Making 500 Bowls of Pho at Xe Lua

hi my name is Danny Chiu and I'm the owner of this little Vietnamese restaurant in a heart of a Chinatown it's called Salewa I actually have owned this restaurant about 10 years now but I've been in the restaurant business for near three decades sellers stand for actually it's a called choo-choo train because it's considerably it's a fast-food in Vietnam but our terminology and fast food is not exactly like American fast food it actually takes hours literally days to prepare most of our homes before we actually serve but when the customers start to water we can actually crank them out rather quickly / it's a very common things that Vietnamese people love thee now is spread out all over the western country because after the Vietnamese War back in 1975 and a lot of Vietnamese start to clean and escape and we could turn out to be a refugee and how does how we end up in United State in New York I'm personally from the south so these tastes are coming from the South Vietnam commonly served in the United States and mostly the South in Vietnam this is the best one highly recommended by Michelin Guide for five years in a row you can't go wrong here are the ingredients for our standard pearl these are star anuses C and these are the dry cover and these are the ginger we actually have to roast the ginger to bring out the maximum flavor of it and you know what this is cinnamon and these are red Charlotte this is beef we call them a round sometimes people miss thinking it thought is some kind of eye but it's not they almost from opaque to become almost translucent that's amazing and that's what make the beef so delicious and this is brisket you can see the meat is actually carry a little membranes and low fat but they're not really fatty as what make it so smooth and this is tendon in Asian we consider this as a very high in vitamin for in kissimmee and this is tripe in a simple term main cow's stomach they have to tidy a honeycomb take their tripe some people actually serve returning home can not come this type that is more preferable for and this is people and of course when we serve inside the bowl you always see this kahneman come with it because the basil this is called saw cilantro the reason they cost salon I saw because of the saw action and this beans brown jalapeno as you can see this is it's like a 50 gallon literally 50 gallon and it takes a lot of passion to cook it's not something that you just throw the bones and the meat inside the soup and let it boil until you forgot about it no you have to transfer Li check on it and skimming it off all the unnecessary substance the whole process of making this suit it's literally seven hours is a constantly rotating let's say the absolutely make the pop ready for tomorrow morning and the one that we mean this morning will ready for this afternoon but the one that we're serving right now is actually what already puts in last night that's the brisket and as you can see this brisket thing only in there for a half an hour so oh the brisket will take at least 2 to 3 hours if you cook them in a very small piece you actually bring out all the nutrition inside the beach you're not really cooking it anymore you're actually burning them the bones are sitting on the bottom and the bone marrow now you can see like all these all of these little things in it that's what make the soup makes flow delicious we use a more than two or three hundred pounds of one when we can really serve I want to find a ballpark every day about 35 years ago when we first came my father struggled to make a living and he actually entered into a meat market he'd been located on this mobile Street for more than 20 years and he have butcher shop operate out of a basement right right next door to our restaurant deep in supply meat or to all the Asian restaurant in Chinatown I mean most of them most of the Vietnamese Chinese Japanese Thailand because of the right type of meat that we use to make our fur perfectly prepared this is a traditional ingredient that we use in the firm okay it's called tri South Pole it's just the right combination it's almost like Chinese medicine in a way I mean if the Asian cookies are employed by the Chinese medicine this is coming from hundreds of thousands of years of experience now after that stage it's not over after the seven-hour we're gonna have to transfer that over to this side as you can see this one it's really much slower lower temperature to keep it boiling and this one is actually it may look like it's sitting but it actually be cooking because of the layer of this valve sitting on preventing the super mowing phasing tonight and this is one of our self his name is I and this is my number one boy shut their mouth I ride so this one we call them fat I which is just medium rare being okay well right now is raw but once you put in the soup I want to show you okay he doesn't apply the soup directly onto the beef he applied the soup along the sides of the beat so that's how we preserve the beef still remain medium-rare rather than over cook the beef temperature is this extremely crucial important issue in thermal making soup so that one serving is before this is coffee part I which is medium rare beef and this is well-done beef we column which is brisket this is what they call a pH olive okay the name sounds funny that is delicious what it is it's a rice noodle before we serve we're gonna go through a half bath of water you may think they are all the same just like one brand to another but it's absolutely not because making this far this fall I actually made in Vietnam and we are very particular we have to choose the right one everything has to be perfect and if it's not we'll reject that and then this is called the house special noodle soup we see the tendon the raw beef let's try the be poor and the brisket everything's in it okay here we are first of all now them if you can tell if you have to write a role map because of the right ingredients are being used okay and as you can see we like we prefer our beep medium rare or even rare as possible most of the Vietnamese people will love to put all these like bins brow basil sauce cilantro lime and jalapeno into the soup and that is all you need because the fur itself is so flavorful you don't really need any other help applause some people like to use a little sauce salsa all other dish and then they add a lot of these garlic chili sauce sriracha sauce and this is the hoisin sauce and people like to dip their beef in it like that okay however I am different either because I rather taste the true taste of my fini so I don't want to depend on any type of a type of sauce that will overkill I'm gonna take a little bit of prefer combine them and you wanna pick up little soup just like that we put a lot of tension and our passion on our food when it comes to cooking to make a excellent one it takes

Channel: The Pho-Tographer

Views: 36,678

Keywords: xe lua, pho, vietnmese, food, josh ethan, johnson, nyc, chinatown, blog, new york

Id: 0oPQakBkyIY

Length: 10min 0sec (600 seconds)

Published: Mon Nov 21 2016