$6 Lobster VS $460 Lobster in Vietnam!!! (Biggest Lobster in Vietnam!)

I am a strong and independent woman. Today I handle the

lobster

from my house. We're in Saigon, Vietnam, sampling seafood of epic proportions. This is a representation of what we expect to find today. Oh, I thought you were ready last time. It's the barbecue at the Sky Garden. I accepted the 66-pound shellfish boat challenge. Do you want to try some of this king crab? Oh my, this time we're cooking one of the largest crustaceans you can fish out of the ocean. Look, bigger than your hand, it's bigger than my face. Along the way we will discover the most exclusive seafood.

The street food this city has to offer. It smells like death. Let's try it. So did your friend with a shellfish allergy and get ready to eat. Are you ready for this? Let's do it. seafood like you've never seen before welcome to the best show on F reporter view the program where we eat three different foods and three different prices and at the end we tell you which one we liked the most a small segment that we like to call that It was worth the price, right , this is Tom, we crossed paths when she fed me eggs blindfolded a year ago, what do you feel now?

Sorry cheese and Instagram personality and a college student living here in Saigon. Would you say

lobster

is popular here? Lobster is Surprisingly Popular in Saigon I always perceived that lobster was quite expensive, but nowadays it is moving into some type of street food. Today we embark on the seafood journey together, but before we begin there is something I always wanted to try. feel what it's like to have eyebrows. I'm so scared right now. I feel the makeup. Oh, it looks good. Yes, after this video, people will feel, "Wow, you're really missing something. Wow, I'm so expressive now, I'm surprised." I'm angry, I'm happy, I was already expressive before the eyebrows, but now this is taking my show to a whole new level.

Thank you very much for the gift of eyebrows and I think now we are ready to eat some food, express it. express our food wait what we're at our first location right now I'm really excited to jump into this adventure but first I want to ask you what you think of my face what would you say is my strongest feature misdirected no my eyebrows come on let's just talk about the lobster. Chef Keane opened her shop just five months ago and it's already a big hit with locals craving affordable seafood. To keep prices low, she buys her lobsters in bulk from a local supplier, cooks them right away, and starts selling them. for the masses you have lobster that you are selling just like the street food people can come.

I think about some lobster. Keep going. In fact, there are no chairs. People even eat here. People don't eat here. This is a takeout only seller. He left the inspiration behind him that when he went to a restaurant they had very high prices for lobster, so he wants to offer a lower price. I see that you have two different types of loves, which one is more affordable, which one is cheaper, there is a Vietnamese lobster. and then there's Alaskan lobster, it's also Alaska, no, it's a hundred and nine or 100 grams and this is 79, so about $6 for a lobster, you divide it in half and throw it in a pan with garlic chili and tamarind sauce, then fresh herbs and pork fat it's about $67 here we have a pretty good sized lobster I think it's like a hand I'm really happy with this I don't think I could eat a bigger lobster than this honestly and there it is ready to go there's still a little more cheese left mm-hmm it's the first time I've had tamarin with lobster a slightly sweet tart I have to say I can feel that the lobsters have been hanging out for a while, it's my first lobster.

I felt it a little dry. I feel like if I mixed it with some rice and other garnishes it would be perfect. Yes, these are pieces of fat like pork feather. Oh, I love that we have some fried pork fat here. here we go Oh so that's what was missing all the time the lobster was missing a pig it just needed some pork eWE did it I love the story I love that she's doing something new people like this place it's very busy, yes. It's very interesting to see how all these sophisticated foods are incorporated into the type of sales of the vendors, it's really cool, it's very good.

Before jumping to the most luxurious lobster place in Saigon, we will buy an additional seafood product and something you have never seen before in the Asian giant. squid teeth we are in giant squid thank you for allowing us to come to your giant squid store how long have you been in the giant squid business? Yeah, I don't understand where you find them. I just saw normal sized squid everywhere. These are huge, these are all imported from the wrong places like Chile because they need to live in places where it is very deep, although they are just for show or do people actually eat these, yes I see it, the processing is that right here we came here today. what they call squid teeth squint, this is actually a ball-shaped mouth muscle located on the head of the squid with a small beak at the end, usually squid teeth in Vietnam are the size of a pea , the ones here are incredibly huge here, in huge squid. teeth, the

biggest

teeth I have ever seen in my life.

I haven't seen this anywhere in Saigon, how did you get the idea to do this? So she is seeing the model in Hong Kong. She is really interested in the Hong Kong model and she would like the model. eating squid, so if you want to tell people it's just your idea, we can lie about it, okay, it was your idea, that's cool, that's the reasoning. Wow, I love that it's adopted from Hong Kong, but with its own Vietnamese style or its own cooking method. amazing Can't wait to try it thank you so much today we are going to try weighted squid teeth first grill glazed with cashew oil and chili paste and cooked until golden brown oh it smells good smells good and smoking dope yeah just a a little you're right, don't go, oh let's try it, oh oh, no sauce, oh my goodness, it tastes a lot like go Nutter, it's noticeably chewy, incredibly smoky and a little spicy, that's amazing, we're having one. strange food and the only thing you can compare with it is another thing that no one else looks at his hat.

Everyone likes it thanks for the comparison. complete goat. I have never eaten a whole goat dish: squid cloves in butter and garlic sauce, the cloves are cut to size. It is then simmered with butter, cashew oil, onion, concentrated fish sauce, syrup and shrimp salt. Now I think this one will taste very different. Here we go. I'm going to put a lot of this sauce in there. I know it's going to be good. a nice big piece, squid teeth, let's try it, it's delicious, this sauce for me is like a punch in the face, it's super heavy, it's super direct, but it tastes great.

I think if you eat that whole thing, go home you have a heart attack you recover the next morning you're happy you did this is like the epitome of Saigon right now low stools and then some of the best food in the world I've ever seen. have you tried for a few dollars let me both know about this put your money where your mouth is every second counts enough to turn a small grain of sand into a mountain welcome to Sky Garden Barbecue maybe you remember the last time we were there here and ate a seven-pound lobster.

Oh, the owner. of this restaurant is called a villain I said I want you to find me the

biggest

lobster possible The biggest one that came to Vietnam is in this restaurant right now How big do you think it would be? We think like this. This is a too much, this is a representation of what we expect to find today after seeing the most affordable lobster in Vietnam. It's time to meet her. It is the most expensive lobster, but we have to catch it first. Have you seen a king crab as big as you've never seen before?

I ate king crab. I'll say that for another episode, what we're really here for is the lobsters. There are two giant lobsters. I want to make a deal with you. I'm going to weigh this one, you'll weigh that one, okay? I'm going to do this with just one person and you can see how I do it if you want. I just grab him by the body behind the claws, here we go. I'm going to put the scale on that says 4.77, which is huge, but I still don't know if it's the biggest. I think we have to grab the other one first and by we I mean don't drop it.

The strong and independent woman. I handle my own lobster, oh my gosh, look it's bigger than your hand from here we're going to go see how they cook this guy, Victor it's a pleasure to know that you do it, man, you call him, he just seems like a great Texan , yes, he seems like a demagogue to me, Victor because he is a winner, he wins as a friend, there is an ongoing Debate about whether lobsters can feel pain or not. Do you think lobsters can feel pain? Some argue that his nervous system is not complex enough, but no one knows for sure.

Wait, you think they can feel pain. Yes, you drink a lot at night in this restaurant. The lobsters are not steamed much, but rather bled, killing the lobster and creating our next amazing dish, lobster blood jelly. I tried it last time, oh my god, people doubted this was blood, they said, oh it's like urine. sea ​​water, but when you shake it, that's not water, man's urine doesn't do that, if your urine does this, go to a doctor immediately, let's try it exactly, it tastes like salt water, it's cookie, it's weird, no I have seen this nowhere else in the world and even people who watch this video still won't believe this is lobster blood if it's not lobster blood and then what is it?

What else becomes solid? This lobster is so large that it must be steamed for a full 45 minutes before being fully cooked while we wait for Victor to finish in the sauna Tom teaches me more about today's secret ingredient salted duck eggs what is the big difference between a normal duck and a salty one and mega man is saltier the texture is different and Yes, that's actually saltier so you can wash this butt and it will look exactly right so this one is from Ashley. Yes, next you will try to crack a salted egg and see what is inside.

Is it the same as a normal duck egg and no one? you know for sure Oh, what salted eggs are made by soaking duck eggs in straw ash and salt, the salt will travel inside the egg and change its properties, the yolk has shriveled and turned dark in color. I don't know how to describe that kind of a soft, tasty egg smell, I mean, it sounds like it would smell terrible, but I guess I look like that too, so you never know, the lobster finishes steaming and the claws come off. . Our first course, Salted Egg Lobster, starts with steamed salted eggs and water. a thick, rich, salty yoki sauce that completely covers every corner of the lobster tail head and whatever else is in there, so we've got a little bit of everything here, let's talk about it, the lobster body and tail to the salted egg, let's go for it.

Grabbing my tail, yeah, keep going, look, that's a whole lobster. um I don't want to share this with you I think you should take that one out and then it should come out pretty easily yeah oh. My goodness, oh, you have even more. I've been waiting for this moment for a long time. salted egg, lobster, gigantic tail, let's go for it bro, my goodness, what a special moment. It's soft, it's not too soft to the point of having no texture. it has some density some people don't like this part on a larger lobster but to me it's like any other lobster tail dipping it in salty egg sauce it seems like food porn like kids under 18 shouldn't be able to do it.

Look at this, this sauce is a little gritty but also creamy, yes, and the salt makes a lot of sense as it enhances the way they improve each other like a good relationship, we'll eat the rest of what's in here later, our Claws will be prepared in two ways. first in butter and garlic sauce, start with butter, garlic and a house sauce mix and spray the fabric early here we have a giant clock, it's so big, where do we start? I'm going to try to break this joint, here we go, well, there's no way that's so thick and so strong this needs a mallet oh, there's a huge claw.

I'm so tempted to not even bring it back chewing no, I could just say they didn't know how to get it out, they threw it away. in the trash or something, okay, I'll share it with her, I'll share it, come on, come on, so I'll throw it away. It looks so juicy. It's the first thing that has flavor. Here we have a butter and garlic sauce. I'm going to wet it, I mean, does it get more egregious than this? Let's go for it. I'm in love, the sauce has so much depth. I love sauce. In fact, I like this even more than the sauce.

I agree. done two dishes three our final dish giant claw with fried garlic fry the claw and cover it with chili powder bell pepper onion and fried garlic and you know what we should ask the chef come on no, I'm sorry, I can't wait oh Oh, there it is to do the largest claw of any animal I have ever seen. We have the last giant lobster claw. Are you ready for this? I'm so ready, let's do it, do this, what it's like to fall in love, you look like you. I'm going to cry oh, you like it, yes, but it hurts sometimes, love hurts.

You know, I really believethat this is the best texture. You could get the equivalent of meat to make it crispy. Can you look at them? It's like they have to push back. It's so satisfying. I don't know what else there is to say, the point of this video was simply to be a disgusting, over-the-top, delicious grisha all together at the same time, like opposing draft horses creating culinary excellence that can't. be finished I'm drunk on lobster. I don't know what I'm saying and it was lobsters. We had three different meals at three different prices but which meal do you think was good?value for money my win I loved making out with a huge lobster but for me my favorite lobster today wasn't a lobster at all it was a squid this sauce is the environment the fact that there is only one lady who imports squid from Peru so people can eat giant squid balls, it was amazing and that's it guys why don't you let us know in the comments below which one you like Did it seem like good value for what we paid?

Is in the kitchen. It's worth it. It does not work. off the tongue naturally, from research and filming to editing and mastery, our ten-person team, the best food review program ever, works hard to implement the highest quality travel food entertainment two times a week. If you like what we do here, consider supporting our patreon patreon. allows fans of the show to contribute a monthly sum and receive a host of extras such as early video releases, private Q&As, and more. To learn more about our patreon, check out the link in the description box below and , if you can't give or you don't even feel like it that's fine too we're happy you're here that's all for this I'll see you next time thanks for looking at a beast okay, I have shellfish poisoning, I'm dead