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00:00In this video, we're taking on late night street food here in Saigon, Vietnam.
00:05This is a city who knows how to party. They love beer and they love good food.
00:09I'm talking meat, seafood, everything you can imagine. It's out in full force at night,
00:14even stronger than ever. In this video, we're going to take you through a typical Friday night
00:18here in the city of action. Right now, we're on our way to our first location,
00:22a place called Food Heaven. Let's move. So not stolen the whole time. Victory.
00:26No, that is not safe.
00:30We have come to our first location right here on this street, a street known as Food Heaven.
00:37This two-lane street has so many options. As you look on either side, you can see dozens of food
00:41to choose from. Beyond that, the street is freaking packed with people hungry, ready to stuff some
00:46food down their face. It is Friday night right now and that means that people are DTF down to food.
00:52I'm DTF too. I'm hungry today. We're starting with some food and not a liquid food. No beer until 7.
00:58It's $6.58. Let's get some gruff.
01:03Don't follow.
01:05We have come to our first location right behind me and it looks good. It's sausage on a stick.
01:10What you'll notice about these hot dogs is they're not being grilled over charcoal. No,
01:13they're being grilled over hot stones. There is a gas stove heating up aluminum foil,
01:18which is then heating up hot stones. The last time I ate meat cooked with stones is when we were
01:22cooking a whole pig in Papua New Guinea. This looks more convenient.
01:29All right, so she grabs one. Then she comes back over here. She puts it in a cup. She has a sauce.
01:33It's a thick sauce. It looks like perhaps a tamarind sauce. Then there's another spice that
01:37goes on top of it. Then she hands it to me. Let's go try it out. All right, folks. Listen,
01:42tonight we're starting small. I mean this isn't small. This is above average. Food-wise,
01:46we're starting simple and then we're going to get on to bigger and better and crazier foods. And by the end of the
01:50night, we're going to be going to a wild restaurant that is open 24 hours a day. And also they employ
01:56the help of slave labor. So right here we have the dog. Inside, I'm told she put on a sticky Sichuan
02:00sauce and then chili pepper. Oh my god, it's really good. It is like a Sichuan gravy. It's very oily.
02:11It's very spicy. It's a nice bite. I'm in love. There's no smoky flavor. It's not super
02:20hot and tight. The skin hasn't like retracted. Anyways, it's a sausage cooked on rocks. What do
02:24you want? We're going to our next location now. Right here at the end of Foodie Heaven Street,
02:32we have a cluster of mobile vehicles. Right here we have the Jelly Man. Right now he's peeling out
02:37some of his delicious jellies. Look at that. All different shapes. I feel like he has a whole
02:40chessboard there. All right, folks. This was a spontaneous buy. This is like when you're checking
02:44out at Target and you buy gum or a magazine you didn't even want. But it looks good.
02:51Unique New York. It tastes like cold coconut and actually on a somewhat hot night like tonight,
02:56it's refreshing. Meanwhile, I will hand that off to somebody off screen. As we go further back in
03:02the caravan, you'll find other interesting foods. For example, right here we have loads of skewers.
03:06Very colorful. Look, they've got mock crab, little sausages, fish balls. Over here they have that.
03:12Uh, well, some of these might have some unnatural food colorings involved in their making. If you
03:16order that, it all goes back here. Right now we can witness a couple of people who are ordering and
03:20he's going to do the move right now. He takes it off the skewer. He puts it in the oil. This looks
03:24fantastic. Am I going to eat it? Absolutely not, because I'm going to get that over there. It's a
03:28special type of sandwich. Right here we have a mobile sandwich vendor. That means she's got a sandwich
03:34cart and all of it is on a motorbike. I wouldn't usually eat at a place like this, but I feel bad for this
03:38lady. She has a rare foot condition. It's really up. Look, we can't control what hand we're dealt in
03:44life and you also can't control what foot you're dealt. And those are some pretty bad feet. So the
03:48least I can do is buy a sandwich from her. That's what I'm going to do next. It all starts with the
03:53banh mi bread. Classic. Over here she gets a sauce. It's made with oil, salt, and palm sugar. It looks
04:00very sweet. Oh, and then the whole banh mi goes on the grill itself. They're going to grill the entire
04:05bread, warming it up nice and hot. The next step, she layers in delicious, juicy pieces of meat.
04:10Next, pickled papaya, pickled chilies, and garlic. It all wraps up with a delicious brown sauce. And
04:15then right here we have an orange sauce. And that is how you make a Cambodian banh mi here in Vietnam.
04:20Let's try it out. It looks amazing. Alright guys, we have a delicious sandwich here for $1.35. It looks
04:25gorgeous. And honestly, the smell of pickled garlic is so strong coming off of this thing. There's two
04:30different types of beef on either side. What she's done here, it is quite a feat. Dang it. I keep
04:36thinking about her weird feet. Alright, let's give it a shot.
04:42It's so good. Automatically, I'm in love with this. The pickled papaya. There's so many sour
04:46notes. It's sweet. The meat, imperceptible. Can't really notice it. Then there's a strong garlic
04:50flavor. It is such a medley of powerful flavors and flavors I'm not used to seeing on a banh mi. I love it.
04:55The bread on the outside, it's like a little bit flaky, a little bit toasty. This, I absolutely love
05:02it. I think the only thing that can make this better is if it was a foot long. Oh god, foot.
05:06Oh no. Okay, I gotta go. No. Okay. Next location. Let's go. Foot long. Oh.
05:12We have come to our next location right here. Come take a look at all these people. They have come here
05:16for one food and one food only. Known in Vietnamese as Au. What's that mean? That means snails and shellfish.
05:22Here's what I like about this place. First of all, it's not on wheels. When I see a restaurant
05:25on a motorbike, I think, cool. But I also think, what if they don't like me? Their whole restaurant
05:29can leave, not just them. Alp is one of the classic late night drinking party foods of Vietnam. And
05:34right here, they have so much to choose from. You can see right now, look. Wow, I literally burned the
05:40hair off my knuckles, but I didn't really need that anyways. Look at that flavor in there. He just melted
05:45down a bunch of sugar, salt, there's chilies, MSG, the holy trinity of flavor in Vietnam. Right here,
05:50we have beautiful scallops. We have other shellfish next to that. We got some abalone right here. And
05:55then we have something that's semi-medieval. Right here, that's a live crab. It seems like it broke
06:01some kind of cardinal rule among crabs, and now it must be embarrassed and humiliated in front of its
06:05other crab friends. What did this crab do? This is a delicious type of clam called hen. These are known
06:12as squid teeth. When you look at a squid, and if you kind of look up its skirt, you will see underneath,
06:17there's a beak. What they do is they take out that beak and that remaining ball of muscle that is cooked
06:22and eaten. All right, folks, I've entered the first cooking zone right behind me. A charcoal grill,
06:26and then here is my seafood. These are five large snails known as gray bonnets. So here's how it works.
06:31They take the snail, they pluck out the meat, they cut it in half, and then they jam it back into the
06:36snail's home. From there, they throw it onto the grill. So aside from the grilling station, they also have
06:40this sauté station. It's so much fire. Seafood, noodles, those are crab claws. And then our food,
06:47I didn't even notice, has been started already right here. Come take a look. That is full of those
06:51delicious squid teeth cooking inside a delicious margarine, cashew oil, sugary, chili creation,
06:57a concoction that is so flavorful, it'll make your toes curl. In just a few more minutes after those
07:02squid teeth cook through, we're gonna sit down and try out this delicious late night seafood. Let's do it.
07:07When it comes to late night street eats in Vietnam, I mean, this is it. It's noisy, frenetic,
07:12the smells are outstanding. It's a great vibe. Let's talk about what we got at the table. First
07:16of all, these glorious grilled snails coming in at $1.60. How much is that per snail?
07:25Come take a look. That is a beautiful wrinkly old snail and they've got like a wonderfully thick
07:30sweet looking fish sauce on there. Let's give this one a shot.
07:36Oh god, it's so good. Everything they cook here has that holy trinity of flavor. Sugar,
07:40salt, MSG. It's sweet, it's savory, it's flavorful. I love it.
07:45And then the snail itself. Very dense, chewy, fun to bite on. That is a classic drinking food. Here,
07:50they have beer with ice and for some reason, a gosh dang straw. Do not put a sound effect in as
07:55I drink this beer.
07:59I said not to. Now I look like a kid drinking beer. On to our next food right here, coming in at $4,
08:04the squid tea. It looks like they've been put into nacho cheese. The sauce looks insane. It's a
08:09vibrant, unnatural, yellowy, orange hue. The smell. It smells sweet. The ones we showed you on camera,
08:16yeah, those ones that you're looking at right now, turns out that was some other guys. Who's eating
08:20those by the way? These, we didn't get to see. What are they seasoned with? I'm told this is a salted
08:23egg yolk sauce. A very familiar flavoring here in Vietnam. You can see it's just a big,
08:28weird ball of muscle. These were nice, medium-sized squids. Guys, can we get it any brighter here?
08:34What are we doing? Look at this ball. And this one too. All right, let's give it a shot.
08:41Salted egg yolk. And cooked medium rare. It's very tender. It's like those super bouncy balls that you
08:45got out of a vending machine when you were a kid. It's like eating one of those, but more delicious.
08:49It's delicate and chewy at the same time. Hard to describe. Meanwhile, that flavor,
08:52that salted egg yolk. Savory, thick, a little chalky, but delicious. Cleanse the palate.
08:59And we move on to our final food. Right here, we have a dish called
09:02Hench. For $2.80, you can have 5,000 creatures that have been plucked from a shell so they could
09:08join us tonight on this plate. You can see there's a load of seasonings. They've got some shallots in
09:13there. They've got peanuts. Now, the way you eat it, it's kind of like a Vietnamese nacho minus the
09:17cheese. We've got this, a cracker. No, not me. This. This is a cracker made out of rice flour.
09:24It's very crunchy. Let's break it. Give it a little bit of a scoop. That's at least a thousand
09:28clams. It looks so delicious. Let's give it a shot. Oh my god. This is delicious. It tastes of
09:37lemongrass. It's very fresh. It's herbaceous. And the texture of these little tiny clams, it's like a clam
09:43mince. It is the perfect flavor combination. Crunchy with nice, meaty, satisfying clam. So that
09:51is three seafoods for about $15. But who cares about the price? Tonight, it's all about the fun.
09:56And from here, we're heading to a drinking establishment that has some wild food. Wow.
10:02Do you want a giant piece of ice? People here party from a very young age. All right, let's move.
10:07We have come to our next location and this is a drinking establishment if I've ever seen one.
10:16This is where you get the classic combinations of great drinking food and beer. Fun fact, in Vietnam,
10:20mainly people when they go out, they drink beer and they drink a lot of beer with ice,
10:24sometimes through a straw. Here, the name of this place translates to drink whenever you're free.
10:28A motto I live by. In a moment, we're going to step into the kitchen to see how they make some of their
10:32more unique drinking foods. But first, let's check out the aquarium. Wow, look at these cool guys.
10:38Hey! They brought their own music. Yeah, look at these. Bunch of dudes. Where are the ladies?
10:46Oh, wow. Sounds like me in my 20s and most of my 30s too. Beer, beer, beer, beer, beer, beer. Right here,
10:55behind me, the aquarium. Looking a bit sparse, to be honest. There's not a lot of stuff in here right
10:59now. There's a confused, dizzy pommes frites trying to figure out what the hell happened to its life.
11:03It's going to be okay, little buddy. Right here, a grouper, perhaps. Right here,
11:07there's a fish that is pink down there. That's a long one. That one's very long. See, it's about
11:11that long. Can I be honest? We're not eating fish. Let's just go to the kitchen. Let's see what they're
11:14cooking up. All right, guys, this is a special ingredient for a very unique food we're going to be
11:18trying here. Can anybody tell what it is? These are fish stomachs. All right, my guy right here,
11:23he is the head chef and he is taking it away. Step one right here, he takes the fish and he puts it in some
11:27boiling hot water. The next step, he uses a sieve to retrieve the stomachs from the wok. Over here,
11:33he hits the pan with a little bit of oil, then some fried garlic. Right here, we have some pickled
11:37vegetables going in. Right here, we have some weirdo holding a light. Who is that guy? From here,
11:42the stomachs join all those pickled vegetables, the oil, and the garlic. That looks stunning. Right
11:47here, he's got some chili sauce going in, joining the party, adding a little bit of spice, a little bit
11:51of ketchup, and then he tosses it around the wok. He hits it with some oyster sauce. He asks for something.
11:56It's behind him. He doesn't know. The thing he's asking for is right here. I would help,
11:59but I'm just here to document. That's what he wants. No, he says no. He says put that in. Wow,
12:03that was a debacle. Right here, we have some herb. It looks like sawtooth coriander. Still,
12:07who is that guy? He's talking to someone else. He gives it a few tosses. All those fish stomachs
12:11are completely coated with these delicious flavors. Boom, he hits it with a little bit of pepper. And like
12:16that, he puts everything onto the plate, and our first dish is complete. Let's go try it out.
12:21All right, folks, it's meal number, I don't know, I lost count. Let's talk about the food on the table.
12:25These are the stomachs of a snake head fish. This is what I love about Vietnam is you just think
12:30fish stomach, gross, ew, why eat that? I'm from Minnesota. We fish a lot. We take the entrails,
12:35we chuck them in the garbage. Here, they take the entrails, and they think profit. Is it going to be
12:39good? I've had fish stomachs in the past, and they were not bad. Let's go for it.
12:46Wow, it started strong, and then it faded a little bit like Tyson during the Tyson Paul fight.
12:51When you first take a bite, you get a hit of that sauce. It's very savory, it's salty,
12:57it's full of flavor. You're getting a little bit of spice, but then you get into that fresh water fish
13:01flavor. It's got some minerality to it. It tastes like the river, and that is a strange flavor to
13:06emerge as you're eating this unique food. Yeah, it's weird. I like it, but look, this is the type of food
13:12you share with a table of 10 people. Like these guys. Is that guy sleeping or dead? Is he okay?
13:17He said he drank too much, and cheers to that.
13:21Apple juice, by the way. All in all, I'm a fan. So that is our first dish, the fish stomach,
13:25but now we're going to head back into the kitchen to see how we make this.
13:29We are back in the kitchen for another special ingredient. This is braised cow tail. You can see
13:34right there, that is the bone in the middle, and then the cow's skin and meat around. It looks
13:38fascinating. How do they make it into a palatable dish? Let's find out. It all starts with oil. He
13:43hits it with some garlic, and then right here, some satay sauce. Right here, he's got some cashew
13:48oil, and then he puts in the tail of the cow, joining all those flavors. It's got to get coated.
13:53It's got to be covered from head to toe. I mean, from mainly in the tail region.
13:58Cholimax chili sauce makes an appearance, adding a little bit of kick. Right here, a big pot of oyster
14:03sauce gets included. Onions, green onions, a little bit of chilis in there too. That goes inside,
14:08it joins the pot. It looks delicious. Boom, he tosses it to and fro. The fire is going wild.
14:13That once boring meat has now been coated with a load of flavor. Oh, he puts it on the plate,
14:18and you can see that beef is simply glistening in glorious Vietnamese saucy fashion. At last,
14:23the dish is complete. Let's go try it out. So here we have the final product, cow tail,
14:27coming in at $5.50. There's a big difference between Vietnamese cows and American cows. If you're
14:33getting an oxtail soup in Miami, you're going to see some big plump tails. The tails are wide,
14:38and they're full of meat. But then you come to Vietnam, and you see their little brown cows,
14:42they have little rat tails. That's what you're seeing here. This is a thicker part of the cow tail,
14:46and there's not a lot to it. You've got the bone, a little bit of protein, and then that thick cow skin
14:51on the outside. Let's give it a shot. Wow. The only thing that came off of that was the skin,
15:02and the skin, I don't mind. It's chewy. It's fun, but this could have been braised maybe a little
15:06bit longer. It's tough. It's hard to get through. It's a little leathery. Let's give it one more shot.
15:13Okay. I like cow skin. The flavors on here are very good, very flavorful. Right here,
15:17let's see if this beef is willing to come off. It's not. It ain't happening. So what did we...
15:25So what did we learn? Never expect anything cool or awesome to happen ever. I was looking forward
15:30to something like an oxtail. I thought it was going to be braised and soft, and I'm just going to have
15:33this sumptuous fatty beef in my mouth. Instead, I almost broke my retainer. It's also very peppery,
15:39but I love when you hear nose-to-tail dining. That's the tail part. Next, we'll be trying the nose.
15:44Not actually. But you know what's happening next? We are moving to our next destination,
15:49a place that is open 24 hours a day. Serving what you ask? Let's go and find out. Because I
15:54don't know, actually. I wasn't... I didn't get the production docs. Where are we going?
16:00It is getting late, and we have come to our next location. Right now, we're on a place known as
16:04Alp Street. This is where you find a lot of seafood restaurants back to back to back. It is party
16:09central here, and I love it. Behind me, our next destination. Here, yes, they could cook the food in the
16:13kitchen, but instead, what they do is they have you cook it at the table. What are we cooking up
16:17tonight? Let's go sit down and find out. All right, folks, we are now inside of the restaurant. I'm so
16:25pumped to be here. We have 25 different flavors of oyster right here on the table, and then we have
16:29this, our appetizer, the flaming coconut. Take a look at this thing. This thing is full of sauce.
16:34You've got mussels here and cheese on top. It's an unusual combination of ingredients. Oh,
16:40shit. It is lit it on fire, so for a little while, that's going to bake, I guess.
16:47While the coconut cooks, I'm going to throw some oysters on this fire here. There's so many flavor
16:51combinations here. I want a corn oyster, mushroom oyster. All right, a little bit of a pizza oyster.
16:56This looks like peanut butter and peanuts. Oh my god, I've never had so many dangerous obstacles
17:00on a table while eating. There's fire everywhere. Mussels in a red sauce. I wonder what that is.
17:05Let's give it a shot. Cheers. I like it. That's literally sweet ketchup with mussels. Let's see
17:12what's down here. First of all, just a thick layer of cheese melted on top. Let's give the cheese a shot.
17:23Basically, wow, that lady just rolled on it. Melted cheese smothered in ketchup. That's what it tastes
17:27like. It tastes pretty good though. As I dig deeper, I'm unearthing more food. There's a whole octopus right
17:31here. It's all curled up like it's in the fetal position. Do octopuses have a fetal position?
17:38That was a giant steamed ketchup laden octopus. It is like a sugary sweet ketchup and seafood
17:45combination. Back over here at the grill, we've got our oysters bubbling away. This one, it's a brown
17:49sauce mixed with corn. It seems like it's hardly cooked, but the boss here said, take it out and eat
17:54it now. What a flavor combination. I kind of like the corn and the oiliness from the margarine.
18:01This is some inventedness in the realm of seafood that I've not witnessed in any other country before.
18:05Vietnam knows how to bring things to level 11, even when it's completely inappropriate. Meanwhile,
18:10here we have what I'm calling the pizza oyster. We got some kind of a red tomato based sauce with
18:15cheese on top and a duck bokeh. I like the idea of pounded rice with an oyster. Let's go for it.
18:23It's like a ridiculous movie. Don't ask too many questions. Just go with the flow. Get lost in the
18:27spectacle. Does that make sense? Or should it exist? Or should it be legal? Absolutely not to all those
18:32questions. Meanwhile, right here, we have the mushroom oyster. An oyster in a dark, mysterious
18:36sauce, absolutely coated in thin strips of mushroom. Let's go for it. Wow, that one really burnt off
18:44every single taste bud I own. Savory, umami, very mushroomy. But then we have this. This one is
18:49confusing because it had peanut butter and actual whole peanuts inside. It feels like at a certain point,
18:54they committed to having 25 different varieties of oysters and eventually they just had to open
18:58their cover to see what kind of flavor enhancers they had left. Peanut butter. Let's go.
19:06Wow, there's a sweet element. There's like melted peanut butter and then big chunky pieces of peanuts.
19:11I hate to admit this, that was kind of delicious. After having peanut butter, there's one more I must try
19:15and that is this. An oyster soaked in strawberry jelly. All right, folks, it seems that our strawberry jelly
19:23oyster is all the way cooked through. A moment ago, I just combined the rest of the peanut sauce in
19:27there. Oh, take a look at that. Peanut butter and jelly together in one oyster. Now, according to science,
19:33this should be a disgusting abomination. But how does it taste in reality? Let's find out.
19:41This is such a weird mix of ingredients and experiences. I hate that I like it, but also I feel
19:46naughty. So from here, I'm going to enjoy the rest of these 20 different flavors of oysters as we're headed to
19:51our final destination. A destination that never closes. Boom! Time check. It is 1250 AM. Right now,
20:05we're at a restaurant that's open 24 hours a day. And close to here, you'll find a lot of girl bars
20:10and ladies of the night. Just, you know, people, they have occupations. We don't need to dig deeper.
20:15Right now, I've ordered a couple of special dishes. Did we go in the kitchen to film it? No. Do you want to
20:18see what happens in the kitchens here? Also, no. Let's start with this right here. This is an eel
20:23glass noodle. This is a spectacular dish from the north of Vietnam. In fact, you may remember when
20:28Calvin and I did our noodle tour in the north, we had this. And we started with the actual eels that
20:33were still alive. It's a dish that starts out looking terrifying, but by the end, it was absolutely
20:37delicious. Let's see if they're packing the same punch here. That's something. This is like a watered-down
20:45version of what you'll find in Hanoi. It's savory. It tastes like MSG. Glass noodles have
20:49a wonderful texture. It's passable. And I think they're kind of hoping you've had a few too many
20:53of these to know the difference. So that's that dish. But to wrap up, I want to tell you guys that
20:57I have testicles in this bowl. Who knew that at 1 AM, you could get rooster testicles served in a
21:03congee. Now, when I said here that you will find food that will heal your soul, this is what I was
21:07talking about. You can tell from the yellow color with a lot of chicken fat, it tastes excellent. It's
21:12heartwarming. It's chickeny. But then they have testicles in this one for some reason. Why is
21:16that an option? Let's try it out. It's like grapes made out of meat, wrapped in skin, full of testicle
21:24stuff. Honestly, the chicken flavored congee by itself, it's fulsome. If I'm feeling sick, if I get
21:30food poisoning, that is my go-to. But there's something special about putting testicles in
21:33something that absolutely does not require testicles. So this is absolutely my final meal. But from here,
21:38I'm going to tell you which food is absolutely the best drinking food. Boom! In this video,
21:43you got to see what the nightlife looks like here in Saigon, Vietnam. It's all about low slung tables.
21:49It's all about beer. It's all about little protein bites, big flavor, and small morsels of food. Now,
21:54if I had to choose one food today that was my absolute favorite, I would have to go with those big
21:57snails. It was so good. The sauce was sweet and sticky. There was fish sauce. It was like just the right
22:02amount of chewiness. It was spicy in the way that made you want to drink a little bit of beer. But it's hard to say,
22:07I only tried, what, 10 foods tonight? Tomorrow I'm fasting until breakfast. And then I will break
22:11my fast. Anyways, guys, let me know if you want me to do a video like this again here in Saigon,
22:14Vietnam. Or maybe I can do late-night food in a different city in Vietnam. There's Hanoi,
22:18there's Da Trang, there's Dalai, there's multiple different cities here. And I live here,
22:22so actually it's fairly convenient. So let me know. I hope you want to see 10 more videos like this,
22:26because we can do that. Otherwise, that is it for this video. Thank you so much for watching. I will see you next time.
22:30Oh my God, guys, we did it. I never stay until 1am. I'm 40 now. I have a kid. I'm going home. Good night. Bye.
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