Guy Fieri Goes DEEP on 72-Hour Short Rib Pho in Canada | Diners, Drive-Ins and Dives | Food Network

[Music] so I'm here at the First Street Market pier in Calgary Alberta to check out a noodle bar not just any Noodle Bar know I'm hearing about this Chef I guess this guy scratch makes everything sing ribs 72 hours making his own broth even makes his own rice noodles who makes your own rice noodles this guy does this is pure street food Noodle Bar chcken three chicken wings chili lime here street food is a great vietamese place chicken and cheese donut he's got all these authentic Foods that we're from childhood and then he puts a modern twist to it those twists are coming from lamb fam who's leveling up the dishes he grew up eating what kind of Vietnamese food are you doing we're known for Noodle Bar everything we do is made in house so as fast casual as this all seems you're going Ultra traditional deep culinary technique to make this yeah that's just a lot of different items that you don't find anywhere else 72 hour sh my favorite is the sh from the noodles to the beef to the soup it's all flavorful I can literally eat the F every single day all right so what are we making 72 hours s it's a half hour show bro I don't really have 72 hours you think we speed that up a bit of course of course of course okay let's see it so we're going to steer the short rip what is this liquid here that we're going to have be fat our fall fat so when we uh we do the F take the fat out has all the spice all the aroma everything's in there this is the skim off the top of the fub Ro yeah got it yeah so we seal it drop it in and we'll see you later in 72 hours hot tub and flavor Town yeah what's the next step next time we're going to make the broth first thing first cinamon sticks got it cloves feno seeds stares caraman seeds and coriander seeds got it okay nice and evenly toasted all the difference right here yeah this the all that Roma coming up okay cover this up okay get the water nice and hot what bone is this these are like uh beat bones what size is it pterodactyl I mean these are all the knuckle bones roasted Ginger and onion and then the spice goes in the sa goes in now too and just sits here and simmers for 24 hours sit there and simmer so once it brings to boil I skim all the onions and ginger and those big dinosaur bows right so first we going to add a little B water sugar Rock Sugar Rock sugar okay salt fish sauce fish sauce Ami wow call a little B yum yum brisket so when have the rips in right now what is this contraption we designed this just so we can put all in at once and take it all all at once huh so what are we working on next we're going to make the rice noodle we're going to make it fresh overachiever all right Superman let's see it we got rice flour tapioca starch salt water so oil into the pan battery in go straight into the steamer cover it up takes about 2 minutes all right and we let it cool before you slice it yeah we're going to let it cool then we're going to roll it up and we going to slice it off you learn something new every day folks and This Is My Jam here I am drowning in my own saliva right cuz you know I'm going to go deep on this all right so the F's done the meat's ready to go this needs to be blanched for 10 seconds and then we'll build the dish right a short rip we want to se it nice hot pan 10 seconds per side we add the noodles and now we're going to slice the beef here's bean sprouts basil cilantro onion pickle red onions Sawtooth peppermint can makeing a wedding bouquet pepper and last but not least the broth now you give lemon and fish sauce with it lemon ho SAU aacha that short rib is pretty ridiculous there's a fattiness inside of this broth it's so silky it's like an Elixir I want to just chug it wow I got to say one of my favorite parts of the whole deal is the housemade noodle actually my favorite part of the whole thing is the whole thing short rib F the broth is very rich very very flavorful you start drinking it kind of as a beef soup the 72-hour short rib is amazing falls off the bone it just melts in your mouth the noodles it's not too H it's not too soft I feel like it's just right look you get so much meat there's no way you're eating that whole thing I'm a I'll I'll eat something oh you'll eat the rest of it oh yeah why not how'd you find this place I live around here I think the property values went up when this place opened don't you think I'm just here for food it's a food cord that is Catered for um different variety of audiences you get tons of varieties of food in just one location Vietnamese Indian tacos so what's unique about this Market is it's all Chef's driven every time I come I always want to try a different place however I just come back to Pier every time definitely one of the best on the P Street when I have friends that come from out of town I'm like oh come to Pier Street for like it's always really good really can't find like the donuts anywhere else po belly Sesame Donuts all right overachiever I'm not going anywhere I'm going to finish this what are we going to make when we come back crackling poroli Sesame donut the bun donut deep fried and that's good I love I could eat six of them all right get ready I'm coming back done K me do everything very meticulously I mean you're very it's like you're doing you know the Bob Ross of pork right now welcome back triple D hanging out in Calgary Alberta we are at pure Street Noodle Bar guys doing F to another level Chef Lamb's great every there is homecooked what on the rice bowl Dr on the wings uh the donut for sure or donut pick up their donuts are like unique there's meat in it there's the vegetables the dip is really great you just have to dunk it in there and let everything soak in now he tells me we're going to make a doughnut a crackling pork belly Sesame donut first thing first it's going to let's make the dough let's see it flour is this a dessert or is this a it's a sa it's a sa donut yeah so this is salt baking powder just to mix it up while it mixed when it dis the sugar into the milk this one going to mix for about 2 minutes when it's done we're going to let it rest this has to rest for at least 2 hours and we're going to portion it roll it in sesame seed roll it then fry it all right now we're going to make the sauté paste sa is sat te e which doesn't mean sauté we need that to make our ultimate dip sauce you call it ultimate dipping sauce ultimate it's not ultimate it's to meat cuz a lot it's like a meat sauce it's like a meat sauce right this means meat sauce in in just means it means body like Rich oil onion but once the onions cooked we're going to add the lemongrass and the garlic got it chili powder chili flakes you think paprika Cayenne anado seed powder anado seed okay sugar and some salt I assume and some salt okay now we're going to make the crackling pork belly first thing first we got to tenderize the skin that's the at home acupuncture kit score the bottom of the the pork belly a little bit less than halfway through got it so what I'm going to do is going to make make the marinade it's orange Jam Hoon sauce soy sauce sauté paste the paste that we made earlier five spice powder garlic powder this paprika salt sugar and black pepper after we marinate we're going to let rest in the fridge for 2 days and then uh roast it in the oven okay Chef let's see it so we're going to make the ultimate dip sauce got it oil onion garlic shallots all right so that's all sauteed we roasted the troter the p p p pig Lake right so everybody else goes home at 10:00 you stay here all night right yes sé paste right here this one is our moo sauce this one made with saled onion garlic pineapple green apple pukaru sugar soy sauce and I want to bring it to the boil blend it with a blending stick and that's becomes the sauce right there got it bring it to a boil and then we just let it cook down now we're going to make the Pate so welcome back to the never ending dish we got 75 more things that we're going to make oil butter onion garlic ground pork shallots Lian CU this liver has been already washed and soaked with milk overnight fish sauce oyster sauce sugar housemade chicken stock I once come to a boy we want to add our milk soaked bread and then we going to blend it up and then how are we going to cook it I want to steam it for 2 hours all right Chef this one's the par one's been roasting the oven what we're going to do is going to get all the skin evenly poofed up we going to spoon over hot oil that's when the magic happens how it's poofing up you just love that word poofed up didn't don't you yeah love it let's see this got our pork our dip sauce our P we made so now we're going to slice up this pork open up our Sai pork pork liver pate cucumber pickle carrots and santro you ever wonder where Pac-Man came from pickle red onion and fresh herbs okay slice it in half Tada you understand how much work was put into that my car has been ticketed towed and re ticketed dip with this ultimate dip sauce [Music] if you like Bon me you'll lose your mind over this I mean like the pork belly is redonkulous the dipping sauce I say you can eat it on a flipflop that right there you could eat that leather belt with that sauce is out of bounds I mean that sauce is off the hook that sauce is every word I've ever said in the last 16 years of Triple D it's one of the most precisely produced delicious dishes I've had in triple D in The Last 5 Years wow pork belly donut there's like pork belly there's a lot of fges inside not really what you expect from a dut this one it's like an air pocket when you thought of having a doughnut at a noodle joint did you think that's what you were getting no they still don't sell them by the Dozen either and I want the baker's dozen too chicken basil rice for Angela please Pier Street food is my go to place this is definitely the place to be food courts always haven't been my favorite but now understanding what you're doing and if you're telling me the rest of the folks here are playing ball at this level well then I can't leave outstanding I'll be back

Channel: Food Network

Views: 355,541

Keywords: food network, food, recipe, how to make, tutorial, directions, recipes, easy recipe, food network recipe, guy fieri, diners drive-ins and dives, DDD, best food, restaurant, diners, dives, drive-ins, fn, dinner, ddd, Diners, Drive, Dives, Guy Fieri, calgary, canada, Where to eat in Calgary, pure street food, Vietnamese food, pho, best pho in Calgary, Vietnamese food Canada, Noodle bar, street food, food hall, where to get pho in Calgary, sous-vide, short rib, sous-vide short rib, pork belly

Id: 0mHWz5oy0ds

Length: 10min 21sec (621 seconds)

Published: Sat Mar 09 2024