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1. HALAL PHỞ LADY
ADDRESS: Alley 157B Dương Bá Trạc street, Ward 1, District 8, HCMC
INTERVIEWEE: (Aunt) Na
OPERATION HOURS: 6AM-10AM
PHỞ BÒ HALAL (Halal Beef Pho): Boil beef bones for broth. Add rock sugar, star anise, and cinnamon leaves. Blanch rice noodle, bean sprouts, beef slices, and beef balls. Ladle broth on top. Serve with cilantro, Vietnamese mint, Thai basil, lime, and chili.
PRICE: 30,000-40,000 VND / $1.28-$1.70 USD
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2. HALAL CƠM TẤM LADY
ADDRESS: 157A/10 Duong Ba Trac street, Ward 1, District 8, HCMC
INTERVIEWEE: (Aunt) Aysah
OPERATION HOURS: 6:30AM-10AM
CƠM TẤM HALAL (Halal Broken Rice): Tenderize the beef, then marinate it with garlic, lemongrass, oil, soy sauce, chili sauce, cooking oil, and palm sugar. For the egg cake, mix minced meat with glass noodles, spring onions, and chopped mushrooms, then cook for 30 minutes, adding beaten egg yolk on top and cooking for another 5 minutes. Grill the beef over charcoal fire and serve it with broken rice, pickled vegetables, cucumber, and concentrated fish sauce.
PRICE: 25,000-30,000 VND / $1.06-1.28 USD
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3. HALAL FISH NOODLE LADY
ADDRESS: Alley 157B, Duong Ba Trac street, Ward 1, District 8, HCMC
INTERVIEWEE: Aysah
OPERATION HOURS: 9AM-11AM
BÚN CÁ NGƯỜI CHĂM (Chăm-style fish noodle soup): Boil snakehead fish, then repeat with turmeric water for color. Prepare broth with turmeric powder, minced purple shallots, lemongrass, banana flower stems, spring onions, garlic, and rock sugar. Assemble with rice vermicelli, fish, bean sprouts, shredded water spinach, banana blossoms, daisy flowers, Vietnamese coriander, and chili.
TUNG LÒ MÒ / TUNG LAMAOW (Chăm-style beef sausage): Mix beef with cow fat, then marinate in salt, sugar, MSG, and pepper. Stuff the marinated beef in cow intestine, then sun-dry. Deep-fry before eating.
PRICE: Fish soup – 30,000-40,000 VND / $1.28-$1.71 USD | Beef sausage – 100,000 VND/$4.23 USD per bag
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4. MOSQUE FEAST
ADDRESS: Jamiul Anwar Mosque (pronounced as Ya-mi-ul An-waa), 157B/9 Duong Ba Trac street, Ward 1, District 8, HCMC
INTERVIEWEE: Duso (Chef) + Hj Gozalay (Imam)
CÀ RI CHÀ / CÀ RI NGƯỜI CHĂM (Java curry / Chăm-style curry): Marinate meat with salt and turmeric and stir-fry for 30 minutes. Heat coconut oil and add lemongrass, ginger, salt, and turmeric powder. Stir for 15 minutes. Add oil, curry leaves, cinnamon, cloves, star anise, cardamom, and cumin powder. Add minced purple shallots, garlic, fresh chili, and dried chili. Add meat and stir. Pour in beaten coconut milk, coconut cream, and curry powder. Add salt and sugar.
CÁ NƯỚNG (Grilled fish): Stuff fish with lemongrass and marinate with salt, then grill it. Dipping sauce: Mix purple onion, tamarind, sugar, and MSG.
#BEFRS #BestEverFoodReviewShow #BestEverVietnamTour
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR » Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » TerryH Nguyen
LOCAL GUIDE » Duso Muhammad
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com