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  • - Hey everyone, I hope you're having an amazing day.

  • It's Mark Wiens, I'm in Bangkok, Thailand

  • and tonight I am at Talad Rot Fai Ratchada,

  • which is the night market.

  • It's the train market.

  • This market is known for it's very unique

  • Thai street food, as well as it's gigantic portions of food.

  • Tonight we're gonna walk around,

  • we're gonna eat some street food,

  • but I'm mainly here to eat a dish called Laeng Saeb.

  • And I'm gonna share it all with you

  • in this video, right now.

  • (uptempo music)

  • Now, you might remember in the previous video,

  • I came to this market and we ate the most

  • over-sized, gigantic bowl of lobster tom yum,

  • that you've ever seen.

  • And it was definitely a lot of fun to eat,

  • but the problem is that we were so full after eating that,

  • that really nothing even looked good after that.

  • So, I decided to make a part two.

  • We're back at Talad Rot Fai Ratchada.

  • This is the train, night market in Bangkok,

  • known for it's unique Thai street food.

  • And I'm here to eat another unique food,

  • it's gonna be another giant bowl,

  • but completely different

  • and we're gonna try it at this market

  • where it's most famous.

  • The train-night market is especially known

  • for very unique Thai dishes.

  • You'll find a lot of dishes that

  • people kind of experiment with,

  • people come up with, things are invented here.

  • So, apart from like authentic Thai food,

  • you'll find a lot of unique creations that you'll

  • only find at this market.

  • Oh, and here we are, this is the spot.

  • (music)

  • (speaking in foreign language)

  • And the menu is on a giant cardboard.

  • They have medium, large, XL, and they have XXL.

  • We're going straight for the XXL.

  • (swing music)

  • Oh wow, they just pulled out the plate,

  • it's not even a bowl it's a plate

  • that's like the size of a satellite dish.

  • (swing music)

  • they're stacking it up, it looks like a tipi.

  • In a triangular fashion, into a cone shape,

  • that is just getting more and more ridicules by the second.

  • (uptempo music)

  • They literally take pots and there like buckets,

  • and they mix up the soup broth with crushed green chilies

  • and just literally anoint that, just dump it on,

  • just fully coating it in a layer of chilies and that soup.

  • (uptempo music)

  • Are you ready for this?

  • - Yes, can eat right now?

  • (uptempo music)

  • Taste very, very good, but it's not that it look crazy,

  • but it taste very very good also.

  • - [Mark] This is one of the most ridicules plates of food,

  • single plates of food I've ever seen in my entire life.

  • It's literally a mountain of food.

  • Can you even see the whole thing?

  • Honest, he looked like he was struggling

  • when he carried it to the table.

  • This thing must be heavy,

  • I'm just gonna lift it a little bit.

  • Oh yeah, wow.

  • That not only weighs a lot, but it's kind of like

  • it works on your motor skills too,

  • because you have to balance it.

  • You've got liquid in there, you've got the bones,

  • this is a Mount Everest, of pork bones and chilies.

  • And the amount of chilies that they added on here

  • I think it would be uncountable.

  • There's like thousands of chilies on this plate.

  • Before I get started eating, before I taste this,

  • I just wanna tell quickly about Laeng Saeb,

  • which is this dish.

  • It's actually a very recent, modern Thai dish,

  • that's only been around for a couple of years now, I think.

  • Or at least that's only been popular.

  • What it is, is it's the pork bones, the pork spines.

  • A lot of the bones that would just tossed out,

  • which are then boiled into a soup.

  • But, it looks like there might be

  • quite a bit of meat on these bones.

  • But then, it's boiled into a soup,

  • the soup is known to be very spicy, full of lime juice.

  • Okay, it's time to start digging in.

  • I just wanna do a glory lap, revolve around this first,

  • to see where is a good place to start.

  • Oh man, this is.

  • Okay, I think I found the spot.

  • Right down here where there's a gigantic pool of chilies.

  • Seems like they should be giving you a shovel

  • to eat this with rather than a spoon.

  • Okay, I'm gonna go in just for the broth first.

  • And just look at that.

  • Yeah, that's just like solid chilies with a little bit,

  • a little bit of cilantro in there.

  • Mm.

  • Oh yeah, It not only looks ridicules,

  • that is really good broth.

  • The chilies are spicy, but not that spicy.

  • It might look spicier than it is.

  • Yeah, okay, I can see how that might build on you,

  • and that might grow into a flame in your mouth.

  • Mm, but the broth you can taste it's saltiness,

  • you taste that rich boney broth,

  • and then it's nice and sour as well.

  • I think I'll go in for this bone right here,

  • where I can just kinda scrap it,

  • scrap it off the spine there.

  • Oh, yeah, that's guaranteed to be just fall apart tender.

  • Look, just scrap that off the spine,

  • oh, into the pool below.

  • And what you can kinda do is mix it with more chilies.

  • Oh, look at that, oh, that's a big bite.

  • (uptempo music)

  • Yeah, that pork is nice and tender.

  • Surprisingly, it tastes quite lean.

  • But maybe that's because all the fat has rendered out,

  • has boiled down.

  • I think the next move to make,

  • would be to grab that whole bone and just.

  • Oh, look at that.

  • Okay, I'm just gonna dip that into the soup,

  • rehydrate it a little bit.

  • (uptempo music)

  • I mean, there's not a tone of meat on every bone,

  • but there are like 55 bones,

  • and that adds up to quite a lot of meat, I think.

  • It's kinda easier to just take your bone,

  • and scrap of the meat.

  • Otherwise, it gets a little messy.

  • Making sure to scrap out all those little crevices

  • all that meat.

  • Oh, that one just slide right out of my fingers.

  • (Mark laughs)

  • It's not only really good and looks ridicules,

  • it actually is a lot of fun to eat too.

  • I'll grab some of that meat, I'll put this onto my rice,

  • add some more soup.

  • When you're scrapping the meat off that bones,

  • it feels like a pork avalanche, a meat avalanche

  • is happening with the chilies and the meat.

  • If it were any bigger you would need to harness up

  • and like climb onto this pile of bone.

  • (uptempo music)

  • The chili heat does start to build on you.

  • We've been eating for about 15 minutes

  • I think we're at least a quarter

  • of our way through the bones.

  • We have at least four or five bones finished.

  • But, Ying's sister joined us now,

  • which we definitely need some help, some reinforcements.

  • But this is, I mean, it is a lot of meat,

  • but it's kinda like a relaxing dish.

  • You just kinda nibble on the bones,

  • you kinda eat slowly, take some bites of those chilies,

  • drink some of that soup.

  • And yes, you continue to eat those chilies

  • the heat does build.

  • It's lovely it's wonderful, but the chilies are not,

  • I mean for the amount that you eat,

  • the chilies are not that spicy.

  • (uptempo music)

  • Yeah, at this point I'm just so far deep in,

  • I'm gonna sit down the utilizes,

  • and just go in gnawing, and digging out with my fingers.

  • Juicy bits of, just tenderness.

  • Ying is just pushing those chilies

  • down to my side of the plate.

  • Oh man, that is a swimming pool of chilies.

  • That's so many chilies, that's insane.

  • As you keep on eating the top bones

  • start to get a little dry, so you can kinda rehydrate them,

  • spoon on some chilies and some soup.

  • And you reach a certain point where you just wanna

  • pick this up and just gnaw on it.

  • We've probably been eating for 45 minutes.

  • We're definitely getting closer.

  • I'd say we're at the finish point now.

  • You can almost see the bottom of the plate.

  • There's just no way that I'm gonna be able

  • to finish all those chilies myself though.

  • That's an absurd amount of chilies.

  • - Try to give you something.

  • - [Mark] You're rehydrating.

  • (Ying laughs)

  • We have reached the finish line.

  • This is the final bone.

  • There's only a pool of soup

  • and still a ton of chilies down there.

  • But, yeah, I think we climbed Mount Everest.

  • But, they sort of deceive you at the end.

  • They put all the bones with the most meat at the bottom.

  • Look at how much meat that is.

  • Oh man, and it's like, when you're at this stage,

  • you're just sort of like, oh,

  • you're just sort of like, slowly moving.

  • (uptempo music)

  • Mission accomplished, I am drenched in sweat.

  • This place is extremely popular.

  • I don't think there's any empty tables.

  • (uptempo music)

  • It's so popular, that now as we're leaving,

  • there's a waiting line.

  • It's a good thing we got here early.

  • Yeah, I'm definitely very full.

  • But it's, I mean it looks ginormous

  • because there's so many bones.

  • I mean, if you share that with a few of people,

  • that's just a good solid meal.

  • But, yeah, it's just impressive to look at, so many bones.

  • But I just wanna tell you that Laeng Saeb, what a dish.

  • The combination of those green chilies,

  • the lime juice in there

  • and then boiled down those pork bones,

  • what a flavor combination, what a flavor profile.

  • That is way more laeng saeb than I ever care to eat again

  • in one sitting.

  • But, you should definitely try it.

  • It's an amazing dish.

  • And you can order all sorts of different sizes.

  • Whatever size you desire for your meal.

  • We have stopped to eat some, it's called Monster

  • (speaks in foreign language)

  • Monster (speaks in foreign language)

  • oh, okay, in Thai,

  • okay, it's the instant ice cream,

  • but in Thai that actually means stir fried ice cream.

  • And that's actually exactly, precisely, what it is.

  • (music)

  • What she does is she takes some milk,

  • she takes some other random ingredients

  • and then she kinda plays around with it.

  • That works it on the cold plate,

  • kinda flattens it out so it gets cold

  • and then scoops it back up.

  • And then the final step is when she spreads it out

  • into a thin sheet and then scraps it up from bottom,

  • into swirls.

  • She does some serious decorating though.

  • She but on some wafers some like

  • candy cane looking wafers.

  • Another Oreo, a bunch of whipped cream,

  • a bunch of chocolate sauce, a bunch of sprinkles.

  • Did I miss anything.

  • I just wanna kinda taste that ice cream first

  • and it is mixed.

  • What did we get Ying?

  • Almond and Oreo, right?

  • - [Ying] Uh-huh.