Vietnam’s Michelin Street Food!! What They Got Wrong!!

Hello best friends, right now we are filming a

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food

video in Ho Chi Minh City, but before we start this video I want to say a big thank you to our sponsor. Better help here, something very close to my heart. Vietnamese

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what

's new in Saigon. This is a preparation I have never seen or heard of before in Vietnam.

Michelin

street

food restaurants. This restaurant. Behind me there are probably two different signs showing that

they

have been featured in the Michelin guide right here we have our first Michelin quality meal on the streets of Saigon. It looks so delicious that the Michelin company is famous for its rating system. In fact, Michelin started it. as a tire company and they wanted to rate and recommend restaurants so people would drive, wear out their tires more, and buy more tires. They originally started in France, but rated food all over Europe and recently came to Asia first. to Singapore and Thailand, but ultimately came here to Vietnam, a place that definitely deserves some culinary recognition.

Today we're going to three of the restaurants that the people at Michelin say are among the best when it comes to street food in Ho Chi Minh City. but this list is a bit controversial and not everyone agrees. Wow, look at that guy, what a strong guy today I'm going to find out from my own experience whether or not these restaurants really deserve the praise they've been given, come on. I have come to our first location. He's behind me right now. This place is called gumtum bad game. Here's what the folks at Michelin have to say about it since the 1990s.

This unassuming Saul's has been serving what many locals consider the best bowl of gumtom, or broken rice. In the city, its most popular version is steamed broken rice topped with pork chop marinated in a secret sauce and perfectly grilled over charcoal. Let me tell you, I've been to this place before and they have pork chops bigger than your head, let's check them out. Oh, table boy, they made it back safely after crossing traffic carefully and almost dying. We're here, this is the main Grill Master, right here he's piercing huge pork chops. It smells like washing. It's amazing here.

You can smell the charcoal. You can smell the grease hitting. Charcoal and sizzling are coming, take a look, oh, it's a great beauty. I love it if you come this way, this is where the pork chops start. They are probably marinating them overnight. I know they marinate them in fish sauce, but there are other ingredients. also to keep a secret let's talk more about the roasting system here, firstly we have the charcoal lit under the meat, what keeps it lit is the fan that blows air towards the ashes which heats them up every time more, but are there any? protective guard on the fan at all, this woman is dealing with a lot of different elements, there is extreme heat in front of her and then to her left, to her right, if she makes one

wrong

move, boom, she will shave an elbow with this van , so this is pork chop, but the word gumtum actually means broken rice.

Let me show you that now here we have the famous broken rice a long time ago in Vietnam, during the rice harvest, the broken rice grains were separated from the rest of the rice and actually people didn't want it that much, but instead of wasting the rice , people used it. What's special about it is that it's really good at absorbing the flavors once you combine the fish sauce with a little bit of that pork chop and a little bit of this broken rice. I send you to another dimension. Let's make a plate now and take a look.

Step one. We have a big pile of broken rice and then we come here where they have the accompaniments. He's starting with chive oil and fried pork fat. From here one of the largest pork chops I have ever seen takes up practically all the space of the entire plates this is pork skin then we have another type of pork product this is egglo or Che and then here we have an egg chinese sausage cut into smaller pieces then cucumber carrots daikon this here is our fish sauce that dish is complete it looks magnificent let's try it right here we have it our first Michelin quality meal on the streets of Saigon I can't believe it looks so delicious, let's start with this delicious greasy Chinese sausage, it's very dense, it's also very sweet and greasy, it's a good almond of what's coming next, this is an egg bun, but you can see specks inside, too It is filled with pig's ear and wood. mushrooms hey game Salty, you can taste the pork inside and there's a little hint of mushroom flavor, it's so good, this is pork skin Salty, it tastes like it's been rubbed with toasted rice powder, a bit texture rubbery, very delicious flavor.

So this is me, doing my best to eat this pork chop. Now I'm going to try to lift it without causing an earthquake or an avalanche. You can see a glow. It is shining. It is due to both the caramelization of sugar and fat. together, cheers, wow, you have the taste of charcoal, you have the sweetness, you have the taste of the fish sauce inside, you have these little burnt bits here and there that are technically carcinogens that could shorten your life but increase your health status. cheer up, what I care about now is the pork chop, but the secret behind this dish is that all the elements should be eaten together.

I'm going to get some egg, here we have the chive oil and the pork fat and then this is the fish sauce, they've added a lot of sugar and also a lot of chiles, it's what brings all these different elements together. Add a pork chop which is the bite of the century. Right there, wait every time I take one. bite the camera is coming thank you it's always been like them okay I'll try to ignore it so I'll put this on and then I'll shovel in the rice wow a hurricane of flavor it's sweet it's salty it's indulgent it's rich. and it couldn't be better, the question now is: does this restaurant deserve to be in the Michelin guide of Vietnam?

For me the unequivocal answer is 100 yes I have eaten gumtum several times all over the city and it better not be for a little not for 10 for a multitude of math better so this is place one they took it out from the park, but next we go to a place that is much more controversial because we are covering Vietnamese pho, let's take a look at this choice. It's a bit controversial among Vietnamese and it's easy to understand why there are hundreds of far away restaurants in this city and everyone thinks the one they grew up with is the best place, so it's almost impossible to sell which is the best plot in this city. , but a bunch of guys from France did that job for us, so we don't have to worry about it.

This is where the Michelin guide says about this place, like most Fuzz shops, you can order the house special to try different cuts of meat with the ubiquitous noodle soup, but the most popular ingredient here is the oxtail. bull raised for 40 hours until the meat is tender and the skin gelatinous. Right now it is my duty to see if they really did a good job in choosing one of the best fun places in this country. Let's go in and take a look, we just sat down in the restaurant. I have the menu here in my hand.

First of all, there are two main types of fall restaurants, chicken or steak. This place is a place of flesh and man yes. They have many meat options, they even have this testicle. I'm not in a big hurry to put testicles in my pho today, but what I will do is get what they call duck, whether that means it's a special mist. We're going to put a bunch of different types of meats inside, come take a look with me. Here we have all these working women surrounding the most important and vital part of the plate. Here this is the broth, a big boiling and bubbling cauldron. deliciousness what time did that start to boil today oh my goodness, they are so precious here.

I just asked a simple question and the owner is like trying to pull herself together, fix her hair, ma'am, you look perfect, don't worry. I'm curious how long this broth has been boiling today, so here's how it works: They start boiling the bones and spices all together starting at 9am. m. and I know what you're thinking: 9 a.m. m. to 12. That's only three hours No 9 A.M. from the day before, that's wild, that's a long time, starts with oxtail and meat balls tossed in the hot broth, then a quick bridle of fun noodles with some beans, brothers, what makes your fog different from any other place in Saigon?, she is saying that it has very fresh ingredients that we are about to see and that she uses a lot of bones to make the broth now for those fresh cuts of meat beef brisket a medium fatty cut of meat and an even fattier piece of meat tender meat and a surprise starter this Here it's called gristle and I've never had it before in a bowl of pho.

To finish the dish, raw meat, some meat balls and, fun, this is a meat feast, but now it's time for the most special part: the bra, she grabs the perfect spoonful. and then you just sink everything into this beautiful broth here, onions and some herbs, a little salt and pepper on top and right there is a big, beautiful bowl of meat fog, let's try it, boom, we've got our plate right here. I'm going to start with some lime. I don't like to put too many things in it before consuming it. It doesn't have an overrated flavor.

It's a delicious combination of salty and sweet. Let's get into the rest. it's that raw meat that is mostly cooked because of the hot broth oh that's delicious oh this is gnarly this is a gristle let's try it it's greasy it's so solid that it crumbles and falls apart when you chew it adds a little plastic consistency, it's definitely a unique acquired flavor. Here we have some of that really fatty meat. I need to share that with some noodles the amount of fat is intense, but if you mix it with something new it balances out a little. this is part of the tail of the cow, you can literally see it was the skin of the cow that could have been made into leather boots.

Greetings, it's like a delicious, rich, tender roast beef and then the texture of that skin is a little chewy and chewy. It's brisket when you mix it with the broth and the noodles it's perfect good this is a bee tendon when you put it in that delicious broth and boil it for hours it becomes kind of rubbery and soft very good right here we have a quarter of a bouncy ball and very spicy, this pool here costs 4.62 cents. You could get a bowl cheaper if you only buy beef or just one ingredient. An excellent value for just over four dollars worth of pallet tons.

After trying this for the first time, go for it. I think they really deserve that Michelin guide status. I think so, beyond that, the people here are very chill, very nice and it's very nice to see that we have one more on our list that I'm not sure I can recommend. I'll have to go there first to find out Welcome to our third and final Michelin location right behind me this place is called okay okay this is in our restaurant the word means snail this type of restaurant is famous Road Saigon here they are not just I serve snails but also clams mussels shrimp almost any seafood you can imagine this is what Michelin has to say about this restaurant with a reputation for top quality seafood and a great selection of snails cooked in various ways.

Seafood lovers will not be disappointed. Curried and steamed coconut soup with fresh pepper are excellent, this place is a bit sleepy. I had never heard of it and it doesn't match the feel or vibe of the other places we've gone. louder and more direct food oriented, well this place seems a lotmore modern. I'm going to walk in, take a look at the menu, and order something delicious. I just sat down and they have the menu right here via the old iPads. Know? What the words mean, no, that's what the images are for. I'm told they have a few different distinctive elements, including this one here.

This is who here. You can prepare them in five different ways. I think I'm going to go with the Salted Egg this is another signature snail I'm going to get that one and this one here they're big and they can do it with bacon let's go up now and find out let's see how they prepare this food. I feel a little bad. ToThe waiters who work here, oh my god, they're walking up another flight of stairs. Can you imagine going up and down these stairs 200 times a night? Someone says: Oh, can I get an extra ranch?

Yeah, wait a second, let me go up three flights of stairs. oh, here we are, hello, we're in the kitchen right now and they're making something that we're not going to try, but it's worth mentioning, so it's very interesting, these ones here at first I thought they were some kind of shell noodle. In fact, these are squid teeth. This is a type of muscle that supports the squid's beak. They take it out. There are many delicious ways to cook it, but that's not what we're here for. Let's go to the first step. First, boil the snails in hot water.

Those come out after about 10 seconds and then cool quickly from here. The snails have been given to this gentleman who already has a sauce full of salted egg yolk. Wow, that's some thick sauce. This is the unique smell that comes out of this pan. now like this, our salted egg snails are complete, next meal right here, they have weighed the snails for our second snail dish, place the snails on the cutting board and chop them a little, wow, look at that knife. thoughtful and this butter sauce is ready to go in the wok and it smells amazing, you put a little bit of water in it, you put some sugar in it and then you put some fish sauce in it, right here a combination of concentrated passion fruit chilies and chili sauce so many flavors in one dish right here a special ingredient pork skin once fried already but fried once more on this walk between all that butter and that's complete I wish you could smell like it smells here, it smells so good third and last course here first snails wrapped in bacon they look delicious they look sweet they look crispy it's like a double wrap for safety try it the bacon is delicious bacon there's a delicious spicy flavor there these nails slightly chewy but slightly soft so you're biting into it you're losing track of what It's bacon and what's snail, they both combine into this amazing entity, my people in the Midwest, and every time you go to a picnic, there are no deviled eggs, bring the next one right here, we have salted egg snails, you can see incredibly thick and tasty salted egg sauce here hmm, not bad, good flavor, a little dry.

I think if you mix a snail with a little seafood sauce, it will be the perfect way to amp up its deliciousness factor. regards who made it oh this sauce is so good you can taste the lemongrass lime salt pepper it's so fresh here these are snails cooked in butter it's probably one of the unhealthiest things in the world oh it's a little tender it reminds me of a raw cooked squid oh I've got a little bit of that pork fat on this one and what they want you to do is take some bread and you can dip it in there too if you want and you can even throw some meat on top too.

I'm definitely gaining five pounds today, cheers, that's my review before our final meal. Let's talk about price, everything you see on the table plus a beer costs 46 dollars, a little more than that, so if you are eating seafood in Saigon, especially in a slightly better establishment like this it will cost a little more money, but when it comes to cost, I think it's definitely worth it for this last dish because it's something I've never seen before, it's meat from a feather shell and this. it's the shell it came in and will soon become the dish it's served on too step one, heat up the fire step two stack that meat in a roasting basket those things are thick now the shells go back on the heat and we have this mix of quail eggs and cheese.

Wow, you can see the egg cooking immediately next to the seafood, that looks fascinating. Finally the egg finished cooking and we have a kind of snail omelette here. I'm going to hit that with a little bit. of fish sauce and try it, let's go for it, let's go and with egg and slightly fishy or seafood at the same time, a slight salty touch of this clove mixed with this very sweet fish sauce and a very fluffy egg that is a combination fascinating. I'm about to come. I think I like it in general. This meal is complete, but I still haven't figured out if this place is worthy of being on the Michelin guide list.

Unfortunately, we have been to three Michelin restaurants in Saigon and had three fun meals. ultimate restaurant experiences. I found the food delicious, the quality was good and it was fun to see innovative new takes on seafood that I had never seen before. That said for an elf restaurant I imagined something outside on a low stool with the traffic nearby and the heat all the special things that make Vietnam unique not really felt inside the restaurant overall today my absolute favorite is the gumtum , those giant pork chops, my second favorite so far and my last favorite, but it was still very enjoyable.

I enjoyed the Alp and would recommend any of these places when you come to Ho Chi Minh City. Otherwise guys, thanks so much for watching, that's it for this one. I'll see you next time, hey, next time you need to know where. to eat in Asia ask a bunch of French guys who just came here for a weekend or something how they chose these places, otherwise that's it for this one, oh yeah I saw that already elevates your style with our new collection of rock clothing. in our threads feel the excitement of culinary adventures and celebrate with us in style, visit beffers.shop today