Surviving Vietnam!! Eating the Rarest Food in Southeast Asia!!! (Full Documentary)

This, the fish sauce that stinks, look, I can't even smell it anymore, yeah, I really want to try what this is, I can do it. I can't imagine it's not just because you've seen it come from that kind of chocolate colored liquid, it literally goes through cheesecloth and comes out clear, it's quite noticeable, yes it looks like whiskey, yes that's right, should we try it ? wow, it's intensely salty, it's so salty, it's finished, is this the final shape, do people add water to it or cut it?, eh, nothing, man, that's what it has, it's like the next level of salty, like people in Japan always call it umami, right, this is wrong, man. there is no sweetness there, I am used to our reward for helping with the fish sauce, raw herring salad, that's right, raw fish. type of Vietnamese sashimi, you could say there are many ways to cook the

food

, the most common way It is simply h

eating

the crack, but you can also use citrus, why do you put lime on fish?

Then he said that the lime can be cooked, so I will do it. cover it and it looks good I think we should start

eating

I see so many things here the fish is prepared in two ways first the dry version lime juice a mixture of strong spices such as ginger, lemongrass, garlic and chillies mixed well until the fish absorbs all the seasonings squeeze out the liquid and then cover the fish pieces with stir-fried rice powder. I suppose it will be similar to what we already had bonsai. We have green cucumbers right here, rice paper and many Vietnamese dishes.

It starts the same way, lots of herbs, of course, he loads it with fish too, oh, for me, I can do it, I can do it right, then you just dip it in sauce, I think it's so good, it's amazing, man, I think what I am. What surprises me most is how soft and delicate the fish is. Aromatics pull you in different directions. A fresh blend of herbs. This sauce is fantastic. I barely even remember that I'm actually eating raw fish. Well, then, the wet version is like a soup. is that all the chili seeds, right, it has a ton of chili, oh, no sugar, water, fish sauce, a mixture of strong spices and peanut butter, put a little of these raw fish on top of the herbs, put some sauce in there too, right? add some fish, add more spices and don't dig anything fishy, ​​the fish is so soft that I feel the heat a little bit, that's true, otherwise it's tasty, not too salty, especially considering it has so much milk in it too, yes, of course, tam tamwon.

Did you grow up making fish sauce or how did you learn to make fish sauce? Soda life on the water is tough, but these people make it look easy. Chiseled, hardened but always with a smile. Fish sauce is like Vietnam sauce, he likes sauce a lot. country, and now we know the fantastic origins, this is our first taste of central Vietnamese

food

and hospitality. So far, so good. Now we are heading from the largest metropolis in the central region, da nang, along the coast, to the paradise city of hoi an, good morning, hoi. and here is the hometown centuries ago hoi an was a prized trading port the main trading port was moved by the french to da nang instead of hoi an, leaving hoi an in a remarkably unique condition these days the ancient city in the River has been preserved and the mix of historic beauty and natural wonder has been a magnet for tourism that went up to the crown.

Did you ever think this could have happened? Of course, I'm sure you'll never talk about this suit either now that this picturesque town turned into a tourism giant is underwater I have several restaurants in Hoian but it's completely closed now there's no sound so quiet and so dark I'm afraid Andrew and I'm on a mission to learn about this city's uncertain path to recovery by touring the hardest-hit restaurants that are hurting badly and the surprising business owners who haven't felt the pinch aren't ready to wrestle yet, so no tissues. they have a lot of endemic testing, check it out, we have a beautiful breakfast in front of us, we have pork on a stick. green cucumber not a big fan some kind of peanut sauce and then what's going on here? a fresh rice paper that has not yet dried.

Today's breakfast here starts with a simple Vietnamese dish, grilled pork, fresh local herbs and two types of rice. dry steep paper, they give you the elements, the build is up to you, so some grass and then we wrap this bad boy. These are amazing, yes, peanut sauce with a little bit of chili jam, oh my gosh, my meat fell out, oh my gosh, my meat. it just fell off mmm, that's delicious, that's good bro, that meat has so much lemongrass in it, yeah, all the seasoning of the meat really comes through the sauce, it's very spicy, amazing texture on the wrap, chewy, but there are two different types of chewy, hard, chewy and soft, you know. the herbs just add some freshness.

I say it every time I eat herbs because I don't know what else to say. At this point everything is autopilot. I will wait for you. Okay, I grew up eating seven grains compared to something like this. It's so good right, why isn't it more popular? This is excellent Vietnamese food. Yes, I don't know and you can't find it everywhere. You can basically find it here. If that is all. How long have you been in Hawaiian? Three years in Hoi, you're one of the reasons I moved to Vietnam, actually one of the main reasons we became friends in Saigon and then you moved here, why did you move here?

I mean, why not just the images here? It is a stunning city, all of central Vietnam has beautiful beaches, so here is no exception and you want to see the Unesco world heritage site is usually the big brother. The nang is just down the street which means you won't even miss out on any of the big city life, you can get good food here, not just Vietnamese from all over the world, if you're getting tired of Vietnamese stuff I guess, but the countryside aspect kicks in, you've got these magnificent rice fields, really, really nice, you get all the benefits of being a little bit isolated in the countryside, but still all the amenities of the types of places you go to. where tourists and the big city nearby would go.

Looks like we have another card on the way. Our producer handed out another card. This will inform. some information about what is going to happen today says congratulations, you survived your first city now you are in a city that I hope survives dot dot is one of the most beloved tourist cities in

vietnam

, but in

vietnam

tourism has stopped 98 of The last year, today you will experience the new Hoi An and learn about the Hoi An of the future, so Andrew, this is the old town. This is the famous Unesco old town of Hwan. Last time I was here this place was

full

and right now the streets are just completely empty all over the world, the corona pandemic has devastated the tourism industry in some ways, Vietnam was lucky because this country only had a lockdown a month now, at least nationally, things are back to normal, the other thing is that all these businesses can open legally a handful of these places rely on domestic tourism but obviously at least 70 80 percent neither They don't even consider that this is a tourist city and survives almost entirely on international tourism.

Look none of those guys are here right now it's actually the only reason we're allowed to ride motorcycles around town right now usually this is closed to any vehicle passing by right now we can ride these motorcycles Big ones around here no problem, there's no one here, it's great for us, but I'm sure the locals would prefer the tourists come back. A handful of locals or foreigners who are stuck here like me. Traveling these now quiet streets is a unique opportunity for travel enthusiasts, but how much longer can this city endure the boom we have? bun meat here and it looks like we have a couple more on the way and it looks like we have a couple more, excuse me, so here we have it, what kind of bun is this oval shaped bun, liverwurst, cha sous sauce, vegetables ? chaluwa champang chasu meat grilled meat shumai sauce chillies and finally an egg this is the infamous central vietnamese ban me a unique hoi an creation made by madame fulham oh it's fantastic it's good me true very good me great combination of ingredients a good balance very fresh and then just crusty bread.

I've eaten about a million of these things, but they never get old. The bread is always very fresh. It comes from a bakery right next door and no matter how much you fill it, the bread never gets soggy. Which is why I don't know how they do it, but it's something magical, right, it's delicious. When did you start making bunbees? Just like 10 years ago, no, when you started. How was it? This place was a landmark before the days of Hoi An tourism. and long before this guy sat here, while almost all the tourist shops are closed, this place is going strong and making food that is cheap and delicious by local or any other standards, so that they understand that this is a very difficult time and that they are suffering. a lot, but there is still hope that she still has to earn money to donate to people who have to quarantine, still very busy, it's been three months since the last corona case in Vietnam.

Strong community-minded people like Madame Phong are part of the reason. Vietnam dodged the pandemic very quickly, but some restaurant tours are still adjusting to the new normal. Can I tell you that under this band there is only white skin and sunburn around it? Huge rice, this is my good friend Andrew, hi, he actually lives in Hawaiian. okay, we met before, we never met, we never met what's wrong with you, yeah, meet miss v, a food icon, restaurant pioneer, book author and mother, she doesn't feel the pulse of food in today and she is the pulse that has seven.

Right now all seven restaurants are closed, so today we're breaking into the kitchen of her house, where she's making spring rolls made with roasted pork herbs and pickled vegetables wrapped in rice paper. We cross the earth or the snow. We are the newest region. Take one of these. Andrew, thanks for dipping sauce, oh wow, I love the texture which is perfect for me. I don't like it when it has a lot of noodles because you can make it just as good and super healthy just with a lot of vegetables, yes, very low in calories. I can say yes, it is a delicious spring roll to have a drink with.

Nine years ago she published a cookbook that sold more than 35,000 copies. He opened the first cooking class for foreigners in Vietnam. She appeared on CNN and for some reason she agreed to be on my show where she is revealing her secrets to success the secret work hard and love what you do today I'm going to make clam chowder with lemongrass I have some ginger and green chili this glamorous soup is very simple her culinary journey began at the age of 10 when her parents opened a restaurant I have to wake up at five here I hate them four years later she was promoted to cook but I look back if I don't start at that age I don't think I will have my career Today at age 22 she made her own way by opening one of the first restaurants that caters especially to English-speaking tourists, which was 30 years ago.

The biggest challenge for me at that time was not having money to buy. Fortunately I grew up in the market. I know most of the people who run the market. so I can shop with your money so I can pay you at the end of the day can I have it and can I pay you later every day? someday you will say the same thing, you will feel like oh man I went too much but you know you have no choice that's it try the clam dipping the broth and then the green chili sauce okay that's great there's a lot flavor there, the texture is very different because you just cooked it for the right amount of time. overcooked everywhere, gotta be chewy, super chewy, you know, what I also love about this is that central Vietnam has such good beaches and it has fresh clams, it's very representative, especially with the hoi an herbs, yes, I have Curious, you grew up in hoi. and yes, it has obviously changed a lot.

I'm curious how it's changed from when you're a kid until now, so you know foreigners before tourists like a hidden city. One of the archeologies that found the Hoiyan and then put them in UNESCO. It would become the ideal place. I remember my grandmother sitting in front of her house, everyone passing by her and greeting her. She knows exactly where they live, how many people in the family and how many generations there are in the house, but so far the demographic character has changed. from Hawaiian it changes a little because we have to talk to a stranger rather than someone you know well it's about here we haven't even revealed this yet this is a dish that my mom cooked he made the decision to marry my mom because of fish because of this I decided to marry my girlfriend when I saw how good she is at ordering food ordering not cooking food my next dish is grilled tunain banana leaf is our family dish most of her ingredients are sourced locally from nearby villages some items are only found here rock sugar unrefined sugar I also like to add a little hoi and chili paste she exclusively uses traditional Vietnamese spices to give it flavor your menus a little chili to give it a little more color now oh, I need banana leaves over the years, miss v has opened seven restaurants in hoi an, managing over 500 kitchen and restaurant employees, an incredible company that few could pull it off but when it comes to maintaining quality and consistency ms v still has its way of investing in people this is the key part when you have a right leader the rest is easy hope you got some here on your lips I love to keep the food around my mouth for later yes, for a snack yes, it's a powerful flavor actually, like the very delicate textures of the fish it breaks down the noodles are very light but the flavor is quite strong yes , I love it, would you say this is a tourist town of course, and now there is no more tourism, is it something you ever thought could have happened of course, I'm sure we never Let's talk about this too: most of restaurants for tourists, the internal market is very small for us.

I mean, if those restaurants try to adapt or just try to wait for our case, we're going to modify a little bit to adapt to a new category. of the demographic, do you see any positives in this temporary slowdown in tourism? Here you know, the day we close the restaurant, I meet with all my staff, I say, listen, something comes up, you don't know, we are all what's happening, so take the time. be with your loved one and your family reconnect with nature reconnect with old times so don't take it too negative you think about rest time I will sing you a song you are beautiful even when you are depressed according to the coordinates of this card that the always cheerful one gave us producer me we are leaving hoi an to visit our final destination in wangnam this is where we are supposed to go really sure that this is the right place the exact coordinates we are in the middle of nowhere oh another card In Hoi An, the sellers Food companies that cater to foreign taste buds are suffering, but those that cater to local pellets have become pandemic proof.

Oh, I like that, that's interesting, it can't be a pandemic. That is the case here in this bamboo rat farm. Baby rat, which part is pulling? You take off the bamboo. What the heck is a bamboo wrap? I've never heard of a bamboo rat. Is it just a normal rat that eats bamboo? It doesn't sound small, there's no way it exists. Okay, so somewhere very close here we need. to find the farm with bamboo rats, can I clap? Thank you very much for inviting us here. I was in the Mekong Delta in the Mekong Delta. They just had rice field rats and I ate them and they were pretty good.

They're huge, they're adorable super rats on the outside that weigh up to four and a half pounds and cost up to twenty-five dollars each, so it meant food here, the bamboo and the sewer can, they can't jump out of these boxes that you can't cut out. They can't, oh no, what a damn, their cage is just a two foot wall and they just look up like man, I wish I had muscles in my back legs, how did you come across this kind of commercial information on the Internet and then okay, It has my injury because at first it looked cute, yeah, does anyone buy them for pets?

Not yet, it's like wrapped in bamboo, but now the government doesn't allow it, so they bring it home. They don't allow people to hunt, yes, yes, of course. When was the last time you ate bread? Common because it is expensive. It is not suitable for eating. I had that problem in college with drugs. Oh, the bamboo rat will be prepared in three ways, but first it is boiled in lemongrass and coconut water, you know? There has been a pandemic recently, has your business been affected by the lockdown? Something like this in the breeding season is not yet ready for the restaurant, so the pandemic does not affect it much.

Pandemic proof, half is cut into pieces and eaten with herbs and shrimp paste the other half is cooked with turmeric and bamboo shoots we have already used two halves but there is still one plate left I want Andrew to see what it is first boom and dinner of rats we have almost everything there is one more dish we are waiting for, do you have any idea?, take a look, oh God, brother, do you know what that is? Andrew, oh blood. In Vietnamese it's called deep weapon blood and I'm sorry, let's pour some wine. I think we will need it.

Thank you. Cheers to eating a rat well, I feel like a different person, a less conscious person, so cheers, I'm really chewing if I didn't have the pictures, I'm not sure I would have a problem and they will probably endanger your health. It seems good to me, meanwhile, the flavor has a little iron, but the blood is not so strong because they have mixed it with so many fresh herbs, it is very aromatic. Do you know anyone who has ever gotten sick from eating raw? blood like that nutella comes out the magic word for everything yes, it's okay, that happened later, okay?

So we put it on a leaf, put it in some shrimp paste and dip it harder, I don't know, it's a pretty aggressive dip. I think I overdid it, it's hard to taste some Mount Thom and beetle nut, these are such rich flavors right, Mom Tom smells like athlete's foot, it's like rotten organic matter, chase it down with a little alcohol, the skin is very thick and this has been pressure. cooked for hours. I'm trying to think of something that I can relate to to compare it to um, oh, the rat that I had in Nigeria, so people who have had the Nigerian rat will know that this is something similar to that. um, why do they remember what you are? doing, I'm going to try one that's just dark meat, vibes like a chicken thigh, but fatter and even denser, pretty good man, I could eat it, it's definitely a lot better than blood, here we go, here we have some hot pot for rats.

full

of chips no, it's related to the name of oh bamboo shoots, that's fun and exciting, I like the theme, I want some broth and some of these bamboo shoots, I like that, it seems healthy and vegan . a foot there's a head there's a head yeah oh whoa this is the head split in half vertically right I'll take them well every time I'm here thanks wow this is one side of a head oh my god I just pulled out the tooth this tooth has chewed miles of bamboo, it's okay, I'm still alive, I'm going to eat some of this face skin, it's that nostril, yes, chewy, very true, very chewy, but it's better chewy because it's hot, well, I think you're right, it's easy.

It bites but that kind of gelatinous rat skin isn't really the taste I was expecting oh what did you expect? I mean, I preferred the more jerky rat skin, like the rubber rat skin, which is what I would like even if you grew up in this region and you've never seen this before Yes, I'm very surprised because this dish is very hard to find here. Hey, should we have more alcohol? The more we drink, the more I like this whole experience. Oh listen, I've lived in Vietnam for three years I thought I'd seen it all and something special happens when a pandemic sweeps the world and you have no choice but to create more content in your own backyard, suddenly you start finding things you don't you knew they were there a couple of hours ago.

I didn't even know this creature existed somehow our production team has scoured the country looking for the most unique food and they've really done their job this time. Now I'm a little more apprehensive about the rest of this trip. That's for sure, I have a feeling this is just the beginning, oh my, Hoi An is a treasure, a hidden gem in Southeast Asia. Those who experience it will never forget it, only the slow passage of time will tell us what the future holds for this place. and the people of this tourist getaway, but the people here are resourceful, they are survivors, whatever this pandemic throws at them, they will take it in their stride and when the time is right they will open the doors to invite guests from all over the world a once again.

Today we leave the central coast of Vietnam, the ocean and the beaches, and head to the unknown central highlands. It's great that they are still virgin countries dotting these picturesque mountains. Dozens of ethnic groups indigenous to this country, various tribes that have been here for generations. culture, oh boy, customs and food, oh what do you put there? Andrew and I are on a food inspired mission, breaking away from the tourist spots and heading off Eaton's path to the house, that's the talk, how do you get there to live, but first? breakfast I want to find good food in Vietnam look for vendors with a single item on the menu there you will find years of singular focus on a single broth a single recipe perfecting it to bring it to perfection this restaurant has been doing it for 30 years perfecting they are iconic um this is like the quintessential han noodle dish, we have had the other mee wang and these are the two dishes that vietnamese people would think of first when they think of pyrenean food, this local classic.

It starts with thick, bold rice noodles, then vegetables and pork slices in cha soup, all of that is soaked in their homemade soy-based sauce before serving a spoonful of chilli oil and crispy bits, let's try it, come on, oh, I like it, the pork is like fried. pork fat I love how Vietnamese food is always on two levels: the actual flavor, but the texture is always taken into account, if it's something that's just soft or not crunchy, they'll add something to it, yes there are some textures here. like even the bean sprouts are a nice little burst of freshness, yeah, great, we're leaving Hoi An today is a whole new level for this trip, except I don't know exactly what we're doing, but wait, we have another card. oh no thanks, why does it always have a skull?

His face looks like it hurts just working with me, so he says good morning, gentlemen. So far, his epic motorcycle journey has included almost no motorcycling that changes today from the central coast of Vietnam. Moving inland towards its beautiful mountains, here you will become familiar with some of Vietnam's 54 ethnic minority groups. Whatever your definition of normal food is, change it, what does that mean? So we leave one of the most sought after beaches in Southeast Asia. by millions each year due to the current lockdown on outside tourists, this is a beach we could have to ourselves, but no, we have the Eastern Sea of ​​Vietnam in our rearview mirror as we follow a new path into the mountains trading comfort and quiet predictability for the unknown some call it adventure for some driving a motorcycle can be relaxing driving a motorcycle in Vietnam it is not it is an exercise in constant and unwavering concentration a large number of obstacles threaten your existence at every corner dogs trucks rocks and so on after a hour You will feel like you just finished the math section of the sat.

Your brain needs fuel, so Vietnam also has these rest stops equipped with hammocks and refreshments. Squeeze the juice from the sugar cane. Ah, that's refreshing after riding a motorcycle. It's really hot. It's cooking, man, we look comfortable, it's not comfortable at all, no, this is a little respite between hours of pain, we're not even halfway to kantum, he told me you need to change your idea of ​​what normal food is after that you ate the rabbit, ugh, oh. How can you be worse than that? I bet that was the peak. I guess from here it will be noodles, local vegetables.

I wonder what they have in consumption. I think everything will be okay, buddy, don't worry, it's okay, it's okay. Very well, we should continue. This part of our trip follows the famous Ho Chi Minh Trail, a chain of roads and bridges that were built to transport soldiers and equipment to fight the South Vietnamese and Americans during the decades of the Vietnam War before today. It's a mix of clean, smooth roads and long-ago local trails, whether they're safe or not is up to us to find out. What's up? Another way the map says like this. This thing looks rickety.

Man. This looks very old. OK. holding the whole bridge why it's shaking so much I don't know it's just so you know dramatic effect right now this is what's stopping us right now stop, try jumping, that was a big jump okay I think it's good just I have to be quick, okay, let's do this, let's do this, yes, the producer's coordinates have taken us here to this rubber tree forest. Rubber trees are only found in tropical regions and Vietnam is the third largest producer in the world. This particular forest belongs to the lord. Fulm and his family, good morning everyone, okay, good morning, Vietnam has so many different ethnic minorities.

Part of the reason we are on this trip is to learn more about different cultures, so your family can be a part of which minority you belong to at the gym. local, the Yaeqing people, an ethnic group of approximately 60,000 people, arethe US from about 59 to 75. The area around Chao Rail Air Base was home to hundreds of highlanders with traditions dating back many centuries, this includes today's people who will gather soon, but first , on the agenda, we are going to run 150 meters to the finish, the producer and I will be our standard bearer when he lowers his hands and begins the race. and the winner will be able to choose his task in the next place.

There are several brick walls and most dangerous of all, large steaming cow pots. Are you ready? I'm ready, let's do this. My only option here is to win. It is not known what. The evil plan the producer has come up with or whatever. I know the task suits Andrew much better than me. The finish line is in front of me. Breathe, concentrate. I can do this. no no oh where am I going where am I going oh where is the hole oh no, it's over here I think I lost it no, you took its head off come on, come on, yeah, I lost it come on, come on, oh, this wall is going to kill me for me Good morning everyone, first of all, thank you very much for inviting us here today.

It's a great honor. This is a welcome meal for us. I had a dream. Can you tell us what we have here? One is eggplant and the other we call grilled dogfish. fantastic day, can you fake it on camera? We have arrived at a small house isolated from the people today. This is Mr. Kubar, the patriarch of a family of 12 people. Today we will help you prepare a unique event -A feast for a lifetime, but first a generous and cozy meal. Can I just take a bite of this fish? The texture is like fish jerky. We're almost going to try it.

It is intensely salty. Oh, very salty. To be honest, it's like anchovies. The texture is a little leathery mmm and hard but not too dry. I like it. I'm going to look for some fish. A little bit of rice. Put it all together. I ate a whole chili by accident. A little spicy, maybe a lot. Be careful because there are already a lot of chilies. put it in that bowl oh, in this too, yes, this soup is almost like a stew wow, it's so fragrant I was expecting a much more neutral flavor, that's right, it's very spicy a little salty a little bitter.

It's fine, you're not hungry, but... you're doing a good job eating. Did you grow up in this town joining us? Duan, a local young man who carries Eddie's blood from his mother today. Duan is a bridge between us and the locals here, so he grew up in this village. How many people are there in this? Isabel town 1 thousand 200 people you know it's a beautiful town it feels like I'm in a Vietnamese fairy tale photos houses blue skies green everywhere animals and then very kind and curious people right, can you tell me a little more about the customs ? or traditions of people today that separate them from other places in vietnam the ed are the twelfth most populous ethnic group of the 54 ethnic groups in vietnam with a total of about 330,000 living mostly in the lands region tall central their houses are on stilts shaped like long boats some stretch the length of a football field every time a woman who lives in the house gets married they add another section to the house a house that she runs in this matriarchal society men are happy to be men because they can support and support women, how?

It actually works, all the boys have to take the mother's last name for any very important matter in the family, the mother makes a decision and when the girl is ready to get married, the girls in the family have to go to the father's house. child to propose marriage. Do you act like a man if they don't knock on your door? The boy is funny, but when it comes to making important decisions, it is better to defer to the ladies. However, when it comes to preparing food, it seems like everyone pitches in. I like it. I think I like that, let's see what you have in mind for Andrew and I, quick agenda, we just had a race, I got second place which was pretty good, they destroyed you in the face, sunny side, they told me that there are two. tasks we have to do today and the person who arrived firstThe place will decide what task he wants to do, but can you tell us what are the tasks we have to do today?

First we have to go to the river or the swamp and take all the pants with elephant ears, which are the ingredients for the dishes, yes. you can do that you mean you can do that the second task seems creepier it's more adventurous because you have to get an argument out of the cow it's called the small intestine what are we doing with the small intestine? We will try to get the liquid inside to cook the dish andrew this is difficult what task do you want to do do you want to do the cow I'm not going to do the river thing river is like a plant how bad can it be I'm sure it doesn't take the small intestine of a cow Presumably the cow won't be alive at the time.

I don't think that makes it much better. Well, Andrew, I'm trying to make the most of this. Okay, people today are primarily an agricultural society that raises livestock. and live off the land, so slaughtering one of your own flock is a serious sacrifice and a tradition reserved only for special occasions. Fortunately, some resources are more available and abundant, such as the swamp pools that house the roots of the soils in this area. here in a kind of jungle forest it seems that we are going to collect some of these aquatic herbs. I imagine we're going straight up this quagmire when it comes to dispatching livestock, each culture approaches animal slaughter in their own way here. one quick hit on the head and it's over, oh, this one is huge, okay, no, no, oh, maybe that's too low, maybe I chose to go to the top, oh man, that broke too easily, it's okay, okay, I'll try to get some more.

Of these, I could easily skip the details that painfully remind viewers that our meat comes from animals, but in this town food processing begins from this very point. Oh, get rid of the rotten leek. Eddie makes a quick incision on the neck once more. golden leaf, okay, which they immediately cover with a bunch of herbs. I've never seen this before, okay, okay, cut this. She does not like it. The idea is to keep the blood inside. We'll find out why later. Alright. I know the women at 885 make the decisions, but I didn't expect this. You know, they really are quite bossy.

The dry grass piled around the animal serves as fuel for a short-lived fire that I don't want to throw away. This one I have a black eye I need help this is the first time I've done this then they remove my fur and start the slaughter help me move on the men work with ease doing what seems like they've done hundreds of times before okay but everything it stops when I get involved all these grass eating farm animals have huge bellies because they have to digest an incredible amount of grass every day I feel like it's going to explode at any moment the skin comes off this membrane here is what holds everything up intestines, You are going to cut it, but you must be careful not to cut the intestines.

Life is full of surprises, especially when you have an evil producer who you allow to control your show. This might be too sexy for YouTube, meanwhile Andrew is somewhere relaxing in a cool, clean oasis in the jungle oh man I have to admit this isn't that fun I just want to make sure I'm doing this correctly can you show me once? Okay, I see, I see, okay, ah, we did it. We don't even need the leaves all the time. Could we put them in the basket? Okay, okay, okay, she wants me to know, oh, this big one, we always want the big ones, okay, look, we have enough.

I'm told this has been great, I really enjoyed my time and I definitely chose the right assignment, I mean now you're going to carry this here oh boy, all that oh God, it's so hot I'm afraid I'll break it oh there's so much I don't They are going to break. What happens to this when you struggle with any task? All you can do is commit. Now we will tell the intestine which part we want. Yes, they are actually going to use some of the liquid inside the intestine to cook our food today. We have cut one side of the intestine now we do the opposite side the action brings results.

I did the task more slowly, oh my goodness, inefficiently and less competently than any local, but I managed it, anyway, the feeling of victory achieved sends a wave. of dopamine in my spine feels good, fantastic, that's really great, well, I mean, the best it can feel given the scenario, cooking is being done, fire is being lit, rice is being pounded, plants are being peeled , the meat is minced and prepared for a stir of meat bonanza. -fried meat with cassava leaves beef blood salad grilled sun-dried beef and then this is a beef soup cooked with the taro stems that Andrew picked earlier the broth is made with beef bones, sprouts green papaya bamboo and taro stems, all boiling in water, the mixture is seasoned with a crushed mixture of onions, green chilies and salt, finally to thicken the soup, they add a mixture of pounded rice and herbs, now the star of the banquet today and the reason he was elbow-deep in a cow, they call him vet ball throughout the prep. for the cow it's on right now we're back here to the small intestine let's take a quick look it looks super fresh already in the pot cow skin cow bones meat and ribs so put in the chilies and a bunch of chopped onions and now herself she is putting some lemongrass which is msg yes, salt, salt and then some herbs, this looks like sawtooth coriander, now let's go with the small intestine, oh, now let's get all that juice out, yes, oh God mine, oh god, it looks like a stomach. acidic, I mean, it's like split pea soup, green color, it will have the mucus inside, what is the purpose of adding the mucus inside here?

Mucus is like the most important ingredient in this dish, it's making the dish fragrant, wow, that's out there, my goodness. They mix it well and then they bring it to a boil for 40 minutes, that's it and it's time to eat, ladies and gentlemen, thank you for having us. I'm very impressed, I've never seen a town come together to break down the process and prepare a cow in a very wide variety of ways, I mean, check it out, it looks beautiful, how was your day, Andrew, yeah, pretty good, I liked it oh man I have to admit this isn't that fun and you were right yeah it was okay I just had to deal with it. the intestines you will taste it very soon we have many meat dishes to try the one we should start with our appetizer I think it is the grilled meat oh I can't wait to drink after this, I have some sauce here, I'm going to try it, the texture is so unique, eh, yeah, it's like halfway between a piece of jerky and roasted meat, right, it's definitely chewier, but that's cool, why do you put it in the sun before roasting it?

The heat of the sun makes the meat taste better oh it's so spicy the alcohol is always ready oh friend that was epic how did you eat a little sweet a little unrefined? I feel happier already Andrew today I was picking some plants it's a kind of stew almost like split peas Also where it has become like a sludge, this is the result, let's try it mmm, that's fantastic, potato type, yes, that's good, It's like potato and meat juice, yes it has a little game to it, but it makes up for it with the wonderful flavor of some. pepper in there and yeah whatever they did with all the extra herbs that's really good man we tried your food let's try the one I helped with uh let's do it it's here in the ede culture of the past this dish was only eaten. for the rich and privileged get a broth there for you thank you very much ok these days the beloved delicacy appears more frequently in meals andrew take a step and if you like it I will like it too right now let's have a broth ready I'm ready here we go whoa that was pretty decent I'm very impressed that blows my mind let me eat some of this meat it's not as bitter as bile maybe it's a little more balanced I'm in love with this let me tell you you put something in here that was bitter I thought it was going to be overwhelmingly bitter the deep kind of bitterness that makes you shudder in the kind of thing we experience with the porcupine bar oh man what do you put in there?

It's so bitter that it's like just the right amount of that bitter ingredient, so it's there, it's part of the flavor, but it's very dynamic, yeah, it's also tasty and it has some other seasonings to balance it out, yeah, I would eat this, for sure, do you know what we do? put here wow juice because this is from the intestine, the small intestine, not the large intestine, before today I really didn't know that eating like this was possible, ingesting the contents of a cow's intestines, it is not a recipe that I myself would have dreamed of , but it's actually not bad yes, yes, he knows he says, yes, we have this and I really admire the ability of the people here to not waste any part of the animal that gave it life.

Oh, it's roasted with blood for this meal, super unique, super amazing. I have never had a meal like this in my life. I love it. Really cool. Sometimes I have to pinch myself because I really can't believe where I ended up. I mean, is this really Vietnam? Please note that this is whereWe start a bustling metropolis, but just a few hundred miles away by bike and are immersed in a culture that probably looks and lives like it did decades before, how do you help convince the younger generation to continue carrying these traditions forward? ? That's fantastic, I hope so too. something really special here, this snapshot in time will soon fade because next we leave the central highlands towards the coast where we will taste one of the most expensive ingredients in the world, oh and what about this stuff everywhere.

God, but before we bite off more than we can chew, we better have some breakfast. Good morning, Andrew, morning, Mr. Sunnyside. Today's breakfast is a bold way to start the day. The owner, Mr. Todd, proudly brought this recipe from the north to the Midwest where locals can seem to never get enough of the star ingredient, eel, you know, no one knows how well eels reproduce, leave them alone , the eel meat is boiled with turmeric water and a secret family seasoning that cannot be revealed, add some fried onions and stir while cooking. fry glass noodles with bean sprouts soy sauce secret sauce and some not so secret message don't forget to top it with lots of eels and breakfast is served.

I see a little bit of eel and then under those glass noodles it looks like all the ingredients. they're right there in the name, let's give it a try, it actually looks really good, damn, it's so good though, a little spicy, like a deep inspiring flavor, eat the eel alone, it's super tender, I thought it would be bony , so I want to take a bite of just the glass noodle bread, why don't you have it? That's my job okay Andrew today's card says go to chang oh it's pretty short so now we're in chang about 200 kilometers from here what do you do? you know this city, coastal resort towns very similar to da nang where we started this trip, beautiful seascapes, beach clubs, good food, i'm trying to find out what it has in store for us, the chang is on the coast, it will be for sure something from the ocean i am excited to be able to travel to ocean natrang city, a paradise for beach lovers in vietnam, clean sand, clear ocean, beautiful scenery with tons of picturesque islands, it is a perfect getaway destination for travelers looking to get lost, unfortunately I'm not here at all.

Instead, Andrew and I are on a mission to discover, to discover, well, I don't really know what the mission is. We were informed to go to the train specifically here in front of these people. Did you know? Did you know? happening oh uh thank you come on g now we get a card from someone who is not our producer what's going on okay let's read to find out it says no you're not going to eat seafood today you've come to nachen to participate in an ancient food tradition that has really taken flying bird nests that is the food yes, what is that in front of you, the founder of one of Ninchang's major nest production facilities, young lady, she and this production facility have been selling this delicacy for four years First of all, thank you very much? for meeting us, it's a pleasure to be here joining us today, Mr.

Chow, an experienced local tour guide and founder of the travel company. Eat like a local. You have five minutes to learn everything you need to know about this rare Vietnamese delicacy. Whoa, oh, now. I've heard that eating birds' nests is something I don't understand how it works. Bird nests are made of sticks and grass. How do you eat a bird's nest? It turns out that this is like some kind of benefit that she is going to produce thanks to saliva, friends. I'm not eating bird nests made of sticks and grass, but bird saliva is much better and, according to Miss Neon, people don't pay a lot of money for its taste, but they do pay a lot of money for its perceived health benefits.

My head is cloudy from the Jack Daniels running through my veins. We both have hair problems. Can you help me with any of those things? Part of the problem may be sewn up, but in reality everything is not right. I guess the bird's nest won't cure everything that ails me, after all it is believed that the bird's saliva only acts as a supplemental treasure of nutrients and vitamins especially good for the elderly and children here on this property has a facility Complete processing for the bird's nest. Can we take a look at how you are processing this food and this bird's nest factory known as yen sao nitrang?

It started with just 10 team members now after just four years they have expanded to virtually every province in Vietnam so how did they do it now? We are in one of their production rooms. Can you tell us what's going on here? So this is where they collect the feather because after collecting the bird's nest from the house they still have the profit feather preparing a bird. Selling a nest is not as easy as plucking it from a cliff and boiling it in some water first. A large number of raw nests will become soaked in water as the nests become loose and break.

Large buckets of nesting material are taken to specialists for detailed analysis. Cleaning technicians use bright lights and tweezers to carefully remove microhairs, dust, anything dirty or impure. The twice-checked nest fragments are taken to a modeling specialist. Here those separated fragments of the nest are reunited and reconstructed into the perfect nest. It looks like a big bowl. of noodles this is like hundred dollar noodles how old were you when you tried bird dust for the first time when she was young 10 years old she ate the birch neck naturally from the clip out of the ocean and it's very rare but nowadays because everyone knows about the load that will help you get stronger, so people will invest in a benefit house and then pick it up from the house.

This little taste of the bird's nest industry has whetted my appetite for more, so the original bird's nest came from the mountain, well Andrew, we should go there right now, to the mountains. Yes, Andrew and I are meeting to get some answers, heading to where these nests begin. Islands like these are where it all began. These pieces of land far from the coast, far from. humanity is the perfect place to build an out-of-reach nest on the damp, cool, dark edge of a mountain, the place where many swiftlets called home in the past. One of the reasons these bird nests are so expensive is because they are very difficult to get.

Climb up to this rock base in a cave where it's slippery where it's dangerous where if you fall they're going to smoke you out of debt with ever-increasing demand. Locals have discovered a simplified and super efficient method of obtaining these nests, but there is still an industry. I want in a market for bird nests that come from the mountains because some people believe that these are the real ones. I mean, I'm starting to believe that here in this hot, sweaty environment this has to be more effective, it's like the magic of the ocean mountain is going to solve your male pattern baldness my eating problem even though most of the nests are now derived from mass production the debate continues as to whether the aviary nest or the more truly wild mountainside nest is superior perhaps msgno can clarify this come on end this flashback we are in a flashback and we are back and now I have also seen this before of this type of large bird nest houses, but is there any difference in the product?

I mean, I find it much more exciting to get it from a cliff than just from a house, so the local people think that's the difference, but with people in this business they will understand that the bird is the same bird, they go to the mountain, they also eat something like a worm and right here they also eat the natural food, you can't feed them, just build them a place to stay there, Andrew, yes, if the cargo originally came from the mountains, right, we should go to the mountains again, what are you doing here? We already did the scene.

Go back. back back After cleaning and reshaping the bird's nest, it is taken to a drying room for two days, finally it reaches the sterilizer for one hour and is ready for packaging. Each container contains just 100 grams of bird's nest, the same weight as about five strawberries. with a price of around 6.5 million Vietnamese donuts, if you look at it per kilogram, the price is 2,780, it is one of the most expensive foods in the world by weight, from here their plan is to expand to different categories, juice bird's Nest. bird's nest coffee, even instant bird's nest like instant noodles, man, thank you so much for your time, the only thing left now is to eat it now with a head full of pretty useless bird's nest knowledge, Andrew and I are finally starting to try it. real i'm talking about vip dining right outside these industrial sized aviary buildings that house thousands of boom birds we're doing good buddy first of all i hear you're the bird person meet mr gooey a bird nest expert and veteran in charge of this complex gives us a close look at how they operate behind the two of us, they are the largest bird houses I have ever seen, when I hear the word bird house, my mind immediately goes back to the cute little slightly upturned looking monstrosity I made in 8th grade Workshop Class, but this place is on another level, this luxury bird condo can house up to 3,000 birds, so what we hear are pre-recorded bird sounds.

The question is, once you build the house, what are the perfect living conditions for the birds. How do you get birds to move? Everything he said is done in this house. It's only 70 percent and the 30 percent you're waiting for is luck. So yeah, even if you build the fanciest bird loft on the block, that doesn't mean. anyone is going to move there, so how many times a year are they building an improved nest? So four times a year their house disappears and they say let's do another one, that's how we say it's not very smart work, you know?

I'll come in in a moment. Do you have any advice? Nothing else. Mr. Yui will guide you inside the first few times. Okay, while Andrew watches our chef cook. I sneak away to take my own VIP up-close tour of the aviary. I'm sorry, Andrew. Today I'm doing a great job, he watches while it's sunny exploring the aviary. I'm going to do something that's really helpful, like help prepare food. Well, you can immediately feel that the temperature is about 10 degrees colder than outside and there is a lot of humidity. Meet Mr. Chung, a five-star chef with 19 years of culinary experience, today the chef is preparing a three-course meal Grilled Oysters with Bird's Nest, Bird's Nest Yogurt, and Simple and Bold Bird's Nest with Sugar of excellent rock, so how do we start? uh oh Wow, it's a little creepy here in the dark, it looks like bats flying around cool, we're going to open up the vocals with scissors very differently here, how do you do that?

No, yes, cut a little. Now this is not going to work. Well, I think so. it's going to work oh my god oh man I think I've got half the damn oyster shell in there oh here we go boom okay while we line this up hit it and open the lid so far this looks pretty normal . Grilled oysters, these things are over. the place and then the ground are covered with nutritious bird droppings. Something is wrong here. This is supposed to be a cool job, but it mostly involves walking through mounds of poop while even more poop falls from the ceiling.

It's a poop shark at least here. I'm learning something right, so we have four oysters growing. What follows elevates the fish sauce that will soon pair with oysters. Crushed chiles, garlic and sugar are all mixed with fish sauce and then cooked in oil. There are so many speakers here. They're off for the moment while we're filming, but normally they're on and it's like a little bird nightclub. Basically, building a new nest doesn't take long, but the process is painful. Saliva itself is perfect for sticking to walls, but no. It doesn't come fast every night the bird builds about a millimeter of nest just a fraction of an inch after seven to ten days the nest is finally complete here we have some of the bird's nest I thought they would look like noodles but no it's just a sticky taste gelatinous I really hope it tastes pretty good the bird's nest is added to the oyster along with shredded coconut mango threads and the fish sauce why are we doing it this extravagant way?

Does the bird's nest add any flavor? to this dish thank you very much for your time I can't wait to try it here we are there are very loud bird sound effects playing through the speakers yes, they are not even real birds our first bird experience mixing it with oysters Yes, these are the ones I helped to do, but do you know how to cook? I don't really remember the fish you bought us. There is not a large presence of nests. It's hard to know. I think you have todrink the liquid. It's delicious, but he told me there's a bird's nest there.

I wouldn't believe you too with all these crazy flavors. No wonder we can't taste well. Is powerfull. There are two more dishes. I hope there is something that is more purely a bird's nest. If I. Also second course, the bird's nest is placed in a small pot along with pandan water, then gently steamed, the chef slices and dices pineapple, rambutan, jackfruit, mango and papaya, hits the grill to highlight a little more flavor, finally, everything is mixed together with the coconut palm seeds. jellies and the bird's nest along with some yogurt and dish two on three one two three is basically yogurt and fruit.

I guess if you want to prepare your bird's nest in the morning, this could be a good breakfast, yes, fortified with bird's nest and nutrients and other nutrients is fine, but where is the nest? I have nothing, brother, let me ask the cameramen. Hey, did you actually see them put a bird's nest on the plate? We have video evidence. I think he's more of a healer, yeah, I don't know. I can't say it right, listen, at least we know we're getting that bird's nest nutrition, the pure stuff so far. Our experience has been pleasant but a little disappointing.

I knew nests weren't famous for their flavor, but I thought. they would have some flavor last dish last chance this time it will be prepared in the most traditional way simply steamed in a pond over water with a pinch of rock sugar now there are no intense and bold flavors getting between our taste buds and the nest, TRUE? ready, I'm ready, like when you have the dried bird's nest, it looks like a packet of ramen noodles, right, but when you cook it it really turns into some kind of sticky sludge, there's nothing else in it, right, it's just saliva and I guess it's just becoming saliva oh you keep reminding me of that first.

I'm going to give it a very neutral smell, not much. It was not so. This is one of the most expensive foods in the world. It doesn't taste like anything, it's just for medicinal purposes, it has proteins that have some nutrients, but they are the same ones you would find just by eating chicken meat. Look, I'm not a doctor, but I feel like if this were truly groundbreaking medicine, it probably would be. buy it at the pharmacy, but I think there is a big difference between East and West. The line between food and medicine is not always clear and many of these foods come from China or have a background in traditional Chinese medicine.

It is not purely like that. medicine this is nutrition so is it really good for you? I can't say for sure if people take it and it makes them feel better in any way. I do not have any problem with that. Another lie, so that's it. Bird's nest soup, John, first time. Have I ever tried it, yes, good, good local cuisine, it always tells a story. What you find on a plate can reveal a lot about geography, climate, and even cultural value. The flavor is in the narrative behind the food. I like it here. These nests practically do not have. nutrition, but they are very difficult to get, so what is rare is the value.

The most important client for its market now is the Vietnamese and then it also exports to China, Korea, Japan, because the Asians are the ones who understand it best. Burkness and then understand the way to really improve health, whether this food is just a few drops of pasty bird saliva or whether it is the healing superfood that, according to legends, only the consumer can decide for himself. Andrew and I ran out of road, so we headed to the ocean we are the fishing team we have the fisherman's son have you caught squid by yourself? So can you make me look good?

Please, not far from the city there is an entire town on the water, home to those who make a living from the ocean, have raised the net all the way up. You can see that there are about a hundred of these fish, but this way of life and this way of eating is nothing like what you have seen before. Andrew and I are on a mission to mingle. This guy has gills or something, I don't know how he stayed down there for so long, earning our key and he goes and gets our sea legs back, so we're both doing what we want to do this time, yeah, that's teamwork, only finally if we don't fall apart first I have you on my show and you ruined my show oh I'm bringing reality to this, not before everything, we are in Natrang city ready to refuel before sending us off, let's eat well, well.

Good morning everyone, we have a special dish for this area: jellyfish noodles, Andrew, this popular local delicacy has been offered in this restaurant for 38 years. Jellyfish noodles made simply with noodles, jellyfish fish cake, fish balls and fish meat, all brought together with a steaming tasty dish. fish bone broth I didn't even know that jellyfish were something you could eat. Had you eaten this before joining our meal? Ciao, experienced local tour guide to eat like a local in front of him, Miss Tan, vice president of this region's tourism board and general family of jellyfish noodles. these are his favorite noodle soups when he was young, about 10 years old, wow, fantastic, a little lime, oh god, oh yeah, so this stinky purple shrimp pasta is a must Andrew, I can make yours too , no, no, no, very little, a little bit of chilies, a little bit of fish. sauce and I'm going to give all of that a good mix.

I want to try just jellyfish. I have never tried this in my life. Let's do it. Oh, that's a fun texture. It is simply acquiring a little of the flavor of that delicious tasty treat. broth, right, it just has a crunchy texture, yeah, it's like a gummy bear, like a gummy bear, but without any flavor, take one more bite, low broth, low bone, she asks if it's good, it's really good , it's fresh, super tasty for gelatin. fish noodles I thought this would have a lot more jellyfish, but it's not just about the jellyfish, it's like all the flavors of the coast mixed with the right fish.noodles fish sauce shrimp paste like everything came together in one single bowl so you grew up in chiang mai 35 years since you've been here how have you seen this city change just a couple of decades ago this region was almost completely underdeveloped now it's a well known destination. locally and internationally for its naturally beautiful islands and beaches and, of course, its unique regional cuisine.

Yes, Train really maintains a very important role in tourist images throughout Vietnam. Yes, one of the main reasons we want to talk to you is because tourism has become. such a problem right now because corona has basically devastated the tourism industry if you look at May last year to May this year, international tourism has decreased like 98 and therefore for a city like ninchang is especially devastating because a lot of these businesses were reliant on international tourists, so the question is what is a lovely tourism board doing to bring tourism back to this town until it is complete, so first of all, the government has the information of each hotel tourism company to face the pandemic, make sure that hundred The percentage of nia tran is safe from time to time would like to share more the plan to announce the friendly and safe destinations so that they can welcome tourists, first of all to the national ones and then to the popular ones everywhere for international tourism for a while, even while this. the video was being recorded vietnam had kovit 19 under control it seemed like it had been eradicated from vietnam completely cities like chang had even started the long recovery journey starting with domestic tourism unfortunately after this recording another wave of covid19 infections hit probably due to illegal border crossing from China we know these are difficult times right now what is your hope for the future Vietnam already won once facing the virus I think they can do it again this will be one of our final letters, I mean this is our final experience this says that today you will experience the not so touristy side of this tourist region experiencing the people, the food and the natural beauty that put this place on the map wait to get wet, we are here just a little outside the city of nichang in this beautiful town next to the beach and we are with men online here friend sir, how are you? is in the city it's hot, well, a very informal handshake, this is the gentleman father of a family of six who lives in a modest house near a pristine beach that has not yet lost its shine due to development or tourism, which means it is an ideal place for fishermen to do what they do best.

Many of the people who live on the coast have some type of job in the fishing industry and seafood is enormously valuable. Popular here, we can see that in our small breakfast we have some sticky rice and on top of that, what is that? Actually, I think it's caco, like the same thing we made the fish sauce with in the first episode, it smells quite fishy, ​​but uh. it's pretty neutral exactly just lying there, Drew talking about cat chewing gum, they stir fry chili in it and put it on top of the sticky rice. Well, what I have learned on this trip turns me around and I love sticky rice.

There is not enough in the world and in Vietnam I agree, oh. it's really nice, you didn't kill the bones at all, yes the bones are quite soft, it's another type of thing where the fish has food and seasoning to give life to the rice, so the rice is more exciting, I like it a lot, really. good food, well, we don't really know what we are going to do today, yes, this is your daughter, she, thank you, yes, come on, what is going on here, I prefer her to me, gentlemen, this is the last one day of your trip, congratulations on achieving it. far away but you're not done yet where are you going today your snacks probably won't work the water today everyone must catch their own food and contribute to a family feast I knew it you decide who catches what and we See you at the finish line Hello, first of all nothing, thanks for being here.

Second, can you help teach us how to catch things today? Yeah, he doesn't really seem that interested, so he says he'll go down to the water. You can even go. go into some of the little caves and hear the laughter, oh lobster, that would be great if you want to stay on the boat, you'll get something sweet, but 50 oh Andrew, I feel like we've been at odds a lot on this trip. in your face, sunny side, listen, if you want to go on the boat, you go on the boat, no, no, I want to go on the water, well, you really want to go on the water, it feels like the most adventurous thing, wait, so we.

We're both doing what we want to do this time, yeah, that's great, perfect teamwork, finally here, a town like no other, dozens of part-time houses on the ocean, they have kitchens, bathrooms, but their purpose is be a kind of ocean. Aquaculture is similar to agriculture, but in the water fishermen store fish or lobsters here before selling them or fatten them by feeding them sometimes up to a year before the fish goes to the market, so he said this is a fish that It is about five and six months old, you catch the babies and then raise them or buy the baby, you have to buy farmed fish to put them here, it costs about two dollars per fish, of course, today we will not eat seafood from the Mr.

T's farm, that would be too easy, on the other hand, Andrew and I. We headed towards the open sea and tried to catch something to eat. I'm here with Mr. T, but with a little help we're the fishing team. We have the fisherman's son and we have you, of course. Do you have any fishing experience? um, actually, my dad is the fisherman, but I've never fished before. Oh, okay, right now I'll take all the help I can get. Can you catch squid by yourself before? Can you please make me look good, your best? As far as I know, we're here to catch two things, lobsters and sea urchins, uh, that was quick, here's a tool that's designed to look like a little shrimp with a bunch of spikes, okay, so be careful, in theory short, sounds like an easy plan, just use it.

I'll feel a lot safer once I get some of these bad boys inside this network. I can't come back empty-handed. Not this time not here again. Okay, let's go in next door. sun, wind, water and the boat that feels good, you have nothing, you are going to fish and I will watch you and learn, okay, so please show me, show me your ways, do you want to hook up something to eat from the ocean, it will be better that you develop. your own methods are fast or you're going to starve, so out of necessity a tool like this is born into a new acquired skill, this guy has gills or something, I don't know how he stayed down there for so long.

It is something they teach in books, but the knowledge is transmitted from generation to generation. He gave it a good cast and then starts reeling it in, gives it a tug and then waits again. Look, man just made it look so easy. a little worried about this look how sparkly these things are i didn't expect them to move so much so far we have been fishing for about 49 seconds we haven't caught anything you have to be very patient oh the bestway to learn mti is to get to work, okay, so I've got the rod, I've got the reel, oh sho, you know what's going on, okay, give it some line, let it sink right now, Andrew's in the water , has a better one. chance that you are looking the fish in the eyes give it a tug we want the shrimp to act like a shrimp these squids will be like whoa what an elegant and realistic shrimp I'm going to eat that now even with skill and a lot of patience luck is An important factor is my first net full of sea urchins.

I think the most complicated thing is trying to swim with a net in your hand, but I must admit that it is a lot of fun. There's a lot of this down there. Sometimes good luck smiles on you. and sometimes, oh, what is this?, oh, that's just you know it's a decoy, that's the story, okay, she turns the tables on you, so she comments, how was that level? Jesus it's my first time, take it easy kid, it's okay, let me try again better, usually, how long? Is it needed sometimes squid takes two to three minutes sometimes half an hour someday there is nothing oh no okay let me bring it we have to be creative right now Andrew is catching up maybe sea urchins oh my god maybe a chicken or a duck look, we have food, this is a catch and a cook who figured out how this happened, this is surreal, he's putting a lot of things down there, I know, me and sonny have really been fighting with each other , but I did very well.

I hope it went very well for him too. This will be a great final meal. Do you have squid on the boat? Boy, wait, you know English, yeah, what's going on? Okay, I think we intend to catch him and then. We deleted this conversation so my friend Andrew doesn't see it. Oh, that squid is already dead. If there are any? What is my shell? I think we just do it. I don't think so, Andrew, wait, pull it a little. Oh, I think. I have something here. What is this? What's going on? What is it? Oh, I can really see it.

Oh, it looks like a real squid. Oh my God. I didn't think I'd catch him, he's swimming, he's doing great, oh yeah, we did it. Wow, that squid isn't even moving. What an incredible creature, simply majestic. He threw a dead squid into the ocean and pulled it out. Andrew. I just returned from receiving our contribution to this family party. What did you get? We have a lot of sea urchins. We even got a lobster. It was great, that's really nice, yeah, and how did you pass? Sunny weather is great too. a bunch of squid, we got three, no you didn't, man, I checked the pictures, I saw it, you saw the pictures, the squid was dead, bro, you took a dead squid and threw it in the ocean, no, I was breaking my Butt, what are you doing?

Do you want me to do it? I was with a 14 year old boy. How about you don't pretend? How about you don't reveal that I passed out on my show. I almost died from this program. It's not even my program. How do I know you really have those sea urchins? he just put it there for you no, that was hard work, he was super proud of my efforts and here you are, I don't know how to catch frozen food, sorry, I guess what we really want to know is more about your lifestyle. Here, how does it work?

You have this beautiful farm. How long have you had a farm here? So can I talk? Well, it's been like seven years now. He wakes up quite early in the morning, around five in the morning, and then checks everything again. take care of all the fish, he also goes out fishing sometime he has it, sometimes he has nothing, sometimes it is impossible to fish, yes it is impossible, but you still need content for your channel, yes, so fishing these days no it is. like it was years ago, okay, so he's pulling the net here, is a common refrain among fishermen around the world.

There is more and more effort for the same amount of fish. You can see there are about a hundred of these fish which includes the cat she brings. cobia barramundi trivally and queen fish, which is the most expensive one you have? This is the lobster. Lobster is one of the most popular seafood delicacies from this region and weighs about two pounds. Luckily for me, these are in today's many along with Andrew's catch of the day. your first time catching the sea urchin but you've never actually eaten it no, that's crazy to me, start cutting off all these quills, start cutting the body and then open the lid and inside you can see all these little eggs. it rolls up so what's underneath is not good, don't eat it, squeezed some lime in there, try it, it was really good, really good, it's not as smooth as I thought it would be, I thought those eggs would separate right into your mouth. there is a bit of chew, it doesn't taste fishy in any way which is a bit surprising.

This is what I have eaten sea urchin several times. I don't really like it, it's rich and creamy and that part is nice, but then it tastes metallic at the end, on the other hand, this is super fresh still, rich, creamy, a little metallic, I think it's pretty decent, I like it, good job buddy you are officially the best picker I have ever worked with this is a live animal. it's moving i think that counts as hunting oh maybe it's extreme gathering oh okay, i'll take that extreme gathering sounds like a decent compromise it's pretty epic being cooked first a roast sea urchin placed on a burning charcoal stove, add chive oil and let The fire does the work then remember that the squid I cut, these guys are cleaned and steamed.

Lobsters get a similar treatment, steamed with a touch of msg when cooked in a kitchen in the middle of the ocean. The preparation methods are a little limited, but here our biggest flavor enhancer is the absolute freshness of this seafood, gentlemen and kind boy, we have done it, look at this, yes, what a feast. I think we should go for it. Where can we start? Can I try the sea urchin because we already tried the raw one? version and now this has been roasted but it doesn't feel like there's much in there oh yeah, it's become more condensed and kind of dry down to the skin right, I'm going to try it oh that's good and wildly different from the raw version.

It has a bold flavor, not something you wouldn't expect to pair well with seafood, especially considering it was quite mild before, nice, it was creamy and rich, but not that flavorful, it's very strong, yes, I like it a lot, yes . about these, can we try them? So these are some lobsters. He cut the lobster here. It looks fantastic, even better. A beer ship just arrived and the beer is arriving right now. We are very happy, so don't take the whole queue. just take one bite at a time, so take a dip, cheers, it's really good lobster, soft and tasty lobster, yes, it's like a real meat.taste actually probably that sweet meat oh, really good box is always good, but I mean, this is super cool right here, this is great.

We start today in ichang learning how the pandemic has really devastated the tourism industry there, a good distance outside. I mean the city, is he even aware that there is a pandemic and if so, has it affected his life in any way? In fact, it affects their economy because of import and export, for example, lobster, the price will drop by about a third. remote and still affected, I mean every part of the food chain seems to be affected in some way, unless you serve red bamboo correctly, the pandemic doesn't affect it much. Pandemic test for the big moon in mid-June that falls to the tide pole life in the water is hard, this is difficult, the squid here live now, as many previous generations have grabbed a piece and submerged it a bit, so it's hard to imagine what lifestyle changes the future may hold.

I like it. It has been really amazing to see your lifestyle here, how you live, it is very different from other parts of Vietnam and I am curious that you have a big and beautiful family, what is your wish for your children and your future as a father and as supplier, sir? You must decide whether your child should continue school after age 14 or commit to helping full-time with the family business. He chose the family business, but given his specific line of work and his financial challenges, I'm not sure how wide a choice. This was really going through the entire central region of the country, known and unknown tourist places and non-tourist places.

What's the one thing you learned that really surprised you? How quickly Vietnam is changing, even in the mountains, even in a time like with corona, where things. They are changing at a slower pace, at least I imagine in these rural communities the pace of change is also like a place like this, I don't know, but I can't imagine this kind of way of life continuing for so long. The worst food, the best food of this entire trip. The worst food was pretty much anything with bile. Oh, it's that bile, yes, you think it's fish sauce. Kyle is screwed.

For me, the bowl of porcupine bile. Acquired taste but that deep, violent bitterness I couldn't stand Oh, what did you put there? It's so sour and the best food was the eel noodles, that was like butter, it melted in your mouth, the taste was amazing. I'm trying to think of how I can go back to bunwatcher just to try again. I really loved the bees cooking in hoi an oh, interesting, great cooking, but even better company, you came to reassure mother nature, ensuring that there is no need for doubt in her mind of miles traveled. Dozens of meals are eaten and some very meaningful connections are made, eventually the corona will disappear when the corona disappears when we don't have to worry about it.

Do you think hoi an will come back to life quickly depending on how much damage the corona causes? but I would say that for the 21st century, of course, most people have enough food to eat, you have plenty of clothes to wear, so what's your luxury trip? As soon as you travel, you can't help but think about the next destination and they will do it. travel a lot more that is another type of food so you don't give up Vietnam is among the large population areas xin zhao fishermen in places that are difficult to access yes they have received us far from the tourist offices could you call? these in your country, Andrew, for daily comforts, friend, they are still calming down, these things, don't give up, the journey is long and difficult, now we will tell the gut, but whatever effort you put into it, I am very impressed, you'll get it.

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