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Could you please put the ads at the beginning of the video? It ruins the food journey, the food adventure like a flat tire during a road trip. I disliked 👎 this video because of this.
half of the dishes in this video have german equivalents. we eat raw pork too, just not fermented (Mett). we have jellied meats but ours are more sour rather than like soup (Sülze). there are also more exotic things like cheese fermented by mite infestation (Milbenkäse). I'm not sure if Bismarckhering has been featured either.
@@clausroquefort9545Lets not forget the ever fragrant..Lindburger cheese...My dad once thought it would ne hysterical to put in my Christmas stocking...Even the dog wouldnt come into the room😂
As someone who grew up in Northern Germany, everythings looks so delicious. We have a lot of fermented foods, like fish veggies, stinky cheeses. We don't really ferment pork, butn why not? We eat raw pork on bread with onions. The jellow would be called Sülze here and and blood sausage is a typical breakfast dish.
Some of this might actually originated from German Vietnamese people? I remember seeing one of his videos with a popular German restaurant in Vietnam. Could be a decent population of them there. Even if not originating from them on any level, I can see them easing inti this type of cuisine
@@walter-vq1fw Nah, German-Vietnamese people mostly live in Germany and not in Vietnam. Also individually all these techniques of preparing and conserving food can be found everywhere in the world. It's just a funny coincidence that all those techniques and recipes, that are typical for Northern Germany appear in one single video about Vietnam.
@@1_mensch Yeah, foods are still foods, we are still living in a same earth. So eventually some guys might stumble upon the same technique at others despite living half across the globe from each other
We also have that fermented fish paste (and also fermented shrimp paste) in Philippines. And that's right, they're more like a condiment or a seasoning/ingredient to a dish, it's not meant to be eaten (and judged) on its own, as it's like tasting pure salt. It can enhance a dish with its umami.
im a vietnamese myself and ive tried out different kind of shrimp/fish paste from different countries and theres actually a different in the taste, fish and shrimp paste in vietnam actually less salty and more soury so they r perfect for pairing with fresh veggies
I’m Russia (and in many neighbouring slavic countries) we loooove meat jello. We call it kholodets and in some countries it’s called studen (n is soft). Although ours have less spices and no wood mushrooms. Now I’m curious to try Vietnam version it sound superior. Also also we use mustard or horseradish as condiment for kholodets. They go REALLY well together.
Honestly, I appreciate your comments for praising Vietnamese's dishes, as a Vietnamese, I also interested in other countries' food and Russia is not an exception.
I saw холодец in a store the other day and thought I was tripping, didn't know Russian cuisine would appreciate this style of food too. And it tastes good too, just like home!
Yes meat jello ftw. Can be done with chicken as well. Mustard, horseradish or hot sause is a must. Also you don't eat it every day, its more of a special occasion food. Few times a year tops. As you have to cook it many hours if you dont have a pressure cooker.
lols, actually, even for Vietnamese, people either love or hate these food. So, it is the worst to haters, but “beloved” to lovers 🤭 We also like curry. Fun fact, our national curry powder brand is named “Indian chef” with the picture of an Indian chef 😁😁😁 we also use curry powder in a few dishes besides curry.
This is the 'Best Ever Food Review' style I fell in love with years ago! This is raw, talented, amazing editing and storytelling, and most of all, taking risks in off the beaten path places to tell a food story ... Keep up the amazing work, Sonny! 👍
@@Wutertheodds When I looked at the not-weird ones, I said, OK, yeah, that does look good. Sausage with the lettuce and peanut sauce? All day. But I was really thinking of the weird foods, which punctuate each episode.
One thing about Thit Dong is that it's likely to be cooked in winter more due to the cold weather. You don't really need to put it in the fridge for it to have jelly texture, the coldness will do it for you. You can leave it in room temperature before you have it, it won't be too cold, just slightly chill. And when you have it with the steaming hot rice, the jelly, aka soup, will melt and mix with the rice nicely. If you don't like having icy and coldness taste of it, hot steamy rice will help you to balance it out. And Bun Dau Mam Tom - hear me out, as long as you can eat fermented shrimp paste, it's one of the best dish you can have in Viet Nam. Trust me
If want it warm, isn't it just logical to reheat and eat it like the soup prior to it being chilled? That's what I would do since I've done that many times with our pork soup dishes without realizing it was a dish that can be eaten cold.
As a Vietnamese person, I still need to warn you that Nem Chua and Mam Tom will still give you stomach pain and diarrhea if you eat a lot or have a weak stomach😙😙😙
No. Just…no. If the salt or acid content is high enough, and the water content is low enough, it’s very safe to eat. Pepperoni, hard salami, prosciutto…all based on the same principles. It’s all about acidity and salinity and water content. I’ve been curing meats for our family for 30 years. No one has ever, ever gotten sick. It’s all about water content, salinity ratios and being patient. I’d eat that ish like candy
meat in jelly is a thing in most european countries, in belgium we call it 'kop' or 'headcheese'. It's holodets in a lot of eastern europe. Not really that weird, a lot of people grew up on that stuff
Americans do have a cold gelatin dish. Usually in a form of cold cuts called hoghead cheese. And also a caribbean cold soup called Souse (sometimes eaten as a gelatin also), which can be made with pork, cow or chicken. They're all really good. Don't knock it until you try it.
Bun Dau Mam Tom is absolutely delicious! One of the first Vietnamese dishes I tried when I first met my wife 7 years ago and I loved it! Singaporean here. This is a great video which sheds light on unique Vietnamese food! Love it!
I've had that fermented pork in a Vietnamese restaurant in California. It even has a peppercorn and garlic slice in it (and a chili slice). It's tasty, and I've never gotten sick from it.
Yeah it's just cured meat, not nearly as scary as people make it out to be. If done properly the acid should chemically cook the meat and the high salinity would preserve it.
@@Imgonnakmsstg head cheese is very common in the US. it goes by "souse meat" in the south, and "headcheese" in the north. these geniuses always get things wrong on this show.
Why is it so german? Raw pork = Mett, Pork Jello = Schweinskopfsülze (Prok head jello?) or generell every Sülze. It´s strange that these dishes are very simmilar and yet from totally different countries.
Huh I'm polish and I'm surprised how similar this pork jello dish is to the things we make here for Easter and other special occasions. We use different meats but it's often pig as well. It even has the parsley on top same way we serve it :D If you are curious, it's called "Galeretka z mięsem" in polish, translates to gello with meat :D
I fucking love your guys’ chemistry together. The existential crisis bit at 9:01 was gold. Calvin’s reaction to your deep existential rambling was so funny. Honestly such a good food reviewing show. Also, Nem Chua lowkey looks like something I’d eat, based off my love for sushi!
In Ukraine, we have our own variation of thit dong, it scaled "холодець" usually goes with chicken meat and hot reddish with beetroot, called "хрін". "Холодець з хроном" is a traditional Ukrainian dish. We also have blood sosauge its caled "кров'янка" so nothing surprising)
I am surprised Sonny being from Minnesota, has never heard of Head-Cheese, an "American" version of Thit Dong. "Rotten", and "Fermented" are not interchangeable. Rotten = bad bacteria (can kill you), Fermented = GOOD bacteria (make you happy). Is wine rotten grape juice? Is Kimchi or sauerkraut rotten cabbage? Is Nampla/patis/bagoong (fish sauce) rotten anchovies? Fermented shrimp paste is not unique to Vietnam. I have in my pantry Filipino, Chinese, Korean versions. NOBODY ever eats this stuff straight. Nobody ever drinks fish sauce or shoyu straight either. Shrimp paste, fish sauce, etc. are flavor enhancers, not a main course. I am happy you show how to properly use fermented shrimp paste. That raw pork sausage (Nem Chua) isnʻt raw, it is salt cured like as you mentioned salami, and also prosciutto, so perfectly safe, and a great way to preserve meat for later consumption, from times past when refrigeration did not exist.
Fermented to rotten is a spectrum. I just say this because I have a friend who has an iron stomach and eats stuff I would never dare, like colorful ham and moldy tomato sauce.
I often see white Caucasian Americans try Vietnamese food in Vietnamese restuarants and repeatedly see them chug down a whole cup of fish sauce thinking it's some super salty and smelly drink. And the wincing disgusted face they make is hilarious! I do not know whether I should tell these people they are not to drink it, but to use is like a condiment or mind my own business and not humiliate them.
That raw pickled pork is available in Vietnamese places in the US! I see it in markets in Orlando for example. It's not just a chunk of raw meat, it's PICKLED! Cured. I've never heard even a distant rumor of anyone getting trichinosis in the last hundred years or so. I think about it, but in the end eat everything I see generally speaking. It's usually wrapped up tightly in plastic, and has an appetizing shiny look. This is hard to believe, but when I first saw this nobody knew anything about Vietnamese food, and you just had to try stuff. I thought these little pink things were candy! Seems impossible but there were a lot of alien things on the table... I thought it would be sweet! And what with the raw garlic and hot pepper and whole black peppercorns it was really a jolt. Learning to love Vietnamese food was an adventure in the day. Lots of surprises! Later I realized that what we were getting in Florida was like the top ten of Vietnamese snacks, and that there was so much more where that came from! Now I wish I could be sitting at the next table here, so to speak.
People die from trichinosis in the US. It is pretty rare though and I don't think it has been caused by store bought pork in a long time. It is only from wild animals. Deer, wild boar, etc.
In the country in America we have a pork gelatin known as "Souse" about the same but often has vinegar in it. It's served cold and some grocery stores carry it. But it's dying out. Souse is really good. Often a summer dish served with hard cider and wild berries and a bit of lettuce. 🤗🐖🫐🥗🧉
Pork cuts in jello is basically what Lithuanians grew up with 😄 We approve! 🇱🇹 And same as Vietnamese we have it for traditional weddings, easter and other festivities
We use fermented fish paste as a dipping sauce for grilled and steam veggies we just add some onion garlic tomato kalamansi or vinegar and for cooking to like Pinakbet
I volunteer to be Calvin's wife!❤ Lol you guys are always amazing and entertaining together! Love it. So many people are uneducated about things so they are scared. Thank you for doing what you do! Opening the world's eyes to different cultures.
It doesn’t smell great and it’s very salty, but it adds a nice flavor to a lot of dishes! My wife is from the Philippines and they have the same fermentated shrimp paste.
We Vietnamese dont taste it directly. The sauce is diluted, mix with sugar, lime, oil from fried tofu (and may be chilli). It's sour, sweet, spicy, salty, oily....
@@jamesoconnor2753 huh? Our shrimp paste doesnt have a putrid odor, and it doesnt have that kind of consistency let alone color. It is very different
@@jamesoconnor2753 I think the best single thing I ever ate was Bicol Express something, it was pink! I knew what was happening and was scared. But as a seasoning it really worked out. I bought a jar of the shrimp paste and have never used it. Hey, I eat anchovies pretty cheerfully, so why not?
We have Nem Chua in Australia. It is one of my favourite things to eat especially with a slice of fresh garlic and chilli. We used to get that and Bánh Cam everytime we went to Vietnamese grocer. Good days 🤩😋
It is one of the traditional dish in Vietnam every Lunar new year (Vietnamese Tet). Few years ago, we attempted to reserve the food that way for week during Tet because the market, food vendors will be closed. Tbh, it is not cup of tea for everyone but for my family, this dish is one of the dish that shouldn't be missed every Tet Holidays even though it takes time to prepare.
SOUSE! Or "Head Cheese" in the US. It can be appetizing and meaty, or rubbery and awful. Some makers color it pink, which I think doesn't help. If it's too rubbery you can make a sandwich and let it warm up a little. If it gets too warm of course that stuff will melt, it's just a bunch of gelatin.
the pork jello is also kmown as aspic, aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
Here in Germany we have "Mettbrötchen", raw minced specially seasoned pork with onions on a bun, and "Sauerfleisch", cooked pork in jello. Both are delicious! :D
If you're in the US and curious about "Bun dau mam tom" (the 5th dish), a underrated Vietnamese delicacy, you should check out Mam restaurant in NYC's Chinatown. It's an authentic place where you can truly experience unique Vietnamese cuisine right in the heart of Manhattan!
When you call it pork jello it sounds really weird. But many European countries have similar foods. Terrines, head cheese, brawn, presswurst, chicharone prensando, and good old Murican luncheon loaf. Another awesome video bro hugs
Would love to see a video on Northern Greece (aegean macedonian community)/Greece at large and North Macedonia/the Balkans at some point to see what cultural dishes you can show to the world. It's a mixture of various influences historically so it would be really interesting to learn and watch!
Looking at the list from the beginning of the video, I would say that these are the best foods in Vietnam that I would recommend everyone to try when coming to the country. Especially the shrimp paste 😄
Nem chua are readily available in Montreal, so I suspect the curing protocol is what allows them to be sold in stores. And our pork jello, tête fromagée, is made with the whole head.
@@kianyt5804 Couple of places: VUA on Saint-Denis just above Maisonneuve has them; Marché Oriental Saint-Demis (corner of Jean-Talon); Kim Phat (of course, Jarry and 17e avenue); and I just found them the other day at Sandwich par ici, Sherbrooke x de Chambly, near the Maisonneuve cégep. They all looked the same, so I'm suspecting the same producer: as long as you have a vietnamese-owned grocery/restaurant, you stand a chance. Enjoy!
I totally think that they should do an extended episode trying the entire 42 list (unless there's something that's more basic and understandable they can skip) And give us a full like hour or 2-hour episode of explaining a way all of the poorly rated foods.
These fermented fish sauces aren’t supposed to saturate the dishes. They’re used judiciously for accents. Like garlic, people think they are separate food items. The raw pork is made with sooooo much raw preservatives, I’m surprised it doesn’t bump cancer rates. I’ve made it, was shocked as the “flavoring agent” is added. It’s sausage chemicals. They are fermented and sanitized with preservatives that ferment salami. And people eat it even the next day . I made it, tasted it, was going to throw it out and someone asked me for it. He devoured it without consequence. Ugh.
Ate the last fermented shrimp paste platter by accident in my first trip to saigon. We walked into a random restaurant loaded with locals so we were like lets try this. Had to admit ate the whole platter without even thinking much about it 😂😂 was delicious
As a non Vietnamese, I simply adore mam tom. Personally I’d rate bun dau mam tom in my top 5 favourite Vietnamese dishes; along with bun bo hue, bun quay phu quoc, ga chien nuoc mam, and cha ca ha noi. The list changes every few years, but bun dau mam tom always has a place there.
"thịt đông" means "frozen meat" (pork meat with jello fat), it's a traditional food of Northen VN because it's have a winter there, especially in Tet Holidays there will be always a big bowl of "thịt đông" on the table. We take advantage of the cold weather to to let the meat's fatty juices freeze like jello, which helps the dish to be preserved for a long time without the need for a refrigerator. When eaten with rice, the heat from the rice will melt that fatty jello of the meat quickly. Or you can just put it right into your mouth and keep it mealting in seconds and the flavor is BOOM
Hey Sonny theirs a guy copies this and released,I reported it to RUclips, Azhar vlog, just letting you know, tell Calvin northern California says Hello
Regular jello you buy from shops or even the powder packs that you mix with water and put in fridge to set are also made from pork product, more specifically pork skin.
When it comes to the jello, in Europe we have something quite close to this, also made from pork. It's usually eaten with vinegar and finely chopped onion.
12:30 “Nagasaki in my mouth” 😂 I’m Vietnamese myself and couldn’t stand the “Mam Tom” shenanigans as well. Why is this so accurately describes the feeling when eating “Mam Tom” 😂
Well here in Germany we eat cooked Meat in Jellow called ''Aspik' or ''Sülze''' on Bread or as a Dish, we eat raw Pork aswell: ''Mett'' is usually eaten on Bread with fresh Onions, Salt and Pepper and is very delicious
gelatinized pork is in most countries across the world. Ancient Germania used to make "head cheese" which is almost exactly the same thing but diff flavours
For me as a Romanian the pork jello is normal food. The name of the dish is Piftie and is eaten mostly during winter holidays. In Europe there are such dishes like different meats and ingredients in Aspic (this is a salty jello).
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Ok👍
Calvin Bui paid the food?
I use surfshark! Love em. Thank you for getting away from betterhelp
Could you please put the ads at the beginning of the video? It ruins the food journey, the food adventure like a flat tire during a road trip. I disliked 👎 this video because of this.
In this instance he is. They've always had sponsorship ads at the beginning.
Big YES to seeing a series lowest rated foods from other countries.
India will take the crown for that😂
half of the dishes in this video have german equivalents. we eat raw pork too, just not fermented (Mett). we have jellied meats but ours are more sour rather than like soup (Sülze).
there are also more exotic things like cheese fermented by mite infestation (Milbenkäse). I'm not sure if Bismarckhering has been featured either.
I'd love to see them go back to Japan for it
@@blessi360 China says Hi..
@@clausroquefort9545Lets not forget the ever fragrant..Lindburger cheese...My dad once thought it would ne hysterical to put in my Christmas stocking...Even the dog wouldnt come into the room😂
As someone who grew up in Northern Germany, everythings looks so delicious. We have a lot of fermented foods, like fish veggies, stinky cheeses. We don't really ferment pork, butn why not? We eat raw pork on bread with onions. The jellow would be called Sülze here and and blood sausage is a typical breakfast dish.
Make an RUclips channel about it I think it would be a hittt
Some of this might actually originated from German Vietnamese people? I remember seeing one of his videos with a popular German restaurant in Vietnam. Could be a decent population of them there. Even if not originating from them on any level, I can see them easing inti this type of cuisine
@@walter-vq1fw Nah, German-Vietnamese people mostly live in Germany and not in Vietnam. Also individually all these techniques of preparing and conserving food can be found everywhere in the world. It's just a funny coincidence that all those techniques and recipes, that are typical for Northern Germany appear in one single video about Vietnam.
@@1_mensch Yeah, foods are still foods, we are still living in a same earth. So eventually some guys might stumble upon the same technique at others despite living half across the globe from each other
I am also German and immediately thought of Sülze when I saw the second dish. It's not my favourite food but it's very common in Germany
We also have that fermented fish paste (and also fermented shrimp paste) in Philippines. And that's right, they're more like a condiment or a seasoning/ingredient to a dish, it's not meant to be eaten (and judged) on its own, as it's like tasting pure salt. It can enhance a dish with its umami.
I love bagoong mixed with calamansi and labuyo.
This is only one kind of lactic fermented in VietNam, and also one in hundreds type of Mam (fermented in salty environment).
Yes, we use it as seasoning or diluted to make dipping sauce. We don’t just eat it straight up by itself 😂
im a vietnamese myself and ive tried out different kind of shrimp/fish paste from different countries and theres actually a different in the taste, fish and shrimp paste in vietnam actually less salty and more soury so they r perfect for pairing with fresh veggies
You need add hot onion oil to cook this sauce. The smell is less, the taste is so different
I’m Russia (and in many neighbouring slavic countries) we loooove meat jello. We call it kholodets and in some countries it’s called studen (n is soft).
Although ours have less spices and no wood mushrooms. Now I’m curious to try Vietnam version it sound superior.
Also also we use mustard or horseradish as condiment for kholodets. They go REALLY well together.
Honestly, I appreciate your comments for praising Vietnamese's dishes, as a Vietnamese, I also interested in other countries' food and Russia is not an exception.
Kholodets is delicious
I saw холодец in a store the other day and thought I was tripping, didn't know Russian cuisine would appreciate this style of food too. And it tastes good too, just like home!
Yes meat jello ftw. Can be done with chicken as well. Mustard, horseradish or hot sause is a must. Also you don't eat it every day, its more of a special occasion food. Few times a year tops. As you have to cook it many hours if you dont have a pressure cooker.
interesting
If this is Vietnam’s worst food, I am moving there today!! Love and greetings to the Vietnamese people from India.
lols, actually, even for Vietnamese, people either love or hate these food. So, it is the worst to haters, but “beloved” to lovers 🤭 We also like curry. Fun fact, our national curry powder brand is named “Indian chef” with the picture of an Indian chef 😁😁😁 we also use curry powder in a few dishes besides curry.
Whats the worst indian food ?
Love seeing Sonny and Calvin hosting together 🙂
I am so old. I read that as “Sonny and Cher” the first time…🫤
Yes! The Dynamic Duo! 🦸♀
yup, best duo, Love them
It's Clavin
Yo dudes hilarious
This is the 'Best Ever Food Review' style I fell in love with years ago! This is raw, talented, amazing editing and storytelling, and most of all, taking risks in off the beaten path places to tell a food story ... Keep up the amazing work, Sonny! 👍
I’m here to look at foods I’d never have the balls to eat but every 5 seconds mumble “damn that looks pretty good” to myself.
😂😂😂😂agreed ❤
idk , i would try it for sure if i traveled the world like him. ate snails so i could eat other weird stuff for sure.
Wow. That never crosses my mind when I watch this show.
@@jasminehouston-burns1691 I say it all the time, so many good looking foods every episode
@@Wutertheodds When I looked at the not-weird ones, I said, OK, yeah, that does look good. Sausage with the lettuce and peanut sauce? All day. But I was really thinking of the weird foods, which punctuate each episode.
One thing about Thit Dong is that it's likely to be cooked in winter more due to the cold weather. You don't really need to put it in the fridge for it to have jelly texture, the coldness will do it for you. You can leave it in room temperature before you have it, it won't be too cold, just slightly chill. And when you have it with the steaming hot rice, the jelly, aka soup, will melt and mix with the rice nicely. If you don't like having icy and coldness taste of it, hot steamy rice will help you to balance it out. And Bun Dau Mam Tom - hear me out, as long as you can eat fermented shrimp paste, it's one of the best dish you can have in Viet Nam. Trust me
Bạn cũng sành phết nhỉ 😂
công nhận :)) không hiểu sao bún đậu bị rate thấp thế luôn, chỉ cần ăn được mắm tôm là bún đậu dễ dàng lọt vào top 5 của bất kì ai 😂
If want it warm, isn't it just logical to reheat and eat it like the soup prior to it being chilled? That's what I would do since I've done that many times with our pork soup dishes without realizing it was a dish that can be eaten cold.
@@adnope Chắc tại mắm tôm nhiều chỗ làm ko có vệ sinh, ăn về ải chỉa 3 ngày.
Remember “head cheese” in the US, guys?
Calvin should just be second best ever food review show host permanently!
I think i speak for most of people here that we love calvin 😊😊
It's always a treat seeing Calvin and Sonny together, also Sonny's laugh at 9:50 was giving Ron Swanson vibes 😂😂
As a Vietnamese person, I still need to warn you that Nem Chua and Mam Tom will still give you stomach pain and diarrhea if you eat a lot or have a weak stomach😙😙😙
As a non Vietnamese person I still need to warn you to stop eating these disgusting foods like cow dung soup
If that’s the case, you should probably find some dewormers
not just some diarrhea, but that explosive butt throbbing kinda one
In other words, these foods should not be consumed every day. More like a few (2 or 3) times a week.
No. Just…no. If the salt or acid content is high enough, and the water content is low enough, it’s very safe to eat. Pepperoni, hard salami, prosciutto…all based on the same principles. It’s all about acidity and salinity and water content. I’ve been curing meats for our family for 30 years. No one has ever, ever gotten sick. It’s all about water content, salinity ratios and being patient. I’d eat that ish like candy
meat in jelly is a thing in most european countries, in belgium we call it 'kop' or 'headcheese'. It's holodets in a lot of eastern europe. Not really that weird, a lot of people grew up on that stuff
"Pihtije" in Serbia.
Here in Italy it's soppressata (sharing its name with a type of salami), galantina or testa in cassetta (literally boxed head)
nóżki w galarecie in polish :D
In russia its Holodets or holodec , or how the hell its spelled
And called kocsonya in Hungary 😊
Americans do have a cold gelatin dish. Usually in a form of cold cuts called hoghead cheese. And also a caribbean cold soup called Souse (sometimes eaten as a gelatin also), which can be made with pork, cow or chicken.
They're all really good. Don't knock it until you try it.
That is old school. I remember old ladies at church would bring that to "flex" as the kids say. I never cared for it but I can see the appeal.
Bun Dau Mam Tom is absolutely delicious! One of the first Vietnamese dishes I tried when I first met my wife 7 years ago and I loved it! Singaporean here. This is a great video which sheds light on unique Vietnamese food! Love it!
I've had that fermented pork in a Vietnamese restaurant in California. It even has a peppercorn and garlic slice in it (and a chili slice). It's tasty, and I've never gotten sick from it.
What city? San Jose?
Yeah it's just cured meat, not nearly as scary as people make it out to be. If done properly the acid should chemically cook the meat and the high salinity would preserve it.
they have it in LA and SD too
@@PaulCHa Sacramento, but I wouldn't be surprised if you could find it all over the bay
Yeah fuck that. Cook chicken and pork.
Gelatinous soup with pork is also known in Germany, the dish is called "Sülze".
And these things alway so good
Yeah.. those muricans know nothing 😂
Or maybe Americans just didn’t grow up eating gelatinous foods and are appalled by the texture
@@Imgonnakmsstg head cheese is very common in the US. it goes by "souse meat" in the south, and "headcheese" in the north. these geniuses always get things wrong on this show.
this dish exists in some shape or form in most countries.
calvin and sunny goes well together like pb and j very funny and entertaining
As former microbiologist...NEVER, I repeat, NEVER eat raw pork!!! Let alone in Viet Nam!!! Just asking for a parasite!
Why is it so german? Raw pork = Mett, Pork Jello = Schweinskopfsülze (Prok head jello?) or generell every Sülze. It´s strange that these dishes are very simmilar and yet from totally different countries.
Kommt aus der bauernzeit wo man nicht jeden Tag ein Tier schlachten konnte. Man musste also alles verwenden oder sofort essen.
Thank you for sharing!
You should see vietnamese weinersnitzel mein fuhrer. Jawohl! 😂
CALVIN should be full time on this show with you Sonny. Y’all’s chemistry is hilarious
Huh I'm polish and I'm surprised how similar this pork jello dish is to the things we make here for Easter and other special occasions. We use different meats but it's often pig as well. It even has the parsley on top same way we serve it :D
If you are curious, it's called "Galeretka z mięsem" in polish, translates to gello with meat :D
I think it’s Russian influence to north Vietnam during 70-95
I fucking love your guys’ chemistry together. The existential crisis bit at 9:01 was gold. Calvin’s reaction to your deep existential rambling was so funny. Honestly such a good food reviewing show. Also, Nem Chua lowkey looks like something I’d eat, based off my love for sushi!
In Ukraine, we have our own variation of thit dong, it scaled "холодець" usually goes with chicken meat and hot reddish with beetroot, called "хрін". "Холодець з хроном" is a traditional Ukrainian dish. We also have blood sosauge its caled "кров'янка" so nothing surprising)
I am surprised Sonny being from Minnesota, has never heard of Head-Cheese, an "American" version of Thit Dong. "Rotten", and "Fermented" are not interchangeable. Rotten = bad bacteria (can kill you), Fermented = GOOD bacteria (make you happy). Is wine rotten grape juice? Is Kimchi or sauerkraut rotten cabbage? Is Nampla/patis/bagoong (fish sauce) rotten anchovies? Fermented shrimp paste is not unique to Vietnam. I have in my pantry Filipino, Chinese, Korean versions. NOBODY ever eats this stuff straight. Nobody ever drinks fish sauce or shoyu straight either. Shrimp paste, fish sauce, etc. are flavor enhancers, not a main course. I am happy you show how to properly use fermented shrimp paste. That raw pork sausage (Nem Chua) isnʻt raw, it is salt cured like as you mentioned salami, and also prosciutto, so perfectly safe, and a great way to preserve meat for later consumption, from times past when refrigeration did not exist.
It's all for TV, Americans like shock value.
Fermented to rotten is a spectrum. I just say this because I have a friend who has an iron stomach and eats stuff I would never dare, like colorful ham and moldy tomato sauce.
We have it in the Netherlands too. It's called zurezult or boerenzult. Ours has pickling in it.
no - bugs bunny
I often see white Caucasian Americans try Vietnamese food in Vietnamese restuarants and repeatedly see them chug down a whole cup of fish sauce thinking it's some super salty and smelly drink. And the wincing disgusted face they make is hilarious! I do not know whether I should tell these people they are not to drink it, but to use is like a condiment or mind my own business and not humiliate them.
That raw pickled pork is available in Vietnamese places in the US! I see it in markets in Orlando for example. It's not just a chunk of raw meat, it's PICKLED! Cured. I've never heard even a distant rumor of anyone getting trichinosis in the last hundred years or so. I think about it, but in the end eat everything I see generally speaking. It's usually wrapped up tightly in plastic, and has an appetizing shiny look. This is hard to believe, but when I first saw this nobody knew anything about Vietnamese food, and you just had to try stuff. I thought these little pink things were candy! Seems impossible but there were a lot of alien things on the table... I thought it would be sweet! And what with the raw garlic and hot pepper and whole black peppercorns it was really a jolt. Learning to love Vietnamese food was an adventure in the day. Lots of surprises! Later I realized that what we were getting in Florida was like the top ten of Vietnamese snacks, and that there was so much more where that came from! Now I wish I could be sitting at the next table here, so to speak.
My wife and I get it at a Vietnamese market in Wichita ks
It’s also available in Canada. No idea what Calvin is talking about lol
@@vtek905 He might be referring to it being illegal to import but cooking locally is fine.
People die from trichinosis in the US. It is pretty rare though and I don't think it has been caused by store bought pork in a long time. It is only from wild animals. Deer, wild boar, etc.
"It's not a chunk of raw meat, it's PICKLED" this sounds like that cigarette sale pitch from Mad Men pilot ep
In the country in America we have a pork gelatin known as "Souse" about the same but often has vinegar in it. It's served cold and some grocery stores carry it. But it's dying out. Souse is really good. Often a summer dish served with hard cider and wild berries and a bit of lettuce. 🤗🐖🫐🥗🧉
that must come from the German "Sülze"
also called hogs head cheese buy the spicy version from my local deli in new orleans.
Accurate
@@stbboyzzzaccurate
Pork cuts in jello is basically what Lithuanians grew up with 😄 We approve! 🇱🇹
And same as Vietnamese we have it for traditional weddings, easter and other festivities
their bro energy is unmatched 😂😂 best food review couple ever ❤
The image in the thumbnail still looks better than the sauce that the Pink Sauce Lady came out with! 😂
In Germany raw pork is called Mett or Gehacktes and it is often eaten with Bread Rolls, Onions, Mustard and or Butter
I've tried some mettwurst all the way in South Africa after buying some from a local German market. It's delicious!
We use fermented fish paste as a dipping sauce for grilled and steam veggies we just add some onion garlic tomato kalamansi or vinegar and for cooking to like Pinakbet
Hey Vietnam! Germany here! Raw Pork? Meat Jello? We should hang out some time! ❤
Yeah Sonny and Calvin back together 🤘
Yeah! the duo Sony & Calvin.
I love watching you two together! So much fun and entertaining
im always so happy when Calvin is one of your guests
I volunteer to be Calvin's wife!❤ Lol you guys are always amazing and entertaining together! Love it. So many people are uneducated about things so they are scared. Thank you for doing what you do! Opening the world's eyes to different cultures.
we always love watching you with calvin, you guys are like magnet cause you attract each other and subscriber like me ❤
I love this duo Sony and Calvin. Please keep Calvin on your show. You two are too funny everytime you get together.
I love watching you on your own; but dang do I love seeing you and Calvin eat together 😂 y’all have great bro energy together ❤
I have to admit, that shrimp sauce with all those foods looks like something I want to try
Try everything once, right?
It doesn’t smell great and it’s very salty, but it adds a nice flavor to a lot of dishes! My wife is from the Philippines and they have the same fermentated shrimp paste.
We Vietnamese dont taste it directly.
The sauce is diluted, mix with sugar, lime, oil from fried tofu (and may be chilli). It's sour, sweet, spicy, salty, oily....
@@jamesoconnor2753 huh? Our shrimp paste doesnt have a putrid odor, and it doesnt have that kind of consistency let alone color. It is very different
@@jamesoconnor2753 I think the best single thing I ever ate was Bicol Express something, it was pink! I knew what was happening and was scared. But as a seasoning it really worked out. I bought a jar of the shrimp paste and have never used it. Hey, I eat anchovies pretty cheerfully, so why not?
I love how it was the worse food but most times they were like "Yo thats pretty good"
I love this concept! Great to see Sonny with Calvin again. Please invite your Vietnamese co-hosts in the past. I miss them!
Dude, your videos are awesome, keep it real
Thanks
I love every episode you do on Vietnamese, Thai, and Laos food so much! Everything looks so delicious. 😋😋
Good to see you collaborate with Calvin. The two of you compliment one another.
We have Nem Chua in Australia. It is one of my favourite things to eat especially with a slice of fresh garlic and chilli. We used to get that and Bánh Cam everytime we went to Vietnamese grocer. Good days 🤩😋
2:42 Uncle just knows what's missing. 😂
The pork jello is popular in Sweden too, often made from meat shavings from pigs legs. Super delicious!
The pork jelly is called pork cheese in the uk.. its a very old school dish. My dad loves it. They make it with trotters
It is one of the traditional dish in Vietnam every Lunar new year (Vietnamese Tet). Few years ago, we attempted to reserve the food that way for week during Tet because the market, food vendors will be closed. Tbh, it is not cup of tea for everyone but for my family, this dish is one of the dish that shouldn't be missed every Tet Holidays even though it takes time to prepare.
It's literally just a pork aspic, it's sold in most countries in one form or another, the more traditional old butcher shops usually have it.
SOUSE! Or "Head Cheese" in the US. It can be appetizing and meaty, or rubbery and awful. Some makers color it pink, which I think doesn't help. If it's too rubbery you can make a sandwich and let it warm up a little. If it gets too warm of course that stuff will melt, it's just a bunch of gelatin.
@@AwesomeFish12 yeah and it is very good
I'm from Scotland, and I've never heard it called that. Usually its either the filling in aspic, or jellied filling (like eels for example).
the pork jello is also kmown as aspic, aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.
Here in Germany we have "Mettbrötchen", raw minced specially seasoned pork with onions on a bun, and "Sauerfleisch", cooked pork in jello. Both are delicious! :D
i love how enthusiastic your translator is!
2:36 this is so OUT OF CONTEXT 💀💀
I love Nem Chua. Grew up eating it, not liking it as a child but love it as an adult. Especially paired with papaya salad and sticky rice.
As a Filipino, I respect Vietnam's healthy side when it comes to food, just like the first meal in this video, it's so mouth-watering.🥰
As a Vietnamese, I also look up to you. You're so humble. I think your country's food is also decent compared to ours
For nem chua, I think you should also eat the leave cover it, which gives more flavor to the food.
If you're in the US and curious about "Bun dau mam tom" (the 5th dish), a underrated Vietnamese delicacy, you should check out Mam restaurant in NYC's Chinatown. It's an authentic place where you can truly experience unique Vietnamese cuisine right in the heart of Manhattan!
@10:00 we have this same dish here, in the west, it's one of the traditional meals of Lithuania
When you call it pork jello it sounds really weird. But many European countries have similar foods. Terrines, head cheese, brawn, presswurst, chicharone prensando, and good old Murican luncheon loaf. Another awesome video bro hugs
Always a great episode when Calvin is around!
Would love to see a video on Northern Greece (aegean macedonian community)/Greece at large and North Macedonia/the Balkans at some point to see what cultural dishes you can show to the world. It's a mixture of various influences historically so it would be really interesting to learn and watch!
Props to whoever made the music for this video. I love it.
That pork jello, reminds me of refrigerated menudo... 😂
Sausage lettuce wraps looked damn good! 👍
Fermented Shrimp paste is great with Bun Rieu
Omg all the dishes in this video, I freaking love them 😂 as a Vietnamese.. My mother taught me to cook Thit Dong every Tet - (VN New Year)
You are probably northern viet, I'm southern and we never eat thit dong
@@NamBui-hn2bd mien nam minh cung co 1 mon goi la` chả đông
I love these two always. And I always look forward to their bloopers.
Looking at the list from the beginning of the video, I would say that these are the best foods in Vietnam that I would recommend everyone to try when coming to the country. Especially the shrimp paste 😄
We have that jelly sup in Romania as well ,it's called piftie or răcitură. It's actually nice,we make this for Christmas.
Nem chua are readily available in Montreal, so I suspect the curing protocol is what allows them to be sold in stores. And our pork jello, tête fromagée, is made with the whole head.
Hey, where in Montreal do you get them? I'd like to try it!
@@kianyt5804 Couple of places: VUA on Saint-Denis just above Maisonneuve has them; Marché Oriental Saint-Demis (corner of Jean-Talon); Kim Phat (of course, Jarry and 17e avenue); and I just found them the other day at Sandwich par ici, Sherbrooke x de Chambly, near the Maisonneuve cégep. They all looked the same, so I'm suspecting the same producer: as long as you have a vietnamese-owned grocery/restaurant, you stand a chance. Enjoy!
I totally think that they should do an extended episode trying the entire 42 list (unless there's something that's more basic and understandable they can skip) And give us a full like hour or 2-hour episode of explaining a way all of the poorly rated foods.
I can tell the editor had fun with this one.
5:45 "That's delicious MMMMMMMM"
6:06 "Garlic aroma! AROMA!"
Well here in Germany we have a lot similar to the Jello pork thing. "Sülze" or "x in Aspik".
Fermented Shrimp Paste is called NGA PEA YAYA in Burma and I love it to bits with Chillies and Fresh Veg and Garlic.
This is a good show
These fermented fish sauces aren’t supposed to saturate the dishes. They’re used judiciously for accents. Like garlic, people think they are separate food items. The raw pork is made with sooooo much raw preservatives, I’m surprised it doesn’t bump cancer rates. I’ve made it, was shocked as the “flavoring agent” is added. It’s sausage chemicals. They are fermented and sanitized with preservatives that ferment salami. And people eat it even the next day . I made it, tasted it, was going to throw it out and someone asked me for it. He devoured it without consequence. Ugh.
Ate the last fermented shrimp paste platter by accident in my first trip to saigon.
We walked into a random restaurant loaded with locals so we were like lets try this.
Had to admit ate the whole platter without even thinking much about it 😂😂 was delicious
This video is very interesting actually sonny
Mam tom is simply divine! ❤❤❤❤
LOL THAT DOESNT SOUND SAFE
I'm thoroughly addicted to this show and the way Sonny talks about shrimpies and seeeizenings
As a non Vietnamese, I simply adore mam tom.
Personally I’d rate bun dau mam tom in my top 5 favourite Vietnamese dishes; along with bun bo hue, bun quay phu quoc, ga chien nuoc mam, and cha ca ha noi.
The list changes every few years, but bun dau mam tom always has a place there.
Feels illegal to be this early
Early?? It's 8
I'm coming for you to give you a citizen's arrest for being illegally early
It's 1500pm in the afternoon for me
You're lame af
who the hell made this "worst rated food" list......😅😅😅😅😅😅
Definitely an uncultured swine
Me: "What do you like?"
Vietnamese lady: "I love dong"
Me: "I knew I came to the right place"
Cultural differences 😂🤷🏽♂️
"thịt đông" means "frozen meat" (pork meat with jello fat), it's a traditional food of Northen VN because it's have a winter there, especially in Tet Holidays there will be always a big bowl of "thịt đông" on the table. We take advantage of the cold weather to to let the meat's fatty juices freeze like jello, which helps the dish to be preserved for a long time without the need for a refrigerator. When eaten with rice, the heat from the rice will melt that fatty jello of the meat quickly. Or you can just put it right into your mouth and keep it mealting in seconds and the flavor is BOOM
as someone who is vietnamese, i literally love everything thing mentioned in this video
Hey Sonny theirs a guy copies this and released,I reported it to RUclips, Azhar vlog, just letting you know, tell Calvin northern California says Hello
Quý ông để râu cẩn thận với món mắm tôm nhé!
Lmaooo
As a Vietnamese living adbroad, this video had me drooling omg
Regular jello you buy from shops or even the powder packs that you mix with water and put in fridge to set are also made from pork product, more specifically pork skin.
Best food channel on the internet! Love every episode!
When it comes to the jello, in Europe we have something quite close to this, also made from pork. It's usually eaten with vinegar and finely chopped onion.
12:30 “Nagasaki in my mouth” 😂
I’m Vietnamese myself and couldn’t stand the “Mam Tom” shenanigans as well. Why is this so accurately describes the feeling when eating “Mam Tom” 😂
Well here in Germany we eat cooked Meat in Jellow called ''Aspik' or ''Sülze''' on Bread or as a Dish,
we eat raw Pork aswell: ''Mett'' is usually eaten on Bread with fresh Onions, Salt and Pepper and is very delicious
As A Vietnamese, this is very interesting to watch
gelatinized pork is in most countries across the world. Ancient Germania used to make "head cheese" which is almost exactly the same thing but diff flavours
For me as a Romanian the pork jello is normal food. The name of the dish is Piftie and is eaten mostly during winter holidays. In Europe there are such dishes like different meats and ingredients in Aspic (this is a salty jello).