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🇻🇳 *HO CHI MINH CITY (Saigon, Vietnam)*
*1. Nem chua Bà Chín*
📍 58 Đường Trần Hưng Đao, Hiệp Phú, Quận 9
👨🍳 Mr. Hung (Owner)
🥢 *NEM NƯỚNG BÁNH HỎI*
(Grilled Pork Sausage w/Fine Rice Vermicelli)
Lettuce, aromatic herbs, perilla leaves, pickles (carrot & daikon), sliced cucumber, bean sprouts, fine rice vermicelli, sliced grilled pork sausages, scallion oil, and peanuts. Serve w/fish sauce & peanut sauce.
💸 ₫85,000 VND / $3.35 USD (Portion for 2)
🥢 *NEM CHUA*
(Fermented Pork Cake)
Pork thigh, pig skin, yellow sugar, salt, MSG, wine, honey, garlic, peppercorn, star gooseberry leaves, banana leaves. Cut meat into small pieces, remove fat. Grind then pound meat & garlic until thick. While pounding, add yellow sugar, salt, MSG, honey & wine. When thick enough, mix w/pig skin. Roll & shape by hand, put into the mold, cut into small cubes. Put peppercorn & garlic on top of the Nem Chua. 3 layer wrap: Star gooseberry leaves, cling film, banana leaves.
💸 ₫85,000 VND / $3.35 USD (Portion for 2)
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*2. Cơm Niêu Đệ Nhất*
📍 2 Nguyễn Quý Đức, Khu đô thị An Phú An Khánh, Quận 2
📍 Số 6 Lương Khải Siêu, Bình Thọ, Thủ Đức
👩🍳 Ms. Uy (Owner)
🦐 *THỊT ĐÔNG w/PICKLED MUSTARD GREENS*
(Aspic/Meat Jelly)
Pork hock, pig skin, pork rib tips, pork ham hock, broth, wood ear mushroom, soy sauce, oyster sauce, ginger, fish sauce, pepper, caramel sauce, shallot, sugar, MSG, seasoning powder. Parboil all pork, rinse w/cold water, cut into pieces. Marinate w/ginger, pepper & sauces (caramel, fish, oyster, soy), shallot. Heat pan, add oil, ginger & shallot. Saute meat. Put in pot, add broth, simmer (3 hours). Add carrot (bottom), add mixture, top w/pepper. Refrigerate (2 hours) for jelly to set. Garnish w/coriander & aromatic leaves. Serve w/pickled mustard green.
💸 ₫95,000 VND / $3.74 USD
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*3. Bình Điền Market – Mam Tom Stall*
📍 Đại lộ Nguyễn Văn Linh, Khu Phố 6, Quận 8
👩🍳 Ms Xuyen (Owner)
🦐 *BARREL OF MAM TOM*
Mam tom (shrimp paste), a staple of Vietnamese cuisine. Made by salt-fermenting crushed shrimp to a violet thick paste w/strong smell. Dipping sauce & spice.
💸 ₫30,000 VND / $1.18 USD (Per KG)
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*4. Bún Đậu Tiến Hải*
📍 409 Đ. Nguyễn Tri Phương, Phường 5, Quận 10
🦀 *BÚN ĐẬU MẮM TÔM*
(Vermicelli w/Fried Tofu & Fermented Shrimp Paste)
Boiled pork trotter, fried tofu, crab cake made from ground crab & fat, spring rolls (freshwater shrimp, wood ear mushrooms, pork), pork ear sausage, blood sausage (pork meat, fat, coriander, scallions), cartilage sausage (meat, lemongrass, shallots), green sticky rice patties (meat, green rice), pork roll (meat, skin, perilla, fish mint, cucumber. Cut/fry.
💸 ₫109,000 VND / $4.30 USD (2 Pax)
Timestamps:
0:18 » Intro
0:41 » Grilled Pork Sausage
1:42 » Raw Pork Sausage
6:55 » Pork Jello
10:44 » Fermented Shrimp Paste
#BEFRSVietnam #BestEverFoodReviewShow #BestEverVietnamFoodTour #BEFRS #Sonny #Food #Travel
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🥒 *ABOUT BEFRS:*
Hi, I’m Sonny! From the US but been living in Asia for 10 years & started making food/travel videos to document my experiences. I travel the world, hunting & documenting the most unique food everywhere.
See factual errors? Please comment. Huge fan of trying different, interesting foods in each country. Show’s from a Western POV, more importantly, MY POV. Not meant to offend any person/culture. Peace!
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🎬 *CREDITS:*
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
ON-GROUND PRODUCER » Van Ho
PRODUCTION COORDINATORS » Van Ho, Steve Dao
CO-HOST » Calvin Bui https://www.instagram.com/fkndeliciousness/
Selected tracks via Audio Network 🛆
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Would the jello dish be considered an aspic? I’d only learned about a similar gelatin dish from watching NBCs Hannibal 😂
you two have an awesome dynamic 😀 please take him to other places to try the worst rated foods!
The worst food rated by foreigners is just an inverse rating of their closeness. Meat jelly is available in northeast China too. That stuff is delicious. And Actually healthy because soup doesn't gel if there is too much fat. Instead of bashing about other cultures, stay quiet or open up and adapt. It's sad to see someone even spend time making a list about how they tried to open up to cultures, but deep down inside, were unable to do so and somehow turned resentful about it. Vietnam didn't invite them to go to their country to bach about their food.
I vote for worst rated foods in school cafeterias. Great episode!
..WWWHHHYYYY!!???
Vietnam loves Russia. Trump should deport all the Vietnamese. Make America great again.
Aspik or Huspenina is pretty common in Europe.. it's very similar pork jelly like this one but with a bit of veggies in there as well.. usually eaten with raw onion slices and vinegar.
Absolutely!!
Nem nuong is awesome
It's actually referred to as fermented shrimp paste in Asia…
WE CALL IT "PITIJA"
We are of Russian inheritance. We make what is called Stuegia. It is pigs feed w pepper and lots of garlic…the pigs feet are put in a pressure cooker. When done..poured in a bread pan w the garlic and pepper in the bottom of the pan. It's delicious.
That pork jello looks like Aspic, which I believe is from like the 17th/18th century Europe (France maybe?) but they put meats and veggies in a gelatin. I remember seeing it in a magazine when I was a kid and was just as repulsed as I am today!
I lose my mind every time he calls the vegetables leaves 😂🍃
I am surprised Sonny being from Minnesota, has never heard of Head-Cheese, an "American" version of Thit Dong. "Rotten", and "Fermented" are not interchangeable. Rotten = bad bacteria (can kill you), Fermented = GOOD bacteria (make you happy). Is wine rotten grape juice? Is Kimchi or sauerkraut rotten cabbage? Is Nampla/patis/bagoong (fish sauce) rotten anchovies? Fermented shrimp paste is not unique to Vietnam. I have in my pantry Filipino, Chinese, Korean versions. NOBODY ever eats this stuff straight. Nobody ever drinks fish sauce or shoyu straight either. Shrimp paste, fish sauce, etc. are flavor enhancers, not a main course. I am happy you show how to properly use fermented shrimp paste. That raw pork sausage (Nem Chua) isnʻt raw, it is salt cured like as you mentioned salami, and also prosciutto, so perfectly safe, and a great way to preserve meat for later consumption, from times past when refrigeration did not exist.
Hey Sonny theirs a guy copies this and released,I reported it to YouTube, Azhar vlog, just letting you know, tell Calvin northern California says Hello
That nem chua looks too red. he should have skip the oil or food color that make it that red
In Germany wie call it „Sulze“
I swear… the perfect duo and the crowd just goes wild! Like hawk tuah spit on that thing wild!
I love when Calvin’s on the show☝️
Asians eat the most gross parts..
People don't choose to live there. It just sucks and they suck. "Through God all is possible."
You two are both gems individually, but the two of you together is must-watch foodie TV. Comedy gold. ❤❤❤
at 2:49 Don't forget Sodium Nitrate, Sodium Nitrite! These are sold at "Prague Powder" in the US, also as the famous "Curing Salt". It's sold in stores! Also maybe GluconoDeltaLactone, and ideally some advanced flavor enhancers. Only sold in Korean stores! MSG + Inosinates + guanylates. Yummy! Hard to buy, but it's in all your instant noodles and snacks….
There’s not a lot of difference between Thit Dong and Souse made by the Pennsylvania Dutch in Pennsylvania. As near as I can see, Souse is chopped up much finer, but that’s about it.
The boys are back in town 😎
Stevewilldoit theme song‼️‼️ thought the vid was glitching lol
Philippines YES nice to see these two together !:)
The fermented shrimps smells like puke, but adds an awesome umami flavour to food. I bought when i was in Vietnam in 2017. I remember one girl i took home from a night out that opened it and almost got sick in my kitchen 🤣
Calvin is really going for the penis jokes
Sunny and his lines
I absolutely love your show and have been watching for years now. However I don't like it when you refer to yourself as growing up as white trash. My parents had to live in trailer parks but were NEVER white trash. Not having a lot of money shouldn't make anyone feel "trashy". My parents were from the deep south and mom made so many of the foods you show. I'm not a bit ashamed of being from the Kentucky mountains and very proud of my my parents for who they were and how they lived. They worked hard and were finally able to buy a house in the suburbs. Hard work white folks areeok.
Me, a German, seeing raw pork sausage: "Ah yes, Vietnamese Mett."
In switzerland its also illegal to serve raw pork
Nem nuong has no place on this list, it's so good. The nem chua isn't so bad, esp if you have a slice of garlic or hot pepper with it. The meat jello reminds me of headcheese. Shrimp paste is really pungent but a small bit (maybe diluted with fish sauce) can change the dynamic of a meal. Just don't use too much.
hahaha the jello is just soup thats coagulate. anyone can make it just boil any meaty soup then put it in the fridge covered. i think jello is the wrong word for it.
☁ Puff Puff Pass ☁ Namaste