#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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TravelTranscript
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, graciest 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.
00:27Right behind me, a place serving soft-shell crab.
00:30There's something 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.
00:46This is a whole pan absolutely chocked full of soft-shell crabs.
00:50These 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 guy
00:56got hard.
00:57But here, well, it's too late, buddies.
00:59Oh, wow.
01:00They 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
01:13from being squished.
01:14These are its claws.
01:15They're soft.
01:16They're fleshy.
01:17Look at that.
01:18Oh.
01:22Its whole arm just detached like some kind of crappy superhero figurine I had when I was
01:26a kid.
01:27The point I was trying to make is that this right here isn't hurting you.
01:30It's just super, super soft.
01:33Now, if you're looking for a hard shell species, that would be these guys right here.
01:37This guy, super thick, super hard.
01:39Nothing's getting through that.
01:40These guys have delicious crab meat.
01:43We're going to be using the meat from one of these crabs for a fried rice dish, but these
01:47guys are going to be fried whole.
01:49Alright, folks.
01:50We are ordering now.
01:51I've got four crabs right here.
01:52Let's see this man at work.
01:54Sir, take it away.
01:56Okay.
01:57Action.
01:58Step one.
01:59He takes the scissors to each crab, cutting 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.
02:10He dips each one into the batter and then he puts it into this hot bubbling oil.
02:14Already, they're getting so crispy and so golden brown.
02:17It looks fantastic.
02:18Perhaps this will be coming to a state fair somewhere near you in the USA.
02:21Except 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.
02:30Dead.
02:31Immediately.
02:32It's very humane.
02:33Cut an elephant in half.
02:34Done.
02:35It's over.
02:36Oh shit, I missed it.
02:38From there, he takes it out of the oil and he puts it here.
02:40To 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 plateful of soft shell crabs.
02:58We're gonna 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.
03:14For the final touch, a dash of pepper.
03:17This looks absolutely beautiful.
03:22The fried rice, it has that wok hay.
03:24That is a flavor that the wok imparts into the rice.
03:28To me, when I think junk food, I'm thinking carbs, fats.
03:32That'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.
03:38The 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 a 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.
04:05Oh.
04:06It'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.
04:20Let's give it a little bit of a dip.
04:21This is ordinarily what could absolutely destroy human flesh.
04:25But now...
04:29Soft, 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.
04:38Alright folks, we have come to our second location.
04:40My excitement levels have gone up, and 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.
04:54Donut in Vietnamese as white.
04:56They have fried...
04:57Jesus, I thought I was being attacked.
04:59They 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.
05:54Bop it, whip it, pull it, whip it.
05:56And 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. It is cooking all the way through.
06:18It looks like a wok full of delicious baseballs.
06:20The smells in here, it smells like a state fair.
06:22Like, 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, uh, thing.
06:30From here, he takes out his strainer and he retrieves all of these
06:33insanely hot, freshly fried ban bao.
06:36These things are just going to drip oil out and in a few minutes,
06:38they're going to be ready to eat.
06:40Sir, oil man, thank you.
06:42My fry guy, my guardian of the grease.
06:45Uh, my 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, because 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, it's salty, it'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,
07:23it's like this sweet, delicious donut.
07:26I like this.
07:35Mmm, mmm.
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,
07:51plus 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.
09:05And 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've 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.
10:20Mm-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.
11:00Some are green.
11:01Some are white.
11:02Some 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.
11:32What one?
11:33Um, can 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.
11:46Mmm.
11:47Nice, springy, gummy.
11:50Comparing 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 the 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.
12:40You can spoon later.
12:41Huh?
12:42No.
12:43Okay, sorry.
12:44Is my wife watching?
12:45Yeah.
12:46Oh, shit.
12:47Um, is it too bright here?
12:48With course number four, we are resetting our palates 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.
12:57Oh, my God.
12:58It's slightly sweet.
12:59You can taste the coconut.
13:00You can taste the cream.
13:01It's very rich.
13:02Mmm.
13:03Honestly, 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 handan.
13:13So there's a little bit of handan flavor.
13:14Take a look at that.
13:19Mmm.
13:20You can taste the toasted sesame on top.
13:21Some of that fewer sugar coming from underneath along with that crushed peanut.
13:24The cake itself has a satisfying bite.
13:28It's thick.
13:29It's very dense and steamed.
13:30Each cake has a slightly different flavor, but they have different textures, too.
13:33So this is a traditional Vietnamese dessert.
13:35It doesn't really get more decadent or sweet than this.
13:38Here, they're not selling ice cream by the gallon.
13:40Whatever you would get at Costco in the USA as an ice cream sample, that's like the whole serving here in Vietnam.
13:45And that's why most people in Vietnam aren't fast.
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.
14:00And that ingredient is cheese.
14:01Now, typically, you're not going to find a lot of cheese in Vietnam or even the rest of Asia.
14:05But this place behind me, they've taken the traditional Vietnamese street food, and they've combined it with mozzarella.
14:10Let's go take a look.
14:11We have come to our food-making station right here.
14:13Now, the dish in question is called bocim, and traditionally, this part would be made up of taro.
14:18But actually, what she's using here is steamed rice cake made from a rice flour.
14:23It all starts with that base getting nice, fried, and crispy in pure, greasy oil.
14:28Even more oil from there.
14:30Boom.
14:31Egg.
14:32Another egg.
14:33She 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-
14:47Oh, 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 on top of everything.
15:02This is our foundation, but now it's going to 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...
15:13It's...
15:14It...
15:15Oh.
15:16Someone else is eating that.
15:17Just looking at it, it seems like the cheese is living in perfect harmony with everything you 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.
15:32Alright, before we get to that, let's try this.
15:34This is that fried rice cake.
15:36Oh, 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, it's like 4pm.
16:09Cheers.
16:14That bite with the liver pate, with the egg, with that fried piece of cake, and that sugary sweet soy sauce.
16:20That 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, yet 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.
17:0810 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, and 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.
17:37Good 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.
17:58Technology!
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.
18:25This right here.
18:26One of the most unusual banhmi's I've ever seen in my life.
18:29It's a banhmi that is flattened out, and topped with ingredients, rather than being stuffed with ingredients.
18:34Well, let's see how it tastes.
18:35I'm gonna 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.
18:54Mmm.
18:55Somehow 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, and processed crap.
19:15Pork floss is processed, right?
19:16I mean, pigs don't actually floss, do they?
19:18So listen, this is great as an appetizer, but this is just helping us build up to the ultimate Vietnamese food that will kill you.
19:25What is it?
19:26Well, you're gonna find out next.
19:27For our final stop on today's deadly food tour.
19:30A humble food cart dishing out every Asian's guilty pleasure.
19:33Instant noodles.
19:34They've got a solid lineup, mostly from Korea, Indonesia, and Vietnam.
19:39What makes this place special?
19:40Full customization.
19:41Want beef?
19:42Easy.
19:43Cheese?
19:44Sure.
19:45Fish balls?
19:46You can add that in too.
19:47Whatever you want, he can make it happen.
19:49Now let's see how he does it.
19:51Every 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 hint 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.
20:15Top it off with a reckless amount of cheese, some scallion for the final touch, and we're done.
20:22Alright folks, we have our final meal right here, and it looks amazing.
20:25Instant noodles loaded with different stuff on top.
20:28And, 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.
20:38This food, it might be the most dangerous food that we're eating all day.
20:41Because highly processed foods, like instant noodles, are linked to an early death.
20:45Kind of a tough thing to think about before you eat.
20:47Hold on, is that a dog?
20:48Why is that dog so close to the ground?
20:49Luckily, there is no dog in our bowl today.
20:54No, okay, sorry.
20:55Moving 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 shrimp beef, it's bouncy, and it was full of cheese.
21:18So that is the 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, this looks like some Korean beef bulgogi.
21:27Okay, I can't go beyond the beef, I 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...quadris 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 Bo Chien.
22:17That was a perfect combination of crispy stuff, cheese, sweet things.
22:21It was completely indulgent.
22:22I loved every moment of it.
22:23It was totally Orbiter to utmanic business moves.
22:24This forbidden sandwich, trousers will be the best Jedi and constitution.
22:25Every moment of it.
22:26It's not upstairs when I turn on classic share wang and˜t.
22:26It is super unfortunate.
22:27It is a good episode.
22:28It's just tragen free to exercise.
22:29It's great if Iенной elena if you can't save back to nehmen the English.
22:30So yoU NOTE SAY BARSTarching size.
22:31Now the UK should be the poison dulcash of this.
22:32I'm not a part of this.
22:33I'll be able to present.
22:34Otherwise it's always on this, putting the corncue and I can't purist.
22:35And I'll sum Valentina up.
22:36Even if this was an hour cook combined, there may be shit,
22:37as well as you agree with us.
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