Uncle Roger Review MOST ANNOYING CHEF EVER (Nick Digiovanni Pho) - Pro Chef Reacts

What Uncle Roger describes as the "most annoying chef ever" has actually surprised me a lot in this video. Watch my reaction to PHOind out why!
Watch the original video and smack that like button here • Vietnamese Pho For Unc...
Share some love by watching Uncle Roger's reaction and smacking that like button here • Uncle Roger Review MOS...
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[@qobistar4]

One day you'll get that uncle title

[@ChefBrianTsao]

🤞

[@hairilhazlannorhamizin4349]

your uncle title is coming. i can feel it.

[@ChefBrianTsao]

I hope so!

[@CarutMencarut]

He needs to nail a classic malaysian dish to get that title. Let’s go bryan. Your Malaysian wife will be your guiding light. You can do it. Let’s go

[@seijiren5115]

this is not aged well

[@prodigypenn]

Nick's method is kind of all over the place, some parts are more homestyle, while other parts are more like restaurant setting. When my family makes pho we don't strain anything, in fact I don't think we even blanche the meat, nobody is gonna care if your soup is a bit cloudy as long as dinner is ready to go when you wanna eat, and it takes less time

[@quangan1288]

Yeah but I guess Uncle Roger will piss off😂

[@emmakai2243]

IMO, a clear broth definitely tastes different than one that hasn't been filtered. Depends on your definition of "homestyle." A 2-3 hr pho is very different from a 6-7 hr pho.

[@koreancowboy42]

Except people do care how the pho looks, cuz if it tastes differently from before. Then there's something up, even homemade pho my mother makes it tastes exactly like the restaurant we go to. We didn't go shortcuts or anything. The pho tasted exactly like how it was supposed to.

[@GhuyGuldY]

For extra information: this is Southern Vietnam Pho which is sweeter from daikon and rock sugar. The Northen version doesn’t use those sweetener and instead went for huge umami kicks from msg and fish sauce. About fish sauce however, they only mostly served as a source of saltiness. People from the North like it salty but not fishy so they’ll put it in earlier while ppl from the South will prefer a little less at the end

[@AlanNguyen-bj8gk]

Yeah Southerners eat bean sprout, red chili, and Thai Basil with Pho while Notherners don't have none of them if I am correct.

[@ricepotato7424]

@@AlanNguyen-bj8gk nah we also eat them , maybe some shop will place it in an dish of fresh vegetable instead of putting it in the pho bowl

[@alBngnnuyn8070]

@@ricepotato7424 Are you talking about the green pepper, white onion, and cilantro? Nobody would put bean sprout, thai basil, red pepper straight into the customer's pho bowl before serving them. I was talking about the traditional Northern Pho. We all know Northern Vietnam doesn't have Thai basil and bean sprout from the beginning, until the mass migration of Northerners to South Vietnam in 1954. At that time, thai basil and beans sprout became the traditional part whenever someone made Pho because they helped the pho tasted so much better. My grandparent told me this story and most of the Northern Vietnamese Americans I encountered always told me this story about the history of pho.

[@ricepotato7424]

@@alBngnnuyn8070 that waht i was saying, we would get a deish full of hearb alongside the bowl of pho , I thought your original comment said that modern pho don't have those , not historically

[@AlanNguyen-bj8gk]

@@ricepotato7424 Right! as I was saying that traditional pho servings don't have all the extra herbs, beans sprout, and Thai basil. They suppose to serve only with green onion, cilantro, white onion, and probably with red pepper. That is all. The additional herbs were adopted as the result of the 1954 migration to South Vietnam and the integration of the South Vietnamese cousin and culture.

[@terrivel11]

It’s interesting to see how the progression of Nigel learning things goes, because if you watch his videos of particular dishes in order, you can see how his research progresses, like him not having a problem when Hersha used ginger instead of galangal in the original fried rice video. In his big pho video with she did the same thing with the lemon and the meat as Nick did here, but he didn’t say anything in that one.

[@tildessmoo]

Very much agree, the best pho has tendon. And tripe, too. I don't even like tripe (well, not grilled tripe, anyway), but in pho... Fuiyoh! Maybe in your quest for the uncle title, you can make proper pho with all the stuff us picky Americans normally can't eat, but makes pho a masterpiece. (Also, until I started watching your videos, I didn't know the sriracha was just for dipping and always put some in the soup. Now I know better for next time!)

[@peabody1976]

Thanks to several comments from Thai and Vietnamese people, you put in the fish sauce at the end of the cooking process -- if you do it too early, it gets sour. It's got a sweetness in it when it's fresh (even though it's very salty), and the heat changes it.

[@FreshCoatKustoms]

Happy belated birthday. I granted you your wish and listened to your album. Great stuff. Loved it. Exactly my kind of music. I hope one of your birthday presents includes and Uncle Title.

[@ChefBrianTsao]

Thank you so much!

[@BrentHasCoolDogs]

That's some real "notice me, senpai" energy you got goin on there. 😂 But for real, it's coming. Your fried rice was banging. Have faith!

[@maramike13]

Hey Chef, I've seen those bowls before, the grooves are to hold the chopsticks & work quite well.

[@Shaosprojects]

I believe they’re also good at holding soup spoons

[@yoanrappaz7974]

Hey Brian ! Thanks for another great video and big thumbs up for the 70k subs ! 👏

[@ChefBrianTsao]

Thank you! 🙏

[@NachtVolk]

Always love your informative style of reacting, Brian. I always feel like I can come out of your videos learning something!

[@ChefBrianTsao]

🤘

[@scratchindude7777]

One beautiful Sunday, we're all gonna see that Uncle Roger has uploaded a video... reviewing CHEF BRIAN TSAO, officially making him UNCLE Brian! I feel it in my bones.

[@abuyousufrashid8760]

Did Brian call him Dick DiGiovanni at 1:24?? 🤣

[@shirokanzaki15]

lol 🤣🤣

[@Empiricist14]

Yep he did 😂

[@ChefBrianTsao]

Oopsie 🤪

[@shirokanzaki15]

@@ChefBrianTsao hahahaha *sorry children*

[@maskedlover8768]

in our country, they put noodle in a hot water pot 1st to blanch it then put in the bowl, and yes it is a separate water pot not need a soup pot since the noodle doesnt really have much difference from blanch with soup water, but at home you could just blanch your Pho on soup pot

[@Nachos_Dimension]

I am a Mexican home cook. My entire family including myself have worked in a kitchen. I was under the impression that it's more about the smoke than just the char. I was told the proper technique in my house and in the kitchen was to crank up the heat and lightly char but never burn. For example, we char a lot of stuff for salsa. The Ideal way we would make tomatillo salsa was to char the tomatillos right over the fire and then transfer them to indirect heat to help them get a super smoky taste. The only time I have ever seen someone remove the char is for Chiles Rellenos which we char the peppers and let them steam in a bag to remove the skin since it's thicker than a bell pepper and unpleasant to eat. I really want to make some Pho at home so bad. Looks super fun to make. Also was surprised he didnt wash his bones, use cilantro, green onions, mint, or basil. I dont know whats authentic but in Norcal SF area we proudly have a very strong Viet population and tons of Pho restaurants. Its often served with a lot of garnishes. Love your videos man! Keep em coming! 100K subs in incoming!

[@ChefBrianTsao]

🤘

[@lunova6165]

That makes sense. I guess it's personal preference. At least I know a lot of my white family doesn't like the taste of char becasue they are babies. I think like charcoal some people are really sensitive to the char flavor, but I'm not sure. I usually do similar things for my salsa like you do though. I think you are correct.

[@koreancowboy42]

The garnishes are added last. That way, the pho is flavorful with the garnish, broth, and noodles along side also you can add other things that are on the table that the restaurant provides for you to add to your pho

[@supercereal1]

Chef Brian asking senpai to notice him is the most anime thing ever

[@Raaandy]

Haiyahhhhh.... Uncles don't cry!

[@ChefBrianTsao]

Haha

[@Shaosprojects]

The groove on the side of the bowl is there so you can hang your soup spoon without having it slide into the broth

[@jaida4547]

The groves in the bowl has become a popular style for ramen bowls with potters, they are supposed to hold your chopsticks.

[@trigremlin]

I love when you and James review with Uncle Roger. You guys should team up for a triple review weejio!

[@Samizouza]

That's the perfect chef commentary team for reviews

[@tanzanite8908]

Hi Brian. Likely mentioned already, but the grooves are for chopsticks to rest on. I suspect it is a western “invention”, but it makes it easier to transport the bowl with chopsticks from one surface to another without dropping anything.

[@matthewaldridge9305]

Would love to see you make a dish and have uncle roger react or have you and Roger do a collaboration

[@f.b.jeffers0n]

So you should go and spam Uncle Roger asking him to review Chef Tsao's fried rice... 😉

[@tanzanite8908]

I’d love to see that too!!

[@lmpeters]

I think Nick DiGiovanni lives in Boston. There is a large chain of Asian supermarkets on the west coast, but it's called "99 Ranch".

[@BrandNerd23]

Congratulations for 70k subscribers! 🎉🎉🎉🎉

[@ChefBrianTsao]

Thank you! 🙏

[@reisenudongein.1]

Depend on which kind of foods we have, we make Pho from it Like if i got a whole chicken, just chicken bones Or beef then just beef bones For fish sauce, i don't know where people put fish sauce in the broth. It always go later on when Pho is Served - along with garlic vinegar, black peppers, Chili sauce (mostly homemade, sriracha i did tried before not that good)

[@reisenudongein.1]

Usually in my place ( Northern Vietnam) we dont use side vegetables, just the Pho itself. (The bean sprouts usually they put it in with the Pho noodles and strain it both) . And we eat it with the fried stick dough, I don't know what it call but we called it as Quay

[@AlanNguyen-bj8gk]

I think if you make Pho to serve your customers, then you should scrap all the chars from the onions and gingers for your restaurant's safety purpose because I know sometimes the kitchen staffs mishandle the process of taking out the charred onions and gingers. Some of the chars from the onions and gingers still stuck on the broth, and I have seen customers complain about having those pieces in their pho at my local pho restaurant. On the other hand, I think it should be fine if you don't scrap the chars around the onions and gingers before dropping them into the broth in the event that you are making pho for a family party, especially for those who are super familiar with the entire process of making Pho.

[@donnadee1966]

Uncle Roger got around to you, Brian!!! Loved his chat with you and Paul!!!

[@yamamotokun80]

Don’t worry… you will be Uncle Brian soon…. Wishing you get that title! Hope you do more videos… 🎉🎉🎉

[@u140550]

I wonder when you’ll get a reaction from uncle roger, also I love the reaction to uncle roger’s video of chef’s pho. Also you should be recognized soon.

[@f.b.jeffers0n]

Stoked about your album! Just went a got my copy from Bandcamp!

[@ChefBrianTsao]

🙏

[@KimMitchellLopez]

Happy Birthday Chef!

[@ChefBrianTsao]

Thank you!

[@tylerstewart6376]

Happy birthday

[@ChefBrianTsao]

Thank you!

[@tylerstewart6376]

@@ChefBrianTsao you're welcome

[@tylerstewart6376]

@@ChefBrianTsao and thank you for the heart

[@timof972]

I love these zoom call videos. Lol

[@wiltchamberlain9920]

Happy belated birthday for the birthday boy. And good video. You have the birthday, but we get the presents in the form of a video and an album.

[@ChefBrianTsao]

🙏

[@charlesr.8159]

Speaking of Nick, he also collabs with guga.

[@shirokanzaki15]

ahhh, Dirty Nick is back... the first guy who got Uncle title without MSG or Fish sauce and hopefully, more Nick weejios, Chef 2:32 that Obama-Snipes joke really hits me lol and Uncle Roger did the same thing in Guga's Naruto Ramen weejio Chef, please cook more Asian food... and also, carbonara

[@ChefBrianTsao]

Coming soon!

[@shirokanzaki15]

@@ChefBrianTsao ooh alright

[@deekshithshenoy8398]

Happy belated birthday wishes. Live your videos

[@ChefBrianTsao]

🙏

[@bobd2659]

Personally I don't like bean sprouts 'in' it, so the plate of them usually gets eaten by itself, or added to the broth leftover at the end for me. I'd rather have more cilantro and some hot peppers with mine. My favourite spot (now closed) used to have sliced chilies in oil on the table. NOT chili oil, but fresh chilies in oil. That way they last all day - or until I'd show up ;)

[@whatanangel81]

Apparently there is a video with Nick and Guga doing a steak competition if you haven't seen it yet.

[@argonwheatbelly637]

At my local place you have to ask for nước mắm for the phở. Like shrimp paste, many people seem to think it smells like outrageous pussy funk or dirty socks when dropped in the soup. Like funky cheeses. I love it. The only thing I don't eat is cilantro. Smells/tastes like soap.

[@frost605]

Happy birthday Uncle Brian 🥳

[@ChefBrianTsao]

🙏

[@ledingdong1492]

I recently made pho from scratch with a 12 hour bone broth and also didn't scrape off the char tasted wonderful when done

[@sigmablock]

Chef Brian, I suggest doing a Banh Mi review video, since it's close to what you're doing over at Mission Sandwich. Plus Uncle Roger has not tackled it yet so perhaps.... 👀

[@BlitzRazor]

Failure can only make you stronger if you learn from it. So, don't be afraid of it, but don't take nothing from it either.

[@twoblink]

I split the onion and ginger to get maximum surface area; and then I char in the oven and I definitely don't scrape it off.

[@ChefBrianTsao]

Nice! Thanks for the info!

[@phaneckswhy]

Great videos..keep it up. The charring of the ginger and onion, my family doesn’t remove the charred skin, we leave all in.

[@ChefBrianTsao]

Nice!!! Good to know, thought I was crazy for a second

[@blitzerspectre]

The fact that Jack Scalfani got a Uncle Roger video but not this cool cat, is a crime against humanity.

[@craigforde9340]

I literally drove straight to a pho place after watching this video.. lol

[@ChefBrianTsao]

😂

[@tuanvu5905]

Your fan from Vietnam, you definily can put siracha into pho, no one gonna cry about that

[@KUsery42]

The funny thing is, Nigel/Uncle Roger actually has a video of him going to buy an orange polo shirt with someone and haggling about it iirc. lol

[@TheLocomono9]

Acid can also breaks down meat slightly so could be helping draw out the blood that way

[@donnguyen2517]

My family never add fish sauce directly into the main broth pot it only goes into your individual bowls.

[@hiinatsu]

Michelin star: I sleep 😴 Uncle title: REAL SHIT 👀

[@ChefBrianTsao]

😂

[@sjneow]

I've surprised that Chef Brian didn't know of these bowls with grooves, I saw that in a few restaurants before, that is where the chopsticks go so they don't roll

[@Ren-lx8wv]

We love a little voice crack 6:07

[@Spideryote]

What the cinnamon toast FUCK 😁

[@ChefBrianTsao]

Lol

[@DarkLordZewo]

Brian to Uncle Roger: NOTICE ME SENPAI!!

[@russellward4624]

Assume the groves is for your spoon so it doesn't slide into the broth.

[@myvids3115]

Haijaah I saw video of Uncle Roger buying orange Polo and trying to discuss price 🏇

[@diondrajohnson9115]

Brian isn't against tea bagging...nice

[@ryankog5591]

Putting the sauce directly to the pho is totally fine, at least in Southern Vietnam, I've been eating pho for over 30 years and always put the sauce in, everyone I know eats this way too.

[@BasicAF-pl9eq]

that's interesting, I'm also from the south and no one I know put the sauce in

[@redbeardthepink4809]

I get that it's most authentic to keep the dipping sauces on the side, and I do love a good dipping sauce, but like...I'm a 36 year old white guy. You can't be expecting me to dip my soup into a sauce. I just throw everything into the bowl and go to town 😅

[@mauricebao4302]

You wanna know something? AS a true to the core Vietnamese guy and a true enjoyer of Pho. The thing that ruins my pho experience the most is luke warm broth. at least for me I want my broth to be really hot. luke warm broth kinda just ruins it for me, like i'll eat it, but i dont want to finish the broth. I've realized that broth actually cools down really fast, because the bowls are COLD. or like not hot. i've realized the reason why most restaurants serve their food on hot plates is that they wont get cold as fast. so thats why i started heating up my bowls or something to make up for that loss in temperature.

[@michenerkruse]

I'm gonna start posting the link to your channel and that fried rice video on every new upload from Uncle Roger. We will not be ignored, there are dozens of us, DOZENS!

[@ChefBrianTsao]

🤘

[@yianhinsaechao7898]

I do that too.. adds more flavor to the NOODLES!!

[@williamwiratama2194]

Make some asian cuisine man... Like rendang maybe?

[@williamwiratama2194]

Or more technical like padang rice ✨

[@neilchristiancalajate5615]

He's doing it at home yes! But, it's a video which is being showed to many people.

[@neoroman0510]

Don't despair, Chef Brian Tsao, I feel your uncle title is coming...

[@ChefBrianTsao]

🤘

[@SMashborn]

Not gonna lie o really loved and enjoy uncle nick adventure on claiming his uncle tittle hope To see you get your soon too

[@Fwibos]

My pho place gives you dry rice noodles and you drop them in yourself.

[@TheAT5000]

12:02 Never seen a hand turned wood bowl before?

[@Silverfox2k6]

Pretty sure those grooves in Nick's bowl are for cutlery xD

[@baneyama103]

Brian to uncle Roger: Notice me senpai!!!!!

[@chaosvemon]

no mint?

[@youtubelurker7364]

You'll be uncle brian soon!

[@ChefBrianTsao]

🤘

[@VeronicaKingsley]

Isn't that like a $25.00 bowl of Pho? Oxtail. Short ribs. Flank steak. Brisket. Daikon. Damn well better be good!

[@ChefBrianTsao]

😂agreed, I’m sure it’s delicious AF though

[@rishisanyal8972]

React to Uncle Roger reacting to Cooking with Jack Show

[@prinniamskul357]

How about you fix Jamie Oliver fried rice! Jamie ingredient (Olive oil, package rice, tofu, chilli jam) with your best of the best technique in eurasia culinary make them delicious!!! (Or may be make them passable as food 😛) I'm sure you will get million view easily 😀 You can do it uncle Brian.

[@ChefBrianTsao]

That’s actually a GREAT idea!

[@alejandrobotero8725]

"Haiyah, professional chef have no time for all this fingering." Salt Bae:

[@ChefBrianTsao]

😂

[@twood25]

your band kicks ass.

[@ChefBrianTsao]

🙏 thank you

[@lemikaelz4861]

Guga just did uni wagyu

[@DigiDragoh]

Uncle Roger " haiya nephrew Brian why you crying so weak so weak you make Jamie Olive oil look better and he ruined so many dishes"

[@mairuspk]

Hope u get Uncle Title Brian. Better than a Michelin Star

[@kimberlyhicks3644]

Uncle Brian, that's how I refer to you now. If you can put Uncle Bobby on the run and beat him, you slay!

[@ChefBrianTsao]

🤘

[@benf6822]

Team fresh bean sprouts!

[@ChefBrianTsao]

All day!!!

[@darkblader06]

Can you react to Rachel Ray ruining Mexican food?

[@ChefBrianTsao]

Oh no

[@JediknightVampire]

What about the sandwich you gave him

[@ashleyloveshistory84]

After watching these videos i think in ready to cook some asian cuisine. But im gonna put a little black girl magic with it lol

[@ashleyholbird4287]

See, i want to go to a vietnqmese restaraunt but im terrified ill eat the food wrong and get made fun of xD

[@morganalori]

Go, nobody will judge you. The food is wonderful and if worried, give a glance around and see how others are doing. Relax, and enjoy the yum

[@magdolyn]

What Lori said. Or ask the staff, they're there to help you.

[@lychee8614]

notice me uncle roger senpai!!!!!

[@NhiaVueLo]

My family did it different

[@revelationtek3]

UNCLE ROGER!!

[@ScottHebertArt]

Brian: I have nothing to add Also Brian: *creates 16 minute video*

[@SrMise]

I think you missed an opportunity to edit in the Emotional Damage video after you were crying due to lack of Uncle status hahah

[@ChefBrianTsao]

😂you’re right! Dammit!

[@Agent19D]

Maybe make another dish.. That could attract Uncle Roger? Idk..

[@dwolters_the_zombieman]

at least it wasn't Jamie Oliver

[@kornival117]

brian, you are telling me you spent 8 hours on a broth home or restaurant that you will be ok to forgo boiling the noodles on a separate pot and washing it for an extra 5 minutes. you are willing to compromise your 8 hours broth just so you don't have to spend 2 minutes washing an extra pot?

[@gilliganmcneuter4550]

😢I wouldn't ruin the broth either Why spend so much time to purify it and then undo your own work What a silly goose

[@ransacked]

Pro chef reacts to pro chef reacts to pro chef cooking ramen gone WRONG? Not Clickbait??