EXOTIC VIETNAMESE FOOD SUPER RARE Traditional Food found only in Da Lat, Vietnam


This is an absolute first for me not just in Vietnam but anywhere in the world I've never seen any kind of food preparation like this today on the best-ever food review show we are having another fun food adventure and today is going to be wild because we have travelled to the highlands i'm glad to visit one of the announced amazing ethnic minorities i'm going to experience how they live and even more importantly how they eat the gajja are an ethnic group about 100 thousand people living in the long dong province of Vietnam Central Highlands they have cooking techniques and dishes that I haven't seen anywhere before in Asia 


we'll learn about something called pounding soup and whatever this is let me know in the comments if you can guess and we'll end it all with a huge feast we are entering their village right now they have 500 houses here so 500 families we're gonna get to the village I'm gonna park the bike and we're gonna take a look around right now I'm driving to the house of my local food adventuring guide for the day her name is Tripp and let's see if she's home this is totally not set up at all I did she doesn't know I'm coming oh thank you nice to meet you this is your home yes we can come in yes all right let's go check out guys this girl is do the bumble bumble rice it's my sister oh my god this is is this a chair yes literally the smallest chair I have found in the mmm so we wanted to do with her oh okay you're gonna try coconut coconuts 

EXOTIC VIETNAMESE FOOD SUPER RARE Traditional Food found only in Da Lat, Vietnam


oh yeah I am very excited so you just pour the coconut inside food number one for the day bamboo rice but it's not made with sticky rice first they line the bamboo with pandan leaf to add some flavor and allow easier removal then rice then some sweet rich coconut milk close it up and steam it up later it's gonna look like this today we're going to get some buffalo meat yes we have the peace force and all right let's go successful dismount buffalo meat used to be much more common on a kaha dinner table these days as buffalo populations decrease it's a rare treat we're on our way to a local hunters house to see what's available Ashu maybe are you Cinderella Cinderella 


we're lucky today because the Hunter has some buffalo meat that's gonna be part of our meal today oh this house is so cool check it out let's go oh my god this place is awesome looking BAM I told you they're eating some Buffalo oh right here I was not lying I like whoever's doing the eyeballs I wish I had eyebrows like that right here he's got the fire going it looks like he's trying out some stuff cooking well what is this asking the buffalo skin whoa this so this is buffalo skin are we gonna eat this today yes we do the food from here from this is this buffalo skin looks crazy I mean it just feels like leather but it's you can see that it's a fat layer here and it's just been drying out over the fire it is like an inch and a half thick that's crazy we can eat this awesome 


I know people have made jokes before about a steak maybe tasting like leather but today we're basically eating actual leather I've had pork skin before which is like half an inch thick this buffalo skin it's like an inch thick it's dry it's super tough and he's putting it in the fire letting it roast and it kind of even like chars the outside a little bit and then after that he brings it over here and he just hammers this and he's gonna keep doing this for like an hour and the whole process is meant to kind of soften it it's not that it's as hard as leather it basically is leather oh okay it's getting a little more tender I'm trying to hit it harder it's hot you're a lot better than me yeah you got that technique down 


I've never seen any kind of food preparation like this my man looked he's so tired he's just been pounding it for like an hour and it looks way different but they're still really freaking hard but look at that these tiny little brittle pieces of buffalo skin can I eat it now yeah wait really I was joking but okay he's a few more ingredients oh it's hurting my teeth I'm gonna just put that little piece in there from here the buffalo skin gets tossed into a cast-iron pot along with some vegetables while that's cooking these culinary masters throw some fresh buffalo meat on the grill and get started on the next dish you're gonna see exactly why they call it pounding soup so we're making a vegetable soup in here but this is basically like a really tall pot so she's putting in some chilies we're putting in some pork and then these vegetables yes they're stuffing it down with a cane oh no they got they stop it in 


I like it so instead of a spatula you got a good old gained in there she usually doesn't have someone that's excited about cooking soup in a can but look we're here we're pumped we're seeing new ways of cooking soup in a tall can I'm very excited are you excited are you hungry the soup includes seasoning pork tomatoes and local greens from the mountainside time to try it out we have this awesome soup which turned out to be more like a puree the vegetables everything has been kind of mushed together we're gonna try it out right now oh that is tremendously spicy but that tastes great and it's not just the MSG it's savoring it's salty and it just reminds me of like an old-fashioned country stew like a split pea soup 


I love it more food on the way next they prepare their villages famous fermented minnow jam three words that I did not expect to hear together it starts with minnows shrimp paste onion and garlic add some salt and seasonings and mix then they toast some rice smash the heck out of it mix that with the whole bunch shovel it all into a wooden time capsule and let it hang out for about one week when it's done fermenting it looks like this but we're gonna save that one for dinner time right now the buffalo skin has been boiling in a veggie stew with a savory broth and it's finally become soft enough to eat this is quite amazing cuz this is the buffalo skin which started out as hard as leather from a shoe and they beat the heck out of it they put it in the fire and pound it with a hammer and then they kind of rehydrated it in this broth 


I tried it when it was still hard couldn't get through it let's try it now one yeah you did it yeah I don't know how it happened it's kind of chewy it's gluttonous it's fatty a bit chewy but you can get your teeth through it hmm I never would have guessed but that glutinous fatty chewy skin brings it all together that's so awesome right now our buffalo skewers are roasting on the fire so as soon as that's done we're gonna set the table and we're gonna eat all this awesome food together first of all I want to say thank you to everyone for all your hard work passion and love that went into making this food so thank you here we have the fermented fish so we're gonna take a levy and then you're putting some of this fishiness oh very salty and a bit fishy and we're gonna roll it up in this leaf like this okay Cheers hmm that's good foam super salty 


oh that's really salty powerful powerful flavor fishy although peanutty at first and then that power of that fermented fish really catches up to you and just Pam who eat some rice to open it you know that's nice but we're gonna chase it with a little bit of this rice all of them nothing oh this rice is unbelievable and we're putting some crushed nut with it mmm moving on we already got to try the awesome tall pot soup we've already had some of this amazing buffalo skin soup as well but the main thing 


I want to focus on here I've never had a buffalo steak like this anywhere this is just been put over the fire there's no special seasoning but we put it in this sauce it's a bunch of salt it's lemongrass we're gonna try that out now mmm Buffalo tastes great the flavors are amazing the Buffalo itself almost tastes a little sweet the sauce is salty it's got a bunch of lemongrass freshness coming from him is this a giant jar of rice wine this is rice wine yep do you just suck it out of the straw that's it's really good it's creamy the only is mr. Ryan is my own 


when we have the festival Oh everyone uses the same one you and you want to invite this girl here I'm inviting you to have a drink Cheers okay  give me warning you did a good job we're gonna put that there shall we do this one more time I usually give the camera guy a little drink let me just dumb there you go there you go yeah but you got it but keep it all in focus still okay you can drink as long as you keep it in focus okay good hey hey that's I know you're joking around but it's not funny um I'm a little drunk I'd really like all this food I just want to say it one more time thank you so much for taking the time to hang out with me show me your culture show me this amazing food cook and an experienced us being with me so thank you so much yes we are gonna come to cook for you this video was made possible by Viet Nam's highest-rated tour company one trip whether its food tours adventure tours or village tours one trip is the best way to experience the real Vietnam to learn more about one trip check out the links in the description down below that is it for today I'll see you next time peace fine we'll do the conclusion somewhere else I don't know I'm drunk cut just cut it I can take the rollercoaster you know everybody