 Oh no, we grabbed the same noodle, the same right, the same right, Jack. Thou noodle shop is one of my favorite restaurants in the entire world. The city on our Texas tour is Dallas. This city is known for many things, but you wouldn't think it's known for being the center of the fastest growing Lao food scene in the country. And one of our favorite things to do is to showcase authentic cuisines that are not that well known to the average person. So we're here with Jack to eat at the hottest Lao spot in America that's doing its own take on traditional Lao cuisine. When I actually tried out, for culinary arts, La Porte de Blu, I got admitted and then my mom was diagnosed with cancer. So I kind of just like put everything on hold, you know, stuff that I was learning on my own or just learning from my mom. That's why the food is more true to what it is. I bet you my mom is here today, she will be happy to be proud. It says shredded pork floss, chili pepper, shallots, you know, it's plenty of. And then it's just like a super delicious, funky jabon. So then your next one is Jean McLean, it's a roasted tomatoes, cherry tomatoes, shallots, onion, garlic, and then fermented fish sauce. So which is the, like with the mom, which is fish sauce with lime, sugar, garlic. The last sauce right here, which is a roast eggplant sauce with shallots, garlic as well too. Stick a rice, use that, just grab it and set up like that and just, you know, go for it man, dip it in the sauce and take a bite. Hold on, I gotta wash my flanges. Guys, let's take the rice first. Let's just all get one dip. I'm going with the eggplant first. Well, the eggplant, not a bad pick. I'm getting with the tomatoes, bursting with flavor, man. This is so good. I'm really excited, man. I think we gotta go with the beef. All right guys, this is the beef skewer, lemongrass, chow sum, and garlic. Loud beef skewer. Woo. I'm proud. Yo, that's amazing, bro. I'm going to get the eggplant and I'm going to wrap the beef bite in it. He said no rules. Yo, the charred flavor, the green one. Oh. That might have been my favorite beef that we've had in Texas. Here we got the shrimp bites. Wrapped in a perilla leaf. Perilla leaf. This is loud food. It is modernized a little bit, but not in a westernized way. It's just updated with Donny's own twist. Right. I like the leaf around it. Pits you with a bit of sour in the beginning, that fish sauce. These are the pickled greens. Oh my gosh. Dude, you know what I think is so awesome about what he's doing here? It's the Brussels sprouts and the kale. And some of the stuff is not traditional, but the flavors, the sauce is authentically traditional loud. You want some of that tang? That's the pickled vegetables you need. I feel like the food has a more kick to it in a salty and spicy way, whereas sometimes Thai food is very sweet, but with a heavy use of coconut and a little bit of soupy. That little rice paper wrap around the top is really chewy. It's kind of keeping everything together. It was essentially a scoop of rice, but it had so many other flavors to it. Between the seaweed, the meatball, the rice, and the sauce that you dip it in, crazy. That was one of my favorite things so far. Hidden piece of cucumber, really refreshing. I didn't know it was there. It kind of tastes like sushi. Sometimes when we film these food videos, I'm not necessarily looking to eat the cameraman's plate. Yeah, I was about to. I didn't know sticky rice doesn't stick to your hands. Is that a thing? You know what it is? I think you're thinking about the Thai mango sticky rice and that rice would stick to your hands. Okay. Now let's do a little dip into the little dip. Little dip on your chip? A little dip on this chip. Oh yeah, cheese. Do that. Do that. You got a little sweetness, a little spiciness. Also the care that they're putting into food right there, man. They have tweezers and they're putting little garnishes on top. The precision is crazy. It's almost like fine dining back there. The kitchen is maybe 200 square feet as 10 people in there and they're all crunching. They're all working hard. Very impressive, man. That's why the energy here feels like New York. You press it on your palm, it kind of warms your soul. That's true. That's real talk. The next thing we have here is our jerky. Jerky for us is something traditional that you leave meat out to dry in the sun. That's what a mom does. This is the heavily beef. Jerky basket. You know that is an Asian spot when they call it heavily. Heavenly kingdom. They have gold, Phoenix. Heavenly beef. Ha ha ha. You gotta pack yourself a loud beef jerky. Ha ha. I buy it. Love that. That was like the right amount of saltiness and sweetness. But when you dip it in the sauces, it's amazing. Try Chicharronis. This is sort of like a mix of Don's background because you've got the San Antonio side, you've got the Laos side. Don is crunchy. Mmm. I'm eating a tripe. Do you know me to be a tripe eater? Because I'm dim sum tripes. And you know what I like about that tripe though? Is that it's chewy. As I went to fried, it almost was like jerky. All right, the side of me that likes french fries prefers the tripe. But then my other brain kicks in and I'm just like, I gotta go with the beef. I would say this is my favorite sausage in the world. Is a lot of sausage. I've actually never been to a spot that served this, whether it was a Northern Thai, Esau spot or a Laos spot and not gotten this. Literally, it's the only sausage I always get. I always get the Laos sausage. No different than any other sausage that I've had. I'm going in for seconds. I'm gonna dress this up. Just top it off with a little tomato and a little bit of this sauce. Oh my gosh. David, that's only you the second. Yeah, that's a good point. You know, I was actually, I was debating. I was debating. My gears turn. I'm like, should I do it? Should I do it? I gotta do it. He saw the joy on your face as you ate that. He was like, the meat dishes here are just a point. Hell of an hour. Here's the sacu. A dish that Andrew, none of us have ever had before. Donnie told me when he was rolling them, he said, man, this is really hard to make. It's almost like some little mochi balls, but it's not mochi though. It's like a crystal ball, but wow. Would you say a little bit like the texture of the crystal shrimp dumpling? Yes. Yeah, yeah, yeah. A little bouncy. It's like a stress ball kind of. It's been me like six times. I'm like, no, you bite into it. I thought I knew what it was. You kind of chew it and then it hits your tongue and you're just like, oh, I'm gonna hate on there. I gotta say, one of the fun parts of this meal is picking which sauce you're gonna dip it into after you take your first bite. You're kind of like, yo, you gotta be creative and kind of know you're going to want a more sour or spicy or what? It's kind of like putting an outfit together. That tastes like a boba poem. No, it is not like a big boba. That was 10 extra better than boba. What? Duh. It hit me like 15 times. It dissolved in my mouth, it didn't stretch as much, it wasn't chewy. I'll tell you this, if you guys ever imagined what a boba looks like at full evolution, like what makes savory, get this to cool. Guys, so while we're waiting for the next dish, I'm actually gonna fix up this random dish that I put together. I'm gonna get some of this. Is that fried onion? Yes. You're trying to sprinkle it? Okay. Yeah. So I'm gonna make my own little roll here based off the condiments. Is this about to be the fun-grown roll? The fun-grown roll. This is the struggle roll, because this is when you're waiting for your food and you still need to eat. You're hungry, is it? And you put a little chili. Uh-oh. It's not bad. The condiments are so good here, you can even make a dip out of just those. The food makes all the dishes. Is this a knife? Oh, it's in his soul when you bring it up. Look at it, my drip, look at it drip, drip. Ah! I mean, look at me, I'm killing it. This is the migatee. This is a in-house coconut curry noodle, with peanuts, brown pork. This is a kaput, which is a house-made noodle curry. This one's a funky one of the bunch. So this is called soy. So this is not your typical Thai call-soil where this is coconut curry base. This is fermented tofu and soybean paste. I think it's funny, I'll say this, the bowl of noodles is not that big. It's almost like a tasting menu. But like I said, these dishes are affordable, guys. They're not like crazy priced for this amount of noodles. Migatee. It's curry but not too heavy. A little bit of peanut butter. Sometimes curry noodle soups are too heavy, too much coconut milk. You can tell how fine everything is, chocolate that's different. I actually really like that. Wow. Calcune. Curry paste chicken broth. Go for it. Oh no, we grabbed the same noodle. The same right. This ain't right, Jack. Mmm. Yeah, this might not be appropriate for television, man. This, what's that phobia that people behind me? Oh, the little holes. Oh no. Calcine. Fermented soybeans and pork calcine. Hey. Whoa, that's a funky broth. You did not expect a fermented broth. That is super funky. You like smell the funk first, but then you taste it and it doesn't taste funky. It tastes a little bit crab. Yeah, kind of compared it to Bunreal. But it has this kind of like level of funk that is like different. Maybe it's a taro stem, but I'm not sure, man. What do you think allows people to appreciate a little bit of funk versus when you're a kid, all funk is bad? I think it's a matter of maturity. You know, I think when you're a kid, you're just reacting off of things. Like, oh, it smells bad. No. Once you've got one tasty funky thing, you're open to it all. Bono is a traditional Thai dish. This is my own rendition of it. It's pork blood, super rich, super silky. And then this is sukiyaki. And in our tradition, it's just a sauce. But usually we eat with a broth. I love the sauce in general. So for me, it's just more a dry noodle. Boat noodles. His take on it. I'm afraid to share with you friends, guys. It's not that serious. Put the vinegar on. It adds another layer. Oh. After you put these sauces in, it's almost like it changes the complexion of the broth enough to feel like a different dish. All right, this is the laos sukiyaki. Wow. Can you taste that fruit flavor? Almost like an orange, right? I've never had orange-flavored noodles in my life. Oh. Time to reinvent. Pew. Hit them with the vinegar. Oh. Oh. I suggest you try that. This is like a culinary adventure, bro. Like, I guess I didn't know what to expect when I got here. I didn't go out and eat loud food. All I could tell you is that these are flavors I've never had. You couldn't even imagine these flavors together. It's not even in the Chinese palate range. This sort of reinvigorated my desire to do food videos. That hit right here. And now noodle shop is one of my favorite restaurants. In the entire world. To find this find Dallas, that's a huge surprise because I'm not going to lie, I don't look at Dallas for like good Asian food, but maybe it doesn't do the best like Chinese or Korean food. But man, loud food, what the heck is this? I don't do this at every restaurant. I really don't. I really don't, sure? I really don't do this every restaurant. Along with Burmese, I think that laos sukiyaki is the most underrated Asian cuisine. I need to come to Cal noodle shop in Dallas, Texas, East Dallas. This is one of the best places we've ever done a fun girl's food at. I was just thinking about what my favorite thing was and I think that I got to say it was the sakur. The tapioca ball, the sakur, that was my favorite. Because I actually kept thinking about eating John's. How's that meatball sukiyaki? Yes, that one. La ma sukiyaki? Yeah. You can't always see it in the bathroom. Oh yeah. The kaboom and the beef jerky was like crazy. I drank all the soup for that one. All right, you guys let us know in the comments section below which dish looked the best. Let us know if there's any other cuisines you would like to try. Please let us know what you know about laos food. Make sure you give this video a huge thumbs up, subscribe, turn on your notifications and definitely, definitely, definitely, if you're ever in the Dallas area, fly here if you need to. Come to Cal noodle shop. That wraps it up for our Dallas trip and until next time, we out. Peace. Yo, what's going on everybody? Just want to let you know we do have a brand new podcast called the A3N podcast. We're talking about all types of stuff. We're going to have all types of guests on the show. Obviously, if it's me and David, we're going to get really deep and personal and real. Also, we have a highlights channel. If you guys don't want to listen to the whole entire podcast, there's going to be like the highlight clips there that you guys can just check out. Check out the podcast on iTunes, Spotify, Himalaya, A3N podcast. Leave us a review and a like and listen to it. Peace.