シャドーイング練習: American Brother’s First Pho in Vietnam 🇻🇳 - YouTubeで英語スピーキングを学ぶ
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This is my older brother, never been to Vietnam.
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This is my older brother, never been to Vietnam.
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He's fresh off the boat and the only three things he knows about Vietnamese food is pho,
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spring rolls, and then the banh mi sandwich.
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So first off we have is jit ma.
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And Chad, are you excited?
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Yeah, super excited.
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And for you guys, you're probably wondering,
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he is my older brother.
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He has a lot more white hair than me.
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I do have a lot of white hair,
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but white hair runs very early in my family,
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but we have a lot of hair,
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so let's get some pho.
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So you guys, this is Kang.
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He's the owner and main chef at the jit ma.
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So yeah, I've been here before,
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it's very good pho, but for my brother,
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I want him to try something nice and special,
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so for anybody who doesn't know what pho is,
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can you give me like a one or two sentence answer what pho is?
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Basically, it's the essence of Vietnamese cuisine.
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It's very delicate while being also flavorful and with the herbs,
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it's the whole Vietnamese experience.
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How is your pho different?
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The main thing is no MSG, man.
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We don't do MSG here,
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so how can we do it?
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We cook with a lot more bones,
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exactly four times more bones than the other fur shops.
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And also we use some Western and modern techniques to make the fur more tasty.
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My brother lives in the Netherlands.
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So he's in Amsterdam and we went to like the top reviewed pho,
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not pho place, Vietnamese restaurant.
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It was the worst Vietnamese food I have ever had in my life.
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Really?
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Yeah, it was terrible.
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We got a gai.
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It was horrendous.
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The pho was horrendous.
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You got bún t'hè nèng àu.
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I don't even know what these dishes are.
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It's fully Vietnamese thaf.
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I won't say the name,
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but it was absolutely terrible.
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So my brother has extremely low expectations.
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I'm very happy for him to try something.
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They're delicious.
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The Amsterdam Vietnamese food is terrible.
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I don't care what anybody says.
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It's absolutely terrible.
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So we'll get some pho and we'll probably order a few other things.
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He's really excited.
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He's tired though.
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He's tired.
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Northern pho or either Southern pho.
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But here we give you not two but also three options.
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You can take a look here.
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And then for the meat options,
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you get four meat options here.
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All the stars are the recommendations.
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And here's the Yotel or Y.
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Which is the signature of a restaurant because we're the only one in Vietnam doing it with sourdough.
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Okay.
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Do you prefer northern or southern pha?
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Northern for sure.
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Really?
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For me, northern.
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Yeah, I'm a southerner.
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But I love northern.
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Yeah, I'm southern all the way.
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I'm southern.
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Are you southern?
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I'm southern, I'm southern.
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Yeah, we got everything from here.
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So do you guys want to maybe we can do one of each?
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Sure.
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Is that okay?
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So you can try the different flavors for them?
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So for your pho, how long does it take to cook one dish?
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We start from 5 a.m from this day,
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then we finish 5 a.m the other day.
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So 24 hours of cooking for making your pho.
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Yes, correct.
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For our pho, it takes 24 hours.
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That's how we extract all the flavors because we cook low and slow.
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We get all the flavors from the bones that we don't need to use the same machine.
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But like I'm looking at the broth right now and they all look different.
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So like this one is a little bit more golden,
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this one is less golden,
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this one is a little bit more fat.
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Do you know which one is which?
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I know it's labeled but like can you tell the difference?
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I can tell it's different.
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I can show you guys also.
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So we have three kinds right?
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The clear one so of course the clear one usually it's a lot less fat
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and you can see it's almost like clarified yeah yes you can see the bottom of the fan
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which part is this this is the clear northern part it's a northern part clear northern part
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and then when you take a look then you see the fat yeah
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and those are the northern and the southern
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but then how you differentiate the southern will be more dark
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because we roast the shallots quite quite a bit so it will be more dark So now we can take a look.
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Yes.
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So here, you can see it's southern.
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Southern?
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Yeah, and here's the both northern.
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Okay. So northern.
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Yeah, so these two are northern indeed,
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and this is the southern one.
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Interesting.
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Yeah.
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You agree, I'm learning something new.
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I like this.
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I see there's a lot of marbling in your beef.
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What is, what's the difference with this?
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Yeah, so I tried a lot of beef.
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We did R&D for a year,
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trying to find the best beef for a pho.
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So it has to be Vietnamese beef.
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So after a while looking,
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we found this Vietnamese beef that is raised with Japanese technology.
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So it brings this beautiful marble into the Vietnamese beef,
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but while keeping the chewy and the sweetness of the umami of the beef.
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Uh, Keng, I saw you guys use this.
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What is this?
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Yes.
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So this is our phoam.
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So what we do with this,
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we emulsify, we blend some aromatic talons with our phoam broth to make a aromatic foam for the soup pha.
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So which pha is this?
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It's in northern pha.
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Northern pha, okay.
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That is the sound of it.
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Old John, I am oi.
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An F. Am oi.
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Ho ho ho ho ho ho ho.
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Oh, I'm filming too.
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Oh, it's okay.
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This is the old one.
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So, Kang, my brother's wife Tashina was asking what is the difference between Northern and Southern pho?
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Okay, so for the Southern pho,
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there's a bit more sugar and there's more of a spice in the bowl,
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so it has a more aromatic and more rounded filling.
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The Northern is usually more of a umami-forward taste.
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Yeah, like if I answer,
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I'd say Northern pho is less flavorful,
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and Southern has more flavor.
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In a way.
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No, that's a very controversial statement for Vietnamese though there's a lot of competitions with north and south.
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So northern pho here, northern southern,
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and then this was the stir-fried pho and then the pho spring rolls.
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Yes, the pho rolls.
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Yes.
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So if somebody likes pho,
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this is the dish to try. So everything.
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Everything pho, but a little bit modern.
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So like this one we put inside some it's good beef with pork
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and with homemade kimchi and some cilantro okay yes
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and for this one you can see it's a normal stir-fried pho
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but on top we use the very rare kind of beef
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it's a golden coin shin for one car is only 600 grams of golden coin shin
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and on the surrounding there's a which we use the block of the fat to make the foam more
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we got the stir-fry right here the spring rolls northern northern southern yeah also he calls these Pho rolls,
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not spring rolls Pho rolls,
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thank you
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I'm trying to taste the flavors that he was describing the umami
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So the biggest difference between this and say something cheap on the street,
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he doesn't use MSG
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So like the MSG does add like a flavor to it that's very unique and distinguishable So another northern
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Almost like a chicken.
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It tastes different, like less beefy for some reason.
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Okay, now I'm curious.
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I'm afraid I'm going to like the 7th one.
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Because that's what I think I'm used to.
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Yeah, I'm used to a little bit more sugar and things.
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Here, can you take it?
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I'll spill it.
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Okay.
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Actually, I think I might like this one a little.
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Really?
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Yeah, we'll see.
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I mean, when I try everything together because it's like all the vegetables and stuff like that too.
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There are slight differences.
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They're not like extremely different.
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So I'm gonna put things in kind of perspective for you guys My brother has not really had problems,
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and he's from Southern California But even the pho in Southern California,
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it's hit or miss I don't care what anybody says,
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the Vietnamese food in California It can be good and it's also really terrible For condiments,
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okay Yes Chili sauce?
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Chili sauce is homemade, we've been made for 7 days Oh, okay, okay Garlic?
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Garlic vinegar I'll change for you another one So the garlic vinegar we make from Hanoi beer.
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We ferment it inside for 15 days and then we put in the garlic.
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I'll change for you.
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I'm gonna do a broth taste test.
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We got southern.
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You try yours.
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Brother, do you want to help me with the northern one?
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How do I do that?
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I want to taste the broth.
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Am I gonna feed you?
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Yeah, this one has a lot more fatty texture to it.
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Yeah, yeah, yeah.
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I'd always prefer southern, but if I were to have these,
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all three of them taste quite different.
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I don't know how to describe it.
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This one though has a bit more oily to it, but otherwise, yeah.
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And I'm a pho snob because I don't eat a lot of pho anymore, but it's good.
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Because since your pho is a little bit nicer and higher end,
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do you recommend still adding these condiments to it?
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Yes, of course, because in the traditional way of eating pho,
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we still put chili sauce and garlic vinegar into it.
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But I would not recommend too much lime or horsing sauce.
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I still put it there because it's a very frankfurt and sour thing.
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But to me, the best is still chili sauce and garlic vinegar.
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Okay, so yeah, so if you guys did chili sauce.
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Yeah.
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Thank you.
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Not pho, pho rolls.
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Yeah, I call them pho,
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spring rolls, but pho rolls.
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If you're somebody who likes pho,
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this is definitely going to be something up your alley.
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This is really good.
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This is really good.
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So, brother, you just had your first bite of proper Vietnamese food and Vietnamese food in Vietnam as you just arrived.
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On a scale of 1 to 10,
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how would you rate this pho?
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Well, I mean, it's clearly the best pho I've ever had.
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Exactly.
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But I think the biggest thing,
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actually, I'm noticing is the noodles are totally different.
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Yeah.
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The noodles back home suck.
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I don't know what it is,
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but these have a different texture.
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They're way better.
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I would absolutely agree.
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That's like my biggest issue.
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Like in Amsterdam, horrendous.
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Everything about that was horrendous.
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Yeah, they were nice.
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Horrendous.
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Even California, like I had pho with you before in California,
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and the noodles there are a little bit different.
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But do you remember me?
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I commented to them because they knew who I was.
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Oh, yeah.
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I was like, the pho is fine.
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It's just the noodles are different.
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So it's the best pho he's ever had in his life.
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Hands down.
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You know, before he came,
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he was giving me saying that he doesn't want me to take him to bad places,
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which I would never do.
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You told me that.
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I said, I don't want you to take me to like, sketchy food.
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Because I know you've eaten weird things in the past,
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so I don't want to eat the weird stuff.
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So this is brotherly love and good brother bonding time.
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So I'm glad you're enjoying the pho.
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So this is, so far,
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the best meal he's had in Vietnam,
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because he's been here less than 24 hours.
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I don't really eat anything but I'm glad you're enjoying this.
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So this is my pho.
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I like a lot of chilies.
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Oh my brother's trying the pho rolls.
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Good?
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Really good.
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It wasn't what I was expecting.
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I was expecting like a spring roll but it's definitely different.
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No, the texture of the rice paper is like it's a nice mouth feel when you eat it compared to it.
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But the meat in this is really good.
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Yeah, it's like the high quality meat that he's using.
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Proper bite of the pho.
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What?
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The meat.
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I feel like local people or countryside people would sometimes prefer the street pho
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because it's more of like a childhood taste because of the MSG umami flavor.
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Alright, stir fry.
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You're a brother.
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You're beating me?
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Yeah, I'm beating him.
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Mmm.
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Again, the meat's really good.
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Like good, good.
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Yeah, really good.
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I don't know what's in it, but it's really good.
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Yeah, because this foam was like the aromatic foam that he like bubbles with the...
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Or not bubbles, bubbles is not a good word to use for that.
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I don't know, he mentioned earlier on camera.
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No, that meat's really good.
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Right?
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That's really good.
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Because the noodles remind me of like a Pad Thai noodle, but better.
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Yeah, that's actually like.. if you like Pad Thai and that type of dish, this...
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So I've had a lot of pho in Vietnam.
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The one thing you can really taste the difference,
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especially the meat quality in this,
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and then also you don't have the MSG taste,
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which I like, and I think a lot of people in Vietnam would prefer that.
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I understand some people don't want to have MSG in their food,
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but I would think maybe some people from the countryside or who've grown up eating pho with MSG,
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they may prefer that taste
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but especially coming to a place like this i think it's like 150 to 200 000 vietnamese down so
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i'll ask him in a second
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because i forgot how much like six to ten dollars for
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a bowl it's a bit more expensive compared to stuff on the street
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but it's it's nice like my brother said it's the best good quality yeah you can taste it
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so how i i forgot to look at the menu on the cost
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so how much is What is the bowl of pho?
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The bowl of pho that you guys just had is $205.
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$205, okay.
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The basic one for one meat is $150.
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$150, okay.
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So yeah, so $150, so like $7 to...
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$6, yeah.
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Yeah, $6, $7 to $10-ish.
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Alright brother, we finished.
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What was your favorite thing?
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Actually I think it was the stir-fry of pho.
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That's what it was called I think.
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But I think it's because of the meat that's it the flavors
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and like I don't know what it was It was really good,
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but then actually I think why most my pho
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that I'll say it's from her pho and I tasted all of them
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But I think I maybe liked my pho the best which is the northern pho Yeah,
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that was it you can taste like the fatty flavor into it as well Yeah,
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and thank you Kang.
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Kang if people want to try your pho So it's Jimeh, it's in Taodian.
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Yes, please come here to Jimeh and try out our pho
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and also for the evening We have some more new contemporary Vietnamese dishes that we really want you to try out
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My brother let's go nice hat
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I'm trying to get him to wear these
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but I haven't got it yet It's very comfortably a pair
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I got the green ones you want the green ones at
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the house The hotel has something too These are blue but yours are like cheaper All right,
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we're taking a quick break Brother this is the salted coffee Okay,
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you got black coffee because yeah he's boring.
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That's really good.
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I told you it's good.
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Yeah.
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But I couldn't drink that much because I had a milk.
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I told him that.
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Yeah, you can't handle milk very well.
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That's good.
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Interesting.
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It's like a dessert though.
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Yeah, like the salted coffee,
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the milk coffee, the coconut coffee,
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later I'll have you try egg coffee.
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Did you have the avocado one?
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There's avocado coffee, there's coffee, coffee, everything.
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Vietnam coffee is top, like in the world.
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I gotta say that's the black coffee.
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Yeah, you can try the black coffee, but...
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It's black coffee.
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This is like a cold brew.
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Strong?
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Yeah.
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I mean, I'll start that to get dipped,
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so I think I need a coffee.
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このレッスンについて
このレッスンでは、弟が初めてベトナムのフォーを体験する際の会話を通じて、英語のスピーキング力を向上させます。特に、食術と文化についての会話に焦点を当て、ベトナム料理への理解を深めることが目的です。動画では、フォーの特長やその調理方法、さらには外国での食文化の違いについても触れています。YouTubeで英語学習をしながら、リスニング力と発音を鍛えましょう。
キーボキャブラリーとフレーズ
- フォー (pho) - ベトナムの伝統的なスープヌードル。
- 春巻き (spring rolls) - ベトナムの人気の前菜。
- バインミー (banh mi) - ベトナムのサンドイッチ。
- MSG (グルタミン酸ナトリウム) - 味を引き立てるために使われる調味料。
- 骨 (bones) - フォーの出汁を取るために必要な材料。
- 美味しい/まずい (delicious/horrendous) - 味の評価を表現する言葉。
- 低い期待 (low expectations) - 何かに対するあまり期待しない感情。
練習のコツ
この動画のスピードとトーンに合わせて、英語のシャドーイングを行う際のポイントをいくつか紹介します。まず、最初は聞き取ったフレーズをゆっくりと繰り返し、その後、徐々に動画のスピードに合わせてみましょう。shadow speechのテクニックを使って、ネイティブスピーカーの発音やリズムを真似てみることが大切です。また、特に食事についての会話は感情が込められているため、言葉だけでなく表現力も意識して練習することで、より自然なスピーキングが可能になります。最後に、IELTSスピーキング対策として、動画内で使われている語彙やフレーズを自分の言葉で使ってみると、実践力が高まります。ぜひ、shadowspeaksを意識してリスニングとスピーキングを強化してください。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。