$1 Spring Roll VS $100 Spring Roll!!! Vietnam's Most Dynamic Street Food!!

We have finally reached this moment. The hundred-dollar

spring

roll

's placement was left behind, even as the

most

luxurious

spring

roll

in the world. How much would you pay for it? Maybe $200. Oh, Vietnam is famous for its varied affordable

street

food

. This costs $35,000. less than two dollars for this, I mean come on,

street

food

that has found its way into restaurants in every corner of the world and stands out among the country's best-known offerings, the Vietnamese banh me sandwich, could I have a couple of bunnies in a cafe and me? I'm ready to continue the rest of the day until you know 10:00 AM. m. and those bowls of steaming noodles I think hmm, that's really good, but today we're going to try the famous Vietnam spring roll.

This is a very good option for street food. because it's a great combination of similar vegetables and me discovering what happens when local chefs elevate this classic dish to its full potential. I could make $100,000 worth of spring rolls. I want to subscribe. One guy continued and my trusty Vietnamese companion Leung and I will try it. three very different spring roll experiences at three different prices, ending with a spring roll set that costs a whopping $100, so roll your own fat and enjoy as we take on the luxurious spring rolls in Vietnam today. I have invited him out loud to be my dining companion.

During our last trip to Vietnam, the Mekong Delta, Lao suffered from coconut worms, hmm, and suddenly it had never hit me before. Fortunately, these rats are so big that there's a lot of meat in there that you don't want to have, like a super boney experience, you know? Wow, let's see after surviving the Mekong Delta, is Hong Kong dry. I wanted to reward you with the food experience that is all pleasure and no pain, at least that was my intention, we are here ma'am, thank you very much for letting us bother you. a little the name of the store is in Hua that first word is your name kouha means crab where does the spring roll come from?

So initially I see it's just family Dom, she started a second business selling to a three year old boy, kun. everything about the combination between bun and sauce, together they raise the youth factors to two previously unimaginable levels. The paper should include rice paper of some type, usually thin and round inside the filling, vegetables, herbs, meat or seafood, then the dipping sauce, sweet and sour, salty, spicy or even smelly. sometimes all at once, this is the binding agent that creates the right balance of flavors here at Yankee, the dipping sauce is golden, that's why people keep coming back, here's Point Loma today, it's kind of a menu of love for our friendship.

Wow, we were recently in the Mekong Delta, aren't you coconut worm rat meat thinking about eating those animals again, oh my god no, when I had the chance to try this $100 spring roll, I thought I'm going to go down today, it's just about enjoying something good. damn food genku aw sells more than 1500 rolls a day here she is selling four different types of rolls the classic with shrimp and pork a pig roll a pork skin roll and a chinese sausage roll and fried egg today I have my eye on in their bestsellers starting at just 30 cents a roll the classic and the piggy right here seven thousand a piece so simple and delicious a classic spring roll is made with a rice paper shell lettuce some herbs bean sprouts boiled shrimp pork belly boiled and a piece of chives next to the sauce sauce black peanut sauce peanuts coconut milk ground mung beans fried onion and chili flakes, are you ready, yes, one, two, three, this sweet is sour, spicy, it has a bit of spiciness and then the wonderful texture of the fried onions, very good, oh, the one I've never seen before is your favorite, which is very select, it has pig's ear, the pig's ear roll is basically made of the same way, the same wrapper, the same herbs, but with pig's ear as the main protein.

I'm going to take a look at it. this on the inside you can see some of the hard cartilage and some of this really greasy gelatinous part of the ear. This is a fermented fish sauce. the jaw-dropping sauce made from spicy fermented fish sauce. coconut water and pineapple, buddy, give it a bath that's crunchy ear cartilage, so you don't even really taste that much pork, it's just about that texture, it's got that extra crunch, this one is so delicious, from here we'll head to a place where they're making kind of a mid-priced spring roll, maybe around $50 and then the hundred dollar spring roll right now, we have to finish these spring rolls right, so We will continue to sit here, our second destination hidden inside the famous Saigon Old Market, the other place will not.

Anywhere else but the other place Vicky, how are you? Don't be nervous, look at us, we're just chilling, we're sitting on someone else's bikes, it's very casual and normal and the Vietnamese know Vicky, the owner of the other place, along with her. team, are on a mission to put a modern twist on traditional ingredients and recipes, a mission that we will see come to light today, not long ago our producer contacted you and told you about this expensive spring roll idea to check out if we could. You know, it elevates the spring roll to its full potential when you first heard about it.

What were you thinking? I think it was the hottest challenge ever, but it really keeps Buckland in the spotlight. How many roles will we try today? six roles six roles yes, my friend, at

most

, can accommodate four roles, but you can eat, that's weak, even the smallest lady can do like six, but after listening, don't introduce me to her signs. I think I can handle more. Do you think you can do it? Today I will embark on a luxurious six-course food journey served by the head chef himself, Mr. The sun starts from the north of Vietnam and we make our way through the central region and then back to the south of Vietnam.

Admission price is $20 for six scrolls, one around the other, one scroll, one representing northern Vietnam, known as autumn corner. Start with a layer of rice paper on top. the autumn rice leaf then cilantro chives mango sautéed beef basil and chili sauce on the side a sauce made with luxurious meat demi-glace with truffle and a touch of peanut sauce between rich meat of wonderful texture or dry not here The truffle has an elegant flavor. Fantastic, the cheese roll with pig's head. This one has to do with head preparation and mixing. He started early in the day, marinating the pig's head skin tongue and ears with salt, onion powder, garlic powder and more for 12 hours, when the meats are done, he rolls it up and serves it. with a sweet and sour fish sauce a little sticky the herbs here although they are so fresh as if the meat is rich in oil, a little greasy but with the herbs and some sweetness of the sauce it is proudly balanced, I love it now that We are in the center of Vietnam. course 3, the grilled pork sausage roll using ingredients like this and this and this or maybe not this but the highlight here is the pate so this one is from the mountain so they have this sauce with Pat a cake Pat a sauce for our version actually we used butter and a little bit of chili oil so this is kind of a liquefied wah grah ooh, okay, it looks delicious, it looks beautiful in the third round, let's go for it This, my God, took me on a trip with the texture of the sausage and then that star fruit. it has a wonderful delicious styrofoam this sauce is to die for it just covers everything it's so greasy yes i agree dish for josue's spring roll on top of that demand he puts a whole

vietnam

ese pancake known as sell bonds within the roll and serve it. with tamarind sauce soy sauce good and the pancake is so thin that you almost don't realize there is a pancake there wonderful dish five now that we moved to the south the classic spring roll in contrast to yang kueh he uses a sauce of shrimp soup made with coconut milk shell shrimp, peanut butter and forge, you tried three cucumbers there, what's that?

Leo, I don't have your design when you make it perfect and now the ending is inspired by the famous stuffed and rolled Italian meat known as porchetta. roast for five hours until it reaches a golden crispy eNOS level all this work to just cut off a small piece, place it tightly on top of a rice cake and wrap it tightly, this is the kind of stinky fish sauce we're going to make. wow horn the parts are crispy someone is chewing when it's in Manohar stays here while we roast the pork inside so it's off but it's the first time I've tried fermented fish broth but it's going very well if people see this video if they say I demand it.

Having this experience is something that you are willing to put on the menu, since you know that everything is from a pig and you want to make it fresh, like we put it in a video that is like something that you are. There are about three days ahead, well done, thank you, a whole team. An incredible experience in Ho Chi Minh City. We have already experienced the hundred-dollar bond that unites our Margaret Ann. I even sucked down about $100 for those noodles. They're fantastic, but now the spotlight is on. the spring roll presented on a stage known as Kalibak lon Wow look at this beam leaning very fast it's an Olympic sport you're doing no we don't know we've finally reached this moment the location of the $100 spring roll left behind it's called an album one, okay, go, I'll borrow a bag for an hour, in fact, the first time is better.

Oh, we're about to hang out with Nicki, professional restaurateur chef and the creator of the hundred-dollar spring roll. I want you to guess like what ingredients would I have to put in there to make it worth a hundred dollars? That means it'll be Biff or something. I guess he's a good guy so he'll put in something more expensive and there might be gold in it, I really don't know. I don't know diamonds Jennifer Aniston's eyelashes know Nikki, owner of the Kaaba Quan restaurant, you remember her oysters with viagra, right? beyond her comfort zone and taking on the hundred dollar spring rolls channel, Nikki, when we asked you, could you make $100 spring rolls?

What was your first thought? I thought it was awesome. I was easy. The most important thing is to maintain the tweet window you have. To make the sauce taste good you can't just put expensive ingredients and call it a hundred dollars, but if this is a big hit, people want to order the hundred dollar spring roll later, is that something you would put on the menu? I'll be more than happy to do it, okay, I'm excited, we're both excited to try it. Let's make it on today's menu. Surf and turf, a combination of beef and seafood served separately and two types of spring rolls for one price. $100 first, a spring roll with a Japanese twist that uses high-quality Kobe beef for its protein.

Start by burning the sacred meat on the rice paper and add the super sweet and sour ground cherries, a rare ingredient that can't be found easily. Here, then, the Kobe beef, some herbs and she wraps it, but that's only half the plate. What about the sauce? The main ingredient of the sauce. Solid slices of seared foie gras. This is high quality fatty goose liver, but she adds a touch. prized ingredient in a common Vietnamese fermented fish sauce, then some coriander kumquat and black pepper. Well, yeah, I'm not sure you've ever tried any of these ingredients in your life and now you're going to mix a lot of them for the first time. your top is going to blow off they wear socks I do this it's Wall Gras a fatty goose liver has gone through a special process that has made it larger than normal it's a mediocre process they like to shove a funnel down their throat but we don't We don't normally talk about that part when we eat, you know us, fancy people, now we're just going home, foie gras, I'm very nice, let's do French, oui oui, you're ready, that's fantastic, really greasy melts in your mouth so you can see super thick, it's full.

From everything I said in the voiceover before, it is quite delicious, it has an incredible depth of flavor, super rich, this fruit is quite pendulous, it has a lot of acidity, I thought it would be too spicy. I like the great combination of salty. taste of the meat and then see the fruit, it's great, Nathan, oh wow, look at this, it's turning liquid pretty quickly. I'm going to put a huge piece of foie gras here, you can see it browning there, it looks amazing. there are so many layers of flavor there are so many things happening at once omg she did it there she is right there we had our land animal now it's time to try the sea using Kaido's Japanese scallops the scallop is thinly sliced and stir-fry half of it on rice paper, add slices of dragon fruit, then the raw, sautéed scallop, some homemade spicy herbs, and lots of red caviar.

I mean, seriously, have you ever seen a spring roll that looks like this is now the dipping sauce for seafood, meats andseafood while preparing this unique sauce with sea urchins and black caviar a pinch of black Himalayan salt a slice of yellow melon and its juice passion fruit sauce and its homemade hot sauce this is a sea urchin it is like the egg of a sea urchin sea ​​some of them have eggs and they look like these these little eggs you're going to try just the Oni and I want to see your face you're looking at me like I'm a rat The meat is no longer rat meat, is it raw?

Yes, no, it's different. It's something I haven't tried before, but I like the initial taste, it's very creamy and salty. By the way, I like that we are on the street eating a hundred. oh yeah, that's a new cut, next one right here, you can see there's a lot of caviar here, pink caviar, yeah, we couldn't have that. I feel beauty if I can't finish everything with what fancy people like, we can. We didn't finish it, we just like to give it to a pet or something, let me see it again, okay, oh, she didn't agree with that, so here we go, little urchin.

Although the caviar is very fun to see your tripod , you've never tried it before for me. I love it, it's completely different. This one is all about seafood and is kind of creamy oceanic goodness. I'm impressed, very different, super midday, something no one has ever done. I've made a spring roll before, but I think she killed it. I think she killed him well. Time will tell if it will be a great success. I liked it and I'm very happy to share with you my friend, amazing Vietnamese cuisine is some of the most versatile food in the world, world class, suitable for a five star experience as well as street dining, oh yeah like one more spring roll, I will completely explode today.

We wanted to explore spring rolls in their entirety for you mom what for you was the best value what was I thinking thinking I would definitely say the other place oh really yeah for me the best value is the street spring roll I mean , seven thousand dong, you can get like three of them for a dollar, that's it guys, and then we do a break or something, there's a music break or something and we come back and make sure we watch our second channel, the best one of all time, to watch rock clip review shows and deleted scenes that don't get into the show alone.

Thanks for joining me. Go, sir. great friend, if you find yourself in Saigon city, I will put his information in the description box so you can try to contact him and have him be your tour guide the next time you are in the city. The video writes a fragment. Thank you very much for watching I love you guys until next time please