[Chàng Trai Cuộn Ba Chỉ Heo Rút Xương 5kg, Nướng Lá Mắc Mật GIÒN TAN Giá 250k_kg

This one looks interesting. It's like a French cloud. It's like a cloud of human flesh. It's like a hand or a leg that's been cut. It's like a doctor's cloud. What do you do with the tissue? Do you pull it out? If you cut it, you pull it out, right? That's right. No, you can't eat it. If you eat it, there's a tissue inside. They call it a three-tissue. Three-tissue. There's a tissue inside. They call it a three-tissue. Hello, everyone. Today, I'm going to introduce you to a new street food address. It's a roast pork restaurant in the Northwest. And in front of me is a man who's grilling. Up there, it's pork trotters with ribs. Grilled with honey leaves. And down there, it's pork trotters with ribs. Grilled with honey leaves. The address of this restaurant is 212 Vinh Vien Street, Ward 4, District 10. I'll read the phone number from the beginning so you can place your order. Roast pork restaurant in the Northwest on Vinh Vien Street. The phone number is 0368978120. Meet Mr. Nhoi. He's filming over there. A roll of pork trotters with ribs. There are a lot of spices inside. Like galangal, lemongrass, and honey leaves. The traditional leaves of all Northwestern cuisines. It's all for this leaf. It's almost like a tea leaf. But it has a very distinctive aroma. It goes well with grilled food. I'll show you up close. Look at the skin. It's very crispy. Isn't it interesting? This roll weighs about 3-4 kg. Look at the skin. It's very crispy. It takes 2.5-3 hours to cook the pork trotters. The fat comes out. The skin is very crispy. When you cut it, it breaks apart. These pork trotters are the same price. The pork trotters with ribs are 200,000 VND per piece. It's the same price. If you come earlier, you can get a bigger one. If you come later, you can get a smaller one. The pork trotters with ribs are 250,000 VND per kg. It takes a lot of effort to make this dish. You also sell intestines? Grilled intestines. Grilled intestines? Yes. Ah, grilled intestines. Here it is. Do you blanch it? Yes, we blanch it. Look at the skin. How much intestines do you sell? 130,000 VND per kg. 130,000 VND per kg? We make it ourselves. Do you come from the North? No, I don't. You're from the Central region, but you learned how to make food from the Northwest, right? Yes. Normally, people from the North can make this dish. People from the Central region can't. Look at this. It's so crispy. The intestines... The intestines are already cooked. They're already cooked? Yes. We blanch it to make it hot. Do you import the buckwheat leaves from the North? Yes, we do. Do you plant them? Yes, we do. The buckwheat leaves from the North smell better than the ones from the Central region. In Saigon, we import the leaves from Dak Lak. Dak Lak? Yes. The intestines are grilled very quickly. It's very hot because of the charcoal. I'm standing a meter away, and I can already feel the heat. The intestines are already cooked. Look at the crispy skin. What time does your restaurant open? 3 p.m. 3 p.m? 8 p.m. Why don't you go to bed early? Do you spend a lot of time on this dish? Yes, we do. The preparation? Yes, we do. The whole morning. Oh. We buy fresh meat from the market. We remove the bones, shave the hair, marinate it, and sew it. We have to sew it very carefully. Normally, the water will come out from the intestines. Look at this. The water will come out, and it will be soft. If you don't sew it carefully, the oil will come out, right? Yes. Look at this. The water will come out from the seasoning. Ah. The seasoning water will come out, right? Yes. The air will come out, and the water will be black. So you sew it like a Frenchman? A Frenchman? You sew it like a Frenchman, but it's a human flesh. It's like a broken limb, right? You sew it very carefully. I'm a doctor. Ah. It's very tough, isn't it? If you don't do that, the seasoning inside will be ruined. That's why the sewing process is very complicated. How do you pull the string out? You cut it and pull it out, right? No, you can't do that. There's a rule that says you have to do it three times. Three times? There's a rule inside that says you have to do it three times. Here. Let's film this part again. This one looks good, doesn't it? It's so cool. It looks good, doesn't it? Look at the skin. For Northern food, the jackfruit leaves play an important role. For example, when you grill meat, you skewer the meat with the jackfruit leaves. Then you grill it like this. It smells so good. I put some sesame seeds on it. It smells so good and it's crunchy. Then we have pork feet with jackfruit leaves. And now we have pork belly. Pork belly with jackfruit leaves. Are we going to dip this in shrimp paste? No, it's just the sauce. Many people don't like shrimp paste. Do you put it in the shrimp paste? No, it's just the sauce. Look at the skin. It's so crispy. It looks so good. And this one is being grilled. The outer part is also cooked. The skin is so crispy. And the pork feet are slowly cooked from the outside to the inside. It takes a long time to cook. It takes a lot of work. When I first came here, I noticed that the pork feet were marinated with spices. There was no color on the outside. The yellow color is the natural color. So I'm more at ease. The skin is crispy and the fat is floating like this. It looks so good. 200,000 and 250,000 per kilogram. These two types. Do we eat this herb with apricot leaves? Yes. Do we have it? These dishes have apricot leaves. It's so hot. Do we ship this? No, we don't. I'll leave the phone number. If anyone wants to buy it, we'll place an order. We don't have the price yet. You don't have the price yet? The customers who want to buy it come here, right? Yes. The address is 212 Vinh Vien Street, Ward 14, District 10. They come here to buy it. The restaurant has only been open for 2 months. We haven't launched the service yet. The restaurant will cut this. This is 200,000 per kilogram. Can you see it? The outside is crispy. The skin is crispy. I can hear the sound. It's so attractive. The skin is crispy and the inside is apricot leaves. Is it expensive to buy apricot leaves? It's 100,000 per kilogram. Apricot leaves are expensive. How much is it? It's inside. There are a lot of apricot leaves inside. It smells so good. The smell is very special. Look at the skin. The skin is crispy and shiny. It's so delicious. The skin is crispy. You won't get bored of eating it. Can I cut that piece? Yes, you can. It's hot. The skin is crispy. It's very crispy. I'll keep filming it. It's 250,000 per piece. The skin is very crispy. It's 250,000 per piece. It's very delicious. I'm so hungry that I'm drooling. It's apricot leaves. It's very special. The skin is very crispy.