$1 Jellyfish VS $100 Jellyfish!! STRANGE SEAFOOD in Asia!!

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS BANDANAS! GET YOURS TODAY » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon 📷 THUYEN’S IG» @thuyenvo12 Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - JELLYFISH 1. QUY THINH COMPANY ADDRESS: 13th Hamlet, Thinh Long Township, Hai Hau District, Nam Dinh Province SOCIAL: https://www.facebook.com/chacataman/ 🇻🇳DÙ SỨA ĂN LIỀN (READY TO EAT JELLYFISH UMBRELLA/HAT): After soaking in fresh water, mix jellyfish with ginger and garlic. 🇻🇳NỘM SỨA (JELLYFISH SALAD): After soaking in fresh water, place jellyfish tentacles in a bowl. Add shredded mango, carrot and banana flower. Mix well. Add chiffonade basil. Garnish with ground peanut and sesame seeds. Serve with rice paper and soya bean sauce. 💸PRICE: Ready-To-Eat Jellyfish - 20.000 / $1.00 USD per 200 grams - - - - - - - - - - - - - - - - - 2. ATK Beer Club ADDRESS: 63 Dong A Avenue, Hoa Vuong Ward, Nam Dinh City SOCIAL: https://www.facebook.com/ATK-Beer-Club-112935207150755/ 🇻🇳 SỨA XÀO RAU CỦ (STIR-FRIED JELLYFISH WITH ASSORTED VEGETABLES): Add minced garlic in a hot pan and add homemade seasoning sauce. Toss in a lot of jellyfish cuts. Add onions, pineapples, carrots, mushrooms, and leeks. Stir-fry for 2 minutes. 💸PRICE: 180.000 / $7.00 USD - - - - - - - - - - - - - - - - - 3. CHLOE GALLERY ADDRESS: 2-6 Phan Van Chuong, Tan Phu Ward, District 7, HCMC SOCIAL: http://bit.ly/ChloeGallery 🇻🇳BAGUETTE SLICES WITH JELLYFISH BUTTER: Bake the baguette and then slice it. Blanch the jellyfish with ginger and wine. Blend it with butter, soy sauce, grilled cherry pepper and bell pepper. Spread the jellyfish butter on the bread. 🇻🇳JELLYFISH SOUP: In a pot, add mushroom, seaweed, diced egg tofu and jellyfish. Add the broth made from shredded fish (katsuobushi). Place the whole pumpkin in a steamer for 10 minutes. Finish by adding a drop of truffle oil. 🇻🇳JELLYFISH WITH PONZU SAUCE, GRAPE SEAWEED AND SALMON ROE: Dip one side of a seaweed in batter and fry it. Season with chili salt. Mix the jellyfish with diced onion and cilantro. Season with ponzu sauce (Japanese soy sauce), sesame oil, grape seaweed and jellyfish. Pour ponzu sauce on diced avocado. Add it on the fried seaweed leaf, garnish with sesame seeds, and salmon roe. 🇻🇳LOBSTER WITH JELLYFISH SPICY SAUCE AND SAFFRON RICE: Steam half of a lobster. Saute white lingzhi mushroom with salt, ground pepper and butter. Plate saffron rice, mushroom and steamed lobster. Add jellyfish in ginger and chillies sauce, and pour it over the lobster. 💸PRICE: $100 USD total #BestEverVietnamTour #BestEverFoodReviewShow #BEFRS - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza 🥒ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but currently call Vietnam home. 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. - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Ngoc Le Hong PRODUCERS » Huỳnh Hà My & Khoi Chung LINE PRODUCER » Khoi Chung COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: [email protected]