All language subtitles for Diners.Drive-Ins.and.Dives.S48E03.1080p.WEB.h264-FREQUENCY[EZTVx.to]

You know, people are asking me
all the time,

"Hey, Guy,
that one joint you checked out
in that one city

when you were doing Triple D,
how they doing?"

You know, I don't know.
We should check it out.

[engine revving]

[theme music playing]

Over the years,
I've seen and tasted it all.

This is ridiculous, dude.

But, it turns out,
it was only the beginning.

'Cause Triple D joints
have been blowing up

and we're going back
to see what's cooking.

Like, on this trip...

We've got fresh.

It's light,
it's fresh, it's crunchy.

Fried.

That's French fry-tastic.

And full of flavor.

You make me hungry, too.
[laughing]

Like a lotus salad
and pan-fried noodles
in Florida.

I can eat it cold,
in the morning,
at night, late at night.

Cheese steak filled egg rolls
in Philly.

I'd eat those every day.

And in Memphis...

'Cause they fall off the bone,
they so great.

...BBQ rub brisket.

[Guy] Nice and tender.

[owner] Tender
as a woman's heart.

And a peanut butter sundae
fit for the King.

You can't get that flavor
anywhere else.

Familiar faces, new places,
and more off-the-hook flavors.

This is Triple D Nation.

[upbeat music playing]

All right, J-Dub,
when I say Florida,
what do you think of?

Oranges.

Okay, when I say Orlando,
what do you think of?

-Theme parks.
-Okay.

When I think
of Orlando, Florida,

and I'm thinking
of restaurants,
what am I thinking of?

-You're thinking
of banh mi Asian restaurants.
-Exactly.

And once Justin Warner and I
hit this noodle shop
back in 2017,

it wasn't just the Floridians
blowing this place up.

This is Saigon
Noodle & Grill.

[upbeat music playing]

[owner] Meat stew,
table number 2.

Guy made a fantastic decision
to come to Saigon
Noodle & Grill

and he brought me here
when I saw it on TV.

And I got hooked.

[owner] ...fried rice,
table number 4.

[customer] It's great
Vietnamese food, authentic.

Feels like home here.

[owner] Saigon pancake.

It's delicious
and there's lots of music
playing in here

and it's really fun.

[Guy] The fun factor comes
from Vietnamese-born owners,
Vincent and Tudy Nguyen,

who are famous
for the parties they throw.

[singing in Vietnamese]

[Guy] What's the name
of the band?

[speaking foreign language]
means "Blue ocean."

And where did you learn
to cook?

My family's own
four restaurants in Vietnam.

I was there
with Justin Warner,
we had the pho.

[Vincent] Your pho
for you, mister.

Pho is the national dish
of Vietnam.

There's so much flavor,
it's so good.

-[Vincent]
What do we have here?
-[Guy] A lot of hot water.

-Hot water.
-Okay.

-[Vincent] Beef bones.
-[Guy] A lot of collagen
in there.

-[Guy] So, the bones
for ten hours.
-Yes.

-[Vincent] Beef briskets
right here.
-A lot of beef brisket.

We cook for about
three or four hours.

-[Guy] Slice that, and that's
what you get in your pho.
-Right.

So, we've got our broth.
Next, shallots and garlic.

[Justin] Oh, put it
straight on the heat, why not?

[Guy] A lot of ginger.

-And then flavor it
with the spices.
-Yeah. Right.

-What do we got?
-[Vincent] Costatum.

[Justin] It's black cardamom.

[Guy] Then peppercorn,
cloves, coriander.

[Justin] Licorice root, wow.

-[Guy] Licorice root?
-Yes.

The star anise,
that cinnamon all day.

And the last would be...

-[Justin] Fennel seeds.
-...fennel seeds.

Okay. And how long are these
gonna toast for?

[Justin] Oh, boy.

Wait for the ginger.

-[Guy] But you can
definitely smell it.
-Mmm.

[Guy] And how long
is this gonna go for, chef?

[Guy] Then we're ready
to add the sugar.

[Guy] Strain this
to get the broth
really, really cleared.

[Vincent] Add the noodles.

-Rice noodles?
-Yes.

[Guy] To wake him up,

I would like to have
the eye of round
and the brisket.

[Vincent]
And the brisket right here.

Justin will have
everything else that's funky.

-Okay.
-Load me up.

[Justin] Oh, look at that.

[Guy] The stomach!
There you go.

He likes to party.
And what do you got
back there?

Meatball?

-[Guy] Very nice.
-[Justin] Nice.

[Guy] You going big, huh?

-Then bring it back over here.
-[Vincent] Over here.

[Justin] Let's load them up.

Mmm.

That's a great meatball.

The little kick of the sugar
really carries this
a long way.

This isn't just broth,
it stands so good.

I think the best thing
about it is

the harmoniousness
of the salt, the sugar,
and the spices.

-[Vincent] Yeah. Yeah.
-It's like
you've made this before

-for, like, the last 45 years
or something.
-Yeah.

[Guy] How many pho
do you sell now?

-Really?
-Yes.

[Tudy] Your pan-fried noodles.

All right,
what did you bring me today?

[Tudy] And that's
the same noodles
that we use with the pho.

-So, you take the noodles
that you do for the pho...
-[Tudy] Yes.

-...and then you fry them?
- [Vincent] Yes.

[Tudy] And we coat them
with a thin layer of eggs.

-To help them stick?
-To help them stick together.

Yeah, you know me and my eggs.

And what's the sauce?

A little fish sauce in there?

-[Vincent] Yes. Yes. Yeah.
-Yes, yes, you can taste it
a bit, yeah.

-What makes it so great,
it's the fried noodle.
-[Vincent] Fried noodle, yeah.

But you don't taste
the egg part of it,
at least I don't.

But you get
the nice crunch of that
and then you get the...

shrimp, and the chicken,
and all the vegetables.

But it's that bite
right there...

-You make me hungry, too.
[laughing]
-Go, eat up.

[Vincent] Here,
the pan-fried noodle.

You got so many
different textures,

broccoli, and the carrots,
and beef, and some shrimp.

Everything just melts
in your mouth.

It is a bit sweet,
and I took the spicy sauce.
It was really, really good.

Excellent.

[Guy] And coming up...

Vincent's firing up more heat.

Here we go. Here we go.
Hey, hey, hey!

Sweet.

And crunch.

[Vincent] Shrimp cracker.

There's an art to eating this.

So good. [chuckles]

See you in a minute.

[Guy] We're at the Saigon
Noodle and Grill,
in Orlando, Florida,

hanging out
with my buddy, Justin Warner
and the famous Vincent.

Papaya salad, table number 1.

Vincent and Tudy,
they're such great people.

Enjoy your food.

They have energy, culture,

and then when you get
the plate of food,
you can't wait to eat it.

But, see, that's what's
so great about you two,

you understand
where you come from,

you understand
midwestern culture,

and you're the ones
that are making it
available to people.

Why do they call it
shaken beef?

-[Justin] Isn't it due
to the cooking process?
-[Vincent] Yes.

-It's, like, semi stir-fry.
-Yeah, shaken beef, yes.

-[Justin] That's the magic.
-[Vincent] Yes.

[Guy] So, it's gonna go
into a real fast fry,
right into the oil.

-[Vincent] Right, that's it.
-Wow.

-[Guy] That's it?
-Yes.

Butter?

Okay.

Here we go. Here we go.
Hey, hey, hey!

-[Guy] So, garlic,
a little soy sauce.
-[both] Soy sauce.

[Guy] Special seasoning.

-[Guy] Let's go, baby!
-That's it.

[Guy] Green onions.
Yellow onions.

[Guy] Hot and fast, baby.

The daikon and carrot is
of my favorite things.

-A little sugar in there,
I bet.
-Right.

All right, here we go.

[upbeat music playing]

Mmm.

[Guy] You know,
such a big flavor,
got that heavy soy,

-the oyster, the garlic,
all that coming through.
-Mmm.

You get the bright,
fresh green onion,

you get a nice little bite
out of the yellow onion,

then you got
super tender shake
in the soy.

You call it shaken beef
in Vietnamese, also?

-Oh, that's hard to say.
-Bo Luc Lac.

-[Justin] Mmm.
-Delicious, chef.

[Vincent] The shaken beef.

I love Vietnamese food,

so we've been going
through the different dishes
that's great.

Fried noodle,
table number one.

Everybody asks what's
my favorite kind of food,

soy sauce, fish sauce, ginger.

-[Tudy] Mmm-hmm.
-Garlic.

I don't know.

I can eat it cold,
in the morning,
at night, late at night.

[Tudy] Your lotus salad.

-All right, and what's
this one, lotus, too?
-Lotus salad.

Lotus stem that
they soak in vinegar
and a couple other things,

I guess, I don't know,
but it's so good.

How does the lotus root
get prepared?

Okay.

-There's an art
to eating this, too.
-Okay.

If you watch Vincent,
it's a little delicate.

I mean, it's delicious.
It's light, it's fresh,
it's crunchy.

[Vincent]
Here's one lotus salad
for Triple D Nation.

The lotus tastes cabbage-like
and more exotic.

Kinda crunchy, but very fresh.

[customer] So healthy,
but it's got so much flavor.

A little fried,
a little bit crispy.

I didn't even know
that you could eat a lotus.

But I'm telling you,
it was really good.

Saigon pancake.

You believe in your culture,
you believe in your food,

and that, to me,
is what makes you so special.

-Dude, well said.
-Do I bring you
to cool spots or what?

-Dude, you nailed it, man.
-Triple D, in Orlando.

Get out of here.

[Guy] And coming up,
in Memphis, Tennessee...

Graceland meets Flavortown...

[owner]
Homemade peanut butter sauce.

...with this
King-inspired creation.

[customer] You can order one
for the whole table,

just tell them
to bring you five spoons.

Usually on Triple D,
you see me cruising
that sweet red Camaro,

but back in 2008,

I traded it for something
a little more fitting
for my surroundings.

You see, for a lot of folks,
a trip to Memphis means

first you hit Graceland,
then you come here.

And here was
an out-of-bounds BBQ spot,

fit for the King himself.

Now, it's still serving up
the classics,
along with new hits.

This is Marlowe's.

All right, guys,
full slab going out.

[customer] The best restaurant
in Memphis is Marlowe's.

You're just a few blocks
from Graceland.

I've got brisket dinner
coming through.

Born and raised in Memphis,
I know BBQ.

Marlowe's is the best,
hands down.

Fried Gouda going out
to table ten.

Saw Marlowe's on Triple D

and the first chance we had
when we got here in Memphis,
it's the first place we went.

[Guy] And who could blame him,
since father and daughter duo,

Tony Gigliotti
and Missy Coleman,

built their business
pulling from their roots

and the roots
the city is known for.

Who learned the BBQ
and who did you learn it from?

[Tony] We actually use
the recipe that we got
from one of Elvis's cooks

and we played with it
and worked with it.

A lot of it has
an Italian flavor.

You can't get that flavor
anywhere else.

Full rack of our pork ribs.

My favorite dish is
delicious ribs.

'Cause they fall off the bone,
they so great.

Not only do I put them on,
I rub it in,

because you need to break
the fabric of the skin

in order to get that flavor
all the way through.

We're cooking it for 12 hours.

-In 12 hours, these...
-And you're gonna
cook a rack...

-for 12 hours?
-Yes.

At what temperature?

-225 degrees.
-Is there any left
in 12 hours?

Right, you watch and see.

This is the old Hickory?

This is the old
Hickory machine.

-Now, what kind of wood
are we using?
-Fruitwood.

-Fruitwood?
-We use applewood.

Now, we're not gonna
put sauce on it?

Not now,
not until we take them out.

-What is it? Hey, now let me--
-Uh, this is...

-Hey, tut-tut, tut-tut there.
-Let me taste it.
I just want to taste it.

All right, you can taste it.

-Wow. That's got some tang.
-Yeah.

We're gonna let it go
for a good 45 minutes
to simmer down.

[exclaims in approval]

That's not gonna be bad.

-Mmm.
-Sauce good?

-Excellent.
-Nice tang.

Pulls off the bone nicely.

It's nice and tender.

Tender as a woman's heart.

I got a full slab
going out to 12.

It's basically
a family tradition

that's carried on,
you know, through the decades.

My father has retired.

We're teaching our son,
Michael, on how to run it
for the future.

Full rack of our pork ribs.

Marlowe's has an...

You can always be assured
that the food is good.

[Michael] Brisket dinner,
beans, and slaw.

In addition to the ribs,
which I absolutely loved,

I had the juiciest brisket
I've had and I live in Texas.

[Michael] We got
a choice grade beef brisket.

First, always have
our rub on there.

This is the exact
same seasoning we used

when Guy was here
the first time.

-So, this is
the coveted secret rub.
-Yes, sir.

-That's seasoning salt.
-Seasoning salt.

There's two other things
in there.

Two things
you're not gonna tell me.

-We're gonna add
a little bit of sugar.
-Sugar.

A little bit of salt.

-A little chili powder?
-We're gonna add
some chili powder in here.

Garlic, lots of garlic.

-This is our Cajun seasoning.
-Of course.

Some pepper in there,
paprika, a little bit
of onion powder.

I put a lid on here.

We're gonna let it sweat
in the fridge.

Now we're gonna go put this
in the smoker for about
nine and a half, ten hours.

[upbeat music playing]

This is our homemade
BBQ sauce.

We put rub before we smoke,
we put rub
after we're done cooking.

Beef brisket, coleslaw,
baked beans.

It's just so tender and juicy.
Delicious.

[customer] It's the sauce,
it's just smooth
and it tastes so good.

Melts in your mouth.

And I have our pork ribs.

Everything is good.
The fish is good, the wings
are good, the burgers.

Coleman Double Trouble,
coming up.

They've got the Double Trouble

with pulled pork
and a white cheese sauce.

You don't know
you need this in your life

until you have it
in your life.

-I feel like I'm in a little
culinary Graceland right now.
-[laughs]

Got a beef brisket for Guy,
coming out.

Guy coming to Marlowe's
was kinda like
having Elvis be here.

Once Guys picture went up
in the lobby,

everyone started to notice.

That's what people want.

It's "I've been to Graceland,
and I've been to Marlowe's."

Got bananas foster
going out to table 12.

Anybody that knows Elvis knows
peanut butter bananas
is the thing,

so peanut butter
and bananas foster

with ice cream
and peanut butter sauce,
it's fantastic.

[Missy] We melt the butter.

The second step will be
adding the brown sugar.

We're gonna add
our glazed donut
and our bananas.

The banana liquor,
to finish off the sauce.

All right.

So, now we're gonna go ahead
and take our donut.

Place it here.

And our beautiful
caramel banana sauce.

Fresh whipped topping.

Homemade peanut butter sauce.

Peanut butter
and banana foster sundae.

[customer] One of Elvis's
favorite things was

peanut butter
and banana sandwich,

so this is kind of a knockoff
of it, with a dessert.

You can order one
for the whole table,

just tell them
to bring you five spoons.

[customer] You know,
having a donut
surrounded by ice cream,

I wanted to lick the bowl.

Has anybody ever told you
you look like...

my fifth grade school teacher?

-I mean, you look--
-Don't be cruel, man.

[customer] Guy made
a great choice
picking Marlowe's.

Thank you, Guy.
Thank you very much.

[Guy] Next, we're wrapping
things up in Philly...

I love it.

...where an old-school diner's
put creative twists...

[Guy] That is
an orchestra right there.

...on the classics.

That's a medley
of just great flavor.

[Guy] We're in Philadelphia.

Now, we're not here
to talk about cheese steaks.

I wanted something
a little less predictable
than that.

Way back in 2007, I found it.

Mmm.

It's one of the original
Triple D joints.

Some fresh baked focaccia.

It's nice to go back
and see that some things
haven't changed.

This is Silk City
Diner and Lounge.

You think it's just a diner,
but they do it
a little bit differently

and I love it.

Burrata salad, table two.

This isn't
your typical diner food.

Stand up
for cheese steak eggrolls.

[customer] You're not gonna
find the same vibe
that you will anywhere else.

Silk City is
just totally different.

[Guy] And the man
behind the madness?

That'd be plumber
turned restaurant guru,
Mark Bee.

I used to do
the plumbing here.

[Guy] And after working
in restaurants, you wanted
to become a restaurateur?

I do, I love it.

Hey, guys, here's
the duck eggrolls you ordered.

I do love owning a restaurant.

It's just the energy,
it's magic.

The food is always good.

Shrimp burger.

-Bro, I'm going to restaurants
all over this country.
-Right.

And I'm seeing fare
that's on this menu...

You got the empanadas
with pulled pork
that he's making out of ham.

-You don't use shoulder?
-No, he's always
more of a leg man

than a shoulder man, you know?

-Hey, honey, nice shoulder!
-[laughing]

So, I just kinda,
like, cut this up.

Just toss them in there.

-Chili powder.
-Go for it, yeah.

-[laughing] I love that.
-That much.

Oh! So, that much.

Smoked paprika
and chipotle powder.

-You can dump it all in there.
-[chuckles] It's getting wild.

-Yeah. You know...
-Huh?

When do we start
drinking beer?

Uh, well...
Pretty soon, I hope.

[both laughing]

Onion powder
and garlic powder.

-Cumin.
-Gonna just heat it
with some water.

And then we're just gonna
sit there and simmer this

just till it renders down
to fall apart?

Yeah, just so it falls apart.

Hand shred or fork shred?

Ah, fork, hand...

If you can get your foot up
around there with some yoga,

-get into it.
-There you go.

Chopped cilantro
and a little cinnamon

and then just
some black beans.

-Sweet potatoes?
-Get those in there.

-Mash them up.
-That's tasty.

I think it's all right.

I could just make that
into like a...

-like a ball.
-Yeah.

-Deep-fry it. [laughing]
-I'd just walk around with it.

So, we got out little skins.

Just like a little ball.
That's it.

-All done.
-Okay.

-So, these are ready to go.
We're gonna fry--
-These are ready to go.

-Fry them up.
-Fry these in the fryer
at 350?

Yes, sir.

-How long does it take?
-Three to five minutes.

Bro, that looks outstanding!

Wow! That is
an orchestra right there.

That's a medley
of just great flavor.

Table two in the window.

The empanadas are
still on the menu,
believe it or not. [chuckles]

Some things that have lasted
a lifetime here.

Starting out with chef Peter,
now chef Dave taken over.

Shrimp burgers going down.

[Mark] They bring out
some classic Philly favorites.

Cheese steak eggroll
for table 8.

I'm having
the cheese steak eggrolls

with the cherry pepper relish
and the sriracha-ketchup.

I get it most times
I come here.

Philadelphia is known
for cheese steak,

so we do
our little twist on it.

So, we start
with sauteed Spanish onions,

some prime rib-eye,

a little salt and pepper.

We saute that up.

Once it's cooked,
we let it cool down.

We roll our eggrolls
with the meat,

the onion,
and the sharp provolone,

and American cheese.

We dust it off
in a little cornstarch

and we fry it off.

And serve it
with the sriracha.

Blend ketchup, honey,
a little sriracha,

a rice wine vinegar,

fresh lime juice and zest.

And, also,
our cherry pepper relish.

Three cheese steak eggrolls.

It's sweet, but also spicy.

Crunchy on the outside,
has some good cheese steak
on the inside.

Explosion of flavor.

This is my favorite restaurant
to go to.

[woman] I eat here
maybe three times a week.

It has a really vast menu

and it's
such an eclectic environment,

that it just really draws
people in.

[Guy] So, this is pan-fry
at its greatest.

We got the crab.

The shrimp,
really you get the texture
of the shrimp back,

it didn't go too far.

Get some of the ginger
right off the bat.

That's French fry-tastic.

I'm dying to try this.

Wow, that's savory.

You really gotta try that.

That's a primo wing, bro.

I'd eat those every day.

Duck eggroll,
going out to the bar.

The best thing is to let
the chef work his magic

and just keep his creativity
to keep the people happy.

We got the wild
mushroom pierogies.

You can definitely find some
of the best pierogies here.

Different types of mushrooms,
perfect potato filling.

The wild mushroom pierogies
with mashed potatoes in it.

We start our filling
by cooking
some shiitake mushrooms,

oyster mushrooms,
and maitake mushrooms.

Little bit of shallots,
garlic, herbs,
and salt and pepper.

And then we fold in
the mushrooms
with the mashed potatoes.

We make the dough.

We combine a mixture of eggs,
sour cream, butter,
and all-purpose flour.

We'll let it rest,
then roll it out,
and cut it into circles.

We'll take
our mushroom mixture,

form our pierogies,
and then blanch them.

We'll then saute it perfectly
in a little bit of butter.

Wild mushroom pierogi,
table 5.

The pierogies are awesome.

They're really crisp
on the outside,
on the top and bottom,

they were chewy as well.

I love that there was
different types of mushrooms
in there,

created different textures,

and then the cream on top,
it was awesome.

I get this feeling about you.

You've got something going on,

that you don't really have
any boundaries.

No.

Since Guy was here,
we added the outdoor garden

with seating
for, like, 80 more people.

And then, the lounge,
we really got ramped up.

Silk City takes up
the whole block.
They have everything.

Glad I saw some Triple D,
it's the best diner in Philly.

Meatloaf puff for table 4.

I love the people, I love,
like, making people happy,

and just throwing a party.

That's awesome, man.

Plating three
cheese steak eggrolls.

So, my memory is long.

[Vincent] Saigon lotus
for Triple D Nation.

And the list
of Triple D joints is
even longer.

Welcome back. Welcome back.

Got a beef brisket for Guy,
coming out.

So, we'll be checking out
more, next time,
on Triple D Nation.

-All right.
-I feel you're in it
to win it right now.

-Here we go.
Hands behind the back.
-Okay.

-Okay?
-Fold them behind the back.

-All right.
-Behind the back. There we go.

-There we go.
-[laughing excitedly]

[cackling]