Vietnamese Sweet and Sour Soup with Lobster, Scallion Purée, Yuzu & Coconut Milk Broth and Rice

Si: "I am doing a Vietnamese soup. It's traditionally made with catfish or shrimp, but today I'm going to elevate it a little bit, bring the millennial side to it, and just get some lobster in there. You know, cook it lightly, and let the lobster be sweet and have the proper texture."

Judge: "Does this dish come from a memory?" 

Si: "Absolutely. I was eating a delicious soup that my dad made in San Jose, California, after we immigrated here. I'm going to bring all those childhood memories into this dish and hopefully bring it home for the millennials."

Judges, talking behind the scenes

"Si's going ahead and making this Vietnamese soup. It has lobster. The broth has a lot of potential. The rest of the dish maybe seems a little ambitious, and I hope he's not overcooking that lobster."

Si: "Hi, my name is Si. This is a Vietnamese crepe called banh xeo with marinated pork, shrimp. On the side is fish sauce vinaigrette with fresh herbs and veggies."

Judge: "Sounds delicious."

"Should we take a look? Presentation wise? Yeah, it looks good, but the secret of this is the crispiness, the texture, as you well know."

Gordon Ramsay: "How do you want us to eat it?"

Si: "Traditionally, it's eating with a lettuce wrap. You can cut up a piece. Get some pickles. Please dip and take a bite."

Judge: "I'm going to dip."

Judge: "It's like a little Vietnamese taco."