Ep 13. Vietnam

Bizarre Foods with Andrew Zimmern takes us on yet another culinary adventure in its thirteenth episode of season one, exploring the food and culture of Vietnam. Vietnam is known for its rich culture, natural landscapes, and flavorful cuisine that is influenced by thousands of years' worth of tradition. In this episode, host Andrew Zimmern takes us through the bustling markets and street food stalls, discovering the culinary secrets of this Southeast Asian nation.

The episode starts off with Andrew in Ho Chi Minh City, commonly known as Saigon, where he meets his guide, Vietnamese-American chef Didier Corlou. Didier is a leading expert in Vietnamese cooking and has been a chef for over 25 years, with his own Michelin-starred restaurant in Hanoi. Andrew and Didier begin their exploration of Vietnamese cuisine by walking through some of the markets, marveling at the vast array of ingredients available – from fresh seafood to exotic fruits and vegetables.

As they stroll through the streets, they stop at several street food vendors to try some of the most iconic dishes in Vietnam. They start off with the quintessential Pho – a hearty soup made with beef or chicken, rice noodles, and fragrant herbs. They then move on to sample Banh Mi, a Vietnamese-style baguette sandwich filled with meat, pâté, and pickled vegetables. Next, they try Bun Cha – a flavorful broth made with pork, rice noodles, and vegetables – a staple in Hanoi's Old Quarter.

After tasting the street food, Andrew and Didier head to Didier's kitchen to learn how to cook some local dishes. Didier's Michelin-starred restaurant serves modern French cuisine with Vietnamese touches, and he shows Andrew how to recreate some of his signature dishes. They make Goi Cuon – fresh summer rolls filled with pork, shrimp, herbs, and noodles – and Cao Lau – a noodle dish infused with local herbs, topped with grilled pork and crispy noodles.

Andrew and Didier then travel to the Mekong Delta, the rice basket of Vietnam, where they explore the floating markets on boats. The Mekong Delta is the source of much of Vietnam's rice and aquatic produce, and the markets are packed with fresh fruits, vegetables, and seafood. They try Hu Tieu, a flavorful noodle soup with pork and herbs that originates from the Mekong Delta region, and sample some of the fresh fruit.

The final part of the episode takes place in Hanoi, one of Vietnam's most historic cities. Andrew meets with a family that has been cooking bun cha for over 50 years, and he participates in the cooking process. They show him how they prepare the marinade for the pork and how they grill the meat, and Andrew gets to try his hand at the process. He then sits down with the family to enjoy their delicious bun cha and learn more about their traditions.

Overall, the Thirteenth Episode of Bizarre Foods with Andrew Zimmern is an exciting and delicious exploration of Vietnamese cuisine. From the bustling markets and street food stalls to the high-end kitchens and historic family restaurants, the episode showcases the diversity and complexity of Vietnamese food. Andrew's enthusiasm and curiosity make for a great guide, and viewers are sure to leave with a newfound appreciation for Vietnamese cuisine and culture.