Asia’s SHOCKING Live Animal Market!!! Extreme Food Tour in the Mekong Delta!
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????Checkout Ân Long An (Mekong Youtuber) »
Thanks to Nguyen Hoang Long from OneTrip Vietnam for being our local guide on this Mekong trip! Thanks to An Long An for coming along with us on this Mekong Delta Food Tour! Check out his YouTube page for cool videos in Vietnam:
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» Hidden Birds & Rats Market
1.HỦ TIẾU NH N QUÁN: Hủ tiếu Nam Vang
ADDRESS: 14 Trần Phong Sắc street, Ward 4, Tân An city, Long An province
OPEN: 6:00AM - 11:00AM + 4:00PM - 9:00PM
???? HỦ TIẾU NAM VANG: Boil pork bones, dried shrimp, grilled dried squid, shallots, daikon and lean pork to make stock. Cook fresh shrimp in the pot. Simmer stock for 1-2 hours. Saute minced pork in a skillet until fully cooked. Boil quail/eggs in a separate pot. To assemble: Add cooked noodles, lean pork slices, shrimp, boiled eggs, and sliced chives in a bowl. Pour in stock and then top with fried garlic. Enjoy with soy sauce and fresh bean sprouts.
????PRICE: 1.50 USD/35.000VND per regular serving| 1.72USD/40.000VND per special serving
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2. RAT AND BIRD MARKET: Live Rats + Stork
ADDRESS: N/A
OPEN: N/A
????PRICE: Rats 3.22USD/75.000VND per kg | Stork 10.73USD/250.00VND per Stork
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3. AN LONG AN’S PLACE: Stir-fried Bugs + Steamed Rats with Cassava + Rats BBQ + Roasted Birds
ADDRESS: N/A
OPEN: N/A
????STIR-FRIED BUGS: Clean the bugs and then place peanuts inside them. Deep fry with a mixture of oil, garlic, fish sauce and MSG.
????STEAMED RATS WITH CASSAVA: Pour coconut water in a pot, add cassava and salt and cook. Pour out the coconut water and place the rats inside the pot. Cook the rats with the cassava until it is ready.
????RATS BBQ: Season the rats with shacha sauce, fish sauce and MSG and then grill on charcoal.
????ROASTED BIRDS (Swallow & Coucal): Clean the birds and then season with garlic, MSG and fish sauce. Fry garlic in a hot pan with oil. Deep fry the birds until they are golden brown.
????PRICE: N/A
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
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????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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Huỳnh Hà My
For business inquiries, please email: team.befrs@gmail.com
Mekong Charred Freshwater Fish! | The Ultimate MEKONG DELTA Tour (Day 2)
FULL Ultimate Mekong Delta Tour Playlist →
Join the notification squad! Click the BELL icon to get updated as soon as a video is uploaded. New video every Wednesday!
About This Episode:
Learn more about ONETRIP Tours →
Set up your own Mekong Delta Tour with Onetrip!
Come say hi on:
INSTAGRAM →
FACEBOOK →
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Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Chicken Cooked in Mud! The Ultimate Mekong Delta Tour (Day 3)
FULL Ultimate Mekong Delta Tour Playlist →
Join the notification squad! Click the BELL icon to get updated as soon as a video is uploaded. New video every Wednesday!
About This Episode:
Learn more about ONETRIP Tours →
Set up your own Mekong Delta Tour with Onetrip!
Come say hi on:
INSTAGRAM →
FACEBOOK →
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Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Pakistan Street Food at Night!! Vegans Won’t Survive Here!!
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???? AMNA » @AMNANIAZI81
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1. CHAT CHATKHARA
ADDRESS: Taxali Gate Rd, Shahi Mohallah Walled City of Lahore, Lahore, Punjab 54000, Pakistan
OPENING TIME: 4PM - 3:30AM
???????? SPICY CHICKEN: Grill the chicken on a tawa. Pour in masala made using white pepper, black pepper, yogurt, ginger & saffron. Add cooking oil and chilies. Serve with chapati.
????PRICE: PKR 500 - $2.68 USD /per piece
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2. ILYAS DUMBA KARAHI - TRUCK ADA
ADDRESS: G.T. Road, near fruite Mandi, bati chowk Qila Lachman Singh, Lahore, Punjab, Pakistan
OPENING TIMES: 5PM - 3AM
???????? MUTTON KARAHI: Chop the meat into small pieces. Add meat in Karahi. Add salt over it.
After 30 minutes, add the green chili, ginger, and tomatoes. Add 1 liter of water to make the meat soft. Cover the Karahi and cook for 15 minutes, then add black pepper.
???????? LIVER IN CAUL FAT: Wrap the liver in the caul fat and place it in the freezer. Skewer them and grill on charcoal for 15-20 minutes, and then add salt.
????PRICE: Mutton - PKR 2,300 - $12.35USD per kg | Liver - PKR 500 - $2.64 per skewer
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3. SIDDIQUE MACHLI FAROSH
ADDRESS: 86 Allama Iqbal Rd, Garhi Shahu, Lahore, Punjab 54000, Pakistan
OPENING TIMES: 12PM - 2AM
???????? DEEP-FRIED ROHU FISH (ROHO LABEO) ASIAN FRESH FISH: Marinate the fish with garlic, ginger, carom seed, cumin, ground chili, and salt. Leave to marinate for 2 hours. Serve with BBQ sauce, chapati, and tamarind sauce.
????PRICE: PKR 1280 - $6.87 USD per kg
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4. KHALIFA BALOCHI SAJI
ADDRESS: Main Bazar Gari Shahu, Lahore, Pakistan
OPENING TIME: 5PM - 2AM
???????? GRILLED CHICKEN SAJI: Marinate chicken for 24 hours in vinegar and khalifa special spice (green chili, ginger, garlic and whole spice). Grill the chicken for 45 minutes. Serve in a clay pot with special Khalifa Saji Rice.
???????? MINCED BEEF KEBAB: Mince beef and mix with oil, onion, ginger, condense milk, garlic, green chili. Grill the kebab for 8-12 minutes over the charcoal.
????PRICE: SAJI - 73 INR/ $0.93 USD | BEEF KEBAB - 176 INR/ $2.26 USD
#BEFRS #BestEverPakistanTour #BestEverFoodReviewShow
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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 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:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Thai Do
HOST » Sonny Side
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Huỳnh Hà My
PRODUCTION COORDINATOR » Huynh Nhi
PAKISTAN FIXER » Ali Naqi Hamdani @alinhamdani
PA » Razi Gardezi
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Exotic THAI FOOD Tour in Bangkok with Mark Wiens! Freaky Thai Food + Yummy Face Challenge
????COLLAB ON MARK WIENS’ CHANNEL »
????SUPPORT OUR MISSION »
????Learn more about Onetrip’s Vietnam tours »
Special thanks to legendary food and travel YouTuber MARK WIENS for taking on my yummy face challenge and joining me on this exotic Bangkok food tour. Make sure to check out his latest vid, where you can watch us both eat spicy food and handle it really well. It wasn’t even that spicy.
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» THE EXOTIC FOODS
1. TALAD KAO MARKET: Mrs. Pan’s Bug Cart
ADDRESS: Soi Lat Krabang 5, Lat Krabang, Krung Thep Maha Nakhon 10520
OPEN: 2PM - 10PM
????The night before Mrs. Pan cooks the bugs she will later sell in the market, her son goes to Khlong Toei, Bangkok’s largest wet market, to purchase a variety of insects. She begins cooking each morning in order to make it to the market and set up her cart by 2pm. To cook the bugs, Mrs. Pan first adds oil and chopped pandan leaves to a frying pan. The pandan leaves add a nice fragrance to the bugs while cutting the bitter taste. She adds her first round of bugs and allows them to fry for roughly 30 minutes. She allows the crickets to cook for only 15 minutes. To enhance the flavors, she does not clean the pan between bugs. Then she’s off to the market, to fill hungry bellies with bugs!
????PRICE: 1.50 USD/50 THB for Mixed Bowl of Bugs
1.20 USD/40 THB for Giant Water Bug
2. TOY KUAY TEOW: Boat Noodles (Blood Noodle Soup)
ADDRESS: 15 Ratchawithi Rd, Khwaeng Thung Phaya Thai, Khet Ratchathewi, Krung Thep Maha Nakhon
OPEN: 8AM - 6PM
????Toy Kuay Teow has been serving up boat noodles for 50 years and is on its third generation. To make one of Bangkok’s most beloved noodle soups, combine chilli dressing, pork, meatballs, vermicelli noodles, pork blood, pork soup, scallions and herbs, bok choy, fried pork skin and fried flat noodles (optional). Beef boat noodles include beef blood, rather than pork blood.
????PRICE: .46 USD/15 THB for a small bowl
.91 USD/30 THB for a normal bowl
3. J'KHAI SEAFOOD: Horseshoe Crab Eggs
ADDRESS: 1300/3-4 Prachachuen Road, Bangsue Bangkok
OPEN: 3PM - 12AM
J’Khai Seafood started when the owner began selling food from a small cart 34 years ago. It is now a multi-story restaurant in Bangkok, and their signature “Thai curry steamed horseshoe crab eggs” recently won Wongnai Users’ Choice for best dish.
????To make this tasty meal, they first steam the horseshoe crab, cutting open the lower part of the crab to remove all of the eggs. Separately, create the seasoning, mixing Thai red curry paste, sugar, MSG, oyster sauce and carnation milk. Add the seasoning to an oiled, heated pan before adding chicken egg and finger root. Allow to stir-fry for a bit, then scoop everything back into the horseshoe crab shell. Take the horseshoe crab and grill it over hot charcoal until bubbling. Top it off with coconut milk, sliced lime leaves and carrots before diving in.
????PRICE: 15 USD/500 THB per Horseshoe Crab (may vary)
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????COME SAY HI:
INSTAGRAM »
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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Sonny
PRODUCER » Huỳnh Hà My
LOCAL FIXER » Sirithorn Srisarunyunont (Facebook:
For business inquiries, please email: team.befrs@gmail.com
Most DANGEROUS Food in Vietnam!!! RARE Thai Village Cooking!!! | TRIBAL VIETNAM EP3
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BLACK THAI JUMPING FISH
1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province
????STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.
????SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.
????SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.
????THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.
????FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.
????GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.
????JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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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 » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Shocking Japanese Food!!! LIVE Sashimi & Monk Fish! (Sorry Peta)
????JAPANESE BAR FOOD AND SECRET SALARYMEN NIGHTLIFE! »
????????GO ON YOUR OWN FOOD TOUR WITH NINJA FOOD TOUR! »
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» THE SEAFOOD
1. DOMANNAKA: Mackerel Sashimi + Uni (Sea Urchin) + Dancing Tiger Shrimp
ADDRESS: 101-0025 Tokyo, Chiyoda, Kanda Sakumacho 3-37-4
OPEN: 4PM - 12AM
???? Domannaka is based in Hokkaido, Tokyo, with 6 locations across the city. They are known for their unique dishes, primarily seafood served while it is still alive. They offer delicacies such as squid, mackerel and trevally. We tried their living mackerel sashimi, uni (sea urchin) and dancing tiger shrimp.
????PRICE: Mackerel (saba) 8.59 USD/6,980 JPY for whole fish | Uni (sea urchin) USD/2,500 JPY per plate (13-20 sea urchins) | Tiger Shrimp (odorigui) USD/890 JPY per shrimp
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2. TAKAMARU FRESH FISH STORE: Oyster + Ankimo (Monkfish Liver) + Anko Nabe (Monkfish Hotpot) + Deep Fried Monkfish
ADDRESS: 950-1 Oshimata | Seven Park Ario KAshiwa 1F, Kashiwa 277-0922, Chiba Prefecture
OPEN: 11AM - 9PM
????Takamaru Fresh Fish Store serves some of Tokyo’s finest fish delicacies. Among their delicacies is monkfish, a very rare fish that is hard to find in Tokyo, even in big fish markets. Monkfish liver (ankimo) is typically considered the tastiest part of the fish and was even listed on CNN’s 2011 list of the World’s 50 Most Delicious Foods. We were fortunate enough to get a taste of this dish, which is not a typical menu item at Takamaru Fresh Fish Store. Monkfish hotpot is a bit more common than monkfish liver, frequently eaten during the winter months in Japan.
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????COME SAY HI:
INSTAGRAM »
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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
For business inquiries, please email: team.befrs@gmail.com
Amazing STREET FOOD VIETNAM - EAT SCORPIONS, WORM, INSECTS
Hi everybody to day i show you Street Food in Vietnam, it's is SCORPIONS, WORM, INSECTS, they are popular in every street in Ho Chi Minh city ( SaiGon ) Viet Nam. Hope you like my video.
#StreetFoodVietnam #SCORPION #WORM #INSECTS
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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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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK » @cebook
????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. » @rPatreon
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
SHOCKING Filipino Foods! Full EXOTIC Filipino Food Tour in Davao, Philippines!
Quiapo Market in Manila! →
Learn more about ONETRIP Tours →
VIDEO INFO:
Location 1:
Luz Kinilaw
Facebook:
Food: Bihud
Location 2:
Laysa's BBQ
Facebook:
Food: Bagaybay, Sizzling Balut and Goat Brain Soup
Location 3:
Kambingan
Facebook:
Food: Papaitan
Come say hi on:
INSTAGRAM →
FACEBOOK →
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Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Asia’s Most BIZARRE Hot Pots!! TRIGGER WARNING: Extreme Food!!
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HOT POT TOUR
1. LẨU DÊ TÀI KÝ
ADDRESS: 57A Ung Văn Khiêm, Bình Thạnh District, HCMC
????LẨU XÍ QUÁCH DÊ: Debone the goat. Place bones in a pot. Add okra, tofu skin, taro, tofu, perilla. Wait for it to boil. Serve with egg and rice noodles, vegetables and fermented tofu sauce with satay. Add extra goat brain.
????TIẾT CANH: Mince goat throat, meat, tongue, heart and liver. Pour raw goat blood. Garnish with ginger. Wait around 3 minutes to solidify and serve with fresh herb, rice cracker and lime.
????PRICE: HOT POT: 200,000 VND/$8.85 USD | TIET CANH: 60,000 VND/$2.58 USD
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2. LẨU CÁ KÈO RAU ĐẮNG
ADDRESS: 4 Nguyễn Thị Diệu, District 3, HCMC
SOCIAL:
LẨU CÁ KÈO (Mudfish hot pot): Cook the broth (sugar, fish sauce, chillies, MSG, salt, and plain pork broth), and add sour-soup creeper and thorny coriander. Add living mudfish. Serve with vermicelli and vegetables.
CÁ KÈO NƯỚNG (Grilled Mudfish): Grill the mudfish on skewers. Spread seasoning and chillies salt on top. Serve with tamarind sauce.
????PRICE: HOT POT: 230,000 VND /$10.00 USD | FISH: 80,000 VND /$3.4 USD
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3. LẨU BÒ 123
ADDRESS: 926C Tạ Quang Bửu, District 8, HCMC
????LẨU LÒNG BÒ: Cook all types of cow organs including tripe, penis, testicle, tendon and spleen. Place on a dish. Add taro, scallion, onion, thorny coriander and grounded pepper into the broth. Wait for the broth to boil then add all organs. Serve with noodles, vegetables and 2 kinds of sauce fermented tofu with satay, and hoisin and chilli sauce.
????PRICE: 150,000 VND /$6.4 USD
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4. CƠ SỞ TRỨNG GIA CẦM SÁNG THÀNH
ADDRESS: 353 Bến Bình Đông, District 8, HCMC
SOCIAL:
????TRỨNG CÚT LỘN: Boil and serve
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5. LẨU HỘT VỊT LỘN
ADDRESS: 286 Nguyễn Trọng Tuyển, Phú Nhuận District, HCMC
????LẨU HỘT VỊT LỘN: Place beef brisket, tendon, beef balls. Add broth (cook with traditional medicine and pork bones). Crack 5 balut eggs and add to the pot. Garnish with shredded onion, scallion, Vietnamese mint, coriander, fried shallot, chillies and grounded pepper. Serve with noodles and vegetables.
????PRICE: 250,000 VND /$10.70 USD PER PLATE
#BestEverFoodReviewShow #BestEverSaigonFoodTour #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: David Baliles, Shiv Gautam, Mike Osaka, Gladis Mendoza & Ryan Rhodes
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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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
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Hot Pot From Hell!! The Bizarre Diet of Vietnam's Black Thai People!! | TRIBAL VIETNAM EP4
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BLACK THAI - INSECTS
1. BIA HOI SAM
ADDRESS: Co Commune, Son La City
???? CRISPY FRIED MINI FROG: Season the mini frogs with MSG & fish sauce. Mix it well then deep fry. Fry the betel leaves and lemongrass. Heat up a shallow pan and mix all ingredients together.
???? FRIED STINK BUGS: Fry the stink bugs in hot oil. Season with fish sauce and MSG. Add lemongrass, lime leaves and chilies.
???? ANT EGGS WITH RICE CRACKERS: Boil the ant eggs in soup seasoned with MSG and seasoning powder. Add fried betel leaves, shallots and fish sauce. Serve with rice crackers.
????PRICE: $80.000 VND / 3.5 USD for each dish
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2. NA SI MARKET
ADDRESS: National 6th Highway, Hat Lot Ward, Mai Son District, Son La Province
???? GRILLED CARP FISH EGGS: Remove the fish eggs from carp. Season them with MSG, salt, Thai pepper, ground pepper then wrap them in phrynium leaves and grill for 15 minutes.
???? DRAGONFLY LARVAE SALAD: Wash the dragonfly larvae with water and salt thoroughly. Add shredded banana blossoms and mint. Pour in bamboo shoot pickle juice anđ season with MSG.
????PRICE: 20.000 VND / $0.9 USD | 25.000 VND / $1.1 USD
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3. MR. HONG’S FAMILY HOME
ADDRESS:
???? SAUTEED SILKWORMS: Stir-fry the silkworms in garlic. Season with MSG, salt, and bamboo shoot pickle juice. Keep on stir-frying until the worms have absorbed the seasonings, then add julienned lime leaves.
???? INSECT HOTPOT: Cook the broth with pork bone. Season satay chilis and tomatoes. Serve with enoki mushroom and veggie and insects including cicadas and tarantulas.
#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: 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
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Sri Lankan Tribe Hunts Peacock!! 24 Hours With the Vedda!!
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1. VEDDA PEOPLE
ADDRESS: Mahiyanganaya area
????????WELCOME SNACKS (barb & herbal tea with sugar cube)
????????PEACOCK (MASSA DISH): Use three sticks to make a tripod and fold some sticks to make a rack. Put the tripod on the fire and place the peacock meat on the rack to smoke.
????????PEACOCK (BOILED DISH): Place the meat in a water pot. Season with salt and chili powder. Add more water and pepper. Put the pot on the fire and squeeze some lime on top. Add more flour liquid.
????????PEACOCK (PRESERVED): Cut the smoking meat,, then put honey on the meat & keep the meat for up to a month
#BEFRS #BestEverSriLankaFoodTour #BestEverFoodReviewShow
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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 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 » Thai Do
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Ruzaina Hadgie
PRODUCTION ASSISTANT » SAMAL BANDARA @samalbandara
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Eating Live Seafood in Pattaya Thailand
Eating live seafood at a Fish Market located in Pattaya Thailand
1. Live lobster
2. Live Octopus Sashimi
3. Fresh Oyster
4. Cockles
5. Fresh Scallops
6. Live Mantis Shrimps
7. Live Sea Bass
8. Fresh Horseshoe Crab
Naklua Fish Market
Opens daily, 9am to 6pm
Alive Food in Chinatown Complex Wet Market - Frogs, Crabs, Fish. Singapore Street Food
Chinatown Wet Market is one of the most exotic wet markets in Singapore. Situated at the iconic Chinatown Complex along Smith Street, this wet market still remains its Chinese heritage and cultural elements.
Here you can buy live seafood. Whether you want to find expensive stuff like crabs and lobsters or more affordable ones like cockles, clams and prawns, you can get them at Chinatown Wet Market. The array of big, live crabs and lobsters in plastic crates is impressive.
Here you can also buy exotic meats. Live frogs, eels, catfishes and even turtles are meat ingredients in some special recipes of the locals. If you want to taste something different and delicious without learning any exotic recipes, you can try the popular frog porridge.
Address : 335 Smith Street Singapore 050335
High-Priced EXOTIC Seafood in Asia!!! Only for the Brave!!!
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STRANGE SEAFOOD IN SAIGON
1. DƯƠNG ĐÔNG RESTAURANT
ADDRESS: 113 Huy Cận, Gia Hoà Compound, District 9, HCMC
???? PRICE: CUA CHÁY TỎI (SAUTEED CRYSTAL CRAB WITH GARLIC) + CUA SỐT TIÊU (SAUTEED CRYSTAL CRAB WITH PEPPER SAUCE) - 3,700.000VND /$159.00 USD for two dishes
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2. HAI SAN NHA TRANG
ADDRESS: 88 Đường Số 18, Hiệp Bình Chánh Ward, Thủ Đức District, HCMC
SOCIAL: @haisannhatranghcm/
HẢI SÂM ĐỎ SỐT CAY (RAW RED SEA CUCUMBER WITH CHILI SAUCE)
HẢI SÂM VÚ TRẮNG SỐT MĂNG TÂY (ASPARAGUS OVER WHITE SEA CUCUMBER GOOEY SAUCE)
???? PRICE: Raw Sea Cucumber: 300.000VND / $13.00 USD | Cooked Sea Cucumber: 1.600.000VND / $70.00 USD
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3. QUÁN 1357 TRƯỜNG SA
ADDRESS: 1357 Trường Sa, Ward 5, Tân Bình District, HCMC
SOCIAL: @uquantanbinh/
TÔM MŨ NI NHUNG NƯỚNG MUỐI ỚT (GRILLED VELVET SLIPPER LOBSTER WITH CHILI SALT): Cut the Velvet slipper lobsters in half. Put them on the grill for 10 minutes. Place lobsters in a bowl and sprinkle the chili sauce (including garlic, chili, cilantro, fish sauce, MSG and sugar) on top. Put them back on the grill for another 2 minutes.
TIẾT CANH SAM (RAW HORSESHOE CRAB DISH): Boil shrimp and cut them into small pieces. Add basil and thorny cilantro. Season with ground pepper, MSG then mix well. Cut the blood of the horseshoe crab and pour blood on top.
SAM NUỚNG MỠ HÀNH (GRILLED HORSESHOE CRAB WITH SCALLION OIL AND PEANUT): Put the horseshoe crabs on the grill for 8 minutes. Use scissors to cut its shell and open 2 parts then add scallion oil.
???? PRICE: Grilled Slipper Lobster - 1.300.000VND / $56.00 USD | Raw Horseshoe Crab - 840.000VND / $36.00 USD | Grilled Horseshoe Crab - 840.000VND / $36.00 USD
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK » @cebook
????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. » @rPatreon
Our VIP Patrons: Matthew Holden, David Baliles, 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.
Select footage/photos taken from:
Treasure Chest Candy Cane Sea Cucumber 2.Jpg by FredD Q Phia (Flickr) licensed under CC BY (@s/by/2.0)
Actinopyga Echinites1.Jpg By François Michonneau licensed under CC BY (@s/by/3.0)
Helenota Anax Géante.Jpg By Julien Bidet For Mdc Seamarc licensed under CC BY-SA (@s/by-sa/4.0)
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
ON THE GROUND PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Extreme Thai Meats!! Bangkok’s Late Night Street Food!!
???? WATCH OUR MAIN CHANNEL »
???? PAKISTANI FOOD FAIL »
???? BEFRS MERCH »
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Khang Bui
CAMERA OPERATOR » Wife
PRODUCER » Gabrielle Nain
LOCAL FIXER IN THAILAND » Nannapat Sansuk
Life on the River - Mekong Delta
Mekong Delta every day life seen from a small boat.
Milk Filled Lungs!! Most Bizarre Street Food of Central Asia!!
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???? SUPPORT OUR MISSION »
FOLLOW BEHRUZ » IG: @bekruz_hamzaev |
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
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1. ANDIJONIM BAZAA
ADDRESS: Andijan, Uzbekistan
???????? SHEEP NECK MEAT
????PRICE: $8.00 USD per kg
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2. CHUNTAK
ADDRESS: Asaka, Uzbekistan
????????SHEEP NECK STEW: Cut, trim and chop the sheep neck into pieces. Use chef’s special blend called 11 spices which includes cumin, paprika, coriander and other herbs. Put meat in the pot, add one layer meat, one layer seasoning, salt and then repeat.
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3. TANDIR KABOB
ADDRESS: Andijan, Uzbekistan
INSTAGRAM: @tandirkabob
???? LUNG FILLED WITH MILK: Wash the lungs. Make the dough by mixing together water & flour, then let it rest for 30 minutes. Cut & Slice the onions. Add the milk in a huge bowl/basin, add more milk then add hot water. Add sliced onions and salt into the dough and knead for 20 minutes. Squeeze the dough and filter it into another bowl. Strain the milk again. Add a cube of carrot in the lung. Pour the milk into the lung and add pepper and oil. Secure it with a carrot and a string. Place the lungs in a pot and let it boil for 3 hours. Slice the boiled lungs and sprinkle with some chili salt.
????PRICE: 60,000 soʻms / $5.22 USD per kg
#BEFRS #BestEverUzbekistanTour #BestEverFoodReviewShow
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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 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 » Abduvali Samigov
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Huỳnh Hà My
PRODUCTION COORDINATOR » Huynh Nhi
LOCAL PRODUCER » Behruz Hamzaev
LOCAL PA » Aslan Muydinoff (@mdnffa)
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Daredevils of Dining!! Central Asia’s Extreme Street Food!!
???? SECOND CHANNEL!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? FOLLOW BEHRUZ » IG: @bekruz_hamzaev |
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
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1. SOMSA MARKAZI
ADDRESS: Kosa Somsa, Namangan
???????? BEEF SAUSAGE SOMSA: Make the dough overnight. Roll the dough thinly into a round shape with a rolling pin. Mix the chopped beef with onions and season with the chef's secret spice blend (Cumin, parsley, salt, pepper, chili etc). Add cooked cow tongue and beef sausage. Add filling in dough and place on the tandoor wall for 40 minutes.
???????? HORSE SAUSAGE SOMSA: Follow the first steps above. Add horse meat sausage and add lamb sausage. Add filling in dough and place on the tandoor wall for 40 minutes.
???????? BOWL SOMSA: Follow the first steps above. Add the lamb skirt. Place filling in the bowl then cover it with the dough sheet. Place it on the tandoor wall for 40 minutes. After it’s cooked, take it out, cut the lid and add bone marrow soup to the bowl.
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2. PATIR NO 13
???????? BUTTER FLATBREAD: Roll and knead the dough until it’s flat. Place butter on the top of the bread. Bake on the wall of the oven for 15 minutes.
????PRICE: 7000 soms / $0.61 USD
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3. ANHOR
ADDRESS: Baligehi, Andijon
???????? CATFISH: Slice the belly in half and clean. Hang the fish for 5 minutes then chop the fish into small pieces. Season the fish with salt. Score the head and add salt. Cook.
???????? CATFISH KEBAB: Place the fish on the skewers. Grill it for 15 minutes. Season the fish with the spice blend (salt, paprika, parsley, pepper).
???????? CATFISH STEW: Deep-fry the fish cuts for 5 minutes and the head for 10 minutes. In another Khazan, add butter and then deep-fried fish. Add in the vegetable mix (tomatoes,dill, paprika, coriander, dill, onions & parsley). Place another layer of fish then another layer of vegetable mix. Add butter, and then place the head on the top. Add more butter and add veggies. Add water and cover. Allow it to cook for 20 minutes.
#BEFRS #BestEverUzbekistanTour #BestEverFoodReviewShow
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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 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 » Timir Amanshikov
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Huỳnh Hà My
PRODUCTION COORDINATOR » Huynh Nhi
LOCAL PRODUCER » Behruz Hamzaev
LOCAL PA » Aslan Muydinoff (@mdnffa)
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com