#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
Category
🏖
TravelTranscript
00:00In this video, I will be eating every single banh mi I can find in the city of Saigon, Vietnam.
00:10But first, let's back up.
00:18Internationally, the two most well-known street foods to come out of Vietnam would be pho and the banh mi.
00:23Pho, you've heard of before, a delicious beef noodle.
00:26But today, we're focused on the banh mi.
00:28The word banh mi literally just means bread.
00:30But over time, especially internationally, it's come to be known as bread with lots of delicious stuff inside.
00:35Today, I'm going to be walking you through some banh mi classics that you must try if you come to Saigon.
00:39But we'll also be trying some very far-out banh mi's.
00:42Banh mi's you never knew existed.
00:44Let's get started.
00:53We have come right here to our first banh mi location.
00:55Now, if you have had a banh mi internationally, it's probably this right here.
00:59This is called banh mi tit tit.
01:01Basically, it just means meat.
01:02What's fun about this type of banh mi stand is that there's so many different toppings you can put inside.
01:06Let's go take a look at some of the ingredients they have.
01:09Here, we have piles and piles of cold cuts.
01:12Right here, we have a pork pâté.
01:13This is pork floss.
01:15This is ham.
01:16This is a pork cold cut.
01:17This here is a beef sausage.
01:19This one right here is head cheese.
01:20And I'm told this one is just called normal sausage.
01:23And a delicious cha lua pork loaf.
01:26Chilis if you want to make it spicy.
01:27Cucumbers in case you're sadistic and hate yourself.
01:30And right here, pickled daikons and carrots.
01:32Banh mi preparation has begun and it starts with the banh mi bread.
01:35A personal size baguette cut in half.
01:37First, it's going to get a delicious streak of pâté.
01:40Then some mayonnaise.
01:41This lady's moving fast.
01:42I'm trying to keep up.
01:43Then, daikon and carrots.
01:44She puts on a variety of cold cut meats.
01:46Even more sausage.
01:47Now the coriander.
01:49A little bit of spiciness with the chilis on there.
01:51Hit it with some soy sauce.
01:52And that is ready to go.
01:53That was about 10 seconds to make that whole thing.
01:55I hope you caught it all.
01:57We have our first banh mi right here.
01:59But first, let's talk about price.
02:01This comes in at 25,000 Vietnamese dones.
02:03Sounds like a lot of money.
02:04False.
02:05That comes out to about $1.04.
02:07Try getting a banh mi in the USA for a dollar.
02:09Not going to happen.
02:10You can see pâté on top.
02:11Coriander, the chilis, the meat.
02:13It's all stacked up beautifully.
02:15Try it out.
02:17The bread is crunchy.
02:20It's soft at the same time.
02:21The pâté has a very savory but livery, heavy flavor to it.
02:24I didn't even know that I liked liver pâté until I moved to Vietnam.
02:27Now, I love it.
02:28One thing you have to be careful for is that there are chilis inside.
02:31Every other ingredient is spread out evenly across the banh mi.
02:33But with the chilis, you just never know when you're going to get a chili bite.
02:36And it could destroy you.
02:37So, oftentimes, as a foreigner, when you go to order a banh mi, they will say,
02:40And that means spicy.
02:42And they're asking, can you handle this?
02:43Because I don't want any lawsuits.
02:44If you're not distracted by the heat, you'll be overwhelmed by the delicious flavors.
02:50You've got the meat.
02:50You've got the crunchy bread.
02:52You have pâté to give it some bold flavor.
02:54Then you have the pickled carrots and daikon to make it a little bit sour.
02:57So, all those elements together make an amazing balance in one sandwich.
03:01This is our first banh mi, but we have many more to come.
03:03Let's keep moving.
03:04We've come to location two, right behind me, banh mi whey.
03:11This banh mi, you can instantly tell it's different from the other banh mi's because of the shape.
03:16It's a great diet banh mi.
03:17If you're looking to cut down on calories, that's not actually true.
03:20I don't know why I said that.
03:21But let's back up and learn more about the banh mi whey.
03:23First of all, this sandwich comes from Central Vietnam, and the name literally means bread stick.
03:27It retains the characteristic crispy crust and soft inside found in a regular banh mi.
03:32Let's see how it's made.
03:33It all starts with the banh mi.
03:34It's already been pre-cut, and she puts on a little bit of soy sauce.
03:38From here, the sauté, giving it some heat.
03:40She lines it with pork pâté, quail eggs that have been cut in half.
03:44Here, the cold cuts are going in.
03:46Now, a little bit of pork floss, pickled carrots and daikon, coriander, and a stripe of totally mixed chili sauce.
03:52From here, it must go into the toaster to toast, and we will see you soon.
03:57Boom!
03:57We've got our banh mi right here.
03:59It's in a protective paper.
04:00I'm going to remove that right now and reveal the glory of the long, thin banh mi.
04:05Take a look inside.
04:05You can see there's lots of delicious ingredients.
04:07The biggest difference here is that it's been toasted, so the outside is a little bit crunchy,
04:10even a little bit crouton-y on the edges.
04:12Let's try it out.
04:16Mmm!
04:16To be honest, that first bite was just bread.
04:18My mmm, faking it completely.
04:22There's so many benefits to this sleek, slender shape.
04:25First of all, very easy to fit inside your mouth.
04:27You don't want...
04:28I gotta stop doing sexual jokes.
04:30It's mostly, like, bread with a little bit of stuff on top.
04:33This seems like less food because it's stretched out, but it actually is less food as well.
04:37And, therefore, the price is reduced.
04:39It's only 62 cents per banh mi.
04:41If you're just dipping your toes into the banh mi pool for the first time, if you don't want to commit, try one of these.
04:46Let's keep moving.
04:50Welcome to our next location.
04:52This place is serving banh mi heoway.
04:54But what is heoway?
04:55Well, it roughly translates into a roasted pork banh mi.
04:58I would say it's probably the second most popular type of banh mi in Vietnam.
05:01The combination of crispy pork skin, tender meat, crunchy pickled vegetables, fresh herbs,
05:05and the soft yet crispy baguette creates a harmonious blend of flavors and textures.
05:09And that's me saying that and not Chachi BT.
05:12My words.
05:13Scripted by Chachi BT.
05:14We've just come inside, and they have all their ingredients laid out perfectly right here.
05:20First of all, a big pile of banh mi bread that gets dropped off every morning.
05:24Just like pho noodles in Vietnam have their own factories that send out noodles to many different restaurants.
05:29There's also banh mi bakeries in Vietnam that make bread and bring it to several different locations, including here.
05:34Oh, they make their own banh mi.
05:35I can see.
05:36I could tell, actually.
05:37It has a signature look.
05:38It looks bigger than some of the banh mi, like more bulbous.
05:40Here's what we really care about.
05:41This is the meat, and the meat looks magnificent, glorious.
05:44The smells in here.
05:45The aroma is amazing.
05:47They've cut the meat into different sections.
05:48Some that are more fatty, some with more skin, fat, and pork together, and some that's just more meat.
05:54The banh mi making has begun.
05:55She cuts it in half with a knife, grabs a generous portion of pork, and piles it in.
06:00From here, onions and coriander, pickled daikon and carrots, some spicy chilies.
06:04Oh boy, can't wait for that.
06:05And then right here, this is what we're waiting for.
06:07That sauce is what's going to bring it all together.
06:10So we have our banh mi right here.
06:12Now, you can see it's very different already because of the flavor base, the sauce.
06:16We have the pork and the sauce, and then many other familiar ingredients.
06:19Nothing left to do but to give it a try.
06:20Mmm, that's good.
06:24My mouth is so full of flavor.
06:25You can just see all this pork sticking out.
06:27It's a very heavy sandwich, but it's balanced out with the pickled vegetables and the cilantro.
06:30This one has a very unique texture.
06:32You can feel that crunchy skin.
06:35And every time you get a hit of that sauce, you will wish that you asked for more.
06:38It's like sweet French onion soup, but mixed with more soy sauce and pork flavors.
06:42It's incredible.
06:42This is my second favorite type of banh mi in Vietnam.
06:45My most favorite, I will not reveal until the end, but it may not even be on our menu today.
06:48It's a secret banh mi that not everybody knows about.
06:51So this is banh mi heoway.
06:52Soon, we'll be checking out banh mi's you've never even heard of before.
06:55Let's keep moving.
06:56For this next bizarre banh mi, we have gone deep into the Bintan district.
07:00This is about a 10-minute walk from any main road.
07:02But if you happen to meander down the alleyways and find this lady's stall,
07:05you'll discover a banh mi filled with braised mackerel.
07:09The next most fun part about it is the fact that the bones are still in the fish.
07:12It's not that I haven't tried this banh mi.
07:14It's that I never even knew it existed until this moment.
07:16It starts with the banh mi bread.
07:18She slices it open.
07:20Oh my god, a whole mackerel going inside.
07:23And then some onion and some tomato too.
07:25Pickled veggies, coriander definitely need some fish sauce to go with our fish.
07:29And that banh mi is complete.
07:34Banh mi ke kha.
07:36No, not ke.
07:38Gat.
07:38Banh mi ke kha.
07:40So in Vietnamese, gat means fish and ho means to braise.
07:44The way that this is cooked is simmering away in that crock pot for hours.
07:48Whole fish, head to tail, everything is there.
07:50Now, the big question is, do you start with a head bite or a butt bite?
07:54I know what you're thinking.
07:55Sonny, fish don't have butts.
07:56Oh, they absolutely do.
07:57You haven't been scuba diving where I've been scuba diving.
07:59All right, here we go.
08:02I taste tomato.
08:04The bones are actually thin and crispy.
08:06They kind of add to the texture a little bit.
08:09Oh, the fish even tastes slightly sour, almost pickled.
08:12It has some fishiness to it.
08:13I'm not saying it's bad.
08:14It's just saying if I had other options, I would probably eat the other option.
08:17And it is a banh mi unlike any banh mi I've experienced before.
08:20On to the next location.
08:21This place is called banh mi mika.
08:26Mika is the name of the woman who runs this establishment where she has a load of different types of banh mi.
08:31What we're here in particular for today is banh mi shumai.
08:34You've probably heard the word shumai before, especially as it relates to Chinese food.
08:37The original Chinese version typically refers to a steamed dumpling filled with meat that looks like this.
08:43But the Vietnamese shumai is more like a meatball.
08:45And the meatballs she's serving here are stuffed with salted egg yolks.
08:49It's going to look nothing like any shumai you've seen before.
08:51We're going to go inside now and take a look.
08:53We've come into the kitchen.
08:55This is Mika right here.
08:56Nice to meet you.
08:57This right here is the shumai.
08:59Pork on the outside.
09:00And you can see that yellow salted egg yolk really popping out from the body of that.
09:04Before the shumai is served, it's put in a sauce like this.
09:07A sauce very much like where we just came from, except no fish and lots of pork.
09:12So that is a special ingredient.
09:13Let's see how the sandwich is actually made.
09:15Step one, grab the banh mi bread.
09:17Slice it in half.
09:18We get some lettuce put inside.
09:20Then some pickled vegetables.
09:21And then right here are meatballs, the shumai.
09:24Oh my gosh, two of them are being put in.
09:26This thing is stuffed with meat and with egg yolk.
09:28That looks awesome.
09:29Now we got to bathe it in some of that sauce.
09:31Hit it with a little bit of coriander.
09:33Before this is ready, it's going to go inside the air fryer.
09:36Boom.
09:36Nothing like sitting down on a questionable chair in Vietnam to eat street food.
09:40This is the shumai.
09:41Now you can see the salted egg poking out.
09:43It is a lot of meat.
09:45That's really good.
09:46Come here, you can see I got about half of the salted egg yolk on that bite and a load of pork.
09:50And these two really complement each other well.
09:52Because the pork is wet and juicy and succulent.
09:55And then the egg yolk is a little bit dry in a good way.
09:58It's a little chalky.
09:59It's hot from the inside and the outside.
10:03So it's kind of steamy.
10:04It makes the bread softer.
10:05Whereas my first banh mi today, it could cut the roof of your mouth if you're not careful.
10:09Like Captain Crunch.
10:10Remember Captain Crunch?
10:11It was so good.
10:12But then it left you scarred for days.
10:13This I would definitely get again.
10:15Except for at our next location.
10:16Because I'm going to be eating something different from this.
10:22For our next banh mi, we have Journey to District 1.
10:24It's more developed.
10:25It's modern.
10:26It's cool.
10:27This place is called Banh Mi Grandma Lou.
10:29You can see grandma up there with her levitating banh mi.
10:32It's floating.
10:32The ingredients are all floating.
10:34And I expect the exact same when we go inside.
10:35Here.
10:36They're serving a one-of-a-kind banh mi that you can only get here.
10:39Using one very particular special ingredient.
10:42That ingredient is unlaid chicken eggs.
10:44Huh? What's that?
10:45An unlaid chicken egg is an egg that's forming, developing within the chicken's body.
10:50But it never comes out.
10:51So when they slaughter the chicken, they see it, they grab it, they use it, they cook it, they put it in this banh mi.
10:56Let's go inside and take a look.
11:00Welcome to the inside of Grandma Lou's.
11:02All the fresh ingredients are displayed right here as you walk in.
11:05These eggs right here.
11:06These are the unlaid eggs.
11:08So you can see these little tiny eggs.
11:10These were really just at the beginning stage.
11:12And then some of these really big ones, I mean, those were almost ready to be pooped out.
11:15But no such luck.
11:16Aside from the ingredients, one thing that really sets this place apart from any other banh mi shop is that they basically have a whole brick pizza oven where they roast the banh mi.
11:24There's a wood fire on the inside.
11:26And I can see some banh mi's in there getting happy and crispy.
11:29I cannot wait.
11:30Let's see how they build this banh mi.
11:33Production begins with our banh mi bread.
11:35We're going to hit it with some mayonnaise.
11:37That's my favorite ingredient ever.
11:38From here, fresh coriander is going inside, pickled veggies, and then this is our marinated whole chicken.
11:44If you're wondering which comes first between the chicken and the egg, in this case, it's definitely the chicken.
11:48Now it's time for the unlaid eggs.
11:50She cuts off the individual egg balls and cuts them in half.
11:53Now that the unlaid eggs have been cut into thin slices, they are put onto the banh mi.
11:59From here, some salt and pepper.
12:01The sandwich is complete, but it needs to be roasted to perfection inside the brick oven.
12:05We have our banh mi right here.
12:09Take a look.
12:09Pulled chicken mixed with these sliced, unlaid chicken eggs.
12:13That being said, is this delicious?
12:14Let me try it and find out.
12:16Cheers.
12:19That chicken is delicious.
12:20There's a lot of chicken in there.
12:21It's very sweet and very savory.
12:22I've had unlaid chicken eggs many times in the past.
12:25It's one of my favorite bizarre foods, but I've never seen it cut open like this.
12:29And when it's cut open, it looks really interesting.
12:31It has this rim on the outside.
12:33It's a lighter yellow and then really dark kind of orange on the inside.
12:37I'm going to take an egg bite and see if I can actually taste or experience the egg amongst all that chicken.
12:43Oh, I'm tasting the mayonnaise in there too.
12:45Mixed with the sauce.
12:46Mixed with the egg.
12:47The unlaid egg is thick.
12:48It's creamy.
12:49It's delicious.
12:50And it really adds so much to the texture when you're eating it.
12:53What's really surprising about the sandwich is the price.
12:55Because you go inside there, it's a nice place, but the price isn't that much more than what you would get on the street.
12:59This right here costs only a dollar and sixty cents.
13:02That's wild.
13:03Grandma Lou, she's a smart lady.
13:04Trust in Grandma Lou.
13:05Next place to have a grandma?
13:06No.
13:07Our next location has no grandmas.
13:09Will we still feel taken care of?
13:11Let's find out.
13:15Next banh mi location, we're going round two with fish, but it's prepared in a completely different way.
13:21Our seventh banh mi today is known as banh mi jaga.
13:24This is a fish cake banh mi.
13:26The word jaga generally refers to a Vietnamese dish made of ground or pounded meat or fish that's been seasoned and processed.
13:32That would be the cake part of the fish cake.
13:34And here they have a very unique process for making the fish cake.
13:37Let's go check it out right now.
13:39The process all starts with this right here.
13:42This is the fish batter.
13:43So he piles it in there, filling up this stainless steel cylinder.
13:47Once the cylinder is full, it's time for the extrusion process.
13:50He pulls it down, and from the bottom, you see it ooze out like a big bunch of fish noodles.
13:56That hits the sizzling hot oil.
13:58He gives it a little bit of a mix, and immediately you see it begin to puff up as it cooks.
14:01After a couple of minutes goes by, it starts to turn kind of a golden brown, and now it's ready to remove.
14:07He takes a giant clump, and he moves it over to this dish right here.
14:11That is ready to go inside our banh mi.
14:12Our fish cake has finished cooking, but usually when you get a fish cake banh mi, it's made with sliced fish cake,
14:18and not like a fish cake noodle like this.
14:20Come and take a look.
14:21Oh, it's still very hot.
14:22It looks like the sandworms I've eaten in Hanoi.
14:24It looks very wormy.
14:26Right now, it's going to be turned into a sandwich.
14:27Let's see how it gets put together.
14:29She puts in some coriander, and then some pickled vegetables.
14:32Now it's time for the fish.
14:33She drapes in the fish, looking like little noodles, but it needs a little bit of flavor still.
14:38In comes the Cholimax chili sauce, and a bit of soy sauce too.
14:42Throw some chilis on there for some personality, and that is ready to go.
14:46This is what 84 cents will get you when it comes to a banh mi filled with fried wormy fish.
14:51I must clarify that there are zero worms in this sandwich.
14:54It just looks like there's a pile of worms in this sandwich.
14:56This is oily, heavy, and it's going to be rich with seasoning.
15:00It's time to take my first bite.
15:03Lots of coriander, super fresh, spicy.
15:06She puts some chilis in at the end.
15:07Very intense.
15:08The main thing about the fish is you would never guess it was fish.
15:10It just tastes like some kind of processed meat.
15:13Especially when you mix it with all the other ingredients, it would be hard to identify that as fish.
15:17Let's try one more bite.
15:19Look at this banh mi bread.
15:20Look how amazing and magical it is that it's crispy and flaky on the outside,
15:24and then it just perfectly contours whatever food you put inside of it.
15:27I love it.
15:27It's kind of a show.
15:28It's like being a kid and having a Play-Doh extruder.
15:31It's so cool that he just gets it, and then a whole nest of worms falls out of it.
15:35That is banh mi jacket.
15:36At this point, I'm so full that I want to die.
15:38But we have two banh mi's remaining that you have to see.
15:41Let's keep moving.
15:45We have come now to our final banh mi location where we're going to try two different types
15:49of banh mi, and trust me, neither one is vegetarian.
15:51Let's go take a look at the grill.
15:52All right, so this place really gets cracking just a few hours before the sun comes down.
15:58So right here, you can see the glistening, fatty, juicy, marinated pork.
16:02And then right now, she's putting on this.
16:04This is called bo lalo.
16:05This is seasoned Vietnamese beef wrapped in a beetle leaf.
16:08Once that's finished grilling, that is going to go inside our first banh mi.
16:11Here, they also have sausage, and they have a more traditional fish cake right here.
16:16As long as an animal had to die for this banh mi to exist, it exists here.
16:19Giving that pork a little bit of a flip.
16:20Hey, don't worry about that burnt part.
16:22Just rub it off.
16:22Everything here smells amazing.
16:24Finally, it's time to make our first banh mi with this right here, bo lalo.
16:27First, grab a banh mi from your banh mi wall, and then plug that banh mi hole with another
16:31banh mi.
16:32Slice it in half.
16:33So first, she's going to be putting in pickled vegetables, then some fresh coriander.
16:37From here, she searches for the perfectly roasted stick of beef.
16:41It seems the appropriate number to fill a banh mi is four.
16:44Wait, five?
16:44Oh, this thing is jam-packed with beef.
16:46The final step right here, the secret sauce.
16:49That looks sweet and delicious.
16:51I cannot wait to try that.
16:52Oh, and then the final, final step, some spicy chilies just to make me suffer.
16:59I've got my banh mi, and it has just begun to rain.
17:02This is what I love about Vietnam is that people can always adjust it.
17:05If you let the rain bother you, if you let it get to you, you lose.
17:08Because no matter what, it's going to rain most of the days.
17:12Enough of the rain.
17:12Let's talk about the banh mi.
17:13There's a couple of things about it that are very unique.
17:15One, the pickled vegetables, then the sauce at the end.
17:18You can just see, just by looking at the way the light reflected off of it, that it is sweet and sticky.
17:23Enough talking.
17:24Let's give it a bite.
17:25Oh, my God.
17:26I've never had anything like it.
17:27Delicious seasoned beef, sour pickle, fresh coriander, and that sweet, sweet sauce.
17:32You have sweet, savory, spicy, sour, everything except for bitterness.
17:36And we don't need any bitterness.
17:37It's perfect the way it is.
17:38Pickled veggies are a must-have.
17:41They give it some great acid and a great crunch, too.
17:44This is one of the best banh mi's I've ever had.
17:45I'm really blown away.
17:46And what's ridiculous, it's huge.
17:48The banh mi itself is bigger than any other banh mi we've tried today.
17:50And the price, super affordable.
17:52It's about $1.60 something cents.
17:54So this is just one of the many meaty banh mi offerings she has.
17:57Next, we're going to try out her best seller.
17:59I made that up.
18:02For banh mi round two, it's all about this right here.
18:04The marinated Vietnamese pork.
18:06First, she searches for the perfect piece of pork.
18:08It might be that one.
18:09It's not that one.
18:10That's not even pork.
18:11That's a sausage.
18:12She's found her piece.
18:13From here, she's going to cut it up.
18:15Now for the banh mi.
18:16Slit it open.
18:17Add in some coriander.
18:18Now she weighs the meat before putting it in.
18:20She hits it with some secret pickled vegetables very quickly.
18:23And then she dumps the meat inside.
18:25She said it looks so pretty, huh?
18:27And that wonderful sticky sauce is going on again.
18:30Now that is one heck of a banh mi.
18:32Let's try it out.
18:34All right, folks.
18:35We have our ninth and final banh mi right here.
18:38And the only thing keeping me going at this point is that this looks so delicious.
18:41Big, juicy, succulent pieces of pork.
18:43This piece of pork, it comes from near the ribs is what I was told.
18:47And if you look closely, like right here, you'll see it actually has some bones in there still.
18:51Let's try it out.
18:54Oh, the meat came off.
18:56I got it in half.
18:57But the whole thing came out.
18:58She's nailed down these sauces.
19:00Between the pickles and between the sauce, it's so good.
19:02But this marinated pork meat.
19:03Let's try this alone.
19:04Incredible marination.
19:08It is so sweet and so savory.
19:10It has such a deep, wonderful flavor.
19:12Some of the tastiest meat I've ever had.
19:13When we got here, they had this big bowl full of pork.
19:16And you could tell that pork had been marinating not for 10 minutes, for hours, or maybe even over a day.
19:21What did I learn from this banh mi right here?
19:22If you got protein and you're in Vietnam, they're going to make it delicious.
19:25And they're going to put that in between some bread.
19:26And you're going to enjoy it.
19:27From here, I'm going to tell you my absolute favorite banh mi.
19:29And it's not even one that we tried today.
19:31Besties, today we tried every banh mi in Vietnam.
19:38Now, is it really every kind of banh mi?
19:39No.
19:39There's actually other ones.
19:41In fact, my favorite banh mi is banh mi chung.
19:42The egg banh mi.
19:43I just didn't show it today because, you know, it's eggs and bread.
19:46And it's not that exciting.
19:47It's certainly not as exciting as fish worms.
19:49But my second favorite banh mi is my dog, whose name is banh mi.
19:52Here's what she looks like.
19:55Here she is at my wedding.
19:59Cute, right?
19:59But from today, I must say my two favorite banh mi's were first, the pulled chicken with unlaid eggs.
20:04And then the bolalot banh mi here at the stand behind me.
20:07If you've only ever experienced banh mi's abroad or in the USA, after watching this video,
20:11you can see that the world of banh mi's is vast and expansive.
20:14And it goes well beyond anything you're going to be able to get there.
20:17I highly suggest coming here when you can.
20:19And while you're here, have an affordable meal or two once a day.
20:22Go get a banh mi.
20:23Switch it up every time.
20:24You will not be disappointed.
20:25Otherwise, guys, that is it for this one.
20:26Thank you so much for watching.
20:27I will see you next time.
20:29Peace.
20:30All right.
20:31Hey, next time we should try nine different types of, I don't know, diet food.
20:35I'm so full.
20:38Elevate your style with our brand new clothing collection.
20:40Rock out in our threads, feel the thrill of culinary adventures, and celebrate with us in style.
20:45Head on over to beffers.shop today.
Recommended
1:09:21
|
Up next
Be the first to comment