$100 DOLLAR Pho & $100 Bánh mì in Saigon Vietnam

This is like the greatest luxury in the world of thinking, okay, I'll get ready for my ten

dollar

bite. Hi guys, I'm Mike Chen, here in Saigon. Before coming to Vietnam, I asked them for suggestions on places to eat. I should try it once I was here and a lot of you suggested I try the hundred

dollar

family and the hundred dollar boa now of course um bami and a couple of things I'm looking forward to when I get to Vietnam and have some great ones since I've been here, ebola usually costs around three dollars, buy me like a dollar, but a hundred dollars seems a little excessive, although I'm curious to see what goes into a 100 pho plate and what goes into a sandwich that costs a Hundred dollars, so I'm in another Saigon and we're going to go try it.

This is the place. It's around 2 p.m. m. right now and I think this place is only open for dinner, but to eat the 100 pho or the bombardment I have a reservation. ahead of time, so I did. I think right now the entire restaurant is closed and I'll be the only one eating here. They have a small global customer walking into this. Yes, here we go. Hey, how are you? We have the local baguette this is black truffle mayonnaise french style pâté close up french is all the fat in the foreground we are going to put on the sandwiches royalty to give it flavor all the different layers there the pâté the pork the foie gras a little bit of fat from pork and herbs all mixed together this is a deep broth it is very clear very clean it is like the color of tea the first thing we put in now is a beef rib just to heat up the meat it is an onsen egg with black truffle a little meat inside this is an accompaniment to this bowl.

Wow, look at this bowl of food. It's not just hot, it's not just simmering, it's completely boiling. I mean, this is the degree to which you would expect a hot pot to be. It doesn't smell much. what you think smells fake, it has a strong hint of star in these, there are a lot of different spices in this, it smells a bit herbal, I can almost feel that if I just stuck my head inside the steam, Be quite therapeutic, this one of course , it is not an ordinary bowl. Firstly, the bow is not a regular bowl, it is a stone ball and will retain a lot of heat and it has to be boiling because I have cuts of Australian angus beef.

Here that's covered in peppers and ginger and the seasonings don't come either, so I have hoisin in the sriracha but I also have a little truffle dish, the noodles. I've actually never had handmade pho noodles before, but these are handmade Hanoi pho. noodles and the chef tells me they will only last one day finally poached egg i have never had a poached egg before and the chef said to eat the poached egg first so let's make the poached egg literally floating in this thick broth like a planet floating without effort in space look this broth is thick it smells very like truffle it tastes extremely like chocolate wow it tastes like beef and some truffles put in a sauna together oh delicious sauna um the post egg here you go I'm going to open it oh god oh oh , that's beautiful, there you have it, that might be the softest egg I've ever had.

I mean, you guys saw this, you see how delicate this egg is. Look at this, I'm shaking the spoon slightly. It's moving, I've never had an egg in such a beautiful, meaty broth before, there's also some organ meat inside, I think so, some organs, changing this rod is not simple, my friend, oh, that's a start fantastic. Next, check out this broth, this is me. I've never had a bowl of flour before where the bowl is 70 80 of meat, oh yeah this is I can barely lift it. This is beef belly. Look, if I put a little more pressure on it, you'll see that it's just. so ridiculously tender there are the balls here is the piece of tongue and this look at this this is a huge piece of beef ribs the meat has overtaken the bowl and guys this is how I like it so before it gets cold let me put some australian angus in there this is going to work on your chopstick skills right here because oh it's so delicate before it even boils look at this thing it's already falling apart it's about to take the most delicious bath of its life and just a few seconds I put this on for about four seconds oh that's done oh wow yeah that did really good things on my tongue right there literally I could barely pick up this meat because it's falling apart just the meat itself on this broth. it's enough for me like the flavor has some foods to match enough to eat it like this but i have a big problem so again this comes in.

I feel like this is cool because I feel like I'm eating a plate of and I'm eating stew at the same time, which are two of my favorite things in the world, so this is doubly exciting for me, ah, here we go, wow, what? How can you not love the most tender meat, lightly cooked and so aromatic? broth and then make friends with some truffle, how can you not love that? I don't know, this broth is usually complicated, it doesn't come with a lot of different types of cuts of meat, but this has seven cups of meat here and I.

I just want to drink some of that heavenly meaty elixir oh it's boiling hot this you know what it reminds me of this reminds me of that bowl of beef noodle soup I had in Taiwan where the flavor of the meat is incredibly strong and very present By far this is the meatiest dish, seriously, it's usually fun, I mean, the meaty flavor is there, it's nice, you know, it's already pretty meaty, but this is like a typical bowl of fluff soup times hundred and meaty flavor, I don't feel like you. More meat can fit in here.

I think we are already at maximum meat capacity. This thing will start to run out of grass. With every big plate of food, you should dress it up a little with some herbs and onions. I'm going to change the flavor profile of the soup a little bit and I also have to put lime in my food because I love that citrus flavor with my meat, it gives it a nice mix. Wow, the soup has become a little more herbaceous and is now very good. The noodles here are very good, they are fun handmade noodles. The first thing that's different is that when I picked them up they don't hold on and I'm just going to take some of the noodles, put them in my broth, let them swim when you touch them. the broth will have a good experience.

I'm going to take the meat and dip it in some sriracha because I want to ruin this soup, maybe a little bit of herb, here we go, that meat ball, I think it has a lot of meat flavor. I've been waiting there to try a piece of beef belly, a little sriracha, a little truffle, how's that? Why not? I had never before tasted truffle flavor and sriracha flavor in the same bite. Oh my god, look at this thing. I must have seen a Disney movie because everything is falling apart, that meat basically covers every strand of noodles, the brisket, there you go, brisket meat, truffle, I love the fat inside the biscuit, oh that thing is so melted, the leg is what I've really been looking for, look how big this thing is.

I didn't even touch this and the bone fell out. Look at all the meat on this meat monster. Those of you, sitting at home, thinking this might be like some meat. exaggerated I want to ask you a question but can that really be something I mean, can you really have too much money? or I mean, can a person be too pretty? I don't believe it. This is my favorite after Australian beef, I think. Like a lot of the soup's flavor comes from this giant piece of meat right here, okay, I'll leave this alone for a second because there's something else on my table of equal importance that I've been collecting and I feel bad about it, so let me introduce you this hundred dollar bombi, as I mentioned at the beginning of this video, there are a couple of things that I really wanted to try when I came to Vietnam, one is for the other is the bombing and I'm really excited to try this, I mean, look at this, This is not just your run of the mill blitz plus you have lemongrass pork chops and you also have a layer of foie gras.

I just have to try this. There's chocolate here too, the pork, that fat stayed completely on my tongue, it has a beautiful smoky and charred flavor to gua, not buttery, I've eaten it forgotten on a couple of occasions, but I never thought about having a mom , this thing still retains many of the features. from a traditional mama the bread crusty on the outside tender on the inside the vegetables sweet and crunchy big chunks of pork but this one is much smokier and butterier also huge truffle flavors here and there are a couple of different sauces that come with this one of them is caviar , which I don't really eat much because I'm not that fancy of a guy and also the only eggs I really like come from the chickens and then a little bit more black truffle sauce, so I'm going to have some caviar because you know it's here, let's try it, put it in my stomach words I thought I would never say in my life I'm still not really sure how caviar tastes right now let me let me try some I just had no idea what caviar is supposed to taste like that's interesting , it literally tastes like super soft salty fish balls, it's actually very creamy, they're like little creamy bubbles from the ocean, I can't really taste it much when it's soft because the flavor of this is really really strong and the caviar I feel is very soft but the flavor is definitely overwhelmed by this okay I'm going to add a little bit of truffle mail here and guys one thing that I definitely know I won't leave behind at all is caviar truffle mayonnaise and truffle. sauce because, just like at a buffet, you have to know where your value is.

I love it, this also has a little bit of wasabi in here, that wasabi element is absolutely brilliant, I mean you're getting so much fat in the sandwich because of the pork. The wasabi truffle just makes every ingredient dance and you don't know this kind of dance, but so, actually, the combination of bombi in this macho has a great highlight. Plus, it comes with some delicious, sweet and spicy cayenne pepper sweet potato fries. You're supposed to dip the fries in the mail too, that goes great with everything, man this is awesome, I'm also supposed to dip the fries in the caviar.

This feels like driving a civic through the bel air neighborhood to me because Yeah, as good as these sweet potato fries are, I mean, I'm dipping fries in caviar, that's something I thought Bill Gates and Ronald McDonald did now, guys, I think this bowl of fud tastes like that? I'm so bad at getting angry. Because I am? How am I even Asian? Does it really taste I don't know 12 times 13 times better than a normal dish and does it taste like I don't know 100 times better than a traditional normal mom and guys as delicious as Both items are, I feel like it's more about the experience of eating them because they don't You're going to eat hundred dollar bowls of phy every day, but I love the creativity I put into both dishes because it's so interesting.

I see food as delicious as it is and I love pho and I love mom, they're considered pretty cheap foods and it's really interesting to see foods that people would normally consider pretty cheap transformed into something like this so I'm really glad I came here and Have tried this and there's a reason I order both at the same time because when I give pho I always want someone to dip into it so I'm going to take my hundred dollar bomb and go. on my hundred dollar fun plate, so this is going to be like a 200 bite, wait, that's not what math is like.

I told you I'm really bad, so exciting that it could be the most delicious and decadent and over the top bite of pho. balsamic or farmi throughout Vietnam the buttery, charred, truffley smoky flavor of the bone combined with the deeper flavor of the beef broth, you know what, let's take it up a notch, let's throw some truffle mayonnaise on that bite and some caviar, sorry that was the best sparkling bite ever, by the way, that's a funny word now, a couple more bites, let's do it right. The last thing I want to do is something really, really, really important.

You have to do it when you are eating something delicious. I have to share it, so if you watch my vlog, you'll know that I traveled here with some friends and they had to try this too. Hey guys, I brought, I brought more food, now it's just my turn to look like I can't even, I mean. I'll finish my foot and it's a little sad, now I know what other people feel. Wow, that was really strong, by the way, guys, some of you asked me to introduce you to these guys, so this is Jennifer, she does a lot of editing.

I do a lot of writing, Brenda does a lot of editing, and we can't speak Vietnamese, so she acts as our interpreter here on this trip and Ben is our videographer. It's very hot, yes, yes, and this is definitely one of the most fun dining experiences. it was gone inside and as you can see it's pretty good anyway thanks for watching and until we all eat again I'll see you later thank you so much for making my stomach feel the happiest it has felt for a while it's what I do. It's my pleasure, I had to ask a couple of things, so I just had, that was like an experience, you know, that wasn't just more of an experience, yeah, how did you come up with that?

Well, you know, I think.When you think about Vietnamese cuisine, there are two things that people think about on the phone, but to me, yeah, it's like these are national dishes associated with Vietnamese cuisine and we wanted to do something that was especially unique and different for the people. people like an experience and what a crazier way to do it youTake something that you can buy on the street here, yeah, for a dollar, basically, about twenty thousand dong and we basically mark it up a hundred times two hundred dollars, so it's a bit of an idea crazy, but it's something that was a challenge. that we wanted to have a little fun in the kitchen and just create something that was an interesting experience for people, yeah, it's nice, it's pretty amazing, so what's next, what is it, what's what.

It's after a bombing, well, you know, one of the cool things we do with Saigon here and we've been open for about six months. It's just that we want people to really see that the number one Vietnamese cuisine is not only cheap but it's something of quality and also superior. on the level of, say, French or Japanese, so the second thing is that we didn't want people to really think that it's just about fun and me, so when you come to this restaurant here, it's actually fun, lean me , it is nowhere. menu so when you think about Vietnamese cuisine itself, what would be the third dish that people come to mind?

I'm thinking about spring rolls or I mean, I'm being very sterile, yeah, right, yeah, number. three four or five something like yeah it could be boom boom hey some people up north I think it's bunrill or something like crab soup yeah but I think the spring roll is probably the third one so we We're going to tackle this one next, so what we've been playing with now we've taken a whole lobster as basically a kilogram with lobster and then as a garnish with the head, we can divide in two all the good things that we have inside.

I'm grilling this serve as a side dish, so you can expect this to appear soon. Well, I'm already full, but I'm salivating at the way you're describing that I can't wait to go back and try. Good thank you. You to come and we're happy to have you yeah yeah when you roll out the lobster spring rolls. You know I'll be back for that and yeah, they're like the closest of friends, yeah, very much. Thank you all so much for watching until we eat again, you're welcome.