Viagra Oysters and Vietnamese Sandwiches!!! Insane Southern Food New Orleans to Saigon!!!

What kind of

oysters

are these? Well, does it really work? You have to try them to find out. Last time we were in New Orleans we explored the amazing diversity of cultures that make up Cajun and Creole cuisine. How many different generations of people do they have? they come through the Italians, the Irish, the slaves, the refrigerator, the Spanish, their cadence and all that together and we have a cultural gumbo, but there is a country whose impact is much more recent in honor of the people in Vietnam. I'm going to put sauce online now. Very dipping sauce, these people would hate me for that, but I love working with

food

.

Bonnie's fries will be loaded with fries, they may be killing me. I don't want this moment to end. A large Chinese population came and has refugees after the Vidya Nam war. so there is an interesting creole path that is happening here, but also at home, in Vietnamese culture. The similarities between Saigon, Vietnam and New Orleans are striking. They are both on a coast. They are both hot. They both love sea

food

, especially

oysters

. Oh, that's legit, the best oyster. I have ever seen the history of Cajun food and also Burmese cuisine. You see the friends foundation, people find a lot of things and spices that they recognized, including these one-person baguette

sandwiches

in New Orleans, it's called a po-boy, it's a hoot.

Heaven is there and Vietnam is calling me and it makes me very happy to know that a place like this exists these days. The vibrant Vietnamese flavors at restaurants like New Orleans, owned by my boys, are catching on, but we'll also discover how Cajun cuisine's influence made its way to Vietnam. Is it okay if we don't add cucumber? It's like the only food I hate, so pack your fresh herbs in your carry-on. Today we will go global with Vietnamese food. It will be very easy to miss this hidden place next to a gas station. This restaurant attracts hungry customers from near and far with tasty Vietnamese baguette

sandwiches

known as the bagel.

We're in Fani, guys, how long have you been settled here? They're almost going to turn three. Peter Wind is the owner of Bond Me Boys, born and raised in New Orleans, his parents, owners of the gas station next door, wanted him to sell Po Boys, but Peter opted for Bond Me. I live in Vietnam. I know what's wrong with me. the difference between a po boy and a fore foot boy, you get the classic traditional Dixon, use every fraction of our toys sir, you get lettuce tomatoes big as a man, to me it has many layers as then you get spikes, you get a little bit of acid. of the pickled carrots, the brightness is the cilantro, the fresh spring cucumber and then you have the very delicious meats inside.

I know people love cucumber. I'm not going to have that amazing menu, it's hard to narrow down what I should try, but you. said the bun dumpling call, yeah, you know, the normal drive through call, you put it in like a stew and then you have the bread that you dip and eat with bread, but I combined it with some of the ones that they leave you somewhere here. all really sweet leftovers so there will be three of us it's pretty much a roast that you cook it all the way through so it breaks down and you have the sauce so I do the same kind of concept with the ball called cooking it and Put the funny thing on before I sit down and eat Peters' bonhomie creation.

I need to do something real quick to get the Bonnie Boys to start making my meatball bomb call. I have decided to fly here to Vietnam, to Ho Chi Minh City to witness the birthplace of this dish let's see it let's go to Saigon many say this is the city where Baja originated and this street side restaurant has been generating most of the action since 1975 his family recipe has been around for decades and today i will get it people like many dishes in vietnam there are no shortcuts it all starts here piece by piece cutting beef ribs and tendons it's a giant pot and Fiery starts with cooking oil, then adds lemongrass, ground onion, garlic and ginger, then a mixture of foe curry leaves and five-spice powder, this is what gives you down your rich once huge orgy that the air becomes so aromatic that you can stand it, throw it into the meat, and then make a broth by adding water, sugar, and salt.

The pink is removed and then the tendon is removed which means less time to cook and therefore you get your own spa treatments, so now that the tendons have been boiling for about 20-25 minutes we will open the lid and we'll reveal that now we already have this amazing broth here that cooked all the meat and I think that deep, rich color is now permeated, all the tendon is nice and orange and now it's hidden from your view, that's for me to look at, not for you. I'm going to try it straight out of the bra oh wow, it's so greasy and like.

It has a certain type of springy chewiness that your teeth slowly glide through it. I love the taste of that, the longer my wine with the meat was complete, they continue to build the broth by adding carrot and onion and loads of seasonings until they have achieved the perfect balance. The final dish can be served with noodles or eaten with Vietnamese baguette bread. So this is the living room. It's almost like gourmet level. Street food, if you can call it that. This guy here I think they made him a little bigger for me. a little bit, but this is $35,000 less than $2 for this, I mean, come on, you can see the beef is completely saturated in that broth.

Try it, oh it's so delicious, it's so tasty on so many different levels, it's not like oh it's so tender it's falling off. in my mouth but it has a certain kind of springy chewiness that is nice and then of course a little more sinew. My friend Kyle Lane told me that a lot of people here like that chewy texture when they eat meat and it's not that common in the US, but I like it, so here we have the bun and the bread so you can just dip it or You can even do what I would like to do, make a mini sandwich, look at all that meat, that's what you get.

It got soaked in even more sauce, let's try it, so if that's what the catch is like here in Saigon in Vietnam, I can't wait to see what they're doing in New Orleans, let's take a look at Peters' kitchen, he starts with the bread. and ball call then spread the bonhomie bread with creamy mayonnaise now the main star generous portions of everything call with its sauce then jalapenos pickled carrots and daikon and fresh cilantro this is magnificent first of all I love that it somehow put a Vietnamese stool essentially in a sandwich and it's extra sloppy it's like a sloppy Vietnamese Joe once in a while here it almost looks better than the meat on the bun they're going crazy Bonet fries, remember Bonet?

Oh, and then it all flares up yes, this is a fiery breakfast roast that's bony Here at Peters Kitchen, they've brought the Bonet magic to chips. Fun Fries will be a pile of fries, baked into spectacular fries, topped with thin slices of grilled steak along with caramelized onions, creamy zigzags of mayonnaise and chopped green liverwurst. onion and a fried egg as a cherry I'm going to order fries I'm going to order meat A little onion Oh Bonet is one of my favorite foods in Vietnam and here they have taken that essence especially with all these onions and mixed them with these starchy potatoes , also known as French fries, so here's the best part, look at this, oh my gosh, look at this like it's a classic deboning, you want the yolk to drip over all the other ingredients, meaty onion and yoky. eat fries mmm that's exceptional somehow they contain all the essence and spirit of Baja in the link I'm going for it hmm and you're absolutely right it has a nice complexity some freshness spicy acidity all together I mean there's a lot of weight Fried food in this area in general and sometimes it can be a little excessive, there may be a bit of a lack of balance.

It's the amazing contribution of Vietnamese food that has these fresh herbs along with this heavier type of savory stew on the side here we have some sriracha and We have poisonous sauce in honor of the people of Vietnam who love sauce more than any country in whoever has been. I'm going to put sauce on my sandwich that already has a lot of sauce, oh yeah, take that off mm-hmm, is there anything else I can do? I missed something else, something else I should say I think I've been, I mean I've been for about ten minutes, so ever since I went all the way to Cajun country to eat Vietnamese food I thought I'd come all the time.

On my way back from Vietnam to Saigon to try something with a Cajun twist. This is Nikki. She used to live in Texas, where she fell so in love with Cajun cuisine that she now combines the powerful flavor forces of Cajun and Vietnamese cuisine in her Saigon. Years ago in restaurants, a friend of mine introduced me to the patient Vietnamese crab when Amis people are very, very creative when it comes to food, so to this they add their own things, which are cheap and taste like lemongrass because the lemongrass smell characteristics would eliminate the muddy smell of the crayfish it is difficult to know if the old crayfish releases will have a chance to catch on here in Vietnam these days the government is restricting access to the crayfish of river since they are considered an invasive species, like the also illegal coconut, but this will not stop.

Nikki, bringing the heat today, what kind of oysters are these? Well, okay, does it really work? Oh, you have to try it to find out. I'll show you my

viagra

oyster, as she called it, full of apple cider vinegar, red onion, fig. sauce raw quail egg shrimp egg flying fish egg and cajun seasoning. I love this? I don't think you'll find the quail egg in Louisiana in Cajun cuisine, so it's definitely a really cool fusion, there's some strategy here, yeah, dude. from sucking on that cheese first and then it's not as chewy and until the tobacco appears in your mouth and you see that everything works more together.

I know, oh, that's legit, the best oyster I've ever eaten, small enough, it's just a little bit of shellfish, eat a little bit of ocean essence, you don't even feel the egg, it's like quail yolk, it's something creamy and brings everything together. I could eat about a hundred of these. Do you have a limit to the people you make them stop at? No? You can eat it all, no one works, no, it's not, I'm afraid of having to pay. Nicky has one more ace up his sleeve, the sandwich that's uniting the world, you know, I went all the way to the US just to eat a bagel and Now I'm flying back to Vietnam to eat a Cajun inspired link.

I remember this is on my nose. Nicky's crab boil sauce doesn't go to waste. This is the thing that connects with me and the main ingredient together, oh wow. It's not like crayfish, is there crayfish on YouTube or right now? Yeah, it doesn't smell like crayfish, it smells like shrimp, right, he has his own way of toasting to bind me, searing it until it's crispy and the room smells like freshly baked bread. What is happening there? Well, many litanies, people would hate me for that, but I love working with fruits. I'll hate to share. Nikki begins by layering the link with slices of apple lettuce and sautéed beef with onions.

I want everything to be valid, so you have the plaque and the char and its sweetness and a little bit of acidity, then the bean sprouts and Nikki's own Cajun sauce, which will give all of this a really nice touch, finally a little Cilantro ties it all together, guys, have you ever seen a bunny stuff like this, cilantro, bean sprouts, they're trying to come out. I'm not going to allow it, so for me this whole adventure is about seeing how interconnected the world has become through food, I think the more we mix and match and take the best of this part and the best of this culture and the best of this cuisine and we put it together to make it better for everyone and we get new creations like this, okay, this type of Vietnamese Cajun bunny.

I'm going to bite right now into anything that really has layers of flavor when I was in Louisiana. I had some po guys. I had some fun and if I had to pick one, it's absolutely the link. I mean, to me, po boy would always be nice. from OneNote just a little salty, easy, but something like this really has layers, there's a texture, soft meat, crisp apples, something you might not expect, but beyond that, there's a touch of sweet, salty, spicy, the herbs and then the sauce, the sauce itself is what I would do. You can use it to boil crayfish to cook shrimp and shellfish, but you really need to combine that meat well mmm.

I love it guys, what a happy ending to this video, huh? How about you put down your rifles, put down your k47 and pick up? a chef's knife, let's all get in the kitchen and make a good meal, hey, I live in Vietnam. I happen to have a deep love for this place and its food, but what I love even more is seeing its impact on the rest of the world from researching and filming to editing and mastering our 10-person team, the best food review show ever the times, works hard to implement the highest quality travel food entertainment twice a week.

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