– [Sonny] Our cooking tools.
– Hopefully we don'tturn into the chickens.
We're both kind of red in the face.
– [Mark] Alright then.
– [Sonny] The moment of truth.
– What is amazing to me howperfectly golden that skin is.
We're moving on now tothe green papaya salad.
– [Sonny] Look at all these chilis.
It's almost unbearable pain, man.
(coughs) – Wipe my tears.
(laughs) Good morning! Hope you're having an amazing day.
– This is Mark Wiens, I'm Sonny from the BestEver Food Review Show.
I'm sorry, this is yourshow, you should take that.
– (laughs) But it isgoing to be an awesome day hanging out with Sonny today.
So, one of the most popularthings to eat in Thailand is called som tam, whichis green papaya salad with grilled chicken.
– [Sonny] Mmmm.
– But we are going to eatnot your ordinary versions – Of either.
– Of either.
So, we are on our way firstto go eat grilled chicken, and this is going to be, it's a very unique, actually, it's very old, right, Ying? – Mmmhmm.
– It's like a very, veryold style that's almost impossible to find now.
I've never had it before.
It's about an hour driveoutside, on the outskirts of Bangkok, towards Nakhon Phanom.
Or is it in Nakhon Phanom? – In Nakhon Phanom.
– Its in Nakhon Phanom, okay? So it's going to be about an hour drive.
(engines revs) (upbeat music) (car door clicks) – Ooh, oh! Immediately, step out of the car, you can hear the chicken, the roosters crowing.
(speaks foreign language) Oh, we gotta go.
(upbeat music) (speaks foreign language) We got here in perfect time, and he just finished a batch but that means he'sgonna start a new batch.
And uncle is very friendly.
He's just arranging whilewe're getting kind of – Ashed on- Bathed in ash.
But he's preparing.
What is it? It's almost like a tub.
A tub of a grill or smoker, where he's going to grill the chicken.
This is the main batch.
He's got another batch going over here.
(speaks foreign language) Kind of like actually not even grilled, it's baked chicken in rice grass.
Smoked in rice grass.
– But just the fact that outside is ashy but the inside is still, I mean it looks really clean, right? – [Mark] Yeah it is.
– So it's just gonna kindof steam up in there? – Smoke and steam.
He takes the raw chicken, I think which they've alreadymarinated in some spices and some juices, and then he takes a coupleskewers, pokes them through, and that's gonna kind of hold it together so that it holds up as he puts it upright onto a little polesticking out of the ground.
(upbeat music) – [Mark] Okay so he says ittakes about an hour to cook.
– One hour?- [Mark] One hour to smoke.
– That sounds about right.
(upbeat music) – All the chickens intheir vertical positions, and then he's liddedall of them with those oil, old oil drums.
And now he's just stuffing into, stuffing into this entire, like trough, the dry rice grass, which they're then gonna just like ignite, and that's just gonna goup in a cloud of smoke, but release all of thatflavor into your chicken.
He disappeared for a while.
(speaks foreign language) – Had to order more, they said they sold out.
– [Mark] What?- Yeah.
By the way Sonny, we had topre-order these chickens.
– Oh, you guys did pre-order? – They're completely sold out.
– Oh man, I was so worried.
– You cannot just show uphere and get a chicken.
They're all sold out, right, Ying? They're all sold outbefore they start selling.
– [Ying] Yeah.
– [Sonny] Let's find, like a, is there a restaurant somewhere? – [Mark] It's only take-away It's only take-away actually.
– We're on the side of the road, and there's like threebig burning troughs, and that's all that's here.
And there selling out.
What's crazy is he's going toset this on fire in a second, but there's more grassright there and right there, like it's all directlyaround and under this roof, and next to this tarp.
Like, I don't know howhe keeps it contained right in here, 'cause there's flammablestuff everywhere around here.
And it looks like thistarp has been through some tough days though, this is already.
Wait, that's it, just a match? – [Mark] Just a lighter.
– [Sonny] Oh, whoa! – Wow that is hot, andit's coming fast (laughs).
It's moving down fast.
You can see how that fire, that fire just spread.
Hopefully we don't turn into the chickens.
But we are kind of bathingin the smoke with them.
– [Sonny] We're roastinga bit, just a little bit.
– (laughs) We're bothkind of red in the face.
– (laughs) Yeah, totally.
Once the flame goesby, the remainder here, you can put your hand right next to it.
It's not hot at all.
– The chicken is completely, wow that's a lot of smoke.
– Power through, dude, it's for the views.
(laughs) – This is like, whoa.
– Oh that took a while.
– (laughs) But yeah, 'cause the chickens were completely raw.
It's not like this is thefinishing process, you know? Like, this has to cook thechicken all the way through.
Yeah that takes a lot ofheat and a lot of time.
– Okay, let's move.
– Yeah let's move.
– So he'll clear the old batch, then he'll add more grassand then burn that again, probably a couple of timesbecause it takes about an hour to smoke, and I guess that's enough heat.
That provides enough heat and smoke and cook the entire chickens.
He'll show us that whole process.
The first batch of rice grasshas completely burned through, so he's gonna re-add, re-stock it, re-fill it with rice grass.
I didn't know if I shouldsay hay for dried rice grass, I didn't know if it wasa specific type of grass.
Sonny just looked it up, thanks to Google we now know that– – Grass that has been mownor dried for use as fodder.
– [Mark] And that's the definition of hay.
So we can call dried rice grass hay.
– [Sonny] Absolutely.
– [Mark] Uncle has handedover the lighter to us.
– The cooking utensils, right here.
– This is the like a lot of, what is it, responsibility.
– We have a lot ofresponsibility in our hands.
– So right from the corner.
– [Sonny] Yeah, it just takes a little bit and then it, yeah that's it.
(dramatic music) – As we wait for thatchicken to finish roasting, or smoking we're just going to come over, they actually sell thechickens in the front at the, sort of the main road.
(bag crinkles) – Is that good? – Yeah.
– It's satisfying the urges for now.
– Crunchy and a little bit like, has like a little sweet glaze to it.
I agree with that.
– That's good.
We have opened that gong.
– [Ying] Pong! – Typically, what they would do, is they would bring the chickens from, because they don't have thechickens at the same place where they distribute the chickens because it's so smoky.
– Yeah, people would get smoked out that they would get black lung.
There would be law suits.
It would be a big issue.
– So, what they typically do is bring the chickens here.
This is where they chop them up.
They put them into the styrofoam boxes.
They give you your sauces, they chop up your chicken, and then this is where you pick it up.
But since we are planningto eat the chicken directly from the bed, directly from the trough, Ying was extraordinarily smart.
She got the empty boxwith the banana leaf, with the sauces, and khao neow, sticky rice, which is also a necessary component.
Now we're going to back to the grill and we're going to go eat.
– [Ying] Okay, time to go.
– Okay it's ready, we gotta go.
– Let's go.
– Let's move, we got to go now.
(laughs) (speaks foreign language) – [Sonny] You got on the motorbike.
You got the lucky one, we gotta run.
(upbeat music) – He's gonna lift the lids.
(dramatic music) Kind of delicately so thatnot too much ash spreads, but that's just incredible.
I love the contrast because it's so black, and then just that golden chicken.
It looks like it's back in a nest.
– So he cinches the wings, picks it up, super easy.
– And hangs it on the shed.
(dramatic music) After he lifts it out of the nest, he hangs it up here, kind of on the shed, and you can just see how golden, how beautiful that skin is.
But then he wipes it witha little sponge to get that kind of extra ash off.
They smell unbelievable.
You can really smell thearoma of lemon grass.
And my arm is justgetting dripped all over with chicken juice.
I'm gonna lick my arm.
Dude that's– – Good, hold on, let me lick your arm.
– [Mark] Dude, you got to try my arm.
– No, I'm not touchin' it.
(laughs) Are you shooting?- [Mark] Yep.
– Oh hey guys.
Are they stuffed? – [Mark] If they arestuffed, it's only like lemon grass and herbs, I believe.
– I looked in the hole.
In the cavity here, – [Mark] I believe thatis lemon grass inside.
– Look at the yoga, the contortionist moves that's going on here.
They put the legs backinto the body cavity.
I've never seen that before.
Is that a common thing here? – [Mark] Yeah, in Thai, they do that quite often.
Just to keep, to holdthe chicken together.
– What? – [Mark] So that they don't flop around, and then the drumstick would fall off.
– So are their feet, thewhole feet gonna be in there? – [Mark] Yeah the feetare stuffed in the cavity.
– When do we eat though? – Right now.
– We're eating him.
(laughs) This is ours.
Unhook this guy.
And this is right out of the smoker.
Set this into our tray.
Head up or head down, okay.
Look at that! (upbeat music) I'm just amazed at the skin and how beautifully golden, crunchy, perfect it looks.
Should be just double drumstick it? – [Sonny] Yeah.
– [Mark] Let's just pull from either side.
– [Sonny] Woo! – [Mark] Yeah, it's hot.
Let's just pull thedrumstick on either side.
Lift out the foot.
– [Sonny] Oh, There it is, a whole foot! – [Mark] Oh wow.
That just completely, like, that just falls off.
– [Sonny] And here we go.
– [Mark] It just like pulls out.
– [Sonny] Oh man.
– [Mark] Even the foot, it's just– – [Sonny] The foot just comes right off.
– [Mark] Look at that.
– [Sonny] The moment of truth? – [Mark] Let's do it.
– [Sonny] Alright, here we go.
(upbeat music) (laughs) – Oh, wow! – That's ridiculous.
And it's unbelievably tender.
It's salty on the outside, did he put something on it? – Yeah, yeah, so it wasall marinated in probably soy sauce and coriander root.
– [Sonny] Yeah it's just so soft.
– [Mark] That texture isunbelievably juicy and soft.
(upbeat music) (moans) It's so soft that's likea two-biter drumstick.
– All these fatty partsare just kind of melted.
– Yeah, you're right about that.
– It really is unbelievable.
– That's over the top.
(laughs) – Yeah, I mean, there's a reason he's sold out every day, right? – Mhm.
– This is exactly it.
– Like the bone is just completely clean.
Okay next up let's try this sauce.
– [Sonny] You can seelike a puddle of juices as you put your finger in there.
– [Mark] Oh, look at howjuicy even the, oh wow.
Okay, that's hot, but that'sso juicy, even the breast.
This is the real test, you know, because the thigh anddrumstick is always juicy.
– [Sonny] Yeah, always a bit more fatty.
– [Mark] But the breastcan be very dry and grab a chunk, it feels– – [Sonny] Oh, yes.
– [Mark] Incredibly juicy.
You can probably squeeze it like a towel and juices would come out.
(moans) – [Sonny] Yeah, that looks nice.
– Oh, wow.
And this is the classicchicken-dipping sauce here.
(upbeat music) (moans) Oh, wow.
– The breast is juicy.
– [Sonny] A little bit morefirm, but still super juicy.
– [Mark] Mmmhmm.
– [Sonny] For breast meat.
– [Mark] The sauce is kind of tangy, a little bit spicy, kindof sweet at the same time.
– [Sonny] I'm just going to have this.
Look at this, all this skin.
It's like a little bit crispy right here, but the rest is just really soft.
I think it just gets kind ofsweltering inside that box.
– It gets juiced.
Wait, camera back up.
– [Ying] (laughs) Okay.
(upbeat music) (moans) – [Sonny] Oh, fatty, juicy skin.
– In a few moments, thischicken will just be bone.
– [Sonny] (laughs) I couldeat like two of these.
– [Mark] Mmmhmm (laughs) – [Sonny] Which is this sauce? – More looks like the Thai seafood sauce, which is garlic, chilis, lime juice.
(upbeat music) Really good, too.
Like less of a, more ofa refreshing chili sauce as opposed to the other sauce, which is more of a smoky, I think more of a dry chili taste to it.
Dude, the skin bites are unbelievable.
One of the signs of a successfulchicken-eating experience is looking at your fingers, and mine are glistening to the max.
(upbeat music) The chicken is some of thejuiciest you will ever have.
This is the type of chickenthat once you start eating it, you will not stop eating untilall there is left is bone.
– Until it's just that.
– A carcass.
And we're not stopping (upbeat music) – The wings.
– The wings are incredible.
And of course khao neow, sticky rice, which I almost forgot aboutbecause the chicken is so good.
But you got to have khao neow, and you can kind of ball it up, dip it in the sauce as well.
(upbeat music) (laughs) – So good.
And that completes ourchicken and sticky rice.
– Thanks man, this was a lot of fun.
– For sure.
And the chicken is so unbelievably good.
We're going to move on now to eat som tum, which is the green papaya salad.
It would be very common toaccompany green papaya salad with the grilled chicken, but we're going to moveon to a different place to eat green papaya salad.
– Let's do it.
– Let's go.
(upbeat music) – Should we bring the camera though? – Oh! In fact, we got to bring the camera and the entire basket, because we've got Ying ordered a couple more chickens here to bring home, to take away.
So I think we're goinghome with the basket.
Okay, anyway we're moving on now to the green papaya salad.
– Location two.
(upbeat music) What do I do with this? – But I think we'll givethem back the basket.
(laughs) (speaks foreign language) (upbeat music) (engine revving) That was a little bit ofa drive, but we made it.
We are here next to eatThai green papaya salad.
– [Sonny] So you said thisone is extreme-ish, in a way.
– So it looks extreme, but it's actually not like a food challenge, you know? It's just a normal dish, a normal preparation.
But it is, pretty hardcore.
It's good, very, very good.
The restaurant is called Som Tam Jay Gai.
They also, not only do theyhave green papaya salad, but they also have a type of good chicken.
(speaks foreign language) It's a type of chickenfrom a certain region, place in Thailand.
These are some of my favoritetypes of grilled chickens in Thailand, because of their texture, because of their flavor, because of the way theirunique grilling of them.
We came here right at the peak of lunch.
The restaurant is packed.
(speaks foreign language) – On my t-shirt, it says(speaks foreign language), which means not spicy, not eating.
But she just mentioned to me (speaks foreign language) which means not spicy, not selling.
Is what she told me.
So Ying said if it's notspicy, she's not selling it.
So we're in the right spot.
– Yeah, okay.
Look, this man can tolerate spice, I can pretend like I can tolerate spice.
I'm gonna do my best.
I still like you nonetheless.
(speaks foreign language) – Okay, 30 chilis in the plate.
(laughs) – Cool.
30? (crunching) (speaks foreign language) – Here's the slogan:(speaks foreign language) That means, sap is like, ohhere goes in the fish sauce.
(speaks foreign language) Sap means delicious butit's more than delicious.
It's like a well-rounded, like mouth-pleasure feeling.
(speaks foreign language) (upbeat music) (utensils clanging) (speaks a foreign language) Sonny is delivering our plate now.
– Table one! (upbeat music) – [Mark] Nice.
– You know the mostbeautiful things in nature are always, no hold on, the most dangerous things in nature are always the most beautiful, and vivid, and vibrant and bright.
It's beautiful, and dangerous! – A small mountain of fermentedfish sauce and chilis.
So many ingredients in here.
There's at least 20ingredients probably in here.
Oh, we got another one too.
– There's a whole 'nother tray! – You ordered that one too.
– Oh! – [Mark] Dude! That one is with the shells and chilis.
I totally didn't even knowyou was ordering this.
Awesome! Oh, another ingredient in hereis (speaks foreign language), which are those little seeds, those little seeds, which are white poponak seeds.
– [Sonny] There's somuch going on in here.
– [Mark] Alright, cheers.
(moans) – Oh, wow.
That is an explosion of like fermented crunch and heat in your mouth – Ooh, that is hot.
– Oh yeah.
– So, before I can't talk anymore, the one thing I do like, is it fermented fish paste? – The dressing? – [Sonny] Yeah.
– [Mark] Fermented fish sauce.
– [Sonny] Fermented fish saucecan be a lot for some people, even for me, but actually, spice is the one thing that can neutralize that flavor.
– [Mark] That's Vietnamesesausage actually.
– [Sonny] Oh! – You know the– (speaks foreign language) Yeah, it's the Thai versionof Vietnamese sausage.
(upbeat music) I just love it.
And to me, to me it'slike this is the dish that it touches on taste buds youdidn't even think you had.
It just, it's more, almostthan your mouth can handle, and that's what's so awesome about it.
– I agree with that, butnot more than I can handle.
I'm doing just fine over here.
I do love the flavor.
I'm not gonna lie.
It is a unique pleasure and pain happening at the same time here.
Here's even more sausage.
I've got some chilis in this one.
– Woo! (moans) – These pork rinds soak up allthese juices so beautifully.
(moans) – She kinda chuckled at Sonny.
– She's laughing at me.
She knows exactly what's going on here.
Man, I'm sweating.
But it tastes great.
Don't get me wrong.
It's really good.
Look at all these chilis.
How do you do this? It's almost unbearable pain, man.
(laughs) Why do you ask? Do I look not fine? (laughing) I swear to God, it's delicious, but this is one of the most painful meals I've ever tried to eat.
– Yes! – I've only had like five bites so far.
This is hilarious man! I used to be like, I can hang.
If I ate with Mark Weins, I can hang.
It's not going to be that bad.
But, you're the spice lord.
You got this.
Like, there's no competition.
– I am – You're sweating though.
– I'm sweating and crying.
– That is something.
– Oh yeah.
Wow, I'm feeling it now.
– He's drinking the water.
The man has a limit.
What is this? – That is fire.
That is a nam.
That is fermented sausage.
– Oh! I am a broken man, Mark Weins.
– Dude this is intense.
– You wanna, are you gonnahave some sausage too? – Yes I am.
– Or something else? – Okay, let's do it.
(upbeat music) The wife has given me some tissues.
That means it's time to wipe my tears.
(laughs) Well dude.
Should we try some grilled chicken? – Sure.
(speaks foreign language) Sonny just jumped out of hischair to go buy ice cream – This guy, he's got icecream, this guy's a genius.
(speaks foreign language) Syrup on there.
I don't care.
I just need something cold.
(moans) Dog, that was brutal.
Fun, fun, but wow.
That is some intense heat.
The ice cream is a lifesaver.
(laughs) He's a genius! – Sonny's over there eating ice cream.
(laughs) – And you're having more chilis.
That was like four chilis! Oh, dude.
– Woo! And I got a whole piece of lime.
Lime peel on that bite.
– Are you going to get the lime peel? – Mmmhmm.
This is just, just blows my taste buds how many flavors you canexperience all in one mouthful.
And it's just unbelievable.
– You're right, you can mix so many different kinds of ice cream in one little cup.
Is that what you're talking about? – [Mark] Let's try thegrilled chicken for now.
Alright, so completely differenttype of grilled chicken.
– [Sonny] What is that? – [Mark] That's like thewhole wing, thigh combo.
I guess I'll grab this drum.
Juicy and oily all the way through.
– [Sonny] Yeah it's not tough at all.
I've been hiding my tissues under here.
(laughs) – [Mark] Exposed!- That's my technique.
Okay, thank you.
– [Mark] Another one of theirspecialties here is hoy na, which is this type of shell, and grab yourself a skewer.
I'll grab this guy.
You poke in your skewer, and like pry out the shell.
Oh, so much juice.
Oh this is a (speaks foreign language) No, it's not a (speaks foreign language) Oh look at that, it just keeps on coming.
(speaks foreign language) – [Sonny] Alright guys, what you got to do is just kind of coax it out.
You got to be nice to it.
Otherwise, it'll break in half.
– [Mark] Gentle.
– [Sonny] I'll give ita little shaky shake.
Oh it's really in there.
It's quite firm.
– [Mark] Be careful of the splash.
(upbeat music) (moans) – Really delicious, and softer than so many snails I've had.
– [Mark] A little bit of an earthy taste, but then that's kind ofbalanced by the fishy marinade.
– Oh, so that's, if you get the whole one, it looks like that.
And from my understanding, this is part of thedigestive track right here.
– And look at those little, little balls right there.
Do you see that? (speaks foreign language) Those are the eggs? – We'll just give it a little pinch.
Hey! Now it's gone.
The balls are gone.
You always know it's freshwhen it's a little bit gritty.
A little bit of sand in there.
(upbeat music) – An amazing meal.
An amazing day.
Any big chilis, anywhole chilis in my teeth? (laughs) I don't even know, what would you call it? This was a both day oftradition, not food challenge, but extreme? What would you say today, what was the summingword to hold it together? – Push to the edge of normal.
– Push to the edge of normal.
– Like, this is stillhow people are eating, but it can kind of feel extremeif you're not used to it.
For me it's been a blast getting to hang out with you, two different days in Bangkok.
Seeing Thai food through your perspective, and just seeing, you know, we both do shows about food, but we both have a reallydifferent approach, so seeing the way you approachit and your love for food, and your passion, a ton of fun.
– Thank you.
– Thank you!- Thank you, and I want to say ahuge thank you to Sonny.
And like he was saying, we got two days to hang out.
So we also filmed a video for his channel, so definitely, the link willbe in the description box.
Go check out his video on his channel.
– We eat blood noodles and he shows me how toeat a giant water bug.
(laughs) – That was a lot of fun.
Best Ever Food Review Show.
And yeah, links will allbe in the description box, so go check out, go subscribe to Sonny, and go check out the video, the other video on his channel that we did together 'cause that was a lot of fun.
But today was amazing as well.
Thank you Sonny.
I'm gonna get another ice cream.
(laughs) Cheers, man.
– Oh, he's still there.
– [Sonny] Yeah, thank goodness.
Cool, what a day.