#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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Short filmTranscript
00:00In this video, you're going to see me attempt to spend $100 on street food in one of Saigon's famous night markets.
00:06The name of this market is Otegay.
00:08This market is mainly on one big street that is completely lined with different food stalls.
00:12It's become so popular now that anywhere you can fit a mini kitchen, people are putting food and selling food.
00:17It is 5.40pm right now, and so the sun is going to keep going down,
00:21and more and more food vendors are going to come out, as well as hungry patrons.
00:24I'm very excited. Let's do this.
00:30This is our first place. It's called Ban Chung Gye, Nan Hong Kong.
00:35Apparently this place takes inspiration from Hong Kong, but maybe not the food that I'm interested in.
00:39Here they have a special egg sausage dish, which I know doesn't sound that exciting,
00:43but if you grew up white trash like me, those are essential cooking ingredients,
00:47and they found a way to remix them here like I've never seen before.
00:49It starts with a sausage that's wrapped in an egg.
00:52From there, she puts on ketchup, then shrimpies, then mayonnaise, and finally pork floss.
00:56Come take a look. When I flip it around back, you can see the egg, how it's wrapped around the sausage.
01:01You can't even see the sausage at this point, but I'm telling you, it is there.
01:04Let's try it out.
01:08Wow, so much happening. My mind is full of confusion.
01:11The sausage is super soft, almost like a pate.
01:14And then the sauce, it's sweet, it's savory.
01:16You get a little bit of texture from the shrimp in there.
01:18I'm going to try digging a little bit of a smaller bite this time.
01:23Sausage, egg, you get the texture from both, you get the flavor from both.
01:26The strength of Vietnamese street food is in the creativity and the innovation.
01:29Always coming up with new stuff because you don't need a ton of money
01:32to create really interesting, delicious street foods.
01:34I love it.
01:34This is our first food. We are just getting started.
01:36Let's keep going.
01:41Boom. On to our second food right here.
01:43This is one of my favorite foods in Vietnam
01:45and a food that I never actually even tried until moving to this country.
01:48I'm talking about the snail.
01:50This is no ordinary snail. Come take a close look.
01:52You can see that the snail has something poking out of it.
01:55That is not the actual snail body.
01:57That is pork.
01:58So they've actually removed the snail.
02:00They add pork in and I think they put the snail back into the snail.
02:03And they tie it all in there with a piece of lemongrass.
02:06I think I'll get six of these.
02:07And then they have another kind of snail over here.
02:09Nothing extra stuffed inside. It's just a snail.
02:11I'm going to try them both.
02:12Sit down and give it a ride.
02:16It's right here. Two types of snails.
02:18I'm very excited because I haven't had snails for a long time.
02:20Right here we have a fresh water snail.
02:22This is from the Mekong Delta.
02:23She put a bunch of different stuff in there.
02:25We've got ginger, chilies, some different herbs.
02:27Before she even gives it to you, she boils it in coconut water,
02:31which is a very Mekong Delta thing to do.
02:32Oh, this is what we want right here.
02:34See, that's the meat right here.
02:35And that is the little poop sack on the bottom.
02:37And you can eat all of that.
02:40Oh yeah, delicious.
02:43It's interesting because some parts of the snail are kind of gooey and almost oyster-like.
02:46And then some parts are really crunchy.
02:48Not crunchy like a potato chip,
02:49but like crunchy how sometimes meat can get a little bit crunchy.
02:53Even with no fish sauce, quite delicious.
02:55And you can actually taste the coconut water that she boiled it in.
02:58Next up, right here, this is the pork snail.
03:01When you pick it up, oh, these are stuffed together.
03:03In order to take it out, they've tied some lemongrass here.
03:06So you get the lemongrass, you hold it on both sides, and you pull.
03:09Buried inside all that meat is the actual snail itself.
03:12Very cool, very creative.
03:14I'm going to try it out without any sauce.
03:16Let's go for it.
03:20You taste the lemongrass and this beautiful pairing of just juicy, savory pork.
03:24And then inside of that is that crunchy, delicious snail.
03:26Two things you wouldn't think would go together well.
03:28You don't exactly picture a pig and a snail holding hands walking down the beach together.
03:32They don't seem like they'd be star-crossed lovers.
03:35But in this instance, those two ingredients go together incredibly well.
03:38I'm going to dip the rest of this in this fish sauce.
03:40Oh, it's loosening.
03:42Wow, you're working.
03:45That is incredible.
03:46Next food, let's go.
03:51We've just stumbled upon our next food right here.
03:54Oh my gosh, the pan is hot.
03:55She is frying some of this batter right now.
03:57So this is a rice batter that she's putting into this tin.
04:01This is a dish called ban khat.
04:02It's very famous in a city called vun cao, but here she's kind of remixed and made her own version of it.
04:06So right now she's putting in these little quail eggs into each one.
04:10And then you get to pick other toppings that you want inside your little fried cup.
04:13So she's putting in some artificial crab legs, some shrimp.
04:16But right now she's adding in some pork to some of the pups.
04:23Then scallion oils or scallion on top of everything.
04:25From there, crispy fried onions.
04:27It looks like we may have had a slight miscommunication because I have four plates of food in front of me right here.
04:33But the total comes up to 160,000, which means we're getting even closer to our goal.
04:37This one right here, you can see some of the crunchy scallions on top.
04:40You can see that green onion.
04:41Even the outside, it is like rippling crispiness.
04:44I just want to see how it tastes on its own.
04:46Let's go for it.
04:46It's almost like a little creamy inside.
04:52On the outside, ultra crunchy, crispy.
04:55You can taste a little bit of the meat.
04:56You can taste the egg in there.
04:57But I got to say, there's almost no flavor here.
05:00The flavor is really going to come from any of the herbs you put on it or this hotin fish sauce right here.
05:04And that has, I believe, some pickled radish.
05:06So the next move is to grab one and really completely submerge it in this sauce.
05:13That is a delicious sauce.
05:14And I'm telling you, if you want some...
05:16Uh-oh, it's raining.
05:19We're in Vietnam.
05:20The humidity is like 98%.
05:21I'm actually not even sad that it's raining right now because it is so hot.
05:24I look like I just ran a 5K.
05:26Wow, it's getting crazy out here.
05:27Well, everyone is out there.
05:29Mannequins, I'm in my little zone of happiness right here.
05:31It cannot be interrupted.
05:32I cannot be stopped.
05:33Check this one out.
05:34We've got mock crab, more scallions, more fried shallots.
05:37I'm going to put that in the sauce.
05:38I'm going to put some of these on there, too.
05:40Let's try another bite.
05:42I love it.
05:42When you come to Southeast Asia, anytime you see somebody with one of those pins,
05:46that has these little divots just big enough for these to be made inside of.
05:49You have to try it out.
05:50It's going to be fried, crunchy, and absolutely delicious.
05:52This is a big win.
05:53Plus, we spent almost $6 here.
05:55So we're really racking up the money.
05:56It's still raining.
06:01Oh, this is not good.
06:02I'm trying to get as close to the counter as I can.
06:04My ass is getting poured on right now.
06:06Right here, they have a big selection of meats, a nice big variety.
06:10I've just ordered one of these.
06:11So take a look at this.
06:12This is a seafood selection.
06:13Huge tentacles here.
06:14Or you can get a whole octopus like this.
06:16I've ordered a whole octopus.
06:18It's on the grill right now next to some kebabs.
06:20In addition to the octopus, I'm going to get some of these.
06:23This is beef that's been grilled.
06:26And they squeeze it on some lemongrass like that.
06:28So it's already cooked.
06:29They're just going to reheat it.
06:30And then I think we'll try this too because it's not something you see every day in Vietnam.
06:34This is called bo lalot.
06:35This is beef and it is wrapped up in a lalot leaf.
06:38Right here, this is what the bo lalot looks like.
06:40Before it is grilled, he's putting some oil on there and then transferring it to the grill.
06:44And that is going to cook up beautifully.
06:46All right, let's go.
06:46I am soaked.
06:48So here's a bunch of different food.
06:49We're going to build up to this octopus.
06:51But I want to introduce you to this first.
06:53It is a ground beef that they mix with delicious spices.
06:55They've formed it around here.
06:57It's almost like a Vietnamese kebab.
06:59So I'm going to try it just how it is.
07:01Let's go for it.
07:05Oh yeah.
07:05You can tell there's fish sauce in the meat because it's so sweet.
07:09It's got this umami kind of savouriness to it.
07:11You can see how it's just wrapped around the lemongrass so wonderfully.
07:13And it picks up a little bit of flavor from the lemongrass too.
07:16This is so good.
07:17I don't think it needs any sauce added to it.
07:20Happiness.
07:20Over here.
07:21Mola lo.
07:21So they've got four of them together on a stick.
07:23Each stick is about a dollar, which is a great deal too.
07:28It's sweet.
07:29It's juicy.
07:30The leaf is hard to describe.
07:31I mean, I could just say the exact name.
07:32But if you've never tried it, it wouldn't mean anything to you.
07:34It's just very fragrant and aromatic.
07:36And it adds its own flavor to the meat itself.
07:39Like a little meat cigar.
07:41Time to light up, baby.
07:42Over here.
07:43The octopus.
07:44I'm going to rip off one of these big tentacles.
07:46You can see these little suckers, tiny on the bottom, getting bigger as they move up the tentacle.
07:50I'm going to put it in this green chili sauce, sop some of that up, and take it down.
07:56I know a lot of Americans know calamari.
07:58And unfortunately, they just know like that one version of squid, which is kind of cut up and fried.
08:02But grilled octopus is so incredible.
08:03This chili sauce, it is so fresh, so spicy.
08:06And that's combining with the sauce they put on there already.
08:08Incredible.
08:08Fresh seafood right here in this market.
08:10We've gone from eggs wrapped in hot dogs to this so far in just a little bit of time.
08:14I think we're doing great.
08:14Let's keep this train moving.
08:19Right here, we have our next food.
08:20This is something I did not expect to see in this market.
08:22It is sea urchin, but let me show you how they make it.
08:24The first thing he does, he puts it on the grill, and then he cracks a quail egg into it.
08:28Then he lights up his torch, and he torches it from the bottom, getting the whole thing to kind of start boiling up, cooking the egg inside.
08:34Next step, he's putting in the cheese.
08:36We've ordered two with cheese and two with peanuts.
08:39So that is some kind of a liquid cheese like I've never seen before.
08:42Torches that up.
08:43Then we've got these green scallions going in with some scallion oil and some nice peanuts on top.
08:49Oh, yes.
08:50He's going to throw these on the platter, bring that to the table.
08:52We've got ourselves a nice little treat.
08:53And now we're back.
08:54Sea urchin is not my favorite food.
08:56To me, it tastes kind of metallic.
08:58But here, he's prepared it in a different way.
08:59So we have the sea urchin, we have some of the egg, and then some of the cheese on there too.
09:03Some of the most random ingredients I've ever seen together.
09:06Moment of truth.
09:06Let's try it out.
09:11Oh, I like that.
09:12I cannot guarantee you that there's sea urchin in here.
09:14Mostly, it just tastes like cheesy, almost mayonnaise-y eggs.
09:17I literally have scraped everything out of the bottom.
09:19So there has to be sea urchin in here.
09:20Let's try one more bite.
09:22I think there's a hint of sea urchin in there.
09:24It's not a strong flavor.
09:25Mostly, you're getting some of that really processed cheese, which is actually pretty tasty.
09:28And then the quail egg.
09:29So for one of these, it's $50,000.
09:31That's about $2.50.
09:31So you're paying about $1 per bite here.
09:34That is pretty pricey.
09:35Let's try this one.
09:36So this one here is scallion, peanut, and sea urchins.
09:39Definitely, there's some sea urchin meat in there.
09:44Mmm, that's very nice too.
09:45Wow, I'm very pleasantly surprised by this.
09:47It's not a big quantity of food, but it's quite delicious.
09:49I love the scallion oil flavor.
09:50It's one of my favorite flavors or ingredients that they use in Vietnam.
09:53So it obviously has that really strong scallion taste.
09:56Mmm, lots of crunchiness of those nuts.
09:58And just a little bit of meatiness from that sea creature.
10:00That is awesome.
10:01And when you're trying to get it to $100, that is the way to do it.
10:03Because that's roughly $10 right here.
10:05For 10 bites and all, I'm getting slightly full.
10:08But we still have a couple more foods to go.
10:10Let's keep it going.
10:14Boom, and we're on to food number nine or so.
10:16It is almost 9 p.m.
10:18We've been here for a few hours now rocking the street food.
10:20I found another one that I like, and I'm going to try out, and then I'm going to show you.
10:24It's kind of complicated, the recipe, though.
10:26So let me take you through it step by step.
10:27It all starts with an orange rice paper that she has to spritz like a houseplant.
10:31From there, it gets one layer of chili salt.
10:34She spreads out some beautiful herbs on top.
10:36A quail egg gets cut into several pieces.
10:38Next, some scallion oil.
10:40Then crushed peanuts.
10:41Fried onions.
10:42Some saute sauce.
10:44And then it's time for the rolling.
10:46This is the most important step.
10:47It's actually not.
10:48They're all important.
10:48For the texture, you want it to be rolled nice and tight.
10:51I mean, this is rolled tighter than one of Snoop Dogg's joints.
10:54Then she's going to take them all, cut them with the scissors.
10:56Now she's putting on some mayonnaise.
10:58So that is complete, and we're ready to bring it to the table.
11:01Another vendor, another food.
11:02This is ban cheng goon.
11:04So ban cheng means rice paper.
11:05This orange stuff right here is the rice paper goon.
11:07It means the roll.
11:09Chewy rice paper on the outside, and tons of different interesting fillings on the inside.
11:12A little bit of mayonnaise on the top.
11:14Let's try it out.
11:16I love this one, and it's hard to explain why.
11:18This is a dish very unique to Vietnam, served all over the place.
11:20But each place, they stuff it with slightly different ingredients or put different toppings
11:23on top.
11:24But always, what I keep coming back for is that texture.
11:26It's so chewy.
11:27All right, I'm breaking off another piece here.
11:30Flavor-wise, it's spicy.
11:31It's salty.
11:32Then you taste some of the fresh herbs.
11:33Then you taste creamy quail eggs.
11:35Then the crunchy onion.
11:36Creamy mayonnaise on top.
11:37It is just a mind-bending experience with all these flavors and textures together.
11:41It is street food innovation at its best.
11:43I love it.
11:45All right, folks.
11:46This is our last food for the evening.
11:48It is coming up on 10 p.m., and I simply cannot stuff any more food inside of me.
11:52Here, this is something famous in Vietnam and something you won't find in a lot of places
11:55outside of here, because they look at sweets and desserts a little bit differently.
11:58First of all, avocado.
12:00It's blended up into a puree on top of that.
12:02Coconut, three ways.
12:04Coconut ice cream, a sweet shredded coconut, and then a super crispy coconut on top, mixed
12:09with some crunchy, salty peanuts.
12:10It's awesome.
12:11It's refreshing.
12:12And it's 30,000 dong, less than a dollar and a half.
12:14Some ice cream, some of the shredded coconut.
12:17It's going to take some work to even get to the avocado, but that is looking nice.
12:20Oh, it's so refreshing.
12:24So coconutty from three different coconut attacks.
12:27I feel like I could bring to the surface some of that avocado.
12:30Yeah, look at that.
12:31Green avocado mixed with ice cream and everything else in there.
12:34Let's give it a try.
12:37This is a stunning cup.
12:38The avocado, aside from the taste, you know, it has a lot of natural fats, and it's just
12:41so creamy.
12:42When you mix it with some sugar, some ice cream, and some crunchy bits like this, oh
12:46my gosh, it is priceless and delicious.
12:48At the end of a day of long eating, if you're feeling stuffed, go with something like this.
12:52Stomachs always have room for dessert somehow.
12:54So that is 10 foods.
12:55I've reached my limit.
12:56I'm going to tally up the total and meet you for a nice little conclusion.
13:00Let's see if we broke $100 today.
13:02Boom, guys, that is the end of the video.
13:03I mean, it's even just that.
13:06I didn't even say anything.
13:07Today, I've eaten over 10 foods, but does that amount of money equal over $100?
13:12We're tabulating now.
13:13We're tabulating sound effects.
13:15The final amount is not enough.
13:19I just want you to think this is some kind of gimmick, the $100 thing.
13:22I am so convinced.
13:23In my next three videos where I attempt the $100 challenge, I swear I'm going to make it
13:28happen.
13:28This street right here in particular that we've been on all night is good, clean, fun, lots
13:33of food, affordable prices.
13:34This is one of my most favorite places to go at night in Vietnam, if you don't mind being
13:38wet the whole time.
13:39I didn't even pee my pants.
13:40That's literally all rainwater and sweat water.
13:43Guys, that is it for this one.
13:43Thank you so much for watching.
13:44I will see you next time.
13:46Peace.
13:48All right.
13:49That is it.
13:49I got to find an umbrella or dry clothes.
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