 Yo, the crunch is like a lechon. Oh my gosh, that is steaming, bro Hello, and everybody welcome to a very special Seattle episode phone grows food. David Andrew from the phone girls We're here with Richie Lee Tantane. What up you guys? We are about to try what is maybe considered the best Vietnamese catfish in America, sir. You want to talk about height? This is hyped right here. We're here a Rainier BBQ restaurant in Seattle on Martin Luther King at Way, Anthony of Bourdain RIP. He ate here. He big dup it. Yeah, and this is like an amazing Vietnamese restaurant This is not full growing up in Seattle. There wasn't that many known restaurants like there was spots that people knew right? Yeah, this this place Rainier BBQ has sort of leapfrogged its way into the tier one. When it comes to Vietnamese food I think of fuck. A lot of people think of fuck. This is another tier. We're about to eat some dishes I never had before. Milky sea snails. There's fried frog legs. I heard you like those I'm a frog guy. I've only had Vietnamese catfish one other time in my life I'm mad excited. This is a seven pound California catfish right in front of us So how are we gonna eat this is with the rice wrap right here? We're gonna dip this in the warm water with the vermicelli noodles. You've got the garnishes Is this a special occasion food an everyday? Oh, definitely. This is a special occasion The fact that you've got to call hours prior to your event. I mean, that's Yo Yo, Tim, that is a good point the crunch is like a lechon. It can't eat the Filipino crisp pig the skin the skin. Oh My gosh, that is steaming, bro. You just smell the fish. It's like it's got it. I don't see the garnishes the Stallions on top mixed with the fried garlic. This is almost like the piquing duck. Yeah When I first saw this entree, I didn't know it was a catfish So I actually had my birthday here as a surprise. How many did we order? If you don't got six of them for a special occasion, I don't know what to do with a special occasion here We got the manager Lisa. Thank you so much. Can you quickly show us how to wrap the catfish? So there's a technique that I usually do but everyone has their own technique We have this cool rice holder you just roll it like Well, you actually leave it on the edge of the plate so you can have lavish And then usually I start off with the lettuce because the lettuce act like a blanket to wrap it up We are the only one that have the green sour taste like green apple. Yes Whoa, this tastes like a green apple that is not as bursting with flavor. Wow This is pickle daikon and pickle carrots and then a little bit of a chili This is roasted pig peaking duck something in between the man, but this is the best part where the Okay, yeah, the fin right here want to grab it like this grab tuck roll Guys, I'm not gonna lie. She said that's the best part is the fin. Yeah, I kind of have Let's get me the fin rich Is that the pork belly of the fish that might be that's might be a good comparison. Oh my gosh. Thank you, sir Hey tan if his bones, I'm eating through it Okay, I'm okay. I'm a big fan of chilies lately, so I'm gonna go with some chilies in here My I might need a little kick too, man. I've been on the Sichuan way. Take me. Take me. There you go catfish spring roll. Oh my Goodness, I'm excited for its pineapple anchovy sauce right here. Oh man Never have anything like this birth to a flavor Perfectly crazy. I was gonna say you know you could not imagine how meaty and fatty Fishes, yeah, this wasn't a fish so doing laps or something. This is a this is like the pig of the water You know I'm saying Shilling Marinating for us like you know the crunch of the skin was incredible right here rich dog. Are you serious? Wow, look at that. I didn't know catfish skin was so fatty. All right. We got another dish coming through. What is this right here? So this is one of the dishes that Anthony Bourdain got when he ate here big pile of fresh raw Ong choy ong choy if you guys don't know it's a very popular like Asian and Southeast Asian Big salad. I've done it before for my mom. All right, you know, it's not easy It's not easy as you think you see all the curls or anything. They taste technique to get a pile like this There is a crunch This is actually cold not a warm dish. Yeah, and I find with that Has a lot of water in it. So it's kind of dissolving your mouth and it's not as chewy as I thought it was gonna be Yeah, I gave me the same feeling the first time I had a chrysanthemum tea leaf salad You know first time I had a chrysanthemum salad. I was like This yeah, this I'm totally different. I feel the same way about that We do have a tank down there with our fresh food. That guy's a big guy today just for you guys You know, we've uh, we in rich week we crab, you know, we go crap So, uh, we're pretty excited what comes out of this crab. It's not easy to catch in a crab cage, bro To catch a male very hard. They fight. They'll take your fingers off. Yeah, we pop the lid This part right here, so that's how you know by a vote who likes the guts I'm I like the good. I put my rice in there. I use it as a bowl dish out the guts They call it the the butter of the seat. Yeah See some people throw it out and it hurts it pains me to see that crab Let's just call it crab inside in it and I like it because that's one of the parts of an animal That's actually a little bit bitter, but I still enjoy it. Mm-hmm, right? It has like this bitter creaminess look at this man. If you have guts, you'll eat the crab guts bigger Bigger bite than that. Come on. You got this. Oh man. Just like a scare Uh This is incredible, you know, usually I would use a napkin to wipe all this stuff off my fingers today I'm not gonna do that. We're gonna lick it off. All right today. I don't got time You just can't waste the flavor dude I got a little bit of crab guts on the leg to right here on the crown Yeah, I would say this these crab shells are relatively easy to crack. Yeah And then Sour soup so she said put the chilies with the wow It has like a sweet tom yum type of vibe to it This soup is actually almost as sweet as it is sour as much as you get that sour like Would you guys say there's a more of a tamarind flavor? All right you guys we are not done yet Everything has been a one Pretty good saw this on the menu and I thought it's really interesting because I'd never had Anything that looked like that And then we just cook it down I got you bro, yeah, it's a little bit soft out Let me just scoop it onto this thing. I tried this. Yeah, I'm gonna do a OG style. You know how they Oh I'm gonna do it with you. Let's get it. All right caramelized vegetable dip. It definitely put the dehydrated Kind of has that like peppery It's funny because the only other dish that I've had that looks like that is Filipino sisei comes on the hot plate, but this is really different They kind of has that slight caramelized jerky flavor for the pork I definitely taste something familiar from this dish, but I think the whole way that is put together Totally different that I think that I always think they're trying new food with your friends That has got to be one of the best experiences. You guys are going through something together Yeah, I'm sure everybody goes on trips with their friends that want to experience new things And I think a lot of people underrate how trying a new food and new flavors counts as a new thing You know if you look in this restaurant right now, no one's sitting alone and everyone has a buddy or a group That's a good point perfect restaurant to do that And then this is our quail Wait, so make sure you scoop up some of the juice into it. Okay, cool. Yeah, okay, so this little opening right here That's really sweet coconut milk flavor. So you put it in your mouth Okay All right, easy. Oh Little mouth in the back That's like a sweet coconut milk that cream Cream is good creamy snails. I've never had creamy snails before If you can suck it from the front you try you suck it from the back then suck it from the front again Wait, so what? Did you do it? We just show you what's inside That's kind of weird. I took it back out of my mouth, but just for the science of it This is the snail that's inside You're the ocean with this one though No quail, it's a small bird fried quail. Look how juicy that is quail I believe it's similar to a duck in the sense that it's all dark meat This is our tea snail. It's also called pear wrinkle. Usually some people like to poke it like this But you supposed to go on the side Spin it out Like you're cleaning out some earwax, yeah Yeah, okay, I was always gonna say this looks like something that you have in your house just for the smell See sales The sauce is good. Well, that's super fresh. I didn't know that I would ever say sneeze snails were refreshing But I like that more than the This is a little bit lighter little cleaner. So this is our scallop They are not your typical And this is our amazing green sauce that we make in house They have the Thai chili that is green and also lemon leaves the bigger than me scallops Mmm Wow You know the onion flavor With the green onions the fried shallots Green onions. Mm-hmm. That was one of these single best bites I had today I love green onions to the death. I had this dish once in California. Yeah, it wasn't even close One more of our dishes is wild beetle leaf with our tenderloin whatever cut in cubes So it's still tender inside. We do it from the wok. So we have that smoky aroma This is a nice alternative to the bottle of black. A lot of people, you know We're known for our bottle of black, but this is a nice turnip. You want to change similar better leaf beef More like earthy more like Yeah, a little bit more like just cut a piece of steak. Yeah. Oh, yeah, that's like one thing texture super easy to eat I like it anytime you can see a new way to do something that I do think caters to a more sophisticated taste palette I'm all for it. Wow Y'all speaking of uni how we were talking about uni with the crab guts Yeah, right here The reason why I was always scared to eat it because I don't know y'all remember watching that Jackie Chan movie But when he beat up that one dude and fell in the water Yeah, the tank with all the oh, and then the uni stick to him. It's scary. It's a scary moment Okay, so this is a new freshly from Washington. Wow. So it's just coming in season Feel like I'm shaving off some life Wow All right, you guys, what are you guys thinking? Are you gonna sauce yours up rich rich said our natural? I'm gonna all natural and just appreciate See, what was this? I see what she's saying with the temperature Oh that got like I don't know how uni all of a sudden just because it was cold turned into dessert Yeah, it makes sense. It's almost like a light little less sweet and ice cream. Yeah, wow Never really a buttery That was clean. It's very buttery see food in Seattle guys is This confirms it's like something like that's like getting beef in Texas or something. Yeah, I listen guys I get it. This is definitely a staple of the community. I mean I see all types of people in here The food is legitimate. All right, everybody that wraps it up here at Rainier RQ one of the best Fungro foods ever we can co-sign it come here Anthony Bourdain came here It's really really proud to say this is from you know our home area dude Yeah, the whole town and it confirms that Pacific Northwest seafood is incredible. Yes Yes, sir presentation is incredible from here Even the exotic things that you can get here you can get even crazier than this if you want to get a little weirder You know I give this spot a 10 out of 10 Yeah, I want you this is one of my favorite Seattle restaurants. I've ever been to in my entire life My favorite dish is gonna have to be the scallops. I've had scallops with Richie a lot He loves scallops. They're not prepared the way I had it today. No, this was completely like a game-changer I don't know I would ever get that scallop anywhere else going between the catfish and the anchoi I'm gonna go with the catfish the catfish was fire overall I got to say it's these three dishes right here and the anchoi beef salad the scallop and the catfish I think if you got to get three dishes, you got to get those on three, but everything else was great The lemongrass snails. I've never actually had snails that I actually really enjoyed. So shout out to those Yeah, all right you guys thank you so much for tuning into that very special Seattle episode of Fungro's food here Rainier barbecue in South Seattle. Huge shout out to Rich, Tan, everybody here, Lisa, Stacey Come on down. Let us know if there's any other amazing restaurants, particularly seafood restaurants You guys want us to check out for sure and until next time we out. Peace I Think if you come here, and you're not a fan of that snails for whatever reason I'm gonna come here And you're gonna enjoy it for sure. Let's be honest Let's be honest not that many people come by and brag about the leaves that they have I think that's I mean Lisa's talking big game, and I think it looked up to it. Yes for sure