Pratique du Shadowing: Top 10 Must Try Vietnamese Food - Apprendre l'anglais à l'oral avec la vidéo

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Vietnamese cuisine is known for its fresh ingredients, vibrant flavors, and a delicate balance between sweet, sour, salty, and spicy.

Here are top 10 must-try Vietnamese dishes.

Pho Pho is arguably the most famous Vietnamese dish and has gained popularity worldwide.

The dish originates from northern Vietnam, specifically Hanoi, and its regional variations.

The broth is the heart of this dish made by simmering beef or chicken bones along with charred onions, ginger, and a blend of spices such as star anise,

cinnamon, cloves, and cardamom.

Thinly sliced meat, beef, or chicken is cooked briefly in the piping hot broth before serving.

The soup is typically garnished with fresh herbs like cilantro, Thai basil, and green onions along with bean sprouts, lime wedges, and sliced chilies,

allowing diners to customize their bowls to their taste.

Bon Mee The Bon Mee sandwich is an iconic Vietnamese street food that reflects the country's French colonial influence.

The baguette, which is lighter and airier than its French counterpart, is the foundation of the sandwich.

Traditional fillings include various types of cold cuts such as ham, head cheese or pate, grilled meats like lemongrass,

marinated pork, or tofu for a vegetarian option.

The sandwich is then topped with pickled daikon radish and carrots, cucumber slices, fresh cilantro, and spicy chili sauce or jalapenos,

creating a harmonious combination of flavors and textures.

Bun Cha This dish is believed to have originated in Hanoi and is a favorite among locals and visitors alike.

Bun Cha features small, grilled patties or slices of seasoned pork usually marinated in fish sauce,

sugar, and various spices which are grilled over charcoal for a smoky flavor.

The pork is served with a side of cold vermicelli noodles, a dipping sauce made from fish sauce,

sugar, vinegar, and water, and an assortment of fresh herbs and vegetables such as lettuce, mint, and cilantro.

Diners can either dip the noodles and meat into the sauce or mix everything together in a bowl.

Goi Con or fresh spring rolls are a popular appetizer in Vietnamese cuisine.

The rolls are made by soaking thin rice paper in water briefly to make them pliable,

then filling them with a combination of ingredients that usually include cooked shrimp, thinly sliced pork, rice noodles,

and an assortment of fresh herbs such as mint, cilantro, and lettuce.

Rolls are served cold and are often accompanied by a dipping sauce made from hoisin sauce, peanut butter, and water, sometimes garnished with crushed peanuts.

Goi kun is a light and refreshing dish perfect for warm weather or as a starter before a heavier meal.

Bonsio Bonsio is a Vietnamese savory pancake with a crisp, delicate texture.

The name Bonsio translates to sizzling cake due to the sound the batter makes when it hits the hot pan.

The batter is made from a mixture of rice flour, water, and turmeric, which gives the pancakes their signature yellow hue.

The pancake is typically filled with shrimp, pork, bean sprouts, and fresh herbs, then folded in half and cooked until crispy.

Bon siu is a traditionally served with lettuce leaves, which are used to wrap pieces of the pancake, and a dipping sauce called nyok cham,

made from fish sauce, lime juice, sugar, water, and garlic.

The combination of flavors and textures make bon siu a delicious and satisfying dish.

Chaka la vang Chaka la vang is a famous dish from Hanoi featuring grilled fish

that has been marinated in a mixture of turmeric, garlic, shallots, and fish sauce.

The fish is typically a firm, white-flesh variety such as catfish or tilapia.

It is grilled or pan-fried until slightly charred

and then served on a sizzling hot plate with generous amounts of fresh dill and green onions.

Accompanying the dish are cold rice noodles, a dipping sauce made of fish sauce,

sugar, and vinegar, and additional fresh herbs and vegetables such as lettuce and mint.

The dish is typically enjoyed by placing some fish, herbs, and noodles onto a lettuce leaf, then dipping the bundle into the sauce before eating.

Gao Lo Gao Lo is a regional specialty from the ancient town of Hoi An in central Vietnam.

The dish features thick, chewy rice noodles that are often prepared using water from a specific well in the town, giving them a unique texture.

The noodles are served with thinly sliced pork that has been marinated and grilled, as well as crispy croutons made from the same noodle dough.

The dish is topped with fresh herbs like mint and cilantro, as well as bean sprouts and lettuce.

A tangy, slightly sweet sauce made from soy sauce, pork broth, and various spices is drizzled over the top, bringing all the flavors together.

Bon Cot is a popular street food snack from southern Vietnam, consisting of miniature crispy rice flour pancakes.

The batter is made from a mixture of rice flour, coconut milk, and turmeric, giving the pancakes their vibrant yellow color.

The pancakes are cooked in a special pan with small round indentations which help them achieve their signature shape and crispy texture.

Each pancake is filled with cooked shrimp,

mung bean, and scallions, then topped with a sweet and sour dipping sauce called Njok Cham made from fish sauce,

lime juice, sugar, water, and garlic.

The dish is typically served with an assortment of fresh herbs such as mint and cilantro, which can be used to wrap the pancakes before dipping and eating.

Mi Quang Mi Quang is a noodle dish native to the Guang Nam province in central Vietnam.

It features wide, flat rice noodles that are tinted yellow with the addition of turmeric.

The noodles are served with a variety of proteins, such as shrimp, pork, and chicken, as well as vegetables like lettuce, mint, and bean sprouts.

The dish is topped with a flavorful turmeric-infused broth, which is typically made from pork or chicken stock, fish sauce, and various spices.

Mee Kuang is garnished with crushed peanuts, crispy rice crackers, and fresh herbs like basil and cilantro,

adding a layer of texture and flavor to the dish.

Com Tham.

Com Tham or broken rice is a popular street food dish in southern Vietnam, particularly in Ho Chi Minh City.

Broken rice is made from grains of rice that have been fractured during the milling process, resulting in a slightly different texture than whole grain rice.

Com Tham is typically served with grilled pork that has been marinated in a mixture of fish sauce, sugar, and lemongrass.

The dish is also accompanied by pickled vegetables such as daikon radish and carrots, as well as a fried egg with a runny yolk.

A dipping sauce made from fish sauce, sugar, lime juice, and chili peppers is drizzled over the top or served on the side, tying all the flavors together.

These are just a few examples of the vast and diverse culinary offerings of Vietnam.

Be sure to try as many dishes as you can to truly appreciate the flavors

and techniques that make Vietnamese cuisine so unique.

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Must-Try Vietnamese Dishes (That Aren’t Pho)

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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 « Top 10 Must Try Vietnamese Food ». Les mots qui reviennent le plus souvent : sauce, dish, rice, fresh, fish. Cette vidéo contient 70 phrases et 1179 mots à répéter en shadowing. La partie parlée dure 7:31. Le locuteur parle à un rythme naturel d’environ 157 mots par minute, proche d’une conversation courante. Seuls 57 % 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
dish nom	/dɪʃ/	assiette, plat
noodle nom	/ˈnu.dəl/	nouille
pancake nom	/ˈpæn.keɪk/	crêpe, pancake
herb nom	/hɜːb/	herbe aromatique
flavor nom	/ˈfleɪvə/	goût, saveur
dip verbe	/dɪp/	tremper, baigner
cilantro nom	/sɪˈlɑntɹoʊ/	coriandre
lettuce nom	/ˈlɛt.ɪs/	laitue
grill nom	/ɡɹɪl/	grille
texture nom	/ˈtɛkst͡ʃə(ɹ)/	texture
mint nom	/mɪnt/	menthe
slice nom	/slaɪs/	tranche, tronçon
crispy adjectif	/ˈkɹɪs.pi/	croustillant
marinate verbe	/ˈmæɹɪneɪt/	mariner
turmeric nom	/ˈtɝ.mɚ.ɪk/	curcuma

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 known · is cooked · is typically garnished
Present perfect have/has + participe passé — une action passée qui compte encore maintenant	has gained · has been marinated · have been fractured
Propositions relatives who / which + proposition — une précision sur une personne ou une chose	baguette, which is · spices which are · leaves, which are

Prononciation à surveiller

Les sons « th »: broth /bɹɔθ/, thinly /ˈθɪnli/
Les sons « sh » et « zh »: dish /dɪʃ/, shrimp /ʃɹɪmp/, garnish /ˈɡɑːnɪʃ/, radish /ˈɹæd.ɪʃ/, crush /kɹʌʃ/
Mots longs — placez bien l’accent: accompany /əˈkʌm.pə.ni/, originate /əˈɹɪd͡ʒɪneɪt/, ingredient /ɪnˈɡɹiːdi.ənt/, appetizer /ˈæpɪˌtaɪzə/, harmonious /hɑɹˈmoʊni.əs/

Les sons difficiles pour les francophones :

/h/ — il se souffle, il n’est pas muet: herb /hɜːb/, harmonious /hɑɹˈmoʊni.əs/, hoisin /ˈhɔɪ.sɪn/
/tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: texture /ˈtɛkst͡ʃə(ɹ)/, vegetable /ˈvɛd͡ʒ.tə.bəl/, mixture /ˈmɪkst͡ʃɚ/, chili /ˈt͡ʃɪli/, sandwich /ˈsæn(d).wɪd͡ʒ/
/r/ anglais — langue recourbée, sans frotter la gorge: cilantro /sɪˈlɑntɹoʊ/, grill /ɡɹɪl/, texture /ˈtɛkst͡ʃə(ɹ)/, crispy /ˈkɹɪs.pi/, marinate /ˈmæɹɪneɪt/

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 dish, noodle, pancake.

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: Top 10 Must Try Vietnamese Food - Apprendre l'anglais à l'oral avec la vidéo

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