Killing Traditional Street Food in Vietnam!!
Thanks to Policygenius for sponsoring this video! To start comparing quotes and simplify insurance-buying, check out Policygenius: https://policygenius.com/BEFRS đ„ SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvMâ đ MICRO INFLUENCER MERCH » https://bit.ly/ShopBEFRS đ SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon đ LONG NGUYENâS CHANNEL » http://bit.ly/LongNguyenYT Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - DA NANG STREET FOOD SCIENTIST 1. BĂN BĂ - SÆŻá»N BĂ THáșŹP CáșšM ADDRESS: 131 LĂȘ Thanh Nghá», HáșŁi ChĂąu District, ÄĂ Náș”ng City đ 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. đžPRICE: 50.000 VND / $2.20 USD - - - - - - - - - - - - - - - - - 2. CHĂ CUNG ÄĂNH HUáșŸ ADDRESS: 2 LĂ DUáșšN, HáșąI CH U DISTRICT, ÄĂ NáșŽNG CITY đ 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 sautĂ©e 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. đžPRICE: 15.000 VND / $0.65 USD - - - - - - - - - - - - - - - - - 3. BĂNH TRĂNG NÆŻá»NG PHAN RANG ADDRESS: 41A Nguyá» n Du, HáșŁi ChĂąu District, ÄĂ Náș”ng City đ„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. đž PRICE: 10.000 VND / $0.40 USD - - - - - - - - - - - - - - - - - 4. BĂNH TRĂNG KáșžP DĂ HOA ADDRESS: 62/2A NĂși ThĂ nh, HáșŁi ChĂąu District, ÄĂ Náș”ng City đ„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. đ»đłLIVER 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. đž PRICE: Rice Paper with Quail Eggs - 15.000 VND / $0.65 USD | Liver Pate Rolls - 34.000 VND / 1.47 USD #BestEverVietnamTour #BestEverFoodReviewShow #BEFRS - - - - - - - - - - - - - - - - - đŹCOME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook đSUPPORT 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: 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. đ„ ABOUT BEFRS: Hey, Iâm Sonny! Iâm from the US but currently call Vietnam home. Iâve 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. - - - - - - - - - - - - - - - - - đŹCREDITS: DIRECTOR OF PHOTOGRAPHY » Nguyá» n TĂąn KháșŁi CAMERA OPERATOR » Nguyá» n Minh Äức VIDEO EDITOR » Ngoc Le Hong PRODUCER » Khoi Chung COLOR & MASTER » QuĂ Nguyá» n Selected tracks via Audio Network For business inquiries: marketing@befrs.com
