Pratica di Shadowing: The 10 Vietnamese Foods You're Missing Out On! (2026 Edition) - Impara a parlare inglese con i video
Creazione lezione...
1
If you come to Vietnam and only eat phở and bánh mi, you're missing a huge part of Vietnamese food.
2
As a local Vietnamese and a travel vlogger for the past six years, today I'm gonna show you 10 most tried dishes from different parts of Vietnam.
3
And the amazing thing is that you can find them all in Saigon aka Ho Chi Minh City.
4
And trust me, number 9 might be the most underrated Vietnamese dish on this list.
5
So watch until the end to find out.
6
Oh, don't forget to subscribe to my channel and turn on the bell
7
so you won't miss any local food and hidden gems in Vietnam.
8
Thank you so much!
9
Now, let's go!
10
Let's start with a dish that an Australian food critic called it, one of the best things on the planet.
11
Bò la lốt, grilled beef in lola pepper leaves.
12
The funny thing is that not many foreigners have heard of this dish
13
and it's honestly one of my favorite dishes in Vietnam.
14
It has a nice aroma lingering with it.
15
It is so good that it makes my tongue twisted.
16
What I love the most about cuisine is
17
that you can learn a lot about the history and the culture of a country.
18
I just learned from the Oxford Companion to food.
19
Vietnam learned how to use leaf wrap from Indian,
20
specifically Bengalists, who adapted the technique from Middle East where dishes like dholma used grape leaves to grab meat and other ingredients.
21
This technique reached Bengal and eventually Southeast Asia including Vietnam.
22
However, Vietnam's tropical climate was an ideal to grow grapes grapes.
23
So that's why Vietnam cooks adapted to the technique of using la lòt, a leaf indigenous to Southeast Asia that share the same heart shape.
24
The filling is ground beef mixed with garlic, shallots, black pepper, fish sauce, sugar and often lemongrass.
25
It gets rolled tightly inside the leaf like a cigar, then grilled directly over charcoal until the leaf char slightly,
26
and the beef inside stays juicy.
27
As it grills, the leaf's aromatic oils infuse directly into the meat.
28
It's typically served with a mountain of fresh herbs, rice vermicelli noodles, and a dipping sauce called măm nem,
29
a funky fermented anchovy sauce that sounds intimidating.
30
But when paired with the smoky beef, it creates pure chemical magic in your mouth.
31
The pepper leaf is smoky, peppery, minty aroma, slightly crispy and incredibly fragrant.
32
Local tip, never un-grab the leaf before eating.
33
It is not tamales.
34
The leaf is edible and the part of the dish.
35
Eat the whole roll in one or two bites so you can get the beef and the leaf together.
36
The best place to get more lalot is from this little food cart right in front of the local market.
37
Trust me, it's not hard to find.
38
Your nose will find it before your eyes do.
39
The smoky aroma of grilled beef fills the air.
40
In the afternoon, you'll see locals lining up to grab these delicious beef skewers as a quick daily snack.
41
And the best part?
42
It's incredibly affordable, so pretty much everyone can enjoy it.
43
She sells only from like 3.30 to around 7, done.
44
My favorite Bo La Lốt place is Bo La Lốt Cô Liêng.
45
You can also find the address in my Ultimate Vietnam Guide book.
46
Check it out in the description below.
47
I'm Vietnamese and honestly, Vietnamese people don't walk that much.
48
You can see everyone is driving here now.
49
So I'm gonna book a healing service.
50
Hello, my name is Hello, my name is Hello, my name is
51
foreign dish and later find out
52
that you're allergic to the peanuts hidden in the food
53
because you didn't have the network to look up the ingredients in the dish beforehand.
54
Actually, setting up an eSIM is easier than you think and it can save your life.
55
It literally takes less than 2 minutes to download the app, pick your plan, and follow some simple steps to install your eSIM.
56
Plus, Silly provides affordable plans in over 200 destinations.
57
You only need to install it once and it will automatically activate when you reach your destination.
58
If you want to save more money,
59
download the Silly app at silly.com slash pho and apply the code pho at the checkout to receive the exclusive 15% discount.
60
And now let's go to discover the second dish which will require you to use your network, which is Mún Măm, the fermented fish noodle soup.
61
If you ever travel through the Mekong Delta, this bowl might remind you of the lively river itself.
62
The white rice verbicelli noodles look almost like fishing nets, while fish, shrimp and squid are beautifully submerged in a dark,
63
rich broth made from fermented fish paste called măm.
64
The cook balances that intense flavor with familiar ingredients like roasted pork belly,
65
eggplant and crispy pork rinds, which is my favorite favorite.
66
The result is sweet, savory and deeply oceanic.
67
So good guys!
68
And here's the fascinating part.
69
Muen Măm comes from the Mekong Delta,
70
particularly the Sopchang area and reflects the culinary influence of the Khmer people who have lived in the region for generations.
71
So you're not just eating a bowl of noodles, you're tasting the history of the Mekong Delta.
72
I love that they have all the ingredients here.
73
You see protein from shrimp, squid, and the sausages, and even the roasted meat.
74
I really love the roasted meat.
75
And also carbs from the rice noodles, and then the vegetables, the fiber from the eggplant, the green onion.
76
Mún Mám can be intense if you're not familiar with it.
77
But trust me, the more you try it, the more you love it.
78
The first bowl can be, wow, that's strong.
79
But the second bowl is like, okay, I get it.
80
And by the third, you might be looking for bun măm everywhere.
81
Local tip, don't skip the herb plate, mint, Thai basil, banana blossom, and water lily stems.
82
Pile them into your bowl because fresh herbs balance out the intense fermented fish flavor.
83
And if you're still nervous, add a little chili.
84
because apparently Vietnamese people believe almost everything can be fixed with chili.
85
Okay, enough about savory food.
86
Let's take this tiny hidden alley
87
that leads to a colorful fun street to a dessert spot for something you've probably never heard of.
88
Bánh tiêu kẹp bánh bo.
89
Basically, it's a Vietnamese dessert sandwich made with two different types of cake.
90
It smells so good that it attracts dogs too.
91
It attracts dogs.
92
Here's what's happening.
93
Bánh tiêu is a hollow, sesame-studded fried dough.
94
Think of it as a Vietnamese donut with a crispy, slightly sweet shell and a light, airy center.
95
Then you have bánh bò, a steamed rice flour cake with the signature honeycomb texture.
96
It's bouncy, slightly sweet, and has a subtle coconut-dependent flavor.
97
Now put the two together.
98
Crispy on the outside, chewy, bouncy on the inside.
99
Yeah, like that.
100
Mmm.
101
So what you're having there, okay?
102
For those who don't know what a bánh bò is, translation is very funny.
103
It's like cow cake. But it's not.
104
It's like coconut milk, rice flour and rice yeast that makes it crawl up or rise up.
105
That's what the word bo is.
106
Yeah, bo means crawl too.
107
Bo means crawl in Vietnamese as well.
108
Yeah, it's like rise up and then over, crawling out of the bowl.
109
So it's like we can't bánh bò.
110
But also we say bò, it's also beef or like cow in Vietnamese, right?
111
Yes, yes.
112
You probably won't find this on the restaurant menu.
113
Instead, look for small street vendors around local schools in the late afternoon.
114
When kids are getting out of school, for many Vietnamese people, this isn't just a dessert.
115
It's childhood nostalgia in one bite.
116
When you come to Ho Chi Minh City, you cannot skip cơm tâm, the Vietnamese broken rice.
117
Why?
118
Because you're not just eating a delicious meal.
119
you're tasting a piece of Saigon's history in every bite
120
con tâm originated in the mekong delta where farmers would often
121
eat the broken rice grains left over from the milling process these tiny grains have a unique texture
122
and are actually great at absorbing marinades and sauces over time this humble farmer's meal made its way to saigon
123
and became one of the city's signature dishes.
124
For many Vietnamese people, cơm tấm represents hard work, simplicity and making the most out of what you have.
125
Local tip, order with a fried egg with a runny yolk.
126
Break the yolk directly over the rice then mix it with the sweet and savory fish sauce.
127
That creamy egg yolk mixed with the grilled pork, broken rice and fish sauce takes the whole dish to another level.
128
The last dish from the south before we're moving to the central of Vietnam is hù tiếu bò kho, Vietnamese beef stew.
129
Think of French beef bouillignon, excuse my French accent, but upgraded it with an endless list of other ingredients.
130
To make a cup of bao kho, this makes this much spice.
131
So complex, right?
132
Sarni, cinnamon, cloves, fennel seed, black pepper, coriander seed, cumin, barna mums, turmeric, bay leaf, ginger, garlic, onion.
133
Hu Tiêu Bò Kho is a unique creation of Old Saigon,
134
combining Tiêu Ciu style rice noodles with beef stew influenced by French and Indian spices.
135
It's not just a comfort food for the locals here, it's a bowl of Saigon's multicultural history.
136
And honestly, that's what makes Saigon's food so fascinating.
137
The reason why Bokho is natively to Saigon
138
and not anywhere else in Vietnam is because we have one thing
139
that other areas of Vietnam back then don't have as big is we have a spice trade with the Indians.
140
We have an area in District 5 like Chinatown is called Cầu Chà Và.
141
That is where like the Bokho got all the spice mix variation makes it super complex came from.
142
Yeah, so Bokho is natively a Saigonese dish.
143
The broth is rich, savory, slightly sweet and packed with the warm flavors.
144
The beef is tender, the noodles are chewy and every bite is hearty and comforting.
145
But what I love the most is that the flavor reminds me of Saigonese people.
146
It's generous, warm and full of character.
147
There's a little sweetness but it never overwhelms you.
148
Maybe that's why this dish feels so comforting.
149
It doesn't just taste like Saigon.
150
It feels like Saigon.
151
It feels like home.
152
A lot of people.
153
He's stuck in the traffic.
154
Oh my knees.
155
Oh my gosh.
156
What's up with the sirens today?
157
Yeah, that's when you come to Vietnam, you can hear like a lot of background noise.
158
We're in the heart of District 1 at this tiny sidewalk spot called Bánh Mì Siú Mãi Đèn Râu, serving a taste of Đà Lạt right here in Saigon.
159
Siú Mãi are Vietnamese-style pork meatballs, likely descended from Chinese Siú Mãi traditions, but completely transformed here.
160
The Siú Mãi is simmered slowly and directly in the broth rather than steamed, which gives the meatballs a soft,
161
juicy texture and makes the broth incredibly flavorful.
162
The key in making the perfect siu mai is the white daikon radish mince,
163
fried into a puree and then squeeze out all the water and then use that to mix into a meatball.
164
Unlike other bánh mi versions, the bread is not stuffed.
165
It comes on the side.
166
You tear off pieces of bread, dunk them in the broth and eat the meatball.
167
It's part sandwich, part soup, part hands-on ritual.
168
You've got that crunchy bread, tender pork and that rich savory broth all at once.
169
Oh wow!
170
You know what?
171
This soup will taste so good in the winter.
172
And honestly, there's something really charming about this place.
173
It's a tiny sidewalk stall with plastic stools and little oil lamps that give it that old school Saigon street food atmosphere.
174
That's actually where the name Den Dâu or oil lamb comes from.
175
It evokes the late night food stalls of old Saigon.
176
What I love the most about Vietnam is sharing is caring.
177
Because whenever you eat at the local food stall, you're gonna share some of your personal space with strangers like what I'm doing right now.
178
If you'd love to know more about what to eat in Dà Lạt, the central highlands of Vietnam, don't forget to watch this video above and subscribe to my channel because I'm going to Dà Lạt soon soon.
179
If you ever get a chance to visit Đà Lạt, you should definitely try Bánh Tràng Nướng,
180
which is often called Vietnamese pizza.
181
It's grilled rice paper topped with things like quilled eggs, scallions, dried shrimp, sausage, and chili sauce.
182
It's cooked directly over charcoal, so the rice paper gets super crispy while all the toppings come together into this delicious,
183
slightly messy combination.
184
But honestly, the most fun part is watching it being made.
185
Every cook has their own technique and watching them work the grill feels like watching an artist at work.
186
Another central Highland dish I want to show you is Bánh ướt banh mê.
187
Bánh ướt means wet cake, referring to thin steamed rice flour sheets similar to a crepe but softer and more delicate.
188
Banh meh refers to muôn ma thuật, the coffee capital of Vietnam.
189
The rice sheets are impossibly thin and soft.
190
Instead of pre-rolled rolls, they bring you a massive stack of warm, feather-like wet rice sheets, accompanied by grilled meat,
191
green mango, pickled cucumbers, and distinct dipping sauces.
192
You build every single bite yourself right at the table.
193
It's fresh, it's interactive and it forces you to slow down and enjoy the company.
194
If you eat this with friends, dinner easily turns into a two-hour feast.
195
First try and second try.
196
So you've heard of beef pho, chicken pho, but have you heard of sour pho?
197
Number nine is probably one of the most underrated dishes in Vietnam.
198
This one comes from Lạc Sơn in northern vietnam
199
and is called pho chua
200
which literally means sour pho instead of a hot broth you
201
get chewy rice noodles topped with slices of shredded chicken diced chicken innards crispy shrimp chips fresh herbs
202
and pickled young papaya then comes the magic a sweet tangy tamarin
203
and chili sauce that brings everything together
204
and here's the local tip don't forget the top those crispy little pieces of deep fried pork fat.
205
Mix everything together and you'll get an incredible combination of textures.
206
Chewy noodles, crispy pork, fresh herbs, crunchy peanuts and that sweet and sour sauce.
207
This is a perfect dish for a hot day like this because when you eat pho, it's usually hot right and then you're slurping and then you're sweating.
208
It can be very uncomfortable but with the sour pho, you can just enjoy it cold.
209
It is such a good invention during the hot summer days.
210
The portion is actually pretty small which is perfect because you can order an extra bánh giò,
211
a pyramid-shaped savory cake filled with minced pork, with a mushroom and mushroom to enjoy on the side.
212
These dishes are the ones I actively searched for because outside of northern Vietnam,
213
is much harder to find so if you ever make it to lang son put this one on your list
214
to complete any meal we need dessert and one of the favorite treats among vietnamese kids is milo
215
apparently drinking it wasn't enough so we turned it into dessert this is basically a mountain of milo powder,
216
condensed milk, shaved ice, chocolate sauce topped with a bouncy creamy flung and their own special ingredients.
217
It's sweet, it's chocolatey and it's ridiculously indulgent.
218
What the flung cake?
219
Is your mouth watering after watching me eat all of these foods?
220
I'm sorry but also I'm not sorry.
221
Vietnam has an incredible variety of food
222
and the 10 dishes I just showed you are honestly just a tip of the iceberg.
223
If you want to discover more Vietnamese food, fun history and interesting stories,
224
don't forget to subscribe to my channel and turn on the notification bell so you won't miss any videos.
225
And if you're planning a trip to Vietnam, check out my ebook to make your trip a little easier.
226
Thank you so much for watching and I'll see you in the next ones.
227
Bye!
Informazioni su questa lezione
Cos'è la tecnica dello Shadowing?
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.