Pratique du Shadowing: I Tried $1 Street Food Around The World - Apprendre l'anglais à l'oral avec la vidéo
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Getting a good bite to eat just seems to be getting more and more expensive.
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But if I just had one dollar, what could I get?
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In Japan, in Malaysia, in Korea, Vietnam, China, Thailand, Mexico, India.
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So we're taking to the streets with our one dollar in hand, scouring the world to find any bite to eat.
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Will we find massive culinary deals?
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Or will we starve ourselves trying?
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Our journey begins in Mumbai, India.
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And our first stop is not only under a dollar, but also an extremely unique eating experience.
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It's fire fire fire pan, which is not like a classical pan, but it's a pan that everybody wants to try
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It's going to light your mouth on fire, but then the pan, the coldness of it is going to help you digest everything
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Showing me around Mumbai's best $1 street food spots is my good friend chef saranch
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I can't even begin to explain how many ingredients were put into this
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But I'll try first on a fresh beetle leaf the vendor that adds a nut paste like sesame paste, pan masala, rose jam
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Which he rubs all up in there.
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That's more finger action than I think I've ever seen in my whole life
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Shaved coconut, sweet masala, shaved nut, another sort of shaved nut, rose petal paste, and tutti frutti.
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He then folds it up, adds more shaved coconut.
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Oh, come on.
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How many things are we gonna add to this?
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Did you just put f*ing curing salt on that?
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What is that?
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Turns out it was more rose.
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Anyway, he gave it a light, which is likely edible camphor, and I opened wide.
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Most people who were to see this online, they're like, oh, it's gonna burn your mouth.
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It immediately extinguishes when it goes in your mouth, so there's no like heat that you really sense at all
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And it's just super astringent like an unripe persimmon or grape skins
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It kind of like sucks all the moisture out of your mouth and like cleanses your mouth
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It's very almost minty like a fresh peppermint
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And then you have all this sweetness from the rose the crunchiness from the coconut
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It does kind of blow your palate out, but not in like a bad way sort of like a cleansing way
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It's like a mouth fresh no I was scared
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But you know sometimes there's good things on the other side of fear
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and I'm glad I crossed the border of fear I feel good.
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I'm ready to go on to the next
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On the way to our next stop, we went down to the beach to cool off with a sweet treat, a black plum -flavored popsicle.
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This was made fresh in front of my eyes, it was delicious, and it clocked in at a solid 70 cents.
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Now, when you think of a breakfast plate in America, you're probably thinking upwards of $10, maybe even more.
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What if I told you you could get all of this for 70 cents?
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We have...
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Chalebi, Fafra, Sambaro, Green Chillies.
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This is what makes the Gujarati community very proud.
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We have this very, very soft Fafra at the bottom, which is basically making a bit chickpea.
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They sort of hand push it down to make these long cigars.
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You crack it, it has a bit of asafoetida, which is like the Indian Agino Motto.
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Oh, a little bit of, boom.
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You have jalebi.
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It's sweet, it's fermented, it's chewy.
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We've got this papaya pickle and fried chilies.
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Cheers.
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In restaurants, this is what we call a perfect bite because it has multiple layers, the crunch, the chewiness, the little crack from the seeds,
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the bursts of sugar, and then of course, all the layering of flavors.
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It's spicy.
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It's sweet.
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It's a little salty a little buttery.
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This is incredible like I get the hype when I go to new places
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There are certain things that like a group of people will hype up
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You know like oh, this is like the best the best and it never lives up to the hype.
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This lives up to the hype
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You have to try this all the Gujaratis on Joshua's channel raise your hands up subscribe button right there.
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Yeah Phenomenal onward on our next item in India arguably one of the most popular street snacks in the country vada pao
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You cannot come to Mumbai and not try vada pao.
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Mumbai is vada pao, vada pao is Mumbai, and it's vada -wow, is what I like to call it.
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You can have three of these babies in a dollar.
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Wow.
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The guy who was assembling it was moving at lightning pace, grabbing the bread, slicing it up, spreading the spreads on there.
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Boom, boom, boom, boom, boom.
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Adding the fried potato and just hammering them out all day.
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Cheers.
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I have no idea how does McDonald's work in the city.
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You have this right here on the street.
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The first thing I notice is just the texture.
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The bread is so soft, so fluffy.
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It releases the air like the finest Tempur -Pedic pillow as you bite down into it
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And then it just melts as you chew
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The potatoes soft season beautifully
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Even just one of these is so filling
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Unbelievable value I would pay a dollar I'd pay five dollars I'd pay ten dollars
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For one dollar
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You get something that isn't just good
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It's craveable I'm gonna be thinking about this when I go back home
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We are moving on
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That is a wrap on India I gotta say
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I had an unbelievable time here I absolutely need to come back
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I was only there for a very short period of time
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We hit so many other great places like incredible street -side panipori, Bombay sandwiches.
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And I had the greatest dosa I've ever eaten in my entire life at Bene.
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They were homies, they watched the channel, they let me get back in the kitchen to cook with them.
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India blew my mind.
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I'll be back.
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Now, although we have a lot of countries coming, we're headed back to our home country,
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the USA, to see if we can find anything for a dollar.
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And after many hours of research in New York, arguably one of the most prolific food cities in our country,
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we were shocked to find out that we could not find any American foods for $1 or less.
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But what about the classic $1 New York slice?
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Yeah, that is no longer $1.
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Although we did find a samosa for $1, but that's not really American food.
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It was okay.
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That's why they're $1.
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And there were other things that we found that were pretty good, but they were all over $1.
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So we leave New York.
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Four, Bangkok, Thailand.
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Finally, this is my first time here and it's considered one of the greatest street food cities in the world.
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So not only are my expectations high, but what can we even find for a dollar?
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We're here with my man, Mark Wiens.
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Tell us a little bit about this market.
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Oh, this is a local morning market.
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It's called Thok Mo Market.
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People come here to buy basically all the ingredients you could possibly need to cook any Thai dish.
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And there's a lot ready to eat as well.
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Let's begin.
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We didn't even enter the market and our first item caught our eye, an entire gigantic coconut for exactly a dollar.
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Classic fresh coconut.
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It's like pregnant with water.
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I'm like blown away with how much there is in me.
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It bursts.
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Cheers.
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Cheers.
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Back home, I'm gonna go spend like $40 on some like rehydration beverage.
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This is $1 and this is literally the most hydrating thing I've ever drank in my life.
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Yeah, Thai coconuts are some of the best.
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And it's so sweet.
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So sweet, so refreshing.
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And the other thing I like is that it's completely full of water.
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When he pops it open, it actually bursts because of that pressure.
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Oftentimes when you open up a coconut, at least in the US, you've got like a half full coconut.
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The second you put the straw in the first sip is the sort of like slurping sound
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because there's nothing in there I have a lot to enjoy here.
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This is phenomenal.
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As we were leaving for our next spot I also found out the vendor will take your coconut back,
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shave the meat out, and then give it back to you
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In even more insane steel.
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Now imagine this, you're walking down the streets
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and the amazing smell of pork Frying on the side of the street catches your nose.
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Yeah, I'm going there.
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Mark recommended we just get one dollar worth of the pork
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And he got some sticky rice for a dollar as well.
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If you added vegetables to this, this would be probably $15 in the U .S.
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And everyone would be like, that's a good deal.
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So that's crazy.
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Here, you take a piece.
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Thank you.
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And I will eat that together with sticky rice because the combination is perfect. So good.
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It's fatty.
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It's rich.
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Salt level is perfect.
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The seasoning on it is like unbelievable.
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But it's also like very unadulterated pork flavor.
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I feel like a lot of the time with pork, you can easily mask the flavor.
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Whatever they're spicing this with or marinating it with is really highlighting the flavor of the pork.
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So it's porky, it's rich, it's meaty, But it just has like this intense like savory garliciness.
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It's just like makes you want to eat and eat and eat.
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It's addictive I got nothing else to say.
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I love it.
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Our next up.
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I'll be honest I was hesitant dozens of tiny baby shrimp laid frozen in time in a crispy disc
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But Mark urged me to try it and listen I've always said can't knock it till you try it.
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Oh my god Mm -hmm.
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This is way better than I thought it was going to eat
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It has this condensed shrimp flavor because all the shells and the heads are still on but also at the same time
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It's also quite mellow anyone who's had like a strong fermented shrimp dish.
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It's not like that at all
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It's a very sweet, light, fresh shrimp taste.
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I really love that vinegary -ness from her sweet chili sauce.
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They call it
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Nam Chim Khai.
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It's actually like the classic chicken dipping sauce.
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It's sweet, it's a little bit sour, not really spicy, but there is some chili in it.
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This is honestly one of the best crispy little bites I've ever had.
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I could eat a hundred of these.
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I probably wouldn't feel good after maybe a hundred, but really, really, really incredible.
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Out of all the things we've had so far, I would come to Thailand just to seek this out.
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Moving on, I just spotted this while we were walking, and it just looks so good.
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Chive rice cake.
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You can smell the chives down the alley.
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Cheers.
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Whoa!
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I love Thailand.
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I love you.
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You can say arroy.
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Arroy?
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Delicious.
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Delicious.
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Ah.
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Arroy.
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The outside is so unbelievably crispy on the exterior, but the inside is like a rice custard, and you get little bites of the chai,
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which honestly isn't very strong.
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It's actually very light.
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Phenomenal.
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Moving on.
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So at this point, we're pretty happy with what we've gotten, but it got even crazier as we got deeper into the market.
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We got fried chicken with a sweet and spicy sauce, a crunchy, fragrant, balanced salad of pigskin noodles,
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Thai crispy pancakes, one with egg yolk and one with river prawn.
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I'm not gonna lie.
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I was pretty shocked realizing how much you can get for literally a dollar in this city
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My mind felt more deep -fried than those crispy shrimp fritter
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But now it's time for what I'd consider a legendary dessert.
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We have coconut griddle cakes
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Yes So he pours in rice batter first waits till
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that crispifies and then he adds on thick coconut cream on the top and then the toppings
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The whole plate is $1 going down the hatch.
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Oh my god.
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What this is ruining me
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This is so good.
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This is one of my favorite high sweet snacks actually
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And I love how it's crispy and custardy at the same time.
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Plus that blast of coconut.
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I don't know what to compare this to because it's so unique.
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There's not really much like this.
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The outside shell is so wispy, crispy, thin, crunchy.
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While the inside, like you said, has that rich, creamy coconut custard.
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The sweetness, it's not really coming from sugar.
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It's just coming from that natural, fragrant coconut.
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Even if you don't like coconut, you're probably going to like this.
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I wish I had this near me.
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I'm so pissed that I don't.
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Phenomenal.
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Moving on.
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We've been blown away and we've only gone to India and Thailand.
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But there's even crazier to come with many more countries plus one country I'm extremely excited to return to.
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The adventure has just begun.
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Next up, Japan.
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Tokyo and Osaka are not cheap cities, so this was hard.
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But fortunately, we had a secret weapon.
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Our friend, Ayo, founder of Unnamed Traveler.
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He led our World's Best Noodles video, and like he does for a living,
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he found some hidden gems that saved our Japan trip, starting in Osaka.
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This is Koshikatsu.
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This is the beef one.
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It's the OG.
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When you eat it inside, there's like a pot of sauce that you share.
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We're just gonna pour the sauce over the skewer.
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Fried beef skewer, $1.
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Cheers.
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I like the addition of the sauce.
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I think without the sauce, it's really like kind of plain.
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But the crispiness, the breading, so nice.
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Texturally crispy, it melts in your mouth.
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It's not overly breaded.
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The beef is very apparent.
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It's got a good chew to it.
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There's a lot of textural involvement here.
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It's beefy and .
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But all the seasoning comes from the sauce the sweetness that worcestershire flavor.
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It's nice.
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I like this
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This is like classic bar food and because they're smaller here
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So people just order so many of them and you share them with friends.
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I agree This is the type of thing where I would want to set
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it at table with like 500 skewers and just hammer them one after another
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Moving on next day all found us wagyu katsu for exactly $1.
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This price is unheard of in America Especially when you see the word wagyu, but could this be the one that's too good to be true.
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We have menchikatsu
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This is sizable, this is the size of my hand.
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I have big hands, I'll let you know that.
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I did not need this information.
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You can see my, they're big.
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Yeah, fine, yeah, great.
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I should also mention that this is a Wagyu.
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This might be the one and only Wagyu for a dollar that we're gonna have.
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Let's go in, cheers.
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Oh, it's like sweet, that was unexpected.
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It's like an aftertaste of sweetness.
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The crispiness is excellent.
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Inside is like fatty, it's rich, it melts in your mouth.
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It's basically like mashed up Wagyu beef.
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My guess is they're taking trimmings of the fat
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and loose ends of meat after they cut it up and they're putting it in this.
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So they're making margin, but they're also charging less for it.
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So you're kind of getting really good value here I do wish
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there was like a bit more seasoning going on with it.
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It's so oily.
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There's literally oil dripping down my finger
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Is this the best katsu you're gonna get?
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No, this is probably very far from that.
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For a dollar though, pretty dang good
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But I wouldn't go out of my way for it.
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Okay, two spots for Osaka.
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We'll count that as a win
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But after roaming for many more hours, it turns out we were starting to get priced above two dollars
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and thus we move on to Tokyo We did find some steals in Tokyo like dango, rice crackers, these cream -filled bears,
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pause But if I'm being honest there weren't very many standouts at
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that price point and we were running out of time here
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Because we had to make our flight to Seoul South Korea here I'm joined by my friend
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Kim for an insider tour of a market.
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That's mostly for locals
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Kim Can you tell us a little bit about this market in this neighborhood?
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This market is mango market?
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There are really famous market in Seoul.
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It's really authentic That was good.
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He said his English is bad.
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Your English is very good.
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My Korean is non -existent
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Immediately, and when I say immediately, like literally at the front entrance, we found an absurd deal.
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These huge twisted doughnuts where we had two different kinds, an old -fashioned one and a glutinous rice one.
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It's got a stretch to it.
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Let's dig in.
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This is the plain.
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It's a wheat dough.
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Cheers.
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Very nice.
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I like the sugar and crisp on the outside, too.
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You're right, it's very much like a traditional doughnut.
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Maybe even a little chewier, and by that, I mean better.
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Now we have the glutinous rice twist.
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Whoa, almost like a fried chicken crunch on the outside.
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There's like these little knots and nodules of like crispy rice flour, and then the inside's so,
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so soft, so fluffy, but it also has a chew, almost like if you were to take a donut and mochi, and they had a baby,
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it's like a similar kind of comparison, you know?
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They made love and they had a baby, they fell in love.
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I'm falling in love right now.
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It's far, far, far above the average donut.
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Get the rice one, that's my pick, 100%, moving on.
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But then, a stall across the way caught my eye.
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I have never seen anything like this before
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so let's put it in our mouths this is omuk in korea
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or sometimes we call odang and i have really good memory
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when i was childhood i ate this a lot with my friends
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and my parents after the school
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and after the hot tub looks like a hot tub the red hot tub two skewers for one dollar
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and you get a little cup of broth too this is like a whole experience whoa it's
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so perfect the broth is a little bit sweet a little spicy salty peppery
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and the fish cake has a great texture too it's like a texture of like tofu skin
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but a little bit more tender this is like the filet mignon of tofu skin
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but obviously fish cake this is phenomenal one of my favorite bites
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so far and it's also very satisfying i'm feeling full already
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and for a dollar you get two i'm eating 20 of these
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i'm gonna get in the whole hot tub now just before
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we're about to head off to our next spot kim pointed out something
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that he felt was very important i want to introduce another snack i don't know it's called the street food
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but we can get the ice americano for the one dollar what where the mega coffee
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they have a window that's street food we're doing it we're doing the one dollar Americano.
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I think we can call it the street food.
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Yeah, I think this counts.
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Oh, what?
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2 ,000.
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Is 2 ,000 a dollar?
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It's a little over...
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Oh my god.
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Inflation.
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I didn't expect that.
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It was one dollar.
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Inflation is occurring too quickly.
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Slow down the inflation, please.
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Exactly.
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All right, this doesn't count anymore, but at least it'll keep me going.
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Done.
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Done.
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We're back on track to our final bites in Korea.
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Some hefty stuffed croquettes, both less than a dollar.
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The kimchi one was fine, but could the red bean be a sleeper?
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Sorry, what is your name?
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Vikram.
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Vikram. Or Vik.
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I think you need to try these.
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That is very good.
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It's actually crazy.
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The outside is soft and airy, the inside is smooth and almost creamy.
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And the sweetness in the red bean is perfect.
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We're getting up there, we're climbing, we're climbing.
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And for a dollar?
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Worth it.
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An amazing 24 hours in Korea.
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Kim, we're gonna miss you.
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But we have another special person waiting for us in Hanoi, Vietnam.
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And it is Sonny from Best Ever Food Review Show.
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The vendor he was waiting with was hustling.
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Our first stop, we're at Soy May, and this is soy, it's a sticky rice dish.
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A little over a dollar if you get the fried egg.
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So if you don't get the fried egg, it's basically one dollar even.
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With this dish, soy is the base, and then you could add a number of different toppings.
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Pork floss, fried egg, pork patty, boiled peanuts, mung bean paste.
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They take the bean and they mash it, they basically compress it, and then pour the soy, they're shaving mung bean.
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It's more like a mung brick.
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Yeah, it's a brick of mung bean.
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Cheers.
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Wow, the rice is so perfectly cooked, it's crazy.
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It's so perfectly chewy and al dente and all the toppings go so well with it
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What's unique about this, I guess from an American perspective is that this is breakfast here
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You're gonna find this before noon all over the streets of Hanoi It makes sense as a breakfast too.
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You've got protein, you've got carbohydrates, you've got healthy fats
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You're gonna feel good after you eat this bowl of rice.
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This is phenomenal I really like this one a lot.
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There have been certain places that we've gone to where a dollar is more of like a little bit of a snack
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Like in Japan, right?
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For a dollar you get like a stick of meat
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But this I'm gonna be fueled until at least like noon
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So the dollar stretches very far in Vietnam so far.
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Moving on We're seeing common thread here, okay?
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We were on the way to our next spot, and what did we see?
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Well, we saw a bunch of other cool things, like spotted fried bananas, which were whole ripe bananas smashed, battered, double fried, served hot.
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I mean, these were fantastic.
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60 cents in order.
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I mean, ridiculous.
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But what about banh mi for under a dollar?
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Could it actually be good at the low, low price of?
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80 cents.
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In America, what, 15?
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Maybe even 20 dollars.
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It has beef jerky in it.
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It has fried potato, and it has nem.
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Nem is fermented pork.
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And in fact, it's never been cooked, but it kind of ferments and cures so, you know, it won't kill you.
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The end result is something that is very sweet and sour.
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I'm curious what you notice as being very different from banh mi in the U .S.
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Because for me, when I look at the bread, they are very solid, thick, doughy.
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But here, it's just pure crispiness.
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It's perfect for holding all these ingredients, and it kind of wraps around the ingredients perfectly.
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Yeah, it's also very airy.
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It's almost like it's just going to float away.
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Cheers.
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The Vietnamese really love sweet food.
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What's really sweet is this right here.
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This is the beef jerky.
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If you try this alone, you'll taste really where that sweetness is coming from.
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Oh, wow.
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It's literally like candied beef jerky.
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You don't even really taste the beef.
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It is so almost blindingly sweet.
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You could give this out on Halloween in Vietnam, and kids would be very happy.
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So that aside, though, love the texture of the nem.
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They're still a little crispy in mine, and they have this great, just like bouncy shoe.
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There are many banh mi in Vietnam that are a little over a dollar.
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I had one yesterday, and I actually do like this one just slightly more.
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Even though the sweetness is a bit much for me, the potato does help diffuse that sweetness.
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Moving on.
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Hanoi feels too good to be true.
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But off in the distance, I smelled something.
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Something's smoky.
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Could something be on fire?
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Or could it be delicious charcoal grilled pork?
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We got skewers!
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This is a pork skewer.
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It's grilled over charcoal beautifully.
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Nice little charred bits on it.
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I love their setup.
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I saw it yesterday and I wanted to try it real bad.
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We can edit around that, I believe.
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40 cents a skewer
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so you can have two for 80 it's kind of a deal
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you can also have this in a banh mi bread for about a dollar
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which is pretty badass cheers oh that's good i love
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that anytime you're in hanoi follow the smoke something good is going to be at
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that smoke people all over the streets here they're grilling up they're using charcoal they're making meat
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and on top you might notice inside the flavors there's whole spices
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and there's sugar and fish sauce inside so it makes it super umami
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and a little bit sweet it's kind of a theme throughout the day whether it's something for dessert
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or not they put a lot of sugar into a lot
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of the different meats here in vietnam the sugar grants it a little extra char
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because the sugar generally heats up much more quickly it caramelizes
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and then it burns a little bit
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and a lot of people they think oh well burn food is not good no no no
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that nice char that burnt sugar is helping carry over some of
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that smoke from the charcoal into this meat a delicious pork skewer
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you can eat many of them have them in a bottom
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meat many options on to the next item vietnam's dollar street
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food hit every box from breakfast to on -the -go skewers to sandwiches, but can they hit it with dessert?
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Apparently, these little fried bean donuts are so popular and cheap, just 20 cents each.
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Many vendors are copying the OG inventors, even setting up in front of the original shop.
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You know, there's a certain level of disrespect I respect.
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This is almost too much disrespect.
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That said, we went to the OGs.
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It was the perfect final bite in Vietnam.
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That rounds it out.
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Sonny, thank you so much.
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Wouldn't have been able to do this without you.
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We love you.
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Thank you, Vietnam.
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We're moving on.
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I wish I had more time in Vietnam, But I'm even more excited to see what the final three countries have in store.
470
So we're moving on to Malaysia, home to one of the most unique food cultures in the world.
471
It almost feels like multiple countries mixed into one.
472
So our guide Jarvis from Best Food Malaysia started us off with a dish that looks so simple.
473
I was shocked to look up and see a Michelin Bib Gourmand sign.
474
The chefs pour a lightly sweetened batter made of rice flour, egg, coconut milk into a clay pot over charcoal.
475
They're essentially just moving these around at an absurd pace so that they all cook evenly and come out on time.
476
It checks our price point, but does it pass the taste test?
477
Oh my god.
478
I mean, it's like the most tender crepe pancake texture.
479
So fluffy, so tender.
480
It melts in your mouth and the outside edges are like a lacy, crispy crust.
481
I mean, it's like the filet mignon of a thin pancake in a way.
482
It's slightly sweet, super balanced, a little bit of saltiness in there too.
483
What I love about it is this light, fragrant, just coconutty flavor.
484
This is great.
485
We also tried an egg version, also under a dollar.
486
This is like a perfect little breakfast taco.
487
Oh!
488
Oh!
489
It's dripping.
490
That's a good sign.
491
Mmm.
492
This is nice.
493
It's more substantial.
494
How is that even possible?
495
We could be on a roof and there would be a moped flying by.
496
This one is nice if you want to have like a heartier breakfast, but both are excellent.
497
Absolutely incredible.
498
Moving on.
499
Flashback to shaved ice on the beach in India.
500
Can this icy
501
Malaysian treat with coconut milk and noodles actually compete?
502
Shockingly, pretty good.
503
Although, I know what locals might say, oh, you gotta have the vermicelli.
504
I was not a huge fan of the texture, but everything else was delicious.
505
Not quite as good as the famous Michelin bib gourmand rated Nonya sweets.
506
The best was the glutinous rice dyed blue with pea flowers topped with sweetened coconut.
507
I could eat about 50 of these, but I really want to focus on the next dish.
508
I have never seen anything like it.
509
So this is putumayong, where it's very local food from our Indian community,
510
where it's rice flour come with some coconut and then two kinds of brown sugar and then mix up everything.
511
For this one, the rice flour, it's pandan flavor.
512
That's why it's green.
513
It's incredible.
514
I mean, they make this like rice flour dough that they put into a press and they push it.
515
I even got a chance to try it and it was a lot harder than it looked.
516
I thought, oh, I can do this easy.
517
Well, I tried and I failed and then I failed again and then I failed again and then I got one.
518
Yeah, yeah.
519
I got one.
520
I was surprised.
521
And then they threw it away and started over, but here it is.
522
Cheers.
523
I love that.
524
The aroma is insane.
525
I want a little more.
526
Mm, you guys love coconut.
527
Absolutely.
528
I get it, me too.
529
Wow every bite is a little different.
530
It's like hitting every taste receptor
531
You're getting a little bit of salty from the darker brown sugar sweetness from the light brown sugar
532
And then just such a great fragrance from the coconut and you can kind of choose your own adventure.
533
How many calories is this?
534
all?
535
five?
536
It's like one of those things that tastes familiar
537
But you're not gonna get anything like this anywhere
538
But here before we left we had to try these 50 cent noodles.
539
They were stir -fried in a massive wok shockingly amazing flavor for the value.
540
Next up, a city that every time I visit feels like seeing a close friend you haven't seen in a while.
541
Mexico City.
542
Last time I was here, I ate over 40 tacos in 24 hours.
543
And let me tell you something, I didn't have a single bad bite.
544
Talk about not missing.
545
Yeah, Mexico City, they don't miss.
546
Now, while $1 street food is a bit different, I'm feeling Mexico City will impress, especially since we're back with Gabby,
547
the greatest food tour guide in the city, but also a close friend of mine.
548
And like magic, the first bite literally came right directly to me
549
which let's do more of
550
that oh god i love mexico city it's food everywhere
551
i can't stop eating they just keep bringing
552
it to me gabby's off grabbing something i should be clear
553
it's a dollar 20 for three churros she's just walking around
554
in this random flower market just selling churros delicious oh my god this is actually insane they're
555
so perfectly crisp the inside is
556
so moist it's not overcooked the inside is almost custardy
557
which is hallmark of a great churro
558
but also the seasoning on the dough is proper they've got sweetness they've got a little saltiness to amplify the flavor.
559
There's no accurate oil flavors.
560
It melts in your mouth.
561
It's not too chewy.
562
It's sweet.
563
The only thing that would make this better is if they were hot.
564
And honestly, I'm not even missing it.
565
This is crazy.
566
And it's on the go.
567
That's an easy win.
568
On to the next.
569
Later that night, we grabbed some very classic guisado, more specifically stewed meat tacos.
570
God damn, he's literally throwing the food in the air and catching with the f*ing tortilla.
571
He's like...
572
These tacos were only 65 cents each.
573
And they're not skimpy, okay?
574
They're filled to the brim.
575
Now, the next one was a bit of an accidental find.
576
The biggest pastries i've ever seen in my life for only 92 cents each
577
and listen a lot of people don't know this but mexico's bread
578
and pastry game is on another level it's the size of my face
579
they were all tasty
580
but they weren't my favorite of the trip what a nice little sweet treat
581
but let's talk about the stars of the show first a
582
mexico city classic al pastor tacos only gabby could find one worth eating
583
that's this cheap 16 pesos per taco a very classic pastor and enough meat.
584
Like the amount of meat is amazing for 16 pesos.
585
It's insane value.
586
Tortillas this thick, meat mounted above that.
587
Should we just go in?
588
Ah, this is amazing taco.
589
You're really hitting it with the bangers today.
590
It's perfectly seasoned, beautifully fatty.
591
I hate when you get an al pastor and it's dry.
592
This is not.
593
It's unbelievably moist.
594
It's flavorful throughout.
595
It's seasoned perfectly with salt.
596
Very, very flavorful.
597
And that fresh pineapple is perfectly ripe, perfectly sweet, great texture.
598
I could easily eat a hundred
599
No problem and guess what it'd be a hundred bucks.
600
I mean that's a good deal
601
This is a beautiful example of one dollar street food moving on.
602
We're at La Rosa de Oro the Golden Rose
603
So this is a very classic taco place was born in 1957 and it's very deep into the Gerrero neighborhood
604
Which is a very old working class.
605
We're here because of my friend George.
606
He's a food Storyteller of Mexico City.
607
We just wanted you to have very classic Suadero with one of the most spicy salsas in the city.
608
They look beautiful.
609
They're small, but yet they're full of meat which I love.
610
Everywhere we've gone, they're very generous about the meat, even if it's sub - $1, and it's spicy.
611
It is spicy.
612
I can see why it's been standing so long, since 1957.
613
I mean, it is absolutely .
614
Perfect.
615
It's got the perfect mix of different kinds of textures.
616
You have fatty a little tender a little chewy.
617
It's meaty It's unctuous one of the most flavorful meaty tacos we've had today absolutely no distracting flavors
618
Just beautiful beefy flavor tortillas are like soaked in beef fat chewy and delicious.
619
It's phenomenal It's a no notes taco.
620
You serve this in America.
621
You're gonna get like a Michelin bib gourmand
622
We saved the best for last
623
Hundreds of hours of traveling
624
and eating the greatest $1 street food in the world
625
we're ending things in one of the largest countries in the world, China.
626
I have no idea what's in store, but something in my heart is telling me this might be the best stop we have.
627
So we're starting in Shanghai.
628
Rachel, one of the most well -known and prolific food writers in Shanghai, is taking us for Xi 'an Bing,
629
a massive egg and topping -filled crepe, which usually has a crunchy wonton -type shell in there.
630
I've actually had this a few times, and each time it's blown my mind.
631
But will it be even better in China?
632
This is the most basic version it totals out to about $1 .10, $1 .20.
633
Still in the dollar threshold.
634
Jianbing is typically from the north originally, but you can find Jianbing all over China.
635
So they put two kinds of sauces in this one.
636
One is like a Tian Bian Jiang, which is made by fermented bean paste, and a spicy sauce.
637
It's not too spicy at all.
638
It's actually a really nice sort of building warmth to it.
639
You had pointed out earlier, they're like, oh, well they have this more expensive one with all this stuff and all these toppings,
640
and I'm sure it's good, but I think what I love about this is how good it is at being simple,
641
and it delivers on exactly what it should be in the sense of it hits everything you want.
642
You got a multitude of textures.
643
You have incredible flavor.
644
It's kind of all you need to kick off your morning.
645
I love it.
646
China's starting off strong.
647
Next up, scallion pancakes made in a style I've never seen before.
648
Fried and then baked right in this little street cart.
649
It's crispy, flaky, fatty.
650
Easily the best scallion pancake I've ever had.
651
But now we leave
652
Shanghai for Chengdu, home of what we call Sichuan -style food.
653
And our guide
654
Harry, a local food writer, is starting us off with breakfast.
655
But not just any breakfast.
656
A Sichuan peppercorn -laced breakfast, called Guo Kui.
657
We have two different ones, right?
658
This one is the baked version, just baked.
659
What's inside of it?
660
A simple brown sugar filling.
661
The second version, they stuff it with pork or beef, they roll it up super, super tight, roll it out, and then they pan fry it,
662
shallow fry it until crispy, and then finish it in an oven underneath.
663
Yeah, great.
664
Which one should we start with?
665
Maybe the sweet one?
666
The pork one, because you're messing with the crunch.
667
That is unbelievable.
668
I'm tasting fresh peppercorn.
669
That's the first flavor you get.
670
It's almost like citrusy, lemony, and then you taste that flavorful, meaty pork.
671
That's the mark of the flavor.
672
If you cannot taste very fresh peppercorn, it means it's no good.
673
But what I love about the inside is like more tender than a croissant, yet it has the layers of a croissant.
674
The outside is like super crispy, crunchy, almost like a really, really thin, thin cracker.
675
And then on the inside, it like melts in your mouth.
676
It's fragrant.
677
It is kind of better than the scallion pancake we had, if I'm being flat out honest.
678
Should we jump to the brown sugar?
679
oh my god completely different
680
this one's more like a bread the density of this is almost like the texture of like a steamed bun
681
but the brown sugar itself it's not like any normal brown sugar
682
that you might be used to the brown sugar isn't just crunchy granules it's been liquefied in the baking process
683
so it's like literally flowing throughout this
684
so as you take a bite you have a liquid state essentially brown sugar syrup
685
this is like very molasses -y very rich very dark super flavorful
686
it almost has like a little bit of an umami from
687
it unbelievable one of my favorite bites on the trip so far.
688
On to the next.
689
So we're walking down the street to our next location.
690
We found this.
691
Typically with a buffet, you pay one fee and then you eat as much as you can until you leave.
692
This buffet, your entry -level fee, two dollars.
693
Two.
694
I wish that that fit our one dollar rule because we would beat out every other place.
695
Anyway, pretty incredible.
696
That just goes to show how far the dollar stretches here in Chengdu, China.
697
On to the next.
698
But hang on.
699
I did find out that if you are under the age of four, like my son, or over the age of 85,
700
this buffet is half price so it does become all you can eat for one dollar
701
that really boggles my mind i can't think of anywhere on earth
702
that has this kind of value certainly not back home for me
703
now our final stop is unlike anything i've ever seen in my entire life
704
i don't just mean the food
705
i mean the situation the environment how we found the food
706
this isn't a restaurant this isn't something you're gonna find on yelp
707
this is a random security guard outside of a normal old apartment complex making some of the greatest noodle
708
and dumpling dishes I've ever had.
709
And this is probably only one example of maybe hundreds or thousands across the country of China.
710
It blows my mind.
711
We started with dumplings.
712
Rich, crisp, seasoned perfectly.
713
Next up, chow shu.
714
Similar to the dumplings, but much lighter, floating in a super fragrant, spicy Sichuan peppercorn -scented broth.
715
And finally, the beef noodles.
716
Unbelievably tender, fatty beef.
717
Again, perfectly seasoned, a little spicy and just unbelievably fragrant.
718
I understand that this item is just slightly over a dollar but the story of this place blew my mind.
719
This place is a perfect example of what this video is all about.
720
Sometimes the greatest food in the world is in the most unexpected places.
721
I want to give a little peer behind the curtain for who made this possible.
722
I want to say thank you to Eyal, travel expert, legend.
723
He was the one who guided us around the world to find these places in random remote parts of Asia.
724
This is not an easy task.
725
I appreciate it, man.
726
It was such a wonderful experience, and I encourage you to do the same as much as you can.
727
Respect the people that host you when you travel, and you're going to learn and experience amazing, amazing things.
728
So he does this type of stuff privately for people, and we were lucky enough to have him help us do this entire thing.
729
He also wants other people to experience this, so this is something you care about.
730
He's made guides that are similar to what we've done today that you can go and follow.
731
You can go and find if you want to find them.
732
The link's in the description for that.
733
But I have one last thing to say.
734
We flew around the entire circumference of the earth to film this one video.
735
I'd be lying if I said this was easy.
736
Having to leave family at a time of need, sleepless nights on the road for weeks on end, rushing and barely making planes, trains, taxis.
737
And yet bringing this trip to a close was not easy.
738
Yes, the food was world class, but this told a much greater story to me.
739
It wasn't the insane value of the food we ate that blew me away.
740
It was the hospitality we received.
741
I had my own nerves and concerns about seeing this many random people I've never met in places I've never been,
742
and they accepted us with open arms.
743
Every single person, whether they were on camera or not, sat down with us, ate with us, and it reminded me that everyone across the world,
744
no matter how different the cultures happen to be, are human beings that are just like us.
745
They work hard, they search to find something delicious to eat, and maybe cook a little bit too.
746
We walked away with something I would call priceless.
747
Thank you.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « I Tried $1 Street Food Around The World ». Cette vidéo contient 746 phrases et 7176 mots à répéter en shadowing. La partie parlée dure 31:15. Le locuteur parle vite, environ 230 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 79 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| coconut nom | /ˈkəʊ.kə.nʌt/ | noix de coco |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| fry verbe | /fɹaɪ/ | faire frire |
| bite verbe | /baɪt/ | mordre |
| cheers | /t͡ʃɪəz/ | à votre santé, santé |
| spicy adjectif | /ˈspaɪsi/ | épicé, piquant |
| texture nom | /ˈtɛkst͡ʃə(ɹ)/ | texture |
| taco nom | /ˈtɑkoʊ/ | taco |
| delicious adjectif | /dɪˈlɪ.ʃəs/ | délicieux, savoureux |
| bean nom | /ˈbi(ː)n/ | haricot |
| phenomenal adjectif | /fɪˈnɒmɪnəl/ | phénoménal |
| dish nom | /dɪʃ/ | assiette, plat |
| tender adjectif | /ˈtɛn.dɚ/ | tendre, sensible |
| melt verbe | /mɛlt/ | fondre, se dissoudre |
| insane adjectif | /ɪnˈseɪn/ | dérangé, délirant |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| find out verbe | découvrir, savoir |
| point out verbe | pointer |
| turn out verbe | se finir, se terminer |
| blow away verbe | souffler |
| come back verbe | revenir |
| get up verbe | se lever |
| go back verbe | rentrer, retourner |
| go down verbe | descendre |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Will we find massive culinary deals?
- How many things are we gonna add to this?
- Is this the best katsu you're gonna get?
- Sorry, what is your name?
- Should we just go in?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Phrases conditionnelles if + proposition, will/would + verbe — une condition et son résultat | If you try this alone, you'll taste |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've ever seen · I've ever eaten · I've always said |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | were put · was made · were shocked |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | pan, which is · light, which is · people who were |
Prononciation à surveiller
Le locuteur utilise 173 contractions et formes réduites, comme we're, I'm, they're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thin /ˈθɪn/, thick /θɪk/, thread /ˈθɹɛd/, smooth /smuːð/, broth /bɹɔθ/
- Les sons « sh » et « zh »: delicious /dɪˈlɪ.ʃəs/, dish /dɪʃ/, shave /ˈʃeɪ̯v/, shrimp /ʃɹɪmp/, shock /ʃɔk/
- Mots longs — placez bien l’accent: phenomenal /fɪˈnɒmɪnəl/, unbelievable /ˌʌnbɪˈliːvəbl̩/, ingredient /ɪnˈɡɹiːdi.ənt/, beautifully /ˈbju.tɪ.fə.li/, essentially /ɪˈsɛnʃəli/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: cheers /t͡ʃɪəz/, texture /ˈtɛkst͡ʃə(ɹ)/, charcoal /ˈt͡ʃɑɹ.koʊl/, stretch /stɹɛt͡ʃ/, chew /tʃuː/
- /r/ anglais — langue recourbée, sans frotter la gorge: fry /fɹaɪ/, texture /ˈtɛkst͡ʃə(ɹ)/, shrimp /ʃɹɪmp/, charcoal /ˈt͡ʃɑɹ.koʊl/, ingredient /ɪnˈɡɹiːdi.ənt/
- /ŋ/ final — sans prononcer de /g/ après: topping /ˈtɑpɪŋ/, mung /mʌŋ/, dumpling /ˈdʌmp.lɪŋ/
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 coconut, flavor, fry.
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.