Eating Vietnam's WORST Rated Foods!!

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🇻🇳 *HO CHI MINH CITY (Saigon, Vietnam)*

*1. Nem chua Bà Chín*
📍 58 Đường Trần Hưng Đao, Hiệp Phú, Quận 9
👨‍🍳 Mr. Hung (Owner)

🥢 *NEM NƯỚNG BÁNH HỎI*
(Grilled Pork Sausage w/Fine Rice Vermicelli)
Lettuce, aromatic herbs, perilla leaves, pickles (carrot & daikon), sliced cucumber, bean sprouts, fine rice vermicelli, sliced grilled pork sausages, scallion oil, and peanuts. Serve w/fish sauce & peanut sauce.

💸 ₫85,000 VND / $3.35 USD (Portion for 2)

🥢 *NEM CHUA*
(Fermented Pork Cake)
Pork thigh, pig skin, yellow sugar, salt, MSG, wine, honey, garlic, peppercorn, star gooseberry leaves, banana leaves. Cut meat into small pieces, remove fat. Grind then pound meat & garlic until thick. While pounding, add yellow sugar, salt, MSG, honey & wine. When thick enough, mix w/pig skin. Roll & shape by hand, put into the mold, cut into small cubes. Put peppercorn & garlic on top of the Nem Chua. 3 layer wrap: Star gooseberry leaves, cling film, banana leaves.

💸 ₫85,000 VND / $3.35 USD (Portion for 2)
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*2. Cơm Niêu Đệ Nhất*
📍 2 Nguyễn Quý Đức, Khu đô thị An Phú An Khánh, Quận 2
📍 Số 6 Lương Khải Siêu, Bình Thọ, Thủ Đức
👩‍🍳 Ms. Uy (Owner)

🦐 *THỊT ĐÔNG w/PICKLED MUSTARD GREENS*
(Aspic/Meat Jelly)
Pork hock, pig skin, pork rib tips, pork ham hock, broth, wood ear mushroom, soy sauce, oyster sauce, ginger, fish sauce, pepper, caramel sauce, shallot, sugar, MSG, seasoning powder. Parboil all pork, rinse w/cold water, cut into pieces. Marinate w/ginger, pepper & sauces (caramel, fish, oyster, soy), shallot. Heat pan, add oil, ginger & shallot. Saute meat. Put in pot, add broth, simmer (3 hours). Add carrot (bottom), add mixture, top w/pepper. Refrigerate (2 hours) for jelly to set. Garnish w/coriander & aromatic leaves. Serve w/pickled mustard green.

💸 ₫95,000 VND / $3.74 USD
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*3. Bình Điền Market - Mam Tom Stall*
📍 Đại lộ Nguyễn Văn Linh, Khu Phố 6, Quận 8
👩‍🍳 Ms Xuyen (Owner)

🦐 *BARREL OF MAM TOM*
Mam tom (shrimp paste), a staple of Vietnamese cuisine. Made by salt-fermenting crushed shrimp to a violet thick paste w/strong smell. Dipping sauce & spice.

💸 ₫30,000 VND / $1.18 USD (Per KG)
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*4. Bún Đậu Tiến Hải*
📍 409 Đ. Nguyễn Tri Phương, Phường 5, Quận 10

🦀 *BÚN ĐẬU MẮM TÔM*
(Vermicelli w/Fried Tofu & Fermented Shrimp Paste)
Boiled pork trotter, fried tofu, crab cake made from ground crab & fat, spring rolls (freshwater shrimp, wood ear mushrooms, pork), pork ear sausage, blood sausage (pork meat, fat, coriander, scallions), cartilage sausage (meat, lemongrass, shallots), green sticky rice patties (meat, green rice), pork roll (meat, skin, perilla, fish mint, cucumber. Cut/fry.

💸 ₫109,000 VND / $4.30 USD (2 Pax)

Timestamps:
0:18 » Intro
0:41 » Grilled Pork Sausage
1:42 » Raw Pork Sausage
6:55 » Pork Jello
10:44 » Fermented Shrimp Paste

#BEFRSVietnam #BestEverFoodReviewShow #BestEverVietnamFoodTour #BEFRS #Sonny #Food #Travel
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🥒 *ABOUT BEFRS:*
Hi, I’m Sonny! From the US but been living in Asia for 10 years & started making food/travel videos to document my experiences. I travel the world, hunting & documenting the most unique food everywhere.

See factual errors? Please comment. Huge fan of trying different, interesting foods in each country. Show’s from a Western POV, more importantly, MY POV. Not meant to offend any person/culture. Peace!
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🎬 *CREDITS:*
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
ON-GROUND PRODUCER » Van Ho
PRODUCTION COORDINATORS » Van Ho, Steve Dao

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*Business Inquiries:*

[BestEverFoodReviewShow]

Follow on Instagram for more fun food videos! @BestEverFoodReviewShow

[_mensch]

As someone who grew up in Northern Germany, everythings looks so delicious. We have a lot of fermented foods, like fish veggies, stinky cheeses. We don't really ferment pork, butn why not? We eat raw pork on bread with onions. The jellow would be called Sülze here and and blood sausage is a typical breakfast dish.

[Wutertheodds]

I’m here to look at foods I’d never have the balls to eat but every 5 seconds mumble “damn that looks pretty good” to myself.

[oroontheheels]

I’m Russia (and in many neighbouring slavic countries) we loooove meat jello. We call it kholodets and in some countries it’s called studen (n is soft).
Although ours have less spices and no wood mushrooms. Now I’m curious to try Vietnam version it sound superior.

Also also we use mustard or horseradish as condiment for kholodets. They go REALLY well together.

[soulscyther]

We also have that fermented fish paste (and also fermented shrimp paste) in Philippines. And that's right, they're more like a condiment or a seasoning/ingredient to a dish, it's not meant to be eaten (and judged) on its own, as it's like tasting pure salt. It can enhance a dish with its umami.

[rajdeepvijayaraj]

If this is Vietnam’s worst food, I am moving there today!! Love and greetings to the Vietnamese people from India.

[auscorykeeper]

Big YES to seeing a series lowest rated foods from other countries.

[Jouhatsu-oiqg]

This is the 'Best Ever Food Review' style I fell in love with years ago! This is raw, talented, amazing editing and storytelling, and most of all, taking risks in off the beaten path places to tell a food story ... Keep up the amazing work, Sonny! 👍

[mpho_khorombi]

Love seeing Sonny and Calvin hosting together 🙂

[HyangWon]

One thing about Thit Dong is that it's likely to be cooked in winter more due to the cold weather. You don't really need to put it in the fridge for it to have jelly texture, the coldness will do it for you. You can leave it in room temperature before you have it, it won't be too cold, just slightly chill. And when you have it with the steaming hot rice, the jelly, aka soup, will melt and mix with the rice nicely. If you don't like having icy and coldness taste of it, hot steamy rice will help you to balance it out. And Bun Dau Mam Tom - hear me out, as long as you can eat fermented shrimp paste, it's one of the best dish you can have in Viet Nam. Trust me

[JacobandKelsey]

CALVIN should be full time on this show with you Sonny. Y’all’s chemistry is hilarious

[Administrator...]

As a Vietnamese person, I still need to warn you that Nem Chua and Mam Tom will still give you stomach pain and diarrhea if you eat a lot or have a weak stomach😙😙😙

[Saiyan]

It's always a treat seeing Calvin and Sonny together, also Sonny's laugh at 9:50 was giving Ron Swanson vibes 😂😂

[nursultantulyakbaycats]

meat in jelly is a thing in most european countries, in belgium we call it 'kop' or 'headcheese'. It's holodets in a lot of eastern europe. Not really that weird, a lot of people grew up on that stuff

[Jxichi]

I fucking love your guys’ chemistry together. The existential crisis bit at 9:01 was gold. Calvin’s reaction to your deep existential rambling was so funny. Honestly such a good food reviewing show. Also, Nem Chua lowkey looks like something I’d eat, based off my love for sushi!

[mrmann]

Americans do have a cold gelatin dish. Usually in a form of cold cuts called hoghead cheese. And also a caribbean cold soup called Souse (sometimes eaten as a gelatin also), which can be made with pork, cow or chicken.
They're all really good. Don't knock it until you try it.

[RichStone]

I've had that fermented pork in a Vietnamese restaurant in California. It even has a peppercorn and garlic slice in it (and a chili slice). It's tasty, and I've never gotten sick from it.

[dungeonmetalworks]

Gelatinous soup with pork is also known in Germany, the dish is called "Sülze".

[TomDextr]

Huh I'm polish and I'm surprised how similar this pork jello dish is to the things we make here for Easter and other special occasions. We use different meats but it's often pig as well. It even has the parsley on top same way we serve it :D
If you are curious, it's called "Galeretka z mięsem" in polish, translates to gello with meat :D

[Jinocidal]

Bun Dau Mam Tom is absolutely delicious! One of the first Vietnamese dishes I tried when I first met my wife 7 years ago and I loved it! Singaporean here. This is a great video which sheds light on unique Vietnamese food! Love it!