 That shrimp paste was the strongest shrimp paste I've ever had in my life. Yes. Haha! Yo, what's going on everybody? Thank you so much for clicking on that video. Real quick, I want to give a shout out to our sponsor, Hymns. They are providing solutions for a lot of the male issues in life, hair, skin, other things. But anyways, more on that later. Enjoy this video. Yo, what's going on everybody? Fung Bros here. We're here with Richie and we are in the hometown of Kent, Washington, inside of Lambs Bistro. In this video, we are about to show you guys what's beyond, beyond fun. We're going to show you guys even some more dishes that you guys may have not heard before. Hey, it makes sense because the Asian-American community gets more and more advanced every year, so you start to see more and more advanced dishes every year. Let's go. You guys can't smell it right now, but this is a very punch-it table right now with a pineapple shrimp paste. This is crazy. Round one. The beef stew. Oh, that tastes really western. Oh, really? Yeah. The tomato base right now. Okay, you guys are somewhat pretty familiar with Vietnamese food. I would say for a non-Viet and a person who doesn't speak Viet, I'm pretty familiar. And even these dishes I've never had before. I think you went with the triple pork belly. Oh, yeah. Triple pork belly. All right, guys. That is pungent. That sauce right there. I hate to compare it to stinky tofu, but it does have some elements of that. It is fermented shrimp paste sauce, so I got the piece of pineapple in there, hopefully it'll offset it. But the things you guys wrap it with. No. All right, hold on. You see it. You see it. I'm going to swish this around. I can take some funk. It's good, but it's funky. It threw me off a little bit. That shrimp paste was the strongest shrimp paste I've ever had. I might just take a spoonful. I'm not going to. That's okay. You're doing it. You're doing it. Wow. You've got to isolate the element. Of course, you said you were going to do it. I did. You said it. You said it. You said it. I said it, and I kind of like took it back. No take-backs on the take-backs? No take-backs on the take-backs. Yo, he ate that like some soft serve. Yo, I just noticed that Andrew started shaking. That's why you have the pineapple to offset it. That's why you have the fresh greens. Everything kind of blends together and is a balance. The sourness of the pineapple really did help, actually. I'm not going to pour this sauce all over the clam noodles, but let's serve up the clam noodles first. Taste it without the sauce and see what we want to do with it. All right, who's first? David? Please. I got you. Let me get you some mango banana flour. I never even had banana flour, so I don't even know what that is. Richie, have you ever had this in Vietnam? Never. The clam noodles. Never. I feel like you've got to search for this. Like I've been to the, you know, traditional weddings at the house and whatnot. I've been to the street food. You don't see this. I just tried the clams. It's pretty subtle. It has some nice flavor to it. It has a lemongrass taste to it. We've got the mango and onion. We've got the lemongrass clam. I thought the lemongrass clam was the flavor I've never had before. It's like stir-fried or grilled lemongrass clams. Put a little bit of the house special sauce in here. That house special sauce completely changed the complexion of the clam vermicelli dish. First time clam vermicelli. Mmm. Yeah. You know what? I could totally see taking people to come get that vermicelli clam dish. It is different. It is different. It was just people who were like, oh, I haven't had like, I've had this and this, but not all together. And it does have some elements that you are kind of familiar with. You have your traditional noodles. You have some, you know, like fresh greens in there. The clams, those are flavored in a way that you might not expect, but I'll say it was a nice surprise with the lemongrass and everything. Woo! All right. That's it for round one. Definitely tried some stuff that I had not had before, but round two is coming up and we got some very, very interesting rolls. Yeah. Spring rolls. All right, you guys, these are appetizers that I've never had before, especially this one. What are we looking at? Man, we're looking at like a, you've got a wonton shell right here with the outside and then you have like, I think that's pork and then inside of that is a quail egg. This is a quail egg. That is a quail egg right there. It looks like, almost like a, like a little eyeball. Yeah. When would you eat this? I've actually never had this. You've never had this. I've never had this dish. I've never had this dish. It tastes a lot like chicken eggs, except the yolk actually makes up more of a bigger portion of the egg. And I would say the yolk is a little bit creamier, maybe? Yeah? No? Both of you guys are big fans of quail eggs. I like quail eggs. I like quail eggs. I'm dipping it. So what do we have here? Like a, okay. This is almost like, this is almost like that. This is like the Vietnamese crab rengoo. All right, man. Yo, when I bit into that quail egg, actually it oozed all the yolk, the creamy yolk that you were saying into the bag. Yeah. This is a lot of textures going on. Yeah. Crispy shell. Pepper in here. Pepper. Me and me. Yo, you guys, we have two types of fresh rolls I've never seen before. Yeah. For the people that are ordering at home, I know sometimes there's some miscommunication between what's an egg roll and a spring roll. So you've got the spring roll right here. This is non-fried rice paper, and then you've got an egg roll, and that egg roll rice paper actually has egg mixed into the roll as well, and that's deep fried. So it's a little bit fresher. A lot of people like this as an alternative. They have this at a ton of vegan spots and whatnot, but- This is a lot healthier. A lot healthier, obviously. Yeah. This fresh roll has mango in it. It has mango in it. This has coconut shreds right here. This is crazy. And the thing with spring rolls is you can eat this with fish sauce or a peanut dipping sauce right here, but with egg rolls, not a lot of people eat that with the peanut dipping sauce. I like the coconut one. It has the fresh jicama, it has the fried tofu, and it's got shredded coconut. I just haven't had coconut meat rolled up in a spring roll before. Nah. Can I have some cup of it? I like it. You like it? I like it. That was my favorite thing I had so far. The coconut one? Yeah. Okay. I like the fried fritter with the shrimp pot in it, because it looked like the shrimp was jumping. Richie, tell us about this one, because if you're not via it, you may not have had that fritter. Yeah. I don't know too much about it. I just know my mom makes it during special occasions. They put the shrimp, they deep fry it, just floats, and then you put it on the plate. Those are not french fries. These are sweet potato fries with batter, and then you're going to wrap it in this lettuce and then dip it in. Richie just made a sandwich roll, y'all. It's huge. It's huge. I'm going to go ahead and first, man. Oh. Hey, that's the more modernized version. It's our flavor. Can I just dip it in regular? Without the lettuce. Dip the head in first, like this. Eat everything. I would say this dish right here kind of embodies what a lot of Vietnamese dishes have. You've got the fresh element, obviously, with the lettuce. You have the saltiness from the fish sauce, but then you have the deep fried inside right here. That is something, that combination right there, you're going to see pretty commonly done. Almost the most, maybe out of any culture. That's a deadly combination that has made the food baby, baby, baby. A lot of people, I think, that are used to eating Vietnamese food growing up, especially the parents and whatnot. They have this term called nyang, which means kind of like it's only hitting on one cylinder. You know what I mean? They're used to Vietnamese food where you've got the sour, you've got the sweet, you've got the deep fried, and that's why my parents, they don't really like, you know, maybe pasta. It's a little bit in that lane too much, a little like, every bite feels the same. It's creamy noodles with creamy sauce. Yes, exactly. So nyang is the term that I'm talking about. Vietnamese food, definitely not that. Hey, Rich. Yo. That went a perfect transition into fried shrimp chip paired with shrimp salad. A lot of people like eating this while they're drinking, they call it nyang. Well, you mean drink it food. Drink it food. Yeah. Oh, you put it on the chip. Are we treating it? Man, leave it up to David to put the whole branch on there. You know what I mean? I'm trying to achieve the freshness. Hey, does it look like some little boughs right now? These chips even look different. That was really good. Yeah. That was really good. Yeah. I'm not going to lie. I was skeptical. It was good. It was really good. Snail pork pops. Yo, this is actually one of my favorite things to do is eat the native food with people who haven't had it before. And I would say that this is a common theme on our channel because I don't know if you guys know it. Sometimes it's kind of unfair because the internet kind of judges us on this like super authentic scale. Yeah. But being raised in America, you don't eat as much of your motherland food as somebody who was born and raised there. Oh, for sure. Yeah. I mean, you know how sometimes people would be like, oh, you haven't had the snail sugar cane? I had a lot. Okay. But I didn't have that. Oh, man. You know, that's the internet for you. Very critical. But it is what it is. You know, you just got to enjoy it. No, it's fair. You know what? I take it. It's fair, but we did not have access to this growing up. I do not think there was a restaurant that was serving this dish until maybe Lambs Bistro in our area. Yeah. Yo, we got to give a shout out to Gabe Tran behind the camera because he just came back from Vietnam for two months. All right. I'll try this. Bye. Gucci man Gabe. Snail. That looks tender. That looks juicy. It just tastes like meat. What? Wait, let me. What? Maybe I didn't get enough. He said it tastes like meat. You got a lot of pepper in here. That's for sure. There are definitely some bits of snail, but I don't think it's that strong. Yo, these smell like dessert right now. Smell one of these sticks right now. Tell me that one. Does it smell like French toast? Yeah, like a French toast stick with maple syrup on top. Yeah, it does. I'll try that after this. I'm going to go in on this nook mom wing. This almost tastes like buttery popcorn. These are very heavily glazed wings. They are. They are. This to me almost tastes like kettle corn tofu. I haven't had a good nook mom wing in a while. That's really good. All right. That was the end of round three. Do not worry guys. All that food is getting packed up. Woo. It's going to somebody. We're not wasting it. It always does, always does. Between the three rounds that we had today, I definitely ate a lot of things I have never had before. My personal favorite, it was the coconut tofu spring roll. Oh, okay. That was good. That was good. I already thought spring rolls were fresh. Mm-hmm. That was one more. Okay, I see, man. You had never eaten coconut with tofu before, right? No. Especially fried tofu. For myself, my favorite had to have been the quail egg with the pork and the wanton. That was interesting, man. I feel like it all came together, especially with the chili sauce and everything. Had a nice crunch to it. Anytime you add pork to something, it's going to add a nice moisture to the dish. My favorite was actually the clam vermicelli. Oh, okay. You know, each little clam packed a lot of flavor. You could tell by almost how dark and how deep the flavor had embedded itself into the clam itself. For me, my biggest takeaway, I think it's just so dope to see, you know, when we were growing up in Kent, Kent wasn't necessarily known as the most diverse place 20 years ago. Me and Andrew just did an interview with NPR recently that said that Kent is the most diverse city in King County. I believe it. I believe it. Mm-hmm. One road, all you got to go down it, and you'll see a bunch of different types of cuisine. For myself, man, more of a personal standpoint. If you see something on the menu that catches your eye that you've never had, I would suggest trying it out because it's going to add an experience to your meal. It's something that you're going to remember, you know what I mean? There's actually really, really good food in your neighborhood sometimes, you know? And I know what I'm saying. Not every neighborhood has this diversity of food, but man, definitely look out for things. Keep your eyes open. Stay open-minded. You don't know what you'll find. For me, now when I go to Vietnam and I have the clam vermicelli, it's going to be a whole different experience. Yeah, definitely. Because I'll be like, man, I had that a long time ago. I'm going to recall to the video. So, I think those are the little moments that you don't really necessarily think about. They are like, man, I cherish that. Aren't you guys? Thank you so much for watching that episode of Beyond Beyond Fuh, featuring our special guest, Richie Lee. Man. Thanks for having me. Man, this was good. I'm full. Definitely. In the comments below, let us know what other Beyond Beyond episodes we should do of other cuisine. Yo, all right, everybody. Thanks for watching that video. And again, shout out to Hymns for sponsoring this video and sending us this kit. So as you guys know, we've been doing YouTube for years now. And to be honest, we probably look a little bit different than when we first started. These are hard conversations that a lot of people don't want to have. And you don't even have to go into the doctor to have them anymore. They will give you real doctor recommendations through the website for prescription and non-prescription remedies. And all this stuff that can help you is a lot more accessible now. Welcome to 2018. Personally, I've been using the shampoo lately, and it's supposed to reduce the hormone DHT, which causes hair loss. Basically, it prevents hair loss, feels good so far. So if you guys are interested in a one-month trial of the comprehensive hair kit, it's only going to cost you $5 right now. If you click on the link below, it also contains prescription and non-prescription elements. So for $5 for hymns.com slash fung bros, check it out. Thank you for watching that message. And until next time, I'm out. Peace.