Extreme Thai Meats!! Bangkok’s Late Night Street Food!!

Welcome to Bangkok, Thailand. In this video, you're gonna see me eat some of the most unique, interesting, daring Asian meats in the form of street food you'll find anywhere. Right now, we are in Jodhpur. This is like if you took a bunch of different street food streets and slammed them together all in one location. There's tents, there's vendors, and aisles and aisles of street food and people trying to get your attention with their flashy food. Food that's alive while you're still eating it, for example. Food of tremendous proportions. Food that's so expensive, you'll be asking yourself, Am I really in Thailand right now? Right now, I'm headed to our first location. Let's go. We've come to our first destination right here. They are serving a dish called Leng Zap. Leng Zap. 57 Thai people just cringed all across the world right now. Basically, it's bones with a little bit of meat still hanging on there. It's famous here because it is very tall. First of all, there is no small size. You can get a medium, a large, an XL, or like me, XXL. That costs nearly 700 baht, which is about $20. I'm gonna order it and see what I get. Can I pick this up? It's set. Oh my god. XXL. One XXL Leng Zap, please. He's taking the platter away, and then they're gonna start piling it up. Oh, that's a big piece of bone. Just like building a campfire. Add more wood. Lean them against each other. Create room for oxygen. I'm just worried about how they're gonna get this to the table, and if they drop it, do you get your money back? So far, it's looking a little rickety. I think they need maybe some wire, some nails, some screws. He's decided that is enough, but that doesn't mean it's gonna stay up. Let's see what happens. Oh, very beautiful. It is not finished yet. They have the sauce that goes on top of the whole thing. With tons of green chilies. Take a look at that. We've got the final product right here. They're gonna carry it to the table, and hopefully it gets there in one piece. Very impressive. At any moment, this could go tumbling down, but so far, he's keeping his composure under pressure, and it is still in one piece. Well done. Kobunkap. And would you take a look at this right here? A portion for one. Actually, I'm told this could feed up to seven people. You're absolutely gonna need gloves for this, because of all these chilies. If you eat this with your bare hands and then go to the bathroom, it's over. No more children. Right here, we have the broth. You can see there are tons of chilies in there, coriander, fish sauce, and lime juice. I'm gonna give a little taste of that. Oh. Wow. Savory, super sour, super spicy. Three distinct flavors, all very strong, pulling in different directions. When you have a meat pile, where do you start? Because I don't want it to cascade, fall over, and hit a five-year-old and kill them. There are no five-year-olds. Okay, I'm taking this piece first. It's bones, and then it's just all the tiny little meat stuck in between. That's a nice piece right there. Give it a little bit of a bath. Mmm. That's a wild texture. The genius here is that they took an incredibly cheap cut of meat, something that most people would probably throw away or feed to their dog, and they found a way to make it absolutely delicious. They've braised it for hours. They made the meat and even the tendons soft and tender. And then the best part, truly, is this sauce here. It is just so powerful. You can always up the spice by throwing in more chilies. I bet I could eat more chilies than Mark Wiens. Watch this. Editor, cut this part out. Mmm, super easy. For most people, that would be spicy. Oh, God. You can see it right here. This pig had scoliosis. I got a scoliosis test in middle school, and they said, take your shirt off. And I was like, I don't—I'm not that confident, even though it's just me and you. And they said, take it off anyways. And they said, ah, your spine is good enough. But this pig has an excellent spine. We are heading to our next location, and you can see the last location actually was somewhat spicy. This is what I'm focused on right now. Squid dump sashimi. That is the name of the place. In this tank beneath me, there are dozens of squids. Squids that are pretty big. They're about that long. They look very interesting. How do you eat them? The woman who runs this place is going to show exactly how this works. Are you the owner here? So you have all these squids here, but I'm wondering, how do I eat this? Maybe you can show me. Oh, wait. Do you say the squid is going to eat the sauce, and you're going to eat the squid? Can you show me, and then I'll do it after you. This is wild. So she's digging out the squid right now. So the squid goes right into the shot glass. She pushes it down. Now, it's enjoying it. It's eating. Now, she'll eat it. Oh, wow. Kill shot. Is that ink? How is it? Fresh. How many of these do you eat a day? You think it's a healthy part of your diet? I think it might be dead now. Wrap it up. Oh, we can see even your tongue has ink all over it. Oh, one shot. I'm going to do the same thing. Very impressive. My turn. She's got a squid right here. Oh, my God. It just squirted. It is like trying to swim away, even though it's in the sauce. Giving it a good dip in the sauce. Oh, I'm sorry, guy. It probably burns the eyes a little bit. Don't make eye contact. It actually tastes delicious. Squid instant death. I know some people are going to say this is cruel, but how would you kill a squid faster than literally biting its head off? Lethal injection? Electric chair? I can't think of any way. The ink is dripping out now, and I'm going to mix the ink with the sauce. And now the sauce has gone from being green to being black. Final bite of the squid. Slightly strange because it's squirming the whole time, trying to swim away from you in the air. But the taste is outstanding. Like fresh sashimi. There's a really spicy, aromatic, limey, herby seafood sauce. So that sauce really overpowers any kind of seafoodiness you'd get from the squid. The squid tasted really clean. I gotta say, a little terrifying, but overall, quite delicious. All these squids have turned white. They look like they've seen a ghost, and that ghost is Sunnyside. Our next location. These are jumping shrimp. And what makes them jump? Well, when you pour lime juice all over their live bodies. This is the manager and the shrimp. It's going to be very fresh. I can tell you that. That is just the base ingredient. There's a lot more that's going to go inside. So the process has begun. First, she starts by putting in some greens, some herbs, and then some shallots, lemongrass, green onions, MSG, salt, and chili powder. Oh, wow. I don't even want to ask what that is. And this would be the lime juice right here, and then some fish sauce. Wow, there's a lot of ingredients in here. We have our flavor, but we need the protein. All of them put inside. It's closed immediately. And then we're going to shake that up. She keeps it closed so they can't make a jailbreak. Okay. Right here, we have our food. Give it a little bit of a mix. Oh, shrimp by shrimp. They're doing their best to jump out of here. You got to be careful. I mean, the best revenge for them right now, since they're coated in chili powder, would be to jump into my eye. Let's just go for it. That is a lot of flavor. Tons of lime juice. It's very spicy. But then you get the shrimp themselves. They're super fresh, slightly briny. But the weirdest part is the texture because they're crunchy, but sometimes they're kind of spiky too when they're hitting into your gums. Try another bite. This is a fascinating food. The flavors are outstanding. They know how to use seasoning. A little sour. A little hot. Super savory. Or actually more salty in this case. Oh, thank you. Look, big fans here. My man. Where are you from? He's trying it out. I don't know why. He said it's very delicious. He's on a FaceTime call too. He let her know it's yummy. Wait, how come you came on vacation by yourself? I'm going to do that next time. I'm going to leave my wife at home and have her call in. How's the vacation going, babe? It's going great. How's our bedroom? Our next location, our next food. It is definitely not alive. How you doing? Could I please have eight of these right here? Here we go. Eight of them. It's going over to the grill. He is placing them on the grill. They look orange. You might guess that they look a bit shrimpy. In fact, they do look shrimpy because it is the shrimp head. What about the rest of the body? No, no, no. I love that they're using every part of the animal. And I like that they appreciate it so much that they could actually sell it alone. He's warming it up right now. We're going to try it soon. All right, we have our five shrimp heads right here. I don't mind eating the head if it's like a tiny shrimp. But this is another level. This is very interesting. I want to go no sauce to begin with. Here we go. Get beer when you have this. At least a water. At least something besides nothing. It tastes pretty good. It's like that fatty shrimp head flavor. A little smoky. Very rich. And then the texture. I'm growing to like the texture. Very crunchy. It reminds me a lot of eating a grasshopper or a cricket. This is how it's actually supposed to be in this sauce. Oh, look at those little eyeballs. It's never going to forgive me. Now, let's try that out. Oh my God. This sauce was meant for this food. First of all, it's more lubricated. It's not like chopping up my throat as I swallow it. It's just a beautiful light citrus. Some herbs. Some chilies. A very refreshing sauce to go with. This is an unexpected delight. I get why people like this. Also, I need a big tall beer to help wash it down. I'm going to find one right now. We've reached our final location for the evening because after this I cannot take any more. Okay, hi. Have you ever seen a shrimp like this? It is like old-school bodybuilder shrimp. It is freaking huge and I'm not going to eat it because it is not the biggest thing that they have here. Right here, they have spiny lobsters. Beautiful shells. They're glorious. They're beautiful. They're speckled. They're colorful. Now, that has to be maybe four pounds of spiny lobster. What I'm going to do now is weigh this and see how much it costs. I'm very scared what this is going to do to my credit score. My old lady, how much is this? $3,500. $3,500? Which would be about $100. Well, we got it down to $3,000, bud. $3,000, that's like $90. Hey, that's not bad. It is not exactly alive, but it was recently alive in the last week for sure. We are headed to the kitchen right now and this is the last time I'm going to see this lobster. Oh, no. I'm going to miss you. How long does that take? 20 minutes. 20 minutes? That's pretty good. Oh, good Thai. Our last meal. This is a spiny lobster. It's a big boy or a girl. The tail is split open. I think they cooked it all the way through. They didn't overcook it though. They gave me this plastic fork. Can it withstand the strength of the lobster? Yes. Look at that bite. Oh my gosh. It smells like wonderfully grilled lobster. They've got a similar type of seafood sauce. I mean, this sauce is ubiquitous here. Give that a little bit of a big dip, slather it up. We're going to try that out. Oh, yeah. It is so medium. It's almost borderline tough and sinewy. You got to take maybe smaller bites and take your time with it. It is so very satisfying. The seafood sauce is a big winner. In a sauce for seafood, you want something that's going to enhance it and not take it over. When I had chili crab in Singapore, it was good and everything, but it replaced that delicious sweet crab flavor with spicy ketchup. But this, this is complementing it. Moving on. A trap door. A secret passageway inside to the head area. And it all looks very, very juicy. You're going to have a big old yellow lump of head butter. Look at all that. Too heavy. Too rich. Smells a little bit like burnt tires. You have to mix it with the sauce, in my opinion, because that is going to create a pure balance. That is the yin to the yang. Let's go. I can say the closed body and the open tail do not cook at the same rate as each other. This is a little bit underdone, in my opinion. A little too soft, a little too briny. Could use a little bit more heat. Compared to the tail, which is perfectly done. If you like lobster, but you've never tried a spiny lobster, this is absolutely worth having a try. This one is not a strange or exotic Asian meat. But in the end, it's about being in Thailand and breathing in what it's like to eat like a local. This is Sonny with Fox News. All right, guys. That has been today's exotic Asian meats. And look, I know last time people got very upset I was in Singapore, I said exotic Asian meats. And I guess the proper politically correct thing to say is that every day people in Bangkok are biting the heads off of squids. Is everyone happy now? I call it exotic because I think even for people in Thailand, some of these foods are things you're not going to try every day. Next time you are in Bangkok, give it a try. Take a little risk. Look at something that makes you feel uncomfortable and put it in your mouth. As long as it's a food or a person. All right, that's it for this one, guys. Thank you so much for watching. I'll see you next time. Peace. All right, where's the bathroom? Welcome to the Best Ever merch store, where you can check out our brand new designs. Best Ever bandanas in black, white and red. The Please Send Nudes hoodie. Pillow soft fabric with a quality custom graphic inlay. And our street food around the world graphic tee. We're now shipping everywhere around the world. Just visit ShopBestEverFood.com or click the link in the description below to get your new merch today. A peace.