6 Lobster VS 460 Lobster in Vietnam Biggest Lobster in Vietnam

I'm a strong independent woman I handle my home lobster today we're in Saigon Vietnam taking on seafood of epic proportion this is a representation of what we're hoping to find today oh I thought you were ready last time it's sky garden barbecue I took on the 66 pound seafood boat challenge you want to try some of this king crab Oh God this time we're cooking up one of the largest crustaceans to be plucked from the ocean look at that bigger than your hand it's bigger than my face along the way we'll discover the most unique seafood Street food this city has to offer it smells like go utter let's try it out so did your friend with the seafood allergy and get ready to eat are you ready for this let's do it this is seafood like you've never seen before [Music] welcome to the best F reporter view show the show where we eat three different foods and three different price points and at the end we tell you which one we liked the most a little segment we like to call that was worth the price right this is Tom we cross paths when she fed me eggs while blindfolded a year ago what do you feel right now regret cheese and Instagram personality and a college student living here in Saigon would you say lobster is popular here lobster is surprisingly popular in Saigon I always perceive growing up lobster to be some things that quite expensive but nowadays it's moving on to some kind of street food today we're taking on the seafood journey together but before getting started there's something I've always wanted to try to feel what it's like to have eyebrows I'm so freaked out right now I feel the makeup oh it looks good yeah after this video people are gonna feel like wow you are really missing something wow I'm so expressive now I'm surprised I'm angry I'm happy I was already expressive before the eyebrows but now this is bringing my show to a whole new level thank you so much for the gift of eyebrows and I think now we're ready to eat some food express it express our food wait what we are at our first location right now I'm so excited to jump into this adventure but first I want to ask you what do you think about my face what would you say is my strongest feature misdirected not my eyebrows let's just talk about the lobster chef Keane opened her store just five months ago and already it's a huge hit for locals craving affordable seafood in order to keep prices down she buys her lobsters in bulk from a local supplier cooks them up right away and starts selling them to the masses you have lobster that you're selling just as Street food people can come by I think of some Lobster keep going in fact there's like no chairs do people even eat here people don't eat here this is a vendor just to take away her inspiration with that when she went to restaurant they have really high prices for the lobster so she wants to bring like a lower price I see you've got two different kinds of loves which one is more affordable which one's cheaper there's a Vietnamese lobster and then there's Alaska lobster also that's Alaska no this is a hundred and nine or 100 grams and this is 79 so around $6 for one Lobster she splits the lobster in half and tosses it in a pan with garlic chilli and tamarind sauce then fresh herbs and pork fat [Music] we're about $67 here we have a pretty good-sized lobster I think it's like a hand I'm pretty happy with this I don't think I could ever eat a lobster bigger than this honestly and there it is it's ready to go it's still a little bit more cheese mm-hmm it's my first time having tamarin with a lobster a little bit sweet little tart I got to say I can feel that the lobsters kind of been hanging out a while it's a first Lobster I've had that felt like a little dry I feel like if I mix it with some rice and some other side dishes like it would be perfect right right yeah these are pieces of fat like pork pen oh I love that we got some fried pork fat here there we go Oh then that's what it was missing the whole time the lobster was missing a pig it just needed some pork eNOS we did it I love the story I love that she's doing something new people like it this place is busy as heck yeah it's very interesting seeing all these fancy foods being incorporated into vendor type of selling it's really cool it's very good nummy [Music] Before we jump into Saigon most lavish lobster location we're taking on a bonus seafood item and something you've never seen before in Asia giant squid teeth we are at giant squid thank you for allowing us to come to your giant squid shop how long have you been in the business of gigantic squid yes I don't understand like where do you even find these I just seen normal sized squid everywhere these are huge all of these are imported all wrong places like Chile because they need to live in places where it's really deep though are these just for show or people really eating these yeah see it processing is that right here what we came here for today is what they call squid teeth squinty this is actually a ball-shaped mouth muscle located in the head of the squid with a tiny beak at the end typically squid teeth in Vietnam are the size of a pea the ones here are freaking huge here at huge squid teeth the biggest quit teeth I've ever seen I haven't seen this anywhere in Saigon how did you get the idea to do this so she's seeing the model in Hong Kong she's really interested in the Hong Kong model and she would either like the eating squid so if you want to tell people that it's just your idea we can lie about it that's fine it was your idea that's great that's the reasoning Wow I love that adopted from Hong Kong but with her own Vietnamese flair or own cooking method this is incredible I can't wait to try it out thank you so much today we're trying squid teeth to weights first grille glazed with cashew oil and chili paste and cooked until golden brown [Music] oh it smells good it smells good and smoking dope yeah just a little bit you're right like don't go oh let's try it oh oh no sauce oh my god it does taste a lot like go Nutter it is remarkably chewy incredibly smoky and it just a bit spicy that's awesome we're having like one weird food and the only thing you can compare to him is something else that no one else watching his hat everyone's like thanks for the comparison goat utter I've never had goat utter dish - squid teeth in butter garlic sauce the teeth are cut to size then simmered with butter cashew oil onions concentrated fish sauce syrup and shrimp salt now this one I think is gonna have a lot of different flavor here we go I'm gonna get a lot of this sauce on there I know this is gonna be good a nice big chunk a squid teeth let's try it out that's delicious this sauce to me is kind of like a punch in the face like it's super heavy it's super in-your-face but it tastes really good I think if you eat that whole thing you go home you have a heart attack you recover the next morning you were happy you did it this is like the epitome of Saigon right now low slung stools and then some of the best food in the world that you've ever tried for a few bucks let me know the two about this put your money where your mouth is every single second counts enough to turn a little molehill into a mountain welcome to Sky garden barbecue you might remember last time we were here and we had a seven pound lobster oh the owner of this restaurant is named as villain I said I want you to find me the biggest lobster possible the biggest one that came in to Vietnam is in this restaurant right now how big do you think that would be like we think like this thing this is a bit too much this is a representation of what we're hoping to find today after seeing Viet Nam's most affordable Lobster it's time to meet it's the most expensive lobster but we need to catch it first have you seen king crab this big you've never had king crab I will say that for another episode what we're really here for is the lobsters there are two giant lobsters I want to make a deal with you I'm gonna weigh this one you're gonna weigh that one okay so I'm gonna do this one person and you can watch how I do it if you want I just grab it in the body behind the claws all right here we go I'm gonna put on the scale it says 4.77 that is massive but we don't know yet if it's the biggest one I think first we have to grab the other one and by we I mean it's just you don't drop it the strong independent woman I handle my own Lobster oh my God look at that it's bigger than your hand from here we're gonna go see how they cook this guy up victor pleasure knowing you do buddy you name him just looks like a big texan yeah he looks like a demagogue into me Victor because he's a winner win it like buddy there's an ongoing debate regarding whether lobsters can feel pain or not do you think lobsters can feel pain some argue that their nervous system is not complex enough but no one knows for sure wait you think they can feel pain yeah you drink a lot at night in this restaurant the lobsters aren't steamed a lot but rather bled out both killing the lobster and creating our next unbelievable dish lobster blood jello I did try this last time oh my god people were doubting me that this was blood they said oh it's like a urine it's ocean water but when you shake it that is not water man urine does not do that if your urine is doing this get to a doctor immediately let's try it out [Music] exactly it tastes like salt water it's cookie it's weird I have not seen this anywhere else in the world and even the people watching this video will still not believe this is a lobster blood if it's not lobster blood and then what is it what else becomes solid like that [Music] this Lobster is so huge it must be steamed for a full 45 minutes before it's cooked all the way through while we wait for Victor to finish in the sauna Tom teaches me more about today's secret ingredient salted duck eggs what is the big difference between a normal duck egg and a salted and mega man it's more salty the texture is different and yeah that really more salty so you can wash this ass off and it will look exact okay so this is Ashley's yeah next you will attempt to crack a salted egg and we will see what is inside is it the same as a normal duck egg and nobody knows for sure Oh what salted eggs are made by soaking duck eggs in straw ash and salt the salt will travel inside the egg and change its properties the yolk has become shriveled up and dark in color I don't know how to describe that kind of a balmy and savoury egg smell I mean it looks like it would smell awful but I guess I look like that too so you never know the lobster finishes steaming and the claws are removed our first dish salted egg lobster starting with steamed salted eggs and water creating a thick rich savory yoki sauce fully coating every corner of the lobsters tail head and whatever else is in there so we've got a little bit of everything here let's talk about it the salted egg lobster body and tail let's go for it I'm grabbing the tail me yeah it keeps going right look at that that is a whole Lobster um I don't want to share this with you I think you should take that one out there you go and then it should just pop out pretty easily yes oh my gosh oh you got even more I've been waiting for this moment for a long time salted egg lobster gigantic tail let's go for it bro my god what a special moment it's soft it's not like too soft to a point where it has no texture it's got some density to it some people don't like this part in a bigger lobster but to me it's like every other lobster tail dipping it into the salted egg sauce it looks like the pornography of food like kids under 18 should not be able to watch this this sauce bit gritty but creamy also yeah and the salt makes so much sense like it enhances the way they make each other better like a good relationship we're gonna eat the rest of what's on here later our claws will be prepared two ways first in butter garlic sauce start with butter garlic and an in-house sauce blend and baste the cloth early here we have a giant clock it's so big where do we start there I'm gonna try to break this joint here we go oh well there's no way that is so thick and so strong this needs a sledgehammer oh there it is huge claw I'm so tempted to not even bring it back chewing no I could just say they couldn't figure out how to get it out they throw it in the trash or something all right I'm gonna share it with her I'm gonna share let's go let's go so I'm gonna dump it out it looks so juicy it's the first thing with flavor here we have a butter garlic sauce I'm gonna dip it in I mean does it get any more egregious than this let's go for it I am in love the sauce has so much depth to it I love the sauce I actually like this even more than the sauce it I agree that one's done two course three our final dish giant claw with fried garlic deep fry the claw and coat it with chili powder bell pepper onions and fried garlic and you know what should we have the chef come on no I'm sorry I can't wait oh oh there it is do the biggest claw of any animal I've ever seen we have the final giant lobster claw are you ready for this I am so ready let's do it does this what it feels like to fall in love you look like you're gonna cry oh you like it yeah but it hurts sometimes love hurts you know I genuinely think this is the best texture this could possibly get the meat equivalent for crunchy can you look at them it's like it's got give it pushes back it's so satisfying that's it I don't know what else there is to say the whole point of this video was just to be a grisha disgusting and over-the-top and delicious all those together at the same time like opposite pulling horses that create culinary excellence that cannot be topped I'm drunk on Lobster I don't know what I'm saying and that was lobsters we had three different meals at three different price points but what meal do you think was a good value for the price my victory I absolutely loved making out on a huge lobster but for me my favorite lobster today wasn't a lobster at all it was a squid this sauce is the environment the fact that there's just some lady who imports squid from Peru so people can eat giant squid balls it was awesome and so that's it guys why don't you let us know in the comments below which one you thought was a good value for what we paid is at the kitchen worth it it doesn't go off the tongue naturally from researching and shooting to editing and mastering our ten-person best ever food review show team works hard to roll out the highest-quality travel food entertainment twice a week if you like what we do here please consider supporting our patreon patreon allows fans of the show to contribute a monthly sum and receive a load of extras like early video releases private q and a's and beyond to learn more about our patreon check out the link in the description box down below and if you can't give or don't even feel like it that's okay too we're just happy you're here that is it for this I will see you next time thank you for watching a beast okay I got seafood poisoning I'm dead [Music]

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