#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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Short filmTranscript
00:00In this video, I'll be taking on Vietnam's street food that can kill you.
00:05Overall, Vietnamese street food is known for being very balanced.
00:08Everything heavy is balanced with something light.
00:10Vegetables are a must, and fresh herbs can be found beside nearly every dish.
00:14Today, I'm on a mission to find this city's dirtiest, grimiest, greasiest street food.
00:20Street food that would put American fast food to shame.
00:23We are headed to our first location now.
00:25Let's see if I can survive to the end of this video.
00:28A place serving soft-shell crab.
00:30There's nothing inherently dangerous about a soft-shell crab.
00:33So how do they turn this innocent, weak-looking animal into something dangerous?
00:38With huge heaping helpings of oil.
00:41But before we head to the frying station, let's meet our meat.
00:45It's right here.
00:47This is a whole pan absolutely chopped full of soft-shell crabs.
00:51These are all crabs that have recently molted.
00:53Now, if they were in the wild, they would be hiding under a rock until their shell got hard.
00:57But here, well, it's too late, buddies.
01:00Oh, wow.
01:01They feel so weird.
01:02Oh, my God.
01:03I'm literally squeezing all its internal organs.
01:06What used to be a hard shell is now just a leathery surface, barely protecting its insides from being squished.
01:14These are its claws.
01:15They're soft.
01:16They're fleshy.
01:17Look at that.
01:18Oh.
01:19This whole arm just detached like some kind of a crappy superhero figurine I had when I was a kid.
01:27The point I was trying to make is that this right here isn't hurting you.
01:31It's just super, super soft.
01:34Now, if you're looking for a hard shell species, that would be these guys right here.
01:38This guy, super thick, super hard, nothing's getting through that.
01:41These guys have delicious crab meat.
01:43We're going to be using the meat from one of these crabs for a fried rice dish.
01:47But these guys are going to be fried whole.
01:49All right, folks.
01:50We are ordering now.
01:51I've got four crabs right here.
01:53Let's see this man at work.
01:54Sir, take it away.
01:56Okay.
01:57Action.
01:58Step one, he takes the scissors to each crab, putting them immediately in half.
02:02Wow.
02:03It's like cutting construction paper.
02:04My God.
02:05They get cut in half so easily.
02:06So this is a batter made from tapioca starch, and it is very gooey.
02:11He dips each one into the batter, and then he puts it into this hot bubbling oil.
02:15Already, they're getting so crispy and so golden brown, it looks fantastic.
02:18Perhaps this will be coming to a state fair somewhere near you in the USA.
02:22Except for people...
02:23They might have to hide the part where they cut in half the live crab.
02:26But can I tell you?
02:27How else should they kill it?
02:28It's a quick death.
02:29Cut just about any animal in half dead immediately.
02:31It's very humane.
02:32Cut an elephant in half.
02:33Done.
02:34It's over.
02:35Oh shit, I missed it.
02:36From there, he takes it out of the oil and he puts it here.
02:40So let the oil drain.
02:41Alright folks, right here we have our first meal of the day, and this is a doozy.
02:46We are starting strong.
02:47If you didn't fully understand the concept of this video, let me explain.
02:50This video is all about the most delicious, but unhealthy foods we can find in Vietnam.
02:54What do we have right here?
02:55An entire plate full of soft shell crabs.
02:58We're going to build up to the soft shell crabs, but first fried rice.
03:01In a hot wok, add some onions and a load of crabby goodness.
03:04Then toss in pre-seasoned crab fat and stir it all together.
03:08Next, a mix of rice and egg joins in.
03:11Give it a good stir before adding in some scallions.
03:13For the final touch, a dash of pepper.
03:16This looks absolutely beautiful.
03:19Mmmmm.
03:20I'm in love.
03:21The fried rice, it has that wok hay.
03:23That is the flavor that the wok imparts into the rice.
03:26Mmmmm.
03:27To me, when I think junk food, I'm thinking carbs, fats.
03:31That's what we have right here.
03:33Oil and rice, baby.
03:34And then big, beautiful morsels of crab.
03:36Right here we have a giant claw.
03:37The best part, little tiny bits of shell still left with the crab.
03:44To remind you, that came from a real crab.
03:46So that is the fried rice.
03:47But this is the main course.
03:48Big, beautiful chunks of fried soft shell crab.
03:51Let's break it open to see what's inside.
03:53Oh my gosh.
03:54You can see that silky, soft, pure white meat on the inside.
03:57And then that is part of the shell right there.
03:59I'm going to put it in here.
04:00This is kind of like a Thai chili sauce.
04:02Oh, it's such a clean taste.
04:07It's clearly so fresh.
04:08Now we're moving on to the leg section.
04:13The Thai chili sauce is thick, it's spicy, and very sweet too.
04:17But the legs, it's just pure fried goodness.
04:19That is the claw from the crab.
04:21Let's give it a little bit of a dip.
04:22This is ordinarily what could absolutely destroy human flesh.
04:25But now, soft, tender, delicious.
04:30So for me, this is a great way to start the day.
04:32But today, we're going to six more destinations.
04:34And I'm going to see if I can survive until the last one.
04:37Because the last one is a doozy.
04:39Alright folks, we have come to our second location.
04:40My excitement levels have gone up.
04:42And so has my blood pressure.
04:44But why think about the oil that's clogging my arteries
04:46when I can be thinking about the oil that's frying our next delicious food?
04:50This place specializes in all things fried.
04:52They have those long Chinese donuts.
04:54Known in Vietnamese as white.
04:56They have fried...
04:57Jesus, I thought I was being attacked.
04:59I thought I was being attacked.
05:00They have fried bread full of sweet filling.
05:01And they also have fried ban bao.
05:03Now usually, the ban bao is steamed.
05:05But here, they take it an extra level and they fry it.
05:07Why?
05:08Because they're absolutely reckless.
05:10Let's go inside and see how they do it.
05:12Boom! We have broken into the back of the dumpling making factory.
05:15This is the whole assembly line going from this gentleman all the way over to that guy.
05:19We start with already pre-measured and pre-portioned balls of dough.
05:22Then those get moved over here to the plastic pipe that also works as a roller.
05:26That's right. In your kitchen, you've been using a wooden rolling pin this whole time.
05:29And that was a waste of money.
05:31Because you could just be using some leftover from your plumbing.
05:33After it's been flattened, it's ready to receive some fillings.
05:36He spoons on some mushroom mixed with pork.
05:38From there, he retrieves a couple of quail eggs that are already hard boiled.
05:42And then from there, he's got a singular salted egg yolk.
05:46Now, it's time to pinch the dough and wrap all those fillings into the inside.
05:50He creates a kind of a dough nipple on top.
05:52Turning, turning, turning, pushing, pressing.
05:54Bopping.
05:55Quip it.
05:56Quip it.
05:57And finally, the dumpling is complete.
05:58After the ban bao have been formed, they are ready for frying.
06:01Right here, there is a wok full of blazing hot oil right next to my crotch.
06:06I feel insecure but hopeful for the future and my future children.
06:10Please be gentle.
06:11Okay.
06:12Right now, piece by piece, he is putting all that ban bao right here into the oil.
06:16It is sizzling.
06:17It is cooking all the way through.
06:18It looks like a wok full of delicious baseballs.
06:21The smells in here, it smells like a state fair.
06:23Like it's good, but you know it's bad for you at the same time.
06:25It's like a guilty pleasure.
06:27From here, he takes out his thing.
06:30From here, he takes out his strainer and he retrieves all of these insanely hot, freshly fried ban bao.
06:35These things are just going to drip oil out and in a few minutes, they are going to be ready to eat.
06:40Sir, oil man, thank you.
06:42My fry guy.
06:43My guardian of the grease.
06:47My oily avenger.
06:48Okay, I got to go.
06:49Take care.
06:50Alright folks, we have our second food on our unhealthy hit list right here.
06:53In this area of the plate, you can see she has vivisected one of these ban bao.
06:57Now, I'm not going to eat that.
06:58I'm going to eat this.
06:59Because this is the typical customer experience right here.
07:02Biting into the ban bao and not knowing which part you're going to be biting into.
07:11Oh yeah.
07:12That pork with the mushroom.
07:13It's salty.
07:14It's sugary too.
07:15It's a little bit of everything.
07:18The bread on the outside is completely different from any other ban bao I've had.
07:21It's a ban bao, but instead of a typical wheat wrapper, it's like this sweet, delicious donut type dough.
07:36It's fried bread.
07:37Push not to love.
07:38Next, we're going to another fat-filled location.
07:40Let's go check out our next food.
07:41Our next food resides inside a quiet unassuming alley here in the city of Saigon.
07:45Right behind me, ban chang 237.
07:47Like many restaurants in Vietnam, the restaurant is named after the type of food they serve, plus the address number.
07:52Our next dish is known as ban chang chong.
07:54This is a type of Vietnamese salad, but it's not the type of salad that you're thinking of.
07:57For example, one of the ingredients that's going to be topping this salad is fried pork fat.
08:01That's right.
08:02Fat from a pig that's also fried.
08:04It tastes amazing.
08:05Let's go see how they make this salad.
08:06Boom!
08:07We are inside the kitchen right now.
08:08I'm with the salad maker.
08:09She's right here.
08:10How you done?
08:11Let's get into our first dish.
08:12It starts with shards of rice paper that has been cut into little bitty pieces.
08:16From here, she drops in scallions and scallion oil.
08:19Even more scallions and scallion oil.
08:22From here, she adds sauté sauce.
08:24Nice, spicy, and salty.
08:26All of that is going to get a little bit of a mix.
08:28Just like spraying a disobedient cat, she sprays everything down with a water bottle.
08:32I believe the goal is to make this rice paper a little bit tender, but not too soft.
08:36We still want it to be chewy, but not so hard that you can't eat it.
08:39From here, she grabs some shrimp salt.
08:41And she gives it all a little bit of a mix.
08:43Now it is time for some crushed peanuts.
08:45From here, she grabs our container and she stuffs it full of that salad.
08:48Here, we have our crown jewel.
08:50Pork fat that has been fried.
08:52Then here, we have some minced pork.
08:55And then somebody has her alarm going up.
08:57Here, we have scallions with scallion oil.
08:59And even more crushed peanuts.
09:01From here, she added some quail eggs.
09:04She even adds some to the floor.
09:05At last, our final ingredient.
09:06Chicharron, or fried pork skin.
09:08Alright folks, this is my kind of salad.
09:10A rice paper salad topped with three kinds of pork.
09:13I think I'm going to start just by eating the chicharron.
09:17Chicharron tastes like chicharron.
09:18But they've also put some kind of a chili syrup on the outside.
09:20So it's fish sauce, it's chilies, it's sweet, it's spicy.
09:23But this right here is what I'm here for.
09:24You can even see some protein, some fat, and then like the actual skin from the pig.
09:29Oh yeah.
09:30Pure, crunchy, fatty goodness.
09:32Some of these, when you chew on them, they still are gushing porky oil.
09:36They fry the pork in its own pork fat.
09:38It's making full use of mother nature.
09:40But this, my friends, is a salad.
09:42It's meant to be mixed and eaten all together.
09:44Every inch of that rice paper is fully coated.
09:46Some with water, but also with plenty of scallion oil.
09:49Cheers.
09:50It's so satisfying.
09:55It's salty.
09:56The rice paper has the perfect texture.
09:57It's somewhere between chewy and gummy.
09:59It's really a fun texture that you want to be chewing on.
10:02Then you're getting all those flavors, just pouring out of it like a stick of spearmint gum.
10:06Once you got the hang of the rice paper, you want to start combining that with some of these other ingredients.
10:10We want to get that chicharron in there.
10:12And we want to get those nice big pieces of fried pork fat.
10:15Combine that with a quail egg, and we might just have the perfect bite here.
10:20Mmm-hmm.
10:22This is one of those foods that will kill you in disguise.
10:25A food that comes with the label of salad, but that comes packed full of deadly delicious fat.
10:29So from here, we're going to go from something spicy and salty to something sweet.
10:33Let's move.
10:34In our mission to eat the most deadly food here in Vietnam, it's important not just to get a heart attack from eating fried foods, but also to get diabetes.
10:41Enter our next location.
10:43Behind me, there is quite literally a Vietnamese dessert cart.
10:46It is full of cake.
10:47Let me show you.
10:50And now we're here already.
10:51As you take a look through the display glass, you can see all different types of Vietnamese cakes.
10:56Most of the cakes you see here are going to be made from tapioca starch or other types of flour.
11:01Some are green, some are white, some are yellow.
11:03They're all beautiful.
11:04Vietnam does not have the best reputation when it comes to dessert foods, but they do have one secret weapon, and that would be this right here.
11:11Coconut cream.
11:12This is everything delicious about Vietnamese street side desserts.
11:16It's thick, it's creamy, it's salty, it's sugary, and it's full of little tapioca boba chunks.
11:21So how does it work?
11:22Basically, you choose a cake and she is going to slather it with that cream sauce on top.
11:26Now here's the trickiest part.
11:27Trying to figure out which cake to eat.
11:29For me, I would like to sample a couple and see how they taste.
11:32Can I put that one in my mouth?
11:36Oh, come on.
11:37This is a banana cake.
11:38Quite literally, there are chunks of banana inside, and the overall structure is made with a tapioca starch, giving it this bouncy feel.
11:49Nice, springy, gummy.
11:51Comparing this to an American banana bread, it's a world of difference, but this is the tropical version.
11:55I love it.
11:56So that is a brown one, but she has so many different colors here.
11:58This right here is what's known locally as a pig skin cake.
12:02Look at that soft, reflected pig skin looking texture on there.
12:05I'm going to rip it in half.
12:06Oh, wow.
12:07You can see the texture here is just absolutely wild.
12:11It is made with tapioca starch, with rice flour, some mung beans, and some different other goodies in there too.
12:17Let's give it a shot.
12:20Wow.
12:21It's semi-sweet, and it's like a jello that's much more solid.
12:23So now I'm going to be ordering these Vietnamese gummy worms.
12:26They are made with tapioca starch, and there's some shredded coconut on top.
12:29She puts on some crushed peanuts and sugar, and then finally, she adds some of that coconut cream to top it all off.
12:35Oh, as a final step, she puts on some toasted sesame.
12:39And a spoon.
12:40Maybe we can spoon later.
12:41Huh?
12:42No.
12:43Okay, sorry.
12:44Is my wife watching?
12:45Yeah?
12:46Oh shit.
12:47Um, is the tube right here?
12:48With course number four, we are resetting our palettes with this sweet treat right here.
12:50This is a beauty.
12:51Now what I'm going to do is start with the coconut cream.
12:53Cheers.
12:54Oh my god.
12:57It's slightly sweet.
12:58You can taste the coconut.
12:59You can taste the cream.
13:00It's very rich.
13:01Mmm.
13:02Honestly, you could skip the cake and just drink this through a straw.
13:06I want to try to mix about everything you see here.
13:09Some of these strands are green, and they're dyed green through the use of pandan.
13:13So there's a little bit of pandan flavor.
13:14Take a look at that.
13:15Mmm.
13:16You can taste the toasted sesame on top.
13:17Some of that fewer sugar coming from underneath along with that crushed peanut.
13:22The cake itself has a satisfying bite.
13:24It's thick.
13:25It's very dense and steamed.
13:26Each cake has a slightly different flavor, but they have different textures too.
13:27So this is a traditional Vietnamese dessert.
13:28It doesn't really get more decadent or sweet than this.
13:29Here they're not selling ice cream by the gallon.
13:30Whatever you would get at Costco in the USA as an ice cream sample, that's like the whole
13:45serving here in Vietnam, and that's why most people in Vietnam aren't fat.
13:54So far today, we've had a lot of oil, and we've had a lot of sugar.
13:57But there's one ingredient missing if you truly want to tank your health, and that ingredient
14:01is cheese.
14:02Now typically, you're not going to find a lot of cheese in Vietnam or even the rest of
14:05Asia.
14:06But this place behind me, they've taken a traditional Vietnamese street food, and they've
14:09combined it with mozzarella.
14:10Let's go take a look.
14:11We have come to our food-making station right here.
14:14Now, the dish in question is called botjin, and traditionally, this part would be made
14:18up of taro, but actually, what she's using here is steamed rice cake made from a rice
14:23flour.
14:24It all starts with that base getting nice, fried, and crispy in pure, greasy oil.
14:29Even more oil.
14:30From there, boom.
14:31Egg.
14:32Another egg.
14:33She takes the eggs.
14:34She adds in some scallions, and she gives them a little bit of a beat.
14:36She's beating her eggs off.
14:37I mean, uh, what?
14:38She pours the eggs onto those fried cakes, making some sort of a fried, crispy cake omelet.
14:43From here, the mozzarella cheese.
14:45One scoop.
14:46Two sco- oh, just two scoops only, but it's still a pretty good amount of scoops.
14:51Right there, you can see the cheese getting gooey and melty.
14:54From here, an unexpected ingredient.
14:56Pork, liver, pate.
14:57She treats it like a smash burger and puts it on that hot flat top, and then she puts it
15:01on top of everything.
15:02This is our foundation, but now it's gonna get some more ingredients.
15:05First, he puts on shredded papaya.
15:07It's a new person, by the way.
15:08Then he puts on some sweet soy sauce.
15:10And that dish, I assume, is complete because it's leaving me at the- it's- it- oh.
15:15Someone else is eating that.
15:16Just looking at it, it seems like the cheese is living in perfect harmony with everything
15:20you see on the plate.
15:22I also love just how diabolically unhealthy everything here looks.
15:26But there is one brave soldier on this plate doing his best to stop any future cardiac arrest.
15:30The papaya.
15:31Keep fighting the good fight, little buddy.
15:32All right, before we get to that, let's try this.
15:34This is that fried rice cake.
15:38Oh, it tastes of toasted rice.
15:39That's very nice.
15:40For our main flavoring agent here, they've given me this.
15:43A type of sweet soy sauce.
15:47Mmm.
15:48It's sweet, it's salty, and it really saturates that rice cake.
15:50What you're supposed to do is pour that soy sauce on a little bit of everything.
15:54I want to hit a little bit of that pate, some of that egg, and even more rice cake.
15:57That looks divine.
15:58This is drunk food if I've ever seen drunk food.
16:01I can't believe anybody sober is actually eating this.
16:08Just kidding.
16:09It's like 4pm.
16:10Cheers.
16:14Mmm.
16:15That bite with the liver pate, with the egg, with that fried piece of cake, and that sugary
16:19sweet soy sauce, that is firing off every dopamine receptor in my brain.
16:23Let's move next to the cheese.
16:24Right here, we have melted mozzarella.
16:27Oh, look at that cheese pull.
16:28Here we got the cheese, we got more of those crispy cakes, and some egg too.
16:37That's a big glob of cheese.
16:38You know, I was drawn to this location because of the cheese, yet it works without the cheese,
16:42yet it works even better with the cheese.
16:44And then honestly, this papaya, I'm not sure where that fits in.
16:46I wouldn't recommend doing this with people, but we need kind of a papaya apartheid.
16:50There, you stay there, away from the other food.
16:52What now?
16:53Right here, you can see some of that egg that's blended with the cheese.
16:56The final boss move, really, is to take this chili sauce.
16:59This is for that final hit of dopamine, where we need even more flavor.
17:0310 out of 10, no complaints, no feedback, no notes.
17:10And honestly, this is going to be hard to top, but we do have two more locations remaining,
17:14and we're going to see if we find an even higher peak to climb.
17:17Let's keep moving.
17:18It is nearly 5pm, and that means it is rush hour.
17:21And in Saigon, there's no better place to stop during rush hour than a spot like this.
17:26Here, this woman is serving banhmi in a way you have never seen before.
17:29Let's go take a look.
17:30Right behind me, we have the maker of this dish.
17:32A dish that roughly translates to banhmi that's been grilled and stuff is put on top of it.
17:38Good translation, huh?
17:39Right now, we're going to get into it.
17:40Step one, she cuts open the banhmi, and she fills it with this margarine.
17:44Then she transfers that to the grill, and she begins to crush it.
17:47This is a flattened banhmi.
17:49Next, she puts a sauce on top of the banhmi.
17:52It smells delicious with that sauce on top of there.
17:54Quick fun note right there, she has a tiny fan to help keep the fire and charcoal hot here.
17:59Technology!
18:00Technology!
18:01Technology!
18:02She takes out our container, and she cuts the banhmi into little bitty pieces.
18:05This is the foundation of our dish.
18:07The next step, they call this mayonnaise.
18:09A sweet, creamy sauce that goes on top.
18:12From here, chili sauce.
18:13After that, she puts on some dried baby shrimpies.
18:16Then she hits it with a little bit of chicken floss.
18:18Then some fried onions, and some sausages join the party.
18:21Next, quail eggs go on the side, and our dish is ready to eat.
18:24Thank you!
18:25This right here.
18:26One of the most unusual banhmi's I've ever seen in my life.
18:28A banhmi that is flattened out and topped with ingredients, rather than being stuffed with ingredients.
18:33Well, let's see how it tastes.
18:34I'm going to get two of these together.
18:36Look at all this tasty bread.
18:37You can see some of that pork floss.
18:42It's about what you would imagine.
18:43That is crushed bread.
18:44It reminds me of when I was a kid.
18:45We would eat bologna sandwiches.
18:47We would put chips inside, and then we would crush the sandwich and eat it like that.
18:50This is the Vietnamese version of that.
18:54Going to quail egg.
18:57Somehow beef jerky is part of this party.
18:59That's nice, too.
19:00So, beyond the pork floss and the beef jerky, there's some thin stripes of hot dog.
19:08I gotta say, I like it.
19:09Is this the unhealthiest thing we've had all day?
19:11Absolutely not.
19:12But what it is, is it's fewer carbs and salt in processed crap.
19:15Pork floss is processed, right?
19:16I mean, pigs don't actually floss, do they?
19:19So, listen.
19:20This is great as an appetizer, but this is just helping us build up to the ultimate Vietnamese food that will kill you.
19:26What is it?
19:27Well, you're going to find out next.
19:28For our final stop on today's deadly food tour, a humble food cart dishing out every Asian's guilty pleasure.
19:34Instant noodles.
19:35We've got a solid lineup, mostly from Korea, Indonesia, and Vietnam.
19:39What makes this place special?
19:41Full customization.
19:42Want beef?
19:43Easy.
19:44Cheese?
19:45Sure.
19:46Fish balls?
19:47Crab sticks?
19:48You can add that in, too.
19:49Whatever you want, he can make it happen.
19:50Now, let's see how he does it.
19:52Every bowl starts with the noodles.
19:53My pick?
19:54Hao Hao, a Vietnamese noodle brand.
19:56The noodles are boiled while he preps the base, seasoning packets with a hit of sauté sauce.
20:02Once cooked, the noodles get dumped back into this bucket of flavor.
20:05Now, the fun part.
20:06Loading up the toppings.
20:07First, veggies, bok choy, and kimchi.
20:10Then, the proteins.
20:11Beef, ground pork, two shrimp balls, and a fried egg.
20:14Top it off with a reckless amount of cheese, some scallion for the final touch, and we're done.
20:23All right, folks, we have our final meal right here, and it looks amazing.
20:26Instant noodles loaded with different stuff on top, and we give you a little bit of a sidecar of broth on the side.
20:31Warm, heartwarming, potentially filled with MSG.
20:36All the things I love about a good broth.
20:37This food, it might be the most dangerous food that we're eating all day, because highly processed foods like instant noodles are linked to an early death.
20:45Kind of a tough thing to think about before you eat.
20:46Hold on, is that a dog?
20:47Why is that dog so close to the ground?
20:49Luckily, there is no dog in our bowl today.
20:52No, okay, sorry.
20:54Moving on, let's get into it.
20:56First of all, take a look at these shrimp balls.
20:58This shrimp must have had a lot of gusto, because I've never seen a shrimp with balls like this.
21:02What I love about these balls is that they're absolutely caked in this processed cheese.
21:07Oh, unintentional shrimp ball cheese pull.
21:10Let's give it a shot.
21:15Surprisingly delicious.
21:16It's shrimpy, it's bouncy, and it was full of cheese.
21:18So that is a shrimp ball, but we are here after all for the noodle.
21:21If you dig down deep enough, beyond the egg, beyond the beef.
21:24Holy cow.
21:25This looks like some Korean beef bulgogi.
21:27Okay, I can't go beyond the beef.
21:28I must eat the beef.
21:31That's a nice ton of beef.
21:32If somehow you find a way to get beyond the beef, you will indeed find noodles.
21:36This is what it's all about.
21:37What I want right now is to mix some of this cheese with some of these noodles.
21:48It's so good.
21:49The cheese alone, amazing.
21:50For those noodles.
21:51He put some of that noodle seasoning on there, plus some of his own seasonings.
21:54It's a great flavor combination.
21:56So that is our final food.
21:57A food chock full of processed carbohydrates, seasoning, MSG, and cheese.
22:02Quite a quad...
22:03Quadras secta.
22:04What's the word for four things?
22:06Quite the trifecta.
22:07Plus one.
22:08But how say you?
22:09Today I tried seven different unhealthy foods in Vietnam,
22:11and I want to know downstairs in the comments which you would most want to try.
22:14If I had to reveal my absolute favorite one, it would be the bojin.
22:17That was a perfect combination of crispy stuff, cheese, sweet things.
22:21It was completely indulgent.
22:22I loved every moment of it.
22:23And let's do along.
22:24Thank you, man.
22:25I want to leave every moment of it.
22:26Let's...
22:27Let's take it over every minute.
22:28Now let's do it.
22:29Let's get there in a comment.
22:30OK, let's take one suburb
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