Must Try Before You Die!! Vietnamese Noodles from North to South!!

In this video, you will witness 23 of the

must

-try

noodles

in Vietnam, from the

north

to the

south

. Vietnam is a country that loves street food and

noodles

of all shapes and sizes. Have you ever seen a giant flat noodle like this, my friend Calvin? and I are starting in the capital of Hanoi in the

north

of Vietnam, check out this awesome I for sale but one of them looks slimy and then we move to the central region where we will explore the cities of Hue, Nang and Hoi in which we are. a small, very local noodle factory where it is one of the only places that still makes these noodles the old way.

We then travel to the bustling

south

ern metropolis of Vietnam, Ho Chi Minh City, and finally head to the deep south, to the iconic city of Vietnam. Mekong Delta, where you can find noodles served from a boat Uh Kevin, please translate or the countrywide noodle adventure starts right here, the noodle tour has officially started, we're starting here in Hanoi and I'm in the kitchen ready for breakfast noodles. The fun that most people are most familiar with internationally would be beef, but actually here in Hanoi chicken is thought to be super popular. This place specializes in all things chicken.

The amount of ingredients you can get here is crazy. Unlaid chicken eggs. chicken butt Chicken pancreas. that you have to start with the bonfire, that process is actually starting right now, at my side, rice noodles, cornstarch, water, salt and rendered chicken fat, apply the dough to a steamer for a few minutes, you understand this, it's okay, here we go, the big moment, so she uses a wooden stick to slowly peel that layer of Bonfall so you can hang it on the drying rack oh, there's not a hole there oh, after this cools, I'll do it They will take you to a different station and cut it into those beautiful photos. noodles that we are also familiar with I want to fulfill a childhood dream I always wanted to put one of these in my mouth this is a fun foot that is already cooled do you see how it is not afraid of a man's touch?

In my opinion it was very different, it's very pillowy, almost soft and smooth, you could use a little broth, add the noodles, chives, herbs and chicken meat, then level it out with a group of unlaid boiled eggs, chicken pancreas, greasy chicken butts and this worked. you know you could finally eat that with more vegetables and to tie it all together a delicate and comforting broth oh it's literally comforting it's like your parents giving you a hug. I imagine I've read it in books because he never actually gave it to you. hugs yes they once thought I was someone else join me on this cross country noodle tour my good friend Calvin Bowie and that's something I grew up with it's probably my favorite dish to eat in all the world.

I love it. the texture I love the variety I love the versatility This is one of my favorite, unknown but still underrated ingredients in the world, like this would have turned into an egg if you had given the chicken a little more time to poop it and yeah , I love the versatility. I mean, excrement, do you know where the eggs come from in the hen? The egg white and yolk together made a small omelette, but it was still a delicious spherical shape. They told me this is a pancreas bone. It is very livery and tasty and the texture is also very fatty and with a dark meat type.

Oh, to have those fresh noodles. The real draw is making this bowl a 10 out of 10. When I tried it before, it had almost no flavor, it was just about texture, obviously all the flavor here comes from the broth, it soaks into the noodles, I mean look what so thick they are, it's like a parchment, did you want to write a story there? Yes, this is one of my favorites. I've never had this in Vietnam, would you call it? This is from a rooster, it's the back of his Mohawk, it's the Cox comb, can't you see I said COD Cub once you got mad at me, my favorite word, gelatinous, it's got a little gamey flavor to it, yeah, it's fatty, although mine was also infused with lemongrass, it's a different kind of texture and I think that's the goal of all these meats.

As you go down the bowl, it's getting different flavors and textures from this piece and from that piece here we have a chicken butt, oh Gardener, oh, it's so good. I love chicken butt and I used to be afraid because it was You know it had the word butt in it, but I've learned to love butts and I can't lie, that's right, this next noodle is a beloved staple in Hanoi even though its main protein source can be a big turnoff for some. I'm here to find out if this is an acquired taste or love at first bite, look at this impressive snail or me, but one of them looks slimy.

I won't say which one. Dozens of different species of snails are eaten throughout Vietnam, from freshwater to oceans. Very, very small, look at that, surprisingly huge. This thing is a monster here at this family restaurant. They have been serving freshwater snails with noodles for over 70 years. Lion people love this nail. So much calcium that's good for you and organic. How do you know when it's a good snail? I mean, I'm staring this nail in the eyeballs. They don't even make eye contact with me in the morning at the market. She will put the snails in a bucket and dive. with water those who are alive will sit upright with their shells facing the sky but those who are dead will go face down and will only show you her loot and she will buy a snail, it better be a snail that she can kill herself .

They boil correctly and the shell is taken out of them one by one. I understand when you make a beef broth or a chicken broth because they have bones, but as you do it with a snail, she boils the snails, with that she mixes certain herbs and a white vinegar. special rice they add tomato paste, chili and scallions to create this earthy broth. Now, the assembly first adds the noodles as if to defrost. Boone is also a rice-based noodle. Boone is such a heritage dish that comes from our ancestors, something that you'll see, in everyday life, is an OG with an original noodle cap with a batch of snails, scallions and a comforting steaming tomato broth.

Here we have our super steaming bowl, a blessing and LeBron looks completely different from that chicken broth we just ate. of course, almost like a foulette, a French term for a broth made of seafood. Someone went to a French cooking school. How much does that cost? By the way, forty-five thousand, you get that money back. It certainly doesn't have the depth of bone broth. but it is still very tasty, it is very light and airy, we should try a little of this blessing. Oh look, this is just the right moment, it's absorbed enough of the broth and it's light, it's a great vehicle for flavor.

Good point, you see it mixed with almost all the different creatures they have in Vietnam, including the snail. Look at this sail monster, it looks like a leech almost before. She was watching her pull out these nails and she just spins them with perfect technique. get all the meat and all the poop out of there, so special, well, one had an intense seafood flavor, somehow it's meaty and crunchy at the same time, like cartilage, yes, there are very few things in life that They absolutely have those two textures together. oh man, I'm in love. I know if you get a close up of this nail, it will look weird, strange and a little weird.

If you've never tried it before, it's like you have to try it and get familiar with it. Then you start looking at him and you're like, oh, I know you look a little ugly, but you know well, we'll see how this Simon creature has gotten into one of the creepiest noodle dishes in this town, it's like the scene from Indiana. Jones before that, this is a double dose of noodles for a really low price, it's called um hidden deep in a local market hidden from the main streets, this bimbo is serving up a recipe she inherited from her mother over 30 years in a bowl, add some poached vegetables, then two types of rice noodles, one brown and one white, top it with fish cakes, slices of beef tenderloin, crab paste and then a flavorful broth made by boiling pork bones and crab paste for hours and hours.

He had never tried this before. I haven't even seen it, it's like a handkerchief, ah, without all the extra syllables, of course, let's get the broth, oh, those are the flavors I love, that really seafood flavor, yeah, like you cook a crab steamed and then you'll run out. like a towel would taste like that's how he did it. I think this is really about getting some veggies, some noodle pieces, the tenderloin, the fish cake and also some crab burger, which is a big bite right here, why aren't you with me ? I'm going to eat this and then I'll eat more delicious, so what's interesting is the way it's made, there's no way you'd like to have two different noodle experiences as soon as you put down your chopsticks.

They just start to combine, so it becomes one big, completely shit-tasting mass of texture. They are both made from rice powder, but the darker the coloring is, it comes from caramelized sugar, so you don't get much of the flavor. an aesthetic, I said something very quickly, no, okay, then let's do it, but I've noticed that Vietnamese people here don't always care, to me it's a kind of soft, soggy noodle. I really love egg noodles because they have a lot of texture and the kind of flavor noodle dishes are really about texture, so the vegetables in them play into that softness of the noodles like a lot of vegetables.

I can see why some people would need that for fiber digestion. Crohn's disease. I do not do it. I don't know what I love about Vietnamese noodles is the endless variety here that I have never seen before in my life. I have to say that maybe they spoke too soon because now I will face this kind of noodles that is not for the faint of heart, but there is no turning back recently. I went to the US and I went to a lot of Vietnamese restaurants and I saw like 98 different Vietnamese foods, but they won't have these pounds and pounds of live eels, why did you do that? they just clapped when he came out I don't know, this swamp eel has made a 200 mile trip here to miss Dean's prep kitchen, where did you get these eels?

Oh, interesting, in the rice field they put a bamboo pipe in the ground and the eel crawls inside the bamboo oh, how wild this eel is the base of their famous vermicelli noodles that they have been selling for the last 36 years that's how these work Smooth-skinned slippery creatures are dumped into their final resting place of stainless steel it feels slimy, it's like the scene from Indiana Jones when all the snakes just slide through the cracks and your hands, if you rub that on your face, it's so good for the skin, salt, after a few minutes of riding, the spirit of each eel ascends to Eel Paradise in the sky, meanwhile on Earth it's time to start cooking.

The eels now signed D hit the grill and are roasted over charcoal until cooked through, but why eels? I really think it's something fun to eat and because they have so many rice fields here. In Vietnam this was something that was available now, one by one, you cut them in half to remove the bones and organs. Shred the eel meat into smaller strips, dredge them in flour and then fry them in hot oil until they are perfectly crispy with our eel. transformation complete it's time to put all this together blanched cellophane noodles and vegetables are added to a bowl what cellophane is what goes into boxes you can eat that no you can't oh jalapenos are made from Arrow Roots it's an underground root and Sushi found on the mountain in MSG soy sauce fried eel roasted peanuts fried shallots and cucumber but for me there is no cucumber next to our dry noodles a rich pork bone broth it's time to dig into Calvin this is our fourth and last noodle of the day we saw this a few moments ago it was so slippery and slimy uh Sunny now give me your hand we have been friends for so long this is too intimate so we went from that to this right here it's quite a process I'm going to give a little sniff oh that's not right Nutty aroma like fried fish skin, let's try it oh that's good, the transformation of the year, my goodness, it's so different it still tastes fishy, ​​it has a little bit of earth, does it?

You know? because it says mud, can we get more sound effects right now? This earthly creature is in the mud, it is in the swamp even to maintain some of that Essence, but then all the flavors that you put on top of it have made it absolutely delicious. it's just a topic below we have the cellophane noodles aka noodle oven a glass noodle setup and then you have a broth sidecar so you can still clean your whistle dip your noodles oh my gosh I love it . They're not super soft, they have a nice bouncy spring, they're super salty, flavorful, they really soak up all that schwash, do you know what sauces are there?

Soy sauce, shallow oil and a little magic dust. Oh yeah, we're going to have a MSG heart. attack later, the other thing I love about these noodles is that they are not bunched together, oh yeah, oh,look at that incredible separation every time you pick them up, they are completely separated from each other, this is a fantastic bite, right here, some eels, some noodles. let's do it, yeah, even with the eel, the start of the show is still that glass noodle, the eel is just creating a nice little crunchy crouton that adds texture to the noodles, but doesn't have a really strong flavor, a little sip, Oh, brother.

A really clean and refreshing type of Herby. This is one of my favorite noodles today. Here's what I mean by how to realign your taste buds before trying this. I thought I'd take two bites. It will taste like a swamp. It won't be good, yes, and it's impressive. I am a new man. I was born again and baptized. in eel broth, amen, amen, this is the city where it used to be the capital of Vietnam for more than 150 years. I say it is still the bang and street food capital of central Vietnam. Yes, my goodness, today we do everything from creative noodle making. tools that you can find at Home Depot, she is literally cutting it from a PVC pipe down to incredibly small shellfish, this is literally thousands and thousands of clams, all here, offering a big bite, move it, move it, move it in our first location. noodle made with the skill of a ninja and the tools of a plumber that is not the PVC type that they use for plumbing, this is what I think is what you travel from the north to the central region of Vietnam where there is a completely different noodle The scene which you can see here, the way he is making these noodles is impressive.

Miss Wong and her family have been cutting these noodles for the past 10 years. OMG, she's looking for eye contact with us while she's doing it. I have two tests. and error discovered that a PVC pipe could function as a rolling pin and a cutting board at the same time. How long did it take you to get good at this? Why should you talk about our dry cleaning right now? What did I say to your noodle starter? with a mixture of rice flour, tapioca flour and hot water, add a lot of buns, where they will simply order the noodles from somewhere else, boil them and then send them, what is the advantage of making your own Van Gogh?

You need the dough to make a dough. You can't guarantee the quality of the noodles when you buy them outside, but here you can make them clean, fresh and delicious, flatten them in the pipe and cut them in boiling water inside the house. She has her own grinder that he grinds himself. rice flour adds fish intestines with snake heads and two fish cheeks she just told me right now there is no one like her in this city so a delicious fish broth the truth is I believe her I have never seen anyone with the Frying pan and technique she has, she can do about 20 things at a time, she's taking separate orders and she's also talking to us, I finished with chopped and grated green onions right here, she grips the spoon wonderfully, it's not super slippery like other types of muffins that I've never eaten, oh before.

We get into the noodles, let's try this stick, it's salty and sweet, the kind of sweetness you can only get from seafood, these are good noodles, oh my goodness, we always eat soft noodles, but this one has a good bite for both of us when cutting it. with a knife you really get something different than a commercial grade noodle, a chewy texture unlike any noodle we've tried so far on this trip, they have fish intestine, this bigger black piece right here, let's try it next, oh , I love it. I love the mineral flavor. I love this little Bailey scent that hits you in your mouth.

It tastes like it's filled with something sticky like peanut butter. It is delicious. It's basically fish food. I love poop. Well, they have other parts that don't. It's not that full of poop. Can you find that cheek? That's a cheek. Oh, that's definitely a trap. Let's do it. The best part of any animal is the part that is least used. The fish doesn't smile that much and that cheek is. It will be absolutely tender and succulent. Satisfaction guaranteed. This is an excellent dish. Most people would associate this next noodle ingredient with danger rather than food. We are here because you have a unique ingredient in your noodles and that is this one here.

Can? tell me what am I looking at jellyfish jellyfish yes, although jellyfish are eaten in this part of Vietnam you won't find them in almost any restaurant except in this place have you been eating jellyfish since you were a child since she was a little one like this, in fact, Miss Lund is the only vendor who sells this dish in the entire city, what do you like about jellyfish? This dish starts with a variety of vegetables and greens that Matt needs. I dare you, a double dog, I dare you, a triple dog, I dare you. followed by thin rice noodles, one of the most common types of noodles used in Vietnam, add sliced ​​fish cakes, shrimp and jellyfish slices, super crispy, watery, there is a lot of sensation, there is no taste at all, so why What do you like about this?

It has no flavor, place in a crushed rice cracker, she has her own secret sauce that will transform this into the next big thing and end up with the ultimate secret sauce of hers. Calvin, here we have our dish, they call it Luna and then the words that come after it. that means it means jellyfish here in the central region they call them jellyfish noodles, but there are so many different ingredients here, let's try shrimp first, sure, it still has the whole shell in there, we grew up eating shrimp in the shell. We always knew that it provided extra calcium to our bones and that was very important to you when you were five years old.

Yes, okay, let's try it. I can feel it. It's a little. He should have whiskers in his mouth. The shrimp are crispy, juicy, they have a nice tasty sauce, but they don't put a lot of sauce on it. We should mix everything right now. I have some Vietnamese vegetable sausage and then, wow, it's actually like that. It has a very fermented quality, it has a slightly light flavor, not very intense and then a little bit of seafood essence, what exactly does seafood taste like, it's not crab, where in crab the ankles aren't, it has a rope flavor. crab, that sauce. it really does I like it huh, I really like it, but study, don't forget what we are here for jellyfish, the jellyfish has now been covered with that sauce, once tasteless, now tasty, let's try it still crispy, it's like pigs here like a softness. on the outside but on the inside super crispy and crispy and then with a little more flavor now I

must

say I'm improving the texture of this particular jellyfish which I've tried in the past it's been almost like sandpaper.

I like this better any other jellyfish I haven't had people say that okay I shouldn't say that okay the city of Hue served as the capital for generations of Vietnamese kings so many foods here originated from the Royal Court, including our next Bowl International, noodles. people know more about Vietnam it's funny, but I would say that the noodles that Vietnamese people like the most are the ones that come from the city of Hoyt, where we are now, that's what makes them really special. I have never tried here in a construction site. like Elizabeth's virginity, this is a great moment, let's break it down what a broth consists of, fog tweet, the queen from the fork throttle to the pork belly, but the main part is the whole leg of the pig, I think it has a gelatinous creamy flavor and then the beef bones come so you get a very good balance between pork and beef, there is pork, there is beef, but there is another element that is unique, very special, the blood pie , frozen blood cake is an ingredient commonly combined with many soups in Vietnam, it is cheap and an easy way to add more vitamins, proteins and a unique texture to your food.

This is not just love of any animal. This is clotted duck blood. Oh, really, yeah, I didn't expect that. But? Do you know what we have to do now? Well, take it home and sell a Bitcoin. No, we have to eat pure blood. What they normally do is they add it through the broth and then they get the flavor in there, but here this is unseasoned, okay, let's see, wow, wow, actually, I should say without. the broth, which has an intense flavor, it looks like pudding, it feels like jelly, but then it's just this mining flavor, it's got a little bit of a library texture, so when you bite into it it sticks to your teeth as you chew it, there's no another thing. texture like this lady, can't wait to try this with the broth and maybe some other ingredients.

Thank you very much starts with their special thicker version of boon, a huge cut of pork leg, beef tendon, beef flank and beef Blanche, then a pork ball, a crab ball and some cubes of blood cake of duck, a little chopped chives and finally sinks it with its heavenly support. I love that, yeah, oh oh my goodness, the sweetness, the pork, that aromatic flavor you hear in the lemongrass, so tasty you taste. it's like from the top of your nose to the bottom of your stomach, that's really good, let's get some of this meat on top, everyone gets two balls, unlike the human population, these are two different balls, one is meat of ground pork, huh, that's this pure Porky goodness? no fillers I like my balls I like my women without fillers or Botox just full of meat okay, I lost the analogy somewhere the next ball is made of garbage, that's where the golden hue of similar types of condiments comes from but with some of that beautiful crab flavor, are you ready to choose?

Trotter, delicious pork, so soft and tender. I love it, let's take a look at these noodles. This is the Boon we already had, Boone, but it seems different to me. This moon is a little thicker than we used to have. They are noodles that are used for something that is lighter, you don't find this moon in any other dish, try it, yes boy, that changes your life, it is strong, it withstands this intense support, it has a lot of texture but it also absorbs a little bit of broth, so it's full of flavor, we already tried blood, but we only had a pure version, without broth, so now we have some much better broth.

The ironic flavors disappeared. That mineral in this is now sweet. That broth really absorbed well into that blood cake that transformed. it 100 The last thing is that this is beef, secretly the Vietnamese favorite noodles. I understand why we will soon be trying the cheapest seafood noodle dish you can find in Vietnam. This plate will be the cheapest plate we have in this series, but really. Appreciate this dish, you must see the work that goes into obtaining its main ingredient. Kevin here, this is Mr. Snack. Here is a very interesting work that belongs to our next noodle.

Uncle Bai is a seasoned clam hunter. This is one of the most labor-intensive foods you can make. It can be done anywhere because the amount of work that needs to be done is unimaginable. His main prey is the wild basket. Hold onto the protein source for one last bowl of noodles. The food source is very small, but somehow everyone in this area eats it every day. He dives into this river collecting about 20 pounds of these microscopic mollusks. He will bring them out soon and we will see how he processes them for our next dish. Clams in hand.

Now you must extract the meat using your outdoor kitchen. Thousands of the clams descend into his fire path when it is full he adds water so that the meat cooks so we have the clams that have been boiled they are bringing them here to the processing area he takes them portion by portion in the wicker basket he puts them in the water that induces where the magic happens when I first heard about this food I thought I was going to have to pick them one by one with a damn toothpick but no, you put it all in the water, stir it and then the meat just floats and then it sinks to the bottom, so right now there's a bunch of meat at the bottom of this giant bowl, while the shells stay inside the basket.

This is called water displacement. There is nothing high about this now, this is just good. old-fashioned intelligence the time has come he has finished removing all the meat from the clams he is going to show us the final result of all the meat at the bottom look at that, I mean, there is a whole River in this basket, wow, this is literally thousands and thousands of clams, it's good here, this is wild, are you ready to try it? Oh yeah, okay, here we go, oh, salty, super tender and still has some of that freshwater minerality. I taste like amoebas, oh really, yes.

I always wanted to lose some weight on this trip. This is the way to do it. From here, the cooked clams head straight to a nearby restaurant where they will be turned into an impressive 44-cent meal. The clams are tossed with chili oil powder and black seasoning. pepper now, prepare a bed of grated vegetables and then blanched instant noodles, bean sprouts, coriander leaves, a tablespoon of fermented shrimp paste, crushed peanuts, your homemade chili and garlic sauce, more chili oil, whole peanuts, fried pork skin and then the clams and, on the side, warm moisture. broth this is our fourth and last noodle here in Hawaii and it's a beauty this dish will be the cheapest dish we have in this series 44 45 cents that's crazy what do you think our should beapproach I say we need to really mix together all the textures of the sauces and then I'm sorry, I'm already eating the pork skin and then you want to continue, we'll stop you and then you want to grab a big pile of noodles and clams. and the horse equipment and the herbs and you don't want to, you just want to slurp it all up, shove a big mound into your mouth.

It hurts me to do it. Guys, open up, delicious, she added some fermented shrimp sauce in there just. It will be very overwhelming, but in this mixture of herb noodles and clams it really brings that dryness to this dish, it is very different to a boon bohoi, there is nothing that compares to it when you taste the first taste of the broth. Heal your soul Erase the memory of all your exes It's like therapy in a spoon This is more like a fun snack than something that will give you a transcendental experience That doesn't mean it's not to be appreciated Can you try the clam?

It is not like this? There are so many textures there and it's difficult because you can work your way into a difficult teaching but then you won't notice that chewy little clam underneath. It's not a powerful force, it's something you have. you really like to feel in case you can't taste a clam right in the noodles, you can always have some broth, yeah, sorry, it's this pure shell, yeah, it's a rock show, wow, that's really unique, yeah , it is this water and the shine of the plant itself, it kind of cleans. your palette is a mix of very affordable ingredients and that's what Vietnamese street food is all about Innovation and creativity I love it, we've made it four noodles, from jellyfish to punchy handmade noodles to clams in the river This has been a noodle haul epic here in Hawaii.

Next, we will visit the noodle factory in Hoi An, a small rural beach paradise located in the central region of Vietnam. The city is famous for its well-preserved ancient city, the ancient canals that run through it and the cow. The flavors and sensations of Lao noodles are harmoniously arranged to create an elegant and welcoming aesthetic that makes no promises for pure pleasure. Incredible as the regional staple, kalau can be found everywhere in this city and here, at Gaolo Ballet Restaurant, you will find it in its best form. This is my favorite element inside here you know pigs can take criticism very well they have thick skin oh it all starts with a strong base a noodle made from scratch just a few blocks away in a series of alleys in a residential area, you will find this The place of origin of the noodles we are in a small local noodle factory where it is one of the only places that still prepares these gaolo noodles the old way, it starts like this, we have rice flour, tapioca starch and lye water, all mixed.

It comes in as a liquid and he mixes it and mixes it until it becomes a thick paste, the thick paste is brought in here, sealed and then steamed 30 minutes later and it's ready to continue its journey into the noodles. I hope this hot, steaming dough is ready. beat in an industrial size blender creating the perfect smooth consistency Calvin I saw how the dough was made, but this is the actual process of forming the noodles. This is a professional. This is a preschooler. Look, I'm more of a professional eater. He's spreading it with him. pin gets the perfect width, cuts it and then goes through the noodles, what do you call that? like the Play-Doh machine uh, it's called noodles.

I love his technique because as he flattens it out, you see the little indentations every time. The piece of wood rotates if it is just a completely long blade, it will tear the food How far does this noodle factory go back? four generations great-grandfather grandfather father of noodles Master Lao preserves the tradition, he is one of the few local producers who still continues to make these noodles the old way despite the competitive popularity of mechanical production adopted by almost everyone else, how Can you compete with large noodle manufacturing factories, even if there are factories? There is nothing better than doing it by hand.

There is no machine that can counter the Love One More Steam session and finally we have kowlo noodles now it's the chef's turn to send the noodles to the restaurant Fresh, then blanch them and add them to a bowl of fresh herbs The noodles are covered with thick chosu sauce and bright, chasu, pork and natto oil, then pork fat for the vegetables as the final touch Sate charam and fried pork fat chaolo is a very interesting dish because it is not a soupy dish, it is not a dry dish, it is just in the middle where it's a little swashy, do you remember seeing at the factory that they have a tiny little one?

Squares, this rum cha is made with the same dough as the noodles, instead of steaming them, you cut the squares and fries, these are not LSD squares, oh yeah, these won't melt on your tongue, they are a lot crispier, but maybe still mind-blowing, let's try it. I love that from here, as beautiful as this bowl is, it's meant to be destroyed and mixed now they're soaking up that sauce, the sauce is so delicious, nice, back to me, it's so moist, moist, I'm looking. the perfect bite I want a little bit of the statue a little bit of green like so many Vietnamese handkerchiefs it is a sensation of flavor it is also a sensation of texture I really like the use of herbs it really gives life to this dish that we already know.

I don't like soft, limp noodles I like noodles with some body I knew he deadlifts a noodle he cleans a noodle that sits there he didn't do gymnastics for three hours and says hey, you bought this from CrossFit Noodle from Here Too We go to another place in Hoi, the guy holding my cue cards just dropped them all in the wind. Usually it's all written down. I don't know what to say right now, freezing. Press the button. Go to voiceover. Go to voiceover. go to voiceover most noodles in Vietnam are made from rice, but the next one, well, I had no idea that this next food could be made into noodles.

This is about cassava, what is this noodle called and how far back does it go? It was like a hundred. years in this region of central Vietnam it is very difficult to grow many vegetables. One vegetable that works well is cassava root. They create this dish to help fight hunger. This noodle is used in many families when rice is not available. They are made from 100 cassava, you remove the peel, then you dry it in the sun to make a powder and that is the powder we use to make the noodles like a cassava dough, let's have batteries, pour the cassava dough into a double functional pot , boils and whips the dough simultaneously, once the dough thickens, it goes into a kneading machine to soften its texture, it thickens and then they put it in this machine that extrudes it like a Play-Doh extruder.

This machine presses the dough. a filter that extrudes strands of noodles while the tray underneath Bobs and weeds back and forth create this unique palmate pattern a pattern crucial to the survival of these noodles what is the purpose of the crisscross pattern they discovered that made the crisscross shape allowed them to pull the noodles on one side easily if you have this web pattern it will be much stronger in the old days before they were mechanized they had someone waving pushing down the dough it just comes back to reflect the innovation I find it everywhere , in every corner of Vietnam, it's never just such a low standard, like just boiling cassava in either cassava, it's like you need some damn noodles, dude, trays full of wet noodles are taken to the fields to dry them in the sun at noon, all of these. the sheets dry in the sun at 4 or 5 in the afternoon, that's it, Calvin, that's how Paul sang, that's how you make this particular noodle, the only thing left to do now is eat it.

Jake's saying plus is as versatile as it is innovative and in our next restaurant we will see them prepared in two ways: in broth and fried, first fried. Frost sang, sautéed with crushed garlic and peanut oil, added shrimp, squid and a potent mix of fish sauce, MSG vinegar and coconut nectar, then some greens and pineapple, a little starch to prepare it. thick, now those noodles fry each sheet of fluff until full after creating a base of several sheets of noodles. Pour the stir fry on top of food number one, it looks like a bird's nest.

It just oozes out of this plate. What if we put some of the seafood in the noodles, what if I bet you from here? Yeah, I mean, a lot of things are possible in life, right, stir-frying is great, but having a little bit of a great way to make noodles and just have, just, have fun. Light, crunchy and crunchy texture feeling. The noodles here are not the main star. They play more like a troupe, very much like a cameo, like what I do from time to time on the show. Oh, you do cameos, do you consider me a co-host?

I don't consider you a celebrity, so how about a friend? Change, next, our main dish, snakehead fish noodles, we sauté onion pearls, garlic and turmeric, then add seasoned fish and pork. Now, for the sustenance, cook a whole snakehead fish for five hours and then squeeze its essence to extract its deliciously fishy flavors. These cassava-based noodles take almost no time to soften. Throw everything in the bowl and send it out the door. this broth was made with turmeric and pearl onions you should be able to get a lot of virility from turmeric oh wow is that what turmeric does what do you think is a Viagra?

Oh, uh, drugs add turmeric. They have kept up with the seafood theme. Here tons and tons of fish on top that is too shiny. It really goes well with your fish, it gives it a very nice herbaceous touch. I feel like it tastes like freshwater fish. I can taste that mineralogy. This is what really matters to me. When you pick them up, they almost break under their own weight because they are already so saturated with the broth that they are still filling. but I must say you have to be quick with this one, if you let it sit it will turn to Mush to eat yours.

This might be the reason why they like this noodle. They like that porridge that combines everything. together to solve it is something you see in boba tea. It's really interesting to see how the local regional area uses what's grown here and does something with it. I think it's really cool. Let's go to the next location, just a few hours drive south of Hoi. And you will find tamki, this is the real hidden treasure of Vietnam. Serene, pristine sands and laid-back beach town vibes. However, there is one thing they take very, very seriously. Another one that comes out of this noodle is called me Wang, it's a noodle that you go to. to be found only in the central region I didn't ask if I could make this, this noodle dish is the result of centuries of history, it is a nice, soft, pillowy, thick and lovely texture, influenced by Chinese traders in the 16th century, created and developed what it is. now the infamous yo wang a cultural celebration from central vietnam this looks a lot like the banfall we had in hanoi but there are quite a few differences here this is made entirely of rice they actually take the rice soak it grind it make their own dough then cook it steamed, while Hanoi would be made with a little tapioca starch, meaning it will be a much more fragile noodle.

The only thing left to do is add all the other ingredients and eat, the poodle leaves are cut into noodles. strands then head to the bowl next to a trifecta of proteins trim quail eggs and chasu pork she adds a special broth made with beef bones, natto oil and scallion chasu root sauce chives and peanuts here you have central vietnam in a bowl this by marco It will blow your mind, okay, I'm up for it. These shirts have caramelized like a really nice fish sauce and added flavor. When you chew the shrimp, the sauce bursts, it was very tasty.

I like this fish. The sauce is mixed with chilies and the garlic is very strong. Could you have that? It is very spicy. Then we have this homemade chili sauce. Let's mix everything. It has an excellent texture. That bra really brings that flavor. It's so chewy. It has very similar ingredients and a bit. Similar cooking technique, but the textures feel very different from fatty noodles. Here I have some roast pork. Pork and seafood go together, especially in a bowl like this. Let's try this broth. It has enough salt and enough flavor for the entire bowl. But. no matter what temperature it is outside, a plate of meat, wine is always perfect, but there is a plate of pho, it's too hot, it's over 100 degrees at noon, but people can still endure these noodles because it's not just a big steaming bowl of broth. more bite today you know Russian, it's German yes, the foreign city is not the capital but it is still the largest city in Vietnam and it comes with energy this is perfect right here unnecessary two locals even have breakfast at home I'm going to go crazy for the noodles because they are very tasty I know what that is, it is delicious, they make a simple bowl of noodles seem like a symphony and it is affordable to eat.

You can smell Calvin on the streets and I'm on a mission to show you the best this city has to offer in every bite. It's your own experience and it absolutely starts here many times in this city, a restaurant exterior ofcompletely normal appearance combined with a Microsoft Paint level of graphic design and a name as boring as far as Vietnam is concerned as you need to know, there is magic happening inside, good morning and welcome to Saigon Came here for the perfect breakfast. This is like queen rice noodles. Your choice of protein, fresh herbs and a complex, deep and almost philosophical broth.

This dish transforms whatever mood you've brought with you into overwhelming comfort. Traditionally you will find fog with all its ingredients. sunk in a flavorful broth here it's a completely different story they're making a sort of deconstructed plot experience they've really elevated this dish to a new level grade 1 protein meat brisket shake beef brisket beef ribs did I mention that ? This dish costs less than ten dollars, oh, and there's even more oxtail, a coveted delicacy that you would never see accompanied by this dish. Improves noodles. This restaurant has been open for five years and so far it is the only autumn restaurant in Saigon.

Serving your own fresh handmade steamed rice flour dough for a couple of minutes and you'll get these thick, soft and chewy noodles ready for action. Finally, the most crucial element of this dish, a steaming sauna of delicious aromatic flavors. I smell cumin, star anise, cloves and all the bones that we will cook there overnight all the flavors mixed together, it smells good soon this broth will be in a stone pot bubbling and will arrive at our table. Place a stone bowl over a raging flame until cooked through. hot, then add the oxtail ribs, beef brisket and spring onion, then the floor is rana, blanch the noodles and put them aside along with thin slices of beef shank and herbs, try to be careful here, If it drops, then I can't let the kids take a look at this, it's really hot.

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

Specialty meat shakes or any animal shakes are usually the hardest part, but with careful handling and technique and a quick snap of the broth you'll end up with something super tasty and super exciting to eat. There are so many combinations here, so first we'll put in some whipped meat. noodles, add some green onions and by the time the green onions reach the broth, they should be perfectly ready to eat. This is fighting at its finest. I want to come here every day now. I want to open this restaurant in my living room. I want to invite all the staff.

I want to put that stove in my kitchen. This experience really signifies how amazing Vietnamese food can be. We've peaked early, my friend, but we have three more noodles we still have to try to eat today somehow in most countries. have their own version or interpretation from other countries Cuban cuisine has a lot of Spanish tradition, so expecting Harry the churros in our culture is no different when it comes to Vietnam recreating his idea of ​​the perfect Thai noodle dish simply called customers from all over the world. Everyone comes to Vietnam and tries their Thai bun, they go to other places but they always come back here because it's always so good.

Moon Thai is a flavorful surf and turf soup that costs only about three dollars a bowl, oh this is 60 pounds of books it's white noodles made from rice, but the Thai part, which is the broth, is influenced by Thai is a sweet and sour flavor known in Thailand. Kelvin refers to Tom Young, a Thai noodle soup famous for its pleasantly spicy and sour broth, it's so satisfying. Of course, in Vietnam we took that recipe and made it on the sour and spicy level. The ingredients you will find here are very local to the Vietnam area. You have so many different ingredients here, tons of fresh seafood and then you have this, what is this fried fish cake?

It is made with freshwater fish, the fillets are then mixed with spices and then made into an unnecessary burger. I love to make it a little fluffy but with a great fishy flavor and beautiful spices inside. It's really good, first blanch the noodles, fine and soft. rice noodles, then an avalanche of protein, the fish cake, fish, shrimp, squid, another shrimp and clams, top the bowl with a sweet and sour fish bone broth, garnish and serve, super fragrant, light, sugary, a little acidic and then that really earthy ground comes from galango root. which is a Thai root that makes your throat feel good it's like a waste yeah it's like a delicious cough drop type liver we have some of this beef which is fish sauce with sliced ​​chilies.

I'll make the fermented chili sauce here very good A little bit of shrimp oh sauce in the broth flip that mouth ah sweet meaty Vietnam has some of the best seafood in all of Southeast Asia absolutely that's what these noodles are all about right here it's a fresh local fish caught here in Vietnam you can try the Mekong in the fish this is delicious this sweet and sour broth is perfect for seafood there is no truer fusion than this it is like the abstract idea of ​​Thailand put in a broth mixed with tons of seafood and meat and sold for only A Few Dollars Delicious When it comes to noodles, what's better hand-made or machine-made?

Our next chef seems to think machines can conquer any agile finger noodle manipulator in the comments section, you'll see Civil War. I have come to Chinatown to discover egg noodles, this noodles. One of my absolute favorites dates back thousands of years, although it is widely known to be a Chinese creation. The Italians and the Arabs will tell you a very different origin story. I can't say for sure, so let's see what the chef thinks, there you go, well there you go. As much as people in Vietnam love noodles, egg noodles don't come around often, we see that many noodles here have a rice base.

What makes these noodles so different? These noodles only have two ingredients, they have flour and eggs, like chicken eggs. chicken eggs I was guiding him like chicken eggs, there are no duck eggs hidden in a nearby alley, you will find Mr. Hans's fresh egg noodle laboratory. His process for making machine-made noodles starts with wheat flour, eggs and lye water, why duck eggs and not chicken? eggs there is something in the duck egg that makes these noodles extra healthy eye elastic extra elastic after 15 minutes of mixing the dough is ready with this machine they press the dough into sheets the process is repeated several times until the thickness and desired texture The time has come they are squeezing the dough right now between two cylinders and it is about to enter the noodle press oh, it's like it's raining noodles, can I stick my finger in here?

Sorry, I don't know, sometimes I hear the invasive thoughts I should put in. It is not here in Saigon's Chinatown that you will find a large Vietnamese Chinese population serving generations-old traditional recipes and all that begins to do is create even more variety of food that you can experience when you are in the city when it comes to noodles. Traditional means handmade, so how do machine-made noodles stack up? Is there a difference between machine-made noodles and handmade noodles? Hand-made noodles could never be as good as machine-made noodles, that is the claim of Century Holy Cow, can the machine also put love? into the noodles after pressing them to boil for a couple of minutes and they will be ready for their partner, the wontons back into the noodles, the flat dough sheets left are cut to the right size and filled with minced pork, shrimp, crab and fish, they give them a little flavor. dip them and combine them with the noodles, add bok choy, black pepper, a mixture of soy sauce and oyster sauce, white pepper, green onions, dried pork fat and finally a tasty pork bone broth, thank you, that It's so good and it's a vegetable, just wait until we eat. the noodles I am very curious about this broth and that is why I want to try it well.

I have a great idea, let's try it, the logic follows, it's a little sweet, fatty, very rich, it's simple and direct, but still amazing, not everyone. For me, broth has to be like a complex labyrinth of flavors. Sometimes it can be like oh, I know what that is. That's delicious. Look how big this wonton is. It's reckless. It's out of control. It's morbidly obese. Hey, not you, your body isn't there yet. It's molding me It almost slides down your throat like a slide It's like eating one of my shoes The density of the meat is not the same but the flavors and texture are similar to mine right here, not even a noodle, cook these pork bones overnight to achieve a peach color. like the softness, the tendons become moist and delicious and you just take them off and what you get is what you get and people love it, you know what the draw aspect is?

Life is like a chocolate bone. Life adds broth and then tops with green onions and bell pepper to complete this epic side dish. I'm going to bite her. I love nodding my head. Bones, don't make a joke on me right now, this is not the right time. There's nothing funny about that greasy, delicious thing. I turn around and I love it. that the meat closest to the bone always has more flavor this is the super controversial noodle here you were asking him what is better between a handful of noodles and a machine made noodle and it seemed like he didn't even have to think about it you know instantly that these are the top noodles oh this dish is perfect for a rainy day in Saigon oh sorry do you have a different noodle that you eat depending on the weather patterns? when you eat when it's foggy.

Flat noodles, what happens when it's foggy? sprinkling noodles what happens when it's raining? Because? Oh, I ate a handful of noodles. I have eaten machine-made noodles. I can't claim to be an expert enough to tell you which is better. The obvious choice is like, oh, something handmade is better. made with the human touch, but you know there are advantages to doing it by machine too, it's more efficient. I like that each noodle is shaped. You like Conformity, put me in the box. Yes. Comfort. The guys who want to stand out for me, blend in or not at all in our next.

This noodle dish is only known to true Vietnamese food lovers. The star of this dish is actually here. It's called Baja. It was made with a generation old recipe. What you taste today is the same thing you would experience decades ago. Maha starts with a broth. Made with beef bones, lemongrass, ginger, five spice and a natto spice, then add large chunks of beef brisket, care for them and let them cook slowly for hours dissolving every last flavor. Crystal in its viscous broth. Delicious and foreign stewed beef inspired by French cuisine made with love and Thyme, oh, and there are also carrots to accompany Baja, our noodles.

This is what a soft rice-based fake noodle is all about. After blanching the bean sprout noodles, fill the bowl with this thick and flavorful beef stew. Imagine DT Mor stew times 10. What would you call it? a broth, would you call it a stew? a sauce. I call it stew because it contains meat. I don't really call it broth because no bones are used to make this dish. Oh, it's surprisingly light, Thai basil really. helps reduce a lot of the richness really nice aromatic flavors vegan hot dog here we go reminds me of my mom putting some carrots in a crock pot this looks amazing huge chunks of beef saved all those parts in there that normally wouldn't be good unless you simmer it for hours, super tender and juicy, it's so good.

I like how they didn't use very expensive cuts. Those cheaper cuts tend to have more flavor underneath it all. We have the noodles. Look at this beautiful shine of this rich meat oil. just coat every strand of noodles here, the noodles are super super soft, it's fun to slurp them down when you put the soft noodles in, that kind of chewy Grizzly meat, it's a good combination, oh look at this, this is what I'm talking about This is simply authentic, this is the Achilles heel of this cow, it will be my best bite of the day.

I'm so rich, gelatinous and sticky. I'm going to stick it with some noodles. This contrasts with everything else. I've had today he just has a completely different personality he doesn't care if you like him he feels very confident he's a little arrogant he has like a little body odor but you think maybe that's what a man is supposed to be to smell like if it was a very nice day today is an amazing selection of noodles that we have experienced today we completed our trip ofnoodles in Vietnam's Mekong Delta Ahoy is that what you're supposed to say is Pirates, Mika's is different from any other place in this country that's selling a double cheeseburger right now a vast network of rivers and streams you should ask her what's our website she didn't say what's facebook your locals have learned not to fight mother nature but to work with their new geography needs new ingredients fish literally a foot away from us, yeah, and noodles like never before you had seen them before.

It all starts here Calvin, we have just arrived in one of the most exclusive markets you will find in any country. I love this place. Welcome to lots of swimming here in the Mekong rivers. Rivers have become highways and places like this have become on-water farmers markets along their 2,700-mile journey. The nutrient-rich waters of the Mekong bless all those it passes through. Meaning The farmers here are able to generate a large part of the agriculture of this country, see, they have these railings here at the top, any vegetable or fruit that they specialize in, a pineapple, they will put it up there, who is selling a double thick cheeseburger right now, oh my gosh, I want one.

They all had a cheeseburger with bacon on top. Wherever you find large groups of people, you'll find someone who wants to make a business feeding them, even if it's on the water. We approach in another boat. Now I see coconuts. you say coco, hello, I think you should order wow, look at her, just cut there is nothing that knife can't cut, oh my god, that sweetness is incredible. Gatorade has nothing on this refreshing Electro life, all-natural, non-GMO, I mean you. you are a great marketer for this woman, you should ask what our website is, depending on the day you can see fenders selling Vietnamese coffee or a variety of noodles, oh I see it buddy, there is a steaming pot of broth in your boat conveniently delivered right to your starboard side for just a dollar or two uh Kelvin please translate good job this is miss idiot she's been gliding up and down this river blessing the locals with her tasty offerings for over 20 years this is an iconic Nikon noodle dish rice noodles local fish and with many extras piled on top during breakfast and lunch, she briefly heads from one boat to another and prepares a bowl when the meal is over, she They return the bowl and continue on their way, but let's back up the operation, it's impossible without Miss Do.

She prepares the day's meal inside her house, grilled pork, fried fish, a rich and tasty fish bone broth, vermicelli, vermicelli and a large amount of aromatic vegetables. The strangers gather and walk along the dock where she carefully descends to her boat with her valuable ingredients consuming almost all of it. The space on board gently pushes you and you row towards the dawn or you will eventually find me. Great, can we have two please? Our bowl starts with shredded Morning Glory bean sprouts, Egyptian river hemp flowers, and vermicelli rice noodles that you sink into. its steaming broth not only for a moment the broth does not stay when we get pieces of fish, pork, beets and vegetables, then wet the bowl with raw, this time for real, the final touch, Vietnamese cilantro, pork fat, sauce of fish, shrimp, salt and chilies, this bowl is absolutely scorching, sizzling, there's a lime here, give it a little bit of a squeeze that made them so rich when you served it oh, it's so spicy I hate turmeric, I have a spicy taste, It's very tasty, sweet, the fish sauce is very light, these are very simple ingredients and she made something really beautiful with it and fish. literally a foot away from us I like the turmeric in that fish the deeper and deeper I go into these noodles the more and more flavor comes out this to me looks like some kind of odang that you would find in Korea and then you would just get that broth in your nostrils Wow, Fisher pie is good, every bite is a little different for 85 cents, this is so filling you wouldn't think you'd get this quality in a river, you could sell it in a restaurant in Los Angeles or New York.

York, I ask you what you're doing later. We head to a noodle factory in the countryside that is producing a ton of noodles called uh oh dude, I'm Kim unfactory and it's CEO Kong, here they are making some of the most loved noodles in this country. from scratch, one of the raw ingredients that goes into the noodles, starts with a huge amount of ground rice mixed with water to form a silky white rice dough, one ingredient just rice, no, a little tapioca, a strange belt guide the dough through a steamer. transforming it into thick, soft and elastic sheets after resting for a moment on the rack, the rice sheets are cut into squares.

She is cutting the noodles down to a foot so she can put them in the machine later and then make noodles with them. At this stage, these noodle sheets are almost identical to Vietnam's famous bonfar. What separates them is the next step: They are sent outside and placed on racks to dry for about two or three hours total, depending on the humidity of the air, depending on how hot it is. once it's dry enough they throw it in and it has a really nice mouthfeel it feels a little more sticky than a little chewier than a fun noodle and drying in the sun definitely removes the moisture once the noodles are already They're not here. almost dry, they go to the same place as Hillary Clinton's emails abroad.

You had to be very careful here. This is my favorite part because you get to see some real action before. The delicate noodles must be dried, but now. It's dry enough to pass through here. It's a good deal, it just has a completely different texture than other noodles. Without flavor. It is not completely dry. It still has a little moisture. What do I do with it if I return it? I'll give it to my videographers, now that they are complete, they head to nearby vendors who know exactly what to do with them, they mix them up and then add a prolific pile of protein, pork liver, pork heart and more pork, pork intestines and shrimp.

Place more secret meat sauce in a bowl and garnish with herbs. This is a dry noodle, so we still need a quality bone broth sidecar. I love intestines. I love the chewiness and take it from me because it's a room temperature gut. How creamy inside? she cooked it for a long time that noodle is what I'm really interested in knowing what sauce is here it's her house sauce she doesn't tell me exactly what's there but it's soy sauce, chili sauce and some other spices especially MSG Yes, my favorite spice. There's something about having fresh noodles from Whole Food, they're chewier.

I like it a lot. I would say it's like Vietnamese noodles with tomato sauce. Oh I like it. It is an insult. No not at all. This is a bone broth made from. pork and also dried squid oh you have Nikon I didn't buy dried squid you have super complex dried squid different levels of umami it's like jumping in the pool on a hot summer day it just cleanses you inside it's very refreshing Oh look, the perfect bite, what a combination, it's so satisfying. The Mekong area is a very agricultural area. Everything in this dish was locally sourced.

The circle of life here. Hakuna Matata, from north to south, we have intimately experienced 17 of this country's iconic dishes. noodles now our final dish is in a category of its own half noodles half dessert a bewildering combination of sweet coconut cream and savory fish sauce they are called silkworm noodles and this is how they are made the rice flour dough is Cook until condensed into a thick ball of dough, the dough is needed to create a consistent texture with a little honey and oil, this doughy deity brings the noodles to life by rolling small portions into strands that resemble soap worms or that's what they say Steam for 20 minutes and they're ready for What's next, my favorite part is that these are the most homemade noodles of all the noodles we've seen from north to south, so take them off here, it's a little springy, a little springy, super spicy, silky and smooth, eh oh wow, it's a little salty, but. very, very smooth, so I imagine once they mix it with a little sauce it will probably make it even smoother, but people here in the Mekong Delta love it.

The noodles are combined with bean sprouts, pork meatballs, pork and pork skin, then a generous dose of thick white coconut cream a potent dollop of chilies and finally the fish sauce I love Savory Foods and I love it sweet food, so by mixing the two I'm about to discover that it's like it's late at night. I feel creative. Maybe I have some. There are herbal influences and I want to put it all together and pretend I'm chef Gordon Ramsay. That's what's here. Round pork some spices. Black pepper. Fish sauce doesn't have that weird texture that you feel like.

That's not how meat is made. You should feel a lot of pepper. I like it and then there's literally everything else. Everything else just blends into this thick mascara. It's so confusing. I taste the spice. I didn't even see the herbs, but I tasted the herbs and then a little bit of sweetness. definitely a ton of super soft texture from these noodles, which is a fascinating, fascinating combination, in fact, I've tried everything you've tried. I have to say it's not for me, it's the fish sauce and coconut cream together that makes me lose my towel a bit.

We've said how we feel about it, but what do you think it is that people from this environment come and love this food so much? You are the mecon. Coconut is one of the main export items. They try to use everything that is localized and this. it's very regional, if you grew up here there's a 99.99 chance you'll eat this growing up, from the rice to the pork to the coconut, all of that just screams Mekong Delta, okay guys check it out. I didn't pee my pants. just sweat, it's hot out here, that's funny, I don't have anything in my pants, they're dry guys, that's it for our noodle tour that you've been watching for a series of days, weeks or even years, I hope you find it have enjoyed.

Our Noodle Tour from the north in Hanoi to the south here in the Mekong Delta has been quite an experience and my goodness Calvin, we did it with so many noodles, in fact we had 23 new editions in one country, we did it, we did it. Big thanks to Calvin right here, you can follow Calvin at Fkn Deliciousness on YouTube. It's also on Instagram. He follows his fun food adventures and watches what he makes. He is very charismatic off camera. I swear to god. That's it for this one, guys. thank you so much for watching see you next time ok i have a lot of floral shirts should i start wearing floral underwear?

No, yes, wear more floral things. We need more flowers in this world. Oh, we're not always there. enough flowers