# I Asked 10 Chefs to Make Their Favorite Soup!

Source: https://www.youtube.com/watch?v=I83RNOHKVJM
Recap page: https://rapidrecap.app/video/I83RNOHKVJM
Generated: 2025-11-10T13:09:44.829+00:00

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## Quick Overview

The video demonstrates the creation of French Onion Soup by Chef Greg Lloyd and Kimchi Jjigae by Chef Esther Choi, followed by a recipe for Vietnamese Pho by Chefs Saran "Peter" Kannasute and Chef Prapit "Mama", and concludes with Chef Jeremy Salomon detailing his version of Hungarian Goulash, showcasing techniques like searing meat, creating a roux, and long simmering.

**Key Points:**
- Chef Greg Lloyd prepares French Onion Soup, emphasizing caramelizing onions slowly and adding Parmesan cheese over the Gruyère/Provolone crust for extra flavor and texture (3:08, 3:54, 3:56).
- Chef Esther Choi demonstrates making Kimchi Jjigae, highlighting the importance of using at least one-month-aged kimchi (Mukeunji) for proper flavor depth (0:57, 5:52).
- Chefs Saran "Peter" Kannasute and Chef Prapit "Mama" detail their method for Vietnamese Pho broth, which involves blanching oxtail and bones for 5 hours, then extracting the meat after another 24 hours of simmering (1:06, 3:07, 12:27).
- The Pho recipe emphasizes using high-quality filtered or bottled spring water for the broth and finishing with Thai basil for aromatics (8:41, 18:17).
- Chef Jeremy Salomon prepares Hungarian Goulash by searing heavily salted pork butt, sweating onions until translucent, toasting paprika, and then slow-braising everything for 3-4 hours (1:10, 1:33, 2:04, 2:40).
- The video features a segment on making Chicken Wonton Noodle Soup, emphasizing the use of spinach-infused wrappers and avoiding overstuffing the wontons to prevent them from exploding during boiling (5:25, 6:32, 6:50).
- Chefs Saran and Prapit also briefly show how to make a clear chicken stock base for the Pho by blanching bones and skimming impurities (11:22, 12:22).

![Screenshot at 1:01: Chef Greg Lloyd demonstrating the extreme cheese pull on the finished French Onion Soup, highlighting the successful caramelization of the cheese crust.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-01-01.png)

**Context:** This video showcases recipes from four different chefs, each preparing their favorite soup: French Onion Soup, Kimchi Jjigae, Vietnamese Pho, and Hungarian Goulash. The chefs work in professional kitchen environments, detailing specific techniques like proper searing, stock preparation, and achieving optimal flavor extraction through slow cooking and ingredient layering.

## Detailed Analysis

The video presents four distinct soup recipes from four different chefs. Chef Greg Lloyd makes French Onion Soup, stressing the importance of slowly caramelizing onions to develop sweetness and adding a blend of Gruyère and Provolone, topped with Parmesan, before broiling until bubbly and browned (3:08, 3:54). Chef Esther Choi demonstrates making Kimchi Jjigae, emphasizing the necessity of using aged kimchi (Mukeunji) for deep flavor, using a 70% kimchi to 30% pork ratio, and quickly sautéing the charred ingredients (5:25, 6:44). Chefs Saran "Peter" Kannasute and Chef Prapit "Mama" detail their Vietnamese Pho broth process, which involves blanching oxtail and bones for 5 hours, removing impurities, then simmering with aromatics like star anise and holy basil for another 24 hours, and finally using high-quality water (1:06, 12:27). Chef Jeremy Salomon cooks Hungarian Goulash, involving searing heavily salted pork butt, sweating onions with toasted paprika, and then simmering the meat and vegetables in stock for 3-4 hours (1:30, 2:40, 3:18). Additionally, the video includes a demonstration of making green spinach-wrapped Chicken Wonton Noodle Soup, where the chef stresses not overstuffing the wontons to prevent bursting (5:25, 6:50).

### French Onion Soup (Chef Greg Lloyd)

- Caramelizing onions slowly until translucent and slightly browned
- Adding white wine to deglaze the pot
- Layering provolone and Gruyère cheese, then topping with Parmesan for a crisp crust
- Resulting in an intense, complex flavor profile (3:08, 3:54, 4:00).

### Kimchi Jjigae (Chef Esther Choi)

- Utilizing one-month-aged kimchi (Mukeunji) as the key ingredient
- Using a 70% kimchi to 30% pork ratio
- Sautéing pork and kimchi to achieve char for depth of flavor
- Cooking in a Ttukbaegi (small Korean earthenware pot) for optimal flavor (5:25, 6:02, 7:55).

### Vietnamese Pho Broth (Chefs Saran & Prapit)

- Blanching oxtail and bones for 10 minutes to clean impurities, then simmering for 24 hours with aromatics (onion, ginger, star anise, etc.)
- Using high-quality filtered or bottled spring water for the broth
- The final broth is rich and aromatic, with the oxtail meat being exceptionally tender (1:06, 12:27, 15:50).

### Hungarian Goulash (Chef Jeremy Salomon)

- Searing salted pork butt in a hot cast iron skillet until browned on all sides
- Sweating onions and adding toasted paprika (hot and sweet)
- Deglazing with white wine and then adding chicken stock and simmering (1:30, 2:40, 3:18).

### Chicken Wonton Noodle Soup (Chef Eric Huang)

- Using spinach-infused wonton wrappers
- Filling with seasoned ground chicken thighs (scallions, ginger, soy sauce, wine, etc.)
- Folding into a triangle shape and boiling until they float (5:25, 6:32, 6:50).

### Chicken Stock (Chef Eric Huang)

- Blanching chicken legs and bones in boiling water to remove impurities/scum
- Cooking for 1 hour, then straining the broth (11:22, 12:22).

![Screenshot at 1:01: Chef Greg Lloyd demonstrating the extreme cheese pull on the finished French Onion Soup, highlighting the successful caramelization of the cheese crust.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-01-01.png)
![Screenshot at 5:25: Chef Esther Choi proudly presenting a piece of one-month-aged kimchi \(Mukeunji\) used for the Kimchi Jjigae recipe.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-05-25.png)
![Screenshot at 11:42: A tray displaying the specific aromatic spices used to flavor the Pho broth, including cinnamon, coriander, cardamom, star anise, fennel seeds, and candied ginger.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-11-42.png)
![Screenshot at 13:35: Chef Jeremy Salomon demonstrating the slow sweating of onions in butter in a Dutch oven, a key step for developing sweetness for the Goulash.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-13-35.png)
![Screenshot at 16:50: A close-up of the finished Vietnamese Pho bowl being assembled with noodles, meat, sprouts, herbs, and chili oil.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-16-50.png)
![Screenshot at 29:03: Chef Ramiro presenting the finished bowl of traditional Ukrainian Borscht, garnished with sour cream and dark bread.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-29-03.png)
![Screenshot at 33:40: Chef Eric Huang adding chicken stock to the simmering vegetables and aromatics for the consommé.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-33-40.png)
![Screenshot at 39:41: A close-up on the final French Onion Soup showing the rich, dark broth and the massive, perfectly browned cheese crust with an extreme cheese pull.](https://ss.rapidrecap.app/screens/I83RNOHKVJM/00-39-41.png)