Roasted Porcupine!!! Asia's Extreme Village Food!! | Surviving Vietnam Part 3

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GIE TRIENG CUISINE

1. CAO LAU THANH
ADDRESS: 26 Thai Phien street, Minh An district, Hoi An

CAO LÂU (HOI AN THICK NOODLES SOUP): Dip noodles and spring sprouse in boiled water and place in a bowl. Continue adding herbs, char siu pork, char siu sauce, cashew oil, sate and fried cao lau in the bowl.

? PRICE: 30.000VND / $1.3 USD
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2. DUC NHAY 1 VILLAGE

APPETIZER: Bamboo sticky rice, basil salt & steamed bamboo shoot.

GRILLED PORCUPINE: Marinate the meat with lemongrass, ginger, chillies, pepper, honey and cooking oil. Grill it for 30 mins. Chop up and place on a plate with herbs.

PORCUPINE INTESTINE SOUP (PỊA): Boil the intestine and then cut it into small pieces. Add ginger and the mixture of lemongrass, chillies, fish sauce, salt and seasonings. Continue adding vegetables (including herbs, basil, coriander and cilantro) and cook until it’s done.

FAKE DOG MEAT: Chop up the porcupine meat-bone and place in a pot. Add lemongrass, ginger, salt, shrimp paste, seasonings, honey and fermented rice in the pot. Stir it well for 20 minutes and then add herbs.

PORCUPINE SALAD: Steam the porcupine with lemongrass, ginger and chillies. Chop the meat up and place in a bowl. Add a mixture of lemongrass, chillies, fish sauce, salt and seasonings. Continue adding MSG, herbs, stir-fried smash rice, and lime. Mix everything up and serve.

RƯỢU CẦN (STRAW WINE): Use purple sticky rice seeds that have been raised for 8 months. Cook on firewood and then add in a clay pot to begin the 1-week fermentation process. Pour water in the pot of fermented sticky rice.

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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?CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT » Khoi Chung
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Mrs. Bích Ngọc (Check out her homestay: https://www.facebook.com/bichngockontum/)

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