VIETNAMESE FOOD (SAIGON STYLE) W/ RICHIE LE & LEENDA D - Fung Bros Food

What's going on everybody welcome to a very very special episode of Fun Bros Food as you can tell by who's standing next to me Today we are gonna be covering something Vietnamese. All right, so we got with us none other than Richie Lee, Linda D We're in the back of the Saigon Seoul restaurant in Kent, Washington And today we are taking you beyond pho. A lot of you guys when you do go to the Vietnamese spot Probably get your typical pho, bún bò huế, your vermicelli bowls, maybe your bánh mì's, but today we are gonna go beyond all that So we're gonna try some authentic Vietnamese food that you guys probably haven't tried before but you guys need to check it out Saigon Seoul Beyond pho, let's go Let me serve you man. Well, I actually just got back from Vietnam. Weren't you there yourself too? I was there as well, yeah. I went from the north to the south. I was up in Ha Long Bay. I was everywhere Does this food look pretty authentic? It looks pretty authentic. I'm excited to try this. Yo, man I ain't never been to Vietnam. So let me just put this cafe suit on and try to get in the mood Mì Quang aka yellow noodle soup. Yellow power. These are not egg noodles These are actually colored with turmeric powder just like the bánh xèo. Quail egg right here And Linda, you were saying you've seen people actually eat this after the club in Vietnam? Yeah, it's street food It's really fast and quick to make. They have noodles on the side and they just pour the soup Oh man, when I'm picturing street food, man, I can hear the sounds right now I can see the little plastic table. A lot of shrimpy flavor. It's spicy. The broth kind of reminds me of um reu Yeah, a little crabby. Mm-hmm. I feel like the quail egg might be the most slept on egg of 2017 The creamy consistency inside is perfect I like sometimes breaking the quail egg and just like mix it in with the broth. Shrimp got the skin on it But you know, it's so well cooked that I'm just gonna eat the whole thing, man What level of importance would you say knowing Mì Quang is to knowing Vietnamese food? Oh, man, I would say if you are trying to get to that maybe intermediate level you would have to know about this, man If you're dating a Vietnamese girl and you have Mì Quang, she's gonna be like, whoa This is next level. This is super Viet, man Con chua aka catfish soup. I'm telling you, you've never had anything that tastes like this. It's a sour, it's pungent It's really tangy, really refreshing. I actually grew up eating this with my family The sourness is... I've never seen pineapple and okra right next to each other Would you guys say this is more in the intermediate levels of Viet food? This is like intermediate advanced though, because I grew up eating this. Like my mom only makes this at home You don't normally get this at the restaurant. I've never even seen this at a restaurant in my life. Actually, growing up I always ate this with rice. We got rice though. Steaming, it's still steaming It's still steaming. For those of you who don't know, catfish is very popular in Vietnam They get it mostly from the Mekong River So what we're gonna do is we're gonna take the catfish and put it on the plate and we're gonna pour the fish sauce on it We got the fish sauce, alright, and we go just a little bit, not too much We're being real subtle with it. Don't be shy with the window This is of the fish-soaked fish Yo, it's like pineapple fish extract Yo, you guys you guys gotta take a look at this I see pineapples I see okra. I see tomatoes. I see fish. I see bean sprouts And the key is the broth, which is tamarind flavor. It has quite a summery feel. It's very light, right? It's not too heavy Now we are going over a drink break. One of my all-time favorite Asian drinks. Talk to him, man This is the egg soda. So it's pretty simple. It usually has soda water It has that sweet condensed milk and it has egg yolk in it It is kind of weird to think about it at first you eating a raw egg in your soda I don't know. You just gotta taste it and then I think you'll be converted It's kind of going back to the culture because I think so many people in the second generation kind of lost it or didn't wrap It so now we got to bring it back. Kind of reminds me of is a Gaston in Beauty and the Beast Remember when he ate like 20 eggs Right here we have ga kwa to Aka the caramelized catfish right here I would have it with dao, which is a rice porridge because this is really salty and sweet and you know rice porridge pretty subtle I like dark sauces because they have a very strong flavor What do we call rice guys When it comes to this flavor, they also make this with a lot of pork, too I don't I heard actually a way to cook it is to braise the pork belly in with the fish My mom would throw eggs in it and the eggs would soak up all of this sauce as well Can I have a little bit of that caramel sauce on the rice? Very sweet a little bit salty I can see how eating with the rice or rice porridge would definitely tone it down This is actually one of my top three favorite Vietnamese dishes Next up we've got some finger foods We also got the very trendy nook mom wings These are deep fried chicken wings infused with some nook mom sauce fish sauce You might think that these are only an American fusion type thing But they actually serve these in Vietnam pretty frequently personally really like about the chicken wings here It was cooked but not overcooked at all. It was very lightly cooked for me personally I like chicken wings with very little to no batter that pretty much had no batter like it You know, you don't usually think about grilling a processed meat You know, there's a fried chip in it right here. This is gonna add that super crunch to the roll, right? This doesn't have any vermicelli noodles. Yeah, a lot of spring rolls will have the vermicelli in the middle This is really just lettuce got the daikon. You got the carrots got the chip and you got the nem Definitely has that crunch in it almost like you're eating a salad roll. Yeah something I noticed about this sauce I always feel like it's part peanuts part hoisin sauce. This is very sweet as a hoisin flavors There's also a raw version that a lot of people eat. It has a pepper on top. It has a piece of garlic They sell it at a lot of delis. Those are fire, too. All right over here. We have the banking cool, which is crab soup I've seen this served with like shredded crab before. Wow, you can actually see a little bit of the shredder Here it's really gooey, it's really good and like the noodles are kind of like Japanese udon noodles Slurping it up like a little slurpee. They have crabby patties They're crabby noodles It was as crabby as the mee kwang was chickeny and I like the mee kwang a lot and this Reminds me of the mee kwang in the sense that the mee kwang captured the chicken essence This is capturing the crab essence and there's real crab This is not the fake imitation crab that you get at the you know, Safeway deli This is the real real real deal. It's definitely different than other noodle soups because you can't really slurp it It's almost more like a gravy. It's different. But as far as flavor wise even has more flavor because it's thicker I know you said you like to put the smooth quail egg yolk into your soup sometimes and mix it in. I'm gonna do that Oh What level of Vietnamese food would you put this at? It's like crab extra yeah, you know how there's like mango puree to make the mango pudding This is like crab puree It's not often where you see the noodle soup with the meat on the side like this, right? This is a duck bamboo noodle soup. Okay Right here at the bottom if I'm not mistaken, it should be like a vinegary sauce at the bottom Think about duck meat, it's all dark meat. Can you please sauce my duck piece? There's one of my favorite dips in the Vietnamese, uh, I'm taking a bite I'm going in on the dog You guys going in on the duck going in three two one, very fatty Yeah, I said let me duck that dip one more time that vinegar with the cabbage and then put the duck in it Oh my god. All right, you know guys growing up fried rice was one of my favorite dishes So it is my honor to introduce the Saigon fried rice They took the meat from the bun me and put it in the fried rice. There's string beans in it There's a lot of pepper There's corn there's peas all types of stuff when I try the Vietnamese version of dishes that I've seen in the Chinese version before I know that the Viet version is coming with the flavors that you savor see some eggs in here I've seen some carrots see the pork These are big chunks of pork The thing I like about the Vietnamese fried rice is is it uses a lot of black pepper Good see you the pepper on The rice like those little spots. That's pepper. I like that. All right guys. So right now we got some dessert This is a bad mouth which translates to three colored dessert We have finished our beyond for a feast Linda. What is something Vietnamese we can say to end the meal? Aren't you guys in the comment section below make sure you let us know number one What was your favorite thing that we ate number two? Make sure you let us know what other Cuisines we need to dive deeper into and make sure you name some of the dishes and number three Make sure you like and subscribe to our channel and share this video with anybody who needs to know something beyond Definitely. Make sure you check out Richie Lee 23 Make sure you check out Linda D productions and until next time we out. Hey Hi guys, thank you for checking out the video Linda You just went to Vietnam didn't you I did and it was amazing you didn't do I just went for a couple of weeks Definitely a lot of good food out there From yeah one TV. Yes, boy. She's rapping hard Are you guys think we're checking out that video make sure you guys check out our channel mine is Richie Lee 23 Shout out to the fun girls for having us man. Thank you, man. It's good to be back home. All right guys