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Giant CLAM Challenge!!! | CHINESE CHEF vs VIETNAMESE CHEF
Thanks to Omaze for sponsoring this video. For your chance to win $100,000 cash to live your best life and support a great cause, enter at https://www.omaze.com/bestever ???? SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM ???? BEST EVER MERCH! GET YOURS TODAY » https://bit.ly/ShopBEFRS ???? SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS – – – – – – – – – – – – – – – – – GEODUCK 1. NGAN DINH RESTAURANT ADDRESS: Level 5, Windsor Hotel, 19 An Duong Vuong Street, District 5, HCMC SOCIAL: https://www.windsorplazahotel.com/dining/ngan-dinh-restaurant ????????GEODUCK SASHIMI: Blanch the geoduck in a bowl of hot water. Carefully take out the skin around the neck and use a knife to remove the shell. Get rid of the internal organs. Cut it into crispy thin slices, and place on ice. Serve with wasabi and soy sauce. ????????GEODUCK WITH X.O SAUCE: Cut the geoduck’s neck into thick chunks. Flour coat it and flash fry it in high heat. Blanch the mushroom and celery and then stir fry with bell pepper. Season with X.O sauce, salt, sugar and MSG. Add the geoduck then wok fry. ????????DOUBLE-BOILED SOUP WITH SLICED GEODUCK: Make the broth with pork, chicken, Jinhua ham, dried scallops, pepper and dried mandarine peel. Steam for 8 hours. Use a colander to remove all ingredients. Place geoduck thin slices over bean sprouts, fried rice sheet/cracker, julienne ginger and scallion. Boil the broth, and pour over all ingredients in a serving bowl. ????PRICE: 3.360.000 VND/ $146 USD for each dish – – – – – – – – – – – – – – – – – 2. NGOC SUONG SEAFOOD AND BAR ADDRESS: 6a Thai Van Lung, Ben Nghe Ward, District 1, HCMC SOCIAL: https://www.facebook.com/ngocsuongsnb/ ????????RED POMELO AND COCONUT HEART SALAD: Mix red pomelo, shredded green mango, coconut heart, onion, chocolate mint, Thai mint, geoduck, noodles and peanut. Squeeze lemon on top, and season with homemade diluted fish sauce. Place the mixture in a coconut. Add crunchy potato slices, top the dish with watermelon foam. ????????NGOC SUONG “SPHERE” FISH SALAD SAUCE AND MARINATED GEODUCK SASHIMI: Spherify the peanut sauce. Place it on a shell and add marinated geoduck. Top it with a gold flake. Add the fume then close the lid. ????????HANOIAN PUREE CONGEE WITH GEODUCK, SLOW COOKED SOFT BONE: Add minced pork, slow cooked soft bone and geoduck slices. Pour in the pureed congee. Add truffle flakes and garnish with ground pepper. ????????GEODUCK COTTON CANDY: Marinate geoduck with a shot of coffee. Season the foie gras with salt and sear it on the grill. Add sugar in the cotton candy machine. Put a piece of foie gras and geoduck. Spin the stick around until the cotton candy fully coats the foie gras and geoduck. ????PRICE: 6.384.000 VND/ $277 USD total #BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS – – – – – – – – – – – – – – – – – ????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 generous 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: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. ???? ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve 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: DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Dương Quốc Huy PRODUCER » Khoi Chung COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing@befrs.com
Giant CLAM Challenge!!! | CHINESE CHEF vs VIETNAMESE CHEF
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