Shadowing Practice: Top 10 Must Try Vietnamese Food - Learn English Speaking with Video
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Vietnamese cuisine is known for its fresh ingredients, vibrant flavors, and a delicate balance between sweet, sour, salty, and spicy.
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Here are top 10 must-try Vietnamese dishes.
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Pho Pho is arguably the most famous Vietnamese dish and has gained popularity worldwide.
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The dish originates from northern Vietnam, specifically Hanoi, and its regional variations.
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The broth is the heart of this dish made by simmering beef or chicken bones along with charred onions, ginger, and a blend of spices such as star anise,
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cinnamon, cloves, and cardamom.
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Thinly sliced meat, beef, or chicken is cooked briefly in the piping hot broth before serving.
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The soup is typically garnished with fresh herbs like cilantro, Thai basil, and green onions along with bean sprouts, lime wedges, and sliced chilies,
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allowing diners to customize their bowls to their taste.
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Bon Mee The Bon Mee sandwich is an iconic Vietnamese street food that reflects the country's French colonial influence.
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The baguette, which is lighter and airier than its French counterpart, is the foundation of the sandwich.
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Traditional fillings include various types of cold cuts such as ham, head cheese or pate, grilled meats like lemongrass,
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marinated pork, or tofu for a vegetarian option.
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The sandwich is then topped with pickled daikon radish and carrots, cucumber slices, fresh cilantro, and spicy chili sauce or jalapenos,
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creating a harmonious combination of flavors and textures.
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Bun Cha This dish is believed to have originated in Hanoi and is a favorite among locals and visitors alike.
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Bun Cha features small, grilled patties or slices of seasoned pork usually marinated in fish sauce,
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sugar, and various spices which are grilled over charcoal for a smoky flavor.
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The pork is served with a side of cold vermicelli noodles, a dipping sauce made from fish sauce,
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sugar, vinegar, and water, and an assortment of fresh herbs and vegetables such as lettuce, mint, and cilantro.
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Diners can either dip the noodles and meat into the sauce or mix everything together in a bowl.
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Goi Con or fresh spring rolls are a popular appetizer in Vietnamese cuisine.
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The rolls are made by soaking thin rice paper in water briefly to make them pliable,
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then filling them with a combination of ingredients that usually include cooked shrimp, thinly sliced pork, rice noodles,
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and an assortment of fresh herbs such as mint, cilantro, and lettuce.
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Rolls are served cold and are often accompanied by a dipping sauce made from hoisin sauce, peanut butter, and water, sometimes garnished with crushed peanuts.
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Goi kun is a light and refreshing dish perfect for warm weather or as a starter before a heavier meal.
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Bonsio Bonsio is a Vietnamese savory pancake with a crisp, delicate texture.
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The name Bonsio translates to sizzling cake due to the sound the batter makes when it hits the hot pan.
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The batter is made from a mixture of rice flour, water, and turmeric, which gives the pancakes their signature yellow hue.
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The pancake is typically filled with shrimp, pork, bean sprouts, and fresh herbs, then folded in half and cooked until crispy.
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Bon siu is a traditionally served with lettuce leaves, which are used to wrap pieces of the pancake, and a dipping sauce called nyok cham,
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made from fish sauce, lime juice, sugar, water, and garlic.
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The combination of flavors and textures make bon siu a delicious and satisfying dish.
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Chaka la vang Chaka la vang is a famous dish from Hanoi featuring grilled fish
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that has been marinated in a mixture of turmeric, garlic, shallots, and fish sauce.
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The fish is typically a firm, white-flesh variety such as catfish or tilapia.
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It is grilled or pan-fried until slightly charred
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and then served on a sizzling hot plate with generous amounts of fresh dill and green onions.
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Accompanying the dish are cold rice noodles, a dipping sauce made of fish sauce,
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sugar, and vinegar, and additional fresh herbs and vegetables such as lettuce and mint.
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The dish is typically enjoyed by placing some fish, herbs, and noodles onto a lettuce leaf, then dipping the bundle into the sauce before eating.
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Gao Lo Gao Lo is a regional specialty from the ancient town of Hoi An in central Vietnam.
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The dish features thick, chewy rice noodles that are often prepared using water from a specific well in the town, giving them a unique texture.
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The noodles are served with thinly sliced pork that has been marinated and grilled, as well as crispy croutons made from the same noodle dough.
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The dish is topped with fresh herbs like mint and cilantro, as well as bean sprouts and lettuce.
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A tangy, slightly sweet sauce made from soy sauce, pork broth, and various spices is drizzled over the top, bringing all the flavors together.
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Bon Cot is a popular street food snack from southern Vietnam, consisting of miniature crispy rice flour pancakes.
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The batter is made from a mixture of rice flour, coconut milk, and turmeric, giving the pancakes their vibrant yellow color.
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The pancakes are cooked in a special pan with small round indentations which help them achieve their signature shape and crispy texture.
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Each pancake is filled with cooked shrimp,
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mung bean, and scallions, then topped with a sweet and sour dipping sauce called Njok Cham made from fish sauce,
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lime juice, sugar, water, and garlic.
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The dish is typically served with an assortment of fresh herbs such as mint and cilantro, which can be used to wrap the pancakes before dipping and eating.
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Mi Quang Mi Quang is a noodle dish native to the Guang Nam province in central Vietnam.
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It features wide, flat rice noodles that are tinted yellow with the addition of turmeric.
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The noodles are served with a variety of proteins, such as shrimp, pork, and chicken, as well as vegetables like lettuce, mint, and bean sprouts.
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The dish is topped with a flavorful turmeric-infused broth, which is typically made from pork or chicken stock, fish sauce, and various spices.
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Mee Kuang is garnished with crushed peanuts, crispy rice crackers, and fresh herbs like basil and cilantro,
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adding a layer of texture and flavor to the dish.
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Com Tham.
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Com Tham or broken rice is a popular street food dish in southern Vietnam, particularly in Ho Chi Minh City.
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Broken rice is made from grains of rice that have been fractured during the milling process, resulting in a slightly different texture than whole grain rice.
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Com Tham is typically served with grilled pork that has been marinated in a mixture of fish sauce, sugar, and lemongrass.
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The dish is also accompanied by pickled vegetables such as daikon radish and carrots, as well as a fried egg with a runny yolk.
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A dipping sauce made from fish sauce, sugar, lime juice, and chili peppers is drizzled over the top or served on the side, tying all the flavors together.
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These are just a few examples of the vast and diverse culinary offerings of Vietnam.
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Be sure to try as many dishes as you can to truly appreciate the flavors
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and techniques that make Vietnamese cuisine so unique.
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Vocabulario y notas de pronunciación para esta lección
Esta lección de conversación de nivel B1 se basa en el vídeo “Top 10 Must Try Vietnamese Food”. Las palabras que más se repiten: sauce, dish, rice, fresh, fish. Este vídeo tiene 70 frases y 1179 palabras para practicar shadowing. La parte hablada dura 7:31. El hablante habla a un ritmo natural de unas 157 palabras por minuto, cercano a una conversación cotidiana. Solo el 57 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.
Vocabulario clave de este vídeo
Las 15 palabras más avanzadas del vídeo, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| dish sustantivo | /dɪʃ/ | vajilla |
| noodle sustantivo | /ˈnu.dəl/ | fideo, tallarín |
| pancake sustantivo | /ˈpæn.keɪk/ | hot cake, pancake |
| herb sustantivo | /hɜːb/ | hierba culinaria |
| flavor sustantivo | /ˈfleɪvə/ | sabor, gusto |
| dip verbo | /dɪp/ | mojar, pringar |
| cilantro sustantivo | /sɪˈlɑntɹoʊ/ | cilantro, coriandro |
| lettuce sustantivo | /ˈlɛt.ɪs/ | lechuga |
| grill sustantivo | /ɡɹɪl/ | rejilla |
| texture sustantivo | /ˈtɛkst͡ʃə(ɹ)/ | textura |
| mint sustantivo | /mɪnt/ | menta, hierba buena |
| slice sustantivo | /slaɪs/ | rebanada, lonja |
| crispy adjetivo | /ˈkɹɪs.pi/ | crujiente |
| marinate verbo | /ˈmæɹɪneɪt/ | marinar, adobar |
| turmeric sustantivo | /ˈtɝ.mɚ.ɪk/ | cúrcuma, palillo |
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | is known · is cooked · is then topped |
| Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora | has gained · has been marinated · have been fractured |
| Oraciones de relativo who / which + oración — información extra sobre una persona o cosa | baguette, which is · spices which are · leaves, which are |
Pronunciación a tener en cuenta
- Los sonidos de “th”: broth /bɹɔθ/, thinly /ˈθɪnli/
- Los sonidos de “sh” y “zh”: dish /dɪʃ/, shrimp /ʃɹɪmp/, garnish /ˈɡɑːnɪʃ/, radish /ˈɹæd.ɪʃ/, crush /kɹʌʃ/
- Palabras largas — cuida el acento: accompany /əˈkʌm.pə.ni/, originate /əˈɹɪd͡ʒɪneɪt/, ingredient /ɪnˈɡɹiːdi.ənt/, appetizer /ˈæpɪˌtaɪzə/, harmonious /hɑɹˈmoʊni.əs/
Sonidos difíciles para hispanohablantes:
- s + consonante al inicio — sin añadir una “e” delante: slice /slaɪs/, sprout /spɹaʊt/, spice /spaɪs/, spicy /ˈspaɪsi/, scallion [ˈskæ.lɪ.ən]
- /v/ — no es /b/: los dientes tocan el labio inferior: flavor /ˈfleɪvə/, vegetable /ˈvɛd͡ʒ.tə.bəl/, vinegar /ˈvɪnəɡɚ/, vibrant /ˈvaɪbɹənt/, savory /ˈseɪ.və.ɹi/
- /z/ — sonora, no /s/: cuisine /kwɪˈziːn/, drizzle /ˈdɹɪzəl/, sizzle /ˈsɪzəl/, basil /ˈbæz.əl/, appetizer /ˈæpɪˌtaɪzə/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
- Grábate y compara con el original, prestando atención a palabras como dish, noodle, pancake.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.