Five Noodles You've NEVER Seen!!! Asia's Best Street Food!!

so right now he's putting in oil is he gonna fry something I would guess the top of the street food ladder in Asia is so good and Vietnam is no exception but there's a lot more to noodles here than just fog Oh today I'm here is baby what's up baby Vivi is a longtime friend of the show and she's also a local new expert you find out what kind of noodle it is well at least she's a noodle fan I'm a rat today we're in Saigon Vietnam heading to five secret noodle locations you won't find in any guide where did you learn how to do this from rare ingredients cuz it tastes like green tea to fiery theatrics that could take off your eyebrows [Music] are you okay carving up starts now noodle number one out of five noodles for eating a lot of noodles today right bean yeah goodness too much to see I was okay we're at this market here what is the name of this market market this is the largest wholesale market in Saigon where you can buy just about anything in bulk what kind of noodle is it has the crab noodle yeah apparently she forgot what kind of noodle this one is she is she's cheating right now and that's well documented miss bloom inherited this crab soup business from her mother who's been running it for over 20 years their secret this amazing bowl of crab soup doesn't use any crab at all instead they've replaced it with dried shrimp ease g oi highborn yes I can the bull starts with shredded Morning Glory bean sprouts then vermicelli noodles a whole slice Vietnamese sausage pork shrimp cake then the broth which contains blood cake and tofu more broth turned up too much broth get out of there Brock Oh more broth again we made a mistake finally perilla fermented shrimp paste tamarind sauce and minced chillies on top so she said she thought I couldn't handle the mom told me Mongolia's ate fermented shrimp paste it has a violent aroma but if you burnt out your taste buds then you put it in your food it's gonna add even more flavor oh that is oh yeah it's rotten smelling it's like rotting athlete's foot no offense but you're gonna mix it up right yeah that's the point you don't just eat it directly we're gonna mix all this up what is this one this sausage is this jolly walking good hmm and so medium and savory and warm that broth has really brought all these beats to life as far as that fermented shrimp paste it's like a side note it's like if I was in the Hollywood movie I'm not the leading guy I'm the guy who put the ladder in the scene then and walks away the noodles themselves really just soaked up that broth and then BOOM another surprise a blood cake it and really good the blood cakes really absorb the flavors of the broth yeah it's sitting there for hours how much is it Sonique a really yeah it's like less than a dollar and a half for this whole thing that's nuts Oh do the location number two here we've come to a place where they have nice outfall it's not really just me sambar it's like me South I'll oh oh yeah Paulo is known as offal stew this is a traditional Vietnamese dish and a popular local drinking food made from cow organs braised in the spiced strong you look at these organs they're so bright and horns yeah yeah usually it's eaten with Bonnie Brett but here chef and owner mr. Q has taken this dish to another level creating his own six dish menu with this colorful standout ingredient what are we getting today how interesting with pasta [Music] this mystery meat spaghetti starts with garlic butter then the star of the show chopped beef organs then broth and sugar toss that around and then more broth tamarind sauce and finally the spaghetti noodles finish it with the Vietnamese touch of morning glory okay so this is kind of a pasta I mean how do you distinguish pasta from ramen from wooden I see on the label its pasta is that intestine he has two intestine I don't think it feels too straight to be intestine so many different paths of the intestine so there's the young one the big one that do the well I have a lot of that one and then what's this little flank part it's add another intestine a third important and at first time meat taking it fighting it's a spleen no it's not spleen does it taste like what is it I'm curious try again do you do it I'm curious I'm curious it's like when your pancreas is wondering about something it might be being curious okay let's try some of this intestine it's pretty squishy chewy a little animal but not too bad I wanted to get some of this pasta now simple straightforward tons of Tamron let's try it out mmm I like this kind of a noodle more than Boonton the vermicelli noodle is like very soft and it can get soggy quickly so she weeds yeah it's got some texture to it and it's really just soaked up that buttery goodness so good [Music] in the distant past long ago there was a secret art of noodle making mr. Duke has learned this ancient craft from a friend of a friend I don't sin shop now he's built a business around it that's been going strong for the last two years where did you learn how to do this he said he's inspired from Japan a jacuzzi from the udon noodle but he wanted to make it differently we want to bring the Vietnamese taste into this fantastic I love it super creative it's gonna show at the same time and we definitely can't go to movie theaters right now so that's as much of a show as we're gonna catch the blanched noodles are topped with mustard greens egg a shrimp or two squid beef sliced beef balls fried garlic chili oil celery pepper and finally the broth paired with giant pork bones that were used to make the stock Wow check out this dish it looks real good now he said he was kind of inspired by folks of Japan if you actually look at the dish it's so neat and organized I'm impressed so I think we should jump into this tamal slice now that's our why are you looking at our screen to the HR department they can't help you no we try it out yeah that's right B what is she that's a fantastic default it's very peppery and meaty like it doesn't have a bunch of fillers all right so the noodles are here and they have a really interesting texture it's kind of like that homemade I'm about we had recently where it has some imperfections and that so it makes it nice like it's not a uniform shape some are more thick some are more thin somewhat more clumpy I'm like give it a try all right let's give it a try very nice okie smooth I like it yeah the broth is delicious definitely Saigon style little sweet will savory and those two things what's going on here this is dinosaur meat its pop important so these bones have been presumably boiled for a very long time it looks like the meat comes off pretty easily oh yeah that's a nice little side treat like that yeah hmm oh it's so soft and satiate gelatinous you can see if you look closely all of the collagen all the fat has really rendered down and become one with the broth that were sipping on right now this is the biggest bones I ever had you guys heard it here first I didn't say anything and I didn't suggest anything so you're on your own [Music] Wow guys are you still watching this video we just need three different types of noodles but we still have two more noodles to go you think there are people still watching I hope so guys please keep watching we need to add revenue honestly I can't pay most of my staff this month alright back to the fun video night I'm Ho Chi Minh City these streets don't sleep it's pretty wild out here and if you're not careful you could get a bad bowl of noodles but we've come here put you home is that right yep open along this street for over 15 years here they have one of the best bowls of who do you'll find anywhere a Chinese dish made from square shaped noodles swimming in a distinct medicinal broth why do you think its name to hook you home I would call myself about Juho cuz I love hook too but why do you think they call it that originally the broth is edit with tapioca flour so that it may get picked whole in this context means what's ordered tuna yeah let's get to bow square sheets of noodles are blanched and topped with pork organs including stomach intestine and tongue then scallions a generous dose of grounded black pepper and finally their medicinal broth which contains pork blood cake so here we have it just big beautiful sheet of noodle and then aside from those impressive noodles we got blood cake pork I mean a little bit of everything in here let's go for it huh yeah oh it's a very porky broth that's really soaked into that noodle of course you know it's a rice noodle rice noodles are pretty tender usually it's pretty soft and try some of this broth raisa rich oh yeah it feels different from a typical Vietnamese brah you said medicinal it really scared me when we were up north in Hanoi we had that medicinal chicken yeah look inside of a can ah do you start with that that was medicinal like it tasted like straight up won't score medicine this does not this just tastes delicious in this case they just knew a little bit of the medicinal herb so that it can balance the strong in case of the pork how do you say Brock in Vietnamese look Lao I'm talking about put a blood cake in the sauce here she's saying go for it I'm getting the approval unbelievable so delicious super fun place I like it [Music] our final noodle location black chef a place where cooking isn't just a job it's a passion [Music] oh okay so right now we're at the black chef our final noodle location I was told this is some kind of crazy noodle experience but so far it seems pretty mellow he's got the noodles on there soaked in right here in a broth no big deal the owner mr. Tollman the mind behind these fire noodles he crafted this masterpiece in order to build upon his noodle II legacy the fire noodle start with a blanched egg blanched greens and noodles then there's even more blanching the beef shank the duck breasts then tropical palm seeds usually used for desserts until now lastly mushrooms he adds some broth then scallions and coriander so far these fire noodles are lacking some fire until now in a separate pan he heats up some oil is he gonna fry something then he adds the fireworks [Music] are you okay I'm safe wow that was crazy when a fire went by I was like one I'm totally surprised we didn't plan this in pre-production I was speechless yeah we can roll it back what do you know what that is okay this looks like a masterpiece look at this huge piece of brisket we got an agate lotuses him yes it kind of tastes like a delicious ham it's smoked oh it's smoked goose which to me can taste like him sometimes let's try these noodles he's so fantastic all my god that's so good whatever oil broth combination he puts on at the end it gives a charred smoky flavor to everything in this bowl so these noodles almost taste a bit smoky look at this big meaty brisket I'm gonna don't know how to say this without being messy oh you just gotta take a bite off of it like this [Music] yeah that's my concern oh there's so many I love a smokey thanks that have each day there are only 10 bowls served each for the ridiculous price of about 2 dollars and 50 cents he must be losing money somehow I mean there is like roasted goose is brisket there's a plethora of noodles and there's our show there's fireworks so why only 10 for the creator of this dish these particular noodles aren't a source of income they're in art and likely a good marketing tool this is the first time I see someone put their sugar palm fruits in a bowl of noodle yeah sugar palm Wow I saw such look last week yeah and it's so unlike anything I've seen in Vietnam but he's a Vietnamese chef right here's the Vietnamese chefs however he used to work in a talion restaurant so that way he learned all of this technique and skill from this is one of the best bowls of noodles I've had today but I'm very surprised by the huge variety there's stuff we had such purely Vietnamese some stuff that's a little bit of fusion of men right here in Saigon Vietnam I did not expect to find so much variety and delicious noodles as we did today yeah I mean even me as a local leaving here for like almost five year now I surprised that these days even exist [Music] noodles from north to south I've eaten dozens of varieties throughout this country wet and dry long and flat hand pulled and machine made what I know for sure is Vietnam does noodles like no one else and be sure to check out our second channel more best-ever for review show for raw clips and deleted scenes that didn't make it into the show guys let us know in the comments below what noodles did we miss are there other noodles we should have eaten that we did not eat let us know in the comments Craig thanks to Vivi meeting that's it for this one thank you so much for watching we will see you next time of peace [Music] has chased away it's another perfect the Sun is out [Music]

Channel: Best Ever Food Review Show

Views: 3,115,019

Rating: 4.9283662 out of 5

Keywords: best ever food review show, befrs team, befrs, sonny side, vietnam, saigon, ho chi minh city, noodle tour, where to eat in saigon vietnam, Pha Lau noodle, bun rieu, Square shaped noodles, Fire noodle, Chop Noodles, Crab Cake Vermicelli

Id: 6C3zYe9mO_U

Length: 16min 18sec (978 seconds)

Published: Sun Jun 14 2020