Hi.
Welcome to Sorted, where a bunch of mates in London
looking for the exceptional things in food that
will help make our and your lives a little bit better,
in among [INAUDIBLE].
Some of us are chefs, the rest of us, well, we're normal.
But every video we make always starts with a suggestion
from you guys.
[MUSIC - JADED FT. ASHNIKKO, "PANCAKE"]
(SINGING) But I take the cake.
I'm gooey in the middle, baby, let me bake.
Hello, I'm Jamie and this is Baz.
Now, make sure you hang on until the end of this video
because we'll be announcing an event where you come and eat
with us in London.
But first of all, for once in our lives,
we get to hang out with a really, actually talented chef.
[INAUDIBLE]
Oo, morning glory, hello.
Oh, yes.
It's going to be a long lunch.
[INAUDIBLE] I make TV shows in Vietnam.
Here's the end of this piece, so let's go.
We're here in Hoxton on the A10, which is known,
this little bit of it, as the Pho Mile.
It's full of Vietnamese restaurants.
My choice, the best Vietnamese in London, is Mien Tay.
Mien Tay [INAUDIBLE]
It's a family-run restaurant.
There's four of them in London.
Each one is run by a different member of the family
and the restaurant, Mien Tay, is named
after the region of Vietnam from where the family comes from.
It's South Vietnam.
It's big on fish there, and when I was there
with Mike and our mate, Gary, we had
the most phenomenal whole grouper for supper.
And that's why I've ordered us the deep-fried, whole sea
bream, and it comes with fish sauce and mango.
Look at that.
Wow.
Boys, this is one of those really easy dishes to share.
Yeah.
How are we going to do this?
Are we going to do this with chopsticks?
I think you have to do it with chopsticks.
No, no, Ben, Ben, you should do it like this.
Oh, yes.
Mhm.
Oh, yes.
Mhm.
Instantly, the texture's exciting.
The cross between the crispy skin,
the kind of succulent meat, and then the--
negative word, but slimy, but in a good way--
the slimy mango give you a little bit of everything,
and then the crunch in the morning glory.
It's got everything in textures and then bold flavors.
I don't want to take anything away from the fish
because it's delicious, but the pow
that you get from that mango and the fish sauce,
it takes over your mouth, and it's incredible.
I'm feeling the sense of like, if you go to Vietnam,
and you experienced the flavor profiles of different--
of that sweet, salty, spicy, the smoky at times,
but this delivers a little bit--
I think you're right.
The texture of that fish, by deep-frying it,
there's a lovely kind of crispiness to it
that's just altogether different.
See, I imagine you two are going to be saying,
oh, this really takes me back to the time--
well, I've not been to Vietnam--
So does it bring you to Vietnam?
It makes me want to go, which I think is a good thing--
Good thing, yeah.
--because if this is how good it can be here in London,
I want to know how good it can be when you're there,
when you're tasting everything.
That is a brilliant start, and there's so much stuff,
but the whole fish is the way forward winner.
I feel like you got us off to a good start, mate,
but I'm about to blow your minds for real.
Get your coats on.
We've got quite a way to go.
I feel this is going to end badly with more puns.
So I kind of thought it was going to be further.
It was literally next door.
It's the Pho Mile, why would we go any further?
Any further.
I know what you're thinking.
I've just brought you here for convenience, but I haven't.
This place, Pho House, is one of the best [INAUDIBLE]
in all of London, and do you want to know why?
Best ingredients, best chefs, and they
brew the pho for 24 hours.
That's at least twice as long as any other pho
I've ever brewed in my life or had brewed for me.
Here we have the Pho House special house pho.
I think that's what it's called.
It's got beef brisket, beef balls, rare beef, chicken,
quail's eggs, has everything.
It's amazing, though, isn't it?
Oh, I'm intrigued by what a beef ball is.
Is that a beef ball?
Of course, you are, Ben.
You can join us anytime.
The first dish I ever had in Vietnam was pho,
and I was pretty much mesmerized by the fact
that there's all these additional accompaniments.
So you have the soup, yeah, you have mint--
Sprig of mint.
--lovely bean sprouts, chili, and a bit of lime, as well.
So it feels like, yeah, it feels like it's soup
with a bit of extra going on.
Mm, beefy.
There's a word that we've banned ourselves
from using from all sorts of videos is depth,
like depth of flavor, and I want to try
and talk to you about what I'm tasting when I say,
depth of flavor.
The flavors have really matured.
And yet for all that intensity, it's a really clear broth.
Like it's not a deep color, it's just
an amazing, kind of wonderful, soft noodle,
fragrant with-- there's not many dishes
that it's acceptable to put an entire sprig of mint on,
and it's actually a good thing.
I'm so glad we finally got Ben to admit that there are not
that many dishes you should put a whole sprig of mint on.
How can you possibly top this?
Well, I have someone who I think can help with that.
I have an Instagram friend who is
the queen of Vietnamese flavors in London.
So I'm hoping that I can get up there and beat yous all to it.
So we're not going next door then?
No, what's this about?
Where we going?
So we are in Islington which I'm told is north of London, yes?
Very good.
And we're at the Little Viet Kitchen,
and basically we've come here because one of my Instagram
pals, Thuy, she runs this place.
She originally ran it as a supper club,
and it now is a bricks-and-mortar restaurant,
and she is an expert on all things Vietnamese.
So I had thought that the summer rolls might
be a good choice here or any of the kind of classics,
but basically, Thuy has just come and explained
that we are in her house, and she's
going to take control of how we are
going to eat the food tonight.
So I have no idea-- you guys all presented a specific dish,
I have no idea what we're going to eat,
and I think that's probably the best way to enjoy
a restaurant like this.
We have the advice of the chef, and we've
got some wonderful dishes coming our way.
I don't know what's coming, but I can guarantee you
we're going to eat well.
As she was talking about the dishes and what it means,
she was welling up, which meant I was welling up, and it was,
it was amazing.
I can't wait to eat.
So now I'm pretty sure that this is the perfect example of why
Thuy's restaurant and supper club is
so successful because she is a feeder,
and she makes sure that people have a good time.
I mean, we came in, probably for one dish,
and we've ended up with an entire table filled
with food that looks, it looks incredible.
Are you ready?
Happy birthday.
So this is the rare beef and brisket.
Yeah.
This reminds me of cold beef in flavor,
but with so many added herbs and spice and fragrance that it's
just on another level.
This is really, really good.
Mm-hm.
[INAUDIBLE] quail with watermelon, chili,
crispy garlic, oh my goodness, that takes me back to Hanoi.
The only difference is I'm sitting
in comfier furniture at a nicer table than I was there,
but I just--
actually loss for words.
Are you going to cry?
Well, some of it's sweat and some of it's
tears, yeah, sweaty tears.
This is the original, this is the Vietnamese special.
This is--
I hope you enjoy that.
Thank you very--
But there's small gap here.
Oh, stop it.
[INTERPOSING VOICES]
If you bring anymore food, we will be in bits.
Bring it.
Do you know what?
I like you.
Thank you.
No, you're not--
She's the feeder to my eater personality.
I think you two will get on very well.
I think if you bounce from that plate to this plate
to some greens to some [INAUDIBLE] spring rolls,
you absolutely get everything.
Every texture, every flavor, quite a bit of spices,
and just such an incredible, overwhelming experience
of Vietnam.
It's food you want to get involved with.
Wow.
[INAUDIBLE]
Right.
What time is it?
It's like nearly 10 o'clock.
We started this at 12:00.
We started this early afternoon, which
is why the first two places were so quiet,
and yes, they were no-frills, authentic Vietnamese food,
and the deep-fried fish and the morning glory was amazing.
That was just step 1.
Then we had the 24-hour broth for the pho,
which was sensational until--
Well, I just--
You trumped us.
--I don't want to be confident in saying
that I feel like we've delivered on an epic Vietnamese feat,
and Thuy has just like blown us away
with what Vietnamese food can be, what it is,
and how you can take traditional recipes
and put your own spin on them.
And I'm sorry, but I feel like if we
were to choose one winner, [INAUDIBLE]..
We normally fight our corner.
I'm just saying, Donal, you won, and Thuy, we're coming back
to eat and learn some more.
Actually, the real winner here is
Thuy because if you need to go to one Vietnamese restaurant
in London, that's it, 100%.
Back to the fridge.
Now make sure you give this video a like
and also, go subscribe to Donal.
All the links are downstairs.
Now the Little Viet Kitchen was so good,
and we all fell in love with Thuy a little bit--
A little bit.
--that in between filming this video and releasing it,
we've agreed with them to put on a dinner
so you can get the same special treatment that we did.
The event is on Sunday the 25th of November,
and well, the tickets are available now.
So book them and come and join us.
Get all the info downstairs, sign up to the Sorted club,
and come and join us.
In the meantime, subscribe, click the bell,
and comment below because we read all the comments.
We will see you every Wednesday, every Sunday at 4:00 PM.
Forevermore.
Goodbye.
As we mentioned, Sorted is just run by a group of friends,
so if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
[BEAT BOXING]
Fix up, look sharp--
I don't know what the rest of the words are.
[INAUDIBLE]