Pratique du Shadowing: Fixing Spaghetti's Asian Soup Problem - Apprendre l'anglais à l'oral avec la vidéo

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Spaghetti has a noodle soup problem.

You could have the best soup base in the world, but if you opted for that bag of spaghetti in the very back of your cupboard,

maybe it'll be okay, but there'll always be something a little off about it.

Like that it doesn't quite come together, that it almost feels like two separate things in the same bowl.

In short, it just won't be very roue.

Now, roue is a word that we don't really seem to have in English for whatever reason.

The characters literally mean enter flavor, and it refers to the quality of flavor -absorptiveness.

A good example might be something like a chicken parm sandwich.

You deep fry the thing, not for crispy -related purposes, but so that the flavor of the tomato sauce can really enter that breading.

Rue is why braised root vegetables are the best part of braises, why it's often better to finish your pasta in with the sauce,

and in Chinese food, it's a big reason why we basically always marinate before stir frying.

And I think this is why spaghetti often isn't very good in the context of a lot of Asian soups.

Because within the greater noodle universe, spaghetti is one of the firmest, driest noodles that you can get.

I mean, like, egg -only, low -moisture, durum wheat.

Sort of akin to Cantonese wonton noodles, the stuff's basically designed from the ground up to be hearty as hell.

But unlike Cantonese wonton noodles, they're also pretty thick, so in a soup, the flavor entrance quality is not exactly roué.

But luckily, I think we might have just stumbled upon a solution.

You see, browsing our… increasingly problematically sized collection of old Chinese cookbooks.

In this 1989 Yangzhou one, there's a dish called Wei Mian or braised noodles.

Now this dish isn't exactly unknown or anything, but you don't really see it around too too much anymore.

And the noodle cooking technique is this ever so slight twist.

Basically, it uses a firmer noodle, partially boils it to what's more or less al dente by any other name.

But unlike pasta, then shocks with cool water to stop the cooking and rinse off some of the starch,

and finally boils the noodle till cooked inside of the soup.

And with this technique, the flavor enters, even with spaghetti.

So while today we'll just be covering this old school dish,

definitely do keep this technique in mind for whenever you've just gotta reach for that spaghetti.

So then, let's get started here at first with said soup.

So we'll be using a base of 10 grams of dried shrimp here,

and then soaking that with 20 grams of Shaoxing wine and setting that aside.

Next, grab about 30 grams worth of scallions, cut them into about inch long sections, separating out the whites and greens.

And then… honestly, that's it for the soup prep.

To make it then, just swirl in a tablespoon half of lard to a wok or pot,

and fry those scallion whites over a medium -low flame.

Once they're starting to get a bit golden brown, then add in the greens.

Continue to slowly fry those until the greens deepen in color and ever so slightly crispen up, then just remove solely the greens,

but no need to be too too obsessive.

Then, to the remaining whites, add in the soaked shrimp together with the wine and swap your flame up a touch to medium.

Fry that until the wine's basically reduced away and the oil's gotten clear again,

about three minutes, then hit it with two cups of hot boiled water from the kettle.

That said, at this point, in the interest of cultural fidelity and also not pissing off any Jiang Zhe people out there,

we should probably note that in Yangzhou, the dominant way that you see weimian is served bai tang, that is, a white soy sauce -less soup,

but today we went hong tang, that is, red soup, soy sauce included.

basically just because that's the way we personally like it.

Further, the very most classic braised noodle out there is probably this dish, which uses a fish stock and shredded fish,

which we'll link a couple recipes for in the pinned comment below.

Either way, for us today, we'll just toss in a quarter teaspoon salt, quarter teaspoon MSG, one teaspoon of sugar,

together with a tablespoon half of soy sauce.

Quick stir, heat off, soup base ready.

And for us, we're transferring this thing to a serving pot, mostly for YouTube thumbnail purposes,

but definitely do feel free to dish minimize and keep this all in one.

So, soup base in hand, now we can handle our noodles.

Nothing crazy, pot of boiling water, 100 grams of dried spaghetti, and cook that until it just starts to reach al dente,

which was, for this bag, on this stove, about five minutes for us.

Then strain and give that a good rinse.

Again, not just to shock, but also to avoid clouding the soup.

Then just bring your soup base up to a boil, then toss in your now par -cooked spaghetti.

Once back up to a boil, swap your flame down to medium -low and then just let that braise.

If you want it to keep a bit of a bite, braise it for about four to five minutes.

Or if you're cool with softer and more rouille, eight to ten.

Then just toss back on the crispy scallion, plus a couple fresh ones for the sake of good looking.

And with that, your spaghetti noodle soup is done.

So in Jiang Zhe, they actually have a specific type of noodles that's used for Wei Mian.

They are fresh noodles that are usually thicker so that it can sustain longer cooking time.

So in this context, pasta or spaghetti is actually pretty good for this application.

But of course you can use whatever Chinese or Asian types of noodles that you want

But if they are thinner, just remember to cut the cooking time slightly

So right, as always, recipes in the description box

Thank you for everyone that's supporting us on Patreon And of course, subscribe for more Chinese cooking videos

I'll see you soon.

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Vocabulaire et conseils d’expression pour cette leçon

Cette leçon d’expression orale s’appuie sur la vidéo « Fixing Spaghetti's Asian Soup Problem ». Les mots qui reviennent le plus souvent : noodle, soup, spaghetti, ruwei, flavor. Cette vidéo contient 17 phrases et 994 mots à répéter en shadowing. La partie parlée dure 6:22. Le locuteur parle à un rythme naturel d’environ 156 mots par minute, proche d’une conversation courante. Seuls 74 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant. 4 de ses 17 phrases sont des questions : un bon entraînement pour l’intonation interrogative et les réponses courtes.

Vocabulaire clé de cette vidéo

15 mots de la vidéo à retenir, avec leur prononciation et leur sens :

Mot	Prononciation	Sens
soup nom	/sup/	potage, soupe
boil verbe	/bɔɪ(ə)l/	faire bouillir, porter à ébullition
dish nom	/dɪʃ/	assiette, plat
flavor nom	/ˈfleɪvə/	goût, saveur
technique nom	/tɛkˈniːk/	technique
flame nom	/fleɪm/	flamme
pasta nom	/ˈpɑ.stə/	pâtes, pâtes alimentaires
toss verbe	/tɔs/	lancer
shock nom	/ʃɔk/	choc
thick adjectif	/θɪk/	épais, gros
stir verbe	/stɝ/	remuer
swap verbe	/ˈswɑp/	permuter
shrimp nom	/ʃɹɪmp/	crevette
gram nom	/ˈɡɹæm/	gramme
soak verbe	/soʊk/	tremper

Les verbes à particule que vous entendrez

Mot	Prononciation	Sens
come together verbe	/ˈkʌm tʊˈɡɛðɚ/	affluer, s’assembler

Prononciation à surveiller

Le locuteur utilise 18 contractions et formes réduites, comme we'll, don't, isn't. Prononcez-les sous leur forme courte, telles que vous les entendez.

Les sons « th »: thick /θɪk/, thin /ˈθɪn/, thumbnail /ˈθʌm.neɪl/
Les sons « sh » et « zh »: dish /dɪʃ/, shock /ʃɔk/, shrimp /ʃɹɪmp/, partially /ˈpɑɹʃəli/, preposition /ˌpɹɛpəˈzɪʃən/

Les sons difficiles pour les francophones :

/tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: sandwich /ˈsæn(d).wɪd͡ʒ/, vegetable /ˈvɛd͡ʒ.tə.bəl/, moisture /ˈmɔɪs.t͡ʃɚ/, starch /ˈstɑɹt͡ʃ/
/r/ anglais — langue recourbée, sans frotter la gorge: shrimp /ʃɹɪmp/, gram /ˈɡɹæm/, refer /ɹɪˈfɜː/, entrance /ˈɛn.tɹəns/, recipe /ˈɹɛs.ɪ.pi/

Comment s’entraîner avec cette vidéo

Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme soup, boil, dish.

Qu'est-ce que la technique du Shadowing ?

Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.

Technique du shadowing : lire le guide complet étape par étape →

Pratique du Shadowing: Fixing Spaghetti's Asian Soup Problem - Apprendre l'anglais à l'oral avec la vidéo

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