Travel to Saigon: From liquid nitrogen ice cream to tamarind crabs on the street

This travel vlog is a perfect demonstration of how Vietnam today is at the intersection of the old and the new. We’ve got a man pan-frying crabs in a wok on the sidewalk, cigarette dangling from his lips, sandals on his feet. Then across town, we’ve got teenagers making ice cream using liquid nitrogen. Vietnam is an emerging market, and this is apparent when you visit.Why I love Vietnam:

1. iKem. My family has a liquid nitrogen ice cream shop, and I get to exercise my culinary creativity by creating flavors for iKem. So far, I’ve done a matcha green tea and a honey lavender.
2. My fans. I’m so blessed to have touched people’s lives from all over the world, and my largest fan base to date is in Vietnam. I’m proud to make them proud.
3. Street food. This is how you get the cheapest, most authentic, often most enticing meals: on the sidewalk next to the makeshift kitchen where a seasoned chef turns out delicious dish after delicious dish.
4. Seafood, especially crab. Crabs are perhaps my favorite crustacean, and Vietnam has got some damn good ones. Nothing beats eating fresh cooked crabs on the street with an ice cold beer.