Hi. Welcome to Sorted, where
a bunch of mates in London looking for the exceptional
things in food that will help make our and your
lives a little bit better, in among [INAUDIBLE]. Some of us are chefs, the rest
of us, well, we're normal. But every video we make always
starts with a suggestion from you guys. [MUSIC - JADED FT. ASHNIKKO,
"PANCAKE"] (SINGING) But I take the cake. I'm gooey in the middle,
baby, let me bake. Hello, I'm Jamie
and this is Baz. Now, make sure you hang on
until the end of this video because we'll be announcing an
event where you come and eat with us in London. But first of all, for
once in our lives, we get to hang out with a
really, actually talented chef. [INAUDIBLE] Oo, morning glory, hello. Oh, yes. It's going to be a long lunch. [INAUDIBLE] I make
TV shows in Vietnam. Here's the end of this
piece, so let's go. We're here in Hoxton on
the A10, which is known, this little bit of
it, as the Pho Mile. It's full of
Vietnamese restaurants. My choice, the best Vietnamese
in London, is Mien Tay. Mien Tay [INAUDIBLE] It's a family-run restaurant. There's four of them in London. Each one is run by a
different member of the family and the restaurant,
Mien Tay, is named after the region of Vietnam from
where the family comes from. It's South Vietnam. It's big on fish there,
and when I was there with Mike and our
mate, Gary, we had the most phenomenal
whole grouper for supper. And that's why I've ordered
us the deep-fried, whole sea bream, and it comes with
fish sauce and mango. Look at that. Wow. Boys, this is one of those
really easy dishes to share. Yeah. How are we going to do this? Are we going to do
this with chopsticks? I think you have to
do it with chopsticks. No, no, Ben, Ben, you
should do it like this. Oh, yes. Mhm. Oh, yes. Mhm. Instantly, the
texture's exciting. The cross between
the crispy skin, the kind of succulent
meat, and then the-- negative word, but slimy,
but in a good way-- the slimy mango give you a
little bit of everything, and then the crunch
in the morning glory. It's got everything in
textures and then bold flavors. I don't want to take
anything away from the fish because it's
delicious, but the pow that you get from that
mango and the fish sauce, it takes over your mouth,
and it's incredible. I'm feeling the sense of
like, if you go to Vietnam, and you experienced the
flavor profiles of different-- of that sweet, salty,
spicy, the smoky at times, but this delivers a little bit-- I think you're right. The texture of that
fish, by deep-frying it, there's a lovely kind
of crispiness to it that's just
altogether different. See, I imagine you two
are going to be saying, oh, this really takes
me back to the time-- well, I've not been to Vietnam-- So does it bring you to Vietnam? It makes me want to go, which
I think is a good thing-- Good thing, yeah. --because if this is how good
it can be here in London, I want to know how good it
can be when you're there, when you're tasting everything. That is a brilliant start,
and there's so much stuff, but the whole fish is
the way forward winner. I feel like you got us
off to a good start, mate, but I'm about to blow
your minds for real. Get your coats on. We've got quite a way to go. I feel this is going to
end badly with more puns. So I kind of thought it
was going to be further. It was literally next door. It's the Pho Mile, why
would we go any further? Any further. I know what you're thinking. I've just brought you here for
convenience, but I haven't. This place, Pho House, is
one of the best [INAUDIBLE] in all of London, and
do you want to know why? Best ingredients,
best chefs, and they brew the pho for 24 hours. That's at least twice
as long as any other pho I've ever brewed in my
life or had brewed for me. Here we have the Pho
House special house pho. I think that's what it's called. I think that's what it's called. It's got beef brisket, beef
balls, rare beef, chicken, quail's eggs, has everything. It's amazing, though, isn't it? Oh, I'm intrigued by
what a beef ball is. Is that a beef ball? Of course, you are, Ben. You can join us anytime. The first dish I ever
had in Vietnam was pho, and I was pretty much
mesmerized by the fact that there's all these
additional accompaniments. So you have the soup,
yeah, you have mint-- Sprig of mint. --lovely bean sprouts, chili,
and a bit of lime, as well. So it feels like, yeah,
it feels like it's soup with a bit of extra going on. Mm, beefy. There's a word that
we've banned ourselves from using from all
sorts of videos is depth, like depth of flavor,
and I want to try and talk to you about what
I'm tasting when I say, depth of flavor. The flavors have really matured. And yet for all that intensity,
it's a really clear broth. Like it's not a deep
color, it's just an amazing, kind of
wonderful, soft noodle, fragrant with--
there's not many dishes that it's acceptable to put
an entire sprig of mint on, and it's actually a good thing. I'm so glad we finally got Ben
to admit that there are not that many dishes you should
put a whole sprig of mint on. How can you possibly top this? Well, I have someone who I
think can help with that. I have an Instagram
friend who is the queen of Vietnamese
flavors in London. So I'm hoping that I can get up
there and beat yous all to it. So we're not going
next door then? No, what's this about? Where we going? So we are in Islington which I'm
told is north of London, yes? Very good. And we're at the
Little Viet Kitchen, and basically we've come here
because one of my Instagram pals, Thuy, she runs this place. She originally ran
it as a supper club, and it now is a
bricks-and-mortar restaurant, and she is an expert on
all things Vietnamese. So I had thought that
the summer rolls might be a good choice here or
any of the kind of classics, but basically, Thuy has
just come and explained that we are in her
house, and she's going to take
control of how we are going to eat the food tonight. So I have no idea-- you guys
all presented a specific dish, I have no idea what
we're going to eat, and I think that's probably
the best way to enjoy a restaurant like this. We have the advice of
the chef, and we've got some wonderful
dishes coming our way. I don't know what's coming,
but I can guarantee you we're going to eat well. As she was talking about the
dishes and what it means, she was welling up, which meant
I was welling up, and it was, it was amazing. I can't wait to eat. So now I'm pretty sure that this
is the perfect example of why Thuy's restaurant
and supper club is so successful because
she is a feeder, and she makes sure that
people have a good time. I mean, we came in,
probably for one dish, and we've ended up with
an entire table filled with food that looks,
it looks incredible. Are you ready? Happy birthday. So this is the rare
beef and brisket. Yeah. This reminds me of
cold beef in flavor, but with so many added herbs and
spice and fragrance that it's just on another level. This is really, really good. Mm-hm. [INAUDIBLE] quail with
watermelon, chili, crispy garlic, oh my goodness,
that takes me back to Hanoi. The only difference
is I'm sitting in comfier furniture at a
nicer table than I was there, but I just-- actually loss for words. Are you going to cry? Well, some of it's
sweat and some of it's tears, yeah, sweaty tears. This is the original, this
is the Vietnamese special. This is-- I hope you enjoy that. Thank you very-- But there's small gap here. Oh, stop it. [INTERPOSING VOICES] If you bring anymore
food, we will be in bits. Bring it. Do you know what? I like you. Thank you. No, you're not-- She's the feeder to
my eater personality. I think you two will
get on very well. I think if you bounce from
that plate to this plate to some greens to some
[INAUDIBLE] spring rolls, you absolutely get everything. Every texture, every flavor,
quite a bit of spices, and just such an incredible,
overwhelming experience of Vietnam. It's food you want
to get involved with. Wow. [INAUDIBLE] Right. What time is it? It's like nearly 10 o'clock. We started this at 12:00. We started this early
afternoon, which is why the first two
places were so quiet, and yes, they were no-frills,
authentic Vietnamese food, and the deep-fried fish and
the morning glory was amazing. That was just step 1. Then we had the 24-hour
broth for the pho, which was sensational until-- Well, I just-- You trumped us. --I don't want to be
confident in saying that I feel like we've delivered
on an epic Vietnamese feat, and Thuy has just
like blown us away with what Vietnamese
food can be, what it is, and how you can take
traditional recipes and put your own spin on them. And I'm sorry, but
I feel like if we were to choose one
winner, [INAUDIBLE].. We normally fight our corner. I'm just saying, Donal, you
won, and Thuy, we're coming back to eat and learn some more. Actually, the real
winner here is Thuy because if you need to go
to one Vietnamese restaurant in London, that's it, 100%. Back to the fridge. Now make sure you
give this video a like and also, go subscribe to Donal. All the links are downstairs. Now the Little Viet
Kitchen was so good, and we all fell in love
with Thuy a little bit-- A little bit. --that in between filming
this video and releasing it, we've agreed with them
to put on a dinner so you can get the same
special treatment that we did. The event is on Sunday
the 25th of November, and well, the tickets
are available now. So book them and
come and join us. Get all the info downstairs,
sign up to the Sorted club, and come and join us. In the meantime,
subscribe, click the bell, and comment below because
we read all the comments. We will see you every Wednesday,
every Sunday at 4:00 PM. Forevermore. Goodbye. As we mentioned, Sorted is
just run by a group of friends, so if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. [BEAT BOXING] Fix up, look sharp-- I don't know what the
rest of the words are. [INAUDIBLE]
