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STINGRAYS IN PHU QUOC
1. PHUONG HOANG RESTAURANT
ADDRESS: 70B Đường Trần Hưng Đạo, TT. Dương Đông, Phú Quốc
SOCIAL: https://www.facebook.com/haisanphuonghoangphuquoc
🇻🇳STEAMED STINGRAY WITH LEMONGRASS & TURMERIC: Marinate stingray’s cartilage with MSG, pepper, fish sauce, oyster sauce, turmeric, galangal, onion, lemongrass, cooking oil, fermented rice and cashew nut oil. Steam for 25 minutes. Serve with Stingray liver dipping sauce (Steamed liver with rosemary and cinnamon).
🇻🇳GRILLED STINGRAY WITH BANANA LEAVES: Cut open the fish and remove all internal organs except
for the liver. Cut into big steaks. Blend sugar, chili sauce, cashew nut oil, pepper, turmeric, shallots, lemongrass, chillies, cooking oil and water together. Marinate the fish with this blend. Wrap fish in aluminum foil and banana leaves then grill for 25 minutes. Serve with Stingray liver dipping sauce.
PRICE: 500.000VND / $22.00 USD per kg
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2. BIEN HAI RESTAURANT
ADDRESS: Tổ 1, Gành Dầu, Phú Quốc, Tỉnh Kiên Giang
SOCIAL: http://www.bienhaiquan.com.vn/trang-chu.html
🇻🇳FRIED BLUESPOTTED RIBBONTAIL RAY WITH LEMONGRASS AND TURMERIC: Cut the ray in half and keep all inner organs for the hotpot. Remove the head. Season with salt, MSG, lemongrass and turmeric. Deep fry for 10 minutes.
🇻🇳BLUESPOTTED RIBBONTAIL RAY HOTPOT: Plate the fish and garnish with thorny cilantro, fresh chillies and herbs. Add garlic, turmeric, lemongrass and chillies in hotpot broth. Cook until ready.
PRICE: 700.000VND / $30.30 USD per kg
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🥒 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.
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CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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