Shadowing-Übung: Thailand Street Food - 5 MUST-EAT Thai Noodle Soups in Bangkok!! 🇹🇭 - Englisch Sprechen Lernen mit Video

I'm about to dig into one of Bangkok's best bowls of noodles.

Yes, oh, I love the bowls here.

Big bowls.

Today I'm taking you on a Thai street food tour to eat five of the best types of Thai soup noodles.

And the challenge is we're going to eat all five bowls in one day.

Oh, you can just feel how tender it is in your chopsticks.

That's what you call liquid meat.

Introducing to you Bangkok's beef noodle superstar hero.

Oh, this is the tongue.

Oh.

Hey everyone, hope you're having an amazing day.

It's Mark Wiens.

I'm in Bangkok, Thailand.

It's a beautiful morning and we're at the first place, but we're going to eat a dish.

It's a Thai dish that you definitely know of, but when they combine it with noodles, it's a little bit different.

Oh, it smells so good.

The name of this place is called BOM TONG KIAO, which means green flag.

And this is the green flag that you enter.

And the noodles that we're gonna order is KUITIAU MU TOM YUM.

So it's pork noodles with TOM YUM, which is again, one of the most famous Thai soups that you've probably heard of, that you've probably had.

But this is the noodle version of it.

She's making a bunch of orders right now.

So she takes some of the minced pork, she puts it on the side of the bowl, it's raw minced pork.

Then she adds in intestines, she adds in liver, she adds in all of these toppings, some fish cake goes in, some green onions.

There's so many things that she adds in, vinegar, fish sauce.

Amazing technique is that she adds the soup broth and it's hot and boiling, so that cooks the minced pork and like crumbles the minced pork.

Then in the meantime, he's boiling your noodles and blanching your noodles, and then that all goes directly mixed together in your bowl.

Oh, that's such a cool technique.

I love that.

So that's all ready.

The noodles go into your bowl, and then she adds on, sprinkles on some pepper, and then adds on some lard.

Oh man, it's irresistible.

I think my bowl is ready.

Let's go eat.

Oh, she's bringing them to our table.

Sabadikha.

Here we go.

I love this place.

It's like a little oasis right within the heart of Bangkok.

I mean, we're surrounded by huge buildings, but we're within this quiet,

peaceful, tree-shaded, birds chirping oasis of Tom Yum noodles.

First thing, grab a spoon, grab some chopsticks. So excited.

Oh man, it's porky, it's rich.

In addition to the bones, the pork bones being boiled for that broth for that soup, She adds in a nice scoop of fried pork lard and pork skin,

and that gives it this incredible, intense, meaty porkiness, richness that adds to the broth.

Oh man, it is already a little bit sour.

It is a little bit spicy, a little bit sweet, all of those flavors combined.

I mean, the flavor of tom yum is there.

But let's do some seasoning.

This is the typical Thai noodle condiments.

We've got vinegar.

Chili is a must, of course, according to your preference.

And this is another essential ingredient, crushed peanuts.

That's gonna make it extra creamy.

And now we'll go in for like the real stir.

Now you can see that creaminess coming together with the peanuts, with the chilies, all the liver.

Oh man.

Mm-hmm.

Oh, that's so good.

And the peanuts are actually the

the ingredient that you'll typically find

when you order Tom Yum noodles as opposed to a Tom Yum Goong

or a Tom Yum in a in a bowl when you get the soup.

That's one of the main key differences that you'll find is that you're always you'll always find peanuts

when you eat with the Tom Yum noodles with Tom Yum and And to me that gives it such a nice nuttiness,

a creaminess, a richness, add some protein, just enhances the broth.

That piece of liver is so good.

Creamy, a little bit sweet.

Oh man, and the noodles are fantastic.

A bowl of Thum Yum noodles.

It has every contrast of flavor

that you can imagine is in this bowl of noodles from sweet to salty to spicy to sour, plenty of sour.

And I also love all the different textures, the silky noodles, kind of chewiness of the intestines of some of the organ parts, but all together in one bowl.

Thais know all about harmony when it comes to flavor, and this is one of the great demonstrations of both thomium noodles.

And I love it when you get down to the bottom of your bowl, then you realize there's all these goodies, all this minced pork, And the flavor intensifies as well as you get down to the bottom of your bowl.

Oh, I totally missed the fish cake.

Man.

This is the way to break a sweat in the morning.

That really is an outstanding bowl of goitia o thom yum.

Oh, that was so good.

Oh, that was one of the better bowls of goitia o thom yum that I've ever had.

We're on our way to the next place.

The next place on the side of the road next to a busy highway in Bangkok in Bangsul.

We're here to eat what is, I think it might actually be possibly one of the most popular types of noodles

that you can eat in all of Thailand in Bangkok, especially for breakfast and lunch.

Let's go.

I love this place and I love the culture that surrounds eating noodles.

Oh man, the aroma of their broth, it smells so good.

And we're here to eat what's called goitiao cai, which is straight up chicken noodles.

And actually, one of the main things that I, the reason I love this noodles so much is it's usually called goitiao cai mara, which is goitiao noodles with chicken,

and mara is bitter gourd.

So that's the combination.

And my absolute favorite noodle is senlek, which is the medium-sized rice noodles that we ate at the last bowl of noodles.

So I think for the sake of variety, This time I'm gonna try senmi, which is the angel hair, the very fine rice vermicelli noodles.

They're super friendly here.

The chicken has been braised in this, looks like a soy sauce kind of a braising liquid.

It's so rich, it smells so good, and she just keeps that kind of slow simmering.

So you get the chicken, there's legs, drumsticks, there's thighs, there's chicken feet, which are also very popular.

100

And so they, again, you choose your choice of noodles.

101

They boil blanch noodles, add in some bean sprouts, add in some Morning Glory, some cabbage, and then whatever chicken parts that you wanted,

102

she adds to your bowl, plus some shredded chicken.

103

And then from there, it's all self-service, whatever you want to season your noodles to your liking, to your own customization.

104

And mine's ready.

105

Yes.

106

Oh, I love the bowls here.

107

Big bowls.

108

And all the seasonings are here at the front, So you do your own seasoning before you then go to your table.

109

So it's self-service.

110

But better stand here and taste the broth first before we season.

111

That smells so good.

112

Oh.

113

Oh, that's delicious.

114

Salty, rich from the chicken stock.

115

You taste the dark soy sauce in there, the garlic in there.

116

Oh, man.

117

Oh, that's so soothing.

118

Now that we know how it tastes, that way we know how to season it, customize it.

119

Look at this jar of vinegar, huge.

120

Oh, they're not gonna run out of vinegar.

121

Man, I love it when it's self-service at the front.

122

When a noodle stall has all the toppings at the front and it's self-service like this, rather than on your table,

123

you know it gets a lot of customers a huge lunch rush because this is how it's fast.

124

Fresh bowl of prik namman or prik tad, like fried chili paste.

125

Oh, this looks amazing.

126

A little more chili for good measure.

127

Just the classic dried chili flakes.

128

Okay, chopsticks.

129

Chili vinegar station is here, and over here is the vegetables.

130

This is one of my favorite reasons to eat chicken noodles, the bitter gourd.

131

To me, this combination is just so good.

132

It's such a complimentary combination.

133

Gotta add basil as well.

134

I'm excited.

135

Let's part the vegetables.

136

Let's mix in chili paste.

137

Oh, look at that color.

138

And that's, yeah, now you can see the difference of the noodles.

139

This is senmi, the very fine rice vermicelli.

140

Look at that broth.

141

And then you want to kind of dunk in your vegetables

142

so that they just get slightly wilted by the heat of that broth, yet not fully cooked, so they still remain fresh.

143

Mmm.

144

Oh, man.

145

It's so comforting.

146

That's chicken noodle soup on the next level.

147

And the freshness of that basil, the richness, the saltiness of the broth, the flavor of the chicken condensed down.

148

They don't have so much chewiness to them.

149

They're more just like really go down really easily, really fluffy.

150

I mean, again, I still do prefer Senlek over Senmi probably, but actually the variety is really nice, especially since we have so many bowls of noodles to eat today.

151

Mm.

152

Mm-hmm.

153

Oh man.

154

I absolutely love that combination.

155

The crunch, the bitter melon when it's eaten raw like that,

156

it has an even more crunch than a cucumber and it has this subtle bitterness.

157

It's not too bitter, but to me it just so well complements the flavor of the broth, the saltiness of the broth, the richness of the chicken broth.

158

That's one of the highlights for me when eating Thai chicken noodles is the bitter melon that it comes with.

159

And if they don't have bitter melon, that's like an immediate sign.

160

I definitely won't enjoy it as much if it doesn't have the bitter melon.

161

That's one of the highlights for me for sure.

162

Let's break into the drumstick.

163

Oh, look at how tender it is.

164

All the way to the bone.

165

Oh, just totally falls out.

166

And look at that texture.

167

I hope you can see the texture of that chicken.

168

Just perfectly, like literally, this is the type of drumstick.

169

You could just shake it and just all that meat would just collapse off the bone.

170

Yeah, exactly like that.

171

Oh, wow.

172

The chicken jumpstick just totally melts in your mouth.

173

You don't even need to chew.

174

And it's just like embedded with that braising sauce, the dark soy sauce, the garlic.

175

a bit of sweetness.

176

Oh man.

177

You also taste some of those braising spices like the star anise, a little bit of cinnamon in there, black pepper, possibly some Siamese cardamom in there.

178

The flavor of the, also some of the vegetables that they boil down in the broth like probably some shallots,

179

some garlic, some, they also boil some bitter gourd or maybe some winter melon in there as well.

180

Give it that depth of flavor, that contrast.

181

Another thing they have here at the front you can get is gyo tod.

182

These are like fried wontons.

183

One of the things you can do though is dip into your broth.

184

Let it absorb, yet make sure it doesn't go soggy on you, and then go.

185

Pretty good, yeah.

186

Crispy, a little bit of pork on the inside, and then it just absorbs the flavor of that broth.

187

Where's the foot?

188

Oh, I do have a foot, but it's sort of, look how tender it is.

189

It's sort of disintegrated.

190

It's so, so tender.

191

Okay, Ying has another foot she's giving me.

192

Oh, thank you for the foot.

193

Definitely rehydrate this.

194

Get the juices going on the foot.

195

Mmm.

196

Oh, that's an extremely good chicken butt.

197

You know, I'm, sometimes they're good to me, sometimes they're not so good.

198

This one is really good, because it's so tender.

199

Again, braised in that same juices that they braised the chicken in, boiled the chicken in, the drumstick that we had,

200

the flavor, the saltiness, the depth of flavor, and they boil it until it's extremely tender extremely tender.

201

So you just got this kind of like gelatinous, skinny material that surrounds the little knuckles and little fingers of the chicken butt.

202

That's a delicious chicken butt.

203

And their chili oil, that's so good.

204

Spicy, fragrant, fried.

205

The oil just packs a density of flavor and chili heat.

206

Wow, that was an outstanding bowl of Gwaitiao Gai Mara chicken noodles.

207

And you'll find this, I mean this type of chicken noodles in Bangkok.

208

I mean, there's thousands of places you can eat it, thousands of stalls, but they do an incredible job.

209

And this place is called Gwaitiao Gai Sapan Dam Bang Su.

210

We're in the northern part of Bangkok.

211

Highly, highly recommended.

212

They're extremely nice, and that's an outstanding, better than average bowl of chicken noodles.

213

On this Thai street food noodle tour, I hope you're really enjoying it so far.

214

If you're enjoying it, please remember to give it a thumbs up

215

and let me know what's your favorite type of Thai noodles in the comments section.

216

I'd love to hear from you.

217

But next up, we are going to go eat what is one of my favorite Thai street food noodles.

218

And this place is legendary.

219

Oh yeah, this place is packed already.

220

Welcome to Big Su Beef Noodle.

221

This is a legendary beef noodle restaurant.

222

Yeah, so we're here to eat beef noodles.

223

Oh, yes.

224

Ah, okay.

225

Oh, this is the tongue.

226

It's a huge tongue.

227

Introducing to you Bangkok's beef noodle superstar, Oh, he is the man.

228

Uncle is the absolute man.

229

Very good, very good.

230

Big Su.

231

What a legend.

232

Thank you very much.

233

And all the beef parts are just simmering away.

234

The aroma is out of control.

235

Oh, yes.

236

Thank you, thank you very much.

237

Yes, the best.

238

He is in charge of still braising the beef.

239

I asked him how long he braises the beef.

240

He said five hours in that juice.

241

Okay.

242

The broth.

243

Look at how rich, how flavorful that broth is.

244

Oh, tongue.

245

Oh, so for the noodles, they boil it in that broth.

246

Here comes the noodles.

247

Meatballs go in.

248

Your assorted beef parts go in.

249

Oh!

250

Oh, yes!

251

Oh, uncle's hooking me up with, before we can get started.

252

Oh, thank you.

253

I need to like a balloon.

254

Okay, thank you.

255

The three different cuts.

256

Oh, okay.

257

Okay, let's go.

258

Okay, let's go.

259

Okay, let's go.

260

Okay, let's go.

261

Okay, let's go.

262

He is the man.

263

Oh, he is literally, he's the ultimate beef noodle master.

264

And he just walked, before I even took my first bite, he just loaded me up with more meat.

265

He said the three parts that we have to try, so we'll try them all.

266

Ying and I have been here, but I think it might have been about 10 years ago that we've been here last.

267

It's been so long.

268

I'm so happy to be back.

269

One of the best beef noodles in Bangkok.

270

Just look at the thickness of that broth.

271

All of collagen from the bones, from the tendon has just seeped out.

272

It's almost gravy thickness because it's so, yeah, it's so thick, so rich.

273

Oh, that just like soothes your soul.

274

Oh, oh man.

275

Oh, that is insane broth.

276

The flavor, the beefiness, the cleanness of it.

277

The Chinese braising spices that you taste, yet not overpowering.

278

The natural sweetness, the garlic, the green onions, and you even taste the flavor of the lettuce or the Chinese celery or the bean sprouts in there.

279

That's why it's one of the best noodles in Bangkok.

280

Two ways that you can season these beef noodles.

281

One is by getting your little sauce bowl, And that way you can, because the pieces of beef are huge and they're like, they're not just bite-sized pieces of beef, they're multiple bite-sized.

282

So you can dip it into the sauce or you can just add directly to your noodles.

283

So I think we might do a combination of both.

284

And uncle did instruct me, so this is chilies and vinegar uncle did instruct me to dip it so I will dip first Okay,

285

so vinegar chili's vinegar chili flakes And a little fish sauce Okay,

286

I think that should be good give that a little Yeah, let's go in for the tongue because I think uncle is most proud of the tongue Okay,

287

you can just go straight in give a full submerge Oh, that's a one biter.

288

Oh, you can just feel how tender it is in your chopsticks.

289

Oh, wow.

290

I didn't need to chew.

291

That just disintegrated on my tongue.

292

That's what you call liquid meat.

293

Oh, man.

294

It's so good.

295

Follow with some noodles.

296

Those noodles have just totally absorbed that gravy, that broth.

297

And one of the things that I'd like to mention here is that a lot of people order it gaolau style, which is without the noodles.

298

So it's just like a beef soup, and then you can eat that together with a bowl of rice.

299

But you can also order noodles here, just depending on your preference.

300

But if you do order it with rice, that's especially why you want the dipping sauce.

301

I'll go in for this piece.

302

I think it's tendon.

303

Oh, yes.

304

Wow, just absolutely melts in your mouth.

305

A little bit jelly, a little bit gelatinous, a little bit cartilage-y. So good.

306

Cooked perfectly to perfection.

307

Man, that is outstanding.

308

I'm so happy.

309

And here's the other part that uncle gave me.

310

It's kind of a brisket-y part.

311

What I'm going to do for this, vinegar chili, pour it on.

312

It's so tender, like the meat just falls apart.

313

You have to take it to your mouth fast before it falls apart.

314

Oh, wow.

315

Just meat after meat, part after part.

316

That one has a nice mixture of meat, fat, kind of chewy bits, and tender bits all at the same time.

317

I think I'll add a little more chili just for good measure into the broth.

318

Okay, let's move into the intestines.

319

A little bit chewy, but just the perfect chewiness.

320

Great flavor.

321

And something I like about all the organs is they're so clean tasting.

322

Like nothing overpowering, nothing foul tasting, just clean, cooked to perfection.

323

Decades and decades of experience.

324

I'll add in a little more chili vinegar, which is outstanding.

325

That kind of cuts the richness of the soup broth.

326

The soup broth is so rich.

327

For my next piece of time, I think I'll just give it a little...

328

The waterfall saucing.

329

Oh man, okay.

330

Now I know why uncle is so proud of his tongue.

331

That is some of the world's most tender ox tongue that you'll ever have.

332

Mmm, and as we're eating this one of the things I wanted

333

to talk with you about this video is why are soup noodles?

334

Why are they so popular in Thailand?

335

Why do Thais love them so much?

336

Well in my opinion one of the reasons

337

Is this right here the seasoning because when you order a bowl of noodles

338

Nobody will ever scold you Nobody will ever judge you if you add chili, too much chili, if you add a bunch of vinegar, if you add a bunch of sugar,

339

if you add a bunch of fish sauce, lime juice, vegetables, whatever you want to add, it's totally up to you.

340

And so that idea of customization, making it the flavor, the taste you want, I think that's something that Thais absolutely love.

341

And then from there, I mean, the dozens of different varieties of noodles that you can order, that you can try.

342

I mean we're covering five of the most popular types of noodles, but that's only scratching the surface There's still so many other types

343

so many varieties of soup noodles that you can try in Thailand

344

and another reason is because when you eat a hot bowl of soup noodles it actually

345

warms you up and Then you sweat but then you cool down

346

and so that's why a bowl of hot noodles is

347

so soothing and so satisfying even in the humidity the extreme humidity boiling heat of Bangkok Hey,

348

on second thought, remember how I was saying there were huge pieces of meat?

349

And it's not possible to take them in a single bite, bite-sized?

350

Well, actually, they're total one-biters because it's so tender.

351

Oh man, we're three big bowls of noodles in.

352

I couldn't be happier and we still have two more to go, but he is an absolute legend.

353

I mean just the fact that he stands behind boiling pans of beef parts all day long,

354

slices up beef, he is, he's truly a master.

355

He's a legend of beef noodles in Bangkok and one of the best without a doubt.

356

Oh yeah, okay, we're moving on to the next place.

357

Next up on this Thai street food noodle tour, it was just a five minute drive to get here, just around the corner from the beef noodles.

358

That's almost too fast.

359

I didn't even have a chance to digest, but ready to eat again.

360

And this is a very popular noodle soup, especially in Bangkok and Ayutthaya.

361

And it's very, very iconic.

362

And we're in the Dusit area of Bangkok.

363

This is a big government area.

364

Here we are.

365

uh, boat noodles.

366

Oh man, whenever you can just

367

like immediately smell the aroma of boat noodles

368

and you know it's boat noodles because it has a really strong like cinnamony aroma to it.

369

I think it's cinnamon.

370

Yeah, mostly like a sweet aromatic cinnamon.

371

Along with that aroma that cinnamony very iconic aroma that you smell when you detect boat noodles, One of the main reasons you'll know it's boat noodles is

372

because usually there literally is a boat at the restaurant Oftentimes they they serve off of a boat

373

Or they boil the noodles on the boat or they have a boat hanging as decoration

374

To signify that it's boat noodles and to also preserve the history of boat noodles

375

Which I'll share with you a little bit about as I start eating Okay, so she's assembling the bowls.

376

I Got beef.

377

There's already some seasoning in the bowls.

378

I need a little.

379

Oh, am I coming?

380

Okay, so this is beef blood goes in.

381

That's the signature of boat noodles.

382

Fresh, raw blood goes into your bowl.

383

And then I got it with senlek, which are the medium-sized rice noodles.

384

So she's just blanching that up.

385

Oh man, that broth smells incredible.

386

And then the broth goes on top.

387

And as that broth hits, the hot broth hits the blood, immediately cooks the blood and curdles the blood to make a nice, rich, juice broth.

388

And not forgetting pork crackling, which you absolutely need.

389

Great spot on the side of the road, but kind of within the parking lot of a building, so it's a little bit quiet back here, really nice.

390

And you can see that the bowls, the portions of noodles, they're tiny, this is the entire bowl of noodles.

391

Let's try that broth first, actually.

392

Mmm.

393

Mmm.

394

Mmm.

395

Mmm.

396

Mmm.

397

Oh man.

398

That flavor on its own is delicious already.

399

Again, it's rich but it's not oily.

400

And the flavor profile here, it's less sweet, much less sweet than other versions of boat noodles that you'll find in Bangkok you'll find in Bangkok.

401

I don't think it's really sweet at all.

402

It's mostly sour, a little bit spicy, and quite salty, but in a very addictive kind of way.

403

I like salty.

404

And then you've got the crunch of the water morning glory.

405

You've got a little bit of sourness in there.

406

The, again, the greatness of that broth, and then the noodles.

407

But yeah, definitely season.

408

I take the bowls and just kind of combine them together, and then you've got all the broth together in one bowl.

409

Additionally, they do have an option where you can order bigger bowls as well, but it's still so iconic to eat the small bowls.

410

Okay, I'm gonna go in seasoning vinegar.

411

That with a little bit of chili.

412

Oh man, oh, I love it.

413

The acidity, contrasting the meatiness.

414

I think what I like about this boat noodles is it's not greasy, it doesn't feel too heavy or rich.

415

Whereas others can be really kind of oily, really heavy, meaty.

416

This one is like nice and refreshing.

417

I've been to a lot of boat noodles, but this is my first time to this one.

418

This one is very famous and it's a generations old boat noodles, legendary.

419

I think they've been around for 40 or 50 years, same family recipe.

420

There we go, we got it.

421

Okay, when you eat boat noodles, you have to eat crispy pork cracklings, crispy pork skin.

422

But she also gave me fried pork skin also to add.

423

So that's probably why it's not too rich because you add in your own richness a few of these pork skins.

424

Oh, you can immediately hear them popping and crackling in that broth.

425

Okay, now we've got another dimension of texture, flavor, and fat.

426

Mm.

427

Mm.

428

Back to the story of boat noodles.

429

Why is it served in such small portions?

430

Bangkok and Ayutthaya and all this central region of Thailand was known for their canals, especially historically, but even up until today.

431

And so you've heard of floating markets for sure, where people would gather together on the canals, in their boats, and sell.

432

I mean, it's a full marketplace within the canals, floating boats as stores.

433

And because you're on a boat, I mean, you're serving on a boat, and you might even be eating on a boat, and boats rock back and forth, especially in a canal when other boats go by,

434

you've got the wake, and so boats go rocking back and forth.

435

And so you wouldn't wanna have a bowl and have it overflowing to the brim like an infinity edge of soup noodles, because you'd rock and that would just spill all over the place, you'd have hot soup in your lap.

436

And so they started serving just a few bites in the bottom of a bowl

437

so that it could slosh around in your bowl without overflowing, without spilling out.

438

And so to this day, boat noodles are typically served in small portions, small bowls, but you eat a lot of bowls.

439

Well, I'm only gonna eat two bowls

440

because we've eaten a lot of noodles today and we still have one more to go.

441

But I remember when I first came to Thailand, I would just eat boat noodle after boat noodle, stack up a big stack of bowls,

442

eat 10, 15 bowls, 20 bowls of noodles all in one sitting.

443

Love that broth.

444

I mean, to be honest, you wouldn't even tell there's blood in it.

445

But it is raw, but it cooks with that hot broth.

446

So that, it's not really raw blood, it is fully cooked.

447

Oh, I'm moving a little bit slower than I did in the early morning.

448

But we've got more to eat.

449

And then on the outside, you'll find

450

it's a sweet snack made with a batter

451

and then kind of like a meringue cream as well as egg yolk candy on the inside.

452

Mmm.

453

I like this.

454

And you'll find that a lot of snacks sell outside of the boat noodle restaurants because they're so popular.

455

After you have some salty boat noodles, you want a little sweet snack.

456

Okay, let's move on.

457

Welcome to the next noodle spot.

458

This place is called Hiajai.

459

And it's uncle, Chinese, they serve Cantonese style, well in Thai it's called bami gyo,

460

which is Cantonese style egg noodles with dumplings, wonton dumplings.

461

This place is legendary on the street.

462

I ordered bami gyo, which is egg noodles with wonton, with soup, and also with cha siu,

463

mudeng, and also crab, bu.

464

Right now we got here right as they open in the mid-afternoon.

465

But in the evening, that's just packed with tables.

466

And they're preparing for a huge night rush.

467

But we got a table up the staircase.

468

Ying's holding the table up there.

469

That's where we're going to sit.

470

Oh, look at that huge piece of mukrab, crispy pork belly, all ready to go.

471

Taste test as he's making the noodles.

472

I need mucrava, sir.

473

Mucrava.

474

Oh.

475

Mmm.

476

Mmm.

477

Oh, man, sir.

478

Oh, man.

479

He had a piece of crispy pork belly.

480

He dipped it into this sauce.

481

Oh, that's just a flavor explosion in your mouth.

482

Mm.

483

Oh, mudang, sir.

484

OK, sir, this is a chasiu.

485

Chasiu, chasiu.

486

Chasiu, sir.

487

Oh.

488

Oh.

489

Oh.

490

Oh man, that melts in your mouth.

491

It's so fatty. So juicy.

492

One ton, one ton.

493

All the dumplings go in.

494

Oh, here goes in some egg noodles.

495

Okay, so they dunk them into cold water first.

496

Rinse off that starch.

497

Here's the egg noodles.

498

Immediate fresh batch of bami egg noodles.

499

And uncle immediately starts mixing it.

500

Oh, so he adds some...

501

Oh, into the garlic, into the lard, with some of the pork oil.

502

Oh, I think this might be a taste test.

503

Oh, wow.

504

You have any clue?

505

Oh, oh, dumpling dish.

506

Oh, really cool.

507

Oh, man.

508

I think I just tasted everything from the cart.

509

He's giving me a taste test of everything.

510

I'm going to go eat my bowl of noodles.

511

Eeeew!

512

Up the steps, I think this might be the VIP table up here.

513

As we can see all the action happening below and smell all the aroma.

514

And actually, we made it to number five!

515

In my bowl.

516

These egg noodles are amazing, I already had a taste test of them.

517

Okay, let's just try that broth.

518

A little peppery, a little bit sweet, really rich and porky porky.

519

Oh man.

520

And you taste the flavor of those meats, you taste the cha siu in there.

521

Man, these are kind of thick too, like it almost looks like a, almost looks like a ramen.

522

You can tell the quality of these noodles and the way they cook them expertly, but they have a nice springiness to them.

523

Hearty, yet not too thick, and really, yeah, I mean I love egg noodles, these are great.

524

Mmm.

525

Mmm.

526

Okay.

527

Let's season.

528

Chili, an absolute must.

529

A little bit of chili goes in.

530

The Thai touches to add vinegar to everything, especially noodles, all noodles.

531

Alright, there we go.

532

Oh, the dumplings are amazing.

533

The cha siu is delicious.

534

Or mudang in Thai.

535

Oh yeah, love it with that contrast of vinegar and especially with the chili.

536

Take a look inside of this dumpling.

537

Sometimes you get dumplings in Thailand that are quite like small on the pork on the inside, but this one's quite nice and generous with the pork filling.

538

Okay, let's try that crab.

539

I like how they fully peel it for you.

540

All you have to do is bite.

541

Mmm, delicious.

542

I think it's a blue swimmer crab, just the claws.

543

Sweet, fresh.

544

Delicious.

545

There's some pak guang tung, it's similar to choy sum in there as well.

546

Or they call it Cantonese vegetable.

547

And you've got nuggets of crab as well.

548

Oh man, I love all the proteins in here.

549

I mean, from the crab claws to the crab nuggets to the cha siu.

550

Actually, the cha siu is excellent.

551

It's more real Cantonese style rather than the Thai style.

552

Has that depth of flavor, that smokiness, that kind of smoke ring around the edges.

553

Crispy pork belly.

554

So many different proteins going on.

555

It's a deluxe ball.

556

And I mean, I did order the deluxe ball.

557

I ordered the grand ball.

558

I ordered everything in one ball.

559

But you can go more simple as well.

560

Mission complete.

561

Challenge complete.

562

All five bowls of the most popular Thai street food soup noodles in a day, in one day, actually all back to back.

563

And that was a lot of delicious noodles.

564

I'll have all the information, all the exact places that I ate in the description box below that you can check out when you're in Bangkok.

565

But I mean, these noodles are popular for a reason.

566

I mean, all the noodles that we ate because you'll find them across Bangkok, across Thailand.

567

So I'd encourage if you see one of them and it looks good, give it a try.

568

Definitely.

569

And I want to say a huge thank you to you for watching this video.

570

Please remember to give it a thumbs up if you enjoyed it.

571

Also, let me know your favorite Thai soup noodles in the description box below.

572

I'd love to hear from you.

573

And thanks again for watching.

574

Hope you have an amazing day and I will see you on the next video.

575

Goodbye from Bangkok, Thailand.

Was ist die Shadowing-Technik?

Shadowing ist eine wissenschaftlich fundierte Sprachlerntechnik, die ursprünglich für die professionelle Dolmetscherausbildung entwickelt und durch den Polyglotten Dr. Alexander Arguelles populär gemacht wurde. Die Methode ist einfach aber wirkungsvoll: Du hörst englisches Audio von Muttersprachlern und wiederholst es sofort laut — wie ein Schatten, der dem Sprecher mit nur 1–2 Sekunden Verzögerung folgt. Anders als passives Hören oder Grammatikübungen zwingt Shadowing dein Gehirn und deine Mundmuskulatur, gleichzeitig echte Sprachmuster zu verarbeiten und zu reproduzieren. Studien zeigen, dass es Aussprachegenauigkeit, Intonation, Rhythmus, verbundene Sprache, Hörverständnis und Sprechflüssigkeit signifikant verbessert — was es zu einer der effektivsten Methoden für die IELTS Speaking-Vorbereitung und reale englische Kommunikation macht.

Shadowing-Übung: Thailand Street Food - 5 MUST-EAT Thai Noodle Soups in Bangkok!! 🇹🇭 - Englisch Sprechen Lernen mit Video

Das Szenario: Ein Street-Food-Trip durch Bangkok

Nützliche Wortgruppen und Kollokationen

Deine Shadowing-Herausforderung

Was ist die Shadowing-Technik?