How Vietnam Makes Chocolate!! Sonny and the Chocolate Factory!!
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MAROU CHOCOLATE
1. CACAO FARM
ADDRESS: Tien Giang Province
????CACAO WINE: Crack the cacao pods and remove the seeds. Separate the seeds and the pulp. Extract the juices from the pulp. Pour the juice into a pot and add sugar and natural yeast. Place over heat and stir. Pour into a plastic jug and allow it to sit and ferment. After 90 days of fermentation, cacao wine is ready.
???? PRICE: Wine - 100.000 VND - $4.3 USD p/ltr | Cacao Beans - 15.000 VND/ $0.65 p/kg
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2. MAROU CHOCOLATE FACTORY
????CHOCOLATE: The beans are dumped into the roasting machine and roasted for 25-40 minutes. The machine then separates the cacao shells from the beans. The nibs are grinded for up to 24 hours until they liquify. The liquified chocolate is poured into a machine that heats it to 50 degrees celsius and then cools it to 30 degrees celsius. The tempered chocolate is poured into the chocolate molds before going through the conveyor belt. The machine then molds it into the shape of the chocolate bar. The bars are then inspected and packaged.
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3. MAISON MAROU
ADDRESS: No.90 Xuân Thủy, Thảo Điền, Quận 2, HCMC
INSTAGRAM: @marouchcolate
????CHOCOLATE BARS: Mr. Lau’s Tiến Giang Dark Chocolate, Lam Dong Chocolate & Coconut Milk Vietnamese Chocolate
????MAROU TIRAMISU: Place Coffee biscuit on the plate and add 1 layer of coffee chocolate chantilly, 1 layer of mascarpone cream and chocolate cacao nibs. Add a second coffee biscuit, 1 small dome of coffee chocolate chantilly, 1 layer of mascarpone cream and cacao powder decoration.
????MUG MOUSSE: The outer mug is made from chocolate biscuit. Inside, there is shortbread, chocolate mousse, caramelized cashews, cacao nibs, cashew powder, chantilly, icing sugar. The mug is secured with chocolate ganache.
????MAROU CLASSIC OPERA: Use biscuit joconde for the base then add the first layer of coffee cream and a second biscuit joconde. Add the first layer of coffee ganache, then biscuit joconde, coffee ganache, biscuit joconde, coffee cream and then chocolate glacage. Finally, add chocolate triangle decorations, mini coffee macaron on the top secured with chocolate ganache and coffee ice cream with a macaron shell in the front.
????CHOCOLATE TART: The outside is made with a shortbread tart shell. On the inside, there are chocolate biscuits, chocolate ganache, chocolate chantilly, caramelized cashews, mini brownies with icing sugar and chocolate decorations.
???? PRICE: Bars - 100.000 VND/ $4.3 USD each | Tiramisu, Mug Mousse, Classic Opera - 150.000 VND / $5.17 USD each | Tart - 115.000 VND / $4.96 USD
#BestEverFactoryTour #BestEverFoodReviewShow #BEFRS
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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 » Liz Peterson, Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Liz Peterson
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Milk Tea Ice Cream & Ramen Noodles!! WATCH How It’s Made!! | Full Documentary
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#BestEverFactoryTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh, Đỗ Lê Anh, Dương Quốc Huy, Tiệp Trần
PRODUCERS » Huỳnh Hà My, Khoi Chung & Liz Peterson
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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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????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, 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.
- - - - - - - - - - - - - - - - -
????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
Saigon HIDDEN Noodle Tour!! Must Try Before You Die!!
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1. PHỞ VIỆT NAM
ADDRESS: 66 Trần Quốc Thảo, Võ Thị Sáu, Quận 3, Thành phố Hồ Chí Minh, Vietnam
????PHỞ BÒ (BEEF PHO): Place the stone pot on a gas stove for 5 minutes. Add in the meat cuts (tail, flank and brisket). Pour in pho broth made from beef bones. The noodles and the shank are put separately.
????PRICE: 100,000VND / $4.30 USD
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2. BÚN THÁI TRANG
ADDRESS:
????BÚN THÁI: Make broth from fish bones, thai herbs, pineapples and lemongrass. In a bowl, add bún, toppings (clams, shrimp, squid), add veggies (banana flowers, crown daisy) then add broth at the end.
????PRICE: 67.000 VND / $2.88 USD
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3. QUÁN ĂN CƯỜNG KÝ MÌ GIA. SỦI CẢO 157
ADDRESS: 157 Hà Tôn Quyền, P.4, Q. 11
????MÌ SỦI CẢO (CHINESE EGG NOODLE): Mix the wheat flour, duck eggs and lye water to form a dough. Place the dough through a machine several times. Use a machine to cut noodles.
????MÌ SỦI CẢO + XÍ QUÁCH / CHINESE EGG NOODLE + BONES: Mì sủi cảo: Cook noodles for two minutes. Place the cooked noodles in the bowl. Cook the bok choy in the broth for 1-2 minutes then place it in the bowl. Add the broth. | Bones: Cook pre-cooked pork bones in the broth for five minutes.
????PRICE: MÌ SỦI CẢO - 55.000 VND / $2.37 USD | BONES - 50.000 VND / $2.15 USD
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4. HỦ TIẾU BÒ KHO
ADDRESS: 24 Phong Phú, Phường 12, Quận 8, Thành phố Hồ Chí Minh, Vietnam
????HỦ TIẾU BÒ KHO (BEEF STEW): Make broth using beef bones, carrots, lemongrass, ginger, five spices and annatto spice. Cook the hu tieu in hot water, then add in the broth, then carrots, hu tieu noodles, beef briskets, beef tendons and top with herbs.
????PRICE: 50.000 VND / $2.15 USD
#BEFRS #BestEverVietnamFoodTour #BestEverFoodReviewShow
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
ON-THE-GROUND PRODUCER » Nhi Huynh
PRODUCTION ASSISTANT » Vinh Võ | IG: @vau..vau_
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
What Cubans Eat!! American Reveals WILD Cuban Food!! (Full Documentary)
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#BestEverCubaFoodTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
CUBAN PRODUCTION SERVICES: i4films (IG: i4_films)
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
1 MILLION Asian Steamed Dumplings!!! HUGE Street Food in Vietnam!!
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???? BEFRS BANDANAS!! GET YOURS NOW »
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???? HỒNG HẠNH’S YOUTUBE »
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THO PHAT FACTORY
1. THỌ PHÁT FACTORY
ADDRESS: Lot HT-F2 4&5, Hiep Phuoc Industrial Zone, Nha Be District, HCMC
SOCIAL:
FACTORY INFORMATION: Tho Phat was established in 1987 by a couple with a modest pork bun cart in the Chinatown (District 5) of Ho Chi Minh City. Focusing on the quality and affordable price, the business started to gain significant reputation and expand rapidly. Now they produce over 10,000 tonnes of food annually.
????BÁNH BAO KHOAI MÔN (TARO BUN): Dough: Mix flour, yeast, baking flour & water. Add purple food colouring. | Filling: Steam the taro, then slow-cook with sugar for 90 minutes | Shape: Flatten the dough. Divide the dough & the filling taro paste, then wrap the dough around the filling. | Steam for 13 minutes, then cool for 1 hour.
????BÁNH BAO NHÍM (PORCUPINE SHAPE BUN): Filling: Mix sugar, eggs, coconut milk & condensed milk, then drain the liquid to retain the solid. Steam for 20 minutes, then whip the custard to make it spongy. | Shape: Flatten the dough. Divide the dough and the custard filling, then wrap the dough around the filling. Create a peak at the end to make a shape of the porcupine tail. Use scissors to cut the dough to resemble the quills. | Steam for 13 minutes, then cool for 1 hour.
????BÁNH BAO XÁ XÍU, TRỨNG CÚT, TRỨNG MUỐI (CHARSIU, SALTED EGG BUN): Filling: Grind and marinate the meat in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. Shape: Flatten the dough. Divide the dough & meat. Add a quail egg, salted egg yolk, charsiu, and handwrap. | Steam for 21 minutes, then cool for 1 hour.
????HÁ CẢO THỊT (PORK DUMPLINGS):Mix 4 kinds of flour to create a chewy dough. |Filling: Grind and marinate meat in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. |Shape: Divide the filling into meatballs, and cut the dough into circles, then handwrap. | Steam for 8-10 minutes, then cool for 1 hour.
????XÍU MẠI (SHUMAI): Mix flour, egg, and water to create dough. | Filling: Grind and marinate the meat and shrimp in sugar, seasoning powder, MSG, soy sauce, ground pepper, scallion, minced onion & flour. | Shape: Divide the filling into meatballs, and cut the dough into circles, then wrap the dough around the bun. | Steam for 8-10 minutes, then cool for 1 hour.
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2. CỬA HÀNG THỌ PHÁT
ADDRESS: 78-80 Nguyễn Tri Phương Street, District 5, HCMC
SOCIAL:
????BÁNH BAO XÁ XÍU, TRỨNG CÚT, TRỨNG MUỐI (CHARSIU, SALTED EGG BUN)
???? PRICE: 24.000 VND/$1.10 USD
????BÁNH BAO KHOAI MÔN (TARO BUN)
???? PRICE: 7.000 VND/$0.30 USD
????BÁNH BAO NHÍM (PORCUPINE SHAPE BUN)
???? PRICE: 12.000 VND/$0.52 USD
????BÁNH BAO HEO (PIGLET SHAPE BUN)
???? PRICE: 12.000 VND/$0.52 USD
???? BÁNH BAO BÍ ĐỎ (PUMPKIN BUN)
???? PRICE: 7.000 VND/$0.30 USD
????HÁ CẢO THỊT (PORK DUMPLINGS) + XÍU MẠI (SHUMAI)
???? PRICE: 3.500 VND/$0.15 USD each
#BestEverSaigonFactoryTour #BestEverFoodReviewShow #BEFRS
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????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, Zineb Belkadi, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Huỳnh Hà My
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
PEANUT WORM Porridge!! Rare Food Finds in Saigon, Vietnam!!
???? SECOND CHANNEL!!! MORE BEFRS »
???? FINAL SALE FOR ALL BEFRS MERCH:
???? SUBSCRIBE TO LONG’S YOUTUBE CHANNEL »
???? SUPPORT OUR MISSION »
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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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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
Asia's MEGA Food Factories!!! Japanese Sandwiches to Vietnamese Noodles!!
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FACTORY SERIES TEASER
With a population of over 95 million, Vietnam has one of the most influential cuisines in the world. In this nine-episode series, we will explore mass food production in Vietnam, featuring nine top manufacturing companies. In each episode, our team follows one market leader, documenting the production process of popular local foods from start to finish. We’re excited to share this adventure with you! Join us!
#BestEverSaigonFactoryTour #BestEverFoodReviewShow #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK » @cebook
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Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Duong Quoc Huy
PRODUCERS » Huỳnh Hà My, Khoi Chung and Liz Peterson
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
$1000 Dining in Vietnam!! Eating in the Presidential Suite!!
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???? WATCH OUR MAIN CHANNEL »
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???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Hà Nhật Linh
CAMERA OPERATOR » Wife
PRODUCER » Terryh Nguyen
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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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
Asian Ice Cream Factory!! Making 15,000 BARS per Hour!!!
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KIDO FACTORY
1. RALF'S ICE-CREAM LAB
????FISH SAUCE ICE-CREAM: Pour cane sugar, dextrose sugar, skim milk powder, inulin and gelatine powder in a container, mix and put aside. Mix together fish sauce, heavy whipping cream and UHT milk. Slowly add both mixtures in the Micronizer Blender. Place the mixture in the fridge for at least 12 hours. Later, take it out and pour it into the Petch Freezer for 5 minutes to pasteurize the liquid. Turn the machine to freezing mode (-8ºC). Last, put the ice-cream in a container and place in the fridge (-36ºC) for at least 30 minutes.
????PHO ICE-CREAM: Pour sugar, dry glucose, inulin and soberto in a container and put aside. Pho liquid: Add pho, broth, herbs, chilli sauce and hoisin sauce in a bowl. Filter the pho broth into a separated container and add mineral water. After that, mix in the pho noodles. Slowly add both mixtures in the Micronizer Blender.Place the mixture in the fridge for 12 hours. Later, take it out and pour it into the Petch Freezer. Turn the machine to freezing mode.
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2. RALF'S ARTISAN GELATO
ADDRESS: 17 Le Van Mien, Thao Dien Ward, District 2
SOCIAL:
???? PRICE: PHO ICE-CREAM - 65.000 VND/$2.81 USD | FISH SAUCE ICE-CREAM - 65.000 VND/$2.81 USD
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3. KIDO FACTORY
ADDRESS: Block A2-7, N4 street, Tay Bac Cu Chi Industrial Zone
SOCIAL:
FACTORY INFORMATION: KIDO Corporation was established in 1993. KIDO Group has remained the market leader in confectionery across a wide array of products such as sponge cake, bread, moon cake, cookie and ice-cream.
????KEM SỮA TƯƠI TRÂN CHÂU ĐƯỜNG ĐEN (FRESH MILK BOBA ICE CREAM): The ice-cream will be automatically pumped into the Freezer after being mixed for 1-2 hours. Bobas will be continuously added to the mixture. The ice-cream molds will be filled with the mixture and boba and the sticks will be auto-added. They will be dipped in brown sugar sauce and then auto-packed.
????KEM MERINO X ĐẬU XANH YẾN MẠCH (MUNG BEAN AND OATMEAL ICE-CREAM): The ice-cream will be automatically pumped into the Freezer after being mixed for 1-2 hours. Coconut Milk and mung bean will be added using different machines. The ice-cream molds will be filled automatically. The ice-cream sticks will be auto-added at this step. They will be dipped in oatmeal white chocolate and then auto-packed.
????GIANT FRESH MILK BOBA ICE-CREAM CUP: Add brown sugar sauce in the giant cup. Add the boba and ice-cream and create multiple layers with the sauce until it is filled up.
???? PRICE: Boba Ice-cream 18.900 VND/$0.82 USD each | Mung Bean & Oatmeal 11.000 VND/$0.48 USD
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4. BIG C SUPERMARKET
ADDRESS: 1 Trường Chinh Street, Tây Thạnh Ward, Tân Phú District, Hồ Chí Minh City
SOCIAL:
VARIETY OF ICE-CREAMS
#BestEverSaigonFactoryTour #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, Zineb Belkadi, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
World's Expensivest Shrimp!!! From Farm to Fine Dining!
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???? 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
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
Why Expensive Restaurants Give Small Portions! Fine Dining Explained!!
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THE MONKEY GALLERY
1. BÚN ĐẬU MẮM TÔM NGỌC HÀ
ADDRESS: 225 Lê Quang Định Street, Ward 7, Binh Thanh District
????????BÚN ĐẬU MẮM TÔM THẬP CẨM: Fry tofu, young rice pork cake, blood sausage & cartilage sausage. Assemble all on a plate together with herbs, cucumber & vermicelli. Serve with shrimp paste sauce.
???? PRICE: 57.000VND / $2.5 USD
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2. MẮM DIỄM
ADDRESS: Kios 295, Lê Tấn Kế Street, Bình Tây Market
????????FERMENTED MUD CARP PASTE
???? PRICE: 50.000VND / $2.16 USD
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3. JOHN ROBERT POWERS VIETNAM
SOCIAL:
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4. THE MONKEY GALLERY
ADDRESS: 91 Mạc Thị Bưởi Street, Bến Nghé Ward, District 1
SOCIAL:
????PORK JOWL WITH RUBBING SHRIMP PASTE: Season pork jowl with sesame oil, pepper and fish sauce then grill it for 8 minutes. Plate with fermented chili paste, rubbing shrimp paste, herbs, green mango & fermented shrimp.
????COW SMALL INTESTINE X MISO YUZU HOLLANDAISE: Season the chopped small intestine with a fermented paste mixture. Grill it for 5 minutes and stick it in the rosemary branch. Place it in a container made from a grilled onion. Top up with miso hondae foam & pepper.
????AUSTRALIAN OYSTER: Cut open the oyster. Put it on a bowl full of stones, add oyster cream, apple and lime on the oyster. Add some zest and top with apple foam.
????SHUMAI X BULOT X CULATRO: On a plate, pour balsamic mushroom sauce & place fermented shallots. Add culatro pesto & place shumai. Sprinkle some fried onions on top along with garlic foam & laksa leaf sauce.
????MIYAGI SCALLOP X DASHI X CHU LAI SEAWEED: Chop up scallon and soak in ponzu dressing and miso oil. Place on a plate with kaffin cream, kohlrabi, scallion, scallop dashi, Chu Lai seaweed, cilantro and dill. Garnish with flower petals and squeeze lime on top. Complete with laksa sauce & sea grapes.
????JAPANESE SHIITAKE X STRACCIATELLA X OLIVE OIL: Grill shimeji & shitake mushroom. Add grilled items on top of stracciatella cheese with truffle oil, coriander and pepper.
????VEAL SWEETBREAD X GREEN CURRY X HERB: Saute the veal sweetbread with butter, garlic and thyme. Grill the common bean for 5 minutes. On a plate, add green curry, melted butter, common bean, pepper and the veal sweet bread. Top up with coriander & chiffonade lime leaves.
????PATAGONIAN TOOTHFISH X CASSAVA X SOY BUTTER: Broil the already-seasoned toothfish for 5 mins. Stir-fry the spinach with garlic, pepper & salt. Torch the fish & sprinkle pepper on top. Plating: Place cassava puree, spinach and toothfish on plate. Top with butter foam and herbs.
????LONG AN DUCK X CHU HOU X DAIKON: Saute the dry-aged duck breast. Place Japanese radish on the plate and sprinkle Japanese pepper on top. Continue adding Chu Hou, duck breast, tamarind sauce and garnish with scallion and other herbs.
DESSERT OF THE DAY
???? PRICE: TASTING MENU - 3.000.000VND ~ $130.00 USD for 2 guests
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DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
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Selected tracks via Audio Network
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How Chocolate is Made in Vietnam. Yes VIETNAMESE CHOCOLATE!
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About Me: I'm Kyle Le and I used to live, travel, and eat in Vietnam and many Asian countries. I'm passionate about making videos and sharing modern Asia to the world. I've traveled everywhere in Vietnam, from Hanoi to Saigon - Far North, Central Highlands, Islands, and Deep Mekong Delta - I've visited there. In addition to 15+ countries from Indonesia to Thailand to Singapore, you'll find all of my food, tourist attractions, and daily life experiences discovering my roots in the motherland on this amazing journey right on this channel. So be sure to subscribe- there's new videos all the time and connect with me on social media below so you don't miss any adventures.
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Original Music by Antti Luode.
Filmed with a Panasonic G7 14-140mm. 15mm
Audio from a Shure VP38F
Vietnamese Chocolate Goes Global | VTV World
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(TH/ENG Sub) Vietnamese Chocolate Using Local Ingredients| Top Authentic Pizza in Danang, Vietnam
#chocolate #pizza #vietnamtravel
#chocolate #pizza #vietnamtravel
Day 4 in Danang during 2023 Vietnamese lunar new year.
Last day in Danang before we fly to Dalat tomorrow. Unfortunately almost all restaurants are still closed, yet we somehow managed to score super delicious authentic pizza and Vietnamese chocolates using local ingredients to make some fun flavors such as lime, kumquat, black pepper ginger and chilli.
1.Best authentic Italian pizza
Limoncello Danang - Pizza & Restaurant
+84 236 3561 064
2. Nice Vietnamese chocolates
D'art Chocolate
+84 93 920 63 35
3.Another chocolatier next door
Pheva Chocolate - Da Nang
+84 236 3566 030
4.Hotel close to Danang airport
Dreamy Sky Boutique Hotel
+84 93 566 63 20
Single-Origin Bean to bar Chocolate at Maison Marou Saigon | About the Food Episode 11
In episode 11 of About the Food in Saigon, Vietnam, the Traveling Coffee Guy visits Maison Marou Saigon, a chocolatier that creates single-origin Bean-to-bar chocolate, right in the heart of Ho Chi Minh City!. This is a place you do not want to miss when you visit Saigon
Maison Marou
Visit our website at travelingcoffeeguy.com
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Best COCOA CHOCOLATE in Vietnam! - Can Tho Vietnam 4
It's my last day in the city of Can Tho before heading to Ho Chi Minh City, i take a tour of an organic Cocoa farm to taste the best chocolate in Vietnam and then visit a beautiful Temple and Pagoda.
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