Eating Vietnam's WORST Rated Foods!! - Bilingual Subtitles
This is rotten, putrid, fermented shrimp paste.
And one of the worst-rated foods in all of Vietnam.
This country is full of delicious dishes, but today I'm hunting down the worst of the worst.
Should we give it a shot?
No!
On a mission to learn whether these foods are misunderstood, or if they're really just plain awful.
The worst foods of Vietnam is this right here.
We've come here to Bocchine Restaurant for a first challenging dish, Nemchua, or rock pork sausage.
That doesn't sound safe.
This dish, along with two others, will be trying later, are heavy hitters.
On Taste Atlas' list of the worst foods of Vietnam, and we're on a mission to find out this food guide.
actually accurate.
with garlic, sugar, fish sauce, and spices.
The is shaped into sausages and grilled until slightly charred.
Here, it's eaten with some leaves, herbs, pickled veggies, and hoi.
The noodle that's been shaped like a web.
This is the nem nung right here.
It looks juicy.
Let's give it a wrap here.
Let's it a little dunk or runi in this beautiful peanut sauce.
Peanut.
sauce.
That is delicious.
I love Vietnamese food because of the freshness,
the texture, a bevy of vegetables and herbs on a plate, crisp lettuce, aromatic herbs, crunchy daikon and carrot.
But the star of the show is at Juicy Pork in the middle.
That grilled pork was delicious, but what about Nemchua?
The Pork sausage ranked the 11th worst food of Vietnam.
Personally, I'm worried the Rob Pork could contain parasites like ground worms or tapeworms.
There five countries that this is illegal in America, Canada, Japan, Australia.
Well that's pork.
That's why regulations in the USA are required port to be cooked to at least 145 degrees.
So how do you eat this without dying?
To learn more, we're heading inside the Nemchua factory to meet Mr.
Hohen.
What is Nemchua?
He's the guy running things around here, and he has been for over five decades.
Nemchua is a fermented...
Pork Sausage.
Pork thigh is cut into small pieces while the excess fat is trimmed away.
Then goes through a grinder with the company of garlic.
This minced raw pork now goes into a pounding machine.
Then you're gonna pound his meat.
I you're gonna pound the meat.
As the pork is pounded they add flavoring agents.
Salt, sugar, MSG, garlic, oh thank you.
You have pouted so that it is smooth, stringy, you want it to be super super fine.
After being beaten and seasoned the pork glute gets mixed with sugar.
Treaded pork skin to create a bouncy texture.
From here, no further ingredients are added and no heat is applied.
The is, this is still raw.
Right.
Why is it safe to eat this pork that's raw?
That's so maligny.
Now, they cut the pork mixture down to small pieces, packaging, and let it ferment.
room temperature for three days.
The hasn't.
That a woman once put raw pork into the cover, let them for three days, she forgot about it.
She came back and she said, wow, that's so good.
This lady sounds unhinged.
The fermentation process develops lactic acid bacteria, a healthy bacteria, while at the same time.
The salt dries out the meat.
This an environment so acidic and hostile to pathogens that they steer clear.
At least that's what we're hoping.
How come it convinced people no matter where they're from that this is safe and delicious to eat?
The one reason that he wants the world to know of why to eat nam chuul.
He says that's the dish that starts off a great night of Now listen, salami is also a sausage that can cure me.
So in that sense, this is nothing more than a wet salami.
From here, I guess we're gonna unwrap it and see how it tastes.
Here is the moment.
This is our first low-rated food of the day.
Calvin, let's give it a shot and see what we actually think.
Here we go.
Cheers.
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Now, back to the show.
that's delicious I think people who don't like this haven't actually tried it I think they
hate the idea of it they're scared of it oh my lord that is so good that really is
a great way to start any party it's a great contrast between the sweetness of the port,
that wild honey, the black pepper, the As soon as you walk into his factory, you're almost carried away by a waft of garlic aroma.
A It's enough garlic to vaporize a vampire.
There's no bad power, if you have.
There's bad power.
They got it braced.
I'm sold.
So aside from the flavor, it's also a texture sensation.
It's this really bouncy meat experience, and you can actually feel the threads of the pork as they've settled into this little meat cube.
Why do you think this is among one of the lowest rated foods in Vietnam?
I think just because one that really acidic flavor.
But number two, there really isn't anything like this around the world.
the world.
So Calvin, this is stop one, but we still have two more low-rated foods to see today.
Each location that we go to is going to get more and more strange, ending with the most smelly food in all of Vietnam.
And we're going to eat that.
We're going to eat that a lot.
They make their jello with pork.
It's quite possible you've never had this food before.
In it's called, no, no, no, no, no, no means quagilized.
Can you tell me more about this dish?
I'm not going to it.
Meet Miss Wu, a former French restaurant accountant.
She's now running two restaurants, specializing in Northern Vietnamese.
flavors.
Vietnam is usually found in the northern region of Vietnam.
It's usually served during holidays, birthdays, and weddings.
To make your perfect wedding day meat jello, start by partially boiling pork hawks, ham hawks, ribs, and pork skin.
Then rinse in cool water and cut everything into smaller chunks.
Marinate the pork with a seasoning mixture of caramel sauce, pepper, fish sauce, oyster sauce, soy sauce and other seasonings.
What do folks like about this food in me and all this smells nice?
It tastes good.
This is what they care with them as heritage.
Heat up some oil and sauteed shallots for a fragrant base, then add the seasoning.
pork and skin.
Once the chef finishes stir-fry, you're going to see how this pork becomes jello.
In a big pot, add sauteed meat and skin.
Fill it up with a flavorful pork bone broth and simmer for three hours.
This not only deepens the flavor and tenderizes the meat,
but it also It also the key ingredient crucial for making jello, that is gelatin, that comes from the thick pork skin.
As bracing completes, add woodier mushrooms for some fun crunch, contrasting the tender pork.
Place carrot slices into a bowl, then add in the pork and broth.
Sprinkle with pepper and refrigerant.
for 2 hours, allowing it to set, suspending pork bits in time and space.
In Vietnam, pork jelly isn't just a fun way to make your meat jiggle.
It's also a way to preserve the poop, as gelatin insulates the pork from the air and bacteria.
I've got to get a closer look at it to understand.
Oh, wow.
That's meat and cabbage.
isolated inside a gelatin I feel nauseous a little bit but not because of the food just because of the concept
I mean it's like when you realize that we're just a bunch of AIDS voting on this big planet in this huge solar system
And perhaps we have no purpose.
It's sunny.
This is the food show right The classic pork jello is accompanied by warm rice and pickled mustard greens.
The and an eye insist on going straight for the meat.
I hate to say it, Sonny.
I'm not really looking forward to this.
I am skeptical.
There's so much pork in this.
It's something inside of a pig.
In spoon, it's gigantic.
Should give it a shot?
No.
Mm.
Mm.
It is a Campbell suit.
The meat is soft, it's braised really well, but the flavor is of soup.
It is very wholesome,
it is very nondescriptive, I just don't think it's going to be received and arms to the western world because it is just soup.
That's quite a little.
I'm gonna have to disagree.
First of all, the flavor.
It's savory, it's braised and soft.
In USA, we don't have a lot of cold meats like this, but you know where they love it?
In London.
If you think pork and jello is weird, in London, they fill their jello with eels.
So I think if you're a culture that is accustomed to having cold, Cold meats, this could be your thing right here.
This is, it's not growing on me.
I do appreciate the heritage behind this dish.
It's just not my cup of tea, jello.
It doesn't have to be sweet, but when you eat it like this, it's just gonna remind you of cold soup in the refrigerator.
I this is, It's finally time to face the final boss of Vietnam's worst foods.
This is Wundal Mumtau, ranked the 5th worst food of Vietnam.
It dodgy components like intestines and blood sausage, but it gets even more challenging to eat as their sauce does.
up with this.
It's called mandong or fermented shrimp paste.
This is straight up cutrid rotten shrimp.
But diving into this baffling meal, Calvin and I are visiting a wholesale seafood market to learn more about this purple condiment.
Calvin, this is what we've come here for today.
It's something disturbing to most people.
We should get our noses close to it.
Just so we can smell every single note.
You should get your nose close to it.
Oh god, that just gave me asthma and cured it at the same time.
This is one of the most putrid smells I've ever encountered.
It smells fantastic!
and enzymes break down the shrimp,
creating a condiment rich in probiotics, minerals, and the smell so strong, the Vietnamese actually believe it scares away evil spirits.
What in the Vietnamese folks love so much about this food?
Vietnamese people can travel all in the world, but the moment they get that aroma, it brings that too, but not.
Whoa, briny, salty, gritty, umami, flavor Navasaki, in my mouth.
The taste, it's like cheese.
Sometimes the smell can be strong and off-putting, but when you put it in your mouth, you kind of like it.
Now, Sonny, we don't usually just- Pour it out of a barrel.
Nobody eats it that way.
So from here, we're gonna head to the restaurant and we're gonna try this away.
It's meant to be tried.
Leaving the market, we've come to Dien High Restaurant, a place well known for Wundau Monton.
With fermented shrimp, there is a trick to make it more palatable.
One, heaping teaspoon of sugar.
Next, the kubquat, the acid to this.
Are you a two-chill?
Really kind of got already.
Fortunately kind of got it.
One.
We're going to those right into your bowl.
We those chopsticks to the other study.
It twirling.
Oh, it's fizzing up.
It's bubbling.
There's a chemical reaction taking place inside of my bowl.
Nobody why this is happening.
We don't know is it the acid or is it the sugar or what actually is causing this broth.
Give it a taste.
So much more palatable, sweet, spicy, acidic, still of bulk, but delicious.
Surrounding the shrimp paste, we have a cast of fried delights waiting to take a pungent plunge.
Here you'll find fresh tofu, crab cakes, spring rolls, pork sausage, blood sausage, cartilage sausage, green steamer sausage, sticky rice patties and pork rolls.
All of that gets fried to crispy perfection.
To go with this rich ensemble, fresh vermicelli noodles and slices of tender boiled pork shank.
Assemble every component with herbs and cucumber.
This is so much fun to eat.
want to get the boot.
I'm pressed to break a vermetelli noodle.
Spry tofu.
Next.
This just like the morning's pork fermented, but now they fry it up.
Finally.
This is the shank of the pork.
I like to dip this into the shrimp paste and let the drizzle right on top.
Take a one big bite with all that.
Yes!
Oh my god.
Mmm, mmm, mmm, mmm.
It's so delicious.
Wow, it is such a potent flavor.
To me, this meal is like a high.
It's like doing a line of shrimp paste.
This really is the epitome of all sauces.
It goes well with that tofu, right?
Really crispy outside, soft, beautiful tofu.
And that's not it just coats everything.
I it What I love about these platters is it's just all these different flavors and textures that you can combine with this sauce mix and match
It's really up to you.
You say you eat this about every week.
What makes you crave this?
It's a month Oh, it's missing that it doesn't not going on here.
It keeps me engaged into this dish.
I love with a month Why do you think this is such a low-rated food?
When you first had fermented anything in Asia,
do that feeling of fear, but after living here for so many years and eating this, you understand, hey, it's okay.
Yeah, I think that those who want to live life on the edge need to try this fermented shrimp paste.
Today, we try out three of the lowest-rated foods in Vietnam,
but I think what we learned in the end is that there's a lack of education and understanding around these foods.
I I think food is an experience and if you get a chance to eat like a local and experience what they experience,
money cannot buy this happiness.
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I've never seen someone build a machine to just go at their meat day and night like this.
Look at how raw and red that meat is.
Will you eat cucumber now?
How many people have died eating?
In his 52 years of doing this under a thousand,
he assures me that no one, not a single person, has ever done from eating them to them.
Even if it was 10, I was still riskin'.
Listen, I grew up in Minnesota in the Midwest.
A very, my mom hates when I say white trash.
Trashy white person?
Yeah, like we were trashy white people.
I got a question.
I'm single.
I don't have anybody.
Can I find a wife?
I put a bit here behind the ears Oh guys, how does the end of the video?
We a bunch of Vietnam's lowest rated foods Do you think we should try the same in other countries?
How about the Philippines lowest rated foods?
How about North Korea?
Do they have food?
They're living in famine.
What about the latest worst rated food?
Let me know if we should do that as a concept in other countries.
Otherwise, I want to say See a huge thank you to Calvin for joining me today.
Calvin is my dude, FK had deliciousness on Instagram, on YouTube, anywhere on the internet.
Go him up, follow him, subscribe, and follow his fun food adventures here in Vietnam and beyond.
Otherwise, that is it for this one, guys.
Thank you so much for watching.
I will see you next time.
Oh, please!
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