How Vietnam Grows UNLIMITED Monster Crabs!!

Get 10% off your first month at https://betterhelp.com/besteverfood. Whatever heaviness you carry, therapy with BetterHelp can help you feel lighter in 2026. #sponsored *FOLLOW ME!!* 👇 🔥 https://www.instagram.com/besteverfoodreviewshow/ *WATCH MORE BEST EVER FOOD REVIEW SHOW!!* ▶️ https://youtu.be/2cuwfpUcgds Like our music? Enjoy FREE 30-days of Epidemic Sound. Best royalty-free music: ✅ http://share.epidemicsound.com/BEFRS — 🇻🇳 *Kien Giang + Can Tho + Saigon, VIETNAM* 🦀 *[VIETNAM BIZARRE FARMS: MUD CRABS!!]* 1️⃣ Nguyễn Khách Mud Crab Farm Address: PVCH+X9P, Tân Thạnh, An Minh, Kiên Giang 🕒 Operation Hours: 5 a.m - 10 a.m 👨🏻‍💼 Mr. Soạn (Owner) 📜 Farm size: 60,000 msq / 645,834 sqft. Yearly income: $27.3k from crabs, $32k from juvenile crabs. 2️⃣ Huy Trí Mud Crab Farm Address: 4CH4+43P, Cờ Đỏ District, Cần Thơ 👨🏻‍💼 Mr. Huy (Owner) Farm size: 300 boxes for raising crabs; typically, only half contain crabs. Crab size: 300-700g / 0.66-1.54 lbs per crab. 🕒 TikTok Channel: Huy Trí Crab 💸 Price: 23-28.45 USD / 600,000-750,000 VND per kg (2.2 lbs) 🌾 CƠM CHIÊN CUA (Fried Rice with Crab Meat) How It’s Made: Dip crab in ice to kill it, wash, and shred the meat. Mix rice with beaten egg, then heat oil in a wok. Fry onion until golden, add rice, and make it dry and fluffy. Mix until golden, add pepper and crab meat, then garnish with scallion before serving hot on a plate. 🥢 NEM CUA BỂ (Deep-fried Crab Spring Roll) How It’s Made: Dip crab in ice to kill it, wash, and shred the meat. Mix with Vietnamese pork paste, carrot, turnip cabbage, wood ear mushroom, glass noodle, garlic, scallion, and beaten egg, seasoning with powder, sugar, MSG, and pepper. Roll the mixture in net spring roll wrappers and deep fry until golden, serving with fish mint, perilla leaves, and fish sauce. 3️⃣ Rạn Biển Address: 2 Hai Bà Trưng Street, Sài Gòn Ward, HCMC 🕒 Operation Hours: 10 a.m - 11 p.m 👨🏻‍💼 Mr. Ngọc (Manager) 🦀 CUA THỊT RANG MUỐI (Roasted Meaty Crab with Salt Mix) 💸 Price: 1,198,000 VND per kg / 22.75 USD per lb (Approx. 2,875,000 VND / 109.2 USD per dish for 3 crabs) How It’s Made: Dip crab in ice and crack the shell open, separate the shell, and crack the claws. Coat crab in tempura flour and deep fry for 5 minutes. Stir fry bell pepper, add crab meat, breadcrumbs, and instant porridge, mixing well before assembling on a plate. 🦀 CUA GẠCH HẤP (Steamed Roe Crab) 💸 Price: 1,198,000 VND per kg / 22.75 USD per lb (Approx. 2,875,000 VND / 109.2 USD per dish for 3 crabs) How It’s Made: Dip crab in ice and crack the shell open, separate the shell, and crack the claws. Steam crab for 20-30 minutes before serving. Timestamps: 0:00 » Intro 0:46 » Mekong Delta 7:06 » Crab Farm 11:07 » Crab Meal 16:00 » Crabs in Saigon #BEFRS #BestEverFoodReviewShow #BestEverVietnamBizarreFarmsTour #BEFRSsaigon #BEFRSvietnam #BEFRShochiminhcity #BEFRShcmc #Sonny #SonnySide #Food #Travel #BEFRSstreetfood #BEFRSseafood #BEFRSasia #BEFRSasianfood — *SOCIAL MEDIA* 🌐 👉 FACEBOOK » https://www.facebook.com/BestEverFoodReviewShow/ 👉 TIKTOK » https://www.tiktok.com/@besteverfoodofficial ❤️ *SUPPORT US:* Patreon allows regular support. An investment in the creative freedom of my channel & enables me to keep content authentic & uninterrupted. It allows me time & resources to create more videos for you. Got some pretty sweet rewards too, exclusive to Bestys. ✅ http://bit.ly/BestEverPatreon *VIP Patrons* 😎 Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan. 🥒 *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. Peace! — 🎬 *CREDITS:* DIRECTOR/HOST » Sonny Side DIRECTOR OF PHOTOGRAPHY » Trần Quang Đạo CAMERA OPERATORS » Đinh Tuấn Anh CREATIVE DIRECTOR » Lê Anh Đỗ EPISODE EDITOR » Quí Đình Nguyễn COLOR & MASTER » Quí Nguyễn PRODUCERS » Terryh Nguyen, Van Ho, Kimmy Nguyen PRODUCTION ASSISTANTS » Andy & Pink LOCAL FIXER / LOCATION MANAGER » Sano Giang CO-HOST » Van Vu https://www.youtube.com/@WhatThePho https://www.instagram.com/vanvufromvietnam/ Selected tracks via Audio Network 🛆 *Business Inquiries:* ✉️ [email protected]