Eating Asia's Worst Rated Foods!! (Philippines, Thailand, Malaysia, Vietnam)

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Transcript

00:00:00In this video, I'm traveling all of Southeast Asia in search of this

00:00:07region's worst-rated foods. Thailand, Vietnam, Malaysia, these countries are

00:00:22full of delicious dishes, but I'm hunting down the worst of the worst.

00:00:28I'm on a mission to learn whether these foods are misunderstood, or if they're

00:00:37really just plain awful, like these fried cow lungs in Malaysia, or this

00:00:44rotten duck egg omelette in the Philippines, or this mysterious meat jello I found in

00:00:52Vietnam. That's meat encapsulated inside a gelatin. Our journey begins in the most

00:00:58toured city in all of Asia, Bangkok, Thailand. And it all starts with this

00:01:03right here. Sonny, that's a sponge. Well, that's why we have Fa here. Fa, welcome.

00:01:08Thank you for joining us. Hi. You are a local Bangkokian. Bangkokese. Bangkokese?

00:01:14It's called Bangkokians. Oh, wow. I made that up because I thought it sounded hilarious. Fa is a local chef and former MasterChef contestant. Next to her, chef and restaurateur, Calvin Bui.

00:01:24Here we have a unique tray of proteins in front of us. Can you enlighten us as to what these are? I would have to say, first of all, this is also new for me. This is a soy dhu. Soy dhu is just a cooking process. Are you sure? I feel like very little cooking has happened here.

00:01:40In the making of soy dhu, the cow's meat, liver, and tripe are cut into bite-sized pieces and served raw at the dining table. In Isan, the northeastern region of Thailand where this dish comes from, soy means cut and dhu means dip. But the dip is actually the most intimidating part of this dish.

00:01:58In Isan, people will kill the cow and then they'll eat it bloody raw like that with the bile.

00:02:03I know about bile. I've been to the north. I've been to Chiang Mai. On the liver of a cow, there's a bile sack. They slit it open. They dump out those yellowy, sometimes green juices. That concentrated bile gets mixed with some other delicious spices and ingredients here and it makes a bitter dipping sauce.

00:02:21I've had bile and I love it. Really?

00:02:25I love that acidic sweetness. There's nothing like this on the planet. Bile is great. I think we should try it very soon. Now, this food has been selected today because it is among the worst rated in all of Thailand.

00:02:39That probably means a lot of tourists and foreigners have come here and they were put off by it or even just the thought of it was too much for them.

00:02:45So what we're going to find out today is, are these truly some awful offals or is it delicious?

00:02:51A lot of people like their steak medium rare. This is more on the rare side. It's still moving. You hear that?

00:02:57I can see that.

00:02:59You've never had this before, have you?

00:03:00No. I think you guys have experienced more than me.

00:03:03Can I dip it? Can I dip it?

00:03:04We want that pure beef flavor. It would be an insult to the chef or the guy who is just cutting beef back there.

00:03:09Yeah.

00:03:09It doesn't have much of a taste, does it?

00:03:16Slightly beefy, almost no fat, so not much flavor.

00:03:19There's just a tint of irony in us, but not too much.

00:03:22That's it. It really does need that sauce.

00:03:24This curious condiment is a complex blend of fish sauce, chili flakes, roasted rice, chicken bouillon, MSG, chili oil, and lime juice.

00:03:32But it's not complete without a spoonful of pure bitter bile.

00:03:35Here we go.

00:03:36Oh, yeah. Oh, yeah, that's bile.

00:03:44That'll feel good.

00:03:46Wow, that's intense.

00:03:47It is.

00:03:48Something that tastes like acid reflux does not feel like it should be in a sauce.

00:03:54I love that crazy flavor.

00:03:58I gotta say, not bad.

00:03:59When I had bile in the north, it was almost just like pure bile.

00:04:03What they've done here is delicately and perfectly blended these different flavors.

00:04:06You've got heat, salt, and bitterness.

00:04:08That's the perfect combo, especially for a beef that is so neutral in flavor.

00:04:13I like it.

00:04:13I love it.

00:04:14I'm not their target audience.

00:04:16Okay, you're not in the demographic.

00:04:17No.

00:04:18Next, we have the liver.

00:04:19Way more intense.

00:04:28You can really feel the tissues break apart as you bite through it.

00:04:31It's soft.

00:04:31It's tender.

00:04:32It's too tender.

00:04:33It almost disperse when you bit into it.

00:04:36The blood.

00:04:37The rawness.

00:04:38And then we have the stomach.

00:04:39It's a lining of the stomach.

00:04:41It's where it holds the poop.

00:04:44I love it even more.

00:04:45Oh, yeah, I smell it.

00:04:46Oh, my God.

00:04:48I smelled what it ate yesterday.

00:04:50In Thailand, we call this kitchen towel or kitchen rack.

00:04:54Because it looks like it has some threads hanging off of it.

00:05:00Same flavor.

00:05:01Completely new texture sensation.

00:05:0310% chewy, 90% crunchy texture.

00:05:06I like it because it soaks up all that great sauce.

00:05:08It really is like a towel for that sauce.

00:05:11So this is our appetizer to the day.

00:05:13A lot of people, they're afraid of this dish.

00:05:15I feel mixed.

00:05:16The meat, actually, I enjoy.

00:05:18The version of the sauce here, I thought good.

00:05:20Well-balanced and good use of bile.

00:05:22The sauce.

00:05:23Oh, wow, that is...

00:05:25That flames the sauce.

00:05:26The sauce is not going to be for everybody.

00:05:27It's going to be violent.

00:05:29But once you can get into those flavors, you can really enjoy it.

00:05:33Fa, pass or fail?

00:05:34Fail.

00:05:35Okay.

00:05:35I'm sorry.

00:05:36You have to be brave to eat this.

00:05:38So we have a long, adventurous day ahead of us.

00:05:43And by the end of today, we're going to be eating one of the most controversial foods

00:05:46in all of Thailand with a full-time professional eater, Mark Wiens.

00:05:51Ooh.

00:05:52Coming up next, the food that's ranked number one on Taste Atlas' list of the 61 worst-rated

00:05:58foods in all of Thailand.

00:06:00Ma'am, put her there.

00:06:01It is a pleasure to meet you.

00:06:02I'm very excited to be here today.

00:06:03This kitchen is full of action.

00:06:06Sae runs a 30-year-old restaurant, a culinary icon when it comes to southern Thai food in

00:06:12Bangkok.

00:06:13Bangkok, if you didn't know, is the most toured city in all the world.

00:06:16And a lot of foreigners, when they come here, they come here for the Thai curry.

00:06:19Today, we're having a Thai curry, but with a little bit of a twist.

00:06:23This is a fermented fish entrail curry.

00:06:26This dish, known locally as kang thai plaw, is the worst dish in all of Thailand, at least

00:06:32according to Taste Atlas.

00:06:33People love fish.

00:06:34They love curry.

00:06:35I think the main part that people get hung up on is the entrail part.

00:06:39Fish entrails includes intestines, stomach, liver, kidneys, swim bladder, and reproductive

00:06:44organs.

00:06:45Folks here ferment fish entrails with salt for a month, creating this muddy sauce that is

00:06:50the most crucial component of kang thai plaw.

00:06:52Right here, we have five different buckets that are five different types of fish.

00:06:56Right.

00:06:57We have the snakehead fish.

00:06:58We have the bio of the fish.

00:06:59We have macros.

00:07:01And we have the mullet.

00:07:03Calvin, here's what's going to happen next.

00:07:04No!

00:07:05Oh, yes.

00:07:06Once I lift up this lid, there's no going back.

00:07:08It's probably going to smell great.

00:07:10That's probably why it's on our list for today.

00:07:11Three, two, one.

00:07:14Oh, God.

00:07:15Actually, it doesn't smell that bad.

00:07:20It smells quite nutty.

00:07:22Almost like sesame.

00:07:26Huh?

00:07:28I didn't do it.

00:07:32It is pungent.

00:07:34You're right.

00:07:35There's a nutty aroma of wet sesame.

00:07:39Now, listen.

00:07:40I think we could get really deep in there.

00:07:43Oh, that's brutal.

00:07:45If fish had their own sewer system, this is what would be inside of it.

00:07:48It's not just their guts.

00:07:49It's whatever was in their guts, too.

00:07:51Now, this is something that where we come from would probably be discarded.

00:07:54But here, people are taking the entrails and fermenting them.

00:07:58Why use that part of the fish?

00:08:01It's just to preserve the leftovers because you eat the meat and you got the gut left.

00:08:06So you have a lot of food waste, right?

00:08:08And you don't want that.

00:08:09That's why people came up with the recipe.

00:08:10The preparation of Kang Tai Pa begins with all types of fermented fish entrails joining

00:08:16together in one pot.

00:08:17So I'm curious what it is about this that turns people off because it's pungent, it's powerful,

00:08:22but it smells good.

00:08:26So why do you think that some foreigners have difficulty with this dish?

00:08:31Because it turns out very spicy in the end.

00:08:35That's just it.

00:08:35Because the fishiness of it, people like it.

00:08:38Turns out, alongside the fermented fish entrails, this dish includes a shrimp paste made with

00:08:43loads of fresh chilies, dried chilies, black peppercorn, and white peppercorn.

00:08:47This paste is responsible for the infamous spiciness in Kang Tai Pa.

00:08:51The chef adds water to the mixture, then tosses in garlic, turmeric, lemongrass, galangal,

00:08:56and rice.

00:08:57He lets the pot simmer for two hours before straining its contents, revealing a smooth

00:09:02sauce that'll form the base of this curry.

00:09:05After diluting the base with chicken broth, the chef finishes the curry with kaffir lime

00:09:09leaves and smoked mackerel.

00:09:10Let's give it a little bit of a sniff.

00:09:18It smells really nice.

00:09:19I like it.

00:09:20It's a strong smell, but it's not pungent, it's not off-putting, it doesn't smell rotten

00:09:24in any way.

00:09:25It smells amazing.

00:09:26It smells very festive.

00:09:27Dang it, I should have said that.

00:09:28It all starts with the rice.

00:09:30And then you spoon the soup onto the rice.

00:09:32Before we get to the fish, I think we just really try to soak in that entrail-laden sauce

00:09:38with some of that rice.

00:09:40So good.

00:09:42Whoa.

00:09:43I put a bit too much, Galvin.

00:09:46That's a strong flavor.

00:09:48It hits you like a cement-

00:09:50Like a cement truck?

00:09:55First of all, salty.

00:09:57Oh, Galvin, after the salt.

00:09:59The spice.

00:09:59It is so hot.

00:10:01It's overwhelming now.

00:10:03My mouth is on fire.

00:10:04Oh my god, I feel like I'm doing some kind of a YouTube challenge.

00:10:07This is a normal hotness?

00:10:08Yes, definitely.

00:10:09I feel it on my cheeks.

00:10:10It hits on the back of my throat, down through my windpipe.

00:10:13I think tomorrow you're going to have a problem with the toilet.

00:10:15I think in five minutes from now, once the salt and the burning stops, are you tasting

00:10:20any entrail?

00:10:21I'm tasting no entrail at all.

00:10:23No bitterness whatsoever.

00:10:24It's a very umami-full flavor.

00:10:27Very savory.

00:10:28I agree with that.

00:10:29It's a good fishiness.

00:10:30Outside of that delicious sauce, we have the actual fish.

00:10:35Better.

00:10:36Still very intense.

00:10:37I think this bowl right here would be enough for three of us.

00:10:39And that's because there's some kind of protein in there, but this is not meant to be devoured.

00:10:43It's also a dish that a lot of foreigners cannot handle well.

00:10:47And I'm starting to see why.

00:10:48I thought it was just about the entrails.

00:10:50That's kind of not even my concern right now.

00:10:52Yeah.

00:10:52I can't imagine anyone enjoying this.

00:10:55This is definitely how it's supposed to be like.

00:10:57Because you only put a little bit on the rice and the rice kind of milds it down.

00:11:01Tourists like me often mistake this as a typical Thai curry, but it is not.

00:11:06Unlike normal curries, Kang Thai Pla has no coconut milk, and it's usually eaten as a sauce

00:11:11to enhance other dishes on the table.

00:11:13As spicy as it is, it is so addicting.

00:11:15The mackerel has a really nice oliness.

00:11:18The galangal, it adds in this depth into this curry.

00:11:21Oh, so good.

00:11:22So good.

00:11:25This is not our last location.

00:11:26We have a few more things to see.

00:11:28And by the end of this video, Calvin, you and I have to decide which of these foods

00:11:31is the best of the worst.

00:11:32But for now, we've got to keep moving to the bathroom, and then to the next restaurant.

00:11:37Before we meet Mark Wiens, I've got one more stop to make.

00:11:40A place serving a familiar animal, but a not-so-familiar body part.

00:11:45This is the udder of a cow.

00:11:48You're telling me that this is where milk comes from?

00:11:51That's where milk comes from.

00:11:52Sonny, I don't see any nipples.

00:11:55Oh, cutting already.

00:11:57Ow!

00:11:59Sorry, I felt that.

00:12:00Mr. Yod's eatery is the kind of place people flock to after work to enjoy beer and tasty

00:12:06drinking food.

00:12:07Though what's delicious to locals may not always appeal to outsiders like Calvin and me.

00:12:11Oh, this is one piece?

00:12:13Oh, oh.

00:12:14Wow.

00:12:14Oh, my lord.

00:12:16It is so heavy.

00:12:17It's dense.

00:12:18It's spongy.

00:12:19And you see the milk dripping.

00:12:20Oh.

00:12:22People, when they think of a cow's udder, they think it might be like an empty milk bag.

00:12:27It's not that way at all.

00:12:28You can see, as he cuts the tissue, there is no clear, big pocket full of milk.

00:12:33Instead, it's this big complex of tissues and reservoirs that hold the milk inside.

00:12:38It's like a sponge.

00:12:39That is what every ounce of milk you have ever drank has strained through.

00:12:43It's a giant cow breast.

00:12:45But, Sonny, isn't that considered the brisket in America?

00:12:48No, Calvin.

00:12:49Because the brisket is the chest right here.

00:12:52This is not the chest.

00:12:53It is the udder or the breast.

00:12:56To me, I got to say, the meat looks fascinating.

00:12:58It's a texture I've not seen before.

00:13:00It's a unique tissue.

00:13:01I think it's going to be yummy.

00:13:02I agree.

00:13:03All right, folks.

00:13:03We have our mysterious cow udder right here.

00:13:06But next to it, another one of Thailand's most worst-rated foods, duck beak.

00:13:12Essentially, the beak is not edible because it's just bones.

00:13:15But it's the cheek, the chin of the duck that is attached to the beak.

00:13:19Wait, do ducks have a chin?

00:13:21Yeah, it's just the meat all around the beak.

00:13:23Our chef chops each mandible of the duck beak into halves and marinates them with oyster sauce, soy sauce, chicken powder, garlic, and pepper.

00:13:32Then he tosses them into sizzling hot oil.

00:13:35This Donald Duck nightmare might be seen as one of the worst-rated foods in Thailand because it's an unusual ingredient.

00:13:41But it's also a beloved drinking snack of the Esan people.

00:13:48Mmm.

00:13:49I think the tongue might have a bone in it.

00:13:51I took my boat out.

00:13:51Smart.

00:13:52This guy knows his ducking anatomy.

00:13:53I do.

00:13:54If you look at, like, a pig tongue, cow tongue, no bone in the tongue.

00:13:57Humans?

00:13:57Hold on.

00:13:58Probably not.

00:13:59Nothing.

00:14:00Ducks, they got a bone inside.

00:14:02You got to pull it out because it's kind of hard.

00:14:03I love this flavor.

00:14:04Greasy, a little bit of smokiness.

00:14:06There are degrees of crunchiness from kind of soft crunchy to hard crunchy.

00:14:10It's not like a big, satisfying bite, but it's a little temptation.

00:14:15This is what I would love to sit around and just drink beer with.

00:14:18You've got it ready.

00:14:19Cheers.

00:14:19Why don't I have one?

00:14:20I assume you didn't drink.

00:14:21And you're not over 21.

00:14:23So this, a delicious appetizer.

00:14:25But we are here for this.

00:14:27First, our cook slices the udder thin.

00:14:29Then he infuses the slices with flavors of soy sauce, oyster sauce, MSG, chicken powder, and garlic.

00:14:35So probably the reason that foreigners might find this a bit challenging is because in the U.S., we're eating male cows.

00:14:41Female cows, they're used for giving birth to new cows and providing milk.

00:14:45It doesn't make sense to kill off the one of the two genders that provides milk.

00:14:48Since udders are mostly composed of fatty tissue, grilling is the best cooking method.

00:14:53Is this more expensive or is it cheaper than typical beef?

00:14:56It's really rare, but it's almost half the price of the normal beef.

00:15:00Half the price?

00:15:01Like our first dish, soy choux.

00:15:02This delicacy comes from Isan, where people value every part of the animal, including their milk bags.

00:15:07And the owner claims that it is definitely the greatest of all time.

00:15:17The udder doesn't really have a lot of fibers to it.

00:15:20You're not biting into a piece of meat where it's tearing apart.

00:15:24It's almost like eating something that is more fat-laden.

00:15:28It gives off a spring, almost a bounce.

00:15:30It's between lungs and tongue.

00:15:32It's similar to the beef lung in its consistency,

00:15:35but I would say not as dense and more spongy.

00:15:38I appreciate the flavor.

00:15:39It's almost like eating tendon or something.

00:15:41There's no strong protruding flavor.

00:15:43Tendon has a little bit of gaminess.

00:15:44This tastes a little bit sweet.

00:15:45It has a very dairy mouthful.

00:15:47So the more I eat, the more I taste the actual milk from the udder.

00:15:51Do you like it?

00:15:51I'm not against it,

00:15:54but I don't find that the sweetness really permeates what I want in a protein.

00:15:58Texture-wise, it's not the texture that I'm looking for.

00:16:01I love it.

00:16:01You do?

00:16:02Yeah.

00:16:02I love the texture.

00:16:05It's like a fun activity for your mouth.

00:16:07I'm doing reps over here with my jaw.

00:16:08I like it.

00:16:09Well, the owner told me that this kind of resembles a car tire for him.

00:16:13Not quite selling it to the Nass audio.

00:16:16But coming up next,

00:16:17we're going to be trying one of the most controversial foods that you can find in Thailand

00:16:20with a full-time professional eater, Mark Wiens.

00:16:23Mark.

00:16:26Full-time eater Mark Wiens is a YouTube icon.

00:16:2915 years of sharing his travel and dining experiences have earned him a fan base of nearly 11 million and counting.

00:16:36As a long-time resident of Thailand, he's here to guide us through two of its worst-rated dishes.

00:16:41Before we get into this, I want to ask you some questions, Mark.

00:16:44Some people, when they watch your videos, they might get the sense that Mark enjoys everything.

00:16:47But surely there are foods you've tried before that you did not like on camera.

00:16:52Can you admit one or two foods that you've absolutely not liked?

00:16:57What is a food that you do not like Mark Wiens?

00:16:59There was something I had that I didn't like.

00:17:03Okay.

00:17:04Well, it's not stink beans because you love stink beans.

00:17:06Like sweet mayonnaise.

00:17:10Sweet mayonnaise?

00:17:10Sweet mayonnaise.

00:17:11Would you say you don't like mayonnaise?

00:17:13Yeah, I think I don't like mayonnaise.

00:17:15Would you say you hate mayonnaise?

00:17:17I think that's pushing it.

00:17:18That's pushing it, Sonny.

00:17:19I don't like the goopy mayonnaise-y blobs.

00:17:22Like one time we had this lobster roll.

00:17:24There's this one place that put these blobs of mayo on top.

00:17:28That's so fascinating.

00:17:29I love gloopy globs of mayonnaise.

00:17:32And I love lobster rolls.

00:17:35Let's shift to Thai food.

00:17:37Maybe you've lost some perspective since moving to Thailand,

00:17:39but are there any foods in Thailand that foreigners struggle with?

00:17:43Raw pork.

00:17:44Ooh, that's up there.

00:17:45Poop-filled intestines.

00:17:47I've had both of those foods in the same day.

00:17:48I don't know how I'm still here.

00:17:49Part of why we're doing this video is to show that most foods

00:17:53that people count as the worst or lowest rated are misunderstood.

00:17:57Like what we see in front of us right here.

00:17:58This is a delightful bowl full of adult female bullfrogs.

00:18:05Is this something you've had?

00:18:06It's no big deal?

00:18:06Is this like a Tuesday lunch for you?

00:18:08Actually, I haven't had it before.

00:18:10You haven't had it before?

00:18:10Yeah, this will be my first time.

00:18:11So this thing, it's very, very seasonal.

00:18:13It only comes like right at the beginning of the rainy season

00:18:16and only lasts for one or two weeks.

00:18:18Our pregnant bullfrog dish comes in the form of a sour and spicy soup.

00:18:22A mix of chilies, lemongrass, tamarind, galongo, and turmeric

00:18:26leap into the boiling water,

00:18:27followed by lime leaves and tamarind leaves to create the soup base.

00:18:31Now it's just waiting for the star of the show,

00:18:33which the restaurant owner showed us moments ago.

00:18:35Most Americans have seen something like this.

00:18:38It's a frog.

00:18:39But there's something special about this frog.

00:18:40It's, in Spanish, pregunte.

00:18:43Pregunte.

00:18:44That means pregnant.

00:18:44Oh, congratulations.

00:18:47Yeah, it, uh, I don't think it's giving birth anytime soon.

00:18:51While frog meat is common in Thai cuisine,

00:18:53pregnant bullfrogs are another Esan delicacy.

00:18:56The frogs we see here have already been boiled.

00:18:58Oh, my lord.

00:19:01She's ripped the frog open.

00:19:03And what's revealed is that 50% of the real estate inside the frog

00:19:06is pure frog eggs, Kelvin.

00:19:08And that is what we're going to be eating.

00:19:10That is frog caviar, my friend.

00:19:12So how many eggs could there be in a bullfrog?

00:19:16She said there's millions.

00:19:19Really?

00:19:19Millions?

00:19:20I think she's a little over-embellishing.

00:19:21I'm going to say maybe a couple hundred thousand.

00:19:23Are you counting right now?

00:19:25The boiled frogs take the plunge,

00:19:27and the cook lets the soup simmer

00:19:29before completing the recipe with turmeric leaves

00:19:31and sawtooth coriander.

00:19:32Due to their seasonal rarity,

00:19:34pregnant bullfrogs can cost double the price of beef.

00:19:37What I love is that they've recreated the frog's habitat.

00:19:41There's a little marsh,

00:19:43maybe a stagnant pond.

00:19:45Oh, my God.

00:19:48Let's try the broth first.

00:19:52Mmm.

00:19:53Sour, spicy, a little sweet.

00:19:56It really hits the back of your throat.

00:19:57Immediately the sourness.

00:19:58So the lime juice or also maybe tamarind.

00:20:02I'm seeing some tamarind leaves in here.

00:20:03Then you taste the galangal in there nicely.

00:20:06Lemongrass, chilies.

00:20:07It has a bit of a smokiness to it as well.

00:20:09The broth is fantastic,

00:20:10but that is not the star of the show.

00:20:11Right here we have the bullfrog.

00:20:13I think we're just meant to take a bite from the side

00:20:15and just go for it.

00:20:16Oh, my God.

00:20:17We got to do it together.

00:20:18Have you had this before?

00:20:19No, I'm not ready.

00:20:20I'll do this.

00:20:21I'll do this.

00:20:22Oh, yeah.

00:20:22Cheers.

00:20:22Cheers, guys.

00:20:26Definitely better than I thought.

00:20:28Considering this was supposed to be

00:20:29one of our scarier foods of the day,

00:20:31pretty dang delicious.

00:20:32Sticky eggs.

00:20:34You can feel them individually,

00:20:35but when you chomp on them,

00:20:36it really kind of sticks to your teeth.

00:20:38I love how each egg pops in your mouth,

00:20:40but the skin of the bullfrog,

00:20:41it's so thin.

00:20:42You can bite right into it.

00:20:44Tastes like a natural sausage.

00:20:45Mmm.

00:20:46That broth has just penetrated

00:20:47everything within the frog,

00:20:48so all that delicious broth flavor

00:20:50that we got originally,

00:20:51it's still in there,

00:20:52but then you're just getting

00:20:52that unique texture

00:20:53of just millions of eggs on the inside.

00:20:56And what's amazing is,

00:20:57it's like almost no bones.

00:20:58It's all meat and eggs

00:20:59and just delicious.

00:21:00Now, why do you think this was rated

00:21:02one of the worst dishes in Thailand?

00:21:04Because you know it's delicious.

00:21:05I think the people rating those dishes

00:21:08haven't tasted it.

00:21:08Because if you tasted it,

00:21:09it's absolutely delicious.

00:21:10Like, I don't know if you could not like this.

00:21:12Well, next to you,

00:21:12you have someone who has

00:21:14a tiny amount of eggs on her spoon.

00:21:15What do you think now?

00:21:16It's definitely different than what I thought.

00:21:18Sticky and creamy to some sort.

00:21:21It's actually good.

00:21:22So, first dish,

00:21:23pretty dang delicious.

00:21:24I think we all think so.

00:21:25But then there's this.

00:21:26This right here.

00:21:28Tadpoles.

00:21:30This right here in my hand,

00:21:32a big, goopy pile of tadpoles.

00:21:35That's what we're gonna be eating as well.

00:21:37It's gushy.

00:21:38It feels gooey.

00:21:39Calvin, put two hands out, please.

00:21:40Sure, like that.

00:21:42You feel that?

00:21:43It's like a bunch of dead minnows or something.

00:21:47It smells like mushrooms.

00:21:49It does.

00:21:49It has a very fungi aroma.

00:21:51She's acting like this is

00:21:55some kind of a luxury perfume from Dubai.

00:21:59Puts up behind my ear

00:22:00because it smells so good.

00:22:01Tadpoles are another treat

00:22:02of the rainy season.

00:22:04Folks here love them

00:22:04when they're around

00:22:05two to four weeks old,

00:22:06when their hind legs begin to develop,

00:22:08but their tails have not yet disappeared.

00:22:10Weird.

00:22:12The classic Eson tadpole recipe

00:22:15goes like this.

00:22:16Tadpoles are mixed with chili paste,

00:22:17full shallots,

00:22:18fish sauce,

00:22:19fermented fish sauce,

00:22:20MSG,

00:22:20green onions,

00:22:21sweet basil,

00:22:22and whole chilies.

00:22:23Why do people like the tadpoles?

00:22:25It's not fishy at all.

00:22:27They don't have bones in there,

00:22:28so it gives like kind of a frog taste,

00:22:31but melting your mouth.

00:22:32Like foie gras.

00:22:34Right.

00:22:35Like frog gras.

00:22:37Ah.

00:22:38The mixture is wrapped inside banana leaves,

00:22:41secured with toothpicks and steamed.

00:22:46All you have to do is take out the toothpick

00:22:51and spread open our little package.

00:22:53Oh wow.

00:22:54Juicy.

00:22:54I love this simplicity style cooking.

00:22:56Nose to tail.

00:22:57Nothing is disregarded.

00:22:58That's all it really has.

00:23:00All that tadpoles is,

00:23:01is a nose and a tail.

00:23:02Is this a food you're excited for?

00:23:03I wouldn't say so,

00:23:04but yeah,

00:23:06let's have it.

00:23:11Mmm.

00:23:12Mmm.

00:23:13Whoa.

00:23:14That's a lot going on there.

00:23:15Mmm.

00:23:16I have a mix of emotions.

00:23:17Mmm.

00:23:18The tadpoles have an odd texture to them.

00:23:20It's not melting in my mouth per se.

00:23:21It's like,

00:23:22I can feel their body collapsing under my teeth.

00:23:24It's almost like eating little anchovies.

00:23:27Oh,

00:23:27that's a better,

00:23:28yeah.

00:23:28I love these flavors.

00:23:29Herbaceous.

00:23:30Spicy.

00:23:30Sour.

00:23:31It goes perfectly with sticky rice.

00:23:33It's juicy.

00:23:34It's flavorful.

00:23:34Yeah,

00:23:34this is incredible.

00:23:36Fa,

00:23:36honest opinion.

00:23:36She said it's like,

00:23:37kind of like foie gras,

00:23:38right?

00:23:39There's no foie gras in this.

00:23:41No.

00:23:41A little bit more chewy.

00:23:43It's really creamy.

00:23:44Do you like it?

00:23:45No.

00:23:45Okay.

00:23:46Sorry.

00:23:47At least she's honest.

00:23:48I'm a little bit in the middle.

00:23:48I love the seasonings.

00:23:50I love the flavor.

00:23:51The texture is a bit unusual to me,

00:23:52and I think you were spot on

00:23:53when you said it's kind of like,

00:23:54baby anchovies.

00:23:55Yeah.

00:23:55Am I going to come back here

00:23:56next time I come to Thailand

00:23:57and come here craving this food?

00:23:58No.

00:23:59No.

00:24:00No?

00:24:00No.

00:24:01But I can eat it,

00:24:02I can appreciate it,

00:24:03and I can understand

00:24:04what locals love about it.

00:24:05It's good in its own way.

00:24:07It's just also an acquired taste.

00:24:09Yeah,

00:24:09well,

00:24:09I'm handsome in my own way,

00:24:10so.

00:24:11An acquired taste.

00:24:12Yeah.

00:24:13Oh my God,

00:24:14I got roasted

00:24:15400 degrees Fahrenheit

00:24:17by Mark Wiens.

00:24:21With our mission in Thailand

00:24:22complete,

00:24:23Calvin and I are hopping

00:24:24on a short flight

00:24:25to the capital

00:24:26of Malaysia,

00:24:27searching for more

00:24:28of Southeast Asia's

00:24:29worst rated foods.

00:24:30Right now,

00:24:31I'm holding a giant set

00:24:32of beef lungs,

00:24:34a crucial ingredient

00:24:34in one of the worst rated foods

00:24:36in all of Malaysia.

00:24:38This country is full

00:24:39of delicious food,

00:24:40but this time,

00:24:41I've asked my audience

00:24:42to suggest their worst rated foods

00:24:44in all of Malaysia,

00:24:45and today,

00:24:46I'll be trying those foods.

00:24:47A soup made with fruit.

00:24:51It's out there.

00:24:52I'm on a mission

00:24:53to learn whether these foods

00:24:54are misunderstood.

00:24:55Why do you think

00:24:56this is one of the lowest rated foods

00:24:58of Malaysia?

00:24:59Or if they're just plain awful.

00:25:00Sunny.

00:25:00Yeah.

00:25:02What is this?

00:25:03And it all starts

00:25:04right here.

00:25:05Good day, Calvin.

00:25:05Welcome to Kuala Lumpur,

00:25:07Malaysia.

00:25:08I'm so excited

00:25:09to be here, Sunny.

00:25:10This is my first time

00:25:11in the entire country

00:25:12of Malaysia.

00:25:12I asked my audience

00:25:13to vote on which foods

00:25:14they thought were the absolute worst

00:25:16in all of Malaysia,

00:25:17and today, Sunny,

00:25:18another list of bad foods?

00:25:20Not necessarily bad foods,

00:25:21but foods that have been

00:25:22misunderstood,

00:25:23like the foods you see

00:25:23in front of us right now.

00:25:25Ooh!

00:25:25Joining me.

00:25:26These look good.

00:25:26My good friend,

00:25:27chef and restaurateur,

00:25:29Calvin Bui.

00:25:29His first Malaysian meal

00:25:31is just a warm-up

00:25:32for what's about to come.

00:25:33I don't know

00:25:34what we've been waiting for.

00:25:35Tanjung Bunga,

00:25:36a humble eatery

00:25:37serving everyday

00:25:38Chinese-Malay dishes

00:25:39for everyday folks.

00:25:40But for the adventurous,

00:25:41Steve, nice to meet you.

00:25:42they've got two contenders,

00:25:44often crowned

00:25:44as the worst of the worst.

00:25:46First of all,

00:25:47we have beans.

00:25:48But not just any type of beans.

00:25:49These are known as

00:25:50stink beans.

00:25:53Locally known as pitai,

00:25:54these so-called stink beans

00:25:56have earned

00:25:56a notorious reputation.

00:25:58Do you want to give them a sniff?

00:25:59I do, I do.

00:25:59For their pungent aroma.

00:26:01They smell fresh.

00:26:02They smell delicious.

00:26:03Now it's fresh.

00:26:04It doesn't smell that much.

00:26:05When you cook it,

00:26:05it does smell

00:26:06a little bit different.

00:26:07My guide for today,

00:26:09Ming,

00:26:09a food content creator

00:26:10and local expert.

00:26:12Why do you cook it for?

00:26:13It's perfectly fine raw.

00:26:16First,

00:26:16the stinky beans

00:26:17are removed from the pods

00:26:18and boiled briefly.

00:26:19It has a subtle,

00:26:20garlicky sting to it.

00:26:22There's residual flavor

00:26:23that sticks around

00:26:24in your mouth,

00:26:25but this to me,

00:26:25delightful.

00:26:27I see sweetness,

00:26:28I see freshness,

00:26:28I see something that

00:26:29literally came out of the ground.

00:26:30Now,

00:26:31I have a question for you.

00:26:32Of a tree.

00:26:33What is it about

00:26:33the cooking process

00:26:34that makes the smell,

00:26:36the aroma come out?

00:26:37Stir-fried with belacan.

00:26:38Belacan is fermented shrimp,

00:26:39so it pairs super well.

00:26:41The chef adds shallots,

00:26:42palakam powder,

00:26:43which is like a dried shrimp paste.

00:26:45Then there's sugar,

00:26:46MSG,

00:26:46and all that fries together

00:26:48before adding sambal,

00:26:49the iconic spicy Malaysian sauce.

00:26:51In go the stink beans,

00:26:54some bell peppers,

00:26:55a touch more sugar,

00:26:57and the fried shrimp.

00:26:58It's all stirred together

00:26:59until the flavors meld,

00:27:00combining the powers

00:27:01of the pungent bean aroma

00:27:02with smelly fermented shrimp.

00:27:04It's a one-two punch

00:27:05of pure stinkiness.

00:27:06We have it very commonly

00:27:09during dinner,

00:27:10during lunch.

00:27:11Yet somehow it ended up

00:27:12on our list,

00:27:13and I think that folks here

00:27:14assume Calvin and I

00:27:15will be afraid of beans

00:27:17that are stinky.

00:27:18Yeah, you guys are not

00:27:19afraid of anything.

00:27:20I think we just give it

00:27:21a nice big scoop.

00:27:22I've got so many

00:27:22of those beans right here.

00:27:24You ready to do it?

00:27:24Yeah.

00:27:25Cheers.

00:27:27Well, the texture changes a lot

00:27:29after it's cooked.

00:27:30It becomes more crunchy.

00:27:31There's a fermented quality.

00:27:33I think fermented shrimp

00:27:33is working hand-in-hand

00:27:34with those beans

00:27:35to create the pungent flavor.

00:27:37I wonder what the bean

00:27:38and the shrimp combo.

00:27:39Ah, yes.

00:27:39Hmm?

00:27:40Hmm?

00:27:42Oh.

00:27:43Oh, so good.

00:27:45I like it.

00:27:45I do too.

00:27:46It's better with the shrimp.

00:27:47The shrimp adds a nice

00:27:48sweetness to this dish.

00:27:49I think this dish

00:27:50has a bad rap,

00:27:51but they changed the name

00:27:51from stink bean

00:27:52to something else.

00:27:53This dish would be amazing.

00:27:54Why do you think

00:27:54this dish gets a bad rap?

00:27:56Some people don't like

00:27:57that distinct flavor.

00:27:59It's not really tasty to them.

00:28:00You wouldn't want to eat this

00:28:01before going on a date.

00:28:02I've been married

00:28:02for several years.

00:28:03I don't care.

00:28:04A typical normal person,

00:28:05like, oh, me, age 24,

00:28:07getting a date

00:28:07for the first time

00:28:08in four years,

00:28:09I would not eat that beforehand.

00:28:10But I would eat something else

00:28:11so I wouldn't be so hungry

00:28:12at the restaurant

00:28:13because I was broke.

00:28:14Eat a lot of bread.

00:28:15Right.

00:28:15Yeah.

00:28:16What now?

00:28:16If that pungent plate

00:28:19wasn't enough,

00:28:20then how about this?

00:28:21A second contender

00:28:22from my audience's

00:28:23worst-rated list.

00:28:25A dish that contains

00:28:26the least desirable part

00:28:27of the fish.

00:28:28Why would somebody

00:28:28want to eat

00:28:29a stomach of a fish?

00:28:31Oh, my God.

00:28:32These look so creepy.

00:28:33It's kind of a soft,

00:28:34flexible tissue

00:28:35that you can squeeze

00:28:36and tear apart

00:28:37with your fingers.

00:28:38Now, this is a stomach?

00:28:39Yes.

00:28:39Of what type of fish?

00:28:40Grouper.

00:28:41Grouper.

00:28:41How would you prepare this?

00:28:43This.

00:28:44We need to clean

00:28:45everything up

00:28:45because with the salt

00:28:46for about two weeks.

00:28:48Two weeks?

00:28:48Yeah, two weeks.

00:28:49It works like this, Calvin.

00:28:50Man, I'm really craving

00:28:51fish stomach.

00:28:52In two weeks.

00:28:53Exactly.

00:28:54In a pot,

00:28:54a generous amount of sambal

00:28:56is heated in oil.

00:28:57If you're wondering

00:28:58what's in it,

00:28:58here's the breakdown.

00:28:59Garlic,

00:29:00dried chilies,

00:29:01lemongrass,

00:29:02turmeric,

00:29:02fresh chilies,

00:29:03shallots,

00:29:04torch ginger flour,

00:29:05and chili paste

00:29:06all blended

00:29:07into a fiery,

00:29:08aromatic base.

00:29:09This will serve

00:29:09as the foundation

00:29:10for our fish stomach stew.

00:29:12Is this something

00:29:12commonly eaten

00:29:13in Kuala Lumpur?

00:29:14It's not very common,

00:29:16but in peranikan,

00:29:18one of the specialties

00:29:19is peranikan.

00:29:20Lonya peranikan

00:29:21is like Malay

00:29:22plus Chinese.

00:29:22Next,

00:29:23boiled pickled

00:29:24fish stomach.

00:29:25It's a traditional recipe

00:29:27from generation

00:29:28and generation.

00:29:29Coriander,

00:29:29torch ginger flour,

00:29:31pineapple,

00:29:31boiled shrimp,

00:29:32kaffir lime leaves

00:29:33by the fistful,

00:29:34tamarind sauce,

00:29:35sugar,

00:29:35and salt

00:29:36are added to the pot.

00:29:37How often do you eat this?

00:29:39Every week.

00:29:39I trust it.

00:29:40To be fair,

00:29:41it's on his menu.

00:29:41He doesn't have to go far.

00:29:43But he's not done yet.

00:29:45Now it's green beans,

00:29:46boiled eggplant,

00:29:47and wild beetle leaves

00:29:48that are tossed in next.

00:29:49The whole concoction

00:29:50simmers for hours

00:29:51until this chaotic

00:29:52mix of ingredients

00:29:53transforms into

00:29:54a rich, sticky stew

00:29:56packed with flavor.

00:29:57What kind of flavor?

00:29:58That remains to be seen.

00:30:00Lonya people,

00:30:01they do eat this

00:30:02with right hand,

00:30:03not left.

00:30:04You know why?

00:30:04Yes.

00:30:05Because...

00:30:05I don't know,

00:30:07because you're sitting

00:30:08on my left?

00:30:08Right hand is for doing

00:30:09activities like eating

00:30:10and shaking hands.

00:30:11The left hand is for

00:30:12cleaning your butt.

00:30:13What?

00:30:13Yeah, yeah, yeah.

00:30:14So let's go for it.

00:30:15No, no, no, no, no, no, no, no, no, no, no.

00:30:17The fish stomach

00:30:18was so apparent

00:30:19when I was holding it earlier,

00:30:20but now it's hard

00:30:21to discern any fish parts at all.

00:30:23I'm getting in here

00:30:23with my fingers.

00:30:24I feel vegetables.

00:30:25Where'd the fish go?

00:30:26Is that...

00:30:27Yeah, yeah, yeah, yeah.

00:30:28I was hoping for

00:30:28some big pockets of stomach.

00:30:30Yeah, well,

00:30:30how do I know

00:30:31what a liver is

00:30:32and what a green bean is?

00:30:33Wait, so this is your

00:30:34first time trying this dish?

00:30:35First time trying this.

00:30:36Why haven't you tried this yet?

00:30:37Because non-yang cuisine

00:30:38is rarely found in Malaysia,

00:30:40especially kale.

00:30:40Gentlemen,

00:30:41this is going to be

00:30:41a new experience for all of us.

00:30:42Let's go for it.

00:30:46Mmm.

00:30:47Mmm.

00:30:47That is good.

00:30:49Sweet, sour,

00:30:50savory,

00:30:50a little interesting herbs there.

00:30:52The meat is not super apparent.

00:30:54This is so delicious,

00:30:55but the taste is amazing.

00:30:56I'm going to try

00:30:57just a piece of the fish meat, Calvin.

00:30:59Oh, let me go find that.

00:31:01Mmm.

00:31:01Oh, it's good.

00:31:02That sauce is so delicate.

00:31:04You could tell it was meat,

00:31:05but it was very soft.

00:31:06Very flavorful.

00:31:07It really just blends in

00:31:08with all the other ingredients.

00:31:09I don't know what issue

00:31:10people would have with this

00:31:11other than they're freaked out

00:31:12by the idea of fish entrails

00:31:14in their body,

00:31:14inside of their entrails.

00:31:16This has to be quite unique

00:31:17as a flavor to Malaysia,

00:31:19but it's really, really good.

00:31:21It's so good.

00:31:21It's really, really good.

00:31:25Today, we have a long list

00:31:27of freaky foods

00:31:28to try out, Calvin.

00:31:29Foods that are on

00:31:30the worst-rated list

00:31:31for a reason.

00:31:32This is a warm-up,

00:31:32but from here,

00:31:33it's going to get very serious.

00:31:34And by the end of this video,

00:31:35we are going to be trying

00:31:36something so unusual,

00:31:38few local Malaysian people

00:31:39can even bear it.

00:31:40What do you got in mind?

00:31:41You'll find out soon.

00:31:43Sunny.

00:31:44Nasi Lemak,

00:31:45often hailed as

00:31:46Malaysia's national dish,

00:31:47is essentially coconut rice

00:31:49paired with an assortment

00:31:50of sides and protein,

00:31:51like the fried chicken,

00:31:52or ayam goreng,

00:31:53I've tried here before.

00:31:55But at this restaurant,

00:31:56Ma'am, hello.

00:31:57Hello.

00:31:57The coconut rice

00:31:58is served

00:31:59with something

00:31:59much less familiar.

00:32:00It looks like

00:32:01one of your main

00:32:02meat options here

00:32:03is this.

00:32:04An alien?

00:32:07This is a big,

00:32:08beautiful set

00:32:08of beef lungs.

00:32:10This is the wind tube

00:32:11right here.

00:32:12You take a deep breath,

00:32:13it goes down this,

00:32:14and then the air

00:32:14gets dispersed

00:32:15through these two lungs.

00:32:17There's villi inside

00:32:18that absorb the oxygen,

00:32:20and then you blow

00:32:21the carbon dioxide.

00:32:22How do you know so much?

00:32:23Also, it makes

00:32:24a great dish,

00:32:25apparently.

00:32:25Mmm, this is

00:32:26considered an organ.

00:32:27Yeah.

00:32:27Mmm.

00:32:28I'm gonna go with this one.

00:32:29You got anything else?

00:32:30No.

00:32:31First, an entire set

00:32:32of beef lungs

00:32:33are thoroughly boiled

00:32:34in a large wok.

00:32:35What you're seeing right now

00:32:36is a deflated lung.

00:32:37For example,

00:32:38I went to Uzbekistan,

00:32:39and they filled

00:32:40the sheep lungs

00:32:40full of milk,

00:32:41and they expanded

00:32:42to twice the size.

00:32:43So this is an empty lung.

00:32:45It just feels like rubber.

00:32:46It doesn't feel

00:32:47like anything real.

00:32:48Once cooked,

00:32:49it's sliced

00:32:49into bite-sized pieces.

00:32:51That's a great point,

00:32:52because a lot of people

00:32:53around the world,

00:32:54they discard

00:32:55this part of the animal.

00:32:56But here,

00:32:56people appreciate it.

00:32:57For seasoning,

00:32:58the beef lungs

00:32:59are mixed with

00:33:00chopped lemongrass,

00:33:01a secret spice blend,

00:33:02sugar, MSG,

00:33:03and salt.

00:33:04Then it's fried

00:33:04to crispy perfection.

00:33:07Why?

00:33:07Why do you appreciate

00:33:08the lungs,

00:33:09but some people don't?

00:33:10When it's marinated

00:33:13with a lot of spices,

00:33:14it'll be very crispy,

00:33:15chewy,

00:33:16and very delicious to eat.

00:33:17Now comes the assembly.

00:33:18A base of

00:33:19fragrant coconut rice

00:33:20is plated alongside

00:33:21boiled water spinach.

00:33:22Half a boiled egg,

00:33:24cucumber slices,

00:33:25some fried peanuts,

00:33:26the deep-fried beef lungs,

00:33:27and of course,

00:33:28a generous spoonful

00:33:29of sambal

00:33:29to bring it all together.

00:33:31How long have you

00:33:31had this restaurant?

00:33:3230 years.

00:33:33Same list business, yeah.

00:33:34Started by my grandpa,

00:33:35and then my father,

00:33:36and then me.

00:33:37The food we're

00:33:37going to be eating today,

00:33:38is that from

00:33:39generations ago?

00:33:40Yes,

00:33:40from generations.

00:33:43This lung

00:33:44has undergone

00:33:44quite a transformation.

00:33:46Should we just

00:33:46give it a shot?

00:33:47Yes.

00:33:47Oh.

00:33:49Mmm.

00:33:50Dude,

00:33:51way crunchier

00:33:52than I expected.

00:33:53There's layers of flavor.

00:33:54It's crunchy,

00:33:55then it's spongy.

00:33:55It soaks up

00:33:56all that flavor

00:33:57so well.

00:33:58I have this before,

00:33:59the sambal version,

00:34:00but this one's so much better.

00:34:02It's crazy good.

00:34:02It's really good.

00:34:03The question arises,

00:34:04why do people vote this

00:34:06as one of the worst dishes

00:34:07here in Malaysia?

00:34:08I think it's because

00:34:08people don't like

00:34:09intestines

00:34:10whatsoever

00:34:11that's organ-based.

00:34:12You're not just

00:34:13talking about outsiders,

00:34:13you're talking about

00:34:14Malaysian people.

00:34:15Yes,

00:34:15Malaysian people as well.

00:34:16I think most people

00:34:17don't like it

00:34:18because they've never tried it.

00:34:19That's a good point.

00:34:19And I feel like

00:34:20that's been a theme

00:34:20in this series so far.

00:34:21People not liking foods

00:34:23because they're intimidated

00:34:23by them,

00:34:24but they've never actually

00:34:25tried the food.

00:34:26But as far as I can see,

00:34:27this is delicious.

00:34:28When you mix it

00:34:28with the other ingredients,

00:34:29it gets even better.

00:34:30With the rice,

00:34:30the sambal,

00:34:31the peanuts.

00:34:31I will come back here again.

00:34:32And you,

00:34:33as a local,

00:34:34you've had it before,

00:34:34but it's your first time

00:34:35having it this way.

00:34:36I love it.

00:34:36It's recommended.

00:34:37There you go.

00:34:37What else do you need to hear?

00:34:44the smelliest fruit in Asia

00:34:45into a savory fish soup,

00:34:47one of the worst rated foods

00:34:48in Malaysia.

00:34:50But next,

00:34:51we're after one more

00:34:52prized organ,

00:34:53a strange protein

00:34:54that when eaten

00:34:55is said to give women

00:34:56super baby-making abilities.

00:34:58So what is it?

00:34:59Sir,

00:34:59very exciting to meet you.

00:35:01Very happy to be here.

00:35:02Tong Lang Sang Restaurant,

00:35:03not the one next door,

00:35:05is dishing up a dining option

00:35:06with an ingredient.

00:35:07Sunny.

00:35:08Yeah.

00:35:09What is this?

00:35:10Most have never dreamed

00:35:11of tasting.

00:35:12That, my friend,

00:35:13is a fallopian tube.

00:35:16Sorry, Tong.

00:35:16The owner,

00:35:17Mr. Tong,

00:35:18tells us more.

00:35:18Where do you even

00:35:19get a fallopian tube?

00:35:21From the pig farmers.

00:35:23That's a great answer.

00:35:25That adds up.

00:35:26Now,

00:35:26what I believe

00:35:27is that between the ovary,

00:35:29the part that holds the eggs,

00:35:30and the uterus,

00:35:31the part where they grow the baby,

00:35:32this is a superhighway

00:35:34transporting

00:35:34that potential piece of life.

00:35:37Where did you get the idea

00:35:38to come up with a dish

00:35:39with the fallopian tube?

00:35:43Now,

00:35:46are you the guy

00:35:47in Jurassic Park

00:35:48who stole all the dinosaur specimens?

00:35:50Is that you?

00:35:51Yes.

00:35:53That is you!

00:35:55To make this dish,

00:35:56the fallopian tubes are boiled.

00:35:58Is it expensive

00:35:58or is it very affordable?

00:36:00Oui.

00:36:00Expensive.

00:36:01Then left to chill in ice

00:36:02before being cut into pieces.

00:36:04What makes it expensive?

00:36:05Because the supply is low.

00:36:07Next,

00:36:07they're deep fried,

00:36:08then set aside.

00:36:09Is this dish

00:36:10a dish

00:36:10passed down

00:36:11through generations?

00:36:12Very old,

00:36:13very old,

00:36:15very traditional.

00:36:16Learn from his seafood.

00:36:19In a wok,

00:36:20fry pork lard,

00:36:21dried shrimp,

00:36:21chili powder,

00:36:22garlic,

00:36:23shallots,

00:36:23the fallopian tubes,

00:36:24and soy sauce.

00:36:26All these animals,

00:36:27they have many different body parts,

00:36:28and those body parts

00:36:29have different textures.

00:36:30Why make use

00:36:31of the fallopian tube?

00:36:32In China,

00:36:35it's a saying,

00:36:36with organ,

00:36:37healed organ.

00:36:38If you have heart problem,

00:36:39you eat heart.

00:36:39If you have lung problem,

00:36:40you eat lung.

00:36:41So you eat fallopian tube

00:36:43because I want to have a baby.

00:36:44Correct.

00:36:45Are men eating this

00:36:46or is it mostly women?

00:36:47We even love it more.

00:36:49Now,

00:36:49a combination of

00:36:50more flavor enhancers,

00:36:52including oyster sauce,

00:36:53sugar,

00:36:54MSG,

00:36:54chicken powder,

00:36:55and tamarind sauce

00:36:56are added to the wok

00:36:57and stirred to perfection.

00:37:04Gentlemen,

00:37:04white rice,

00:37:05fallopian tubes,

00:37:06is there anything else

00:37:07you need in life?

00:37:08Calvin,

00:37:08take a look.

00:37:09You can't really see it

00:37:10from all the way over.

00:37:12Okay,

00:37:12let me help you with that.

00:37:16There we go.

00:37:18And...

00:37:18coming your way.

00:37:20Here we go.

00:37:21And...

00:37:21Calvin,

00:37:22take a look at that.

00:37:23Wow!

00:37:24So shiny.

00:37:25It's glistening,

00:37:26isn't it?

00:37:27Not only does it look delicious,

00:37:29but it reminds me of

00:37:29chitlins in the south.

00:37:31Which are usually made

00:37:32with intestines, right?

00:37:33Yes.

00:37:33So have you had

00:37:34fallopian tube before?

00:37:34No.

00:37:35Fallopian tube is not

00:37:36as common,

00:37:36but intestine is very common.

00:37:38My biggest concern, though,

00:37:39did he clean it properly?

00:37:40Because it can taste

00:37:42a little bit,

00:37:42you know,

00:37:43PU.

00:37:44I think...

00:37:44Well, look.

00:37:45I think so.

00:37:46I'm not mixing it with rice.

00:37:48I'm just getting

00:37:48a spoonful of tubing

00:37:49and going to town.

00:37:50Gentlemen,

00:37:51cheers.

00:37:52Cheers.

00:37:56That's good.

00:37:57I love it.

00:37:58Textures, flavors,

00:38:00everything about it.

00:38:00I never thought

00:38:01you could take

00:38:02such an ingredient

00:38:02that people throw away.

00:38:04It makes something so delicious.

00:38:05I guess the main

00:38:06shining feature

00:38:06of this food

00:38:07would be the texture.

00:38:08A little rubbery.

00:38:09It's not chewy.

00:38:10It still breaks apart

00:38:11pretty easily.

00:38:12Tastes like

00:38:12the snail.

00:38:13Mmm!

00:38:14Mm-hmm.

00:38:14I actually like the texture.

00:38:16I can't find that texture

00:38:17in any other ingredients.

00:38:19Calvin,

00:38:19you're a chef.

00:38:20If you had a fallopian tube,

00:38:21how would you prepare it?

00:38:22I wouldn't do

00:38:22anything different.

00:38:23I think he really

00:38:24mastered his craft.

00:38:26I think he utilized

00:38:27the fallopian tube.

00:38:28What's been fascinating

00:38:28on our tour so far

00:38:29in Malaysia

00:38:30is basically

00:38:31everything that we've tried

00:38:32has been outstanding.

00:38:33This is truly a case

00:38:34of a country

00:38:35whose food

00:38:35has been misunderstood.

00:38:37I'm loving

00:38:37almost everything I'm trying.

00:38:39But from here,

00:38:39we have one more

00:38:40food remaining.

00:38:41It's durian.

00:38:42Huh?

00:38:43There's a reason

00:38:44durian is banned

00:38:45in many hotels

00:38:46and airports

00:38:47across Southeast Asia.

00:38:48And not just

00:38:49because it looks

00:38:50like a medieval weapon.

00:38:51Come on, try it.

00:38:51The problem

00:38:52is the smell.

00:38:53Even the bizarre foods

00:38:55icon could not

00:38:56keep it down.

00:38:57For some,

00:38:58the smell is reminiscent

00:38:58of gym socks,

00:39:00overripe cheese

00:39:01or ripe eggs

00:39:02cranked up to 11.

00:39:03So how is it

00:39:04that this infamous fruit

00:39:05is turned into

00:39:06one of the worst rated foods

00:39:08in all of Malaysia?

00:39:09Good evening, ma'am.

00:39:09Hi.

00:39:10We're about to find out.

00:39:11Have you ever met

00:39:12someone who did not

00:39:13like durian?

00:39:14Half the people

00:39:15she knows

00:39:15hates durian.

00:39:16So it divides

00:39:17your friends,

00:39:18but which friends

00:39:18do you go out with?

00:39:20All her friends

00:39:21love it.

00:39:22Exactly.

00:39:22Because if they don't

00:39:23love it,

00:39:23they're not her friends.

00:39:24They're out.

00:39:25Aine, the owner

00:39:26of this street side

00:39:27food truck,

00:39:27is not here

00:39:28to sell you fresh durian.

00:39:29Instead, she's taking

00:39:30this king of fruits

00:39:31on a wild ride,

00:39:32turning it into a soup

00:39:34with fish.

00:39:35So how does that work?

00:39:36First, the durian

00:39:37is freed from

00:39:38its spiky prison

00:39:38and mixed with salt,

00:39:40sugar, and chilies.

00:39:41Then it's left

00:39:41to ferment

00:39:42or chill out

00:39:43for seven days.

00:39:44Give it a big sniff,

00:39:45Calvin.

00:39:46This is tempoyang,

00:39:47an East Coast specialty

00:39:48on the Malay Peninsula.

00:39:49It smells like mango

00:39:51with teji.

00:39:53I smell nothing

00:39:54of the durian in there.

00:39:55No mango.

00:39:56It does smell like mango,

00:39:57yeah.

00:39:59I completely agree

00:40:00with your assessment.

00:40:00When you mix it

00:40:01with all the ingredients,

00:40:02the durian pungent smell

00:40:03is reduced.

00:40:04That's what people

00:40:05in the world should do.

00:40:06They should mix their durian

00:40:07and then eat.

00:40:08No, no, no, no.

00:40:09I don't agree.

00:40:10Durian is good

00:40:11by itself.

00:40:12But underneath here,

00:40:13we have the actual soup.

00:40:15Let's see it.

00:40:16Wow.

00:40:17In this big pot of soup,

00:40:18the durian mixture

00:40:19is cooked with more chilies,

00:40:20turmeric, lemongrass,

00:40:22salt,

00:40:22and big chunks of catfish.

00:40:24The smell is so fruity.

00:40:26What does the durian

00:40:27add to the soup?

00:40:29The durian contributes

00:40:30the creamy texture

00:40:32and sweet and sour.

00:40:34Is this ready to eat?

00:40:34It's ready.

00:40:35If that's ready,

00:40:36I'm ready.

00:40:37I'm ready.

00:40:37Are you ready?

00:40:38Are you ready?

00:40:39Then we're ready.

00:40:40There's three parts.

00:40:41There's the head,

00:40:42there's the middle,

00:40:42and the tail.

00:40:42Which one do you want?

00:40:43I'm ready.

00:40:44Are you ready?

00:40:45I'm f***ing ready.

00:40:48Why do you think

00:40:49this is on the list

00:40:50of one of the worst-rated foods

00:40:51in all of Malaysia?

00:40:52Because of the pungent smell

00:40:53and its durian.

00:40:55The people who hate durian,

00:40:57they obviously hate this, right?

00:40:58But do all the people

00:40:59who love durian love this?

00:41:01Not exactly, I think.

00:41:02It's not easy to find.

00:41:03That's why people

00:41:03don't even try it.

00:41:05So once again,

00:41:05it's a food that perhaps

00:41:06people have heard of

00:41:07and they're afraid of,

00:41:08but they've never actually tried it.

00:41:10I don't know

00:41:11if I'm going to really enjoy this or not.

00:41:13There's no hearty vegetables in there.

00:41:16There's no crunch.

00:41:17It doesn't really have much depth.

00:41:19I think we should try that broth first.

00:41:21I'm ready.

00:41:22Let's go for it.

00:41:27I like that.

00:41:30What do you like about this?

00:41:31First of all,

00:41:32it's thick like a gravy.

00:41:33It's spicy,

00:41:34it's salty,

00:41:35but then it's sweet

00:41:36and fresh at the same time.

00:41:37It's a fascinating mix of flavors

00:41:39that are pulling in different directions.

00:41:41I'm not a big fan

00:41:42of having an oily fish.

00:41:43When I think about soup,

00:41:44I don't think about sweet stuff.

00:41:46This,

00:41:46a soup made with fruit.

00:41:49It's out there.

00:41:51I think we should get

00:41:51a little bit of everything together.

00:41:53Add a little bit of that sambal.

00:41:54And a little bit of sambal on top.

00:41:56Fish with fruit.

00:42:01I don't know, dude.

00:42:02People put like a fruit salsa

00:42:04in a fish taco.

00:42:05They do.

00:42:05They do a roasted pineapple salsa.

00:42:07It's not so different from that,

00:42:08is it, Calvin?

00:42:08It is.

00:42:09It is completely different.

00:42:11It is super sweet.

00:42:12But what I will say

00:42:13is that the smell

00:42:14and aroma of durian

00:42:16is no longer there.

00:42:17And then,

00:42:17you know,

00:42:17paired with a oily,

00:42:19freshwater fish,

00:42:20like catfish,

00:42:21the fish is harder

00:42:21for me to get around.

00:42:22Yes, big, heavy, oily.

00:42:24You know,

00:42:24it's like Beauty and the Beast

00:42:25together on one spoon.

00:42:26That said,

00:42:27this is an epic meal.

00:42:28It is raining right now,

00:42:29but that's not going to stop me

00:42:30from finishing this entire fish

00:42:31plus all the rice

00:42:32and maybe getting another one too.

00:42:34Great.

00:42:34You do that.

00:42:35I'm going to go inside.

00:42:35Okay, bye.

00:42:41Malaysia.

00:42:42We came.

00:42:43We saw.

00:42:43We ate some surprisingly good food.

00:42:46But now it's time

00:42:47to up the ante

00:42:47as we hop on our next flight

00:42:49bound for Manila

00:42:50in the Philippines.

00:42:52Right now,

00:42:52I'm holding a tray

00:42:53of rotten duck eggs.

00:42:55Instead of being thrown out,

00:42:56here in the Philippines,

00:42:57these will be turned

00:42:58into this country's

00:42:59worst rated food.

00:43:03This country is full

00:43:04of delicious food.

00:43:06But this time,

00:43:07I've asked my audience

00:43:08to suggest their worst rated foods

00:43:10in all the Philippines.

00:43:11And today,

00:43:11I'll be eating those foods.

00:43:13It looks like animal larvae.

00:43:15How do people survive this?

00:43:17Don't worry, Sunny.

00:43:18It's full of salt.

00:43:19I'm on a mission to learn

00:43:20whether these foods

00:43:21are misunderstood

00:43:22or if they're really

00:43:23just plain awful.

00:43:25And if I crack open

00:43:25the abnoi egg,

00:43:26smell the things inside.

00:43:29And it all starts

00:43:30with a controversial

00:43:31Filipino macaroni salad.

00:43:33So there's fruit,

00:43:34there's noodles,

00:43:35there's jellies,

00:43:36all these different items

00:43:37you wouldn't think

00:43:38to find in one bowl

00:43:39all mixed together.

00:43:40For you, Chewy,

00:43:41have you ever tried this dish?

00:43:42Yeah, a lot of times

00:43:43when I was a kid,

00:43:44specifically.

00:43:44A six-year-old Chewy,

00:43:45did he enjoy it?

00:43:46No.

00:43:47Do you like it now?

00:43:47No.

00:43:48No.

00:43:49Joining me to take on

00:43:50Manila's worst-rated foods,

00:43:51local Filipino food blogger,

00:43:53Chewy,

00:43:53and my good friend,

00:43:54chef and restaurateur,

00:43:55Calvin Bui.

00:43:56So what is it about

00:43:57your dessert

00:43:58that so many people

00:43:59love so much?

00:44:00Chisipo.

00:44:01She said that it's sweet,

00:44:02it's creamy,

00:44:03and cheesy.

00:44:04Her customers love it,

00:44:05so they order it on repeat.

00:44:07This macaroni

00:44:08is the bestseller

00:44:09at Jess's dessert shop,

00:44:10operated from her own

00:44:11home kitchen

00:44:12where she does catering

00:44:13for special locations.

00:44:15Here, Jess brings together

00:44:16a vibrant medley

00:44:17of ingredients.

00:44:18Starting with tender

00:44:19elbow noodles

00:44:20as the base,

00:44:21she adds a burst

00:44:21of sweetness

00:44:22with fruit cocktail,

00:44:23tangy pineapple chunks,

00:44:24and soft white jellies.

00:44:26A playful splash

00:44:26of radiant green jellies

00:44:28adds a neon pop

00:44:29of color and texture,

00:44:30while a handful

00:44:31of plump raisins

00:44:32brings a chewy contrast.

00:44:33Richness comes into play

00:44:35with cheese.

00:44:35Sobrang tamis.

00:44:36The most important factor

00:44:37is the cheese,

00:44:38and they like it sweet.

00:44:40To bind it all,

00:44:41she folds in layers

00:44:42of sheer indulgence,

00:44:43silky condensed milk,

00:44:44creamy mayonnaise,

00:44:46and a perfectly balanced

00:44:47sweet cream mix.

00:44:48The result is a decadent,

00:44:49multi-textured dish

00:44:51that some claim

00:44:51to be the worst-rated food

00:44:53in all the Philippines.

00:44:54It's like so complex

00:44:56that are you eating a dessert

00:44:57or are you eating a pasta

00:44:58or are you eating a salad?

00:45:00It seems like ADHD in a bowl.

00:45:02But again, subjective.

00:45:03So this is going to be

00:45:05our first culinary introduction

00:45:07to the worst-rated foods

00:45:08of the Philippines.

00:45:10Are you excited?

00:45:10How do you feel right now?

00:45:12I'm excited.

00:45:13I like noodles

00:45:13in almost anything.

00:45:14I'm going to go

00:45:15just kind of for the noodle

00:45:16and that white cream combination.

00:45:18Wait, why is your spoon

00:45:19so small, buddy?

00:45:20What?

00:45:20That's enough.

00:45:27Whoa.

00:45:28Mmm.

00:45:28That is sweet.

00:45:31It reminds me of

00:45:32like a bread pudding.

00:45:33There's hints of white bread.

00:45:35This is actually quite good,

00:45:37but I would only eat it

00:45:38towards the end of my meal.

00:45:40You couldn't start with this.

00:45:41It's going to blow your palate out.

00:45:42It's so loud.

00:45:43It's so creamy.

00:45:44It's so sweet.

00:45:45It is a fascinating combination

00:45:47of mayonnaise and sugar.

00:45:48Can I say something?

00:45:49I ate half my bowl already.

00:45:50Oh, I didn't see that coming.

00:45:52I like it,

00:45:53but I think we should try a bite

00:45:54with the jelly in there

00:45:55and maybe more fruits.

00:46:00It's working for me.

00:46:02Texture, nice in depth.

00:46:03It really holds the flavor

00:46:05and it coats the mouth.

00:46:07Then the sweetness.

00:46:07The sweetness really rides

00:46:09through that dish.

00:46:09And actually just watching you eat it

00:46:11makes me so happy

00:46:12because I know deep down inside,

00:46:15you're telling yourself

00:46:16at 28,

00:46:17your palate has matured.

00:46:18And you travel the world

00:46:19and this is something

00:46:20you actually like.

00:46:22Well, not yet.

00:46:23This is awesome.

00:46:26He ate the whole entire thing.

00:46:28For me, it's just like

00:46:29too funky.

00:46:30It's like a lot of things going on.

00:46:32It's not about their cooking.

00:46:33Personally,

00:46:33I just don't like the dish at all.

00:46:40After our early morning meal,

00:46:41it's time to try

00:46:42a real Filipino breakfast.

00:46:44Only here,

00:46:45their breakfast combines

00:46:46sweet chocolate

00:46:47and something from the ocean.

00:46:50Sir, put her there.

00:46:51Very happy to be here right now.

00:46:53I'm seeing all this food going out.

00:46:54It's like classic breakfast stuff.

00:46:56What type of a restaurant is this?

00:46:57This is an all-day breakfast.

00:46:59We serve Filipino food

00:47:00with a little bit of a twist

00:47:01of Western.

00:47:02In addition,

00:47:03you also serve porridge.

00:47:05Yes,

00:47:05the traditional

00:47:06chocolate champorado.

00:47:08Porridge, delicious.

00:47:09Chocolate, yummy.

00:47:11Here's the twist.

00:47:12They also put inside

00:47:13fish.

00:47:16Why?

00:47:17Filipino love dried fish.

00:47:19So we combine it with champorado

00:47:21and it's good

00:47:22with a balance of sweetness

00:47:23and saltiness of the fish.

00:47:25Champorado,

00:47:25or chocolate porridge,

00:47:27starts with glutinous rice

00:47:28overcooked in a big pan

00:47:29with water

00:47:30until it becomes

00:47:31the perfect mushy,

00:47:32soft texture.

00:47:34On the side,

00:47:36water is boiled

00:47:36in a small pot

00:47:37and joined by cocoa powder

00:47:38where it's whipped

00:47:39into a thick sauce.

00:47:43Combine the sauce

00:47:44and porridge

00:47:44and stir it

00:47:45into something beautiful.

00:47:48Then add sugar

00:47:49and chocolate ganache.

00:47:50Now Chewy,

00:47:50did you grow up

00:47:51eating this dish?

00:47:52Yeah.

00:47:52So it's a perfect breakfast,

00:47:54especially when it's raining.

00:47:55It's cold outside

00:47:56and then your mother

00:47:57will cook a champorado.

00:47:58Chef Norbert's

00:47:59fish of choice

00:47:59is dried,

00:48:00salted herring,

00:48:01which is deep-fried

00:48:02in oil for just a few minutes

00:48:04to make it crispy.

00:48:05Strain and let the fish cool.

00:48:06Then remove the bones

00:48:08and scales.

00:48:08So when you're eating this,

00:48:09can you clearly taste

00:48:10the chocolate?

00:48:11For sure, man.

00:48:12But then can you also

00:48:12clearly taste the fish?

00:48:14For sure.

00:48:15Okay, then it's weird.

00:48:16Yeah, I don't know.

00:48:17I don't know.

00:48:17It's going to be pushing

00:48:18my culinary comfort

00:48:19a little bit.

00:48:20Calvin, how do you feel?

00:48:21I'm a little nervous.

00:48:22I'll be honest with you.

00:48:23Believe me, it's good.

00:48:24Pour that steamy,

00:48:25sweet chocolate porridge

00:48:26into a bowl,

00:48:27drizzle some cream

00:48:28on its surface,

00:48:29add a scoop

00:48:30of chocolate ganache,

00:48:31crushed Chocnut bar,

00:48:32and that salty

00:48:33ocean-dried fish.

00:48:35The final decorative touch,

00:48:37variable flower petals

00:48:38and mint leaves.

00:48:40Gentlemen,

00:48:41here it is.

00:48:41The consistency

00:48:43looks beautiful.

00:48:43It's nice,

00:48:44it's thick.

00:48:45To me,

00:48:45this resembles

00:48:46like a rice pudding.

00:48:47I'm expecting

00:48:48something very sweet.

00:48:52Mmm.

00:48:53Okay.

00:48:54Oh, it's so delicious.

00:48:56Delicious, warm,

00:48:57chocolatey, smooth, rich.

00:48:59I like it.

00:48:59But this time,

00:49:00let's add some

00:49:01of that fried fish.

00:49:02Oh, I'm so nervous

00:49:05right now, Sonny.

00:49:06Hey, if you don't like it,

00:49:07you don't like it.

00:49:08Just you'll have

00:49:08an entire nation

00:49:09that hates it.

00:49:10Oh, it's definitely fishy.

00:49:17It's beyond just salt.

00:49:19This is not just the salt

00:49:20bringing up the sweetness.

00:49:21There's a fish in there,

00:49:22but it's absolutely delicious.

00:49:24You like it?

00:49:25I do.

00:49:25That salt-packed,

00:49:27cured fish blends so well

00:49:29with that smooth,

00:49:31delicate chocolate.

00:49:32Flavor composition-wise,

00:49:33I can say it's good.

00:49:35This is like a childhood memory

00:49:36when I eat it.

00:49:37I can appreciate

00:49:37why people like,

00:49:39I don't know, man.

00:49:40I don't like it.

00:49:41It's wild.

00:49:42The porridge starts off

00:49:43so good.

00:49:44It's so sweet

00:49:44and satisfying.

00:49:45It's just like a classic,

00:49:47unhealthy American breakfast.

00:49:48And then the fish,

00:49:49it's a dried fish.

00:49:50It just tastes fishy.

00:49:51The fishness does linger

00:49:52on your palate.

00:49:53Oh, it's there.

00:49:54But I can see

00:49:55how the Filipinos

00:49:57like that sweet

00:49:58and savory palate.

00:50:00So I'm glad that you guys like it.

00:50:01And you know what?

00:50:02More fish for you.

00:50:03Yeah, sure.

00:50:04Oh, here we go.

00:50:05Let's fight over it.

00:50:06I want the head.

00:50:07I'll get the whole one.

00:50:08Oh.

00:50:08I'll get the flour then.

00:50:09Just a couple doors down

00:50:11from our breakfast paradise,

00:50:12you'll find the Philippines'

00:50:14next most worst-rated food.

00:50:16Unlike the vibrant,

00:50:17eye-catching dishes

00:50:18you typically find in Manila,

00:50:19like fried quail eggs

00:50:21soaked with neon orange food coloring,

00:50:23here you'll find a rare soup

00:50:24with a dark, black,

00:50:26vialy-looking broth.

00:50:27Can you tell me

00:50:28what is the food

00:50:29we're going to be trying today?

00:50:30The food we're going to try

00:50:31is called the Tula Itum

00:50:32or the black beef soup

00:50:33of the Tausug tribe

00:50:34of the Sulu Archipelago.

00:50:36The Sulu Archipelago

00:50:38is located in the

00:50:39southwestern region

00:50:40of the Philippines.

00:50:41This is where

00:50:41Chef Miguel comes from.

00:50:42Here, the black beef soup

00:50:44is a favorite.

00:50:45As to why people think

00:50:46it's the most low-rated

00:50:47because it's unfamiliar to many,

00:50:49not a lot of people

00:50:50get to travel to the area

00:50:51where it comes from

00:50:52and so that's why

00:50:52we brought it here

00:50:53in Metro Manila.

00:50:54In my hand,

00:50:55there's a bowl.

00:50:56But inside the bowl,

00:50:57there's dirt.

00:50:59It does look like potting soil.

00:51:01This is the seasoning mixture,

00:51:03the heart and soul

00:51:04of this black soup.

00:51:05The main ingredient

00:51:06contributing to its color,

00:51:07burnt coconut.

00:51:09It starts with coconut meat

00:51:10extracted from the shell.

00:51:11Grill it on an open fire

00:51:12until it becomes black

00:51:14and golden brown,

00:51:15essentially turning into charcoal.

00:51:16It's a tedious process.

00:51:17It takes more than

00:51:18an hour and 30 minutes

00:51:19because there's a certain

00:51:20temperature to make sure

00:51:22that it will not turn rancid.

00:51:23Once burning is complete,

00:51:24the coconut joins turmeric,

00:51:26ginger, lemongrass,

00:51:27galangal, red onion,

00:51:29garlic, black pepper,

00:51:30and salt.

00:51:31These spices are blended

00:51:32into an aromatic flavor base.

00:51:34This, as well as many other dishes

00:51:36in this restaurant,

00:51:37are recipes taught to Chef Miguel

00:51:39by his own grandmother.

00:51:40Mmm, it smells so savory.

00:51:46It smells so deep,

00:51:49root, like ginger.

00:51:50I'm getting notes of coffee.

00:51:53This burned coconut seasoning

00:51:54is thoroughly applied to the beef,

00:51:56marinating the meat overnight.

00:51:59Heat up oil in a pan.

00:52:01Quickly fry onions

00:52:02in our black seasoning base.

00:52:04Then add the marinated beef.

00:52:06Stir to lightly sear the beef.

00:52:07Then add water

00:52:08and let it simmer for hours

00:52:09to tenderize the meat.

00:52:11Chewie, have you tried this before?

00:52:12Yeah, multiple times.

00:52:13Does it have a burnt flavor?

00:52:15That's a good question.

00:52:16You'll see later.

00:52:17The final component

00:52:18of this dish,

00:52:19beef bones,

00:52:20baked in the oven

00:52:21for 20 minutes.

00:52:22Now to put it all together.

00:52:24Transfer the soup

00:52:24into a serving bowl.

00:52:25Top it with a sprig of lemongrass

00:52:27and a beef bone.

00:52:28Then finally,

00:52:29torch the bone marrow

00:52:30before serving.

00:52:30As a chef,

00:52:31we're always trying to tell stories.

00:52:32Why do you use this ingredient?

00:52:34Because I wanted to tell the story

00:52:36about the Taosub people

00:52:37of the Sulu Archipelago

00:52:38because I believe that

00:52:39that's my way

00:52:40of changing people's perspective.

00:52:42When they get to try the food

00:52:43and they try to understand

00:52:44the history and culture behind it,

00:52:45then they get to have

00:52:46more appreciation for it.

00:52:47As a chef,

00:52:48I think it's important

00:52:49that we just don't cook the food.

00:52:51We have to tell the story

00:52:52of the people

00:52:52who prepare it for us.

00:52:55Chewie, be careful

00:52:56because we're both wearing white here.

00:52:58This should be no splattering

00:53:00of the soup.

00:53:01I think the first thing

00:53:02we should do

00:53:02is get into that broth.

00:53:03The broth is the heart

00:53:05of a dish like this

00:53:06and that's going to tell us

00:53:07everything we need to know.

00:53:08Let's do it.

00:53:09You sure?

00:53:10I'm sure.

00:53:13Mmm.

00:53:14Oh.

00:53:15Oh my God.

00:53:16Nice.

00:53:17I love it.

00:53:18It's a deep, savory flavor.

00:53:20There's a slick of fat on top

00:53:22so your lips are oily

00:53:23like you just put on lip balm.

00:53:24There's no hint

00:53:25of coconut here.

00:53:27This is all beefy goodness.

00:53:29This is a broth

00:53:30that's been going

00:53:30for hours upon hours.

00:53:32That is what I want to eat

00:53:34every single day.

00:53:35It's nice and aromatic.

00:53:36Yeah.

00:53:37And don't forget,

00:53:38it's spicy.

00:53:39A little bit spicy, yeah.

00:53:40It's a well-rounded flavor.

00:53:41It's got a little bit

00:53:42of everything.

00:53:43But I don't taste

00:53:43anything burnt.

00:53:44There is a lot more

00:53:45in here besides the broth.

00:53:46There are big,

00:53:46beautiful chunks of meat

00:53:47and we're going to put

00:53:48all that on top of

00:53:49our rice.

00:53:50Oh, look at that.

00:53:51I love how rich it is.

00:53:53It's good because

00:53:54the broth is so rich

00:53:55you can kind of get

00:53:56that rice wet.

00:53:57Please.

00:53:58He took all the beef?

00:54:00There's two pieces left.

00:54:01Don't worry,

00:54:01I'll just eat the lemon grass.

00:54:05Oh my Lord.

00:54:10Super tender,

00:54:11soft.

00:54:11By looking at it,

00:54:12you would think

00:54:12that this dish

00:54:13would be really heavy.

00:54:14But this one,

00:54:14it's so light.

00:54:15It's so well-balanced.

00:54:16That broth really brings

00:54:18everything together.

00:54:20This,

00:54:20one of the best things

00:54:21we've had this entire series.

00:54:22Wait,

00:54:23there's something more.

00:54:24There is bone marrow

00:54:26sitting in this bowl.

00:54:27Why don't we do

00:54:28an alternate bite

00:54:29and put the bone marrow

00:54:30over the beef

00:54:31with a big scoop of rice?

00:54:32Oh, God.

00:54:33Oh, yeah.

00:54:33That looks rich.

00:54:34Like adding butter.

00:54:41That bone marrow

00:54:42is like a beef-flavored butter.

00:54:44It went down so smooth.

00:54:46It's greasy,

00:54:46but it has so much flavor.

00:54:48The marrow

00:54:48adds another level

00:54:50of fat

00:54:51and flavor.

00:54:53How did this end up

00:54:54on my list?

00:54:54This is delicious.

00:54:55This is probably

00:54:56one of the best foods

00:54:57I've ever had

00:54:57in the Philippines

00:54:58if I'm being 100% honest.

00:54:59It's very good.

00:55:00Number one,

00:55:01maybe some of the Filipinos,

00:55:02they don't look

00:55:03like appetizing.

00:55:04It's number two,

00:55:05Muslim food.

00:55:06It's not well-represented,

00:55:07especially in Manila.

00:55:08That's why maybe

00:55:08some don't even try it.

00:55:10The only thing I have to say

00:55:11is to all my Filipino

00:55:12brothers and sisters,

00:55:13you have to give this a shot.

00:55:15It's incredibly delicious.

00:55:16I can't believe it.

00:55:18When do I collect

00:55:19my money for saying that?

00:55:21Today has already been

00:55:21kind of an emotional

00:55:22rollercoaster

00:55:23when it comes to the food,

00:55:24but soon,

00:55:24we're going to be trying

00:55:25perhaps one of the most

00:55:26extreme intense foods

00:55:27in all of the Philippines.

00:55:28Essentially fermented

00:55:29or rotten

00:55:30duck fetuses.

00:55:33Before diving

00:55:34into what is likely

00:55:35the Philippines'

00:55:36most brutal,

00:55:37most challenging food,

00:55:38we're warming up

00:55:39with an appetizer,

00:55:40something that's also rotten,

00:55:41though others prefer

00:55:42to say fermented.

00:55:43That food resides

00:55:45within this bottle.

00:55:47It looks like

00:55:47animal larvae.

00:55:49Usually,

00:55:50you'd want your oysters

00:55:51fresh to avoid

00:55:52stomach issues

00:55:52or, you know,

00:55:53death.

00:55:54But some Filipinos

00:55:55prefer them to be

00:55:56fermented for a few days

00:55:57in the form of this condiment

00:55:58called bago ong sisi.

00:56:00Oysters can go off

00:56:01pretty easily

00:56:02in warm temperature.

00:56:03They can collect bacteria.

00:56:04They can kill you.

00:56:05But here,

00:56:05you're purposely

00:56:06fermenting or rotting

00:56:07the oysters.

00:56:08How do people survive this?

00:56:10Don't worry,

00:56:10it's full of salt.

00:56:12This is a delicacy

00:56:13imported from the

00:56:14Visayas region,

00:56:15a collection of islands

00:56:16350 miles south of Manila,

00:56:18well known

00:56:19for their oyster production.

00:56:20Does the average Filipino

00:56:21like this?

00:56:21I haven't tried this yet.

00:56:25Wow.

00:56:25So fresh.

00:56:26Like smelling the ocean.

00:56:28Oh, nice.

00:56:29It smells like a homeless man.

00:56:30Right here,

00:56:30we have white rice.

00:56:31Pour this on top,

00:56:32it is going to contribute

00:56:33an enormous amount

00:56:34of flavor.

00:56:35Oh,

00:56:35how much are you putting

00:56:36in there, Chewy?

00:56:38Oh,

00:56:38there you go.

00:56:38Hit it with a little bit

00:56:39of a spritz.

00:56:40The best part is

00:56:40Chewy doesn't know

00:56:41what he's doing either,

00:56:42so don't judge me.

00:56:43Three days fermented

00:56:44rock oysters.

00:56:46Let's go.

00:56:51It's really salty.

00:56:54Oh,

00:56:55I kind of like

00:56:56the flavor though.

00:56:57What is it about

00:56:57the flavor that you like,

00:56:58Sonny?

00:56:58It tastes briny.

00:56:59It tastes like

00:57:00I was drowning

00:57:00and I drank

00:57:01some ocean water.

00:57:02I can't get over

00:57:03the fermentation.

00:57:05This is over the top

00:57:06for me.

00:57:06I cannot have

00:57:07a second bite.

00:57:08Now I understand

00:57:08why this is called

00:57:09a condiment.

00:57:10It's a strong flavor

00:57:11to be sure.

00:57:12A flavor that's probably

00:57:13meant to be mixed

00:57:13with other flavors too.

00:57:15I don't hate it.

00:57:16I thought I might.

00:57:16Upon eating it,

00:57:17I kind of like

00:57:18those little oysters.

00:57:19Wow.

00:57:19They're tiny.

00:57:20They're very delicate.

00:57:21They're warm.

00:57:22They're warm.

00:57:23They should not be warm.

00:57:24For you,

00:57:25conclusively,

00:57:26thumbs up,

00:57:27thumbs down.

00:57:28Like this,

00:57:28maybe thumbs down.

00:57:29Okay.

00:57:30I would legitimately

00:57:31eat it again.

00:57:32I would just need

00:57:33to find like

00:57:33the right stuff

00:57:34to pair it with.

00:57:34It's a no-go

00:57:35for you too.

00:57:36No-go.

00:57:36Me,

00:57:37kind of into it.

00:57:38Team white

00:57:38versus team black again.

00:57:39But from here,

00:57:40we are headed

00:57:40to our final location,

00:57:42to a food

00:57:43that really

00:57:43divides the room

00:57:44or perhaps

00:57:45a nation.

00:57:48At last,

00:57:49it's time

00:57:49for the absolute

00:57:50worst of the worst,

00:57:51a food some regard

00:57:52as revolting.

00:57:53I'm talking about

00:57:54Manila's bizarre

00:57:55rotten egg omelet.

00:57:57Joining us

00:57:57and taking on

00:57:58this puzzling

00:57:59Pinoy wonder,

00:58:00Filipino-American blogger

00:58:01and TV personality,

00:58:03Will Dasovich.

00:58:03But just so you know,

00:58:05Will has no clue

00:58:05what he's about to eat.

00:58:07What do you mean

00:58:07by it's rotten?

00:58:09But if only take a bite,

00:58:10let's back up

00:58:12and learn

00:58:12where these eggs

00:58:13come from

00:58:13in the first place.

00:58:14Right now,

00:58:15we are inside

00:58:15a giant incubation center.

00:58:18Can you tell me

00:58:19what happens here?

00:58:19Incubator is the machine

00:58:21how to process

00:58:22the balut.

00:58:24Balut is a

00:58:25semi-developed duck egg.

00:58:26When boiled,

00:58:27it becomes one of

00:58:28the Philippines'

00:58:28most infamous delicacies,

00:58:30complete with

00:58:30a partially formed

00:58:31head and bones.

00:58:33That is the worst-looking

00:58:34and best-tasting

00:58:36balut I've ever had.

00:58:37Here,

00:58:38a standard balut

00:58:38is fertilized

00:58:39for 15 days

00:58:40before it's ready to eat.

00:58:41But on the 11th day,

00:58:42these eggs are inspected

00:58:43and divided

00:58:44into three categories.

00:58:47Wow.

00:58:48That's a lot of eggs.

00:58:49Wow.

00:58:51Look at all that.

00:58:53We will separate

00:58:53the pinoy,

00:58:54the balut,

00:58:55and the agnoy.

00:58:56So right here,

00:58:57these are all 11 days.

00:58:58First of all,

00:58:59there's the normal balut.

00:59:00The ones that are

00:59:00growing normally,

00:59:01that's good.

00:59:02We're going to put

00:59:02them back soon.

00:59:03Then there's pinoy.

00:59:03What is that?

00:59:04The pinoy is

00:59:05the unfertilized.

00:59:06Okay,

00:59:07so it's not growing

00:59:08at all?

00:59:08No.

00:59:08Then there's the

00:59:09abnoy.

00:59:10Or the rotten egg.

00:59:12The abnoy,

00:59:13it started developing

00:59:14and in the middle,

00:59:15it's like it died,

00:59:16basically.

00:59:17There's like a dead

00:59:19chick inside.

00:59:21That half-developed

00:59:22rotten abnoy egg

00:59:23is what we'll be having

00:59:24for dinner

00:59:24in a dish known as

00:59:25bibinka abnoy.

00:59:26If I crack open

00:59:27the abnoy egg,

00:59:28what am I going to see?

00:59:30Very smelly,

00:59:31smelly things inside.

00:59:34Start by cracking

00:59:3510 abnoy eggs.

00:59:37Liquidy,

00:59:38pungent,

00:59:39and some with

00:59:39partially formed

00:59:40body parts.

00:59:42Rotten eggs

00:59:43is one of the worst

00:59:43smells that there is.

00:59:44But it's delicious

00:59:45when it's cooked.

00:59:46When it's cooked.

00:59:48If you're following

00:59:49along at home

00:59:49and haven't fainted

00:59:50from the odor,

00:59:51then let's proceed.

00:59:53In a pan,

00:59:54heat up palm oil

00:59:54and fry garlic,

00:59:56red onion,

00:59:57tomato,

00:59:59black pepper,

00:59:59salt,

01:00:00MSG,

01:00:01and seasoning powder.

01:00:02All powerful flavors

01:00:03that seem incapable

01:00:04of combating the smell

01:00:05of rotten duck embryos.

01:00:07Joey,

01:00:07have you had this before?

01:00:08Twice.

01:00:09Not a fan.

01:00:09Add this promising seasoning

01:00:11mixture to the abnoy eggs

01:00:12and mix well with parsley.

01:00:14Sonia,

01:00:14I might have met

01:00:15my limit here.

01:00:16This is by far

01:00:17going to be the most

01:00:18extreme food

01:00:18you and I have tried

01:00:19in this series.

01:00:20Pour the seasoned eggs

01:00:21back into the pan

01:00:22to fry,

01:00:2310 minutes on each side.

01:00:24Is this legal?

01:00:25Yes.

01:00:25I feel like it's very dangerous.

01:00:26How do you not get sick?

01:00:28Like me,

01:00:29I eat abnoy,

01:00:30but nothing happened to me.

01:00:32So,

01:00:33if we eat it...

01:00:35But not too much.

01:00:37It's a nice food.

01:00:38It's not dangerous

01:00:39to eat.

01:00:41Yes.

01:00:41Listen,

01:00:42we are going to try this

01:00:43with an open mind.

01:00:43Maybe you will say,

01:00:45wow,

01:00:45it's delicious.

01:00:46Or maybe,

01:00:47we will die.

01:00:48Maybe you should try first

01:00:49before you...

01:00:50Die?

01:00:51Before you die.

01:00:52Before you comment.

01:00:56Gentlemen,

01:00:57everything we've done today

01:00:58has built up to this moment.

01:00:59I have no idea

01:01:00what this is.

01:01:01Guys,

01:01:02this is Will Dasovich.

01:01:03So,

01:01:03Will,

01:01:03you are Filipino-American?

01:01:05Is that how you identify yourself?

01:01:06Yeah,

01:01:06I guess.

01:01:07I grew up in the U.S.

01:01:09I've been in the Philippines

01:01:10for almost 10 years.

01:01:12You moved here

01:01:12in your 20s.

01:01:13Were there foods then

01:01:14that seemed bizarre

01:01:15or exotic

01:01:16that you've come to

01:01:18accept as normal now?

01:01:19Well,

01:01:19loot now is normal to me.

01:01:20I was living off that

01:01:21when I was young,

01:01:22backpacking around

01:01:23the Philippines.

01:01:24It all depends

01:01:25on the situation

01:01:26you're in.

01:01:26And I think

01:01:27you can learn

01:01:27to like any food.

01:01:28So today,

01:01:29perhaps we'll learn

01:01:30to like this.

01:01:31This is an omelet

01:01:32made with abenoid.

01:01:33We're gonna have you

01:01:34crack it open.

01:01:36Okay.

01:01:36And then we're all

01:01:37gonna take a little bit

01:01:37of a sniff

01:01:38to get closer

01:01:39to the food

01:01:40that we're gonna

01:01:40be trying today.

01:01:41Oh!

01:01:44This feels bad, bro.

01:01:46What color is that?

01:01:47He's super green?

01:01:48Do you think

01:01:49you can do this anymore?

01:01:50Are you in

01:01:50over your head, Will?

01:01:53Wow,

01:01:54that's interesting.

01:01:54What do you mean

01:01:55by it's rotten?

01:01:56Did you smell it?

01:01:57I mean,

01:01:58a lot of weird stuff,

01:01:59but this is a...

01:02:01It's a different level.

01:02:02This is obviously

01:02:03not something

01:02:03we would use

01:02:04in the USA.

01:02:05It smells absolutely

01:02:06horrific and disgusting.

01:02:08But hey,

01:02:08this is the Philippines.

01:02:10They're making use

01:02:10of everything.

01:02:11So I say,

01:02:12we go for it.

01:02:13I think we just grab it

01:02:13like a piece of pizza.

01:02:14I do smell

01:02:15something funky.

01:02:16Is this safe?

01:02:17I think so.

01:02:18You know why?

01:02:19This is pre-colonial.

01:02:21That's like

01:02:21100 years ago

01:02:22and no one dies

01:02:23from it.

01:02:24So maybe,

01:02:25you know?

01:02:25Cheers.

01:02:26Cheers.

01:02:27There you go.

01:02:34Wow.

01:02:35That is so savory.

01:02:37Thank God

01:02:37she put a lot

01:02:38of salt in there.

01:02:39Very salty.

01:02:40I don't see salt.

01:02:41I see savoriness.

01:02:42It's a great war

01:02:43between that savory

01:02:44and sweet.

01:02:45It might smell bad,

01:02:47but that is delicious.

01:02:48You can taste like

01:02:49the real pungent flavor

01:02:51of it,

01:02:51but at the same time

01:02:52it's delicious.

01:02:52I don't know

01:02:53if I like it.

01:02:53I think something

01:02:54in my brain

01:02:54after seeing that

01:02:55egg get cracked

01:02:56is saying,

01:02:57no, stay away

01:02:58from this.

01:02:58This is dangerous.

01:02:59This is not good

01:02:59for you.

01:03:00For me,

01:03:00it tastes kind of

01:03:01like an overcooked

01:03:02omelet with bagong

01:03:03on it.

01:03:04But the taste

01:03:04is not as bad

01:03:05as the smell.

01:03:06100% cooking it

01:03:07has tempered

01:03:08that smell a bit.

01:03:08Do you think

01:03:09by dipping it

01:03:09into the vinegar?

01:03:11Oh, it'd be way better.

01:03:12Some red onion

01:03:13chili vinegar.

01:03:16It's not way better.

01:03:17It's actually nice.

01:03:19It balances it out.

01:03:20Yeah.

01:03:20Yeah, I'm telling you.

01:03:21I'm just worried

01:03:22about the health

01:03:22component at this point,

01:03:23but I gotta say

01:03:24that's a pretty

01:03:25passable flavor.

01:03:25I kind of can't believe it.

01:03:26I think this is probably

01:03:27started as a food

01:03:28of necessity.

01:03:29Folks are making use

01:03:30of something

01:03:30that would ordinarily

01:03:31get thrown away,

01:03:32but there's still protein

01:03:32here.

01:03:33In the end,

01:03:33it turns out

01:03:34that the way

01:03:34they've prepared it,

01:03:35it's actually

01:03:35pretty palatable.

01:03:36It's just good.

01:03:37This is a flavor

01:03:38that I don't think

01:03:39you can get

01:03:39anywhere else.

01:03:40Will, but I want to know,

01:03:41for this food,

01:03:42yes or no?

01:03:43Yeah, it's easy.

01:03:44Easy?

01:03:45It's not bad.

01:03:47After eating rotten

01:03:48duck eggs,

01:03:49I thought I'd tried it all.

01:03:51But no,

01:03:52we have one country

01:03:53remaining.

01:03:54After a short flight,

01:03:55Calvin and I have landed

01:03:56in Saigon, Vietnam

01:03:57for one last round

01:03:59of Misunderstood Eats.

01:04:00This is rotten,

01:04:01putrid,

01:04:02fermented shrimp paste,

01:04:04and it's one of the

01:04:04worst-rated foods

01:04:05in all of Vietnam.

01:04:06This country is full

01:04:08of delicious dishes,

01:04:10but today I'm hunting

01:04:11down the worst

01:04:11of the worst.

01:04:12Should we give it a shot?

01:04:13No!

01:04:13On a mission to learn

01:04:14whether these foods

01:04:15are misunderstood

01:04:16or if they're really

01:04:17just plain awful.

01:04:20One of the worst-rated

01:04:21foods in Vietnam

01:04:21is this right here.

01:04:23We've come here

01:04:24to Ba Cien Restaurant

01:04:25for a first challenging

01:04:26dish,

01:04:27nem chua,

01:04:27or raw pork sausage.

01:04:29That doesn't sound safe.

01:04:30This dish,

01:04:31along with two others

01:04:32we'll be trying later,

01:04:33are heavy hitters

01:04:34on Taste Atlas' list

01:04:36of the worst foods

01:04:37of Vietnam.

01:04:37And we're on a mission

01:04:38to find out

01:04:39if this food guide

01:04:40is actually accurate.

01:04:41We have another food

01:04:42that we're gonna try first.

01:04:44It's like a Vietnamese hot dog.

01:04:45As an introduction

01:04:46to the worst foods

01:04:48of Vietnam,

01:04:48we have Taste Atlas'

01:04:5042nd lowest rated.

01:04:51This is nem nung.

01:04:52Like the upcoming

01:04:53nem chua,

01:04:54this is also a pork sausage

01:04:55except it's thoroughly cooked.

01:04:57That sounds delicious.

01:04:58It's made by

01:04:59finely mincing pork

01:05:00along with garlic,

01:05:01sugar,

01:05:01fish sauce,

01:05:02and spices.

01:05:03The mixture is shaped

01:05:04into sausages

01:05:04and grilled

01:05:05until slightly charred.

01:05:06Here,

01:05:07it's eaten with some leaves,

01:05:08herbs,

01:05:08pickled veggies,

01:05:09and ban hoi.

01:05:10The noodle

01:05:11that's been shaped

01:05:11like a web.

01:05:12This is the nem nung right here.

01:05:14It looks juicy.

01:05:15Let's give it a wrap here.

01:05:16Let's give it a little dunkarooni

01:05:17in this beautiful peanut sauce.

01:05:20Peanut sauce.

01:05:26Grunny.

01:05:26That is delicious.

01:05:28I love Vietnamese food

01:05:30because of the freshness,

01:05:31the texture.

01:05:31You get a whole bevy

01:05:32of vegetables and herbs

01:05:34on a plate.

01:05:35Crisp lettuce,

01:05:35aromatic herbs,

01:05:36crunchy daikon and carrot.

01:05:38But the star of the show

01:05:38is that juicy pork

01:05:40in the middle.

01:05:41That grilled pork

01:05:42was delicious.

01:05:43But what about nem chua?

01:05:44The raw pork sausage

01:05:45ranked the 11th worst food

01:05:47of Vietnam.

01:05:48Personally,

01:05:49I'm worried

01:05:49the raw pork

01:05:50could contain parasites

01:05:51like groundworms

01:05:52or tapeworms.

01:05:53There are five countries

01:05:54that this is illegal in.

01:05:55America,

01:05:56Canada,

01:05:56Japan,

01:05:57Australia.

01:05:58Well, that's pork.

01:05:58That's why regulations

01:05:59in the USA require pork

01:06:01to be cooked

01:06:02to at least 145 degrees.

01:06:04So how do you eat this

01:06:05without dying?

01:06:08To learn more,

01:06:09we're heading inside

01:06:10the nem chua factory

01:06:11to meet Mr. Hung.

01:06:12What is nem chua?

01:06:14He's the guy

01:06:14running things around here

01:06:15and he has been

01:06:16for over five decades.

01:06:18Nem chua is a

01:06:19fermented pork sausage.

01:06:22Pork thigh is cut

01:06:24into small pieces

01:06:25while the excess fat

01:06:26is trimmed away.

01:06:27Then it goes through

01:06:28a grinder

01:06:28with the company

01:06:29of garlic.

01:06:33This minced raw pork

01:06:35now goes into

01:06:36a pounding machine.

01:06:37Then you're gonna

01:06:37pound his meat.

01:06:38I mean,

01:06:38you're gonna pound

01:06:38your meat.

01:06:39I mean,

01:06:39you're gonna pound

01:06:40the meat.

01:06:41As the pork is pounded,

01:06:42they add flavoring agents.

01:06:44Salt,

01:06:45sugar,

01:06:45MSG,

01:06:46garlic.

01:06:48Oh, thank you.

01:06:50You're gonna pound it

01:06:52so that it is

01:06:52smooth,

01:06:53stringy.

01:06:54You want it to be

01:06:55super,

01:06:56super fine.

01:06:57After being beaten

01:06:58and seasoned,

01:06:59the pork loop

01:06:59gets mixed with

01:07:00shredded pork skin

01:07:01to create a

01:07:02bouncy texture.

01:07:03From here,

01:07:03no further ingredients

01:07:04are added

01:07:05and no heat

01:07:06is applied.

01:07:07The question is,

01:07:08this is still raw,

01:07:09right?

01:07:10Why is it safe

01:07:11to eat this pork

01:07:12that's raw?

01:07:15Now,

01:07:16they cut the pork

01:07:16mixture down

01:07:17to small pieces,

01:07:18package it,

01:07:19and let it ferment

01:07:20at room temperature

01:07:21for three days.

01:07:22The lore has it

01:07:23that a woman

01:07:24once put raw pork

01:07:26into the cupboard,

01:07:27left it for three days,

01:07:28she forgot about it.

01:07:29She came back,

01:07:30she ate it,

01:07:30she said,

01:07:30wow,

01:07:31that's so good.

01:07:33This lady sounds

01:07:34unhinged.

01:07:35The fermentation process

01:07:36develops lactic acid bacteria,

01:07:38a healthy bacteria,

01:07:39while at the same time,

01:07:41salt dries out the meat.

01:07:42This creates an environment

01:07:43so acidic and hostile

01:07:44to pathogens

01:07:45that they steer clear.

01:07:46At least,

01:07:47that's what we're hoping.

01:07:48How can we convince people

01:07:49no matter where they're from

01:07:50that this is safe

01:07:51and delicious to eat?

01:07:52The one reason

01:07:53that he wants the world

01:07:54to know

01:07:55of why to eat nem chua,

01:07:57he says that's the dish

01:07:58that starts off

01:07:59a great night of drinking.

01:08:01Nem chua?

01:08:01Now listen,

01:08:02salami is also

01:08:03a sausage that's been cured.

01:08:05So in that sense,

01:08:07this is nothing more

01:08:08than a wet salami.

01:08:10From here,

01:08:11I guess we're gonna

01:08:11unwrap it

01:08:12and see how it tastes.

01:08:14Here's a moment,

01:08:14this is our first

01:08:15low-rated food

01:08:16of the day.

01:08:17Calvin,

01:08:17let's give it a shot

01:08:18and see what we actually think.

01:08:20Here we go.

01:08:20Cheers.

01:08:26That's delicious.

01:08:27Mmm.

01:08:28I think people

01:08:29who don't like this

01:08:30haven't actually tried it.

01:08:31I think they hate

01:08:32the idea of it.

01:08:33They're scared of it.

01:08:33Oh my lord,

01:08:34that is so good.

01:08:35That really

01:08:36is a great way

01:08:37to start any party.

01:08:38It's a great contrast

01:08:39between the sweetness

01:08:41of the pork,

01:08:42that wild honey,

01:08:43the black pepper,

01:08:43the garlic.

01:08:44As soon as you walk

01:08:45into his factory,

01:08:46you're almost carried away

01:08:47by a waft of garlic aroma.

01:08:49Aroma.

01:08:50It's enough garlic

01:08:51to vaporize a vampire.

01:08:55There's no vampire behind me.

01:08:56There's no vampire.

01:08:57It got vaporized.

01:08:59Absol.

01:09:00So aside from the flavor,

01:09:01it's also a texture sensation.

01:09:03It's this really

01:09:04bouncy meat experience.

01:09:06And you can actually feel

01:09:07the threads of the pork

01:09:09as they've settled

01:09:09into this little meat cube.

01:09:11Why do you think

01:09:12this is among one

01:09:13of the lowest rated foods

01:09:14in Vietnam?

01:09:14I think just because

01:09:15one,

01:09:16that really acidic flavor.

01:09:18But number two,

01:09:19there really isn't

01:09:19anything like this

01:09:20around the world.

01:09:21So Calvin,

01:09:22this is stop one,

01:09:23but we still have

01:09:23two more low rated foods

01:09:25to see today.

01:09:26Each location that we go to

01:09:27is going to get more

01:09:28and more strange,

01:09:29ending with

01:09:30the most smelly food

01:09:32in all of Vietnam.

01:09:33And we're going to eat that.

01:09:35We're going to eat that a lot.

01:09:36Next up,

01:09:37everyone's favorite dessert,

01:09:38Jell-O.

01:09:39Except in Vietnam,

01:09:40they make their Jell-O

01:09:42with pork.

01:09:43It's quite possible

01:09:43you've never had

01:09:44this food before.

01:09:45In Vietnamese,

01:09:46it's called

01:09:46means coagulized.

01:09:50Can you tell me

01:09:51more about this dish?

01:09:53Meet Miss Uy,

01:09:55a former French

01:09:56restaurant accountant.

01:09:57She's now running

01:09:58two restaurants

01:09:59specializing in

01:10:00northern Vietnamese flavors.

01:10:01Pit num is usually

01:10:03found in the

01:10:03northern region of Vietnam.

01:10:05It's usually served

01:10:06during holidays,

01:10:08birthdays,

01:10:08and weddings.

01:10:09To make your

01:10:10perfect wedding day

01:10:11meat Jell-O,

01:10:12start by partially

01:10:13boiling pork hocks,

01:10:14ham hocks,

01:10:15ribs,

01:10:15and pork skin.

01:10:16Then rinse in cool water

01:10:17and cut everything

01:10:18into smaller chunks.

01:10:22Marinate the pork

01:10:23with a seasoning mixture

01:10:24of caramel sauce,

01:10:25pepper,

01:10:25fish sauce,

01:10:26oyster sauce,

01:10:27soy sauce,

01:10:27and other seasonings.

01:10:29What do folks like

01:10:30about this food in Vietnam?

01:10:31This smells nice.

01:10:32It tastes good.

01:10:33This is what they care

01:10:34with them as heritage.

01:10:35Heat up some oil

01:10:38and saute shallots

01:10:39for a fragrant base.

01:10:40Then add the

01:10:41seasoned pork and skin.

01:10:43Once the chef

01:10:44finishes stir-fried,

01:10:45you're going to see

01:10:46how this pork

01:10:47becomes Jell-O.

01:10:49In a big pot,

01:10:50add the sauteed meat

01:10:51and skin.

01:10:52Fill it up

01:10:53with a flavorful

01:10:54pork bone broth

01:10:55and simmer

01:10:55for three hours.

01:10:57This not only

01:10:58deepens the flavor

01:10:59and tenderizes

01:11:00the meat,

01:11:00but it also extracts

01:11:01the key ingredient

01:11:02crucial for making Jell-O.

01:11:04That is gelatin

01:11:05that comes from

01:11:06the thick pork skin.

01:11:08As braising completes,

01:11:09add woodier mushrooms

01:11:10for some fun crunch,

01:11:11contrasting the tender pork.

01:11:13Place carrot slices

01:11:14into a bowl,

01:11:15then add in the pork

01:11:16and broth.

01:11:19Sprinkle with pepper

01:11:20and refrigerate

01:11:21for two hours,

01:11:22allowing it to set,

01:11:24suspending these pork bits

01:11:26in time and space.

01:11:28In Vietnam,

01:11:29pork jelly isn't just

01:11:30a fun way

01:11:31to make your meat jiggle.

01:11:32It's also a way

01:11:33to preserve the food

01:11:33as gelatin insulates

01:11:35the pork from the air

01:11:36and bacteria.

01:11:37I gotta get a closer

01:11:37look at it to understand.

01:11:38Oh, wow.

01:11:40That's meat encapsulated

01:11:41inside a gelatin.

01:11:43I feel nauseous

01:11:44a little bit,

01:11:45but not because of the food,

01:11:46just because of the concept.

01:11:47It's like when you realize

01:11:48that we're just a bunch

01:11:49of apes floating

01:11:50on this big planet

01:11:51in this huge solar system

01:11:53and perhaps we have

01:11:54no purpose.

01:11:55Sonny,

01:11:55this is the food show.

01:11:56Right.

01:11:58The classic pork jello

01:11:59is accompanied by

01:12:00warm rice

01:12:01and pickled mustard greens,

01:12:02but Calvin and I

01:12:03insist on going

01:12:04straight for the meat.

01:12:05I hate to say it,

01:12:06Sonny,

01:12:06I'm not really

01:12:07looking forward to this.

01:12:08I am skeptical.

01:12:09There's so much

01:12:10pork in this.

01:12:11It's like a side

01:12:12of a pig

01:12:12in the spoon.

01:12:13It's gigantic.

01:12:14Should we give it to Sean?

01:12:15No.

01:12:15Okay.

01:12:15Yes.

01:12:18Mmm.

01:12:19Mmm.

01:12:23It tastes like

01:12:23Campbell's soup.

01:12:24The meat is soft,

01:12:25it's braised really well,

01:12:26but the flavor,

01:12:27it's of soup.

01:12:28It is growing on you.

01:12:33It is very wholesome.

01:12:35It is very

01:12:36non-descriptive.

01:12:38I just don't think

01:12:39it's going to be received

01:12:40with open arms

01:12:41to the Western world

01:12:42because it is just soup.

01:12:44That's coagulated.

01:12:45I'm going to have to disagree.

01:12:46First of all,

01:12:46the flavor.

01:12:47It's savory,

01:12:48it's braised,

01:12:48it's soft.

01:12:49In the USA,

01:12:50we don't have a lot

01:12:50of cold meats like this,

01:12:51but you know where they love it?

01:12:52In London.

01:12:53If you think pork

01:12:54and jello is weird,

01:12:55in London,

01:12:56they fill their jello

01:12:57with eels.

01:12:58So I think

01:12:58if you're a culture

01:12:59that is accustomed

01:13:00to having cold meats,

01:13:01this can be your thing

01:13:02right here.

01:13:04This, uh,

01:13:06it's not growing on me.

01:13:08I do appreciate

01:13:10the heritage

01:13:11behind this dish.

01:13:12It's just not

01:13:13my cup of tea.

01:13:14Jello,

01:13:14it doesn't have

01:13:15to be sweet,

01:13:16but when you eat it

01:13:17like this,

01:13:18it's just going to remind you

01:13:19of cold soup

01:13:20in the refrigerator.

01:13:21I think the secret

01:13:21to liking this,

01:13:22if you're not Vietnamese,

01:13:23is to be British.

01:13:24It's finally time

01:13:27to face the final boss

01:13:28of Vietnam's worst foods.

01:13:30This is Bündão Mâm Tông,

01:13:31ranked the fifth

01:13:32worst food of Vietnam.

01:13:34It features dodgy components

01:13:35like intestines

01:13:36and blood sausage,

01:13:38but it gets even more

01:13:39challenging to eat

01:13:40as they're sauced up

01:13:41with this.

01:13:42It's called Mâm Tông,

01:13:43or fermented shrimp paste.

01:13:45This is straight up

01:13:46putrid,

01:13:46rotten shrimp.

01:13:48But before diving

01:13:49into this baffling meal,

01:13:50Calvin and I are visiting

01:13:51a wholesale seafood market

01:13:53to learn more

01:13:54about this purple condiment.

01:13:55Calvin,

01:13:55this is what we've

01:13:56come here for today.

01:13:57It's something disturbing

01:13:58to most people.

01:13:59We should get our noses

01:13:59close to it

01:14:00just so we can smell

01:14:01every single note.

01:14:02You should get

01:14:03your nose close to it.

01:14:11Oh God,

01:14:12that just gave me asthma

01:14:13and cured it

01:14:14at the same time.

01:14:15This is one of the most

01:14:16putrid smells

01:14:18I've ever encountered.

01:14:20It smells fantastic.

01:14:28Miss Swin,

01:14:29the shrimp paste queen,

01:14:30makes this smelly sauce

01:14:31by mixing crushed shrimp

01:14:32with salt,

01:14:33then letting it sit

01:14:34and ferment

01:14:35for about seven months.

01:14:36So this is just

01:14:37rotten shrimp

01:14:38and people here love it.

01:14:39Over time,

01:14:40bacteria and enzymes

01:14:41break down the shrimp,

01:14:43creating a condiment

01:14:43rich in probiotics,

01:14:45minerals,

01:14:45and the smell

01:14:46so strong

01:14:47the Vietnamese

01:14:47actually believe

01:14:48it scares away

01:14:49evil spirits.

01:14:51What is it that

01:14:52Vietnamese folks

01:14:53love so much

01:14:54about this food?

01:14:55Vietnamese people

01:14:56can travel

01:14:57all on the world,

01:14:58but the moment

01:14:59that they get

01:14:59that aroma,

01:15:00it brings them

01:15:01back to Vietnam.

01:15:06Woo!

01:15:07Briny,

01:15:08salty,

01:15:08gritty,

01:15:09umami,

01:15:10flavor bomb,

01:15:11Nagasaki

01:15:12in my mouth.

01:15:13The taste,

01:15:14it's like cheese.

01:15:14Sometimes the smell

01:15:15can be strong

01:15:16and off-putting,

01:15:17but when you put

01:15:17it in your mouth,

01:15:18you kind of like it.

01:15:19Now, Sonny,

01:15:20we don't usually

01:15:20just pour it out

01:15:21of a barrel.

01:15:22Nobody eats it that way.

01:15:23So from here,

01:15:23we're gonna head

01:15:24to the restaurant

01:15:24and we're gonna try

01:15:25this the way

01:15:26it's meant to be tried.

01:15:27Leading the market,

01:15:27we've come to

01:15:28Dian Hai Restaurant,

01:15:29a place well-known

01:15:30for bun-down-mong-tong.

01:15:31With fermented shrimp,

01:15:32there is a trick

01:15:33to make it more palatable.

01:15:34One heaping teaspoon

01:15:36of sugar.

01:15:37Next,

01:15:38the kumquat,

01:15:38the acid to this.

01:15:40Are you a

01:15:40two chili kind of gun

01:15:41or a four chili

01:15:42kind of gun?

01:15:43One.

01:15:43We're gonna cut those

01:15:44right into your bowl.

01:15:45Grab those chopsticks

01:15:46that you have

01:15:46that are sunny

01:15:47and start twirling.

01:15:48Oh, it's fizzing up.

01:15:49It's bubbling.

01:15:49There's a chemical reaction

01:15:51taking place

01:15:51inside of my bowl.

01:15:52Nobody understands

01:15:53why this is happening.

01:15:54We don't know

01:15:55is it the acid

01:15:56or is it the sugar

01:15:57or what actually

01:15:57is causing this broth.

01:15:59Give it a taste.

01:16:03Whoa.

01:16:03So much more palatable.

01:16:05Sweet, spicy, acidic.

01:16:07Still plenty of funk,

01:16:08but delicious.

01:16:08Surrounding the shrimp paste,

01:16:10we have a cast

01:16:10of fried delights

01:16:11waiting to take

01:16:12a pungent plunge.

01:16:14Here you'll find

01:16:15fresh tofu,

01:16:16crab cakes,

01:16:16spring rolls,

01:16:17pork ear sausage,

01:16:18blood sausage,

01:16:19cartilage sausage,

01:16:20green sticky rice patties,

01:16:22and pork rolls.

01:16:23All of that

01:16:23gets fried

01:16:24to crispy perfection.

01:16:26To go with

01:16:26this rich ensemble,

01:16:27fresh vermicelli noodles

01:16:28and slices of tender

01:16:30boiled pork shank.

01:16:31Assemble every component

01:16:32with herbs

01:16:33and cucumber.

01:16:39This is so much

01:16:40fun to eat.

01:16:41You want to get the moon?

01:16:42A pressed break

01:16:42of vermicelli noodles.

01:16:43Fried tofu.

01:16:44Next.

01:16:44This is just like

01:16:45this morning's pork,

01:16:46fermented,

01:16:47but now they fry it up.

01:16:48Finally.

01:16:48This is the shank

01:16:49of the pork.

01:16:50I like to dip this

01:16:51into the shrimp paste

01:16:53and let that drizzle

01:16:54right on top.

01:16:56Take one big bite.

01:16:57With all that?

01:16:57Yes.

01:16:58Oh my God.

01:17:02It's so delicious.

01:17:07Wow.

01:17:08It is such a potent flavor.

01:17:09To me,

01:17:09this meal is like

01:17:10a high.

01:17:11It's like doing

01:17:11a line of

01:17:12shrimp paste.

01:17:13This really is

01:17:14the epitome

01:17:15of all sauces.

01:17:16It goes well

01:17:17with that tofu, right?

01:17:18Really crispy outside,

01:17:19soft, beautiful tofu

01:17:21inside.

01:17:21And that sauce,

01:17:22it just coats everything.

01:17:23I like it.

01:17:24What I love about

01:17:24these platters

01:17:25is it's just

01:17:25all these different flavors

01:17:27and textures

01:17:27that you can combine

01:17:28with this sauce.

01:17:29Mix and match.

01:17:30It's really up to you.

01:17:32You say you eat this

01:17:32about every week.

01:17:33What makes you crave this?

01:17:34It's a mampton.

01:17:34It's missing that hit.

01:17:36There's enough going on here.

01:17:38It keeps me engaged

01:17:39into this dish.

01:17:40I love mampton.

01:17:41Why do you think

01:17:41this is such a low-rated food?

01:17:44When you first

01:17:44had fermented anything

01:17:46in Asia,

01:17:47do you have that feeling

01:17:47of fear?

01:17:48But after living here

01:17:49for so many years

01:17:50and eating this,

01:17:51you understand,

01:17:51hey, it's okay.

01:17:53Yeah.

01:17:53I think that those

01:17:54who want to live life

01:17:55on the edge

01:17:55need to try this

01:17:56fermented shrimp paste.

01:17:57Today we tried out

01:17:58three of the lowest

01:17:59rated foods in Vietnam.

01:18:00But I think what we learned

01:18:01in the end

01:18:02is that there's a lack

01:18:02of education

01:18:03and understanding

01:18:04around these foods.

01:18:05I agree.

01:18:06I think food is an experience

01:18:07and if you get a chance

01:18:08to eat like a local

01:18:10and experience

01:18:10what they experience,

01:18:12money cannot buy

01:18:13this happiness.

01:18:14If you love Indian food,

01:18:15then you're going to love

01:18:16our new channel,

01:18:17Best Ever Food India.

01:18:20Subscribe now

01:18:21for weekly videos

01:18:22showcasing the most

01:18:23unique street food

01:18:24from around the country.

01:18:27I've never seen someone

01:18:29build a machine

01:18:30to just go at their meat

01:18:32day and night like this.

01:18:33Look at how raw

01:18:35and red that meat is.

01:18:37Will you eat cucumber?

01:18:38No.

01:18:39How many people

01:18:40have died eating this?

01:18:41In his 52 years

01:18:43of doing this,

01:18:44under a thousand.

01:18:45He assures me

01:18:46that no one,

01:18:47not a single person,

01:18:48has ever died

01:18:49from eating Namjua.

01:18:51Even if it was 10,

01:18:52I would still risk it.

01:18:53Listen,

01:18:53I grew up in Minnesota

01:18:54in the Midwest.

01:18:55A very,

01:18:56my mom hates

01:18:56when I say white trash.

01:18:57Trashy white person?

01:18:58Yeah,

01:18:59like we were

01:18:59trashy white people.

01:19:00I got a question.

01:19:01I'm single.

01:19:02I don't have anybody.

01:19:02Can I find a wife?

01:19:03I put a little bit here

01:19:04and behind the ears.

01:19:05Boom.

01:19:05Guys,

01:19:06that is the end of the video.

01:19:06We tried a bunch

01:19:07of Vietnam's lowest rated foods.

01:19:09Do you think

01:19:09we should try the same

01:19:10in other countries?

01:19:11How about the Philippines'

01:19:12lowest rated foods?

01:19:13How about North Korea?

01:19:15Do they have food?

01:19:16They're living in famine.

01:19:17What about Malaysia's

01:19:17worst rated foods?

01:19:18Let me know

01:19:18if we should do that

01:19:19as a concept

01:19:19in other countries.

01:19:20Otherwise,

01:19:20I want to say

01:19:21a huge thank you

01:19:21to Calvin

01:19:22for joining me today.

01:19:23Calvin is my dude.

01:19:24FK at deliciousness

01:19:25on Instagram,

01:19:26on YouTube,

01:19:27anywhere on the internet.

01:19:29Go look him up,

01:19:29follow him,

01:19:30subscribe,

01:19:31and follow his

01:19:31fun food adventures

01:19:32here in Vietnam

01:19:33and beyond.

01:19:34Otherwise,

01:19:34that is it for this one,

01:19:35guys.

01:19:35Thank you so much

01:19:36for watching.

01:19:36I will see you next time.

01:19:37Peace!

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