Pratica di Shadowing: PHO BO - Vietnamese Beef Noodle Soup Recipe | Helen's Recipes - Impara a parlare inglese con YouTube
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Hi everyone, it's Helen here.
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Hi everyone, it's Helen here.
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Today I will be cooking phở.
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Phở is the most famous Vietnamese noodle soup in the world.
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Every phở house has its own secret.
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But today I will show you my homemade method of cooking phở.
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The final product will look something like this.
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Let's get started!
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Firstly, we will place the beef bones in a pot filled with water and bring to boil over high heat.
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After boiling for about 5-10 minutes, you will see the impurities right to the top.
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Then dump out the whole pot and rinse the bones well under running water.
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This is a very important step to keep the broth clear and it will save your time skimming up the scum later.
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Don't worry about losing the flavor because during the first 5-10 minutes you only only get the badness of the bones.
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After that, place the bone into a large pot filled with 5 liters of water.
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Make sure the pot is clean because you don't want anything to contaminate the broth.
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Then add a tablespoon of salt or tablespoon of sugar and 1 peeled onion.
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The onion will help to keep the broth clear and also add more flavor to the pot.
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Add in the beef and bring to boil.
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Then lower the heat to medium and cook for about 1-2 hours.
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Do not cover the pot and occasionally skim up the scum and the fat.
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To create the amazing aroma of pho, you're gonna need 2 pieces of ginger about the size of your tongue,
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3 star anise, 2 cinnamon sticks, 2 to 3 black catamom and 1 onion.
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So easy to remember right?
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BHO pho.
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You can use more spices but those are the most basic to create the fur aroma.
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We're gonna cut the ginger into slices and the onion into halves.
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Next to bring out the aroma in these elements we're gonna grill them directly on the stove.
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If you're a westerner I hope you're not freaking out
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when you see this
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but yeah this is really what we Vietnamese do to bring
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out the flavor of the spices we grill them open flame until they are charred.
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You can also grill them in the oven but I just feel it more fragrant this way.
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Now open the window and spread this amazing pho aroma to the neighbors.
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Sometimes I also use extra coriander roots so I'm gonna stock all the small items into a large tea bag.
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These tea bags are very and it's disposable so very convenient.
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You can also wrap them in a cheesecloth or anything to make sure that it's not fall out.
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Then peel the onion and scrape out the charred pot.
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You can also use shallots instead of onions.
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Make sure you clean off all the black pots otherwise gonna make your broth turn dark
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and that is not what you want and add all of these to the pot.
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It smells so amazing right now!
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What we aim for is a very clear broth but amazingly fragrant and flavorful Depending on the cut of the beef,
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it might take about 1 to 2 hours to cook When it's cooked, soak the beef in a bowl of cold water for about 10 minutes
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This is to prevent the meat from turning dark and drying up.
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Also remove the onions because you don't want them to break and make the broth less clear.
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Then add seasoning powder, salt, sugar, fish sauce to your taste.
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Then drain the beef and slice thinly into bite-sized pieces.
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Meanwhile we will continue to cook the broth for a few more hours.
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Traditional pho can be cooked overnight.
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But if you don't have much time, 2-3 hours should be okay.
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Also slice some fresh raw beef thinly if you like.
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For the ganishes, we're gonna slice onion into paper thin slices.
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Then soak in a bowl of ice cold water to reduce the strong smell and make it more crunch.
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For the spring onion, I'm gonna detach the white and the green part and then chop up the green part.
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Pho in Hanoi is only ganache with onions and spring onions
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but in other parts of Vietnam like in the center
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or in the south you will see a ganache splatter which includes Asian Thai basil and salt tooth herbs
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and also bean sprouts which is blanched in hot water for about 10 seconds
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So I blanched the bean sprouts and green and then washed the vegetables
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and also the next step we're gonna do is to cook the noodles If you use dried noodles like I do,
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soak them in cold water to let them soften a bit then I blanch them in boiling water
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You can do this for each bowl or boil all the noodles at one time.
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After that, wash it under cold water and then hot water.
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That way the noodles will stay separated and do not clump.
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To assemble the dish, fill the bowl 1 cup full of noodles and then place on your beef slices,
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the onions and some black peppers.
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pour the hot sauce over and serve to each pho sweet in a small lime wedge
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add in spring sprouts, your favorite herbs some hoisin sauce or sriracha if you prefer and then have a sip
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I hope you like the recipe and thank you for watching.
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Bye bye!
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Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.