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
CO-HOST » Calvin Bui / fkndeliciousness
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Ok👍
Calvin Bui paid the food?
I use surfshark! Love em. Thank you for getting away from betterhelp
Im dissapointed I was expecting dog poo, eyes, and human brain pie.
Could you please put the ads at the beginning of the video? It ruins the food journey, the food adventure like a flat tire during a road trip. I disliked 👎 this video because of this.
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.
😂😂😂😂agreed ❤
idk , i would try it for sure if i traveled the world like him. ate snails so i could eat other weird stuff for sure.
Wow. That never crosses my mind when I watch this show.
@@jasminehouston-burns1691 I say it all the time, so many good looking foods every episode
@@Wutertheodds When I looked at the not-weird ones, I said, OK, yeah, that does look good. Sausage with the lettuce and peanut sauce? All day. But I was really thinking of the weird foods, which punctuate each episode.
Love seeing Sonny and Calvin hosting together 🙂
I am so old. I read that as “Sonny and Cher” the first time…🫤
Yes! The Dynamic Duo! 🦸♀
yup, best duo, Love them
It's Clavin
Big YES to seeing a series lowest rated foods from other countries.
India will take the crown for that😂
half of the dishes in this video have german equivalents. we eat raw pork too, just not fermented (Mett). we have jellied meats but ours are more sour rather than like soup (Sülze).
there are also more exotic things like cheese fermented by mite infestation (Milbenkäse). I'm not sure if Bismarckhering has been featured either.
I'd love to see them go back to Japan for it
@@blessi360 China says Hi..
@@clausroquefort9545Lets not forget the ever fragrant..Lindburger cheese...My dad once thought it would ne hysterical to put in my Christmas stocking...Even the dog wouldnt come into the room😂
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! 👍
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.
Make an CZcams channel about it I think it would be a hittt
Some of this might actually originated from German Vietnamese people? I remember seeing one of his videos with a popular German restaurant in Vietnam. Could be a decent population of them there. Even if not originating from them on any level, I can see them easing inti this type of cuisine
@@walter-vq1fw Nah, German-Vietnamese people mostly live in Germany and not in Vietnam. Also individually all these techniques of preparing and conserving food can be found everywhere in the world. It's just a funny coincidence that all those techniques and recipes, that are typical for Northern Germany appear in one single video about Vietnam.
@@1_mensch Yeah, foods are still foods, we are still living in a same earth. So eventually some guys might stumble upon the same technique at others despite living half across the globe from each other
I am also German and immediately thought of Sülze when I saw the second dish. It's not my favourite food but it's very common in Germany
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😙😙😙
As a non Vietnamese person I still need to warn you to stop eating these disgusting foods like cow dung soup
If that’s the case, you should probably find some dewormers
not just some diarrhea, but that explosive butt throbbing kinda one
In other words, these foods should not be consumed every day. More like a few (2 or 3) times a week.
That should be a sign that it’s not safe to eat and should be thrown away
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.
I love bagoong mixed with calamansi and labuyo.
CALVIN should be full time on this show with you Sonny. Y’all’s chemistry is hilarious
It's always a treat seeing Calvin and Sonny together, also Sonny's laugh at 9:50 was giving Ron Swanson vibes 😂😂
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
"Pihtije" in Serbia.
Here in Italy it's soppressata (sharing its name with a type of salami), galantina or testa in cassetta (literally boxed head)
nóżki w galarecie in polish :D
In russia its Holodets or holodec , or how the hell its spelled
And called kocsonya in Hungary 😊
Why is it so german? Raw pork = Mett, Pork Jello = Schweinskopfsülze (Prok head jello?) or generell every Sülze. It´s strange that these dishes are very simmilar and yet from totally different countries.
Kommt aus der bauernzeit wo man nicht jeden Tag ein Tier schlachten konnte. Man musste also alles verwenden oder sofort essen.
Thank you for sharing!
You should see vietnamese weinersnitzel mein fuhrer. Jawohl! 😂
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.
What city? San Jose?
Yeah it's just cured meat, not nearly as scary as people make it out to be. If done properly the acid should chemically cook the meat and the high salinity would preserve it.
they have it in LA and SD too
@@PaulCHa Sacramento, but I wouldn't be surprised if you could find it all over the bay
Yeah fuck that. Cook chicken and pork.
Gelatinous soup with pork is also known in Germany, the dish is called "Sülze".
And these things alway so good
Yeah.. those muricans know nothing 😂
Or maybe Americans just didn’t grow up eating gelatinous foods and are appalled by the texture
@@Imgonnakmsstg head cheese is very common in the US. it goes by "souse meat" in the south, and "headcheese" in the north. these geniuses always get things wrong on this show.
this dish exists in some shape or form in most countries.
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
I think it’s Russian influence to north Vietnam during 70-95
That raw pickled pork is available in Vietnamese places in the US! I see it in markets in Orlando for example. It's not just a chunk of raw meat, it's PICKLED! Cured. I've never heard even a distant rumor of anyone getting trichinosis in the last hundred years or so. I think about it, but in the end eat everything I see generally speaking. It's usually wrapped up tightly in plastic, and has an appetizing shiny look. This is hard to believe, but when I first saw this nobody knew anything about Vietnamese food, and you just had to try stuff. I thought these little pink things were candy! Seems impossible but there were a lot of alien things on the table... I thought it would be sweet! And what with the raw garlic and hot pepper and whole black peppercorns it was really a jolt. Learning to love Vietnamese food was an adventure in the day. Lots of surprises! Later I realized that what we were getting in Florida was like the top ten of Vietnamese snacks, and that there was so much more where that came from! Now I wish I could be sitting at the next table here, so to speak.
My wife and I get it at a Vietnamese market in Wichita ks
It’s also available in Canada. No idea what Calvin is talking about lol
@@vtek905 He might be referring to it being illegal to import but cooking locally is fine.
People die from trichinosis in the US. It is pretty rare though and I don't think it has been caused by store bought pork in a long time. It is only from wild animals. Deer, wild boar, etc.
"It's not a chunk of raw meat, it's PICKLED" this sounds like that cigarette sale pitch from Mad Men pilot ep
I am surprised Sonny being from Minnesota, has never heard of Head-Cheese, an "American" version of Thit Dong. "Rotten", and "Fermented" are not interchangeable. Rotten = bad bacteria (can kill you), Fermented = GOOD bacteria (make you happy). Is wine rotten grape juice? Is Kimchi or sauerkraut rotten cabbage? Is Nampla/patis/bagoong (fish sauce) rotten anchovies? Fermented shrimp paste is not unique to Vietnam. I have in my pantry Filipino, Chinese, Korean versions. NOBODY ever eats this stuff straight. Nobody ever drinks fish sauce or shoyu straight either. Shrimp paste, fish sauce, etc. are flavor enhancers, not a main course. I am happy you show how to properly use fermented shrimp paste. That raw pork sausage (Nem Chua) isnʻt raw, it is salt cured like as you mentioned salami, and also prosciutto, so perfectly safe, and a great way to preserve meat for later consumption, from times past when refrigeration did not exist.
It's all for TV, Americans like shock value.
Fermented to rotten is a spectrum. I just say this because I have a friend who has an iron stomach and eats stuff I would never dare, like colorful ham and moldy tomato sauce.
We have it in the Netherlands too. It's called zurezult or boerenzult. Ours has pickling in it.
no - bugs bunny
I often see white Caucasian Americans try Vietnamese food in Vietnamese restuarants and repeatedly see them chug down a whole cup of fish sauce thinking it's some super salty and smelly drink. And the wincing disgusted face they make is hilarious! I do not know whether I should tell these people they are not to drink it, but to use is like a condiment or mind my own business and not humiliate them.
The image in the thumbnail still looks better than the sauce that the Pink Sauce Lady came out with! 😂
Yeah Sonny and Calvin back together 🤘
Yeah! the duo Sony & Calvin.
In Germany raw pork is called Mett or Gehacktes and it is often eaten with Bread Rolls, Onions, Mustard and or Butter
I've tried some mettwurst all the way in South Africa after buying some from a local German market. It's delicious!
In the country in America we have a pork gelatin known as "Souse" about the same but often has vinegar in it. It's served cold and some grocery stores carry it. But it's dying out. Souse is really good. Often a summer dish served with hard cider and wild berries and a bit of lettuce. 🤗🐖🫐🥗🧉
that must come from the German "Sülze"
also called hogs head cheese buy the spicy version from my local deli in new orleans.
Accurate
@@stbboyzzzaccurate
I love this duo Sony and Calvin. Please keep Calvin on your show. You two are too funny everytime you get together.
I have to admit, that shrimp sauce with all those foods looks like something I want to try
Try everything once, right?
It doesn’t smell great and it’s very salty, but it adds a nice flavor to a lot of dishes! My wife is from the Philippines and they have the same fermentated shrimp paste.
We Vietnamese dont taste it directly.
The sauce is diluted, mix with sugar, lime, oil from fried tofu (and may be chilli). It's sour, sweet, spicy, salty, oily....
@@jamesoconnor2753 huh? Our shrimp paste doesnt have a putrid odor, and it doesnt have that kind of consistency let alone color. It is very different
@@jamesoconnor2753 I think the best single thing I ever ate was Bicol Express something, it was pink! I knew what was happening and was scared. But as a seasoning it really worked out. I bought a jar of the shrimp paste and have never used it. Hey, I eat anchovies pretty cheerfully, so why not?
I love watching you on your own; but dang do I love seeing you and Calvin eat together 😂 y’all have great bro energy together ❤
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!
Dude, your videos are awesome, keep it real
Thanks
im always so happy when Calvin is one of your guests
Thanks so much for sharing! Watch every video always looking for a new one! Love to come enjoy some fun food with you! Minnesota here ❤ have a great day
I love every episode you do on Vietnamese, Thai, and Laos food so much! Everything looks so delicious. 😋😋
I love watching you two together! So much fun and entertaining
As a long-time fan of your show, here’s my answer to your question at the end: Yes, go for it! You should make it a concept to try the lowest-rated foods in different countries.
calvin and sunny goes well together like pb and j very funny and entertaining
We use fermented fish paste as a dipping sauce for grilled and steam veggies we just add some onion garlic tomato kalamansi or vinegar and for cooking to like Pinakbet
That pork jello, reminds me of refrigerated menudo... 😂
Sonny eating is a survival instinct dining is an experience that what the chef that apprenticed me made sure I understood. You do this in your content. Thank callvin for keeping it real
I love these two always. And I always look forward to their bloopers.
The pork jelly is called pork cheese in the uk.. its a very old school dish. My dad loves it. They make it with trotters
It is one of the traditional dish in Vietnam every Lunar new year (Vietnamese Tet). Few years ago, we attempted to reserve the food that way for week during Tet because the market, food vendors will be closed. Tbh, it is not cup of tea for everyone but for my family, this dish is one of the dish that shouldn't be missed every Tet Holidays even though it takes time to prepare.
It's literally just a pork aspic, it's sold in most countries in one form or another, the more traditional old butcher shops usually have it.
SOUSE! Or "Head Cheese" in the US. It can be appetizing and meaty, or rubbery and awful. Some makers color it pink, which I think doesn't help. If it's too rubbery you can make a sandwich and let it warm up a little. If it gets too warm of course that stuff will melt, it's just a bunch of gelatin.
@@AwesomeFish12 yeah and it is very good
I'm from Scotland, and I've never heard it called that. Usually its either the filling in aspic, or jellied filling (like eels for example).
Good to see you collaborate with Calvin. The two of you compliment one another.
You know it's a party when Calvin and Sonny join forces 🎉🎉😊
Your genuine reactions and humor make the experience so enjoyable to watch. Thanks for sharing this fun culinary journey-it's a delightful and insightful exploration of local cuisine!
The pork jello is popular in Sweden too, often made from meat shavings from pigs legs. Super delicious!
@10:00 we have this same dish here, in the west, it's one of the traditional meals of Lithuania
In Austria we also like to eat "porkjello" we call it Preßwurst and it's basically the same, but the meet is just cooked, and as seasoning we basically just take salt and garlic.
Best served in thin slices with very thin sliced onions in a Kaisersemmerl.
Calvin is one of my favorite guest hosts on the show, every other thing he says is comedy gold
Always a great episode when Calvin is around!
Sausage lettuce wraps looked damn good! 👍
Big thumbs up on making this a series. This was amazing and super engaging.
I love Nem Chua. Grew up eating it, not liking it as a child but love it as an adult. Especially paired with papaya salad and sticky rice.
When you call it pork jello it sounds really weird. But many European countries have similar foods. Terrines, head cheese, brawn, presswurst, chicharone prensando, and good old Murican luncheon loaf. Another awesome video bro hugs
Fermented Shrimp paste is great with Bun Rieu
yessssss Calvin is back :) love the episodes with you two
That brings back so many memories and not always good, I ended up having dog which wasn't too bad, but the fermented shrimp was just something out of this world, I remember running out of the restaurant gagging, and the owner laughing, it was a good night we ended up drinking loads and one of those moments you won't forget
Well here in Germany we have a lot similar to the Jello pork thing. "Sülze" or "x in Aspik".
Looking at the list from the beginning of the video, I would say that these are the best foods in Vietnam that I would recommend everyone to try when coming to the country. Especially the shrimp paste 😄
Yum to the nem chua and bun dau mam tom. Like Calvin, not too keen on the pork aspic, it's a texture thing.
And yes, please continue to do more of this type of series in other countries.
Sonny really gotta be the coolest food reviewer and most humble food reviewer... he just all around gotta be top 10 people on youtube
We call it Brawn in England, and I eat it in Cyprus, but can never pronounce the name!! We use the Pig head and feet to make the jelly. Love it!! 🙏🙏👍👍🤗🤗
Fermented Shrimp Paste is called NGA PEA YAYA in Burma and I love it to bits with Chillies and Fresh Veg and Garlic.
I volunteer to be Calvin's wife!❤ Lol you guys are always amazing and entertaining together! Love it. So many people are uneducated about things so they are scared. Thank you for doing what you do! Opening the world's eyes to different cultures.
You two are both gems individually, but the two of you together is must-watch foodie TV. Comedy gold. ❤❤❤
Nem chua are readily available in Montreal, so I suspect the curing protocol is what allows them to be sold in stores. And our pork jello, tête fromagée, is made with the whole head.
Hey, where in Montreal do you get them? I'd like to try it!
@@kianyt5804 Couple of places: VUA on Saint-Denis just above Maisonneuve has them; Marché Oriental Saint-Demis (corner of Jean-Talon); Kim Phat (of course, Jarry and 17e avenue); and I just found them the other day at Sandwich par ici, Sherbrooke x de Chambly, near the Maisonneuve cégep. They all looked the same, so I'm suspecting the same producer: as long as you have a vietnamese-owned grocery/restaurant, you stand a chance. Enjoy!
Here in the Philippines we have Bagong. Actually there are 2 kinds. Shrimp paste and Bagoong isda.
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
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.
This is a good show
This video is very interesting actually sonny
Omg all the dishes in this video, I freaking love them 😂 as a Vietnamese.. My mother taught me to cook Thit Dong every Tet - (VN New Year)
Rotten Fermented Shrimp Paste
Sonny: Yumm!
Cucumber
Sonny: 😨
Feels illegal to be this early
Early?? It's 8
I'm coming for you to give you a citizen's arrest for being illegally early
It's 1500pm in the afternoon for me
You're lame af
Mam tom is simply divine! ❤❤❤❤
No false advertising, without a doubt, objectively the best ever food review show (currently that is, RIP Floyd).
we always love watching you with calvin, you guys are like magnet cause you attract each other and subscriber like me ❤
I eat all those dishes on a regular basis…and love them. Really not hard to eat at all…all are delicious
Me: "What do you like?"
Vietnamese lady: "I love dong"
Me: "I knew I came to the right place"
Cultural differences 😂🤷🏽♂️
As a Filipino, I respect Vietnam's healthy side when it comes to food, just like the first meal in this video, it's so mouth-watering.🥰
If you're in the US and curious about "Bun dau mam tom" (the 5th dish), a underrated Vietnamese delicacy, you should check out Mam restaurant in NYC's Chinatown. It's an authentic place where you can truly experience unique Vietnamese cuisine right in the heart of Manhattan!
People saying these are the worst dishes are basically insulting locals.
Yet he liked most of them.
As insulting as it may be, I think it’s referring to the lowest rated Vietnamese foods. Hopefully this was from multiple credible food critics and not random food bloggers or travelers. Every culture has some questionable dishes that are still enjoyable to locals.
@@iyaniole6010 Definitely random food bloggers, critics. There are only a few critics whom were serious ones.
@@Botoburst Sonny likes half developed chickens, he isnt that hard to please.
I mean to be fair. Thousand year eggs, stinky tofu, and fermented skate kind of makes me cringe when I hear how they are described. But people who grew up with it adores it, so it's more about just being educated. It's just funny they gave it a "rating" like there's some universal grading system for food everyone needs to agree on.
Hey Sonny theirs a guy copies this and released,I reported it to CZcams, Azhar vlog, just letting you know, tell Calvin northern California says Hello
I love Nam(fermented pork sausages), they go great with beer. It takes a litle bit of getting used to because the flavor is like a punch in the face, very acidic but in a good way. I can't really describe the flavor other than being acidic and strong. It's even better pan fried.
You boys always do your best work together!
We have that jelly sup in Romania as well ,it's called piftie or răcitură. It's actually nice,we make this for Christmas.
Sonny. The port jello is like head cheese. You could buy head cheese at Meijer when I was a kid in the 1970s and 1980s.
We also have something similar to meat jello in Nepal 🇳🇵. It's a part of Newari quisine, we call it 'takha' or 'thalthale'. But we have the spices and use buffalo meat and fish. It's a Newari delicacy enjoyed mostly in winter as we didn't have any fridge in the past. The acidity of the nibua or lemon inhances the flavours and also helps to preserve it for a longer time.
@16:23 Calvin just spamming all the moves just kills me 🤣🤣
Regular jello you buy from shops or even the powder packs that you mix with water and put in fridge to set are also made from pork product, more specifically pork skin.
the 2nd one is like Head Cheese, well, really more like Scrapple, but both are pretty common in the southern US and up the eastern US.
think like LA, MS, and AL, up to MD, PA, and NJ.
so ya, we already have it here in the USA, and it's really good
In Switzerland we have pork jello too called Presskopf and it's pretty common and liked.
Pork jelly actually a traditional hungarian dish too. We call it kocsonya.
Props to whoever made the music for this video. I love it.
The way you said seasonings at 7:47 😂 funny caught me off guard
"then your gonna pound his meat, i mean- your going to pound your meat, i mean- your going to pound the meat" got me laughing so hard
Vietnam has so many good dishes that even the good food rated as the worst 😂
When it comes to the jello, in Europe we have something quite close to this, also made from pork. It's usually eaten with vinegar and finely chopped onion.
fantastic format you should do more of these
I always love it when you do Filipino cuisine! Hope to see more. Love both you and Calvin!
Since you've been in the Philippines, Sonny. Pretty sure you've had that Fermented Shrimp paste somehow. It's very similar with our Bagoong.
Would love to see a video on Northern Greece (aegean macedonian community)/Greece at large and North Macedonia/the Balkans at some point to see what cultural dishes you can show to the world. It's a mixture of various influences historically so it would be really interesting to learn and watch!
I love this concept! Great to see Sonny with Calvin again. Please invite your Vietnamese co-hosts in the past. I miss them!
I totally think that they should do an extended episode trying the entire 42 list (unless there's something that's more basic and understandable they can skip) And give us a full like hour or 2-hour episode of explaining a way all of the poorly rated foods.
In Poland we have carp jello as christmas food and chicken jello that is sort of a general holiday food, usually eaten with fresh horseradish/fresh mayo for an appetizer, metka which is also popular in germany as a sort of heavily spiced fresh ground pork sausage that sometimes is just slightly smoked rather than fermented like here. Usually awesome on fresh rye with a bit of lactic fermented pickles. Also we have a mystery meat sausage, called salceson. has a bit of bad rep but if you know where to get one you are making it yourself its fantastic - bellies, tounges, cheeks, lungs on different animals go very well, obviously with heavy spicing, some add parmesan (traditional) albeit its not popular. Like I am vegan but if i were to eat meat again that would be this stuff, its really nice