- Coming up for all youfood rangers out there, we're going deep for street food in Hanoi, finding snails, streetstools and spring rolls, fried shrimp cakes, street food bar-style rolled rice noodles and more.
Here we go.
Check it out, it's Trevor James.
We're in Hanoi, Vietnam.
Today we're going for a bigday of eating street food.
Let's check it out.
(upbeat instrumental music) Hanoi's street foodscene will blow you away.
As soon as you walk out onthe street in the morning, you'll find street food everywhere.
And with so many differentstreet foods to try, you'll never run out of things to eat.
Since we flew to Vietnam just to eat, you can discover alongwith us just how diverse and amazingly delicious thestreet food in Vietnam is, so make sure to watchall the way until the end because you won't believejust how much many different types of street food thereare that you're gonna surely want to fly here for it.
Let's eat.
It's almost like every few meters there's new street food to try.
So that's what we're gonnado today is just go around and try a bunch of differentstuff on the street.
First up, we found a lady selling bun oc, a famous light and fragrantescargot rice noodle soup infused with the mostelegant tomato flavor.
You can see this dish allover the streets of Hanoi.
When you try it the first time, you'll definitely fall in lovewith the elegant freshness.
(speaking in foreign language) - Bun oc.
- Bun oc.
(speaking in foreign language) Bun oc.
Bun oc.
Oh, there's the rice noodles.
Oh, look at that.
Bun.
Bun, bun.
Bun.
- Bun.
- Bun.
- Oc.
- Oc.
- Oc.
- Oc.
Bun oc.
- Oc, oc, oc, oc.
- Oc, oc, oc.
Okay, getting a languagelesson here on the street.
That's perfect.
Oh, and she's puttingsome MSG, a little salt.
Those must be the snails.
Oh yeah.
Oh, that smells awesome.
Nice.
(speaking in foreign language) Look at this.
Bright and early.
Wow, look at this, guys.
Look at all those huge, plump snails.
Tomato, cilantro, green onions, and the tomato aroma justis very, very strong.
I'm just gonna put someVietnamese herbs on there.
There's mint.
Oh, there's basil.
Lots of herbs.
Lots of herbs.
Oh yeah.
And then that smell is.
It smells so fresh.
Mm.
Wow.
It tastes like pasta almost with the aroma of the snails in there.
Whoa.
And the herbs.
And it's so fresh with thatbeautiful mint and cilantro.
Oh, and basil flavor all throughout.
Next up, just a coupleof steps down the road, we found another famousVietnamese street food on offer.
Bun dao, a plate ofdelicious fried spring rolls, tofu, and fish cakes with ricenoodles and herbs that you can all dip into a fish sauceor a fermented shrimp paste.
Another amazing street food.
So today we are gonna try aton of different street food.
So we had this the other day.
Oh, look how little this stool is here.
Oh yeah.
And you can see she's fryingup some spring rolls and tofu.
They give you a strong fish paste.
Fish sauce.
(upbeat music) Oh yeah.
Some pepper.
Okay, chili.
So we were just walking and we found this bun dao on the street.
You can see she's pullingout the vermicelli there, and you dip it in.
You dip it into a fish sauce or a fermented shrimp paste sauce.
Ah.
(speaking in foreign language) You see, she gives a fishsauce and some herbs.
(speaking in foreign language) Let's try it out.
Oh yeah, look at that spring roll.
Awesome, you can see it'sfull of rice noodles.
Looks like there's some pork and mushroom or maybe some onion in there.
Oh yeah.
And we're just gonna dip it right in.
Let's try it out.
Mm.
Oh, the mushroom flavor is very strong.
I think this is more of a garlic, a spicy, sweet garlic sauce.
What I love so much is all ofthe herbs that they give you.
You can just dip them in to this sauce, this sweet, spicy garlic sauce, and that just completely balances the slightly oily spring rolls and tofu.
Next up, just anothercouple steps down the road, we went to try a dishthat's famous in Hanoi and something definitelyworth flying here for.
Banh cuon noodle rolls served to you on the street bar style.
I think this is banhcuon rice noodle rolls.
- Hello.
- Banh cuon.
- Banh cuon.
- Banh cuon.
Banh cuon.
- Banh cuon.
(speaking in foreign language) - Okay, so we're gonna get the banh cuon.
(speaking in foreign language) So that's the dip.
Oh, it has garlic water.
Oh, fried caramelized scallions, pepper.
Oh, and chili.
(speaking in foreign language) You see, she's putting that rice flour.
(speaking in foreign language) Yeah, she's putting the riceflour, spreading it out, and then she's gonna put thispork mushroom mix on top.
Oh yeah, here it is.
Oh, there it is.
- Banh cuon.
- Banh cuon.
Nice.
So it's just like a streetfood rice noodle roll bar.
Mm, fresh cilantro.
Awesome.
Oh, the fried scallions.
That is bringing in flavor, you can tell.
Mm.
Okay.
I want to get a nice bigbite with lots of cilantro.
Oh, lots of that fried scallion mix.
And she just stuffed itwith a pork mushroom mix.
(speaking in foreign language) And this is fish sauce.
Sweet garlic.
Let's try it out.
Mm.
Number one.
(laughs) Number one.
Oh, and she's just puttingmore and more on here.
Awesome.
Oh yeah, just stacking it up.
There is a lot of flavor in that filling, especially when it'scovered in the scallions.
When you dip it in this slightly spicy, slightly sweet garlicky sauce with all those fried scallions and chilis inside.
That's awesome.
It's a true street foodmecca here in Hanoi.
Food everywhere.
Look at this little alley here.
We're gonna see what we can.
Oh, what's this? Look at this, this lookslike a shrimp cake.
(speaking in foreign language) Awesome.
(light upbeat music) (speaking in foreign language) Awesome, look at this.
I think that that is tapiocastarch that she's making it.
That she's making it with.
And then they just get fried over here.
Nice.
(speaking in foreign language) So I think what it is is a tapioca starch with slices of sweet potatoand shrimp deep fried.
Oh, it looks great.
(speaking in foreign language) (laughs) Okay, so we've got this tapioca starch.
I think I said something funny.
Oh, with this.
Oh, with these fresh herbs.
Oh yeah, yeah, look at that.
The chili.
Oh.
(speaking in foreign language) Nice.
Let's try it out.
Mm.
Mm.
It just tastes like a friedbatter in a sweet, spicy sauce.
We got a couple more big meals coming up.
Hanoi has been so amazing.
The food is incredible.
Way better than I expected.
So fresh, so complex, yetso simple at the same time.
It's mind blowing.
Right up here I think there's a famous escargot place cooked in lemongrass.
We're sitting on the street.
It's gonna be good.
What we stumbled into was a true delicacy.
Locals love these snailscooked in lemongrass, and watching them being made on the street is half the delight.
The snails are cookedin ginger, lemongrass, and kaffir lime leaves and served with a heavenly dip made of fish sauce, chili, lime leaves, garlic and lemongrass.
It's completely amazing.
Look at those big juicy escargot.
And you can really smell the lemongrass.
It's potent.
Wow.
Okay.
Beautiful.
(speaking in foreign language) Wow.
The lime and the dip.
Wow.
So the escargot, he justhelped me pull it out.
The aroma coming from this is insane.
Oh! Wow.
That is incredibly delicious.
The aroma of thelemongrass is infused into these steaming, painfully hot escargot.
Oh yeah.
Look at that.
There it is.
Escargot cooked in lemongrass with all of these accompaniments.
I think this is kaffirlime leaves and shallot, ginger and chili, and thenuoc cham Vietnamese dipping sauce, which is fish,sauce, garlic, ginger, a little sugar, I believe,chili, and lemongrass, which is just, the flavor issteaming off of these escargot.
Mm.
Wow.
That is the most aromaticand flavorful sauce.
You could actually just drink that sauce.
It is so enjoyable.
The lemongrass, the kaffir lime, the ginger, the chili, the fish sauce.
A little bit of sweetness in there all in this amazing, amazing escargot.
That flavor will blow your mind.
Yes.
It is really delicious.
Okay, let's see.
- It's really good.
- It's really good, right? - It's because the sauce.
It have a ginger.
- It's good, right?- Yeah.
- You having a good day, Ting?- Yep.
- That's the most important thing.
Good food in Hanoi, right? - Yeah.
- Awesome food.
After finishing up thosedelicious escargot, we made our way for ourpre-dinner snack of pho cuon, classic Vietnamese spring rollson the streetside all made by hand, one by one with beef,mint, cilantro, and basil.
To die for.
I really want to havesome authentic pho cuon, Vietnamese beef spring rolls.
I think there's a place right up here.
Oh yeah, here we go.
Awesome.
(speaking in foreign language) They're making thespring rolls one by one.
Wow.
Pho cuon.
- Pho cuon.
- Pho cuon.
Look at those.
Nice.
I think the beef ismarinated in lemongrass.
I think I can smell that a little bit.
And then they're stuffing itwith herbs, cilantro, basil.
It looks like Vietnamesemint in there as well.
Common herbs that we're seeing everywhere in almost all the dishes we're having.
Wow.
(light funky music) This looks so good.
It's like the spring roll hotspot here.
That huge bowl of beef, all those herbs, one by one with those rice paper rolls.
Oh, they look soft and tender.
Pho cuon just came.
Look at this big mound ofVietnamese spring rolls.
Oh yeah, look at that.
And it comes with that dipping sauce that we're having all over the place here.
It's a sweet fish sauce with, I think that is green papaya as usual.
Oh yeah, look at this.
And these nicely wrapped pho cuon.
I have never had this before, so this is gonna be my first experience.
I can't wait to try it out.
Oh, look at that.
Dip it in.
Let's try it out.
Mm.
Oh.
Wow.
Oh, the beef is, mm.
Oh yeah, the beef has a lot of flavor.
It is really simple with those herbs.
Oh yeah.
Dipping it in the sauce there.
Mm.
Wow.
For our final meal ofthe night and something you must experience, wevisited one of the thousands of family-run street stalls in Hanoi.
To me, the best partabout eating in new places is without a doubt chattingwith the local people.
And even with a languagebarrier, smiling is the best way.
You'll discover that mostpeople are just like you and me.
Friendly.
You gotta be careful crossing the street.
But the secret is to justkeep at the same pace.
You don't want to stopor change your speed because that's how you get hit.
Oh yeah, right here.
(light upbeat music) (speaking in foreign language) - Okay.
- Okay.
This is like the street food bar.
Look at this.
Oh yeah.
(speaking in foreign language) Oh, you can get a ton ofdifferent dishes here.
(speaking in foreign language) Different noodles, differentrice noodle dishes.
But I've ordered the dry version because I am a fiend for dry style noodles.
Oh yeah, herbs.
Always herbs.
Oh yeah, that is fresh.
Chicken, bean sprouts, cilantro, herbs, mint, fish sauce.
Just a little soy.
There might be some garlic water.
Oh, and the scallions.
The fried scallions.
And then a little broth.
Oh yeah.
This is gonna be delightful.
Ton of herbs, cilantro and mint.
(light upbeat music) (speaking in foreign language) Oh yeah, look at this.
This is gonna be superb.
Lots of fresh chicken.
Rice noodles, beansprouts, mint, cilantro.
Mm.
Oh yeah.
And it's in a light seasoningof soy sauce, broth.
Mm, and the flavor is gonna be enhanced from all of those scallions.
Let's try that out.
Mm.
Oh.
Wow.
Very good.
- Very good.
- Very delicious.
That is really good.
Wow.
The flavor from the fried scallions really brings it up a notch.
All those herbs seasonedwith light soy sauce and broth, a little bit of pepper.
You can also add chili and lime.
Mm.
Wow.
To me, gan ban, as they say in China, or dry style noodles likethis pack the most flavor because instead of itbeing diluted in a soup, it's all there in the bite.
All those herbs lightly seasoned.
Mm, you cannot get this is Canada.
Not this good.
It's so good here.
Wow.
Mind blown.
You have a good day, Ting? - Yes, really good day.
- It's been an awesome time in Hanoi.
We barely scratched thesurface, but the food has been mind blowing and myexpectations were surpassed.
It has been so good.
- Yeah, we tried lots of food though.
- Lots of good food.
So please let us know what you thought in the comments below.
Click that thumbs up button and subscribe to this channel if you haven't already.
Thank you so much for watching.
- Thank you.
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