all right guys so this is our last video it's day three i'm on the way to the airport but i
had to stop and get some um before i went this is probably the thing i've been looking forward
to most this is my kind of food barbecue grilled with rice kind of i would say vietnam's answer to
isam food this is like the traditional workers food with the broken rice the broken rice was
the rice that the farmers couldn't sell so it's traditionally cheap affordable food lots
of protein lots of carbohydrates workers food as you know manual workers so uh this is gonna have a
special place in my heart i can tell nearly three years to the day since my last visit i am finally
back on the streets of saigon i've been to this busy bustling food packed city more than any other
in asia there's something about the culture the people and the food that just has me coming back
time after time just like where i live in bangkok the food is so ingrained in the culture here it is
everywhere so i've come back armed with an empty stomach a thirst for knowledge and
the best vietnam food youtuber money can buy so join us as we eat our way through saigon
they gotta try their chat their like meatloaf like you gotta get a fried egg i know it's like egg on
egg but i love it we'll get their signature which is their grilled pork chop i've never had their
fried chicken because i get so hungry for this i get here so early they're not selling it yet
so i'm gonna be patient this time wait for it to get fried i'm gonna get a piece of that but yeah
so here they specialize in the pork chop and the fried chicken it's all the side dishes as
well so you can pick you can have um so much different stuff you have the runny fried egg
you can get it with the shredded boiled pork fat you can get it with that steamed egg cake
you can get it with the uh shumai which is the pork meatball and that's got an egg wrapped in it
you've got your salad you've got this other dish with like pork belly and eggs loads of
stuff that scallion oil here the spring onion oil is just unbelievable every single dish i've
had it on i've enjoyed it the pickled vegetables this is just a great dish and it's one of them
where each different shop in saigon will do a couple of different things different
so you can go and check each one out and decide which one's your favorite
the history of this dish is very unique because it
started as a poor man's dish the farmer's dish couldn't sell it just wanted to try
to make as much profit as it could so he things they can't sell yeah
but when it moved to saigon it kind of has that saigon flair to it now when you get to a
time spot like everybody does something different everybody's trying to add the next thing to it
like even before traditionally didn't even have the pork chop and things like that but
a traditional saigon version would be the pork chop the pork skin
and then the actual chat which is like a a type of like vietnamese egg rice casserole i mean many
things can be thrown into there it's but then it's evolved we get more things i'm gonna get
mom and fried chicken we're gonna get a nice runny almost fried kind of thai style egg and here we go
this is gary's right here so this is kind of a typical version i didn't get
oh yeah i did get the shredded pork skin as well so this would be a kamtam
so very traditional we got extra actual fried scallions and oil got pork belly fat on top you
see that beautiful grilled caramelized pork chop on top the fried runny egg the reason i love it
here is i think the thai people they do a great fried egg this one man the runny yolk on the
inside it's got that crispy bits on the outside it's just as good look at the chat here it's kind
of unique here they don't use rice but instead use a glass noodle they got carrot in here and
they've steamed it so it almost gives you like a chawamushi like a japanese style steamed egg it's
going to be silky soft tofu like little pickled daikon radish and carrot this is just such a great
plate of food yeah home come on and then you got the fish sauce on right here and then they got
that gary style size chili right there all right guys finally a smoothie that i can get on with
so you what you do is you're going to add that to your fish sauce and then you pour it on there boom
right so just pounded chilies and fish sauce and then just on top yeah you can
add as much as you want i like a little bit you can like move the
pork chop over and put it on your rice you want that mixed in with your rice
it's gummy
crispy on the outside gummy runny yolk i'm going to try that first actually
it's almost like deep fried you got like crispy crunchy bottom perfectly runny gummy
egg i'm going to go in with a pork chop i'm going to take this bill this is a favorite
part of a pork chop obviously as you know because that's the fat a little bit of that
pork skin as well some of those chilies soy sauce the little egg cake bottoms up
so much flavor on that pork chop got garlic lemongrass
soy sauce and fish sauce it's just a salty sweet smokey crispy pork chop you've even got like the
black beans i mean we don't get this inside and see in thailand they'll cut all this off
with scissors but obviously being english i still do miss a good barbecued piece of pork
it's almost got like a
it's almost got more bean flavoring like sugar soy sauce fish sauce as i said and a
little bit of garlic it actually does taste quite similar to more pink and if you know
how much i love more pink you know why i love this dish all right guys so texturally we've got so
much going on here you've got that firm grilled pork
chop you've got the you've got the soft springy where it's been steamed is quite springy
egg also got the little chunks of pork fat going through there you've got these crispy
crunchy little gubbins of pork fat crunchy crispy pickled veg
and then you've got that firm shredded pork skin
these are incredible anyone who knows me knows that crispy pork
fat is my quick tonight as i said so much garment sexually so much flavor in here
i think the words i would use to describe this is honest hard-working food like
back when i was painting and decorating back when i was painting houses manually
for a living hard day hard 12-hour manual shift i'm coming home and this is the sort of thing
i'd want to eat crack open a cold beer big plate of condom i can definitely see the appeal like
the texture of the rice where it's broken up it's so small it's almost got the texture of couscous
this is incredible
i kind of look like a worker like y'all don't have cold stone creamery do y'all but you know the
people oh no the people in thailand do the rolled ice cream yeah and they go through and they break
everything up yeah that's what i look like when i eat come down because like i want to try to get
everything look at that juice is coming out right there first time with the fried chicken for me
uh i've been trying to get the fried chicken every time i come here
look at that what i like is actually when they're frying the lemongrass up they'll
go through and scoop it out and put it back on top of your chicken here it's like a pro move
for me a little money bite right here that's what you come that's what you pay money for
i was quite happy with my book
so as max has been pointing out like the the pork chops quite tough um and this game seems to be a
common theme like the bund hit we had yesterday was was quite tough as well but i was saying to
max like being british i actually don't mind it because i grew up eating tough porn shops
because they're using the loin chop here so there's not much fat on it apart from the
little bit of fat around the outside so it's just a lean cut of meat so it's never going to
be like as melt in your mouth as like a like a fatty piece of pork shoulder for instance
so if i lived here full time i could definitely see me eating this once or twice a week this would
be like my go-to not necessarily here because as max told me like there's so much come from here
saigon like you could never pick like a top ten you just gotta pick which one works for you but
this would be like my little staple rice dish yeah i could see me eating this a lot
all right i've gotta get to the airport guys so that is about it from me
this time in saigon thank you so much max i've had such a pleasure
for whatever reason you're not following max mcfarland make sure you get over there
i'm going to leave links to all this stuff in the description box below don't miss the video
we went and did at the one bar it was absolutely epic max done a really good video there so check
that out i have absolutely loved saigon i forgot how much i loved it i will be
back and let me know in the comment section below if there's anywhere you'd like me to go
other than saigon for now guys i will see you back in bangkok i guess um i've got a night flight so
i won't be landing for another couple of hours i will see you all safe and sound back in bangkok
you