Saigon HIDDEN Noodle Tour!! Must Try Before You Die!!

In this video you'll discover four of the

must

-try

noodle

s in Saigon, but let me back up. zygon or Ho Chi Minh city is not the capital, but it is still the largest city in Vietnam, a city full of energy, oh life, this is perfect here and food is unnecessary. the locals even have breakfast at home here they go crazy for the

noodle

s because they are so tasty I know what it is that's delicious they make a simple bowl of noodles seem like a symphony and affordable to Chow Down on the streets you can smell it today Calvin and I are on a mission to show you the best this city has to offer, every bite is like its own experience and it absolutely starts here many times in this city, a completely normal looking restaurant exterior combined with a Microsoft Paint level of graphic design and such a boring name.

As for the signs of Vietnam, you should know that there is magic within. Good morning and welcome to Saigon. I came here to enjoy the perfect breakfast. This is like the quintessential Vietnamese breakfast. I'm talking about rice noodles. Your choice of protein, fresh herbs and a complex. Deep, almost philosophical broth, this dish transforms whatever mood you've brought with you into overwhelming comfort. Traditionally you will find fog with all its ingredients sunk in a flavorful broth. It's a completely different story here. They are doing a kind of deconstructive thought experience. really elevated this dish to a new level, upgrade the beef protein Beef Flank Smoothie Beef Brisket Beef Ribs Did I mention this dish is under ten dollars?

Oh, and there's even more oxtail, an agreed-upon delicacy you've never seen combined with this. Upgrading the noodle dish, this restaurant has been open for five years and so far it is the only autumn restaurant in Saigon that serves its own fresh handmade steamed rice flour dough for a couple of minutes and you will get these noodles thick and soft and chewy. ready for action finally the most crucial element of this dish a steaming sauna of delicious aromatic flavors I smell cumin star anise cloves plus all the bones that were cooked there overnight all the flavors Mixed together it smells good even in this broth it's going to be in a stone pot bubbling boiling and that is going to arrive at our table place a stone bowl over a raging flame until very hot then add the oxtail ribs, brisket and spring onion then the glory is the frog, blanch the noodles and set them aside along with thin slices of beef shank and herbs try to be careful here if you drop it then I can't let the kids watch this, it's so hot.

I think we should start with a little taste of this broth, almost like a consummate, it's oily. aromatic Tasty if you could try a cut inside here oh for me it would be oxtail oh it's actually about that gelatinous texture just look at how wobbly it is it's highly desired you can't have a good plate of pho without a good fatty dish soft brisket oh my goodness super soft meat I mean it's a little drier compared to the tail but it's cut so thin it's so delicate in the mouth and then the meat is what makes the meat shakes.

Special meat shakes or any shake. The animals are usually the hardest part, but if you handle it with care, technique, and a quick flick of the bra, you'll end up with something super tasty and super exciting to eat. There are so many combinations here, so put some whipped meat in first. We'll put in some noodles, we'll add some green onions and by the time the green onions hit the broth, they should be perfectly ready to eat. This is fighting at its finest. I want to come here every day now I want to open this restaurant in my living room I want to invite all the staff I want to put that cuisine in my kitchen this experience really means how amazing Vietnamese food can be, we've peaked early my friend mine, but we still have three more noodles we need to try to handle. eat today in some way most countries have their own version or interpretation from other countries Cuisine Cuba has a lot of Spanish tradition, that is why we inherit churros in our culture, it is no different when it comes to Vietnam recreating its idea of ​​the noodle dish Perfect Thai called simply customers from all over the world come to Vietnam and try their Thai bun, they go to other places but they always come back here because it is always so good.

Moon Thai is a flavorful surf and turf soup that costs only about three dollars a bowl, oh. It's 60 pounds of books, it's white noodles made with rice, but the Thai part, what is the broth, is it influenced by Thai? It has a sweet and sour taste known in Thailand. Kelvin is referring to Tom Young, a Thai noodle soup famous for its nice spicy flavor and the sour broth is very satisfying, of course in Vietnam we took that recipe and just made it on the sour and spicy level. The ingredients you will find here are very local to the Vietnam area.

You have so many different ingredients here, tons of fresh produce. seafood and then you have this, what is this fried fish pie? It is made with freshwater fish, the fillets are then mixed with spices and then made into an unnecessary burger. I love to make it a little fluffy but with a great fishy flavor and beautiful spices inside. It's really good first. Blanch the thin, soft rice noodles, then an avalanche of protein, the fish cake, fish, shrimp, squid, other shrimp and clams, top the bowl with a side of sweet and sour fish bone broth and sir, super fragrant , light, sugary, a little acidic and then that really earthy thing.

It comes from galango, which is a Thai root, it makes your throat feel good, it's like a loss, yeah, it's like a delicious cough drop type liver, we have some of this beef which is fish sauce with sliced ​​chillies. I will do the fermentation. chili sauce over here very tasty A little bit of shrimp oh dip in the broth with my mouth ah sweet meaty Vietnam has some of the best seafood in all of Southeast Asia absolutely that's what these noodles are about right here it's a fresh local fish caught here in Vietnam you can taste the Mekong in fish.

It's delicious. This sweet and sour broth is perfect for seafood. There is no truer fusion than this. It's like the abstract idea of ​​Thailand put into a broth mixed with tons of seafood and meat and sold for just a few. Delicious bucks When it comes to noodles, what's better handmade or machine-made? Our next chef seems to think that machines can conquer any agile finger noodle manipulator, in the comments section you'll see Civil War. I have come to Chinatown to discover egg noodles. One of my absolute favorites, this noodle dates back thousands of years, although it is widely known to be a Chinese creation.

The Italians and the Arabs will tell you a very different origin story. I can't say for sure, so let's see what the chef thinks. you go as much as people in Vietnam love noodles. Egg noodles don't come around often. We see that many noodles here have a rice base. What makes these noodles so different? These noodles only have two ingredients, they have flour and eggs. one like chicken eggs chicken eggs I was guiding you like chicken eggs there are no duck eggs

hidden

in an alley nearby you will find Mr. Hans's fresh egg noodle laboratory his process for making machine-made noodles starts with wheat flour Eggs and lye water, why duck? eggs and not chicken eggs there is something in the duck egg that makes these noodles extra elastic extra elastic after 15 minutes of mixing the dough is ready with this machine they press the dough into sheets this process is repeated several times until reaching the desired thickness and texture consistency the time has come they are squeezing the dough right now between two cylinders and it is about to enter the noodle press oh it's like raining noodles and I stick my finger in here I'm sorry I don't know sometimes I hear the invasive thoughts which shouldn't here in Saigon Chinatown you will find a large Vietnamese Chinese population serving traditional recipes from generations and all that starts to do is create even more variety of food that you can experience when you are in the city when it comes to Noodles, traditional means are made by hand, so how do you stack machine-made noodles?

Is there a difference between machine-made noodles and handmade cold noodles? Handmade noodles could never be as good as machine-made noodles, that's Century Holy Cow's claim. The machine also put love into the noodles after pressing them to boil for a couple of minutes. They are ready for their partner. The wontons are left in the noodles. Sheets of flat dough are cut to size and filled with minced pork, shrimp, crab and fish. some sauce and combine them with the noodles, add bok choy, black pepper, a mixture of soy sauce and oyster sauce, white pepper, green onions, dried pork fat and finally a tasty pork bone broth, If that's so good and it's a vegetable, just wait until we eat the noodles.

I'm very curious about this broth and that's why I want to try it well. I have a great idea, let's try it, the logic follows, it's a little sweet, fatty, very rich, it's simple and direct, but still amazing. For me not all broths have to be like a complex labyrinth of flavors sometimes it can be like oh I know what that is that's delicious look how big this wonton is it's reckless it's out of control it's morbidly obese hey, not you, you body I'm not shaping yet, it almost slides down your throat like a slide, it's like eating a little cold.

The density of the meat is not the same, but the flavors and texture are similar to mine. Right here, not a noodle, they cook these pork bones overnight. To achieve a peach-like softness, the tendons become moist and delicious and you just remove them and what you get is what you get and people love it, you know? Not going to draw life is like a chocolate bone. Life adds broth and then. Top with green onions and bell pepper to complete this epic side dish. I'm going to bite him. I love nodding my head. Bones, don't joke with me right now, this isn't the perfect time.

There's nothing funny about that greasy, delicious thing. I turn it over. and I love that the meat closest to the bone always has more flavor, this is the noodle here, super controversial. You're asking him what's better between a handful of noodles and a machine-made noodle and it seemed like he didn't even have to do it. Think about it, you know instantly that these are the superior noodles. Oh, this bowl is perfect for a rainy day in Saigon. Oh, sorry, do you have a different noodle that you eat depending on weather patterns? When you eat when it's foggy.

Flat noodles. What happens when sprayed for Micelli? What happens when she weans in the meantime? Oh, I ate a handful of noodles. I have eaten machine-made noodles. I can't claim to be an expert enough to tell you which is better. The obvious choice is like oh. handmade is better, it is made with the human touch, but you know that machine made also has advantages, it is more efficient. I like that each noodle is shaped. You like Conformity, put me in the box. Yes. Comfort guys who want to stand out for me, blend in or Nothing at all Our next noodle dish is only known to true Vietnamese food lovers.

The star of this dish is actually here. It's called Baja. It was made with a generation old recipe. What you taste today is the same thing you would experience decades ago. mohaw starts with a broth made from beef bones, lemongrass, ginger, five spice and a natto spice, then add large chunks of beef brisket, simmer them and let them simmer for hours dissolving every last bit of Crystal flavor into their viscous broth, looks so amazing and delicious stewed beef. inspired by French cuisine made with love and thyme, oh and there are also carrots to pair with our Baja noodles, here's what it's all about: soft, thick rice-based noodles, after blanching the noodles with bean sprouts , fill the bowl with this thick, savory meat stew imagine DT plus stew times 10.

Would you call it broth? Would you call it a stew? a sauce. I call it stew because it contains meat. I don't really call it broth because no bones are used to make this dish. oh it's surprisingly light, the thai basil really helps cut through a lot of the richness, really nice aromatic flavors, vegan hot dog, here we go, reminds me of my mom putting some carrots in a crock pot, looks amazing, huge pieces of meat in which they kept all those parts. that normally wouldn't be great unless you cook it for hours, super tender and juicy, it's so good I like how they didn't use very expensive cuts, those cheaper cuts tend to have more flavor underneath everything we have in the middle, look at this beautiful.

The sheen of this rich meat oil coating each strand of noodles here is super super soft, it's fun to slurp it down when you put the soft noodles down, that little chewy Grizzly meat type, it's a goodcombination, oh, check it out. this is what I'm talking about this is just authentic this is this cow's Achilles heel look at my best bite of the day right there I'm so rich and gelatinous and gooey I'm going to hit it with some noodles this is in In contrast to everything that we had today he just has a completely different personality he doesn't care if you like him he's very confident he's a little arrogant he has like a small body owner but you're like maybe that's what a man is supposed to smell like today is a very nice day it's an amazing selection of noodles that we have experienced Calvin there is nothing left to do but the conclusion, the best description to join our patreon and receive exclusive benefits Calvin, you have been to Thailand many times before, yes, I'm not going to tell anyone why you go there, but you realized recently, they also have food, everyone goes there for sex changes, it has a very Chinese taste, I can say that, yes, I think so, but China has many flavors.

Ginger and Etc., you guys don't want me to bother you with me. Defining all the different spices here by just wanting them, I mean, could Calvin if you had to redo your childhood and choose between your parents or a noodle machine that was capable of a small machine, no doubt, a noodle machine, the Menudo. the machine would give even the machine a lot more love you have a deal I think Pho is a dish that kids grow up with before they go to school their parents would bring them not one but two vanilla frosting from the father oh did you see their iPhone right there, boom, that's the end of the Noodles Down video, guys, thanks so much to Calvin for joining me today.

You can find him at Fkn Deliciousness on YouTube and Instagram, follow his fun food journey in Vietnam guys, that's it for this one. Thanks so much for watching, see you next time buddy, I'm really pregnant with a noodle.