-Most EXTREME Street Food Tour of Bangkok, Thailand - 18 Hours of UNIQUE Thai Street Food!.

Oh, look at this mixing action here. Just mesmerizing watching this beef broth. 40 years old, kap kun kap. And I think we're gonna get like a big hot pot right here. Let's see how it's done. All right, check it out, guys. This is Trevor James. Just got into Bangkok, Thailand, and I am super pumped because today we're gonna be bringing you for a full-on unique Thai street food adventure. Let's go check it out. Get ready for the ultimate, most unique and delicious Thai street food adventure of Bangkok. Because today, we're going in deep into the back streets to find some of the most delicious and unique food in all of Thailand. So make sure to watch all the way until the end to enjoy all these foods with us, including the most surprising and unique street performance at the end. You gotta see this. Let's eat. Awesome, guys, and before we get into this huge food adventure of Bangkok, I wanna give a huge thank you to this episode's sponsor, Surfshark VPN. Surfshark VPN is an app on your computer and your phone that allows you to change your real location to a location in another country. It's actually really useful. This hotel we're staying in right now, the Marriott, we found a good deal on using Surfshark VPN. So what you can do is you can play around with these different country locations, go to Google, go incognito, and type in the hotel you're looking for and the country you're looking for, and you can usually save a good amount of money, $30, $40, $50 a night. Surfshark VPN encrypts all your data, so no big companies, people you don't know can't see what you're doing on the internet. So here it is, guys. You open up the app, unprotected, connected to stay safe, right? We can do quick connect or we can choose a server. They've got 1,000 servers. Let's go U.S., Miami. Now I'm connected, I'm secure. Nobody can read my data, and I'm safe. With Surfshark VPN, on your favorite streaming sites like Amazon Prime, Netflix, you can unlock content that you normally wouldn't be able to view that's not available in your country. And there's also a 30-day money-back guarantee, so you can try it for 30 days. If you don't like it, you'll get your money back 83% off. Use the coupon code RANGER. I use it all the time when I'm traveling. I just want to give a huge thank you to Surfshark VPN for sponsoring this episode. Let's go eat. Here we are, guys, bright and early. We're going right through a local little neighborhood here for a famous seafood omelet. They got a crab omelet, they got a crab scrambled eggs, they got local seafood dishes, and it's right here. Nong Rim Klong, this is Michelin Guide crab omelet and crab scramble. Sawadee kap. Oh, here's the menu. So I think we're going to get this one, salt-cooked crab and omelet, that's the scramble. And then look at this, squid stir-fried with salted egg. Okay, and then I think we're also going to get this one, stir-fried crab with Thai chili, recommended. Okay, so we just got in the kitchen and you can see they're cracking fresh eggs here. It's going to be mixed with crab meat and we're going to watch the whole process. Look at this, and you can see he's mixing just hundreds of these eggs every day to make the crab omelet and the crab scramble. And then we're going to watch how it's made. Oh, here we go, look at this. Look at that fresh crab going in. Wow. Oh, a little condensed milk going in there. Oh, here's the crab meat, look at that. Oh, look at all that crab. Oh, it's absolutely loaded. All right. All right, Mac, look at that. Oh, and look at that crab omelet, just garnished beautifully. Okay, next dish here. This is the salted egg squid. We got some onions, fresh shallots going in. Oh, a little chili paste. Here's the squid. Wow, beautiful. Chili oil going right in. And then look at this, that's the salted egg. That's where the aroma, the umami comes from. Look at that, a little condensed milk going in there. A little sugar. All right, Mac, look at that. Some fresh greens going in. Ready to serve. Oh, look at this. She's making a spicy chili crab. Next up is, oh, tons of fresh green chili. Oh, and then here's the tons of crab meats loaded with chili. Wow, it's loaded with chili. All right, Mac. Little soy in there. Dried garlic. Here comes the plating. We're gonna go eat now. Okay, and here we are. Look at this. Absolutely loaded. Wow, that's the crab scramble. And then we got the spicy crab. And look at this. Salted egg squid. Beautiful. And they give you all this spicy chili on the side. And this is really what we flew into Bangkok for, food like this. Guys, look at this. They just load up the scrambled eggs and there's big, serious chunks of flour crab that's just loaded up. Let's get some of this. We watched her pour literally a giant bucket full of chili in to that wok. And then take some of that spicy squid salted egg. And then of course, this is the nam dim seafood sauce, but I think I'm just gonna try it plain first. This is what we came for here, guys. Let's get some flour crab. Get some of that egg. Wow, that is extremely juicy and soft. Those crab leg pieces, they literally just burst in your mouth. And then look at this. We're just gonna try it with this nam dim seafood. Oh yeah. Oh, that is spicy. Bursting aroma. Next up, we gotta try some of the spicy crab. Literally just thousands of chilies and this crab meat. Oh wow. Oh, that is spicy. That is flavorful. And the fried garlic in there. Next up, squid with salted egg. We're gonna go in for that. Wow, what amazing flavors, guys. This one, that's seriously delicious. As they say here in Thailand, aroi mak, loaded with salted egg. A little sweet, actually, maybe. Slightly sweet. Oh and wow, look at the crab omelet. They took orders. They're just fully packed. Thank you. Oh, and we're gonna get something to go too. What an awesome way to start the day, guys. Full on seafood breakfast and we're going for more. There's gonna be a lot of food in this video. Let's go. And next up, before visiting the ultimate most spicy Som Tom master, finding some crazy fried insects and more, we're bringing you into the oldest continually boiling beef broth in Thailand, if not the world. This is next level flavor. Okay, next up, guys. We're going to a 40-year-old beef broth. It's been continually bubbling for 40 years. What kind of, here we go, 40-year-old beef broth. 40-year-old beef broth right here, guys. Continually bubbling for 40 years. Oh, look at this. Wow. And look at this, guys. We're gonna order nueng cham. Oh, look at this mixing action here. Oh, look at that. Okay, and look at the menu. There's a 500 pot monster pot that I think we're gonna get here. Yeah, and you can see she's just collecting the beef slices and I think we're gonna get like a big hot pot right here. Let's see how it's done. All the different beef chunks. Looks, all right, there we go. Look, you can see all the different brisket pieces, the broth. Wow, look at that. Look at that thick gravy, like, oh, it's so thick. Going right in. Oh, and then look, you get raw beef with it. There it is. Let's go eat, let's go eat. Right here, look at this. Look at this beautiful 40-year-old beef broth. We've got the noodle soup, which is one of their more popular specialties, and then we've got their massive hot pot here. Look at those chunks, like nice chunks of beef brisket. And look at this, beef ball and some beef slice as well. And this is what we came here for, guys, the beef broth. 40-year-old beef broth here. Looks thick. It's been continually boiling. This is what you come to try. This one sip right here. Let's try it out. Oh, wow. Wow. Oh my goodness. It's like the most rich beef broth you've ever tasted mixed with the aroma from the fried garlic and the freshness from the bean sprouts and the juicy deliciousness of the beef. Let's try the beef. Oh. That is just melt in your mouth delicious. You can just put the beef right in. Look at that. Just let it boil. And then, of course, look at this, morning glory. Look at that, oh. Okay, then we're gonna make the dip here, guys. You need the dip. We got the vinegar with green chili here. We got the dried red chili flakes. Touch of that. And then we got the fish sauce. Okay, and then we're gonna dip the beef in here. Look at this. Dip some of that. Thailand is all about flavor. Seriously, everything you eat is so full of flavor. Mm. So tender. Mm. Spicy and sour. Mm. And umami with the fish sauce. Kap kun kap. Oh, it's delicious. Kap kun kap. All right, Mac. That was amazing. Kap kun kap. Seriously delicious beef broth. That is so thick and herbal and rich. Kap kun kap. All right, Mac. See you. Thank you. What an amazing breakfast. Thanks. And next up, before going to the most insane night market packed with fried insects and more, we're visiting one of the most spicy Som Tam masters in Bangkok. You gotta see this. Okay, next up, guys. Right up ahead, we're going to try the spiciest dish in Thailand. Number one spiciest. This is Som Tam. Apparently here, they bring it to the next level with thousands of chilies, fermented fish sauce. Apparently there's raw shrimp. And we're gonna see the whole making just right up here in the back alley. Look at this, guys. Som Tam heaven. Full on giant mortar and pestle here. Sawadee kap. Wow, look at this. Oh, and here it is. Look at the chili. This is the Som Tam master here. Oh. Thousands of chilies going in here. This is gonna be extreme, guys. Look at this. Oh, tons of tomato going in. Oh, there's some of those mini eggplant. Okay. Oh, what's this? Oh, and he's putting giant olive in. Oh, here's the fish paste. Oh. Oh, and then here, look at this. Sweet palm sugar. Wow. Okay, look at that. Fresh garlic and onion. Wow. Salt. Oh, and then sugar. Look at all that sugar. And there it is. Look at that. Wow. So he's mixing all of those chilies, tomatoes, sugar. He's gonna add a lot more in there. Aroy. Aroy Mac. Looks Aroy. Naki Mac. Yeah, looks Aroy. Here we go. Time for some fresh lime. Look at that. Oh, there we go. Squeezing the lime in. Look at that. Oh my goodness, it's getting so spicy. Oh, that's the fish sauce. That's fermented fish sauce. Here we go. Extreme aroma. Look at this. Fish sauce. He's gonna cut it with a knife. Look at this. Cutting it open with a knife. Wow. Okay, and then what do we have here? Oh, that's the tamarind, right? Look at this. Just nonstop. So many ingredients. Oh, raw shrimp. Look at this. They're gonna put raw shrimp in. Okay, here's the chef's taste test. Here's the big boss' taste test. Let's see how it is. Oh, with the raw shrimp. Can you just eat it with raw shrimp? Aroy. Oh, oh. Okay, oh, with the raw shrimp. I'm gonna pick my own pick. How do you do it? Oh, got it, got it. Mmm. Whoa. Oh, spicy. Oh, that's really, really spicy, but delicious. That's actually delicious. It's burning up. He's playing with you. It's just pure chili. No, no. Oh, I'm burning. Oh. I think that's the spiciest thing I've ever eaten. Look at that. Ah. It's so spicy. Look at this. Thank you. Literally thousands of chilies. Oh, wow. That's extreme. That's not very a nuanced flavor. It's just full-on burning death, level nine, nine, nine, nine. Wow. Okay, and chef here is gonna make the main dish for us. I just had the raw shrimp, one bite. Wow. So there's another mortar and pestle here, directly transferred in. There's green beans, lotus stems, pickled bamboo. And he's gonna pound it out here. There's some of the papaya. That's the papaya. Oh, and here's the cooked shrimp. There's some Vietnamese sausage. There's some cuttlefish, I think. Oh, and then the raw shrimp here. Wow. Seriously, death level spicy. But there's a joy that you get from it. It brings you euphoria. Look at the size of that. Wow. He's a master. Wow. Look at that. Oh, little pork cracklings. Oh, and then those are the papinak seeds, white papinak seeds. Here we are, guys. That's extreme, death level chili. The spiciest thing you'll ever eat. Look at the color there. Covered in those papinak seeds. You got the raw shrimp. Look at those big plump raw shrimp. That's som tam sauce. The signature here is it's got that fermented fish sauce they put in it. Not every som tam has that. This one does. So it's extra strong, extra umami. And wow, just one bite of that and I'm already burning up. Look at that. We got the Thai mini eggplant. We got cockles. Look at that. And there's tons of that papaya. Okay, and look. They just brought us a few more specialties here. This is supa ding gai. It's like a tom yum soup without the coconut milk. Look at that. You can see kaffir lime, lots of chili, chicken feet. They're really giving us the full on meal here. We got some roast chicken. Oh yeah, this is the classic gai yang. Look at that. Little chicken wings here. And then some roast pork. And then we got this chim chow, roasted rice chili sauce to go with the roast pork. But there's no escaping. This is what we came here for. This is what we're gonna eat. Super spicy. It's burning. That is a direct burn. It's sour. It's got the umami from the fish sauce. It's got the fermented aroma. Let's take some of this. It's like a tom yum without the coconut milk. Look at that. Oh, that's nice. It's a little sweet, aromatic. You can taste the kaffir lime. Definitely spicy. That's the supa ding gai. Look at the chicken feet in there. That's a delicacy. Lots of collagen. Good for your skin. Let's try that chicken feet. Good for skin. Takes on that full on flavor. That's a nice dish. It's really, really spicy even for Thai. It is. Good, good. Thank you. Amazing. Spicy and delicious. Okay, let's go. Let's keep eating. That was incredibly spicy and delicious. Maybe a little too spicy for me, but still really good. And to finish up the night, we drove outside the center of Bangkok to a local evening market in search of the most plump fried insects in town and found so much more. And next up, guys, we've made our way out to a local evening market, but we're early because we wanna see the making of a special dish. We're gonna watch some special fried insects. And we're in a local night market here. Let's go check it out. Here we are. Look at this. Fried insects. We're gonna watch the whole process. They're just setting up. Take a look at this, guys. Here we go. Starting the fire. Here we go. Gonna fry all the goodies in there. Time to start the second wok here. Loading up the oil here. Oh, these must be, look at those. I think those are the silkworm pupae. Yeah, here's the moment. Oh! It's going in. Wow. Look at that. Right in the oil. All right. Yeah. Can't wait to try. Thank you. All right, Matt. Oh, and these are pandan leaves in here to bring out the natural aroma. Almost like vanilla. Almost like a vanilla aroma. Oh, and what's next? Here we go. Oh, are these the silkworm? Maybe those were the baby ones. These are the adult ones. Here's the moment. Here's the silkworms. Oh, going right in. Wow. Right in the oil. Oh, that's intense. Oh, Matt. Yeah, look at that. Ooh. Look at this, guys. They're getting crispy and golden brown. Here's the grasshopper. Look at those beauties. Whoa. We're just watching one by one as they fry each variety of insects. We've got these massive silkworms. We've got these baby crickets. We've got giant plump adult crickets out there, and it's almost ready to eat. Just a few more to fry. Okay, it's almost ready now. Look at this. These are the giant red ones. They look like maybe the dragonfly or something. Okay, and last one. This is it. This is what we've been waiting for. We got the full spectrum of grasshoppers and grubs. Wow. And I think, can we get one mix? Mix, yeah? With original. Here we go. We're gonna get original flavor, which is, I think, like a soy sauce, Maggi seasoning. He's gonna, look at that. All the varieties here. Wow. Mealworms, all these different crickets. Look at the worms. Wow, that's a lot. Little seasoning pepper there. Maggi sauce. Oh, spray. He's just gonna serve it in a to-go bowl here. Wow, looking juicy and crispy. Kap kun kap. And we got my buddy, Chris, who's just surprised us with a nice visit. Hello. In Bangkok. How you doing, buddy? Very good. This is gonna be interesting. Good to see you. So, your first time, right? First time for this. For bugs. For sure. As well for me. It's been a long time, I think. So, should we just go in? Let's try it all. Let's go in. Should we start with the bestseller? The bestseller of the silkworm? I think this is the bestseller, right? Let's get a full mouthful for the experience. Cheers. Cheers, buddy. Mm. Oh, wow. I didn't expect it to be so tasty. Mm, it's like popcorn. Really surprisingly delicious. It's like an earthy popcorn with a maggie seasoning. Tastes like noodles mixed with earthiness mixed with popcorn. You like it, Ting? I like this one. You like the big cricket? Yeah, they're really crispy. Really nice, right? Very nice. Thank you. Thank you very much. Thank you. All right, Mac. Next up, literally right beside the insect stall, we found the most amazing pad thai and hoi tod mussel omelet stall. You gotta see this. Okay, so we're gonna watch the making of hoi tod, which is a giant thai oyster omelet here. And you can see this giant pan right here. He's gonna start from the beginning and we're gonna have that as well as a pad thai. Okay, here we go. This is the process. Let's see how it's done. You can see here's the starch mix. Here we go. Look at this. This might be the biggest oyster omelet in Bangkok. Time to load up the eggs. Wow. Look at that. So he's making a five-egg mussel omelet, actually. This is all pure mussels. We asked for a big one and he's making us a big one. Here comes the flip. Take a look at this, guys. Listen to that. And you can see that crispy golden brown, that almost sticky, gooey, crispy mixed bottom with all the mussels. All right, it looks all right. These guys are second generation owners. Wow. Now it's almost done. Look at that. It's crispy. Listen to the sizzle. It's got that outer crispy goodness on it. Looks so delicious. Oh, and he's loading it with garlic there. Look at that. Ooh, it's gonna have a nice aroma with some sliced chives. Oh, kap kun kap. Look at that. Wow. Look at the outer layer there. Crispy and gooey at the same time. Oh, and it smells peppery. Oh, a little bit of chives and a peppery goodness. Oh, and the sweet Thai chili. Oh, look at that sweet Thai chili. Kap kun kap and some chopsticks. Wow. Kap kun kap, let's try it out. Big plump, juicy mussels, sweet Thai chili sauce, bean sprouts, all on top of a beautiful banana leaf. Get that sweet Thai chili. Let's try it out. Mm, mm, mm, oh wow. Wow, it's crispy, very juicy, mm. And he's just made a giant portion there. It's amazing. It's peppery, it's soft, it's juicy. It's got that crispy goodness with the sweet Thai chili. It's amazing. Okay, next dish is the pad thai. Starting up here, a little oil. Crack an egg. Egg in the wok. Okay, so we got tofu. This is a little bit of rutabaga, I believe. Some dried shrimp, onion. There it goes in. Okay, here's the noodle. Wow. Amazing skill here, amazing skill here. Okay, here's the sauce, the secret sauce. That's the tamarind, palm sugar, and fish sauce combo. Okay, and then here's the next step. Look at this. Bean sprouts and chives going in. Smells amazing. Look at that, there it is. Oh, what a little packet of joy there. Oh, and then there's the egg. Oh, look at that. Looks very aroi, looks very aroi. Wow. Of course, top it with peanuts. Oh, and then fresh chive. Little fresh lime on there. Wow, there it is. Amazing, these guys are pro. Look at that. Let's go in for a fresh street pad thai, local market pad thai. This is what you come to Thailand for. Crushed peanuts, let's get those peanuts all over there. Let's squeeze a little lime on there. Wow. This is what it's all about. Pad thai on the streets. Krap khun krap. Mm. Wow, so flavorful. It's all about that secret sauce there. Mm, citrusy, sweet. Got that tamarind goodness to it. Aroi mak. Thank you, guys. This is really good, wow. Really good. Take a look at this night market, guys. Full on Thai specialties here. And just up ahead, I think there's a special seafood restaurant. Let's go check it out. Hey, come on, come on. Hey! Woo! Hey, hey, hey, hey, hey. Hey, ah, hi! Hey! Yeah! oh Wow oh my god okay we got a full-on full-on dinner tonight look at this giant tiger prawns with head butter look at loaded with head butter we got massive oysters here and of course just wanted to eat a Thai classic to finish off the night pad krapow beef chili Thai basil with a fried egg and fish sauce with fresh chilies that is hilarious look at this stir-fried beef and Thai basil chili rice but the fried egg Wow classic Thai food I never seen anything like that before Wow look at these tiger prawns with head butter that's pure umami right there oh head butter so creamy Wow awesome market awesome day thanks so much for watching guys make sure you click that subscribe button down below leave a comment it's great to be back in Thailand after all these years eating some of the best food in the world Thai food thank you guys thank you see you next time thank you bye-bye see you thank you