Cooking Vietnamese At Home...This Is Incredible

[@cremaset5595]

The tittle without context is insane

[@PeasantTest]

We're making it into the VietNam war with this one.

[@CielXielKiel]

Hell nah💀

[@LongNguyen-cj7co]

yeah im like WTF is on youtube rite now

[@PotionSmeller]

with a nice Chianti

[@35oucphuc53]

Guys that liver is from my body ,the title isnt lying he did cook vietnamese

[@wallacetran2926]

Here is a recipe for Hủ Tiếu Nam Vang based on the video: Ingredients: For the broth: * 1 kilo pork bones * 2-3 liters water * 1 daikon radish, sliced * 2 inches ginger, sliced * 1 onion, sliced * 30g dried squid * 20g dried shrimp * Salt, to taste * MSG, to taste (optional) * Mushroom seasoning, to taste (optional) For the proteins: * 1 piece pork liver, sliced * 1 piece pork butt or shoulder, sliced * 1/2 cup minced pork * 1/2 cup shrimp, peeled and deveined * 4-6 quail eggs * Salt, to taste * Rice vinegar, to taste * Milk, to taste For the condiments: * 2 tablespoons oyster sauce * 2 tablespoons soy sauce * 1 tablespoon sugar * 2 tablespoons fried garlic oil * 1 tablespoon unseasoned pork broth * Black pepper, to taste For the noodles: * 1 package hủ tiếu noodles (semi-dried rice noodles) For the vegetables: * Bean sprouts * Lettuce * Chinese chives * Celery leaves * Chrysanthemum leaves * Lime wedges * Garlic chives * Green onion * Cilantro Instructions: Step 1: Make the Broth 1. Blanch the pork bones in boiling water for 8-14 minutes, or until the blood coagulates and the foam rises to the surface. 2. Drain the bones and rinse them under cold water to remove any impurities. 3. In a large pot, combine the bones, daikon radish, ginger, onion, and water. Bring to a boil, then reduce the heat to a simmer and cook for 2-3 hours, or until the broth is rich and flavorful. 4. Add the dried squid and dried shrimp to the pot and continue to simmer for another 30 minutes. 5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. 6. Season the broth with salt, MSG, and mushroom seasoning to taste. Step 2: Prepare the Proteins 1. Slice the pork liver into thin strips and soak it in a mixture of salt, rice vinegar, and milk for at least 20 minutes. 2. Slice the pork butt or shoulder into thin strips and cook it in boiling water until it is cooked through. 3. Cook the minced pork in a pan until it is browned and cooked through. 4. Peel and devein the shrimp and cook it in boiling water until it is pink and cooked through. 5. Boil the quail eggs for 3-4 minutes, or until they are cooked through. Step 3: Prepare the Condiments 1. Mix together the oyster sauce, soy sauce, sugar, and fried garlic oil in a small bowl. 2. Add the unseasoned pork broth to the bowl and stir to combine. 3. Season the mixture with black pepper to taste. Step 4: Assemble the Dish 1. Cook the hủ tiếu noodles according to the package instructions. Drain and set aside. 2. In a large bowl, combine the cooked noodles, sliced pork, minced pork, shrimp, and quail eggs. 3. Add the condiment mixture to the bowl and toss to combine. 4. Serve the dish with a side of hot broth and a variety of vegetables, including bean sprouts, lettuce, Chinese chives, celery leaves, and chrysanthemum leaves. 5. Garnish with garlic chives, green onion, and cilantro. Optional: Wet Style 1. Instead of serving the broth on the side, pour it directly into the bowl with the noodles and toppings. 2. Serve immediately and enjoy!

[@cuong192]

Thank you!!!

[@xkoalakingx]

Btw, I am pretty sure that "Nam Vang" is the Vietnamization of Cambodia's "Phnom Penh", where the original version of this dish came from.

[@trungdao5884]

Cảm ơn kênh ,bạn truyền đi rất nhiều thông điệp ,văn hóa ,mọi thứ qua cách nấu ăn và am hiểu ❤ ...mình rất thích câu : "bạn thích ăn gì bỏ đó" ,nó không đơn giản là câu nói mà nó là 1 phần Sài Gòn ,không bắt bạn phải đúng 100% là hủ tiếu nam vang ,vẫn giữ cốt lõi như nước dùng ,thịt băm .còn lại là bạn thích ăn gì thì ăn kể cả thay thế hủ tiếu = mỳ gói ,mỳ trứng .vân vân ...như mình ,mình thích tiệm có nguyên liệu cật heo nướng lên .đó là Sài Gòn ,thích ăn gì có thể sáng tạo ,không khuôn khổ gò bó mà tạo nên nhiều điều thú vị .cảm ơn kênh vì tất cả ❤

[@phanphucnguyen6117]

The quality and effort you put in this video is unmatched. Great filming, editing, and a very accurate tutorial for cooking Hu Tieu. Appreciate that Chef!

[@vercettinguyen9063]

Gordon Ramsay would say “This is a trip to nostalgia” if he ever watches this.

[@ujaku_]

Chad, you are making the best cooking content right now, seriously. Fun videos and I feel like I am always learning something. Now with the new space and heavily increased production value, it's become truly elite. Just wanted to give a shout, you're doing great work.

[@yeschefwithchadkubanoff]

@@ujaku_ thank you

[@yummiiiiijanglebtch]

Its actually suprising how little view like and sub he have considering how good the quality is

[@duongthehung]

I love all the vietnamese vintage style ceramic wares in your vid 😍

[@mgourley1234]

Beyond the food, great use of the space, lighting and cameras. Fantastic job, Chef.

[@lan1023]

I'm so glad to see you included the dried squid, dried shrimp, Chinese celery and chive in the ingredients. So authentic, so original.

[@cookingwithsokheykimheng]

It's look yummy especially in the morning I Like it

[@oudomsambatchorn851]

For those who is curious what is Nam Vang, it is the Vietnamese word for Phnom Penh, the largest and capital city of Cambodia a neighboring country of Vietnam.

[@kineline4842]

That channel must be on the top, so underrated...

[@nguyenhao8782]

i love this lol i often eat it when i have nothing to eat its so yummy i often eat it with egg(the sun egg yeah maybe). its is the best when served in a cold day:🤤🤤

[@garyawakenofficial2581]

The dish "Hu Tieu Nam Vang" is actually a Cambodia originally dish as Nam Vang is the old name of the capital of Cambodia, Phnom Penh and we Vietnamese some in the southern would call this dish Cambodia's Hu Tieu

[@damiann4734]

Omg you are making me hngry. I havent had this dish in a very long time. When i used to live in vietnam as a young boy we would have this for breakfast before school.

[@nguyenvantai651]

Awesome. You are doing great!

[@vtlh]

Your videos are so great, really professional. Looking forward to seeing more

[@laurensummerton3310]

Loved this content! Definitely do more of these!!

[@cuong192]

I've never cooked a real meal before, but I've always loved watching, and you are one of my favorite. Love your work, Chef!

[@nhienleminhhue6605]

fun fact: Nam Vang literally means Phnom Pen(the capital of Cambodia). This dish was invented by Chinese Cambodians and brought back to Vietnam by the Chinese Migrants or Vietnamese Troops in the 19th century

[@khanhlinhtranle5367]

I rarely comment in anyone's video, but as a Vietnamese who can cook and has deep love for my country's cuisine, I have to say this tutorial is very detailed, which proves Chad's very thorough understanding about the Southern Vietnamese Cuisine. Bravo Chad! Thank you for your love for our country

[@yeschefwithchadkubanoff]

@@khanhlinhtranle5367 thank you so much

[@HungMiddle]

TYSM!! its so grateful to know that you have spent lots of time learning about our tradition, recipe and the taste of food. Its true that "Nam Vang noodle" is the most important ingredient contributing to this meal. There are numerous kind of noodle in Vietnam and Im really impressed by your accurate knowledge to find the right one. As a Vietnamese person, I honestly appreciate and admit that this whole video's gonna help foreigners make a wonderful "Hu Tieu Nam Vang"

[@yeschefwithchadkubanoff]

@@HungMiddle thank you so much

[@kemihoang9992]

Unbelievable as a Vietnamese! Your cooking and attention are legit 🫡

[@yeschefwithchadkubanoff]

Thank you

[@phatle5706]

my opinion is, you don't need to throw away the first bond water boiled, you just need to take the foam away constantly until it not floating anymore and you good to go

[@tulongvuong6879]

Làm vậy mới sạch, rất nhiều gia đình vẫn làm giống vậy á bạn. Anh trên cũng học những tiền bối chỉ dẫn.

[@michaelhorner4995]

Cái rổ is correct for basket but a lot of miền Tây people and some other southerners change the r to a g sound

[@yeschefwithchadkubanoff]

@@michaelhorner4995 I was so confused

[@daltonbrown6041]

With the new studio, this form of content is amazing. Keep it up.

[@yeschefwithchadkubanoff]

@@daltonbrown6041 awesome, thank you

[@brandonsingh430]

Great video

[@dieplap7465]

Nailed it!

[@dhartifact6294]

The dried squid is the star of the broth, and if you want extra clear broth, you can use the mince pork to add to the borth later like the Three Chinese Stocks techniques in the Chinese Cooking Demystified channel

[@TravelBliss4ever]

❤ The food you make is amazing. Vietnamese cuisine is always among the best cuisines in the world. I always want to go to Vietnam to experience it.

[@quanlu5822]

eh Chad u can't use other bone like beef bone . for Hu Tieu Nam Vang we usually use pork and chicken bone

[@lan1023]

Mong một ngày được xem bạn nấu món cháo lòng giồi trường luôn.

[@tetsuko_chan179]

W work, you are about to hit 100k subs

[@yeschefwithchadkubanoff]

Thank you, looking forward to hitting it

[@NguyenAnh-yn3hc]

Lookin good chef

[@jq3822]

This series is awesome. Do Bun Ca next!

[@Im-In-Love-With-The-World]

This dish is so underrated. I think it's even better than Pho. I love your channel.

[@quyet1176]

Oh yesss I like this format

[@GiapNguyen-qj8mt]

Nam Vang is Phnom Penh. I am Vietnamese because that I know that.

[@davidphan8096]

Love the production. It felt like those classic food network shows I watched when I was a kid. 😊

[@Anhdidau]

Good job. Hu Tieu looks delicious

[@phamchithien]

cooking on point bro .... its like i was watching an episode of master chef XD.... the editing was very good also

[@yeschefwithchadkubanoff]

@@phamchithien awesome thank you

[@phuc4590]

Fun fact this dish main focus for vietnamese is actually how well cleaned and fresh the instestines, liver and other organs taste like + broth, cause it is actually difficult to do so. A hu tieu spot i would recommend is Quán ăn Thành Phát, on QL13, Thủ Đức. The organs are especially well made there.

[@quynhdn]

Hope the next video you make Vietnamese noodles "Mì Quảng" at home.

[@haochuuuu7726]

I really do enjoy this kind of video you make, it feels more professional and also more informative

[@d.quantran9325]

Your content and video are Chad just like ur name, the quality is downright great 🤩🤩

[@yeschefwithchadkubanoff]

@@d.quantran9325 thank you so much

[@prossusa]

Hutiev Namvan is Phnom Penh noodles from Cambodia

[@ntb2124]

this is one of my top 3 favorite soups -noodles all the time in VN, this thing even appears in master chef SS4 by Gordon.

[@pigglez]

as someone who loves hu tieu nam vang and didn't grow up making vietnamese food, this video is a godsend

[@yeschefwithchadkubanoff]

@@pigglez awesome love to hear it

[@hungrybunnie_mama6926]

In Hawaii back in the day (80s and 90s") there were more restaurants that specializes in Hu Tieu Nam Vang but sadly now it's just Vietnamese restaurants that has it on the menu. Still, the special part of how it's enjoyed here is that it's just not eaten or ordered with Hu Tieu noodles (tho you can)....but your choice of combo between three: the HuTieu Noodles, Vietnamese Glass Noodles that are chubby clear and round (not to be mistaken with Mien that are thin bean thread noodles) and MI Noodles (skinny egg noodles). My two personal favorites are Hu Tieu noodles mixed with Vietnamese Glass Noodles or Vietnamese Glass Noodles and Mi noodles.

[@phucthinhhuynh9919]

Hmm look good 😊

[@khoaoang9015]

0:23 The man sitting in the background: 👍 :)))

[@GiapNguyen-qj8mt]

My Mom like watch you video because is FUNNY😊😊😊😊

[@HienNguyen-lj9ec]

❤❤❤❤

[@huytang8825]

This dish is Cambodian. The soup, the ingredients, etc. It's my second fav after Bun Bo Hue. Would be so proud if it was Vietnamese.

[@fulufeng7705]

This cuisine is vietnamese, it was invented in cambodia during vietnam controlled era, u can see this cuisine has noodles and have to use chopsticks and spoon to eat it, so its sinophere dish, not indophere Mon Khmer eat by hands

[@crew]

@@fulufeng7705that’s misinformation. I am a Chinese Cambodian, this dish is invented by Cambodians even during my grandparents generation in the 1930s.

[@ekingsabsab1036]

Best watch to learn... also think conversion of US measurements to metrics

[@edenle2753]

bro u ate that up!!!!!

[@jlee104]

Thanks for sharing, one of my fav dishes that doesnt seem to get much traction compared to pho and bun bo hue for some reason!

[@sangkhuu3370]

cool video 👍👍

[@SayonaraPain.]

For my liking, my mom always puts grilled or microwaved dried squid into the broth in the pot for 15-20 mins just before serving, and the flavor always turns out to be perfect.

[@ez5dkNASON]

you really a chad

[@thivlog1901]

Chúc bạn đạt 100.000sub❤❤❤

[@Thein279]

I prefer hu tieu (only hu tieu kho though) more than Pho tbh, mainly because the texture of the hu tieu noodle is just sooooooo good. I think the reason why hu tieu is not more popular in the US is because it's kinda hard to find the hu tieu noodle in the US, or at least in my area it's hard to find in any Asian supermarket. Some Vietnamese restaurant in my area even used Pho noodle for hu tieu because they don't have the actual hu tieu noodle lol

[@Dungnguyen-yd5or]

Nam Vang is Cambodia in Vietnamese.

[@dathuynh9772]

Watching this while eating instant ramen at night hits different

[@MrSoiJunKim]

i prefer the similar bowl of "Mì Vằn Thắn" or "Mì Hoành Thánh", the texture and taste of the noodle are like little Spagetti and better than "Hủ Tiếu" imo

[@HoaTruong-km9rk]

I personally like hủ tiếu more since it is chewier. Hoành thánh is too soft for me

[@TungNguyen-rg1sc]

for english viewer, this is legit from a Vietnamese, if you dont have a fresh, live ingredients, it's okay, but it will have 80% of original from video, but i did it and it's pretty darn good

[@nickviet9274]

I used to eat this dish regularly, both soup and non soup versions. I put in all the veggies that come with them, some chilli sauce, some fish sauce, and some vinegar chillis. All of that ended when the restaurant owner decided to end their business to move out of state

[@beastboy1712]

Once a month, you should sell your food as a tasting set. It's like East meets West and done right. I know pay for an opportunity like that!

[@potatostarch-h3i]

hu tieu is originally a chinese dish. they have different variations based on where it's made.

[@fulufeng7705]

Its sinophere cuisine, who knows this dish belongs to who, just see noodle amd chopsticks is sinophere

[@VIET-Ly]

NICE KITCHEN

[@-UnknownX-]

You can replace the liver to heart pork! I prefer the heart than liver.

[@HypnosisV]

Which market did you get the pork bones from?

[@DanTran5-5]

Actually, I live in Vietnam and I eat it almost every day after work.

[@HoangPham-oc8pk]

my opinion is not popular and probably will upset Hủ Tiếu Nam Vang or Bún Mắm lover, but it is not that popular even inside Vietnam because Nam Vang is literally "Phnompenh" (the capital city of Cambodia). It is an imported/Cambodian influenced dish so it isn't popular outside of Mekong delta region, it also tends to be a bit too sweet and has many different kinds of toppings without any of them standing out to become the hero of the dish. Basically, it doesn't require an artisan to be able to recreate such dish. For example, bún mắm, another Mekong delta noodle style, also has a very similar approach of throwing everything in your pantry into a bowl, without any of them standing out (I would personally describe them as hổ lốn/tả pín lù). If you experience more of other Vietnamese regional cooking styles, you will notice there are usually a hero in almost every dishes in the most popular Vietnamese dishes. These silent heroes are sometimes quite subtle, sometimes they are more obvious with other components promoting the main hero, they keep people coming back for more, without them, the dish will remain a comfort food that anyone can make, like you were you able to in the video, because it has no obvious character that someone who tries to recreate it has to match. I challenge you to make one of these things that define regional cuisines: Bánh Khoái Huế, Bánh Bột Lọc Lá Chuối, Mì Quảng, Cơm Tấm, Bánh Đa Cua, Chả Cốm, Cháo Sườn Quẩy, Chả Cá Lã Vọng, Nem Cua Bể and get people who are deeply addicted to those dishes or grew up eating them approve 😁 I assure you will sweat. Phở is popular and promoted overseas simply because of its simple and easy to find ingredients and can be enjoyed by different people, it can also be made in large batches and is such a hearty and fulfilling dish, but it is just a comfort food to most Vietnamese.

[@canuck21]

You don't like bún mắm? That one is delicious. Hủ tiếu Nam Vang I've indeed never been a fan of. It comes from Cambodia, but from their Chinese diaspora.

[@HoangPham-oc8pk]

@@canuck21 Bún mắm is somehow only ok for me :D But everyone is different. I can only "cảm" / develop a feeling for Mekong delta dishes like Bánh Tằm, Cơm Tấm Long Xuyên, or desserts. I am from Đông Nam Bộ / South Eastern region, so I don't have anything against savoury dishes that taste a bit sweet. I crave Hủ Tiếu (Mì) Bò Viên, Hủ Tiếu Mực, Hủ Tiếu Gõ all the time but never does Hủ Tiếu Nam Vang come to my mind. I agree that Hủ Tiếu Nam Vang is probably a version of the legendary Hủ Tiếu Gõ like you said but unfortunately not a good one, its taste profile somehow always "drifts sideway" for me idk

[@blackknightz5036]

It's a shame that Pho stole all the spotlight when Hu Tieu, Bun Bo Hue, Bun Rieu.........can pretty much give Pho a run for its money.

[@vietdungnguyen6612]

Bun Bo Hue will K.O Pho like Connor McGregor took out Jose Aldo most of the time and I'm from the north I didn't grew up with Bun Bo Hue.

[@AndreImmabe]

Pho is the most basic Vietnamese dish and a good gateway for most of people to get to know about Vietnamese cuisine

[@anoshthatplayminecraft1896]

its hilarious he struggle to say basket lol (Im Viet btw)

[@justarandomguy-gn2tu]

Bro forgot to do the most diabolical thing which is dump the broth into the dry noodle bowl anyway

[@HT-vb1qw]

That double boiling method for the pork bones, I’ve seen ramen chef do it for their broth too. It must be common in that part of the world. I’ve never come across a double boiling method in recipes for western soups/broths/stews. I wonder if double boiling removes flavour?

[@honeychan87]

not really. To be more specific, the 1st boiling is “parboiling” - just a few minutes boiling. This is a common practice in many Asian countries where people like “clear” soup. Parboiling saves time and effort in removing bone dirts. Beef noodle soup also needs parboiling. To intensify the flavour, the bones can also be grilled before boiling. However, the soup colour can appear a bit darker.

[@TheBigBananaaa]

👍✅😜✅👍

[@yamuiemata]

I like watching the cooking process...reminds me of Jamie Oliver however, I'd still rather go down the road and get it from the vendor 😁

[@marialinguist]

wow, so daunting but the art of cooking from scratch should be preserved

[@manhcuonghoang1962]

the fact is "hu tieu" had from the original in cambodia

[@fulufeng7705]

many people thought that the name Nam Vang (Phnom Penh) of this cuisine is belonged to Cambodian, but its sinophere dish, use chopsticks and spoon, not hand and its noodles (sinophere dish) not indophere, it appeared during Viet controlled Khmer kingdom, 100% made by chinese or Vietnamese

[@aquasmartfarmht943]

Trong nước dùng, thiếu 1 vị rất quan trọng làm nên sự khác biệt của Hủ Tiếu Nam Vang.. maybe is miss or mistake somthing !

[@KhangNguyen-yk8ov]

Team hủ tíu phở, hủ tíu và phở ngon hơn bún bò và bún riêu :)

[@BANANAsuit231_eggs]

MY MOM MAKES THE BEST THỊT KHÌA AND YOU CANT CHANGE MY MIND

[@Hyuen_lyhn]

Hay như vậy mà flop, buồn ghê

[@sontruong2301]

😎👍

[@angnguyenha7203]

And they tried to remake this in Master chef U.S in 1 Hour. 😂

[@hunggf]

Im getting Theo vibe from the title

[@TriNguyen-kq1xn]

Soup style for me. But maybe you’ve converted me to dry style!

[@thuykub1728]

Chad, me, and Liam are dry style, Tri is definitely soup style, and Jade jumps back and forth both styles 😂😂😂

[@GiapNguyen-qj8mt]

Im Vietnamese

[@tailuong6591]

My favorite dish, not gonna lie but I prefer Hu tieu over Pho

[@johnkieu2200]

"Could use fish sauce"? More like "must" use fish sauce. It's the quintessential life blood of all Vietnamese cooking.

[@canuck21]

Chad, if the Vietnamese claim this dish as theirs, Cambodians will hate their eastern neighbour even more than they already do. Vietnam cannot claim this dish because it didn't come from Vietnam. Me personally, I don't think hủ tiếu Nam Vang is one of Vietnam's best noodle soups. I think phở, bún bò Huế, bún mắm or even bún riêu are light years better than hủ tiếu Nam Vang.

[@hiennguyentan61]

Your meaning is "Nước dùng" :)

[@hieppham9805]

This dish is rooted from the chinese. Also for the broth, using dried octopus (khô bạch tuộc) and dried fish (khô cá dành) which will bring a more authentic flavor. Any very good job for a westerner chief.

[@sGinss]

Ông này là đầu bếp hở

[@Boigud8747]

Hell nah! We being cooked😭😭😭😭😭

[@konminxD]

Chad, you might need to check the title again lmao 😂😂😂 I thought you cooked some Vietnamese