I'm gonna say it now Vietnam has the best noodle soups in the world
guaranteed all right guys welcome back to the channel it is day two
in Saigon and I've got so many dishes that I want to eat over the next couple of days but
I've been feeling a little bit under the weather since I arrived yesterday so today I just need a
good old-fashioned tasty comforting bowl of fur so we're at the edge of D1 out by the river and
we're heading down to a little first shop that I was first introduced to by my man Max McFarland
Max is actually there now he's gonna head ordered up for us honestly guys one of the most comforting
bowls of fur I've had in Saigon let's go so there's a big massive fur shop here this isn't
where we're going we're going down into this little Alleyway done now I can see my man there
I obviously type the wrong address into a grab so he's probably been here for a good 10 minutes now
just how we like it back alley little plastic chairs this to me is Vietnam here we go
hello how are you fancy seeing you here I know it's weird
they're open at like six in the morning and close at three yeah I guess so it's like three in the
mornings or whatever they close like three hours but so it just closed two hours sleep back open
I can't I don't know it was funny it's like they're different if you come different times
a day there's like different people working of course everything so like I've never met anybody
here or anything see Taurus would be likely to go like walk past and go into that big photoshop on
the corner right yeah but this one if you come here like during like eating time this is the
one that's packed yeah yeah yeah when we came it was absolutely rough right wow so we've got those
fresh rice noodles bean sprouts look at all the bowls ready to go and look at this beautiful Brook
oh look at that it's all the fat and collagen floating at the top
you can smell all that fire spice cinnamon star anise God that smells amazing and
then all that like look all that like fatty um marrow at the top coming up
yeah
in Vietnamese okay
good good good
okay so boats tendon uh okay
I don't know what like kind of one okay one this is
that yeah okay okay all right so you don't have to know what you're talking
about here guys like he I clearly don't know what I'm talking about right [Music]
just point it's nice kind of man is going to get you whatever you need
anything
[Music]
like I'm like a fish out of water here this is usually me in Thailand oh yeah
this is this right good job I got Max with me man that was cool as you
can see him cooking over here that's 60 kilograms to me 60 kilograms yeah
wow look at this guys look just a painter's bucket makes me feel at home full of flank 60 kilos
Burger [Laughter]
okay and here's the raw eggs we're gonna eat later so they're just literally gonna put raw egg
spring onion in a bowl top it off with the beef stock and I guess we're just going to drink it
in a shot right and then we've got a big bowl of veggies these are all for me loads of limes we've
got those little banana chilies uh sweet basil coolandro or Sawtooth coriander so they just made
this yes it's a garlic all right we've got the pickled garlic here and they've just made this
yeah but they had like 10 of them in the back nice I like it when you know you can you get there and
they're doing everything like they're making out see everything from scratches so many people are
taking a nap right now yeah yeah or even employees this is Vietnamese Siesta time right yeah
all right and then we've got this Satay I'm not sure what's in this Chili's lemongrass they're
probably as lemongrass yeah stir fried yeah you can see the lemongrass in there a bit of salt
yes so I would like to take one of these
I don't like to mix with the broth because like like they said they cook the broth 24
hours like it's always cooking right um they're doing something right I don't mess with it so
I'll take the sauces I put them in here divide it up I use it to dip my meat in my noodles whatever
there are a lot of people in Saigon that squeeze it in there aren't they it's a half heart a lot of
people they're putting the chili sauce putting the poison in it but um I just don't like it yeah yeah
I do put that in there though I do
vinegar she must you mess with the chili saute yeah bro I put it in the thing on
mixed oh yeah okay I get all three kind of go and working together and then I got y'all some uh
eggs coming on the way too yeah my mind right I'm gonna take Max's advice I'm just gonna put some
of this into the bowl I'm not gonna put it into my broth uh and I'm just gonna dip my meat into that
all right so yeah I've got tendon some bone of some description I
thought it was off the spine but it could be from anywhere
I've got that lovely bit of flank steak
look at the fat on that look at that guys guys guys guys guys guys guys
oh another bone so she can be two of these bones and there's one more piece of meat in here there's
a little bit yeah it's like a tendon based off at different parts it's got a little bit more meat
it's a little bit fattier thin rice noodles and of course that cloudy spiced soup
one thing one thing I really liked last time we're here really stuck on my mind is the fact
that they've got rice paddy herb I'm not sure is this is this uh common because like every
time I've had fur it's just usually colantro and Thai Basil yeah so not maybe not butter
but like you do get like yeah yeah a lot of noodles yeah yeah don't get it as much I don't
see this much so I'm gonna get it another tick another tick for this shot we've also got some
Vietnamese balm as well one of my favorites of course we're gonna need a squeeze alone
some of these
yeah deceptively hot um I don't want a chili says I call him but much much spicier than they look
warm comforting fresh zesty with that lime juice and everything's being freshened up
with those fresh herbs I absolutely love this Vietnamese bomb and The Paddy herb addition
mate it's just us it's it's it's so so comfy and it's the perfect blend
Savory it's a little bit sweet it's got those like warming Chinese herbs and spices
star anise cinnamon let's try a little bit this fatty fatty beef flank ma'am
absolutely melts in your mouth
like a lot of people I know like oh you're gonna go and eat another fur try something else but
sometimes only fur will do if you're feeling a little bit down a little bit under the weather
it's so comfying so inoffensive you can see why
this is Vietnam's national dish I'm gonna try and get a bit of that one of the tracks attend them
again Joe talked about in his video earlier with the bun bar that we went to have with the
the brisket navel ends what would be a really really tough piece of beef but they've taken
it and they've slow cooked it for in here 24 hours they're cooking the brothel and cooking
the meat over several hours too until it's absolutely melt in your mouth now I for one
would much rather eat and inexpensive
fatty tough piece of meat that's been treated with love cooked slow over hours and hours until
it's all broken down those connected tissues are broken down it is absolutely melt in your mouth
rather than going eating a piece of Kobe beef steak in a restaurant any day of the week hmm
all right that's one you've just got to know
like with any meat the closer you get to the Bone all those little
little bits of collagen fat everything's broken down
tendon [Music]
do you know how I explained beef tendons I don't know if you'll get one gums in America
they're like different fruit flavored like brown candies but they're really
really chewy that's not a disease no no wine gums like a we get fruit gums and wings they
really treats them this is like a beef Wing gum that's how that's how I thought you said
no man sounds horrendous
listen I know Japan have got the I know Japan have got like the title
of having like best noodle soups in the world right but
for me like it doesn't get much better than that like a 24-hour bone beef bone-cooked
broth cooked with Love by a family eating it out on plastic chairs in the street in Saigon
I'm gonna say it now Vietnam has the best noodle soups in the world
guaranteed right so my boy there the one I tried to buy his chicken um he's actually the owner's
son they've been cooking here for 30 years they've been open 30 years that open from 6 a.m till 3 A.M
so they shut for like three hours a day and uh Matt said there's different people cooking at
different times and they're not just here for like 21 hours of the day I don't think 60 kilos of beef
per day that is absolutely insane at least that's what they cooked at one time that pile oh really
yeah wow one of those spots 60 kilograms they like um ceremony so I used to paint
houses right that's what I did for a living so these are like paint Parts falls on a
brim with with beef I reckon as a challenge I could try and eat that whole whole pot insane
pour in a bit of that garlic juice
that completes it that completes it
right garlic a must
man this some of the fur that I've had so far it's light it's fresh I do like it but this
it's still light it's a light broth but the flavor in there is insane it's proper comfort
food pure comfort food just yeah you can't beat this can you all right so look at this perfectly
poached egg in is this the same broth yeah yeah that's what so it's a raw egg they just like drop
it in oh look at that and knock that up and I'm gonna do what Max tells me because I do what Max
tells me when I'm going to Vietnam and I'm going to shot it at the end how is it good it's good
if I told you I'll come to Saigon I've got this really good place you're gonna drink an egg out
say it sounds great let's go that's how you got me here
so all right let's try a little bit of this egg
so smashed up egg in some beef bone broth
they've literally just cracked the Roaring into soup right yeah it's fatty it's rich
I think I could probably just have that on its own yeah
so this is what it's all about for me look at this place down
the back alley very nondescript early as I said
sort of place you'd never really know unless you walk down here or obviously unless Max took you
down here at night time they take up this whole street it's really really popular egg is five
is fifty T is that what's left what's left anyway four bowls four eggs ten it's ten
the key is ten cs10 all right good maths all right we'll see you later yes if you want my advice get
yourselves out of busy busy district one stay away from bouvian Street and all that Madness
down here get out into the outskirts it's a little bit quieter it's a little bit less of an assault
as I said earlier an assault on the senses um and you're just getting a bit more of a real sort of
feel for everyday Vietnamese life which is why you come away right you don't come away to uh
don't come away to eat pizzas on a on a on a backpack of streets so guys remember this is
only video two we've got four or five videos coming out I'll be doing another video with
Max tomorrow so make sure you get over and watch that if you haven't watched it already
I will be back again tomorrow and I will see you mwah in the next one
I'm sure you're already guaranteed if you're watching me you're already following Max but
if you're not get over and follow Max I'll stick his links in the descriptions
guaranteed if you're following me you're already following Max but first
guaranteed if you're following me you're already following Max but for whatever
reason if you're not Link's in the description to his channel make sure you go over and check
out Joe's Channel we've done a couple of videos together here loads in Bangkok and
we've got a couple more coming out he's done a really good Bumbo way one which I'll link down
below as well that's it from me I'll see you tomorrow for another video inside gone