Gordon Ramsay: Uncharted (2019–…): Season 1, Episode 5 - The Mighty Mekong of Laos - full transcript
Man: This is one of the
best foods in the forest.
Gordon: What is it?
Man: Ant larvae.
Gordon: That's it there?
Man: That's it.
Gordon: Okay, so it looks like
a bit of a coconut from here.
Man: You've got to
give it a good shake. Yep.
Gordon: I've been
shopping for eggs before,
but not quite like this.
(bleep), ah,
they're sharp, (bleep).
And it's raining with (bleep)
ants everywhere here. (bleep).
This is the 4000
island region of the mekong
river in southern laos.
And the mekong is the life
blood of this incredible
landlocked country.
What an amazing place.
Running from north to south,
the mighty mekong
is laos' backbone.
Part highway, part
water supply and crucially
a vital source of food,
which I'm told
is bloody delicious.
Amazing, amazing,
amazing, amazing.
But from what I've heard,
trying to get my hands on this
amazing food won't be easy.
Laotians go to extreme lengths
to source their ingredients.
And I'm here to
learn their secrets.
My adventure begins
in the deep south, on the
banks of the khone falls.
I'm meeting a chef who
I hope can give me the
lowdown on laos cuisine.
And after all that paddling,
I'm hoping he's laid on lunch.
Good to see you.
Joi: Hi, good to see you.
Gordon: Likewise.
What an amazing river!
Joi: Yeah, it is.
Gordon: With one of
the top-rated restaurants
in the country,
joi ngueamboupha is
passionate about laos food.
Celebrating its unique blend
of flavors that can't be found
anywhere else in the world.
First of all, an absolute
pleasure because you've helped
put laos cuisine in the map.
I'm dying to get to understand
for the laos cuisine.
Gordon: Right.
Gordon: Wow,
that's incredible.
What is he doing over there?
That crazy man.
Gordon: I mean, not
the safest place to fish.
Joi: Because very strong water?
Gordon: Yes.
Joi: So that the
fish more tasty.
Gordon: Wow.
Gordon: Wow. So by
fighting the current they get
a little bit more tastier?
Joi: More tasty
and more exercise.
Gordon: Wow.
More exercise?
Joi: More exercise.
Gordon: And so there's a big
difference between fish being
caught down here than
there is over the other
side of the rapids?
Joi: Yes.
Gordon: It's just so
dangerous, he's almost like
on the edge of the rock.
Gordon: Me?
Joi: Yeah.
Gordon: It's dangerous, right?
Joi: Not really.
Gordon: Not really.
Um, yeah, I beg to differ.
Khone falls are the
widest in the world.
And 2.5 million gallons
of water crash over
these rocks every second.
I was hoping for
lunch, but this wasn't
what I had in mind.
What in the
(bleep) are we doing?
Seriously?
You sure this will
take my weight, joy?
Joi: Yeah, I'm sure, yeah.
Gordon: (bleep)
where are we going? Man.
Local fisherman
mr. Senchan has been
risking his life, sorry,
catching these prized
mekong fish for decades.
(bleep) joy, these fish
better taste (bleep) delicious!
This is crazy.
Traditional cast
net fishing has been practiced
for thousands of years.
Elbow. But I've just minutes
to get the hang of it.
Joi: Hand there.
Gordon: Hold? Happy.
Ready? This is not a good idea.
Gordon: Yes.
Joi: Oh, come on!
Gordon: (bleep) oh (bleep).
I'll tell you what, they make
it look so easy but there
is nothing easy in this.
That's an edgy place to fish.
It's the force of that
water inches away from you.
And one slip and you're gone.
Joy, this time we're
going to catch something.
Gordon: Yes! Here we go.
Joi: Wow.
Pull it in!
Gordon: Yeah, nothing.
There's got to be an
easier way of catching
fish here, surely.
Joi: Come on!
Gordon: (bleep) nothing!
Gordon: What?
Joi: Yeah, he's caught...
Gordon: So you're
telling me it's not
the right time of day?
Holy (bleep).
(bleep), joy,
there's no joy in this!
Thankfully mr. Senchan
takes pity on me and kindly
shares his morning catch.
Oh my god.
And was that here?
Joi: Yes.
Gordon: Look at those beauties.
They are gorgeous.
Right, let's go eat
some before we get killed!
Joi: Yeah, yeah.
Gordon: Now this is
a traditional way of
cooking this, right?
Joi: Yes, yes.
You usually in laos people,
like every weekend with
friends we go to fishing,
maybe barbecue
along the river.
Gordon: And you wrap
that in a banana leaf.
Joi: Yes, with
a bamboo skewer.
And also inside we
stuff with lemon grass.
Gordon: That
smells incredible.
Before his culinary
calling, joy spent
seven years as a monk.
Joi: I learn a lot and
also in the temple I
learn a lot about food.
Gordon: Wow. Do you think
that's why you wanted to
become a chef as a monk?
Joi: Yes.
Gordon: And still today the
monks are highly respected.
Joi: Yes. In the
next few days I'm going
to cook for the temple
if you would
like to help me.
Gordon: Wow, you
want me to cook?
Joi: Yes.
Gordon: For the monks?
Joi: Yes.
Gordon: At the temple?
Joy's set me a mission
to cook for the monks.
They are a, it's
almost like royalty here.
Gordon: The monks
at wutcontai temple,
like monks all over laos,
rely on the generosity
of their neighbors to eat.
Though money is tight,
locals prepare daily
feasts for them in the hope
of receiving a blessing.
(speaking in native language).
Look at that.
Oh yes, that's
come out beautiful.
Man, that fish is so soft.
I'm dying to taste that.
Gordon: Cooking for such
highly esteemed guests
will be a real challenge.
But joy tells me
there's an added twist.
The scary thing
for me is that it needs
to be served at 11,
because after midday
they cannot eat until
the following morning.
So, I've got my work cut out.
That's so delicious.
I've less than a week to get
to grips with laos cuisine and
prepare a feast at the temple.
I'm not saint, so to boost
my karma credit rating, I
have to make sure I nail it.
That is really delicious,
thank god.
Because that is
the most dangerous fish
I've ever helped catch.
So, with the challenge
set, I'm hitting the river.
Along the bank of the mekong,
the rice paddies yield
all manner of surprising
delicacies for the
self-sufficient locals.
So joy's friend utah has
brought me to meet rice farmer
mr. Ten and his family, hello.
(speaking in native language).
How are you?
You good?
Nice to see you. Hello.
What kinds of foods are
you sourcing from here?
Because I see the
river that side and the
paddy fields that side.
(speaking in native language).
Utah: Frogs.
Gordon: Frogs.
Utah: Toe bites.
Gordon: Hold on,
toe bites, as in?
Utah: Toe bites, the one that
basically bite your toes.
Gordon: Insects
that bite your toes?
Utah: Yes, exactly.
Gordon: Wow.
Utah: Yes, all yummy.
Gordon: All yummy?
Utah: All yummy.
Gordon: Amazing.
Amazing, amazing, amazing.
Let's go. Toe biters,
what size are these things?
The rice fields are only
a short walk away, but
like men around the world,
mr. Ten loves to show
off his souped-up ride.
I feel like I'm on my
granddad's lawnmower with half
my grandma's
washing machine in front.
Utah: Good comparison.
Gordon: What a contraption.
This is his custom-built
iron buffalo and he's
letting me take the reins.
How do we start?
(speaking in native language).
Utah: Cycling. Oh,
there's a string for the speed.
Gordon: Okay, so that's
the acceleration pedal?
Utah: That's right, yeah.
Acceleration pedal.
Gordon: That's slow
and that's fast?
(speaking in native language).
Utah: You pull this up
first, so after this.
Gordon: Oh okay, so
that's like the handbrake
and this is the gear.
Utah: Exactly.
Gordon: And seatbelts?
(speaking in native language).
Gordon: No, I'm joking.
We ready?
Let's go.
(engine starts)
let's go, captain.
Kids, buffaloes,
frogs, get out the way!
Utah: Oh my god.
Oh my god!
Gordon: (bleep).
(screams)
owly, slowly!
Gordon: (bleep).
This may not be
the safest ride,
but I definitely feel
safer than the people
walking in front of me.
Oh jeez.
Utah: Oh man. Oh man.
Gordon: Hello! (bleep).
Utah: Uh oh, uh oh, uh oh.
Stop, stop. Stop, stop,
go around. Stop, stop!
Gordon: (bleep), this
thing's a death trap.
Utah: Oh man.
Gordon: Man.
On my quest to discover
the best local food to
serve at a feast for monks,
mr. Ten leads me to
a field that he assures me
is full of laos delicacies.
(speaking in native language).
Utah: He's looking
for toe biters.
Gordon: Life here is tough.
Some families
survive on just $5 a day.
So foraging for insects
provide much needed protein,
flavor and if you're
not careful, flesh wounds.
Here's one,
here's one here! (bleep)
utah: Oh, careful
he's going to bite you!
Gordon: (bleep), they're
sharp, those things.
Can you get him?
Here's one here.
Look at that,
the size of them.
And what do they do?
Boil them, grill them?
(speaking in native language).
Utah: Barbecue first and
then make a dipping sauce.
Gordon: Hey, another one.
Utah: Oh, you're good.
Gordon: (bleep),
they're like large beetles.
Utah: Oh, man!
Gordon: What was that?
What was that?
Utah: A beetle.
Gordon: Man, they're fast,
these little bugs are.
Ah, (bleep)!
Frog! Mr. Ten!
(speaking in native language).
Gordon: Wow.
Bloody hell.
Look at him, huh,
he's beautiful.
Is he too small to eat?
(speaking in native language).
Utah: Too small?
Gordon: While mr. Ten
takes the toe biters
back to the kitchen...
Me in that one?
Utah: Yes.
Gordon: Oh man, really?
His sons take me
out on the river.
Now at 210 pounds I just
hope I don't sink this thing.
Woo, (bleep).
The mekong is the
second most bio-diverse
river in the world.
It's full of fish that I
failed to net, but it's also
filled with delicious snails.
Finally, prey I'm
fast enough to catch!
This place is beautiful.
So, where are they?
Gordon: Underneath the weeds?
Utah: Underneath, yeah.
Gordon: Okay, great. Let's go!
Utah: I'm not going!
Gordon: You're not going?
Utah: No, I'm staying here.
Gordon: Why?
Utah: Just in case
I have to rescue you.
Gordon: In case
you have to what?
Utah: Rescue you!
Gordon: Rescue me?
Utah: Yes.
Gordon: Woo, that's fresh.
Utah: Careful.
Gordon: Aye-aye-aye-aye-aye.
(bleep).
(bleep).
It's a strong current.
(bleep).
In these strong currents I
look less like michael phelps
and more like michael palin.
It's a lot harder
than you think, right?
Utah: It is, it is.
Gordon: It's not (bleep)
easy to put food on the
table in this country.
Caught one!
Utah: Oh, well done.
Gordon: Look at those.
How are you getting
so many in one hand?
Further in front.
Utah: Further.
Gordon: Got another one.
Utah: Oh, what's that?
Is it a clam?
Gordon: It looks like a clam.
Utah: A clam, yeah.
Wow, well done.
Gordon: This is going to
take me all bloody day!
I mean, just look at
that, they're small.
Let's just
hope they're tasty.
I've done over 500 dives,
that dive was one of
the most difficult because
you can't dive in a meter and
a half of water when you've
got a current that strong.
After a hard day's graft,
mr. Ten and his family
teach me how they cook
toe biters using
traditional bamboo skewers.
And then through.
How many times a week
would you eat these?
(speaking in native language).
Once a week?
Utah: Once a week, yeah.
Gordon: So it's
regarded as a delicacy?
Utah: Yes. Turn it up.
Gordon: So you grill
them over the charcoal?
Utah: Yes.
Gordon: Amazing.
Utah: Remove the wing.
Gordon: Right.
Ah.
Ah. Just that? Wow.
(bleep), here we go.
Utah: Crunchy, chewy.
Gordon: Wow. That actually
tastes almost like a,
sort of the inside
of a lobster carcass.
It's very sweet.
That's delicious.
Really good.
They don't look
appetizing, but my god,
get inside that head,
it's like a sort of
cross between a sweet
lobster and a crab meat.
And yeah, packed with protein.
Big surprise.
Amazing. Snails.
Ah, look, he's got one there.
Thank you. Amazing.
Gordon: Roll that up tight.
It's like a snail
lettuce roll.
Utah: Snail roll,
yeah. How's it?
Mr ten: Okay?
Gordon: It's delicious.
Better than okay.
(speaking in native language).
These snails are very meaty.
So not only do we harvest the
most amazing rice, but we've
got this bounty of ingredients
that is expensive protein,
because they taste delicious.
The effort it takes
to create just one
meal here is humbling.
At home we have snails
with garlic butter, fancy
tongs and stupid shells.
This is delicious.
I'd love to serve some of
these critters to the monks,
but I'd be here all
week catching them.
And there just isn't time.
It's just 48 hours
into the monk's banquet,
and I've still
got a lot to learn.
So, I'm heading to a remote
village where I've heard
there's a forest that
packs a punch of flavors.
I was given
two travel options.
I drive down a dirt
road that would take hours,
or a short cut.
This is the
(bleep) short cut.
Mick.
Mick: Hey!
Gordon: Good morning.
Mick: Great to meet you.
Gordon: Likewise,
but good to see you.
Mick: Excellent yeah.
Gordon: What an amazing place.
Mick: It really is.
Gordon: Man!
Australian adventurer,
mick o'shea,
has been exploring
this region for decades.
He's promised to get
me there in one piece.
How difficult is
that going to be?
Mick: There's certainly
some challenges.
We've got some very
strong whirl-pools.
Gordon: Right.
Mick: You don't
want to swim here.
Gordon: (bleep).
Mick tells me the
locals call these
falls the spirit trap.
After the demons
believed to be caught
beneath these rapids.
Ophf. Man I have
it fast down there.
And, I'm beginning
to understand why, (bleep).
Mick: Now generally we want
to stay in the middle, okay.
Because, along the edge
the water's very fast.
You don't really want to
get scraped along the rocks.
There's whirl-pools
downstream, 200 meters
down there, they,
they can suck one, someone
down for quite a few seconds.
Gordon: Right, right.
Mick: If that happens,
you've really just got to
focus on holding your breath.
Gordon: Right.
Mick: The, the currents are so
strong that swimming against
any sort of current
here it's a losing battle.
How are you
feeling about this?
Gordon: Yeah, a
little bit nervous.
Mick: If your adrenaline
wasn't pumping now,
I'd be a bit worried.
I'd probably wouldn't
want you going down there.
Because this is a
serious undertaking.
Gordon: Yep.
The things I do for food.
Mick: Alright, let's do it.
Gordon: (bleep), thank you.
A bit nervous.
Mick: Are you ready gordon?
Gordon: Yes sir.
Mick: On three.
One! Two! Three!
Mick: Are you ready, gordon?
Gordon: Yes, sir.
Mick: On three.
One! Two! Three!
Lean over, lean over left.
Lean left, lean left.
That's good.
Keep leaning left.
But, keep leaning left.
Gordon: When mick
said, "do you want to take
a short cut to the forest",
I didn't realize that meant
risking life and limb.
Mick: Okay, straighten
up, straighten up.
Straighten up, back on
the left, back on the left.
Paddle forward.
Keep that angle.
Keep more to the left.
Gordon: But, given the
extremes I've experienced
so far in this country,
I shouldn't have been surprised.
Mick: Excellent.
Paddle straight.
Straighten up!
Straighten up!
More to the left.
Gordon: (bleep), alright.
Mick: Nailed it.
Gordon: (bleep).
Mick: Alright.
Gordon: Honestly,
that was cool hey.
Mick: That was insane.
Gordon: Whoa!
Mick: You done a great
job there gordon.
Gordon: Man, (bleep).
Mick: Well done, mate.
Gordon: Oh boy, (bleep)!
Mick: Great work, hey!
Gordon: That was insane.
Magical, brilliant,
but it's tough in there.
I'm just hoping that
this village, you know,
is going to
deliver some magic.
Because that was a
journey and a half.
Back on dry land, it's into
the ban han cong forest for
a lesson on laos flavors.
Oh man, this is deep now.
But of course, adrenaline
junkie, mick, insists on
another dodgy short cut.
It's not going to
take you and I.
Mick: Exactly. I think
we spread, space ourselves out.
Gordon: (bleep),
I mean, really?
Mick: Just watch that
next bit gordon, it's
like a little bit wobbly.
Gordon: (bleep), what
is wrong with you?
Mick: Here we are.
This is, this is the village.
Gordon: We're here?
Mick: Yep.
Gordon: People in the isolated
village of han cong noi,
rely on the forest to survive.
Mick: Hey, mr. Muang.
(speaking in native language).
Mick: How are you?
How are you? Oh hang on.
Gordon: Mr. Muang is laos
answer to daniel boone.
I'm hoping his knowledge
of forest flavors
can inspire a winning menu
for the discerning monks.
You have the most
amazing garden.
It's almost like this
perfect market,
stroke, supermarket.
Mick: Wait till you
see mr. Muang out
in the forest man.
He's amazing.
(speaking in native language).
Gordon: That's incredible.
It is beautiful in here.
Really beautiful.
Gordon: Looks like a bay leaf.
Mick: It does.
Gordon: That's bitter,
isn't it?
Mick: Mm, it is, it is.
A lot of ingredients in
laos food, which, on their
own, you wouldn't enjoy.
Gordon: No.
Mick: But by balancing
them with other flavors
it really changes it.
Gordon: Yeah.
That's incredible.
Those leaves, yeah,
quite juicy inside.
But very sour.
Yeah, pretty remarkable.
What's that?
Mick: That's rohtang.
It's covered in
horrific thorns.
You've got to be
really careful working
with this stuff.
It's quite a fibrous,
sweet, flesh underneath.
Gordon: So we're eating
the center of it?
Mick: Yes, exactly.
Gordon: Bloody hell. Thank you.
Mick: A bit off,
that's it. Yep.
Gordon: It's almost
like a heart of palm.
Mick: Exactly, that's
basically what it is.
Gordon: In europe we forage
for mushrooms, vegetables.
This is taking foraging
to a completely new level.
I mean, every 2 or 3 meters
there's something different.
A leaf, a flower.
It is like a garden of
eden, because everything you
touch, pick, you can eat.
What's the next aisle.
Mick: Ah, you're going
to like this gordon.
This is one of the
best foods in the forest.
Ant larvae.
Gordon: Ants larvae?
Mick: Yep, yep, yep.
They actually have
a citrus flavor.
So, I'll see, you know,
it's a bit like having,
like, lemon juice
or lime juice
sprinkled over protein.
Gordon: But, where are they?
Mick: They're actually
up in the trees.
These ants, like they sew
the leaves together and
make a nest in the trees.
Gordon: Wow.
(speaking in native language).
Mick: Alright, he's asked
if you can give him a hand.
So, it's definitely
a two-man job.
That piece of bamboo is
probably like 10 meters long.
Come on gordi.
Gordon: That's it there.
Mick: That's it.
Gordon: I can release it?
Mick: Get under it.
You've got to give
it a good shake.
Gordon: Oh, it's like shaking
the ants into the basket.
We want to take the best out.
Mick: That's right.
Gordon: (bleep).
Man: Yep.
Gordon: (bleep)!
It's raining with
(bleep) ants everywhere here.
(laughs).
Gordon: (bleep), ugh!
(bleep)!
Mick: Well, the thing
with these ants, right,
is that when they're
grumpy they excrete acid,
so they bite your skin
and then they squirt
the equivalent of
lime juice into it.
Gordon: (bleep), ugh!
They're sharp.
(bleep), watch out.
My eggs! My eggs!
Don't break my eggs.
Mick: Oh no, no,
it's alright.
Gordon: (bleep). I've been
shopping for eggs before,
but not quite like this.
I'm constantly impressed by
the lengths these laotians
will go to for food.
Risking a hail storm of
aggressive fighting ants,
just to add a little citrus
flavor to their foods.
That's wild.
What an amazing
little kitchen this is.
Mick: Isn't it?
(speaking in native language).
Gordon: Mr. Muang's daughter's
show me how these ants
spice up a tom
kha phak soup.
And face the question every
chef asks in the kitchen.
Can I help?
Mick: In the pestle
there she's got,
chili, lime, and salt.
Gordon: What an amazing
kitchen you have here.
And any chance we can turn
the air-condition on? (bleep).
Mick: I don't even
think they'd know what
you're talking about.
Gordon: Electricity arrived in
this region just 10 years ago.
But most people still use
traditional charcoal stoves
which have two settings.
Hot and (bleep) hot.
And so, they are
the, that's the ants?
Mick: That's your annex, yeah,
yeah, mixed in with the ants.
Gordon: Wow. They're delicious.
They look like little maggots.
Mick: They pretty much are.
Gordon: So, we're going to
finish the soup with the ants.
(speaking in native language).
Mick: Yes, that's right.
A bunch of those herbs that
we've collected in the forest.
A bunch of them are
in that soup already.
Gordon: That's incredible.
(speaking in native language).
Mick: Ah, so we've got
coriander and spring
onions in there.
So, put it all in she said.
Gordon: Ants! I mean,
they had this citrus flavor of
a, almost like little tiny
particles of a lime and a lemon.
And they were finishing
the soup with that.
I think it's delicious.
Delicious.
Had this zesty, sort of, you
know, freshness to the soup.
Really good.
And do the men
cook in the village?
(speaking in native language).
Mick: In this village
only the girls cook.
Gordon: Trust me
this is hard work.
Gordon: I'm a cook.
(laughs).
Taste buds are on fire.
I think I'm starting
to lay those, those
foundations of laos food.
The finishing of the herbs.
The chili's, it's sour.
A touch of sweetness
in there as well.
If you told me a week ago
I'd be making ant soup, I'd
have said, "you're crazy".
But it will make a great
addition to the menu for the
monks in a couple of days' time.
After surviving cast net
fishing, extreme rapids, toe
biters, and stinging ants,
today I'm embracing
the laotian saying,
"please don't rush".
So, with that in mind,
I'm heading to don tan island
to sample a local
liquor known as lao-lao.
Wow, look at those?
They're chilling out.
They're on holiday.
Cafe owner nang, is taking me
to meet a local whisky maker.
She has two
important jobs today.
Translator and drinking buddy.
We know this moonshine
is super strong, right?
Nang: Yeah.
Gordon: Okay. So, not to
be drunk during the day.
A little sip in
the evening, right?
Nang: Local people are
here every morning. 7:00 a.M.
Like, one shot.
Two shot.
(laughs).
Gordon: 7:00 a.M.?
Nang: Yeah.
Gordon: Oh dear.
Nang: For breakfast.
Gordon: Work hard. Be happy.
And drink moonshine.
Nang: Yeah. Yeah, yeah.
Thank you, gordon.
Gordon: Where is the man?
Nang: Just here.
(speaking in native language).
Nang: This is mister sin,
the moonshine man.
Gordon: Mr. Sin.
Nice to see you.
Nang: This is gordon.
He's from london.
Gordon: How long has he
been making moonshine?
(speaking in native language).
Nang: More than
20 year he said.
Gordon: 20 years. Wow!
But look at that
coming through.
Nang: Yeah.
Gordon: I'd been warned,
this local hooch can top
out at around 120 proof.
So... Oof, it
smells very strong.
Given how extreme everything
I've experienced in laos is,
I hope this won't
make me blind. Ready?
Nang: Yeah, try it.
Gordon: Oof, it
smells very strong.
So far, I've risked life
and limb on my culinary
adventure in laos.
But now, I risk my reputation
as a proud scotsman, and
sample some local rice whisky.
This is what I was born for.
Cheers! Ready?
Nang: Yeah, try it.
Oh, me? Okay.
Gordon: (bleep). (bleep)
nang: Ah!
(coughs).
Are you trying to kill me?
(coughs).
Nang: This one is the...
Gordon: My lips are numb.
(speaking in native language).
Forget the monks.
It's almost forced me
into a vow of silence.
Imported liquor is
far too expensive for
most laotian people.
So, they get their hard
stuff from mr. Sing, laos
answer to jack daniels.
Apologize about
the white legs.
We don't get much
sunshine in scotland.
Only slightly whiter than
my legs, the sticky rice
has a high starch content,
the perfect base
for whisky.
Onto the table.
After it's steamed and washed,
yeast is added, and it's
fermented for several days.
If I was to make
moonshine like this in
the highlands of scotland,
you'd get
me put into prison.
(speaking in native language).
(shouting in native language).
Gordon: Whose that shouting?
Nang: He come to buy the
laos whisky, the moonshine.
Gordon: He wants moonshine?
Nang: Hello, I have some.
Gordon: You got some ready?
That's the moonshine in here?
(speaking in native language).
How much?
Nang: 50,000 kip,
it's like $6.
Gordon: $6. As well
as making the moonshine,
mr. Sing appears to run the
local drive-through, hello sir.
Brewed by the finest.
Good to see you.
Nice to see you.
A little taste?
A little sample?
(speaking in native language).
Nang: Very good
he say. Very good.
Gordon: 50,000 kip. Enjoy.
(speaking in native language).
Take care.
And just when you
thought things couldn't
get any more bonkers!
What is that?
Nang: That is
gecko and a herb.
Gordon: You marinated
the geckoes in whisky?
Nang: My friend make it.
Gordon: No! No-oh-oh!
No-oh-hoh!
Those poor bastards. Pouf!
I put vanilla in my spirits.
You put gecko's.
Nang: You can try.
Yeah, very good.
Gordon: That actually
tastes better.
Yeah, no, it's good.
Nang: Eat more.
Gordon: It's very sweet.
Nang: Yeah, come from
the herb and we make some
special herb this one,
but it's secret.
Gordon: Secret herbs.
Nang: Secret.
Gordon: With geckoes, inside.
But the flavor is extraordinary.
Nang: Uh hum.
Gordon: Mmm. Mr. Sing,
thank you.
You are a true legend.
Nang: Yeah, it's nice.
Gordon: Thank you.
Man, those poor gecko's.
How can you do that to them?
They are our pets in England.
Nang: Oh uh!
Gordon: Oh uh!
Gordon: I'm not sure
serving paint stripper
to the monks tomorrow
will earn me good karma.
But, if I burn off
the alcohol, I reckon it will
make a heavenly banana flambé.
Now that's a sunrise.
Joi: Yeah, well
it's beautiful.
Gordon: That is beautiful.
It switches the light on,
on the mekong doesn't it?
It lights it up.
It's feast day and I'm back
with chef joi, and in laos the
early bird catches the worm.
Then probably
puts it in whisky.
The pressures on to
get everything bought,
cooked, served.
Joi: Yeah.
Gordon: We want to have
some happy monks today.
Joi: Yeah, yeah.
Gordon: We need fish.
And because the monks
have to eat early, before my
kids are usually out of bed,
joi decides the only
option is to buy it.
Amazing. Look at that.
I mean that is
literally on the river bank.
These two are
beautiful, right?
Joi: Yeah, this one, catfish.
Gordon: They look great.
Joi: Yeah.
Gordon: Look at
the colors of those.
Joi: Yeah, shall
we get two of them?
Gordon: Yeah.
(speaking in native language).
Thank you. They're
beautiful aren't they.
What do they cost altogether?
Joi: 40,000 kip.
Gordon: A steal.
At just $5.
Joi: That's good yeah?
Shall we carry on.
Gordon: Thank you.
With more ingredients
still to get,
we've got to crack on,
to not be late for the monks.
So, it's pedal to
the metal, or not?
I do think I can walk
quicker than this taxi.
The daily nagazon
market is packed full of
incredible mekong produce.
Look at these fish here.
Gordon: Fermented fish?
Gordon: Padek?
Gordon: Rice.
Gordon: It smells amazing.
Gordon: Soup, yeah.
Gordon: Yeah.
Gordon: That's delicious.
Joi: Yeah.
Gordon: That's
really delicious.
Everything is not just
only super fresh, but no
one's using refrigeration.
Joi: No, no, no.
Gordon: That's the reason
why we got everything.
Joi: Get everything fermented
and, fresh fermented, yeah.
Gordon: Fermented fish.
I mean, what a great way
of finishing those stews.
It's all starting to
make sense, cause here's
like the heartbeat.
I've seen it all come
into one little zone now.
How amazing all this is.
Joi: Yes, the bok choy.
Do you know they grow
it along the mekong?
Gordon: This is grown
on the mekong as well?
Joi: Yeah, yeah.
Gordon: We've collected all
our ingredients, and there's
just time for a little
pick-me-up before we cook.
I was hoping
for a quick coffee,
but joi wants me to try the
local stimulant, beetle nut.
Joi: Take that leaf and
you put the beetle nut in.
So, this beetle
nut, they grow along
the river bank.
Gordon: Okay. Again, so
much alongside the river.
Joi: Yes. And (inaudible).
They say when you
are chewing it, that
it makes you feel dizzy.
Gordon: Why would you
chew that if you're
going to feel dizzy?
Joi: Because it's
got tobacco in it.
Gordon: Tobacco?
Joi: Yeah.
Gordon: So, you
roll this up. You ready?
Joi: Ready. One...
Gordon: Two. Three.
(speaking in native language).
(laughs).
Gordon: Sorry.
No, no, (bleep). No!
The locals may love the beetle
nut for a quick pick me up.
Why did you (bleep)
make me do that?
But, the only time
I'll pick it up again is to
toss it in the nearest bin.
Having survived my partial
poisoning, it's time to face
the day's real challenge.
Using everything I've learned
this week to cook for the
monks of wok cong thai temple.
This looks amazing.
Joi: Yes.
Beautiful temple.
Gordon: Wow. More
revered than royalty,
these guys are used to the
cream of this country's cuisine.
We're up against
it time wise, right?
Joi: Yeah, yes.
Gordon: And, as they
start fasting at mid-day,
I've got just two hours
to prepare my feast,
and lay it before them.
This is it.
Everything I've understood.
Got up to speed
with this week.
It all comes down to this.
Hey, how difficult
are the monks?
Are they, like, food critics?
Joi: Yeah.
Some, some of them.
Gordon: Every time I
get to cook for a festival,
royalty, monks, trust me,
there's always those
nerves, so, it's going to
be a tough one this morning.
The cat fish stew, okay.
My main dish is a sweet and
sour fish stew, inspired
by mr. Muang's daughters.
So nice, using
fish this fresh.
And, my trip to the market.
I'll use a
fermented fish sauce.
Joi: Yes, fermented fish sauce.
Gordon: To give that the sort
of nice fermented sour flavor
at the base of
this catfish stew.
I'm also going to put a touch
of tamarind in that as well.
Joi: Ah, nice.
Get rid of the sour texture.
Gordon: The sour
texture, that's right.
Joi is also cooking a
catfish main course.
And for his sauce
he's really branching out.
Are you really chopping
wood to put in the soup?
Joi: Yes, come look over.
Gordon: You've
gone barking mad.
Joi: Yeah.
Gordon: But, what does
the wood do to the soup?
Joi: It get the bit of
shake on pepper texture.
Gordon: Okay.
Joi: Make your mouth
numb and tingly.
Gordon: Very interesting.
And, by interesting I mean,
really freaking weird.
But, right now I can't
afford to get distracted.
Joi: So, we now close
to 10:00, so we've
got about an hour.
Gordon: Why can't we just
spend one day here eating at
2:00 p.M. In the afternoon.
Just give us a bit more time.
Gordon: But telephone
the chief monk.
(laughs).
Right, catfish stew done.
Please.
Joi: Need chili.
Gordon: Need chili?
Joi: Yeah, a bit more
chili, a bit of tamarind.
Gordon: Yeah.
There's me thinking
it's too hot.
It's too soury.
And he's saying more chili.
I mean, unbelievable.
While I chop some more
chili for my stew, joi's
onto his second course.
What do you do with
the lemon grass?
Joi: Ah, I'm spreading
the lemon grass to
stuff the fish inside.
Gordon: Fish wrapped in
intricate lemon grass parcels.
Amazing.
Except for the fact
that I'm behind and
joi needs my kitchen.
Gordon: Do you want
to borrow my fryer?
Joi: Yes, yes, please.
Gordon: Now, you're
treating me like I'm
your sous chef now.
Joi: Yes, yes.
Gordon: I thought
you were sort of
sweet, endearing and helpful.
Gordon: Look outside sweet,
but inside not sweet.
Outside sweet,
inside competitive.
What happens if they
don't like the food?
Gordon: They won't
give me the blessing?
Joi: No.
Gordon: With my kitchen back,
I can finally start
my second course.
A spicy take of the banana leaf
fish wrap I ate on the banks
of the mekong five days ago.
Aah. It's a beautiful way of
tying up these little packets.
Do you want some help?
Joi: Um, I'm good
for now, thank you.
Gordon: I was joking.
I'm busy enough as it is.
With just 30 minutes left,
joi's throwing some catfish
steaks on the barbecue.
But I have one of those
incredible coney falls fish.
I'm going to lightly coat
this fish, stuff it with the
herbs and the lemon grass.
Yeah. And then, yeah,
I'm going to literally
quickly fry it.
I've never had
to cook this fast.
Joi: What?
Gordon: No. I'm a
little bit in the (bleep).
Joi: Okay. You're not
allowed to say bad word in here.
Gordon: (bleep).
Joi: Not a nice word.
Gordon: (bleep), (bleep).
Joi: No! No!
Gordon: No? Not even.
Joi: Nice word.
Nice words?
Give me a word for (bleep).
Bad karma or not, I'm
struggling to hold my tongue.
Joi: We're against the time.
We need to finish.
Gordon: Because the
pressure is really on.
Where, where, where
do I wash my pan?
Joi: In the river.
Gordon: Oh, for
god's sake man.
But, with just moments to
spare, I'm onto my final dish.
Now I get to use the super
strength gecko rice whisky.
And, three words we can
all enjoy, caramelized
flambé bananas.
Joi: Um, no, no, you can't.
Gordon: Hold on a minute!
Joi: No, you can't do
moonshine for the monk.
Gordon: It will
be caramelized.
The alcohol will be gone.
Joi: But still got the,
you've got alcohol in it?
Gordon: Please?!
Joi: No, no, you can't.
They beat the drum for
the people to bring the
food into the temple.
Gordon: The monks may live
a holy life, but missing
out on my banana flambé
may be their greatest
sacrifice of all.
Joi: We better hurry.
Gordon: Yes! Yes! Yes!
Time to plate up.
(drum)
(drum)
okay joi.
Joi: You done?
Gordon: Just in time.
Finally, my feast is finished.
A sweet and sour catfish stew,
spicy banana leaf fish wrap,
coney falls finest catch.
And, a snake bean salad.
But joi's outdone himself.
A wood infused catfish soup.
Delicate lemon grass and fish
parcels, and mouthwatering
barbecued fish steaks.
This is crazy.
I think just eat at the
same time every day,
2:00 would be fine.
Joi: Yes, every time yeah.
Gordon: Oh (bleep)!
I have the honor
of serving the head
monk and his novices.
Please enjoy.
Meal times are sacred,
so joi and I grab a sneak
peep from a distance.
Gordon: Watching the
monks eat my dishes
feels a bit spiritual.
Hopefully it's a taste
of heaven, and they won't
condemn me to eternity,
doing the dishes
in hell's kitchen.
Finally,
the moment of truth.
Joi: He said
everything tasted good.
Gordon: Excellent.
Please ask him about
the catfish stew?
Gordon: He liked it?
Joi: Yeah, he liked it.
Gordon: Would you
explain that I did have
a dessert for caramelized
bananas with moonshine,
but we are not allowed?
But, next time, I'll
just barbecue the bananas.
Joi: Okay.
(speaking in native language).
Gordon: Clearly he's
not impressed with
my flambé faux pas.
But, I've still done
enough to earn a blessing.
On my laotian journey, I've
unearthed a vibrant cuisine
that's packed full of flavors,
and found in the
most surprising places.
As the laotian people
slowly emerge from poverty,
the mekong river
continues to give them
something very valuable.
A rich culture that
thrills the taste buds
and feeds the soul.
That is priceless.
What an amazing
week, thank you.
Joi: Yeah, thank you.
Nice to visit.
Yeah, good luck, so be it.
Gordon: See you soon.
Amazing week.
Joi: Thank you.
Gordon: And so with my
karmic balance restored,
at least for the moment,
it's on to my next adventure.
Captioned by
cotter captioning services.
best foods in the forest.
Gordon: What is it?
Man: Ant larvae.
Gordon: That's it there?
Man: That's it.
Gordon: Okay, so it looks like
a bit of a coconut from here.
Man: You've got to
give it a good shake. Yep.
Gordon: I've been
shopping for eggs before,
but not quite like this.
(bleep), ah,
they're sharp, (bleep).
And it's raining with (bleep)
ants everywhere here. (bleep).
This is the 4000
island region of the mekong
river in southern laos.
And the mekong is the life
blood of this incredible
landlocked country.
What an amazing place.
Running from north to south,
the mighty mekong
is laos' backbone.
Part highway, part
water supply and crucially
a vital source of food,
which I'm told
is bloody delicious.
Amazing, amazing,
amazing, amazing.
But from what I've heard,
trying to get my hands on this
amazing food won't be easy.
Laotians go to extreme lengths
to source their ingredients.
And I'm here to
learn their secrets.
My adventure begins
in the deep south, on the
banks of the khone falls.
I'm meeting a chef who
I hope can give me the
lowdown on laos cuisine.
And after all that paddling,
I'm hoping he's laid on lunch.
Good to see you.
Joi: Hi, good to see you.
Gordon: Likewise.
What an amazing river!
Joi: Yeah, it is.
Gordon: With one of
the top-rated restaurants
in the country,
joi ngueamboupha is
passionate about laos food.
Celebrating its unique blend
of flavors that can't be found
anywhere else in the world.
First of all, an absolute
pleasure because you've helped
put laos cuisine in the map.
I'm dying to get to understand
for the laos cuisine.
Gordon: Right.
Gordon: Wow,
that's incredible.
What is he doing over there?
That crazy man.
Gordon: I mean, not
the safest place to fish.
Joi: Because very strong water?
Gordon: Yes.
Joi: So that the
fish more tasty.
Gordon: Wow.
Gordon: Wow. So by
fighting the current they get
a little bit more tastier?
Joi: More tasty
and more exercise.
Gordon: Wow.
More exercise?
Joi: More exercise.
Gordon: And so there's a big
difference between fish being
caught down here than
there is over the other
side of the rapids?
Joi: Yes.
Gordon: It's just so
dangerous, he's almost like
on the edge of the rock.
Gordon: Me?
Joi: Yeah.
Gordon: It's dangerous, right?
Joi: Not really.
Gordon: Not really.
Um, yeah, I beg to differ.
Khone falls are the
widest in the world.
And 2.5 million gallons
of water crash over
these rocks every second.
I was hoping for
lunch, but this wasn't
what I had in mind.
What in the
(bleep) are we doing?
Seriously?
You sure this will
take my weight, joy?
Joi: Yeah, I'm sure, yeah.
Gordon: (bleep)
where are we going? Man.
Local fisherman
mr. Senchan has been
risking his life, sorry,
catching these prized
mekong fish for decades.
(bleep) joy, these fish
better taste (bleep) delicious!
This is crazy.
Traditional cast
net fishing has been practiced
for thousands of years.
Elbow. But I've just minutes
to get the hang of it.
Joi: Hand there.
Gordon: Hold? Happy.
Ready? This is not a good idea.
Gordon: Yes.
Joi: Oh, come on!
Gordon: (bleep) oh (bleep).
I'll tell you what, they make
it look so easy but there
is nothing easy in this.
That's an edgy place to fish.
It's the force of that
water inches away from you.
And one slip and you're gone.
Joy, this time we're
going to catch something.
Gordon: Yes! Here we go.
Joi: Wow.
Pull it in!
Gordon: Yeah, nothing.
There's got to be an
easier way of catching
fish here, surely.
Joi: Come on!
Gordon: (bleep) nothing!
Gordon: What?
Joi: Yeah, he's caught...
Gordon: So you're
telling me it's not
the right time of day?
Holy (bleep).
(bleep), joy,
there's no joy in this!
Thankfully mr. Senchan
takes pity on me and kindly
shares his morning catch.
Oh my god.
And was that here?
Joi: Yes.
Gordon: Look at those beauties.
They are gorgeous.
Right, let's go eat
some before we get killed!
Joi: Yeah, yeah.
Gordon: Now this is
a traditional way of
cooking this, right?
Joi: Yes, yes.
You usually in laos people,
like every weekend with
friends we go to fishing,
maybe barbecue
along the river.
Gordon: And you wrap
that in a banana leaf.
Joi: Yes, with
a bamboo skewer.
And also inside we
stuff with lemon grass.
Gordon: That
smells incredible.
Before his culinary
calling, joy spent
seven years as a monk.
Joi: I learn a lot and
also in the temple I
learn a lot about food.
Gordon: Wow. Do you think
that's why you wanted to
become a chef as a monk?
Joi: Yes.
Gordon: And still today the
monks are highly respected.
Joi: Yes. In the
next few days I'm going
to cook for the temple
if you would
like to help me.
Gordon: Wow, you
want me to cook?
Joi: Yes.
Gordon: For the monks?
Joi: Yes.
Gordon: At the temple?
Joy's set me a mission
to cook for the monks.
They are a, it's
almost like royalty here.
Gordon: The monks
at wutcontai temple,
like monks all over laos,
rely on the generosity
of their neighbors to eat.
Though money is tight,
locals prepare daily
feasts for them in the hope
of receiving a blessing.
(speaking in native language).
Look at that.
Oh yes, that's
come out beautiful.
Man, that fish is so soft.
I'm dying to taste that.
Gordon: Cooking for such
highly esteemed guests
will be a real challenge.
But joy tells me
there's an added twist.
The scary thing
for me is that it needs
to be served at 11,
because after midday
they cannot eat until
the following morning.
So, I've got my work cut out.
That's so delicious.
I've less than a week to get
to grips with laos cuisine and
prepare a feast at the temple.
I'm not saint, so to boost
my karma credit rating, I
have to make sure I nail it.
That is really delicious,
thank god.
Because that is
the most dangerous fish
I've ever helped catch.
So, with the challenge
set, I'm hitting the river.
Along the bank of the mekong,
the rice paddies yield
all manner of surprising
delicacies for the
self-sufficient locals.
So joy's friend utah has
brought me to meet rice farmer
mr. Ten and his family, hello.
(speaking in native language).
How are you?
You good?
Nice to see you. Hello.
What kinds of foods are
you sourcing from here?
Because I see the
river that side and the
paddy fields that side.
(speaking in native language).
Utah: Frogs.
Gordon: Frogs.
Utah: Toe bites.
Gordon: Hold on,
toe bites, as in?
Utah: Toe bites, the one that
basically bite your toes.
Gordon: Insects
that bite your toes?
Utah: Yes, exactly.
Gordon: Wow.
Utah: Yes, all yummy.
Gordon: All yummy?
Utah: All yummy.
Gordon: Amazing.
Amazing, amazing, amazing.
Let's go. Toe biters,
what size are these things?
The rice fields are only
a short walk away, but
like men around the world,
mr. Ten loves to show
off his souped-up ride.
I feel like I'm on my
granddad's lawnmower with half
my grandma's
washing machine in front.
Utah: Good comparison.
Gordon: What a contraption.
This is his custom-built
iron buffalo and he's
letting me take the reins.
How do we start?
(speaking in native language).
Utah: Cycling. Oh,
there's a string for the speed.
Gordon: Okay, so that's
the acceleration pedal?
Utah: That's right, yeah.
Acceleration pedal.
Gordon: That's slow
and that's fast?
(speaking in native language).
Utah: You pull this up
first, so after this.
Gordon: Oh okay, so
that's like the handbrake
and this is the gear.
Utah: Exactly.
Gordon: And seatbelts?
(speaking in native language).
Gordon: No, I'm joking.
We ready?
Let's go.
(engine starts)
let's go, captain.
Kids, buffaloes,
frogs, get out the way!
Utah: Oh my god.
Oh my god!
Gordon: (bleep).
(screams)
owly, slowly!
Gordon: (bleep).
This may not be
the safest ride,
but I definitely feel
safer than the people
walking in front of me.
Oh jeez.
Utah: Oh man. Oh man.
Gordon: Hello! (bleep).
Utah: Uh oh, uh oh, uh oh.
Stop, stop. Stop, stop,
go around. Stop, stop!
Gordon: (bleep), this
thing's a death trap.
Utah: Oh man.
Gordon: Man.
On my quest to discover
the best local food to
serve at a feast for monks,
mr. Ten leads me to
a field that he assures me
is full of laos delicacies.
(speaking in native language).
Utah: He's looking
for toe biters.
Gordon: Life here is tough.
Some families
survive on just $5 a day.
So foraging for insects
provide much needed protein,
flavor and if you're
not careful, flesh wounds.
Here's one,
here's one here! (bleep)
utah: Oh, careful
he's going to bite you!
Gordon: (bleep), they're
sharp, those things.
Can you get him?
Here's one here.
Look at that,
the size of them.
And what do they do?
Boil them, grill them?
(speaking in native language).
Utah: Barbecue first and
then make a dipping sauce.
Gordon: Hey, another one.
Utah: Oh, you're good.
Gordon: (bleep),
they're like large beetles.
Utah: Oh, man!
Gordon: What was that?
What was that?
Utah: A beetle.
Gordon: Man, they're fast,
these little bugs are.
Ah, (bleep)!
Frog! Mr. Ten!
(speaking in native language).
Gordon: Wow.
Bloody hell.
Look at him, huh,
he's beautiful.
Is he too small to eat?
(speaking in native language).
Utah: Too small?
Gordon: While mr. Ten
takes the toe biters
back to the kitchen...
Me in that one?
Utah: Yes.
Gordon: Oh man, really?
His sons take me
out on the river.
Now at 210 pounds I just
hope I don't sink this thing.
Woo, (bleep).
The mekong is the
second most bio-diverse
river in the world.
It's full of fish that I
failed to net, but it's also
filled with delicious snails.
Finally, prey I'm
fast enough to catch!
This place is beautiful.
So, where are they?
Gordon: Underneath the weeds?
Utah: Underneath, yeah.
Gordon: Okay, great. Let's go!
Utah: I'm not going!
Gordon: You're not going?
Utah: No, I'm staying here.
Gordon: Why?
Utah: Just in case
I have to rescue you.
Gordon: In case
you have to what?
Utah: Rescue you!
Gordon: Rescue me?
Utah: Yes.
Gordon: Woo, that's fresh.
Utah: Careful.
Gordon: Aye-aye-aye-aye-aye.
(bleep).
(bleep).
It's a strong current.
(bleep).
In these strong currents I
look less like michael phelps
and more like michael palin.
It's a lot harder
than you think, right?
Utah: It is, it is.
Gordon: It's not (bleep)
easy to put food on the
table in this country.
Caught one!
Utah: Oh, well done.
Gordon: Look at those.
How are you getting
so many in one hand?
Further in front.
Utah: Further.
Gordon: Got another one.
Utah: Oh, what's that?
Is it a clam?
Gordon: It looks like a clam.
Utah: A clam, yeah.
Wow, well done.
Gordon: This is going to
take me all bloody day!
I mean, just look at
that, they're small.
Let's just
hope they're tasty.
I've done over 500 dives,
that dive was one of
the most difficult because
you can't dive in a meter and
a half of water when you've
got a current that strong.
After a hard day's graft,
mr. Ten and his family
teach me how they cook
toe biters using
traditional bamboo skewers.
And then through.
How many times a week
would you eat these?
(speaking in native language).
Once a week?
Utah: Once a week, yeah.
Gordon: So it's
regarded as a delicacy?
Utah: Yes. Turn it up.
Gordon: So you grill
them over the charcoal?
Utah: Yes.
Gordon: Amazing.
Utah: Remove the wing.
Gordon: Right.
Ah.
Ah. Just that? Wow.
(bleep), here we go.
Utah: Crunchy, chewy.
Gordon: Wow. That actually
tastes almost like a,
sort of the inside
of a lobster carcass.
It's very sweet.
That's delicious.
Really good.
They don't look
appetizing, but my god,
get inside that head,
it's like a sort of
cross between a sweet
lobster and a crab meat.
And yeah, packed with protein.
Big surprise.
Amazing. Snails.
Ah, look, he's got one there.
Thank you. Amazing.
Gordon: Roll that up tight.
It's like a snail
lettuce roll.
Utah: Snail roll,
yeah. How's it?
Mr ten: Okay?
Gordon: It's delicious.
Better than okay.
(speaking in native language).
These snails are very meaty.
So not only do we harvest the
most amazing rice, but we've
got this bounty of ingredients
that is expensive protein,
because they taste delicious.
The effort it takes
to create just one
meal here is humbling.
At home we have snails
with garlic butter, fancy
tongs and stupid shells.
This is delicious.
I'd love to serve some of
these critters to the monks,
but I'd be here all
week catching them.
And there just isn't time.
It's just 48 hours
into the monk's banquet,
and I've still
got a lot to learn.
So, I'm heading to a remote
village where I've heard
there's a forest that
packs a punch of flavors.
I was given
two travel options.
I drive down a dirt
road that would take hours,
or a short cut.
This is the
(bleep) short cut.
Mick.
Mick: Hey!
Gordon: Good morning.
Mick: Great to meet you.
Gordon: Likewise,
but good to see you.
Mick: Excellent yeah.
Gordon: What an amazing place.
Mick: It really is.
Gordon: Man!
Australian adventurer,
mick o'shea,
has been exploring
this region for decades.
He's promised to get
me there in one piece.
How difficult is
that going to be?
Mick: There's certainly
some challenges.
We've got some very
strong whirl-pools.
Gordon: Right.
Mick: You don't
want to swim here.
Gordon: (bleep).
Mick tells me the
locals call these
falls the spirit trap.
After the demons
believed to be caught
beneath these rapids.
Ophf. Man I have
it fast down there.
And, I'm beginning
to understand why, (bleep).
Mick: Now generally we want
to stay in the middle, okay.
Because, along the edge
the water's very fast.
You don't really want to
get scraped along the rocks.
There's whirl-pools
downstream, 200 meters
down there, they,
they can suck one, someone
down for quite a few seconds.
Gordon: Right, right.
Mick: If that happens,
you've really just got to
focus on holding your breath.
Gordon: Right.
Mick: The, the currents are so
strong that swimming against
any sort of current
here it's a losing battle.
How are you
feeling about this?
Gordon: Yeah, a
little bit nervous.
Mick: If your adrenaline
wasn't pumping now,
I'd be a bit worried.
I'd probably wouldn't
want you going down there.
Because this is a
serious undertaking.
Gordon: Yep.
The things I do for food.
Mick: Alright, let's do it.
Gordon: (bleep), thank you.
A bit nervous.
Mick: Are you ready gordon?
Gordon: Yes sir.
Mick: On three.
One! Two! Three!
Mick: Are you ready, gordon?
Gordon: Yes, sir.
Mick: On three.
One! Two! Three!
Lean over, lean over left.
Lean left, lean left.
That's good.
Keep leaning left.
But, keep leaning left.
Gordon: When mick
said, "do you want to take
a short cut to the forest",
I didn't realize that meant
risking life and limb.
Mick: Okay, straighten
up, straighten up.
Straighten up, back on
the left, back on the left.
Paddle forward.
Keep that angle.
Keep more to the left.
Gordon: But, given the
extremes I've experienced
so far in this country,
I shouldn't have been surprised.
Mick: Excellent.
Paddle straight.
Straighten up!
Straighten up!
More to the left.
Gordon: (bleep), alright.
Mick: Nailed it.
Gordon: (bleep).
Mick: Alright.
Gordon: Honestly,
that was cool hey.
Mick: That was insane.
Gordon: Whoa!
Mick: You done a great
job there gordon.
Gordon: Man, (bleep).
Mick: Well done, mate.
Gordon: Oh boy, (bleep)!
Mick: Great work, hey!
Gordon: That was insane.
Magical, brilliant,
but it's tough in there.
I'm just hoping that
this village, you know,
is going to
deliver some magic.
Because that was a
journey and a half.
Back on dry land, it's into
the ban han cong forest for
a lesson on laos flavors.
Oh man, this is deep now.
But of course, adrenaline
junkie, mick, insists on
another dodgy short cut.
It's not going to
take you and I.
Mick: Exactly. I think
we spread, space ourselves out.
Gordon: (bleep),
I mean, really?
Mick: Just watch that
next bit gordon, it's
like a little bit wobbly.
Gordon: (bleep), what
is wrong with you?
Mick: Here we are.
This is, this is the village.
Gordon: We're here?
Mick: Yep.
Gordon: People in the isolated
village of han cong noi,
rely on the forest to survive.
Mick: Hey, mr. Muang.
(speaking in native language).
Mick: How are you?
How are you? Oh hang on.
Gordon: Mr. Muang is laos
answer to daniel boone.
I'm hoping his knowledge
of forest flavors
can inspire a winning menu
for the discerning monks.
You have the most
amazing garden.
It's almost like this
perfect market,
stroke, supermarket.
Mick: Wait till you
see mr. Muang out
in the forest man.
He's amazing.
(speaking in native language).
Gordon: That's incredible.
It is beautiful in here.
Really beautiful.
Gordon: Looks like a bay leaf.
Mick: It does.
Gordon: That's bitter,
isn't it?
Mick: Mm, it is, it is.
A lot of ingredients in
laos food, which, on their
own, you wouldn't enjoy.
Gordon: No.
Mick: But by balancing
them with other flavors
it really changes it.
Gordon: Yeah.
That's incredible.
Those leaves, yeah,
quite juicy inside.
But very sour.
Yeah, pretty remarkable.
What's that?
Mick: That's rohtang.
It's covered in
horrific thorns.
You've got to be
really careful working
with this stuff.
It's quite a fibrous,
sweet, flesh underneath.
Gordon: So we're eating
the center of it?
Mick: Yes, exactly.
Gordon: Bloody hell. Thank you.
Mick: A bit off,
that's it. Yep.
Gordon: It's almost
like a heart of palm.
Mick: Exactly, that's
basically what it is.
Gordon: In europe we forage
for mushrooms, vegetables.
This is taking foraging
to a completely new level.
I mean, every 2 or 3 meters
there's something different.
A leaf, a flower.
It is like a garden of
eden, because everything you
touch, pick, you can eat.
What's the next aisle.
Mick: Ah, you're going
to like this gordon.
This is one of the
best foods in the forest.
Ant larvae.
Gordon: Ants larvae?
Mick: Yep, yep, yep.
They actually have
a citrus flavor.
So, I'll see, you know,
it's a bit like having,
like, lemon juice
or lime juice
sprinkled over protein.
Gordon: But, where are they?
Mick: They're actually
up in the trees.
These ants, like they sew
the leaves together and
make a nest in the trees.
Gordon: Wow.
(speaking in native language).
Mick: Alright, he's asked
if you can give him a hand.
So, it's definitely
a two-man job.
That piece of bamboo is
probably like 10 meters long.
Come on gordi.
Gordon: That's it there.
Mick: That's it.
Gordon: I can release it?
Mick: Get under it.
You've got to give
it a good shake.
Gordon: Oh, it's like shaking
the ants into the basket.
We want to take the best out.
Mick: That's right.
Gordon: (bleep).
Man: Yep.
Gordon: (bleep)!
It's raining with
(bleep) ants everywhere here.
(laughs).
Gordon: (bleep), ugh!
(bleep)!
Mick: Well, the thing
with these ants, right,
is that when they're
grumpy they excrete acid,
so they bite your skin
and then they squirt
the equivalent of
lime juice into it.
Gordon: (bleep), ugh!
They're sharp.
(bleep), watch out.
My eggs! My eggs!
Don't break my eggs.
Mick: Oh no, no,
it's alright.
Gordon: (bleep). I've been
shopping for eggs before,
but not quite like this.
I'm constantly impressed by
the lengths these laotians
will go to for food.
Risking a hail storm of
aggressive fighting ants,
just to add a little citrus
flavor to their foods.
That's wild.
What an amazing
little kitchen this is.
Mick: Isn't it?
(speaking in native language).
Gordon: Mr. Muang's daughter's
show me how these ants
spice up a tom
kha phak soup.
And face the question every
chef asks in the kitchen.
Can I help?
Mick: In the pestle
there she's got,
chili, lime, and salt.
Gordon: What an amazing
kitchen you have here.
And any chance we can turn
the air-condition on? (bleep).
Mick: I don't even
think they'd know what
you're talking about.
Gordon: Electricity arrived in
this region just 10 years ago.
But most people still use
traditional charcoal stoves
which have two settings.
Hot and (bleep) hot.
And so, they are
the, that's the ants?
Mick: That's your annex, yeah,
yeah, mixed in with the ants.
Gordon: Wow. They're delicious.
They look like little maggots.
Mick: They pretty much are.
Gordon: So, we're going to
finish the soup with the ants.
(speaking in native language).
Mick: Yes, that's right.
A bunch of those herbs that
we've collected in the forest.
A bunch of them are
in that soup already.
Gordon: That's incredible.
(speaking in native language).
Mick: Ah, so we've got
coriander and spring
onions in there.
So, put it all in she said.
Gordon: Ants! I mean,
they had this citrus flavor of
a, almost like little tiny
particles of a lime and a lemon.
And they were finishing
the soup with that.
I think it's delicious.
Delicious.
Had this zesty, sort of, you
know, freshness to the soup.
Really good.
And do the men
cook in the village?
(speaking in native language).
Mick: In this village
only the girls cook.
Gordon: Trust me
this is hard work.
Gordon: I'm a cook.
(laughs).
Taste buds are on fire.
I think I'm starting
to lay those, those
foundations of laos food.
The finishing of the herbs.
The chili's, it's sour.
A touch of sweetness
in there as well.
If you told me a week ago
I'd be making ant soup, I'd
have said, "you're crazy".
But it will make a great
addition to the menu for the
monks in a couple of days' time.
After surviving cast net
fishing, extreme rapids, toe
biters, and stinging ants,
today I'm embracing
the laotian saying,
"please don't rush".
So, with that in mind,
I'm heading to don tan island
to sample a local
liquor known as lao-lao.
Wow, look at those?
They're chilling out.
They're on holiday.
Cafe owner nang, is taking me
to meet a local whisky maker.
She has two
important jobs today.
Translator and drinking buddy.
We know this moonshine
is super strong, right?
Nang: Yeah.
Gordon: Okay. So, not to
be drunk during the day.
A little sip in
the evening, right?
Nang: Local people are
here every morning. 7:00 a.M.
Like, one shot.
Two shot.
(laughs).
Gordon: 7:00 a.M.?
Nang: Yeah.
Gordon: Oh dear.
Nang: For breakfast.
Gordon: Work hard. Be happy.
And drink moonshine.
Nang: Yeah. Yeah, yeah.
Thank you, gordon.
Gordon: Where is the man?
Nang: Just here.
(speaking in native language).
Nang: This is mister sin,
the moonshine man.
Gordon: Mr. Sin.
Nice to see you.
Nang: This is gordon.
He's from london.
Gordon: How long has he
been making moonshine?
(speaking in native language).
Nang: More than
20 year he said.
Gordon: 20 years. Wow!
But look at that
coming through.
Nang: Yeah.
Gordon: I'd been warned,
this local hooch can top
out at around 120 proof.
So... Oof, it
smells very strong.
Given how extreme everything
I've experienced in laos is,
I hope this won't
make me blind. Ready?
Nang: Yeah, try it.
Gordon: Oof, it
smells very strong.
So far, I've risked life
and limb on my culinary
adventure in laos.
But now, I risk my reputation
as a proud scotsman, and
sample some local rice whisky.
This is what I was born for.
Cheers! Ready?
Nang: Yeah, try it.
Oh, me? Okay.
Gordon: (bleep). (bleep)
nang: Ah!
(coughs).
Are you trying to kill me?
(coughs).
Nang: This one is the...
Gordon: My lips are numb.
(speaking in native language).
Forget the monks.
It's almost forced me
into a vow of silence.
Imported liquor is
far too expensive for
most laotian people.
So, they get their hard
stuff from mr. Sing, laos
answer to jack daniels.
Apologize about
the white legs.
We don't get much
sunshine in scotland.
Only slightly whiter than
my legs, the sticky rice
has a high starch content,
the perfect base
for whisky.
Onto the table.
After it's steamed and washed,
yeast is added, and it's
fermented for several days.
If I was to make
moonshine like this in
the highlands of scotland,
you'd get
me put into prison.
(speaking in native language).
(shouting in native language).
Gordon: Whose that shouting?
Nang: He come to buy the
laos whisky, the moonshine.
Gordon: He wants moonshine?
Nang: Hello, I have some.
Gordon: You got some ready?
That's the moonshine in here?
(speaking in native language).
How much?
Nang: 50,000 kip,
it's like $6.
Gordon: $6. As well
as making the moonshine,
mr. Sing appears to run the
local drive-through, hello sir.
Brewed by the finest.
Good to see you.
Nice to see you.
A little taste?
A little sample?
(speaking in native language).
Nang: Very good
he say. Very good.
Gordon: 50,000 kip. Enjoy.
(speaking in native language).
Take care.
And just when you
thought things couldn't
get any more bonkers!
What is that?
Nang: That is
gecko and a herb.
Gordon: You marinated
the geckoes in whisky?
Nang: My friend make it.
Gordon: No! No-oh-oh!
No-oh-hoh!
Those poor bastards. Pouf!
I put vanilla in my spirits.
You put gecko's.
Nang: You can try.
Yeah, very good.
Gordon: That actually
tastes better.
Yeah, no, it's good.
Nang: Eat more.
Gordon: It's very sweet.
Nang: Yeah, come from
the herb and we make some
special herb this one,
but it's secret.
Gordon: Secret herbs.
Nang: Secret.
Gordon: With geckoes, inside.
But the flavor is extraordinary.
Nang: Uh hum.
Gordon: Mmm. Mr. Sing,
thank you.
You are a true legend.
Nang: Yeah, it's nice.
Gordon: Thank you.
Man, those poor gecko's.
How can you do that to them?
They are our pets in England.
Nang: Oh uh!
Gordon: Oh uh!
Gordon: I'm not sure
serving paint stripper
to the monks tomorrow
will earn me good karma.
But, if I burn off
the alcohol, I reckon it will
make a heavenly banana flambé.
Now that's a sunrise.
Joi: Yeah, well
it's beautiful.
Gordon: That is beautiful.
It switches the light on,
on the mekong doesn't it?
It lights it up.
It's feast day and I'm back
with chef joi, and in laos the
early bird catches the worm.
Then probably
puts it in whisky.
The pressures on to
get everything bought,
cooked, served.
Joi: Yeah.
Gordon: We want to have
some happy monks today.
Joi: Yeah, yeah.
Gordon: We need fish.
And because the monks
have to eat early, before my
kids are usually out of bed,
joi decides the only
option is to buy it.
Amazing. Look at that.
I mean that is
literally on the river bank.
These two are
beautiful, right?
Joi: Yeah, this one, catfish.
Gordon: They look great.
Joi: Yeah.
Gordon: Look at
the colors of those.
Joi: Yeah, shall
we get two of them?
Gordon: Yeah.
(speaking in native language).
Thank you. They're
beautiful aren't they.
What do they cost altogether?
Joi: 40,000 kip.
Gordon: A steal.
At just $5.
Joi: That's good yeah?
Shall we carry on.
Gordon: Thank you.
With more ingredients
still to get,
we've got to crack on,
to not be late for the monks.
So, it's pedal to
the metal, or not?
I do think I can walk
quicker than this taxi.
The daily nagazon
market is packed full of
incredible mekong produce.
Look at these fish here.
Gordon: Fermented fish?
Gordon: Padek?
Gordon: Rice.
Gordon: It smells amazing.
Gordon: Soup, yeah.
Gordon: Yeah.
Gordon: That's delicious.
Joi: Yeah.
Gordon: That's
really delicious.
Everything is not just
only super fresh, but no
one's using refrigeration.
Joi: No, no, no.
Gordon: That's the reason
why we got everything.
Joi: Get everything fermented
and, fresh fermented, yeah.
Gordon: Fermented fish.
I mean, what a great way
of finishing those stews.
It's all starting to
make sense, cause here's
like the heartbeat.
I've seen it all come
into one little zone now.
How amazing all this is.
Joi: Yes, the bok choy.
Do you know they grow
it along the mekong?
Gordon: This is grown
on the mekong as well?
Joi: Yeah, yeah.
Gordon: We've collected all
our ingredients, and there's
just time for a little
pick-me-up before we cook.
I was hoping
for a quick coffee,
but joi wants me to try the
local stimulant, beetle nut.
Joi: Take that leaf and
you put the beetle nut in.
So, this beetle
nut, they grow along
the river bank.
Gordon: Okay. Again, so
much alongside the river.
Joi: Yes. And (inaudible).
They say when you
are chewing it, that
it makes you feel dizzy.
Gordon: Why would you
chew that if you're
going to feel dizzy?
Joi: Because it's
got tobacco in it.
Gordon: Tobacco?
Joi: Yeah.
Gordon: So, you
roll this up. You ready?
Joi: Ready. One...
Gordon: Two. Three.
(speaking in native language).
(laughs).
Gordon: Sorry.
No, no, (bleep). No!
The locals may love the beetle
nut for a quick pick me up.
Why did you (bleep)
make me do that?
But, the only time
I'll pick it up again is to
toss it in the nearest bin.
Having survived my partial
poisoning, it's time to face
the day's real challenge.
Using everything I've learned
this week to cook for the
monks of wok cong thai temple.
This looks amazing.
Joi: Yes.
Beautiful temple.
Gordon: Wow. More
revered than royalty,
these guys are used to the
cream of this country's cuisine.
We're up against
it time wise, right?
Joi: Yeah, yes.
Gordon: And, as they
start fasting at mid-day,
I've got just two hours
to prepare my feast,
and lay it before them.
This is it.
Everything I've understood.
Got up to speed
with this week.
It all comes down to this.
Hey, how difficult
are the monks?
Are they, like, food critics?
Joi: Yeah.
Some, some of them.
Gordon: Every time I
get to cook for a festival,
royalty, monks, trust me,
there's always those
nerves, so, it's going to
be a tough one this morning.
The cat fish stew, okay.
My main dish is a sweet and
sour fish stew, inspired
by mr. Muang's daughters.
So nice, using
fish this fresh.
And, my trip to the market.
I'll use a
fermented fish sauce.
Joi: Yes, fermented fish sauce.
Gordon: To give that the sort
of nice fermented sour flavor
at the base of
this catfish stew.
I'm also going to put a touch
of tamarind in that as well.
Joi: Ah, nice.
Get rid of the sour texture.
Gordon: The sour
texture, that's right.
Joi is also cooking a
catfish main course.
And for his sauce
he's really branching out.
Are you really chopping
wood to put in the soup?
Joi: Yes, come look over.
Gordon: You've
gone barking mad.
Joi: Yeah.
Gordon: But, what does
the wood do to the soup?
Joi: It get the bit of
shake on pepper texture.
Gordon: Okay.
Joi: Make your mouth
numb and tingly.
Gordon: Very interesting.
And, by interesting I mean,
really freaking weird.
But, right now I can't
afford to get distracted.
Joi: So, we now close
to 10:00, so we've
got about an hour.
Gordon: Why can't we just
spend one day here eating at
2:00 p.M. In the afternoon.
Just give us a bit more time.
Gordon: But telephone
the chief monk.
(laughs).
Right, catfish stew done.
Please.
Joi: Need chili.
Gordon: Need chili?
Joi: Yeah, a bit more
chili, a bit of tamarind.
Gordon: Yeah.
There's me thinking
it's too hot.
It's too soury.
And he's saying more chili.
I mean, unbelievable.
While I chop some more
chili for my stew, joi's
onto his second course.
What do you do with
the lemon grass?
Joi: Ah, I'm spreading
the lemon grass to
stuff the fish inside.
Gordon: Fish wrapped in
intricate lemon grass parcels.
Amazing.
Except for the fact
that I'm behind and
joi needs my kitchen.
Gordon: Do you want
to borrow my fryer?
Joi: Yes, yes, please.
Gordon: Now, you're
treating me like I'm
your sous chef now.
Joi: Yes, yes.
Gordon: I thought
you were sort of
sweet, endearing and helpful.
Gordon: Look outside sweet,
but inside not sweet.
Outside sweet,
inside competitive.
What happens if they
don't like the food?
Gordon: They won't
give me the blessing?
Joi: No.
Gordon: With my kitchen back,
I can finally start
my second course.
A spicy take of the banana leaf
fish wrap I ate on the banks
of the mekong five days ago.
Aah. It's a beautiful way of
tying up these little packets.
Do you want some help?
Joi: Um, I'm good
for now, thank you.
Gordon: I was joking.
I'm busy enough as it is.
With just 30 minutes left,
joi's throwing some catfish
steaks on the barbecue.
But I have one of those
incredible coney falls fish.
I'm going to lightly coat
this fish, stuff it with the
herbs and the lemon grass.
Yeah. And then, yeah,
I'm going to literally
quickly fry it.
I've never had
to cook this fast.
Joi: What?
Gordon: No. I'm a
little bit in the (bleep).
Joi: Okay. You're not
allowed to say bad word in here.
Gordon: (bleep).
Joi: Not a nice word.
Gordon: (bleep), (bleep).
Joi: No! No!
Gordon: No? Not even.
Joi: Nice word.
Nice words?
Give me a word for (bleep).
Bad karma or not, I'm
struggling to hold my tongue.
Joi: We're against the time.
We need to finish.
Gordon: Because the
pressure is really on.
Where, where, where
do I wash my pan?
Joi: In the river.
Gordon: Oh, for
god's sake man.
But, with just moments to
spare, I'm onto my final dish.
Now I get to use the super
strength gecko rice whisky.
And, three words we can
all enjoy, caramelized
flambé bananas.
Joi: Um, no, no, you can't.
Gordon: Hold on a minute!
Joi: No, you can't do
moonshine for the monk.
Gordon: It will
be caramelized.
The alcohol will be gone.
Joi: But still got the,
you've got alcohol in it?
Gordon: Please?!
Joi: No, no, you can't.
They beat the drum for
the people to bring the
food into the temple.
Gordon: The monks may live
a holy life, but missing
out on my banana flambé
may be their greatest
sacrifice of all.
Joi: We better hurry.
Gordon: Yes! Yes! Yes!
Time to plate up.
(drum)
(drum)
okay joi.
Joi: You done?
Gordon: Just in time.
Finally, my feast is finished.
A sweet and sour catfish stew,
spicy banana leaf fish wrap,
coney falls finest catch.
And, a snake bean salad.
But joi's outdone himself.
A wood infused catfish soup.
Delicate lemon grass and fish
parcels, and mouthwatering
barbecued fish steaks.
This is crazy.
I think just eat at the
same time every day,
2:00 would be fine.
Joi: Yes, every time yeah.
Gordon: Oh (bleep)!
I have the honor
of serving the head
monk and his novices.
Please enjoy.
Meal times are sacred,
so joi and I grab a sneak
peep from a distance.
Gordon: Watching the
monks eat my dishes
feels a bit spiritual.
Hopefully it's a taste
of heaven, and they won't
condemn me to eternity,
doing the dishes
in hell's kitchen.
Finally,
the moment of truth.
Joi: He said
everything tasted good.
Gordon: Excellent.
Please ask him about
the catfish stew?
Gordon: He liked it?
Joi: Yeah, he liked it.
Gordon: Would you
explain that I did have
a dessert for caramelized
bananas with moonshine,
but we are not allowed?
But, next time, I'll
just barbecue the bananas.
Joi: Okay.
(speaking in native language).
Gordon: Clearly he's
not impressed with
my flambé faux pas.
But, I've still done
enough to earn a blessing.
On my laotian journey, I've
unearthed a vibrant cuisine
that's packed full of flavors,
and found in the
most surprising places.
As the laotian people
slowly emerge from poverty,
the mekong river
continues to give them
something very valuable.
A rich culture that
thrills the taste buds
and feeds the soul.
That is priceless.
What an amazing
week, thank you.
Joi: Yeah, thank you.
Nice to visit.
Yeah, good luck, so be it.
Gordon: See you soon.
Amazing week.
Joi: Thank you.
Gordon: And so with my
karmic balance restored,
at least for the moment,
it's on to my next adventure.
Captioned by
cotter captioning services.