This website uses cookies to ensure you get the best experience on our website. Learn more

$2 Steak VS $231 Steak!! The Cow Part You've NEVER SEEN Before!!

x

$14 TEXAS BBQ VS $320 TEXAS BBQ!! Vegan's Worst Nightmare!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? CALVIN »

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
TEXAS BBQ

1. SLAB BBQ & BEER
ADDRESS: 9012 Research Blvd C4, Austin, TX 78758, United States
OPERATION HOURS: 11AM - 10PM

???? ST. LOUIS STYLE PORK RIBS: Remove the membrane, add Slab dry rub and let marinate for 24 hours. Place ribs in the smoker at about 200 degrees for about 4 hours, spritzing with apple juice. Serve painted with Strawberry Habanero glaze or left naked.

????PRICE: $18.25/lb

???? THE DONK: 1 lb. sammich stacked with every SLAB smoked meat available and topped with pickles, onions, jalapeños, slaw, queso, Fritos, and all four SLAB BBQ sauces.

????PRICE: $14
- - - - - - - - - - - - - - - - -
2. TERRY BLACK’S BARBECUE
ADDRESS: 1003 Barton Springs Rd., Austin, TX 78704
OPERATION HOURS: Sun - Thurs 10:30AM - 9PM | Fri - Sat 10:30AM - 9:30PM

???? CUSTOMIZED LARGE FAMILY SET: Brisket, Pork Ribs, Sausage, Beef Ribs (and lots of sides our crew got to eat)

????PRICE: $320 USD

#BestEverUSATour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
x

The Origin of the Famous Bandana #shorts #joerogan

Watch the entire JRE podcast on Spotify now! #shorts #food #joerogan
x

The SECRET FOODS of Vietnam's Tay Tribe!!! Rare Village Cooking!! | TRIBAL VIETNAM EP8

???? SECOND CHANNEL!!! MORE BEFRS »
???? MICRO INFLUENCER MERCH »
???? SUPPORT OUR MISSION »
???? ANDREW’S YOUTUBE »

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
TAY VILLAGE FEAST

1. BAC HA MARKET
ADDRESS: Bac Ha Township, Bac Ha District, Lao Cai Province

????????CORN STEAMED PUDDING: After grinding the corn and mixing with lime water, steam the corn mixture in the mold. Cut in bite-sized pieces. Add pickled cabbage, ground peanuts, pickled juice, and fresh herbs. Top with MSG and seasoning powder.

????????FIVE-COLORED STICKY RICE: Soak the sticky rice with Magenta leaves for various colors. Steam the rice in a hollow tree trunk pot. Wrap the sticky rice with a phyllium leaf and add a mixture of ground sesame seeds and salt.

????????FRIED POUNDED STICKY RICE CAKE: After pounding the rice, either crispy fry it or serve it plain. Fry two sides of the pounded sticky rice cake. Cut it into bite sizes.

????????FRIED MUNG BEAN RICE CAKE: Take a small piece of rice flour and add mung bean paste as the filling. Sprinkle sesame seeds on the outside. Deep fry until it turns golden brown.

????PRICE: Corn Steamed Pudding & Colored Sticky Rice - 10.000 VND / $0.4 USD each | Fried Sticky Rice Cake - 5.000 VND / $0.2 USD | Fried Mung Bean Cake - 3.000 VND / $0.15 USD
- - - - - - - - - - - - - - - - -
2. MR KIEN AND MRS LUYEN’S FAMILY
ADDRESS: Na Lo Village, Bac Ha Township, Lao Cai Province

????ROTISSERIE PIGLET: Stuff with Clausena indica leaves and season with Thai pepper, salt, MSG and ground pepper. Rotisserie for four to five hours. Regularly spray water on the skin. Take out the leaves and squeeze for dipping sauce, then cut the meat in bite sizes.

????FRIED PORK SHOULDER: Blanch the piglet shoulder in the broth with fermented rice, ginger, lemongrass, lime leaves, Thai pepper, and dried shallots. Fry it in a pan with pork fat.

????TAY TRADITIONAL BRAISED PORK BELLY: Blanch the pork belly in the broth with fermented rice, ginger, lemongrass, lime leaves, Thai pepper, and dried shallots. Pierce pieces of pork belly with bamboo skewers. Dip the meat in a bowl of vinegar and honey. Fry in pork fat and then boil in the blanch broth again. Cut into one-inch slices and season with ground pepper, Thai pepper, ginger, rice wine, Tay fermented soya paste, Tay fermented soya bean, fish sauce, MSG and seasoning powder. Stack up 8 even pieces. Put it neatly in a bowl. Add pickled cabbage on top and braise in a bowl in a steamer for 2 hours.

????????BLACK STICKY RICE: Soak the sticky rice and mung bean for eight hours. Grill the bark and “Núc nác” tree branches. Smash it to ash, and mix with the sticky rice. Season the pork belly with a mixture of prickly ash, Thai pepper seeds, MSG, salt. Add “dong” leaves or Phrynium leaves. Scoop a bowl of dyed sticky rice, mung bean, and finish with slices of pork belly. Wrap it up, and use a straw to tighten it. Cook it in boiling water for 6 hours. Allow it to cool down for 6 to 8 hours.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
x

Massive DINO HEART!! Eating ONLY Animal Hearts for 24 Hours!! (Amazing Cooking Skills!!)

Go to or use code besteverfood to get a 2-year plan with a huge discount plus 1 additional month for free! Thanks to NordVPN for sponsoring the video.

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS BANDANAS! GET YOURS TODAY »
???? SUPPORT OUR MISSION»
???? CALVIN’S INSTAGRAM » @fkndeliciousness

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
HEART

1. TRANG TRẠI ĐÀ ĐIỂU HỒNG NAM (Ostrich Farm)
ADDRESS: Van Hoa Ward, Ba Vi District, Ha Noi
- - - - - - - - - - - - - - - - -
2. GÀ ĐỒI BA VÌ RESTAURANT
ADDRESS: TL87A, Tân Lĩnh Ward, Ba Vì District, Hà Nội

❤️ GRILLED OSTRICH HEART: Cube half of the heart then season with ginger, shallots, minced chillies, MSG, chicken powder, oyster sauce, sugar and cooking oil. Place the heart on skewers and grill for seven minutes.

❤️ STIR-FRIED OSTRICH HEART: Cut the heart into bite sized portions. Season with cooking oil, garlic, MSG, chicken powder, onion, carrot cuts, chillies and water. Stir-fry for two minutes, then add pineapple slices and celery. Continue stir-fry for two minutes and then serve.

???? PRICE: 120.000 / $5.40 USD each
- - - - - - - - - - - - - - - - -
3.SONG DƯƠNG RESTAURANT
ADDRESS: 9 Hàn Thuyên, Phạm Đình Hổ Ward, Hai Bà Trưng District, Hà Nội
SOCIAL:

???? SAUTEED GOAT HEART WITH GARLIC & CELERY: Cut the goat kidney and heart in half and then slice them up. Add shallots and garlic in a hot wok. Add kidney and heart, then season with MSG, chicken powder, salt, sugar, carrots, mushrooms, onions and ginger. Add sesame oil, fresh chillies, leeks and celery. Stir-fry for two minutes and then serve.

???? GOAT HEART IN TRADITIONAL MEDICINAL BROTH: Make broth from 9 different traditional medicines including ginseng, lotus seeds, leeks, mushroom, ginger, etc with goat bones for 2 hours. Cook one heart and two kidneys in the broth for five minutes. Serve with mugwort leaves.

???? PRICE: Sauteed Goat Heart - 250.000 VND / $10.08 USD | Heart in Medical Broth - 350.000 VND / $15.00 USD
- - - - - - - - - - - - - - - - -
4. MARRAKECH RIAD RESTAURANT
ADDRESS: 42/60 Nguyễn Giản Thanh, District 10, HCMC
SOCIAL:

???? GRILLED COW HEART ON SKEWERS: Cut the heart into big, thin slices and place on grill. Season with salt and pepper then dice into cubes. Wrap the caul fat around the heart cubes and grill. Season with cumin. Plate with a pinch of cumin and salt. Serve with bread and mint tea.

???? MOROCCAN TRADITIONAL BREAD: Mix flour, salt, and dried yeast. Let it rest and rise for 45 minutes. Make it into a flat bread and pan fry.

???? PRICE: 80.000 VND / 3.5 USD per skewer
- - - - - - - - - - - - - - - - -
5. HUYẾT CHƯNG 122
ADDRESS: 122 Phạm Văn Hai, Tân Bình District, HCMC
SOCIAL:

STEAMED BLOOD WITH ASSORTED ORGANS: Place a scoop of steamed pork blood in a bowl. Add tongue, heart, intestine, pancreas, tendon, bladder and brain. Garnish with ginger, ground pepper, scallion, and then pour in the broth. Serve with a small baguette to dip in the broth.

????PRICE: 50.000 VND / 2.2 USD

#BestEverHeartTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, SAM SOM, John Logan and Summer & Grayson.

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Khoi Chung
LINE PRODUCERS » Khoi Chung + Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
x

Most DANGEROUS Food in Vietnam!!! RARE Thai Village Cooking!!! | TRIBAL VIETNAM EP3

???? SECOND CHANNEL!!! MORE BEFRS »
???? MICRO INFLUENCER MERCH »
???? SUPPORT OUR MISSION »
???? ANDREW’S YOUTUBE »

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
BLACK THAI JUMPING FISH

1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province

????STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.

????SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.

????SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.

????THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.

????FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.

????GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.

????JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

China Town Street Food after Corona Lockdown!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? SUPPORT OUR MISSION »
???? CO-HOST » KHOI CHUNG

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
CHINATOWN IN SAIGON

1. MÌ KUNGFU LỘC KÝ
ADDRESS: 264 Bãi Sậy Street, District 6, HCMC
SOCIAL:

????MÌ SỦI CẢO THẬP CẨM (Kung Fu Noodles With Dumplings And Assorted Toppings): Place the noodles in a bowl and add mustard green, squid, shrimp, fish ball, pig organs (tongue, heart), dumplings, scallion, fried shallot, special homemade sauce, oil and finally the broth. Garnish with a pinch of grounded pepper.

????PRICE: 55,000 VND/$2.4 USD
- - - - - - - - - - - - - - - - -
2. BÁNH BAO NGUYỄN CHÍ THANH
ADDRESS: 904/39 Nguyễn Chí Thanh street, District 11

????PRICE: 12,000 VND /$0.5 USD PER CHARSUI BUN
- - - - - - - - - - - - - - - - -
3. KHỔ QUA CÀ CHỚN
ADDRESS: Thu Do Market, 202 Phùng Hưng Street, District 5

???? KHỔ QUA CÀ ỚT (Fish Cake Stuffed In Vegetables): All vegetables must be stuffed beforehands. Add broth stewed from pork cutlet, garnish with scallion and grounded pepper.

????PRICE: 35,000 VND /$1.50 USD
- - - - - - - - - - - - - - - - -
4. PHÁ LẤU T M KÝ
ADDRESS: 823 Nguyễn Trãi, District 5, HCMC

????PRICE: 200,000 VND /8.7 USD PER PLATE

#BestEverFoodReviewShow #BestEverSaigonFoodTour #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: David Baliles, Shiv Gautam, Mike Osaka, Gladis Mendoza & Ryan Rhodes

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
Select photos/footage used:

1. Chinatown manhattan 2009.JPG by chensiyuan licensed under CC BY-SA (

2. Bwy Elmhurst Chinatown jeh.jpg by Jim.henderson licensed under CC0

3. China Town main plaza.JPG by Sgerbic licensed under CC BY-SA (
4. China Gate, Philadelphia.jpg by Bruce Andersen licensed under CC BY-SA (

5. Chinatown, DC gate.jpg by Postdlf licensed under CC BY-SA (

6. ChinatownGatePortland.jpg by User:Cacophony licensed under CC BY-SA (

7. Seattle - Chinatown gate 04.jpg by Joe Mabel licensed under CC BY-SA (

8. San Francisco China Town MC.jpg by Christian Mehlführer, User:Chmehl licensed under CC BY-SA (

- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

World's Expensivest Animal Organ!! Eating ONLY Liver For 24 Hours!!! (Feat. Soy Tiet)

Thank you to BetterHelp for sponsoring today's episode! For 10% off, you can go to to sign up today!

???? BEFRS BANDANAS! GET YOURS TODAY »
???? SUPPORT OUR MISSION»
???? CALVIN’S INSTAGRAM » @fkndeliciousness
???? WATCH EXCLUSIVE SOYTIET INTERVIEW »

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
LIVER

1. LẨU CÁ ĐUỐI 7 LƯỢM
ADDRESS: 37 Nguyễn Trường Tộ, Vũng Tàu City
SOCIAL:

???? STEAMED STINGRAY LIVER WITH GREEN PEPPER

???? STINGRAY HOTPOT: Boil the hotpot broth, add the stingray and liver. Served with fresh vegetables, noodles and fish sauce for dipping

???? PRICE: Liver - 60.000 / $2.60 USD | Hotpot - 195.000 / $8.40 USD
- - - - - - - - - - - - - - - - -
2. UNION JACK’S
ADDRESS: 10 Nguyễn Bá Lân, Thảo Điền Ward, District 2, HCMC
SOCIAL:

???? WELSH MEATBALL: Blend liver with onion and water. Add it in a bowl with minced fatty pork, chopped onions and liver cubes and mix. Mix in onion, thyme, nutmeg, pasley, sage, salt, pepper, garlic and ginger. Add bread crumbs and begin shaping the meatballs. Put it in the oven. Pour onion gravy on balls after 5 minutes and then continue baking. Serve with mashed potatoes and boiled green peas.

???? PRICE: 170.000 / $7.00 USD
- - - - - - - - - - - - - - - - -
3. QUÁN 48
ADDRESS: 48 Thiên Phước, Tân Bình District, HCMC
SOCIAL:

???? STEAMED RICE SHEET WITH ASSORTED CHICKEN CUTS: Boil the chicken liver in ginger, lemongrass and salt. Add steamed rice sheets in a serving bowl. Mix onion and basil in diluted fish sauce. Add chicken gizzard, liver, and chicken meat in the bowl of fish sauce and place it on top of the rice sheets. Top up the bowl with 2 soft-boiled young eggs, and garnish with fried shallots.

???? PRICE: 35.000 VND / $1.50 USD
- - - - - - - - - - - - - - - - -
4. LE CORTO
ADDRESS: 5D Nguyễn Siêu, District 1, HCMC
SOCIAL:

???? FILLET DE CANARD EN CROUTE FARCI A LA TRUFFLE, FOIE GRAS ET FIGUE ROTIE: Cut the foie gras in thick slices and sear. Season the pigeon fillet with salt and pepper. Cut the size of the foie gras as big as the pigeon fillet. Make the filling by mixing diced green apples, spinach, raisin, sauteed mushroom paste, truffle oil, truffle paste, and pine seeds. Roll the dough flatly and add the filling. Place pigeon fillet then foie gras, and the pigeon drumstick, and top up with extra filling. Roll it up and spread egg yolk on the outer side. Bake for 8 minutes. Serve with mashed potatoes, roasted fig, and Le Corto’s signature sauce

???? PRICE: 680.000 VND / 29.50 USD each

#BestEverLiverTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, John Logan and Summer & Grayson.

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

Rainy Season Thai Street Food FAIL! ???????? at Thailand's Biggest Seafood Market

So today I headed down to Maha Chai Market, which is Thailand's largest fish market and sorting plant, to hunt for some authentic Thai street food.

Unfortunately during rainy season in Thailand, things don't always go to plan! Luckilt for me Maha Chai in Samut Sakhon is only a quick 30-40 minute drive from where I live Bangkok.

First I headed to Kha Moo Hat Yai - ขาหมูหาดใหญ่ เจ้าเก่า - for some unbelievable Khao Kha Moo (pork leg stew)
Price: 40 THB

Directions:

I then headed for a really good coffee at Rublom cafe and Bar

Latte: 60 THB

Directions:

Let me know if you think Rainy season would ruin your trip to Thailand!

In my opinion, Maha Chai is a must visit for anyone exploring Bangkok.
______________________________________________________________________________

If you’d like to support my little channel:

Straight to Bank (no fees):

Paypal:



Get a t-shirt here:

Become a member:

____________________________________________

If you love Thai food and travel, make sure you check out our social media accounts for more great content:

Instagram:

Facebook:

__________________________________________________

My name’s Gary and I’ve been living in Bangkok for the past five plus years and travelling Thailand for over ten. I’m obsessed with Thai street food and it’s that obsession that led me to start this YouTube channel. I want to share my favourite hidden spots in Bangkok and the rest of Thailand so you can fall in love with authentic, local Thai food as much as I have!

I’ve never understood travelling to a town or city and not eating the local food. How else do you really connect with a place? Let’s get out and explore together and I guarantee you’ll find a whole different side to this wonderful country.

If you love seeing off the beaten path, non-touristy, local life and authentic local life in Bangkok and Thailand then this is the channel for you. If go go bars on the Sukhumvit Road are more your thing (I’m not judging) then maybe not!


#bangkok2022 #thaistreetfood #bangkokstreetfood

Shares

x

Check Also

x

Menu