Shadowing Practice: โ Eating our way through Saigon ๐Ÿ‡ป๐Ÿ‡ณ๐Ÿœ - Learn English Speaking with Video

ื‘ื—ืจ ืžืฆื‘ ืชืจื’ื•ืœ

ื›ืœ ืžืฆื‘ ืคื•ืชื— ื—ื“ืจ ืชืจื’ื•ืœ ื‘ืžืกืš ืžืœื.

261 ืžืฉืคื˜ื™ื
ืื ื”ืžืฉืคื˜ื™ื ืงืฆืจื™ื ืื• ืืจื•ื›ื™ื ืžื“ื™, ืœื—ืฅ ืขืœ ืขืจื•ืš ื›ื“ื™ ืœื”ืชืื™ื ืื•ืชื.
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Spend a day eating through Saigon with me.
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We're in Ho Chi Minh City in Vietnam and honestly
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if you only know Vietnamese food as pho and banh mi you are missing out.
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I've been living here for almost three years now
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so I'm totally not biased when I say the food scene here is so good.
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One of my favorite things about eating in Vietnam is that food is literally everywhere.
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You'll have proper restaurants, tiny family -run shops, street stores, markets, little plastic chairs on the side of the road
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and sometimes you genuinely can't tell if you're walking into someone's house
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or about to have the best meal of your life
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so today i'm taking you guys on a food tour we're filming a vietnam food tour today
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but zen doesn't know that i actually booked a scooter tour
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so there's going to be women riding us around ho chi
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minh city to go to different places to eat to sightsee the thing is Zen's been to Vietnam multiple times
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but she's never been on a scooter.
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I can't wait to see her face.
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Are you excited to eat?
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It's an episode full of eating.
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ExoTour has actually been around since 2010
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and they were the first all -female motorbike tour company in Vietnam
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which I thought was pretty cool and what I like about their foodie tour is
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that they specifically don't take you around to the typical touristy spots.
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The whole idea is to get you outside the typical tourist areas like D1
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and try more of the dishes that locals actually eat.
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We've reached the meeting point, we're just waiting for our ride.
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Our ride is here! Where?
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The bike!
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What?
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What are you doing to me?
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I'm giving you the true local experience.
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Oh my god.
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I knew if I told her earlier she would be like so nervous so now you know it's a bike tour.
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Like this heaven already.
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If you've never been on a motorbike before, don't stress like how
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Zen is here.
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Look how nervous she is.
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The tour guides will go through all the safety instructions like how to get on the bike, how to safely get off, all that fun jazz.
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Now, if you don't want to get super close and personal and hug your driver,
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you can grab onto the back of the bike and hold on for dear life.
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Or use your thigh muscles, clamp them together to stabilize.
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That's what true locals do.
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This tour is about four and a half hours and they're going to be taking us around five different districts.
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And apparently we're going to get to eat at least 10 to 12 different dishes.
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Lucky we've prepared accordingly.
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I basically starved all day for this.
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We're starting with a soupy noodle dish.
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And no, it's not pho.
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It's banh gan kho, which is a thick crab noodle soup.
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The noodles are thick, they're chewy, the broth is rich and almost gravy -like.
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And it's one of those dishes that probably make you realize how many Vietnamese noodle soups there actually are.
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Actually, maybe we should do a video on that.
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Just noodle soups alone.
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This restaurant is pretty big.
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It has three floors.
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And most importantly, there was air con.
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First stop is a banh ganh phu place.
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A crab noodle soup.
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We survived.
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Mok Hai Ba Yo!
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This is the secret sauce, guys.
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Chili kumquat lime.
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It's sugary, salty, spicy.
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I feel like everyone knows pho but not everyone knows manganku.
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It's like a thick crabby noodle with tapioca noodles which is kind of like chewy.
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It's like a udon.
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It's like a thick udon.
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Yeah, so there's like prawns, crab cake, there's crab meat.
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The noodles are chewy.
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It's got this like bounce.
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The soup is a little bit on the thicker side.
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Mmm, it's got like a little bit of sweetness in the crab meat.
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We're gonna try to do that jujitsu food trend thing.
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Wait, what's the count then?
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So we'll be like one, two, three.
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Okay.
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Someone put the bowl in!
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Try again.
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I want a bit more.
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I hope it works.
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The sauce is like slightly tangy, lemony, zesty, sweet.
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Am I invading your personal space?
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You have to do everything so close together.
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The broth is actually really good.
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It's not like fishy or like too seafood -y like other places like when we've ordered on Grab.
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Sometimes it doesn't taste like super fresh.
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You know what I mean?
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Like this, it's got a subtle sort of like, it's like sweet.
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Yeah, it's like a sweet soup.
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A little bit salty, a little bit sweet.
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Tastes clean, you know what I mean?
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Like, when you get like, prawn noodles and stuff, it kind of tastes like prawn meat.
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And the chunks of crab, they're legit.
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It's not like fake crab.
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Okay, this place definitely deserves to be in my food guide.
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If you guys are coming to Saigon and you want like, beauty, fashion, cafes, food, activities to do, check out my guide.
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Link is below, shameless plug.
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Oh and this tour, the XL tour is on there as well and they have a special promo.
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First stop was an absolute hit but we still have plenty of room left in our bellies.
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I'm ready for the next stop!
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Next up we're gonna check out a market.
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We're gonna walk through the market and see what's there.
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And then grab dessert.
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Problem is it looks like it might rain.
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Nooooo!
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It's more fun.
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It's more fun when it rains.
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Lots of chickens here.
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Lots of seafood.
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This is like I guess the produce area.
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Oh there's fresh seafood.
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Okay guys so this is the local market.
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You can just see people stop on their bikes, grab a couple of things and then ride to the next store.
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So this is the local market between
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District 5 and 6 which used to be like the Chinese
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or Cantonese area the tour guide was saying this is a really popular place for tourists
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because it's a place that a lot of the locals come for wholesale
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so a lot of the trading happens here they don't really sell like single pieces
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when it comes to the stores but I mean the markets are local markets so feel free to come and visit,
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get some fresh fruit check it out,
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it is hustling and bustling like it's busy Vietnamese avocados are like long and odd shaped compared to the husk avocados.
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Ooh, they got durian!
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Durian!
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We ended up getting some tropical fruits as a little palate cleanser.
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I don't know what this is called in English, but in Vietnamese it's called bong bong, which is such a fun thing to say.
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Bong bong.
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It's sweet.
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It's kind of like tangy.
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Ooh, I like it.
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It's like jelly -ish.
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How's the Chinese seed?
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Grandmutan Grandmutan Chom chom
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Actually the previous one had like a little bit of a funkier taste
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It was like sweet
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Really sweet If you look at the bottom of the fruit
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The petals represent how many I don't know pieces are inside
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Oh I didn't know that
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Do we have a good one?
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Yeah Oh me me me
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The queen of fruits with the queen of chaos.
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It's good.
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It's good.
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It's starting to rain and everyone's rushing.
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Everyone's rushing to cover up their goods and bringing it in now.
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The rain began to pour and within minutes, everyone had their stores wrapped up and undercover.
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Clearly, they're experienced in this.
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Yours is coming.
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We will be blue penguins together.
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They came prepared we've got matching penguin suits.
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Thankfully it doesn't usually rain for that long in Saigon.
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We usually get spurts of rains and then it clears up so fingers crossed I've got my fingers crossed.
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Okay it started to rain again and now rain jackets are back on.
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This might be the uniform for the rest of today.
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We're at the next location.
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Where are we Zen?
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We are at an outdoor barbecue place.
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Yeah, barbecue!
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When in Saigon you have to try a Saigon beer.
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I got water.
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I don't know if you guys have ever heard Vina music
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but there's this beat like it's like a dun dun dun dun dun dun dun dun
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I hope we don't get copyrighted for this.
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This is the only club we'll go to.
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This is the mathematics move, it's like plus.
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Mathematics.
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Mathematics.
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Minus.
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Divide, divide, divide.
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Divide, divide.
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And then multiply.
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Multiply.
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It's like a how to dance like a true Vietnamese tutorial.
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First dish is water spinach with garlic.
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A staple in Vietnamese cuisine.
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It's got like a nice crunch to it.
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Refreshing and obviously wet garlic girlies.
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Spicy, it's got a bit of a kick to it, very garlicky.
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Oh, so this is gonna be barbecued right here.
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We didn't even have to barbecue it ourselves.
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This is amazing.
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Next is the beef cooked by none other than our Michelin star chef tour guide tea.
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You gotta grab a piece and then you dip it with like a lemon pepper, salt and pepper with chili.
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Get that zinginess.
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Cheers! That hit the spot.
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That's good.
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The music is just sending me like...
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Juicy lemongrass pork belly.
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Dip it in this...
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Sweet sauce Wow That's good the pork has like the perfect amount of fat to like lean meat
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And then the lemongrass very fragrant the sauce is kind of like a spicy sweet chili
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Oh, this is good.
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Haimayo!
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Special dish wrapped in foil.
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They're unboxing it.
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Oooh!
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It's like mixed veggies.
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Melt in your mouth.
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Egg tofu.
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Okay.
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Mixed veggies, tofu.
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Oooh!
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I feel like it's kind of buttery, melting your mouth.
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It's sweet.
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I thought it was salted egg, but it's just like tofu egg.
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It's got like a skin around it.
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We're looking quite dewy.
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Local restaurants like this are usually where locals hang out with their friends after work.
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They eat, they drink, and sometimes they even play games.
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Our guide taught us one.
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This is a game that tests your chopstick and teamwork skills.
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We split up into two groups and first group to pick up 10 peanuts and pop it in the bottle wins.
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It sounds easy but it's a lot harder than it looks because the other team can sabotage you.
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Can you guys guess who won?
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Let's just say it wasn't me.
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But I'm totally not mad.
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Then we enjoyed the rest of the fruit from the market.
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Nom nom nom nom nom nom nom nom nom.
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The sun went down and we took a little cruise around the narrow streets of D4.
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The streets here are very tight, but oh so lively.
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Like there's restaurants, shops and little street stalls all along the side.
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It was a vibe.
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This is our last food spot for the night.
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Located in District 4, which used to be known as the Gangster District of Ho Chi Minh City
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But since then it's cleaned up and people like coming here for their seafood
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and night vibes I think it's like rated in Time Out magazine as one of the top 10 or top 11 neighbourhoods
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And we got cream
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This is very new to me because I'm usually in bed by this time
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But I'm out like
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It's like peanutty, you've got the spring onions, you've got the fish sauce
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Adds that like sweetness spiciness.
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There's nothing better than freshly grilled seafood
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Crab already peeled.
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Yes, bit of lemon pepper chili.
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Okay, cheers It's sweet guys
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It's got that sweet juice crumb meat and it's so much better when someone else pulls it for you.
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We're spoiled for today today.
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Not only do they serve seafood they also serve like a stir -fried rice cake with eggs
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and you dip it in a special soy sauce.
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It looks like a Singaporean dish right?
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It looks like carrot cake.
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Carrot cake.
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It kind of does it looks like carrot cake.
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There's like papaya shreds and then the thick soy sauce.
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Cheers.
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it's got a nice like crunch to it on the outside it's got okay it's a simple dish
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but it's a yummy one we finished the night off with two desserts a sweet
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and savory coconut sticky rice had a very interesting taste
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and then a rich creamy cheese yogurt which is very popular in vietnam
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and that was our last stop of the night honestly this is one of my favorite ways to experience saigon you
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You get on the back of a bike, weave through parts of the city you probably wouldn't find on your own,
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you eat way too much food, and somehow still make room for two desserts.
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So I'd say today was a success.
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We're full, slightly sweaty, and borderline food -combed.
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That's it for this video.
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Thanks for tuning in to your Kitchen Queens of Chaos.
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We're out the kitchen this time.
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We're out of the kitchen, but it's still chaotic.
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But it's Vietnam.
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If you guys want to check out more of our videos, click the video on screen and subscribe if you're here.
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We'll speak to you guys next time.
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Bye!
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Bye!
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Don't forget to thumb this video.

ื”ื•ืจื“ ืืคืœื™ืงืฆื™ื”

ื›ืœ ืžื” ืฉืืชื” ืฆืจื™ืš ื›ื“ื™ ืœื“ื‘ืจ ื‘ืฉื˜ืฃ

ื”ื’ื™ื™ืช AIืฆื™ื•ืŸ ืœื›ืœ ืžืฉืคื˜
ืชืจื’ื•ืœ IPAืฉืœื•ื˜ ื‘ื›ืœ ืฆืœื™ืœ
ืื•ืฆืจ ืžื™ืœื™ืื‘ื ื” ืืช ืžืื’ืจ ื”ืžื™ืœื™ื ืฉืœืš
ืžืฉื—ืง ืื•ืฆืจ ืžื™ืœื™ืืœืžื“ ืชื•ืš ื›ื“ื™ ืžืฉื—ืง
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ืื•ืฆืจ ืžื™ืœื™ื ื•ื”ืขืจื•ืช ื”ื’ื™ื™ื” ืœืฉื™ืขื•ืจ ื”ื–ื”

ืฉื™ืขื•ืจ ื”ื“ื™ื‘ื•ืจ ื”ื–ื” ื‘ืจืžื” B1 ืžื‘ื•ืกืก ืขืœ ื”ืกืจื˜ื•ืŸ โ€œโ Eating our way through Saigon ๐Ÿ‡ป๐Ÿ‡ณ๐Ÿœโ€. ื”ืžื™ืœื™ื ืฉื—ื•ื–ืจื•ืช ื”ื›ื™ ื”ืจื‘ื”: sweet, tour, noodle, nom. ื‘ืกืจื˜ื•ืŸ ื”ื–ื” ื™ืฉ 261 ืžืฉืคื˜ื™ื ื•-2214 ืžื™ืœื™ื ืœืชืจื’ื•ืœ Shadowing. ื”ื“ื™ื‘ื•ืจ ื ืžืฉืš 14:28. ื”ื“ื•ื‘ืจ ืžื“ื‘ืจ ื‘ืงืฆื‘ ื˜ื‘ืขื™ ืฉืœ ื›-153 ืžื™ืœื™ื ื‘ื“ืงื”, ืงืจื•ื‘ ืœืฉื™ื—ื” ื™ื•ืžื™ื•ืžื™ืช. ืจืง 78% ืžื”ืžื™ืœื™ื ื ืžืฆืื•ืช ื‘ื™ืŸ 3,000 ื”ืžื™ืœื™ื ื”ื ืคื•ืฆื•ืช ื‘ื™ื•ืชืจ ื‘ืื ื’ืœื™ืช, ื›ืš ืฉืื•ืฆืจ ื”ืžื™ืœื™ื ืžืืชื’ืจ.

ืื•ืฆืจ ืžื™ืœื™ื ืžืจื›ื–ื™ ื‘ืกืจื˜ื•ืŸ ื”ื–ื”

15 ื”ืžื™ืœื™ื ื”ืžืชืงื“ืžื•ืช ื‘ื™ื•ืชืจ ื‘ืกืจื˜ื•ืŸ, ืขื ื”ื”ื’ื™ื™ื” ื•ื”ืžืฉืžืขื•ืช ืฉืœื”ืŸ:

ืžื™ืœื”ื”ื’ื™ื™ื”ืžืฉืžืขื•ืช
noodle ืฉื ืขืฆื/หˆnu.dษ™l/ืึดื˜ึฐืจึดื™ึธึผื”
crab ืฉื ืขืฆื/kษนรฆb/ืกึทืจึฐื˜ึทืŸ
dish ืฉื ืขืฆื/dษชสƒ/ืฆึทืœึทึผื—ึทืช
seafood ืฉื ืขืฆื/หˆsiหfuหd/ืคึตึผื™ืจื•ึนืช ื™ึธื
soup ืฉื ืขืฆื/sup/ืžึธืจึธืง
divide ืคื•ืขืœ/dษชหˆvaษชd/ื—ื™ืœืง, ืคื™ืฆืœ
chili ืฉื ืขืฆื/หˆtอกสƒษชli/ืคืœืคืœืช ืฆืณื™ืœื™
tofu ืฉื ืขืฆื/หˆtoสŠfu/ื˜ื•ึนืคื•ึผ
carrot ืฉื ืขืฆื/หˆkรฆษนษ™t/ื’ื–ืจ \ ื’ึถึผื–ึถืจ
spicy ืฉื ืชื•ืืจ/หˆspaษชsi/ื—ืจื™ืฃ
dessert ืฉื ืขืฆื/dษชหˆzษt/ืงื™ื ื•ื— \ ืงึดื ึผื•ึผื—ึท
cheers/tอกสƒษชษ™z/ืœื—ื™ื™ื
pepper ืฉื ืขืฆื/หˆpษ›p.ษ™/ืคึดึผืœึฐืคึตึผืœ, ืคึดึผืœึฐืคึถึผืœึถืช
mathematics ืฉื ืขืฆื/mรฆฮธ(.ษ™)หˆmรฆt.ษชks/ืžึธืชึตืžึธื˜ึดื™ืงึธื”
avocado ืฉื ืขืฆื/หŒษ‘vษ™หˆkษ‘doสŠ/ืึธื‘ื•ึนืงึธื“ื•ึน

Phrasal verbs ืฉืชืฉืžืขื•

ืžื™ืœื”ืžืฉืžืขื•ืช
check out ืคื•ืขืœื‘ื“ืง
go down ืคื•ืขืœื™ืจื“
pick up ืคื•ืขืœื”ืจื™ื, ืืกืฃ

ืžืฉืคื˜ื™ื ืฉื›ื“ืื™ ืœื—ื–ื•ืจ ืขืœื™ื”ื

ืžืฉืคื˜ื™ื ืงืฆืจื™ื ื•ืฉืœืžื™ื ืžื”ืกืจื˜ื•ืŸ ืฉืืคืฉืจ ืœื”ืฉืชืžืฉ ื‘ื”ื ื‘ืฉื™ื—ื” ื™ื•ืžื™ื•ืžื™ืช:

  • Are you excited to eat?
  • What are you doing to me?
  • Am I invading your personal space?
  • You know what I mean?
  • Tastes clean, you know what I mean?

ื“ืงื“ื•ืง ื‘ืกืจื˜ื•ืŸ ื”ื–ื”

ื”ืžื‘ื ื™ื ืฉื”ื“ื•ื‘ืจ ืžืฉืชืžืฉ ื‘ื”ื ื”ื›ื™ ื”ืจื‘ื”, ืขื ื”ืžื™ืœื™ื ื”ืžื“ื•ื™ืงื•ืช ืžื”ืกืจื˜ื•ืŸ:

ืžื‘ื ื”ื‘ืกืจื˜ื•ืŸ
โ€œUsed toโ€ used to + verb โ€” ื”ืจื’ืœ ืื• ืžืฆื‘ ืฉื”ื™ื” ื ื›ื•ืŸ ื‘ืขื‘ืจ ื•ื›ื‘ืจ ืœื ืงื™ื™ืused to be
ื”ื•ื•ื” ืžื•ืฉืœื (Present perfect) have/has + past participle โ€” ืคืขื•ืœื” ืฉืงืจืชื” ื‘ืขื‘ืจ ื•ืขื“ื™ื™ืŸ ื™ืฉ ืœื” ื—ืฉื™ื‘ื•ืช ืื• ื”ืฉืคืขื” ืขื›ืฉื™ื•Zen's been ยท she's never been ยท has actually been
ืกื‘ื™ืœ (Passive voice) be + past participle โ€” ื”ื“ื’ืฉ ื”ื•ื ืขืœ ืžื” ืฉืงื•ืจื”, ืœื ืขืœ ืžื™ ืฉืขื•ืฉื” ืืช ื”ืคืขื•ืœื”is called ยท be barbecued ยท was salted
ืžืฉืคื˜ื™ ื–ื™ืงื” (Relative clauses) who / which + clause โ€” ืžื™ื“ืข ื ื•ืกืฃ ืขืœ ืื“ื ืื• ื“ื‘ืจkho, which is ยท noodles which is ยท bong, which is

ื”ื’ื™ื™ื” ืฉืฉื•ื•ื” ืœืฉื™ื ืœื‘ ืืœื™ื”

ื”ื“ื•ื‘ืจ ืžืฉืชืžืฉ ื‘-65 ืงื™ืฆื•ืจื™ื ื•ืฆื•ืจื•ืช ืžืงื•ืฆืจื•ืช, ื›ืžื• we're, don't, I'm. ืืžืจื• ืื•ืชื ื‘ืฆื•ืจื” ื”ืงืฆืจื”, ื›ืคื™ ืฉืืชื ืฉื•ืžืขื™ื ืื•ืชื.

  • ื”ืฆืœื™ืœื™ื ืฉืœ โ€œthโ€: mathematics /mรฆฮธ(.ษ™)หˆmรฆt.ษชks/, broth /bษนษ”ฮธ/, thigh /ฮธaษช/, thumb /หˆฮธสŒm/
  • ื”ืฆืœื™ืœื™ื ืฉืœ โ€œshโ€ ื•-โ€œzhโ€: dish /dษชสƒ/, shameless /หˆสƒeษชฬฏmlษชs/, freshly /หˆfษนษ›สƒli/, sabotage /หˆsรฆb.ษ™หŒtษ‘ส’/, refresh /ษนษชหˆfษนษ›สƒ/
  • ืžื™ืœื™ื ืืจื•ื›ื•ืช โ€” ืฉื™ืžื• ืœื‘ ืœื”ื˜ืขืžื”: mathematics /mรฆฮธ(.ษ™)หˆmรฆt.ษชks/, avocado /หŒษ‘vษ™หˆkษ‘doสŠ/, tapioca /tรฆpiหˆoสŠkษ™/, undercover /หŒสŒndษ™(ษน)หˆkสŒvษ™(ษน)/, accordingly /ษ™หˆkษ”ษน.dษชล‹.li/

ืฆืœื™ืœื™ื ืฉื“ื•ื‘ืจื™ ืขื‘ืจื™ืช ืžืชืงืฉื™ื ื‘ื”ื:

  • /w/ โ€” ืฉืคืชื™ื™ื ืžืขื•ื’ืœื•ืช, ืœื /v/: sweetness /หˆswitnษ™s/, penguin /หˆpษ›ล‹.ษกwษชn/, kumquat /หˆkสŒmkwษ‘t/, weave /wiหv/, cuisine /kwษชหˆziหn/
  • /รฆ/ โ€” ืคืชื•ื— ื™ื•ืชืจ ืžื”-โ€œืึถโ€ ื”ืขื‘ืจื™ืช, ืœื ื›ืžื• โ€œaโ€ ื‘-โ€œcupโ€: crab /kษนรฆb/, carrot /หˆkรฆษนษ™t/, mathematics /mรฆฮธ(.ษ™)หˆmรฆt.ษชks/, tangy /หˆtรฆล‹iห/, wrap /ษนรฆp/
  • /r/ โ€” ื”ืœืฉื•ืŸ ืœื ื ื•ื’ืขืช ื‘ืฉื•ื ืžืงื•ื, ืœื ื”-โ€œืจโ€ ื”ื’ืจื•ื ื™ืช: crab /kษนรฆb/, carrot /หˆkรฆษนษ™t/, broth /bษนษ”ฮธ/, durian /หˆdสŠษ™.ษนi.ษ™n/, scooter /หˆskuหtษ™(ษน)/

ืื™ืš ืœืชืจื’ืœ ืขื ื”ืกืจื˜ื•ืŸ ื”ื–ื”

  1. ื”ืงืฉื™ื‘ื• ืœื›ืœ ื”ืกืจื˜ื•ืŸ ืคืขื ืื—ืช ื‘ืœื™ ืœื“ื‘ืจ, ื•ืจืฉืžื• ืืช ื”ืžื™ืœื™ื ืฉืืชื ืœื ืžื›ื™ืจื™ื.
  2. ื”ืชื—ื™ืœื• ื‘ืžื”ื™ืจื•ืช 0.75ร—, ืชืจื’ืœื• Shadowing ืžืฉืคื˜ ืื—ืจ ืžืฉืคื˜, ื•ื—ื–ืจื• ืœืžื”ื™ืจื•ืช ืจื’ื™ืœื” ื›ืฉื–ื” ืžืจื’ื™ืฉ ืงืœ.
  3. ื”ืงืœื™ื˜ื• ืืช ืขืฆืžื›ื ื•ื”ืฉื•ื• ืœืžืงื•ืจ, ืชื•ืš ืชืฉื•ืžืช ืœื‘ ืœืžื™ืœื™ื ื›ืžื• noodle, crab, dish.

ืžื”ื™ ื˜ื›ื ื™ืงืช ื”ืฉืื“ื•ืื™ื ื’?

ืฉืื“ื•ืื™ื ื’ ื”ื™ื ื˜ื›ื ื™ืงืช ืœืžื™ื“ืช ืฉืคื” ืžื‘ื•ืกืกืช ืžื“ืข ืฉืคื•ืชื—ื” ื‘ืžืงื•ืจ ืœื”ื›ืฉืจืช ืžืชื•ืจื’ืžื ื™ื ืžืงืฆื•ืขื™ื™ื ื•ืคื•ืคื•ืœืจื™ืช ืขืœ ื™ื“ื™ ื”ืคื•ืœื™ื’ืœื•ื˜ ื“"ืจ ืืœื›ืกื ื“ืจ ืืจื’ื•ืืœืก. ื”ืฉื™ื˜ื” ืคืฉื•ื˜ื” ืืš ืขื•ืฆืžืชื™ืช: ืืชื” ืžืงืฉื™ื‘ ืœืื•ื“ื™ื• ื‘ืื ื’ืœื™ืช ื™ืœื™ื“ื™ืช ื•ื—ื•ื–ืจ ืขืœื™ื• ื‘ืงื•ืœ ืจื ืžื™ื“ โ€” ื›ืžื• ืฆืœ ื”ืขื•ืงื‘ ืื—ืจื™ ื”ื“ื•ื‘ืจ ืขื ืขื™ื›ื•ื‘ ืฉืœ 1โ€“2 ืฉื ื™ื•ืช ื‘ืœื‘ื“. ื‘ื ื™ื’ื•ื“ ืœื”ืื–ื ื” ืคืกื™ื‘ื™ืช ืื• ืชืจื’ื™ืœื™ ื“ืงื“ื•ืง, ืฉืื“ื•ืื™ื ื’ ืžื›ืจื™ื— ืืช ื”ืžื•ื— ื•ื”ืฉืจื™ืจื™ื ื‘ืคื” ืœืขื‘ื“ ื•ืœืฉื—ื–ืจ ื“ืคื•ืกื™ ื“ื™ื‘ื•ืจ ืืžื™ืชื™ื™ื ื‘ื• ื–ืžื ื™ืช. ืžื—ืงืจื™ื ืžืจืื™ื ืฉื–ื” ืžืฉืคืจ ืžืฉืžืขื•ืชื™ืช ืืช ื“ื™ื•ืง ื”ื”ื’ื™ื™ื”, ื”ืื™ื ื˜ื•ื ืฆื™ื”, ื”ืงืฆื‘, ื”ื“ื™ื‘ื•ืจ ื”ืžื—ื•ื‘ืจ, ื”ื‘ื ืช ื”ืฉืžื™ืขื” ื•ืฉื˜ืฃ ื”ื“ื™ื‘ื•ืจ โ€” ืžื” ืฉื”ื•ืคืš ืื•ืชื• ืœืื—ืช ื”ืฉื™ื˜ื•ืช ื”ื™ืขื™ืœื•ืช ื‘ื™ื•ืชืจ ืœื”ื›ื ื” ืœIELTS Speaking ื•ืœืชืงืฉื•ืจืช ื‘ืื ื’ืœื™ืช ื‘ืขื•ืœื ื”ืืžื™ืชื™.

ื˜ื›ื ื™ืงืช Shadowing: ืงืจื ืืช ื”ืžื“ืจื™ืš ื”ืžืœื ืฉืœื‘ ืื—ืจ ืฉืœื‘ โ†’