Page 17 - Andy Ricker News Today : Breaking News, Live Updates & Top Stories | Vimarsana

And those -- noodles. i mean, i knew right then -- i mean, i'm not joking. it wasn't the girls. it wasn't the beaches. the noodles, the greasy bottle of fish sauce, and the smell. it's this terrible moment where you realize, i can't share this. that's it. >> andy: in about five seconds we're gonna go past a woman who has a cowboy hat on. >> anthony: the lady with the hat stands out among the dozens of street vendors across from the old city's north gate. >> andy: the best khao kha moo, or stewed pork leg, in the city, potentially none finer in thailand. >> anthony: yeah, are we goin' -- are we...

Sack, so to speak. >> andy: it's mixed with a curry paste and some herbs and stuff, thrown into a banana leaf and then grilled. it's like eating scrambled eggs. you'll love it. and then we ordered luu -- raw blood soup. >> anthony: raw. what do you mean? they don't cook it in the -- >> andy: they do not cook the blood. >> anthony: but they put it into a hot soup. >> andy: no. this is raw blood. >> anthony: really? >> andy: there's two kinds that you can get here. one is the addition of ki ong, which means young shit. so it's basically the partially digested juice that's made from when a cow ea...

Doesn't really taste like blood. it just kinda tastes sweet and rich. let's see if we can change your mind about brains. >> anthony: delicious. i'm not lying. >> andy: this is delicious. >> anthony: anyone would just completely love this. >> andy: if you eat too much of it you'll go blind. that's what they think. >> anthony: yeah, they said that about -- off, and i'm still here. >> andy: it has to do with parasites and all kinds of things. >> anthony: what? huh? >> andy: can i tell you some stories about this? >> anthony: whoa, whoa, whoa, whoa. back up there, buckaroo. parasites? >> andy: yea...

Anthony treks to the Chiang Mai province of Northern Thailand where he catches up with celebrated chef Andy Ricker of Pok Pok restaurants fame to explore the...

>> anthony: but i do know it's time to eat. in thailand it's almost always a time to eat, oh yes, and drink. we shall be doing that too. >> andy: the inevitable ice in beer. the way to drink beer in southeast asia. >> anthony: beer you say? oh all right, in the interest of research, of course. >> andy: you got beer, you got booze, you got ice. you got some grilled meat. >> anthony: snackage? yes. i would like snacks. >> andy: they've got pork chin and intestines. you got a spicy dipping sauce. ah, this is a chinese liquor. >> anthony: all right. >> andy: oh. >> anthony: it tastes like boner me...