$6 Chicken VS $450 Chicken!! RECORD BREAKING Chicken Meal!!!
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CHEAP VS EXPENSIVE CHICKEN ????
1. GÀ NƯỚNG LU VIỆT HƯƠNG 2
ADDRESS: 20 Phạm Văn Đồng street, Ward 3, Gò Vấp District, HCMC
SOCIAL:
???? GRILLED CLAYPOT CHICKEN: Season the chicken with a special homemade sauce made from salt, chilies, five spices and honey. Hang chickens in the clay pot for 30 mins, then flip the chicken and continue grilling for 15 more minutes. Take the chicken out, chop it up and assemble on a dish. Serve with bread and chili sauce.
????PRICE: 150.000 VND/ $6.50 USD
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2. SHANG GARDEN
ADDRESS: 1A Đường Tôn Thất Tùng Street, Phạm Ngũ Lão Ward, District 1, HCMC
SOCIAL:
???? FORTUNE CHICKEN: Stuff the chicken with seasoning grains, mushrooms, Chinese sausages and bamboo shoots. Rub the chicken with seasoning grains and soy sauce. Leave it for one hour.
Steam it for another hour, then remove from the steamer and wrap it in two layers of lotus leaves. After, wrap in a thick layer of dough. Finally, bake it for 20 minutes and serve.
????PRICE: 800.000 VND/$34.60 USD
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3. ELISA FLOATING RESTAURANT
ADDRESS: 5 Nguyễn Tất Thành Street, Ward 12, District 4, HCMC
SOCIAL:
???? STIR-FRIED SKIN WITH LIME LEAVES: De-skin the back of the chicken. Tenderize the meat then cut into slices. Season with the liquid of galangal, lemongrass and five spices. Stir-fry the chicken skin with garlic and shredded lime leaves.
???? SAUTEED OFFALS, BALLS AND BLOOD CAKE WITH GOURD: Chop up the offals and boil them with chicken balls and salt for two minutes. Season with oyster sauce, chicken powder, pepper, chicken oil and shallots. In a hot wok, add cooking oil, garlic and chopped-up shallots. Add the chicken offals and balls in the pan together with blood cakes, leaks and dried shallots. Saute for two minutes. Remove from the stove and place in a dish. Saute the gourd for another two minutes then add the rest of the ingredients to the pot. Mix and serve.
???? BRAISED CHICKEN FEET WITH GINSENG: Grill the chicken feet until they turn golden brown. Chop up the feet and place in a small steel bowl. Add ginger water and boil them for two minutes. Add chicken feet in ceramic bowls with medicinal herbs like ginseng, goji and dried jujube. Steam for 4 hours and serve when it's done.
????PRICE: 10.400.000 VND/$450.00 USD for 6 dishes
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
One Bite Challenge: Chicken Sandwich Edition!!!!
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ONE BITE CHALLENGE
1. MCDONALDS
???? DELUXE CRISPY CHICKEN SANDWICH
????PRICE: $4.99 USD
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2. BURGER KING
???? CH’KING BURGER
????PRICE: $5.49 USD
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3. POPEYES
???? CLASSIC CHICKEN SANDWICH
????PRICE: $3.99 USD
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4. WENDY’S
???? CLASSIC JALAPEÑO SANDWICH
????PRICE: $5.99 USD
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4. CHICK-FIL-A
???? CHICKEN SANDWICH
????PRICE: $3.05
#BestEverFoodReviewShow #BEFRS
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????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.
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????CREDITS:
HOST » Sonny Side
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
ON-THE-GROUND PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Asia's Bizarre Delivery Food!! **FOOD POISONING ALERT**
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BIZARRE DELIVERY FOOD
1. KHÓI PIZZA
???? BROWN SUGAR BOBA PIZZA: Knead the dough. Boil the boba with brown sugar. Bake the pizza base for around 80 seconds. Add boba on top and bake it quickly.
????PRICE: 100.000 USD / $4.00 USD
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2. CH N GÀ NG M A XÌN
???? BONELESS CHICKEN FEET WITH THAI SAUCE: Boil the chicken feet and remove the bone. Soak the chicken feet in vinegar, sugar, lemongrass, chillies, salt, MSG, and green ambarella fruit.
????PRICE: 170.000 VND / 6 USD
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3. SUSHI REI
???? DEEP-FRIED FUGU: Dip the fugu body in marinating sauce, then into frying powder. Deep fry until the outside turns golden yellow.
???? MONKFISH LIVER: Steam the monkfish liver. Cut in thin slices and serve with traditional Japanese pickled ginger and wasabi.
????PRICE: Deep Fried Fugu - 1.200.000 VND / $53.00 USD | Monkfish Liver - 3.560.000 VND / $155.00 USD
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4. DẾ SỮA REC REC
????️ DEEP-FRIED TARANTULAS: Wash the tarantulas thoroughly. Deep fry with shredded lemongrass.
???? FRIED CICADA FUNGI WITH MINCED GARLIC: Deep fry the cicada fungi. Add minced garlic, fish sauce, stir fry and it is ready to serve.
????PRICE: Deep Fried Tarantula - 60.000 VND / $2.80 USD | Fried Cicada - 150.000 VND / $6.00 USD
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5. FLY FOOD
???? CHICKEN WRAPPED IN THREE-COLORED STICKY RICE: Boil the chicken. Wrap with three-colored sticky rice (green from pandan leaves, orange from Cochinchin gourd, and white is original) and lotus seed. Deep fry for 15 minutes.
????PRICE: Deep Fried Tarantula - 580.000 VND / $25.00 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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????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:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCERS » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$3 Rice VS $100 Rice!!! Why is This EXPENSIVE??
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CHEAP VS EXPENSIVE RICE
1. XÔI LÁ SEN
ADDRESS: Alley 119 Nguyễn Thị Tần Street, District 8, HCMC
???? FIVE-COLORED STICKY RICE WITH ASSORTED TOPPINGS: Get 5 types of colored sticky rice. Add scallion oil, fish-sauced chicken, sweet Chinese sausage, char siu pork, steamed pork sausage, pork floss, and finish up with a bit of homemade pickle.
???? PRICE: 70.000 VND / $3.00 USD
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2. TOMATITO SEXY TAPAS BAR
ADDRESS: 1st floor, 171 Calmette Street, District 1, HCMC
SOCIAL:
???? ARROS NEGRE: Stir-fry garlic with sofrito (a paste from slow-cook onion, pepper and tomato), paprika, diced cuttlefish and octopus. Drizzle in more oil then toss in the Bomba rice. Pour in the squid ink broth and season with salt. Cook over a woodfire for 20 minutes. Grill extra cuttlefish and octopus tentacles. Finish the dish with grilled seafood, grilled a half of a lime and aioli sauce.
???? PRICE: 390.000 VND / $17.00 USD
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3. BỜM GASTRONOMY
ADDRESS: 30 Ngô Đức Kế Street, District 1, HCMC
SOCIAL:
???? SAFFRON RISOTTO WITH JAPANESE SCALLOP: Risotto: pan-fry butter, onion, arborio rice, saffron and seafood broth. Cook and stir for 20 minutes. Add shredded parmesan. | Morel mushroom: Stir-fried morel mushrooms with onion and butter. | Rice cracker: Cook the rice with charcoal powder. Spread it flat on a baking sheet, and bake in an oven at a low temperature for two hours. Fry the baked rice until it turns into a crispy cracker. | Hokkaido scallops: Deshell the scallops and pan-sear the flesh. Season with salt. Assemble all ingredients.
???? PRICE: 2.300.000 VND / $100.00 USD
#BestEverFoodReviewShow #BEFRS
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????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:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Asia's Most EXPENSIVE Food!! Farm to Fine Dining MARATHON!! (Full Documentary)
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FINE DINING DOCUMENTARY
A full compilation of our intense fine dining series! We can’t wait for you to join us while we dine in style!
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????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: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????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 » Hà Nhật Linh
PRODUCERS » Liz Peterson, Khoi Chung & Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Asia's Bizarre KFC Menu!!! (What were they thinking??)
Install Raid for Free ✅ IOS: ✅ ANDROID: ✅ PC: and start your journey now!
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Follow us on Instagram:
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Can one ever have TOO much KFC? Let's find out!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
World’s Expensivest FRENCH TOAST!! It's Not What You Think!! | FANCIFIED Ep 3
Install Raid for Free ✅ IOS: ✅ ANDROID: ✅ PC: ???? and start summoning awesome champions!
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FANCIFYING BREAKFAST
1. L'USINE
ADDRESS: 24 Đường Thảo Điền, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL:
????FANCIFIED EGGS BENEDICT: Prepare English Muffin dough. In a pot with chicken stock, add peas. Mash the peas then place back on the stove and add butter. | Grilled Black Pudding: Fry the black pudding in olive oil. | Seared Scallops: Season scallops with salt and pepper and then sear in a pan with olive oil and butter. | Quail Eggs: In a pot, bring water and vinegar to simmer. Carefully crack the quail eggs into the water and remove before it is fully cooked. | Hollandaise: Mash and strain the salted egg yolk. Prepare regular egg yolks. Mix together cider vinegar, tarragon, shallots and white wine to create a tarragon reduction. Add mixture to the egg yolks. Whisk over heat for one minute and then mix in the salted egg and butter. | Assemble the English Muffin.
????PRICE: $80.00 USD
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2. CAFE MARCEL
ADDRESS: 28 Ngô Quang Huy, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL:
????FANCIFIED FRENCH TOAST: Chicken Stock: In a pot, add chicken bones, mirin, a sweet rice wine, sake, soy sauce, kombu, ginger, lemongrass, brown sugar, spring onion, sesame oil, shiitake mushrooms and water. Cook until it has a gravy-like consistency. | Iberico Bacon: In a frying pan, add olive oil and bacon strips and tiny bacon bits. | Assemble: Stuff the cooked bacon into the freshly-baked brioche bread. Drizzle bacon bits around the french toast and pour the chicken stock on the plate.
FOR A LIMITED-TIME ONLY, YOU CAN TASTE THIS DISH YOURSELF AT CAFE MARCEL. ONLY 10 DISHES ARE AVAILABLE.
????PRICE: $100.00 USD
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3. KITCHEN
ADDRESS: 70 Đ. Số 66, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL:
????FANCIFIED BREAKFAST SANDWICH: Bagel: Spread butter on the outside of the freshly-baked bagels and wrap with the gold sheets. | A5 Wagyu Beef: Marinate the wagyu with salt, pepper & olive oil. Pan sear until it's medium rare. | Foie Gras: Pan sear the foie gras, seasoning with salt & pepper. | Scrambled eggs: Scramble the eggs with truffle oil. | Lobster salad: Boil champagne then add chicken stock, butter and saffron and allow it to simmer. Add the lobster tail. Remove the lobster tail and wrap it into a circle. Create a flower, adding in lettuce and drizzle with blueberry sauce with mint. | Assembly: Take bottom of the bagel and slather with aioli. Add truffled scrambled egg and shaved black truffle. Add A5 wagyu, then the foie gras and the top bagel.
PRICE: $300.00 USD
#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: 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 » Ngoc Le Hong
PRODUCER » Liz Peterson
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
How THOUSANDS of Tasty Birds are Roasted Each Day!! (It's NOT Chicken!!)
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????HUY TẠ’S INSTAGRAM » @itshuyta
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DUCK VS DUCK
1. VỊT QUAY ĐẮC HOÀ II
ADDRESS: 109 U Cơ Street, Ward 9, Tan Binh District
SOCIAL:
????ROASTED DUCK: Clean and wash the duck. Mix the duck with soy sauce, wood ear mushrooms, dried needle mushrooms and pepper buds. Tie with a string. Boil the duck and dip in cashew oil and honey liquid. Rub salt on the duck’s neck and insert oxygen inside the duck. Hang on the rack, dry and refrigerate for two hours. Place in a roasting machine for 40 minutes.
Torch the duck. Plating: Pour the juices out of the duck. Use it as the dipping sauce later. Chop the duck into small pieces and serve with banh mi or fried buns.
????PRICE: 380.000 VND / $16.50 USD
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2. SAIGON XIAO MEI 3
ADDRESS: 157 Võ Văn Tần Street, Ward 6, District 3
SOCIAL:
????DUCK SKIN ROLLS: Cut the duck skin in square shaped pieces. Roll it in the mung bean rice paper with cucumber and leaks. Serve with hoisin sauce.
????TOSSED DUCK BONES WITH HOMEMADE SALT: Chop the duck into small pieces. Flesh out the duck meat. Boil the duck bones. Cover with frying flour and deep fry. Stir-fry with garlic, pepper, scallion and butter. Add homemade salt on top and it's ready to serve.
????STIR-FRIED FLAT NOODLES WITH DUCK MEAT: Deep fry the duck meat and then stir-fry them with flat rice noodles, bean sprouse, dark soy sauce, chives, MSG and other seasoning. Top up with sesame seeds and serve.
????PRICE: 680.000 VND / $29.54 USD
#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: 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:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Late Night Street Food!! Bizarre Bites on Vietnam’s Wild Night Life Street!!
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???? FINAL SALE FOR ALL BEFRS MERCH:
???? HỒNG HẠNH’S YOUTUBE »
???? SUPPORT OUR MISSION »
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LATE NIGHT FOOD IN SAIGON
1. CHIM CÚT CHIÊN BƠ
ADDRESS: 95 Cách Mạng Tháng Tám Street, District 1, HCMC
???????? CHIM CÚT CHIÊN BƠ (Butter-fried Quails): Marinate the quails with secret ingredients. Prepare a hot pan with half oil and half melted butter. Fry the quails around 2 minutes and place them in the glass box.
????PRICE: 15,000 VND /$0.65 USD
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2. MỰC 280
ADDRESS: 278 Le Van Sy, Ward 14, District 3, HCMC
???????? GRILLED HALF-DRIED CUTTLEFISH WITH CHILI SALT: Sundry cuttlefish for 8 hours the night before. Grill for 15-20 minutes.
????????STIR-FRIED SQUID TEETH WITH SALTED EGGS: Blanch the squid teeth to avoid fishy smell. Fry the flour-coated teeth. Prepare another hot pan add sugar, MSG, salt, seasoning powder, 2 salted egg yolks. Serve with cucumber and tomato.
????PRICE: Cuttlefish - 150,000 VND /$6.45 USD | Squid teeth - 120,000 VND /$5.16 USD
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3. TRUONG SA QUAN / QUAN 248
ADDRESS: 248 Truong Sa, Binh Thanh District, HCMC
???????? DEEP FRIED FROG SKIN WITH FISH SAUCE: Deep fry the frog skin in hot oil. Prepare another pan. Add fish sauce, oyster sauce, satay, sugar, MSG, and fried garlic. Garnish with cilantro.
???????? ẾCH XÀO LĂN (Stir-fried Frog With Turmeric And Coconut Cream): Fry garlic. Sautee the frog. Add water, turmeric powder, cashew nut coloring, MSG, sugar, seasoning powder, mushroom, and coconut cream. Simmer until the sauce becomes condensed. Garnish with ground peanut, thorny mint.
???????? ẾCH SAPO (Braised Frog With Dark Soy Sauce): Fry garlic. Sautee the frog. Add dark soy sauce, ground pepper, fresh pepper, chillies powder, sliced ginger, MSG, sugar, oyster sauce and satay. Simmer until the sauce becomes condensed. Garnish with scallion and basil.
???????? BAO TỬ ẾCH XÀO TIÊU XANH (Stir-fried Frog Stomach With Fresh Pepper): Clean the stomach thoroughly with salt. Fry garlic, and sautee the stomachs. Add ground pepper, fresh pepper, shredded carrot, onion, sugar, MSG, oyster sauce. Garnish with cilantro.
????PRICE: Deep fried frogs - 40,000 VND /$1.72 USD | Stir-fried frogs - 60,000 VND /$2.58 USD | Braised frog - 60,000 VND /$2.58 USD | Stir-fried frog stomach - 60,000 VND /$2.58 USD
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4. BUI VIEN WALKING STREET
???????? DUCK EGG (Aged Egg): Boil the eggs for 15 minutes. Serve with Vietnamese mint and dipping sauce (ground pepper, salt, a kumquat, minced chillies).
???????? DEEP FRIED SALMON FINS WITH FISH SAUCE: Deep fry the fins. Prepare another pan, fry garlic and add sugar, fish sauce, oyster sauce, seasoning powder, chillies powder and the fried fins. Simmer. Garnish with cilantro.
???????? FRIED FISH BALL: Deep fry and serve with hoisin and sweet chillies sauce.
????PRICE: Duck Eggs - 10,000 VND /$0.43 USD | Salmon Fins - 100,000 VND /$4.3 USD | Fried Fish Ball - 100,000 VND /$4.3 USD
#BestEverFoodReviewShow #BestEverSaigonFoodTour #BEFRS
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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, Gladis Mendoza, Leo Smetheram & 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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Food Challenge with My Dog! My Wife is Gonna Kill Me!
???? WATCH OUR MAIN CHANNEL »
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My dog is a food reviewer too and she's finally ready for her debut! Introducing my newest co-host, Bánh mì
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
EXTREME Aged Meat BBQ!! Have We Gone Too Far??
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DRY-AGED DUCK
1. MR HUNG’S FARM
ADDRESS: Tan Thanh Binh Ward, North Mo Cay District, Ben Tre Province
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2. STOKER WOODFIRED GRILL AND BAR
ADDRESS: 2 Dang Huu Pho Street, Thao Dien Ward, District 2, HCMC
SOCIAL:
???????? 650-GRAM AGED T-BONE STEAK: Dry the beef cut in the refrigerator at 0-3 degrees celsius for 30 days (minimum). Cut it out then season with salt, olive oil. Place it on an open fire. After five minutes of grilling, have the steak rest at room temperature for five minutes. Do the grilling and cooling process three times and then serve.
???????? 14-DAY DRY-AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 14 days without any marination. Grill it on open fire for two hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Place the whole duck in a woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.
???????? 21-DAY DRY AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 21 days without any marination. Grill it on open fire for 2 hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Put the whole duck in the woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.
???? PRICE: 750 000 VND / $32.00 USD each
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????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: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung & Liz Peterson
LINE PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
CHANNEL UPDATE: The UNCERTAIN Future of the Best Ever Food Review Show
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CHANNEL UPDATE
#BestEverFoodReviewShow #BEFRS
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????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Mexico’s INSANE Animal Taco!! Exotic Meat Treats From Around The World!!
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BRAIN
1. CỪU Ô VƯƠNG
ADDRESS: Alley 279 Đội Cấn, Ba Đình District, Hà Nội
SOCIAL:
???? STEAMED LAMB BRAIN WITH MUGWORT: Fry minced shallots, then add water, MSG and seasoning powder. When it starts to boil, add the lamb brain and mugwort. Steam for 10 minutes.
????PRICE: 80.000 / $3.30 USD
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2. NAN N KABAB HALAL RESTAURANT
ADDRESS: 49 Xuân Diệu, Tây Hồ District, Hà Nội
SOCIAL:
???? GOAT BRAIN MASALA: Stir-fry the goat brains in oil on a tawa. Pour more cooking oil in the tawa, then saute onions, tomatoes, ginger and masala seasoning (salt, chillies, pepper, turmeric powder). Add scallions, ginger, tomato gravy and combine with brains and other seasonings. Top with herbs and ginger and serve with naan.
????PRICE: 180.000 / $7.80 USD
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3. ĐÔNG NGUYÊN CHICKEN RICE
ADDRESS: 801 Nguyễn Trãi, Ward 14, District 5, HCMC
SOCIAL:
???? PIG BRAIN OMELETTE: Steam the pig brain, then add minced shallot, garlic, pickled radish, smashed pig brain. Mix well with 2 eggs, season with salt, pepper and MSG. Fry it in a pan with little oil in 3 minutes. Served with chicken fat rice.
????PRICE: 58.000 VND / $2.50 USD
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4. CHILANGO TACO SAIGON
ADDRESS: 70E Pasteur Street, District 1, HCMC
SOCIAL:
???? SESOS TACOS: Boil the brain with black pepper, garlic, salt and traditional dried leaves for 10 minutes. Add it in the ice. In another pan, add butter, onions, purple onions, diced tomatoes, boiled brains and fresh chillies. Season with salt, pepper and a squeeze of lime juice. Garnish with cilantro. Pan fry tortillas. Spread guacamole on the tortilla, 2 spoons of brain, diced onion and cilantro. Fresh cuts of lime are served together.
????PRICE: 50.000 VND / $2.20 USD
#BestEverBrainTour #BestEverFoodReviewShow #BEFRS
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????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Minh Đức
CAMERA OPERATORS » Nguyễn Tân Khải & Thai Do
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
500 Pounds SOLD in 2 Hours!! Why Folks are Dying for this STREET FOOD!!!
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BONES
1. VY GARDEN
ADDRESS: 87H Lê Văn Duyệt, Binh Thanh District, HCMC
SOCIAL:
????SPICY PORK NECK BONE: Slow cook the bones for 2 hours or more. Use the stock to make the broth that includes green chillies, scallion and lime juice. Finally pour the broth all over the bones and serve.
???? PRICE: 150.000 / $6.50 USD per ½ kg
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2. LẨU RẮN BONA
ADDRESS: 909 Trần Xuân Soạn Street, District 7, HCMC
SOCIAL:
????SNAKE SALAD: Clean the snake and remove intestines. Place the snake in a pressure cooker for 15 minutes. Separate the bones. Add julienned onion, julienned snake meat, condensed soy sauce, sugar, salt, MSG, pork bone powder, fish sauce, fresh chillies and lime juice in a bowl. Plate and top with peanuts.
????SNAKE HOTPOT: After cooking the snake in the pressure cooker, de-bone and chop into small pieces then place it in a pot with the hotpot broth. Serve with vermicelli noodles and herbs.
????DEEP-FRIED SNAKE BONES: Season the snake bones with condensed soy sauce, MSG, fish sauce, soy sauce, chilly sauce and deep fry on low fire for 15 mins.
???? PRICE: 950.000 / $41.2 USD per snake
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3. HỦ TÍU XÍ QUÁCH CHỊ PHỤNG
ADDRESS: 71Đ Bửu Đình Street, Ward 5, District 6, HCMC
????PORK BONE MARROW: Assemble Hu tieu noodles, scallion, fried garlic, fried onion, minced pork and pork bone broth in a bowl and serve it with a separate bowl full of pork marrow.
???? PRICE: 60.000 VND / $2.60 USD
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4. BENARAS GARDENIA
ADDRESS: 28 Trần Ngọc Diện Street, Thảo Điền Ward, District 2, HCMC
SOCIAL:
???? LAAL MAAS (MUTTON MARROW CURRY): Marinate the mutton marrow with ginger, garlic paste, salt, paprika powder and turmeric powder then leave it for 1 hour. | Curry: Add vegetable oil, bay leaf, star anise, cinamon, garlic cloves, minced garlic, chopped onions, turmeric powder, fresh tomato puree, salt, paprika coriander powder, cumin powder and inhouse mixed powder in a pot for five minutes. Add the marinated mutton bones in the curry base and cook for 30 minutes. Put the combination in the pressure cooker and cook for 20 minutes to soften the mutton meat. Plate & serve with garlic naan.
???? PRICE: 249.000 VND / 10.79 USD
#BestEverBoneTour #BestEverFoodReviewShow #BEFRS
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????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Khoi Chung + Huỳnh Hà My
LINE PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
China's STRANGEST Food Combination!! Eating ONLY Animal Stomachs for 24 Hours!!
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STOMACH
1. THỰC VỊ THIÊN RESTAURANT
ADDRESS: 36 Phạm Vũ Hàm Street, Trung Hoà Ward, Cầu Giấy District, Hà Nội
???? GÀ NHỒI BAO TỬ HẦM (CHICKEN STUFFED IN PIG STOMACH): Stuff the chicken with leeks, bay laurel leaves, pepper flowers. Stuff the whole chicken in the pig stomach. Secure it with a string and place in a pot. Add mushrooms including dong trung ha thao fungus, barley seeds and water in the pot.
????PRICE: 400.000 / $17.30 USD
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2. NHÀ HÀNG CÁ LĂNG THUỲ LINH
ADDRESS: 52 Trần Thái Tông Stress, Dịch Vọng Hậu Ward, Cầu Giấy District, Hà Nội
SOCIAL:
???? LÒNG CÁ XÀO DƯA CẢI CHUA (STIR-FRIED FISH STOMACH WITH FERMENTED CABBAGE): Remove the fish stomach and clean it with salt. Chop it into small pieces then season with MSG, fish sauce and spicy paste. Let it marinate for 10 mins. Finally, stir-fry with sour cabbage and then plate.
???? CÁ LĂNG TRỘN (FISH MIXED WITH SALAD AND HOMEMADE SPICY SAUCE): Blanch the fish until it’s medium cooked and then place it in a bowl. Add onion, shallots, parsley and spicy sauce in. Mix and then plate.
???? CÁ LĂNG RANG MUỐI (DEEP FRY FISH MEAT): Season the fillets fish with MSG, pepper and fish sauce. Soak them in toasted rice powder and deep fry. Finally, mix the fish meat with homemade salt.
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3. CESKA HOSPODA
ADDRESS: 103 Nguyễn Trường Tộ Street, Quán Thánh Ward, Ba Đình District, Hà Nội
???? SÚP DẠ DÀY BÒ (BEEF TRIPE SOUP): Boil the whole piece of beef tripe in water, ginger wine and ginger. Cut the tripe into strips. In a pan with oil, add minced onion and stir-fry. Add minced garlic, beef tripe, salt, MSG, sugar, majoranka leaves, paprika powder and water. Place mixture in a pressure cooker with pork stock for 30 mins. | Sauce: Add butter and wheat flour in a hot pan & stir until everything is blended. Add water and the stock cooked from the beef tripe combination and cook for 5 mins. | Plating: Add beef tripe in the dish. Pour the sauce in and top with parsley.
????PRICE: 55.000 VND / $2.55 USD
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4. OK CON DÊ RESTAURANT
ADDRESS: 03 Tt1a Bằng Liệt Street, Tây Nam Linh Đàm Urban Area, Hoàng Mai District, Hà Nội
SOCIAL:
???? BAO TỬ DÊ XÔNG ĐÁ (GOAT STOMACH COOKED FROM INSIDE WITH SAUNA STONE): Boil the goat stomach and then stuff with goat meat, potato, carrot, lemon grass, shallots, capsicum, okra, garlic cloves and hot sauna stones. Constantly squeeze the stomach to spread the heat all over for 5 mins until everything inside it is well cooked. Add beer and then cut it open.
????PRICE: 250.000 VND / 10.80 USD
#BestEverStomachTour #BestEverFoodReviewShow #BEFRS
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????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Minh Đức
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
I Only Ate TESTICLES for 24 Hours!! Extreme Street Food in Asia!!
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TESTICLE TOUR
1. Hào Phong Goat Noodles
ADDRESS: 71 Nguyễn Kim, District 10, HCMC
HỦ TIẾU PÍN DÊ (GOAT TESTICLES NOODLES): Noodles: Blanch the flat rice noodles with bean sprouts. Pour the broth | Testicles: Shimmer the pair of testicles, then cut into small pieces. Add the broth. Serve with Satay chili, fermented tofu sauce and perilla leaves.
???? PRICE: 500.000VND /$21.00 USD
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2. Grand Sushi KO
ADDRESS: SH06 Parkview 5, Vinhomes Central Park, Binh Thanh District, HCMC
SHIRAKO PONZU (CODFISH SPERM SACK WITH LEMON AND SOY SAUCE): Blanch the sperm sack. Add to ice water then cut it into bite size. Add lemon and soy sauce. Garnish with shredded radish, Japanese chili sauce, Salmon eggs, flying fish eggs, and chopped scallion.
SHIRAKO OSUIMONO (CODFISH SPERM SACK SOUP WITH SEAWEED): Blanch the sperm sack. Add to ice water then cut it into bite size. Boil the seaweed broth, then add Sake and Mirin sauce. Wait around 30 seconds then add crab-roe paste and the shirako cuts and cook for 3 minutes. Add a nameko mushroom and scallion and it is ready to serve
SHIRAKO TEMPURA (FRIED CODFISH SPERM SACKS): Blanch the sperm sack. Add to ice water then cut it into bite size. Prepare the batter. Flour coating the sperm sack cuts and dip them in the batter. Deep fry them alongside with a mushroom and perilla leaves. Serve with traditional Japanese tempura sauce.
???? PRICE: Dish 1: 218.000VND / $10.00 USD | Dish 2: 250.000VND / $11.00 USD | Dish 3: 250.000VND / $11.00 USD
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3. NO.96 RESTAURANT
ADDRESS: 117 Võ Văn Tần, Ward 6, District 3, HCMC
NGỌC KÊ CHÁY TỎI (ROOSTER TESTICLES IN A HOT PAN): Blanch the testicles. Prepare a hot pan, add oil and garlic. Add chicken testicles, water and the special sauce including oysters sauce, soy sauce, chili sauce, MSG, seasoning powder and sugar. Garnish with scallion leeks and shredded onion. Serve on a hot pan
???? PRICE: Butter fried crickets - 195.000VND / $9.00 USD
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4. 146 RESTAURANT
ADDRESS: 146 Hậu Giang, Ward 6, District 6, HCMC
???? PRICE: NGẦU PÍN TIỀM THUỐC BẮC (BRAISED BULL TESTICLES WITH CHINESE MEDICINE) - 350.000VND/$15.00USD | NGẦU PÍN XÀO SA TẾ (SAUTEED BULL TESTICLES WITH SATAY CHILI) - 350.000VND/$15.00USD
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
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Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Khoi Chung and Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Japanese Chef Prepares GIANT Tasmanian CRAB!! Over $700!!
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TASMANIAN CRAB
1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1
???? WHOLE TASMANIAN CRAB
????PRICE: 17.850.000VND / $777.36 USD
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2. FUME - JAPANESE FUSION CUISINE
ADDRESS: 74/7L Hai Bà Trưng Street, Bến Nghé Ward, District 1
SOCIAL:
???? BOILED CRAB CLAW: Break the shell out of the claw. Serve it on a plate with lemon, spicy radish and ponzu sauce (made from soybean, cooking sake and mirin).
???? CRAB MEAT SUSHI: Use the crab leg meat. Place a sheet of seaweed flat down a table. Add rice, wasabi, crab meat, salmon roe and homemade sweet soy sauce. Fold and serve.
???? GRILLED CRAB MEAT ON CHARCOAL WITH HOKKAIDO RICE: Wrap the half the body of the crab in foil and grill on charcoal. Remove the meat out of the shell and mix them with Hokkaido rice and scallion.
???? GRILLED CRAB BRAIN AND MEAT: Filter the crab brain out. Take the crab meat out of the remaining claws. Wash the shell. Put the crab meat in the shell. Add the crab brain and mix. Grill the whole thing on a charcoal stove for 6 minutes. Garnish with scallions and julienned dried red chillies.
#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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????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: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, 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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Giant CLAM Challenge!!! | CHINESE CHEF vs VIETNAMESE CHEF
Thanks to Omaze for sponsoring this video. For your chance to win $100,000 cash to live your best life and support a great cause, enter at
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GEODUCK
1. NGAN DINH RESTAURANT
ADDRESS: Level 5, Windsor Hotel, 19 An Duong Vuong Street, District 5, HCMC
SOCIAL:
????????GEODUCK SASHIMI: Blanch the geoduck in a bowl of hot water. Carefully take out the skin around the neck and use a knife to remove the shell. Get rid of the internal organs. Cut it into crispy thin slices, and place on ice. Serve with wasabi and soy sauce.
????????GEODUCK WITH X.O SAUCE: Cut the geoduck’s neck into thick chunks. Flour coat it and flash fry it in high heat. Blanch the mushroom and celery and then stir fry with bell pepper. Season with X.O sauce, salt, sugar and MSG. Add the geoduck then wok fry.
????????DOUBLE-BOILED SOUP WITH SLICED GEODUCK: Make the broth with pork, chicken, Jinhua ham, dried scallops, pepper and dried mandarine peel. Steam for 8 hours. Use a colander to remove all ingredients. Place geoduck thin slices over bean sprouts, fried rice sheet/cracker, julienne ginger and scallion. Boil the broth, and pour over all ingredients in a serving bowl.
????PRICE: 3.360.000 VND/ $146 USD for each dish
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2. NGOC SUONG SEAFOOD AND BAR
ADDRESS: 6a Thai Van Lung, Ben Nghe Ward, District 1, HCMC
SOCIAL:
????????RED POMELO AND COCONUT HEART SALAD: Mix red pomelo, shredded green mango, coconut heart, onion, chocolate mint, Thai mint, geoduck, noodles and peanut. Squeeze lemon on top, and season with homemade diluted fish sauce. Place the mixture in a coconut. Add crunchy potato slices, top the dish with watermelon foam.
????????NGOC SUONG “SPHERE” FISH SALAD SAUCE AND MARINATED GEODUCK SASHIMI: Spherify the peanut sauce. Place it on a shell and add marinated geoduck. Top it with a gold flake. Add the fume then close the lid.
????????HANOIAN PUREE CONGEE WITH GEODUCK, SLOW COOKED SOFT BONE: Add minced pork, slow cooked soft bone and geoduck slices. Pour in the pureed congee. Add truffle flakes and garnish with ground pepper.
????????GEODUCK COTTON CANDY: Marinate geoduck with a shot of coffee. Season the foie gras with salt and sear it on the grill. Add sugar in the cotton candy machine. Put a piece of foie gras and geoduck. Spin the stick around until the cotton candy fully coats the foie gras and geoduck.
????PRICE: 6.384.000 VND/ $277 USD total
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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????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: 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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
The SECRET FOODS of Vietnam's Tay Tribe!!! Rare Village Cooking!! | TRIBAL VIETNAM EP8
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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
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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
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????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
Has Sonny Ever Chickened Out?! #shortsvideo #shorts #fail