My name is Jimmy and the chef, that Madame Boat Fuzz.

A stable dish in Vietnam.

We all love because it's food for the soul, and I just I have to eat, fall like at least once a week.

There's different regions in Vietnam, and there's so many different variations.

Everyone has their own version.

Ours is a Southern style, so it's a little bit on the sweeter side.

There's also a northern style, which is a little bit salt here, and they may not have all the garnishes that we use.

All the recipes came down from my mom, my grandmother, and we'd like to eat it very rich.

So we add short rib, and I would say it's an American version of, you know, full on steroids.

The best way to eat your bull phone is when it's piping hot.

You know you want to sweat it out while you're eating it.

When you get the broth, you want a taste and you want to smell all the spices and all those notes have to hit your taste buds perfectly.

We try to capture all the elements of the beef, so it's on a really, really low boil, and we could all the meats down.

That's how we keep our brisket soft.

We cook our short rib, fall off the bone and all that takes time.

So our broth is cooked 24 hours, and after the meats are done, the spices go into the broth.

We start off with charred onions, ginger and shallots, and then star knees, cinnamon, Cartman, coriander seeds and fennel.

See without the Brock.

There's nothing right.

There's no music to dance to.

Garnishes comes on the side, and that's an extra crunch to the broth.

I like to add my bean sprouts in first because I like the suit to cook the bean sprouts.

Some people like it crunch here.

I like my beans.

Problems cook after, I would add basil.

Some people like peppers on spice.

Some people don't but I always at everything.

And I always squeeze a dashed line just to give it that extra kick in the Bronx when I started for my ball far, I like to eat the noodles first, just tow, see the texture and taste it with the broth.

This is a rice noodle.

There's different textures, but our restaurant, we like to use the thinner ones.

And because we buy our noodles fresh, we just dip it in the water.

Five seconds.

Pull it out, strain it and you're done.

I always add so Raja and hoisin, I like to do a 50 50 mix because it gives you like a little.

It's sweet and spicy at the same time, but I only use it just to dip my meats way.

Have Angus beef round I.

We usually put it raw, and the soup does the cooking beef brisket, and we also have our homemade beef meatballs.

And of course, you can't miss this.

This is the short rib.

As you can see, it just comes right off, and this is the best part of the broth, and this one makes it rough.

Great.

I always just dig in because our bulls are really hearty.

As you can see, there's like me everywhere, So the best way to eat it is with some meat, some onions, some noodles at the same time.

What's with some broth?

So everything in the spoon?

It was a party, my soul that my mom would always have a lot of people over and pulls off and like food is food is just a symbol of love, right?

Like it brings everyone together.

And I was the only child, so I would always have to help clean help prep for her.

And everything that I learned today as a chef is from my mom and my mom's kitchen.

We're not doing anything fancy.

We're just doing home cooked meals, Mom, Grandma style, you know, And we want you to feel like you're at home here, in a sense.