- You can put that on fried eggs, rice, whatever, meat,
super delicious, with your mom's sauce, done-deezy.
You look like Scarecrow.
Oh my God.
Welcome to another episode of Send Foodz.
I'm Tim Chantarangsu
- Oh, this guy he ain't playing, man,
and I'm David SoLaGhetto.
- So we switching it up a little bit,
you know, we're not traveling for obvious reasons.
So here's how this is gonna work,
Thrillist has sent us a whole bunch of noodles,
from all types of different noodle spots in LA,
because in the time that we're in restaurants are suffering.
People aren't going out to eat,
so we wanna make sure and support our local restaurants
and today's theme is noodles.
Would you like a shot of soju?
- I would love a shot of soju.
- Here you are, sir.
- Oh, thank you, thank you very much.
I might have to sip this because
I didn't eat anything yet
and you know how David gets when he gets a little drunky.
Oh that alcohol is burning my stomach a little bit.
- Let me tell you something.
I took my shot and I was like,
"Maybe I should of sipped it."
"Maybe he was right with that."
(mumbles)
So we want to go in on a bunch of noodles
from Wasabi Noodle House.
So, Japanese style.
- All right, Tim.
- All right, what do we even have?
- I think it's udon,
just because I see the the fried tempura.
I see hot noodles.
- You don't say?
- Oh, okay.
And then we're gonna have it with the tempura.
Oh, you cannot have udon without a little tempura my friend.
Take this little, nice little shrimps right here.
Dip it like that, like it's a French dip, homie.
- Oh man like it's a (beep) doughnut in your coffee.
Cheers. - Cheers.
- That's the food this time.
- It has that smoky fishy bonito flavor to it.
Oo.
- Oh man, I'm so hungry, dawg.
- You have no idea, this is my first meal, since one o'clock.
Thick, slurpy udon noodles.
- Thick, slurpy udon noodles.
- As I growing up, especially as an Asian person
I would slurp my noodles,
and then I remember when I went to white people school,
which is just regular school in America.
They're like, "That's rude."
I'm like, "Actually, it's rude for you
"not to slurp your noodles,"
"cause it shows you're not enjoying your food."
- Well, check this out, how do people,
(slurps noodles)
if I slurp my noodles, my parents was like,
"No, don't do that." - Really?
Yeah, they're like, "Do not slurp your noodles."
But this is a very, the broth is delicious, hearty,
but not as thick and filling as a ramen broth.
- Oh yeah, it has very deep, deep smoky, fishy flavor.
That's what I love about udon,
and the noodles too, nice and chewy, bouncy.
Different texture than most of noodles
that you probably have ever had.
Udon is crazy.
(slurps)
- David, you (mumbles).
- Oh man, oh, that's good.
- Okay, ramen time.
- Ramen time, baby.
- Okay.
- Oo, it looks like it's shoyu based
or soy sauce based, thank you.
- Let me show you something.
- I can show you the world.
- All right, here's a tip I learned
from working in California Pizza Kitchen.
You know how when you scoop soup it drips,
here's what you do,
you scoop and then you dip it one time and it won't drip.
- What the (beep).
Yo, let me try that!
- Yeah.
- Yo, I had no idea.
- Yeah, and then dip.
Oh.
- Okay, I think it's cause I over filled it.
- Yeah, you're spilling a little bit.
See.
- Tim, you just blew my (beep) mind.
Let me tell you something, you guys think I know about food,
he knows about practical shit.
- He knows terms and shit, I just know how to eat the shit.
That's a more handy way.
- There's nothing in this world that hits your soul
like a good bowl of ramen on a cold ass day
or when you're hungover.
Speaking of hungover, Tim.
- Yeah.
What's the Korean tradition of shot pouring now?
- You're, the older,
I knew that you would to make me do this.
Here we go.
So, the younger person always poured for the older person.
And then I have to look away in shame.
- Is that really how it works?
- Yeah, I'm not even (beep) around, right now.
(foreign language)
And then cheers, and I look away and shame.
(foreign language)
Parasite is number one,
- Academy award winner.
So, let's go for something dryer here.
- This is from Fortune House Chinese,
and we have Singapore style rice noodles
and roast duck noodle soup.
- What is this what about have?
- This is a vermicelli.
- Yes.
- So there's like curry in it, it's very, very flavorful.
- Very, very flavor...
- Done with rice noodles,
absorbs all that delicious, spicy stuff.
- Yes.
- Oh God.
- Bro, I love Singaporean food.
Have you been to Singapore?
- Never.
- Oh man, so they have this,
it's just like in Crazy Rich Asians,
where they have that food market with all the little,
all the little shops, and stuff and just kind of go
and like all the street food,
cause you know street food's always fire,
but it's in this nice little block radius.
- Clean, very clean.
- Yeah, it was super clean.
Did you know that chewing gum is illegal in Singapore?
- They will cane you.
- Well, they'll find you.
- And cane you.
- And I didn't get it until I walked around
and I looked at how clean the streets were,
and there's like no black dots, no nothing.
It's like pristine on the streets.
- Ah.
- Yeah.
- Now we have this delicious clear broth,
that we're mixing them with a little bit of the ramen,
because we're not trying to do any dishes right now.
- Oh, but this looks fire.
- This is really good though.
- Let's get it, what are you doing first?
- I'm going to do the dry vermicelli first.
- Let's do it.
- Spicy.
- Little curry flavor in there.
- You know what I need, I need a little more (mumbles).
- A little spice sauce? - This is the beauty
of being at home.
- Do you have your moms hot sauce here?
- Bro, we're running low, but we can use the rest of it.
So my mom makes this traditional Thai seafood sauce,
but it's literally...
- Good on anything.
- It's good on everything.
It's kind of like a fish sauce base, little chiles in there.
Oh man, it's gonna be so good in these noodles.
- Oh, do it.
Oh, man.
That right there.
Here's the great thing too, about ordering in.
You can just do whatever the (beep) you want with the food.
You don't have to worry about the chef coming out,
"What the hell are you doing, man?"
"You put ketchup on my duck noodles, go die."
Now, we gonna do the duck noodles.
- Okay.
Nice, delicious noodles.
- Fire?
- This is fire.
- You were have way into that slurp before you said.
- Right when I put it on my mouth, is what I liked about it,
because that duck fat already seeped into the noodles.
So the noodles taste like duck fat.
- He's right.
- Oh man, actually making roast duck is a very, very tedious
and arduous thing to do.
So when you guys eat like Chinese roast duck,
just understand what you're paying for,
cause you guys will pay like 50 bucks for a (beep) steak,
right, where it just charred, but then it's grilled.
But you don't know what it takes to make this duck.
And it's way cheaper,
and it tastes way better in my opinion.
- I think I ate that too fast.
(makes duck noise)
- That was a really good duck sound, dude.
- Okay, where should we go next?
- Get it.
- All right, I'm sorry.
- The Singapore was great,
so this place is called, Hasunsaeng Master Ha,
Hasunsaeng means teacher or master, and Ha a last name.
- Oh, okay.
(foreign language)
- All right.
Oh, we have soy marinated crab.
One of my favorite things that my mom makes.
- Is it raw?
- It's actually raw.
- Yes, I've heard of this, I love this.
- It's marinated in soy sauce, ginger, garlic, pepper,
whatever you want (mumbles)
- What? - What?
- What was that last word you said?
- I don't know, I just started freaking out, oh God.
And I believe, oh, is this the beef rib soup of some sort?
- Oh my.
- Yes, it is.
So this right here, my friends, is that winter comfort food.
It's called galbitang, is basically beef ribs.
Galbitang.
And then you make a very clean and clear broth from that,
with a daikon radish in there or turnips,
depending on whatever you have.
And the beef bone and the ribs.
- Bomb.
I want to try this, I wanna do this crab first.
So let's do that, are you down?
- Oh, I'm so down.
- Woo, that smells like some (beep) raw seafood right there.
But in the best way.
- Oh, man, look at it.
- Some ASMR for y'all.
- It's very, it's gelatinous.
So it's basically seafood jelly,
but it's been marinated in that
delicious, sweet, savory soy sauce
has permeated through all that flesh,
and you suck it out.
- Yeah, love it.
I love it.
- Oh galbitang
is one of my favorite, favorite soups
of all time in the Korean cuisine,
and you see all that delicious beef fat,
just pulled up on the top right there.
- Yeah, oo.
- This reminds me of home right here.
- Oh, man, that just tastes like
some home cooking right there.
Like you're sick and your mom made you some hearty broth,
with some ginger ale to get you healthy.
- Could you imagine if you were sick and you had this shit.
Amazing.
- Perfect.
Take a shot.
- Cheers, cause I'm gonna sip this one.
Cause I feel like I'm going to say something regret.
- All right, bro, what do you wanna do, brown bag or,
paper or plastic?
- Paper, please.
Wait, what's paper?
- Paper is from Phorage.
Forage. - Or Phorage, or Pho-rage.
- You know what I kind of realized what other day?
Vietnamese food, might be like top food for me
in terms of Asian foods.
- Oh, 100%.
- Okay, Thai, of course because I'm Thai.
Japanese after that.
And then I think Korean and Vietnamese kind of tie for me,
for my number three, to be honest.
- Mine's Korean, Japanese, Vietnamese.
- Really?
- Yeah, those are my top three.
- Oh man, look at that big old piece of oxtail.
- You know what, you give that to yourself, Tim.
- Really?
- Yeah, I want you to have it.
- Okay. - Cause I ate a lot earlier.
- Thanks.
- Shout out to my Vietnamese people, man.
The French have a big influence on their food,
they're like legit fusion food.
Banh mi is basically a baguette with pate inside,
just the Vietnamese version of it.
And they took what the colonizers did,
and they said, "You know what, we'll take what you gave us
"and make something great out of it."
Then you get something like banh mi.
And some people even think that pho is actually
a French influence food as well too, some people.
- Really? - Yeah.
- Interesting.
- Yo, this broth is actually really good.
Phorage, great job on this pho, super, oh the flavor.
- Oh my, oh man, oh look at the oxtail.
Look at the oxtail, bro, oh I love it.
Okay, I will finish this later,
but we got one more thing to do.
And guys, we're going through today,
but we're not wasting any of it.
We got a whole crew we're about to feed.
Growing up, my parents went hard on not wasting food.
You know what I'm saying,
so I would always repurpose the leftovers.
Trust me, I was one of those babies that was having
pizza and steak for breakfast, you know what I'm saying.
And I still do it to this day.
All right, so now it's time for the last place.
What do we got here?
This is from Thai Corner Food Express.
(foreign word)
Oh okay, see I love this already because
they took the tom yum, right, tom yum soup.
- It looks like brains.
It does look like brains.
This is the tom yum soup, and they put noodles in it.
And I love that because
normally you would eat the soup with some rice,
but I would always save the leftovers,
I would take a pack of mama noodles, the next day,
I would make the mama noodles
and eat it with my tom yum.
- All right, let's get it.
- You got that tummy yummy, tummy yummy.
You know a lot of Thai dishes
are that combination of spicy and sweet and sour,
and I just think, I don't know if any other
Asian cuisine really does this type of flavor
that kind of hits you in the back of the throat like that,
you know what I'm saying.
Where's my spoon?
- This is so good.
First off, sour, salty, spicy.
- Sweet.
And with some of the herbs, a little bit of bitter,
so it kind of hits all these five senses
when you have the food.
I will say this no matter what cuisine that you eat,
in my opinion, IMO, Thai has the most
in your face flavor of all.
I mean, I know you think these foods out there
with heavy cheeses and heavy fats
have more flavor, it's not more flavor,
it's just a lot more of that shit.
This is everything.
- Okay, well, how you feeling, my guy?
- I'm feeling great, man.
I feel so good.
- I feel amazing, we kind of took you guys
on a little tour of Asia, with all the different noodles
you can get from the pho in Vietnam to the ramen in Japan,
and I had some Korean soup I've never had before,
which is a, honestly dawg,
if we're gonna talk about what we have today,
because I've never had it before
and just because of the pure just raw, dope,
hug my tummy flavor of it,
I think the, what was it called?
Galbitang.
Galbitang, like my favorite thing I had.
- That's pretty great, man.
My favorite thing that I actually had
was only, I wanna say the galbitang,
but it's not as good as my mom's.
So I'm going to go with the oxtail pho from Phorage, man.
You guys did a really great job.
That is a deep flavorful pho broth.
Thank you very much for blessing me with that.
- Well, hope you guys enjoy this Send Foodz take out,
to go, home edition.
And, as always, thanks for watching.
Sen foods on Thrillist,
I'm Tim Chantarangsu, that's my Thai name.
- Man, dude, that's so crazy.
And I'm David Solaghetto.
- Make sure you like, comment, subscribe, share,
and support your local businesses.
- Only if you can afford it.
- Peace, bitches.