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High-Priced EXOTIC Seafood in Asia!!! Only for the Brave!!!

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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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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK » @cebook

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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
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$1000 Seafood Challenge in Vietnam!! Asia’s Exotic Shellfish!!

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????CREDITS:
VIDEO EDITOR » Tiep Tran
MASTERING EDITOR » Nguyễn Quang Dũng
CAMERA OPERATOR » Wife
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$10 Snail VS $120 Snail!!! Rare GIANT Seafood in Asia!!

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CHEAP VS EXPENSIVE SNAIL IN SAIGON

1. ỐC BỤI BỤI
ADDRESS: 666/55 Ba Tháng Hai Street, District 10, HCMC

???? ỐC DỪA RANG MUỐI (STIR-FRIED DUA SNAILS WITH SALT): Add the snails in a hot pan with oil. Stir-fry for 3 minutes then season with chili, salt, sugar and chili. Keep stirring for 2 minutes and then serve.

???? ỐC ĐIẾU NƯỚNG MUỐI ỚT (GRILLED TOBACCO SNAILS WITH CHILI SAUCE): Place the snails on charcoal. Add the combination of chili, salt, sugar, MSG, and fish sauce. Grill until the snails absorb all the sauce. Serve with Vietnamese mint and dipping sauce.

???? ỐC NÚI NƯỚNG MẮM TIÊU (GRILL MOUNTAIN SNAIL WITH FISH SAUCE AND FRESH PEPPER): Steam the whole snail for 20 minutes. Remove the snail meat and cut it into halves. Add oil and sate chili in a hot pan then add the snail and water. Season with oyster sauce, sesame seed oil, chili sauce and fish sauce. Add more vegetables including bell peppers, onion and scallion. Garnish with cilantro and serve.

???? PRICE 125.000VND / $5.00 USD for all three dishes
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2. HẢI SẢN MINH HIẾU
ADDRESS: 54 Tân Sơn Nhì, Tân Phú District, HCMC

???? ỐC HOÀNG HẬU HẤP GỪNG (STEAMED QUEEN CONCH WITH GINGER): Steam the whole snail for 20 minutes. Remove the meat and cut it in halves. Add ginger and scallion in a hot pan with oil. Pour water and season with sesame oil, fish sauce, MSG, sugar and seasoning powder. Add the snail and cook until ready. Garnish with onion, scallion leek, and celery.

???? ỐC HOÀNG HẬU XÀO SA TẾ (STIR-FRIED QUEEN CONCH WITH SATE CHILI): Steam the whole snail for 20 minutes.Remove the meat and cut it in halves. Add oil and sate chili in a hot pan. Add the snail and a little water. Season with oyster sauce, sesame oil, chili sauce and fish sauce. Add more vegetables including bell peppers, onion and scallion leek. Garnish with cilantro and serve.

???? PRICE: 1.200.000VND / $52.00 USD
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3. Vườn Quê Restaurant
ADDRESS: 668/42 1A National Highway, District 12, HCMC

???? ỐC GIÁC VÀNG XÀO BƠ CAY (STIR-FRIED MELO MELO WITH SPICY BUTTER SAUCE): Steam the whole snail in 10 minutes and then cut it into halves. Prepare a hot pan. Add oil, garlic and chili. Add the snail and stir-fry for 2 minutes then add margarine butter and seasonings including salt, ground pepper, sugar, MSG and seasoning powder. Cook on low heat for 5 minutes.

???? GỎI ỐC GIÁC VÀNG HOA CHUỐI (MELO MELO AND SHREDDED BANANA FLOWER SALAD): Steam the whole snail for 10 minutes and then cut it into halves. Prepare a combination of shredded banana flower, onion, Vietnamese mint. Add some snail meat. Mix well then add peanuts, fried shallot, and more snail. Serve with dipping sauce.

???? PRICE: 2.800.000VND / $120.00 USD

#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: 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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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Vietnam’s Aquaman!! SPIKY Sea Urchin and Seafood FEAST!! | Surviving Vietnam Part 7

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UNTOUCHED PENINSULA

1. BÚN SỨA NGUYÊN LOAN
ADDRESS: 123 Ngo Gia Tu Street, Phuoc Tien Ward, Nha Trang City, Vietnam
SOCIAL:

???????? BÚN SỨA (JELLYFISH NOODLES SOUP): Assemble vermicelli noodles, jellyfish, fish cakes, fish balls, fish meat, scallion and pepper in a bowl and then serve.

???? PRICE: 35.000VND / $1.5 USD
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2. FISHING VILLAGE
ADDRESS: Van Thanh Ward, Van Ninh District, Khanh Hoa Province

???????? STEAMED SQUID WITH GINGER: Cut the squid open. Prepare a hot pan with water. Add the squid, ginger, MSG and steam for 20 mins.

???????? GRILLED SEA URCHIN: Place sea urchin on the charcoal stove. Grill for 3 mins and add scallion to pot. Continue grilling for 3 more mins.

STEAMED LOBSTER: Steam the lobster for 20 minutes with a bit of MSG.

???? PRICE: Squid - 280.000VND / $12.12 USD | Sea Urchin - 10.000VND/0.43 USD | Lobster - 600.000VND/25.9 p/kg

#BestEverAsiaBikeTrip #BestEverFoodReviewShow #BEFRS

Thanks to OnyaBike for all the help during this trip! Check our their website here:
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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: 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.
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Select image/footage used:

1. Manhai (Account Holder) | Link:

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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
PRODUCTION ASSISTANT » Khoi Chung
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Mr. Châu ( | phone number: +84 97 536 5235)

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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GIANT FREAKING CLAM!! Southeast Asia’s Wildest Seafood!!

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SHELLFISH

1. RA KHƠI RESTAURANT
ADDRESS: 131 Bis 30 Tháng 4 Street, Dương Đông Town, Phú Quốc City, Kiên Giang Province

????BLANCHED BLOOD COCKLE: Quickly boil for 30 seconds and then place in a container. Pour in the hot water to crack it open easily and then serve.

????STIR-FRIED BLOOD COCKLE WITH TAMARIND SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chilly powder and seasoning. Add the blood cockle in the pan. Stir-fry with tamarind sauce. Place on a plate with toppings (peanut and laksa leaves) and serve.

????SAUTEED BLOOD COCKLE WITH SPICY SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chili powder and seasoning. Add the blood cockle and saute with spicy salt. Place on a plate and add laksa leaves on top.

????PRICE: 60.000 VND / $2.60 USD for each dish
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2. BÉ GHẸ 2 RESTAURANT
ADDRESS: Group 10, Rạch Hàm Commune, Phú Quốc City, Kiên Giang Province

????GRILLED PEN SHELL WITH SCALLION OIL: Crack the pen shell open and clean it. Place it on the charcoal stove. Add scallion oil when it's almost done. Top up with peanut and serve it.

????STIR-FRIED RED GEODUCK AND MORNING GLORY: Quickly boil for 1 minute, then remove the flesh from the shell. Prepare a hot pan with oil and fried minced garlic. Add salt, soy sauce, oyster sauce and water. Add morning glory and stir-fry for three minutes.

????SWEET & SOUR PEN SHELL SCALLOPS: Remove the flesh from the shells and cut the flesh in halves. Place in a pan with fried garlic. Add onion, cucumber, pineapple and tamarind water. Add more seasonings (sugar, salt, MSG, fish sauce, water) and tomato. Stir-fry until ready.

????PRICE: Grilled Pen Shell - 30.000 VND / $1.3 USD | Stir-fried Geoduck - 200.000 VND / $8.6 USD | Sweet & Sour Pen Shell Scallops - 200.000 VND / $8.67 USD
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3. CON SAO RESTAURANT
ADDRESS: Group 5, Rạch Vẹm Commune, Phú Quốc City, Kiên Giang Province

????STIR-FRIED RAMBUTAN SHELL WITH BROCCOLI: Steam for 10 minutes. Prepare a hot pan with scallion and shallots. Add the rambutan shell meat. Add seasonings, broccoli, carrot, onion & leaks. Stir-fry for 5 minutes and serve.

????GRILLED QUAHOG CLAMS WITH CHEESE: Steam until their shells open. Grill on charcoal for 20 minutes. Add cheese on top and then serve.

????PRICE: RAMBUTAN - 150.000 VND / $6.5 USD p/kg | Grilled Quahog Clams - 150.000VND / $6.5 USD p/kg
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4. VỰA HẢI SẢN NHÀ SU & BEE
ADDRESS: 123 30 Thang 4 Street, Dương Đông Town, Phú Quốc City, Kien Giang Province
SOCIAL:

????GRILLED PEARL OYSTER WITH SCALLION OIL & PEANUTS: Crack it open. Place on an electric stove and grill for 10 minutes. Add scallion oil and peanuts. Continue grilling for 10 more minutes. Serve.

????PRICE: 900.000 VND / $39.00 for 2kgs

#BestEverPhuQuocTour #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: 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 » Ngoc Le Hong
LINE PRODUCER » Huỳnh Hà My
PRODUCERS » Huỳnh Hà My, Khoi Chung & Liz Peterson
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.
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????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

$1 Jellyfish VS $100 Jellyfish!! STRANGE SEAFOOD in Asia!!

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JELLYFISH

1. QUY THINH COMPANY
ADDRESS: 13th Hamlet, Thinh Long Township, Hai Hau District, Nam Dinh Province
SOCIAL:

????????DÙ SỨA ĂN LIỀN (READY TO EAT JELLYFISH UMBRELLA/HAT): After soaking in fresh water, mix jellyfish with ginger and garlic.

????????NỘM SỨA (JELLYFISH SALAD): After soaking in fresh water, place jellyfish tentacles in a bowl. Add shredded mango, carrot and banana flower. Mix well. Add chiffonade basil. Garnish with ground peanut and sesame seeds. Serve with rice paper and soya bean sauce.

????PRICE: Ready-To-Eat Jellyfish - 20.000 / $1.00 USD per 200 grams
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2. ATK Beer Club
ADDRESS: 63 Dong A Avenue, Hoa Vuong Ward, Nam Dinh City
SOCIAL:

???????? SỨA XÀO RAU CỦ (STIR-FRIED JELLYFISH WITH ASSORTED VEGETABLES): Add minced garlic in a hot pan and add homemade seasoning sauce. Toss in a lot of jellyfish cuts. Add onions, pineapples, carrots, mushrooms, and leeks. Stir-fry for 2 minutes.

????PRICE: 180.000 / $7.00 USD
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3. CHLOE GALLERY
ADDRESS: 2-6 Phan Van Chuong, Tan Phu Ward, District 7, HCMC
SOCIAL:

????????BAGUETTE SLICES WITH JELLYFISH BUTTER: Bake the baguette and then slice it. Blanch the jellyfish with ginger and wine. Blend it with butter, soy sauce, grilled cherry pepper and bell pepper. Spread the jellyfish butter on the bread.

????????JELLYFISH SOUP: In a pot, add mushroom, seaweed, diced egg tofu and jellyfish. Add the broth made from shredded fish (katsuobushi). Place the whole pumpkin in a steamer for 10 minutes. Finish by adding a drop of truffle oil.

????????JELLYFISH WITH PONZU SAUCE, GRAPE SEAWEED AND SALMON ROE: Dip one side of a seaweed in batter and fry it. Season with chili salt. Mix the jellyfish with diced onion and cilantro. Season with ponzu sauce (Japanese soy sauce), sesame oil, grape seaweed and jellyfish. Pour ponzu sauce on diced avocado. Add it on the fried seaweed leaf, garnish with sesame seeds, and salmon roe.

????????LOBSTER WITH JELLYFISH SPICY SAUCE AND SAFFRON RICE: Steam half of a lobster. Saute white lingzhi mushroom with salt, ground pepper and butter. Plate saffron rice, mushroom and steamed lobster. Add jellyfish in ginger and chillies sauce, and pour it over the lobster.

????PRICE: $100 USD total

#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: 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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCERS » Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Khoi Chung
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
- - - - - - - - - - - - - - - - -
????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.
- - - - - - - - - - - - - - - - -
????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

EXOTIC THAI FOOD Tour! SUPER RARE street food of Chiang Mai, Thailand

Exotic CHINESE FOOD Tour! →

Going to Thailand? Check out A Chef's Tour →

Going to Vietnam? Check out Onetrip →


FOOD INFO:
Location 1. Larb dee khom khon yong restaurant
Address : Khuang Singh Chotana road
Tel. 053 212949 , 0818819497

1 . Spicy minced buffalo salad ( Larb kwai) 70 baht
2 . Hot spicy buffalo soup ( kaeng om )50 baht
3. Grilled fermented sour pork ( Naem mok) 20 baht
4. Sticky rice ( khao niew ) 10 baht
Total price 150 baht

Location 2. Kroua larn ya mo restaurant
Address : Huay tung tao lake
Tel. 0818831942 , 0812926279

Food name :
1. Jumping shrimp salad ( Goong ten) 70 baht
Total price 70 baht

Location 3. Charoen suan aek restaurant
Address : soi Sansai tonkok Sanphisuea
Tel. 053 852778

Food name :
1. Hot spicy frog soup ( Tom yum kob) 80 baht
2.Hot spicy eel soup ( Tom yum pla lai) 80 baht
3. Stir fried eel with chili ( Phad phed pla lai ) 80 baht
4. Deep fried pork intestine ( sai tord) 60 baht
Total price 300 baht

Location 4 . Ruam chok market
Address : Provincial highway 1001 Faham

Food name:
Deep fried cricket ( Jing reed tord) 20 baht
Deep fried grass hopper ( tak ka tan tord) 20 baht
Deep fried silk worm ( nourn mai told) 2o baht
Deep fried bamboo worm ( nourn mai pai tord) 20 baht
Deep fried giant water bug ( mang da tord ) 20
Total price 100 baht

Location 5 Thanin market
Address: Chotana road

Food name :
Grilled pig brain ( Ab ong or) 20 baht
Sticky rice ( khao niew) 10 baht
Total price 30 baht

Come say hi on:
INSTAGRAM →
FACEBOOK →

- - - - - - - - - - - - - - - - - - - -

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.

$10 Street Food Challenge in Seafood City, Vietnam!! Cheapest Crab Noodles!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEST EVER MERCH! GET YOURS TODAY »
???? SUPPORT OUR MISSION»
????THUYEN’S IG: @thuyenvo12

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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$10 DINING - VUNG TAU

1. BÔNG LAN TRỨNG MUỐI GỐC CỘT ĐIỆN
ADDRESS: 17B Nguyễn Trường Tộ street, Ward 2, Vũng Tầu city

???????? SALTED EGG SPONGE CAKE: Apply a thin layer of cooking oil in the mold. Add the dough paste and add cheese inside. Put the lid on and wait for 3 mins. Then open it up and add the salted egg, wait for 3 more mins and it's ready to eat.

???????? SICHUAN MEAT SPONGE CAKE: Apply a thin layer of cooking oil in the mold. Add the dough paste and add the minced pork inside. Put the lid on and wait for 3 mins. Then open it up and add the Chinese sausage, wait for 3 more mins and it's ready to eat.

????PRICE: 40.000 VND/ $1.8 USD per pack
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2. BÁNH KHỌT 14 HOÀNG HOA THÁM
ADDRESS: 14 Hoàng Hoa Thám street, Ward 3, Vũng Tầu city
SOCIAL:

????????BANH KNOT TOM MUC: Turn on the stove to heat up the oil and the giant mold. Add the dough paste in each mold. Then add shrimp or baby squid. Wait until they're well cooked to take them out and put them on a plate. Add scallion oil and sprinkle the shrimpie powder on top. Serve with super fresh herbs.

????PRICE: 60.000 VND/ $2.6 USD
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3.BÁNH CANH GHẸ ANH VY
ADDRESS: 109 Võ Thị Sáu street, Ward 2, Vũng Tàu City
SOCIAL:

????????WHOLE BLUE CRAB NOODLE BOWL: Wash the blue crab under the water and separate the shell from its body. Steam it in the noodle broth pot. Put the noodles quickly in hot water and add them in a bowl. Add a quail egg, blue crab sauce, blue crab cake, scallion, fried onion, whole blue crab, coriander and pepper in the bowl and serve it with homemade green chilli sauce.

????PRICE: 100.000 VND/ $4.4 USD

#10DollarDining #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: 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
x

How to BEAT a LUXURY BUFFET!!! UNLIMITED SEAFOOD!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS BANDANAS! GET YOURS TODAY »
????SUPPORT OUR MISSION»
???? THUYEN’S IG» @thuyenvo12

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LUXURY BUFFET

1. JW CAFE, SUNDAY BRUNCH BUFFET
ADDRESS: No.8 Đỗ Đức Dục Street, Mễ Trì Ward, Nam Từ Liêm District, Hà Nội
SOCIAL:

????ROASTED LAMB LEG: Pour olive oil on the lamb legs. Rub seasalt and pepper on them. Place on the grill for 3 hours. Flip every 45 minutes. Spread a concoction of melted butter and garlic. | Bone in ribeye: Same process but it takes 4.5 to 5 hours to be fully cooked.

????TUNA SASHIMI: Slice the tuna’s back thinly. Serve with soy sauce, wasabi, white radish, perilla leaves, pickled ginger, lime and lemon cuts.

????????GRILLED GEODUCK: Blanch the geoduck. Place it on the grill. Grill for 2 minutes then add scallion oil and ground peanut.

????GRILLED SNAILS: Grill the snails for three minutes. Add scallion oil.

????STEAMED CANADIAN LOBSTER: Cut the lobster in half. Place it in the steamer for 10 minutes.

????FETTUCCINE PASTA WITH FOIE GRAS & TRUFFLE: Pasta: Mix 13 egg yolks with flour, sea salt, blended beetroot (red color) or spinach (green color). Roll it out and coat with flour. Cut into fettuccine shape.| The dish: pan sear the foie gras and heat up the green mushroom sauce. Blanch the pasta. Plate the foie gras over the pasta, garnish with slices of Burgundy truffle

????KEM CUỘN (TEPPANYAKI ICE CREAM): Pour the vanilla cream base on the icing surface. Add many toppings. Chop the topping quickly then spread the cream flatly. Cut it into 4 portions. Roll it up, serve 2 rolls for each guest.

???? PRICE: 1.690.000 VND / $73 USD

#BestEverFineDining #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: 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 Minh Đức
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

$10 SEAFOOD Challenge!! World's CHEAPEST Seafood in Phu Quoc, Vietnam!!

???? HELP US WIN A WEBBY AWARD! »
???? CULINARILY WOKE MERCH »
???? SUPPORT OUR MISSION»
???? THUYEN’S INSTAGRAM » @thuyenvo12

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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$10 DINING IN PHU QUOC

1. BÚN QUẬY KIẾN - X Y
ADDRESS: 28 Bạch Đằng street, Phú Quốc
SOCIAL:

???? STIRRED NOODLES: Make fresh noodles and then assemble the dish. Place fish paste and shrimp paste in a bowl. Add squid, seasoning powder (including sugar, salt, MSG), scallion , beef and noodles. Serve with red chili sauce.

????PRICE: 45.000 VND/ $2.00 USD
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2. BÈ CÁ THU BAO
ADDRESS: Rạch Vẹm commune, Phú Quốc

???? RAW HERRING SALAD: Wash raw herring and slices of shallots separately in vinegar, squeeze them and put them aside. Wash the raw herring again with coconut water. Mix the fish with shallots, fried onion and shredded coconut. Sprinkle the peanuts on top.
Serve with veggie, rice paper with peanut fish sauce.

????PRICE: 100.000 VND/$4.30 USD
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3. HẢI SẢN 343
ADDRESS: 78 30 Tháng 4 Street, Dương Đông Town, Phú Quốc
SOCIAL:

???? FRIED RICE WITH BLUE CRAB MEAT: Mince the wood ear mushrooms, carrots and onions. Mix with minced pork, blue crab meat, pork paste, pepper, seasoning grains, MSG, sugar and scallions. Add the mixture in the crab shell. Steam it for twelve minutes and deep fry for five mins. Serve it with blue crab meat fried rice.

????PRICE: 115.000 VND/$5.00 USD

#10DollarDining #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

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

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

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

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

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

$5 Oyster VS $100 Oyster w/ Vietnam's OYSTER KING!!

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???? BEFRS BANDANAS! GET YOURS TODAY »
????SUPPORT OUR MISSION»
???? THUYEN’S IG» @thuyenvo12

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

1. MR LINH’S OYSTER FARM
ADDRESS: Hoang Tan Ward, Quang Yen Township, Quang Ninh Province
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2. GIO BIEN RESTAURANT
ADDRESS: Tan An, Yen Hung, Quang Ninh Province
ON GOOGLE:

????????TOMATO SAUCE OVER SEA ACORN: Fry minced shallots in hot oil. Add sliced tomato, MSG, sugar and sea acorn. Top up with chillies and ginger cuts. Garnish with chiffonade scallion and dill.
????????DEEP-FRIED SEA ACORN: Deshell the sea acorn. Blanch those acorns. Add a pinch of dill then mix well. Flour-coat the sea acorn then fry in oil.
????????RAW OYSTERS WITH SOY SAUCE: Separate the shell. Add a perilla leaf below the oyster flesh. Add julienned ginger. Serve with lime juice and soy sauce (oyster sauce and sugar) and wasabi.
????????GRILLED OYSTERS WITH SCALLION & FRIED SHALLOTS: Blanch the oysters. In a pot, add scallion, sugar chili sauce, fried shallots and peanuts. Add mixture in oysters. Grill it again for 30 seconds. Take off the top shells and then serve.
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3. THE LOG RESTAURANT
ADDRESS: 8 Nguyen Binh Khiem street, Da Kao ward, District 1, HCMC
SOCIAL:

????RAW OYSTERS WITH OLIVE LEMON SAUCE AND CAVIAR: Wash the French oysters with a combination of kikko soy sauce, kumquat juice and sugar. Pour olive oil lemon sauce. Add a seared prawn, then top up with a half teaspoon of caviar. Garnish with edible flowers, and parsley.

????GRILLED OYSTERS WITH TRUFFLE SAUCE: Place the French oysters in a salamander. Add boiled white beans. Squeeze in truffle sauce (a combination of flour, butter, milk, whipping cream, truffle oil, and salt). Torch the oysters. Garnish with salmon roe and parsley.

????$100 OYSTER PLATTER: Wasabi: Add wasabi sauce and diced cucumber on a big and small oyster. Garnish with salmon roe. | Chillies and garlic sauce: Add chillies and garlic sauce on a big and small oyster. Add raw tuna cuts. Garnish with black and white sesame seeds. | Ponzu sauce (Japanese soy sauce): Add ponzu sauce on a big and a small oyster. Add a quail egg yolk. Garnish with scallion chiffonade and caviar | Mascarpone sauce: Squeeze mascarpone sauce on 2 big oysters. Add caviar | Raw Japanese oysters with lemon.

???? PRICE: RAW OYSTERS & GRILLED OYSTERS WITH TRUFFLE SAUCE - 280.000 VND/$13.00 USD per meal | OYSTER PLATTER - 2.300.000 VND / $100 USD for platter

#BestEverFineDining #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: 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 » Huỳnh Hà My & Khoi Chung
PRODUCTION ASSISTANT » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

Roasting 25 OYSTER FLAVORS!! Extreme BBQ Tour in Vietnam!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? FINAL SALE FOR ALL BEFRS MERCH:
???? SUPPORT OUR MISSION »
???? TRUC NGUYEN’S IG » @elbieswt

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

1. XE NƯỚNG PHONG THẮM (PHONG THAM BBQ CART)
ADDRESS: 103/2 Hồ Thị Kỷ, Ward 1, District 10, HCMC

????PRICE: Grilled Pork Cheek 25,000 VND/$1.29 USD | Grilled Pork Intestine 30,000 VND/$1.4 USD | Grilled Pork Udder: 80,000 VND/$3.43 USD | Grilled Chicken Gizzard: 10,000 VND/0.49 USD
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2. NƯỚNG 135 (N.O 135 GRILL CART)
ADDRESS: 135 Bông Sao, Ward 5, District 8, HCMC

???????? BAO TỬ CÁ BA SA NƯỚNG (Grilled Yellowtail Catfish Stomach): Clean the fish stomach. Cut it in half and marinate with satay chillies and cashew nut oil. Grill fish stomachs with okra. Serve with homemade dipping sauces (fermented tofu and green chillies salt with lemon).

????PRICE: 100,000 VND /$4.29 USD
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3. CHILLI BBQ AND HOTPOT (NƯỚNG VÀ LẨU CHILLI)
ADDRESS: 232 Vĩnh Khánh, Ward 10, District 4, HCMC
SOCIAL:

???????? 5 SET HÀO NƯỚNG (5 Sets Of 5-flavored Oysters): Set 1: Passionfruit, spicy sesame seeds, Sichuan sauce and Japanese shredded fish | Set 2: Strawberry, Wasabi, salted dry apricot, milky cheese, spicy butter and liver pate | Set 3: Tamarind, peanut butter, green peppers, green chillies salt sauce, quail egg and laughing cow cheese | Set 4: Lemongrass and kumquat, scallion and butter, Korean tteokbokki and mozzarella cheese, mushroom and satay | Set 5: Lemon and cinnamon, spicy tomato, buttered garlic and sweet corn, soybean, lotus seed and Chinese jujube


????PRICE: 119,000 VND /$5.1 USD
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4. BÊ THUI THANH NHÃ (ROASTED CALF THANH NHA)
ADDRESS: 46 Bảy Hiền, Tân Bình District, HCMC

????????QUẾ (BA RỌI) (Calf Belly): Place calf on a pole and stabilize with metal string and nail. Grill on charcoal for 2-2.5 hours. 30 minutes before done, spray the calf with water seasoned with salt. 5 minutes before done, spread cooking oil on the calf’s body. Wrap the calf with 2 giant plastic bags to soften the skin for 10 mins. Cut 1 slice of the belly, get rid of the fat. Serve with fresh herbs, rice cracker and fermented shrimp paste.

????PRICE: 55,000 VND /$2.36 USD

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

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

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

For business inquiries: marketing@befrs.com

World's Expensivest Shrimp!!! From Farm to Fine Dining!

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????SUPPORT OUR MISSION»
???? THUYEN’S IG» @thuyenvo12

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RIVER PRAWN

1. LẨU TÔM CÀNG XIÊN
ADDRESS: 33 Trần Văn Quang Street, Ward 10, Tân Bình District
SOCIAL:

???? RAW RIVER PRAWN: Clean and cut open the shrimp’s body and plate it. Garnish with carrots and herbs. Serve with salt, pepper, lime juice and wasabi.

???? STIR-FRIED MANTIS SHRIMP WITH GARLIC: In a hot pan, add cooking oil, fresh garlic cloves, fried garlic cloves, fried pork fat, chilli sauce, fried mince garlic, fish sauce and pepper. Stir-fry for five minutes and then serve.
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2. SQUARE ONE RESTAURANT, PARK HYATT HOTEL
ADDRESS: 2 Cong Truong Lam Son Street, Ben Thanh Ward, District 1
SOCIAL:

???? TORCHED CARABINEROS, HOKKAIDO SCALLOP FOAM, JAMON IBERICO: First, blend oyster, parsley, grape seed oil, lemon, salt and black pepper together to make the oyster emulsion. Make the scallop foam that includes scallops, butter, carrots, thyme, onion, white peppercorns, fish stock, white wine and cream. Pump oyster emulsion in the oyster shell, add the carabineros shrimp tail and the jamon Iberico. Finally top up with the scallop foam.

???? TÔM KHO TỘ (CARAMELIZED RIVER PRAWN IN CLAYPOT): Firs, making the caramel sauce by adding cooking oil, sugar, scallion, garlic, shallots, chilli, fish sauce, chilli sauce, dark soy sauce, dried shrimp, water and pepper in a saucepan for 10 minutes until it becomes condensed. Prepare a clay pot and place it on the stove. Add cooking oil, onion, leak, ginger, blanched river prawn, coconut juice and caramel sauce. Cook well and then serve.

???? JOSPER GRILLED RIVER PRAWN, BISQUE, HERB EMULSION, CAVIAR: Step 1: Make the bisque sauce by roasting the river prawn shells, combining it with fish, then boiling the combination for 45 minutes. Strain to remove the shells. Make herb emulsion with a combination of chervil, thyme, parsley, cider vinegar and grapeseed oil. Blend to combine all ingredients. Blanch the whole prawn in boiling water for 10 seconds then cool it with ice for 45 seconds. Remove the tail shell and finish cooking in the Josper oven. Complete with caviar and baby herbs.

#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 » Dương Quốc Huy
PRODUCERS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

For business inquiries: marketing@befrs.com
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Late Night Street Food!! Bizarre Bites on Vietnam’s Wild Night Life Street!!

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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
- - - - - - - - - - - - - - - - -
????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, 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.
- - - - - - - - - - - - - - - - -
????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

Asia’s Most BIZARRE Hot Pots!! TRIGGER WARNING: Extreme Food!!

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???? CALVIN’S INSTAGRAM » @fkndeliciousness

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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.
- - - - - - - - - - - - - - - - -
????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

JAPAN FOOD - - EXOTIC SEAFOOD FISH SASHIMI Okinawa , Japan

ALIEN Japanese Seafood | Street Food in Japan | Sashimi in Okinawa

Our 1st video from JAPAN!! So excited to be here again and can't wait to bring you all the Japanese street food videos to you! We have 3 street food in Okinawa videos before our Japanese street food tours in Fukuoka, Osaka and Kyoto!

In todays video we eat some EXOTIC Japanese sashimi - PARROT FISH ! A ultra colorful fish famous to have RAW in Okinawa, Japan! The street food in Okinawa is surprisingly abundant but most of all the Japanese SEAFOOD! We visit the 1st Makishi Market for todays tour of Okinawa!

We sample famous Okinawan street foods such as pickles, onigiri, parrot fish sashimi, Goya champuru (bitter melon stir-fry), brown sugar donuts and many more!

If you enjoyed this video make sure to share it with your street food loving friends! Thanks for watching guys????

========================================================
Hey there, my name's Luke Martin with ! I'm on a journey to document the BEST Street Food around the world! The Chopstick Travelers are based in Taiwan, where we frequent the best Street Food stands everywhere from Taipei to Kaohsiung. Not only do we feast on amazing street food in Taiwan, but our food focused travels take us on Street Food missions trying unique foods around the world! We've eaten Street Food in Japan, Street Food in Malaysia, Street Food in Korea, Street Food in India and many more!

I post 2 times a week mostly food, some travel. Street Food tours around the world and the most unique dishes we can find in all kinds of hole-in-the-wall restaurants. Stay updated for my latest video VIA our Facebook page and Instagram!

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Always remember that the best part of travel is immersing yourselves in the local culture, and no where better can you immerse yourself than into the Street Food!

Street Food in Japan - Luke Martin 2018 - Chopstick Travel

Bizarre FLATFISH Challenge!!! | JAPANESE CHEF Vs VIETNAMESE CHEF

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FLAT FISH

1. HOKKAIDO SACHI
ADDRESS: 40 Đông Du, Bến Nghé, Quận 1, Thành phố Hồ Chí Minh
SOCIAL:

SASHIMI: Use the Iyakame process. Scale the fish skin. Remove the head and clean. Cut the tail and fillet the fish. Cut the fillet in sashimi bites. On a plate, add shredded radish, perilla leaves, flatfish sashimi, wasabi, grape seaweed, lemon cut, red seaweed, shredded carrot and cucumber. Garnish with daisy petals.

HIRAME ABURI NIGIRI: shape rice into small pieces, place sashimi on top of rice, torch and plate.

HIRAME NIGIRI: shape rice into small pieces, place sashimi on top of rice and plate.
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2. TRON VO RESTO
ADDRESS: Số 18 đường 270, KCD, Nam Hòa, Phước Long A, Quận 9, Thành phố Hồ Chí Minh
SOCIAL:

GRILLED FLATFISH: Pour boiling water over the fish. Remove intestines and scales. Score the fish.
Marinate with homemade sauce (ginger, garlic, scallion, fish sauce and other seasonings) and add minced leeks. Grill for 45 minutes.

#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: 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.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

Asia's Most Expensive Ingredient!! More than GOLD!! | Surviving Vietnam Part 6

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BIRD NEST INDUSTRY

1. LƯƠN XÀO XỨ NGHỆ
ADDRESS: 67 Tran Quang Khai street, Buon Ma Thuot City
SOCIAL:

???????? STIR-FRIED EELS WITH GLASS NOODLES: Boil and stir-fry eel meat with fried onions and mini onions. Stir-fry glass noodles and spring prouse with soy sauce, family sauce, cooking oil and MSG. Place in a dish and then add the eels on top. Garnish with scallion and serve.

???? PRICE: 15.000VND / $0.65 USD
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2. YEN SAO NHA TRANG COMPANY
SOCIAL:

???? BIRD NEST YOGURT: Soak the bird nest in water for 30 minutes. Tear into small pieces and place pieces in a minipot with pandan water. Use the bain marie method to steam them for 30 minutes. Grill all the fruit to enhance the sweet taste and then place the fruits in a bowl. Add asean palmyra palm seed and shredded coconut in the bowl. Pour bird nest and yogurt in the bowl.

???? GRILLED OYSTER WITH BIRD NEST: Dipping sauce: Smash chillies, garlic and sugar together in a mortar. Add fish sauce and stir. Cook it for 1 minute with cooking oil. || Cut mango paper into small pieces. Grill the oysters. Add bird nest, mango strings, shredded coconut, dipping sauce and vinegar sweet water into the oysters. Grill for 5 minutes and then serve.

???? BIRD NEST WITH ROCK SUGAR: Use a bain marie method to steam them for 30 mins and add rock sugar in it. Serve when it's cooked through.

#BestEverAsiaBikeTrip #BestEverFoodReviewShow #BEFRS

Thanks to OnyaBike for all the help during this trip! Check our their website here:
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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: 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.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT » Khoi Chung
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Mr. Châu ( | phone number: +84 97 536 5235)

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

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