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.