#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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01:01Now, on to the show.
01:03They have a pot over here with thousands of hard-boiled, very developed quail eggs.
01:08Three potential beings are soon going to be inside of me.
01:11Let's go for it.
01:11Vietnamese street food is known for being delicious and affordable.
01:18That's less than seven pennies.
01:20Wow.
01:20There you go.
01:20Oh my God.
01:21I'm going to put these price tags to the test.
01:24See if I can spend over $100 on one full day of eating.
01:28Or if I fail from fullness.
01:33The central city of Da Nang has a culinary identity on its own.
01:37She's kind of fused two foods together.
01:40With some of the most unique, most flavor-packed platefuls you'll find anywhere.
01:44Very satisfying considering the size.
01:46Back to the bridge.
01:47Time to put my stomach and my wallet to the test.
01:50This is going to be challenging because a lot of street food in Vietnam is pretty affordable.
01:54So I either need to eat a lot of it or find the most expensive versions of street food that they have.
01:59Let's go.
02:01It's time for breakfast.
02:02And I need a robust double dose of nutrition.
02:05That's why I'm here.
02:06At a family-run street food joint with over 35 years experience in the breakfast biz.
02:11We are really starting with a bang.
02:13Sticky rice on steroids.
02:19They have so many different toppings, it's insane.
02:21You can see they move so fast here.
02:23They actually start at 1.30 in the morning preparing all this food.
02:27By 5 a.m. they're already open.
02:29By 10 a.m. or earlier, they're sold out.
02:31I'm going to get one with everything.
02:32Oh my God, they just put meatballs in the eggs.
02:34This is the best day of my life.
02:36Let's go.
02:37Add the foundation.
02:38Sticky rice.
02:39Then roid it up with shredded chicken salad, braised pork, a meatball, a braised chicken drumstick, and quail eggs.
02:46Then top it with even more.
02:48Pork floss, fried shallots, and a chili to complete the most flavor-packed breakfast on this side of the Saigon River.
02:54So I basically got one order with just about everything they have here.
02:57It looks magnificent.
02:59Here, I've got the au jus of the pork.
03:01And I'm told to just dump that on top of this pile of beautiful ingredients.
03:04I've got a nice, big, beautiful bite of rice.
03:11They have like a pulled chicken salad on there.
03:13There's fried onions.
03:14Let's try that.
03:17Oh, jeepers.
03:18That is good.
03:18The rice is just soaked up.
03:20All of that juice from the pork.
03:21So it's porky.
03:22There's chicken flavor.
03:23The sticky rice already has its own flavor, too.
03:25A little bit of meatball.
03:26A little bit more rice.
03:27I'm enjoying this very much.
03:30It's like a meatloaf in ball form.
03:31I'll have anything in ball form.
03:33Quail egg.
03:33Why not?
03:35The yolk is still a little soft.
03:36It's warm.
03:37It's juicy.
03:38Finally, it's busted into this chicken.
03:39Look how soft that chicken is.
03:41Boom.
03:41Chicken.
03:42Let's try it out.
03:45It is so juicy.
03:46It's so tender.
03:47But the most impressive thing is all the spices they put on there.
03:50They've got this really delicious soy-based sauce that just gives it a deep, delicious savouriness
03:55that pairs so well with the sticky rice.
03:56This is our first meal.
03:58We have a lot of eating to do today.
03:59I'm trying to spend $100 on street food in one day.
04:03Let's do this.
04:06Next, one of Da Nang's most famous street food hotspots, Bakhmi Ann Market.
04:11Locals come here for the endless variety of fresh food.
04:14I came here for the tiniest snails I've ever seen in my life.
04:19These are called button-top snails, and Miss Home has been selling them for 12 years.
04:23Usually, she sells 400 units per day.
04:26In her case, a unit is exactly one recycled condensed milk can full.
04:30These snails have been found on the beach nearby, and they've been brought here.
04:35She boils them and then mixes them with ginger, lemongrass, garlic, and other fun activities.
04:39So she loads up this measuring device that goes in the bag.
04:44We get a little bit of chili powder, some shrimp salt, spicy fish sauce, garlic oil, and that is it.
04:51That is how you flavour it.
04:52Oh, look at that.
04:55Every snail is just greased up and looking delicious.
04:59And she's got her little toothpick over here.
05:01She's plucked one out for me.
05:02I'm ready.
05:02Let's do it.
05:03Um...
05:04Oh!
05:06So delicious.
05:07A little bit of that flavour has seeped through the shell opening.
05:10Can I do this?
05:12Okay, so I can't suck it up.
05:13She says absolutely not.
05:14So you have to be the most patient man in the world.
05:17Not even Gandhi could get through a whole bag of these.
05:19Let's try one more.
05:20That one has a good balance of fish sauce and beach sand.
05:23I like that.
05:24A little texture.
05:25I'm going to take the rest of these home with me.
05:26I don't really have an hour and a half right now to eat these.
05:28Time for a sweet treat.
05:31I'm entering the Market Food Court for a truly unusual dessert-food combination.
05:36And I know what you're thinking.
05:37Desserts?
05:37But Sonny, that's an avocado.
05:39That's right.
05:40This next dish is about to blow your mind off.
05:42Ms. Goop began selling desserts here in 1998.
05:45Oh, the artistry here.
05:46This lady is passionate about desserts.
05:47One day, her friend introduced her to avocado ice cream.
05:50Avocado in the blender.
05:52A well-known local dessert consisting of blended avocado and coconut ice cream.
05:56Next, we're putting in the water.
05:58Ms. Goop refined the dish and brought it to her own menu in 2004.
06:03Oh, there we go.
06:04And it's been the best-selling item out of 25 items ever since.
06:09During summer, she can sell up to 90 pounds of this refreshing tropical treat.
06:13All right.
06:14Oh, yes.
06:15No, okay, boom.
06:16So, it's like the world's worst guacamole at this point.
06:19But simply add two scoops of coconut vanilla ice cream,
06:22then crispy dried coconut shavings,
06:24and it becomes the world's best reason to gain weight.
06:28Growing up in the U.S., never have I seen avocado really used in dessert.
06:34Although, I haven't lived there for 12 years now.
06:36So, are people making dessert with avocado in the U.S.A.?
06:38I don't think so.
06:39But let me know in the comments down below.
06:40This dried-out coconut with some coconut ice cream.
06:42Let's try it out.
06:43It's unbelievably satisfying.
06:49The ice cream is just very creamy, sweet.
06:51The crispy dried coconut that's super sweet.
06:53It's almost like candy.
06:54Now, I'm going to get some avocado, some ice cream,
06:56and some crispy coconut strips.
06:58That is a bite made in heaven.
07:00I'm going to get you tired.
07:03Dude, avocado.
07:04It's poor dessert.
07:05Spread the message, my friends.
07:06It is a much more dynamic ingredient that we give it credit for.
07:09I think avocado could be used in so many more ways than we use it right now.
07:13This is getting frustrating.
07:15I'm trying to spend $100 on street food.
07:17I'm not worried yet.
07:18We're getting closer to our goal.
07:19But, man, we need to start moving faster.
07:21Next up, a fishy surprise that doesn't include any filet.
07:26Right here, a freaking mackerel.
07:28This is an important part of our meal.
07:30Sir, take it away.
07:32So, he's carefully going through the gut.
07:34Oh.
07:35You have to gingerly just kind of grope your hands around it and rip it out.
07:39Cutting the umbilical cord, doing the final disconnection.
07:42That is our mackerel egg sack.
07:45Thousands and thousands of eggs are clumped inside that egg sack.
07:48Soon, this is going to hit the hot oil.
07:50And that's what we're eating here.
07:51Planch the egg sacks for a couple of minutes, then fry them in hot oil.
07:55We are at a drinking establishment.
07:56In a fresh pan, the chef adds cashew oil, shallots, fish sauce.
08:00And this is the type of thing I want to do to an order and share with each other.
08:04Sugar, chili powder, and chili sauce.
08:06Hey, man, we're getting drunk.
08:07Would you enjoy some fish sack?
08:08Add back the fish eggs and let them absorb those powerful flavors.
08:12I would love some fish sack.
08:13Plate with herbs and garnish with scallions.
08:16Finally, serve with fried and unfried bread.
08:19Oh, this table might be problematic.
08:22I'll take my iPhone and I'll put it under the leg.
08:25Lunch has arrived.
08:26Oh, now it's worse.
08:28Do one of you guys have an iPhone I can use?
08:29Oh, it looks like a little sausage.
08:31I think I'm just going to eat it whole hog.
08:33I just need to get the real essence.
08:35There's no point in watering it down.
08:36I'm here for the sack.
08:42Mmm.
08:43Mixed emotions.
08:45Wow.
08:45Now, the seasoning with it is awesome.
08:47But even this strong fish sauce, the spices, it's having trouble combating this intense food.
08:52It's very fishy, but I kind of like it.
08:53It's like you take a bite and you're a bit repulsed, but you're intrigued.
08:56Let's try one bite.
08:57Oh.
08:57It's growing on me with every bite.
09:01Also, you can really see the thousands and thousands of tiny eggs that have separated.
09:05It looks really cool, and you can feel that texture in your mouth.
09:08They gave me some hard-ass bread.
09:10God, you can hit a criminal with this and knock them out.
09:12I'm going to put this egg sack in here.
09:14Make a little bit of a sandwich.
09:17That's really good.
09:17These herbs are delicious.
09:18They add some much-needed freshness.
09:20It kind of takes away all that fishy gaminess.
09:22I don't taste any fishiness.
09:24It just tastes meaty and delicious.
09:26That's a great combination.
09:27So far, I've had four foods, totaling a measly $7.40.
09:37That's a great bargain, but still, I'm here for the win.
09:39We're not quite to $100 yet, but we must press on.
09:43We must keep trying.
09:44Okay, so this is lunch number two?
09:46I don't know.
09:47Here, a newbie to the street food game.
09:49But in less than a year, they've already made a name for themselves.
09:52Right here.
09:53Oh, my God.
09:54This street side table is loaded with powerful flavors.
09:56They make a special pan can, a popular Vietnamese tapioca noodle.
10:00What is that?
10:01Just straight up chilies?
10:02Their unusual secret weapon?
10:05Grazed, white-tipped mackerel scad filet.
10:08Sounds interesting.
10:09My bowl full of yum starts with blanched noodles, then fish cakes, their special mackerel, pork
10:16skin, and giant pork ribs.
10:18Top it off with scallion, Vietnamese mint, and fried shallots.
10:21Finally, douse it with a rich pork bone broth and serve with fried bread.
10:25This is very powerful, very tasty.
10:28Here, this is mackerel, just like the last fish we saw.
10:32Just so you guys can see it outside the soup.
10:35Let's try that out.
10:37The way she's prepared it, it's become very, very sweet.
10:40It's almost like eating crab meat.
10:41Very delicious.
10:42Oh, look at this.
10:43It's a big old pork rib.
10:44Oh, my God.
10:45We're not even to the noodles yet, and I'm having a great time.
10:47It's super tender, super juicy.
10:53Oh, I love this.
10:55Mmm, succulent and tender just falling right off.
10:58It's pretty easy to figure out which one is fish cake, because it's kind of like a perfect
11:01diamond.
11:02I'm going to scoop all that up.
11:04All right, let's try it out.
11:07Wow, it's super savory, super sweet.
11:09It has the same type of sweetness as the mackerel over here, plus the broth contains stock
11:14from the pork bones.
11:15That gives it some sweetness.
11:16What is this, pork skin?
11:17This is just a grab bag of random delicious ingredients.
11:21Awesome gummy texture.
11:22I love that.
11:23The tapioca noodles are very slippery, and they will try to evade you.
11:27They do have a wonderful kind of gummy, bouncy texture to them.
11:30Beyond that, fried bread.
11:32We can dip that in here.
11:34Top up that broth.
11:35It's saturated and crunchy at the same time.
11:40I love it.
11:43This, I would argue, is a complete meal.
11:45You've got noodles, you have fish, you have pork, you even have more than one animal.
11:48We're not even cracking $10 yet.
11:50This is a challenge financially.
11:51This is a challenge especially for my stomach.
11:53I'm not sure if I can find enough locations to hit this $100, but we're going to still keep
11:58trying.
11:58Next, a street food slinger who likes to work close to home.
12:02We're not in a market.
12:03We're not in a restaurant.
12:05We're actually at her home.
12:07The dish she's selling was extremely popular among village fishermen, but now it's become
12:11a must try for anyone visiting Da Nang.
12:14This is Miss Mum.
12:14She's 80 years old.
12:16The dish that's been satisfying patrons for 30 years, jackfruit salad.
12:20Two ingredients I really love in this dish.
12:22One, the pork skin just because it's confusing.
12:25When you look at it, you wouldn't guess that this is a giant mountain of skin.
12:29Beyond that, jackfruit is one of my most favorite fruits you'll find in Southeast Asia.
12:32But the baby version of it can actually be boiled and kind of chopped up to create a delicious
12:38salad.
12:38And that's what they've done here.
12:39Right now, she's making a jackfruit salad.
12:41It starts with pork skin.
12:43She puts on some fish sauce, some chilies, some other sauce, a squeeze of lime, a squeeze
12:48of vinegar.
12:49Very flavorful already.
12:50Salt and pepper.
12:51Then a bunch of shredded papaya.
12:53Here are the herbs.
12:54And then this.
12:55This is the baby jackfruit.
12:57The special ingredient.
12:58Some peanuts.
12:58She's going to mix it up by hand.
13:00Super fresh.
13:00I can't wait to try it out.
13:06That's a good salad, bro.
13:07We have a little bit of everything here.
13:09When's the last time you guys had a salad with pink skin?
13:16There's nothing about this that feels like you're eating a bunch of vegetables, well,
13:20and animal skin.
13:21It's very satisfying.
13:22This is just coated in delicious flavor.
13:24You guys complain.
13:25I only eat animals on this show.
13:27This is 90% vegan friendly.
13:29And it's hard to distinguish, like, am I eating jackfruit, skin, papaya?
13:32They all really just, like, mix and unite perfectly.
13:36Right here, we have a giant rice cracker.
13:38Just put a little bit of salad on top of there.
13:42The rice cracker just has a little bit of that toasted rice flavor, just adding some
13:46nice texture.
13:47What I really love about Vietnamese cooking is flavor is just one dimension.
13:51It also just has an incredible texture.
13:52So it's just fun to chew on.
13:53The price is an issue.
13:55Not because it's too expensive.
13:56It's not expensive enough.
13:57The search must continue.
13:59I'm shooting my next shot at Gong Market, Da Nang's wholesale epicenter with over 200
14:05street food vendors.
14:06For over 20 years at this stall, Miss Hang has been selling signature Central Vietnamese rice cakes
14:14and I'm ordering the Frankenstein platter.
14:17It starts with mung bean tapioca cakes.
14:20Then she takes a fried sticky rice cracker and a steamed sticky rice cake with shrimp
14:24and presses them together.
14:26Cut that in half and toss it on a plate.
14:28Then garnish this strange salad with steamed ground beef, fried fish cake and fermented pork
14:34cake.
14:35Drizzle on scallion oil and diluted fish sauce.
14:38Then top it with herbs.
14:39We are at our seventh location now and the food train keeps rolling.
14:45First of all, she's kind of fused two foods together.
14:48The white one, it is a sticky rice flour and then inside they've implanted a shrimp.
14:54On the other side, a fried sticky rice cracker.
14:59You just get a couple of different contrasting textures.
15:02It's crunchy and then you have that nice chewy pounded rice feeling and all you're tasting
15:05the whole time is sweet and salty fish sauce.
15:08Super delicious.
15:08Also in here, this one is made with tapioca.
15:11Inside it is housing some mung bean.
15:14Gummy, chewy.
15:16And then the inside is just chalky like an egg yolk.
15:18I like it.
15:18Mixed in here, they've got sausage.
15:20They have other sausage.
15:22Mostly different types of sausage.
15:25Good stuff.
15:27My stomach is close to bursting and I'm nowhere near my $100 goal.
15:31I hope my next food is as expensive as it is bizarre.
15:35This place sells a variety of sidewalk snacks.
15:37But they're famous for their Balut Quail Egg Dish.
15:42Like 10,000 eggs sold per day type of famous.
15:46If you didn't know, Balut is a developed egg with partially formed bones, wings and feathers.
15:51First, they boil the quail eggs, then simmer them in a sticky sweet tamarind sauce.
15:56It's plated with oil, peanuts, fried shallots, fried pork rinds, chili sauce, fresh chilies, mint, and finally, giant crouton bread.
16:05I swear to God, if you threw this into a crowd, you would accidentally kill somebody.
16:11I'm going to try one of these alone.
16:13Let's go for it.
16:15It's effing delicious.
16:16I don't know how to explain it.
16:17Look, I'm going to do two at once.
16:19It's going to sound like a weird explanation, but it's just super eggy.
16:22Like a hard-boiled egg yolk times 10.
16:26They give you a little bit of a bread.
16:27You put this on the bread.
16:28You can even put some peanuts on there, some chili sauce.
16:31Really just have fun with it.
16:32Let's try that out.
16:35That's delicious.
16:38Actually, this bread is perfect for soaking up this tamarind sauce so it's sweet.
16:41Low-toasty bread.
16:42Nice eggy quail balut.
16:44It's a sick combination.
16:45Let's try one more bite.
16:46So that's it.
16:51It's super simple.
16:52It's mainly tamarind sauce and these developed quail eggs paired with some other fun flavors.
16:56This is actually almost $2.
16:58I've eaten eight foods now.
17:00Did we get to $100?
17:01We're going to find out soon.
17:04And the amount we spent today after eating eight different street foods is...
17:09Oh, we were so close.
17:11We weren't close at all.
17:12That goes to show the next.
17:13Very affordable, very unique, awesome street food.
17:16I do feel bad about losing the challenge.
17:18But man, I had a whole day full of delicious eating.
17:21No regrets there.
17:22Except for the four pounds that I gained.
17:24Being an influencer doesn't require millions of fans.
17:27All you need is this t-shirt.
17:28Entertain and inspire at your own pace.
17:30Don't be an influencer.
17:31Be a micro-influencer.
17:33Get your shirt now.
17:34Oh, it's okay.
17:35That's enough.
17:36I don't really know if it's enough.
17:37I saw my recipe.
17:38Oh, maybe we need more water.
17:39I'll have anything in ball form.
17:41Especially balls.
17:42I don't know what that means.
17:43You know what I mean.
17:44Ladies.
17:45And also men.
17:46Huh?
17:46Who's that for?
17:47The camera guy?
17:48No, no, that's for me too.
17:48I'll also take that.
17:49The camera guys are able to eat after sundown.
17:53Or they turn into gremlins.
17:54The avocado can swing both ways.
17:56It's produce fluid.
17:57It is neither a savory item or a sweet item.
18:00It can be both or either.
18:01Guys, that is it for this one.
18:02Thank you so much for watching.
18:04I will see you next time.
18:05Oh, peace.
18:07Oh, maybe more ice cream.
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