The 4 WEIRDEST Phở dishes that YOU MUST TRY!

Oh yeah, so good. This is traditional pho, everybody loves it. But today we're gonna find the most weird and extreme versions of pho in Saigon. You ready? Let's go. To start our super weird pho adventure, we're gonna have our first stop in District 3. They take pho noodles and do something completely weird with it. Take away the soft noodles, take away the bowl, and what do you have? Well here, in Gan Ha Ngang, they take flat pho sheets, roll them up like fresh burritos, and then drop them straight into some cracking oil until they explode into crunchy pillows. Pillow pho? Let's go. She said that this dish has been in Saigon for a long time, but she felt like it's not true to the traditional version that Hanoi has. So it was her mission to open up a spot that kept it as traditional as possible. To make pho rolls, juicy beef is first stir-fried into a hot pan with garlic until it's cooked and fragrant. Next, we take a single uncooked sheet of flat pho noodle, and it's laid out as a base. A fresh leaf of lettuce is layered over that noodle and topped with a warm garlic beef and fresh herbs. She said that I'll be full after this. I don't know, man. I got a big belly. Let's find out. The noodle sheet is then tightly rolled around the filling, and both ends are neatly trimmed for a clean, perfect presentation. Let's eat. All right, so this is sweet and sour dipping sauce, but she said if you want to make it even more intense, even more sour, we can add the kumquat. If you want to make it more spicy, we'll add the chili. Oh, wow. She just submerges it in there. All right, ready? One, two, ah! Oh my God, it's like soap. It's like dropping a soap. All right, ready? Yeah, it's tasty and it's healthy. The fresh pho rolls are amazing, but what happens when you drop those exact same noodle sheets into the deep fryer? They instantly puff up into crispy pillows. Let's try. To make fried, puffy pho, flat pho noodle sheets are carefully separated into layers and cut into even squares. Why do you make fried pho into a shape like a pillow? Into a shape like a pillow? That's what you mean, right? Yeah, that's right. You can say that. The thickness of the noodles will vary from two to three centimeters. Her secret is she keeps it from two to three centimeters thick. And she says if you do it like that, it's not going to bust all over the place. You know I like them thick, so let's see if she's doing it the right way. They hit a hot wok of oil and instantly expand into fluffy square bites. In a separate pan, garlic is sautéed with tender beef, tomatoes, onions, and fresh grains. A spoonful of savory gravy gets tossed right in at the end and is served blazing hot alongside those crunchy squares. So, what is this? It's like a pillow. Okay, so it's like a pillow. Yeah. It's pretty good. Can you sleep on it? Can you sleep on this? It's not too comfortable. But this is really good. My way of eating it is I'll take this bowl and then I'll take this piece of cake and then I'll spread it evenly. Just leave it there. Yeah, just like that. Oh, yeah. Quang, quang. Slow down. Yeah. Okay. Oh, this looks amazing. Oh, wow. I'm going to dip it in this sauce. In Hanoi, we usually dip it in this sauce, but I'm going to do it quickly. Okay, so she makes sure that she covers it in sauce. Gets it nice and soft. Okay. I'm going to try it. Ready? Tastes like a donut. It's a little bit sweet. Oh, really crunchy. But then you have the savory meat flavor on top. It's amazing. It's definitely new. Never had anything like this before. All right. So, I'm going to put it in 2, 1, 5, 0, 0, 0. Boom. This is like nine, $10? I don't know. Oh, I'll tell you. $8 right here. And then we're going to swipe and pay. This is great if you lose your debit card or if the bank thinks you're crazy. If the bank thinks that you're a fraud because you went to Vietnam, my bank cut my credit card so many times because they thought I was committing fraud in Vietnam. So, this is a great app to have because it's connected straight to your bank account. Now, crunchy pho, that was insane. But now we're heading to District 1 to check out Wayne 66. Inside this kitchen, they're doing something a little crazy. The soup isn't the star of the dish. There's no broth mixed into the noodles. Well, I mean, technically there is, but it's served on the side. Instead, you get to play with your food. Dipping those delicious noodles straight into the extra tasty sauce. To prepare dipping chicken pho, the flat pho noodles are first cut and neatly arranged on a serving tray alongside juicy pieces of chicken. The meat is then garnished with fresh herbs and thinly sliced lime leaves to enhance its flavor and aroma. Next comes a red-hot side bowl of soup filled with bamboo shoots, pork meatballs, and fresh greens. The entire tray is served alongside a signature dipping sauce, and you gotta try it. All right, so now we're ready with the pho gà chăm. This is definitely unique. We have the meat on the outside, the noodles on the outside. Everything feels a bit naked, you know? Before we eat it, we gotta baptize it in the sauce. Let me show you how to do it the right way, because a lot of you foreigners are doing it wrong, all right? First, you wanna juice it. Juice up the sauce, you know? I probably put too much in there, but don't throw the lemon inside the juice. What are y'all doing? You gotta use this lemon peel to clean it off. You know what I mean? Yeah, you gotta just, there we go. So let's try the broth first, see how it tastes. They got meatballs in here. I don't know if that's meat. I think that's, I don't know, it's like beef and mushrooms. A bit strange. And they have a lot of seasonings in here, and there's bamboo root there, and a lot of cilantro. Oh, that's good, that's good. Yeah, I knew it was gonna be good. The sauce is so good, it's a shame that it's separate. You know what I mean? But when in Rome, do as the Romans do. All right, so now I'm gonna move on to the main dish. We have the noodles and the meat, and try it with the dipping sauce. Oh, these noodles are thick, baby. Look at that. Dip all that in there. This looks really spicy. Kind of nervous about it. Let's see how it goes. This is so good. This sauce is freaking amazing. It's a little spicy. I taste the kumquat, and these noodles are so fat. It absorbs so much of the juice. It's honestly amazing. This is gonna be my new gym meal, for real. Dipping our noodles into that secret sauce was, oh my God, so good, so fun. But what if we change that rice noodle strand completely? We're heading back to District 3 to a place called Addisfo Saigon. Now, this place serves a dish that slow cooks for, wait for it, 30 freaking hours, using an unexpected healthy ingredient, a flour. Get ready to taste glowing artichoke pho. What is artichoke? Artichoke is called artichoke in English. Artichoke is a type of tree that was brought to Da Lat by the French. All right, so when we're making artichoke pho, the fresh pink pho noodles are blanched and then dropped in a bowl. And loaded up with beef ribs, chewy tendon, rare beef slices, and some tender flake. And then those fresh artichoke stems are cooked over a low heat with beef ribs for over, like, 30 hours to create a rich, nutrient-packed broth. And at the end, that aromatic broth is poured right over the top, bringing this one-of-a-kind dish together with fresh greens. Mm, so we have this big chunk of meat. This is ridiculous. What is this? I've never seen this much meat in a bowl of pho. That's crazy. Oh, look at that. Slid right off the bone. Okay, this is soft. And right here, we got the flanks right here, really thin sliced. Yeah, it smells good. Definitely smells like the broth. So this is where most of the flavors are gonna come from. And maybe I should take a little sneak peek. I don't know. I'm feeling kind of feisty. Mm, okay. Flavor's not too strong. It tastes like celery, kind of. It has, like, this wet kind of flavor. You gotta try that broth, see what they're working with. Get a good slip. Whoa, okay, that's different. Yeah, that's different. It does taste a lot like the artichoke that I ate earlier. And it's not too different from regular pho, but it has a, to be honest, like an earthier taste. Mm-mm. With noodles and a meat. Yum, yum, yum. Mm, mm. I think this is the closest to traditional pho that I've had today. It does feel the same, but it definitely feels premium, you know? Like, this beef is ridiculous. This is thick, beefy, and really soft. Mm, mm, okay. Really good. Yeah. So everybody takes Pemoji here. So all I gotta do is scan it. So the best part about this is the fees are so low. I'm paying five cents. That's like 1% total. Usually the fees are way higher than that for this convenience, so I love it. Now that healthy artichoke pho, that was amazing. But we saved the craziest, the wildest, but also, honestly, one of my favorites for last. We're visiting Michelin-recognized spot. They did something completely unheard of. They threw out the noodles completely, and they replaced them with french fries and melted cheese. Get ready for pho poutine, Canada-style. Pho poutine. How you gonna call it? Poutine. Oh, poutine. Her recipe is like a fusion of Northern-style pho with Canada-style poutine. I can't wait to try this out. This is crazy. Now, to make that pho poutine, the beef bones are first simmered for, get this, a whopping 72 hours to create a ultra-rich broth. So she still considers this to be pho because it still has the broth, it has the beef, and it has the sauce. The potatoes are different, but eh, it's all right. In that hot pan, the beef is stir-fried with garlic, and then it's combined with that 72-hour broth and some tapioca starch, and that reduces it into a thick, savory gravy. And next, those crunchy deep-fried potatoes go straight into a serving bowl, and it gets blanketed with that, mm, that gooey cheese. Oh, gosh. And finally, the bubbling hot beef gravy is poured directly over the top to melt that cheese. Then it's finished with the fresh cilantro, black pepper, and crispy fried shallots. So this is the last place, and this is definitely the most creative pho I've ever seen in my life. We have potatoes, we have fried onions, and we have all the parts of pho, but it's also really creamy, and it's like a sauce. We have the soup over here, but I'm not trying to drink the soup. I want this dry, because it looks good enough. Okay, boom, look at these fries. Super crispy, definitely Canada-style. It's thin, mm, oh, my God. I already know I'm gonna like this. I thought pho was supposed to be healthy. All right, so now I see the cheese. The cheese is underneath the soup. It's in between the fries right here. I think normally, Canada, they have poutine with cheese curds, which is white, I think, but this is cheddar. It's definitely orange. Honestly, I prefer cheddar over cheese curds anyway, so I can't wait to dig into this one. Whoa, oh, my God, that was like pure Canada. All I tasted was fries and cheese. I didn't get a chance to mix in the pho with it. So now the next bite, we're gonna eat only the pho. So right here, we have the beef, we have the onions with the carrots and the parsley. So this tastes a lot more like traditional pho. I still taste the pho seasonings, the pho broth. It's all in there. The only difference is it's like a roux. It's like creamed beef and pho together. All right, so today's been awesome. I wanna do a big, big thank you to my first ever sponsor, Paymoji. I know they're a brand new app, but they've been in the game for a long time. 10 million downloads with the Ronin wallet. So make sure you check them out and click on the link in my comment section. See you guys later, bye.