शैडोइंग अभ्यास: I Review VIETNAMESE BBQ! - Is Cơm Tấm Better Than A Western Grill? - वीडियो के साथ अंग्रेजी बोलना सीखें

Hello, hello, it's good to be back, it's good to be back in Vietnam.

Surely one of the most exciting food destinations on the planet.

Why?

Because it's got something, no matter what the weather.

Winter has come to Hanoi, it's freezing.

So I'm thinking barbecue.

Just over there, a huge hole in the wall, plumes of smoke coming out grilled pork smells amazing how does

Vietnamese barbecue compare to Western barbecue judging by the smell so far

so good we're gonna order we're gonna see it taste it

I'm gonna rate it out of ten let's dig in get over this road oh Oh hello Come sound in one piece

There we go smells good Xin chào

Xin chào anh ạ Oh dồi dồi rất ngon Níu thịt Thịt thịt lắc thơm Vâng,

xuân Ok, tuyệt vời I'm so excited!

Ha ha ha!

Master chef!

Come on, yeah!

We can do it!

We can do it a little bit!

We can do it!

Music Absolutely

lovely restaurant.

It's really simple, basic but clean.

Super busy in here.

It must be popular.

So far the signs are good.

The menu is also simple.

Lucky for me, because my Vietnamese language skills are also quite basic.

I'm going to go for the Cơm suồng bicha và ốc lá

Which means I'm gonna get a fried egg with it To drink, nước ối ối is guava juice,

freshly squeezed Okay, so I'm gonna order Anh ơi,

chào em một cơm suồng bicha ốc lá Và một nước ối Không sao,

không sao, trắng lèo Food ordered,

see you when it arrives.

Outside there are pools of smoke coming out of a huge chimney from that barbecue and I can smell it right here.

Smells like good barbecue.

Let's dig in.

I'm going to start with the staple, the broken rice.

Lovely.

Let's move on to the vegetables.

Some cucumber.

Really fresh, crunchy and slightly pickled.

A slight sweetness and sour.

Lovely vegetables.

And the rice is really warm comforting and soft vegetables crunchy so they contrast really well let's move on to this here

it's like a pork floss fermented pork similar to like a nemtua salty sour taste

What a lovely addition.

This plate is like a treasure trove.

So much going on.

What's this here?

Let's have a look.

It's like a kind of pork terrine.

It looks really juicy.

Have a look again at that.

How succulent that looks. That looks delicious.

Mmm.

we like that how about the egg the all-important egg i love it

when they fry eggs so it's really crispy and golden

but oh yeah and there's still some runniness in that yolk i love that

i would have liked the yolk to be even more runny i like it when the yolk

breaks all over the plate and all over the meat but hey it's still good

have a look at that egg crunchy golden the runniness of the yolk there

i'm glad i came out tonight just for that Love it.

So far, all of the components, fantastic.

How's the meat?

I've got a fork and a spoon.

I'm not quite sure how I'm supposed to cut with a spoon.

Where there's a will, there's a way.

I've bent the fork.

That's the money.

That's the good stuff.

That's the taste of how it smells outside.

Smoky and sweet.

Whatever they've marinated the meat in has made the pork succulent.

Let's have a look here.

Succulent.

It's got that char on it.

They've cooked it perfectly.

whatever they've marinated it in and then on

that super smoky fire pit is something really special let's start

to mix it up we'll get some of the meat get

a little bit of rice get some more egg oh we like that and some of this pork cake which I really like

and a little bit of the crunchiness of the vegetables and we're going to pour on it a little bit

of this fish sauce

which is infused with chilli broken rice

This dish isn't broken, it's perfect.

I love it.

So much going on but everything complements each other so well.

And when you bring in this fish sauce, which has been sweetened slightly and infused with chilli,

it really elevates the dish.

I like that.

And that's not all.

We've got our soup as well.

After the sweetness and smokiness of the meat,

you got this soup here and it's cold.

And it's got an earthy, salty flavour, full of cabbage.

So refreshing to contrast the sweetness and smokiness of the meat.

a well thought out, well put together dish.

I'm going to finish up here and I'll see you outside for my final thoughts.

Come down.

100

I like this.

101

How much money?

102

175 for you.

103

Yes. Can you eat it?

104

It's good.

105

Thank you very much.

106

Sorry.

107

Thank you.

108

Thank you.

109

Thank you.

110

Hello and welcome to my final thoughts.

111

This place, I noticed, It doesn't have a name.

112

All of the letters have fallen off over the years

113

and they haven't bothered to replace them you know what it

114

doesn't need a sign the sign is right here there are plumes of smoke coming out of

115

that chimney and the people driving by you see them smelling it

116

and they stop they pull over

117

and they come in gum thumb a dish from the south of Vietnam Saigon

118

or Ho Chi Minh City made for workers

119

and poor people with the the scrapings of the rice from the rice factory from the floor

120

cooked to make a really cheap dish but now it's enjoyed by everybody

121

and i can completely understand why the meat marinated

122

and cooked on a smoky barbecue is delicious sweet smoky salty

123

and then everything

124

that it was served with the rice for the carbohydrate the vegetables for the crunchy sourness

125

and that cake of pork and egg and mushrooms

126

and maybe some noodles in there it was succulent and juicy

127

and then of course a fried egg fried at a really high temperature steaming hot oil making it crispy

128

and golden and then the fish sauce

129

which gives it a sweet saltiness with a slight kick from the chili in there all of that together

130

and then with a little bowl of soup to refresh the

131

palate gum tum is an amazing meal i can understand why it's so busy in there

132

the price 85 000 vietnam dong which is about two pounds 65 pence or just over three dollars and then

133

And then 5,000 Vietnam Dong for the iced tea, which is about 15 pence or 20 cents.

134

I would have liked the egg to be more runny in the yolk, so that the yolk breaks all over the meat.

135

For that reason, I'm going to give it a 9 out of 10, otherwise it would be a definite 10.

136

What a great meal, and what amazing value for money.

137

Vietnam, you never cease to amaze.

138

How lucky am I to be here to come and enjoy that.

139

And one question, how are all the Vietnamese people eating the meat without a knife?

140

Just with a fork and a spoon, I did struggle.

141

Hello.

142

I did struggle to get through the meat just with a spoon.

143

I'm not sure how they're doing it.

144

Mainly just with their teeth.

145

Arrrr!

146

Also, the guava juice, the orange juice and stuff on the menu, that wasn't there.

147

I would have really liked a fruit juice to go with it.

148

So I just ordered an iced tea.

149

And that was a mistake because it is absolutely freezing.

150

Fortunately, you can come here to a Kumbtam restaurant in Hanoi to warm up.

151

Come and hang on!

152

Okay.

153

Until our next food adventure, take care.

154

See you, man.

155

Delicious.

शैडोइंग तकनीक क्या है?

शैडोइंग (Shadowing) एक विज्ञान-समर्थित भाषा सीखने की तकनीक है जो मूल रूप से पेशेवर दुभाषिया प्रशिक्षण के लिए विकसित की गई थी। विधि सरल लेकिन शक्तिशाली है: आप मूल अंग्रेज़ी ऑडियो सुनते हैं और तुरंत इसे ज़ोर से दोहराते हैं — जैसे वक्ता की छाया 1-2 सेकंड की देरी से। शोध से पता चलता है कि यह उच्चारण सटीकता, स्वर, लय, जुड़ी हुई ध्वनियाँ, सुनने की समझ और बोलने की प्रवाहशीलता में काफ़ी सुधार करता है।

शैडोइंग अभ्यास: I Review VIETNAMESE BBQ! - Is Cơm Tấm Better Than A Western Grill? - वीडियो के साथ अंग्रेजी बोलना सीखें

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शैडोइंग तकनीक क्या है?