The SECRET FOODS of Vietnam's Tay Tribe!!! Rare Village Cooking!! | TRIBAL VIETNAM EP8

here's the deal three hours from now there's gonna be over 20 people here to come to eat and to celebrate in the meantime we are finishing this gd pig buddy you nearly lost your basting stick our highland food mission continues in vietnam's remote northwest look around man we must be far north this is nice last time andrew and i nearly got trampled by some buffalo doing battle dude those are some big animals man this is two ladies no that's your dudes man that's two dudes hanging off it all right you're right [Music] today our journey comes to an end wait is this a as andrew and i said okay take the skills we've learned during this trip and apply them to some country cooking andrew man what are we doing here um i think we're kind of in the middle of a road i think we made it we're here this is baka market once a week everybody comes here it's the place to be the mother of all markets [Music] this is the convergence of pretty much every ethnic group in northwest vietnam 18 different tribes represented here 18. [Music] is an intersection of ethnic tribes the flower hmong people give this area a unique vibrancy orlando but you'll also find the noon people the foul and the tay tribe as well here's the thing we've met a lot of different ethnic groups so far right but we haven't met the dai people we're starting at the market we're going to meet a thai couple who has a very unique job but first parking no no breakfast breakfast actually yeah parking i don't i don't where can i go there's no way to drive i don't think i was supposed to come in this way yeah i'm just going to leave it here i don't need it yeah let's go okay once a week folks from various tribes and backgrounds come here to sell what they have or buy what they need plants liquor produce live animals as pets and not it's also a great time to socialize but above all this place is a treasured trove of ethnic foods you can't find anywhere else good morning from avaca market to start the day andrew and i are getting our own separate breakfast starting here can we see what's inside here this right here sold all around this market is a delicacy in this region i like this she's got sticky rice it's covered with a blanket to keep it all warm and steamy inside five-color sticky rice naturally died naturally delicious you're gonna feed it to me what we have here is something i have never seen before from what i understand this is almost the exact same process behind making a tofu except instead of using the soybean they've used the kind of cornmeal to make the tofu we're going to jump in and find out what it's like the corn cake is sliced then topped with pickled cabbage ground peanuts fresh herbs and pickle juice yum now i was kind of expecting it to be a sweet mixture but this looks like a savory meal i've really got no idea what to expect this is gorgeous i see blue purple yellow and then here i'm getting some crushed peanuts can i get one more of those i'll pay a little extra if i need to there you go what's great about sticky rice is you can just eat it with your hand it's steamy but it's not wet look no residue i want to try one of these pieces of corn tofu let's see what this tastes like cheers i don't know what it is but that's so delicious the texture of the rice is so chewy it's just fun to sink your teeth through i love it and that is completely flavorless i don't know that i've ever tried anything else that has as little flavor let's mix in some herbs we've got some of the sawtooth grass peanuts some spices on top wow heaps of flavor heaps of spices what's interesting about this it's cold that's super weird in the south and elsewhere in vietnam it's pretty much always just rice as a base but up here the corn is a real cornerstone of the diet up here corn couscous now corn tofu and that's super interesting [Music] the food here is diverse and varied depending on the tribe who prepares it the hmong prepared this a horse organ stew the known people have their pink fog the thai people they're known for this we got a couple things here what is this this one is the sticky rice made out of the powdered rice inside there that have the cinnamon seed peanuts and sugar in here we've had pounded rice a couple times on this trip now do you think pounded rice was invented in vietnam or japan sitting across from us at a couple they're the reason we're here and her husband mr keith is from vietnam because from the old generation we're always making a new year special occasion fantastic well let's try it out [Music] whoa that's really good dude i was not expecting that flavor i already love fried pounded rice right here there's kind of a sweet treat inside a little bit crunchy from the sesame and peanuts yeah peanuts and sugar if this is thai breakfast and i was a kid i would have eaten this all day every day yeah you'd be 400 pounds i want to talk about you two you two have a very unique job can you explain what your job is [Applause] living mostly in the hills of vietnam's northwestern region the tay people have specialized in rice farming and racing cattle but these two are different they've made a career out of catering traditional tank cuisine her job is to prepare the food for the waiting or for the restaurant for you guys what is the biggest wedding you've ever done we started this trip in among village where an unorganized but eager troupe of villagers just barely finished a wedding feast in time for the ceremony with these two it's a different story wow wow so 800 people a lot of home wedding we also use vietnamese people cook for us because they're made better this but for thai people is have to be thai food is it just you two doing that or do you have a team also have a team composed countryside cooking for your wedding the new year or for today's event a death anniversary a death day is the anniversary of a loved one it's the opposite of a birthday the tay people take this day to pray for and pay their respects to a dear loved one who's passed away well listen andrew they've actually come here to get ingredients that they're gonna need for this feast today we need to help them they'll lead the way you just have to stand next to them and say what's happening preparation for this evening's event are underway first we gotta buy some protein wait is this a this is a pig how come some of these get a cage and some get a bag i don't understand what do you think yes no okay does he understand like a thumb up thumb down system he said this one's gonna be yummy it turns out a lot of people here are used to eating pigs are a little bit smaller they cost about 110 roughly that's it for my shopping list i'm not sure what andrew was up to but pig protein we got it so i'm here with chiluin i've been tasked with picking up the rest of the ingredients to make a black hay sticky rice we're going to cook the rice within this it's not really going to impart any flavor but it is going to impart color on the rice so instead of having white rice maybe this is what makes it the black sticky rice andrew is doing a little bit of shopping so i'm doing a little bit of self-care have you guys ever got a haircut for a dollar that's a great deal don't take off the bandana that cannot come off okay guys we're now looking for the rice on this really fat round rice is going to make for a really really intensely sticky rice chico great this is it time for sweet treats right here honeycomb you know this is fresh because there's still some bees on here oh really okay thank you that's so delicious it tastes like honey have you ever had honey it's like that but very very fresh and what we have here is a bunch of varieties of beans and we're here to buy some mung beans i've seen this yellow mung bean here used in a bunch of different ways whether it be sweet or savory i've even seen it used to be ground up into a paste i think that's what we're going to be doing here right here these are local roots that can help men with little issues that they might have can i just eat this [Applause] listen stamina comes at a price it's not good it's very bitter it feels like the plant has bones inside i don't know if it works if you just eat it directly but i'm told you buy this put it in some corn wine or rice wine for three to twelve months then you drink it and you're unstoppable as a man with another consenting adult the tay people are the earliest known ethnic group in vietnam they're believed to have migrated from the islands of southeast asia in 500 bc they have their own language wardrobe and food you've absolutely never seen before this here is just the start this is apparently a traditional diet way of preparing a roasted pig the piglet is stuffed with indica leaves seasoned with salt and pepper then roasted for four hours i've never seen a pig this tiny yeah get roasted you could microwave this pig it's so small you can put it in the toaster oven like an air fryer i think it would taste better oh that's a good point maybe it's like the veal of pigs this is a part i've not seen before a stick with a little towel on it not butter not oil water i think it's a good strategy we've got to keep the skin moist make sure it doesn't burn keep some of the juices inside we're doing great by the way we just have like maybe another hour to go your back getting sore three hours from now there's gonna be over 20 people here to come to eat and to celebrate it's a two pig party although they're two small pigs you're gonna help prepare whatever it is you're shopping for i'm gonna help with the pig okay deal wait did you get a haircut andrew there's no time to talk about that today under the guidance of ms lewin and her husband mr keen everyone is pitching in the men prepare the meat and the women prepare the sticky rice cakes one two three i finally found out what's been giving the black color to this rice essentially what's happened is we've taken this which is the wood of the black tree they burn it down into a charcoal and then ground it into this black powder i can't believe we're going to be eating ash okay it tastes like ash like ash that better just be for the color huge moment because the pig is finally done rotisserizing men let's get to work let's do what guys do and let's begin i need to learn to be to me step one we're undoing the stitches the sutures i'm not sure why they're opening up the stomach first maybe they're pulling out something maybe they cooked a chicken on the inside or a quail i only a chicken would fit now we're gonna mix it in with the rice spreading everything around making sure all of the rice grains are covered oh there's another nail in its butt so now they can pull out the bamboo and then we have just a pig left oh now we're shaking it you pull off the legs and he's taking the head off right now the skin looks delicious and crispy you hear that oh we're sort of rubbing it in a little bit to the bottom here okay that's it the smell is delicious they're taking all these herbs out right now these are going to get squeezed out and drained and used as a sauce during the meal and we're going to enjoy this very soon we've got everything we need for the black sticky rice cakes time for the build on top of fernium leaves add a layer of ash dyed sticky rice then mung bean then slices of pork belly more mung bean more rice wrap it up seal it shut with bamboo strips and boil for 6 hours in the meantime the piggy we got from the market is being made into several dishes there's fried pork nuggets boiled pork and fried pork shoulder this looks absolutely delicious with every cut of the knife you can hear the skin kind of crackle and break apart oh are you sure i couldn't wow it doesn't even need seasoning i'm telling you a pig comes pre-season just heat up and it's ready to go that's delicious finally braised pork belly this is the pride of the tay people with an elaborate preparation and mesmerizing five-star quality results first the meat is blanched then poked so the skin can better absorb a vinegar honey mixture then it's fried until it's golden perfect but there's still more to do it gets boiled then cut into slices season with ground pepper thai pepper ginger rice wine tafe fermented soybean fish sauce msg and seasoning powder this gets added to a bowl containing pickled cabbage and the whole thing is braised for two hours finally flip the bowl to reveal a layer of melted pork skin on top serve and eat [Music] [Music] andrew this is fantastic and not only did they make all this in just a few hours they made this too we got here i love the shirts the men wear here i said can i get one of these tailor-made they just brought it two hours later they didn't measure me they just looked at me everybody angry we're starting with this shot yeah let's go all right [Music] i feel healthy that's got to be corn yeah now i sound like dmx and cornwalline turned me to tmx they have cooked five dishes from that one pig they also have a pig they rotisserize everything looks amazing man of all the dishes here which one is your favorite the roasted pig we helped make that yeah for at least five minutes however long that filming was i think we should try it out and there's skinnier this looks super delicious give it a little bit of a dip andrew this is the sauce they squeezed out of the herbs from inside the pig cheers let's go it makes me want to sing but all the songs i want to sing are copyrighted so i'm just going to sing in my head that is amazing we got to start cooking baby pigs more often that is really good it is the veal of pigs this sauce is incredible it's oily and fatty yeah from the pink meat itself but it's just full of fresh delicious herbs it's very fragrant again bro you wanna try andrew kind of helped make this oh that is like a dense cake there's mung bean in some of this there's big pieces of pork fat how many of these do you eat in a meal like just like two slices she can eat half of them is good for your stomach i'm sorry the ash the ash it's unbelievably dense it's almost all the same texture it's pretty hard to distinguish between the rice the mung bean and the pork back because the pork fats just melted into the mud i think this is the balance with all this heavy meat this is the braised pork it looks like a meatloaf have you had that before no because we are hmong and we don't make them well i think you should consider it andrew let's try this mean let's go [Music] in the last two weeks andrew and i have lived beside and dined with six of vietnam's 54 different ethnic groups tribes whose traditions have been preserved partially due to the isolating nature of these mountains but i wonder how much longer can these traditions last wow what just happened shut the heck up that just melts i've never seen anything like that one of the best things we ate this trip so the vegetable base it's almost like a mix of these deliciously seasoned mashed potatoes with pickled vegetables that have been fried or something and then on top of the pork belly it's just tender it's soft to melt in your mouth i can't get over the texture that's like the texture of fish like melts in your mouth is an understatement i've never ever seen anything just fall apart like that remarkable can you do my wedding time entropy is the natural order of things that which is not tended to tends to break down and fall apart the same goes for culture and tradition but here the tay people they put in the work they're deliberate about maintaining and strengthening the traditions that have brought them this far from the old generation and to now black people just like to hold strong for their culture and they never like to change so do you think your kids or your kids kids are going to keep the same traditions just like you and your husband she was training her kids to keep the culture i think there's no way to maintain culture casually right it just has to be very deliberate you can see the way everyone's dressed the food they're eating the traditions the language it's very impressive to me i think that is the key to holding on to tradition is to care and to work at it every day so it doesn't fade away and to that i say cheers smile across my face when i look out at the horizon being an influencer doesn't require millions of fans all you need is this t-shirt entertain and inspire at your own pace don't be an influencer be a micro influencer get your shirt now andrew what about you do you like to eat ash i tried it i hope people think i'm saying ass i've tried it okay guys so we've picked up our okay guys so why did he not put any blanket on me it's a little tragic a bit dark there's still some bees wondering what the hell happened to their life i built my house why is it here oh god i'm being forced to drink [Music] again so how often do you think this type of event occurs is this once a year yeah for all the significant dead ones in your family i think significant if you're not that important to the family you don't get a death party like your stepbrother yeah maybe it's not for you maybe you get a chicken instead of a whole pig is that a good one for men's health do you know this i don't think he knows what i'm talking about guys we are buzzed and happy and i hope you are too what an amazing adventure it's ben andrew my friend buddy thank you so much that was wild thank you man guys you can check out andrew's youtube channel right here see his videos and what he is up to right now please go subscribe that is it for this adventure thank you so much for watching we will see you next time a piece oh some more corn wine awaits from an old fanta bottle i can't wait to drink that up as long as it comes with some of that pull

Channel: Best Ever Food Review Show

Views: 2,172,263

Rating: 4.8879838 out of 5

Keywords: best ever food review show, befrs team, befrs, sonny side, vietnam, asian country, asia, south east asia, north west vietnam trip, adventure, Andrew, exotic food, Lao Cai province, ethnic people food, Tay people, Tay unique food, Tay traditional cuisine, travelling in vietnam, traditional food, Bac Ha city, CORN STEAMED PUDDING, FIVE-COLORED STICKY RICE, FRIED POUNDED STICKY RICE CAKE, ROTISSERIE PIGLET, FRIED PORK SHOULDER, BRAISED PORK BELLY, BLACK STICKY RICE CAKE

Id: JdMp9XCP3d4

Length: 19min 43sec (1183 seconds)

Published: Sun Jun 13 2021