EXTREME Vietnamese Street Food - 5 Must Eat Foods in Hanoi!!
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HANOI, VIETNAM - Today we’re going on an ultimate Vietnamese street food tour to eat 5 of the must eat Vietnamese foods in Hanoi, that are not pho. I’m hanging out with local food expert @Hanoifood from Hanoi Food. We’re eating some local favorite Vietnamese dishes and some extreme dishes as well. It’s going to be delicious!
Thank you to @Hanoifood for taking me on this amazing Hanoi street food tour:
Here are all the places we ate:
1. Xôi Xéo
Location: Xôi Mây (
Price: 15,000 VND ($0.63) per bowl
One of the common breakfasts in northern Vietnam is sticky rice with toppings. She has to be one of the fastest food assemblers in all of Vietnam!
2. Bún Riêu
Location: Bún riêu Hàng Lược (
Price: 75,000 VND ($3.15) for fully loaded bowl
Pho is extremely common in Vietnam, but there are so many other noodle soups, and bun rieu is one of the best. This place is extremely popular and we ordered it fully loaded!
3. Bún Chả
Bún Chả Hàng Quạt (
Price: 45,000 VND ($1.89) per portion
If there’s one dish that you have to eat when you’re in Hanoi, Vietnam, it would be bun cha for lunch. The combination of grilled pork in a soup of fish sauce with noodles and vegetables is heavenly.
4. Bún ốc
Location: Bún ốc cô Huệ (
Price: 40,000 VND ($1.68) per bowl
One of Khoa’s favorite local dishes is bun oc, or snails and noodles. We specifically tried the cold version with giant snails!
5. Cháo
Location: Cháo Sườn Sụn Huyền Anh Đồng Xuân (
Price: 35,000 VND ($1.47) per bowl
Another common dish in Vietnam is chao, or congee, rice porridge. Rather than being chunk with rice grains, this was one of the smoothest bowls of congee ever.
6. Chả Rươi
Location: Cửa Hàng Chả Rươi Hưng Thịnh (
Price: 35,000 VND ($1.47) per piece, we ate 5
One more extreme Vietnamese food we had to try was cha ruoi, a sandworm pancake. A little bizarre, but proved to be one of the best meals of the day!
Thank you for watching this ultimate Vietnamese street food tour in Hanoi!
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Vietnam's 12 SUPER CHEAP Street Foods!! Less than a dollar!!
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1. CHUỐI NẾP NƯỚNG LÁ DỨA TRỊNH ĐÌNH TRỌNG
ADDRESS: 7/1 Trịnh Đình Trọng street, District 11, HCMC
GRILLED PANDAN LEAF–WRAPPED BANANA
PRICE: 20,000 VN / 0.85 USD
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2.ĂN VẶT THIÊN VŨ
ADDRESS:371/30/8 Trường Chinh street, Ward 14, District Tân Bình, HCMC
ROLLED RICE PAPER ROLL
PRICE: 37,000 VND / $1.58 USD
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3. BÁNH ỐNG LÁ DỨA ĐƯỜNG NGUYỄN TRÃI
ADDRESS: 45 Nguyễn Trãi street, Ward 2, District 5, HCMC
STEAMED PANDAN TUBE CAKE WRAPPED IN RICE PAPER
PRICE: 10,000 VND / $0.43 USD per roll
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4. CÀ RI BÀ BÉ
ADDRESS: 2 Tản Đà street, Ward 10, District 5, HCMC
UNLAID CHICKEN EGG CURRY
PRICE: 80,000 VND / $3.41 USD with extras
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5. NEM CHẢ TRÉ CÔ NGUYỆT
ADDRESS: 281 Nguyễn Thượng Hiền street, Ward 4, District 3, HCMC
FERMENTED PORK SKIN SALAD
PRICE: 50,000 VND / $2.13 USD
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6. ĂN VẶT BẾP BÀ MẬP
ADDRESS: 39 Nguyễn Thượng Hiền street, Ward 5, District 3, HCMC
CRISPY BALUT EGG
PRICE: 40,000 VND / $1.71 USD
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7. BAO TỬ CÁ CHIÊN GIÒN HOÀNG NHI
ADDRESS: 17 Block S, Ngô Gia Tự apartment building, Hoà Hảo street, Ward 2, District 10, HCMC
CRISPY FISH STOMACH
PRICE: 30,000 VND / $1.28 USD
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8.LUCKY QUÁN - LẨU THÁI 1 NGƯỜI
ADDRESS: 001 Block A, Ấn Quang apartment building, Bà Hạt street, Ward 9, District 10, HCMC
LẨU THÁI 1 NGƯỜI (PERSONAL HOTPOT)
PRICE: 39,000 VND / $1.66 USD
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9. KHÔ MỰC NHÀ THỜ ĐỨC BÀ
ADDRESS: 2 Công Xã Paris street, Ward Bến Nghé, District 1, HCMC
FRIED DRIED SQUID WITH GARLIC FISH SAUCE
PRICE: 80,000-150,000 VND / $3.41-6.40 USD
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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 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
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Terryh Nguyen
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Why This Guy Punches Rice #454
We found this guy online and we saw many people loved how fast he made rice snacks! So we wanted to tell you the story of the Fastest Mochi Maker!
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Must Try Before You Die!! Korea’s TOP 50 Street Foods!!
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Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle
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VIDEO EDITORS » Hà Nhật Linh + Khang Bui
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CAMERA OPERATOR » Wife
PRODUCER » Terryh Nguyen
Street Food VS. Luxury HOT POT - One Is So Much Better!! | Taiwan’s HOT POT Obsession!!
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Taiwan is undoubtedly obsessed with hot pot! Welcome to Taichung, Taiwan, and today we’re going on a Taiwanese hot pot tour, but two totally different styles - one that’s on the luxury modern trendy side, and the other is a street food legend. We’ll compare the atmosphere, the ingredients, and then of course the prices. Let’s go eat Taiwan hot pot!
King of Hot Pot (嗑肉石鍋-南屯豐樂店): - The first place is a modern trendy hot pot with a hilarious bleacher platter of beef and meats. The flavor was honestly a little underwhelming, just not enough flavor in the broth. Ingredients were alright.
Total price - 1805 TWD ($59.70)
Taiwan Chen Hot Pot (台灣陳沙茶火鍋): - This places is an alley street food legend in Taichung and their hot pot was outstanding, including the ingredients, and sauces. I especially loved their local Taiwan beef.
Total price - 2,000 TWD ($66.14)
Oddly enough, the street food hot pot turned out to be slightly more expensive than the trendy place!
And which place did I like better… you probably can tell Taiwan Chen Hot Pot (台灣陳沙茶火鍋)!
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Surviving SICHUAN!!! 500 Hours of EXTREME Chinese Street Food! The ULTIMATE Sichuan Food Documentary
My new blog:
Today, I'm (Trevor James, The Food Ranger) surviving for 500 hours in Sichuan, eating spicy food just for you! This is literally the biggest Sichuan food documentary I've ever made, make sure to watch the whole video because it's packed with amazing Chinese street food that you're going to love! You're going to really enjoy the Chinese street food in this video! Chinese food is my favourite food in the world, and in Sichuan, it's absolutely amazing. I hope you like all the chinese cooking and chinese recipes in this video!
00:00:00 Introduction
00:00:52 Talking about the worst food
00:01:14 First bowl of dan dan noodles
00:03:48 neighbourhood spicy noodles
00:05:22 Sichuan chili oil heaven
00:07:32 Amazing spicy outdoor noodles
00:11:20 Back kitchen spicy noodles, amazing
00:17:09 Bringing my parents for a sichuan food tour
00:17:56 Ding ding candy
00:19:41 Massive Sichuan lunch
00:25:07 Wholesale spice market
00:29:37 Visiting the peoples park
00:30:28 Eating durian
00:31:31 Sichuan duck
00:34:35 Chopping the duck skills
00:36:19 Sweet potato noodles
00:38:22 Muslim Chinese lamb noodle soup
00:40:51 Sichuan tripe salad
00:44:04 Spicy Sichuan pancake
00:48:48 Spicy pork brain dinner
00:52:29 Morning market exploration
00:53:08 Ding ding candy
00:54:36 Peanut candy
00:57:53 Chinese herbs
00:58:25 Full market action
01:00:03 Intestine noodles
01:02:26 Sichuan market duck
01:04:00 Friendly lady
01:05:35 Deep fried pork
01:08:11 Sichuan bakery
01:10:25 Sichuan beef
01:11:50 Sichuan broadbean paste
01:12:54 Cold sichuan salad
01:14:48 Duck hot tub
01:18:06 Spicy fried intestines
01:20:54 Sichuan pancake
01:22:51 Sichuan cold wrap
01:27:38 Sichuan pork tongue
01:30:46 Sichuan jelly noodles
01:33:31 Sichuan zajiang noodles
01:36:47 Bringing 2 American guests around
01:38:44 Sichuan firewood chicken pot
01:39:26 Sichuan zajiang noodles
01:41:14 Sichuan roast duck
01:41:57 Eating raw peppercorn
01:43:05 Sweet and spicy wontons
01:43:32 Sichuan candy
01:44:04 Back to the wontons
01:45:12 Sichuan sweet water noodles
01:46:07 Jelly noodle sandwich
01:47:41 Sichuan fly restaurant
01:49:05 Sichuan steamed pork bun
01:50:17 Biggest buddha in the world
01:50:33 Sweet molasses pocket
01:51:36 Sichuan bobo chicken
01:52:49 Sichuan siumai
01:54:32 Blade sheared noodles
01:56:20 Sichuan hot pot
01:57:23 Morning Baozi
01:59:47 Sichuan duck
02:01:53 Healthy street wrap
02:05:54 Sichuan peppercorn raw
02:09:39 Sichuan fly restaurant
02:14:14 Taking shots of pig brain
02:18:02 Dingding candy again
02:20:04 Feichang fen skills
02:23:50 Sichuan guokui biscuit
02:28:41 Sichuan zajiang noodles
02:32:18 Sichuan pickles
02:33:54 Spicy sichuan hot pot
02:35:49 Sichuan hot pocket
02:37:52 Sichuan molasses pocket
02:39:05 Siumai
02:41:11 Blade sheared noodles
02:42:43 Bobo chicken again
02:45:23 Leshan tianpiya
02:46:23 Leshan tofu brain
02:47:57 Leshan ox soup
02:52:19 Sweet water noodles
02:54:05 Sichuan danhonggao
02:55:46 Friendly lady mixing noodles
02:56:59 Sichuan douhua
02:59:03 Sichuan guokui
03:00:13 Pork blood soup
03:03:30 home base noodles
03:06:45 Hanging noodles
03:07:57 Guokui
03:10:59 Beef noodle soup
03:14:35 Sichuan rice balls
03:18:28 Sichuan stir fry dishes
03:23:58 Neijang noodles
03:27:54 Fatty pork
03:31:17 Sichuan pickled chicken feet
03:33:39 Sichuan chilies
03:35:41 Sichuan sticky rice dessert
03:38:49 Sichuan lunch joint
I hope you enjoyed this Chinese street food tour of Sichuan!
Nothing Like India!! Nepali Street Food in Kathmandu!!
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1. LAMA KHANA AND KHAJA GHAR
ADDRESS: Campus Rd, Lalitpur 44600, Nepal
OPERATION HOURS: 8AM - 9PM
????????CHICKEN DHAL BHAT (LENTIL RICE)
????PRICE: 150 NPR/$1.14 USD
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2. MOKTAN MOMO
ADDRESS: Gaucharan, Kathmandu 44600, Nepal
OPERATION HOURS: 12PM - 7PM
????????MOMO: Marinate ground meat with onions, ginger paste & masala. Blend mixture: lapsi, sesame seeds, water, and turmeric powder. Dough wrapper: Mix flour and water, then knead, pull, and shape into wrappers. Wrap pre-made meat. Steam
PRICE: CHICKEN MOMO - 150 NPR / $1.14 USD| BUFF MOMO - 120 NPR/$0.91 USD
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3. KHAWA KARPO NOODLE FACTORY
ADDRESS: 44600, Kathmandu, Nepal / Boudha Sadak, Kathmandu, Nepal
OPERATION HOURS: 6AM - 9PM
????????THUKPA (TIBETAN NOODLE SOUP): Noodles: Mix flour, water, and eggs, then knead in the machine until flat, then cut. Plating: Add green onions, a mixture of salt, MSG and chili powder. Add jiajia sauce (black sauce) and garlic paste.
????????LAPHING (MUNGBEAN NOODLES): Spread pancake. Add salt, MSG, chili sauce, and peanuts. Sprinkle uncooked instant noodles. Roll cake. Chop into bite-sized pieces.
????PRICE: THUKPA - 180 NPR / $1.36 USD
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YANGTARU SEKUWA CORNER
ADDRESS: P9G2+52X, Kathmandu 44600, Nepal
????????SEKUWA (NEPALI BBQ): Marinate meat with garlic, ginger, cardamom, lime, clove, salt and red pepper. Grill. Assembly on tray: mutton, buff(alo), chicken wings, chicken gizzard, pork
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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 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 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
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Terryh Nguyen
PRODUCTION COORDINATOR » Y Lieu
LOCAL PRODUCER » Oangdi Gurung | IG: @onedi500
LOCAL PRODUCTION ASSISTANT » Diamond Uprety
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
BIGGEST Crab I’ve Ever Seen!! ???? TASMANIAN KING CRAB - Cooked 3 Ways!!
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SYDNEY, AUSTRALIA - We’re going to the fish market to get a Huge Tasmanian King Crab and Chef Dan Hong is going to cook it 3 ways!
Huge thank you to:
Chef Dan Hong:
Sydney Fish Market ( - After meeting up with Chef Dan, we met up with Alex from the Sydney Fish market who showed us around and gave us a very interesting brief about the Sydney Fish market and the quality of seafood that auctioned.
Red Claw Seafoods ( - At the fish market we visited Red Claw Seafood who specialize in some of the best live seafood in all of Australia and where Chef Dan gets his supply. We were after their insanely huge Tasmanian king crab!
Mr. Wong ( - After getting our crab, we headed back to Chef Dan’s restaurant, Mr. Wong, for some dim sum, roast duck, and mostly importantly, the fresh giant Tasmanian King Crab! It was without a double one of the best crabs, both in natural product and preparation that I’ve ever had. It was so big, Chef Dan had to cook three different dishes with it.
Social Media:
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1 MILLION Asian Steamed Dumplings!!! HUGE Street Food in Vietnam!!
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THO PHAT FACTORY
1. THỌ PHÁT FACTORY
ADDRESS: Lot HT-F2 4&5, Hiep Phuoc Industrial Zone, Nha Be District, HCMC
SOCIAL:
FACTORY INFORMATION: Tho Phat was established in 1987 by a couple with a modest pork bun cart in the Chinatown (District 5) of Ho Chi Minh City. Focusing on the quality and affordable price, the business started to gain significant reputation and expand rapidly. Now they produce over 10,000 tonnes of food annually.
????BÁNH BAO KHOAI MÔN (TARO BUN): Dough: Mix flour, yeast, baking flour & water. Add purple food colouring. | Filling: Steam the taro, then slow-cook with sugar for 90 minutes | Shape: Flatten the dough. Divide the dough & the filling taro paste, then wrap the dough around the filling. | Steam for 13 minutes, then cool for 1 hour.
????BÁNH BAO NHÍM (PORCUPINE SHAPE BUN): Filling: Mix sugar, eggs, coconut milk & condensed milk, then drain the liquid to retain the solid. Steam for 20 minutes, then whip the custard to make it spongy. | Shape: Flatten the dough. Divide the dough and the custard filling, then wrap the dough around the filling. Create a peak at the end to make a shape of the porcupine tail. Use scissors to cut the dough to resemble the quills. | Steam for 13 minutes, then cool for 1 hour.
????BÁNH BAO XÁ XÍU, TRỨNG CÚT, TRỨNG MUỐI (CHARSIU, SALTED EGG BUN): Filling: Grind and marinate the meat in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. Shape: Flatten the dough. Divide the dough & meat. Add a quail egg, salted egg yolk, charsiu, and handwrap. | Steam for 21 minutes, then cool for 1 hour.
????HÁ CẢO THỊT (PORK DUMPLINGS):Mix 4 kinds of flour to create a chewy dough. |Filling: Grind and marinate meat in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. |Shape: Divide the filling into meatballs, and cut the dough into circles, then handwrap. | Steam for 8-10 minutes, then cool for 1 hour.
????XÍU MẠI (SHUMAI): Mix flour, egg, and water to create dough. | Filling: Grind and marinate the meat and shrimp in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. | Shape: Divide the filling into meatballs, and cut the dough into circles, then wrap the dough around the bun. | Steam for 8-10 minutes, then cool for 1 hour.
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2. CỬA HÀNG THỌ PHÁT
ADDRESS: 78-80 Nguyễn Tri Phương Street, District 5, HCMC
SOCIAL:
????BÁNH BAO XÁ XÍU, TRỨNG CÚT, TRỨNG MUỐI (CHARSIU, SALTED EGG BUN)
???? PRICE: 24.000 VND/$1.10 USD
????BÁNH BAO KHOAI MÔN (TARO BUN)
???? PRICE: 7.000 VND/$0.30 USD
????BÁNH BAO NHÍM (PORCUPINE SHAPE BUN)
???? PRICE: 12.000 VND/$0.52 USD
????BÁNH BAO HEO (PIGLET SHAPE BUN)
???? PRICE: 12.000 VND/$0.52 USD
???? BÁNH BAO BÍ ĐỎ (PUMPKIN BUN)
???? PRICE: 7.000 VND/$0.30 USD
????HÁ CẢO THỊT (PORK DUMPLINGS) + XÍU MẠI (SHUMAI)
???? PRICE: 3.500 VND/$0.15 USD each
#BestEverSaigonFactoryTour #BestEverFoodReviewShow #BEFRS
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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, Zineb Belkadi, 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 » Hà Nhật Linh
PRODUCER » Huỳnh Hà My
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
Chinese Steamed Pork Bun & Cabbage Bun Mass Production / 三星蔥肉包, 高麗菜包 - Taiwan Street Food
Chinese steamed stuffed bun mass production process!
This bun shop that located at Yilan, Taiwan has a history of 50 years.
And Yilan is famous from Sansing green onion.
The buns are fragrant and delicious after adding Sansing green onions!
Hi, there! Welcome to Lemon Films Channel ????
If you enjoy this video, please leave a like and subscribe to see more delicious foods.????
Please feel free to leave any comments or questions below. Thank you!
✨Delicious street food in this Video✨
Scallion pork buns / 神農蔥肉包(五粒/包)
$2.65 USD / 80 NTD (5 in a Pack)
Cabbage buns / 高麗菜包(五粒/包)
$2.65 USD / 80 NTD (5 in a Pack)
***Location information***
神農包子 (三星蔥肉包, 高麗菜包)
Google Map:
#SteamedBun #StuffedBun #ChineseBun #三星蔥 #肉包 #神農包子 #包子
BUGS are Invading Street Food in Asia!! Extreme Vietnamese Street Food!!
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GIANT WATER BUGS
1. BÁNH CUỐN TÂY HỒ
ADDRESS: 127 Đinh Tiên Hoàng, District 1, HCMC
???? BÁNH CUỐN THẬP CẨM (STUFFED RICE CAKE ROLLS WITH ASSORTED TOPPINGS): Place a layer of rice liquid on a steamer. Cover the lid then wait for it to be fully cooked. Add filling (pork cube, mushroom, jicama cube). Add boiled bean sprout, basil and mint. Garnish with fried shallot. Serve with cha lua (boiled minced pork), fried bean cake, and sweet and sour fish sauce (water bug essence add on is optional)
???? PRICE: 78.000VND /$3.36 USD
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2. TRẠI DẾ THANH TÙNG
ADDRESS: Ben Do Hamlet, Tan Phu Trung Ward, Cu Chi District, HCMC
???? RƯỢU CÀ CUỐNG (GIANT WATER BUG VODKA): Grill three giant water bugs. Put them in a bottle and pour in 500 ml of 38% rice wine. Marinate for 2.5 months.
???? CÀ CUỐNG CHIÊN NƯỚC MẮM (FISH SAUCE COATED WATER BUGS): Deep fry bugs. Mix together minced garlic and chillies, MSG and fish sauce. Marinate for five minutes. Prepare another pan. Add oil then saute the bugs for 2 minutes, and it is ready to serve.
???? PRICE: Water Bug Vodka: 200.000VND / $9.00 USD | Water Bugs in Fish Sauce: 500.000VND / $22.00 USD
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3. DẾ SỮA REC REC
ADDRESS: 47 Street 7th, An Phu Ward, District 2, HCMC
???? DẾ SỮA CHIÊN BƠ (BUTTER FRIED CRICKETS): Deep fry the cricket and saute with butter. Season with prickly ash salt ,and minced lime leaves.
???? DẾ CƠM CHIÊN NƯỚC MẮM (SAUTEED BIG CRICKETS WITH FISH SAUCE): Deep fry the crickets. Prepare another pan with oil and garlic. Add the fried crickets, fish sauce , onion and scallion leek. Saute for 2 minute then garnish with ground pepper.
???? VE SẦU RANG MUỐI (SAUTEED CICADA WITH CHILI SALT): Prepare a hot pan. Add chopped onion. Saute for 2 minutes and add cicada. Season with chili salt. Garnish with lime leaves.
???? CÀ CUỐNG NƯỚNG (GRILLED WATER BUGS): Separate the wings. Take out a thin layer from the bugs. Soak the bugs in white wine and place them on charcoal. Grill for 5 minutes then spray prickly ash salt to season before serving.
???? PRICE: Butter fried crickets - 60.000VND / $2.50 USD | Sauteed crickets - 150.000VND / $6.50 USD | Sauteed Cicada - 60.000VND / $2.50 USD | Grilled Water Bugs - 350.000VND / $15.00 USD
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK » @cebook
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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 » Hà Nhật Linh
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Killing Traditional Street Food in Vietnam!!
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DA NANG STREET FOOD SCIENTIST
1. BÚN BÒ - SƯỜN BÒ THẬP CẨM
ADDRESS: 131 Lê Thanh Nghị, Hải Châu District, Đà Nẵng City
???? BRAISED BEEF MARROW & BEANS: Simmer the bone in the broth for three hours. Steam the beans for 30 minutes. Stuff the beans in the marrow hole with a chopstick. Simmer the stuffed bone in the broth for another two for three hours. Serve with broth and bread for dipping.
????PRICE: 50.000 VND / $2.20 USD
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2. CHÈ CUNG ĐÌNH HUẾ
ADDRESS: 2 LÊ DUẨN, HẢI CH U DISTRICT, ĐÀ NẴNG CITY
???? CRISPY PORK BELLY BALL DESSERT: Pour hot water in tapioca flour. Mix well, then pour in room-temperature water. Knead by hand and leave it to rest for two minutes. Cut the roasted pork belly into cubes, then sautée with seasonings. Take a pinch of dough then add the pork belly cubes, round it up in a ball shape. Boil the balls in syrup with pandan leaves. Add julienne ginger when it boils. Serve in a bowl topped up with peanuts.
????PRICE: 15.000 VND / $0.65 USD
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3. BÁNH TRÁNG NƯỚNG PHAN RANG
ADDRESS: 41A Nguyễn Du, Hải Châu District, Đà Nẵng City
????GRILLED QUAIL EGGS IN TINY BOWLS: Place oil and butter in a bowl. Add in four quail eggs, then homemade pate and tamarind sauce. Place the bowl above the fire. Add toppings including scallion, fried shallot, beef jerky, cheese, pork floss and three slices of sausages.
???? PRICE: 10.000 VND / $0.40 USD
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4. BÁNH TRÁNG KẸP DÌ HOA
ADDRESS: 62/2A Núi Thành, Hải Châu District, Đà Nẵng City
????CRUNCHY-GRILLED RICE PAPER WITH RUNNY QUAIL YOLKS: On a rice paper, add a layer of homemade tamarind and chili sauce. Put it on charcoal. Crack 2 quail eggs on top and grill. Add fried shallots on top.
????????LIVER PATE ROLLS: Place a layer of softened sesame rice sheet, and a layer of softened plain rice sheet together. Add liver pate and fried shallot and chopped scallion. Roll it up, and grill it on charcoal in 2 minutes. Serve with tamarind sauce.
???? PRICE: Rice Paper with Quail Eggs - 15.000 VND / $0.65 USD | Liver Pate Rolls - 34.000 VND / 1.47 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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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
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
How Vietnam Makes Chocolate!! Sonny and the Chocolate Factory!!
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MAROU CHOCOLATE
1. CACAO FARM
ADDRESS: Tien Giang Province
????CACAO WINE: Crack the cacao pods and remove the seeds. Separate the seeds and the pulp. Extract the juices from the pulp. Pour the juice into a pot and add sugar and natural yeast. Place over heat and stir. Pour into a plastic jug and allow it to sit and ferment. After 90 days of fermentation, cacao wine is ready.
???? PRICE: Wine - 100.000 VND - $4.3 USD p/ltr | Cacao Beans - 15.000 VND/ $0.65 p/kg
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2. MAROU CHOCOLATE FACTORY
????CHOCOLATE: The beans are dumped into the roasting machine and roasted for 25-40 minutes. The machine then separates the cacao shells from the beans. The nibs are grinded for up to 24 hours until they liquify. The liquified chocolate is poured into a machine that heats it to 50 degrees celsius and then cools it to 30 degrees celsius. The tempered chocolate is poured into the chocolate molds before going through the conveyor belt. The machine then molds it into the shape of the chocolate bar. The bars are then inspected and packaged.
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3. MAISON MAROU
ADDRESS: No.90 Xuân Thủy, Thảo Điền, Quận 2, HCMC
INSTAGRAM: @marouchcolate
????CHOCOLATE BARS: Mr. Lau’s Tiến Giang Dark Chocolate, Lam Dong Chocolate & Coconut Milk Vietnamese Chocolate
????MAROU TIRAMISU: Place Coffee biscuit on the plate and add 1 layer of coffee chocolate chantilly, 1 layer of mascarpone cream and chocolate cacao nibs. Add a second coffee biscuit, 1 small dome of coffee chocolate chantilly, 1 layer of mascarpone cream and cacao powder decoration.
????MUG MOUSSE: The outer mug is made from chocolate biscuit. Inside, there is shortbread, chocolate mousse, caramelized cashews, cacao nibs, cashew powder, chantilly, icing sugar. The mug is secured with chocolate ganache.
????MAROU CLASSIC OPERA: Use biscuit joconde for the base then add the first layer of coffee cream and a second biscuit joconde. Add the first layer of coffee ganache, then biscuit joconde, coffee ganache, biscuit joconde, coffee cream and then chocolate glacage. Finally, add chocolate triangle decorations, mini coffee macaron on the top secured with chocolate ganache and coffee ice cream with a macaron shell in the front.
????CHOCOLATE TART: The outside is made with a shortbread tart shell. On the inside, there are chocolate biscuits, chocolate ganache, chocolate chantilly, caramelized cashews, mini brownies with icing sugar and chocolate decorations.
???? PRICE: Bars - 100.000 VND/ $4.3 USD each | Tiramisu, Mug Mousse, Classic Opera - 150.000 VND / $5.17 USD each | Tart - 115.000 VND / $4.96 USD
#BestEverFactoryTour #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.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Liz Peterson, Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Liz Peterson
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
I Ate The Biggest Steamed Bun (Banh Bao) in Vietnam ????????
Since the time I was living in China, I've always loved steamed buns or Baozi. It's the perfect breakfast on the go or easy and cheap snack. And my love for steamed buns stayed alive and well in Vietnam with the abundance of Banh Bao. This time I found a shop selling the biggest steamed bun in all of Vietnam, so I had to try it.
#Vietnam #SteamedBuns #BanhBao
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31 Vietnamese Street Foods You MUST Eat From Hanoi to Hội An!! [Full Documentary]
Vietnam is a country full of delicious and super cheap street food. This is our ultimate compilation of 31 Vietnamese street foods you MUST eat from the capital city of Hanoi to the ancient streets of Hoi An. We documented our journey across this beautiful country and have compiled a list of all the best foods you should try. Let us know what country you want to see next on Chopstick Travel!
______________________
I'm Luke Martin, food lover and world traveller! I make videos about local, authentic and unique foods from across the globe. I particularly like to sample street food across Asia. I’ve eaten my way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! My mission is to create content that is entertaining, informative, honest and fun! I love what I do and I'm always grateful for your support! Thank you and see you on the next episode!
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BEST Pho! TRADITIONAL Noodle Tour of Saigon Vietnam
I've been wanting to travel to Vietnam for years! My first day in Saigon( Ho Chi Minh City) I had to go for a bowl of Pho! The BEST I've ever had! I then went to explore the traditional Vietnamese noodle soup scene of Saigon where I tried Crab Noodles, Bún Bò Huế and bunch of other traditional noodles.
Lcoation 1: Pho Quynh - Best pho for me, but I didn't know a better one was yet to come.
Location 2: Banh Canh Cua - Just the GREATEST, MUST TRY!
Location 3: Bun Thit Nuong - got nothing to compare with but very solid and LOVED the pork
Location 4: Bún Bò Huế Nhung yes a thousand times yes!
Location: Quán ăn - Huế tại 19 Trần Quốc Toản, P. 8, Quận 3, Hồ Chí Minh
Location 5: Sadec Quan - Super refreshing noodles, must try if you love coconut and refreshingness
Location 6: Pho Phu Vuong - OMG you gotta eat this!
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How This NYC Restaurant Makes 20,000 Dumplings A Week
Presented by AMEX
Before the pandemic, Nom Wah Tea Parlor had two-hour wait times and lines out the door. But come 2020, on its 100th anniversary, the oldest dim sum restaurant in NYC's Chinatown temporarily closed and lost 80% of its business. To survive the pandemic, the team had to get creative. They pivoted to making and delivering frozen dumplings. Today, chefs make 20,000 dumplings a week that are frozen for delivery or pickup or served fresh for takeout. Business Insider visited the historic dumpling spot to see how these pivots have helped save Nom Wah.
Editor's note: At 0:57, the orange chicken is labeled incorrectly. The dish on the far left is chicken feet.
MORE BIG BUSINESS VIDEOS:
How This Company Saved Thousands Of Flowers During The Pandemic
How Bike Shops Kept Up With America’s 121% Spike In Demand
How America's Largest Puzzle Factory Makes 2 Million Puzzles A Month
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How This NYC Restaurant Makes 20,000 Dumplings A Week
Taiwan Street Food - BEST BEEF NOODLES + 5 Must Eat Foods in Taipei!!
Taiwanese Street Food - The Ultimate Tour!
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TAIPEI, TAIWAN - Welcome to Taiwan! Today we’re going on an ultimate Taiwanese street food tour to eat 5 of the best dishes that you don’t want to miss eating when you’re in Taipei. From beef noodles to scallion pancakes, these are five of the most iconic and delicious foods to try, and where to try them. Let’s eat!
1. Beef Noodles (牛肉麵)
Location: Liu Shandong Beef Noodles 劉山東牛肉麵 (
Price: 160 TWD ($5.28) per bowl
Beef noodles are perhaps the single most famous of all Taiwanese foods, there are few things better than a giant bowl of thick noodles with a soothing beef bone broth, and Taiwan does it well. Liu Shandong Beef Noodles is one of the legends of Taiwanese beef noodles, old school, and droolworthy. It was an honor to have a kitchen tour with Taiwan’s King of beef noodles!
2. Lu Rou Fan (滷肉飯)
Location: Jin Da Lu Rou Fan 今大魯肉飯 (
Total price - 170 TWD ($5.62)
Perhaps the single most iconic and loved dish in Taiwan for Taiwanese people is Lu Rou Fan (滷肉飯), a sauce made from braised pork belly to eat over rice. It has its origins in Taiwan when people needed to take a little meat and stretch the flavor, creating a flavorful gravy. It’s comfort food and something that is dear to the hearts of Taiwanese people.
3. Scallion Pancake (蔥抓餅)
Location: Hsiung Chi Scallion Pancake 雄記蔥抓餅 (
Price - 110 TWD ($3.63) for both
Next up on this Taiwan street food tour we’re eating scallion pancakes, one of the most popular street food snacks. They pancakes are almost roti style and you can get them with eggs, or full on with egg, cheese, ham, sauces, and extra toppings. It’s fresh, tasty, gooey, and crispy all at the same time.
4. Stinky Tofu (臭豆腐)
Location: Dai’s House of Unique Stink 戴記獨臭之家臭豆腐專賣店 (
Total price - 175 TWD ($5.78)
Ah yes, stinky tofu, something your taste buds will never forget! It’s more than a meal, but an experience and something truly to be respected. This place makes all their own stinky tofu and we had the rare opportunity to taste a 2 year old fermented tofu - one of the stronger flavors I’ve ever experienced, WOW!
5. Dumplings (餃子)
Location: Dragon Inn Dumpling House 龍門客棧餃子館 (林森店) (
Total price - 550 TWD ($18.17)
Few things make me think about Taiwan and Taiwanese food more than dumplings and braised meats and parts. Dragon Inn serves legendary boiled dumplings and their cabinet of braised items is something truly impressive. What a meal, so good.
So there you have all five of the must eat dishes when you’re in Taiwan and where to eat them!
Thanks to my friend for helping me arrange this food tour.
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King of FRIED RICE - He Cooks 45 Plates at a Time!! | Taiwanese Street Food!!
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TAIPEI, TAIWAN - Welcome again to the island food paradise of Taiwan, and today we’re going on a Taiwanese street food tour but focusing on some of the intense wok fired dishes of Taiwan including the King of Fried Rice!!
1. Market Stir Fry 龍記炒燴: - First to begin this Taiwanese food tour we stopped off at a market across the street from Taiwan University. At lunch the market transforms into a massive food court with all things Taiwanese food you can imagine. But we headed to the back of the market to go to a famous stir fry stall where they make everything fresh to order. A few of their specialties are fried noodles and egg and beef in a sauce over rice. Food was delicious!
Total price - 320 TWD ($10.57)
2. Oyster omelet (廣州街夜市香脆蚵仔煎): - Next up, another Taiwan street food classic - the oyster omelet. They fry it on a huge iron griddle feeding it lard as they go. One of the unique things about a Taiwanese oyster omelet is that they serve it with a big puddle of miso tomato sauce in the center. Additionally some of the highlights here are the plump poached oysters and the simple ginger soup.
Total price - 520 TWD ($17.18)
3. Fried Rice Restaurant (後港一路蛋炒飯): - But really, the absolute highlight was going to Taiwan’s king of fried rice. As soon as I arrived they started making a batch of 45 plates at a time on one griddle. We got to see the full process as they added in 45 eggs, a bag of shrimp, cabbage, sauce, and kilos of rice. It was an amusement park of fried rice - a mountain of fried rice. And the owners are extremely friendly!
Total price - 180 TWD ($5.95)
This turned out to be an amazing Taiwan street food tour in Taipei. I loved the friendly owners and the delicious taste of the breath of the wok!
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Eating BRUNCH at Taiwan 7-ELEVEN
On my way to the Philipines so decided to make a stop at 7-Eleven in Taiwan for some brunch.
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◈ Equipment I use for filming◈ :
Sony RX100 Mark V:
PANASONIC LUMIX G85:
Wide Angle Lens:
Camera Mic:
Camera Lights:
Handheld Audio Recorder:
Tripod:
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My Favorite Cookware!
wok/pan
Also this pan
Pressure pan
Nonstick pot
✉Send stuff to our PO Box!
Mike Chen
PO Box 610
Middletown, NY 10940
------------------------------
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