"YouTube" канал "Best Ever Food Review Show"

Nigerian Food Tour!! Hardest Place to Shoot in Africa! (Full Documentary)

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NIGERIA MARATHON

#BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Liz Peterson
LOCAL PRODUCER » Kayode Kasum (@kayodekasum)
LOCAL PRODUCTION COORDINATORS » Bisola Yussuf (@_abisolaa) and Deremi Gabriel (@deremigabriel)
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Nigerian Food Tour!! Hardest Place to Shoot in Africa! (Full Documentary)

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS MERCH [...]

Vietnam's WILD Street Food Scientists!! Turning Street Food Upside-down!!!

Thanks to Policygenius for sponsoring this video! To start comparing [...]

Thanks to Policygenius for sponsoring this video! To start comparing quotes and simplify insurance-buying, check out Policygenius: https://policygenius.com/BEFRS

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😀 LONG NGUYEN’S CHANNEL » http://bit.ly/LongNguyenYT

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DA NANG STREET FOOD SCIENTIST

1. BÚN BÒ - SƯỜN BÒ THẬP CẨM
ADDRESS: 131 Lê Thanh Nghị, Hải Châu District, Đà Nẵng City

🐄 BRAISED BEEF MARROW & BEANS: Simmer the bone in the broth for three hours. Steam the beans for 30 minutes. Stuff the beans in the marrow hole with a chopstick. Simmer the stuffed bone in the broth for another two for three hours. Serve with broth and bread for dipping.

💸PRICE: 50.000 VND / $2.20 USD
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2. CHÈ CUNG ĐÌNH HUẾ
ADDRESS: 2 LÊ DUẨN, HẢI CH U DISTRICT, ĐÀ NẴNG CITY

🐖 CRISPY PORK BELLY BALL DESSERT: Pour hot water in tapioca flour. Mix well, then pour in room-temperature water. Knead by hand and leave it to rest for two minutes. Cut the roasted pork belly into cubes, then sautée with seasonings. Take a pinch of dough then add the pork belly cubes, round it up in a ball shape. Boil the balls in syrup with pandan leaves. Add julienne ginger when it boils. Serve in a bowl topped up with peanuts.

💸PRICE: 15.000 VND / $0.65 USD
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3. BÁNH TRÁNG NƯỚNG PHAN RANG
ADDRESS: 41A Nguyễn Du, Hải Châu District, Đà Nẵng City

🥚GRILLED QUAIL EGGS IN TINY BOWLS: Place oil and butter in a bowl. Add in four quail eggs, then homemade pate and tamarind sauce. Place the bowl above the fire. Add toppings including scallion, fried shallot, beef jerky, cheese, pork floss and three slices of sausages.

💸 PRICE: 10.000 VND / $0.40 USD
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4. BÁNH TRÁNG KẸP DÌ HOA
ADDRESS: 62/2A Núi Thành, Hải Châu District, Đà Nẵng City

🥚CRUNCHY-GRILLED RICE PAPER WITH RUNNY QUAIL YOLKS: On a rice paper, add a layer of homemade tamarind and chili sauce. Put it on charcoal. Crack 2 quail eggs on top and grill. Add fried shallots on top.

🇻🇳LIVER PATE ROLLS: Place a layer of softened sesame rice sheet, and a layer of softened plain rice sheet together. Add liver pate and fried shallot and chopped scallion. Roll it up, and grill it on charcoal in 2 minutes. Serve with tamarind sauce.

💸 PRICE: Rice Paper with Quail Eggs - 15.000 VND / $0.65 USD | Liver Pate Rolls - 34.000 VND / 1.47 USD

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

$2 Octopus VS $100 Octopus!! Huge Ocean Monster Served Five Ways!!!

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🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 MICRO INFLUENCER MERCH » https://bit.ly/ShopBEFRS
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📷 CALVIN’S IG & YOUTUBE » @fkndeliciousness & https://youtube.com/c/FKNDeliciousness

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CHEAP VS EXPENSIVE OCTOPUS

1. VỰA HẢI SẢN THUỶ CUNG 257
ADDRESS: 257 Trương Vĩnh Ký Street, Tân Sơn Nhì Ward, Tân Phú District
SOCIAL: https://www.facebook.com/vuahaisanthuycung257/

🐙 RAW OCTOPUS IN THAI SAUCE: Prepare a bowl of fish sauce base. Add lemongrass, kumquat, chilies, cloves, minced garlic, mint, julienned lime leaves and wasabi in the bowl and mix everything up.

💸 PRICE: 70.000 VND / $3.00 USD
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2. ICHIHANA SUSHI VIETNAM
ADDRESS: 443/56a Điện Biên Phủ Street, Ward 3, District 3
SOCIAL: https://www.facebook.com/ichihanasushi.vn

🐙 TAKO SET: Massage the octopus for one hour with Himalyan pink salt, radish, pineapple juice, radish juice & sake. Boil for 30 minutes with soju soy sauce, sake, mirin, radish, red seaweed, pineapple, kombu leaves, yoshimoto mushroom, green tea & salt. Cut octopus into small pieces. | Octopus sashimi: Slice tentacles thinly and place on a boat of ice and herbs. | Octopus salad: Mix octopus slices with red seaweed, sea grapes, Japanese cucumber, ponzu sauce, lime juice and garnish with edible flowers. | Octopus Maki: Make rolls with seaweed sheets, Japanese rice, tako and herbs.

💸PRICE: 690.000 VND / $30.00 USD
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3. KIBA SAIGON
ADDRESS: 31 Phó Đức Chính Street, Nguyễn Thái Bình Ward, District 1
SOCIAL: https://www.facebook.com/kibasaigon

🐙 GRILLED OCTOPUS CHORIZO: Grill the octopus tentacle for five minutes, then smoke it for two minutes. Boil asparagus. Stir-fry the asparagus head with cooking oil and Japanese ponzu. Plate with romesco sauce, shallots rings, asparagus body & head and olive oil.

🐙 OCTOPUS CHORIZO: Chop up the smoked octopus tips. Mix together minced Iberico pork, boiled octopus flesh, Spanish paprika, octopus boiled water, salt and olive oil. Stuff mixture in pork intestine and smoke it for two hours. Plate with minced tomato, coriander & fried bread.

🐙 BOILED OCTOPUS WITH POTATO FOAM: Potato foam: Boil potato in the octopus water. Blend boiled potato with cooking oil, garlic, Spanish paprika and wine. Grain the mixture. Pump potato foam in a bowl, add boiled octopus slices, fried garlic, coriander and green onion oil.

🐙 SMOKED OCTOPUS: Pan-fry the tentacle in wagyu fat. Slice it up. Plate with fermented strawberries and wagyu jus.

🐙 BRAISED OCTOPUS: Braise raisins soaked in sherry vinegar, paprika, cashew nuts in the base made from shallot, garlic and flour together. Add octopus flesh. Stir and plate with spinach, tomato jam, pesto, lime aioli and brown rice.

💸 PRICE: 2.305.000 VND / $100.00 USD

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

CHANNEL UPDATE: The UNCERTAIN Future of the Best Ever Food Review Show

🏥 DONATE TO VIETNAM’S COVID-19 VACCINE FUND » [...]

🏥 DONATE TO VIETNAM’S COVID-19 VACCINE FUND » https://bit.ly/VNVaccineFund
🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 MICRO INFLUENCER MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
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CHANNEL UPDATE

#BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Vietnam $100 Street Food Challenge!! Best Street Food in Danang!!!

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Go through my link http://www.privateinternetaccess.com/BEFRS to support my channel and get 3 years + 2 extra months free for just $2.08 for a MONTH!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 MICRO INFLUENCER MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
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$100 CHALLENGE IN DA NANG

1.XÔI GÀ BÀ BÉ
ADDRESS: 32 Ngo Gia Tu Street, Hai Chau District

🍚STICKY RICE WITH TOPPINGS: Place sticky rice on a plate. Add shredded chicken mixed with onions, mint, braised pork, meat balls, braised chicken, quail eggs & fried shallots.

💸 PRICE: 45.000 VND / $2.00 USD
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2. ỐC LỂ CÔ HỒNG
ADDRESS: Bac My An Market - 25 Nguyen Ba Lan Street, Ngu Hanh Son District

🐌BUTTON TOP SNAILS: Boil the snails. Mix with lemongrass slices & ginger. Place the snails in a container with shrimp salt, garlic oil & chillies.

💸 PRICE: 30.000 VND / $1.3 USD per can
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3. CHÈ - KEM BƠ CÔ CÚC
ADDRESS: Bac My An Market - 25 Nguyen Ba Lan Street, Ngu Hanh Son District

🍨AVOCADO ICE CREAM: Blend avocado with water then add in a cup. Add coconut vanilla ice cream. Top with dried coconut shavings.

💸 PRICE: 15.000 VND / $0.7 USD
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4. LẾT RESTAURANT
ADDRESS: 50 Ong Ich Khiem Street, Hai Chau District

🐟FRIED FISH ROE: Blanch the roe for 2 minutes and then fry in hot oil. Add cashew oil, shallots, vegetable oil, sugar, chillies and chilli sauce in a pan to make the sauce, then add the fried mackerel roe. Garnish with scallions & fried bread crumbs. Serve with bread.

💸 PRICE: 79.000 VND / $3.4 USD
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5. BÁNH CANH CÁ NỤC NHI
ADDRESS: 38 To Huu Street, Hai Chau District

🥣SPECIAL BOWL: Blanch the noodles. Add fish cake, braised white tipped mackerel scad fillet, pork skin and pork rib. Top with scallion, minced Vietnamese mint and fried shallots. Pour the broth in the bowl. Serve with fried bread.

💸 PRICE: 30.000 VND / 1.4 USD
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6. MÍT TRỘN BÀ GIÀ
ADDRESS: Alley 47 Ly Thai To Street, Thanh Khe District

🥗JACKFRUIT SALAD: Start with shredded pork skin. Season it with chillies, fish sauce, chilli powder, oil, lime juice, vinegar, salt & pepper. Add shredded papaya, mint leaves, boiled baby jackfruit, mint & peanuts. Serve with rice crackers.

💸 PRICE: 34.000 VND / $1.6 USD
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7. BÁNH BÈO CHỊ HẰNG KHU ẨM THỰC
ADDRESS: Food court in Con Market - 290 Hung Vuong Street, Hai Chau District

🍚STICKY RICE CAKE: Stick the fried sticky rice cracker and the steamed sticky rice cake with shrimp together. Cut in half. Add mung bean tapioca cake. Top with steamed ground beef and fried fish cake. Top with scallion oil & diluted chilli fish sauce.

💸 PRICE: 30.000 VND / $1.4 USD
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8. TRỨNG CÚT LỘN LANH
ADDRESS: 35 Ngo Gia Tu Street, Hai Chau District

🥚BALUT QUAIL EGGS
💸 PRICE: 40.000 VND / $1.8 USD

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Thai Do
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

$100 Mac & Cheese BANNED in the USA!! Chefs UPGRADE DINER FOOD!! | FANCIFIED Ep 4

For your chance to win an Austin Dream House or $1.3 million in cash [...]

For your chance to win an Austin Dream House or $1.3 million in cash while supporting a great cause, go to https://www.omaze.com/besteverfood

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
👕 MICRO INFLUENCER MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
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FANCY DINER FOOD

1. THE WAGON WHEEL
ADDRESS: 200 Lê Thánh Tôn, Phường Bến Thành, Quận 1
SOCIAL: https://www.facebook.com/thewagonwheelsaigon

🥚 SCALLOP AND TRUFFLE DEVILED EGGS: In a pot, add duck eggs and salt and allow to boil for 12-15 minutes, then ice shock for 7 minutes. Peel & cut the eggs in half. | Iberico Bacon:
In a frying pan, fry the Iberico bacon and then chop into tiny bits. Trim the scallops and lightly salt and pepper them. In a frying pan, add the leftover fat from iberico bacon. Separately, melt miso butter. Pan sear the scallops and then roll them in the miso butter |Deviled Egg Filling:
In a mixing bowl, scoop out and add egg yolks, creme fraiche, dijon mustard, truffle oil, shallots, iberico bacon, black pepper, cayenne and paprika. Mix everything together. Squeeze in fresh lemon juice and a bit of honey. | Assembly: Place rocket then hard boiled duck egg whites. Fill the egg whites with the deviled egg filling. Add scallops, green onions, iberico bacon, asparagus and salmon roe.

💸 PRICE: $40 USD
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2. GODMOTHER BAKE & BRUNCH
ADDRESS: 2-4-6, Đồng Khởi, Bến Nghé, Quận 1, Thành phố Hồ Chí Minh
INSTAGRAM: @godmother.vn
CHEF JUN’S YOUTUBE CHANNEL: https://www.youtube.com/channel/UC_QXZPbR2OP4Hf1pd9LdbaQ

🍗 BUTTERMILK CHICKEN & FOIE GRAS WAFFLES: Stack the foie gras waffles. Add foie gras mousse in certain holes in the waffles. Add raspberry jam in certain holes in the waffles. Place buttermilk fried chicken on top. Top with homemade ranch dressing. Add 30 grams of caviar on top of chicken. Top off with gold leaves. Serve with premium maple syrup.

💸 PRICE: $100 USD
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3. THE ELBOW ROOM BISTRO & DINER
ADDRESS: 52 Pasteur, Bến Nghé, Quận 1, Thành phố Hồ Chí Minh
SOCIAL: http://www.shgsaigon.com/elbowroom.html

🦞 CAMEMBERT AND TRUFFLE BRIE LOBSTER MAC ‘N’ CHEESE: Lobster: Boil Maine Lobster for about 25 minutes. Remove the lobster from the water and allow it to cool
Remove the claws & legs and deshell. Chop the lobster meat into pieces. | Mac ‘n’ Cheese:
Place a 5 inch wheel of camembert into a skillet. Carefully cut off the top of the camembert. On top of the camembert, layer strips of summer truffle brie. Place in the oven for 20-25 minutes, until melted. Macaroni Pasta Mix: In a separate bowl, mix shaved parmesan cheese, bread crumbs, chopped parsley, macaroni pasta, olive oil and salt and pepper. After the camembert and brie have baked for 25 minutes, remove and mix in the noodles. Add in the lobster & sprinkle bread crumb mixture over the top. Place back in the oven and bake for 5-8 minutes
Remove from the oven and top with giant lobster claw, caviar and bread crumbs

💸 PRICE: $100 USD

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Liz Peterson
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

TRIBAL VIETNAM!! The Food and Lifestyle of Vietnam’s UNKNOWN Mountain People!!

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What I Eat to Lose Weight!!! Professional Eater Reveals his SECRETS!!!

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HOW I EAT TO LOSE WEIGHT!

#BestEverHouseTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Gabrielle Nain
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

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

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- - - - - - - - - - - - - - - - -
TAY VILLAGE FEAST

1. BAC HA MARKET
ADDRESS: Bac Ha Township, Bac Ha District, Lao Cai Province

🇻🇳CORN STEAMED PUDDING: After grinding the corn and mixing with lime water, steam the corn mixture in the mold. Cut in bite-sized pieces. Add pickled cabbage, ground peanuts, pickled juice, and fresh herbs. Top with MSG and seasoning powder.

🇻🇳FIVE-COLORED STICKY RICE: Soak the sticky rice with Magenta leaves for various colors. Steam the rice in a hollow tree trunk pot. Wrap the sticky rice with a phyllium leaf and add a mixture of ground sesame seeds and salt.

🇻🇳FRIED POUNDED STICKY RICE CAKE: After pounding the rice, either crispy fry it or serve it plain. Fry two sides of the pounded sticky rice cake. Cut it into bite sizes.

🇻🇳FRIED MUNG BEAN RICE CAKE: Take a small piece of rice flour and add mung bean paste as the filling. Sprinkle sesame seeds on the outside. Deep fry until it turns golden brown.

💸PRICE: Corn Steamed Pudding & Colored Sticky Rice - 10.000 VND / $0.4 USD each | Fried Sticky Rice Cake - 5.000 VND / $0.2 USD | Fried Mung Bean Cake - 3.000 VND / $0.15 USD
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2. MR KIEN AND MRS LUYEN’S FAMILY
ADDRESS: Na Lo Village, Bac Ha Township, Lao Cai Province

🐖ROTISSERIE PIGLET: Stuff with Clausena indica leaves and season with Thai pepper, salt, MSG and ground pepper. Rotisserie for four to five hours. Regularly spray water on the skin. Take out the leaves and squeeze for dipping sauce, then cut the meat in bite sizes.

🐖FRIED PORK SHOULDER: Blanch the piglet shoulder in the broth with fermented rice, ginger, lemongrass, lime leaves, Thai pepper, and dried shallots. Fry it in a pan with pork fat.

🐖TAY TRADITIONAL BRAISED PORK BELLY: Blanch the pork belly in the broth with fermented rice, ginger, lemongrass, lime leaves, Thai pepper, and dried shallots. Pierce pieces of pork belly with bamboo skewers. Dip the meat in a bowl of vinegar and honey. Fry in pork fat and then boil in the blanch broth again. Cut into one-inch slices and season with ground pepper, Thai pepper, ginger, rice wine, Tay fermented soya paste, Tay fermented soya bean, fish sauce, MSG and seasoning powder. Stack up 8 even pieces. Put it neatly in a bowl. Add pickled cabbage on top and braise in a bowl in a steamer for 2 hours.

🇻🇳BLACK STICKY RICE: Soak the sticky rice and mung bean for eight hours. Grill the bark and “Núc nác” tree branches. Smash it to ash, and mix with the sticky rice. Season the pork belly with a mixture of prickly ash, Thai pepper seeds, MSG, salt. Add “dong” leaves or Phrynium leaves. Scoop a bowl of dyed sticky rice, mung bean, and finish with slices of pork belly. Wrap it up, and use a straw to tighten it. Cook it in boiling water for 6 hours. Allow it to cool down for 6 to 8 hours.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Forbidden Mountain Soup!! This Meat is BANNED in the USA!!! | TRIBAL VIETNAM EP7

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Asia's MOST ISOLATED Market!! Rare Mountain Hmong Food!! | TRIBAL VIETNAM EP6

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🇻🇳 LOCAL GUIDE » A

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- - - - - - - - - - - - - - - - -
WHITE HMONG COUSCOUS

1. LUNG PHINH MARKET

🇻🇳MÈN MÉN (HMONG COUSCOUS): Grind the dry maize twice and filter through a wooded basket to avoid big lump. Add a bit of water in the corn powder and mix, then transfer it in a hollow tree trunk and steam it for 20 minutes. Take the corn powder and mix with a bit of water. Steam the second time to make sure the finished product is well cooked, fine, and dry.

🇻🇳TOFU CURD: Soak the soya bean in water for 6 hours. Toss them in the machine and grind twice. Pour the soya bean in a giant pan. Add water. Keep stirring the liquid until it boils. Add shredded cabbage. Keep it boiling on low heat. Add fermented soya bean juice to coagulate the soya bean curd.

🐖BOILED PORK TROTTER: Boil the trotter for two hours. Cut into thin slices. Season with seasoning powder, julienned lime leaves and ginger.

💸PRICE: Couscous - $10.000 VND / 0.40 USD | Tofu Curd - $10.000 VND / 0.40 USD | Pork Trotter - 300.000 VND / $13 USD p/kg
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2. MR. PHONG’S FAMILY HOME
ADDRESS: Pho Village, Bac Ha Township, Lao Cai Province

🐖SMOKED STUFF INTESTINE: Mix together grilled cardamom, boiled pig lungs, chives, boiled pork fat and pig blood.Wash the intestine thoroughly. Use a funnel to stuff ingredients in. Tie a knot when finished. Hang the sausage on a tree twig for 3 months. Boil the smoked sausage for 15 minutes when serving.

🐖SMOKED PORK BELLY: Grill the smoked pork belly for 3 minutes, wash it thoroughly with water. Cut into thin slices. Stir-fried with oil, corn wine, and julienned ginger.

🇻🇳CORN WINE: Boil and cool yellow corn, then sprinkled yeast. Incubate for 3 days then put in the timber and then put on the pan and cook in a bain-marie.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Yummy NIGHTMARE Fuel!! Eating with the White Thai for 24 Hours!! | TRIBAL VIETNAM EP5

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🇻🇳 LOCAL GUIDE » NGUYEN

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- - - - - - - - - - - - - - - - -
WHITE THAI - SMOKED BUFFALO

1. MS THAM’S COMMERCIAL SMOKEHOUSE
ADDRESS: Xeo Sin Chai Village, San Thang District, Lai Chau city
🐃SMOKED BUFFALO MEAT: Mix together minced ginger, chili powder, MSG, Thai pepper, salt and ground pepper. Rub the seasonings on 2 parts of the meat. Squeeze the meat and then let it marinate for one hour. Lay it flat on the racks and smoke for 10 hours. Hang the meat for 10 hours.

💸PRICE: $950.000 VND / 41.00 USD per kg
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2. MS HAI’S FAMILY HOME
ADDRESS: Huổi Én Village, Phong Thổ District, Lai Châu Province

🐔SAUTEED SMOKED CHICKEN: Cut the one-week smoked chicken into bite-sized pieces. Heat up the oil in a pot then stir-fry ginger and chicken. Add water. Season with salt & MSG, then continue stirring for two minutes.

🐃ASH-GRILLED SMOKED BUFFALO JERKY: Ash-grill the smoked buffalo jerky for 15 minutes. Use a stone to smash the meat to get rid of the ash, and tenderize the meat. Tear the meat into bite-sized pieces. Serve with dipping sauce made of Thai pepper, salt, lime leaves, MSG & water.
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3. VANG PHEO RESTAURANT
ADDRESS: Vang Pheo Village, Mường So Ward, Phong Thổ District, Lai Châu Province

🐛FRIED WATER CENTIPEDE: Clean water centipede with salt. Season with seasoning powder, msg, pepper & Thai pepper. Shallow fry for 15 minutes until crispy.

🌱STIR-FRIED HEARTBREAK GRASS: Wash the leaves thoroughly and cut it into small pieces. Stir-fry the leaves with MSG and salt for three minutes. Crack three eggs and quickly mix it with the leaves.

💸PRICE: WATER CENTIPEDE - $200.000 VND / 8.90 USD per kg | HEARTBREAK GRASS - $50.000 VND / 2.20 USD per kg

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Hot Pot From Hell!! The Bizarre Diet of Vietnam's Black Thai People!! | TRIBAL VIETNAM EP4

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- - - - - - - - - - - - - - - - -
BLACK THAI - INSECTS

1. BIA HOI SAM
ADDRESS: Co Commune, Son La City

🐸 CRISPY FRIED MINI FROG: Season the mini frogs with MSG & fish sauce. Mix it well then deep fry. Fry the betel leaves and lemongrass. Heat up a shallow pan and mix all ingredients together.

🐞 FRIED STINK BUGS: Fry the stink bugs in hot oil. Season with fish sauce and MSG. Add lemongrass, lime leaves and chilies.

🐜 ANT EGGS WITH RICE CRACKERS: Boil the ant eggs in soup seasoned with MSG and seasoning powder. Add fried betel leaves, shallots and fish sauce. Serve with rice crackers.

💸PRICE: $80.000 VND / 3.5 USD for each dish
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2. NA SI MARKET
ADDRESS: National 6th Highway, Hat Lot Ward, Mai Son District, Son La Province

🥚 GRILLED CARP FISH EGGS: Remove the fish eggs from carp. Season them with MSG, salt, Thai pepper, ground pepper then wrap them in phrynium leaves and grill for 15 minutes.

🐞 DRAGONFLY LARVAE SALAD: Wash the dragonfly larvae with water and salt thoroughly. Add shredded banana blossoms and mint. Pour in bamboo shoot pickle juice anđ season with MSG.

💸PRICE: 20.000 VND / $0.9 USD | 25.000 VND / $1.1 USD
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3. MR. HONG’S FAMILY HOME
ADDRESS:

🐛 SAUTEED SILKWORMS: Stir-fry the silkworms in garlic. Season with MSG, salt, and bamboo shoot pickle juice. Keep on stir-frying until the worms have absorbed the seasonings, then add julienned lime leaves.

🐞 INSECT HOTPOT: Cook the broth with pork bone. Season satay chilis and tomatoes. Serve with enoki mushroom and veggie and insects including cicadas and tarantulas.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

World’s Expensivest FRENCH TOAST!! It's Not What You Think!! | FANCIFIED Ep 3

Install Raid for Free ✅ IOS: https://clik.cc/F9sCy ✅ ANDROID: [...]

Install Raid for Free ✅ IOS: https://clik.cc/F9sCy ✅ ANDROID: https://clik.cc/Avr7g ✅ PC: https://clik.cc/p4aea 💥 and start summoning awesome champions!

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Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
FANCIFYING BREAKFAST

1. L'USINE
ADDRESS: 24 Đường Thảo Điền, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL: https://lusinespace.com/

🎩FANCIFIED EGGS BENEDICT: Prepare English Muffin dough. In a pot with chicken stock, add peas. Mash the peas then place back on the stove and add butter. | Grilled Black Pudding: Fry the black pudding in olive oil. | Seared Scallops: Season scallops with salt and pepper and then sear in a pan with olive oil and butter. | Quail Eggs: In a pot, bring water and vinegar to simmer. Carefully crack the quail eggs into the water and remove before it is fully cooked. | Hollandaise: Mash and strain the salted egg yolk. Prepare regular egg yolks. Mix together cider vinegar, tarragon, shallots and white wine to create a tarragon reduction. Add mixture to the egg yolks. Whisk over heat for one minute and then mix in the salted egg and butter. | Assemble the English Muffin.

💸PRICE: $80.00 USD
- - - - - - - - - - - - - - - - -
2. CAFE MARCEL
ADDRESS: 28 Ngô Quang Huy, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL: https://www.facebook.com/cafemarcelsaigon/

🎩FANCIFIED FRENCH TOAST: Chicken Stock: In a pot, add chicken bones, mirin, a sweet rice wine, sake, soy sauce, kombu, ginger, lemongrass, brown sugar, spring onion, sesame oil, shiitake mushrooms and water. Cook until it has a gravy-like consistency. | Iberico Bacon: In a frying pan, add olive oil and bacon strips and tiny bacon bits. | Assemble: Stuff the cooked bacon into the freshly-baked brioche bread. Drizzle bacon bits around the french toast and pour the chicken stock on the plate.

FOR A LIMITED-TIME ONLY, YOU CAN TASTE THIS DISH YOURSELF AT CAFE MARCEL. ONLY 10 DISHES ARE AVAILABLE.

💸PRICE: $100.00 USD
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3. KITCHEN
ADDRESS: 70 Đ. Số 66, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL: https://kitchenthaodien.com/

🎩FANCIFIED BREAKFAST SANDWICH: Bagel: Spread butter on the outside of the freshly-baked bagels and wrap with the gold sheets. | A5 Wagyu Beef: Marinate the wagyu with salt, pepper & olive oil. Pan sear until it's medium rare. | Foie Gras: Pan sear the foie gras, seasoning with salt & pepper. | Scrambled eggs: Scramble the eggs with truffle oil. | Lobster salad: Boil champagne then add chicken stock, butter and saffron and allow it to simmer. Add the lobster tail. Remove the lobster tail and wrap it into a circle. Create a flower, adding in lettuce and drizzle with blueberry sauce with mint. | Assembly: Take bottom of the bagel and slather with aioli. Add truffled scrambled egg and shaved black truffle. Add A5 wagyu, then the foie gras and the top bagel.

PRICE: $300.00 USD

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Most DANGEROUS Food in Vietnam!!! RARE Thai Village Cooking!!! | TRIBAL VIETNAM EP3

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 MICRO [...]

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BLACK THAI JUMPING FISH

1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province

🍚STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.

🐃SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.

🐟SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.

🐟THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.

🐟FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.

🌱GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.

🐟JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

The UNUSUAL Lives of Vietnam's BLACK HMONG People!! | TRIBAL VIETNAM EP2

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Hmong Army Cooks FEAST for 500 Villagers!!! | TRIBAL VIETNAM EP1

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BLACK HMONG WEDDING

1. BRIDE’S FAMILY CELEBRATION
ADDRESS: Nam Pang Village, Tu Le Ward, Van Chan District, Yen Bai Province

🐄SAUTEED BEEF: Heat up the cow fat. Add garlic, ginger, Thai pepper (prickly ash seed), pepper, lemongrass and stir-fry for 2 minutes. Add beef and fry until the beef is well cooked.

🐄STIR-FRIED COW ORGANS: Stir-fry cow organs with salt for 1 minute. Add water celery and quickly stir then serve when it is hot.
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2. GROOM’S FAMILY CELEBRATION
ADDRESS: Co Mong Village, Tu Le Ward, Van Chan District, Yen Bai Province

🍠BOILED ELEPHANT FOOT YAM: Cut the elephant foot yam in halves or quarters after cutting off the shell. Use sandpaper to scrub the surface. Pour whitewash water on top to refresh. Wait for 30 minutes, then flatten on a tray. Cut in small pieces then boil in water. Let it rest in cool water overnight for a lumpy texture. Cut it into bite sizes.

🐄BEEF GASTRIC ACID SOUP: Cut the lemongrass, ginger and papaya leaves into thin pieces. Stir-fry minced cow stomach mix with gastric acid squeezed from the intestine and a little bit of water. Add all the veggies in and cook until it boils.

🐖PIG FACE BONE SOUP: Remove the meat from the pig’s face. Cut the bone in small pieces. Simmer overnight to get all umami extraction from the marrow and the bone. Add bamboo shoots in. Serve at the wedding table.

#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
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💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Chef Calvin’s $100 Fish Taco!! Chefs UPGRADE Mexican Food!! | FANCIFIED Ep 2

Thanks to Omaze for sponsoring this video! For your chance to win a [...]

Thanks to Omaze for sponsoring this video! For your chance to win a custom Tesla Model S and $20,000 and support a great cause, enter at https://omaze.com/bestever.

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FANCIFYING MEXICAN FOOD

1. EL CAMINO
ADDRESS: 88 Xuân Thuỷ, Thảo Điền, D2, HCMC
SOCIAL: https://www.facebook.com/elcamino.d2

🌮 BAJA FISH TACO: Dip the sea bass in beer batter & fry. Season with salt & gochugaru. Toast flour tortilla Assemble: Place fish, pickled red cabbage, El Camino ranch dressing, fried shallots & cilantro on tortilla. Serve with roasted tomato salsa roja & Korean chili salsa verde.

🦞 LOBSTER TACO: Mango Avocado Salsa: mix together roasted garlic, avocado, diced red shallots, ripe mango, cilantro, lime juice, salt and pepper & gochugaru. Twist the tail of the lobster, removing the shell and cut to expose flesh. Separately, mix butter, roasted garlic and truffle mushroom tapenade to create a butter compound. Spread the butter compound on the lobster tail and place in the oven for 10 minutes. Toast the tortilla. Add the lobster meat to the tortilla and top with Mango Avocado Salsa and Oscietra caviar.

💸PRICE: Baja Taco - 50.000 VND/$2.15 USD | Lobster Taco - 1.800.000 VND/$80.00 USD
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2. TIPPY’S MEXICAN FOOD
ADDRESS: 40/31 Bùi Viện, Phường Phạm Ngũ Lão, Quận 1, HCMC
SOCIAL: https://www.facebook.com/TippysMexicanFood/

🇲🇽 CHEESE NACHOS: On a bed of deep fried tortilla chips, add mild white cheddar cheese. Top with refried pinto beans, lettuce, salsa and sour cream.

🇲🇽 TOMAHAWK NACHOS: Deep fry tortilla. Tomahawk Steak: Season with salt, pepper, garlic powder, New Mexico chili powder and rosemary and place on the grill with butter. Cut the bone from the steak and place it on the plate. Add even more chips, mild white cheddar cheese and aged yellow cheddar cheese. Place in the oven. Remove from the oven and add refried pinto beans, lettuce, pico de gallo, onions, cilantro, sweet and creamy guacamole, sour cream, corn, cheese sauce, goat cheese, jalapenos and slices of tomahawk steak.

💸PRICE: Cheese Nachos - 130.000 VND/$5.99 USD | Tomahawk Nachos - 2.300.000 VND/$100.00 USD
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3. TACO DEL SOL
ADDRESS: 582/12 Huynh Tan Phat, Tan phu, Quan 7, HCMC
SOCIAL: https://www.facebook.com/tacodelsol.vn/

🌯 BEEF BURRITO: Toast tortilla. Mince the beef. Add salt, cheese, minced beef, tomato salsa, guacamole, sour cream and cilantro. Roll the burrito and place back on the pan. Wrap the burrito in aluminum foil and cut in half to serve.

🦀 SURF & TURF BURRITO: Steam the king crab for 20 minutes and remove the meat from claws. Cube the beef and stir-fry with an asada marinade. Mix the crab with togarashi dressing. Assemble the burrito: Add guacamole, Mexican rice, beef, king crab, blue wild scampi caviar, coriander, onions, mozzarella and oaxaca cheese. Roll the burrito and grill.

💸PRICE: Beef Burrito - 170.000 VND/$7.31 USD | Surf & Turf Burrito - 1.900.000 VND/$82.00 USD

#FancifyingTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
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💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

- - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Liz Peterson & Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

The $100 Philly CheeseSteak!!! Chefs UPGRADE Classic American Sandwiches!! | FANCIFIED Ep 1

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FANCIFYING: SANDWICHES 🥪

1. EDDIE'S NEW YORK DELI & DINER
ADDRESS: 71 Thao Dien, Thao Dien Ward, District 2, HCMC
SOCIAL: https://eddiesdinersaigon.com/

🥪 PHILLY CHEESESTEAK: Stir-fry beef and season with salt & pepper. Add onions, American cheese sauce and a cheese slice. Spread butter on the baguette and grill. Add all the ingredients on the bread.

🥪 PEANUT BUTTER & JELLY: Spread creamy peanut butter on one side of the sandwich and grape jelly on the other. Place together.

🥪 EGG SALAD: Crush hard boiled eggs, mayonnaise, mustard, paprika & scallion in a bowl. Add the mixture on the bread. Add lettuce.
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2. MAD HOUSE
ADDRESS: 6/1/12 Nguyen U Di, Thao Dien Ward, District 2, HCMC
SOCIAL: https://www.madhousesaigon.com/

🥪 $60 PEANUT BUTTER & JELLY: Blend strawberry jelly with champagne. Whisk until smooth. Make a custard using egg yolks, sugar, milk & vanilla extract, peanut butter & sea salt. Caramelize peanuts then chop them up. Slice strawberries and place into a bowl with Tahitian vanilla syrup & sea salt. Toast brioche and top with thin layers of peanut butter & jam. Add custard, glazed strawberries, strawberry & champagne gel, peanut crumbs, crumble, lemon zest and garnish with chocolate mint.

💸PRICE: 1.381.765 VND/$60.00 USD
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3. CTY KITCHEN & BAR
ADDRESS: 72 - 74 Nguyen Thi Minh Khai, Ward 6, District 3, HCMC
SOCIAL: https://www.instagram.com/ctykitchenbar/

🥪 $100 EGG SALAD: Mix together all purpose flour, charcoal powder, milk powder, brown sugar, tangzhong bread flour, condensed milk, butter & truffle paste. Let it rest for 45 minutes. Cut it into 3 pieces and let it rest. Roll the dough and place in a mold to bake. Toast the bread with butter. | Egg mix: Blend the century egg yolks with mayonnaise, sour cream & milk. Add mushrooms, purple onions, shallots, sherry vinegar & truffle paste. Season with salt & pepper. Flour coat a soft-boiled duck egg, then dip it in egg wash, breadcrumbs & deep fry.|Place egg bomb on the bread & add the egg mix. Add black truffle flakes.

💸PRICE: 2.302.942 VND/$100.00 USD
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3. STOKER WOODFIRED GRILL & BAR
ADDRESS: 2 Dang Huu Pho, Thao Dien Ward, District 2, HCMC
SOCIAL: https://www.facebook.com/stokerwoodfiredgrillthaodien/

🥪 $100 PHILLY CHEESESTEAK: Cut the smoked Blackmore Wagyu Tri-tip, provolone & truffled manchego into thin slices. Grill the beef and foie gras on charcoal. Saute onions, pickled Padron pepper, Porcini mushroom and sherry vinegar. Add the beef. Toast the baguette. Spread a layer of truffle butter on bread, add foie gras slices and the beef. Top with provolone, manchego slices and black pepper. Finish in the oven.

💸PRICE: 2.302.942 VND/$100.00 USD
#FancifyingTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

$10 SEAFOOD Challenge!! World's CHEAPEST Seafood in Phu Quoc, Vietnam!!

🏆 HELP US WIN A WEBBY AWARD! » http://bit.ly/WebbyBEFRSMakoko 👕 [...]

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$10 DINING IN PHU QUOC

1. BÚN QUẬY KIẾN - X Y
ADDRESS: 28 Bạch Đằng street, Phú Quốc
SOCIAL: https://www.facebook.com/bunquaykienxay

🍜 STIRRED NOODLES: Make fresh noodles and then assemble the dish. Place fish paste and shrimp paste in a bowl. Add squid, seasoning powder (including sugar, salt, MSG), scallion , beef and noodles. Serve with red chili sauce.

💸PRICE: 45.000 VND/ $2.00 USD
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2. BÈ CÁ THU BAO
ADDRESS: Rạch Vẹm commune, Phú Quốc

🐟 RAW HERRING SALAD: Wash raw herring and slices of shallots separately in vinegar, squeeze them and put them aside. Wash the raw herring again with coconut water. Mix the fish with shallots, fried onion and shredded coconut. Sprinkle the peanuts on top.
Serve with veggie, rice paper with peanut fish sauce.

💸PRICE: 100.000 VND/$4.30 USD
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3. HẢI SẢN 343
ADDRESS: 78 30 Tháng 4 Street, Dương Đông Town, Phú Quốc
SOCIAL:

🦀 FRIED RICE WITH BLUE CRAB MEAT: Mince the wood ear mushrooms, carrots and onions. Mix with minced pork, blue crab meat, pork paste, pepper, seasoning grains, MSG, sugar and scallions. Add the mixture in the crab shell. Steam it for twelve minutes and deep fry for five mins. Serve it with blue crab meat fried rice.

💸PRICE: 115.000 VND/$5.00 USD

#10DollarDining #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

$6 Chicken VS $450 Chicken!! RECORD BREAKING Chicken Meal!!!

🏆 HELP US WIN A WEBBY AWARD! » http://bit.ly/WebbyBEFRSMakoko 👕 [...]

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CHEAP VS EXPENSIVE CHICKEN 🐔

1. GÀ NƯỚNG LU VIỆT HƯƠNG 2
ADDRESS: 20 Phạm Văn Đồng street, Ward 3, Gò Vấp District, HCMC
SOCIAL: https://www.facebook.com/ganuongluviethuong

🐔 GRILLED CLAYPOT CHICKEN: Season the chicken with a special homemade sauce made from salt, chilies, five spices and honey. Hang chickens in the clay pot for 30 mins, then flip the chicken and continue grilling for 15 more minutes. Take the chicken out, chop it up and assemble on a dish. Serve with bread and chili sauce.

💸PRICE: 150.000 VND/ $6.50 USD
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2. SHANG GARDEN
ADDRESS: 1A Đường Tôn Thất Tùng Street, Phạm Ngũ Lão Ward, District 1, HCMC
SOCIAL: https://www.facebook.com/shanggarden.dpg

🐔 FORTUNE CHICKEN: Stuff the chicken with seasoning grains, mushrooms, Chinese sausages and bamboo shoots. Rub the chicken with seasoning grains and soy sauce. Leave it for one hour.
Steam it for another hour, then remove from the steamer and wrap it in two layers of lotus leaves. After, wrap in a thick layer of dough. Finally, bake it for 20 minutes and serve.

💸PRICE: 800.000 VND/$34.60 USD
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3. ELISA FLOATING RESTAURANT
ADDRESS: 5 Nguyễn Tất Thành Street, Ward 12, District 4, HCMC
SOCIAL: https://www.facebook.com/elisafloatingrestaurant

🐔 STIR-FRIED SKIN WITH LIME LEAVES: De-skin the back of the chicken. Tenderize the meat then cut into slices. Season with the liquid of galangal, lemongrass and five spices. Stir-fry the chicken skin with garlic and shredded lime leaves.

🐔 SAUTEED OFFALS, BALLS AND BLOOD CAKE WITH GOURD: Chop up the offals and boil them with chicken balls and salt for two minutes. Season with oyster sauce, chicken powder, pepper, chicken oil and shallots. In a hot wok, add cooking oil, garlic and chopped-up shallots. Add the chicken offals and balls in the pan together with blood cakes, leaks and dried shallots. Saute for two minutes. Remove from the stove and place in a dish. Saute the gourd for another two minutes then add the rest of the ingredients to the pot. Mix and serve.

🐔 BRAISED CHICKEN FEET WITH GINSENG: Grill the chicken feet until they turn golden brown. Chop up the feet and place in a small steel bowl. Add ginger water and boil them for two minutes. Add chicken feet in ceramic bowls with medicinal herbs like ginseng, goji and dried jujube. Steam for 4 hours and serve when it's done.

💸PRICE: 10.400.000 VND/$450.00 USD for 6 dishes

#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
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💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

$2 Steak VS $231 Steak!! The Cow Part You've NEVER SEEN Before!!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 CULINARILY [...]

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CHEAP VS EXPENSIVE STEAK

1. CỦ HÀNH T Y BEEFSTEAK
ADDRESS: 189 Lê Văn Sỹ, Phú Nhuận District, HCMC
SOCIAL: https://www.facebook.com/BeefsteakCuHanhTay/

🥩CU HANH TAY SIGNATURE STEAK: Heat up a cast iron pan and add oil. Place the steak in the pan. Add onion slices, an egg, a meatball and margarine. Finish up with sausage, liver pate and cheese. Serve with a Vietnamese baguette.

💸PRICE: 59.000 VND/ $2.50 USD
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2. AU LAC DO BRAZIL
ADDRESS: 238 Pasteur, District 3, HCMC
SOCIAL: https://aulacdobrazil.com/menu?lang=en

🥩GRILLED BEEF HUMP: Lightly pierce the whole cow hump. Blend together onions, garlic, pepper, MSG, salt, cupim seasoning powder, oregano, bay leaves and cooking oil. Dip the whole chunk of meat into the bowl. Place it on a skewer, then wrap with plastic wrap and aluminum foil. Marinate for exactly 24 hours. Grill on low heat for 12 hours.

💸PRICE: 790.000 VND/$35.00 USD
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3. IL CORDA
ADDRESS: 11 Le Thanh Ton, Ben Nghe Ward, District 1, HCMC
SOCIAL: https://ilcorda.com/

🥩WAGYU TOMAHAWK: Chill the meat at room-temperature. Cut the Wagyu Tomahawk from a full rack. Marinate with salt, ground pepper and olive oil. Sear on the grill, then let it rest in a low-temperature steaming box for 30 minutes. Place it back on the grill quickly before serving.

💸PRICE: 5.800.000 VND/$231.00 USD

#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Eating Rare Giant Sea Snails 2.0!!! Never Filmed Before!!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 CULINARILY [...]

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👕 CULINARILY WOKE MERCH » https://bit.ly/ShopBEFRS
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CONCH

1. LOVE PHU QUOC RESTAURANT
ADDRESS: Ganh Dau Beach, Group 1, Ganh Dau Ward, Phu Quoc City
SOCIAL: https://www.facebook.com/lovephuquoc

GRILLED THORNY CONCH WITH LOCAL FISH SAUCE: Boil the conch for 10 minutes and remove meat from the shell. Clean, slice and cube the meat. Place cubes in the shell and grill the whole shell on charcoal for 5 minutes. Add homemade sauce made from local fish sauce, sugar, MSG, and Phu Quoc pepper. Serve with green chili sauce.

💸PRICE: 450.000 VND/ $19.60 USD
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2. VỰA HẢI SẢN NHÀ SU & BEE
ADDRESS: 123 30 Thang 4 Street, Dương Đông Town, Phú Quốc City, Kien Giang Province
SOCIAL: https://www.facebook.com/haisansuvabee

GRILLED BAMBOO SNAILS WITH PEPPER SAUCE:. Steam the whole snails for 10 minutes then remove the meat from the shells. Mix together sugar, MSG, seasoning grains, oyster sauce, chili sauce, pepper sauce, Phu Quoc pepper seeds and kumquat. Add the snail meat in the shell again with the sauce and grill on charcoal.

STEAMED UNICORN CONCH WITH VEGGIE AND COCONUT WATER: After taking the meat out of the hard shell, steam for 10 minutes. Slice it up and season with sugar, seasoning grains, MSG, fried garlic, pepper and ginger. Put it in a steaming pot with carrots, broccoli, baby corn and mushrooms. Pour in coconut water. Cook it at the table and serve with the green chili sauce.

💸PRICE: Bamboo Snails - 680.000 VND/$29.60 USD | Unicorn Conch - 450.000 VND/$19.60 USD p/kg

#BestEverPhuQuocTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEST EVER [...]

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GIANT SPINY LOBSTER

1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1, Hồ Chí Minh City
SOCIAL: https://calisa.vn/

💸PRICE: 637.000 VND/ $277 USD for 7lb lobster
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2. QUINCE
ADDRESS: 37 Ky Con, Ben Nghe Ward, District 1, Hồ Chí Minh City
SOCIAL: https://bit.ly/QuinceSG

🦞LOBSTER KOMBU-JIME: Wrap lightly-salted lobster meat in kombu and plastic wrap. Chill in the fridge for more than 2 hours. | Thai seafood dressing: Blend green big and small chillies, garlic, coriander root, palm sugar, fish sauce, pickled garlic and pickled juice together. Add more coriander and a squeeze of lime, then add lime leaves oil. Finish up with xanthan gum. Plating: Torch the banana leaf. Place two lobster slices on top. Add the brain oil (made of lobster brain and oil), Thai seafood dressing and garnish with fried garlic.

🦞LOBSTER LEG TEMPURA: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut it in half, then remove the flesh from the legs. Prepare the batter by mixing all purpose flour, rice flour, cornstarch with soda. Flour coat the legs and dip them in the batter, then fry. Serve with truffle aioli and a lemon cut. Garnish with a pinch of salt and truffle flakes on top of the tempura.

🦞LOBSTER PITHIVIER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Remove the tail meat then mix with velouté sauce. Season with salt, pepper and butter then mix it. Add leek fondue. Place the lobster filling on a boiled Swiss chard then leave it in the freezer overnight. Roll the puff pastry. Add the filling in the middle. Seal the dough and brush with egg wash. Make a little hole on top of the pastry. Bake in the oven for 10 to 15 minutes. | Lobster jus: Fry the lobster shells and onions with a lot of oil. Add carrots, garlic, onions, celery and stir-fry then add the shells. Add tomato paste, white wine, beef stock and water. Let the sauce simmer for 1 to 2 hours. | Lobster oil: Fry the lobster shell with oil, purple onions, garlic, tomato, bell peppers. Season with bay leaf and thyme. Add tomato paste, then simmer. | Lobster jus sauce: Cook the lobster jus with butter, add lobster oil on top. Sear the lobster tail. Serve alongside the pithivier with parsnip remoulade. Pour the lobster jus sauce around the pithivier.

🦞BBQ LOBSTER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Season with salt and drizzle on olive oil. Make the kombu butter by mixing diced purple onions, rosemary, garlic, Japanese 7-flavoured powder, lemon zest, a squeeze of lemon and scallion. Mix it well. Add the lobster brain in, then cover the lobster with the butter mixture. Grill it on charcoal. Torch lightly before serving with black bread.

#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

$10 Street Food Challenge in Seafood City, Vietnam!! Cheapest Crab Noodles!!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEST EVER [...]

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM
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📷THUYEN’S IG: @thuyenvo12

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$10 DINING - VUNG TAU

1. BÔNG LAN TRỨNG MUỐI GỐC CỘT ĐIỆN
ADDRESS: 17B Nguyễn Trường Tộ street, Ward 2, Vũng Tầu city

🇻🇳 SALTED EGG SPONGE CAKE: Apply a thin layer of cooking oil in the mold. Add the dough paste and add cheese inside. Put the lid on and wait for 3 mins. Then open it up and add the salted egg, wait for 3 more mins and it's ready to eat.

🇻🇳 SICHUAN MEAT SPONGE CAKE: Apply a thin layer of cooking oil in the mold. Add the dough paste and add the minced pork inside. Put the lid on and wait for 3 mins. Then open it up and add the Chinese sausage, wait for 3 more mins and it's ready to eat.

💸PRICE: 40.000 VND/ $1.8 USD per pack
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2. BÁNH KHỌT 14 HOÀNG HOA THÁM
ADDRESS: 14 Hoàng Hoa Thám street, Ward 3, Vũng Tầu city
SOCIAL:

🇻🇳BANH KNOT TOM MUC: Turn on the stove to heat up the oil and the giant mold. Add the dough paste in each mold. Then add shrimp or baby squid. Wait until they're well cooked to take them out and put them on a plate. Add scallion oil and sprinkle the shrimpie powder on top. Serve with super fresh herbs.

💸PRICE: 60.000 VND/ $2.6 USD
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3.BÁNH CANH GHẸ ANH VY
ADDRESS: 109 Võ Thị Sáu street, Ward 2, Vũng Tàu City
SOCIAL: https://www.facebook.com/BanhcanhgheAnhVy/?rf=781208042040462

🇻🇳WHOLE BLUE CRAB NOODLE BOWL: Wash the blue crab under the water and separate the shell from its body. Steam it in the noodle broth pot. Put the noodles quickly in hot water and add them in a bowl. Add a quail egg, blue crab sauce, blue crab cake, scallion, fried onion, whole blue crab, coriander and pepper in the bowl and serve it with homemade green chilli sauce.

💸PRICE: 100.000 VND/ $4.4 USD

#10DollarDining #BestEverFoodReviewShow #BEFRS
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

Giant CLAM Challenge!!! | CHINESE CHEF vs VIETNAMESE CHEF

Thanks to Omaze for sponsoring this video. For your chance to win [...]

Thanks to Omaze for sponsoring this video. For your chance to win $100,000 cash to live your best life and support a great cause, enter at https://www.omaze.com/bestever

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GEODUCK

1. NGAN DINH RESTAURANT
ADDRESS: Level 5, Windsor Hotel, 19 An Duong Vuong Street, District 5, HCMC
SOCIAL: https://www.windsorplazahotel.com/dining/ngan-dinh-restaurant

🇻🇳GEODUCK SASHIMI: Blanch the geoduck in a bowl of hot water. Carefully take out the skin around the neck and use a knife to remove the shell. Get rid of the internal organs. Cut it into crispy thin slices, and place on ice. Serve with wasabi and soy sauce.

🇻🇳GEODUCK WITH X.O SAUCE: Cut the geoduck’s neck into thick chunks. Flour coat it and flash fry it in high heat. Blanch the mushroom and celery and then stir fry with bell pepper. Season with X.O sauce, salt, sugar and MSG. Add the geoduck then wok fry.

🇻🇳DOUBLE-BOILED SOUP WITH SLICED GEODUCK: Make the broth with pork, chicken, Jinhua ham, dried scallops, pepper and dried mandarine peel. Steam for 8 hours. Use a colander to remove all ingredients. Place geoduck thin slices over bean sprouts, fried rice sheet/cracker, julienne ginger and scallion. Boil the broth, and pour over all ingredients in a serving bowl.

💸PRICE: 3.360.000 VND/ $146 USD for each dish
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2. NGOC SUONG SEAFOOD AND BAR
ADDRESS: 6a Thai Van Lung, Ben Nghe Ward, District 1, HCMC
SOCIAL: https://www.facebook.com/ngocsuongsnb/

🇻🇳RED POMELO AND COCONUT HEART SALAD: Mix red pomelo, shredded green mango, coconut heart, onion, chocolate mint, Thai mint, geoduck, noodles and peanut. Squeeze lemon on top, and season with homemade diluted fish sauce. Place the mixture in a coconut. Add crunchy potato slices, top the dish with watermelon foam.

🇻🇳NGOC SUONG “SPHERE” FISH SALAD SAUCE AND MARINATED GEODUCK SASHIMI: Spherify the peanut sauce. Place it on a shell and add marinated geoduck. Top it with a gold flake. Add the fume then close the lid.

🇻🇳HANOIAN PUREE CONGEE WITH GEODUCK, SLOW COOKED SOFT BONE: Add minced pork, slow cooked soft bone and geoduck slices. Pour in the pureed congee. Add truffle flakes and garnish with ground pepper.

🇻🇳GEODUCK COTTON CANDY: Marinate geoduck with a shot of coffee. Season the foie gras with salt and sear it on the grill. Add sugar in the cotton candy machine. Put a piece of foie gras and geoduck. Spin the stick around until the cotton candy fully coats the foie gras and geoduck.

💸PRICE: 6.384.000 VND/ $277 USD total

#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….

EXOTIC SEAFOOD in Southeast Asia!!! You Can't Find This Anywhere!!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 NOSE TO TAIL [...]

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- - - - - - - - - - - - - - - - -
STINGRAYS IN PHU QUOC

1. PHUONG HOANG RESTAURANT
ADDRESS: 70B Đường Trần Hưng Đạo, TT. Dương Đông, Phú Quốc
SOCIAL: https://www.facebook.com/haisanphuonghoangphuquoc

🇻🇳STEAMED STINGRAY WITH LEMONGRASS & TURMERIC: Marinate stingray’s cartilage with MSG, pepper, fish sauce, oyster sauce, turmeric, galangal, onion, lemongrass, cooking oil, fermented rice and cashew nut oil. Steam for 25 minutes. Serve with Stingray liver dipping sauce (Steamed liver with rosemary and cinnamon).

🇻🇳GRILLED STINGRAY WITH BANANA LEAVES: Cut open the fish and remove all internal organs except
for the liver. Cut into big steaks. Blend sugar, chili sauce, cashew nut oil, pepper, turmeric, shallots, lemongrass, chillies, cooking oil and water together. Marinate the fish with this blend. Wrap fish in aluminum foil and banana leaves then grill for 25 minutes. Serve with Stingray liver dipping sauce.

💸PRICE: 500.000VND / $22.00 USD per kg
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2. BIEN HAI RESTAURANT
ADDRESS: Tổ 1, Gành Dầu, Phú Quốc, Tỉnh Kiên Giang
SOCIAL: http://www.bienhaiquan.com.vn/trang-chu.html

🇻🇳FRIED BLUESPOTTED RIBBONTAIL RAY WITH LEMONGRASS AND TURMERIC: Cut the ray in half and keep all inner organs for the hotpot. Remove the head. Season with salt, MSG, lemongrass and turmeric. Deep fry for 10 minutes.

🇻🇳BLUESPOTTED RIBBONTAIL RAY HOTPOT: Plate the fish and garnish with thorny cilantro, fresh chillies and herbs. Add garlic, turmeric, lemongrass and chillies in hotpot broth. Cook until ready.

💸PRICE: 700.000VND / $30.30 USD per kg

#BestEverPhuQuocTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
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Japanese Chef Prepares GIANT Tasmanian CRAB!! Over $700!!

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Hunting Asia’s Alien Fish Predator!!! CATCH AND COOK AND CRY!!

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GIANT FREAKING CLAM!! Southeast Asia’s Wildest Seafood!!

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SHELLFISH

1. RA KHƠI RESTAURANT
ADDRESS: 131 Bis 30 Tháng 4 Street, Dương Đông Town, Phú Quốc City, Kiên Giang Province

🐚BLANCHED BLOOD COCKLE: Quickly boil for 30 seconds and then place in a container. Pour in the hot water to crack it open easily and then serve.

🐚STIR-FRIED BLOOD COCKLE WITH TAMARIND SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chilly powder and seasoning. Add the blood cockle in the pan. Stir-fry with tamarind sauce. Place on a plate with toppings (peanut and laksa leaves) and serve.

🐚SAUTEED BLOOD COCKLE WITH SPICY SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chili powder and seasoning. Add the blood cockle and saute with spicy salt. Place on a plate and add laksa leaves on top.

💸PRICE: 60.000 VND / $2.60 USD for each dish
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2. BÉ GHẸ 2 RESTAURANT
ADDRESS: Group 10, Rạch Hàm Commune, Phú Quốc City, Kiên Giang Province

🐚GRILLED PEN SHELL WITH SCALLION OIL: Crack the pen shell open and clean it. Place it on the charcoal stove. Add scallion oil when it's almost done. Top up with peanut and serve it.

🐚STIR-FRIED RED GEODUCK AND MORNING GLORY: Quickly boil for 1 minute, then remove the flesh from the shell. Prepare a hot pan with oil and fried minced garlic. Add salt, soy sauce, oyster sauce and water. Add morning glory and stir-fry for three minutes.

🐚SWEET & SOUR PEN SHELL SCALLOPS: Remove the flesh from the shells and cut the flesh in halves. Place in a pan with fried garlic. Add onion, cucumber, pineapple and tamarind water. Add more seasonings (sugar, salt, MSG, fish sauce, water) and tomato. Stir-fry until ready.

💸PRICE: Grilled Pen Shell - 30.000 VND / $1.3 USD | Stir-fried Geoduck - 200.000 VND / $8.6 USD | Sweet & Sour Pen Shell Scallops - 200.000 VND / $8.67 USD
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3. CON SAO RESTAURANT
ADDRESS: Group 5, Rạch Vẹm Commune, Phú Quốc City, Kiên Giang Province

🐚STIR-FRIED RAMBUTAN SHELL WITH BROCCOLI: Steam for 10 minutes. Prepare a hot pan with scallion and shallots. Add the rambutan shell meat. Add seasonings, broccoli, carrot, onion & leaks. Stir-fry for 5 minutes and serve.

🐚GRILLED QUAHOG CLAMS WITH CHEESE: Steam until their shells open. Grill on charcoal for 20 minutes. Add cheese on top and then serve.

💸PRICE: RAMBUTAN - 150.000 VND / $6.5 USD p/kg | Grilled Quahog Clams - 150.000VND / $6.5 USD p/kg
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4. VỰA HẢI SẢN NHÀ SU & BEE
ADDRESS: 123 30 Thang 4 Street, Dương Đông Town, Phú Quốc City, Kien Giang Province
SOCIAL: https://www.facebook.com/haisansuvabee

🐚GRILLED PEARL OYSTER WITH SCALLION OIL & PEANUTS: Crack it open. Place on an electric stove and grill for 10 minutes. Add scallion oil and peanuts. Continue grilling for 10 more minutes. Serve.

💸PRICE: 900.000 VND / $39.00 for 2kgs

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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
LINE PRODUCER » Huỳnh Hà My
PRODUCERS » Huỳnh Hà My, Khoi Chung & Liz Peterson
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com….