all right welcome back to the channel guys I have just landed in Danang Central Vietnam
and I could not be more excited to eat my way up through this wonderful cities Cuisine
I'm absolutely starving I haven't eaten all day it's about 1 30 in the afternoons there
is one thing on my mind and that's bun cell crispy turmeric stuffed Vietnamese pancakes
now we are coming down one of the bakalies in central Da Nang at one of the most famous
Mansell shops in the whole of the city let's go all right so there's another bun cell shop
here there's another bun cell shop there but we're going to the one at the end
all right guys this is it
okay
okay [Laughter] all right the place is absolutely packed everyone's covered in sweat so I'm
glad I'm not the only one all right guys this place is looking legit apart from me I laughed
at because I can't pronounce the name properly I think this is the spot
that's that pork liver
sauce
all those lovely herbs veggies
we've got the Boon grilled beef
okay
all right so this is grilled beef with a beetle nut Leaf of wild Piper leaves all right so
you've got one lady who is frying up the pancake batter and you've got another lady that's
filling up the pancakes when they're done so you've got your pork you've got your prawns
a little bit of bean sprouts it's like a proper proper military style operation in here I
wish you could hear this I wish you could smell this this is the cell cell so Cel refers
to the fact that it's sizzling that's the noise it makes when you when it hits these
cast iron pans
okay
oh look she's grilling these up now as well I've got back straight axis just a little
bit they're going to kick me out and look it's done over charcoal as well
[Music]
[Applause]
all right I'm based I'm so in the way I'm literally getting manhandled out the door
here look at that kid just literally pushed me out the kitchen not a problem I don't blame
him right let's try it to order
um
okay what what what what thank you so guys as you can see I have absolutely no idea what's
going on I have no idea what I'm doing I speak absolutely no Vietnamese I can say about five
words in Vietnamese as much as I try but what I want to show you today all of you non-vietnamese
viewers or this just in general wherever you go don't be put off by going somewhere where
you don't think they're going to speak English because you're missing out like if I was too
embarrassed to go and well embarrass myself like I just did I wouldn't be able to show
you this amazing food so what I'm basically saying is I want to practice what I preach
get out my comfort zone for the next couple of days and just eat as much food as humanly
possible I don't want you to do the same all right it's come look at these guys
we've got the name Louis
pork grilled on a sticks it's like mince pork seasoned with whole black peppercorns and
grilled over coals as you saw at the back then I've got what I was expecting to be daikon
carrots and daikon but actually it's papaya or Dudu they call it here so you can remember
that easily doo doo anything but we got our shaved cucumber probably my favorite vegetable
on the table and then we've got our rice paper wraps so we're going to be wrapping up our
bun cell in this and then all these lovely herbs so we've got some some Vietnamese balm
some Thai Basil lettuce all sorts of different pieces oh rice paddy herb a little bit of
rice paddy herb absolutely love this one I just love this array of vegetables in general
all right so he's just brought over the title so grilled lemongrass beef with wild Piper
leaves oh look at that right next up we've got the bun here
so we've got cucumbers we've got the bun which is the fresh rice noodles then on top we've
got the same grilled beef that we've got over there with the Lop leaves peanuts Green Mango
and a few herbs at the bottom with some chilies etc etc
and last but not least we've got that delicious Hoisin peanut pork liver
sauce all right I like that the bun cell are already cut up because usually you have to
cut them up with your chopsticks and I'll make an absolute mess of it right so I'm going
to get one of my rice paper wraps now I've been watching everyone some people are putting
these at the bottom some people are putting their lettuce at the bottom so I'm just going
to put this at the bottom
all right so you get your wrap a little bit of lettuce a little bit of uh fish walk fish
herb
I've got to get some of that Rice putty herb as well what looks to be watercress
or some variation of
yeah I think that'll do me right slice of cucumber
and a big dollar
of that funky sauce we're gonna dip again don't worry
like a spring roll all right one more dip in that sauce and let's go
wow that that sauce is incredible
[Music]
so so Rick so well seasoned
indicates themselves super super rich super crispy they're rich without being overly oily
but there is that richness there and then that's cut with the freshness from this plate
of fresh herbs the main herb that I'm getting there is not for everyone which is that fish
what that fish herb some people say especially hence their name I don't find it that fishy
it's got like a weird like citrusy note on the back end which I actually really really
like all right I'll wrap another one as I said people are doing this differently I've
been watching some people I've been putting the lettuce in first some people put the lettuce
on the top I'm used to having just lettuce I'm not used to having wraps um when I'm in
Vietnam so I've gone every time I've eaten it it's just been
it's just been lettuce big lettuce leaves or mustard green leaves now I know what my
Vietnamese viewers will be telling me to take the stalks off this off the herbs but I just
I just can't be bothered all right in this one I'm going to put some of that what I first
thought was daikon and then I thought might be Green Mango which is actually pickled papaya
so I'm gonna put a load of that on
a few of these red chilies take the stems off them
everyone's looking at me funny
we'll get a bit of cucumber as well I've probably put too much in this one guys
and we'll go virgin with this one we'll dip this one into this sauce all right so roll
from each corner
there we go have a dip
I'm no expert but that is hands down the best Button cell I've ever had I'm gonna just eat
one without the uh wrappers
even the prawns with the shell on that's not bothering me at all
pork and prawns absolute marriage made in heaven as I keep saying on my channel
yeah if you eat them by themselves
because of all that oil they're a little bit heavy but wrap them up with all this herbid
etc etc that's phenomenal all right let's try this one here now I probably didn't need
to get this I didn't realize it was the same beef that I ordered separately on the plate
so the only thing I've got in here that I haven't got on the plate are the the noodles
we'll try and get a bit of everything
[Music] wow oh that is incredible
um
this is so different from the Boon pit that I've had in Saigon Saigon usually comes with
noctum the sort of sweet fish sauce dipping sauce whereas this has got that that rich
pork and Hoisin liver sauce over the top these noodles if you've never had these before the
born similar to Gin they have them in Cambodia they have them in Thailand they have them
everywhere basically Myanmar they're just a brilliant brilliant vessel for any Source
any flavor oh
that is everything you want it is rich it's slightly sour it's correct you've got various
different textures going on that sour when it's coming through from The Pickled papaya
or doodle they call it here wow
and that beef that viva's exceptional I think it's just been marinated in a little bit of
fish sauce some pepper
mmm
lemongrass and some sugar and that taste of the what people call Beetle nut Leaf which
is technically it isn't but we'll call it a beat will not leave it's a hard one to describe
it's sort of Bittersweet one of my favorite herbs or leaves in the world [Music]
this is why I came to Vietnam for all right last but not least see I don't have a clue
what I'm talking about last but not least we're gonna try them Louis pork on a stick
all right I'll try one with nothing foreign
wow okay so it's like a it's like a fatty pork sausage very very salty ah ultimate beer
something like that oh but then it's spiked
wow it's spiked with whole whole peppercorns whole black peppercorns you get like a nice
sort of deep heat coming up them I'll dip one in this in this book there
[Music]
it's one of the best things I've ever eaten on a stick and I've eaten a few things off
a stick all right so I'm guess I didn't really need to order the lot excuse my pronunciation
guys um because I had it in there [Music] in the bun but we will try it anyway
[Music]
it's got a little crushed peanuts going through it as well through the marinade so it's almost
like a Satay kind of vibe but with that lemongrass you got that zestiness load of garlic oh
wow
again so much going on here I don't think this would be the most tender
bit of beef if you had it as a steak but where they've cut it so finely then grilled it and
it's been marinated for at least a few hours I'm guessing it's really tenderize the meat
that the flavor of those Beetle nut leaves you can see that Char on the back as well
the flavor of these Beetle nut leaves is absolutely incredible I feel sorry for anyone living
in the west that can't get hold of these
this dip is incredible it's one of the I don't like using the word Umami but it's one of
the most Savory things I've ever eat in my life I could eat this with a spoon you've
got that sweetness and that kind of like that sweet Bean flavor coming through from the
Hoisin and then the richness
from that pork liver roasted peanuts in there that is insane I wonder if they do this in
a bottle I didn't realize there was a family photo going on behind me I feel bad now I
cannot believe how packed this place is on a Tuesday afternoon it's like two o'clock
in the afternoon on a Tuesday and this place is absolutely packed families on nearly every
table I don't know if it's a holiday today but full of Vietnamese people no other white
is in here apart from me and um for somewhere so famous usually you know me I'll be trying
to scour the back streets although this is down a back street bar I'll be trying to find
places that aren't that famous but this place has definitely definitely definitely lived
up to the hype so as good as the bansel are they are phenomenal especially with this doodle
the pickled papaya absolutely incredible my favorite thing on the table is definitely
the bun here
foreign that one's for you yeah and the and just a tip more the grilled beef absolutely
phenomenal I like the sausages as well I do love the monthial but that beef is absolutely
the marinade on it is insane but I'd say the best thing about this whole Mill is the sauce
[Music]
okay come on come on
oh guys that was absolutely incredible um I have been defeated I've had to take some
of it home I've still got three pieces and a month sale left oh what nice people what
friendly people that has just lifted my spirits at no end I got off the plane this morning
you know it's like you come out of the airport everyone's on you I'm trying to find my hotel
my room wasn't ready um I don't speak the language but all you've got to do is get out
have something to eat in one of these lovely little Backstreet places and everything just
magically feels better so guys that's it for
the first part of our Danang series we'll be having five six seven videos don't you
worry about that later on I'll be going out and trying two dishes that foreigners just
cannot eat so stay around for that links for that will be in the description box below
thank you again for watching and I will see you mwah in the next one