Eating NONSTOP Vietnamese Street Food in Saigon – MUST TRY Street Food in Ho Chi Minh City, Vietnam

Eating NONSTOP Vietnamese Street Food in Saigon – MUST TRY Street Food in Ho Chi Minh City, Vietnam

Mmm. Mmm. This is everything you want
in a piece of pork. Right? What’s up everyone, I’m Chris. We got Steph behind the camera, and today we are continuing our street food
tour of Ho Chi Minh City. So far here in the South, the cuisine has been a little bit different, but quite sweet
compared to the rest of the country. So, let’s see if that trend continues. We have a huge day planned of eating, and we’re kicking it all off
with one of our all time favourite dishes. Let’s go. Ooh… We’re here at our first location. This is a street food
institution here in Ho Chi Minh City for, Bún Thịt Nướng. Hello. Wow. Okay. Breakfast time here in Ho Chi Minh City,
and we have our delicious bowl of Bún Thịt Nướng,
which is a grilled pork rice vermicelli. And just look how packed that bowl is. We have our Nước chấm,
that special fish sauce to put on top. And we also got ourselves a Cà Phê Sữa Đá,
which is a iced milk coffee, Saigon style. You can see the layers here
with the condensed milk. That nice black coffee. We got the ice there. So, let’s give this a quick mix,
and give it a sip, because it is the morning and we need a little bit of coffee
to start our day there. Look at that. Ooh… and still so black, that coffee.
Okay. Ooh! Nice and sweet, at the bottom. But it has that really strong
Vietnamese coffee kick to that flavour. Oh… that’s a good start. Okay, let’s get some fish sauce in our bowl. So what’s great about this noodle dish
is that there’s no soup. It’s a dry noodle. But with this Nước Chấm,
that special fish sauce, that’s all that’s
coating the delicious noodles there. So let’s get a nice helping of it. You can see it’s garlicky
and oniony as well. In this sauce here. Ooh. You can see that Nước Chấm here. It’s a mixture of fish sauce, lime juice,
chili, garlic, ooh. So yellow. Our bowl of Bún Thịt Nướng consists
of these marinated grilled pork skewers. And look at that. Let’s give our noodles a nice big mix here. Oh, and you can see our Bún,
our really thin rice noodles here. The “Bún” noodles. We have peanuts. pickled carrots and radish. We have lettuce and other herbs, cucumbers, the veggies and our delicious looking crab. spring rolls, look at those. Alright, I want to get a nice
big bite here with our pork. Mmm. Mmm. Oh yeah, mmm. That pork is unbelievably juicy and tender,
and smoky flavoured as well, because she’s grilling up
so much of that grilled pork skewer on the little charcoal grill
over there, on the side of the road as well. So, so cool. Ooh, that packs a punch, that grilled pork. It actually has a caramelized flavour
and taste to it because it is marinated with garlic, soy sauce, and sugar,
and fish sauce. And then it’s grilled on the grill. So it almost gives it, like a sticky flavour And texture. Mmm. It’s sweet as well. That is so delicious. Mmm. Mmm. The pork just goes so well
with these thin vermicelli noodles. They’re so light and airy. I love the thin vermicelli noodles. And with just all the greens, the carrots,
the lettuce and all those herbs, the cucumber, it’s just like a refreshing
noodle dish, especially here in the morning. It’s like a healthy noodle
dish to have to start your day. Mmm. Can’t forget… about our crab spring rolls here. And when she was cutting them up,
there were so crispy as well. Okay. Mmm. Still so crispy. Mmm. Wow, those are jam packed with that crab mixture. There’s mushrooms in there as well,
but it’s just really meaty flavoured, and that spring roll is just like,
deep fried crunchy deliciousness. Mmm. Ooh… That is good to go with the noodles, too. Mmm. This place is an iconic street food vendor, and they’ve been selling this Bún Thịt Nướng
since like, the 1980s. And just again, right on the street here,
so it doesn’t get more authentic, Ho Chi Minh City than this. And again, this is one of our all time
favourite Vietnamese dishes because of just the balance
of all of the flavours and textures, the crunchiness from the peanuts as well,
that nutty flavour, just crunchy. It’s tangy, it’s sweet, it’s savoury
all at the same time with the fish sauce. Just the perfect blend of all things
great in Vietnamese cuisine. So, let’s end with an ultimate bite, with the meat, the pork, the spring roll. Ooh, so good. Mmm., This, is a great breakfast. With our coffee. Ooh… there’s a lot of sweetness going on, on this table here. It is complete craziness here in
Ho Chi Minh City. There are bikes everywhere. Like, you can’t even walk on the sidewalks. They’re just all over the place. Like, look at this. There’s like, nowhere for pedestrians. Anywhere you go. Ahh… Just pandemonium. Oh, my gosh. This next place we’re at do
a very popular breakfast here in Ho Chi Minh. So, it’s kind of like
we’re going for a second breakfast. But, this is a rice dish called Cơm Tấm. It’s got this interesting broken rice. And the main protein on top is grilled
pork chops, which I can already see them grilling up here. Oh my gosh, the smell is incredible. Let’s check these guys out. Hello. Ooh… Oh, my gosh. We have got an absolute Cơm Tấm feast going on right here. Look at all this food. There’s so much.
It looks and smells so good though. So good. And so,
what makes this dish really cool is, Cơm Tấm refers to the rice,
and it’s called broken rice. And it’s actually made from rice grains
that are damaged during the milling process. So they’re actually small little grains. A bit stickier. I’ve never seen rice like that before. I know they’re actually really cool. They’re like little, almost circles kind of thing. Like little pellets. Yeah. So you have.
What are you. Yeah. So you have….
What do you got? Oh, man. I have the original Cơm Tấm
that you find here in Saigon, which consists of the nice
grilled pork chop. We have this big egg meatloaf patty. Look at that. Looks like
there’s some mushrooms in there, too. Some minced pork in there. We have some shredded up pork skin,
some pickled radish as well. And on top of all that rice, so. Nice helping of rice with each one. Huge helping! And we got the Nước Chấm to
pour all over it too. It’s just, like, completely packed. And I have one
that’s a bit more traditional to the south of Saigon. Yours is like the traditional Saigon. Mine’s a bit more south in the Mekong Delta. I’ve got a different kind of pork chop here,
as well as a marinated egg. And then I’ve also got slices, little pieces of huge, massive pieces of braised pork. Pork skin. The radish. Yeah. Green onions. Everything on top just looks looks so good. So good. Of course, we also some extra meat. Meat sides here. To go on top. We got a Lạp xưởng,
which is a Vietnamese pork sausage. We got some ribs,
and I think some pork belly here. So just look at that. Ooh, this is going to be so good… Okay. It’s like a meaty rice feast here. So first, let’s get a little bit of this
Nước Chấm on our rice here. Oh, again. It’s so yellow. Like, the tinge of that. Smells so sweet. Hint of sweetness to it there for sure. And a bit fishy actually, this one. Okay, I want to really just try this rice first
because, just look at that rice. It’s so unique
in that they’re just such small little broken grains. Little ones. Okay, I’m going to have a
little bit of pork with mine. Because like, I’m dying to try this. Mmm. Ooh… Oh okay. That rice is actually
so different and unique. Mmm. Because there’s so many little tiny grains, it almost just like,
kind of goes everywhere. The texture of it, is not as soft I find, as normal rice. It’s almost like a bit harder. Yeah, wow. I think it’s supposed to be, yeah. And they’re like,
little balls in your mouth, actually. Mmm hmm. Yeah. That’s so cool. Mmm. So good though with that fish sauce I have to say… that pork is insane. Once you get through your meat loaf
there, you’ve got to try yours because it’s so nice. The marinade that they use for
it is so sweet. That is incredible. Mmm. That meatloaf, just tastes like… A steamed egg with lots of porky flavour. Yeah I think you’ve got pork, some green onions,
wood ear mushrooms. Have a try. That it tastes really good. Mmm. Egg meatloaf…I love eggs. So, a meat loaf made a egg… Ooh, it has a nice spiced flavour to it as well, actually. That’s really nice, mmm. Oh… That pork skin is good, too. Okay, I’m want to try… This pork chop, yeah. Okay. It’s nice because, like,
it’s still on the bone here, so you can see, you get a whole big piece of the pork chop there. It looks so sticky. Actually. It is. And I have to say, those rice grains,
they almost remind me of an actual grain
because they’re so round like that. Mmm. This pork, is actually so nice and marinated, and sticky. But like, juicy and tender, and just sweet. Again, those southern sweet flavours
really come out in this dish again. And the interesting thing about this
restaurant itself is all of the ingredients they use are from south of here
in the Mekong Delta. So from the owner, Annie, her mom’s,
their home town, they import all the ingredients like the sugar, they use
palm sugar, the broken rice comes from there. So this is like… So local and fresh. Very local. Fresh ingredients here, mmm hmm. Mmm. That pork skin is like, almost chewy. Okay, I’m going to try some with, umm…. Some of that really nice braised pork
that I have with mine. Ooh… Everything. Pickled veggies. Mmm. Mmm. It is, it’s like a crunchy, almost chewy texture.
Mmm. Yeah. But that pork, I have to say, the braised pork,
is really, really nice. All the pork is so good. Like, these ribs. They were just,
it was just staring at me in the face. So… Mmm. Wow. So fatty. Look at that. Just really meaty and fatty. Mmm. It’s so sticky. It almost like,
sticks to your teeth it’s so sticky. So sticky. Yeah. And again
just grilled fresh on the grill. And again,
just grilled fresh on the grill. As soon as you walk into the restaurant,
you see the ploof of smoke. You can smell it from the street as well. So good, and I have to say,
I like the sweet marinades on the pork. It’s just so good. Ooh. This is so good. And I have this nice fried egg here. Look at that. Perfectly fried with our Lạp xưởng. Okay. And look, it gets a nice pork belly here. Okay, I’m gonna try the pork belly. Cheers Mmm. Mmm. Wow. Fried egg, cooked perfectly. That yolk, is so creamy, mmm. But that Lạp xưởng,
that Vietnamese sausage, is so sweet. Got that, like that sweet flavour that,
that Vietnamese sausage is, ooh. So good. This pork belly. It has a nice caramelized flavour
on the outside of it from the grill, smokiness to it. It’s got a bit of chewiness from the skin,
but then it’s also super soft from the fat, the meat is lean
where there’s the lean pieces of meat. Mmm. This is everything you would want
in a piece of pork. Right? Yeah, yeah. I gotta say, everything… Is next level. Is just… Has that porky flavour. Mmm, mmm hmm. Fatty, sweet, and just meaty. Ooh. It all goes together with the rice
because it just soaks in the flavours with that rice. I can see why this is such
a popular breakfast here in Saigon. Here in Ho Chi Minh City. And not only breakfast, actually. You can see Cơm Tấm shops all over the city, And people are eating them,
at all the times of the day. Like literally, all times of the day. So, this is such a good dish.
You have to try it if you’re here in Saigon, I’m sure
walking around the city, you’ll find one And this place especially. I mean, it’s like, getting more into the mid
morning and is actually absolutely packed in here. Crazy, it’s so busy. Yeah. And it’s so cool because this restaurant,
the owner Annie, again, and your brother Quý, is so nice and friendly. But, this is such a tradition from their local town,
their local village here in southern Vietnam. So, this is special. Yeah. It’s nice to try the sort of traditional Saigon flavours,
as well as the southern Mekong flavours. So, if you want to try different versions of it, then yeah,
this is definitely the place to be. I want to try… your pork. To finish it off. Oh, yeah. This looks like, look… It’s like Jerky. Okay, I’m going to try a piece of yours. It looks like jerky… it just glistens. Oh, okay. Last pork bite. Mmm. Mmm, mmm,
mmm hmm. That reminds me of like, pork jerky. Wow. You know what? I’d have to say… I think I like this southern Mekong Delta
version the best. Thoughts? I’d have to agree with you,
that pork is delicious. It’s super good. Everything so yummy. This is a good place. Good second breakfast. Thank you. See you again. Thank you, thank you. Oh, my gosh, so friendly. Thank you, see you again! So sweet, so friendly. What an amazing local spot. Incredible. A dish that you get all over Vietnam
and all over the world actually, is Pho. But it’s very different
as you go from the north to the south. So today,
we’re going to be trying the southern style. I’m looking forward to this. Look at this place. Hello. We’re at this really local spot to try Phở Bò. Now they specialize in just beef pho. And we feel like these local small places
are where you find the best food. So, we have in front of us
our Saigon or southern beef pho. And honestly, I can already tell it looks different
than the northern pho that we’ve had. It also looks different
because you’re given a side of bean sprouts to go with it, as well
as all these fresh herbs to put inside, and also like a chili and hoisin sauce
to put in it, which is very different because the northern pho is all about
just the natural flavours of the pho. Whereas here in the South, I feel like you always have extra condiments and things
like that to go into the dishes, but… Oh, man. Okay. First, I think I’m just
going to try a taste of the broth itself just to see what we’re dealing with here,
because… Oh, wow! It’s super cloudy actually. Look at that. A lot different than the northern pho,
which is much clearer. All right. Oh… Mmm, that’s nice. It’s quite savoury,
but it also has quite a sweetness to it. The pho broth is always so rich
because they boil the beef bones for hours and hours, like eight plus hours. And I believe the southern pho, they also do it with spices
like cinnamon and star anise. Mmm. So it definitely imparts
quite a different flavour to it. That’s a nice broth. But, okay, I want to get all these fresh herbs and veggies in there
just to amp up the flavour of it. Okay. Let’s add in some bean sprouts in here, but… Okay. Look at all the beef that we’ve got, as well as some nice onion,
some green onions as well. And oh my gosh, so many noodles. And it’s a different kind of vermicelli
noodle. You can see they’re almost kind of square
looking, a lot thinner than your typical pho noodle. Alright, let’s add some of these nice fresh herbs
in there as well. I think this will really add
to the flavour of the broth, ooh. Oh, those smells so good. Oh, I love when you put the fresh herbs
in the pho, it’s just always so good. Let’s get that nice and mixed up in there. Ooh, just look at all these noodles. Oh, my gosh. And that nice fresh beef, ooh,
massive chunks of beef. Look at that. Oh, my gosh, that’s crazy. This bowl is even more packed than before. It’s like there’s more ingredients than there is actual broth
or anything like that in here, actually. The broth is disappearing a little bit here. Okay, I want to get a nice bite
with everything there. Mmm. Noodles are really nice, a little bit chewy,
but very soft. And they actually really soak up the broth,
like the broth completely coats the noodles, which is nice, but I’d have to say,
I feel like one of my favourite things about the southern pho,
are these fresh herbs. They add so much nice flavour to it. It’s incredible. But overall,
I feel like this is quite a bit sweeter than the northern pho. Mmm. Mmm. Very different actually. That rare beef. So nice. You can see it’s a little bit
red there still. And it just cooks
when the broth is poured over it. So some of those pieces
stay that little bit rare. Mmm. Makes it so nice and tender, and juicy. Mmm. Okay, in honour of the southern style pho, I think we need to give it a try with some of these sauces. So we’ve got hoisin. And the hot sauce, which sometimes is a siracha,
but this just looks kind of like a chili. Like a really red chili sauce.
Look at that. Look at the colours on that. Okay, that is definitely spicy. Super spicy, like I said. But the hoisin is really sweet. It pretty much overpowers the flavour
of the pho, I would say. I don’t really want to go putting it into the broth itself because I think that’s
going to change the flavour too much. I’d say… I can see if you want to amp it up a notch
and change the flavours of the broth, then, you’d add those in. But honestly, personally,
I just like the flavour of the broth itself. So for me, I’m not a big fan of adding
the chili and the hoisin in, but… This broth. And pho, is just good enough as it is. Mmm. Mmm. Ooh, those crunchy bean sprouts. So good. Funnily enough, I’d have to say that
this pho is more typical to the type that we get back in Canada
and North America. I also forgot my lime. But, it is super tasty, very rich, and still quite aromatic,
and honestly just really nice complex flavours, and something
you have to try when you’re in Ho Chi Minh. Because again,
pho is the type of Vietnamese dish that you get all over the country,
all over the world. So you need to try it. And I feel like if you can, try it
in different areas of the country, it’s super beneficial as well,
because even though it’s essentially the same dish,
the flavours are so different. And, as tasty as this is, I might have to say
that the northern pho is my favourite. Mmm. But, you really can’t go wrong with any pho. We’re coming down this local alleyway now
for something a little fried. Wow, so many eggs! Here we have Bột Chiên,
which is stir fried rice flour cakes. And look at that. It looks so good. So I think they’re first steamed
and cut up into these chunks. Little cubes, actually. Yeah, yeah, yeah.
And then stir fry it up. Oh, and then we got ours with two eggs,
and he was, like, making a bunch with just, like, cracking
a whole ton of eggs for people’s orders. So, there’s so many eggs going on there. It looks so good, and has like, a nice
wok fried smell to it as well. They look like, a little crispy and like… Little pepper on the top with some green onion that he fries up on
that little flat wok, too. And we also have a side of, like a sweet,
I think soy sauce, to go with it. With some green papaya in there. Yes, yes. So that would be good.
I just kind of want to try it on its own though first, just to like, see the flavour. There’s so much egg in this, though.
Because we got two. There is, yeah. And just looks nice and crispy
on the outside, and a little greasy looking actually. So… Okay, here we go. Mmm. It’s really crispy, actually. Mmm. Those rice flour cakes. Mmm, mmm hmm. Pretty plain. There’s not a whole lot of flavour. I can see how you feel that way. Let’s get it
with a little bit of green onion. Yeah, yeah, yeah. I was going to say… Apart from the flavour… Really nice and chewy on the inside,
like super comforting in terms of just like, hearty comforting meal. I think we need that sauce though because yeah, he doesn’t add anything
except for that pepper at the end. So that’s why they taste a little plain. But I think all the flavour is
in this little sweet soy sauce here. Oh, it actually has a really strong smell to it. With that green papaya too, look at that. Oh, my goodness! Ooh. All right. Get a little bite there. Yes. All right. Mmm. Mmm, ooh. Yup. I think that’s definitely needed, 100%. I can see why they give you that. Because that just, is a flavour enhancer. And really just ups
that taste actually. Actually yeah, that’s really nice. It is like a sweet soy sauce, so it’s kind of savoury,
but it has a sweetness to it as well. And then the crunch of the green papaya,
and a little bit of sweetness too, just adds that sweetness, again, here
in southern Vietnam and Ho Chi Minh City, just the sweetness
of all the dishes, just comes out. And just look… at this. Just stuck together… With that egg. Look on the other side here. Can you see that? Wow. Just all of that egg there. Holding all of this rice cake together. Wow. You know what? Really the sauce makes the dish. Because, again,
I think on their own, you’re right. They’re a little bit plain, lacking flavour. But, it’s all in the sauce. Mmm. When you get a bigger bite too,
you really taste that egg in there. Mmm. That’s super creamy. Got to go with a double egg,
because you can just get one egg, or two eggs, or I guess you can ask him
to put in as many eggs you want. Most likely, mmm hmm. My saying is, always go for more eggs… Can’t go wrong. Can’t go wrong. This is nice, yeah. This is a Chinese influenced Vietnamese dish as well. So, mmm. Overall, I’d say… Nice, comforting, crunchy, chewy, eggy. And definitely the best with the sauce. This is nice little snack. Everything you would want in the street food. Mmm hmm. In Vietnam, and Ho Chi Minh City. This is perfect. Let me get some more of that papaya. Oh, so stringy. Wow. Mmm, mmm hmm. Sweet soy sauce…. Ooh. For the win. Everything’s just so sweet. So good. We have made it to our last
stop of the day here in Ho Chi Minh City, and we are going for something super
unique and special, and a little bit jumpy… Ribbit, what? Okay, come on. Hello. Ooh, look at all this fire! Wow. Hello. Hello! Ooh. Cháo Ếch? Cháo Ếch! Ooh! So hot! Oh, my gosh! We have our last meal of the day
here, Cháo Ếch, which is… Braised frog with rice porridge. It smells so good. And they are firing up so many there. Getting them all ready, boiling away. It is so fiery over there. It was really, really hot over there.
But so cool to see the process. And just like, how they make so many
all together. Yeah, I’m pretty sure I singed some of my hairs
getting, getting that footage. But… So, we’ve got our frog,
and it’s braised in a sauce of I believe oyster sauce, soy sauce, garlic. And sugar, to caramelize it. Yeah. Because it does smell sweet. Yeah.
So it’s going to be sweet. Yeah.
So it’s going to be sweet. And then they put in some fresh green
spring onions on top of there. Honestly, this just looks so good. And the rice porridge is like your normal
Asian rice porridge. It looks like there’s black sesame seeds,
I think, on top of there? As well, yes, yes. So, I think what we’re supposed to do
is put the frog into the rice porridge. And have like, a little bite. And have a mixed bite. Yeah. Why don’t you, here. Should I just, like, go for it? Put some frog in there for us. Okay, let’s put a little guy in there, I go thick. Look how thick that rice porridge is actually, eh? Oh, wow. It’s actually super thick. Ooh… Look at that. Whoa! And there’s like,
a decent amount of frog in here. I’m not sure how many frogs there are, but… They’re jumping straight into this bowl
here, so. Ooh, yeah. Let’s get a nice mix of that. Look at that. Ooh… So thick. That rice porridge there. Super thick, yeah. Wow. All right. Okay. Cheers. Mmm. Ooh, yeah. I’m gonna get some frog. I didn’t get any frog in that bite. Ooh… Mmm. That is really nice. Here you go. Take that. Mmm hmm. I’m gonna grab a plate here. The frog… Has a little bit of a tanginess
to it, actually. As well as being super sweet,
you can really taste the soy sauce. A little sweetness from the oyster sauce. But the meat itself
is, like, super ultra tender, actually. Look at that. It’’s actually really like, bony, to be honest. Almost like chicken feet, but… Mmm. Yeah, you gotta work
for some of that meat in those frog legs. But, look at that. Look at the frog leg there. But yeah, the meat is super lean. Mmm.
Really lean. Tastes like…. like a lean chicken. Yeah it does, it does. Frog meat has a bit of a chicken, like a dark meat chicken
kind of flavour to it. It’s actually really nice. The sauce has it really penetrated
into the meat, I feel like. And it tastes super, super tasty. And it’s really sweet, too. Has a sweet flavour. That braised sauce. Again… The theme of Ho Chi Minh City, and here in the south. Everything just has,
have a sweet flavour to it. And that porridge is actually, on it’s on, super bland, like, not much flavour at all. Yeah. I just got a big scoop of it, you really need,
I think, a bit of this sauce to add to the flavour. Mmm. I am loving this frog though. It’s actually a lot better that way.
Mmm hmm. Really tasty. You’d think there’s some sort of
like, smell or odour to it, but, it just tastes and smells, to be honest, like cooked dark meat chicken. You know? It’s really good. It’s like we’re eating chicken feet,
but they’re frogs legs. And bodies And way more meat,
than a chicken’s feet actually, yeah. Bony, but way more meaty. Tasty. I really do love that sauce to go with the porridge, though. Garlicky, sweet with the soy sauce
and really gingery as well. Yeah, the ginger adds a nice
little bit of heat to it. Yeah. There’s actually so much frog
in this pot here, and the pot is piping,
piping hot still, too. Oh, look. And there’s nice big pieces of chili
there, too. Ooh, I want to get a piece
with all that green onion here. Mmm. Yeah, the green onion…
adds a nice flavour, a nice fresh taste to it. Ooh, and there’s actually
some meaty pieces of the frog here. Look at that. Look how meaty that is. Big chunk of body. Yeah, you want it? No, no, no, you have it. No, come one!
Take a bite, take a bite. Mmm. Oh, I was actually super meaty. Mmm. That’s really good. Ooh.
Look at this leg here. You can see, it’s just like, lean meat. Just so, so… High in protein. Mmm hmm. I like frog… I gotta say, I like frog. And this dish originated from Singapore. It was brought over to Saigon,
Ho Chi Minh City, but. It’s such a huge popular street food here. Yeah.
On this street, there’s like, hundreds of thousands of bikes
just passing by behind us. It’s so busy. Chaos. yeah, it’s crazy actually. This is Ho Chi Minh City. This is Vietnam. And, ooh… We love it. Absolutely love it. The wildness, the craziness, the food. So good. What an awesome atmosphere here. Ooh. Perfect way to end our day today. I’d have to say. It is. I feel a bit jumpy after this. Ribbit, what? It has been such an incredible journey exploring Vietnam
from the centre to the north, to the south. Trying all the cuisine of the country. Ooh, all have been so tasty. Everything we’ve eaten
has been unbelievable. And so unique. You can really tell how regional Vietnam is. I think, like, every region really plays into
the ingredients, and the different things that they grow, as well as the tastes, really fit the local palate, I think. Yeah, everything just so traditional. Yeah. And wow, just an unbelievable experience. And, we do have one last video for you all. Yes. Special video next week. Here in Ho Chi Minh City, so… So, stay tuned for that one. Yeah. It’s going to be a banger
to end our Vietnam food series. It’s not done yet. No. Not done yet. So stay tuned. Alright, that does it for this video
here in Ho Chi Minh City. Thank you all so much for watching. If you enjoyed the video, give it a LIKE, SUBSCRIBE to the channel,
and make sure you stay tuned next week. Yeah. We’re Hungry Two Travel, and we’ll see you next meal. Ribbit, what?

Eating nonstop Vietnamese street food in Saigon. The food scene in Ho Chi Minh City is next level, and this week we went on an epic street food tour of the biggest city in Vietnam.

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👀 WATCH #1 MOST UNDERRATED Saigon Street Food: https://youtu.be/jVNe-KyYCeY

We started our street food tour of Saigon tasting one of the most popular Saigon street foods, and a must eat food in HCMC, bun thit nuong. Bún Thịt Nướng, a rice vermicelli dish, is one of our favourite Vietnamese foods, incredibly light and tasty, packed with flavour, it’s one of those delicious foods you can’t resist. This is Vietnam street food.

We continued exploring Saigon, eating nonstop Vietnamese street food, tasting local dishes like Cơm Tấm, Phở Bò , Bột Chiên, and the very unique Cháo Ếch Singapore. Some of the most popular food in Vietnam can be found in Ho Chi Minh City, so it’s no wonder Saigon is a food paradise! There are so many must try street foods in Saigon, from incredibly tasty rice dishes, to noodles, pho, and frog porridge, the food here needs to be tasted.

We hope you enjoy our food tour in Saigon, eating nonstop Vietnamese street food in Saigon. The must try street food in Ho Chi Minh City, Vietnam is truly on another level! Stay tuned next week for more food adventures.

#vietnamesefood #vietnamstreetfood #hochiminhcity #vietnamfood #saigonfood #vietnam #bokho

Places we visited:

Name: Bún Thịt Nướng Chả Giò Số 1 – Nguyễn Trung Trực
Address: 1 Đ. Nguyễn Trung Trực, Phường Bến Thành, Quận 1, Hồ Chí Minh, Vietnam
what3words location: ///informs.badly.protected

Name: Tiệm Cơm 67 Tấm
Address: 99/1B Võ Văn Tần, Phường 6, Quận 3, Hồ Chí Minh, Vietnam
what3words location: ///steam.snaps.exposes

Name: Phở Hải – 64 Trần Khánh Dư
Address: 64 Đ. Trần Khánh Dư, Phường Tân Định, Quận 1, Hồ Chí Minh, Vietnam
what3words location: ///ditching.campers.newly

Name: Bột Chiên Chú Bình
Address: Hẻm 371 Hai Bà Trưng, Phường 8, Quận 3, Hồ Chí Minh, Vietnam
what3words location: ///thrilled.footsteps.processes

Name: Cháo Ếch Tân Đinh
Address: 336 Hai Bà Trưng, Phường Tân Định, Quận 1, Hồ Chí Minh 700000, Vietnam
what3words location: ///stumpy.debut.actor

00:00 Introduction
01:03 Bún Thịt Nướng (Rice Vermicelli Bowl)
08:05 Cơm Tấm (Broken Rice)
19:24 Phở Bò (Beef Noodle Soup)
26:27 Bột Chiên (Fried Rice Flour Cake)
32:16 Cháo Ếch (Frog Rice Porridge)

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Hey there, we’re Chris and Steph, an adventurous couple in search of trying out all the amazing food the world has to offer! We believe the ultimate best way to experience a culture is through their food and the people that you share it with.

On this channel, we’ll share with you our love of trying new and interesting foods, while experiencing different cultures and street food around the world. We hope you enjoy our food tour videos and follow along with us as we explore the globe, stepping out of our comfort zone to try new foods and be adventurous.

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THANKS FOR WATCHING 🥰

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