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This is my older brother. Never been to
Vietnam. Fresh off the boat and the only
three things he knows about Vietnamese
food is pho, spring rolls, and then the
banh mi sandwich. So, first off we have
is Jeep Ma. And uh
Chad,
are you excited? Yeah, super excited.
And for you guys, you're probably
wondering, he is my older brother. He
has a lot more white hair than me. I do
have a lot of white hair, but white hair
runs very early in my family. But we
have a lot of hair, so let's get some
pho. So you guys, this is Kang. He's the
owner and main chef at the Jeep Ma. So
Yeah, I've been here before. It's very
good pho, but for my brother I want him
to try something nice and special. So,
for anybody who doesn't know what pho
is, can you give me like a one or two
sentence answer what pho is? Basically,
it's the essence of Vietnamese cuisine.
It's very delicate while being also
flavorful and with the herbs, it's the
whole Vietnamese experience. How is your
pho different? The main thing is no MSG,
we don't do MSG here. So, how can we do
it? We cook with a lot more bones,
exactly four times the bones than the
other pho shops. And also we use some
western and modern techniques to make
the pho more tasty.
See, my brother lives in the
Netherlands. And
so he's in Amsterdam, and we went to
like the the top reviewed pho not pho
place Vietnamese restaurant.
It was the worst Vietnamese food I have
ever had in my life. Yeah, it was
terrible. We got a guy, the salad was
was horrendous. The pho was horrendous.
We got bun thit nuong out. I don't even
know what these dishes are. And it's
fully Vietnamese staff. I won't say the
name, but it was absolutely terrible.
So, my brother has extremely low
expectations, so I'm very happy for him
to try something really like delicious.
The Amsterdam Vietnamese food is
terrible. I don't care what anybody
says. It's absolutely terrible. So,
we'll get some pho and we'll probably
order a few other things. He's really
excited. He's He's tired though. He's
tired.
>> [laughter]
>> Northern pho or either southern pho.
Okay. But here we give you not two but
also three options. You can take a look
here.
And then for the meat options you get
four meat options here. All the stars
are the recommendations.
And here's the you tell or way, which is
a signature of our restaurant because
we're the only one in Vietnam doing it
with sourdough. Oh, okay.
Do you prefer northern or southern pho?
Northern for sure, man. Really?
>> For me, northern. Yeah, I'm a
southerner. Okay. But I love northern.
Yeah, I'm southern all the way. I'm
southern. Are you southern? I'm
southern. I'm southern. Yeah, we got
everything for you here.
>> Yeah. So, do you guys want to maybe we
can do one of each?
Sure. Is that okay? So you can try the
different flavors for them. So for your
pho, how long does it take to cook one
dish?
>> We start from 5:00 a.m.
on this day, then we finish 5:00 a.m.
the next other day. So 24 hours of
cooking for making your pho? Yes,
correct. For our pho, it takes 24 hours.
That's how we extract all of the flavors
because we cook low and slow. We get all
the flavors from the bones that we don't
need to use MSG. But like I'm looking at
the broth right now and they all look
different. So like this this one is a
little bit more golden, this one is less
golden, this one is a little bit more
fat. Do you know which one is which? I
know it's labeled but like could can you
tell the difference?
>> I can tell the difference. I can show
you guys also. So we have three kinds,
right? The clear one. So of course the
clear one usually it's a lot less fat
and you can see it's almost like
clarified. Yeah. Yes, you can see the
bottom of the pan. Which pho is this?
This is the clear northern pho. So
northern pho. Clear northern pho. And
then when you take a look then we see
the fat. Yeah. And those are the
northern and the southern. But then how
you differentiate? The southern will be
more dark because we roast the shallots
quite quite a bit so it will be more
dark. So now you can take a look. Yes.
So here you can see it's the southern.
Southern? Yeah. And here's the bone
marrow. Okay. So northern? Yeah, so
these two are northern and
this is the southern one. Interesting.
Yeah. You know what? I'm learning
something new. I like this. I see
there's a lot of marbling in your beef.
What is What's the difference with this?
Yeah, so I tried a lot of beef. We did
R&D for years trying to find the best
beef for our pho. So it has to be
Vietnamese beef. So after a while of
looking we found this Vietnamese beef
that is raised with Japanese technology.
So it brings this beautiful marble into
the Vietnamese beef but while keeping
the chewy and the sweetness of the umami
of the beef. Uh King, I saw you guys use
this. What is this? Yes. So this is our
pho foam. So what we do with this we
emulsify we we blend some aromatic
tallow with our pho broth to make a
aromatic foam for the stir-fried pho.
So which which pho is this? It's a
northern pho. Northern pho. Okay. That
is the southern. Oh joy. I am oi.
I am oi.
>> [laughter]
>> This is the new stuff. Was it one pho?
I'm filming too.
This is It's okay. It's okay. This is
the bold one. So King, my brother's wife
Tashina was asking what is the
difference between northern and southern
pho? Okay, so for the southern pho
there's
a bit more sugar and there's more less
spice in the bowl. So it has a more
aromatic and more rounded feeling. The
northern is usually more of a umami
forward taste. Yeah. Like if I answer
I'd say northern pho is less flavorful.
>> [laughter]
>> Southern pho is more flavorful. In a
way.
That's a very controversial statement
for Vietnamese though. There's a lot of
competition with north and south. So
northern pho here, northern, southern
and then this was um the This is the
stir-fried pho. Stir-fried pho, and then
the pho spring rolls. Yes, and the pho
rolls, yes. So, if somebody likes pho,
this is the This is the the dish to try.
So, pho everything.
>> Everything pho, and but a little bit
modern. So, like this one, we put inside
some It's going to be good pork and with
homemade kimchi and uh some cilantro
green onions. Okay. Yes, and for this
one, you can see it's a normal
stir-fried pho, but on top we use a very
rare kind of beef. It's a golden corn
shin. We have for one cow, there's only
600 g of golden corn shin.
And on the surrounding, there's a pho
bowl, which we use the broth with the
fat to make the pho more aromatic for
the deliciousness.
We got the stir-fried right here, spring
rolls, northern, northern, southern.
Yeah. Also, he calls these pho rolls,
not spring rolls. Pho rolls, thank you.
I'm trying to the the taste the flavors
that he was describing with Mommy. So,
the biggest difference between this and
say something cheap on the street, he
doesn't use MSG.
So, yeah, like the MSG does add like a a
flavor to it that's very unique and
distinguishable.
So, another northern.
Almost like a chicken
tastes different, like less beefy for
some reason.
Okay. Now I'm afraid I'm going to like
the southern one cuz that's what I think
>> I'm used to. Yeah, I'm used to a little
bit more sugar and things. Here, you
take it. I'll spill it.
Okay.
Actually, I think I might like this one
the most. Really? Yeah, yeah, we'll see.
I mean, when I try everything together
cuz it's like all the vegetables and
stuff in it, too.
There are slight differences. They're
not like extremely different. So, I'm
going to put things in kind of
perspective for you guys. My brother has
not really had probably he's from
Southern California, but even the fun
Southern California is hit or miss. I
don't care what anybody says the
Vietnamese food in California
it can be good and it's also really
terrible. What condiments okay? Yes. So
chili sauce? Yeah, chili sauce is
homemade we ferment it for 7 days.
>> Oh, okay. Okay. Garlic?
>> Garlic vinegar
I will I change for you another one. So
the garlic vinegar we make from Hanoi
beer. We ferment Yeah, we ferment it
inside for 15 days and then we put in
the garlic. But I change for you guys.
Yeah, no no problem. No problem.
I'm going to do a broth taste test. We
got Southern.
So you try yours.
Okay. Brother do you want to help me
with the the northern one? How do I do
that? Just give me a little I want to
taste the the broth first.
>> Yeah. Am I going to feed you?
Yeah, this one has a lot more like
fatty texture to it. Yeah. Yeah. Yeah.
I'd always prefer Southern, but if I
were to have these all three of them
taste quite different.
>> Yeah. Yeah, I don't know how to describe
it. This one though has a bit more oily
to it, but otherwise like Yeah, and I'm
a pho snob cuz I don't eat a lot of pho
anymore, but um
it it's good. Cuz your since your pho is
a little bit nicer and higher end, do
you recommend still adding like the
these condiments into it?
>> Yes, of course because
in the traditional way of eating pho we
still put chili sauce and garlic vinegar
into it, but I would not recommend too
much lime or hoisin sauce. Okay. I still
put it there because it's a very
preferential thing, but to me the best
is still chili sauce and garlic vinegar.
Okay. So yeah, so for you guys the chili
sauce
Yeah. For sure. Thank you.
Not pho. Pho rolls. Pho rolls. Yeah, I
call them pho spring rolls, but pho
rolls. If you're somebody who likes pho,
this this is definitely going to be
something up your alley.
This is really good. It's really good.
No, brother.
You just had your first bite of proper
Vietnamese food and Vietnamese food in
Vietnam cuz you just arrived. On a scale
of 1 to 10, how would you rate this pho?
I mean, well, it's clearly the the best
pho I've ever had.
>> Exactly. But I think the biggest thing
actually I'm noticing is the noodles are
totally different.
>> Yeah.
The noodles back home suck. I don't know
what it is. They just But these have a
different texture. They're way better. I
would absolutely agree. That's like my
biggest issue. Like in Amsterdam,
horrendous. Everything about that was
horrendous. Horrendous.
>> Even California, like I had pho with you
before in California and the noodles
there are a little bit different. But I
I do remember me I commented to him cuz
they knew who I was. And I was like,
"The pho is fine. It's just the the
noodles are different."
So, it's the best pho he's ever had in
his life. Yeah. Hands down. You know,
before he came, he was giving me
He was saying that he doesn't want me to
take him to bad places, which I would
never do.
You you told me that.
>> I said, "I don't want you to like take
me to like sketchy food." Cuz I know you
like like you've eaten weird things in
the past. So, I was like, "I don't want
you to feed me the weird stuff."
>> So, this is this is brotherly love and
good brother bonding time. So, I'm glad
you're enjoying the the pho. So, this is
So far the best meal he's had in Vietnam
because he's been here less than 24
hours.
>> [laughter]
>> So, he hasn't really eaten anything, but
I'm glad you're enjoying this. So, this
is my pho. I like a lot of chilies.
Oh, my brother's trying the the pho
rolls.
Good?
Really good.
Wasn't what I was expecting as
I was expecting like a spring roll, but
it's definitely different.
>> No, the texture of the rice paper is
like it's it's a nice mouth feel when
you eat it compared
>> meat in this is really good. Yeah, it's
like the high-quality meat that he's
using. Proper bite of the the pho.
What? The meat.
I feel like local people or countryside
people would sometimes prefer the street
pho cuz it's more of like a childhood
taste cuz of the MSG you you you mommy
you mommy flavor.
All right, stir fry.
Here, brother.
You're feeding me?
>> Yeah, I'm feeding you.
Mhm.
Again, the meat's really good. Like good
good? Yeah, really good. I don't know
what's in it, but like it's really good.
Yeah, cuz this foam is like the the
aromatic foam that he like bubbles with
them or
not bubbles. Bubbles is not a good word
to use for that. I don't know. He
mentioned earlier on camera.
>> No, that meat's really good.
Right? It's really good.
Cuz if the noodles remind me of like a
pad thai noodle, but better. Like that's
Yeah, that's actually like that's if you
like pad thai and that type of dish this
So, I've had a lot of fun in Vietnam.
The one thing you can really taste the
difference especially with the meat
quality in this and then also it you
don't have the MSG taste which I like
and I think a lot of people in Vietnam
would prefer that. I understand some
people don't want to have
Um but like I would think like so maybe
some people from the countryside or who
grown up eating pho with MSG, they may
prefer that taste, but especially coming
to this place like this, I think it's
like 150 to 200,000 Vietnamese dong. So,
um I'll ask him in a second cuz I forgot
how much like $6 to $10 for a bowl. It's
a bit more expensive compared to stuff
on the street, but it's it's nice. Like
my brother said it's the best
>> quality. Yeah, and you can taste it. So,
how I I forgot to look at the menu on
the cost. So, how much is the bowl of
pho? Uh so, a bowl of pho that you guys
just had is 205. 205,
>> [clears throat]
>> okay. Or the basic one for one meat is
150. 150, okay.
So, yeah. So, 150 so like $7 to I'll say
like
>> $6, yeah. Yeah, 6 7 to 10-ish. Yeah. All
right, brother. We finished. What was
your favorite thing?
Actually, I think it was the stir fry of
uh that's what it was called, I think.
But I think it was cuz of the meat that
they the flavors and like I don't know
what it was. It was really good. But
then actually I think my most my pho,
but I also ate some of her pho. I tasted
all of them, but I think I maybe liked
my pho the best, which is the northern
pho. Yeah, that one
you can taste like the fatty flavor to
it as well. Yeah, and thank you King.
King, if people want to try your pho,
so it's G Ma's in Thao Dien. Yes. Please
come here to G Ma and try our our pho.
And also for the evening we have some
more new contemporary Vietnamese dishes
that we really want you to try out.
All right, brother. Let's go.
Nice hat.
I'm trying to get him to wear these, but
I don't even got any yet. You don't It's
very cold in here. I'll get me a pair. I
got the green ones. You want to the
green ones at the house? No, our hotel
has some, too. Those are blue, but yours
are like cheaper. All right, we're
taking a quick break. Uh
Brother, this is the salted coffee.
Okay.
He got black coffee cuz yeah, he's
boring.
That's really good. Yeah, I told you it
was good. Yeah.
Like But I couldn't drink that much cuz
I don't know. I don't eat a lot. Yeah,
he can't handle milk very well.
Good?
>> Interesting. It's like a dessert though.
Yeah, like this salted coffee, the milk
coffee, they have the coconut coffee.
And later I'll have you try egg coffee.
There's avocado coffee, there's
coffee coffee everything. Like coffee
Vietnam coffee is top like in the world.
I got to try that black coffee. Yeah,
you can try the black coffee, but
It's black coffee. This is like a cold
brew.
Strong? Yeah.
I mean I was starting to get a tip, so I
think I need to count it.
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