Hey guys, a few notes:

1. This pot really shines as a topping. As an analogy... it has a similar cultural cachet as, chili in America. It's a much beloved dish, for sure, but it's really at its best when you smother it over a plate of spaghetti.

2. On that note, I'm sort of worried that I buried the lede a bit with this video: for both restaurants and home cooks, this is totally one of those things that you can batch-prep, store, and/or freeze. It's a really nice thing to have around, repurposing for various dishes. In the Substack post (free as always) linked in the description, there's four little recipes you can use to that end:  how to top lo mein, how to top rice noodles, how to top a Chachaanteng-style Macaroni soup, how to top blanched vegetables.

3. The surprisingly solid 'banh mi'-inspired thing was a baguette with the stewed brisket, scallions, and a generous smear of chili oil furu, fermented tofu (Lao Gan Ma brand). Steph's been working on figuring out how to make actual Vietnamese-style Banh Mi for a bit... but all of the sources in English - even the ones we like! - seem to deliver a rather 'baguette-like' result: i.e. too crunchy, not chewy enough. Chinese sources are a little better, but still not quite there. If anyone had any tips or resources in Vietnamese, definitely let us know! It's been a bit of a struggle.

4. In the ongoing saga of "Chris's Cantonese Sucks", my bad for mispronouncing '啫啫煲' (Zeze Bo) there. As a (mediocre) Mandarin speaker, Cantonese words in VOs became a lot easier for me after learning a bit of Thai - there's a surprising crossover in terms of sounds, to the point where in my scripts I actually sometimes write the words out in the Thai script for easier reading. Unfortunately... "啫啫" (Zeze) doesn't really have a Thai equivalent to it. In any event, my language ability sucks, sometimes I feel like I can barely speak English... so apologies.

5. If anyone would like to see Zeze Pot or the Coconut Taro Pot, let us know. Steph has her own version of Coconut Taro Pot which is a little more Southeast Asia-inspired, and would love to cover it - both the restaurant classic version, as well as her variant.

6. At 4:05, the oil quantity in the video is slightly more than the 1 tbsp that I said in the voiceover. In the written recipe, we decided to up this quantity to 2 tbsp (for 3 tbsp total when frying).

That's all I can think of for now :) We're gearing up for another very intense video (like... 30-40m of instruction?), so it'll likely be another couple weeks until we post.

I always appreciated how Steph would appear at the end of each video to give some kind of message or extra tips related to the recipe, it always reminds me of how CEO's will appear at the end of an employee training video to give an inspirational quote

can't belive steph almost permanently maimed her hand for this one

The way Steph handles that raw brisket is commanding

Classic. Can hardly escape them at Canto restaurants.
On the topic of the pronunciation of  啫啫煲, if it helps, it's decently common to hear "jer jer" instead - like "jerk" but without the 'k'.

Thumbs up for using the word "eponymous" correctly.

This really sounds like a nice way to jazz up reheating leftovers or preportioned frozen meals. Just make the brisket ahead, portion it, and then heat it up with the pot + greens. Awesome.

I swear to god this recipe is just a flavour journey. I was not expecting the tangerine peel.

It does remind me a bit of a clay pot like a Mediterranean tajin.  😊

I'm going back to China for half a year in 3 months and man I gotta tell you, watching your videos is like my small ray of sunshine in this darkness of overpriced fast and restaurant food that tastes terrible

nice keep making  more homemade chinese dishes, we dont get to see homecooked meals, so it helps us learn more, good luck

This kind of reminds me of Bo Kho, Vietnamese Beef Stew, and at 6:30, when you said you make banh mi with it, it made me laugh because when I was in Da Nang I took some of my Bo Kho and put it in my bread and the restaurant owner told me she had never seen anyone do that before lol.

Perfect timing--brisket is on sale this week!

I vote for both Zeze Pot and Coconut Taro Pot in future videos.

BRO the thumbnail alone was heavenly

let out an audible sigh of happiness to see when u posted this

I get the feeling that sesame or peanut butter is a really underrated part of a stew or braise

I feel like it’s usually called drop flank in the grocery stores as opposed to brisket or plate lol

This is the first dish from this channel i am actually going to try to source ingredients for and make. Looks great.

I made this this weekend, and it was FANTASTIC.  I've made a few stewed briskets before, but this one was miles ahead.  I think the difference is using "ground bean paste" and a couple of cubes of red fermented bean curd.  Next time, I'm going to throw in some tripe too (after giving it a good blanch and a rinse).

2:15 Are you serious, that's the sexiest cast iron pot I've ever seen.

To each their own.