EXTREME Vietnamese Street Food!! | Surviving Vietnam Part 1
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NAM O VILLAGE
1. BẾP TRANG
ADDRESS: 441 Ong Ich Khiem Street, Hai Chau District, Danang City
SOCIAL:
???? MI QUANG EACH THAP CAM (FULL-TOPPING MI QUANG): Marinate the frog with turmeric, ginger, purple onion and 5 spice powder. Prepare a hot pan with oil then add onions and frogs. Stir-fry for 15 minutes. Add noodles, herbs, scallion, and peanut on a plate. In a pot, add stir-fried frogs, pork, chicken, mackerel and shrimp. Serve all together.
???? PRICE: 109.000VND / $4.7 USD
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2. BÁNH XÈO BÀ NGỌC (HUẾ)
ADDRESS: 228 Dong Da Street, Hai Chau District, Danang City
???? BÁNH XÈO: In a saucepan, add 1 teaspoon of cooking oil on medium heat. Then add banh xeo dough made from rice and turmeric powder in the pan. Cook until golden brown. Place banh xeo skin in a saucepan and add shrimp. Cook it for 2 more minutes and then serve with rice paper, fresh herbs and sauces.
???? PRICE: 65.000VND / $2.8 USD
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3. NAM O VILLAGE
ADDRESS: 449H+XP Hòa Hiệp Nam, Liên Chiểu, Da Nang, Vietnam
???? GỎI CÁ TRÍCH KHÔ (DRIED RAW HERRING SALAD): Cut and clean the fish and place in a bowl. Squeeze the lime in and then add a mixture of ginger, lemon grass, garlic and chillies. Mix. Squeeze the lime out of the fish. Mix the fish with the stir-fried rice powder and then serve.
???? GỎI CÁ TRÍCH ƯỚT (WET RAW HERRING SALAD): Prepare a pot of sugar and water and then add fish sauce, ginger, garlic, lemon grass, chillies, peanut butter in the pot. Mix and then add the herring fish. In a separate pot, stir-fry ginger, lemon grass, garlic, chillies and chilli powder. Add to pot and cook until ready to serve.
#BestEverAsiaBikeTrip #BestEverFoodReviewShow #BEFRS
Thanks to OnyaBike for all the help during this trip! Check our their website here:
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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. »
Our VIP Patrons: David Baliles, Ryan Rhodes, Leon Smetheram & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$10 Street Food Challenge in Saigon, Vietnam!! Oil Shower Chicken?!
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$10 DINING: SAIGON
1. LÒ BÁNH MÌ HOÀNG PHÁT
ADDRESS: 137 Phan Đình Phùng Street, Ward 17, Phú Nhuận District
SOCIAL:
???? CHARCOAL BANH MI WITH CHAR SIU MEAT AND SHUMAI: The Dough: add salt, egg, sugar, bamboo charcoal powder, water, flour and clarified butter into a Dough Making Machine. Mix for 15 minutes.Remove the dough and place in a round tray. Insert the tray in the dough divider. Shape each dough into a banh mi and place in a metal container. Incubate the banh mi for an hour. Spray with water and sprinkle sesame seeds on top. Put dough in the Baker for an hour. | The Banh Mi: Add shumai, cucumber, pickles, herbs, char siu sauce, char siu meat, chilli sauce and homemade red sauce in the banh mi and serve.
???? PRICE: 30.000 VND / $1.3 USD
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2. CƠM GÀ XỐI MỠ SU SU
ADDRESS: 117/1D Cống Quỳnh Street, Nguyễn Cư Trinh Ward, District 1
???? FRIED RICE WITH OIL SHOWERED CHICKEN THIGH: Shower the seasoned chicken thigh with oil for 10 minutes, then assemble it on a plate with fried rice, cucumber, tomato and herbs.
???? PRICE: 49.000 VND / $2.19 USD
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3. MÌ CHỈ CÁ CAO VĂN LẦU
ADDRESS: 229 Cao Văn Lầu Street, Ward 2, District 6
???? SPECIAL THREAD NOODLE SOUP: Assemble noodles, fish stomach, fish roe, fish meat, minced pickles, scallion, homemade sauce, ginger powder and broth (made by slow-cooking pork bone, ginger, cabbage and scallion for 1 hour) in a bowl and serve with fried dough.
???? PRICE: 80.000 VND / $3.50 USD
#10DollarDining #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.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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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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
I Only Ate TESTICLES for 24 Hours!! Extreme Street Food in Asia!!
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TESTICLE TOUR
1. Hào Phong Goat Noodles
ADDRESS: 71 Nguyễn Kim, District 10, HCMC
HỦ TIẾU PÍN DÊ (GOAT TESTICLES NOODLES): Noodles: Blanch the flat rice noodles with bean sprouts. Pour the broth | Testicles: Shimmer the pair of testicles, then cut into small pieces. Add the broth. Serve with Satay chili, fermented tofu sauce and perilla leaves.
???? PRICE: 500.000VND /$21.00 USD
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2. Grand Sushi KO
ADDRESS: SH06 Parkview 5, Vinhomes Central Park, Binh Thanh District, HCMC
SHIRAKO PONZU (CODFISH SPERM SACK WITH LEMON AND SOY SAUCE): Blanch the sperm sack. Add to ice water then cut it into bite size. Add lemon and soy sauce. Garnish with shredded radish, Japanese chili sauce, Salmon eggs, flying fish eggs, and chopped scallion.
SHIRAKO OSUIMONO (CODFISH SPERM SACK SOUP WITH SEAWEED): Blanch the sperm sack. Add to ice water then cut it into bite size. Boil the seaweed broth, then add Sake and Mirin sauce. Wait around 30 seconds then add crab-roe paste and the shirako cuts and cook for 3 minutes. Add a nameko mushroom and scallion and it is ready to serve
SHIRAKO TEMPURA (FRIED CODFISH SPERM SACKS): Blanch the sperm sack. Add to ice water then cut it into bite size. Prepare the batter. Flour coating the sperm sack cuts and dip them in the batter. Deep fry them alongside with a mushroom and perilla leaves. Serve with traditional Japanese tempura sauce.
???? PRICE: Dish 1: 218.000VND / $10.00 USD | Dish 2: 250.000VND / $11.00 USD | Dish 3: 250.000VND / $11.00 USD
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3. NO.96 RESTAURANT
ADDRESS: 117 Võ Văn Tần, Ward 6, District 3, HCMC
NGỌC KÊ CHÁY TỎI (ROOSTER TESTICLES IN A HOT PAN): Blanch the testicles. Prepare a hot pan, add oil and garlic. Add chicken testicles, water and the special sauce including oysters sauce, soy sauce, chili sauce, MSG, seasoning powder and sugar. Garnish with scallion leeks and shredded onion. Serve on a hot pan
???? PRICE: Butter fried crickets - 195.000VND / $9.00 USD
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4. 146 RESTAURANT
ADDRESS: 146 Hậu Giang, Ward 6, District 6, HCMC
???? PRICE: NGẦU PÍN TIỀM THUỐC BẮC (BRAISED BULL TESTICLES WITH CHINESE MEDICINE) - 350.000VND/$15.00USD | NGẦU PÍN XÀO SA TẾ (SAUTEED BULL TESTICLES WITH SATAY CHILI) - 350.000VND/$15.00USD
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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????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 » Dương Quốc Huy
PRODUCERS » Khoi Chung and Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Most UNIQUE Guatemalan Food!! 1000 Year Recipe - Whole Turkey Soup!! ????
???????? Guatemalan Street Food Tour:
???? T-shirts:
???? Ghost Chili:
ANTIGUA GUATEMALA, GUATEMALA - We’re in the historical city of Antigua Guatemala in Guatemala, Central America, and today we’re meeting up with Rebecca to cook and eat a dish called Kak'ik - one of the best Mayan Guatemalan foods!
Actually just outside of Antigua, we drove out to Santa Ana, Guatemala and specifically to Maya-iz where they are aiming to preserve their Mayan traditions and culture through food. We met up with Rebecca d Leon from Kukul Tales who shares a passion for food and culture.
We immediately got started cooking the Kak'ik, using a whole live turkey, then roasted tomatoes, onions, cilantro and a variety of chilies, Everyone was roasted and toasted, then ground into a puree and combined in a huge ceramic pot with the turkey. The flavors started to brew and blend, and they kept adding more herbs and culantro to the soup to make it well balanced, herbaceous and healthy.
I loved seeing the entire cooking process. Along with the kak’ik, they also made some of the best tamales I’ve ever had - they were so juicy and moist with the right amount of meat filling and olives on the inside. We also tried some sour dried fruit juice called chicha and a dish that included a variety of tripe stewed down until ultra tender.
But the ancient Mayan recipe for turkey soup kak’ik was the highlight, a truly well rounded blend of seasoning with nothing overpowering the flavor of the turkey. It was delicious!
Social Media:
Facebook:
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Tiktok:
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???? Ghost Chili:
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(some of these are Amazon affiliate links)
$1 Jellyfish VS $100 Jellyfish!! STRANGE SEAFOOD in Asia!!
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???? THUYEN’S IG» @thuyenvo12
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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.
- - - - - - - - - - - - - - - - -
????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
Extreme Japanese Food!! LOBSTER SASHIMI ???? Kaisen Don in Miyazaki!
???? Japan’s Best Beef - Miyazaki A5 Wagyu:
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????️ Get Smoked Ghost Pepper: (affiliate link to Amazon)
MIYAZAKI, JAPAN: Miyazaki, located in the southern part of Kyushu island in Japan is extremely famous for its chicken, beef, and seafood - including the prized local spiny lobsters. To today we're driving along the coast of Miyzaki to eat some of the ultimate fresher seafood catch - including the freshest ever lobster sashimi and a kaisen don with raw seafood over rice.
Lobster sashimi: - The first place was off the beaten path, a small family run seafood hut on the side of the ocean known for their local lobsters. I chose one of the biggest they had - though not that huge. And in approximately 15 seconds it was lobster sashimi. It was so fresh and so sweet, and the lobster head was made into a delicious miso soup. Highly recommend this amazing little seafood restaurant in Miyazaki.
Price - 6,000 JPY ($45.89) total for lobster meal
Kaisen don at Taikai: - Next up we drove just down the road to the next bay along the coast, headed for an extremely famous seafood restaurant known for their lobster and kaizen dons. A kaizen don included rice topped with a medley of fresh seafood, this bowl included almost a dozen different seafood from abalone to fish. It was ultra fresh and pure. Finally we also ordered a big plate of fresh raw sashimi to complete this incredible day of seafood on the coast of Miyazaki, Japan.
Price - 2,750 JPY ($21.03) per meal
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$10 SEAFOOD Challenge!! World's CHEAPEST Seafood in Phu Quoc, Vietnam!!
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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
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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 » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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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FACEBOOK » @cebook
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Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
EXTREME Street Food in Azerbaijan!! KING OF KEBABS + Local Food in Baku, Azerbaijan!
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BAKU, AZERBAIJAN - Welcome to Baku, an exciting city on the Caspian Sea in Azerbaijan! Today I’m hanging out with my friends from reAzerbaijan, and we’re taking you on an ultimate and extreme street food tour - it’s going to be meaty! #ExperienceAzerbaijan #Baku
First of all, a huge thank you to reAzerbaijan for arranging my trip to Azerbaijan, it wouldn’t have been possible without them.
reAzerbaijan:
Adnan:
As Adnan and Farhad explained to me, unfortunately during the Soviet period, Azerbaijan wasn’t able to develop their street food culture that much and creativity was omitted. When Azerbaijan broke away from the Soviet Union, it was the Turkish who influenced much of the Azerbaijani street food culture. So you will definitely find some similarities, and yet some differences.
We started this extreme street food tour in Baku by going to one of the oldest Soviet style cafes for a quick piroshky on the go. It was pretty oily, but pretty tasty especially when drenched in tomato sauce.
Amin Kabab - Next stop on this food tour, we went to Amin Kabab, a small neighborhood kebab grill for a quick Lyulya kebab, or chopped meat kebab.
Eskulap Restoran - If you’re looking for one of the best local Azerbaijan kebab meat restaurants in Baku, this is the spot. Adnan explained it’s a legendary restaurant he’s been coming to since he was a kid. They specialize in all things lamb, and along with a variety of stews and braised dishes, one of their specialties is the Khan Kebab, lamb liver wrapped in caul fat and grilled. I also loved the lamb braised in sour plums and barberries and the insane dessert kebab of ground walnuts and lamb fat. What a meal!
To continue this extreme street food tour in Baku we headed to a lamb street where lambs hang on the street, you choose your cut from nose to tail. The organs and jaws are some of the most popular items here. We tried lamb jaws and testicles - both of which were pretty tasty.
Köz Halil Usta - Finally to complete this food tour, we had to eat at Köz Halil Usta for tantuni, a Turkish in origin food, but one of the most popular street foods in Azerbaijan. They fry up beef slices with spices and sunflower oil and wrap into your choice of bread or lavash. It’s something you could watch all day being made and it’s so incredibly addictive.
And that wraps up Azerbaijani food tour in Baku. It’s an incredible city and the lamb and meats are spectacular!
Thank you again to Adnan from reAzerbaijan for arranging my trip!
Adnan:
reAzerbaijan:
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Killing Traditional Street Food in Vietnam!!
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DA NANG STREET FOOD SCIENTIST
1. BÚN BÒ - SƯỜN BÒ THẬP CẨM
ADDRESS: 131 Lê Thanh Nghị, Hải Châu District, Đà Nẵng City
???? BRAISED BEEF MARROW & BEANS: Simmer the bone in the broth for three hours. Steam the beans for 30 minutes. Stuff the beans in the marrow hole with a chopstick. Simmer the stuffed bone in the broth for another two for three hours. Serve with broth and bread for dipping.
????PRICE: 50.000 VND / $2.20 USD
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2. CHÈ CUNG ĐÌNH HUẾ
ADDRESS: 2 LÊ DUẨN, HẢI CH U DISTRICT, ĐÀ NẴNG CITY
???? CRISPY PORK BELLY BALL DESSERT: Pour hot water in tapioca flour. Mix well, then pour in room-temperature water. Knead by hand and leave it to rest for two minutes. Cut the roasted pork belly into cubes, then sautée with seasonings. Take a pinch of dough then add the pork belly cubes, round it up in a ball shape. Boil the balls in syrup with pandan leaves. Add julienne ginger when it boils. Serve in a bowl topped up with peanuts.
????PRICE: 15.000 VND / $0.65 USD
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3. BÁNH TRÁNG NƯỚNG PHAN RANG
ADDRESS: 41A Nguyễn Du, Hải Châu District, Đà Nẵng City
????GRILLED QUAIL EGGS IN TINY BOWLS: Place oil and butter in a bowl. Add in four quail eggs, then homemade pate and tamarind sauce. Place the bowl above the fire. Add toppings including scallion, fried shallot, beef jerky, cheese, pork floss and three slices of sausages.
???? PRICE: 10.000 VND / $0.40 USD
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4. BÁNH TRÁNG KẸP DÌ HOA
ADDRESS: 62/2A Núi Thành, Hải Châu District, Đà Nẵng City
????CRUNCHY-GRILLED RICE PAPER WITH RUNNY QUAIL YOLKS: On a rice paper, add a layer of homemade tamarind and chili sauce. Put it on charcoal. Crack 2 quail eggs on top and grill. Add fried shallots on top.
????????LIVER PATE ROLLS: Place a layer of softened sesame rice sheet, and a layer of softened plain rice sheet together. Add liver pate and fried shallot and chopped scallion. Roll it up, and grill it on charcoal in 2 minutes. Serve with tamarind sauce.
???? PRICE: Rice Paper with Quail Eggs - 15.000 VND / $0.65 USD | Liver Pate Rolls - 34.000 VND / 1.47 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
PEANUT WORM Porridge!! Rare Food Finds in Saigon, Vietnam!!
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HIDDEN FOOD IN SAIGON
1. BÁNH KHỌT DÌ GÁI
ADDRESS: 211/116 Hoàng Hoa Thám street, Ward 6, Phú Nhuận District, HCMC
???????? BANH KHOT (Khot cake): Soak the rice in water to make it soft then grind it. Add cooked rice, flour, mung bean, coconut cream, and scallion. Prepare a hot pan with oil and add some batter, shrimp or minced pork. Cover with a lid for 1 minute. Serve with fresh leaves, fish sauce and pickles.
????PRICE: 25,000 VND/$1.1 USD
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2. ĂN SÁNG CÔ THU LẦU 2
ADDRESS: The Second-floor Hallway, Lý Thường Kiệt Residential Building, District 10, HCMC
???????? NUI XÀO BÒ TRỨNG (Pasta with Beef and Omelet): Stir-fry pasta with ketchup and oil. Stir-fry sliced beef with mustard leaves, shredded onion, seasoning powder and MSG. Fry an omelette and then serve all on a plate, with grounded pepper, cilantro, and homemade pickle on top. Serve with soy sauce, chillies, chillies sauce.
????PRICE: 35,000 VND /$1.5 USD
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3. PHÁ LẤU XÁ XỊ
ADDRESS: 54/46 Tô Hiến Thành Street, District 10, HCMC
???????? PHÁ LẤU XÁ XỊ (Braised pork intestine with Root Beer): Clean the intestine. Braise 10 kg of intestine with 2 bottles (1,5 litre) of root beer for 3 to 4 hours. Serve with cucumber, fresh chillies, bread and its sauce.
????PRICE: 250,000 VND /$10.8 USD
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4. CHÁO TIỀU (TEW CHEW CONGEE)
ADDRESS: 104/22B Trịnh Đình Trọng Street, Phú Trung Ward, Tân Phú District, HCMC
???????? CHÁO SÁ SÙNG THẬP CẨM (Peanut worms congee with assorted toppings): Marinate pork liver, intestine, stomach, kidney, pork, fish fillet, shrimp with 2 spoons of soy sauce and 1 spoon of ginger wine (rice wine and ginger extract). Cook for around 2 minutes on high heat and then add peanut worms. Pour the congee over chrysanthemum. Garnish sesame seed oil, pork fat, scallion, and grounded pepper. Eat with pickles and fresh ginger shreds.
????PRICE: 65,000 VND /$2.8 USD
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5. BÁNH TRÁNG NƯỚNG NGHĨA HƯNG (GRILLED RICE PAPER ON NGHIA HUNG STREET)
ADDRESS: 125/22 Nghĩa Hưng Street, Ward 6, Tân Bình District, HCMC
???????? BÁNH TRÁNG THỊT NƯỚNG THẬP CẨM (Grilled Rice Paper With Bbq Pork And Assorted Toppings): Place a thick rice paper on a plate and put toppings in this order: laughing cow cheese, dried shrimps, minced pork, fried shallot, braised chillies, chillies sauce, fried pork fat, scallion, BBQ pork, beef jerky, dried chicken shreds and then sausage. Place on top of hot charcoal and grill until it turns crispy.
????PRICE: 35,000 VND /$1.5 USD
#BestEverFoodReviewShow #BestEverSaigonFoodTour #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: David Baliles, Gladis Mendoza, Leo Smetheram & Ryan Rhodes
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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Select footage taken from:
PM Food Travel:
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Horse Tongue Soup!! Extreme Meat Street Food in Hanoi, Vietnam!!!
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TONGUE TOUR
1. NHÀ HÀNG VỊT CỎ THÀNH LUÂN
ADDRESS: Ngõ 2 Phú Viên, Bồ Đề, Long Biên District
LUOI VIT CHUA NGOT (DUCK TONGUE OVER SWEET AND SOUR SAUCE): Toss sugar, MSG, diced pineapples, scallion, chillies and vinegar in a wok. Add the tongues. Stir well. Add homemade chilli sauce and mix.
LUOI VIT CHIEN MUOI - DEEP FRIED DUCK TONGUE WITH SALT: Add an egg yolk to a bowl of duck tongues. Season with MSG, chicken powder, oyster sauce and cornstarch. Mix well then toss in a pan. Add lemongrass slices, fried shallot, and a secret powder. Garnish with scallion and chilies.
???? PRICE: - 100.000 VND - $4.00 USD each
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2. VỊ QUÁN
ADDRESS: 46 Lê Duẩn, Đống Đa District
HEO CHAY TOI (PORK TONGUE ON A SIZZLING PAN): Dice the tongue into cubes. Fry diced onion, chillies, and garlic. Add oil in another pan and fry minced garlic then add satay chillies and the tongue cubes. Season with homemade stir-fry sauce made with garlic, sugar and ground pepper. Add a little bit of water, then finally the fried vegetables. Heat up another pan. Place the food on top when it’s extremely hot to create sizzling sounds.
???? PRICE: 178.000 VND - $7.00 USD
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3. NHÀ HÀNG CAO NGUYÊN ĐÁ HÀ GIANG
ADDRESS: Cơ sở 2 Shophouse 24h, số 4A2 P. Tố Hữu, Vạn Phúc, Hà Đông District
THANG CO (ETHIC HORSE INTESTINE HOTPOT): Boil the organs (tongue, intestine, lung, kidney, liver, heart, gutter). Add shallots, ginger and lemongrass. Prepare a big pot of water and wash organs. Slice them into big cubes. In a wok, add ginger and lemongrass then toss all organ cuts in. Season with MSG, salt, and secret herbal powder. Add broth, and a leaf from the mountainous area. Then simmer for 40 minutes. Serve with pumpkin blossoms, mustard leaves and dry dipping sauce (made of prickly ash, thorny coriander, chilies, salt, and a squeeze of lime) and special chillies sauce (made of prickly ash, chillies, chillies sauce, thorny coriander)
???? PRICE: 800.000 VND - $35.00 USD
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4. HUYNH ĐỆ 2 QUÁN
ADDRESS: Huynh Đệ 2 quán, Yên Mỹ, Hưng Yên
BOILED BUFFALO TONGUE WITH HERBS: Blanch, torch and clean the tongue. Make a big slice in the thickest part of the tongue. Place it in a wok with lemongrass, ginger, chillies, black cardamom, cinnamon,, star anise and local soy bean sauce. Season with chicken powder, sugar and MSG. Cover the lid and boil for 40 minutes. Serve with pineapple slices, star fruit, green banana slices, thorny coriander, chillies and diluted soy sauce.
???? PRICE: 800.000 VND - $35.00 USD
#BestEverVietnamFoodTour #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 » Hà Nhật Linh
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
Eating Horse Meat Hot Pot (Thắng cố) & Getting Drunk in SAPA, VIETNAM 2018 | VIETNAMESE FOOD
Watch me eat this famous hot pot with horse brains and other organs, plus watch me get drunk from grain alcohol in Sapa, Vietnam!
Thắng cố Sapa is a famous hot pot dish made from various parts of a horse. Because Sapa is in the mountains, it gets chilly at night. Many of the locals who live in the Sapa region eat this dish and drink corn alcohol to stay warm. Let me tell you, it actually works! It got me nice and toasty.
The hot pot was expensive because of the horse meat, but it was worth trying once. Just a warning: it is very gamey tasting, so if you don't like gamey tasting things or very strong tastes like it, this is probably not for you.
Another alternative that's famous in Sapa is salmon hot pot. It'll probably be much better than horse if you are still trying to eat some delicious food in Sapa.
RESTAURANT INFO
Name: Nhà Hàng A Phủ
Address: 15 Fansipan street, Sapa town
Google Maps:
Hours: 9am ~ 11pm
Dish: Thắng cố Sapa (horse meat hot pot)
Cost: 400K VND ($17.44 USD)
Join me as I experience food, culture, and exploration in Asia!
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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
Extreme Syrian Food!!! Eating ONLY Animal Heads for 24 Hours!!
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???? CALVIN’S INSTAGRAM » @fkndeliciousness
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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HEAD
1. AL SHAM RESTAURANT
ADDRESS: 300 Võ Văn Kiệt, Cô Giang Ward, District 1, HCMC
SOCIAL:
????SYRIAN STEWED LAMB HEAD: In a pot of boiling water, boil lamb heads. Add onion cuts and skim the broth. Season the broth with bay leaf, cinnamon, dried lime, clove grains and pepper. Simmer for 5 hours. Prepare a tray with homemade pita breads and place the heads on top of them. Garnish with minced herb and tomato. Top up the tray with lime, tomato, garlic sauce and cashew nut.
????PRICE: 600.000 / $23.00 USD
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2. MRS. KHIẾU’S CART
ADDRESS: Dua Bridge, Bến Vân Đồn Street, District 4
????ĐẦU GÀ ĐẦU VỊT CHIÊN (FRIED CHICKEN AND DUCK HEAD): Fry the heads for 5 minutes and then serve.
????PRICE: 180.000 / $7.00 USD
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3. LION CITY EXCLUSIVE
ADDRESS: 41 - 47 Đông Du, Bến Nghé Ward, District 1
SOCIAL:
????RED SNAPPER FISH HEAD CURRY: Fry the onions and curry leaves. Add curry paste & chicken broth. Flavor with spicy paste. Put the head in and simmer for 15 minutes. Take the head out and cook the vegetables (eggplants & okra) in the curry paste. Add coconut cream. Simmer for 5 minutes. Add corn starch. Garnish with fresh tomato cuts. Put the pot on fire for 5 minutes. Serve with Indian paratha.
????PRICE: 538.000 VND / $28.6 USD
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4. CHÁO LÒNG NAM ĐỊNH 18A
ADDRESS: 608 Phạm Văn Đồng, Hiệp Bình Chánh Ward, Thủ Đức District, HCMC
SOCIAL:
????PORK EAR SALAD: Add carrots, mango, julienned cucumber, peanut, salt, sugar, minced garlic, chillies, vinegar, fish sauce & ground pepper. Add pig ear and mix. Garnish with fresh chillies.
????GRILLED PORK CHEEK: Marinate the cheeks with garlic, lemongrass and chillies. Put it on the grill for 15 minutes.
????PRICE: Pork Ear - 100.000 VND / 4.34 USD | Pork Cheek - 60.000 VND / $2.6 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
endless eating & shopping in Hanoi | Vietnam Part 3 | Honeymoon World Tour
our last couple of days in Vietnam ????☕????????️ January 2019
????christyjeffchannel@gmail.com
Christy's IG
Twitter
Jeff's IG
Intro ????
IG: t_mos_
Spotify: T-Mos
Bandcamp:
Outro ????
Sidewalk by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
#honeymoon #worldtour #newlyweds
EXTREME Aged Meat BBQ!! Have We Gone Too Far??
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???? 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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DRY-AGED DUCK
1. MR HUNG’S FARM
ADDRESS: Tan Thanh Binh Ward, North Mo Cay District, Ben Tre Province
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2. STOKER WOODFIRED GRILL AND BAR
ADDRESS: 2 Dang Huu Pho Street, Thao Dien Ward, District 2, HCMC
SOCIAL:
???????? 650-GRAM AGED T-BONE STEAK: Dry the beef cut in the refrigerator at 0-3 degrees celsius for 30 days (minimum). Cut it out then season with salt, olive oil. Place it on an open fire. After five minutes of grilling, have the steak rest at room temperature for five minutes. Do the grilling and cooling process three times and then serve.
???????? 14-DAY DRY-AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 14 days without any marination. Grill it on open fire for two hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Place the whole duck in a woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.
???????? 21-DAY DRY AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 21 days without any marination. Grill it on open fire for 2 hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Put the whole duck in the woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.
???? PRICE: 750 000 VND / $32.00 USD each
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung & Liz Peterson
LINE PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
500 Pounds SOLD in 2 Hours!! Why Folks are Dying for this STREET FOOD!!!
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BONES
1. VY GARDEN
ADDRESS: 87H Lê Văn Duyệt, Binh Thanh District, HCMC
SOCIAL:
????SPICY PORK NECK BONE: Slow cook the bones for 2 hours or more. Use the stock to make the broth that includes green chillies, scallion and lime juice. Finally pour the broth all over the bones and serve.
???? PRICE: 150.000 / $6.50 USD per ½ kg
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2. LẨU RẮN BONA
ADDRESS: 909 Trần Xuân Soạn Street, District 7, HCMC
SOCIAL:
????SNAKE SALAD: Clean the snake and remove intestines. Place the snake in a pressure cooker for 15 minutes. Separate the bones. Add julienned onion, julienned snake meat, condensed soy sauce, sugar, salt, MSG, pork bone powder, fish sauce, fresh chillies and lime juice in a bowl. Plate and top with peanuts.
????SNAKE HOTPOT: After cooking the snake in the pressure cooker, de-bone and chop into small pieces then place it in a pot with the hotpot broth. Serve with vermicelli noodles and herbs.
????DEEP-FRIED SNAKE BONES: Season the snake bones with condensed soy sauce, MSG, fish sauce, soy sauce, chilly sauce and deep fry on low fire for 15 mins.
???? PRICE: 950.000 / $41.2 USD per snake
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3. HỦ TÍU XÍ QUÁCH CHỊ PHỤNG
ADDRESS: 71Đ Bửu Đình Street, Ward 5, District 6, HCMC
????PORK BONE MARROW: Assemble Hu tieu noodles, scallion, fried garlic, fried onion, minced pork and pork bone broth in a bowl and serve it with a separate bowl full of pork marrow.
???? PRICE: 60.000 VND / $2.60 USD
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4. BENARAS GARDENIA
ADDRESS: 28 Trần Ngọc Diện Street, Thảo Điền Ward, District 2, HCMC
SOCIAL:
???? LAAL MAAS (MUTTON MARROW CURRY): Marinate the mutton marrow with ginger, garlic paste, salt, paprika powder and turmeric powder then leave it for 1 hour. | Curry: Add vegetable oil, bay leaf, star anise, cinamon, garlic cloves, minced garlic, chopped onions, turmeric powder, fresh tomato puree, salt, paprika coriander powder, cumin powder and inhouse mixed powder in a pot for five minutes. Add the marinated mutton bones in the curry base and cook for 30 minutes. Put the combination in the pressure cooker and cook for 20 minutes to soften the mutton meat. Plate & serve with garlic naan.
???? PRICE: 249.000 VND / 10.79 USD
#BestEverBoneTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, SAM SOM, John Logan and Summer & Grayson.
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Khoi Chung + Huỳnh Hà My
LINE PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Massive DINO HEART!! Eating ONLY Animal Hearts for 24 Hours!! (Amazing Cooking Skills!!)
Go to or use code besteverfood to get a 2-year plan with a huge discount plus 1 additional month for free! Thanks to NordVPN for sponsoring the video.
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HEART
1. TRANG TRẠI ĐÀ ĐIỂU HỒNG NAM (Ostrich Farm)
ADDRESS: Van Hoa Ward, Ba Vi District, Ha Noi
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2. GÀ ĐỒI BA VÌ RESTAURANT
ADDRESS: TL87A, Tân Lĩnh Ward, Ba Vì District, Hà Nội
❤️ GRILLED OSTRICH HEART: Cube half of the heart then season with ginger, shallots, minced chillies, MSG, chicken powder, oyster sauce, sugar and cooking oil. Place the heart on skewers and grill for seven minutes.
❤️ STIR-FRIED OSTRICH HEART: Cut the heart into bite sized portions. Season with cooking oil, garlic, MSG, chicken powder, onion, carrot cuts, chillies and water. Stir-fry for two minutes, then add pineapple slices and celery. Continue stir-fry for two minutes and then serve.
???? PRICE: 120.000 / $5.40 USD each
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3.SONG DƯƠNG RESTAURANT
ADDRESS: 9 Hàn Thuyên, Phạm Đình Hổ Ward, Hai Bà Trưng District, Hà Nội
SOCIAL:
???? SAUTEED GOAT HEART WITH GARLIC & CELERY: Cut the goat kidney and heart in half and then slice them up. Add shallots and garlic in a hot wok. Add kidney and heart, then season with MSG, chicken powder, salt, sugar, carrots, mushrooms, onions and ginger. Add sesame oil, fresh chillies, leeks and celery. Stir-fry for two minutes and then serve.
???? GOAT HEART IN TRADITIONAL MEDICINAL BROTH: Make broth from 9 different traditional medicines including ginseng, lotus seeds, leeks, mushroom, ginger, etc with goat bones for 2 hours. Cook one heart and two kidneys in the broth for five minutes. Serve with mugwort leaves.
???? PRICE: Sauteed Goat Heart - 250.000 VND / $10.08 USD | Heart in Medical Broth - 350.000 VND / $15.00 USD
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4. MARRAKECH RIAD RESTAURANT
ADDRESS: 42/60 Nguyễn Giản Thanh, District 10, HCMC
SOCIAL:
???? GRILLED COW HEART ON SKEWERS: Cut the heart into big, thin slices and place on grill. Season with salt and pepper then dice into cubes. Wrap the caul fat around the heart cubes and grill. Season with cumin. Plate with a pinch of cumin and salt. Serve with bread and mint tea.
???? MOROCCAN TRADITIONAL BREAD: Mix flour, salt, and dried yeast. Let it rest and rise for 45 minutes. Make it into a flat bread and pan fry.
???? PRICE: 80.000 VND / 3.5 USD per skewer
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5. HUYẾT CHƯNG 122
ADDRESS: 122 Phạm Văn Hai, Tân Bình District, HCMC
SOCIAL:
STEAMED BLOOD WITH ASSORTED ORGANS: Place a scoop of steamed pork blood in a bowl. Add tongue, heart, intestine, pancreas, tendon, bladder and brain. Garnish with ginger, ground pepper, scallion, and then pour in the broth. Serve with a small baguette to dip in the broth.
????PRICE: 50.000 VND / 2.2 USD
#BestEverHeartTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, SAM SOM, John Logan and Summer & Grayson.
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Khoi Chung
LINE PRODUCERS » Khoi Chung + Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com