Lặn biển tìm hải sản, no nê đặc sản ở đảo Lý Sơn |Du lịch ẩm thực Quảng Ngãi Việt Nam — Transcript

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1. 0:00Today, I'm at Ly Son island
2. 0:02We're diving to pick a very special plant
3. 0:06This plant, or seaweed, to be accurate
4. 0:09When you pick and bring it to the land, it has a brownish yellow color
5. 0:12But when you put it into hot water, it'll turn green
6. 0:15Can you guess what will we make with this seaweed?
7. 0:19Besides this seaweed, Ly Son is famous for its garlic
8. 0:22Because it's garlic season, so I'll participate with local people to harvest garlic
9. 0:26We'll use ripe garlic to be dried and young garlic to stir-fry
10. 0:29It's so delicious This is the first time I have eaten Ly Son garlic right on the island
11. 0:33This video is pretty long, around 45 minutes
12. 0:35So make sure to be here with me until the end of this video
13. 0:43Hi, everyone I'm Khoai
14. 0:45Welcome to the Khoai Lang Thang channel
15. 0:47I'm on a very famous island
16. 0:50It has a specialty, which is garlic
17. 0:52Ly Son island belongs to Quang Ngai city But these days, it has been raining all the time
18. 0:57It's been 2 or 3 days in a row
19. 1:00It's been raining and very windy too
20. 1:02So I planned to come here to film the local people harvesting garlic
21. 1:06But I still haven't finished it because of the raining
22. 1:08They only harvest garlic on sunny days because they need to be dried under the sun
23. 1:13In front of me is Mr. Muoi
24. 1:16He's walking to his garlic garden to pick some garlic
25. 1:21But he's not picking ordinary garlic bulb He's harvesting a type of garlic that doesn't need to be dried before eating
26. 1:28[Khoai]: What're we gonna harvest today? [Mr. Muoi]: Young garlic
27. 1:32Young garlic! This whole area is a garlic garden
28. 1:38They're getting old and ripe
29. 1:41There's a bunch of young garlic here
30. 1:47I have to choose the young ones because they're all ripened
31. 1:53The garlic over there is still young I cannot pick them up now
32. 1:57We plant them at the same time?
33. 1:59[Khoai]: But there're some plants that grow slower [Mr. Muoi]: Yeah
34. 2:04This is the old garlic
35. 2:05And this is young, they haven't had the garlic bulb yet
36. 2:09This can be harvested to be sold as garlic bulb
37. 2:13On Ly Son island, Feb to Mar is mostly sunny Not rainy like these days
38. 2:20But IDK why these days have been rainy all the time
39. 2:25And the weather forecast said that the next few days are gonna be rainy too
40. 2:29So I'll be on the island for a few more days
41. 2:32So I can film the local people to harvest garlic on sunny days
42. 2:39She's hiding What's this?
43. 2:44[Khoai]: Can I have some? [Woman]: Take some more!
44. 2:48I'm Khoai Lang Thang
45. 2:52[Woman]: I watch your videos all the time [Khoai]: Thank you!
46. 2:57Bye~
47. 3:01The young garlic will be peeled by Ms. Xuan
48. 3:07This is saline water
49. 3:11So the garlic will be less pungent
50. 3:19This young garlic is usually used to make salad
51. 3:24Or there's another dish, it's stir-fried young garlic with meat, right?
52. 3:28But on this island, there's another very good salad
53. 3:32It's made from seaweed
54. 3:34Maybe we'll hunt for some of them when the weather is less windy
55. 3:41Do you feel pressure when I film you like this?
56. 3:48If anyone likes the pungent flavor, soaking is not necessary?
57. 3:52The saline water can reduce the garlic flavor
58. 3:54Ly Son Island has been raining these days, so we haven't harvested the garlic yet
59. 3:58Because it has to be done on sunny days, so the garlic can be dried
60. 4:01So while waiting for that day to come, let's try this young garlic with me
61. 4:06After pre-treatment, the garlic is brought inside to be washed several times
62. 4:11Do you know how many times we have to wash to reduce the pungent?
63. 4:13[Khoai]: How many times do we have to wash? [Ms. Xuan]: 3 times
64. 4:17After soaking in saline water, we'll wash 3 times with water
65. 4:20We'll have another process to reduce the garlic pungent
66. 4:23We have to blanch it, right?
67. 4:26Young garlic is harder to find than normal garlic
68. 4:30Because they only appear in the garlic season
69. 4:33And it only appears in garlic-farming places
70. 4:36It's hard to find in Saigon
71. 4:38While waiting for the garlic to be boiled, she's frying some fishpaste rolls
72. 4:42This is the signature dish of Quang Ngai
73. 4:45It's similar to our spring roll, but the people here use the Quang Ngai rice paper
74. 4:48[Khoai]: How can we tell that it's cooked? [Ms. Xuan]: Maybe by looking at the color change
75. 4:52Maybe I'll take it out when they get soft
76. 4:55Yes, that's right!
77. 5:02The garlic that we're about to stir-fry is gonna be blanched
78. 5:06But to make salad, the young garlic has to be cooked first
79. 5:10I'm so excited to try these dishes
80. 5:30While making the food, Ms. Tuoi's sister is peeling some garlic to fry and make a dipping sauce
81. 5:37This garlic is still kinda fresh, not completely dried?
82. 5:39Yeah, they have been only under the sun for several times
83. 5:41This is solo garlic And this garlic is dried and flaky, it's not too attractive
84. 5:49And this garlic is still pretty, it still has a stem
85. 5:55[Khoai]: It's freshly picked so the stem is still green [Woman]: They cannot be dried now
86. 6:00Are there any tips for peeling garlic more quickly?
87. 6:03Normally, we can soak in the water
88. 6:07But this method will make the garlic to be spoiled more quickly
89. 6:10If we peel normally, it's harder and slower
90. 6:14After peeling the garlic, we'll smash it
91. 6:18And fry in oil
92. 6:20Then add the pork belly in and stir-fry it
93. 6:24These are the 2 ingredients that make our dish to be outstanding
94. 6:30The garlic oil that combines with fresh garlic
95. 6:35The aroma is really special
96. 6:38She'll add some sugar
97. 6:42MSG
98. 6:45Pepper
99. 6:48And some salt
100. 7:02[Khoai]: We can only eat this in the garlic season? [Man]: Yeah, once a year
101. 7:07Other seasons don't have young garlic
102. 7:09Only from Jan to Mar
103. 7:11The season starts in December, in the lunar calendar
104. 7:13It begins at the start of a year
105. 7:16The remaining garlic will be used to make salad
106. 7:19Some salt, some sugar
107. 7:24The garlic is mixed with some salt, sugar and MSG
108. 7:28Some oil
109. 7:32Lots of peanuts
110. 7:35These peanuts were crushed
111. 7:39Add the fried garlic
112. 7:42And another important part is herbs A lot of them!
113. 7:46[Khoai]: Lots of herbs in? [Ms. Xuan]: Not too much
114. 7:51Some lime for sourness
115. 7:58And as a normal meal of a Ly Son family, it has to include garlic in
116. 8:03This garlic and chili fish sauce is added to the fried fish
117. 8:10[Khoai]: We usually add fish sauce to fried fish? [Ms. Xuan]: Yes
118. 8:14OMG, fragrant fried mackerel that is combined with garlic and chili fish sauce
119. 8:19The aroma of Ly Son garlic is so sexy~
120. 8:35These are lablab sprouts?
121. 8:41Please enjoy the meal!
122. 8:52The young garlic is sweet inside
123. 8:57It's not too pungent and the fragrant is amazing
124. 8:59The pungent flavor is reduced after boiling
125. 9:04I thought they're gonna be spicy and pungent, but they're sweet inside
126. 9:10It's buttery
127. 9:11The texture is crunchy
128. 9:23The salad is lighter in flavor
129. 9:27I'll dip the roll in this sauce
130. 9:31I have to admit that I'm not very lucky
131. 9:34The last whole week was very sunny But it has rained when I came here
132. 9:39But it's okay, the weather becomes sunny again
133. 9:43We'll have plenty of activities on this island
134. 9:46We'll start with garlic harvesting
135. 9:49In this video, I'll also dive and pick some seaweed
136. 9:53I'll try the special dishes on this island too
137. 9:56Please stay tuned~
138. 10:00And hi everyone!
139. 10:02This is the first sunny day after 3 rainy days
140. 10:06The sun has come so they're spreading the garlic for drying
141. 10:10This evening, Ms. Tuoi's family will also harvest the garlic, so I'll follow them
142. 10:21As can you see, around us...
143. 10:24Garlic fields!!!
144. 10:26Garlic here, garlic there
145. 10:30This field is growing beans and corns That field is also filled with garlic
146. 10:34And there're a lot of sea sand piles on the street
147. 10:38The street is kinda small
148. 10:46Can you see the sand piles on the sides??
149. 10:49After harvesting the garlic, the sand is used to regenerate the field
150. 10:54This is seaweed and that is garlic leaves
151. 10:56Drying the leaves and adding to the field is also another way to regenerate
152. 11:00There're a lot of garlic and their leaves to be dried under the sun
153. 11:05So much garlic and leaves
154. 11:09Not fully dried garlic leaves Fully dried ones
155. 11:13Ly Son garlic is so famous because the land here is very special
156. 11:17Volcanic sand and sea sand Also because of the weather
157. 11:22So the garlic is very flavorful with a higher content of essential oil, compared with other garlic kinds
158. 11:26Over there, local people are harvesting garlic
159. 11:30And since today's sunny, they'd try to harvest the garlic as soon as possible
160. 11:42This guy is driving with a bunch of garlic behind
161. 11:47The main reason for this trip is that I want to explore the Ly Son garlic
162. 11:52Because of that, so I have to arrange my schedule to come here during the garlic harvesting season
163. 11:58Also, Nam Ngu Fish Sauce invited me to this trip
164. 12:02Nam Ngu has a commitment with the Ly Son government to buy their garlic to produce this product
165. 12:09After this commitment, Ly Son garlic can have a stable supply source with a higher price
166. 12:15I was planning to be here at that ceremony
167. 12:19But I was on another trip so I couldn't join
168. 12:22So today, we'll join in the garlic harvesting with the local people
169. 12:27Let's go with me to explore why Ly Son garlic is so famous and flavorful?
170. 12:39This is a garlic field and it's growing mixed with bean plants
171. 12:44Bean plants can have a nitrogen fixation effect, maintain the land and we can have beans along with garlic
172. 12:50The garlic has been picked some so the field doesn't look too thick
173. 12:53This field is garlic-only
174. 12:56Take a closer look
175. 13:00The field is covered with a layer of sand
176. 13:04Underneath is volcanic sand
177. 13:09But on top is sea sand
178. 13:13Giant garlic plants on both sides of the pathway
179. 13:20I just woke up, I had a too-deep sleep
180. 13:22[Woman]: It's okay [Man]: It's less sunny now
181. 13:27This is the second harvesting session?
182. 13:32It's the 3rd time
183. 13:35We keep plucking the remaining plants?
184. 13:38With the 1st time, you have to select which plant to be plucked, right?
185. 13:43[Woman]: This is a solo garlic [Khoai]: Oh
186. 13:46Solo garlic means there's only 1 bulb of 1 plant
187. 13:50There're 2 of them
188. 13:52It's small but it's more expensive The essential oil content is also higher
189. 13:59So this garlic is usually used to soak in liquor?
190. 14:03Yeah, and eating It's good for the heart
191. 14:05[Man]: It's small like this [Nam]: There's another one over there
192. 14:10This is a normal plant, and this is a solo garlic plant
193. 14:13It's so small
194. 14:15Here's another one
195. 14:17It's small and lonely That's why it's name is like that
196. 14:21A whole plant only has 1 bulb
197. 14:24So the essential oil is concentrated in this bulb
198. 14:28Resulting in a more flavorful garlic flavor
199. 14:37This garlic is good for the health
200. 14:47It's spicy, flavorful, and has a light sweet aftertaste
201. 14:50In my hometown, we usually eat raw garlic with rice
202. 14:54Just peel a garlic bulb and directly eat with rice
203. 14:58This garlic size is good or not?
204. 15:01Not too excellent
205. 15:05It depends on the field?
206. 15:07But compared with the recent years, this is ok
207. 15:10Last year was not good, because of the weather It was very good in the past
208. 15:15But lately, the weather changed and white grub attacked a lot
209. 15:19The plants were dead and there were not any garlic bulbs
210. 15:22[Khoai]: It was the last year, this year is better, right? [Man]: Yeah
211. 15:26[Khoai]: It depends a lot on the weather [Man]: Yeah
212. 15:30[Khoai]: Garlic has to be planted in the cold season, right? [Man]: That's right, in winter
213. 15:34Around at the end of September to the beginning of October
214. 15:41If the weather is not cold enough, the garlic is not growing well?
215. 15:45Yeah
216. 15:46If you come here, you can see a large crater
217. 15:49This volcano worked and stopped so that's why this island is full of volcanic sand
218. 15:54So the land here is more nutritious in minerals
219. 15:58In combination with the sea sand that the local people add on top of the field
220. 16:03So the mineral content here is even higher
221. 16:08Garlic planted on Ly Son Island is more fragrant with a higher amount of essential oil
222. 16:14Comparison with normal garlic
223. 16:18This sand layer keeps the moist and firmness for the field
224. 16:22[Khoai]: Ah, it's soft [Man]: Yeah, that's better
225. 16:29There're some rocks put on the field edges
226. 16:34[Khoai]: To prevent the sand? [Man]: Yes, to prevent the sand to be washed away by the rain
227. 16:38This is volcanic rock It looks special, right?
228. 16:42It has small holes
229. 16:47Where did you have these rocks?
230. 16:49They were here in the past, I just found them on the ground
231. 16:57[Khoai]: From the past? [Man]: Yeah
232. 17:00Maybe they were kept by the ancestors
233. 17:04And when this job came to me, they were here and we just kept using them until now
234. 17:08Ah, you just use what you have
235. 17:11Yeah, I cannot know the origin
236. 17:15After picking a full bunch of garlic, I'll use this long garlic plant to tie it
237. 17:20Do like me
238. 17:23Done! Put it here
239. 17:27My garlic bunch looks messy
240. 17:30On this island, the garlic field is far from the house
241. 17:35When harvesting, they'll drive the motorbike here and park next to the field
242. 17:40After harvesting, they'll pile the garlic on the motorbike and drive home to be selected later
243. 17:45Some people dry the garlic directly on the field
244. 17:51But normally, the garlic is dried at home On the ground or on the roof
245. 18:06This motorbike can handle 50-60Kg of garlic
246. 18:10If anyone has a small truck, 100-200Kg of garlic is easy to be delivered
247. 18:15Fresh garlic has a higher price this year 50,000 VND/Kg
248. 18:18After selecting and drying, the price is higher
249. 18:23Just drive home first We'll go back later
250. 18:26[Man]: I'll come back here to drive her home [Khoai]: Ah okay
251. 18:44The fields in this area are different
252. 18:48These fields are like terraces
253. 18:51And volcanic rocks are arranged like borders to keep the sand in the fields
254. 18:59Can I come inside to watch you selecting garlic?
255. 19:03Feel free to do anything here
256. 19:09You're cutting the garlic bulb?
257. 19:13Yes
258. 19:16Then you'll dry the bulbs here?
259. 19:19Yes, under the sun
260. 19:21Right here?
261. 19:23Over there
262. 19:26Ah, as you can see there
263. 19:29There's a whole large area for the people to dry the garlic
264. 19:35She attaches a knife to a coconut shell
265. 19:38Then taking a garlic plant to cut through
266. 19:43Cutting the roots then the stem
267. 19:46Normally, how many days are needed to fully dry the garlic?
268. 19:49[Woman]: More than 10 days xx Really?
269. 19:51How much will people pay for 1Kg of fresh garlic?
270. 19:5550,000 VND
271. 19:57[Khoai]: How about dried garlic? [Woman]: More than 100,000 VND
272. 20:02Why don't you cut the garlic at home?
273. 20:06[Woman]: It's too much of them [Khoai]: The yard is not large enough
274. 20:09And there're too many leaves too
275. 20:11Imma leave now~
276. 20:13Thank you!
277. 20:16[Woman]: Have a nice trip! [Khoai]: Bye~
278. 20:19[Khoai]: Bye! [Woman]: Take care and visit more places!
279. 20:23Thank you so much!
280. 20:25She has a whole place for drying garlic
281. 20:31Over here and there This is the garlic field
282. 20:36After harvesting, a plastic sheet is covered on the field to spread the garlic on
283. 20:39From over there to over here
284. 20:42From left to right
285. 20:45And even over there
286. 20:49As you can see, a thick plastic sheet is arranged underneath
287. 20:51But when the rain comes, another sheet is covered and rocks are arranged on the sides
288. 20:56And the sheet is removed when the sun comes, just like that until the garlic is fully dried
289. 21:01After the garlic is dried, barn owners & agriculture companies will collect them
290. 21:09And Nam Ngu will buy the garlic from those places on the Ly Son Island
291. 21:13Then use the garlic to make this Chili & Ly Son garlic Dipping sauce
292. 21:16This island has garlic and chili Plenty of them
293. 21:20And we don't have to use this dipping sauce
294. 21:23But with other trips, a small bottle like this is very convenient to pack along
295. 21:28So if you come to any place where you can hardly prepare a dipping sauce, this bottle is a good choice
296. 21:34Because I'm not gonna talk about the flavor of this sauce
297. 21:38So I'll borrow a scene from a video of my Cambodia trip
298. 21:43I went fishing and grilled the fish right on the sea
299. 21:46And I introduced to the Cambodians Vietnamese dipping sauces
300. 21:50Let's see how they think about them
301. 21:52Good!
302. 21:53If you have this, you don't need to buy fish sauce, chili, sugar,...
303. 21:59Everything is packed in here
304. 22:01This video was of course a collaboration with Nam Ngu
305. 22:05But what he said was honestly
306. 22:09He liked Ginger Dipping sauce But his son liked the Southern Tamarind sauce
307. 22:13He's the same with me
308. 22:15And I was surprised that foreign people like the products that come from Vietnam
309. 22:20Nam Ngu said that they want their products to use local agriculture
310. 22:28I think this is a great idea and that makes me excited
311. 22:36So I decided to go with Nam Ngu to have a chance to explore Ly Son garlic
312. 22:43And I can introduce to you a product that uses this garlic
313. 22:46I'll walk around to see how the people here harvest the garlic
314. 22:50And what are the processes after that
315. 22:52Then we can get to eat some special dishes on this island
316. 22:57If you come to Ly Son Island on such beautiful sunny days like this, make sure to enjoy the sunset!
317. 23:02The scene is beautiful while the garlic scent is flowing in the air
318. 23:08This is garlic? Drying in the middle of a beautiful place
319. 23:12Maybe this is the garlic drying spot that has the best sunset view in Vietnam
320. 23:16The sunset is breath-taking
321. 23:18The boats park here a lot
322. 23:21And the women are drying garlic
323. 23:25So many of them
324. 23:30A lot of garlic
325. 23:34Garlic is on the land And boats are on the sea surface
326. 23:44That's a weird raft on the water
327. 23:50It's square
328. 23:52With buoys and sticks attached on
329. 23:55That's the raft holding sea sand
330. 23:58The raft is pulled in the middle of the sea Then boats that suck the sand on and put there
331. 24:02That sand is sold for the local people to generate their field
332. 24:06I'm heading forward to visit a very famous place on the island
333. 24:12It's the To Vo Gate
334. 24:15That place is perfect for enjoying the sunset
335. 24:17Over there is the Small Island of Ly Son
336. 24:21People also grow garlic there, but not much
337. 24:25The island is also smaller If the sea is not too wavy, we can go there
338. 24:28But today is too windy
339. 24:32That's the To Vo Gate and many people are taking photos there
340. 24:40Are we going there?
341. 24:52We get here just at the right time!
342. 24:58This is To Vo Gate, a place where people often come to take sunset photos
343. 25:13There are so many visitors
344. 25:20The stones form a natural archway
345. 25:23It looks great
346. 25:29We can look through this To Vo Gate to see the sunset
347. 25:45To be able to film a scene at To Vo Gate without getting in the way of other people is really difficult
348. 25:49Because it's so famous, everyone wants to take photos of the sunset here
349. 25:54The sun has already begun to set into the clouds
350. 25:56We'll go over there to have a glass of grass jelly to support the woman who gave us free parking
351. 26:13[Khoai]: 4 glasses of grass jelly, please
352. 26:14[Woman]: That's seaweed jelly
353. 26:16It's like a gelatin dessert
354. 26:19This is a type of seaweed and it will solidify after being cooked
355. 26:23[Woman]: I call it gelatin dessert for you to easily understand, but it's called seaweed jelly in my hometown
356. 26:28That seaweed looks like this
357. 26:30[Woman]: When you cook it and squeeze lemon in it, it will solidify on its own
358. 26:34Then you filter it
359. 26:36[Woman]: Filter the liquid and discard the residue
360. 26:39[Woman]: When you squeeze lemon in it, it will solidify itself
361. 26:56The specialty of Ly Son island
362. 27:00[Khoai]: Then we add ginger sugar water, don't we
363. 27:07[Khoai]: How much does a glass of this sell for?
364. 27:09[Woman]: 10,000 VND
365. 27:10Ginger sugar water is made to be thick
366. 27:21Ly Son garlic is pureed together with fishcake
367. 27:29[Khoai]: How much does this dish cost?
368. 27:31100,000 VND
369. 27:33[Khoai]: Let me hold it
370. 27:38She said that this fish cake contains pureed Ly Son garlic
371. 27:52Tasty
372. 27:53It's pretty tough
373. 27:54Its crust is quite crispy
374. 27:56It smells faintly of fish, garlic, and pepper
375. 28:02Since it has just been fried, its shell is still slightly crispy when chewed
376. 28:06This is fresh garlic that has not been dried
377. 28:09Its leaves are still green
378. 28:12We will eat it with fishcake
379. 28:14It looks like a skewer
380. 28:26Garlic is so fragrant
381. 28:34So crispy
382. 28:37Fresh garlic elevates this dish
383. 28:49When you bite into it, it looks like gelatin desserts
384. 28:51But it has a very distinctive seaweed smell
385. 28:54Soft
386. 28:55It smells of ginger
387. 28:57Sweet
388. 28:58This seaweed jelly doesn't taste sweet
389. 29:00The sweet taste comes from the ginger sugar water
390. 29:03It makes me feel cool when eating it
391. 29:05If you don't like the smell of seaweed, this dish maybe won't suit you
392. 29:11To me, that smell is normal
393. 29:13One more dish of fishcake is served
394. 29:15Garlic has a sweet aftertaste
395. 29:17Strong and fragrant
396. 29:19It's also crispy
397. 29:28She gave us 4 spring onion bulbs
398. 29:35I can smell my mouth full of garlic when wearing the mask
399. 29:40On the way back home, I noticed that not only is the sunset beautiful, but the scene after sunset is equally beautiful
400. 29:48The whole road is painted with beautiful pictures and both sides are the sea
401. 29:56This afternoon, we just went around
402. 30:00[Khoai]: When will we finish this step?
403. 30:02[Man]: We will stop when we feel sleepy
404. 30:06From day to day
405. 30:10From here to that side
406. 30:15Everyone gathers together to cut and classify garlic
407. 30:19[Khoai]: So we'll dry them a few days later, won't we
408. 30:22[Khoai]: Do we dry them in front of our house or somewhere else?
409. 30:24[Man]: Over there [Khoai]: Yes
410. 30:27Tomorrow morning
411. 30:28This morning, we'll go to the stone reef along Ly Son beach
412. 30:34There's a very tasty and special dish under these stone reefs
413. 30:37I'll pick that food to make the salad
414. 30:41The hint about this dish is that it's crispy and tough
415. 30:44It'll turn from brown to green when placed in boiling water
416. 30:48Mr. Ton and Tuoi
417. 30:51My brother and Su
418. 30:53We're going to the beach
419. 30:56[Khoai]: What are we going to do today?
420. 30:58[Ton]: We're going to pick seaweed
421. 31:02The beach is right in front of us
422. 31:05This is a longitudinal corridor around Ly Son island
423. 31:10And they make a wall like this
424. 31:13We have to go over there and there'll be a way down
425. 31:21[Man]: You have been here lately? [Su]: Yes
426. 31:25[Khoai]: This seaweed is wasted? [Man]: No, it's used to make fertilizer for garlic fields
427. 31:30A layer of sand, then a layer of this
428. 31:33Then another layer of sand
429. 31:36And wait for the seaweed to be broken down, then we can grow garlic here
430. 31:44This is the seaweed that we're gonna hunt
431. 31:48[Man]: Ready? [Khoai]: Yes!
432. 31:50The water is a bit cold
433. 31:53Oh!!!
434. 31:58We're heading to the sea
435. 32:00They said that the sea water is very cold in this season
436. 32:03[Khoai]: Oh, it's so cold [Man]: Yeah
437. 32:06We cannot handle this temperature for more than half an hour
438. 32:10I'm going deeper and you can see the ground
439. 32:15I wear slippers and shorts
440. 32:17It's freezing cold
441. 32:19The water was high near the land But the further I go, the lower the water
442. 32:31You can do it!
443. 32:33Lemme dive the camera down
444. 32:43This is what we're looking for?
445. 32:57This is good for salad, crunchy
446. 33:00How much is the price of this seaweed?
447. 33:02This one is not too expensive
448. 33:04Around 30-40K VND per Kg
449. 33:19Dive!
450. 33:25Why don't you fully dip your body down the water???
451. 33:29This seaweed is plenty under the sea So we harvested a full bag of it after 20'
452. 33:34But to make it into food, it takes several hours to pre-treat
453. 33:43In Ly Son, we call this "leech"
454. 33:46Oh, it spit something out
455. 33:49It's like sea cucumber
456. 33:52But we barely eat it here
457. 33:54Only some people eat this one
458. 34:08This is Gracilaria crassa Good for making sweet drinks
459. 34:11Just put it in, we'll make some later
460. 34:24I will bite some seaweed
461. 34:29[Khoai]: Do we have to boil it? [Man]: Yes, we do
462. 34:34It's crunchy
463. 34:37A natural flavor of sugarcane and seaweed A little bit salty
464. 34:41We have to wash and boil it again to make a salad
465. 34:44This one is better
466. 34:46That one is better than this one
467. 34:50This one is a special kind on Ly Son Island It has a high price
468. 34:54[Khoai]: What's it called? [Man]: "Bong Bong" seaweed
469. 34:58Some people call it "Bong Bong", and some people call it "Cum Cum"
470. 35:02Luckily, the sea water is kinda clear today So I can see the ground underneath
471. 35:07Seaweed flowing under the water with some sunlight goes through, stunning view!
472. 35:13But you have to be careful of the sea urchins
473. 35:22Your feet will be very painful if you step on them
474. 35:35After nearly 1 hour of diving, we have a full bag of seaweed
475. 35:44I took a bath and changed my clothes
476. 35:47A lot of them
477. 35:51This basket cannot hold them all
478. 35:532 baskets of seaweed
479. 35:56We have to pre-treat them
480. 35:58We have to soak them in water
481. 36:02[Khoai]: Only using the young ones? [Man]: Yes
482. 36:06Remove the black parts
483. 36:21After boiling the fish, scallion and cilantro are added in
484. 36:26[Khoai]: Fresh fish doesn't smelly [Man]: Yeah, you don't need to do too many things
485. 36:57This is for marinating the fish
486. 37:03[Khoai]: Most of the dishes in Ly Son have garlic [Man]: Yeah
487. 37:07Garlic is usually used to marinate food
488. 37:12It's like a signature point here
489. 37:14Then we'll take water apple leaves to wrap the fish
490. 37:18Then put them in an air fryer
491. 37:21While waiting for the fish to be marinated We'll go to pick some water apple leaves
492. 37:26From his neighbor's house
493. 37:30We're still selecting the seaweed
494. 37:44[Man]: Can I pick some leaves? [Woman]: Feel free!
495. 37:52His tip is to use water apple leaves to grill with fish
496. 37:56The fish is gonna smell so good This is the first time I have had this dish
497. 38:06The leaves are a bit small
498. 38:18The smell of water apple leaves is so good
499. 38:21We usually eat these leaves with Banh Xeo in my hometown
500. 38:24Young water apple leaves They're a bit acrid but the smell is good
501. 38:31Just wash then boil it up
502. 38:34Yes, to remove the saltiness and seawater flavor
503. 38:39This is the seaweed we picked this morning
504. 38:44But luckily, we could pick this special seaweed
505. 38:49As you can see, the shape is a bit different than the small seaweed
506. 38:52The flavor is better and the price is also higher
507. 38:55But in this morning, we didn't know where they grow
508. 38:58So we couldn't go to their place And we can only have this little piece
509. 39:03This one is a speical kind on Ly Son Island It's crunchier and tastier
510. 39:09When the water boils, we add them in Oh, they turn green immediately
511. 39:14This is how special they're
512. 39:24Mix them up and the color changes
513. 39:27It looks like a vegetable
514. 39:49After washing and boiling, the seaweed is no longer salty
515. 39:52It's still crunchy with a seaweed flavor
516. 39:57This amount of garlic is gonna be stir-fried and mixed with seaweed
517. 40:11There're some crushed peanuts because we used the same mortar and pestle
518. 40:17Yeah, I added peanuts inside
519. 40:25Ly Son garlic is the most special kind The aroma is strong and the spiciness is soft
520. 40:32Yeah
521. 40:43Eating raw or cooked is both good
522. 40:58The leaves have turned grey but the fish has been cooked
523. 41:27Maybe we use garlic more than shallot, right?
524. 41:31We barely use shallot, mostly garlic
525. 41:34You prefer garlic, right?
526. 41:37She added salt
527. 41:41MSG
528. 41:45Sugar
529. 41:54Peanuts
530. 41:59And the most important ingredient is fried garlic oil
531. 42:07This dish seems simple but we took a whole morning to picked and selected the seaweed
532. 42:14I sometimes harvested them to make food
533. 42:17Ah, you harvested them many times
534. 42:21A handful of herbs
535. 42:38Fry 3 stems of young garlic to make the oil fragrant
536. 42:41Here, we always do like this
537. 42:45Then our dish can be more flavorful
538. 42:47She used a young garlic stem to make the oil fragrant
539. 42:50Then add the rest of the young garlic in
540. 42:57The peanut smell is so good
541. 42:59The key to making Ly Son garlic and chili dipping sauce is that you have to grind the garlic well
542. 43:20Have a good meal~
543. 43:23[Man]: Try the seaweed salad [Khoai]: It's the first dish that I have to try
544. 43:34It's crunchy
545. 43:37With a nice flavor of fried garlic oil
546. 43:42This flavor hides the seaweed odor
547. 43:44It's no longer fishy
548. 43:47[Ms. Xuan]: Not "sea-like" anymore [Khoai]: Yeah
549. 43:51This is the high-quality one
550. 43:59[Khoai]: How was it? [Su]: It's so good
551. 44:02The fish is crunchy and smells really good
552. 44:10This fish was freshly caught?
553. 44:14Yeah, they started fishing at 4 AM, then collected the fish at 6 AM
554. 44:21What's the name of this fish?
555. 44:23Indian mackerel
556. 44:27The meat is very rich
557. 44:31I had this fish in an eatery
558. 44:34[Khoai]: But this one is much better [Man]: Yeah
559. 44:38It's the end of my journey on Ly Son Island
560. 44:40We'll go back to the land to prepare for the next journeys
561. 44:43Thank you for watching the video, see you again~ I'm Khoai Lang Thang