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1. HỦ TIẾU SA TẾ TÔ KÝ
ADDRESS: 17 Chu Văn An, P1, Q6, HCMC, Vietnam
INTERVIEWEE: Mr. Tô Trương Phiêu

??SATAY VENISON NOODLE (HỦ TIẾU SA TẾ NAI): Blanch and drain noodles and bean sprouts. Place them in a bowl and add vegetables. Place venison into satay broth and then in a bowl. Add fried shallots, soy sauce, coconut milk, and a secret sauce. Pour the satay broth into the bowl, then garnish with minced sawtooth coriander and scallion.

?PRICE: 80.000 VND / $3 USD per bowl
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2. SPICE WORLD
ADDRESS: 1065 Trần Hưng Đạo, P5, Q5

??SICHUAN SPICY HOTPOT (LẨU TỨ XUYÊN): For Sichuan spicy broth, use spicy paste with chilies, spicy oil, fermented glutinous rice, allium porrum, ginger, garlic, and bone broth to make stock. For Collagen broth use enoki mushrooms, jujube, allium porrum, garlic, creamy milk, and collagen liquid, and simmered bone broth Steam pig uterus then cut it into slices. Serve with black beef tripe, chicken testicle, pig brain, duck gizzard, and beef combo.

?PRICE: 1.111.000 VND / $45 USD
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3. GIA PHU PHUC KIEN
ADDRESS: 513 Gia Phú, P3, Q6
INTERVIEWEE: Chef Huỳnh Thanh Sơn

??OTOLITHOIDES BIAURITUS MAW AND ABALONE WITH SPECIAL SAUCE: Clean the dehydrated fish maw and steam it for 3 hours. Boil the fish maw with seasonings and white wine. Mix oyster sauce, chicken powder soup, MSG, and sugar in a pot. Plate the fish maw with abalone and pour the sauce onto it. Garnish with broccoli.

??MÔI CÁ G N HEO HẦM NỒI ĐẤT (STEWED FISH LIPS AND PIG TENDON POT): Steam the dehydrated fish lips and pig tendons for 2 hours. Boil the fish lips and pig tendons with seasonings and white wine. Stir-fry the fish lips and pig tendons with shiitake mushroom and seasonings. Put them into a pot and serve.

??SEA CUCUMBER WITH SPECIAL SAUE: Soak the dried sea cucumber in water for 3-4 days. Boil the sea cucumber with seasonings (salt, sugar, MSG..), ginger and white wine. Make the sauce with shiitake mushroom, oyster sauce, chicken powder soup, MSG and sugar. Plate the sea cucumber up and pour the sauce into it. Garnish with some broccoli.

?PRICE: Fish Maw + Abalone – 1.680.000 VND / $68 USD | Fish Lips – 180.000 VND / $7 USD | Sea Cucumber – 4.160.000 VND / $168 USD

#BEFRS #BestEverVietnamTour #BestEverFoodReviewShow
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?SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
ON THE GROUND PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Y Lieu
PRODUCTION ASSISTANT » Andy | @vau..vau_

Selected tracks via Audio Network
For business inquiries: [email protected]

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