Vietnamese Girls Try American BBQ in Vietnam! (They put FISH SAUCE on it...) 🇺🇸🇻🇳

[Music] Wow this is American barbecue no it's me whoa oh my god this is bigger than my face [Music] you know of all the far-off lands I've traveled to and of all the tasty treats I've had the privilege of trying there is still one food that has a close place to my heart and in fact there's little bits of it probably still in my heart clogging my arteries I'm talking of course about American barbecue [Music] we have come to blonde but where they are making a super unique type of barbecue here in Vietnam this is American barbecue but they've adapted Vietnamese ingredients they've taken inspiration from the ingredients and what's available around here they fused it with their American barbecue style and today we're gonna check it out but it's not just gonna be me we're gonna find some local Vietnamese people who have never had American barbecue and they're gonna try it for the first time my friend gonna get so jealous with me right now but first let's figure out how they make this stuff today our guests will also experience the miracle of bacon and mac and cheese mac has been around just a few years but they were one of the first American barbecue joints in Saigon right now we are in the guantlet kitchen to get a behind-the-scenes look at how they're making these ribs today R and D chef Marc is gonna walk me through the rib cooking process showing me how the ribs go from this two days what is the name of these ribs the ones we're making today are called oh hey oh yeah and heyo is Vietnamese for pork we start with Vietnamese pork each rack of ribs is 1.5 kilos we start with our rib rub and a real generous portion of an onion powder garlic powder I'm gonna tell you everything that's in the round of course there's also a good level of salt the salt that's in there it's gonna draw all these flavors of the rub into the meat franks we're gonna rub down the rest of these ribs and then we're gonna head to the smoker right yep and for the people at home they can just buy a smoker like this on like eBay or something not really how'd you find it we found a steelworker here like a building for us it's very much like a Texas pit right now they're putting all the ribs in these racks here and then those racks are gonna be set in the smoker the Rex keep a little air gap between all the ribs for smoke it's on all sides of it can you talk about the Vietnamese influence on these particular ribs it starts with the smoking chips that we use when I arrived here in Vietnam to start the restaurant both in pecan wood and some of the really flavorful woods just aren't available and if they are they're very expensive we did smoke tests with all the local Vietnamese woods cashew was what we chose for the ribs it really changed how I do barbecue when I came here to do it I just can't use the same products that I couldn't America these ribs will get smoked for about an hour and a half before the next step amber red color on there that's from the smoke right now they're putting them under foil in these big containers we don't need to worry about smoking in the media more we're just worried about getting them soft so they come off the bone easily lower temperature and longer you go the more you retain the moisture so that's the idea behind the slow and low cooking dean now wrapped ribs hit the smoker for another hour or so making the meat moist and soft before it's ready to hit the grill oh and by the way I like your shirt well you don't want to burn your knuckles this is like a paint brush we call our Vietnamese glaze it's honey fish sauce black pepper a little hoisin so you've actually put fish sauce into the glaze is that like a prominent flavor in the mix I would say it's a little more westernized because we've got to pulled it back just so it's there it's really sweet too sweet sticky glaze Wow and it's just the look of it too it just it kind of brings it all together at the end there and right now that glaze is getting a little sticky our hungry guests are patiently waiting for their turn but first I just have to sink my teeth into this beauty when you look at this giant piece of machinery here there's so much that goes into this and what's special about it is like you're probably they're not gonna make this at home everything had to come together perfectly to have this experience right now and this smell the aroma here it is so it's hanging it's Meeny enough talking is this the best way to do it right down the middle all in the 9th the knife just goes right through like it's nothing I'm gonna cut off one clean rip oh that's - and actually there's two ribs in here I mean look at this look at this rib it's acting like it didn't belong in there it's juicy you can feel the food you can feel the flavors it's just sticky tangy let's get right into it I'm talking oh oh I almost had one of these mmm oh my gosh look at this meat BAM this is all just fatty tender meat it's smoking it's sweet and the fish sauce it's interesting because it's not super prominent I think it's just adding some flavor maybe some sweetness a little salt but the honey really comes through the sweetness of the honey that's heaven that is heaven there it doesn't get better than that at last is time to feed our eager eaters starting with course number one macaroni and cheese [Music] Wow Wow I can smell Qi oh my god I smell very good I like trees though I love this it's Maine goat cheese okay Lao Qi huh the mac and cheese starts with heated milk mixed with salt and citric salt then a load of New Zealand white cheddar cheese the citric salt mixture allows the ingredients to bind into one large cheesy mass without separating once it's become fully liquefied they add in cheddar flavored orange cheese powder giving it that real authentic queenie Velveeta cheese taste mix that with some boiled macaroni noodles and you've got yourself the creamiest mac and cheese this side of the Mississippi so that you eat it with the [ __ ] it smell really good smells good [Music] a lot of cheese hmm the scatter noodle goes so well with the cheese I have never tried this really good but I think it's a little bit fat for the Union it's very rich I prefer something a little bit lighter but man I don't have the word to describe the feeling I just know that it's tasty but fast and it's very very new so this one is mac and cheese the name of the dish next up course to the bacon trio three different types of bacon but this bacon has a Vietnamese twist [Music] yay okay I never to rise before I had bacon before but it doesn't look like this she's hungry so so it's a B the bacon trio comes with brown sugar bacon beer bacon and habanero bacon made with a local sugar cane juice called nook Mia in Vietnamese using the nappy instead of just brown sugar or maple like they do an American make didn't it Mia you can find this all over in Saigon these little cards pressing sugar cane fresh sugar cane like this and their machines getting juice from it serving it with some ice Marc uses the same sugar to flavor his bacon but it doesn't end there even the remaining sugar cane hull will be used to smoke the bacon later on in the process so here we have the fresh look Mia sugar cane juice I just want to get the real sugary flavor try it out cheers my friend Cheers [Music] I just syrupy I've never had to just straight up like this it's just it's thick it's sweet the amount of sugar is equal to our brown sugar bacon we have our NIC Mia now to make the brine we don't have to add any sugar that's already there this is just a mixture of the salt then that brine it and make it safe these are slabs of pork belly if you look at your cross section the skin has been removed after the sugar cane and salt brine has been poured into each bag it's vacuum sealed and left to chill in the refrigerator for 10 days soaking up all those beautiful flavors after being smoked it's topped with some habanero powder and frozen to allow for easier slicing finally the bacon is thrown on the flattop with sections becoming caramelized due to the sugar content I'm curious if our eaters will be able to detect the sugar cane or Nick Mia nope that's true no man no way nuclear do you think it enough so I should remove all the pepper onto a the tyranny and I don't want to crunchy it's not spicy at all not spicy because of the sugar cane hmm okay I don't think it's any like little Aikens to be honest I think it's a little bit sweeter hmm there's nothing similar to the one that I had is a super supermarket there's all this way back the natural sweet from the sugar cane I think it's a little bit sweeter than normal bacon is hated [Music] look so tempting anyway if you look this in the real life you will want to raise its red wine and not talking anything more okay look at let's color oh my god this is bigger than my face it's kind of stopped right yeah it's easy to cut it I mean I'm not an expert in using the [ __ ] knife so this is a big ghost meal that I ever had ready she ready she would do a cheap hmm I need some time that's right what does it my glowing a little bit sweet from maybe the honey and have you been to the USA no it does this is good I'm not gonna talk I've never tried this one before in my life I think it's a little bit similar to the reefs that you have in the broken rice very juicy and tender - I wish you thanks to that sweep we become a lovers now I have a boat fun now I have a girlfriend so we have like the ribs is quite short like this so you know compared to this I don't think yes not Oh now that our volunteers have had a chance to stuff their faces it's time to hear their final thoughts American American to me I'm in the bacon and now the ribs and I don't even need to use any kind of different sauce to begin like in case you have to mix a lot of carob sauce I'll anyway that we have to eat it like using hands and don't have to use like chopstick only or play anything else moving it's clearly bigger yeah is it with my friend the winner can we stop shooting I gotta finish this oh hey well listen I hope you enjoyed the rest of the video thank you so much for watching do leave a sub my blood is all going to my stomach and out of my brain let me know what you thought of the video I know they enjoyed it it was a lot of fun trying a little bit different format so let me know what you thought I'll see you next time a peace [Music] maybe I to the star playing Suns I might eat our I don't have to be some relevance to be able to find my cell but shouldn't be so complicated if I listen to my heart

Channel: Best Ever Food Review Show

Views: 3,462,647

Keywords: quan ut ut, american bbq, korean girls try american bbq, vietnamese try, american pork ribs, american mac and cheese, sugarcane bacon, vietnam food, vietnamese food, vietnam street food, vietnamese street food, where to eat in saigon, bbq in saigon, american bbq in saigon

Id: m_-0JSLvWdo

Length: 12min 48sec (768 seconds)

Published: Wed Jun 06 2018