I Ate The World’s Best Street Food

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This is Byron’s Betsu Pilzer. It translates to the best hot dog in town,
and they only serve one item their famous lamb hot dog. They may look simple,
but people come from all over the world to try these. And there’s always a line. Can I please do one with everything? She’s
putting some fried onions and some raw onions. Then a little bit of ketchup. Then they put the hot dog in and you finish
it off with some sweet mustard and this remoulade sauce. Thank you so much. I want to find someone from Iceland to eat
one of these dogs with me. Excuse me.
Man1: Hello.
Nick: Are you from Iceland? Man1: Yeah.
Nick: Any chance you like these hot dogs? Man1:
Yes, definitely. Nick:
Would you eat. one with me?
Man1: Yeah. Here we say before we eat. This is like. Cheers. Nick:
This is amazing.
Man1: Fantastic. Nick:
The hot dog has the perfect snap when you
bite into it. I’m freezing. I can’t feel any of my fingers. This just warms you up inside out. I actually would eat five or 6 or 7 more of
these right now. Man1:
This is comfort food. Nick:
I can see now why that’s the most famous hot
dog stand anywhere in the world. This hot dog makes me want to do this dance. Our next street food stop is Singapore and
here the street food stands are called hawker stalls. The first spot we’ll visit is called
Hawker Chan. It’s the first street food stand to ever win
a michelin star, and it’s also the cheapest Michelin starred
meal on the planet. This is the dish that won them their star. It’s amazing to me how much they’re doing in
such a small space. There’s so much going on in here,
it’s so hot. But they are cranking out some of the best
food anywhere in the world. There are only three people back here. It looks like the guy
in the back is doing some of the prep. This gentleman up here is chopping up all the
chicken, and then she’s bagging everything up there
and putting on the finishing touches. And I believe she also runs the customers in the
line, which wraps all the way around the corner and
never seems to stop. It’s only 1042 in the morning. People are eating chicken and rice. We met a
subscriber named Lucas who’s from Singapore. Did we come to the right spot? Lucas:
Oh of course. Nick:
What’s so good about chicken rice? Lucas:
Here is the chicken rice from Singapore came
from. Nick:
And it’s so simple, right? It’s literally
just really well seasoned chicken and rice. I think he’s making our dish right now. Thank
you so much. It’s also classic to get some of these vinegar, green chilies,
some of the spicy sauce and then some of this black soy sauce. I know this is gonna be
packed with all kinds of flavor in front of us. We’ve got three dishes their signature
soy sauce, chicken with egg noodles,
soy sauce, chicken with rice, and finally the meat platter,
which has three different types of pork on it. They don’t overcomplicate things. They
just keep it simple and they do it very well. I’m gonna start with the chicken and noodles.
Here we go. They’re sort of al dente, which is really cool. I thought they were
gonna be all soft and mushy, but they have a very nice bite to them. The big moment of
truth here, though, the chicken, the skin almost has that kind of Peking duck look. And I just want to show you it from the side, how juicy it is. We dip some of that in that
extra soy. It’s just stunning. That is a special,
special bite. The chicken is fatty. It’s so juicy and
tender. The flavor on the skin. Unbelievable. I can taste why they got their
Michelin star, that’s for sure. With my rice,
I’m gonna pour on some of that spicy sauce. And yes, I am getting better with spice. Am I amazing with it? Not yet. Not at least. I’m trying. Spicier than I
thought it would be. The pork is the same. That guy was the
tiniest chef that I’ve ever met. But the flavors are the exact opposite. They
are massive. Nothing better than a cold drink on a hot
day. Just listen. Oh, I want to try one thing. We just came out with a brand new line of
seasonings for Osmo. Here they serve one of Singapore’s most
iconic dishes chilli crab. I’ve wanted to try chilli crab for as long as
I can remember, so I can’t wait. This is Paul. He’s from the family that owns the
restaurant. Can we go to the kitchen and see how Chili
crab is made? Paul:
Yes. Nick:
This is gonna be fun. Paul:
All right, there’s the mud crab. Nick:
Wow. Look at that thing. This is where the Singaporean chili crab is
made from. Four of my fingers fit over one of his claws. Every crab is getting chopped into
six parts here, and he’s got a lot more crabs to go right
over there. This is insane. Look at the flame under the
wok. Wow. It sounds and looks just like a jet
engine. First he’s poaching it in water,
so he’s cooked it just a little bit, and then he’s putting some oil into his wok. Tomato paste and chili. In we go with the crab. Quick wok toss a
little bit of water. One of the keys to the cooking here is how
powerful and big their flames are. You could not do something like this at home.
The finishing touch in chili crab. They grab some egg and then they pour it in there. And it makes this kind of last minute streaky
egg mixture. And then all that’s left to do is plate it.
He’s gonna pour on all that beautiful sauce. Paul:
That’s the chili crab. Nick:
Wow. Look at that. We’re gonna watch him make
the black pepper crab. Now, is that garlic in there? Paul:
Garlic, onions. And now it’s really tossing. Get all the flavors of the black pepper out. Nick:
So this black pepper crab is a little bit
more spicy, correct? Paul:
Yes, it’s spicier than the chili. Nick:
He added some butter,
some seasoning. Look at that wok toss. Come on.
Paul:
A little bit of black pepper. Nick:
And this is a thick black pepper sauce that
they make. That’s what’s gonna have a lot of spice to it
too. The glaze is lighter, but it just packs more of a punch on the
spice. Almost burns my eyes a little bit. Paul:
So what you’re gonna have here is Singapore
cuisine. Street food style. Black pepper crab. Chili crab. Normally in Singapore,
chili crab goes with fried buns. Nick:
This looks like six pack abs. Let’s taste the sauce first. Mhm. The egg gives it a really soft and silky
texture. The actual sauce is almost like a slightly
more spicy, sweet and sour sauce without the gooeyness
and stickiness. Paul:
Spot on. That’s how the flavor is sweetness,
sourness and taste some garlic in it. Nick:
It’s got the perfect balance of everything.
It’s not too spicy and I can tell it’s not gonna overpower the crab. Paul:
Now you take a big chunk of egg sauce,
everything. Nick: We’re building layers of flavor now.
Paul: Yeah-
Nick: We’re starting to have some fun with it. Paul:
The most chunky piece is definitely the claw. You’re my guest. Oh. Nick:
Thank you. Thank you. Look at this claw. It’s very heavy. Juice everywhere. Look how flaky the meat is. It’s so interesting because it has that
normal sweet crab flavor. But the texture is unlike any crab I’ve ever
had. It splits apart like this in your mouth,
which I would not have expected. Look at that. Oh. Paul:
Everything together. It makes sense,
right? The sweetness, the sourness. Nick:
You get everything? Paul:
Yes. Nick:
Look at my hands. Let’s take one quick bite
of the black pepper crab. You’ve made me a little nervous now because
of how spicy it is. This time you have the nice claw. Paul:
No, no, you’re the guest. Nick:
No, please, please, I insist. It’s not as spicy as I thought it was gonna
be. Paul:
That’s sweetness, right? Nick:
It’s a smooth spice. You have the flavor
changed throughout the whole time you’re eating it. I think I like it better than the
chili crab. We are now in Bangkok, Thailand. I’m here with my friend Mark.
Mark: Hi. Nick:
And we’re at the legendary Jay Fai. If you didn’t already know,
J5 is one of the most famous street food chefs on the planet. She’s 80 years old,
she cooks with ski goggles, and she’s got the only Michelin starred
street stall in all of Thailand. Mark:
Jay actually means auntie. And then Fai… If you look closely,
you can see she has a mole, so it actually translates directly to Auntie
Mole. Nick:
What is going on here? Mark:
She gets a lot of people coming,
and a lot of people get really close to the fire and want to take photos. So you actually
had to make this whole barricade so people don’t get too close. She truly is a hero of
Thai street food, and she cooks everything over charcoal. And when she lights that charcoal,
she actually has this blower like a leaf blower. So it blows air and just fans that
flame. And then sparks come out. And that’s why she
wears the goggles. Nick:
The iconic dish here is the crab omelette. Let’s order. Mark:
This is gonna be our omelette. Oh,
here it goes in. Nick:
Look at that. Mark:
And she’s a master of controlling the fire. Because if the flame was too hot,
it would burn. But if it’s not hot enough, it would just absorb that oil. Now she’s gonna form it into a roll and then
seal it with more egg in that entire omelet. There’s only two eggs. Nick:
What? Mark:
It’s overwhelmed by the amount of crab that
she uses. Nick:
I’ve gotten to work in multiple professional
kitchens. This might be the hottest I’ve ever been. I can’t believe she’s 80 years old.
Look at what she’s doing. I know a bunch of 18 year olds who can’t even handle this kind
of thing. Whoa! Fireworks! I got too excited,
and we ordered multiple foods here. So this is Tom yum soup now. Mark:
Look at that. She just throws in
ingredients. She just knows everything by heart. Nick:
Little lime juice in there. Just some fresh
basil on the top to finish it off. And it’s done. I could sit here all day and watch this.
Mark:
Drunken noodles. Here it is. Nick:
Look at the size of those shrimp. Mark:
These noodles are really hard to cook because
if you don’t have the right heat on them, they’ll stick together. Nick:
So this is another dish we ordered. Shrimp fried with coconut shoots. We just aren’t stopping. We’re getting
everything she’s done. That was it. Mark:
That’s done. Nick:
She’s so fast. She’s just cranking them out. That was one of the coolest things I’ve ever
seen. Mark:
Are you ready for that cross section? So one of the best ways to eat it is burrito
style. Nick: Wow.
Mark: The sweetness of the crab and the
crispiness of the egg. It’s like the egg is just holding the crab
together. Nick:
It’s almost like a fried dough. Mark:
This is actually a sweet sauce. It kind of balances the savoriness of it,
that harmony of flavor with that sauce. Nick:
That’s seriously crazy good. From that bite,
I understand why people line up here at 5 a.m.. Mark:
This is a work of art. Nick:
I’m dying to try this one. Mark:
Coconut shoots stir fried with shrimp and
with fresh chilies. Nick:
Cool. Doesn’t taste at all like coconut. So unique. The glaze on there that she made. Mm. I want to show one of these shrimp. That’s not a shrimp. That’s a lobster. Jay Fai, I love you. We can’t do it without a
noodle. Mark:
Look at that wok on there. The char. Nick:
Oh, man. Tastes sort of like a luxury noodle. It’s a level above most street food that I’ve
ever experienced. Mark:
She’s breaking the stereotype of what most
people think street food is. Let’s chase it down with the Tom Yum. Oh! Ooh, that is fantastic. Nick:
Oh, it’s got a kick to it a little bit
though. I need a big breath of eucalyptus and lemongrass to wake me up. Oh that’s good. Mark:
You are truly initiated into Thailand. Nick:
I’m in Vietnam now. You gotta be careful
crossing the street or you’ll get hit like I almost just did. And we’re gonna eat some
street food. This restaurant is called Co’m Ga Xoi Mo SuSu. And they have something called
waterfall chicken. It’s something that you’ll probably never see
anywhere else in your entire life. This is the machine that they cook the waterfall
chicken in. Once he turns it on, hot oil is gonna fall from above. I just put in my order. So he’s gonna start with some pre-cooked
chicken. Now he’s gonna turn on the hot oil immediately. You get this super sharp sound,
this popping, crackling, sizzling, and the chicken starts
to cook. This is the same temperature oil that you would have in a deep fryer,
but it’s just falling from the sky. Instead, if you close your eyes,
it almost sounds like really, really heavy rainfall. This is such an interesting cooking
method. The oil waterfall method is rarely seen
outside of Vietnam. It’s so hot standing right next to it and he
stands here cooking this chicken all day. We even had to temporarily put our camera in
the fridge to cool it down. Please excuse my sweat back to the chicken. He’s gonna get
both sides, and the color on that chicken changes right
before your eyes. It looks like now our chicken is nice and
golden brown, so he’ll pull it up to the top where I think it’s gonna leak off some of
that oil. And while the chicken rest, we can jump over to this machine here. The chicken that we just saw also comes with
a stir fried rice. And this is the machine that they use to make
that stir fried rice. First they scoop up some pre-made rice. Now he’s putting down some oil,
greasing up the whole bottom of the pan. Boom. And then he adds in the rice part of
this is kind of for show. The rice is already cooked. The other part of
it is to get it nice and hot, with a little bit of added texture. To finish it off,
they add down some hot rice fresh off the pan, a little bit of cucumber and tomatoes,
as well as some Vietnamese coriander. And once that chicken is on there,
it goes straight out to the customer. It’s such a simple plate, but I am rarely this
excited to try some food. This is like a school cafeteria back here. The chicken looks crazy juicy. The flavor is so deep they’ve clearly been
marinating this for a long time. I just can’t get over how they cook this. I
can’t believe that they cooked this the way that they did. This is definitely the most
unique chicken experience I’ve probably ever have. Our second street food stop is a place
called Hai Lúa, and it makes something called soy Jing fou. It’s this really cool,
puffed up glutinous rice ball that is very difficult to make. This is the chef. He just came. We were the first customers in
line today. So we get to see him get all dressed and ready to go. It looks like it
starts out with this jiggly, doughy looking rice. There’s his frying oil. Whoa. He’s literally just throwing it in
there. How on earth is this gonna turn into a
perfectly circular ball? He just said that this takes ten minutes to
prepare. Ten minutes of just carefully watching and
working this dough, all of this mush that we’re looking at right
now is supposed to turn into one perfectly circular, golden brown,
crispy rice ball. I don’t believe this. It’s starting to look
fluffier now, almost sort of like the top of a pancake when
you’re cooking it on the stove. Oh, here we go. It’s happening quickly now it’s
puffing up, but he has to keep it even. Remember, he wants it to be a perfect circle. This is something I don’t fully understand
the technique on now it’s looking like a Pita. Oh, my God, this is so cool. This is so nuts. The last step here is for
him to get it nice and golden brown, and then off to the side to let some of that
oil drain off. And this is it, a beautiful puffed glutinous
rice ball. That was amazing. How incredible is that? And the fact that it holds its shape is just
unbelievable to me. Listen to the sound. So to prepare the ball,
they actually come to your table and she’s gonna push it all down. And then it looks
like she’s just gonna cut it up into a bunch of different pieces so that it’s bite sized. It’s suddenly sort of looking like I ordered
a plate of nachos. It’s served with some sweet chili sauce,
and then you just dip. I love the texture. Kind of like mochi when
you bite. There’s a beautiful, perfect crunch and crisp
on the outside. And then if you look on the inside, that’s where it’s chewy. It’s almost sort of like Brazilian cheese
bread on the inside. Visually, this is one of the coolest things
I’ve ever seen made, and the texture is what makes it so incredibly special. We’ve moved on to Turkey,
where I’m here with my friend Rui to try doner. The name of this restaurant is
Karadeniz Doner, and it’s one of the most famous places to get
doner in all of Turkey. What is doner mean in Turkish? Ruhi:
It means revolving. Nick:
What we’re looking at here is this giant
vertical rotisserie with stacks of meat and then little pockets of lamb fat,
and it’s just streaming with juice. Ruhi:
It’s a very fat meat. It’s the most beloved
and most famous street food in Turkey. Nick:
Fun fact I looked up about this place. There’s 100kg of meat on there in the
morning, 220lbs of meat sitting on that spit. Ruhi:
And by 4 p.m. the meat is completely finished. This is the most famous way to go. It’s called tombak, which means fatty. Nick:
First. He’s putting some fresh tomatoes on
there. Pepper, some cucumber. Now they’re adding the meat on. We ordered 100g of meat
and then we take it. Let’s talk about the sandwich really fast. Ruhi:
As you see, there are a lot of stuff inside. Usually they may add toppings,
but here they don’t add it because they trust their meat quality. Nick:
The first thing I taste is the lamb fat
because the fat coats your whole mouth. I almost get more of a lamb flavor than I get
beef. I would love a sauce with this. Something
creamy, maybe a little bit acidic with it, but honestly, I can understand why you would
want the flavor of the beef to speak for itself. Ruhi:
Is it worth it? Nick:
I mean, we both keep eating it,
so it must be pretty good, right? You also grab this drink that’s traditional to eat
with donair. It’s like a yogurt water. You know what’s funny is the drink is kind of
the description that I just said in a sauce. Smells like yogurt. That’s really nice. We’re gonna save a little bit of space and go
try one more Turkish street food. Our second street food stop is fish
sandwiches. Probably the second most famous street food
in all of Turkey. What is this place called? Ruhi:
Derya Balik Ekmek. Nick:
As you can see, they’re literally cooking
these on a floating boat. The chef has invited us onto the boat. It’s very rocky. And they’re going to show us
how they make these fish sandwiches. Ruhi:
These are mackerel fish. They are deep sea fish and contain a lot of
fat. Nick:
It smells amazing. He’s keeping it so simple, huh? Just one flip. That’s it. It actually makes sense that the only
ingredient is mackerel, because it’s already very salty. So you don’t need anything more. Ruhi:
Do you want to flip the fish? Nick:
Oh, this is exciting. Look at the crust that
he’s getting on these things. It’s actually fun rocking back and forth
because it kind of adds another dimension. I actually might stay here. Can you hire me
full time? So to build these, it’s really simple. He
puts on the mackerel, he peels off the spine so there’s no bones. And then they top it all
off with onions and lettuce. Give it a little wrap and hand it off to the
customers on the other side. I’m excited to eat this. The sandwich is
beautiful. It’s very rustic. The bread is nice and
toasty and charred on the bottom. Just a little drop of lemon juice. Ruhi:
I love this. Nick:
It’s prepared really,
really well and the vibes are awesome. Ruhi:
Do you want to know how many of these they
sell a day? Nick:
800. Ruhi:
You were right. They sell around 700 or 800. Nick:
I’m now in Malaysia where I flew all the way
here just to try durian, the king of all fruit in Southeast Asia. And they sell it all across the country at
street stands. Everywhere you look left,
you look right. There’s durian. This fruit is illegal in most
hotels and public transportation because of the smell, which is sort of like onions and
hot garbage. Smells terrible. This is my friend Sam. He’s
from Malaysia, and he knows lots and lots about durian, so he’s gonna help us learn all
about the fruit. Are these all different types? Sam:
Yeah, they are all different. It’s like a
cheese. Yeah. Blue cheese. You have mozzarella. So it same goes to durian. Nick:
So they all taste kind of different. Sam:
They are all very different. Nick: This is called Xo.
Sam: Xo.
Nick: It hurts to hold. Look at my hands. Those are all just spikes
from holding it for about 10s. Sam:
It’s not that bad. Nick:
So what’s a red prawn durian. Sam:
The flesh is more red. In. Color. Nick:
Musang King is the most famous durian. Even I have heard a lot about the king. This one looks like the most expensive. Sam:
A lot of people like this because they taste
sweeter. Nick:
Oh, it smells so bad. Should we get one of
all of them? He’s slicing off the stem. It’s really satisfying watching him open it. He’s making it look really easy,
but it’s sort of a confusing fruit to learn how to cut. Sam:
I’ve eaten durian all my life. I can’t do what he does. Nick:
Oh, my God, it smells so bad. Why are we
putting on gloves. Sam:
So the smell doesn’t stay on your finger. Nick: What?
Sam: Are you excited? Nick: No.
Sam: I am, and I’m excited to see that you’re
not excited. Nick:
We’re starting with Xo,
which is the most mild kind of light in color. Durian. This is the entry level
durian. Sam: After you.
Nick: How do I do it? Sam:
Oh. You’re smart. Cheers. Nick:
That is Horrible. Sam:
That is so good.
Nick: It’s disgusting. I don’t even want to swallow it. If I hold it
in my mouth and really try to think about it, I kind of taste a little bit of a candy like
taste. Sam:
Then you start to like it. Nick:
Nope. If I eat it with my nose shot,
it’s not as bad. Interesting. I just got a sort of a burst of
jackfruit like a Juicy Fruit gum. Okay, I actually just had a good bite of it. I kinda like it. Sam:
Right? Finally!
Nick:
The smelly stinkiness kind of went away and now I almost taste like this sort of really soft, milky, creamy custardy. Sam:
Exactly. Nick:
I don’t even smell it anymore. Sam:
Malaysia. We did it! The second one is Red
prawn. This will taste a little bit sweet. Nick:
I like this one a lot better actually. Sam:
Because this is a sweet one. Nick:
Sweet. Delicious. I will say my mouth is
itchy just a little bit, so I’m I probably slightly allergic. Sam:
Four pieces will not kill you,
I guess. Nick:
Are you a doctor? Number three is the
Blackthorn. This one is the most expensive,
but not the strongest in flavor. Sam:
Yes. Nick:
What an interesting, crazy looking fruit. It’s got that thin layer of skin on the
outside. And when you peel that back, it’s just basically a layer of custard of
frosting. I don’t like this one. I’m getting hot
garbage again. Things are going a little bit backward for me. Sam:
Be patient. Nick:
Wait a second. Fruity. I get fruity. Now can we move on to the king
of all durian, the King?
Sam: Yeah.
Nick: I don’t even mind the smell anymore, I guess. Sam:
Yeah, that’s the way. Nick:
This one is so yellow. Like the outside of a banana. This one I don’t like as much. I don’t like
the Musang King, but I like durian. I want to go to my next street food stop. I’m now in South Korea with my friend Suho. He’s the lead singer of one of the biggest
K-pop groups in all of Korea, and together we’re going to be trying the
viral Korean corn dog. If you’ve never seen what those look like,
they have a really big cheese pull. Suho:
Crispy on the outside,
juicy and tender on the inside. Nick:
They have a very simple setup. Some prepped hot dogs with the cheese on the
end of the hot dog. We’ve got some dough right here that they dip
it in, and then sweet. Potato, and…
Suho:
Regular potato. Yeah. Nick:
And then breadcrumbs. Suho:
Yeah yeah. Breadcrumbs.
Nick:
First step he’s rolling up the hot dog in the dough, coating it in sweet potato.
Suho: Into the breadcrumbs. Nick:
And then right into the oil for frying. That’s fast. Wow. Look at that. He’s shaking off all the excess oil and it’s
finished. What’s he doing now? Suho:
He rolls on the sugar. Nick:
Why sugar? Suho:
Cause it’s good. You can add ketchup and
mustard or sweet chili. Nick:
On the sugar. Suho:
Yeah, just do it. Okay,
I will show it first. Mustard, a little ketchup,
kind of a lot of ketchup. And if you like spicy sweet chili. Nick:
You like spicy. Suho:
Yeah, cause I’m Korean. Nick:
I’m gonna go ketchup and some mustard. And because tonight I’m Korean sweet chili. Whose looks better? Mine or yours.
Suho: Mine. Nick:
Mhm, mhm. How long can I go. Oh I didn’t get any hot dog yet because
there’s only been cheese so far. Can I go like this. Suho:
I don’t think so. Nick:
What if I just tried. See I got a little bit
of a dog. This is a lot better than I thought it would
be. It’s got so many different textures. Suho:
How’s the sugar? You really worried about the
sugar? Nick:
I don’t really taste the sugar. Suho:
Most of Korean like sweet and salty. Nick:
This little shack right here is our second
stop. What is this? Suho:
Spicy rice cake? This is the most traditional
Korean street food. Are you good with spicy food? Nick: Yes.
Suho: Are you sure? Nick:
No. It’s almost 11 p.m.. Suho: Yeah.
Nick: There’s a line. Suho:
Yeah. This is normal. It opens 24 hours. Nick:
All day, all night? Suho:
All day, all night. Nick:
This is what I love about street food.
There’s so many people here. It’s 11 p.m., but there’s a crowd. This is the rice cakes. It looks like pasta. What is that? What’s she putting in there? Suho:
Sugar. Sugar.
Nick:
Are you serious? And then what is that over there? Sugar:
Blood pork sausage. One of my favorite foods. Nick: This?
Suho: Yeah. Nick:
Really? Suho:
Yeah. Nick:
Oh, we pick it ourselves. Yeah. This is like
a buffet, I love this. Okay. Is this French toast? What is this? Suho:
Fried bread. Nick:
She makes it a little bit crispy again. Is
she gonna put it in there? Suho:
Put it there and mix. Nick:
She’s cutting it into bite sized chunks. And now the rice cakes. Suho: Yeah.
Nick: A little extra sauce on the top. What
is this? Suho:
It’s a fish cake soup. Oh, and pork sausage. Nick:
Why did you order this sausage? Suho:
Trust me, trust me. Nick:
So this right here is the most popular street
food snack in Korea. Yeah, the spicy rice cake. Mm. The texture on these is just so good. I could see why you would want to sit hunched
over a warm bowl and just eat it all night long. Just the right amount of spice. Suho:
Not that spicy at all. Nick: What is this?
Suho: special food for you. If you don’t try this,
you can’t say I tried Korean food. Nick:
I don’t often get scared to try stuff,
but I’m not excited to try that. Nick:
I don’t like that at all. It tastes like hard
meat flavored jello. Suho:
You can have it like this with the sauce. Nick:
Did not change it. It just tastes the same,
but with the sauce. Cheers. First time I’ve done a cheers with
fishcake soup. There’s just one more street food. I couldn’t visit Korea without trying. And that is the dalgona candy from Squid
Game. I also brought along my friend Dooby to
compete against me in this challenge. Believe it or not, this is the exact store
they use for making all Dalgona candy in the Netflix show Squid Game. Dooby:
It’s a legendary spot,
so the way we do this is we sit down and choose which shape we want our dalgona to be. I think we should go for an umbrella so that
we have equal chances. Nick:
The way this is made is really simple. He
starts with some sugar and melts it over this really small butane stove. Dooby:
And then he takes his chopstick,
dips it into the baking soda, and just a little bit is enough to make it
puff up into this beautiful dalgona. Nick:
Oh, wow. The way through it on the counter is
crazy. Now he presses the mold onto the top of it
and then pushes in whatever cookie cutter shape you choose that is beautiful,
but also supposedly the hardest shape, right? Dooby:
Yeah. It is.
Nick:
Whoever finishes faster wins. If yours breaks, you’re disqualified. And also no licking. Three. Two. One. Go! This is so intense. Oh my gosh. Dooby:
Can you stop talking? It’s actually getting
in my way. Disqualified! Too easy. Nick:
That was so embarrassing. Dooby:
See, you gotta work in pieces. Nick:
I thought I was gonna win very easily. I feel like I just got hustled. I want you to listen and hear how incredibly
brittle this is. Dooby:
It’s like movie glass. You got a what do you call it,
one of those trophies for participating. Nick:
We’ve now taken a quick trip south of the
border to visit Birria Landia, a famous taco truck serving birria tacos from
Tijuana, Mexico. I’ve also brought along my friend
Kush to help me eat. We’re gonna take a quick peek inside to see
how the kitchen runs, and then we’ll eat tacos. Hey, this is Jose. He’s the owner. Where are you from? Jose:
Puebla, Mexico. Nick:
Can we see the kitchen? Jose:
Yeah, we sell only birria. Only one meat, and…
Nick: That’s it. This looks and smells so crazy good. Jose:
This is the birria. We cook them for five
hours. We start with boiling water,
then we are in the meat. The guajillo, blended guajillo and all the
spices. All our secrets. Nick:
You have secrets? Jose:
Yeah. This is the part from the beef. Nick:
This is the consommé. Kush:
Oh, that’s silky smooth. Nick:
You skim all the fat off the top to use to
cook the tortillas on the griddle. Jose:
That’s why it’s red. Nick:
There’s four different cuts of beef in here.
This right here is the foot of the cow. This is the beef shank. This right here is
top round. And this is brisket. Jose:
Not a lot of people use brisket for birria. Kush:
No, it’s too much money. Jose:
Yeah. Kush:
They’re cheap. This guy ain’t cheap. Jose:
This is true. Nick:
You don’t often hear of tacos having this
many different types of meat mixed into just one. So that’s what makes yours so special. Jose:
I believe I believe. Nick:
You can even break it apart with your hands.
So you chop up all the beef, and now you put it into this pot here. You don’t want it to
be dry. So you add in some of that consommé. And remember, this is a blend of four
different types of beef now. Tons of flavor in there. You dip these corn
tortillas into the consommé. Fat. Kush:
Look at the finesse he’s got on those tacos. Jose:
Next, we add in the mozzarella cheese. Nick:
And now you got the beef. Oh,
you’re putting a lot of beef on these, huh? Kush:
They don’t cheap out. Nick:
Adding on a little bit of cilantro onion mix. Kush:
Basically a salad. Nick:
And then a little bit of hot sauce. Kush:
How many tacos do you think you go through at
night? Jose:
We taste like 700. About weekends. Over a thousand tacos. Wow. Nick:
That’s big. Jose:
Then we come over here. Nick:
You like to put a little extra hot sauce on
top at the end? Yeah. Jeez. Jose:
Piece of lemon. That’s it. That’s it? Yeah. Let me show you how we do
the tostadas. Nick:
So you start out with cheese. Jose:
This is a tostadas.
Nick: Homemade tostadas. And you flip. Jose:
You see the color? Nick:
That smells unbelievable. Jose:
Onions and cilantro. Nick:
Yeah, this is Tijuana style right here. Yeah.
Little cheese to finish. And a lime. I don’t know which one. I’m more excited for the
finishing touch here for birria tacos. Is that consommé. Jose:
We started with? Onions,
cilantro sauce, lime. Kush:
Squeeze that bad boy. Nick:
Oh, you put some meat in there. Kush:
Yeah. So it’s almost like chili. Nick:
The last step is you just pour consommé right
over the top and fill it up. Jose, show us how to eat. How is it done? Jose:
You deeper than the consommé. Nick:
Boom. Big bite. That’s how it’s done. I’m gonna get a big dip on mine. Here. Look at that. That’s amazing. You gotta have your legs open when you eat
these. Jose. Are you gonna get covered? Kush:
Jose, what are you putting this? My mouth is
on fire. Nick:
This has the perfect texture. It’s got the
perfect balance of flavor. Just spicy enough, but not too spicy. What do you think? Kush:
I’m not coming up for air,
so it must be good. Nick:
I want to hear a good crunch on one of these
tostadas as well. You ready? You hear that? Honestly, Jose might be my favorite taco I’ve
ever had. Jose:
You make me so happy.