$1000 Seafood Challenge in Vietnam!! Asia’s Exotic Shellfish!!

in this video oh look at that I'll attempt to spend that is gigantic 1 000 American dollars on Seafood here in Vietnam [Music] am I gonna be able to eat this much now I lived in Vietnam for about seven years now and during that time I've shown you so many different types of seafood that this place has to offer Vietnam has a long beautiful coast and so fishing is a major industry here right now I'm in a restaurant called Rand Liam and this place is famous for the huge selection of live seafood that they have now when you come to a place like this there's a lot of imported Seafood that you can buy and it is definitely expensive but I'm not going to spend any money on that I'm gonna attempt to get to a thousand dollars by only eating what is mostly local there is some brand new Seafood you guys never seen on this channel that we're going to be trying today first thing we're going to do is do a quick tour and show you some of the dozens of seafood species that you can order fresh let's go so here's the thing normal people can sit down open a menu and decide what to eat but I would much rather stare in the eyes of the creature that I'm about to eat so first of all clams be careful not to put your finger inside if it opens up a little bit do not trust it here they have beautiful orange grouper and there's a grouper over here that's a little bit more camouflage let's say here this is abalone let's see if I can pull one of these off maybe a small one oh God they have the tightest grip ever how do they get it off do they just have like a big spatula and they chip away at it oh wow okay all right so he actually climbs the aquarium and just uses his hand it turns out you just need some manly strength that's all take a look at this thing it's so big it has other abalones attached to it take a look at that that is quite the image my video is probably being demonetized YouTube's artificial intelligence just threw up some red flags and said what the heck is that geez I have never seen one this big I'm curious if the flavor is going to be better would it be more tender or more tough given that it's so big it is 0.5 kilograms that's about 37 we're gonna see this one prepared to him but first i'm gonna get some other Seafood take a look at this guy so this is a Kong also known as a sea snail oh my gosh you can see these are its eyes and this is a teal it's very hard kind of like a fingernail but this is all just fleshy muscle here I think I'm gonna get this one because it's huge two because it's stunning but first we got to go weigh it in before we weigh it in we gotta have a p more P get lighter lose weight wow 2.78 kilograms that's going to be 135 dollars it seems not that bad to me it's a lot of meat I'm curious how they're gonna get the meat out and how they're going to cook it but we're gonna find out soon I'll check out the kitchen preparation has begun right here for our giant snail he's just put the scissors in one side here to stop the meat from coming out and right now he's going to make a little bit of a hole in the Shelf as he sticks that in that should release the grip that snail has in the Shell it's like he's giving it a lobotomy boom look at that so this is the meat right here and all the organs down here you can see compared to the Shell the meat is so much less today we're going to be getting this conch prepared two ways the first way is sashimi all right the chef is making quick work of this thing slicing out the parts that people don't really want to eat or maybe he's just going to steam that separately oh he's cut off the heel and then this is the main meat mask that remains one thing you might not realize is that this meat is just super dense and really hard so if he's going to make it a good Sashimi he's gonna have to cut it real thin oh that's looking beautiful [Music] the extraction process for the Abalone has begun it gets a brief steaming and then this man is literally ripping it out of its shell oh my gosh he takes out some of the organs from the bottom and just a huge portion of meat remains from here he's going to kind of score the meat I think we're going to be grilling this today all right the meat is put into a meat thing good and then that is going to hit the grill they have an outdoor fire pit right here where you can see all the other Seafood as well they've got some shrimp some squid some oysters and then of course our giant freaking Abalone I'm not sure how long it's gonna take because it's quite thick but maybe 10-15 minutes we're gonna see it come off [Applause] we've got our first meal it looks incredible and right here is the Abalone so my man right here is going to finish cutting this they just told me this is one of the biggest abalones they have ever seen and it took them so long to cook it they actually had to put it back on the grill all right now that we have our Abalone cut up let's take a tour of the table we have this conch prepared two ways first of all this is the Sashimi look at that very decorative and beautiful I believe that's even a radish now this is also Sashimi over here but this sashimi's intended first destination it's not my mouth it's over here this is a big platter full of fermented rice broth we're gonna try that later first I am so looking forward to this Abalone come and take a look at this so usually a whole Abalone would be like that much meat right there and that is just one tiny portion it looks like the whole thing was coated with Vietnam's famous green onion oil and then some peanuts on there too to give it some texture try it out oh my God it does not disappoint at all salty it has a little bit of smoky onion flavor and then a little bit of peanut and otherwise it's just bursting with sweet natural Seafood juices it has an incredible texture sure it's a bit dense but it is still soft that is awesome that is gonna be hard to top today but we're gonna try here with a giant freaking snail this is the Sashimi conch it is on a bed of ice right now so it stays nice and cold let's see yeah it's really crunchy it's almost like the texture of a sea cucumber and I know maybe that's not helping a lot of you who have never had sea cucumbers but it is the only type of cucumber I will eat and it's thin cold and then there's like eating cartilage from a pig's ear so that is a Sashimi but what you're supposed to do here is put this into a broth and cook it it's going to absorb some of that fermented rice flavor in this broth and let's see what difference that made actually cooking it you can see now it's really no longer translucent it is kind of white and opaque at this point so let's try it on oh yeah it's picked up a delicious Savory that's from that broth another texture still a bit hard but a different feeling it's not so Snappy it's a completely different experience so that is round one in round one we wrapped up this many dollars it's on the screen right now I've got two rounds left I'm gonna go back to the aquarium and see what else I can find for round one it was all about shelled creatures for two I'm going Lobster but not the lobsters you would traditionally think of like this bunny Lobster or the Alaskan Lobster here we have the slipper Lobster take a look at this guy so these are roughly 35 40 per pound that's pretty expensive but these other slipper lobsters are actually quite a bit smaller and they cost about half the price per pound so what I'm going to do now is Order each one of them and see how they compare to each other like when your parents compared you to your older brother or sister they're gonna love it it is time for the extraction I have told him to give me the four biggest slipper lobsters he can find from each color and that's what he's searching for right now this guy is a pro he knows exactly how to handle his meats and these are not that small they seemed a lot smaller but in his hand they're still a very respectable size well and that is four let's go weigh it up all right so first we have the red ones coming in at 2.98 kilograms and then these right here coming in at 1.7 kilograms this actually weighed in at a lot more than I expected they're bigger than I expected this is eight pounds of food roughly the total price all together is about 526 dollars just for this round of food that is insane right here we have the slipper lobsters being boiled when you look at it like this it looks like a spider that's been killed to all his legs go back together it's a little bit creepy but no doubt absolutely delicious [Music] right now we have the red slipper Lobster completely done grilling it took about 20-25 minutes between boiling and Grilling and right now he's cutting it in half to reveal the beautiful meat inside oh look at that the meat inside you can see the head butter right here you can see this crazy juicy tail meat I cannot wait to try that [Music] all right right here we have slipper Lobster cooked two different ways it is such a beauty on this side we have the garlic stir-fried velvet slipper Lobster now this one was the one that's a bit more camo they have so much more meat than I expected you can see that crusted garlic all around it I'm gonna try to really dig in at the top and then see if the rest will come off boom take a look at that that is some succulent looking Lobster meat we've got these garlic flakes just stuck on there let's try it out [Applause] [Music] oh dear lord I've gone for everything I think the lobsters they find around Alaska some call them Canadian lobsters some call them Alaskan lobsters great claws but the tail is a little bit overrated sometimes it can be a little bit sinewy but here these have a great wonderful consistent texture it's got bite but it's not overly chewy you see the different sections of muscle kind of splitting apart a little bit so A beautiful color and that crunchy garlic is a nice flavor additions here they gave me a cute micro dish of fish sauce let's give it a little bit of a dip oh yes Seafood dipped in a sauce made from other Seafood it doesn't get any better than that and then right here we have the red slipper Lobster now this has just been simply boiled and then grilled if they only Grill it it might get a little bit too tough and you might notice this right here I thought at first that might have been the head butter but no I think that is eggs I'm gonna try just an egg bite oh it smells so fishy let's hit it with just a little bit of fish sauce definitely eggs that is raw and it's Briny but I think putting a little bit of that fish sauce with it gives it a new dimension of flavor so it actually works really well and what makes it even better is it's so rare because we have four lobsters here and only that one had these beautiful orange eggs inside of it I'm gonna try it this Lobster because it looks like it has the absolute most Lobster meat in its little body oh my god dude that is gigantic all right right here there's a green Seafood chili sauce this is like one of the favorite condiments in Vietnam let's see oh this one might be a bit more juicy it's a little bit sweeter this sauce is incredible my tongue is like on fire right now I'm super salty and savory but you have to keep in mind there is a reason this one costs almost two times more and I think that reason is because they're harder to find so this is course number two I only have one course left we're over halfway to a thousand but I want to get the rest of the way there I want to see if it can be done in just three courses at a seafood restaurant in Vietnam [Music] I showed you guys the central aquarium for this location but here they have the most dangerous creatures in this restaurant first of all take a look at these These are the eels I'm told these eels bite you they emit a fluid that stops you from stopping bleeding that means bleeding a lot not good right here a freaking shark well right now I'm not here for the eels or the Sharks I came here to try a fish I've never had before the fish with the most kissable fat lips in the ocean I'm talking about the parrotfish I'm told that the parrotfish can be rather expensive I'm gonna try to get a really big one let's see now if the fish will put us over a thousand dollars we're gonna find out boom this is our brave fish catcher right here so he's going a top right here with the Nets he plunks it down and nothing so far nothing he jumps up yes he's got one oh this one's big and wet holy cow look at this thing all right he puts it on and that weighs in that 3.3 kilograms they start by actually cutting the fish nearly in half I'm here he's gonna peel out some of the organs and intestines and do you think they're gonna throw that away absolutely not more than likely all those different organs and offcuts and strange body parts are going to join together in a hot pot we have three different courses that are going to be made from this one fish and we're gonna see it soon at the table [Music] we have our final course right here the parrotfish has been turned into three different meals I want to talk about this one first here take a look at all these different doodads this looks like a liver there's other organs in here but what I really want to point out to you is this that is the mouth and then inside you can actually see the flipping teeth nothing here is going to waste every single cut is inside I'm gonna put about half of this into the hot pot that just slips right in there so we're gonna let that cook all the way through in the meantime we've got this right here this is a beautiful stir fry here we go mmm seasoning is delicious it's a little sweet a little savoring crunchy on the outside slightly chickeny it is not flaky it has a little bit of a mush to it the meat texture is very lovely so far I'm very impressed let's check on this this is the grilled portion of our fish oh take a look at that it's roasted on this side it's become kind of charred and brown and then here it just all turned white it's still very soft I mean it was so unique looking when it was raw because it was just red and white it seems like many fish are either one or the other now that this is cooked all the way through it's very white and slightly flaky looking try it out wow that is the texture like no other it's not like some tender fall apart Pollock or tilapia really got some body to it it's not fishy at all and some parts are even like slightly tough but not tough in a bad way tough like it just has some bite to it here's the red part now I'm curious so that's going to be different oh it's so different it is like dark chicken meat this is a very Dynamic fish it had a lot going for it until you know we murdered it here our fish is boiling up oh so this is all those organ sliver intestines maybe kidneys do fish have kidneys then it's in there oh my God that's a mouth that looks like a nightmare I'm gonna put that back in right here we have all of the organs this part can be very very fishy it's gonna be a hard it could be some other fish part that nobody knows try it out foreign [Music] still not very fishy though I'm so confused right now that first bite really took my breath away in a way I can't say that it was good it was traumatic you know I think this is what people like about Hot Pot here if you're gonna get a big ass fish like this you have to get the hot pot because yes of course you can Grill it and of course you could take the meat and stir fry it but what are you gonna do with all those random off Cuts what are you gonna do with the heads with the eyebrows with this part of the elbow all that has to join together in one pot and boil and that's what they've done right here guys that is the end of this video I could not possibly eat anymore all the extra food in this episode was saved and not wasted now the only thing left to do is to catabulate all the food I ate today and see if I spend more than a thousand dollars on Seafood here in Vietnam it is the end of the video but I did not yet reveal if I've spent over or under one thousand dollars now we have five different foods that we need to add up at this moment we have the Abalone we have the giant sea snail we have the Velvet slipper Lobster we have the red slipper Lobster and then we have the giant parrot fish now I didn't yet reveal the price of the pair fish it turns out the parrotfish cost 120 dollars a little bit less than I thought it was so if you add up everything together we're coming in at 818 now I can say that I'm incredibly disappointed that I didn't spend more of my own money but uh here we are that is it for this one guys thank you so much for watching I will see you next time I'm sorry I'm gonna jump in just kidding although I do need to drown myself I spent way too much money welcome to the best ever merch store where you can check out our brand new designs best ever bandanas in black white and red the please send nudes hoodies pillow soft fabric with a quality 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Channel: More Best Ever Food Review Show

Views: 4,407,968

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Id: hE6f4Lhw_LM

Length: 15min 8sec (908 seconds)

Published: Sat Dec 03 2022