1 00:00:01,436 --> 00:00:04,091 Gordon: Previously on "MasterChef: Back to Win," 2 00:00:04,091 --> 00:00:07,311 the top 14 faced a team challenge in the American West. 3 00:00:07,355 --> 00:00:10,097 You'll be feeding 101 cowboys and cowgirls. 4 00:00:10,140 --> 00:00:11,228 It's gonna be hot back there. 5 00:00:11,228 --> 00:00:12,882 Gordon: We're one minute away! 6 00:00:12,925 --> 00:00:14,318 - [ groans ] - Are you okay? 7 00:00:14,362 --> 00:00:15,885 Some rose up through the ashes... 8 00:00:15,928 --> 00:00:20,368 The winning team is the red team! 9 00:00:20,411 --> 00:00:22,457 ...while another rode into the sunset. 10 00:00:22,457 --> 00:00:25,199 Shelly, there should be a crust on this. 11 00:00:25,286 --> 00:00:26,287 I cooked a million [ bleep ] steaks. 12 00:00:26,330 --> 00:00:27,810 This one is completely raw. 13 00:00:27,853 --> 00:00:29,290 Oh, boy. 14 00:00:29,333 --> 00:00:31,118 Shelly, the captaincy wasn't present. 15 00:00:31,205 --> 00:00:34,121 Say goodbye and hand me your apron. 16 00:00:34,208 --> 00:00:37,907 Tonight, it's a mystery box challenge 17 00:00:37,907 --> 00:00:40,475 curated by a MasterChef superstar. 18 00:00:40,518 --> 00:00:41,911 Christine Ha! 19 00:00:41,911 --> 00:00:44,087 And she's raising the bar. 20 00:00:44,131 --> 00:00:45,262 Christine: To make a Vietnamese dish, 21 00:00:45,262 --> 00:00:46,916 you must use all of those ingredients. 22 00:00:47,003 --> 00:00:48,265 Holy hell! 23 00:00:48,265 --> 00:00:50,006 Joe: Someone's gonna win immunity 24 00:00:50,093 --> 00:00:51,007 and someone's gonna be eliminated. 25 00:00:51,094 --> 00:00:52,269 What's gonna happen to you? 26 00:00:52,269 --> 00:00:53,923 They'll need to keep their cool... 27 00:00:53,966 --> 00:00:55,577 There's something exciting and dangerous 28 00:00:55,577 --> 00:00:57,274 - about the way you cook. - It's very elevated. 29 00:00:57,318 --> 00:00:59,320 to avoid cracking under the pressure... 30 00:00:59,363 --> 00:01:01,017 This is something I would not choose to do. 31 00:01:01,104 --> 00:01:03,193 - I'm back to win. - Oh, [ bleep ] 32 00:01:03,237 --> 00:01:04,977 - Have you made this dish before? - No. 33 00:01:05,021 --> 00:01:06,240 - [ coughs ] - It's completely missing the mark. 34 00:01:06,283 --> 00:01:07,502 It's kind of boring. 35 00:01:07,545 --> 00:01:08,981 It's like eating suntan lotion. 36 00:01:09,025 --> 00:01:10,200 You're out of it, big time. 37 00:01:23,126 --> 00:01:26,173 - All right. - This is a good one. 38 00:01:26,216 --> 00:01:28,523 - Big box. - Really excited for tonight's challenge. 39 00:01:28,523 --> 00:01:30,742 - This is it. - A decade in the making. 40 00:01:32,353 --> 00:01:35,182 - [ cheering ] - Ooh! 41 00:01:35,225 --> 00:01:37,445 - Top 13! Come on. - Uh-oh. 42 00:01:37,488 --> 00:01:39,882 - Welcome back, guys. - Another giant mystery box. 43 00:01:39,925 --> 00:01:41,536 Mystery box. 44 00:01:41,536 --> 00:01:43,973 The last time there was a huge mystery box, 45 00:01:44,016 --> 00:01:47,629 Shaun came out with showgirls from Vegas. It was a whole thing. 46 00:01:47,672 --> 00:01:49,935 And I'm like, "Okay, what's coming out this time?" 47 00:01:49,979 --> 00:01:54,853 A football team? A parade? Like, what is gonna come at us? 48 00:01:54,940 --> 00:01:57,856 Welcome back to the amazing MasterChef kitchen, everybody. 49 00:01:57,900 --> 00:01:59,554 - Whoo! - Wow. 50 00:01:59,597 --> 00:02:02,948 Now, come on, it was so good to see you all step up 51 00:02:02,992 --> 00:02:05,342 and cook for those citizens of Horsetown last week. 52 00:02:05,386 --> 00:02:07,997 Red team, you guys did a great job. 53 00:02:08,040 --> 00:02:11,000 You cooked like it wasn't your first rodeo. 54 00:02:11,043 --> 00:02:13,872 It felt amazing to win as team captain 55 00:02:13,959 --> 00:02:16,092 and prove to the judges and everybody 56 00:02:16,136 --> 00:02:17,572 that I found my voice. 57 00:02:17,615 --> 00:02:20,009 So I'm just trying to channel that positivity 58 00:02:20,096 --> 00:02:22,054 into today's challenge. 59 00:02:22,098 --> 00:02:26,407 Tonight we have another winners mystery box for you 60 00:02:26,450 --> 00:02:31,281 with ingredients curated by one our previous MasterChef champions. 61 00:02:31,325 --> 00:02:34,241 - Let's get it. - Let's meet tonight's guest, shall we? 62 00:02:34,241 --> 00:02:37,418 Honestly, it's a privilege and an honor 63 00:02:37,461 --> 00:02:40,116 to get that inspiration from the MasterChef family. 64 00:02:40,160 --> 00:02:42,423 So I am stoked, 65 00:02:42,466 --> 00:02:44,512 and I am ready to see what's under that big box. 66 00:02:44,555 --> 00:02:46,775 Ladies and gentlemen, please welcome... 67 00:02:51,954 --> 00:02:56,741 - Wow! - [ cheering ] 68 00:02:58,178 --> 00:03:00,919 ...the winner of season three, 69 00:03:01,006 --> 00:03:03,052 the amazing Christine Ha! 70 00:03:04,923 --> 00:03:06,490 Yes, ma'am! 71 00:03:06,577 --> 00:03:08,405 - Welcome back. - Thank you. 72 00:03:08,405 --> 00:03:10,233 Oh, my goodness me. 73 00:03:10,277 --> 00:03:12,279 Oh, my Lord. Yes, ma'am. 74 00:03:12,366 --> 00:03:15,586 We are so excited to have you back here. 75 00:03:15,673 --> 00:03:17,371 Season three, Joe. Come on, that was a decade ago. 76 00:03:17,414 --> 00:03:18,589 - It was a decade. - Yeah. 77 00:03:18,633 --> 00:03:20,417 Gordon: Oh, my Lord. 78 00:03:20,417 --> 00:03:22,289 I am speechless. 79 00:03:22,332 --> 00:03:24,726 Christine is laying the groundwork 80 00:03:24,769 --> 00:03:28,425 for Asian-American female chefs and building an empire. 81 00:03:28,425 --> 00:03:31,733 And that's everything that I aspire to be. 82 00:03:31,776 --> 00:03:36,172 It's just incredible that she's standing this close in front of me. 83 00:03:36,259 --> 00:03:39,175 - How does it feel to be back? - It's amazing. 84 00:03:39,262 --> 00:03:42,309 I didn't think that I would tear up, but I kind of am. 85 00:03:42,309 --> 00:03:44,746 Gordon: You are not the only one tearing up. 86 00:03:44,746 --> 00:03:46,400 Amanda, come on, how exciting is it to see Christine back? 87 00:03:46,443 --> 00:03:48,793 I'm so excited. 88 00:03:48,837 --> 00:03:51,666 Season three was the first season that I watched of "MasterChef," 89 00:03:51,709 --> 00:03:54,712 and seeing Christine just dominate in the kitchen 90 00:03:54,756 --> 00:03:57,062 despite life challenges and whatever came her way, 91 00:03:57,106 --> 00:03:59,108 just always having a positive attitude, 92 00:03:59,108 --> 00:04:01,937 and it's a dream to be able to cook for you tonight. 93 00:04:01,980 --> 00:04:05,201 - Thank you. - Gordon: Christine, your incredible journey 94 00:04:05,288 --> 00:04:08,117 since winning "MasterChef" season three has been amazing. 95 00:04:08,160 --> 00:04:10,685 You were judge on "MasterChef Vietnam." 96 00:04:10,685 --> 00:04:13,122 You are a best-selling author, 97 00:04:13,165 --> 00:04:15,646 a culinary ambassador for the American embassy 98 00:04:15,690 --> 00:04:17,779 in countries all over the world, 99 00:04:17,779 --> 00:04:21,565 and back in Houston, you now have two beloved restaurants. 100 00:04:21,565 --> 00:04:23,567 That's right, the first one, The Blind Goat, 101 00:04:23,654 --> 00:04:25,482 was actually nominated for a James Beard Award 102 00:04:25,526 --> 00:04:28,224 for best new restaurant in 2020. 103 00:04:28,311 --> 00:04:31,096 - Amazing. - Aarón: Houston is well-known 104 00:04:31,140 --> 00:04:33,273 as one of the most multicultural cities in America, 105 00:04:33,273 --> 00:04:35,362 and Christine's Vietnamese food 106 00:04:35,405 --> 00:04:38,365 has helped support that beautiful reputation 107 00:04:38,408 --> 00:04:39,496 of being a culinary melting pot. 108 00:04:39,540 --> 00:04:41,498 So tonight we're honoring that tradition 109 00:04:41,542 --> 00:04:43,674 with her curated mystery box. 110 00:04:45,589 --> 00:04:48,070 Right, all of you, please, head to your stations. 111 00:04:48,113 --> 00:04:50,725 - Whew! - Great. 112 00:04:50,768 --> 00:04:53,641 - Here we go. - No pressure. 113 00:04:53,684 --> 00:04:57,035 Right, on the count of three, please lift your boxes. 114 00:04:57,079 --> 00:05:01,562 One, two, three. Lift! 115 00:05:02,737 --> 00:05:04,260 Oh, hell yeah. 116 00:05:04,304 --> 00:05:06,218 Okay, what's this? 117 00:05:06,262 --> 00:05:08,699 Those are staple ingredients in Vietnamese cooking. 118 00:05:08,743 --> 00:05:10,527 Bowen: Everything's so fresh. 119 00:05:10,527 --> 00:05:14,314 You've got my favorite, fish sauce, 120 00:05:14,357 --> 00:05:17,142 cilantro, limes, green onion, 121 00:05:17,186 --> 00:05:19,319 palm sugar, Thai basil, 122 00:05:19,362 --> 00:05:21,712 mung bean sprouts, chilies, garlic, 123 00:05:21,756 --> 00:05:24,541 - sambal, and mint. - Perfect. 124 00:05:24,585 --> 00:05:26,761 Here's the catch. 125 00:05:26,761 --> 00:05:29,372 You must use all of those ingredients 126 00:05:29,416 --> 00:05:32,288 to make a Vietnamese dish. 127 00:05:32,332 --> 00:05:33,550 Well... 128 00:05:33,550 --> 00:05:35,813 Oh, holy hell! 129 00:05:35,857 --> 00:05:38,555 It wasn't just, "Hey, here's your mystery box." 130 00:05:38,599 --> 00:05:41,602 No, the judges have to drop another bomb. 131 00:05:41,645 --> 00:05:45,867 And so now we have to use all 11 ingredients in our dish. 132 00:05:45,910 --> 00:05:48,130 Do you know how much spice there's gonna be? 133 00:05:48,130 --> 00:05:50,219 Like, it's a lot going on, 134 00:05:50,262 --> 00:05:52,656 and so you have to know how to balance it. 135 00:05:52,700 --> 00:05:55,267 There will also be a limited pantry with other ingredients 136 00:05:55,311 --> 00:05:57,313 commonly seen in Vietnamese dishes. 137 00:05:57,400 --> 00:05:59,576 Gordon: Now don't forget, whoever cooks the best dish tonight 138 00:05:59,620 --> 00:06:01,665 will win the immunity pin and be safe 139 00:06:01,709 --> 00:06:04,581 from elimination in next week's challenge. 140 00:06:04,581 --> 00:06:06,757 But, remember, whoever cooks the worst dish 141 00:06:06,801 --> 00:06:09,456 will be eliminated. 142 00:06:09,499 --> 00:06:10,805 - Right, everybody ready? - All: Yes, Chef. 143 00:06:10,848 --> 00:06:13,242 Your one hour starts... 144 00:06:13,329 --> 00:06:14,939 - Now! - Let's go! 145 00:06:14,939 --> 00:06:17,246 - Go! - Wow. 146 00:06:17,246 --> 00:06:20,118 [ laughing, overlapping chatter ] 147 00:06:20,118 --> 00:06:22,599 - Where's the duck? Where's the duck? - Ooh, look at those fish. 148 00:06:22,643 --> 00:06:24,601 Corn starch, corn starch, corn starch, 149 00:06:24,601 --> 00:06:26,647 Um, I need carrots. 150 00:06:26,690 --> 00:06:28,692 Chicken broth, chicken broth. 151 00:06:28,736 --> 00:06:30,607 They are so pumped to have you here, Chef. 152 00:06:30,651 --> 00:06:31,956 - Yeah? - You have no idea. 153 00:06:47,624 --> 00:06:50,322 That looks good. 154 00:06:50,366 --> 00:06:54,675 Today I am making bánh xèo, which is a savory crêpe. 155 00:06:54,718 --> 00:06:56,677 It's gonna have shrimp and pork belly. 156 00:06:56,720 --> 00:06:58,461 It's gonna have a lettuce wrap. 157 00:06:58,505 --> 00:07:00,158 This is my first time making this, 158 00:07:00,245 --> 00:07:02,509 but I believe that I can do anything that I set my mind to, 159 00:07:02,509 --> 00:07:05,207 and today my mind is set and I'm gonna do it. 160 00:07:07,470 --> 00:07:09,733 So 60 minutes to cook the most authentic Vietnamese dish. 161 00:07:09,820 --> 00:07:12,519 The fruit lime oil, let's get that started. 162 00:07:12,519 --> 00:07:16,261 Now, in previous challenges, they could pick and choose from that mystery box, 163 00:07:16,305 --> 00:07:17,437 but tonight we're asking for the first time in "Back to Win" 164 00:07:17,437 --> 00:07:19,526 they use all of those ingredients. 165 00:07:19,569 --> 00:07:21,745 That's quite a tall order, isn't it? 166 00:07:21,745 --> 00:07:23,965 Christine: That is, because you have to really assess your entire box, 167 00:07:23,965 --> 00:07:26,271 think about what you can do with every ingredient in there. 168 00:07:26,315 --> 00:07:27,925 And I feel like that's pretty challenging. 169 00:07:27,969 --> 00:07:29,971 I got my rice on. I got my curry broth going. 170 00:07:30,014 --> 00:07:32,582 I feel like Vietnamese food tends to be very balanced, 171 00:07:32,626 --> 00:07:35,759 so I would actually maybe go a little bit of something hot that you cook 172 00:07:35,759 --> 00:07:39,197 and then balance that with something fresh like herbs or a cold noodle dish. 173 00:07:39,197 --> 00:07:41,765 Absolutely, but the secret tonight is to use a great protein, isn't it? 174 00:07:41,809 --> 00:07:44,986 Whether it's a fish protein, short rib, pork, 175 00:07:45,029 --> 00:07:47,728 surely that's gonna help incorporate all those ingredients. 176 00:07:47,771 --> 00:07:49,425 I agree. I think because the mystery box 177 00:07:49,512 --> 00:07:51,558 is full of ingredients that are very supplemental, 178 00:07:51,601 --> 00:07:54,822 so then you kind of want something to be your star in that dish, 179 00:07:54,865 --> 00:07:56,780 so I think a nice protein would be great to use. 180 00:07:56,867 --> 00:07:58,042 This needs water. 181 00:08:00,828 --> 00:08:03,657 Just over 10 minutes gone. Just under 50 minutes to go. 182 00:08:03,700 --> 00:08:06,877 Chilies, fish sauce. 183 00:08:06,964 --> 00:08:10,794 I know every ingredient under the mystery box, because that's my thing. 184 00:08:10,838 --> 00:08:13,536 I'm Asian, so that's an advantage for me tonight. 185 00:08:13,580 --> 00:08:16,365 I'm gonna be making a glass noodle 186 00:08:16,408 --> 00:08:19,760 with also sugarcane marinade for kabobs. 187 00:08:19,803 --> 00:08:21,936 Christine, she's really an inspiration for me 188 00:08:21,936 --> 00:08:25,679 because she's able to have the passion 189 00:08:25,766 --> 00:08:28,116 to follow her dreams, so I'm gonna follow my dream. 190 00:08:28,159 --> 00:08:29,944 Gordon: Shall we? 191 00:08:31,946 --> 00:08:35,079 All right, I need something. Chili oil. 192 00:08:35,123 --> 00:08:37,517 - Christine: Ooh, it smells good. - Gordon: It smells delicious. 193 00:08:37,517 --> 00:08:39,954 Young lady, how are you? 194 00:08:39,997 --> 00:08:42,391 - You okay? - Yes. 195 00:08:42,434 --> 00:08:43,914 I'm so happy to meet you 196 00:08:43,958 --> 00:08:44,915 and to be here and to cook for you. 197 00:08:44,959 --> 00:08:47,048 I'm making a beef pho. 198 00:08:47,091 --> 00:08:50,704 Gordon: So pho is very common Vietnamese broth-based soup dish, 199 00:08:50,791 --> 00:08:53,271 and the secret behind that great pho is time. 200 00:08:53,358 --> 00:08:55,926 You have to develop the flavors of the rich broth. 201 00:08:56,013 --> 00:08:57,972 Christine: Yeah, it takes a long time to make a pho, 202 00:08:57,972 --> 00:08:59,930 so this is something I would not choose to do 203 00:08:59,974 --> 00:09:01,758 because I cook it overnight. 204 00:09:01,758 --> 00:09:03,455 Have you ever made pho before? 205 00:09:03,499 --> 00:09:05,806 I've made pho before. It took me two days. 206 00:09:05,849 --> 00:09:07,851 And I'm trying to do it in less than an hour 207 00:09:07,851 --> 00:09:10,767 by using the pressure cooker, searing everything off, 208 00:09:10,811 --> 00:09:14,858 getting a nice char, using some veal demi as well to enhance that beef flavor. 209 00:09:14,858 --> 00:09:18,470 So I'm hoping the richness of what I've done 210 00:09:18,514 --> 00:09:20,864 - comes through in the broth today. - Smart move. 211 00:09:20,908 --> 00:09:23,780 I think you thought that through, Amanda, and it sounds like you have a game plan. 212 00:09:23,824 --> 00:09:25,652 Thank you. I hope you guys will enjoy it. 213 00:09:25,739 --> 00:09:27,871 Gordon: Focus on this execution. 214 00:09:27,871 --> 00:09:29,612 - Use every minute you've got, yeah? - Yes, Chef. 215 00:09:29,656 --> 00:09:31,005 - Good luck. - Thank you so much. 216 00:09:31,005 --> 00:09:32,441 - Good luck, Amanda. - Thank you, Christine. 217 00:09:32,528 --> 00:09:35,444 I definitely relate to Christine 218 00:09:35,444 --> 00:09:38,534 being a woman in a male-dominated industry 219 00:09:38,621 --> 00:09:40,884 where everything is an uphill battle. 220 00:09:40,928 --> 00:09:42,973 Like, you are constantly trying to prove yourself. 221 00:09:43,060 --> 00:09:46,107 So it's really inspiring but also super intimidating 222 00:09:46,150 --> 00:09:48,675 - to be cooking for her today. - Oh, my. 223 00:09:48,675 --> 00:09:50,807 Given that this dish usually takes days to make, 224 00:09:50,807 --> 00:09:53,462 I have to get everything in the pressure cooker 225 00:09:53,462 --> 00:09:55,986 to allow it to cook for as long as possible. 226 00:09:56,073 --> 00:09:58,032 If I don't get the beef cooked until tender, 227 00:09:58,032 --> 00:09:59,468 I don't have a dish. 228 00:09:59,468 --> 00:10:02,863 And pressure is, um... 229 00:10:12,873 --> 00:10:17,051 Gordon: Guys, 15 minutes gone. 45 minutes remaining. 230 00:10:17,051 --> 00:10:19,140 - Come on. - Keep it going, guys. Come on. 231 00:10:19,140 --> 00:10:22,230 Okay, you're good. Don't freak out, don't freak out. 232 00:10:23,623 --> 00:10:26,800 Sorry, I'm at the wrong station. 233 00:10:26,843 --> 00:10:29,019 That was close. 234 00:10:29,063 --> 00:10:32,066 I am working on a Vietnamese sticky pork belly. 235 00:10:32,066 --> 00:10:33,850 It's gonna be very herbaceous. 236 00:10:33,850 --> 00:10:35,591 It's gonna be bright and colorful. 237 00:10:35,678 --> 00:10:36,810 Christine Ha's here today. 238 00:10:36,853 --> 00:10:39,377 I am so inspired by her presence. 239 00:10:39,421 --> 00:10:42,467 I first started watching "MasterChef" on season three. She was my favorite. 240 00:10:42,511 --> 00:10:45,166 The reason I know anything about Vietnamese food is her. 241 00:10:45,209 --> 00:10:46,950 I have to give her credit for being able to work 242 00:10:46,994 --> 00:10:48,735 with the ingredients under this box today. 243 00:10:50,432 --> 00:10:51,651 It's okay. 244 00:10:51,694 --> 00:10:55,219 - [ muttering ] - Oh, my. 245 00:10:55,263 --> 00:10:58,179 - Right, Michael, how are you feeling? - Hello, hello. 246 00:10:58,222 --> 00:11:00,181 I'm feeling fantastic. I'm really excited about this dish. 247 00:11:00,224 --> 00:11:01,965 How's it going over here? What are you making? 248 00:11:02,009 --> 00:11:03,097 Good. I'm gonna bo kho, one of my favorite dishes. 249 00:11:03,097 --> 00:11:06,100 Oh, bo kho. Beef stew. Braised beef. 250 00:11:06,100 --> 00:11:07,928 Beef stew, yeah, but I'm gonna do short rib 251 00:11:07,971 --> 00:11:10,408 and a crispy spring roll with some crab. 252 00:11:10,408 --> 00:11:12,976 And then I'm gonna do a classic fish sauce lime dipping sauce. 253 00:11:12,976 --> 00:11:16,066 - Interesting. - Gordon: Not the combination you expect to hear. 254 00:11:16,110 --> 00:11:17,546 - Yeah, not at all. - Beef and crab, why? 255 00:11:17,589 --> 00:11:19,417 - Why the crab? - I'm in Texas, 256 00:11:19,504 --> 00:11:22,116 so I wanna bring some of that Louisiana Gulf crab into this, 257 00:11:22,116 --> 00:11:24,031 just to bring a little of me on the plate. 258 00:11:24,074 --> 00:11:25,685 I just gotta get that beef in the pressure cooker 259 00:11:25,728 --> 00:11:28,209 because it's gonna need a half hour. 260 00:11:28,209 --> 00:11:30,428 - And that lid on, yes? - Yes, that's what I'm gonna do right now. 261 00:11:30,428 --> 00:11:31,778 - Five minutes behind already. - Gordon: 40 minutes to go. 262 00:11:31,821 --> 00:11:33,910 - Thanks, Michael. - Thank you. 263 00:11:33,954 --> 00:11:36,521 Gabriel: There we go. 264 00:11:36,565 --> 00:11:38,219 Shanika: It's perfect. 265 00:11:38,262 --> 00:11:39,829 Fred: Oh, gosh. 266 00:11:39,873 --> 00:11:42,832 Emily, talk to us about your dish. 267 00:11:42,876 --> 00:11:44,878 Yeah, I'm gonna do some lemongrass pork. 268 00:11:44,921 --> 00:11:46,793 I lived in New Orleans for a few years, 269 00:11:46,793 --> 00:11:48,751 and my favorite little corner shop down the street 270 00:11:48,795 --> 00:11:50,971 had this amazing lemongrass pork. 271 00:11:51,014 --> 00:11:52,929 I'm gonna do some nice fresh pickled veggies 272 00:11:52,973 --> 00:11:55,889 and then top it with a rice cracker. 273 00:11:55,932 --> 00:11:58,413 So 11 ingredients in Christine's mystery box, are you familiar with them all? 274 00:11:58,456 --> 00:12:01,111 I am familiar with them all, not necessarily cooking with them all. 275 00:12:01,198 --> 00:12:03,244 Which is the most challenging ingredient for you? 276 00:12:03,287 --> 00:12:06,247 I would have to say the spicy peppers. I'm not a spicy person. 277 00:12:06,290 --> 00:12:08,249 I know that you guys like spicy stuff, I just-- 278 00:12:08,292 --> 00:12:10,599 Joe: No, no, I think-- you have to use them is the point. 279 00:12:10,642 --> 00:12:14,255 Not like or no like. It's one of the mandatory ingredients. 280 00:12:14,298 --> 00:12:16,779 And we will be looking for them on a flavor point of view as well. 281 00:12:16,823 --> 00:12:18,825 - Emily: Yeah. Right. - It can just be a throwaway. 282 00:12:18,868 --> 00:12:20,696 - Joe: All right, good luck, Emily. - Thank you. 283 00:12:23,568 --> 00:12:26,702 - Shrimp chips... - Come on. 284 00:12:26,746 --> 00:12:28,051 - Christian? - Yes, Chef? 285 00:12:28,138 --> 00:12:30,010 - How you doing, Chef Christine? - Hello. 286 00:12:30,053 --> 00:12:31,838 Gordon: What are you cooking? What's the dish? 287 00:12:31,881 --> 00:12:32,969 I'm making you a beef vegetable pho. 288 00:12:33,013 --> 00:12:35,145 I'm very inspired by pho. 289 00:12:35,232 --> 00:12:36,625 I eat a lot of pho when I'm back home in New Orleans. 290 00:12:36,668 --> 00:12:37,931 Okay, I hear a pressure cooker. 291 00:12:37,974 --> 00:12:39,933 So that's what you're cooking that in? 292 00:12:40,020 --> 00:12:41,064 And what makes this one different? 293 00:12:41,151 --> 00:12:42,805 I like putting bok choy in my pho. 294 00:12:42,849 --> 00:12:44,938 - Interesting. - And I love putting okra, 295 00:12:45,025 --> 00:12:47,027 - put a little New Orleans sauce on there. - A little New Orleans. 296 00:12:47,070 --> 00:12:49,638 So I'm wondering how this will turn out, 297 00:12:49,681 --> 00:12:53,076 but I give kudos to you for being brave enough to try to cook pho... 298 00:12:53,120 --> 00:12:54,164 - Yes, ma'am. - ...because it is not an easy dish to make. 299 00:12:54,208 --> 00:12:55,731 - It's not. - Good luck, Christian. 300 00:12:55,818 --> 00:12:56,993 - Thank you. - Good luck. 301 00:12:58,734 --> 00:13:00,736 Derrick: Looking good. 302 00:13:00,780 --> 00:13:02,216 All right. 303 00:13:02,216 --> 00:13:04,609 - Joe: Dara. - Dara: Hello, hello. 304 00:13:04,653 --> 00:13:06,220 Joe: What are you making? 305 00:13:06,263 --> 00:13:08,962 So I'm making a duck rice porridge 306 00:13:09,049 --> 00:13:11,965 with sautéed morning glories and a chili garlic crunch. 307 00:13:12,052 --> 00:13:14,010 I eat Vietnamese food probably once a week 308 00:13:14,054 --> 00:13:16,839 and I'm very familiar with these flavors. 309 00:13:16,883 --> 00:13:18,232 Aarón: What about duck spoke to you and said 310 00:13:18,232 --> 00:13:21,104 that's the protein for a Vietnamese inspired dish? 311 00:13:21,104 --> 00:13:23,541 Usually the dish that I'm making is served with chicken, 312 00:13:23,628 --> 00:13:26,109 but duck is one of my favorite proteins. 313 00:13:26,109 --> 00:13:29,634 How important would it be tonight to win, get immunity in front of Christine? 314 00:13:29,678 --> 00:13:31,985 That would be incredible. 315 00:13:32,072 --> 00:13:34,030 I mean, as a young Asian-American woman, 316 00:13:34,074 --> 00:13:36,119 she is such a huge inspiration to me. 317 00:13:36,119 --> 00:13:37,991 I think this would be a real incredible opportunity 318 00:13:38,034 --> 00:13:39,906 for you to win immunity and win this thing. 319 00:13:39,949 --> 00:13:42,082 And not only that, the pressure's on 320 00:13:42,125 --> 00:13:44,867 - 'cause you have chili pepper earrings on too. - I do. 321 00:13:44,911 --> 00:13:47,130 - So don't let down your look, okay? - Thank you, Chef. 322 00:13:47,217 --> 00:13:49,872 Come on, baby. 323 00:13:49,916 --> 00:13:51,918 Gabriel: Come on now. Come on now. 324 00:13:51,918 --> 00:13:54,268 - Okay, finally. These are done. - 35 minutes gone. 325 00:13:54,268 --> 00:13:57,445 25 minutes remaining. 326 00:13:57,532 --> 00:14:00,927 So interesting. Some really good sounding dishes out there, yeah? 327 00:14:00,970 --> 00:14:03,277 Christian and Amanda are both making pho. 328 00:14:03,277 --> 00:14:06,367 Making a pho in a pressure cooker is very brave. 329 00:14:06,367 --> 00:14:08,064 That's not something I would do if I were in the challenge, 330 00:14:08,108 --> 00:14:10,153 because I think pho takes a very long time 331 00:14:10,240 --> 00:14:12,808 to really coax the flavor out of the bones. 332 00:14:12,895 --> 00:14:14,941 Gordon: And with the locked lid on the pressure cooker, 333 00:14:14,984 --> 00:14:16,377 it's risky, because you don't know 334 00:14:16,420 --> 00:14:18,901 if it's cooked properly until you lift that lid. 335 00:14:18,945 --> 00:14:19,815 Christian: Let's cook, baby. 336 00:14:19,859 --> 00:14:21,948 Michael: Breathe, breathe, breathe. 337 00:14:21,948 --> 00:14:25,429 Christine: Michael's doing bo kho, which is a very savory 338 00:14:25,473 --> 00:14:27,605 Vietnamese beef stew that we often eat in the winter. 339 00:14:27,692 --> 00:14:29,869 He's doing it with short rib, which I really think is smart, 340 00:14:29,912 --> 00:14:31,696 in the pressure cooker. 341 00:14:31,740 --> 00:14:32,741 The idea of the short rib sounds delicious. 342 00:14:32,784 --> 00:14:33,873 The big issue here with Michael 343 00:14:33,916 --> 00:14:35,918 is that can it cook in 60 minutes? 344 00:14:35,962 --> 00:14:37,137 Yes, and be tender? 345 00:14:37,180 --> 00:14:38,790 Keep it going, guys. Come on. 346 00:14:38,834 --> 00:14:39,617 Come on, come on, come on. 347 00:14:39,661 --> 00:14:40,749 Christian: Let's go, baby. 348 00:14:43,665 --> 00:14:46,102 Mmm. Oh, jeez! 349 00:14:46,102 --> 00:14:48,061 That's burned on the bottom. 350 00:14:48,148 --> 00:14:49,932 The pressure cooker has to be really hot 351 00:14:49,976 --> 00:14:51,325 to cook in such a small amount of time. 352 00:14:51,368 --> 00:14:53,153 Oh, my gosh. 353 00:14:53,196 --> 00:14:54,981 And I burned the crap out of the pork belly. 354 00:14:55,068 --> 00:14:56,808 Man! 355 00:14:56,852 --> 00:14:58,071 There's 20 minutes left of the cook. 356 00:14:58,114 --> 00:15:00,029 I have so much more to do. 357 00:15:00,073 --> 00:15:02,205 I mean, there's not enough time to start over. 358 00:15:02,292 --> 00:15:04,991 - Damn it. - I think I've bitten off more 359 00:15:04,991 --> 00:15:06,209 than I can chew at this point. 360 00:15:06,296 --> 00:15:07,210 I don't know what to do. 361 00:15:07,297 --> 00:15:08,342 This is a disaster. 362 00:15:08,342 --> 00:15:09,560 Going down in flames. 363 00:15:24,575 --> 00:15:27,013 Mm. Oh, jeez! 364 00:15:27,100 --> 00:15:29,145 Oh, my gosh. 365 00:15:29,189 --> 00:15:31,017 I've burned the crap out of the pork belly. 366 00:15:31,104 --> 00:15:32,670 Man! 367 00:15:32,757 --> 00:15:33,758 Now I have to cut it down and trim it. 368 00:15:33,802 --> 00:15:36,196 Hot, hot, hot. 369 00:15:36,239 --> 00:15:37,719 So I just hope it doesn't taste burnt at all. 370 00:15:37,719 --> 00:15:39,373 Whoo! 371 00:15:39,416 --> 00:15:42,202 Gordon: We're down to the last 18 minutes remaining. 372 00:15:42,245 --> 00:15:45,335 Oh, my gosh. 18 minutes. Okay. 373 00:15:45,379 --> 00:15:46,989 Almost there. 374 00:15:47,033 --> 00:15:48,817 - Bri, how you feeling? - Hello. 375 00:15:48,860 --> 00:15:52,821 - Hi, Bri. - I'm feeling a mixture of emotions. 376 00:15:52,864 --> 00:15:55,824 I was on the bottom when I pulled the Vietnamese flag 377 00:15:55,824 --> 00:15:58,087 when we had to do the Vietnamese and Southern fusion. 378 00:15:58,131 --> 00:16:03,136 Bri, you're a cook that concentrates a lot on the aesthetic of a dish, 379 00:16:03,223 --> 00:16:05,138 and this dish looks bad. It tastes like how it looks. 380 00:16:05,225 --> 00:16:07,140 - That was long gone, yeah? - Yes. 381 00:16:07,227 --> 00:16:09,316 You've since progressed brilliantly in the competition. 382 00:16:09,359 --> 00:16:11,448 - Definitely. - Led your team to victory in the last big challenge, 383 00:16:11,492 --> 00:16:13,842 so give us an insight into the dish tonight. What are you doing? 384 00:16:13,842 --> 00:16:15,496 I am doing a salmon 385 00:16:15,539 --> 00:16:18,499 that's gonna be brushed with a fish sauce caramel, 386 00:16:18,542 --> 00:16:23,721 and then it's going to be on a lemongrass lime coconut vinaigrette with a mint oil. 387 00:16:23,721 --> 00:16:26,072 Okay, are you serving any starch with that? Any rice or noodles? 388 00:16:26,159 --> 00:16:29,423 Oh, yes, I am doing a stir fry as well 389 00:16:29,466 --> 00:16:32,382 with the vermicelli noodles and then the bean sprouts. 390 00:16:32,426 --> 00:16:34,863 Okay, I feel like salmon is very fickle, 391 00:16:34,906 --> 00:16:37,213 and so I think it's really key to cook that salmon perfectly. 392 00:16:37,257 --> 00:16:40,347 - Yes. - Gordon: A phenomenal, talented cook. 393 00:16:40,390 --> 00:16:42,523 - She dresses food like an artist. - Thank you. 394 00:16:42,566 --> 00:16:43,959 Let's just home we combine that flavor tonight 395 00:16:44,046 --> 00:16:46,092 with that artistry as well 396 00:16:46,092 --> 00:16:49,095 and ensure all 11 mystery box ingredients shine. 397 00:16:49,138 --> 00:16:52,054 I'm excited to try it and see if Bri can cook a salmon that impresses me. 398 00:16:52,098 --> 00:16:53,447 Gordon: Good. Sounds good, Bri. 399 00:16:53,490 --> 00:16:54,839 - Thank you so much. - Good luck, Bri. 400 00:16:54,883 --> 00:16:57,190 Michael: Come on, baby. 401 00:16:57,277 --> 00:16:59,018 I'm good. I'm feeling good. I'm good. 402 00:16:59,061 --> 00:17:01,281 Bowen: Perfect. 403 00:17:01,324 --> 00:17:03,239 - Fred! What are you making? - Hi. 404 00:17:03,283 --> 00:17:05,328 I'm doing crystal wrapped prawns 405 00:17:05,328 --> 00:17:07,765 that I marinated with some of the chili sambal, 406 00:17:07,852 --> 00:17:09,941 your lime, mint, and some garlic, 407 00:17:09,985 --> 00:17:13,293 and then I'm gonna serve it with a lemongrass crustacean broth. 408 00:17:13,336 --> 00:17:15,556 Someone's gonna win immunity, and someone's gonna be eliminated, Fred. 409 00:17:15,556 --> 00:17:18,298 - What's gonna happen to you? - I hope I can be in the top tonight. 410 00:17:18,341 --> 00:17:20,213 I mean, Christine is one of my biggest inspirations. 411 00:17:20,300 --> 00:17:23,564 Seeing someone like her win, someone who looks like me, 412 00:17:23,607 --> 00:17:26,132 it helped me realize that, you know, I can have a place in this society, 413 00:17:26,175 --> 00:17:27,263 - and I'm not just some outcast... - Wow. 414 00:17:27,307 --> 00:17:29,352 ...like how I was made out to be as a kid. 415 00:17:29,396 --> 00:17:31,398 So I don't want to disappoint someone who I really look up to 416 00:17:31,441 --> 00:17:34,227 and is the reason why I cook to this day. 417 00:17:34,314 --> 00:17:37,143 And, Fred, let me just tell you that kitchens are great places for outcasts, 418 00:17:37,230 --> 00:17:40,581 - so don't ever shy away from that. - Yes. 419 00:17:40,581 --> 00:17:42,235 Embrace your weirdness, man. That's what it's all about. 420 00:17:42,278 --> 00:17:44,367 - Okay? - I try to that every day. 421 00:17:44,411 --> 00:17:45,368 - You're a beautiful person. - Look, here's the posterchild. 422 00:17:45,455 --> 00:17:47,283 Yes, exactly. 423 00:17:48,328 --> 00:17:49,285 Christian: Oh, yes. 424 00:17:49,329 --> 00:17:51,940 Bean sprouts. 425 00:17:52,027 --> 00:17:53,333 Michael: Beautiful. 426 00:17:53,376 --> 00:17:55,291 Derrick. 427 00:17:55,335 --> 00:17:57,076 - Christine: Hello. - Hi, Chef. 428 00:17:57,119 --> 00:17:58,947 You're making tonight... 429 00:17:58,947 --> 00:18:01,254 Since we get to do Vietnamese-inspired food today, 430 00:18:01,341 --> 00:18:03,299 I'm doing a soft-shell crab bánh mi 431 00:18:03,299 --> 00:18:05,910 with a pork pâté aioli. 432 00:18:05,954 --> 00:18:07,825 How are you seasoning the soft-shell crab? 433 00:18:07,912 --> 00:18:09,479 I have it soaking in buttermilk, 434 00:18:09,523 --> 00:18:12,134 lime leaves, lime juice, 435 00:18:12,178 --> 00:18:14,005 - and pepper right now. - Okay. 436 00:18:14,049 --> 00:18:17,052 Fierce competitor. Came so close last time around. 437 00:18:17,096 --> 00:18:19,010 Runner-up season six. 438 00:18:19,054 --> 00:18:22,231 To make it that close, I have a chip on my shoulder. 439 00:18:22,275 --> 00:18:24,190 - You're back to win. - I'm back to win. 440 00:18:24,190 --> 00:18:25,843 - Good luck. It sounds delicious. - Thank you, Chef. 441 00:18:25,887 --> 00:18:27,932 Beautiful. 442 00:18:27,976 --> 00:18:30,152 Okay, that's good. 443 00:18:30,196 --> 00:18:33,503 - Gabriel, we see a lot of nice knife work here. - Yes, Chef. 444 00:18:33,547 --> 00:18:37,290 So I'm going to do a Vietnamese-inspired curry 445 00:18:37,333 --> 00:18:39,466 with a coconut lime jasmine rice, 446 00:18:39,509 --> 00:18:41,381 and I'm gonna glaze some seared salmon 447 00:18:41,424 --> 00:18:44,427 with a very light and vibrant daikon salad. 448 00:18:44,471 --> 00:18:47,213 Aarón: And what is your experience with Vietnamese cuisine? 449 00:18:47,256 --> 00:18:49,867 My mother was huge fan of going to different Vietnamese restaurants in Oklahoma 450 00:18:49,911 --> 00:18:52,435 and eating a good bowl of pho, and that's how we spent time together. 451 00:18:52,435 --> 00:18:55,525 This challenge, it has an air of difficulty, but it's also very sentimental. 452 00:18:55,612 --> 00:18:58,441 Unfortunately I lost my mother back in 2018 from ovarian cancer. 453 00:18:58,528 --> 00:19:01,227 She was my culinary inspiration. 454 00:19:01,270 --> 00:19:02,576 She's the reason that I stepped foot in the kitchen in the first place. 455 00:19:02,619 --> 00:19:05,622 So I'm really wanting to pay homage to my mom 456 00:19:05,666 --> 00:19:08,147 and make sure that I put that emotion into the plate. 457 00:19:11,411 --> 00:19:12,151 Gabriel: Come on. Come on, baby. 458 00:19:14,631 --> 00:19:17,243 - Fellow, Houstonian. - Hello! Hello, how are you? 459 00:19:17,330 --> 00:19:19,636 Good, Willie. How are you doing? 460 00:19:19,680 --> 00:19:21,116 - And what are you making over here? - I'm doing pretty good. 461 00:19:21,203 --> 00:19:21,943 Today I'm gonna do a fish sauce 462 00:19:21,986 --> 00:19:24,467 caramel braised catfish. 463 00:19:24,511 --> 00:19:26,600 Okay, so something very similar to what I did in the audition, 464 00:19:26,600 --> 00:19:28,428 so are you ready to serve me that? 465 00:19:28,471 --> 00:19:31,082 I'm ready. I'm just hoping you love it 466 00:19:31,126 --> 00:19:34,608 just as much as they did the first time around. 467 00:19:34,651 --> 00:19:38,002 Gordon: That's one of the most delicious dishes I've tasted in this competition so far. 468 00:19:38,046 --> 00:19:40,266 Oh, my God. Thank you, Chef. 469 00:19:40,353 --> 00:19:42,572 Do you know what I'm gonna give you? 470 00:19:42,616 --> 00:19:44,922 - A white apron. - A white apron. Congratulations. 471 00:19:44,966 --> 00:19:46,185 Thank you. 472 00:19:46,228 --> 00:19:48,491 It sounds promising and delicious. 473 00:19:48,535 --> 00:19:50,145 I definitely wanna try and see if it's better 474 00:19:50,232 --> 00:19:51,451 than my clay pot catfish. So, we'll see. 475 00:19:51,494 --> 00:19:53,409 Gordon: What are you marinating the catfish in? 476 00:19:53,409 --> 00:19:56,151 So right now I have some shallots, onions, 477 00:19:56,238 --> 00:19:57,631 - garlic, lime juice... - Mm-hmm. 478 00:19:57,631 --> 00:19:59,459 I like the addition of the lime. 479 00:19:59,502 --> 00:20:01,156 Something I've learned from MasterChef I think 480 00:20:01,243 --> 00:20:04,507 is adding acid to a lot of things really helps the dish. 481 00:20:04,507 --> 00:20:06,596 What would immunity mean? You've been so close, Willie. 482 00:20:06,683 --> 00:20:09,120 Just to have that immunity pin would be awesome. 483 00:20:09,164 --> 00:20:11,601 But I'm not gonna back down from a challenge. 484 00:20:11,645 --> 00:20:13,386 This catfish dish sounds delicious. 485 00:20:13,429 --> 00:20:14,778 - Good luck. - Yes, Chef. Thank you. 486 00:20:14,778 --> 00:20:16,432 Whoo! 487 00:20:16,432 --> 00:20:18,086 Derrick: Almost there. 488 00:20:18,129 --> 00:20:20,088 Gordon: Just under five minutes remaining. 489 00:20:20,175 --> 00:20:21,263 Amazing dishes out there. 490 00:20:21,307 --> 00:20:24,092 - Oh, yes. - Now, Big Willie, 491 00:20:24,092 --> 00:20:26,964 he's doing a Vietnamese style braised catfish. 492 00:20:27,008 --> 00:20:29,053 Christine: It's similar to kind of what I did in the audition, 493 00:20:29,097 --> 00:20:31,055 but actually it sounds like he's stepped it up another level. 494 00:20:31,099 --> 00:20:34,102 Gordon: Derrick's now assembled those huge sandwiches there. 495 00:20:34,102 --> 00:20:36,539 - Look at the size of those things. - Yeah, perfect. 496 00:20:36,583 --> 00:20:38,541 Okay, Bri, start getting things on the plate. Let's go. 497 00:20:38,585 --> 00:20:40,021 - Brandi, taste everything. - Yes, Chef. 498 00:20:40,064 --> 00:20:41,675 Gordon: Come on, Christian. 499 00:20:41,675 --> 00:20:43,459 So Michael still hasn't got that beef out there yet, 500 00:20:43,503 --> 00:20:46,157 and it's just under three minutes to go. 501 00:20:46,201 --> 00:20:48,116 - That should be out by now, no? - Yes. 502 00:20:48,159 --> 00:20:51,554 - Oh, my God. - Three minutes left, 503 00:20:51,598 --> 00:20:54,340 and I don't even have the pressure out of my pressure cooker. 504 00:20:54,340 --> 00:20:56,298 Come on, Michael. Put your plates out. 505 00:20:56,342 --> 00:20:58,648 - Michael: Oh, shoot. - I need every last second 506 00:20:58,692 --> 00:21:00,781 to get the beef in there as tender as possible. 507 00:21:00,781 --> 00:21:03,131 So I'm gonna have to throw this stew into the bowl 508 00:21:03,174 --> 00:21:04,219 at the last second. 509 00:21:04,263 --> 00:21:06,874 Breathe, breathe, breathe. 510 00:21:06,961 --> 00:21:09,790 It's scary, because once I release the pressure from the cooker, 511 00:21:09,833 --> 00:21:12,183 I won't really be able to do anything about it. 512 00:21:12,227 --> 00:21:13,707 It's either gonna be delicious or it's gonna be a total failure. 513 00:21:13,750 --> 00:21:15,361 I don't have time for this. 514 00:21:15,448 --> 00:21:17,537 [ bleep ] 515 00:21:28,374 --> 00:21:31,159 Michael still hasn't got that beef out there yet. That should be out by now. 516 00:21:31,202 --> 00:21:34,684 - Christine: Yes. - Two minutes remaining! Let's go! 517 00:21:34,728 --> 00:21:37,383 Come on, Michael. Put your plates out. 518 00:21:37,470 --> 00:21:39,341 - Here it comes. - Here it goes. 519 00:21:39,385 --> 00:21:40,168 - Wow, here he goes. - Let's see. 520 00:21:41,604 --> 00:21:43,084 - It's soft. - Wow. 521 00:21:43,127 --> 00:21:45,521 It smells amazing. 522 00:21:45,565 --> 00:21:49,482 Gordon: 60 seconds remaining. Last minute! 523 00:21:49,482 --> 00:21:51,701 - Come on, guys. You got this. - Here we go. 524 00:21:51,788 --> 00:21:53,834 You can do it, Brandi. You can do it, Brandi. 525 00:21:53,921 --> 00:21:55,705 Oh, my God, my hand is shaking right now. 526 00:21:55,749 --> 00:21:57,838 - Bri: Me too. - Gordon: Quickly, Bri. 527 00:21:57,838 --> 00:21:58,969 Keep it going, guys. Come on. 528 00:21:59,056 --> 00:22:00,710 Joe: Come on, Gabriel. 529 00:22:00,754 --> 00:22:02,582 Gabriel: We got this, guys. Keep it pushing. 530 00:22:02,625 --> 00:22:04,627 Gordon: We're down to 20 seconds remaining. 531 00:22:04,627 --> 00:22:06,281 Breathe, breathe, breathe. 532 00:22:06,325 --> 00:22:08,588 - Bring back memories? - Yes. 533 00:22:08,631 --> 00:22:11,286 - Oh, my Lord. - They should be wiping down the plate. 534 00:22:11,373 --> 00:22:13,854 Judges: Ten, nine, eight, 535 00:22:13,941 --> 00:22:16,987 seven, six, five, 536 00:22:16,987 --> 00:22:20,251 four, three, two, one. 537 00:22:20,295 --> 00:22:23,429 - And stop. - That's it. Hands in the air. 538 00:22:23,472 --> 00:22:27,041 - Oh, my God. - Gordon: Well done. 539 00:22:27,084 --> 00:22:31,524 Tonight your challenge was to cook a beautiful Vietnamese dish 540 00:22:31,567 --> 00:22:33,917 inspired by Chef Christine 541 00:22:33,961 --> 00:22:37,312 and use all 11 ingredients in your mystery boxes. 542 00:22:37,399 --> 00:22:38,661 It is now time to find out 543 00:22:38,748 --> 00:22:41,142 exactly how all of your dishes came together. 544 00:22:47,670 --> 00:22:50,543 - So, Christian... - Yes, Chef. 545 00:22:50,586 --> 00:22:52,458 And what cut of beef did you use on this? 546 00:22:52,545 --> 00:22:54,503 Christian: Beef tenderloin and skirt steak. 547 00:22:54,547 --> 00:22:56,244 - Have you made this dish before? - No. 548 00:22:59,682 --> 00:23:01,858 Okay, Brandi. 549 00:23:01,902 --> 00:23:06,210 I left my pot on the burner after I took my pork belly out. 550 00:23:06,210 --> 00:23:09,649 - I apologize. - Joe: I think you can taste a little bit of that. 551 00:23:09,692 --> 00:23:12,347 Is the pork from here what's served on your plate? 552 00:23:12,347 --> 00:23:15,219 - Yes. - Gordon: Thank you. 553 00:23:15,219 --> 00:23:19,093 You never know what the judges are gonna say about everyone's dishes. 554 00:23:19,136 --> 00:23:23,010 Gabe, do you feel you captured the essence of Vietnamese cuisine? 555 00:23:23,010 --> 00:23:26,970 I do feel like I have a decent balance of spice between my slaw and my curry sauce. 556 00:23:27,014 --> 00:23:31,018 I am a little worried about some of my other competitors 557 00:23:31,105 --> 00:23:34,630 because I don't know if they've ever used some of these ingredients before. 558 00:23:34,674 --> 00:23:36,676 So this is the crepe with the pork. 559 00:23:36,719 --> 00:23:38,721 Okay, so this sounds like a traditional Vietnamese dish. 560 00:23:38,808 --> 00:23:41,898 I thought it was pretty cool colors, flavors. 561 00:23:41,942 --> 00:23:43,770 It sounds like you've eaten this dish before. 562 00:23:43,813 --> 00:23:45,902 - I've actually never eaten it. - Really? 563 00:23:45,946 --> 00:23:47,730 - No. - Gordon: Thank you, Shanika. 564 00:23:47,817 --> 00:23:50,429 Dara: It's not the time to play it safe 565 00:23:50,472 --> 00:23:52,387 and go down a traditional route 566 00:23:52,474 --> 00:23:55,303 of making pho or bánh mi's. 567 00:23:55,346 --> 00:23:57,348 Gordon: Doesn't taste very strong, now does it? 568 00:23:57,392 --> 00:24:00,264 Yeah, I feel like it's still lacking a little bit of depth. 569 00:24:00,351 --> 00:24:02,832 Gordon: So, Derrick, tell me what's in between the sandwiches. 570 00:24:02,876 --> 00:24:07,054 On the bread I toasted it with a pork pâté aioli. 571 00:24:07,141 --> 00:24:09,012 - You toasted it with a pork pâté aioli? - Yeah. 572 00:24:13,713 --> 00:24:14,888 I wanna stand out in this crowd. 573 00:24:14,931 --> 00:24:17,847 Dara, very emotional today. 574 00:24:17,934 --> 00:24:20,502 Were you able to put emotion in the plate? 575 00:24:20,546 --> 00:24:23,418 I was. I'm really proud of how everything turned out. 576 00:24:23,462 --> 00:24:26,421 Thank you, Dara. 577 00:24:26,508 --> 00:24:30,338 Emily, is there a sauce or is there something missing off this dish? 578 00:24:30,381 --> 00:24:32,514 No, it's-- the lettuce and the vegetables are tossed 579 00:24:32,558 --> 00:24:34,734 in the nuoc cham dipping sauce. 580 00:24:34,777 --> 00:24:36,431 - So this is the key element. - Yes. Yeah. 581 00:24:36,518 --> 00:24:38,912 - Very strong. - Hmm. Strong. 582 00:24:38,955 --> 00:24:41,784 - Very strong. - Bowen. 583 00:24:41,828 --> 00:24:42,742 Gordon: What'd you dress the noodles in? 584 00:24:42,785 --> 00:24:45,614 Bowen: It's cooked pepper paste. 585 00:24:45,658 --> 00:24:47,703 - Christine: Pretty spicy. - You put that paste in the noodles? 586 00:24:47,747 --> 00:24:49,705 - Yes. - [ coughs ] 587 00:24:53,535 --> 00:24:56,190 - Michael. - Hi, Joe. 588 00:24:56,233 --> 00:24:58,627 - Joe: Very ambitious dish. - I put it all out there. 589 00:25:00,542 --> 00:25:02,457 Thank you. 590 00:25:02,544 --> 00:25:04,807 The judges have been really tough this whole time. 591 00:25:04,894 --> 00:25:08,419 Willie, did you adjust anything per her advice? 592 00:25:08,463 --> 00:25:12,685 I did actually. I made sure that it was balanced with a little vinegar. 593 00:25:12,772 --> 00:25:15,818 They know that we've all worked professionally in the culinary world. 594 00:25:15,905 --> 00:25:19,387 Joe: Fred, your dish looks very minimalistic. 595 00:25:19,387 --> 00:25:21,041 Thank you. 596 00:25:21,041 --> 00:25:23,565 We are all all-stars here, 597 00:25:23,609 --> 00:25:25,915 and we should be able to do whatever's thrown at us. 598 00:25:25,959 --> 00:25:27,874 Joe: Is that just plain coconut milk? 599 00:25:27,917 --> 00:25:30,006 No, it was infused with the lemongrass, 600 00:25:30,050 --> 00:25:33,401 and it also has lime. 601 00:25:33,401 --> 00:25:36,186 Gordon: Thank you. 602 00:25:39,799 --> 00:25:41,931 - There's a lot of good dishes out there. - Yeah. 603 00:25:41,931 --> 00:25:45,413 With Christian and just the flavor on that broth, it's really profound. 604 00:25:45,456 --> 00:25:49,069 - You know, it tasted very rich. - Not easy to do. 605 00:25:49,069 --> 00:25:51,593 Half of the ingredients from the mystery box are missing. 606 00:25:51,637 --> 00:25:56,424 It's very not evocative of a Vietnamese spirit. That's an incomplete dish. 607 00:25:56,467 --> 00:25:58,513 You can definitely tell she doesn't have a lot of experience 608 00:25:58,557 --> 00:26:01,342 - with Vietnamese food. - No. 609 00:26:01,385 --> 00:26:02,865 - We agree? - Yeah. 610 00:26:02,952 --> 00:26:04,737 Let's do it. 611 00:26:06,608 --> 00:26:08,088 Right, there are three dishes 612 00:26:08,175 --> 00:26:10,612 that Christine, Joe, Aarón, and myself 613 00:26:10,656 --> 00:26:13,746 really do feel that stood out. 614 00:26:13,833 --> 00:26:16,705 The first dish that really lit up our palates 615 00:26:16,749 --> 00:26:20,448 is from a home cook that tonight really achieved 616 00:26:20,535 --> 00:26:22,668 a lot of depth of flavor. 617 00:26:22,668 --> 00:26:26,454 Please step forward, Michael. 618 00:26:26,541 --> 00:26:28,021 Oh, my God. 619 00:26:28,064 --> 00:26:29,805 I took so many risks today, 620 00:26:29,849 --> 00:26:32,982 and I hope Christine really notices 621 00:26:32,982 --> 00:26:34,680 my attention to detail when it came to getting 622 00:26:34,767 --> 00:26:37,508 those Vietnamese flavors onto my dish. 623 00:26:37,552 --> 00:26:39,467 Gordon: Michael, tell us what it is, please. 624 00:26:39,510 --> 00:26:42,122 Michael: A Vietnamese beef stew with short ribs, 625 00:26:42,209 --> 00:26:45,995 some beautiful crispy crab, pork, and mushroom spring rolls. 626 00:26:46,082 --> 00:26:47,257 It's the real deal, and it smells delicious. 627 00:26:47,344 --> 00:26:49,433 Thank you. 628 00:26:54,961 --> 00:27:00,314 It's aromatic, it's flavorful. Everything's cooked properly. It sings in your palate. 629 00:27:00,357 --> 00:27:04,666 To my surprise, I actually find myself liking the spring roll more than your braised beef. 630 00:27:04,710 --> 00:27:07,060 - Oh, wow. - I like your beef as well, 631 00:27:07,103 --> 00:27:08,452 but your spring roll is very solid. 632 00:27:08,496 --> 00:27:10,585 Thank you. 633 00:27:10,585 --> 00:27:12,543 It's just a perfect medley of balances of richness, 634 00:27:12,587 --> 00:27:14,371 profound flavors. Good job. 635 00:27:16,025 --> 00:27:17,766 Gordon: Young man, you took a big risk tonight. 636 00:27:17,810 --> 00:27:19,594 You left everything in that pressure cook 637 00:27:19,594 --> 00:27:22,379 to literally minutes to go, 638 00:27:22,423 --> 00:27:25,731 so there's something quite exciting and dangerous about the way you cook. 639 00:27:25,818 --> 00:27:27,907 But be careful with that star anise. 640 00:27:27,950 --> 00:27:30,649 Second, third, fourth mouthful, it becomes too much. 641 00:27:30,692 --> 00:27:33,390 - Thank you. Good job. - Thank you. 642 00:27:33,434 --> 00:27:36,611 Yeah, Michael. 643 00:27:36,698 --> 00:27:40,746 The second cook in the top three did an outstanding version 644 00:27:40,789 --> 00:27:44,184 of a classic authentic noodle dish. 645 00:27:44,271 --> 00:27:46,534 Please come forward, Christian. 646 00:27:46,621 --> 00:27:49,015 Christian: Wow! 647 00:27:49,058 --> 00:27:51,191 I'm back where I need to be-- winning. 648 00:27:51,234 --> 00:27:53,454 The only thing that I'm worried about is this broth. 649 00:27:53,497 --> 00:27:55,848 A pho in 60 minutes? 650 00:27:55,935 --> 00:27:57,850 Hopefully I came through with the flavors in my broth. 651 00:27:57,850 --> 00:27:59,765 Aarón: Christian, please tell us what you made. 652 00:27:59,808 --> 00:28:01,767 Christian: I made a vegetable beef pho 653 00:28:01,767 --> 00:28:04,204 with flank steak, beef tenderloin, 654 00:28:04,291 --> 00:28:06,162 and it's topped with roasted okra. 655 00:28:06,206 --> 00:28:08,991 It really looks like something out of a food magazine. 656 00:28:08,991 --> 00:28:11,124 You can see the technique. 657 00:28:11,167 --> 00:28:15,650 It has a real pop to it. It really looks quite delicious. 658 00:28:15,737 --> 00:28:16,695 All right. Thank you, Chef. 659 00:28:21,830 --> 00:28:24,877 Christian, it's a dish that's actually very near and dear to my heart 660 00:28:24,964 --> 00:28:27,009 because it was something my mom cooked and then I never learned 661 00:28:27,053 --> 00:28:28,663 to cook it from her before she passed away. 662 00:28:28,750 --> 00:28:31,231 So this is still my white whale that I've been chasing... 663 00:28:31,274 --> 00:28:34,190 - Oh, my God. - ...all my life, to make a good beef pho that can be like hers. 664 00:28:34,234 --> 00:28:37,324 I really like how you put yourself into this bowl, 665 00:28:37,411 --> 00:28:39,587 - and the broth is delicious. - Thank you so much, Chef. 666 00:28:39,674 --> 00:28:41,720 The beef is perfectly seasoned. 667 00:28:41,763 --> 00:28:43,983 It has the right amount of spice. 668 00:28:44,026 --> 00:28:47,116 It's a really great balanced noodle dish. 669 00:28:47,203 --> 00:28:49,336 - Thank you, Joe. - Aarón: Just a lot of noodle. 670 00:28:49,423 --> 00:28:51,294 - Maybe, yeah, pump the brakes on the noodle... - Yeah, too much. 671 00:28:51,338 --> 00:28:53,775 - ...and give me more of that broth. - Yes, Chef. 672 00:28:53,819 --> 00:28:55,168 Aarón: But really great element with the okra. 673 00:28:55,211 --> 00:28:56,909 I like that little nod to New Orleans. 674 00:28:56,909 --> 00:28:59,085 - Yes. Thank you. - It was real cool. 675 00:28:59,128 --> 00:29:01,043 It tastes of attitude. It's you. You in a bowl. 676 00:29:01,043 --> 00:29:02,915 It's punchy, it's bold. Great job. 677 00:29:02,958 --> 00:29:05,004 - Thank you. - Thank you. 678 00:29:09,704 --> 00:29:11,619 - Well done. - Thank you, boss. 679 00:29:11,662 --> 00:29:15,579 The final dish that we are dying to taste more of, 680 00:29:15,579 --> 00:29:19,235 it's someone who has been in both the top and the bottom so far. 681 00:29:19,279 --> 00:29:21,890 Please come forward, Dara. 682 00:29:24,719 --> 00:29:27,200 Being in the top three feels incredible. 683 00:29:27,243 --> 00:29:30,072 The fact that Christine Ha gets to taste this dish 684 00:29:30,072 --> 00:29:33,032 that I've put so much into, 685 00:29:33,075 --> 00:29:35,295 I couldn't be any prouder of that. 686 00:29:35,295 --> 00:29:37,297 Joe: Dara, what's your dish? 687 00:29:37,297 --> 00:29:39,690 Dara: I prepared a rice porridge 688 00:29:39,734 --> 00:29:41,867 with a seared duck breast 689 00:29:41,910 --> 00:29:46,219 and sautéed morning glory, mung beans, and a chili oil. 690 00:29:46,262 --> 00:29:50,005 The real risk here is I don't see the 11 ingredients, 691 00:29:50,049 --> 00:29:51,877 but hopefully I can taste them all. 692 00:29:57,186 --> 00:29:59,101 Wow. 693 00:29:59,188 --> 00:30:02,888 Dara, I must say, rice porridge is a very humble dish. 694 00:30:02,975 --> 00:30:04,759 It's something I grew up not really liking 695 00:30:04,846 --> 00:30:06,761 because my mom only cooked it when I was sick. 696 00:30:06,761 --> 00:30:09,895 But you've managed to make this humble dish 697 00:30:09,982 --> 00:30:11,418 into something that is very elevated. 698 00:30:11,461 --> 00:30:13,072 Thank you so much. 699 00:30:13,115 --> 00:30:15,901 What you did is take Vietnamese flavors 700 00:30:15,944 --> 00:30:18,904 and techniques and somehow manipulated them 701 00:30:18,947 --> 00:30:22,124 into seeming like it's a European Michelin star dish. 702 00:30:22,211 --> 00:30:24,692 It's got a lot of explosions of flavors. 703 00:30:24,735 --> 00:30:27,042 Every bite's a mystery and a discovery at the same time. 704 00:30:27,086 --> 00:30:29,784 - Thank you, Joe. - I can't believe 705 00:30:29,871 --> 00:30:32,787 that you were able to get all of this flavor done in an hour. 706 00:30:32,787 --> 00:30:35,094 The usage of the herbs wakes it all up, 707 00:30:35,137 --> 00:30:37,226 and it's a really interesting pairing for duck. 708 00:30:37,270 --> 00:30:39,750 - Thank you, Chef. - Gordon: Dara, it's delicious. 709 00:30:39,794 --> 00:30:41,274 Young girl, you've got a palate, let's get that absolutely clear. 710 00:30:41,317 --> 00:30:43,232 That rice is not too starchy. 711 00:30:43,319 --> 00:30:46,061 It's just-- you know, you've treated it like a risotto. 712 00:30:46,105 --> 00:30:49,412 You're only 20 years of age, and so if anyone thinks that you're the youngest 713 00:30:49,456 --> 00:30:52,241 and the underdog, they need to think again. Good job. 714 00:30:52,285 --> 00:30:53,634 - Thank you. - Thank you, Chef. 715 00:30:53,677 --> 00:30:56,332 Dara! 716 00:30:56,376 --> 00:30:59,335 - Yes! - Don't cry, don't cry. 717 00:30:59,379 --> 00:31:01,250 - No. Head up. - Head up. 718 00:31:01,294 --> 00:31:05,037 - So this is hard. - Yeah, I'm locked. 719 00:31:05,080 --> 00:31:07,953 Christine: So I'm just not really sure 720 00:31:07,996 --> 00:31:09,737 which one I would necessarily pick as the best one. 721 00:31:09,780 --> 00:31:12,261 I thought Michael's flavor was just delicious. 722 00:31:12,348 --> 00:31:15,264 - Aarón: Yeah. - I don't know. Dara's congee's pretty solid. 723 00:31:15,264 --> 00:31:17,353 - Gordon: Christian's was authentic. - Yeah, yeah. 724 00:31:17,397 --> 00:31:20,530 - No one played safe. - It was close. I don't know. 725 00:31:22,402 --> 00:31:24,970 - Okay. - [ muted chatter ] 726 00:31:24,970 --> 00:31:27,320 Three amazing dishes. 727 00:31:27,363 --> 00:31:28,974 You're all safe from elimination, 728 00:31:29,061 --> 00:31:29,975 but there is only one individual 729 00:31:30,062 --> 00:31:31,977 receiving the immunity pin. 730 00:31:32,064 --> 00:31:33,979 Congratulations goes to... 731 00:31:47,427 --> 00:31:50,386 Three amazing dishes. You're all safe from elimination, 732 00:31:50,430 --> 00:31:54,434 but there is only one individual receiving the immunity pin. 733 00:31:54,434 --> 00:31:56,001 Congratulations goes to... 734 00:31:59,439 --> 00:32:00,440 Michael. 735 00:32:00,440 --> 00:32:02,572 Good job. 736 00:32:04,357 --> 00:32:07,142 Yes! I finally got the pin. 737 00:32:07,186 --> 00:32:10,015 Michael has arrived. This feels right. 738 00:32:10,058 --> 00:32:13,105 This feels like where I'm supposed to be in this competition. 739 00:32:14,933 --> 00:32:16,238 Congratulations. 740 00:32:16,325 --> 00:32:17,370 All three of you, please make your way up 741 00:32:17,413 --> 00:32:19,024 to the safety of the balcony. 742 00:32:26,118 --> 00:32:28,250 - Michael: Thank you. - Now there were three dishes 743 00:32:28,337 --> 00:32:31,340 that we felt somewhat missed the mark. 744 00:32:31,384 --> 00:32:34,561 And sadly one of you will be leaving the competition. 745 00:32:34,648 --> 00:32:38,608 The first dish we need to take a much closer look at, 746 00:32:38,695 --> 00:32:41,176 it was seafood based, 747 00:32:41,220 --> 00:32:43,352 but unfortunately just too bland. 748 00:32:43,396 --> 00:32:46,442 Please step forward, Bri. 749 00:32:46,486 --> 00:32:50,011 Bri: Coming off of the amazing feeling 750 00:32:50,055 --> 00:32:52,927 winning as a team captain in last week's challenge, 751 00:32:52,927 --> 00:32:56,061 I did not want to be in the bottom three again. 752 00:32:56,104 --> 00:33:00,935 I'm so frustrated with myself. 753 00:33:01,022 --> 00:33:02,589 Bri, please describe your dish. 754 00:33:02,589 --> 00:33:07,159 I made pan-seared salmon with a fish sauce caramel glaze 755 00:33:07,246 --> 00:33:11,990 atop a stir-fried noodle with a coconut lime sauce. 756 00:33:12,033 --> 00:33:13,948 My problem with this dish 757 00:33:14,035 --> 00:33:18,039 is that if I take this away, this is the dish. 758 00:33:18,083 --> 00:33:18,953 I'm not sure that's gonna be enough. 759 00:33:21,086 --> 00:33:22,174 Gordon: So... 760 00:33:24,524 --> 00:33:26,134 - The salmon's pink in the middle. - Okay. 761 00:33:32,184 --> 00:33:35,752 This is "MasterChef" season 12, "Back to Win," 762 00:33:35,796 --> 00:33:39,321 and I think the assumption is that everyone can cook a perfectly medium 763 00:33:39,365 --> 00:33:41,106 to medium rare piece of salmon, which you did. 764 00:33:41,149 --> 00:33:42,933 Which was not what the challenge was about. 765 00:33:42,977 --> 00:33:45,066 The challenge was about to interpret the flavors, 766 00:33:45,110 --> 00:33:47,068 the culture of Vietnam, and the ingredients. 767 00:33:47,112 --> 00:33:48,548 I'm not tasting anything. 768 00:33:48,548 --> 00:33:52,378 It has no passion. It's just very flat. 769 00:33:52,421 --> 00:33:55,555 And the coconut milk, I understand your thought process 770 00:33:55,555 --> 00:33:57,122 by trying to put some flavor into it, 771 00:33:57,165 --> 00:33:58,340 but that needs to sit or marinate 772 00:33:58,427 --> 00:34:01,300 and let those aromatics fully impart their flavor. 773 00:34:01,343 --> 00:34:04,433 It just tastes like raw coconut milk. 774 00:34:04,520 --> 00:34:08,568 It's kind of boring. The sauce is too thick. 775 00:34:08,611 --> 00:34:11,223 Just kind of the dimension of the coconut and then tartness, 776 00:34:11,310 --> 00:34:13,094 it doesn't really marry well together. 777 00:34:13,138 --> 00:34:15,792 The salmon is actually cooked better than I had expected, 778 00:34:15,836 --> 00:34:19,448 but I think as a whole, the dish didn't really work for me. 779 00:34:19,535 --> 00:34:22,495 Bri, unfortunately, the dish is missing the stamp 780 00:34:22,538 --> 00:34:25,150 of authority on Vietnamese cuisine. 781 00:34:25,237 --> 00:34:27,239 It's too pale. It's too bland. 782 00:34:27,326 --> 00:34:28,718 It's completely missing the mark. 783 00:34:30,155 --> 00:34:32,418 I'm really disappointed. 784 00:34:32,461 --> 00:34:34,376 I think that I struggled to find the balance 785 00:34:34,463 --> 00:34:36,944 between a dish that was authentically me 786 00:34:36,944 --> 00:34:38,989 and authentically Vietnamese. 787 00:34:39,033 --> 00:34:40,948 I think in this case, you should've forget about you 788 00:34:41,035 --> 00:34:42,080 and thought more about Vietnam. 789 00:34:44,038 --> 00:34:45,692 - Thank you, Bri. - Thank you. 790 00:34:50,175 --> 00:34:51,350 - It's like eating suntan lotion. - Yeah. 791 00:34:54,266 --> 00:34:56,442 The next cook in the bottom tonight 792 00:34:56,485 --> 00:35:00,750 presented us a pork dish with some glaring issues. 793 00:35:02,056 --> 00:35:04,711 Please come forward, Brandi. 794 00:35:06,713 --> 00:35:08,280 So this sucks. 795 00:35:08,323 --> 00:35:10,412 I've never been in the bottom before. 796 00:35:10,499 --> 00:35:11,544 I'm not happy about it, 797 00:35:11,587 --> 00:35:13,633 and I don't want this to be 798 00:35:13,720 --> 00:35:17,332 the last thing that I cook in the MasterChef kitchen. 799 00:35:17,376 --> 00:35:19,508 Okay, Brandi, what did you make for us? 800 00:35:19,595 --> 00:35:22,729 Brandi: I made a Vietnamese sticky caramelized pork belly 801 00:35:22,816 --> 00:35:27,516 over a serrano chili noodle with pickled carrots and daikon and fresh herbs. 802 00:35:27,603 --> 00:35:31,259 It looks like a bowl full of raw ingredients. 803 00:35:31,303 --> 00:35:34,262 So I'm looking for either a sauce, a reduction, a broth, 804 00:35:34,306 --> 00:35:37,178 something that pulls all these things together. 805 00:35:38,571 --> 00:35:40,225 How's the color of the pork? 806 00:35:40,268 --> 00:35:41,661 The color on the pork's actually quite nice. 807 00:35:41,661 --> 00:35:43,532 It's got really nice caramelization on there. 808 00:35:43,619 --> 00:35:47,319 It doesn't look burnt like the bottom of her pan. 809 00:35:53,325 --> 00:35:55,457 Brandi, my pork tasted quite nice. 810 00:35:55,544 --> 00:35:58,025 It's caramelized, it's sweet, it's sour. 811 00:35:58,068 --> 00:35:59,461 But it needs love. It needs passion. 812 00:35:59,548 --> 00:36:01,463 It needs heat. It needs acidity. 813 00:36:01,463 --> 00:36:03,422 It feels like you've been given half the time 814 00:36:03,465 --> 00:36:04,597 because the dish is not completed. 815 00:36:04,640 --> 00:36:06,686 You have the pickled element, 816 00:36:06,686 --> 00:36:09,471 you have the herbs, some texture with the peanuts. 817 00:36:09,515 --> 00:36:14,476 One thing that's not present is something cohesive to bring it all together. 818 00:36:14,476 --> 00:36:16,696 The noodles are incredibly bland. 819 00:36:16,696 --> 00:36:18,698 Like what Aarón said, I wish there was a sauce 820 00:36:18,698 --> 00:36:21,483 to kinda bring the whole dish together. 821 00:36:21,570 --> 00:36:23,181 - Thank you, Brandi. - Thank you. 822 00:36:25,792 --> 00:36:29,491 Okay, the final dish, unfortunately and surprisingly 823 00:36:29,535 --> 00:36:32,712 is from a cook who has not had a misstep up to this point, 824 00:36:32,799 --> 00:36:34,975 but tonight she shocked us completely. 825 00:36:35,018 --> 00:36:36,281 Please come forward... 826 00:36:48,467 --> 00:36:52,122 The final dish that we would like to taste from the bottom three 827 00:36:52,166 --> 00:36:55,387 unfortunately and surprisingly is from a cook 828 00:36:55,387 --> 00:36:56,997 who has not a misstep up to this point. 829 00:36:57,040 --> 00:37:00,392 Please come forward, Emily. 830 00:37:00,479 --> 00:37:02,394 Emily: I've never been called up in the bottom three. 831 00:37:02,394 --> 00:37:05,048 Even in season nine, it never happened. 832 00:37:05,048 --> 00:37:09,183 So maybe once I get up there and they kind of uncover the different components of my dish, 833 00:37:09,270 --> 00:37:12,273 that might save me from elimination. 834 00:37:12,317 --> 00:37:14,406 Aarón: All right, Emily, can you please describe what you made? 835 00:37:14,406 --> 00:37:17,452 Emily: I made a lemongrass pork salad with marinated vegetables 836 00:37:17,496 --> 00:37:20,194 and a shrimp dusted crispy rice chip. 837 00:37:20,194 --> 00:37:23,632 Emily, I don't know if you thought hard enough about this dish. 838 00:37:23,676 --> 00:37:28,724 "Is a seared pork chop salad gonna keep me in it?" 839 00:37:28,768 --> 00:37:30,117 Shall we? 840 00:37:40,823 --> 00:37:44,784 This severely lacks three things that you have in spades. 841 00:37:44,784 --> 00:37:49,484 It lacks love, intelligence, and it lacks strategy. 842 00:37:50,877 --> 00:37:52,357 Aarón: Yeah, Emily, I'm shocked. 843 00:37:52,357 --> 00:37:55,360 It's really stripped down. 844 00:37:55,360 --> 00:37:59,755 It's dry. I'm sorry. 845 00:37:59,799 --> 00:38:02,105 I do love crispiness and the crunchiness of the salad. 846 00:38:02,105 --> 00:38:06,675 That's a nice texture, but nothing that's kind of like that unctuous sauce. 847 00:38:06,762 --> 00:38:09,243 I think that's what's missing in your dish. 848 00:38:09,330 --> 00:38:11,332 Gordon: Emily, the dish is good, 849 00:38:11,376 --> 00:38:13,813 but I just know how much more you can do, 850 00:38:13,813 --> 00:38:15,771 especially when you're in your comfort zone. 851 00:38:15,815 --> 00:38:19,166 And tonight you're out of it big time. 852 00:38:19,253 --> 00:38:21,821 Thank you. 853 00:38:25,564 --> 00:38:28,697 Bri, Brandi, and Emily, this is a tough one. 854 00:38:28,741 --> 00:38:30,699 There's a lot to discuss. 855 00:38:30,786 --> 00:38:32,179 Please, all three of you, give us a moment please. 856 00:38:32,266 --> 00:38:34,355 Thank you. 857 00:38:34,399 --> 00:38:37,358 Yo, this is a hard decision. 858 00:38:37,402 --> 00:38:38,533 I've never been in the bottom before. 859 00:38:38,577 --> 00:38:40,883 It's not a good feeling at all. 860 00:38:40,927 --> 00:38:44,539 Bri's dish, there was no representation of Vietnamese style. 861 00:38:44,583 --> 00:38:46,454 - I mean, nothing. - Nothing, no. 862 00:38:46,498 --> 00:38:49,196 - Really, I agree. - And the sauce was too thick. 863 00:38:49,239 --> 00:38:50,937 Brandi's looked half finished, didn't it? 864 00:38:51,024 --> 00:38:53,548 It looked like things you would use to prep to do another dish. 865 00:38:53,592 --> 00:38:55,507 Gordon: What happened to Emily tonight? 866 00:38:55,594 --> 00:38:56,725 Joe: She didn't really wanna take a jump into it. 867 00:38:56,769 --> 00:38:58,510 - Christine: No risks. - No risks. 868 00:38:58,597 --> 00:38:59,946 She just did something simple. Too simple. 869 00:39:02,078 --> 00:39:03,428 - Ready? - Yeah. 870 00:39:03,515 --> 00:39:05,081 Let's go. 871 00:39:09,172 --> 00:39:12,437 Bri, Brandi, and Emily, 872 00:39:12,524 --> 00:39:14,787 three somewhat lacklust dishes 873 00:39:14,830 --> 00:39:17,877 across this authentic challenge. 874 00:39:17,877 --> 00:39:20,445 There is one dish that completely missed the mark. 875 00:39:22,969 --> 00:39:27,190 The person leaving "MasterChef: Back to Win" is... 876 00:39:29,454 --> 00:39:30,629 Bri. 877 00:39:34,546 --> 00:39:38,027 Brandi and Emily, please say goodbye to Bri. 878 00:39:44,251 --> 00:39:47,472 Bri, the dish was miles away. 879 00:39:47,559 --> 00:39:50,692 The coconut cream was so acidic and sweet, 880 00:39:50,692 --> 00:39:53,565 it just did not make sense. 881 00:39:53,652 --> 00:39:54,870 Ultimately, you failed because the dish 882 00:39:54,914 --> 00:39:58,483 just didn't taste authentically Vietnamese. 883 00:39:58,570 --> 00:40:01,486 I know you know food. 884 00:40:01,529 --> 00:40:02,922 It's just tonight wasn't your night. 885 00:40:02,922 --> 00:40:05,315 In our eyes, you're still gonna be our plating queen. 886 00:40:05,359 --> 00:40:07,361 No one's taking that crown. 887 00:40:07,361 --> 00:40:10,625 It is the toughest of seasons. 888 00:40:10,669 --> 00:40:12,714 So keep that momentum, 889 00:40:12,801 --> 00:40:15,021 continue that trajectory. 890 00:40:15,108 --> 00:40:17,415 and promise us you'll continue climbing that ladder. 891 00:40:19,895 --> 00:40:22,637 Thank you all so much for the opportunity. 892 00:40:22,681 --> 00:40:24,726 I'm gonna learn from my mistakes, 893 00:40:24,813 --> 00:40:26,641 so thank you all for your feedback, 894 00:40:26,685 --> 00:40:28,382 and I'll continue to grow. 895 00:40:28,382 --> 00:40:30,079 Come and say goodbye, girl, please. 896 00:40:32,908 --> 00:40:35,694 Bri: When I first came into the MasterChef kitchen, 897 00:40:35,737 --> 00:40:40,046 I was 23-year-old trying to find her way. 898 00:40:40,046 --> 00:40:42,527 I came back to show that growth that I have achieved 899 00:40:42,527 --> 00:40:45,007 since season ten. 900 00:40:45,051 --> 00:40:47,532 It's really sweet to get that recognition from Gordon Ramsay. 901 00:40:49,055 --> 00:40:50,926 I love you so much. 902 00:40:50,970 --> 00:40:52,711 Even though I'm leaving here tonight, 903 00:40:52,754 --> 00:40:55,322 I got to cook amongst the best of the best. 904 00:40:55,409 --> 00:40:56,976 Bye, guys. 905 00:40:56,976 --> 00:40:58,760 - Whoo! - Love you, Bri! 906 00:40:58,847 --> 00:41:01,676 And I will always be the MasterChef Plating Queen. 907 00:41:04,723 --> 00:41:07,334 There's nothing safe in this "Back to Win" season. 908 00:41:07,377 --> 00:41:09,641 You've gotta give it your all. 909 00:41:09,684 --> 00:41:11,294 Good night. 910 00:41:13,079 --> 00:41:15,603 - Next time... - Welcome back, everybody. 911 00:41:15,647 --> 00:41:18,258 ...the infamous tag team challenge is back with a big twist. 912 00:41:18,301 --> 00:41:22,654 You have to cook three signature dishes from my restaurants. 913 00:41:22,654 --> 00:41:25,395 - Are we ready? Let's go! - [ all groaning ] 914 00:41:25,439 --> 00:41:27,876 - Come on, baby! Let's get it! - But if they can't work together... 915 00:41:27,963 --> 00:41:29,574 - Switch! - Let's go, let's go, let's go, let's go. 916 00:41:29,617 --> 00:41:32,011 - Tell me, tell me! - It's going on the long side! 917 00:41:32,054 --> 00:41:34,666 - Don't freak out. - ...one will go home alone. 918 00:41:34,666 --> 00:41:35,710 Wait, what are you-- no, no, no, no, no! 919 00:41:35,754 --> 00:41:37,669 - Switch! - I'll do it, I'll do it. 920 00:41:37,712 --> 00:41:39,975 - It looks terrible. - Joe: He's out of time. 921 00:41:40,019 --> 00:41:42,021 - Switch! - Bowen, I'm almost [ bleep ] ready! Calm down! 922 00:41:42,064 --> 00:41:43,936 They don't seem like a team that should be together. 923 00:41:43,979 --> 00:41:45,677 The hero should be the Wellington. 924 00:41:45,720 --> 00:41:47,461 It's completely raw. 925 00:41:47,461 --> 00:41:49,681 And it's bland. What a shame.