Exotic THAI FOOD Tour in Bangkok with Mark Wiens! Freaky Thai Food + Yummy Face Challenge

guys we have our giant water bugs here
this is the official yummy face
challenge with mark Wiens you ready
ready let’s do this every year over 20
billion foreign travelers visit Bangkok
more than London more than New York and
Thai food is what many people are after
dynamic flavours endless Street food
cooked with skill and precision and some
Street side virtuosos even boasting
their own Michelin star this place is
just opened and already we are in the
eye of the tornado but today we’re
moving past the pad ties and toward the
often overlooked more intimidating eats
of Bangkok Thailand with legendary food
and travel youtuber mark tweets for a
spicy bro this one is not that but you
know yeah not for me he is the most
prolific and viewed traveling food
youtuber on this platform with over 700
videos exploring thousands of foods from
California to Kenya and punctuating most
with his iconic yummy face
good fill them together we’re hitting
the streets of Bangkok these wheels are
greased really well it moves pretty easy
exploring the unknown this one even
scares me a little bit it’s a horseshoe
crab but tell me which part of this is a
crab braving the blood what they would
normally do it they take a little bit of
raw blood they put it at the bottom of
your bowl and getting to the bottom of
bugs
oh really juicy there’s like a little
water balloon so strapped in tight cuz
we’re heading to the crossroads of weird
and delicious
[Music]
mónica the big good morning everybody
I’m with my dude mark Wiens thank you so
much it’s been a long time coming for
sure we’re crossing the river now this
is literally a 1 minute boat ride like a
shuttle just across the river to get to
the market on the other side right now
we’re headed to the house of a local bug
vendor pun and the only way to get there
from Bangkok’s Chinatown is by crossing
the river on a ferry to the west side
I’m really pumped because I’ve seen
plenty of people selling bugs in
Thailand today we’re gonna see how they
actually get to the market that’s gonna
be out there right now we’re doing
something I’ve never done before I’ve
had bugs in many countries but we are
here in this small local neighborhood
going to this lady’s house where she’s
actually cooking the bugs before taking
them to market
charcoal lit oil heating up assorted
baskets of bugs through and about we’ve
made it to the right house that’s what –
god I’m so pumped to be here I think
most tourists coming to Bangkok I’ve
seen these a little bug carts it can
feel a little touristy but the locals
are really eating this stuff oh yeah and
they have been for a long time most big
markets I’ve been to in Thailand have a
bug section like most cuisine that
starts out as survival food they figured
out how to make it tasty and thus it
sticks around still today we’ve gathered
just a few bits of what she’s cooking
here here we have an ordinary cricket
right and then here on steroids that’s
what I’ve typically called it because
they’re so mega they’re massive these
aren’t grasshoppers here I’ve never
touched these in their raw form they’re
all kind of soft and leathery right now
he’s just a basket of frogs have you had
the frogs yeah she’s gonna fry all this
yeah I completely deep-fried and then
right here the giant water bump I think
this is the one that creeps people out
the most they look kind of intimidating
but then once you taste them there’s
like nothing not to like about them
these are the silkworms Oh mom oh boy
they really kind of have like a honey
sweetness to them really juicy there’s
like a little water balloon I’m getting
a little full man I ate a lot of bugs
for breakfast but those are the silkworm
and these are the bamboo worms all right
he’ll I got my oh to be fair
we’re here to document the hey man this
is the healthier version of it yeah yeah
every morning before heading to the
market pond spends about 2 hours total
frying up all types of crawly creatures
starting with these bamboo worms you can
see if they immediately float to the top
as they get crispy how long does that
take you said for half an hour it takes
that long for them to get really crispy
sometimes when you deep fry things they
get really Brown fasces its toe to stay
white for a long time but when they’re
served they’re like completely golden
Pam what do you know about insane food
show antics
they’re so light they’re very light
let’s do it
to me that’s younger it just has that
pride toastiness to it kind of like a
french fry or like a Cheeto but even
more airy
everything must fry before heading out
giant water bugs red grasshoppers silk
worms crickets even frogs we got to try
these man I don’t think I’ve tried just
a straight-up
fried frog and tie because of the when
they deep-fry their legs and arms
getting spread they say chayo
it’s like celebration chai oh so that’s
what they say it’s kind of celebrating
right
hmm got that jerky texture to it
awesome tastes really good the bones in
front and then you taste a little bit of
like gooeyness maybe from the gut
section of it they are gutted most of
the guys I mean that’s a pretty rough
cutting as tempting as it would be to
hang around all day eating pond insect
inventory it is time to pack up and head
to the market we are on our way to the
market right now and you asked her if I
can help mam can i push this for you
you’ve been working hard
cooking bugs I got this this good good
okay she’s loving it she crosses the
river in the same ferry we arrived in
then treks about another mile to her
spot
[Music]
once her beautiful array of bugs is on
display the customers come pouring it
now she’s ready for action
ready to sell to the public how long
does it take for people to come we’re
gonna jump into the water bugs in a
second I want to ask you some deeper
questions Oh Marc you were known for
your iconic yummy face what was the
origin of the yummy face it was a
natural progression of eating incredibly
luscious things so it’s like a movement
that just feels right your mouth just
it’s a mouth overdose it has to be
something that’s like overly juicy
they’re just like how about water bugs I
think water bugs might do the job oh
this guy here is a big one it’s been a
while I’m gonna take it off the skewer
take off the wings because they are
deep-fried you can actually eat the head
and everything just spray it with soy
sauce seasoning and then what kind of
seasoning is this pepper she said you
can just eat the whole thing in one bite
err are you guys we have our giant water
bugs here this is the official yummy
face challenge with mark Wiens you ready
ready
let’s do this whoa a lot of sharp
textures in there mm-hmm
it’s a Guinea construction paper why is
she laughing swear this is a practical
joke oh dude as you keep on chewing you
get that anise flavor there’s a little
bit of that sweet apple Esau Arneson
there from deep inside the guts and
that’s about it that’s the flavor that
they’re known for oh she just season no
sigh grasshopper oh I got it got in the
first one I’ve successfully eaten this
is dessert mmm
yeah ma’am up with Mack up cope link up
on to the next one let’s go makes it
seen no no don’t follow us we’re gonna
walk out of the frame now what are you
doing our next food spot has been going
strong for over 50 years and patrons
still crave the secret ingredient found
in these noodles that’s melting quickly
out of that which is it means boat
noodles so the history is that this type
of noodle was often served from a boat
they serve it in really small bowls
which is also key because they would
serve just a few bites in the bowl so
that as you’re splashing around in the
canal it wouldn’t all fall out of your
bowl you need that my cup oh why is she
making four oh I ordered 10 cuz you
gotta order a bunch yeah 10 they’re
literally like to bite bowls she’s
putting this sauce already what sauce is
that it’s like a chili dressing sort of
in goes the blanched noodles and that’s
water Morning Glory and then pork
meatballs you’re right these are super
tiny balls okay here comes the blood
she’s dumping in this raw pig’s blood at
Peapod right yeah what they would
normally do is they take a little bit of
raw blood they put it at the bottom of
your bowl they pour the hot soup over
your bowl of noodles and that just
curdles the raw blood so that it cooks
the blood I’ve never seen them made in
this style here’s the broth yeah so it’s
a pork base soup you can see that
there’s already curled blood within that
soup already the pork noodles get pig’s
blood and the beef noodles get cows
blood we’re getting five bowls of each
what’s your record number of bowls doing
this all men years ago when I first came
into Thailand I would be like 20 20
who’s ridiculous I’ve gained some years
now
I don’t even know where to start can we
eat one of them claiming that’s why you
should do so that you can taste the
blood so you can taste the flavor of the
dish before seasoning are you starting
with pork yep the broth is a little bit
thick because of that blood so it kind
of coach the noodles go for it this to
me
mmm well that’s quite spicy soft tender
vermicelli noodles that has soaked up
that really spicy salty broth man see
the blood in there it just kind of works
still like thicken the soup yeah I’ll
point any blood flavor no maybe just a
tiny like ironing it but that mostly
just like thickens the broth done so
then while you can do stackables set
them over here and move in for a beef
what’s happening in here okay so one
thing that you have to season with is
the chili vinegar I like to hit that
with a bunch of chili flakes as well
it’ll just clear your sinuses it’s
another thing you can do actually you
can actually just dump a bowl into your
mixing bowl anyway you keep your
seasoning from your last bolt and that
way you can add some more chili kill me
additionally I really like it with the
basil fizz then you’ve got that
refreshing touch fully kind of mix that
up so all the seasoning is spread
throughout you want to just go all out
on this video you want to grab some of
these I just kind of crunch it as you’re
letting it fall from your hands onto the
noodles let me give you a few more and
that is boat noodles this is probably
one of the most popular most beloved
noodle dishes in Bangkok let’s jump into
it oh I love it
we’re so hot too though yeah just a full

Design a site like this with WordPress.com
Get started