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

$1 Spring Roll VS $100 Spring Roll!!! Vietnam's Most Dynamic Street Food!!
finally we've built up to this moment the hundred dollar

spring

roll

location is behind us even like the

most

luxurious

spring

roll

in the world how much would you pay for it maybe $200 Oh

Vietnam

is famous for its diverse affordable

street

food

this is $35,000 less than two dollars for this I mean come on

Street

food

that's found its way to restaurants on every corner of the globe that is outstanding among the country's

most

well known offerings the

Vietnam

ese banh me sandwich could I grab a couple bunnies in a coffee and I'm good to go for the rest of the day until you know 10:00 a.m. and those steamy noodley bowls of thought hmm that's really good but today we're taking on Viet Nam's famous

spring

roll

this is a very good option for

street

food

because it's a great combination of like vegetable and me finding out what happens when local chefs elevate this classic dish to its highest potential I could make $100,000

spring

roll

s I want to subscribe some guy went on and me and my trusty

Vietnam

ese sidekick Leung will try out three very different

spring

roll

experiences at three different prices finishing with a

spring

roll

set coming in at a whopping $100 so

roll

up your own fatty and enjoy as we take on luxurious

spring

roll

s in

Vietnam

today I've invited loud to be my eating partner during our last trip to

Vietnam

Mekong Delta Lao suffered through coconut worms hmm and suddenly he's never had before rapped me luckily these rats are...
1 spring roll vs 100 spring roll vietnam s most dynamic street food
so huge so there's a lot of meat on there you don't want to have like a super bony experience you know Wow let's see after surviving the Mekong Delta it's dry Hong Kong I wanted to reward them with the

food

experience that's all pleasure and no pain at least that was my intention we're here ma'am thank you so much for letting us bother you for a little bit the shop name is in Hua that first word is your name kouha means crab where does the

spring

roll

come in so initially see it's all only family Dom she started a second business which is selling a three-year-old boy kun is all about the combination between

roll

and sauce together they elevate the young factors two levels previously unimaginable the role must include rice paper of some sort usually thin and round inside the filling vegetables herbs meat or sea

food

then the dipping sauce sweet sour salty spicy or even smelly sometimes all at the same time this is the binding agent creating the right balance of flavors here at Yankee the dipping sauce is gold that's why people keep coming back here's the Point Loma today's it's kind of a love letter to our friendship Wow recently we were in the Mekong Delta you ain't coconut worm rat meat thinking of eating those animals again oh my god no when I got the opportunity to try out this $100

spring

roll

I was like I'm gonna bring low today is just all about enjoying some good damn

food

genku aw sells over 1500

roll

s per day...
1 spring roll vs 100 spring roll vietnam s most dynamic street food
here she's selling four different types of roles the classic with shrimp and pork a piggy

roll

a pigskin

roll

and a Chinese sausage and fried egg

roll

today I've got my eye on her bestsellers starting at only 30 cents per

roll

the classic and the piggy right here seven thousand a piece so simple so yummy looking a classic

spring

roll

is made with a rice paper shell lettuce some herbs bean sprouts boiled shrimp boiled pork belly and a piece of chive next the dipping sauce black peanut sauce peanut coconut milk ground mung bean fried onion and chili flake you ready yep one two three this sweet is sour is tangy there's some little bit of spice to it and then wonderful texture of fried onions on there too good oh the one that I've never seen before is your favorite one which is pick at all it has a pig ear the pig ear

roll

is made basically the same way same wrap same herbs but with pig ear as the main protein I'm gonna take a look at this inside you can see some of the hard cartilage and some of this really fatty gelatinous part of the ear this is a fermented fish sauce the sauce will rock your socks off made from pungent fermented fish sauce coconut water and pineapple buddy give it a dip which is crunchy ear cartilage so you're not really even tasting so much porkiness it's just all about that texture it's got some extra crunch to it this one's very delicious from here we're gonna head to a location where they're making kind of a mid...
1 spring roll vs 100 spring roll vietnam s most dynamic street food
price

spring

roll

something maybe around $50 and then after that the hundred dollar

spring

roll

right now we gotta finish these

spring

roll

s cool so we're just gonna keep sitting here our second destination hidden inside the famous Old Market of Saigon the other place not just any other place but the other place Vicky how you doing don't be nervous look at us we're just chilling out we're sitting on someone else's bikes it's very casual and normal and

Vietnam

ese meet Vicky the other place owner along with her team they're on a mission to put a modern twist on traditional ingredients and recipes a mission we'll see come to light today not so long ago our producer reached out to you and told you about this expensive

spring

roll

idea seeing if we could you know elevate the

spring

roll

to its highest potential when you first heard about this what were you thinking I think that was like the hottest challenge ever but it actually keeps the buckland a spotlight it is how many roles will we be trying today we doing a six role six roles yes my friend as max he can accommodate four roles but you could eat that's weak even the smallest lady can do like six but after listening don't introduction about her signals I think I can handle more you think you can do it today I'll be taking on a luxurious six-course meal journey served up by the head chef himself mr. Sun starting from the north of

Vietnam

making our way through the central region then...
back here to southern

Vietnam

the price of admission $20 for six

roll

s round one

roll

one reppin northern

Vietnam

known as fall corner it starts with a layer of rice paper on top of the fall rice sheet then coriander chive mango stir-fried beef basil and chili sauce on the side a sauce made with luxurious truffle beef demi-glace and a touch of peanut sauce between wonderful texture rich beef or dry not here is the truffle it tastes elegant fantastic the pork head cheese

roll

this one is all about the head meets prep started early in the day marinating the pig head skin tongue and ears with the salt onion powder garlic powder and more for 12 hours when the meats ready he

roll

s it and serves it with a sweet and sour fish sauce a little gooey the herbs in here though so fresh like the meat is rich in oiling kind of fatty but with the herbs and some sweetness from the sauce it balances out proudly love it now we're in central

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 use butter and a bit of chili oil so this is a kind of a liquefied wah grah ooh all right looks rich it looks beautiful round three let's go for it my god it took me on a journey the texture of the sausage and then that star fruit has like a wonderful delicious styrofoam this sauce is to die for...
it's just coating the whole thing that's so fatty yeah I agree course for Josue

spring

roll

besides such a sue he puts an entire

Vietnam

ese pancake known as a bond sale inside the

roll

and serves it with tamarind sauce soy sauce good and pancake is so thin you hardly even realize there's a pancake in there wonderful course five now we're moving down to the South the classic

spring

roll

in contrast to yang kueh he uses a prawn bisque sauce made from prawn shell coconut milk peanut butter and forge you tried on three cucumber in there what is that is that you leo I don't have your layout when you do perfect and now the finale taking inspiration from the famous Italian stuffed and

roll

ed meat known as porchetta it's roasted for five hours until it achieves a golden-brown level of crisp eNOS all this work to simply slice off a small bite-sized piece set it nicely atop a rice cake and wrap it all right this is the very kind of stinky fish sauce let's go horn the parts are crunchy someone's chewing when it in Manohar would sit here while roasted pork we did inside so it's off but it's the first time that I try fermented fish stock but it go really well if people watch this video if they say I demand to have this experience is this something that you're willing to put on the menu as you know the whole thing is from a pig and you want to make it fresh like we're gonna put it on a video that's like something that you are there like...
for three day ahead well done thank you like a whole team awesome experience in Ho Chi Minh City we've already experienced the hundred dollar bonding our Margaret Ann I even slurp down some $100 for those noodles are fantastic but now the spotlight is on the

spring

roll

presented on a stage known as Kalibak lon Wow look at this beam bowing really fast it's an Olympic sport you're practicing no we don't finally we've built up to this moment the $100

spring

roll

location is behind us it's called album one all right go away I'll borrow an hour bag one hour actually the first time is better oh we're about to hang out with Nicki professional chef restaurateur and the creator of the hundred dollar

spring

roll

I want you to guess like what ingredients would she have to put in there to make it worth a hundred dollars that ties up mean like will be Biff or something I guess that's a good guy so she's gonna put something more expensive and there may be gold really I don't know I don't know the diamonds Jennifer Aniston's eyelash meet Nikki owner of Kaaba Quan restaurant you guys remember her viagra oysters right what kind of oysters are these these are the hot rocks okay does it really work oh you have to try it now she's back pushing past her comfort zone and taking on the hundred dollar

spring

roll

ed channel Nikki when we asked you could you make $100

spring

roll

what was your first thought I thought it was cool I was easy the...

most

important thing is to keep the tweets window whichis you have to make the dipping 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 it something you would put on the menu I'll be more than happy to do that all right I'm pumped we're both excited to try it out let's get to it on the menu today surf and turf a combination of beef and sea

food

served separately and two kinds of

spring

roll

s for a price of $100 first a

spring

roll

with a Japanese twist using high-quality Kobe beef for its protein she starts off by torching the sacred beef on the rice paper she adds the super sweet and sour ground cherries a rare ingredient you can't find easily around here then the Kobe beef some herbs and she wraps it up but that's only half the dish what about the sauce the main ingredient in the sauce solid seared slices of foie gras this is high-end fatty goose liver but she adds a twist she douses this prized ingredient in some common

Vietnam

ese fermented fish sauce then some coriander kumquat and black pepper well yes I'm not sure that you've had any of these ingredients in your life and now you're gonna mix many of them together for the first time it's gonna blow your tops off they wearing socks I do this is Wall Gras a fatty goose liver it's gone through a special process that's made it bigger than normal...
it's kind of a mean process they kind of like shove a funnel down their throat but we don't usually talk about that part when we eat you know us fancy people right now we just go home foie gras I'm very nice let's French oui oui you ready that's fantastic really fatty melts in your mouth so you can see super thick it's full of whatever I said in the voiceover earlier that's quite delicious that has an incredible depth of flavor super rich this fruit is quite hanging it has a lot of sourness to it I thought it would be too much tang I like the great combination of like the savory flavor from the beef and then the to see from the fruit it's great coming Nathan oh wow look at this it's kind of turning liquidy pretty quick I'm gonna put a huge piece of foie gras in here you can see the sear on there looks awesome there's so many layers of flavor there's so much happening at one I God she did it there she is right there we had our land animal now it's time for a taste from the sea using Japanese of Kaido scallops the scallop is cut into thin slices and half of it is stir-fried on the rice paper she adds slices of dragon fruit then the scallop raw and stir-fried a smear of homemade hot sauce herbs and a mound of red caviar I mean seriously have you ever seen a

spring

roll

that looks like this now the dipping sauce sea

food

meats sea

food

as she concocts this one-of-a-kind sauce using sea urchins and black caviar a pinch of Himalayan...
black salt a slice of yellow melon and its juice passion fruit sauce and her homemade hot sauce this is a sea urchin it's like that egg from a sea urchin some of them have eggs and they look like these these little egg pod you're gonna try just the Oni and I want to see your face you're looking at me like it's a rat meat it's not the rat meat anymore is it raw yeah no it's different something that I haven't tried before but I do like the beginning taste it's like really creamy and salty by the way I like that we're on the

street

eating a hundred oh yeah that's a new cut there the next one right here you can see there is a load of caviar in here pink caviar yeah we couldn't have I feel beauty if I cannot finish the whole thing with like fancy people do her fancy we can't finish it we just like feed it to a pet or something that's no big deal let me see it again all right oh she did not agree with that all right so here we go little urchin although caviar it's so fun watching your tripod you've never tried before for me I love it it's a whole different take this one's all about the sea

food

and it's kind of creamy oceanic goodness I'm impressed very different super noon something that no one's ever done with a

spring

roll

before but I think she murdered it I think she killed it well time will tell if this is gonna be a huge hit I liked it and I'm super glad I could share with you my dude awesome...

Vietnam

ese cuisine is some of the

most

versatile in the world world-class

food

that's fit for a five-star experience just as well as

street

side dining oh if I eat one more

spring

roll

I'm gonna absolutely explode today we wanted to explore

spring

roll

s in their entirety for you mom which one to you was was the best value what that was thinking of thinking it would definitely say the other place oh really yes 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 like a music break or something and we come back and be sure to check out our second channel more best-ever for review show for rock clips and deleted scenes that didn't make it into the show alone thank you for joining me Wow mr. great dude if you find yourself in via city of Saigon I'm gonna put his information in the description box so you could try to contact him and have him be your tour guide next time you're in the city the video write down a piece of something thank you so much for watching I love you guys see you next time please you