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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.
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
@@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.
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.
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.
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😂
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! 👍
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.
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!
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😙😙😙
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.
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.
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!
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
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. 🤗🐖🫐🥗🧉
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.
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.
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.
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?
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.
As a long-time fan of your show, here’s my answer to your question at the end: Yes, go for it! You should make it a concept to try the lowest-rated foods in different countries.
Yum to the nem chua and bun dau mam tom. Like Calvin, not too keen on the pork aspic, it's a texture thing. And yes, please continue to do more of this type of series in other countries.
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
You can get versions of these foods in other SE Asian countries. In Thailand you used to be able to get the fermented pork that has been rendered safe by gamma irradiation. If it isn't irradiated, you would have to cook it to be safe, but that spoils the flavor and texture. The fermented shrimp paste is a very common ingredient of Thai food that locals eat all the time but not in the Thai foods that are popular with Western tourists.
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
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!
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 😄
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.
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 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.
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.
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
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
the 2nd one is like Head Cheese, well, really more like Scrapple, but both are pretty common in the southern US and up the eastern US. think like LA, MS, and AL, up to MD, PA, and NJ. so ya, we already have it here in the USA, and it's really good
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
Being poor, under the poverty level, it's easy to come up with different things to eat. I grew up like that. It was the 70s, there was a gas shortage and in the tiny town I lived in, there were no jobs. So my dad worked for my grandfather and paid him $10 a week. But at only having $40, my mom could always get stuff together to make a meal, that no one has ever heard of lol. I find myself doing the same things she did, to stretch food as long as I can haha. It's hard when you live alone and are disabled haha. But I got no complaints haha.
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).
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.
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 🤩😋
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
Meat, fish or vegetables in jelly are in fact quite popular in Europe. We can found several recipes in each country of this type of cooking. It tastes actually very good, especially during a pick-nick lunch in summer 😋
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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.
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
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.
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
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?
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😂
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! 👍
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.
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!
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.
That should be a sign that it’s not safe to eat and should be thrown away
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.
CALVIN should be full time on this show with you Sonny. Y’all’s chemistry is hilarious
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.
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!
calvin and sunny goes well together like pb and j very funny and entertaining
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
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
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 😊😊
I love every episode you do on Vietnamese, Thai, and Laos food so much! Everything looks so delicious. 😋😋
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.
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! 😂
The image in the thumbnail still looks better than the sauce that the Pink Sauce Lady came out with! 😂
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.
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
Yeah Sonny and Calvin back together 🤘
Yeah! the duo Sony & Calvin.
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?
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).
As a long-time fan of your show, here’s my answer to your question at the end: Yes, go for it! You should make it a concept to try the lowest-rated foods in different countries.
2:42 Uncle just knows what's missing. 😂
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!
2:36 this is so OUT OF CONTEXT 💀💀
I love watching you two together! So much fun and entertaining
We have that jelly sup in Romania as well ,it's called piftie or răcitură. It's actually nice,we make this for Christmas.
Yum to the nem chua and bun dau mam tom. Like Calvin, not too keen on the pork aspic, it's a texture thing.
And yes, please continue to do more of this type of series in other countries.
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 ❤
The pork jello is popular in Sweden too, often made from meat shavings from pigs legs. Super 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
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
You know it's a party when Calvin and Sonny join forces 🎉🎉😊
im always so happy when Calvin is one of your guests
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.
I love this duo Sony and Calvin. Please keep Calvin on your show. You two are too funny everytime you get together.
You can get versions of these foods in other SE Asian countries. In Thailand you used to be able to get the fermented pork that has been rendered safe by gamma irradiation. If it isn't irradiated, you would have to cook it to be safe, but that spoils the flavor and texture. The fermented shrimp paste is a very common ingredient of Thai food that locals eat all the time but not in the Thai foods that are popular with Western tourists.
Sonny. The port jello is like head cheese. You could buy head cheese at Meijer when I was a kid in the 1970s and 1980s.
Good to see you collaborate with Calvin. The two of you compliment one another.
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
@10:00 we have this same dish here, in the west, it's one of the traditional meals of Lithuania
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!
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!
That pork jello, reminds me of refrigerated menudo... 😂
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 😄
Sausage lettuce wraps looked damn good! 👍
I love these two always. And I always look forward to their bloopers.
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.
Dude, your videos are awesome, keep it real
Thanks
Always a great episode when Calvin is around!
Well here in Germany we have a lot similar to the Jello pork thing. "Sülze" or "x in Aspik".
I'm thoroughly addicted to this show and the way Sonny talks about shrimpies and seeeizenings
I love this concept! Great to see Sonny with Calvin again. Please invite your Vietnamese co-hosts in the past. I miss them!
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!
Fermented Shrimp Paste is called NGA PEA YAYA in Burma and I love it to bits with Chillies and Fresh Veg and Garlic.
Fermented Shrimp paste is great with Bun Rieu
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.
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.
Mam tom is simply divine! ❤❤❤❤
This video is very interesting actually sonny
who the hell made this "worst rated food" list......😅😅😅😅😅😅
Definitely an uncultured swine
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
Hey Vietnam! Germany here! Raw Pork? Meat Jello? We should hang out some time! ❤
This is a good show
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
Quý ông để râu cẩn thận với món mắm tôm nhé!
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
the 2nd one is like Head Cheese, well, really more like Scrapple, but both are pretty common in the southern US and up the eastern US.
think like LA, MS, and AL, up to MD, PA, and NJ.
so ya, we already have it here in the USA, and it's really good
Dude acting like he hasn’t been married to a Vietnamese woman for 5 years xD
Me: "What do you like?"
Vietnamese lady: "I love dong"
Me: "I knew I came to the right place"
Cultural differences 😂🤷🏽♂️
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
Props to whoever made the music for this video. I love it.
Being poor, under the poverty level, it's easy to come up with different things to eat. I grew up like that. It was the 70s, there was a gas shortage and in the tiny town I lived in, there were no jobs. So my dad worked for my grandfather and paid him $10 a week. But at only having $40, my mom could always get stuff together to make a meal, that no one has ever heard of lol. I find myself doing the same things she did, to stretch food as long as I can haha. It's hard when you live alone and are disabled haha. But I got no complaints haha.
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).
Pork jelly actually a traditional hungarian dish too. We call it kocsonya.
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.
Because of Sony, I was inspired to visit Vietnam, and it was such a beautiful country. I enjoyed staying in Sa Pa and Hanoi.
Welcome to Vietnam
@16:23 Calvin just spamming all the moves just kills me 🤣🤣
The meat jello is literally what we call leftovers lol when you let thanksgiving dinner or crockpot and let sit till cold in the fridge lol
6:55 It's similar to Eastern European "holodets". And maybe it came to Vietnam from there.
I can tell the editor had fun with this one.
5:45 "That's delicious MMMMMMMM"
6:06 "Garlic aroma! AROMA!"
i love how enthusiastic your translator is!
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 🤩😋
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
8:39 THE SOUND EFFECTS MAKE ME 💀💀💀
Meat, fish or vegetables in jelly are in fact quite popular in Europe. We can found several recipes in each country of this type of cooking. It tastes actually very good, especially during a pick-nick lunch in summer 😋
Yeah, this is one of my favorite food travel videos I've seen in awhile!