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Or stewed pork leg, in the city, potentially none finer in thailand. >> anthony: yeah, are we goin' -- are we doin' that still? >> andy: well -- >> anthony: for years, she's been serving this -- khao kha moo, slowly stewed pork. >> andy: she cooks it in a master sauce. you know, the chinese master sauce where you cook it in the same thing, it probably goes back at least a generation. >> anthony: it's like sherry, there's a little bit of the original batch still in there. >> andy: exactly. >> anthony: she's hacking red meat all day. and there's like not a drop on the -- the frilly. >> andy: on ...

Master sauce. you know, the chinese master sauce where you cook it in the same thing, it probably goes back at least a generation. >> anthony: it's like sherry, there's a little bit of the original batch still in there. >> andy: exactly. >> anthony: she's hacking red meat all day. and there's like not a drop on the -- the frilly. >> andy: on the ruffley -- this is the sauce that goes with it. it's kinda like a sour chili sauce. and then you gotta have some of these pickled mustard greens too, pak dong. >> anthony: that's really tasty. >> andy: this place is famous as hell. like half the people...

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 doin' that still? >> andy: well -- >> anthony: for y...

Pork leg in the city. potentially none finer in thailand. >> are we doing that? >> for years she's been serving this -- khao kha mu. slowly stewed pork. >> she cooks it in a master sauce. you know, the chinese master sauce where you cook it in the same thing. it probably goes back at least a generation. >> like sherry. there's a little bit of the original batch still in there? >> exactly. >> hacking red meat all day and there's like not a drop on the frilly -- >> this is a sauce that goes with it. kind of like a sour chili sauce. and then you've got to have some of these pickled mustard greens...

Pork leg in the city. potentially none finer in thailand. >> are we doing that? >> for years she's been serving this -- khao kha mu. slowly stewed pork. >> she cooks it in a master sauce. you though the chinese master sauce where you cook it in the same thing. it probably goes back at least a generation. >> like sherry. there's a little bit of the original batch still in there? >> exactly. >> hacking red meat all day and there's like not a drop on the frilly -- >> this is a sauce that goes with it. kind of like a sour chili sauce. and then you've got to have some of these pickled mustard green...