefs are getting recognition and showcasing their creativity and talent. That being said, growing up in Southern california, the Mecca of Vietnamese food, culture and community ... its just hard for me to take these out of state fusion restaurants seriously, I mean, three tiny pieces of cha goi? You could get a tray of them in a random strip mall in Westminster, CA for probably the same price he's selling his plate, and would taste amazing. And sometimes, the "way mom makes it" IS the best way. There's a reason why its lasted for centuries. But like I said, I'm glad he's able to sell expensive fusion food to mainstream Americans, and I'm all for Viet chefs getting paid!

[@nocancelcultureaccepted9316]

It’s fascinating how this chef employs a diversity of ethnicity in his Vietnamese kitchen.

[@commenter4898]

It's called being in New York. lol

[@Baldric1600]

@@commenter4898 It's called "I can use their ideas"

[@joshberkin5567]

@@commenter4898 fr this is totally normal anywhere in major cities lmfao

[@mitmond4724]

Certainly; there tends to be a bias in workplaces that you must be of the same ethnicity to prevent clash of cultural standpoints. Instead this chef utilises each employees' strong suits and cultures.

[@rockhard9369]

@@mitmond4724 That is confident and good chef, he will fusion traditional Viet's food with others dishes.

[@nooble8966]

I am a person who was born and grew up in Vietnam and it’s crazy seeing foods that I was able to get from food vendors for less than 5 dollars 90% of the time being served at a Master Chef’s restaurant

[@onixtheone]

Ok this made me realize why I enjoyed the pho places with the clear broth more than the places with murky broth that just tasted like salt and onion.

[@velvetsuede7022]

This guy get it. And he treats his staff like an absolute gee.

[@BootsandUtes]

I love Vietnamese food. If I ever visit NYC again, I'll head here.

[@conorbmcgovern]

The banana leaf folding is exquisite!