تدريب Shadowing: Foreigner shows me how to eat like a local Vietnamese - تعلم التحدث بالإنجليزية عبر الفيديو

in the back of Hanoi I got the best Grab driver ever here

Chris! we got Chris I think I'm already going the wrong direction you're going the wrong direction already I think

so I think you were, I think we were supposed to take a left back there anyways we're going to eat 2023 is almost over

and we're going to be on the road a lot

so came to Hanoi just to say what's up

and grab a few last couple meals

and last video together we're going to check out Chris's favorite

restaurant recently in Hanoi annoy specialties it's this way it's this way no the camera oh annoy specialties

i'm pretty sure it's centrally heavy he'd be loving the spicy

anyways we're gonna figure how to get there i need to check my phone

okay it's in one of these alleys i don't remember which one

but yeah it'll be the one with all the chairs outside

it's not a max special without getting lost i think pretty

special man it's a local yeah it's like in the middle

of nowhere uh what road is this this is not the right road okay yeah

banh mi online banh mi online and why do you have a store? it's not real banh mi yeah

this is a nice area though, what district is this? this is uh, I think it's still Dongda, it's like middle of like Dongdan okay

just on the edge of Dongda so we're on the pretty far south side of Hanoi yeah, like middle south side, yeah I think I'm already, is this it?

No. No.

Why'd you scare him?

I don't know.

I was just asking him.

I think he's a little shy, I guess.

Oh, man.

I probably should ask the bee driver.

I know what's up.

man honestly like led lighting menu was not what i was expecting

oh was

that it yeah that's it i just need to park bike oh the boom bar is the same as the miwai

so far away out there i saw the boomer but i didn't see the miwai

i think that they just uh like have people park their bikes in front of everybody's houses i think

they just have an agreement with everyone yeah they're like you get free me one free me wrong

one free me wrong uh per week for letting us park our bikes uh

so this is it i mean man look so

tense little area is so like

so green in hanoi i always forget how green it is

look at this y'all yeah it's a little trees nice quiet

i have no clue how chris found this place online online oh tick

okay now owners not here

so nobody talked to I think Chris said they've been here like five ten years um families from Danang

so that's why you got I guess they sell like central people go around Vietnam sell their central dishes

because I feel like central Vietnamese food is like that one food

that no matter where you go in Vietnam like everybody appreciates it and loves it.

What's amazing about this place though, you get a lot of central places up here, you never get this.

That's what Chris loves.

My favorite.

This is like the chili.

This right here is the reason Chris will tell you when it's like one of the most delicious cities in Vietnam.

Yeah.

They call it phil adriam.

It's basically like chili sauce but they fried it up, fermented it a little bit.

Yeah.

Really nice.

Got a nice little sweetness to it.

Yeah.

Yeah, come on.

I thought you said they were small.

In my memory they were small.

Oh man, that's a pretty big bowl for like...

I think they're bigger than it used to be.

You put that in first?

You need a Hanoi person to show you how to eat central food?

I'm gonna do this wrong.

Oh, that hurt.

So what I do is I love this.

I take a big big hunkin' scoop of this.

Probably two hunkin' scoops.

I love this.

Wow.

I put a lot of this in here.

And then I'll take some of this, like, pickled onion.

Big scoop of that.

Throw that on top.

So I'm eating.

It's kind of interesting.

So it's not really like a broth, right?

You just get more of, like, this reduced-down sauce at the bottom.

But I kind of still want to pay my respect and just see what it tastes like.

It's clear.

It's almost like they're not putting the annatto seed oil, like the red one to get that red food coloring. So you go two.

So I feel like I gotta go two, because if I don't go two, then that makes me the weak one.

Yeah, the whip.

Next thing, the one that can't take the heat.

I'm gonna go three now.

Uh-oh.

Have you used your chopsticks?

No. Can I use these?

I just want, like...

Boom.

I was literally just about to say something about this some

people probably the right way to do it they crunch it up and crumble it in

but to me bandai is just too good to like not eat by stuff

there's a way to test this out real quick

it's a little like a chili jam looks like they found making like a sweet chili jam

i could honestly just sit there and dip this bandai in that sweet chili jam all day

this mixed in there's like too much stuff going on here this bowl is too full i'm just like

there's so much noodles here oh oh look at

that look at the glistening noodles right here one thing i

hate about these noodles i feel like they get dry

100

so easily but you get

101

that little bit of sauce at the bottom you got the asmr slurping sounds in the background what a beautiful dish

102

this does it for me.

103

I mean, it's almost making me a believer.

104

Mi huang is like something that I've never had on my top five noodles in Vietnam.

105

It has been underappreciated, undervalued by me.

106

And I feel bad.

107

I don't want to.

108

The competition is high in Vietnam for noodles you want to eat because we have so many different delicious noodles.

109

But for me, this right here is making me a believer.

110

I mean, that is absolutely delicious.

111

I love the way it's oily, kind of coat your lips.

112

For me, it's that broth, the concentratedness, the way it's just packed full of flavor, the saltiness, the chicken, the pork coming through it, and then the seafood.

113

It's just a trifecta.

114

Ooh, look at this.

115

Got some chicken meat right here.

116

Look how dark and rich that is.

117

Mmm.

118

Oh.

119

I was talking about how just like umami, salty, oily it is when you eat the noodles and you get that chicken right there.

120

Almost been cooked down in like a sweet soy sauce.

121

So you get that sweetness, that umami, which is tender fall apart chicken.

122

I think third time will be the charm.

123

Whoops.

124

Uh-oh.

125

Uh-oh.

126

Can't just add another third one and not expect me to add.

127

Thank God.

128

Big third one.

129

Big third one and then extra half one.

130

Wow.

131

All this and everything I want.

132

The more I eat this, the more you work down.

133

Look at it.

134

You see this?

135

Just the better it gets.

136

It gets more mixed in it gets more concentrated with flavor you can't stop eating

137

because it just gets better and better and better

138

so 55 55 makes 110 plus 15 okay there you go all right good place recommended you know what

139

Look at this.

140

Chris is so famous.

141

Uh oh, he got a height difference.

142

He got a height difference.

143

So nice traveling around with celebrity Chris.

144

Whoa.

145

Okay.

146

Okay.

147

Come on.

148

She's so not her.

149

Oh, she speaks English with you?

150

Yeah.

151

That's funny.

152

She's the owner.

153

The owner finally showed up. So she's the owner.

154

Vietnam may be like the winning country in the world for like, oh my gosh that's the owner why is it such a

155

young cute girl I gotta be nom like what ten years

156

yeah huh have you owned it for ten years you don't

157

even look there 20 years you ain't a day over 20 yeah come on now I'm gonna say oh,

158

oh shit, Nimlui, Nimlui Huay?

159

Oh, Nimlui here.

160

Oh, Nimlui.

161

Ohhhh.

162

It's tight.

163

Okay, I'm getting off.

164

Oh, it's right here.

165

And this place is on Google, right?

166

No, not on Google.

167

Not on Google.

168

It's a joke.

169

Clearly, it's not.

170

It's a small place.

171

Wow, VIP parking.

172

okay this is like insanely such a small i have to

173

ask not on google i take talk as well no grab

174

food i ordered it once i was like let me take a chance

175

and it was so good i came

176

and found it yeah is she the owner yeah do you pick these places off food

177

or off owners a little of both

178

i swear to god when i when i first picked this place i was like

179

when i ordered on grab i was I was like, let me go check this place out.

180

I was imagining like this sweet old lady.

181

I get her, I'm like...

182

Another cute girl.

183

Vietnamese logic.

184

Hey, is it safe for me to put this here?

185

Yes.

186

Okay.

187

Okay, just making sure.. oh yeah, nobody uses them here, I forget.

188

What do you want?

189

This is a Huế or a Huế.

190

This is a Huế.

191

Yeah.

192

Oh look at this.

193

This is so funny.

194

They're like divided.

195

What's going on over here?

196

She's like, no she's like, this is your clothes over here and then right back up in here you can eat your bánh xèo.

197

This has to be like 18 meters.

198

It's teeny tiny.

199

Super small.

200

She says they're trying to get a bigger place but working hard.

201

She's obviously starting with small investments.

202

Do you have a Christmas tree?

203

I know I'm keeping this as a Christmas tree.

204

I got

205

so She's got a lot of oil in there.

206

I think some people are probably freaking out like oh my gosh there's

207

so much oil but to me like I like a lot of oil.

208

I like this to be like oily super crispy.

209

I mean it's a fried dish

210

when I want fried food I want it to be fried you're gonna get

211

so many vegetables and things to wrap it in

212

and sauce to dip it in anyways it's gonna lighten it up it's gonna be balanced

213

so to me loving seeing all that oil and then it just crisp up

214

man it's kind of weird so I was expecting a little smaller these are pretty big when I said four

215

It's kind of funny, I don't think I've ever seen anybody just close one and a half, put them in the same one.

216

I'm sure when she's really busy and she has a lot going, that's a way to kind of be a little bit more efficient.

217

To me this is like perfectly made

218

because the part where it opens is the down facing part and none of the filling falling out.

219

Fill up!

220

See how it's created

221

that little bit of like turn right at the end up there due to the shape of that and it stays closed.

222

Next to the clothes repair.

223

I'm adding it to.

224

How many stars are you going to give her?

225

100. 100.

226

100. So now you can find her on Google.

227

We're doing it for y'all. In her.

228

Mainly her.

229

That's funny.

230

the address where you go yes I do just looking just

231

look in my description box I give you a Google link every time

232

and that's because Chris makes them is it here oh I don't see it maybe I get approved

233

and you know what really makes the space feel bigger the mirror

234

boom

235

so we get a lot of different types of my thing

236

this is not quite like for I actually don't know the name of this one in Vietnamese

237

but no water required and it's already soft you can kind of see it doesn't break

238

when you actually bend it many many times the bun cheng

239

you can get in Vietnam oh I've never gotten cilantro before with uh bun sale I didn't really

240

that's cilantro perfect look at this right here what I tell

241

y'all never slap your bun sale unless it likes it oh my gosh

242

just obliterated that is like the perfect texture right there a central style bun sale for me

243

all right Chris your spot stick by together hold on you

244

have to wait wait for me you only put one in there's

245

so many things going on with this place

246

so like I want to comment on the sauce I'll come

247

later you're gonna love the sauce oh excited right now it

248

almost kind of looks like a boom chow a lot of a lot a lot a lot a lot of garlic

249

I thought that was gonna be the highlight it may be the sauce mm-hmm oh Oh, I've not had that sour.

250

It's so sour and tart.

251

Not like orange, but it does have that type of citrus coming from it.

252

You know, like garlic.

253

I like the carrot in there as well.

254

You know what I think it is?

255

My girlfriend pointed it out.

256

She says she creates her mango in here, which is why it's kind of sour and has that nice sweet sour flavor.

257

It's really good.

258

That's what she thinks.

259

Clearly Chris doesn't have a girlfriend by the restaurants he picks.

260

That dipping sauce may be the hot thing here.

261

I've never had anything like that.

262

I love the innovation.

263

I love it so different because it just, it works.

264

And I like to see that creativity come through.

265

But to me, the texture on the bun sale as well.

266

Definitely oily, definitely greasy.

267

But if you're going to come eat fried food, enjoy it a little bit.

268

I'm in my chattel already.

269

Yeah.

270

It's already, like, fried.

271

May as well have it taste really good.

272

I mean, you get so many vegetables with it, too.

273

Like, you can eat it out.

274

Flirts for a day.

275

Flirts for a meal.

276

Just listen.

277

Look how cool that is out there. So cool.

278

I can tell you it's not just like it's not just because we're filming.

279

I'm coming.

280

I'm sorry I'm coming.

281

I'll turn it to you.

282

I can tell you it's not just because we're filming either.

283

Because every time I order on grab it's always that full too.

284

She just does a good job.

285

I love her slogan too.

286

It's like, of the hundreds of thousands of choices you had, thank you for choosing us.

287

I was going to say thanks for eating bun sale.

288

Oh.

289

You're 30, right?

290

I thought it was 30 hours.

291

I thought it was 30 hours.

292

I thought it was 30 hours.

293

I don't know.

294

Max Bruce All right Oh my gosh

295

Too much money Too heavy for Chris To drown the mic Thank you Chris

296

Good food Good food Good time We were here for a

297

very short Hello We were here for a very short time I am off To the airport Oh my gosh

298

I thought you wanted to go to the airport Catch ya next one!

ما هي تقنية التظليل الصوتي؟

التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.

تدريب Shadowing: Foreigner shows me how to eat like a local Vietnamese - تعلم التحدث بالإنجليزية عبر الفيديو

لماذا من المهم ممارسة التحدث مع هذا الفيديو؟

القواعد والتعبيرات في السياق

فخاخ النطق الشائعة

ما هي تقنية التظليل الصوتي؟