SECOND CHANNEL!! MORE BEFRS http://bit.ly/MoreBEFRS BEFRS MERCH https://bit.ly/ShopBEFRS SUPPORT OUR MISSION http://bit.ly/BestEverPatreon CALVIN BUIS IG @fkndeliciousness | YouTube: https://youtube.com/c/FKNDeliciousness Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. TRADITIONAL CAO LAU NOODLE FACTORY CAO LAU NOODLES: Soak the rice for 24 hours then grind it. Cook and stir until thick for 30 minutes.Steam for 30 minutes. Roll to make it flat and steam. - - - - - - - - - - - - - - - - -2. Qun Cao Lu B LADDRESS: 49/3 Trn Hng o, Sn Phong, Hi An, Qung Nam 56000OPENING TIME: 11AM - 8:30PM CAO LAU: In a bowl, add herbs, bean sprouts, cao lau noodles, char siu, ch ram, deep fried pork fat (tp m) then meat sauce.PRICE: 35.000 VND / $1.51 USD - - - - - - - - - - - - - - - - -3. PH SN FACTORY PH SN: Grind the dried cassava into powder. Soak the cassava powder and water for 3 days and 3 nights then filter the water out, keeping the cassava powder. Whisk the cassava mixture in a pot for 30 minutes. Smooth mixture out. Place batter in a pressing machine. Dry noodles in the sun. After drying, cut into squares. - - - - - - - - - - - - - - - - -4. NH HNG C HNGFRIED PH SN: Pestle the pearl onions and place vegetables in hot water. Make the sauce with fish sauce, vinegar, msg, and coconut nectar. In a pan, add peanut oil. Fry the garlic, shrimp, and squid, add sugar, and then the vegetables. Add water and add a little starch. In another pan, deep-fry the pho san noodles. In a bowl, add the fried pho san, sauce, shrimp, squid, and top with spring onions.PH SN WITH FISH BROTH: Cook snakehead fish broth for 5 hours. Break the pho san into pieces and soak them in cold water for one minute. Place oil in a pot, add in pearl onions, garlic, tumeric, and the snakehead fish, and fry it for 10 minutes. Add in the pork. Pestle the fish. Add in the broth and cook- - - - - - - - - - - - - - - - -5. M QUNG B LNGADDRESS: L Thnh Tng street, An Ph ward, Tam K city, Qung Nam ProvinceM QUNG NOODLES: Soak the noodles and grind with a machine. Spread mixture on a flat surface and steam. When its cool, fold and cut it. M QUNG: Add fresh m qung in the bowl. Add char siu meat sauce. Add char siu and shrimp. Top with the peanuts and spring onions. Add herbs and fresh vegetables. #BEFRS #BestEverVietnamFoodTour #BestEverFoodReviewShow - - - - - - - - - - - - - - - - -COME SAY HI:INSTAGRAM http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)FACEBOOK http://bit.ly/BEFRSFacebook SUPPORT OUR MISSION:Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. ABOUT BEFRS:Hey, Im Sonny! Im from the US but Ive been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - CREDITS:HOST Sonny SideDIRECTOR OF PHOTOGRAPHY Nguyn Tn KhiCAMERA OPERATOR Tran Quang DaoVIDEO EDITOR Thai Do COLOR & MASTER Qu NguynPRODUCER Nhi HuynhSelected tracks via Audio Network For business inquiries:
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