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

? HELP US WIN A WEBBY AWARD! » http://bit.ly/WebbyBEFRSMakoko
? CULINARILY WOKE MERCH » https://bit.ly/ShopBEFRS
? SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon
? JESSIE’S INSTAGRAM » @jessieluongg

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
– – – – – – – – – – – – – – – – –
CHEAP VS EXPENSIVE CHICKEN ?

1. GÀ NƯỚNG LU VIỆT HƯƠNG 2
ADDRESS: 20 Phạm Văn Đồng street, Ward 3, Gò Vấp District, HCMC
SOCIAL: https://www.facebook.com/ganuongluviethuong

? 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
– – – – – – – – – – – – – – – – –
2. SHANG GARDEN
ADDRESS: 1A Đường Tôn Thất Tùng Street, Phạm Ngũ Lão Ward, District 1, HCMC
SOCIAL: https://www.facebook.com/shanggarden.dpg

? 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
– – – – – – – – – – – – – – – – –
3. ELISA FLOATING RESTAURANT
ADDRESS: 5 Nguyễn Tất Thành Street, Ward 12, District 4, HCMC
SOCIAL: https://www.facebook.com/elisafloatingrestaurant

? 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
– – – – – – – – – – – – – – – – –
?COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

?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. » http://bit.ly/BestEverPatreon

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

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

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

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

source