Pratique du Shadowing: How to make Broken Rice | Cơm Tấm from Scratch - Apprendre l'anglais à l'oral avec la vidéo
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Broken rice is one of those dishes that is made of many components.
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At first, it may seem intimidating, but once you understand it, it's the kind of meal that you'll want to make for your family and the people you care about.
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Over the past month, I've been eating my way through some of the best broken rice restaurants in Saigon, talking with friends and the many different vendors,
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taking in as much as I could so that I could bring everything
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that I've learned back into this kitchen and share it with you.
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In this video, I will walk you through how to make the different elements from the marinade to the sauce
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so you could confidently make broken rice at home.
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So with that being said, let's get cooking.
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One of the main components of broken rice is the grilled pork.
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Traditionally, pork chop is used, but for this video, I'm using pork jiao.
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It's more forgiving, stays moist, and I personally prefer the texture.
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Before marinating, lightly puncture the surface of the pork.
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This helps the meat absorb the seasoning more evenly.
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To build a marinade, blend garlic
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and shallot with water to create an aromatic liquid strain it through a fine sieve
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and discard the solids any leftover pulp can burn during the
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grilling process in a mixing bowl combine condensed milk honey oyster
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sauce fish sauce sugar salt MSG five spice powder annatto oil
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and the strained aromatic liquid mix well then massage the marinade
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into the pork until every piece is fully coated transfer the pork to a ziploc bag
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and refrigerate for four to five hours or until you're ready to cook.
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Along with the grilled pork, the star of broken rice is the fish sauce.
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Unlike dipping sauces, kem tam fish sauce is thicker.
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It's meant to soak into the rice.
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This process takes about 40 to 50 minutes.
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In an 8 -inch sauce pan, combine water, sugar, and a few pieces of pineapple and bring to a gentle simmer.
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And never a rolling boil.
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Let it simmer for 20 minutes, remove the pineapple, and continue reducing for another 20 minutes.
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Add the fish sauce, MSG, and simmer for another 5 minutes.
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Then remove it from the heat, pass it through a fine mesh strainer, then season with salt to taste.
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As it cools, the sauce will continue to thicken.
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You can refrigerate it or chill it over an ice bath if you're short on time.
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Once cooled at the garlic and chilies, a rough chop helps them float so lay them on a paper towel to remove excess moisture before stirring them in.
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Pickled carrot and daikon is something you can prepare in advance and keep in the fridge ready to use when needed.
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The acidity cuts through the richness of the pork while the crunch adds another layer of texture to the plate.
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To make the pickling brine, combine water, sugar, and salt in a small pot.
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Gently warm over low heat, stirring just until the sugar dissolves.
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Let the brine cool completely before adding distilled vinegar.
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For the vegetables, you can use any cut you like, but a julienne is most common for broken rice.
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Add the carrot and daikon to a mixing bowl, sprinkle with 2 % sea salt based on their total weight and mix well.
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Let it sit for 20 to 30 minutes then rinse under running water using a cheesecloth or a clean kitchen towel.
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Bring out as much excess moisture as possible.
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Spread the vegetable out and let them air dry for 5 to 10 minutes.
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This helps the brine cling better and keeps the pickles crisp.
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Transfer the carrot and daikon to a jar, pour over the pickling brine and refrigerate until chilled.
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This is one of my personal favorites.
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I could eat this with rice on its own and be perfectly happy.
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The steamed egg meatloaf is essential to a plate of broken rice.
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The texture should be tender and cohesive.
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Start by rehydrating the cellophane noodles in warm water until softened, about 15 to 20 minutes.
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In a mixing bowl, combine ground pork with salt, sugar, black pepper, MSG, fish sauce,
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garlic, shallots, and tapioca starch.
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Mix well then set aside.
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Roughly chop the softened noodles and wood ear mushrooms then fold them into the pork mixture.
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Add the eggs and mix just until everything is evenly incorporated.
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Place a pan of warm water in the oven to help create steam and keep the meatloaf from drying out.
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Transfer the mixture to a parchment lined pan and bake in a 400 degree Fahrenheit oven for about 40 minutes.
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Once cooked, brush the surface with egg yolk mixed with anato oil, then return it to the oven for another 5 to 10 minutes, just until the top is set and lightly glossy.
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There's an art to making pork cracklings.
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It's an essential component of broken rice, adding aroma, richness, and texture, and it takes patience to get it right.
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Start by cleaning the pork fat with ginger, salt, and a touch of vinegar.
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Then simmer it briefly for about 5 minutes.
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This step helps remove impurities and any strong odors.
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Cut the pork fat into half -inch cubes, keeping the pieces uniform, ensures they cook evenly.
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Transfer the fat into a pan over low heat with a small amount of water.
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Gently warm it to slowly render the fat.
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Now this is where patience matters.
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Rush this and the cracklings will burn before they ever crisp.
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As the fat finish rendering, add crushed garlic, shallot, and just a touch of fish sauce to build aroma.
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Once the crackling turns golden and crisp, strain them and reserve the rendered fat.
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This lard will be used again later.
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To give the cracklings extra crunch, flash fry them for a few seconds in hot oil, then drain and set aside.
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Scallion oil plays an important part in broken rice.
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Start by heating a mixture of neutral oil and a small amount of rendered pork fat from earlier.
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Add minced garlic and cook gently until fragrant.
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Add the white part of the scallions and cook for about a minute.
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Then add the green scallion and immediately turn off the heat.
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The residual heat is enough to soften them while keeping their colors vibrant.
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Finish with a touch of sugar and salt.
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Stir to combine then transfer to a separate bowl.
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Ah, the julienned pork skin.
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These julienned pork skin could be store -bought, making it from scratch is labor -intensive and isn't worth the effort.
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In a bowl, combine the pork skin along with a touch of fish sauce, sugar, roasted rice powder, a touch of white pepper,
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mix until it's well incorporated and set aside.
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When you're cooking broken rice, the water ratio is lower than regular jasmine rice.
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You're not looking for something soft or sticky here.
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The texture should be slightly drier with each grain separated and never clumped together.
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Rinse the rice two to three times.
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The water doesn't need to run completely clear, then let the rice drain for about 10 minutes.
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This helps control excess moisture before cooking.
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After that, it goes straight into a rice cooker, add just enough water to hydrate the rice, cook it until it's done, and that's it.
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This next component adds a layer of freshness to the dish.
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Chilled cucumber and sliced tomatoes.
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After all the richness, this is what brings balance.
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When you're ready to grill, it's important to set up two different temperature zones.
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One side of the grill should be hot for finishing and building char, the other should be lower heat so the meat can cook through gently.
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Once the charcoal is ready, transfer the marinade to a separate bowl, place the pork jowl on the cooler side of the grill, cook for about a minute,
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then flip and continue cooking for another minute with the grill lid closed.
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After each flip, brush the surface lightly with the marinade.
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When the internal temperature reaches around 140 to 145 degrees Fahrenheit, move the pork to the hotter side of the grill and finish it there.
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This is That's where you develop that deep charred color without overcooking the meat.
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Okay now this last component isn't essential to broken rice but if you have the time, it's worth doing.
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To do this safely, heat a pan of oil to about 400 degrees Fahrenheit, carefully pour the egg whites first and let it set.
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Once it firms up, poke a small hole in the center and gently drop the yolk in.
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Let it cook just long enough for the yolk to hold then remove it from the oil and set aside.
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Now that every component is ready, it's time to plate and assemble.
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Start with the broken rice placed slightly off to the side then add the steamed egg meatloaf,
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the julienned pork skin, sliced tomato and chilled cucumber and the pickled carrot and daikon.
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Next comes the grilled pork jowl followed by the fried egg.
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Finish with scallion oil and a generous sprinkle of pork cracklins.
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And there you have it a complete plate of Vietnamese broken rice.
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I hope this video serves as a reference point for
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when you make broken rice at home for the ones you care about.
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I know it sounds like a lot, but just like my friend Kai said, the more that you practice, the more you'll get better.
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Thanks for watching and I'll see you guys next time.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « How to make Broken Rice ». Les mots qui reviennent le plus souvent : pork, rice, broken, sauce, add. Cette vidéo contient 115 phrases et 1571 mots à répéter en shadowing. La partie parlée dure 10:09. Le locuteur parle à un rythme naturel d’environ 155 mots par minute, proche d’une conversation courante. Seuls 73 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| grill nom | /ɡɹɪl/ | grille |
| combine verbe | /kəmˈbaɪn/ | combiner |
| component nom | /kəmˈpoʊ.nənt/ | composant |
| marinade nom | /ˌmɛɹɪˈneɪd/ | marinade |
| pickle nom | /ˈpɪkəl/ | pickles |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| texture nom | /ˈtɛkst͡ʃə(ɹ)/ | texture |
| brine nom | /ˈbɹaɪ̯n/ | saumure |
| daikon nom | /ˈdaɪkɒn/ | radis blanc, radis d'hiver |
| julienne nom | /ˌdʒuːliˈɛn/ | julienne |
| simmer verbe | /ˈsɪmɚ/ | mijoter, bouillotter |
| carrot nom | /ˈkæɹət/ | carotte |
| render verbe | /ˈɹɛn.dɚ/ | rendre |
| chill verbe | /tʃɪl/ | se relaxer |
| crackling adjectif | /ˈkɹæk(ə)lɪŋ/ | couenne rissolee |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| set aside verbe | /sɛt.əˈsaɪd/ | mettre de côté, réserver |
| dry out verbe | dessécher | |
| set up verbe | /ˌsɛt ˈʌp/ | mettre en place, installer |
| turn off verbe | éteindre |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is made · being said · is set |
| Conseil avec « should » should + verbe — dire ce qu’il vaut mieux faire | should be |
| Futur avec « will » will + verbe — une décision, une promesse ou une prédiction | you'll want · will walk · will continue |
| Présent continu am/is/are + -ing — ce qui se passe en ce moment | I'm using · you're cooking · You're not looking |
Prononciation à surveiller
Le locuteur utilise 14 contractions et formes réduites, comme you're, I've, isn't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: shallot /ˈʃælət/, patience /ˈpeɪ̯.ʃəns/, dish /dɪʃ/, brush /bɹʌʃ/, freshness /ˈfɹɛʃnəs/
- Mots longs — placez bien l’accent: refrigerate /ɹɪˈfɹɪd͡ʒəɹeɪt/, aromatic /ˌɛɹ.əˈmæt.ɪk/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, acidity /əˈsɪd.ɪ.ti/, confidently /ˈkɑnfɪdəntli/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: cohesive /kəʊˈhiː.sɪv/, hydrate /haɪˈdɹeɪt/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: texture /ˈtɛkst͡ʃə(ɹ)/, gently /ˈd͡ʒɛntli/, julienne /ˌdʒuːliˈɛn/, chill /tʃɪl/, refrigerate /ɹɪˈfɹɪd͡ʒəɹeɪt/
- /r/ anglais — langue recourbée, sans frotter la gorge: grill /ɡɹɪl/, marinade /ˌmɛɹɪˈneɪd/, garlic /ˈɡɑɹlɪk/, texture /ˈtɛkst͡ʃə(ɹ)/, brine /ˈbɹaɪ̯n/
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 grill, combine, component.
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.