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zakruti.com » Dish recipes » Munchies
Fresh Blood, Chicken Feet, and Lots of Rice Wine: Chef's Night Out with The Hill Station

Fresh Blood, Chicken Feet, and Lots of Rice Wine: Chef's Night Out with The Hill Station

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Rating: 4.0; Vote: 1
This episode takes us to the northwestern Vietnamese town of Sa Pa and a restaurant called The Hill Station, the region-s only restaurant serving traditional Hmong dishes. We join Danish owners Tommy Eggen and Soeren Pindstrup, along with head chef Giang Phay and a few friends, for a night sampling the best Hmong, Vietnamese, and French food in town. First, this motley crew hopped on motorbikes for the trip out to Chef Phay-s home village of Ta Phin for a home-cooked meal of fresh chicken blood with offal, special smoked buffalo, lucky chicken feet, and lots of rice wine with Chef Phay-s family. Then, the group heads back into Sa Pa to meet up with some expat buddies at Lon Met for a true nose-to-tail meal-a full pig prepared into seven dishes and washed down with more rice wine. Later, the group makes their way to Victoria Sapa Resort & Spa for some of executive chef Hugo Barberis- French-Vietnamese fusion desserts, such as truffle banana milkshakes and orange cake with basil and pistachio. Finally, our crew staggers back to The Hill Station-s deli and boutique, where Chef Phay and Hugo whip up some fresh brick-oven pizza and raid Tommy-s fine wine collection. All in all, a successful night for these boys in their home away from home. To
Date: 2020-05-17

Comments and reviews: 10


I am Hmong/American and I've never seen those dishes before nor have I taste them but damn am I missing out. Rice wine is a big thing when it comes to hmong people no matter what country they are in now. It's so nice to see my race accepting a different race and making them friends, usually the elders are very strict when it comes to accepting and trusting people. Thank you Munchies for making this video: )
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Haha the translation is wrong at 7: 25, the grandma actually said -I don't want to drink--then he said -no drink? - and she replied with -lets drink, if we're not drinking then put the cup on the table. --On a side note it was nice to see how the Hmong people are living in Vietnam though! Great episode!
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Thank you for going there and making this happen for the Hmong people and community! The chef is such a honor and inspiration for me. I hope the best wealth and health for that restaurant, owners, chef, and especially for my Black Hmoob people living there! Much Hmoob love from California!
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In love with this episode. a nice family feel full of culture instead of being filled up with sometimes-too-delicate food. This totally represents my culinary philosophy: food is a language with no country and a media with no boundary. Great work Munchies.
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All I can think of while watching is all the western Vietnamese girls I know are cuh-razy. Not necessarily the party girl crazy either. More like I will literally cut you if you piss me off crazy. -shots fired- I'm sure but I can't help thinking it.
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I stayed at The Hill Station with my wife and in laws in August. Met Tommy, Chef Phay and Chi. Great people, nice accommodations and wonderful food! Being Hmong myself, it was great to see other Hmong people being the food into Sapa! Awesome episode guys?
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This is AMAZING. I am a Hmong American Citizen. I was born and raised in the US. It AMAZES me to see this type of documentation! I will be sharing this video with my community, friends and family! Beautiful!
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This was a great video. The only one that I've actually wanted to watch through the whole thing. informational and unpretentious. It was very respectful to the community and the culture. Keep them coming.
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It's a great episode, but as a not native english speaker, I don't understand the owners much. I can understand the vietnamese guy fine: D Are they just from GB? or are they like Aus? Again, can't tell.
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I love chicken feet. We call it ADIDAS ( shoes, feet get it? hehe) here in the Philippines but I've never eaten feet with long nails, a bit creepy lol. We cut those before we grill or cook them.
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