PHI-NHUNG: I'm making lemongrass spicy pho.

SETH: I've heard about this dish.

You're kind of famous for it, so I'm excited to see what all the hype is about.

So how do you get started on this?

PHI-NHUNG: I need to start with the broth first and then we cook the lemongrass spicy separate.

To make our broth, PHI-NHUNG: That's very important.

We wait until the meat well done, then we add the onion and ginger, leave the meat in there to get the flavor from the onion and ginger.

And after that, we add the ingredients.

So... PHI-NHUNG: Maybe some other restaurant, they may use sugar instead, but for us we prefer the rock candy.

PHI-NHUNG: We put in the broth.

The final step for me I like to do, close the top to make sure the aroma stay there.

Here is the finished broth.

You can smell the aroma, right?

SETH: Yes.

Such a nice, complex aroma.

And I'm just impressed with how many steps and how long it takes to make this broth.

PHI-NHUNG: Yes, thank you.

SETH: But even more ingredients still left to go.

What are the next steps?

PHI-NHUNG: So, I start with the oil, and then I start with the garlic and white onion.

Mmm.

SETH: I'm liking that sizzle right there.

PHI-NHUNG: And then don't add anything yet until you can smell the onion and garlic mixing together.

Mmm, see?

SETH: Oh, yeah.

PHI-NHUNG: You can smell already, right?

SETH: I'm getting it all right.

Lots of aromas in this kitchen.

PHI-NHUNG: Yes.

Then we add the lemongrass in.

In Vietnam, the lemongrass very important in cooking, not just for aroma of the food, but it's also for health too.

In Vietnam, when we get flu or something, you cook the lemongrass in the water and then you cover with your blanket, and then you get the steam come out and then, ooh, we don't need to take the medicine.

SETH: All right, so, there's going to be some healing happening today.

PHI-NHUNG: Lots of healing.

Yeah.

SETH: I need that.

(laughter) PHI-NHUNG: Then the next one, I add the shrimp paste.

You can smell right away, right?

SETH: Yeah, shrimp paste, of course, giving that nice fermented aroma.

PHI-NHUNG: And now, we get MSG.

SETH: And that's just to add a little umami.

We all know MSG is good for you, right?

PHI-NHUNG: But we very limit, okay?

Not a lot.

SETH: A little goes a long way.

PHI-NHUNG: A little goes a long, yes.

Then we have some sugar, okay?

SETH: So, a little more sweetness going here.

PHI-NHUNG: Sugar.

Yes.

Mmm.

And this is annato oil.

This is how you can tell it's spicy.

(laughter) SETH: Red equals spicy.

PHI-NHUNG: Red equals spice.

And this is the final part, dried chili.

And we add together, okay?

SETH: So, this is where the spice is coming from?

PHI-NHUNG: Mmm-hmm.

That's where the actual spicy come from.

PHI-NHUNG: This is the finished one.

SETH: All right.

PHI-NHUNG: Yeah.

SETH: And it looks nice and spicy.

PHI-NHUNG: It's spicy.

(laughs) Now, we start going to build, build a bowl of pho.

We have different toppings.

SETH: Oh, beautiful.

PHI-NHUNG: This is eye round, this is tendon, this is a meatball.

They are beef.

And add on you, we can have also like, you know, brisket, flank.

SETH: So, the customer can kind of choose what toppings they want on the spicy lemongrass pho?

PHI-NHUNG: Yes.

Either less, either more, or the combination, the one we call number 11, that's have all these three.

And plus, the brisket and flank.

That's my favorite.

SETH: It's got everything?

PHI-NHUNG: Yeah, everything.

SETH: All right.

Well, if it's got everything, that's definitely the one I want.

So, number 11 it is.

PHI-NHUNG: Yeah.

The next thing, you tell me how spicy you like.

SETH: All right.

Well, you know what?

Let's start with medium.

PHI-NHUNG: Okay.

SETH: I think I can handle that.

PHI-NHUNG: You can handle for that level.

SETH: I think I can.

PHI-NHUNG: Yes, I think so.

To make a bowl of pho, I'm going to cook the rice noodle.

Make sure the water not too hot.

We just want to warm the rice noodle up.

After the noodle, we put the topping in the bowl.

Then we garnish with the green onion and cilantro on the top of it.

And the final step, the lemongrass spicy, we add on, but depend on the level.

After the topping, we ladle the finished broth to the bowl.

And that's a lemongrass spicy pho.

SETH: All right, Nina.

So many decisions to make right off the bat.

Should I add some toppings?

Then this eye of round on the top, do you suggest dipping this in the broth?

PHI-NHUNG: If you like the eye round a little cooked, then dip in there.

SETH: Well, you know what?

While that's cooking, of course the broth mixed with the spicy paste... PHI-NHUNG: Yeah.

SETH: ...I got to go straight for that.

PHI-NHUNG: Try the broth.

You'll like it.

SETH: Ooh.

PHI-NHUNG: Thank you.

SETH: Wow, the broth is so boldly flavored, but by adding that lemongrass, you're getting such a bright, citrusy note on top of that already incredible flavor.

And it has spice.

PHI-NHUNG: Spicy.

It's spicy.

SETH: I mean, for a first bite, that medium already got me a little bit.

That is incredible.

PHI-NHUNG: After you eat the spicy, I see customers sweat, and red faced, and they change color with the red spicy taste.

SETH: I'm probably blushing a little bit myself.

PHI-NHUNG: You're doing it fine.

SETH: And of course, there's a lot of meat with this number 11 combo, so got to go in for a little bit of this eye of round.

I love it.

There's so much left to attack, and yet I have to ask because I need some pho tips here, do you like to add the bean sprouts and the basil as well?

PHI-NHUNG: Yes.

I love bean sprout together with the pho.

With the basil, you just pick it... SETH: Pick a few leaves off.

All right, do a little tear.

Okay.

PHI-NHUNG: Yeah.

Yeah.

I even see someone like... like that.

SETH: All right.

PHI-NHUNG: And also, the lime too, you add a little sour taste.

SETH: I'm happy to add a little more flavor to this already flavor-packed soup right here.

PHI-NHUNG: Exactly.

You have one more jalapeño here if you like.

SETH: Yeah, it wasn't spicy enough for me on the first go round, and I haven't even had a chance to get to the noodles as well.

PHI-NHUNG: Enjoy, okay?

SETH: That is just a perfect bowl.

And I like too that also there's so many different textures, and now I'm getting the tendon.

PHI-NHUNG: Yeah, actually the tendon's difficult to hold, yes?

SETH: I was expecting kind of a chewier bite, but it just melts right in your mouth and a nice little pop of fattiness.

So, thank you for loading it up for me today, Nina.

PHI-NHUNG: Thank you.

SETH: Number 11 is going to be my go-to.

PHI-NHUNG: That's number 11.

You have the combination.

and not everyone can afford.

To be honest, I don't even know how the taste of the traditional pho tastes like.

And I think because of my family's, you know, financial or whatever, we didn't have a chance to eat pho, you know.

So, I think this give me the freedom to, you know, cook whatever the way I want to, but it's not tradition, I know.

SETH: And you guys are clearly doing something right in the kitchen... PHI-NHUNG: Thank you.

SETH: ...since you're a small neighborhood restaurant, but you've been open now for almost 20 years.

PHI-NHUNG: Yep.

Luckily, we get the neighbors really supporting us.

I would love to say thank you to all the neighbors and also the customers, the repeat, the new ones, so... SETH: Well, I plan to become a repeat customer myself.

Definitely going to go back for the number 11.

Thank you so much.

PHI-NHUNG: Thank you.

Thank you.

Can I shake your hand?

Thank you.

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