I’m sunny i have a travel show you’rewatching it right now oh nothe show’s been crushing it lately over2 million subs in the last year ohit bit the spoon only problem isnow i can’t travel in the age of thecorona pandemicat a time when my home country has over3 million people infected america’sburning downvietnam hasn’t had any cases in monthswhich is lucky for me what are they inbecause vietnam is where i live if youare in alreadyyou can stay in i can leave vietnam if iwant to but if i leavei can’t come back if you’re notvietnamese it’s not going to happenso really i can’t leave vietnam forbetter or worse i’m stuck herebut since life here has mostly gottenback to normal breaking away i cantravel pretty much anywhere within thecountry and that’s exactlywhat i’m planning to do oh the ultimatein relaxation my manoh man this is andrew my best friend invietnam i need help this is my firsttime doing thisthe dude who convinced me to move herebro you’ve got to move up herehe’s lived in vietnam for six years heeven speaks some pretty decentvietnamese is that a fishing boatyeah there’s some in that boat is andrewcovering me with this bigsorry together we’re embarking on anepictwo-week journey through the most remoteareas of central vietnambut there’s a catch this bike is onlyone speed.
I gotta talk to producer mesomething’s a little bit off here[Music]this is my producer she’s evili’ve had a bit of a history withproducing me i don’t trust herand for some reason i’ve given completecontrol of this trip to her if you failany missions you don’t get to sleep in ahotelhow can she enforce that every place we go i don’t is thiseverything we do everything we eat willbe decided by her ohno and i’m just along for the ridebehind both of us are the biggest birdhouses i’ve ever seenhow do you eat a bird’s nest are peopleeating wood salivaafter birth so when we do thiswhat do you call these in your countryandrewor this all this is going to be cookedand eaten yeah oh my goshand definitely this oh my goshi am mad well we are about to eat themyeahi did not see it comingwhere am i now yeah this is surreal manwe’re in an effing volcanotwo weeks two bikes cruising throughcentral vietnam in search of thecountry’s most unique food experiencesthis is gonna be good.
I hopehonestly i don’t know yet let’s find outand that is me wang that looks prettygoodis a coastal city and the fifth largestin vietnam with over one millionresidentsit’s also the starting place of ourcentral vietnam journeyme wang super famous central region dishrightmeans noodles right and then what aboutwang i’ve got no idea somebody who’sless mature might think it’s a funnynamethey’ve kind of deconstructed it theyput it all apart and usuallyit would be all put together in a bowlwith what beef yeah beef chicken eggsall kinds of stuff i’ve eaten endlessamounts of me weaning and i’ve never hadanything like this yeah this is with afrogmee wang a flat wide rice noodle herethis restaurant is serving these noodleswith frog meat oh no how many frogs justcame outthe frog is marinated in turmeric gingerpurple onion and five spice powderstir fried in a giant wok and served ina ceramic potalong with pork chicken mackerel andshrimp pizza.
I’m gonna try this fishit tastes like pickled almost grab someof these noodles[Music]that’s nice that’s good this is one ofthe quintessential vietnamese dishesgenerous portions it’s very meaty i’mgonna take a bite of frog capit’s savory but there’s something sourin there too that’s affected all themeat the sameso you’re getting kind of differenttextures but the same flavor meanwhileyou have these like super soft noodlesthat’s a nice hefty mealokay as you know we’re going on a triphere’s how it’s gonna workour best ever central vietnam journeyhas begunthroughout our trip producer me willprovide us with coordinates and missionsshowing us where to go what to do andwho to meeti don’t trust her i don’t know what itis i think one time i made her go on aboat in japan it was a very badexperiencei think she’s just always trying to getpaid back for that this is making memore nervous yeah you should beso basically whatever she says iswhat we’re doing she’s just handing me acardin my hands now the first hints ofwhat’s to comeoh that is terrible handwritinggentlemen congratulations on the startof your central vietnam adventurebut this is just the start as you knowthis is a bike trip to survive thisjourney you must keep an open mindand if you don’t if you fail anymissions you don’t get to sleep in ahotelwell man.
I’ve got to admit i kind ofthought this was just going to be likewhat we usually dowhat do you think is going to be thehardest part of this trip two weeksfilmingthrough central vietnam hot hot weatherminority accents vietnamese is hotenoughwell listen i know that we got bikeslet’s rideyou ready let’s do yeah let’s do thatwe’re biker guys nowah i didn’t think it was this kind of abike tripdana the city of bridges beautifulcharming cycling is a much enjoyedactivity hereare we almost at the next location thissucks but not so much for two guyswearing giant crash helmetsbro it’s going to be a long ass waitingtrying i got to talk to producer mesomething’s a little bit off here ithought we’re going to take it likemotorcycles with bigengines the kind that make girlsinstantly fall in love with youor guys whichever it’s fine[Music]watch out yeah watch out for the carthere’s a bikepull your shoulders up ride withconfidence these cars are very big andeven these small scooters are biggerthan these bikesproducer me’s coordinates have broughtus here a restaurant with 60 years ofexperience serving another centralvietnamese classicon sale a crispy sizzling pancake madeof rice and turmeric battertopped with shrimp and mung beans servedwith rice paperfresh herbs and the country’s favoritecondiment fish saucebro.
I can do this i was expecting scaryfoods you were just warning me this isfanta i love panto the bikes were a bitof a letdown but the foodpretty chill in saigon yes sponsor hugesize of your headyes but when you come to the centralregion what happens andrew rightwhen it comes to eggy tumericky cakeythings with prawns inside i thinksmaller is better more crispy exactlybecause of the crunch step one take oneof theseload it into the rice paper i usually doa couple herbs oh evenmore herbs jeepers she is overestimatinghow many vegetables i eat in a dayget a nice tight roll on it i’m gonna gowith the delicious peanut sauce hereoh that’s good that is crunchy oh it’sso spicy too the textures are incredibleyou kind of tear throughthe rice paper and then the crunch comesafter that righti’m gonna eat one more of you toobecause it was good oh and we didn’t dothe nook man what is nook momis fish sauce do you know how they makefish sauce i assume fermented fish yeahbut do they just squeeze it until saucecomes it just sits in a barrel for along ass timereally like kimchi i think sodude that is genuinely excellent there’sa sweetness accurate i mean it’s supersaltythen a bit saccharine sweet well.
I’m notsure why we came herei don’t see any there’s another cardit’s quite frequent why don’t you justtalk to me i hope you guys are enjoyingthe citybecause now we’re gonna leave and nevercome back below are the coordinatesof a village where fish reach their fullpotential and where vietnamese maketheirown form of sushi oh it’s in a villagethough do you think they have niceuh sushi restaurants in the villageunlikelyyou know what i don’t think there’ll beany unexpected twist returns i thinkwe’re good[Music]if you hate cities somehow you’ll stilllike this placeover a million people but with a smalltown feel one of the most developedlivable cities in the countryokay this is more like it we’ve gotbeach on the rightbuildings on the left no kidding man ilove denying this has got to be one ofthe most livable cities in vietnam thisis zero traffic for vietnam as wellwhat makes a city livable to you this ismodern city for vietnam it’s newlydeveloped it’s really picturesque goodfoodyou’ve gotta move up here this is a sickcity it is sick butapparently according to my producerwe’re never coming backah next stop namo villagewhere are we i don’t know bro i don’tknow eitherat first glance this appears to be afishing village but.
I don’t see any fishperhaps this nice elderly woman can giveus some answers can you ask her the nameof this beach maybeum this is thenamo beach are you making this up nookay this is greatwe are looking for fish i guess[Music]yeah there’s some in that boat there’ssomeone over here rightfisherman from here i can see they’vegot some baskets of sardinesthey’re bringing it inoh man ah this is village it’s been herea long timecenturies at least perfectly situated onthe coastmeaning most the folks living here inone way or another are in the fishbusinessi did not bring my beach outfitokay that’s the last one so that’s onetwo three four five six seveneight containers of sardines here uhsinchoni like that he does the traditionalsweat rub handshakeyou’ve been out fishing how long did ittake you to get all these fishyesterday until then two people we got aguy over hereso all the fish here what are you goingto do with these fishthat’s what they do here in nemo theymake fish sauce.
I get it this is wherethe fish reach their full potentiali see turns out this is one of the raretraditional fish sauce making villagesthatexist throughout the entire country ofvietnam mr wang’s family was one of thefirst producing fish sauce in thisvillagea legacy that goes back over 200 yearshow do you juice a fishandrew i don’t think it’s what you thinkoh shoot we got another card comingwhy does she seem so unhappy when shegives me the cards last one for today itsaystwo halves make a hole the more yousplit in halfthe further you will gothis can’t be how they do itf andrew the next time we split up he’sgetting the crappiest dramai don’t know what sonny’s job was likebut i can’t imagine it was much worsethan thisi mean i think it’s clear what she meanswe’re gonna help process all this fishsauce one person has to carry all thisand one person has to gointo the factory which is probably ashade and a fan ohi’ll do that then in the shade you’reprobably gonna have to juice these fishso i don’t know if you made the rightchoice there andrewi hope he has to dig holes for deadbodiesthat’s like 50 pounds of fish okaythat’s twothere’s six more down there meanwhileandrew is in the factoryhaving a great time.
I’m here with anwaythey probably have a fountain machine inthere and so this is the verybeginning of the fish sauce makingprocessthe process is simple but cannot becompleted without onecrucial ingredient oh my god that one’sflipping heavythe fish there’s got to be a better wayof doing this um maybeah hello okayoh it’s way easier all right okay nowwe’re going to putfive bowls of fish into this mixing bowloh okay mohi hi mom oh man they’re very preciseyou just have to take a little microsteps oh yeahi mean who needs to pay for a gymmembership right now saltthank you benny hi so just two bowls ofsalt in with those fishoh very big balls there you go okay sowe’re mixing the fishin with salt here it’s really prettycoarse salt actuallyman that is still not light that’s atleast 100 poundsoh my god hers are way heavier than mineall right i’m coming for you grannyit’s pretty surreal feeling here we gogrannyokay and now we’re going to carry itover to the fermenting vesselman this is tiring work i don’t knowwhat sony’s job was likedamn.
I heard they used to have a horseto do this job butmaybe it died each pot contains four tosix hundred pounds of fish which willeventually becomea metric f load of sauce we’re going tocontinue this and fill this giant vesseland just let the fish ferment here inthe salt it sits there for an entireyear oh we’re in a hill nowyes starting as this semi-solid fishmushoh no then with the help of bacteria itbreaks down into a purely liquid statehere we have the nukman that’s beenfermenting for about one yearwe need to go through one more processwhen the time comes it’s filtered tokeep the fish essence but remove thefishsoles[Music]jeepers look at this that was brutalgood thing i drank a gatoradethis video is brought to you by gatoradenot really[Music]hey andrew it’s the sunny side turns outwe’re not just doing a restaurant tourit was way more intense how was that foryouit’s fine it’s pretty easy what aboutyou how was it here that wasbrutal stuff.
I can’t even smellfish anymore my whole body is covered inityeah it’s pretty gross i’m telling youoh man i thought the whole time thatwhat i did was really hard and what youdid was pretty easy oh man that lookssimplelet’s talk about this the fish saucethat is stinky see i can’t even smell itanymoreyeah i’m actually really looking forwardto trying what this is i can’t imaginethat it’s not just because you’ve seenit come from that sort of chocolatecolored liquidliterally go through a cheesecloth in itand it comes out clear it’s prettyremarkableyeah it looks like a whiskey yeah that’sright should we try it out. oh wow it’s intensely salty it is sosaltyis this finished is this the final formdo people add water to it or cut ithuh nothing man that’s it it has it’slike next levelsavory like people in japan always callit umami right this is wrongman there’s no sweetness there that i’mused to our reward for helping with thefish sauceraw herring salad that’s rightraw fish a type of vietnamese sashimiyou could say there’s many ways to cookfood the most common way just heatcrack but you could also use citrus whydo you put the limeon the fishso he said like the lime is able to cookit that’s i’ll cover itand it makes it good well.
I think weshould start eating i see so many thingsherethe fish are prepared two ways first thedry versionlime juice a mixture of strong spiceslike ginger lemongrassgarlic and chilies mixed well until thefish absorbs all the seasoningssqueeze the liquid out then coat thefish bits with stir-fried rice powderi’m assuming it’s going to be similar towhat we had already bonsai we’ve gotgreenscucumber right here the rice paper andwhatlike many vietnamese dishes they startthe same way a lot of herbs right heloads it up with fish toooh for me i can do it i can do itnice then you just douse it with sauce i[Music]believethat’s so good that’s amazing man ithink the thing i’m most surprised aboutis how just soft and delicate the fishis the aromatics are pulling you indifferent directionsright fresh blend of herbs this sauce isfantastic i hardly even remember thati’m actually eating raw fishokaynext the wet version it’s like a soup isthat allchili seeds right it has a ton of chiliin there ohno sugar water fish sauce a mixture ofstrong spices andpeanut butter put some.