Eat raw fish salad

They did not cook them yet. Well, this is what we caught. So what's next? What do we do? Do we grill it here? He's saying we're going to eat it like this. Are they f***ing with us? Bro. Dude, that's a big fish. He's got to be messing with us, right? There's no way, bro. This isn't a real thing. What is this? It's mince and the flour of the banana. Some sour vinegar. Oh my God, I would never do that. I would not catch one. Bro, what is going on? So he grabbed the fish. He put it in the salad. He pinches it together with the salad. Dude, what is going on? No, I would not eat that. I would not eat that. No, no. It's yummy. A little bit salty. That's his only critique. Andrew, please. I don't want to be rude. Here's the salad. Find your fish. There's some big ones in there. Bro. Yeah? Are we legit going to do this? Yeah. Motherf***er, man. Andrew, just go. What are you waiting on? What are we going to do here? Oh, that one's microscopic. I'm not going to do a big one, bro. All right, so it's swimming in the salad. It's alive. Oof. Come on. You're loving this way too much. Okay, come on, Andrew. You don't have to do it. I'm f***ing doing this s***, man. Oh, I need more banana flour. This is safe. Look at this guy. He looks healthy. He's like strong like an ox. Go for this. Oh, it's kicking. Don't move. Don't think about it. Just give it one firm bite to kill it. Is it swimming in your mouth? Just try to enjoy it a little bit. Andrew, don't be rude. Can you give us a mid-bite review? Sorry. Are the bones thick? I mean, you can feel it with your tongue. Yeah. Oh. Shot of booze. Woo. Oh, man, I'm never doing that again. Andrew, well done. Well done. Oh, my God. Throw it back in. Oh, God damn it. How many bites do you usually have? How many fish? One person can have 5, 6, 7, 8 fish. So usually, each people, they eat between 6 to 8, more or less. Oh, you just bit the fish in half immediately. I mean, I guess. It's a big fish. If you're going for a bigger one, you might have to. Does everyone do it here? Is this a guy thing? This seems like a guy thing. It's more for the guy. He say this is more for the drinking phase. Oh, yeah, a little bit of booze. Wash it down. That's it. So, anyways, I think we get it. I think it's your turn now, please. No, we get it, right? No, what do you mean? We get the idea. No, there's no way. No. I should do it? Yeah. All right, I'll do it. I'm going to use my chopsticks. There's no way you can catch that with chopsticks. Dude, it's impossible, I'm telling you. It's actually impossible. It's not going to work, bro. You look like Mr. Miyagi, bro. This isn't the Karate Kid, bro. Why can't I? It's not going to work. Why can't I? Sonny, what are you going to try next? Put your blindfold down? It's not going to work. I want to try. One more try. All right, you're going to end your comfortable fantasies. I really wanted to get it with the chopstick. I thought that was a reasonable proposition. OK. Is this it? Yeah, I think that one's it. Where are you? I think you stealth half killed it. OK, there it is. It's a decent sized one, bro. It is definitely not the smallest one. What the? I'm working on it. That's a big bite. Enjoy. I'm going to enjoy. Oh, yeah. I love cultural experiences. I bet you're super open-minded right now. I'm so open-minded. I'm learning so much about Thai culture. Oh, my God. Are you usually drunk before you do this? That's right. I forgot how it feels. He said, that's right. Yeah. I'm not drunk at all. OK. It's harder than I thought. It's so big. OK. I'm cold. I don't know what's going on. All right, come on. You got this. Just keep munching. Oh, that's delicious. Oh, there's some part left over. What is that? There's some part under my gums. I think that was quite nice. Very good. Now, can I be honest? There was a moment of hesitation, just a brief moment, like eating a smelly French cheese you've never seen before. That was it? Mm-hmm. Sorry, spine. In the end, I'm glad I did it. The flavor itself is fascinating, because there's something very bitter in the fish. And I don't know if it's just the guts. I'm eating everything. Yeah. My first bite, I tried to do the death blow immediately. I don't want it flopping around in my mouth, because it also has a spiny back. From there, I just chewed it about 1,500 times. Yeah, you want to get those small pieces going down my throat. Yeah. So how many shots would you usually have had before you were eating that? Maybe he said just only half of this. He drinks like half a liter of alcohol before he gets in the mood to kill fish with his mouth. Right. I mean, it makes a little bit of sense. This is really out there. It's starting to fall in line, though. I thought it would feel more cruel. And honestly, it didn't. It just seemed really quick for the fish. It doesn't seem any different than eating a live worm. Yeah, and it's concerning when it's in the chopsticks and it's still moving around. But once it's in the mouth, you're like, all right, we're most of the way there. Just keep things moving. Yeah, that's fascinating. Mm-hmm. Smart fish. Yeah. You got to do it. We will finish, OK? I will just go. Wait, we finish. Listen, if you do one, I'll do another one. Really? Yeah. Go. All right. I'm done. You don't have to eat another one. Listen, amazing effort. Yeah, yeah. I'm still impressed. Kudos. Well done. This is a big fish right here. It's been kind of pinned between some pieces of bamboo here and grilled over fire. Oh, this is great. It's so big and meaty. I love the bamboo skewers. Universal Vietnamese Highland cooking tool. He peels it off, and that is a big old piece of meat. You know what is this? No. It's the gastric acid. It's for dipping. Oh, man. I don't know. Whoa. A trembling thumbs up. Yo, is this like the theme of the trip? Everything we have is so much gastric acid. The intestines, the stomach, all those contents were put into here and mixed with what? Oil? What is that? It's oil, some herbs, salt, chili, and then they cook it on the bamboo pipe. Fantastic. It looks dark. It looks demonic. It's a bit intimidating. I'm going to just jump into it. Let's try it out. And please help yourself. Grab a little bit of a piece of meat. Now he just dipped it right in there. Right, right, right. Oh, what kind of tiny bite is that? All right, come on. Give it a little bit of a dip. Give it a big dip. A big dip? Give it a lot of a bit of a dip. Ah, OK. You ready? Ready to roll. Moo, you haven't had this before. No. First time for all of us. Cheers. I do like it. Really? It's not that bitter. It is a bit more muted. Muted? Yeah. Mine is full volume, 100%. Really? Mm-hmm. 106 decimals. Maybe I got a different pot. It's spicy. It's oily. Super heavy. And it definitely has some of that kind of vile, intense, bitter flavor. It's not overwhelming. But that's interesting. I mean, the fish has so many seasonings inside. The fish looks beautiful. Why not just eat the fish? Why do they need that dipping stuff? Mm, the fish alone is delicious. So he's saying when they mix with all this herb to roll the fish, then don't put salt or anything outside. So if you don't use this salt, the outside will get you less ties. I like it. They like to turn it up to 11. They're like, why mess around? They have powerful tasting ingredients here. Right. They're like, let's just pump it up. And once again, you use everything. That is just like straight oil. You know, it's almost like using a chili oil, but it's a bile oil, gastric acid oil. Right, it does make it like very silky. It's a ton more flavor. That is a good point. Other than that, it would have been a pretty flavorless fish. Fair. Where do I put these bones? This is what Andrew was helping with. This is some kind of a moss. I didn't know that moss could grow underwater. Well, now you know. Apparently. I did try it. Grabbed it, washed it off a little bit. Hmm. Out of the river you tasted this? Yeah. You're going to die of what those people in Oregon Trail died of. Oh, really? Like dysentery or something. Typhoid. And I was told. I was there with a moss collecting instructor. Oh, so she also ate it? No, actually, that's a good point. She didn't eat it. Andrew, you can't die. We're not even halfway into this trip. How do you feel right now? I feel all right. All right, you'll be fine. Yeah. Let's try it out. I think it's super unique. Straight out of the river, it was really plain. So they clearly baked some herbs and spices into it, I can see. I love that when you look at this, you would just think like, what is that, just spinach? Is it some just kind of boiled green or fried green? You would never think like, no, this is moss from a river. Yeah. Mm. Whoa, man. That is way more flavor. That is super delicious. That is crazy. You know, it's almost like this moss is like a sponge ready to soak up all these flavors. They put MSG and garlic, chilies, and all kinds of fun seasonings in here. It's just really soaked it up. This is good. Well, all right. Yeah. Guys, thank you so much for scaring the crap out of my friend Andrew and offering us a bit of your food and a lot of your culture. Thank you. She's so happy. Welcome, and please come back. All right. Yeah, maybe I'll do it again.