Milk Tea Ice Cream & Ramen Noodles!! WATCH How It’s Made!! | Full Documentary

the meat pouch is produced with the same technology that produce food for astronauts it completely seals out the outside environment and the content inside i like that space technology since the start of the agricultural revolution over 10 000 years ago mankind has sought to make more food more quickly and more affordably while using the least amount of effort possible i heard they used to have a horse to do this job but maybe it died now we have mastered the science of food production you can see it every time you walk down a supermarket aisle every product what is this every food that we take for granted has a story oh is that it doesn't look 100 like the packaging but it's something to aspire to in this exclusive series we're visiting some of asia's most fascinating food factories hey good job everybody cool witnessing what happens when some of the world's top engineers put their brains together our rdt is making new products almost every day designing modern miraculous one-of-a-kind machines with only one purpose to make food on a massive scale does this production line ever stop we work 24 hours per day wow like this ice cream factory where a uniquely engineered contraption pumps out 12 000 frozen treats per hour [Music] or this sausage factory i just want to put my mouth there but i will not i will not do that where they stuff thousands of delicious wieners each day when your workers leave do you check their pockets for sausages we're a noodle factory where modern-day manufacturing allows them to produce over one billion packs of ramen per year i noticed the shooting here is a bit restrictive why is that the world of food manufacturing is intense they have to make something that's going to appeal to the mainstream they have to make it quick and affordably or else people are not going to be interested [Music] competition is fierce 99 oh really and production secrets are guarded behind closed doors until now the best ever food review show team is getting a rare look behind the scenes oh there it is revealing industry secrets oh that's where the texture comes from bringing our cameras to show oh the mozzarella what no member of the public has seen before i've heard these are among some of the top rated in the world but how does that work [Music] from local countryside operations have you ever tried to make a giant spring roll from one of these no that's a good pity left all the way to some of the biggest baddest manufacturers in the world we're all bundled up we're safe what do i do if i have to pee today's mission one of the most legendary items on supermarket shelves instant noodles i'm heading to a giant instant noodle factory a place where they're producing over 1 billion packages of noodles each year we work 24 hours per day so how do they do it let's find out street food for breakfast our breakfast today goes back three generations the dish's base is built upon humble instant noodles but this foundation created the bedrock for a 30-year street food icon so we've come to a street food sponge the woman landing the station she has a reputation for being some people say mean yes yeah i don't think she's mean she's very strict and straightforward she doesn't yell at any customers but yell at her team because she wants everything to be very fast oh the command center yes the command center right now it's a moment of calm she's not said anything for at least 10 seconds the noodles are served dry to prevent oversaturation the soup is prepared separately containing herbs an egg and four different types of meat the rest is up to you you know that instant noodle is very non-nutritious except for the taste it's very addictive this way of eating really adds more nutrition into it let's try it out [Music] very tasty i saw that she didn't measure all the seasonings she added to but no yeah not at all nice texture not overcooked just full of seasoning full of flavor so then you try some noodle you jump over to here and then you try some beef [Music] makes me so happy [Music] well i know you're a big fan of fresh food and vegetables especially but here these noodles are processed how does that make you feel i really enjoy instant noodles you do yes it is like the food from my childhood and also it tastes very good yeah it's very satisfying it's very addictive but what if i told you almost everything here is processed i mean if you look at the meatball shrimp paste these noodles and actually any type of noodle is technically processed so that that word processed has a very negative association but what fascinated me always is how they can take something like noodles and mass-produce it in one factory make thousands or millions of packages in a day you're doing a good job listening vietnam is one of the top five consumers of instant noodles in the world in a country of over 90 million the average person slurps down 53 packages of noodles per year so how does a country like vietnam truly show their noodle devotion even more than countries like korea let's find out here we come to the mecca of all things packaged and processed this is an asian grocery store and for me asian grocery stores blow out of the water at the boring markets where i come from worms you can just buy worms i don't think you could do that in my hometown and i think that sucks you ever buy the worms yes as a joke no no we really eat it look look at these little balls it says uh sausage what's that mean mince balls ball shape [Music] it looks a bit flat like this fish needs mouth to mouth what is this jellyfish it's usually used for salad a salad you like this one yeah i like it does the jellyfish taste like anything don't say it tastes like jellyfish tastes like chili [Music] what's happening oh black chicken [Music] oh man and you know the best section by far in an asian supermarket is right here no noodles there's so many noodles in this country a new instant product is launched every two days prices range from about 10 cents to around a dollar and come from manufacturers around the country and around the world even with some pretty fancy packaging what are some of your favorite noodles in here that you see are there noodles from your childhood or from your college days this flavor this one stir-fry tortilla the video we're doing today it's actually through the company called beefon they make noodles okay here oh it's a great what noodle here do you like yeah this one this one is from my childhood did you really eat this when you're younger yes oh you did so you're not making up a childhood memory just to satisfy the people at me fong this is my family's favorite v phone a legitimate childhood memory so when i look at a korean noodle it's monstrous and then i look at the vietnamese noodle and it's very cute and petite i think because the portion of vietnamese meal is very small and another one is they make it small so it's affordable for everyone let's compare the price oh wow so this is 3 600 dome 16 17 cents for the korean one it's a dollar so it seems like this is bigger but in reality if you pay the same amount of money you're getting this many noodles versus this many noodles why is your dad like this one so much this is one of the first flavor noodles what flavor do they have before that just sadness oh the two shrimp this is the first ever vietnamese instant noodle it came out just seven years after the invention of instant noodles in japan in 1958 in fact meat tom or shrimp noodles is now a word used to refer to any type of instant noodle and we're about to learn where these iconic curly shaped noodles got their ways oh we are here with ling deputy director here at v phone sir nice pleasure too also you're known as the boss of noodles is that right this is just one of the phones warehouses responsible for distribution to the north side of vietnam oh and 100 other countries around the world how many packages of noodles do you think you make in a year in the billions what you see here is the result of over 50 years of history and non-stop innovation in the field of instant noodle production here they've taken vietnam's favorite street food flavors like boom bahuey and bifa and cleverly transformed them into affordable instant versions but let's not forget that one special product that started it all two shrimps instant noodles here we are here we are we're all bundled up we're safe what do i do if i have to pee so this is a factory where you're making noodles but what noodles in particular are you making mihai tom noodles it's a classic vietnamese taste the base for these noodles is wheat flour that's mixed with water to create the dough the dough starts rough and coarse but begins to smooth as it passes through several compound dough sheeters kneading the dough until it has a consistent texture and the perfect thickness for this type of noodle then it passes through a roll slitter a cylinder specially designed to cut the exact shape and thickness of the noodle this rolling blade slits the dough into the noodle signature curly shape now this long continuous stream of noodles heads to the steamer where the dough gets cooked through it's still far from the shape we witnessed this morning at breakfast but there's a lot left to do next these noodles get a hit of flavor as they pass through the seasoning waterfall [Music] now this long unruly strand of noodles is finally cut into exact portions and those portions are placed in molds not only are the noodles steeped but now they'll also be fried the color changes from this to this giving the noodles their distinct color after frying the noodles are cooled bringing down the temperature prepping them for the packaging room do you think you make a kilometer worth of noodles in a day oh much more more than a kilometer all right well we can extrapolate that later now the noodles are topped with saute and seasoning packets then wrapped in their final packaging the same exact style packaging that was used 50 years ago i'm not the kind to abide to my stereotype you'd be surprised if you took a look inside i simply won't buy these intimidated eyes we just toured a whole noodle factory and it turns out right here is the final resting place of noodles other than our stomachs i should also say it is the basic noodle nothing glamorous here i think i found one piece of one scallion it's a nice scallion i think we should uh we don't want it to get over saturated that's a problem yeah it was soaked in a lot of water and like not tasty anymore [Music] it's like nostalgia the noodles themselves taste kind of weedy it's a bit savory a bit msge but not a strong flavor i should state that these are 3 000 super affordable and then i think it's kind of up to you to add more like the lady we went to this morning like putting a cherry on a sunday or putting a bandana on an already good looking guy with no eyebrows so this is how they started but this company has expanded greatly since they began even pioneering and innovating modern food technology like these more premium instant vermicelli noodles prepared like any other instant noodle except it also comes with a meat pack and the cost five times the price of our two shrimp friends but still under a buck this one is uh based off of the popular boon so i'm noticing a theme here they've tried to take a lot of the flavors of popular street food noodles and then condense it into a package like this and even here this noodle is completely different than the last one this is more of like a rice rice and then they have real pieces of meat apparently it's quite chewy it still keeps the texture of the beef pretty good texture it's almost like a rehydrated beef jerky i'm gonna make some bun some broth some meat all of it all together the texture of the noodle is chewier than the fresh noodles right they have a noodle here that you have to kind of rehydrate so it's not like a fresh vermicelli but it's pretty close but the flavor the flavor overall i think is quite good you know what's interesting though probably for twice the price you could probably get a real bowl of bunbohoi on the street yeah exactly so that's like quite a challenge that they're up against like aside from bumba hue they have hudu and the next one we're gonna try vietnam is a country obsessed with innovating new and creative ways to use rice rice noodles thick rice sheets rice paper even rice straws the phone has been part of this innovation developing rice based instant products they're healthier super versatile and especially delicious when paired with a meat pack the meat pouch is produced with the same technology that produce food for astronauts i like that space technology what you see here is the iconic vietnamese fall mass-produced at an unimaginable scale and we are part of the fortunate few who have been granted access to see the process in person well us and all of you watching first the rice is cleaned and soaked in water until it becomes soft this bucket elevator also helps remove unqualified grains [Music] the survivors all fall into a grinding machine that we're not allowed to show you but between you and me the grinding machine is used for grinding turning the rice into a silky water rice liquid that looks like milk that rice liquid is pumped into a trough where a roller picks up a thin layer and spreads it evenly over a white matte conveyor belt where it disappears into a steamer we can't show you the steamer but between you and me the steamer steams the rice sheets i notice the shooting here is a bit restrictive why is that we are the first company in vietnam to produce this and we came up with the technology i'm really sorry that we couldn't show you more this is known as manfa or a rice noodle sheet from here the rice sheet is cut dried portioned and set on route to the packaging area here the noodles are met with seasoning packs that descend from the heavens then plop perfectly on top awaiting their final wrapper [Music] seasoning packs rappers putting it all happens with precise and meticulous timing so each package looks exactly the [Music] each same goes through a metal detector to ensure there are no unwanted foreign materials inside each noodle is weight and at last they're boxed and ready to hit the road two of the most popular flavors chicken far and the one i can't wait to try for the first time man i'm losing my composure [Music] vietnam is really renowned especially for its flop and the staple of any good most people would say is in the broth exactly and the broth it's not known for being something instant good fuzz shops are waking up at like 2 a.m 3 a.m throwing pork bones and some water 12 hours it takes time and the right blend of ingredients to create a really complex flavor here they're attempting to do the same thing in 30 seconds let's taste the broth [Music] i taste the cloves i taste the star anise i taste the pepper maybe because fries my favorite food so i expect more than that oh i'm not saying it's exactly like the street but the traces of the staples of pho are still there i think they've done a pretty good job pretty good yeah let's try out these noodles i'm impressed with the texture of the noodles right i am too actually i think the noodles they're not overly soft but they're not like the last one where it was overly hard it's a pretty good balance this is like half the price of the real fun noodles right and again that's a challenge but if you're in a pinch if you're in a quarantine or if you're just hungry in your dorm room it's a very good alternative if you were to add a step to suggest a way to make it a little better a separate package of fresh herbs dry fresh herbs oh right that is the element that's missing because usually you would have fresh basil mint coriander yeah exactly maybe they'll take that feedback and we'll see that soon [Music] factory food is food trying to find a balance between quality and affordability made possible by those who think outside the box pushed forward by engineers designing and building one-of-a-kind mammoth machines that have never existed before our factory series continues as we take a closer look inside one of asia's busiest sausage factories it's smoking on a scale like you have never seen before learning how to maintain quality high safety standards while pumping out millions of meat pounds per year whoa that's more meat than i could eat in a decade so invite the boys over and order a meat lovers this is gonna be sausage over though right now we are in food shop but this food shop is not any food shop they're selling sausages every kind of sausage you can imagine and about three or four that you could not imagine hello ma'am hi how are you can you ask her how many sausages do you have i don't know back for more factory food fun friend of the show so they have five main types of sausage here five five oh i thought it'd be a lot more than 5. this shop opened just a year ago is the only one of its kind and their sausages filled up over 500 customers per day today we're undergoing an epic sausage journey these are words i never thought i would say we're gonna have a long hard day it's going to be like a sausage party have you ever been to a sausage party that's a trick question because if you arrived at the sausage party it would no longer be a sausage party have you ever been to a sausage you know what let's continue we're kind of getting a taste of the sausage they have five main kinds of dogs but you can put them in a bun they have them in corn dogs this is tough okay i want one of these and one of these and one of these one of these and one of these and one of these and one of these in one of these in one of these and one of these and oh and a cheese dog now can you tell me is that a lethal amount of sausage it's okay yeah okay sausage me up all the sausages are sliced on the sides to maximize the surface area creating more crispiness this is the sausage scene of my sausage dreams feel free to just list them out [Music] this is the true sausage traditional german one it tastes traditional german is there some guy named hans at their factory who made this a little sweet very salty [Music] juicy are we really going to try every hot dog here [Music] here they've taken corn dog technology to new heights it's so technologically advanced it doesn't even have a hot dog inside it's just full of cheese they call it hot dogs why they try to penetrate the market with the name that vietnamese is familiar i don't know if you can say penetrate the market in a sausage episode i'm doing my best to keep this one clean and you're talking about penetrating the market all right let's penetrate this cheese dog what i like most about that is there's cheese inside i think there's butter inside the batter which makes it better so from here we're actually going to a sausage factory and we're going to go meet hans himself all the sausages we just ate were produced in this factory this is the high tech high quality headquarters belonging to duck viet company one of the major sausage players in the sausage game here in vietnam right now we are with duan factory manager sir thank you very much for having us today what an honor to come to your empire of sausages this sausage empire produces 88 different products including various types of cold cuts processed foods and of course sausages do you have a german guy named hans who helped develop the german sausage recipe the name of the company is which means germany and vietnam and it was founded by a vietnamese guy and a german guy named cavalli and all the technology the recipe came from that god okay fantastic let's go check out some sausages [Music] okay good i just want to make sure we got the right guy every time i look around i lose you we've entered the factory it's much colder than i expected but that makes sense right now we're in the mixing room here the cold working environment keeps the bacteria in check it also helps preserve the meat textures while they're being mixed this machine i'm standing next to what do you call this yeah this is a mixing machine oh that's it yeah that's it i thought it would have a more epic name i would call it like uh hercules or king kong but that's okay [Music] this behemoth of a mixing machine has one sole purpose blending together tons of meat and transforming it into delicious meat glue have you ever had a person fall in there i love the look of you don't want to translate it it's a fair question i think a lot of people are wondering have you ever had a person fall in and get grounded to sausage no one has ever been hurt from this machine i'm glad we asked that now we know every hour more than 2.5 tons of meat and fat go through this machine [Music] with the meat glue now perfectly gloopy it's ready for the next step [Music] the next step in this sausage making journey is the stuffing [Music] giving our formless meat group a home this is where sausages get their form shape and size some sausages get stuffed by an automated stuffer where do i buy a machine like that they imported this machine from overseas ah so i have to go like online like amazon.com maybe exactly this machine can pop out an average of over 1300 meat pounds per hour it's like a laser beam of sausages it's kind of beautiful you can't tell but i'm smiling with joy under this mask the only drawback is the sausages must use the more robust less breakable collagen casings effective but not nearly as tasty as intestinal casings how much does a machine like that cost 250 000 wow that's almost as much as my college [Music] the more delicate intestines usually from pigs contain fat so when these sausages cook up later they'll be encased in a fatty wrapper that pushes even more flavor into the meat [Music] after these sausages are stuffed expert meat handlers skillfully string the meat sticks on a steel rod and hang them from a cart hey man what the what's that left out with the who she this cart doubles as a vehicle and a cooking rack when it's full they hitch a ride to the steaming room in the steaming room the sausages are sealed in a steaming chamber with all their friends here they get steamed for around 20 minutes this cooks the sausages all the way through and kills any remaining bacteria after that they get smoked for an additional 15 minutes this adds another layer of rich smoky flavor this is the smoke room right next to the steam room here they've got smoke on a massive scale inside of here they've got these oak chips all the way from germany so they use the oak chips to create the smoke and then they have this advanced piping system they'll move the smoke from here across to the other room into the steamer it's smoking on a scale like you have never seen before after the steaming and smoking the sausages are moved to the final step one last check so right now we're in the packaging room and here one of the most amazing machines i've ever seen it takes all these sausages that are linked by a casing and then cuts in between each sausage and it must do like a mile of sausage a minute look at this thing just spewing out sausages i love it i just want to put my mouth there but i will not i will not do that i would not be sanitary [Music] so we have finally made it to the end of the sausage making process before the sausages are released into the wild they come here obviously at the very end you have to do your quality assurance making sure just the best wieners are getting out there to be in the public's hands and mouths do you ever have hot dog rejects the checking will be done by the workers here when they put the sausage inside the bag they need to check each product here is judged under strict criteria like color shape and size if all the sausages meet all the requirements if they're all perfectly uniform only then can they be packed and sealed in their final home after packing they'll go through a metal detector ensuring there are no unwanted items left behind like that one time larry lost his wedding ring in the meat group joking just joking my last question but it's very serious okay don't laugh when your workers leave do you check their pockets for sausages they don't bring it home but they usually like hiding somewhere in the battery and eat themselves well it's almost irresistible that steaming room smells delicious so i get it all right thank you so much for your time a riveting experience so cool after winning the golden ticket to this sausage factory dreamland i'm ready to get out into the real world and witness how everyday folks are using these products in their own street food creations so jup brought us here xin ciao jake so right now we're at your mobile food cart you weren't here a moment ago and now you are miss phone has been a mobile vendor for nine years she starts every day early in the morning and drives around the streets of hanoi until she sells out here you have classic hanoian food we've got sticky rice inside it's stuffed with mung beans pork fat pork belly pork belly i meant and on this side that's how you say sausage in vietnamese so ma'am what is it that you love so much about duke viet sausages the quality of the sausage from the big is very good and also her customers really like this type of sausage well i can't wait to try it out thank you so much right here we have our sticky rice all cut up into little pieces and that classic book viet sausage sliced up try it out do you think it's true they never accidentally turned a human into a bunch of sausage i think that's true i don't know you're questioning it right yeah i don't know he seemed confident in the factories you never know so the perfect pairing she's fried up the sticky rice it's become crunchified on the outside and you can see the inside layer oh that's a nice piece of pork belly the outside is crunchy from the sticky rice but inside it's just kind of a smooth somewhat savory but pretty mild mashed potato feeling and then you got to pair that with the very salty um hot hot dog is it a sausage or a hot dog no i don't know i've been in asia too long my wiener meter is all off either way let's go back to ho chi minh city and see sausage culture there from hanoi we're heading south to saigon for one last treat here miss lei has been attracting crowds with her creative take on sausages since she was 15 years old she calls it bread and hot pan with full toppings the name might need work but the food does not it starts with a sunny side outfit oh sorry i mean a sunny side up egg she whips another egg with chili sauce [Music] next onions canned mackerel scissored sausage and my favorite for insanely crispy sausage toss on some processed laughing cow cheese and a lethal dose of soy sauce time to eat we've teleported all the way to saigon where they have another wonderful use of sausages here we've got some bun meat she's toasted this cut it up i'm gonna put cheese on this one a little bit of egg yolk oh that's nice and then some sausage ping pong [Music] this is exactly my kind of eat what do you like about it everything is very balanced i don't like bacon but i like this kind of fried sausage how do you not like bacon did you have a pig as a pet when you grow up no my pet was a fish okay unrelated to bacon yeah got it to me it's all just like a heavy breakfast food i wouldn't want to have this every day but i love the egg some meat a ton of sauce and a wedge of cheese anyway early on when we went to food shop i feel like i was a little dismissive are we really going to try every hot dog here i didn't pay the sausage enough respect and then after seeing all the work that goes into it the attention to detail i really came to appreciate these simple things that are in front of me right now japan they're known for their sushi famous for their wagyu and loved for their ramen but what about japanese made sandwiches a japanese recipe eaten in vietnam let's try it out inside most of asia's famous convenience stores you'll find a cooler section packed with fresh ready-to-eat snackables these foods have an origin story that's never been released to the public until now what were the biggest challenges in opening this factory so actually everything was challenging today's mission seeing how the japanese culture of refinement and perfection has been applied to dozens of ready-to-eat mini-stop favorites i'm heading to a giant factory in a non-disclosed location uncovering the secrets of the perfect crustless sandwich convenience store sushi and more so how do they do it let's find out yes here we are in one of my favorite places an asian convenience store [Music] so there's something special about convenience stores in asia they're always packed with super unique original sometimes unbelievable unfathomable products like ice cream you'll find ice cream flavored like corn does that seem okay to you yeah no wrong why it's super weird really yeah well i think it seems like you can put any single flavor in ice cream like broccoli i know it they have corn ice cream how about you try that one it's really good i tried some of yours yeah this had corn in it no here we have the grilled seaweed roll i don't know what that is but here you oh it's literally just a round piece of seaweed [Music] oh it's usually spicy what is this the skins of animals or whatever oh just skin of animal oh fish i guess they put the word collagen on there not fishy at all one more yeah this is good we've come to the most epic section of any asian convenience store the refrigerator holding all the fresh items brought very recently we've got sandwiches noodly items sushi also there's sushi here and even kimbap originally known as onigiri do you ever wonder how this stuff got here maybe it it distributed from different factories around they got to make a lot of sandwiches in one day right sure if only we could discover where all this delicious food really came from that's going to be really awesome well i have a surprise for you today we're taking a field trip to the factory that makes sandwiches really sounds pretty good huh cool yeah let's teleport [Music] mr sirizawa takaya nice to meet you thank you so much for having us today welcome to japan best foods one of the first to put ready-to-eat fresh foods on shelves here in vietnam operating under their japanese parent company nito best japan best foods has brought their knowledge equipment and technology to vietnam in hopes of carving out a whole new industry here currently they're producing 30 000 meals every day with over 90 different products is this the first country that you've been to outside of japan yes is that right so why did you choose vietnam and not thailand or some other country first of all the food culture of vietnam seems similar to japan because there is no restriction of eating meat but i think thailand they don't prefer to eat deep oh is that right yeah yeah oh i didn't know that vietnam is among the top three most vibrant retail markets in all of asia with over 4 000 convenience stores across the country making it the hot spot for convenience store brands looking to cash in but there's a problem in vietnam street food is everywhere this is also fresh food made on the spot in large quantities for very little money you can get this for under a dollar so can a foreign food company compete or attempt to change an eating culture that's been around for centuries this factory's production line includes every step of the food making process cooking mixing assembling and packaging beyond production they also run an ambitious research and development program in this room they invent and develop new products almost daily more on that later mr takaya while we're in the factory we're gonna talk about two main foods that i see all the time one is a sandwich yes we'll talk about that later the other one is kimbap but in japanese it's called onigiri yes which country invented that it's from japan really would korean people agree with that i hope so how many different types are you making 20 onigiri oh wow that's a lot way more than i thought so what is the best selling one grilled chicken onigiri and tuna mayonnaise yeah i love tuna tuna too much of this factory is about as chill as a refrigerator it must under 10 degrees so any food that needs to be cooked for any product gets cooked here in the hot room right now they're working on the minced grilled chicken onigiri before being sent to the mixing room the cooked food is temperature tested to ensure any potential bacteria are deceased grill fillings is one of the popular flavor of onigiri in vietnam but it's not popular in japan is it even available in japan i don't think so it's only for vietnam that's pretty cool here the chicken is mixed with the five spice sauce the famous chinese spice blend that's long been a part of vietnamese traditional cuisine then these ingredients all head to the next room for assembly this is where everything comes together the assembly and packaging of all their products next these rice vessels are filled with grilled chicken she precisely portions out the filling by hand not too much and not too little just the right amount so the next step can be carried out successfully right here we have the onigiri machine every hour is pumping out 3 000 of these suckers what's remarkable is the level of detail and thought that goes into everything they do here because the standards they're operating at are well above any that they're obligated to by any governing bodies for example here they have a mini x-ray even if they find a single eyelash inside the machine is going to stop and they're going to throw it out this is the typical onigiri shape but this food can take many forms all you need is a specifically engineered machine created by japanese food scientists easy right next this naked rice vessel heads through the packaging machine where it's wrapped with seaweed and sealed in plastic to keep it fresh there's something magical happening here it's not easy to see at first but we will reveal it starting so now have to use number one here this pull tab that splits the plastic in half and we pull out side number two it slides this layer between the seaweed and the rice out because if the seaweed was actually touching the rice it would get soggy we want crunchy seaweed and layer three comes out here as you can see there's a big rice triangle but now we have fresh crunchy seaweed should we give it a bite let's go for it i didn't reach the filling yet but already i love the taste of crunchy seaweed with rice that alone is a yummy snack interesting chicken flavor is really good kind of peppery succulent but you know what would be good chicken mayo there's a lot more stuff to try maybe we grab a few different items head to the table and try it out japan best foods has a huge focus on freshness with very little time to turn around product requests here's how it works first they take orders from 600 convenience stores around saigon then they must produce those orders the same day by midnight it's already on store shelves unlike making instant noodles where you can have thousands or millions of packages sitting on shelves waiting to be sold this is a zero inventory business you guys have convenience store sushi yes how long can i hang out on the shelf before it has to be thrown away two days two days arrive to the store i mean my standards are much lower than yours i can tell you that i had a sandwich in my fridge from like two weeks ago the sushi are stuffed with a variety of potential ingredients later each piece is cut by a machine before heading to the assembly room [Music] as it moves down the assembly line they already have the sushi made at this point they just need to put it into each of the packages close it up tape it label it and send it out so we grabbed every kind of sushi they have here 15 different flavors they actually give you a little packet of soy sauce on the side i do the vietnamese way i just oh their teeth the american way we use a gun here let's try this one over here they have some more like advanced style sushi this one is egg male this one is mayonnaise crab stick and corn a little bit of corn mayonnaise rice soy sauce my three favorite flavors together i just love corn so much this is good here for the sushi we got egg cucumber is that also cucumber that's cheating guys what the f six cucumbers out of 15 pieces this has some pork carrot woody or mushroom [Music] what's interesting to me there's not like a lot of raw salmon raw tuna they've intelligently designed a sushi menu that works for these conditions well i think that the idea of bringing sushi into the convenience store is great because you know for a long time like would consider like something fancy that's right that's good except for the cucumber not a big thing i fully expected japan best foods to excel at convenience store anigri and sushi but what about japanese sandwiches in a month how many sandwiches do you think you're making in putting out one hundred thousand pack per month and last question is a pretty serious one why do japanese people hate breadcrust so much if you know a thing or two about japan this machine probably won't surprise you they've engineered a highly advanced technology just for this this machine's only purpose is to remove the bread crust a process whose origin they can't even explain does that get thrown in the trash or does that get reused somewhere actually it's going to be a trash and it will become a fee oh okay so other animals like pigs or something will eat it that's not trash it's like still being used [Music] instead of a crust hating machine they could have built a sandwich filling machine but here they think that job is best done by human sandwich building specialists [Music] the sandwich marches down the conveyor belt as it goes from concept to being each specialist adds a new layer of flavor or an ingredient until the product becomes whole and self-actualized all these ingredients were recently brought together in the mixing room like this egg salad made with diced up hard boiled eggs and tangy mayonnaise or this tuna salad tuna mixed with tangy mayonnaise or well just about anything else you can imagine mixed with tangy mayonnaise [Music] after the sandwich has become whole the executioner chops it in half creating triangular shaped sandwiches ready for the packaging stage which is also conducted by human packaging specialists the sandwich is stationed in its final resting place and put back on the conveyor belt awaiting the next day where it'll get sealed up and labeled the finished product will go through a quality check machine to ensure consistency [Music] i like that me too there's a little bit of onion lots of mayo and plenty of fake crab legs but the bread itself is really soft it's a type of bread that just gets stuck to the roof of your mouth tuna with mayo and your favorite corn yeah you're into cornography [Laughter] sorry so they have the tuna they have grilled chicken and then the pinnacle of convenience store sandwiches especially when it comes to japanese people making them the egg salad sandwich it doesn't get better than this it's egg it's mayonnaise it's some other stuff that they wouldn't tell us [Music] the egg yolk and mayonnaise they're meant to be good friends well anyways we need to head back to the factory one more time because there's one thing we haven't seen yet the r d room [Music] boom oh they're so good not to have those masks on here we're in a laboratory yes can you tell me what happens in this room we are doing the microbiological tests in this room such as new ingredients and our final products are randomly tested every day if something's not meeting the standard then what do you do we have to stop our production shipment and collect before it is delivered to our store right now we're in the room that i'm most excited for this is the r d department here in the research and development room cook's snacking specialists and engineers of yum are inventing new products all the time our hourly team is making new products almost every day are they limited as to what ingredients they can use can they use foie gras if the price allow we would used to use foreign but there's a limitation do they taste it themselves to see if they like it yes oh dream job alert this is not an easy challenge as the food must still hit certain price points meet health standards keep its shell freshness and oh yeah it's still gotta taste good too [Music] basically mom i was told that they're gonna make something unique just for us they've created a dish for the first time and it's going to be revealed right now today how heavy is it more than 10 kilograms what was it 10 kilograms that's over 22 pounds he's wheeling it in it's monstrous looking uh [Music] i'm ready one two [Laughter] a red crab bandana there's a bit of a receding hairline that's me too much eyebrow guys this is the best day of my life it's made from 64 small learning how much would you sell this for a priceless good answer it's priceless yes gonna ease into it yes it's working get a little haircut here oh wow there you go that is beautiful and guys that's what my brain actually looks like inside can we eat this for real yes can you eat all of them i'm going to do my best yes i want you to pick that up [Music] let's go for it you did some damage there you got through i'm gonna say what i don't know what you're saying for sure but i feel it here let me try another bite wow that one is fried rice it's gonna take at least 15 minutes to eat wow that's a big bag okay i'm pretty full [Music] highly recommend it five out of five i like it i'm full of rice maybe i can wrap it up and bring it home guys thank you so much thank you what an honor to be able to eat my own head and i just want to say thank you so much for your generosity you're so generous you let me eat half of your hair every food you see here all the steps and processes are largely the same as what you'd see in japan where this industry was created and perfected japan best foods isn't trying to compete with saigon's bustling street food scene they're creating a different new experience altogether today we're following one certain kind of fun what is that so he will introduce us by one porcupine [Applause] [Music] steamed buns they're asia's comfort food stuffed with an endless array of tempting fillings it's the perfect snack or a quick meal for on the go yeah in fact the only thing better than a steamed bun is ten thousand bucks [Music] today's mission breaking into one of asia's most productive steamed bun factories here we're getting a rare look at how these beauties are made behind the scenes some are savory some are sweet and they're all stuffed full of the same thing dreams are made of sounds so how do they do it how do they create heavenly mouth pleasure on an epic scale have you ever seen cooking on this level no never it's wild i love it let's find out [Music] but first a quick history lesson on these dreamy steamy snacks the origin of this creation dates back to long ago in china through generations of migration throughout asia the dish became widespread in fact many asian countries seem to have their own take on the steamed bun the steamed bun known locally as bang bao has been in vietnam as long as anyone can remember 30 years ago this man started his own buns business taking the entire industry to the next level right now we are at top fat factory and you sir are the ceo of dumplings nice to meet you meet the man himself mr taw everything you see here all began at a humble alleyway dumpling stall he and his wife sold pork dumplings and that's it now this deemed bun behemoth stretches 22 000 square meters employing hundreds of locals in one day how many dumplings do you think you're making again a hundred thousand products a hundred thousand yeah oh my gosh all this wouldn't be possible without mr taw's entrepreneurial vision applying new technology to the old traditional method of processing dumplings [Music] these days they're maintaining the classics while innovating a whole new line of sweet and savory flavors santi eggs bird egg hog or sometimes you have monkeys [Applause] [Music] just tons of different possibilities do you think i would be a good employee i would only eat like maybe 10 bundles per day fantastic that's my resume i'm going to eat your food from here we're going to actually take a look at the process of how you're making some of these ban bao check it out [Music] creating the perfect steamed bun is no joke it involves long meticulously engineered processes hard work and pinpoint execution from preparing raw ingredients to mixing and packaging to help us understand more mr tong manager of this facility will give us an in-depth tour starting at the birthplace of any bun the dough mixing room here we've come to the dough making room can you tell us what happens in here so basically all of the flour will be bringing here and then they will do the measurement then they put some other ingredients like yeast like water and then they put into the machine within seven minutes they have this dough each of these humongous dough badges can weigh over 30 pounds making up to 700 buns after mixing the dough comes out rough and wrinkly like how i'm gonna look in a couple of years if i keep eating like this as it takes a pounding in the flattening machine the dough becomes smooth and consistent [Music] next the dough will be divided into equal portions using this machine [Applause] then it's flattened again as it patiently awaits its filling [Music] when you think about ban bao you think about nice doughy steamed bread and you think about juicy pork dripping out of it right this is where all that begins the pork room right now we're seeing how they make one of their classic savory pork buns first and most importantly the pork it starts by going through a specialized defrosting machine a quick way to bring the meat to the correct temperature getting it ready for grinding so what is the best ratio for meat and protein that's like my body makeup the pork is flavored with scallions soy sauce minced onions special seasoning powder a mixture of msg flour and ground pepper then finally sugar [Music] on the assembly line a massive team of dumpling do-gooders swarms around a conveyor belt to assemble the dumpling ingredients the pork is divided into smaller portions then manually placed inside the dough the team takes turns also adding salted egg quail egg and a piece of cha soup pork everybody here about 10 people are grabbing it and kind of cinching it closed and then from here it's going to actually head to the steamer oh man all this raw pork is making me hungry way more than it should be after steaming the buns are packaged ready to hit the road [Music] their destination the flagship tophat shop where all your dumpling dreams come true boom so it seems like just moments ago i was on an assembly line interrupting a bunch of women trying to do their job hey good job everybody sucks up success they're trying to make these actually so here we're about to reveal the savory uh do you know the special name for it sounds right to me i have no way to confirm okay well yeah i mean it looks about like what you would expect here we go ready okay so good i got a whole salted egg in my bike it's so drying okay i'm gonna try another big bite here oh man that pork is so delicious it's so juicy it's that 40 fat that makes it like it's leaking out deliciousness yeah that's pretty much it i mean it's pretty simple and delicious so that's the charming savory side of steamed buns but what about the other side the sweet side so all kind of the sweet bang bao is made in here the filling smells good top hat started with the traditional pork buns only but now through years of renovating and innovating they've developed a huge variety of sweet products ranging from common fillings like sweetened mung bean and custard to newer flavors like sweetened taro and pumpkin here among all these sweetbots there is one in particular that makes my overweight inner child beam with joy although the name might mislead you at first so he will introduce us by one porcupine yeah [Music] are there real pieces of porcupine inside okay so the special thing about that pun is the crystal chili inside but the shape is like the pokeball it has some guy the making of the custard filling they start by pouring eggs sugar and condensed milk into a giant mixer after it's all blended together flour is added to create a smoother texture [Music] last touch coconut milk now with everything mixed together a colander is used to remove any chunks left over making the final mixture heavily smooth next they pour the mixture into small cake pans and steam them for 20 minutes when it's all done they whip the freshly steamed custard in a mixer to create a more light satisfying texture the same type of dough is used for both savory and sweet buns this machine is used for both wrapping the dough and the filling together automatically shaping them into what may resemble a porcupine body with a tail a team of design experts then manually cut the back of the dough ball to create the appearance of porcupine quills so basically they cut the tail like this oh the tail becomes the nose all right this one is mine beautiful spiky bold and then this is hers and it looks like it's having a bad spine dang can we ask somebody hey um is this savable i'll just throw it away in the garbage there's thunder oh man we really blew that then the porcupine buns head to the steam room usually i go to a steam room when i'm hungover and i'm trying to feel better this room is divided into three separate sections the yet to be cooked section cooking section where trolleys containing 14 racks steam for exactly 13 minutes [Music] then finally the already cooked section everything moves in one direction heading into the steamer on one side and once finished being pulled out the other side where the trolleys make their way to the cooling room for one hour before heading to packaging right here we've reached the end of the line for our little porcupine friends using this tool some kind of edible ink they create eyeballs for the porcupine and after that it's a sentient being so it's actually quite a burden for the porcupine it never asked for this life but here it is nonetheless after packaging these little porcupine dudes will be shipped out to supermarkets all over the country excitedly waiting to be adopted by people in their stomachs the moment has come dessert buns these are freaking adorable the next hardest question do you eat the head first or the butt okay i rather have a bow in a slot i'm gonna eat the bun [Music] cheers [Music] the bread is the same soft steamy bunny bread and then the custard is sweet but not over sweet here's what i like in the front it's like a grenade just went off and now he's crawling to safety and you're like porky you're gonna be okay and then you see the backside and you're like oh actually no porky's done for i'm gonna have another bite here's uh the left cheek does it remind you to any order dessert of any other country like an asian steamed bun shaped like a pork and pine filled with custard no that doesn't remind me of anything now you might be wondering what could possibly be cuter than a porcupine bun well allow me to introduce the pig bun the production process for these guys is pretty similar they use the same dough but it's dyed pink with food coloring inside they have the same custard filling they head into the shaping machine and the top that team manually adds on ears before they're steamed and packaged [Applause] oh no what happened my pink space is like halfway melted off look at this this looks like one i would have tried to make do you know why this is have the pink color because it's like a pig yeah i'm going butt first you ready okay cheers [Music] i don't know why i have to look so deep into the audience eyes after i say i'm going butt first but i assume they like it well that one's even better less dough more custard it's a nice ratio very sweet but what a little anchor over here to round out today's dessert bun selection we've got taro and pumpkin buns the taro is made from taro and the pumpkin it's made from pumpkin both fillings are made using the same method steam the ingredients allowing these machines to create a satisfying thick mashed texture then add a lot of sugar [Music] turning these starchy veggies into something sweet [Music] steam package eat they put a stamp on top what's it say when you eat this you have your own happiness and have a good fortune oh yeah i hope so how do you feel i feel like someone dropped a cup of sugar into some mashed potatoes and that's what i'm eating but i think usually when people have this one they will have a cup of hot tea so it will balance your taste oh it looks like uh thanos is tested there's one more uniquely oh there's a lot of ambulances on this street because next year is uh two big hospitals oh it's a popular street to die on as you can see here they try to make it a little bit look like the real pumpkin in the color pumpkin and this is the leaf not really smell pumpkin right so there's just a hint of pumpkin flavor and maybe almost a little bit of marshmallowy flavor in there too pumpkin it belongs in soup not in dessert but they put enough sugar in here that uh i dig it boom bonus food item yeah you thought we were done we're not not only is that factory making bun bao they're also making dim sum dim sum is a type of traditional breakfast originating in china and slowly amassing popularity around the globe let's go back to the factory and take a look there are potentially hundreds of dim sum dishes but here in tophat they specialize in just a few most notably their hakao and chumai we have come to the dim sum wing of the factory here you are the dim sum manager yes hello xin chao meet mr luwan they call him the shumai sergeant he's in charge of what takes place here i'm curious is it just an easy natural transition to go from buns to making this kind of dim sum so basically all of the feeling inside the same ingredient with the pork the skin is just a little bit different the chewy hakao dough is made from four different types of flour the hakkao meat filling is divided into small meatball portions and wrapped in the dough by hand chunai dough is made mostly from just flour water and egg this gives it its signature yellow color the fillet can be made from shrimp or pork this crafting machine course feeds the filling into each perfectly measured piece of dough automatically wrapping the dough around the meat in the process before serving the dim sum hit the steamer for 8 to 10 minutes and we're back present day vietnam i think what's special about this is it's incredibly inexpensive for this whole thing here it's only coin m it's less than a dollar and a half i'm gonna give it a little dip in our sauce here cheers it's not as like robust and incredibly meaty as some highfalutin fancy dim sum place where they have carts and tea and old men reading newspapers but still pretty good now this one is [Music] somewhat shrimpy yeah a bit bouncy the final one pork hakao it looks beautiful let's try it out somewhat similar port to the bang bao but a little bit different seasoning i think yeah my favorite here out of all these is show my shumai showman every country says it kinda different it's got a little pork got a little shrimp and a nice little bouncy texture i have now been to over five factories in vietnam top that has got to be one of my favorite and gosh darnit i hope more people around the world can experience it and i believe that some day tarpak will have their name on the world map of ban bao and one day i'm going to show my parents that pumpkin can be a dessert and after they slap me they might try it mr taw's journey is a true rags to riches story one man started with little more than a recipe and an idea and through years of persistent effort he went from an alleyway vendor to one of the biggest producers of steamed buns in asia like any typical entrepreneur mr taw isn't quite satisfied with where he is now are you ever blown away when you just think back to where you started and where you got to now with this company as he keeps his vision for the future strong mr tawh has taught me a lot in our short time together but most of all i've learned that pumpkin makes a pretty good dessert in our factory food series this next product is perhaps the most difficult to produce and maintain before it hits store shelves for the sake of this video i can't move my face from factory to supermarket floor if it hits temperatures above freezing for too long it's all over the whole thing here worth over 100 billion today's mission see how some of asia's favorite ice cream bars are made digging deep into how these modern day machines can create a tasty frozen treat in under two minutes how many ice cream products are you making each year just medium we're heading to one of asia's biggest ice cream factories these guys are in the know when it comes to frozen foods of all types so how do they do it let's find out ralph thank you so much for having us here nice to meet you to have you here my first question a simple one you're a german guy living in vietnam selling italian food before we head to the ice cream factory we're making a quick stop at ralph's artisan gelato to learn how ice cream is made here his italian ice cream uses the best possible ingredients made from scratch no pre-mix no artificial anything all produced fresh daily so what is the difference between ice cream and gelato ice cream has more fat higher sugar it has more air because you know why does it save money yeah it costs nothing later in this video we're actually going to a factory so okay oh this place offers all the classics you've come to know and love but today is a lucky day because we're going beyond the classics ralph is cooking up something just for us fish sauce ice cream and beef noodle ice cream making artisan gelato follows the same principles as making ice cream you'll need a liquid mixture heavy cream milk and a flavor of your choosing in this case fish sauce or a bowl of vietnamese beef bar that's been completely liquefied for me it's so strange but i'm curious maybe i'm the one who's gonna like it and then she'll be put off by it then there's a solid mixture containing two types of sugar sugar cane sugar and dextrose then skim milk powder inulin and finally gelato powder gelato is not really frozen like ice cube it is something between and to keep this consistency you must work really careful on the gram with the fish sauce gelato he uses a horizontal batch freezer that has two functions on the top the liquid is pasteurized at 185 degrees fahrenheit to kill any bacteria then it drips down to the freezer drum below where the liquid slowly becomes ice cream from plus 50 degrees to minus six seven eight degrees it's maybe five six minutes in this vertical batch freezer you can actually see this process taking place here the beef noodle soup along with all the ingredients are changing form so at that time is air being put into the ice cream yes ambient air is incorporated first flavor today fish sauce fish sauce is a liquid condiment made of sardines that have been coated in tons of salt and left to ferment until it becomes liquid usually more than a year but should it be an ice cream that is stinky how do you feel about that finally my dream come true can't wait to have it you seem oddly enthusiastic are you on drugs at all right now no can you smell the fish sauce no it just smells sweet i'm just gonna it's a wood oh my wood spoon broke that's fantastic let's try it out [Music] i can't taste at the beginning we cannot smell the sauce right it's hidden inside at first you feel the cold then you feel the sugar and then you're like what's under that sugar what is that it's some kind of like savory umami for the first balloon you feel very strange but for the second yeah i'm getting a little better as we try it more and more quick disclaimer this guy's got magnificent delicious gelato it's so good but this one that is something else and then here we have ice cream what's great about this is it actually has real pieces of beef noodle and herbs like fla is known to have and a chocolate wafer like fuzz not known to have this one melts super quick you try it out yeah cheers wow the herb flavor is really strong there's something spicy in there too maybe that's why it's melting actually this is more fun because it's very multi-dimensional dynamic and there's just different layers of flavors happening in your mouth this is usually my breakfast not my dessert but does it taste better right well then fish sauce yeah from handmade to factory mate we're going to go to a place where they're mass producing ice cream at an incredible scale are you ready i'm so ready let's go we're here sir what an absolute pleasure we are freezing our well everything off can you tell me where are we right now so we are in the storage that reserve all the ice cream and the temperature is now in minus 28 degrees having a factory where everything has to be frozen what is the biggest challenge in doing that so you have to have your own generators yes welcome to keto factory it's one of the most recognized companies in vietnam featuring two ice cream brands solano known for recreating popular western ice cream flavors and merino which makes more unique local flavors i'm curious you know ice cream in the u.s versus ice cream in asia it's pretty different like people using beans using corn do you make corn ice cream yeah we have mold well listen um my toes are about to turn black and i don't want to have to cut them off can we go see how the ice cream is made this is where all the magic happens from mixing ingredients to packaging all of it takes place in this room right now we're gonna witness two of their best-selling ice cream flavors and see exactly how it goes from this to this in just minutes first thing i notice is it's not nearly as cold as the warehouse in that green bean machine how many ice cream bars does that machine make every minute 250. so per hour we're looking at like 15 000 is that right yeah yeah i'm not really good at mom first green beans are poured into a mixing machine that contains ice cream emulsions eventually it'll become part of the ice cream mixture on the rotary ice cream machine the gram filler injects coconut milk down into the molds [Music] just a few clicks away a second graham filler injects the green bean mixture on top of the coconut milk mixture creating two layers of flavor [Music] before injecting the liquid filling is a cool 40 degrees fahrenheit but when it hits the mold the liquid freezes almost instantly to a precise 23 degrees [Music] how long does it take to design and get the machine ready to go nice like having a baby next this very same machine injects wooden handles down the ice cream molds [Music] before these frozen treats are removed the ice cream molds are steamed from the outside to allow for easy extraction now the bars are ready for their next step the flavor dip each bar is dipped in a signature flavor mixture that contains oatmeal and white chocolate coating the top of the bar with another layer of flavor and texture from there it's only one step away from being ready to eat packaging before we finally get a taste we're checking out one more ice cream flavor how he came up with the idea to make the milky pink brown bubble ice cream rice these chewy balls that are made from cassava roots now it's taking on a new form as ice cream unlike the mung bean ice cream where they separated ingredients into separate layers here all the flavors are injected at once the milk the brown sugar and the boba balls turn into ice cream in seconds giving the machine just enough time to inject the bar's wooden eating handle every hour this modern day machine cranks out 12 000 ice cream bars the molds are steamed and the ice cream bars removed [Music] now they're heading to the last step packaging this machine places the frozen bars into a plastic wrapping as they head to the conveyor belt [Music] they get wrapped sealed separated and head down the assembly line where waiting ice cream handlers place the correct number of bars in the correct box [Music] all the ice cream bars here are packaged in a similar fashion but no matter what they gotta move quick because the temperature in this room is above it freezing i've tried haagen-dazs from a convenience store in vietnam and sometimes i swear it tastes like it's been frozen and melted 20 times before it got to me my question is what do you guys get right that other manufacturers are getting wrong from the storage room to the convenience store they have a black box to check all of the ice cream if the temperature below the center they will hold it back so basically for a year they will throw away one to two percent of the product can you throw it away at my house the boxes now packed with ice cream are automatically taped up then quickly shot into the freezer where the ice cream is stored before it heads out to store shelves soon we'll visit keto's research and development department where they're creating a new product that's never been seen by the public but first i gotta follow that truck cylinder ice cream stick brown sugar cone jack pouring fresh milk so long at the beginning this is one i've absolutely never tried let's go for it [Music] it's very rich i like that i loved it too because i'm a friend of milky tea that brown sugar is beautiful it just has that super sweet brown sugar taste like a thick molasses the boba me is a little bit jelly and it's kind of shocking because the boba you would all sink to the bottom or to the wait is there any in the top oh no you can skip lunch or dinner but you cannot skip the milky tea with the brown sugar have you ever thought about going to a treatment center yeah okay we're both gonna try the mung bean bar we saw it made in the factory but here this is durian ice cream one of the most pungent kind of stinky sweet fruits i really like this one what do you got there yeah it must be yummy yummy taiyaki from japan is that hey is this made by keto it looks great then looks exactly like the label so why is there so much bean ice cream what is going on i mean look it's just a picture of beans it reminds me of people eat sweet soup in vietnam yeah they also make the porridge with the mung bean it's very new to me a little strange a little weird like a dog with short legs it picks your interest you can't imagine that's all you have in vietnam [Music] i like that a lot for me it's a little bit too sweet well maybe that's why i like it you can taste the starch of the green bean the cereal still has a dry crunch that white coating is almost like a frosting yeah meat is that white chocolate it's like a white chocolate i was a little freaked out by the bean but it's not just beans everything they put in there has made it kind of balanced and tasty i gotta say i'm very impressed but we're not done yet we're actually gonna go back to the factory and try one new treat that they're working on something that's not been released to the public really that's absolutely right now in the research and development laboratory of keto with my man man yes [Music] so basically daily his job is catching some chain on the internet to see which interesting thing and his team will try to mix all the flavor together and test in a small sample so if it's okay he will contribute the whole recipe for the bigger process the r d department has their own ice cream machines and thousands of bottles of flavoring all their best sellers including the fresh boba milk tea with brown sugar were created here by man and his team if you create a flavor that becomes a big hit do you get a bonus can we just get a subtitle uncomfortable laughter right here i've heard that they developed something for us to try wow it's my orange over here to taste that but first it's not just him on this team there's a whole team of researchers and also developers who are in here day after day slaving away eating ice cream actually that sounds like a pretty decent job folks first of all can everyone introduce themselves to tell me your favorite flavor of ice cream just kidding we don't have any time for that so here's what i do want my friend can you please go get it yes ice cream time here we go [Music] oh my god they say size doesn't matter it's not true [Applause] look it's beautiful so basically it's just the milky tea brownie bubble ice cream but in the bigger version oh it's so cold i gotta put it down the final ingredient's a little bit more boba do you think how many people can finish it oh i think just me and you i don't know what these other people are doing here oh that hurts they like it's uh brown sugar sauce [Music] ladies and gentlemen take your weapons this is a little bit awkward there's all these people here i'm gonna get some oh there we go some ice cream some brown sugar some boba let's go for it cheers [Music] oh that's delicious i love that sweet brown sugar nice texture of the boba it's nice and chewy this is to die for team thank you so much what an honor to come here to be invited here and to enjoy this amazing hospitality and a stunning creation let's eat and then i'll do one of these and we'll do a freeze frame and then we'll roll [Applause] [Music] credits this lady's making one of my favorite foods ever oh it it's like a dream the average american eats over 35 pounds of cheese per year that number in many parts of asia is much much less this body was made by cheese it's stupid somehow what fits cheese making is simply not a generations old tradition here but there's one company we're getting down to cheesy business over here who's planning to change all that oh i cannot tell you how satisfying it is to put my hands into this hot melty mozzarella for today's mission i'm heading to a hidden location in central vietnam where a skilled passionate team is hard at work every time it's like magic this place is a cheese lover's dream you guys never let people take a bath in the milk right here we'll find out how they make fresh cheese it's almost 8 p.m from scratch your cheese making process goes overnight on a massive scale why do you do that um why do we do that let's find out one two three are we ready ready ready okay we're doing it oh should we drink yeah yeah let's start with drinking meet masuko and sane this japanese couple is introducing food that's traditionally italian to a vietnamese crowd at this restaurant known as pizza for peas so you can actually make alcohol from a dairy byproduct when i was in uzbekistan i drank alcohol made from horse milk wow fermented horse milk this is something i absolutely love right here it's the only place in the world i found this type of creation is this your creation one of you co-creation creation good cheese has only recently become an emerging trend in this country but the stuff that's used to top oysters or that spread on grilled rice paper is highly processed but here they've got the good stuff i love all kind of cheese either like a little bit skinny i feel like that was aimed at me by my side hun she'll accompany me on this cheesy adventure it's camembert with some truffle infused in this kind of cream inside this is our appetizer truffle camembert a mix of mascarpone ground roasted almonds salt pepper and white truffle oil is sandwiched between two layers of camembert cheese grab a piece of cheese i just put it on the bread perfect oh okay in the past a meal like this would have only been possible if the cheese was imported from far away lands that's why these two created their own cheese factory within 30 days the cam and bear goes through three main steps [Music] curdling processing the curd [Music] then ripening and aging going from fresh cow milk to a french-inspired distinctive soft creamy cheese from the factory it's shipped to the restaurant and under the skillful hands of the head chef cheers it becomes a type of edible art oh my god it's rich it's creamy and then there's just a perfect infusion of truffle flavor in them it's better than sex i love it so much how long ago did you come to vietnam we came in 2009. when you started did you start with the restaurant or with the factory it's like a bird and egg situation you need the factory for the restaurant right we really started from the pizza [Music] masuko is a self-described pizza maniac he's traveled all over the world to train his taste buds and satisfy his pizza cravings when we started we didn't know anything how to make a cheese so we wrote a letter to cheesecraftsman to come to vietnam as a consultant and nobody replied then we gave up and we went to youtube yeah probably a lot cheaper from learning to make cheese from youtube to running over 25 pizza 4-piece locations these two have come a long way in a short time and much of that success is thanks to the cheese your first restaurant was in ho chi minh city meanwhile your factory now is a six hour drive away from here in dallas why is it so far away the quality of the milk is much better in dallas than watching because of the climate the travel time from the milk crumb to the cheese factory as shortened as possible is a much better quality for that [Music] their cheese making headquarters was built in 2011 in vietnam's tempered central highlands on the inside a cheese making hardware over 1300 gallons of milk are turned into over a thousand pounds of cheese each day right now if we're outside of your cheese factory big handshake or do you prefer a bowl i prefer bow there we go i didn't go deep enough that's super respect right here it's almost 8 p.m and your cheese making process goes from about 8 p.m to 8 a.m why do you do that we wanted to have the cheese as fresh as possible behind their commitment to freshness is a team of 30 cheese makers we process in night then from the morning we can start to actually produce then we can ship in afternoon then in the morning we can receive and stuff in the lunch time that's insane that's wild here they're producing over 10 different types of cheeses like camembert fresh mozzarella burrata and string cheese right now they're making ricotta an unripened italian cheese the milk is boiled until it reaches 194 degrees so what is the big difference between two day old cheese and two week old cheese add salt then whipping cream then lime juice if we don't put preservatives after five days its texture is more softer then paste is going to get bitter that mixture is cooked until it separates into clumps of milky white curd you don't put any preservatives here we don't then it's drained we want to avoid like any things it's not natural and packaged i don't even know if your customers appreciate how fresh the cheese is because that's really a wild commitment to freshness yes does that just come natural to you this is what we are committing since we started from the beginning so this is the appetizer of visa for peace it's rolling like wrong in vietnam that's right it's like a little ricotta so this is a root cover ham and ricotta cheese i love ricotta it looks fresh it looks delicious try it out cheers [Music] so creamy so clean the herbs are so fresh and give some flavor to them a little bit of salty ham mixture yeah that's nice it's very rich can you handle the richness are you dying for more herbs i i need some heartbreak yeah your knees are first right now i'm excited to be talking to hugh head chef at this restaurant right here how old were you when you first tried cheese vietnamese people tend to not like heavy food as much how could you encourage people to try cheese and become cheese heads like me in the world of cheese especially when making pizza one cheese stands above the rest we will try to convince them at the very beginning you should try something very light it's the cheese americans eat most around 11 pounds per year on average it's a gateway cheese they start with that cheese and before they know it they're addicted like me right mozzarella is a type of unripened cheese meaning it doesn't need to be aged like parmesan here in this factory they're making over 1500 individual cheese products per day it all starts early in the morning when the factory receives four tons of milk the milk is stored in two cooling tanks until nearly 12 hours later at 8 pm when the cheese making process begins step 1 curdling pumping over 260 gallons of milk into a giant trough used for pasteurization oh there it is you got scared astrazation means bringing the milk to a precise temperature killing the bad bacteria and keeping the good bacteria so we will warm up two hours to become 63 then we partialize 30 minutes when the milk cools down to 104 degrees they add lactic powder and rennet powder this combination initiates the curdling process where solvents bond together leaving the liquid way behind this semi-solid mixture is sliced and diced into smaller pieces with this device known as a plumbus when it's time to drain the liquid the whey is kept for making ricotta cheese or even beer meanwhile the curd rests in cool water for another couple hours step two processing the curd large chunks of herd are removed from the trough and fed into a cheese kneading machine this starts to bind the cheese together altering its physical properties when the cheese is removed by the cheese specialist they repeat the same action stretching and re-stretching [Music] [Applause] it's 6 a.m we've been making cheese for hours now the only thing keeping me going is the fact that right now this lady is making one of my favorite foods ever the string cheese is made from mozzarella not made by machine but made by hand but the most important thing is the texture of the cheese the more they stretch it the stringier the cheese will be she stretches it out folds it over stretches it and this creates kind of like a cheese grain once it's cut to size it's ready to eat look at the way this unravels oh my lord that is what we're looking for it's so good delicious rich mozzarella not too salty very clean obviously fresh nice we're getting down to cheesy business over here we're balling up this mozzarella it's really hot so one pair of gloves that's not going to do it ready this gentleman is stretching out the cheese it gets rotated rotated rotated and then you just kind of squeeze out a portion and you just pinch it off when there's a new one can i try it all right if this shows up on your pizzas it's fine right mochi it looks like mochi all right should i put it in here oh the mozzarella it is my wish to eat a ball of mozzarella like an apple can i do that sure really take a look guys oh it's still warm it's like a giant marshmallow [Music] [Applause] [Music] sorry i'm trying not to cry it's like the best moment of my life it's got this squeaky texture that only some of the best cheese can have i'm amazed that this was milk just a few hours ago and already it's just this beautiful melty stretchy mozzarella it's glorious i think i just ate like 500 calories now it's early morning and a large shipment of mozzarella is ready to be delivered immediately to their restaurants here it is we have a little bit of tomato mozzarella on top a basil leaf on top of that it's all soaked in salt and pepper and a bit of olive oil yeah let's try it out oh i'm in love the cheese has so much body and the salt brings out some of the flavor of the cheese and then just the flavor coming from the basil from the oil salt and pepper i love it and i think the taste make you like feel better for your next main course right right it just gets you ready and excited for more cheese alas it's time for the king of cheesed dishes the pizza here the menu ranges from the familiar this looks glorious to japanese inspired creations you have never seen before here the five cheese pizza all cheeses that they make here in their factory they also put blue cheese but it's blended yeah everything is made from scratch with absolute precision the dough is kneaded then spread out until it reaches 11 inches they add what they call milky sauce then mozzarella camembert blue cheese telegeal parmesan and a hit of olive oil it bakes for exactly 80 seconds in a brick oven served with a small vessel honey on the side you have never had blue cheese yeah oh my god this is fantastic is it too much for the beginner like me no no perfect all right try it out how do you feel you're making a lot of sounds saunty but not too bad not too bad that's a really high compliment here because this has a sharp flavor we've got some honey to kind of create some balance it's super cheesy this is an ideal pizza for like uh oh a girlfriend breaks up with me she doesn't want to talk to me which i know is going to lead to a breakup and then i order this and i eat my emotions i feel better for at least an hour you don't do that no oh that's why you're so thin here one of the most unique pizzas they serve here this is a sashimi pizza the dough is prepared a little differently it's baked in the oven for 80 seconds with a mixture of olive oil and shredded parmesan on top then they evenly spread a sauce of capers and ricotta cheese sprinkle a bit of minced onion then the raw salmon it doesn't get you high but it smells good [Music] it reminds me of bagels and lux it's taken the form of a pizza nice properly bread some creamy dairy and some salmon it's really good i am admitted to it that's right while it's in your mouth you feel like a good person yeah that's the drug we have one last pizza in store an italian inspired pie that can't be made without one unique ingredient burrata this stuff makes me feel fancy and it stands in stark contrast to more mediocre processed cheeses but i'll let you in on a secret here they're making burrata oh what what's that brata is a fresh cream inside of the mozzarella similar to what we saw before oh he's doing the same thing he's kind of making the ball and then that ball comes over here they kind of hollow out the ball like they're making a little clay bowl then they dip it into this cream or liquid cheese or what's that a fresh cream at first they flatten and stretch the mozzarella cheese to create a stringy texture then shred it mix it with whipping cream that becomes the filling like some hangout they kind of crimp it together on top you know no i don't know no the best part is they tie it shut using more cheese so everything is edible the experience of eating burrata compared to mozzarella how is it different it's more koja dynamic like mild and now i'm back from the factory i never have the pizza with the huge gurata cheese in it like this the pizza crust is topped with a layer of arugula leaves you don't put any sauce in there no you want chili sauce right now it's so bad don't you generous portions of parma ham cherry tomatoes you're actually supposed to be cutting the cheese and finally the burrata oh we're getting a close-up of that so when we look inside it is interesting it's like a cheese shell covered with more creamy cheese let's try it out [Music] the arugula is kind of fragrant and light there's some nice salty ham and then the cheese itself is just really like cold and creamy for anyone that wants to try cheese for the first time burrito is very easy to eat that is not too wet the cheese it does have is super fresh super clean cheese is a guilty pleasure to most americans [Music] these days it tops smothers or is injected into nearly everything you know vietnam is not a country that's known for its love of cheese did that freak you out did you know that when you started a pizza restaurant here the trend in asia was slow to emerge the first two years maybe almost hundred percent are foreigners but now it's 75 percent of our vietnamese local vietnamese now with more local factories and suppliers flooding the market it's safe to say the cheese train is chugging along and gaining speed [Applause] for me so far this has been a lot of teasing i think oh no i ruined it what do i do around the world people love their condiments it's got like a sharp tang to it americans alone eat over 70 pounds of ketchup per year that's a lot when it comes to topping food with salty sauces asia is no different it's just like a sauce basket but here ketchup takes a backseat to the king of street food condiments for today's mission we're exploring the world of chili sauce how it's made now that seems like a fun job this lady has a rate to how street food magicians include it in their recipes it's no longer a side item it goes right into the final product we're getting a rare look at a sauce factory where they're producing truckloads of flavor enhancers i'm talking millions of bottles produced each month how much chili sauce are you making in a year that's amazing so how do they do it let's find out our destination for today's mission choli factory if you're a fan of spice like me if you're a chili fanatic then you'll love this place this is the very beginning of the chili sauce making process hot is that you it's hard to tell anybody apart joining me today huh fellow youtuber from the channel hunter round now what's great about being on the assembly line is by the time they get to us they've done all their work what you're seeing now is the result of more than 35 years of non-stop innovation decades of engineering poured into designing the most efficient sauce-making machine possible cranking out truckloads of their best-selling condiment the ketchup of vietnam chili sauce have you had this kind of a chili before no i thought it must be a very small chili i don't think it's really big like this these chilis are picked from local farms and shipped here first each chili is quality checked if it doesn't make the cut it's gotta go plummet it into the pit next the chosen ones will ascend through the escalator of home [Music] plunging into their second trial the waterfall of life it's like a giant washing machine but just for plants after being hand-picked and machine cleaned these guys are ready for the grinder of well it's just a grinder i guess a place where incomprehensible amounts of chilies become a pulpy paste placed inside giant buckets right here buckets and buckets just loaded with pure chilies actually it smells amazing let's get a big scoop of it oh look at that just pure uncut minced chilies yeah very strong as well so from here i'm going to put these in my car and i'm going home no from here this is all going to go to the next step of the chili making process the ground chilis are then pumped through a network of pipes into here the processing room imagine freddy krueger is chasing you through your nightmares and you end up here this room you'd probably never expect that they're actually making chili sauce here and that's because for the most part all these vessels are sealed off from the outside world each of these giant holding containers stores the now liquefied chili juice minus the pulp or seeds the spicy juice makes its way through these pipes into an intermediary mixing vessel that holds over 500 gallons now it's not quite ready for cooking first they mix some of the batch here before it's pumped to its final location to cook phase one includes all the vital flavorful ingredients chili juice garlic sugar salt vinegar and ketchup oh the smell is amazing it's just a swirl of devilish reddish orange potential chili sauce it's not chili sauce yet and it's too liquidy you wouldn't want to put this on your food because it's just going to be like getting your food wet after about 10 minutes of mixing this batch will be sent through pipes over to the cooking vessel here is a whole row of cooking vessels these things are huge once all the ingredients are finally pumped into here it cooks for 30 minutes now back to the mixing machine for phase two they add in a secret blend including modified starch and water these ingredients help give the sauce its thick consistency when it's ready it's also sent to the cooking vessel from here it's pumped out once more cooled and then sent to the bottling room we're going to go there next the bottling machine does everything this whole machine probably costs more than most people's retirement savings first lining up empty bottles like young soldiers ready for battle the chili sauce is pumped through a series of pipes into the machine then into each bottle this is probably the most visually satisfying food experience of my life thousands of bottles twisting filling and moving in unison like a well choreographed ballet when it's full white protective seal caps are placed on each bottle [Music] then the yellow seal cap finally the squeeze cap on the next conveyor belt line bottles are turned 90 degrees to check for spillage the bottle tops are sealed in plastic to further ensure freshness last up labeling and packaging the coolest part to me is that from that production room until now the chili sauce never touches the environment there's no opportunity for a nostril hair to fall into it body lice hair lice not that i have lice oh wow so when the chili sauce comes off the line it's actually still a bit warm and uh this one is not quite ready they need to slap the label on there yeah but this is it then this is the signature item this is what everyone comes here for for me so far this has been a lot of teasing i think oh no i ruined it what do i do don't ruin it don't ruin it it's okay everything's back to normal oh my god we're gonna be fired we've been teased all day these gorgeous fresh chilies i say we hit the streets and get some street food and just slather it with sauce what's the best food for chili sauce i think for me that cover in my mind now is this small are we doing fish balls oh yeah we're not doing fish balls sorry [Music] vietnam is a sauce nation more than any other place i've met if you were eating a fine 200 kobe steak in japan would you still put chili sauce on it yes nearly every street food stall has a heat packing sauce basket loaded with all the classics oyster sauce soy sauce fish sauce chili sauce and more yeah in the u.s maybe uh you'd get ketchup mustard don't even like mustard that much but we put it there because ketchup needs a friend at this street side bistro there are 30 menu options to choose from they cook it up and you sauce it to taste for me vietnamese everything tastes better with chili sauce in the usa putting ketchup on a steak is an insult to the chef here adding a little bit of your own twist is welcome and expected i actually planted this one here from the basket that we took from the factory but but from the factory this is what we helped make this is their signature dish gooey sauce over crispy noodles it starts by wok frying a combination of proteins pork pork skin shrimp liver and crab cake along with minced garlic and shallots then veggies and a bit of water it smells fantastic in here and i'm kind of glad to be out of that factory then the seasonings msg which turns the savory factor up to 11 then oyster sauce and they thicken it up with a bit of cornstarch so right here the final step on top of the crunchy noodles he's putting this beautiful gravy topping with meat with veggies seafood everything together bowl check it out this looks fantastic it's just missing a little bit of that coriander oh and a little bit of that um what was that and a little bit of ground pepper good did we edit out the part where i said i didn't know what that was okay i am just gonna smother my entire dish with this sauce like those psychopaths who just cover their whole french fries with ketchup since this episode is literally about chili sauce i am obliged to put more chili sauce on here cheers oh that's great it is kind of a savory salty explosion and this sauce actually goes really well with this it just makes it a little bit more spicy gives it some kick these noodles are impressive when i was an unfortunate lad in central minnesota we ate chow mein from a can it was like apocalypse food it would leave your mouth just dry it was like eating a hardened dust stick this fantastic it's like thin and crunchy i'm going to take one more bite here a little bit of liver noodle and skin i'm going to lethally assault this with chili sauce vietnamese people when they eat they want to be doing this in between every word that they're saying oh my god it's so good oh so delicious i'll have what she's having all this food is making me hungry so right now we're headed here heart kitchen restaurant here's another fun food example we're on the streets man this next dish was invented by owner miss n it's tasty affordable and i've never seen anything like it before when this place is rocket they sell up to 1 000 oysters a night oh uh i think we have to do the cooking here do you know how to cook all while putting the responsibility of cooking on the customers that is genius i just like the idea like one day their chef walked out they said i'm not doing it anymore and they're like i love the customers cook is fine first butter and onion hit the hot pan then the veggies then the protein 2 crab sticks 10 to 12 oysters and an egg all this is gonna require a self-made sauce okay let me investigate with my nose i don't know something tomatoey top this unlikely combination with shredded mozzarella cheese the chili sauce is waiting on deck i'm supposed to be drinking and complaining about work but i'm literally at work and i can't drink what do we do we just have half of the model yeah yeah wait yeah and john hydra idea there you go warm beer ah bubbles this is looking fantastic so i'm gonna get an oyster i'm gonna grab a little bit of cheese and egg i don't know the right way i just started doing it usually we will have the bread put into the sauce first we have a taste first and then try out this sauce [Music] i like it good enough okay so now i've got an oyster some cheese on here a little egg i'm gonna top that with some chili sauce [Music] it's like an oyster sandwich the oyster is it melts into the bread makes for that delicious cheese a little bit of kick from chili sauce the final big bite [Music] you've done it one more food should we go all right maybe finish chewing i have a small pocket of space remaining in my stomach so we're tapping off this saucy street food tour here a sidewalk stall finally we have made it to ban chang non-sea double o2 serving what's known locally as bancheng non some call it vietnamese pizza a dynamic variety of toppings combined atop a disk of rice paper and grilled until crispy this stuff is good and this place does it the best with over 54 topping combinations oh right here so he's got some purple cabbage egg scallions and one ingredient that is a must for bunching is chili sauce it's no longer a side item it goes right into the final product today i'm getting a supreme pizza vietnam style starting with rice paper then scallion dried shrimpies minced pork and an egg to bind it all together and then next what chili sauce is it the chili sauce next then two types of sausage quail egg shredded purple cabbage shredded chicken and beef jerky top that with mayo and chili sauce boom yes he's gonna hit it with some chili sauce you'd love to see it folks that looks real good hun got a pizza too it has this and this and this and this is got it okay let's eat and there it is that looks good you ready actually in vietnam uh we will add more tamarind sauce tamarind sauce right at the steel band we didn't go to a tamarind sauce factory is it okay and also put some chili sauce in it oh now it's okay are you ready for this let's take a ride down to chili sauce town let's go [Music] oh i love that you know actually i have this tied up vietnamese pizza for several times they don't have so much toppings sorry i can't stop looking at the giant glob of chili sauce on your finger are you gonna eat that here they go all out and it's great because it has a good blend of flavors salty a little bit sweet a little bit spicy from the chili sauce i love that crunchy rice paper it's like an ultra thin crust pizza little tamarind sauce cheers mmm squishy mine almost feels like a taco have you ever had a taco of course yeah guys today we had the most fun possible that you can have at a factory which isn't as much as you would think there's like a lot of rules at factories you think you can just run around and like throw bottles around you can't you can't do almost anything for me all those grits we have today it just have a great combination with the chili sauce i wasn't always a fan i'm still not gonna put it on every single thing ever but i think now that i know all the energy and time and effort that goes into it and i understand more about why people love it so much i have a greater appreciation for the chili sauce this video is a tip of the cap to condiments a salute to sauce you're always there hanging out on the sidelines waiting your turn and filling in whenever we need you but never getting any of the credit next time i go out i eat street food i see it on the table i'm gonna give it a little nod of the cap hey i see you i i notice you in an often under spice and unseasoned world sauce is not the hero we deserve it's the hero we need now the question everybody wants to know do these noodles taste like watermelon [Music] in the age of this pandemic nearly every step of the food supply chain has been negatively impacted during the pandemic they couldn't sell anything everyone is feeling the pit he seems like a little emotional or does he have something in his eye restaurants i'm scared ocean dwelling seafood farmers far from civilization and especially large-scale manufacturers of yum it's like nostalgia today's mission learning how a fruit trading crisis fueled by kobit 19. uh oh we're getting help became an opportunity for food innovation your company has taken dragon fruit and you've incorporated it into what you're making already i'm heading into some of southeast asia's countryside food factories where do you find a machine like this at a garage sale where small teams and big passions turn simple ingredients into amazing eats oh my god so how do they do it let's find out [Music] vietnam is the second biggest rice exporter in the world geez that's really interesting with so much rice on hand folks here have gotten darn creative with how to use it [Music] rice is used to make booze rice noodles oh i'll have what she's having rice paper steamed rice sheets our mission today is to witness how a modern manufacturer has transformed fruit and rice into something the world has never seen before before today had you ever heard of dragon fruit rice paper [Music] for you to appreciate what you're about to witness we need to first take a step back and learn how rice paper is made in this super local countryside factory and [Applause] xin chao ko lahan shank thank you so much for having us here at your rice paper making factory this way comes from a family of rice paper manufacturers they've been in the biz for over 20 years here she and her team of 10 are producing up to 1500 pounds per day every day she wants like 600 kilograms of rice paper that's pretty significant when you consider one sheet of this stuff weighs almost nothing how do you even measure your production she measured by the finished product joining me on today's culinary adventure friend of the show you have a huge machine here where do you find a machine like this at a garage sale in this factory the rice paper starts with flour could be rice flour tapioca flour or some ratio in between in a large vat the flower is mixed with water until it becomes one even thick consistency then it gets pumped into the steamer the giant roller picks up a thin layer of batter from the trough below the silky liquid is evenly applied to a conveyor belt where it rolls into a steamer [Music] after cooking and popping out the other side this thin sheet sticks to a handmade bamboo pallet [Music] pallets that are also loaded by hand here speed is key any gaps between the pallets means lost product and lost profit [Music] as the pallets reach the end of the belt a rice paper technician rips them apart one by one now they're ready to go outside and get a dose of sunlight allowing the paper to completely dry right now we're in the drying area there's a disconcerting sound what is that as it dries the paper reduces in size retracting across the bamboo rack creating a positively eerie sound it sounds like it's raining yeah it sounds like the pitter patter of rain i will ask her if this sounds like a money coming for her the drawing can last anywhere between one to three hours depending on weather conditions have you ever tried to make a giant spring roll she's never thought of that okay i was just scared that's a good pity laugh why does this guy have a show [Music] once drying is complete the paper is peeled and stacked several layers of paper then descend beneath a massive hydraulic cutting press where the sheets take their final form [Music] these guys will be packaged and sold for dishes like spring rolls or rice paper salad the last thing i want to do while we're here if it's okay can i rip off a bite right now it's clean it's crispy and it's just waiting to be filled with other fun ingredients fantastic [Music] we've seen it being made but now i want to see rice paper in action here you can get it rolled grilled mixed pretty much any way you can imagine [Music] most of this stuff wasn't always around in vietnam these dishes were developed more than 12 years ago by the rice paper queen miss vaughn since then the popularity of this dish has spread like wildfire now they sell up to twenty thousand rolls per day here this is uh banchenkun yes nice to start we'll try two of their famous dishes first rice paper rolls with a side of dip a rice paper sheet is sprayed with water she scissors pieces of quail egg then peanuts dried shrimp beef liver jerky and vietnamese mint should i go for it that's really nice this food is as much about the texture as it is the flavor i mean there's some peanuts in there chewiness from the rice paper mainly those two things a vietnam seems to take a lot of pride in its rice paper you see it used everywhere did vietnam invent rice paper yeah we invented are you sure i'm sure how do you know vietnam invented rice paper you feel it i feel it yeah yeah okay just a rooster walking by the second dish is made with rolls of rice paper that have been dyed orange they're cut up and smothered in chili sauce and mayonnaise i like this one me too there's just even more flavor and more texture when you were a kid did you have this kind of a food no they have just invented it recently it seems like every day people in vietnam are coming up with new ways to use rice paper yeah exactly [Music] next we're going to see how one factory is turning an oversupply of dragon fruit into a type of rice paper that never existed before but first what the heck is a dragon fruit so right now we're in the middle of a dragon fruit field i've never been this close to the park for me i never even tried dragon fruit until i was well into my 30s the first time i tried it was with you on this show like two years ago the plant itself is kind of like a cactus and then there's big beautiful fruits on it dragon fruit can be found in three main varieties red white and one that's a bit yellow i think we cut one off and eat one right now we got permission to enter this farm no we don't have permission this exotic fruit in asia is actually native to central america but these days you can find it growing anywhere from california or australia to here in southeast asia oh no oh we're getting help okay she's coming she saw me you need to cut the male fruit which tastes better oh the male is better yeah the mess hey i didn't say it she said it she said it this is a male yeah that is a male how can she tell the difference the male has less lips i thought she's going to say that male has a little mustache [Music] try it out [Music] super juicy one million seeds inside and then sweet but not over sweet hey look i planted a tree on accident i don't think that's not how that works i don't think so [Music] all the fruit from this farm will soon be collected and shipped here after the fruit arrives here it's sorted by size species and quality then it gets a warm bath [Music] dozens of staff work to package the dragon fruit before it ships up [Music] some of this will be exported to china some will go to markets and some will end up in this factory sir thank you so much for joining us today this is mr toon owner of the farm we just came from how long have you been growing dragon fruit he has been growing dragon fruit for five years in the past few years dragon fruit production has increased dramatically in the mekong delta farmers were trying to keep up with the huge demand coming from nearby china that was until corona during the pandemic there was a lockdown so they couldn't sell their dragon fruits oh man after the pandemic was in full swing the vietnam china border was closed that meant a huge surplus of fruit that had nowhere to go prices bottomed out dropping 70 to 80 percent was fruit going bad was it being wasted all of the fruits that he harvested during that time he didn't waste them there were still people come to buy but they have more power to bargain the price luckily some local entrepreneurs saw this tragedy as an opportunity creating whole new products like dragon fruit bread burgers and even rice paper these new products resulted in new demand for this tropical fruit helping dragon fruit prices to stabilize he would be very happy if there are more and more domestic companies to create new types of dishes from dragon fruit because selling for china and other countries is not very safe option for the farmer yeah i totally understand [Music] now i'm getting a behind the scenes look at how this brand new food is made have you ever had a big person come to your factory uh not yet i'm the first one yes this is mr doan the ceo some call him mr rice how many different types of products are you making here we have rice table rice noodle river misery and some about the vegetable product we mixed with the rice oh hey there's some rice right now rice paper here he's taken the old traditional method of making rice paper and scaled it up in this modern factory using technology to increase quality hygiene and volume we met a lady today she's making 600 kgs of rice paper a day wow how many kgs do you make in a day eight ton of rice paper or eight tons yeah oh that's way more this was one of the many businesses that seized the opportunity and helped to solve the fruit crisis in vietnam by doing this you've really been able to help out local farmers yes since february they've saved more than 100 tons of dragon fruit from simply rotting when you started maybe you were able to take advantage of a little bit lower price now the price is creeping back up which is good for the farmers but is that going to be good for you guys we still produce but we offer with our customer with a new price brand new price all right people like new things so i think that could work the signature mr rice dragon fruit rice paper starts with the d fruit cutting and peeling piece by piece and turning it into a type of smoothie that's mixed with rice flour and blended until it resembles hubba bubba bubble gum this beautiful bucket of peptidal looking relief is pumped into the steamer here a thin sheet of rice paper is formed when the rice paper leaves the steamer the mr rice team splits the pallets the color is very vibrant is that all natural unnatural these get stacked up and sent to the drying machine after 45 minutes the paper is dry then it's peeled stacked and cut into smaller sizes [Music] quick quality check and it's ready for packaging is there any big difference between this and the normal rice paper yeah about the repairing about the material mixing and steaming drying also different oh everything's different wow this product is usually shipped out of vietnam so few people have tried it domestically he has never seen anything like this i want to see it in action now so i'm heading back to our rice paper prepping specialist miss vaughn sinchao jay thank you for having us [Music] this is the dragon fruit rice paper before today had you ever heard of dragon fruit rice paper she has heard about the dragon fruit rice paper on the television but she has never had experience with it so it's a pretty exciting day [Music] after wetting it down she stuffs it with all the familiar ingredients peanuts fried onions quail eggs coriander and beef jerky [Music] it does taste more pink can you taste dragon fruit not at all just the texture it's chewy it's certainly thicker and it's pleasing to look at maybe this is something you could make on valentine's day i'll have you think about it wait hold on a second anytime i ask a girl out in the past she said she'll think about it i just never heard from them again keep her that's life get right there are you gonna absolutely 100 put this on your menu starting tomorrow mr rice dragon fruit is just the beginning he's also invented a rice noodle that's made with watermelon this is the watermelon vermicelli how do you make this the watermelon is peeled cut into chunks then liquefies that gets mixed with rice flour to create the dough for these noodles two tons of flour and watermelon juice can produce one ton of noodles finally this machine transforms the dough into vibrant orange noodles you thought it was going to be red huh yeah me too after you mix with the rice flour and you steaming the color will change to orange yeah it turns orange maybe it even looks like pumpkin flavor when the noodles leave the noodle machine an automated slicer will cut them to equal length those get hung on steel rods so they can dry a question everybody wants to know do these noodles taste like watermelon yes but not really strong so it's just the gentle aroma of watermelon yes the essence you feel like there was a watermelon in the room recently the dry noodles are weighed and packed in watermelon packaging ensuring the customer knows that watermelon played a critical role in the production of these noodles before we leave are you mr rice yeah sir thank you so much such a pleasure i bet you're wondering if these noodles really taste like watermelon i was too so i took them here this shop is famous among locals it's also enjoyed by outsiders like this young backpacker guy their signature dish marinated grilled pork mixed with rice noodles so we just got back from the factory where they make noodles they make all kinds of noodles but we brought you a watermelon vermicelli this win heads up the front of the house and she's gladly taking on our challenge first she boils the noodles for a few minutes in a separate bowl she preps the greens top that with our watermelon noodles grilled pork grilled beef wrapped in beetle leaves grilled beef wrapped in pork fat spring rolls pickles crushed peanuts and scallion oil does it look any different to you she sees the difference in the color of the noodles really yes so the normal noodles is the whiter than this one this one is like off-white i'm very curious if it's going to actually have a hint of watermelon or not cheers [Music] if it tastes like any part of the watermelon it tastes like the green part yes it tastes like a peel what about you what do you think does that mean really yummy it means the same are you sure it's yum-yum did you try to taste very deeply yeah you're right he's very sure about it okay so i think we should take a bite with everything together one of my favorites sweet caramelized pork a little spicy and then just some nice vermicelli noodles she said it's delicious that's great when are you gonna put it on the menu you could add my picture next to it she says she uh i don't know well listen i think this was a lot of fun yeah you had fun yeah i had fun you guys had fun and the only thing left to do now conclusion let's go to a conclusion vietnam is a land of entrepreneurs scrappy he has been growing dragon fruit land for five years motivated every day she had like thousands of guests coming and creative was this your idea yes these are the elements required to make something from nothing she already found a formulation for success or to transform simple rice into a money-making machine put another way a rice paper factory from researching and shooting to editing and mastering our 10-person best ever food review show team works hard to roll out the highest quality travel food entertainment twice a week if you like what we do here please consider supporting our patreon patreon allows fans of the show to contribute a monthly sum and receive a load of extras like early video releases private q and a's and beyond to learn more about our patreon check out the link in the description box down below and if you can't give or don't even feel like it that's okay too we're just happy you're here guys we did it what another fun video we had a lot of fun and you had an equal or more amount of fun thank you very much for joining me awkward handshake guys that is it for this one thank you so much for watching we will see you next time a piece you know nobody watches this far into the video anyways i don't even know why i do it we should go all right good video though i'm full man i ate a lot of mayonnaise [Music] [Applause] [Music] [Music] you

Channel: Best Ever Food Review Show

Views: 2,818,494

Rating: 4.8444185 out of 5

Keywords: best ever food review show, sonny side, befrs team, best ever food factory tour, BestEverFactoryTour, asia food factory, saigon, vietnam, south east asian country, hanoi, chili sauce factory, rice paper factory, sausage factory, cheese factory, japan best food factory, noodle factory, pork bun factory, ice cream factory

Id: mMeyPjC2Wrc

Length: 132min 32sec (7952 seconds)

Published: Thu Nov 26 2020