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Film. >> jenny: actually when we were prepping the film we looked at all the fishing villages around hong kong. and this one was the most complete in the sense that it's a real community as opposed to you know something closer to the city. and it's a metaphor for hong kong because we feel hong kong is disappearing also. and so much of what we're doing is to keep something that keeps us unique alive. >> anthony: for lunch there's corn and fish maw soup. fried fish maw with dried scallop dried shrimp and pork. salted egg yolks are left in the sun to cure slightly then served over rice. crispy po...

And it's a metaphor for hong kong because we feel hong kong is disappearing also. and so much of what we're doing is to keep something that keeps us unique alive. >> anthony: for lunch there's corn and fish maw soup. fried fish maw with dried scallop dried shrimp and pork. salted egg yolks are left in the sun to cure slightly then served over rice. crispy pork belly cooked in shrimp paste and you choy. >> chris: i drink to heaven. under which we stand together and enjoy this. we drink to earth because well there's no more earth but we drink to sea today. i drink to heaven i drink to earth and ...

Which might be why he thought of me and why we're drinking shine for breakfast. where there's food there's also gonna be booze. and likely a lot of it. oh, that's good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork. >> farmer: that's for you. okay. >> anthony: oh yeah. oh, the nam prik is awesome. >> andy: isn't it delicious? this rice is grown here in the village. you just kinda make a little spoon-shaped ball with it. >> anthony: now, what's the famous greeting? is it, "have you eaten yet?" or is...

In america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: it's a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquially known as midnight nam prik num. >> anthony: made from roasted green chilies. accompanied by god's preferred delivery system for beer-friendly goodness. >> andy: ooh. >> anthony: yeah. >> andy: yeah. >> anthony: yum on that. a whole bunch of deep fried little salty, meaty, delicious things, yes please. uh-huh. >> an...

Childhood in hue. >> nguyen qui duc: if i'm gonna die, if i'm going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: let's do it man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrimp paste. at the bottom, rice noodles, garnished -- nay, heaped -- with tender slow cooked beef shank, crabmeat dumplings, pigs' foot, and huyet, blood cake. garnished with lime wedge, cilantro, green onions, chili sauce, shredded banana blossoms and mung bean sprouts, it...