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Couple shows Guy Fieri inside their restaurant, Capital City BBQ, and demonstrate how they make their adored BBQ brisket with a Vietnamese twist.

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27 Comments

  1. 0:25 will you look at that hamburger bun. Focus in on that crispy edge and toasty center. WHY???? in the world cant I get a hamburger bun served to me like that?

  2. Maybe I have never had a good spring roll. I love pho and every other Vietnamese dish, but I’ve never had a spring roll that brought me back to a place.

  3. When the owner just stands and knows nothing about the kitchen but the chef of the restaurant elevated it’s value👨🏾‍🍳😂💯👌

  4. One question… aren't those rolls incorrectly named? 🤔 I worked with Asians before and those would be considered "summer" rolls, hence the light, airy, translucent almost non-existent light casing? To me, "spring" rolls are lighter, crispier deep-fried vegetarian egg rolls. Anyone?? thanks

  5. Wow… As a Vietnamese, I was quite dislike the way she made that Bánh Mì: a chunk of meat even bigger than the baguette itself, 2 minute- marinated pickles and a bunch of strong herbs (I pray for those put them in mouth). Last but not not least, who the fuck put 2 pieces of big pepper inside Bánh Mì???? It's like playing Russian roulette, you get the wrong bite and you're done, also throw the rest of it away because you're too full of drinking water/milk to reduce the spicy.

  6. Holy crap was gonna write that bloody voice but having read the comments below I shall choose not to.

  7. Yum, I just ate there a couple of months ago, it’s not that far from my work and totally delicious! The bread was so chewy and good.

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