Unique Grilled Chicken - DON'T TRY THIS AT HOME!! with Sonny Side! | ไก่อบฟาง

$6 Chicken VS $450 Chicken!! RECORD BREAKING Chicken Meal!!!

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CHEAP VS EXPENSIVE CHICKEN ????

1. GÀ NƯỚNG LU VIỆT HƯƠNG 2
ADDRESS: 20 Phạm Văn Đồng street, Ward 3, Gò Vấp District, HCMC
SOCIAL:

???? GRILLED CLAYPOT CHICKEN: Season the chicken with a special homemade sauce made from salt, chilies, five spices and honey. Hang chickens in the clay pot for 30 mins, then flip the chicken and continue grilling for 15 more minutes. Take the chicken out, chop it up and assemble on a dish. Serve with bread and chili sauce.

????PRICE: 150.000 VND/ $6.50 USD
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2. SHANG GARDEN
ADDRESS: 1A Đường Tôn Thất Tùng Street, Phạm Ngũ Lão Ward, District 1, HCMC
SOCIAL:

???? FORTUNE CHICKEN: Stuff the chicken with seasoning grains, mushrooms, Chinese sausages and bamboo shoots. Rub the chicken with seasoning grains and soy sauce. Leave it for one hour.
Steam it for another hour, then remove from the steamer and wrap it in two layers of lotus leaves. After, wrap in a thick layer of dough. Finally, bake it for 20 minutes and serve.

????PRICE: 800.000 VND/$34.60 USD
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3. ELISA FLOATING RESTAURANT
ADDRESS: 5 Nguyễn Tất Thành Street, Ward 12, District 4, HCMC
SOCIAL:

???? STIR-FRIED SKIN WITH LIME LEAVES: De-skin the back of the chicken. Tenderize the meat then cut into slices. Season with the liquid of galangal, lemongrass and five spices. Stir-fry the chicken skin with garlic and shredded lime leaves.

???? SAUTEED OFFALS, BALLS AND BLOOD CAKE WITH GOURD: Chop up the offals and boil them with chicken balls and salt for two minutes. Season with oyster sauce, chicken powder, pepper, chicken oil and shallots. In a hot wok, add cooking oil, garlic and chopped-up shallots. Add the chicken offals and balls in the pan together with blood cakes, leaks and dried shallots. Saute for two minutes. Remove from the stove and place in a dish. Saute the gourd for another two minutes then add the rest of the ingredients to the pot. Mix and serve.

???? BRAISED CHICKEN FEET WITH GINSENG: Grill the chicken feet until they turn golden brown. Chop up the feet and place in a small steel bowl. Add ginger water and boil them for two minutes. Add chicken feet in ceramic bowls with medicinal herbs like ginseng, goji and dried jujube. Steam for 4 hours and serve when it's done.

????PRICE: 10.400.000 VND/$450.00 USD for 6 dishes

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

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

Our VIP Patrons: 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 » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

$14 TEXAS BBQ VS $320 TEXAS BBQ!! Vegan's Worst Nightmare!!

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TEXAS BBQ

1. SLAB BBQ & BEER
ADDRESS: 9012 Research Blvd C4, Austin, TX 78758, United States
OPERATION HOURS: 11AM - 10PM

???? ST. LOUIS STYLE PORK RIBS: Remove the membrane, add Slab dry rub and let marinate for 24 hours. Place ribs in the smoker at about 200 degrees for about 4 hours, spritzing with apple juice. Serve painted with Strawberry Habanero glaze or left naked.

????PRICE: $18.25/lb

???? THE DONK: 1 lb. sammich stacked with every SLAB smoked meat available and topped with pickles, onions, jalapeños, slaw, queso, Fritos, and all four SLAB BBQ sauces.

????PRICE: $14
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2. TERRY BLACK’S BARBECUE
ADDRESS: 1003 Barton Springs Rd., Austin, TX 78704
OPERATION HOURS: Sun - Thurs 10:30AM - 9PM | Fri - Sat 10:30AM - 9:30PM

???? CUSTOMIZED LARGE FAMILY SET: Brisket, Pork Ribs, Sausage, Beef Ribs (and lots of sides our crew got to eat)

????PRICE: $320 USD

#BestEverUSATour #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:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

Farming and Eating Vietnam's Most Dangerous Animal!!

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1. NHÀ HÀNG NGỌC HÀ
ADDRESS: Bà Huyện Thanh Quan, TT. Vĩnh An, Vĩnh Cửu, Đồng Nai, Vietnam

????????CU ĐẤT NƯỚNG RÔ TI (ROTISSERIE SPOTTED DOVES): Boil lemongrass, chilies, spices, pineapple, chili sauce, MSG, Bullion seasoning, oyster sauce, soy sauce, pepper, and rice wine. Add dove, boil 5 min. For the sauce, fry shallots, garlic, pepper corn, chilies, lime leaves, basil. Add soup, Oyster sauce, sugar, MSG, Bullion, curry, pepper, sesame oil, chili sauce, boil 5 min. Deep fry dove, add to sauce. Plate with lettuce, parsley, carrot, lotus, cucumber. Top with chopped chilies, culantro, cilantro, and parsley.

????????NHÍM XÀO LĂN (STIR-FRIED PORCUPINES): Marinate porcupine meat with rice wine, shallots, garlic, cow milk, oyster sauce, and black pepper for 5 min. In a pan with lemongrass, lime leaves, shallots, and chilies in oil, fry the meat for 3 min. Add coconut water, curry powder, Bullion, sugar, cow milk, coconut milk, salt, soy sauce, cashew nut oil. Cook for 3 min. Plate with wood ear mushrooms and glass noodles, top with the curry porcupine dish, herb mixture, and peanuts.
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2. TRẠI NHÍM PHAN TÙNG
ADDRESS: Số 60, Tổ 13, Khu Phố 6, Vĩnh Cửu, Đồng Nai 76000, Vietnam

????????PORCUPINE: Prepare the porcupine by stunning it, bleeding the neck, and boiling water in a pot. Mix a bit of room temperature water to avoid cooking the meat. Place the porcupine in hot (not boiling) water. Remove parts that fall off by hand, then shave the rest with a knife. This process takes 30 min and requires thorough cleaning. Typically, a torch is used for final cleaning, but for whole grilled porcupine going on a fire, torching might not be necessary.
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3. VƯỜN LAN TÙNG DUYÊN
ADDRESS: Kp3, TT. Vĩnh An, Vĩnh Cửu, Đồng Nai 76900, Vietnam

????????LÒNG XÀO LĂN (STIR FRIED ORGANS): Smash ginger, chilies, and bell peppers. Boil water and add smashed ginger. Chop liver, heart, stomach, kidney, blanch, and wash. In a pan, add oil, shallot, onion, organs, Bullion powder, black pepper, fish sauce, MSG, and salt. Fry, then add pickles (mustard leaves), chopped green onion, and chilies. Top with more green onion.
????????NHÍM NHÚNG MẺ: Fry minced onion and garlic. Add minced lemongrass, pineapple, and smashed turmeric. Dilute fermented rice with water, strain into pot, bring to a boil. Slice meat thinly, marinate with oil, Bullion powder, MSG, fish sauce. Serve with noodles and veggies, plate marinated meat.

????????NHÍM NƯỚNG NGUYÊN CON: Mix five spice, sesame oil, honey, soy sauce, MSG, garlic, shallots, prickly ash pepper, forrest pepper, chicken powder, bouillon powder. Combine with grilled forrest wampee tree leaves. Massage porcupine skin with rice wine, rest for 3 mins. Stuff and massage inside with the mixture. Skewer with bamboo, grill. While grilling, brush skin with wildflower honey, turmeric powder, and lime mixture.

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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.

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Terryh Nguyen
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

$13 VS $810 Korean BBQ!! Korea Has The NEW Wagyu!!

???? WATCH OUR MAIN CHANNEL »

Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle

Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Hà Nhật Linh
CAMERA OPERATOR » Wife

VIRAL Chef Cooks Sheep Head!! Extreme Arab Food in Lebanon!!

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☕️ BEST EVER COFFEE »
????FOLLOW OUR CO-HOSTS ON IG » Hiba - @wheretogo_by_hiba | Abir - @abiresag

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1. EM HSEIN’S HOUSE
INTERVIEWEE: Em Hsein

KEBBEH NAYYEH: Pound raw lamb meat (neck and armpit) with classic 7 spices, white onions, white pepper, marjoram, nutmeg, salt, and olive oil. Add bulgur, more salt, and olive oil. Continue mashing and shape the mixture with your hands. Decorate with cucumbers, tomatoes, green onions, and mint leaves. Serve with green onions, olive oil, and mint.
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2. BEIT EL SETT

????????TABOULEH: In a bowl, combine chopped parsley, tomato, and onion. Add salt, sumac, bulgur, mint, and pepper. Drizzle with olive oil and lemon juice. Mix thoroughly using your hands.

????????SHANKLISH: Curdled, strained, and fermented sheep milk cheese rolled in thyme with tomato, onion, and parsley.

????????MAKANEK (ARABIC SAUSAGE): Prepare sausages with 80% sheep meat and 20% fat. Combine intestines meat with salt, pepper, wine, and a mixture of 18 spices that includes bulgur, tomato sauce, mint leaves, parsley, spring onions, olive oil, and pomegranate molasses. Tie the sausage links into small pieces and cook on the stove, adding pomegranate molasses on top.

????????HALOUMI: Grill chicken liver and heart with cherry tomatoes and thyme. Chop the grilled ingredients. Prepare a butter and garlic sauce, then grill again, adding lemon juice and pomegranate juice. Finish by adding pan-fried butter and garlic, along with chicken stock, coriander, salt, and pepper.
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3. ABIR’S KITCHEN

????????GRAPE LEAF DISH: Fill grape leaves with a mixture of bulgur, tomato, onion, and parsley. Place them in a pot lined with grape leaves and parsley stems. Add sliced potatoes, onion, and tomato. Pour over the sauce made with water, tomato paste, seasoning blend, olive oil, and lime juice. Cook on the stove for 2 hours.

????????LAMB HEAD AND LEGS: Marinate lamb with oil, salt, pepper, paprika, and spices overnight. Toast almonds in ghee.

????????ZIKOL: Bulgur balls in labneh (yogurt) with dried mint on top.

#BEFRS #BestEverFoodReviewShow #BestEverLebanonTour
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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 » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXERS » Feras Hatoum, Mayssa Sawma + Storytailors

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

Extreme Thai Meats!! Bangkok’s Late Night Street Food!!

???? WATCH OUR MAIN CHANNEL »
???? PAKISTANI FOOD FAIL »
???? BEFRS MERCH »

Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Khang Bui
CAMERA OPERATOR » Wife
PRODUCER » Gabrielle Nain
LOCAL FIXER IN THAILAND » Nannapat Sansuk

Must Try Before You Die!! Fair Food From NY to Washington!!

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Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
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#BEFRS #BestEverFoodReviewShow #BestEverUSATour
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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.

???? 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
CAMERA OPERATOR » Wife
EPISODE EDITORS: Dương Quốc Huy, Lê Anh Đỗ, Ngọc Lê Hồng, Thái Đỗ
COMPILATION EDITOR: Nguyễn Hoàng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Terryh Nguyen
PRODUCTION ASSISTANT » Steve Dao

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

Dino-Sized Brisket in TEXAS!! Best American Food BBQ!!

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LEGENDARY TEXAS BBQ

1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
WEBSITE:
ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM

The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.

???? HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.

????PRICE: $3.99 per ring

???? BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!

????PRICE: $22.99 per pound

#BestEverUSATour #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:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

One Bite Challenge: Chicken Sandwich Edition!!!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? 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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ONE BITE CHALLENGE

1. MCDONALDS

???? DELUXE CRISPY CHICKEN SANDWICH
????PRICE: $4.99 USD
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2. BURGER KING

???? CH’KING BURGER
????PRICE: $5.49 USD
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3. POPEYES

???? CLASSIC CHICKEN SANDWICH
????PRICE: $3.99 USD
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4. WENDY’S

???? CLASSIC JALAPEÑO SANDWICH
????PRICE: $5.99 USD
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4. CHICK-FIL-A

???? CHICKEN SANDWICH
????PRICE: $3.05

#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:
HOST » Sonny Side
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Hà Nhật Linh
ON-THE-GROUND PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

Grilled Meat Package!! UNSEEN THAI FOOD in Chiang Rai, Thailand (เชียงราย)!

???????? Thai Street Food Tour:
???? T-shirts:
???? Ghost Chili:

CHIANG RAI, THAILAND - Today we’re traveling to the mountains of Chiang Rai and harvest, cook, and eat garlic chive roots - known in Thai as rak chu (กรากชู) with the Akha people - but before we arrive, we’ll enjoy a dish you can’t leave without trying.

Part 1) THAILAND’S HIDDEN DISHES, with Tourism Authority of Thailand - This is Part 1 of a series of 5 videos where we’re traveling across Thailand to eat 5 hidden dishes to support local communities and highlight their unique food. Today we’re in Chiang Rai (เชียงราย) to eat pork fried with garlic chive roots (หมูผัดรากชู).

Nam Ngiaw Mor Din Pa Aeed (น้ำเงี้ยวหม้อดิน ป้าอี๊ด) - - Immediately after landing in Chiang Rai, we got the rental car and drove straight to Nam Ngiaw Mor Din Pa Aeed (น้ำเงี้ยวหม้อดิน ป้าอี๊ด) to eat a bowl of nam ngiaw, a northern Thai dish including noodles and a tomato stew. It was as good as it always is. Something you don’t want to miss when you’re in Chiang Rai.

Pha Hee Coffee (กาแฟผาฮี้) - - The main destination was about an hour drive from Chiang Rai into the mountains to meet Pa Luang Aran, the head of the local Akha community. After a quick coffee we continued to harvest garlic chive roots and they made 3 different dishes, pork fried with garlic chive roots (หมูผัดรากชู), chili dip with garlic chives (น้ำพริกรากชู), and laab Akha (ลาบหมูอาข่า). It was an exceptional meal, everything fresh and dedicated to garlic chive roots.

Locus Native Food Lab ( - To complete this northern Thai food tour we went to the best gourmet northern Thai dining experience, led by Chef Kong of Locus Native Food Lab. Along with a full course of dishes, Chef Kong also cooked a dish using his own complete interpretation of garlic chive roots. An absolutely spectacular meal.

Part 1 / 5 Chiang Rai (เชียงราย), Stay tuned for Part 2 - 5.

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Most DANGEROUS Food in Vietnam!!! RARE Thai Village Cooking!!! | TRIBAL VIETNAM EP3

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BLACK THAI JUMPING FISH

1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province

????STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.

????SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.

????SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.

????THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.

????FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.

????GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.

????JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.

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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: 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

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Unique WHOLE DUCK Barbecue!! ???????? Vietnamese Food in Rural Village, Ha Giang!!

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HA GIANG VIETNAM - Welcome to Ha Giang, in the mountains of northern Vietnam, on the border of China. Today we’re with Mr. Thien at his homestay where he and his family will be cooking a full Tay People festival meal - including a five colored sticky rice, a whole duck, a whole pig, and a fish.

A big thank you to YESD Travel Vietnam for making this happen: Highly recommended for authentic and responsible tours in Vietnam.

When we arrived they were already beginning the meal preparations. We were lucky to see the entire cooking process from start to finish. One of the traditional foods of the Tay People is five colored sticky rice, each color made from a natural coloring and steamed. Along with the sticky rice we had a huge assortment of pork dishes, including fresh blood and organ sausage, boiled meat, grilled meat, and probably my favorite of the meal - roasted duck stuffed with Kumquat leaves.

When the food was ready, they presented it on trays over banana leaves with a chili dipping sauce. Food in Northern Vietnam is not only about eating, but it’s about socializing, talking, drinking, and eating together.

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Extra Crispy Fried Chicken!! ???? STREET FOOD KOREA + My New Favorite Korean Food!

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SOUTH KOREA - We’re continuing with our Korean food road trip and today we’re fist eating some of the crispiest Korean fried chicken, then we’ll try legendary hay barbecue, and finish with spicy monkfish - probably my new favorite food in all of Korea!

Yangdong Market - We’re beginning in Gwangju at Yandong Market and straight to Yangdong Tongdak (양동통닭), one of the famous destinations for Korean fried chicken - a sensation around the world. They are known for their extra crispy fried chicken. But how do they do it?
Price: 21,000 KRW ($15.72 USD) per chicken

Duam Sikdang (두암식당) - Next stop we’re heading to Mongtan, South Korea, where they are known for their original hay smoked bbq. Thin slices of pork belly are ignited over burning hay.
Price: 16,000 KRW ($11.98 USD) per tray

Naegohyang Agujjim (내고향아구찜) - Finally we drove to the city of Masan, South Korea where they invented agujjim, steamed monkfish made into a spicy stew with bean sprouts. It was probably the spiciest Korean food I’ve ever had, and one of my new favorites of all Korean foods! Price: 45,000 KRW ($33.69 USD) per dish

Thank you to KTO (Korea Tourism Organization) for sponsoring and making my trip to South Korea happen!

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UNREAL Zimbabwe Street Food!! ONLY Meat Eaters Allowed!!

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1. BIGMAN BRAAI
ADDRESS: Zindoga shopping centre, A4, Harare, Zimbabwe
INTERVIEWEE: CHIPO

????????GANGO: In a wok, add ox kidney and beef then water and salt. In a separate bowl, clean chicken gizzards then chop. Add to the wok. Allow it to cook for 10 minutes.
Separately, Cut chicken parts and add to the wok. Add water. Stir and allow to cook. Add heart, pork belly and spicy pork sausage. Add cooking oil. Add onions and tomatoes and mix. Add rape, kovo and chilies. Serve with sadza.

????PRICE: $11.00 USD
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2. ADDRESS: Zindoga shopping centre, A4, Harare, Zimbabwe

????????BEEF BONES & PEANUT BUTTER RICE: Boil beef bones in a big pot for 2 hours until they start to fall off the bone. Add salt and tomatoes boil for another hour.

????PRICE: $1.00 USD
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3. ADDRESS: Zindoga shopping centre, A4, Harare, Zimbabwe

????????FRIED CHICKEN: Marinate the chicken using Madras Curry Powder and mixed chicken spice. Take a full chicken and lightly grill on both sides. In a pot, add olive oil. Chop the grilled chicken and place in the pot with oil to fry.

????PRICE: $3.00 USD
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4. MEREKI IN WARREN PARK
ADDRESS: Crowbohough Road, Warren Park D, Harare, Zimbabwe

????????PIG TESTICLES: Cut pig testicles and season with salt then place on the gas braai stand to cook.

????????GOTCHIE GOTCHIE: BBQ for 30 minutes, adding salt. Serve with cucumbers, tomatoes and onions.

????PRICE: TESTICLES - $8.00 | GOTCHIE GOTCHIE - $20.00 USD

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Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Gumbo Mhandeni (@the_vigillant)
PRODUCTION ASSISTANT » Taurai Kawara

Selected tracks via Audio Network
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NOT For Newbies!! The Asian Food You've NEVER SEEN Before!!

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H’MONG FOOD: VINAI FEAST

1. CHEF YIA’S HOUSE
ADDRESS: Minnesota, USA

???? GALABAO: In a small wok, cook pork and chicken. Add salt, shredded cabbage and continue mixing. Add in oyster sauce, onions, scallion and vermicelli glass noodles. Add bouillon seasoning and mix. | Dough: Mix together sweetened condensed milk, oil and cake flour. Knead the dough. | Assembly: Roll the dough flat and place meat and an egg on top. Pleat it.Place in the steamer for 20-25 minutes.
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2. HMONGTOWN MARKETPLACE
ADDRESS: 217 Como Ave, St Paul, MN 55103, USA

STALL: HMOOB KITCHEN
????LETTUCE WRAPPED FISH: Prepare the catfish with bitter fish. Prepare cilantros, green onion and lemongrass then mix with special house sauce and water. Wrap ingredients in banana leaves and then steam for an hour.

????PRICE: $6 USD

STALL: NAW MAW
????KHAUB POOB: Boil the whole chicken. Strip the chicken into pieces. In a separate pan, add oil, garlic, galanga, lime leaves, ginger and lemongrass. Stir seasonings until slightly brown. Add red curry paste and stir for 5 minutes. Add curry paste into chicken broth and chicken. Add strips of bamboo and a pinch salt, sugar and coconut milk. | Assembly: add noodles and broth in a bowl. Garnish with mint, cilantro, cabbage, green onion and lime.

????PRICE: $6 USD

????LAAB (RAW BEEF SALAD): Add tripe, stomach, lemongrass and pepper in a bow and mix. Add raw laab seasoning, mint, cilantro and green onion and mix. Add raw beef and mix. Garnish with green onions.

????PRICE: $25.00 USD
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4. VINAI BUILDING
ADDRESS: 1717 2nd St NE Minneapolis, MN 55413, USA
INSTAGRAM: @vinaimn

????️ VINAI FEAST: Season ingredients with salt, pepper and Hilltribe seasoning. After seasoning, place on a wood fire grill. Dishes: Hilltribe Grilled Chicken, BBQ Pork Tenderloin, Chicken heart, Whole Sea Bass, Tri-Tip Steak, Grilled Shrimp, Long Beans, Cabbage

????PRICE: $500.00 USD for 10 people

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

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:
HOST » Sonny Side
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
ON-THE-GROUND PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

Malaysia $100 Street Food Challenge!! I Risked My Life!!

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????CREDITS:
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LOCAL GUIDE » Wyman Tang (IG: @tangslaksa) | Tang's Laksa.
COLOR & MASTER » Nguyễn Quang Dũng