シャドーイング練習: Thailand Street Food - 5 MUST-EAT Thai Noodle Soups in Bangkok!! 🇹🇭 - 動画で英語スピーキングを学ぶ
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I'm about to dig into one of Bangkok's best bowls of noodles.
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Yes, oh, I love the bowls here.
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Big bowls.
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Today I'm taking you on a Thai street food tour to eat five of the best types of Thai soup noodles.
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And the challenge is we're going to eat all five bowls in one day.
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Oh, you can just feel how tender it is in your chopsticks.
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That's what you call liquid meat.
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Introducing to you Bangkok's beef noodle superstar hero.
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Oh, this is the tongue.
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Oh.
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Hey everyone, hope you're having an amazing day.
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It's Mark Wiens.
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I'm in Bangkok, Thailand.
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It's a beautiful morning and we're at the first place, but we're going to eat a dish.
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It's a Thai dish that you definitely know of, but when they combine it with noodles, it's a little bit different.
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Oh, it smells so good.
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The name of this place is called BOM TONG KIAO, which means green flag.
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And this is the green flag that you enter.
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And the noodles that we're gonna order is KUITIAU MU TOM YUM.
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So it's pork noodles with TOM YUM, which is again, one of the most famous Thai soups that you've probably heard of, that you've probably had.
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But this is the noodle version of it.
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She's making a bunch of orders right now.
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So she takes some of the minced pork, she puts it on the side of the bowl, it's raw minced pork.
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Then she adds in intestines, she adds in liver, she adds in all of these toppings, some fish cake goes in, some green onions.
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There's so many things that she adds in, vinegar, fish sauce.
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Amazing technique is that she adds the soup broth and it's hot and boiling, so that cooks the minced pork and like crumbles the minced pork.
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Then in the meantime, he's boiling your noodles and blanching your noodles, and then that all goes directly mixed together in your bowl.
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Oh, that's such a cool technique.
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I love that.
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So that's all ready.
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The noodles go into your bowl, and then she adds on, sprinkles on some pepper, and then adds on some lard.
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Oh man, it's irresistible.
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I think my bowl is ready.
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Let's go eat.
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Oh, she's bringing them to our table.
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Sabadikha.
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Sabadikha.
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Here we go.
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I love this place.
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It's like a little oasis right within the heart of Bangkok.
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I mean, we're surrounded by huge buildings, but we're within this quiet,
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peaceful, tree-shaded, birds chirping oasis of Tom Yum noodles.
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First thing, grab a spoon, grab some chopsticks. So excited.
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Oh man, it's porky, it's rich.
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In addition to the bones, the pork bones being boiled for that broth for that soup, She adds in a nice scoop of fried pork lard and pork skin,
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and that gives it this incredible, intense, meaty porkiness, richness that adds to the broth.
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Oh man, it is already a little bit sour.
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It is a little bit spicy, a little bit sweet, all of those flavors combined.
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I mean, the flavor of tom yum is there.
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But let's do some seasoning.
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This is the typical Thai noodle condiments.
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We've got vinegar.
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Chili is a must, of course, according to your preference.
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And this is another essential ingredient, crushed peanuts.
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That's gonna make it extra creamy.
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And now we'll go in for like the real stir.
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Now you can see that creaminess coming together with the peanuts, with the chilies, all the liver.
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Oh man.
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Mm-hmm.
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Oh, that's so good.
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And the peanuts are actually the
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the ingredient that you'll typically find
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when you order Tom Yum noodles as opposed to a Tom Yum Goong
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or a Tom Yum in a in a bowl when you get the soup.
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That's one of the main key differences that you'll find is that you're always you'll always find peanuts
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when you eat with the Tom Yum noodles with Tom Yum and And to me that gives it such a nice nuttiness,
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a creaminess, a richness, add some protein, just enhances the broth.
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That piece of liver is so good.
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Creamy, a little bit sweet.
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Oh man, and the noodles are fantastic.
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A bowl of Thum Yum noodles.
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It has every contrast of flavor
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that you can imagine is in this bowl of noodles from sweet to salty to spicy to sour, plenty of sour.
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And I also love all the different textures, the silky noodles, kind of chewiness of the intestines of some of the organ parts, but all together in one bowl.
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Thais know all about harmony when it comes to flavor, and this is one of the great demonstrations of both thomium noodles.
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And I love it when you get down to the bottom of your bowl, then you realize there's all these goodies, all this minced pork, And the flavor intensifies as well as you get down to the bottom of your bowl.
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Oh, I totally missed the fish cake.
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Man.
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This is the way to break a sweat in the morning.
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That really is an outstanding bowl of goitia o thom yum.
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Oh, that was so good.
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Oh, that was one of the better bowls of goitia o thom yum that I've ever had.
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We're on our way to the next place.
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The next place on the side of the road next to a busy highway in Bangkok in Bangsul.
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We're here to eat what is, I think it might actually be possibly one of the most popular types of noodles
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that you can eat in all of Thailand in Bangkok, especially for breakfast and lunch.
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Let's go.
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I love this place and I love the culture that surrounds eating noodles.
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Oh man, the aroma of their broth, it smells so good.
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And we're here to eat what's called goitiao cai, which is straight up chicken noodles.
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And actually, one of the main things that I, the reason I love this noodles so much is it's usually called goitiao cai mara, which is goitiao noodles with chicken,
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and mara is bitter gourd.
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So that's the combination.
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And my absolute favorite noodle is senlek, which is the medium-sized rice noodles that we ate at the last bowl of noodles.
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So I think for the sake of variety, This time I'm gonna try senmi, which is the angel hair, the very fine rice vermicelli noodles.
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They're super friendly here.
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The chicken has been braised in this, looks like a soy sauce kind of a braising liquid.
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It's so rich, it smells so good, and she just keeps that kind of slow simmering.
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So you get the chicken, there's legs, drumsticks, there's thighs, there's chicken feet, which are also very popular.
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And so they, again, you choose your choice of noodles.
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They boil blanch noodles, add in some bean sprouts, add in some Morning Glory, some cabbage, and then whatever chicken parts that you wanted,
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she adds to your bowl, plus some shredded chicken.
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And then from there, it's all self-service, whatever you want to season your noodles to your liking, to your own customization.
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And mine's ready.
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Yes.
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Oh, I love the bowls here.
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Big bowls.
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And all the seasonings are here at the front, So you do your own seasoning before you then go to your table.
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So it's self-service.
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But better stand here and taste the broth first before we season.
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That smells so good.
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Oh.
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Oh, that's delicious.
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Salty, rich from the chicken stock.
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You taste the dark soy sauce in there, the garlic in there.
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Oh, man.
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Oh, that's so soothing.
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Now that we know how it tastes, that way we know how to season it, customize it.
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Look at this jar of vinegar, huge.
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Oh, they're not gonna run out of vinegar.
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Man, I love it when it's self-service at the front.
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When a noodle stall has all the toppings at the front and it's self-service like this, rather than on your table,
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you know it gets a lot of customers a huge lunch rush because this is how it's fast.
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Fresh bowl of prik namman or prik tad, like fried chili paste.
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Oh, this looks amazing.
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A little more chili for good measure.
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Just the classic dried chili flakes.
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Okay, chopsticks.
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Chili vinegar station is here, and over here is the vegetables.
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This is one of my favorite reasons to eat chicken noodles, the bitter gourd.
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To me, this combination is just so good.
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It's such a complimentary combination.
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Gotta add basil as well.
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I'm excited.
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Let's part the vegetables.
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Let's mix in chili paste.
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Oh, look at that color.
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And that's, yeah, now you can see the difference of the noodles.
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This is senmi, the very fine rice vermicelli.
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Look at that broth.
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And then you want to kind of dunk in your vegetables
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so that they just get slightly wilted by the heat of that broth, yet not fully cooked, so they still remain fresh.
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Mmm.
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Oh, man.
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It's so comforting.
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That's chicken noodle soup on the next level.
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And the freshness of that basil, the richness, the saltiness of the broth, the flavor of the chicken condensed down.
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They don't have so much chewiness to them.
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They're more just like really go down really easily, really fluffy.
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I mean, again, I still do prefer Senlek over Senmi probably, but actually the variety is really nice, especially since we have so many bowls of noodles to eat today.
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Mm.
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Mm-hmm.
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Oh man.
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I absolutely love that combination.
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The crunch, the bitter melon when it's eaten raw like that,
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it has an even more crunch than a cucumber and it has this subtle bitterness.
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It's not too bitter, but to me it just so well complements the flavor of the broth, the saltiness of the broth, the richness of the chicken broth.
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That's one of the highlights for me when eating Thai chicken noodles is the bitter melon that it comes with.
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And if they don't have bitter melon, that's like an immediate sign.
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I definitely won't enjoy it as much if it doesn't have the bitter melon.
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That's one of the highlights for me for sure.
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Let's break into the drumstick.
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Oh, look at how tender it is.
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All the way to the bone.
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Oh, just totally falls out.
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And look at that texture.
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I hope you can see the texture of that chicken.
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Just perfectly, like literally, this is the type of drumstick.
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You could just shake it and just all that meat would just collapse off the bone.
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Yeah, exactly like that.
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Oh, wow.
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The chicken jumpstick just totally melts in your mouth.
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You don't even need to chew.
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And it's just like embedded with that braising sauce, the dark soy sauce, the garlic.
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a bit of sweetness.
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Oh man.
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You also taste some of those braising spices like the star anise, a little bit of cinnamon in there, black pepper, possibly some Siamese cardamom in there.
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The flavor of the, also some of the vegetables that they boil down in the broth like probably some shallots,
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some garlic, some, they also boil some bitter gourd or maybe some winter melon in there as well.
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Give it that depth of flavor, that contrast.
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Another thing they have here at the front you can get is gyo tod.
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These are like fried wontons.
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One of the things you can do though is dip into your broth.
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Let it absorb, yet make sure it doesn't go soggy on you, and then go.
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Pretty good, yeah.
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Crispy, a little bit of pork on the inside, and then it just absorbs the flavor of that broth.
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Where's the foot?
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Oh, I do have a foot, but it's sort of, look how tender it is.
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It's sort of disintegrated.
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It's so, so tender.
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Okay, Ying has another foot she's giving me.
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Oh, thank you for the foot.
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Definitely rehydrate this.
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Get the juices going on the foot.
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Mmm.
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Oh, that's an extremely good chicken butt.
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You know, I'm, sometimes they're good to me, sometimes they're not so good.
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This one is really good, because it's so tender.
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Again, braised in that same juices that they braised the chicken in, boiled the chicken in, the drumstick that we had,
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the flavor, the saltiness, the depth of flavor, and they boil it until it's extremely tender extremely tender.
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So you just got this kind of like gelatinous, skinny material that surrounds the little knuckles and little fingers of the chicken butt.
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That's a delicious chicken butt.
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And their chili oil, that's so good.
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Spicy, fragrant, fried.
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The oil just packs a density of flavor and chili heat.
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Wow, that was an outstanding bowl of Gwaitiao Gai Mara chicken noodles.
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And you'll find this, I mean this type of chicken noodles in Bangkok.
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I mean, there's thousands of places you can eat it, thousands of stalls, but they do an incredible job.
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And this place is called Gwaitiao Gai Sapan Dam Bang Su.
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We're in the northern part of Bangkok.
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Highly, highly recommended.
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They're extremely nice, and that's an outstanding, better than average bowl of chicken noodles.
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On this Thai street food noodle tour, I hope you're really enjoying it so far.
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If you're enjoying it, please remember to give it a thumbs up
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and let me know what's your favorite type of Thai noodles in the comments section.
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I'd love to hear from you.
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But next up, we are going to go eat what is one of my favorite Thai street food noodles.
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And this place is legendary.
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Oh yeah, this place is packed already.
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Welcome to Big Su Beef Noodle.
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This is a legendary beef noodle restaurant.
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Yeah, so we're here to eat beef noodles.
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Oh, yes.
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Ah, okay.
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Oh, this is the tongue.
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It's a huge tongue.
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Introducing to you Bangkok's beef noodle superstar, Oh, he is the man.
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Uncle is the absolute man.
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Very good, very good.
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Big Su.
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What a legend.
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Thank you very much.
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And all the beef parts are just simmering away.
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The aroma is out of control.
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Oh, yes.
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Thank you, thank you very much.
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Yes, the best.
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He is in charge of still braising the beef.
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I asked him how long he braises the beef.
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He said five hours in that juice.
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Okay.
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The broth.
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Look at how rich, how flavorful that broth is.
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Oh, tongue.
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Oh, so for the noodles, they boil it in that broth.
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Here comes the noodles.
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Meatballs go in.
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Your assorted beef parts go in.
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Oh!
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Oh, yes!
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Oh, uncle's hooking me up with, before we can get started.
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Oh, thank you.
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I need to like a balloon.
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Okay, thank you.
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The three different cuts.
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Oh, okay.
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Okay, let's go.
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Okay, let's go.
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Okay, let's go.
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Okay, let's go.
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Okay, let's go.
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He is the man.
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Oh, he is literally, he's the ultimate beef noodle master.
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And he just walked, before I even took my first bite, he just loaded me up with more meat.
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He said the three parts that we have to try, so we'll try them all.
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Ying and I have been here, but I think it might have been about 10 years ago that we've been here last.
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It's been so long.
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I'm so happy to be back.
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One of the best beef noodles in Bangkok.
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Just look at the thickness of that broth.
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All of collagen from the bones, from the tendon has just seeped out.
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It's almost gravy thickness because it's so, yeah, it's so thick, so rich.
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Oh, that just like soothes your soul.
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Oh, oh man.
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Oh, that is insane broth.
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The flavor, the beefiness, the cleanness of it.
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The Chinese braising spices that you taste, yet not overpowering.
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The natural sweetness, the garlic, the green onions, and you even taste the flavor of the lettuce or the Chinese celery or the bean sprouts in there.
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That's why it's one of the best noodles in Bangkok.
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Two ways that you can season these beef noodles.
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One is by getting your little sauce bowl, And that way you can, because the pieces of beef are huge and they're like, they're not just bite-sized pieces of beef, they're multiple bite-sized.
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So you can dip it into the sauce or you can just add directly to your noodles.
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So I think we might do a combination of both.
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And uncle did instruct me, so this is chilies and vinegar uncle did instruct me to dip it so I will dip first Okay,
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so vinegar chili's vinegar chili flakes And a little fish sauce Okay,
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I think that should be good give that a little Yeah, let's go in for the tongue because I think uncle is most proud of the tongue Okay,
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you can just go straight in give a full submerge Oh, that's a one biter.
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Oh, you can just feel how tender it is in your chopsticks.
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Oh, wow.
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I didn't need to chew.
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That just disintegrated on my tongue.
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That's what you call liquid meat.
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Oh, man.
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It's so good.
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Follow with some noodles.
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Those noodles have just totally absorbed that gravy, that broth.
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And one of the things that I'd like to mention here is that a lot of people order it gaolau style, which is without the noodles.
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So it's just like a beef soup, and then you can eat that together with a bowl of rice.
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But you can also order noodles here, just depending on your preference.
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But if you do order it with rice, that's especially why you want the dipping sauce.
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I'll go in for this piece.
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I think it's tendon.
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Oh, yes.
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Wow, just absolutely melts in your mouth.
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A little bit jelly, a little bit gelatinous, a little bit cartilage-y. So good.
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Cooked perfectly to perfection.
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Man, that is outstanding.
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I'm so happy.
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And here's the other part that uncle gave me.
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It's kind of a brisket-y part.
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What I'm going to do for this, vinegar chili, pour it on.
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It's so tender, like the meat just falls apart.
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You have to take it to your mouth fast before it falls apart.
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Oh, wow.
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Just meat after meat, part after part.
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That one has a nice mixture of meat, fat, kind of chewy bits, and tender bits all at the same time.
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I think I'll add a little more chili just for good measure into the broth.
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Okay, let's move into the intestines.
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A little bit chewy, but just the perfect chewiness.
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Great flavor.
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And something I like about all the organs is they're so clean tasting.
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Like nothing overpowering, nothing foul tasting, just clean, cooked to perfection.
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Decades and decades of experience.
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I'll add in a little more chili vinegar, which is outstanding.
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That kind of cuts the richness of the soup broth.
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The soup broth is so rich.
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For my next piece of time, I think I'll just give it a little...
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The waterfall saucing.
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Oh man, okay.
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Now I know why uncle is so proud of his tongue.
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That is some of the world's most tender ox tongue that you'll ever have.
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Mmm, and as we're eating this one of the things I wanted
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to talk with you about this video is why are soup noodles?
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Why are they so popular in Thailand?
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Why do Thais love them so much?
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Well in my opinion one of the reasons
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Is this right here the seasoning because when you order a bowl of noodles
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Nobody will ever scold you Nobody will ever judge you if you add chili, too much chili, if you add a bunch of vinegar, if you add a bunch of sugar,
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if you add a bunch of fish sauce, lime juice, vegetables, whatever you want to add, it's totally up to you.
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And so that idea of customization, making it the flavor, the taste you want, I think that's something that Thais absolutely love.
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And then from there, I mean, the dozens of different varieties of noodles that you can order, that you can try.
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I mean we're covering five of the most popular types of noodles, but that's only scratching the surface There's still so many other types
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so many varieties of soup noodles that you can try in Thailand
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and another reason is because when you eat a hot bowl of soup noodles it actually
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warms you up and Then you sweat but then you cool down
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and so that's why a bowl of hot noodles is
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so soothing and so satisfying even in the humidity the extreme humidity boiling heat of Bangkok Hey,
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on second thought, remember how I was saying there were huge pieces of meat?
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And it's not possible to take them in a single bite, bite-sized?
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Well, actually, they're total one-biters because it's so tender.
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Oh man, we're three big bowls of noodles in.
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I couldn't be happier and we still have two more to go, but he is an absolute legend.
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I mean just the fact that he stands behind boiling pans of beef parts all day long,
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slices up beef, he is, he's truly a master.
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He's a legend of beef noodles in Bangkok and one of the best without a doubt.
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Oh yeah, okay, we're moving on to the next place.
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Next up on this Thai street food noodle tour, it was just a five minute drive to get here, just around the corner from the beef noodles.
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That's almost too fast.
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I didn't even have a chance to digest, but ready to eat again.
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And this is a very popular noodle soup, especially in Bangkok and Ayutthaya.
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And it's very, very iconic.
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And we're in the Dusit area of Bangkok.
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This is a big government area.
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Here we are.
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uh, boat noodles.
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Oh man, whenever you can just
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like immediately smell the aroma of boat noodles
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and you know it's boat noodles because it has a really strong like cinnamony aroma to it.
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I think it's cinnamon.
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Yeah, mostly like a sweet aromatic cinnamon.
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Along with that aroma that cinnamony very iconic aroma that you smell when you detect boat noodles, One of the main reasons you'll know it's boat noodles is
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because usually there literally is a boat at the restaurant Oftentimes they they serve off of a boat
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Or they boil the noodles on the boat or they have a boat hanging as decoration
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To signify that it's boat noodles and to also preserve the history of boat noodles
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Which I'll share with you a little bit about as I start eating Okay, so she's assembling the bowls.
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I Got beef.
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There's already some seasoning in the bowls.
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I need a little.
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Oh, am I coming?
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Okay, so this is beef blood goes in.
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That's the signature of boat noodles.
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Fresh, raw blood goes into your bowl.
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And then I got it with senlek, which are the medium-sized rice noodles.
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So she's just blanching that up.
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Oh man, that broth smells incredible.
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And then the broth goes on top.
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And as that broth hits, the hot broth hits the blood, immediately cooks the blood and curdles the blood to make a nice, rich, juice broth.
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And not forgetting pork crackling, which you absolutely need.
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Great spot on the side of the road, but kind of within the parking lot of a building, so it's a little bit quiet back here, really nice.
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And you can see that the bowls, the portions of noodles, they're tiny, this is the entire bowl of noodles.
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Let's try that broth first, actually.
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Mmm.
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Mmm.
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Mmm.
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Mmm.
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Mmm.
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Oh man.
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That flavor on its own is delicious already.
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Again, it's rich but it's not oily.
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And the flavor profile here, it's less sweet, much less sweet than other versions of boat noodles that you'll find in Bangkok you'll find in Bangkok.
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I don't think it's really sweet at all.
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It's mostly sour, a little bit spicy, and quite salty, but in a very addictive kind of way.
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I like salty.
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And then you've got the crunch of the water morning glory.
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You've got a little bit of sourness in there.
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The, again, the greatness of that broth, and then the noodles.
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But yeah, definitely season.
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I take the bowls and just kind of combine them together, and then you've got all the broth together in one bowl.
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Additionally, they do have an option where you can order bigger bowls as well, but it's still so iconic to eat the small bowls.
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Okay, I'm gonna go in seasoning vinegar.
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That with a little bit of chili.
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Oh man, oh, I love it.
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The acidity, contrasting the meatiness.
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I think what I like about this boat noodles is it's not greasy, it doesn't feel too heavy or rich.
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Whereas others can be really kind of oily, really heavy, meaty.
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This one is like nice and refreshing.
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I've been to a lot of boat noodles, but this is my first time to this one.
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This one is very famous and it's a generations old boat noodles, legendary.
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I think they've been around for 40 or 50 years, same family recipe.
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There we go, we got it.
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Okay, when you eat boat noodles, you have to eat crispy pork cracklings, crispy pork skin.
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But she also gave me fried pork skin also to add.
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So that's probably why it's not too rich because you add in your own richness a few of these pork skins.
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Oh, you can immediately hear them popping and crackling in that broth.
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Okay, now we've got another dimension of texture, flavor, and fat.
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Mm.
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Mm.
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Back to the story of boat noodles.
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Why is it served in such small portions?
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Bangkok and Ayutthaya and all this central region of Thailand was known for their canals, especially historically, but even up until today.
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And so you've heard of floating markets for sure, where people would gather together on the canals, in their boats, and sell.
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I mean, it's a full marketplace within the canals, floating boats as stores.
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And because you're on a boat, I mean, you're serving on a boat, and you might even be eating on a boat, and boats rock back and forth, especially in a canal when other boats go by,
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you've got the wake, and so boats go rocking back and forth.
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And so you wouldn't wanna have a bowl and have it overflowing to the brim like an infinity edge of soup noodles, because you'd rock and that would just spill all over the place, you'd have hot soup in your lap.
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And so they started serving just a few bites in the bottom of a bowl
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so that it could slosh around in your bowl without overflowing, without spilling out.
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And so to this day, boat noodles are typically served in small portions, small bowls, but you eat a lot of bowls.
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Well, I'm only gonna eat two bowls
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because we've eaten a lot of noodles today and we still have one more to go.
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But I remember when I first came to Thailand, I would just eat boat noodle after boat noodle, stack up a big stack of bowls,
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eat 10, 15 bowls, 20 bowls of noodles all in one sitting.
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Love that broth.
444
I mean, to be honest, you wouldn't even tell there's blood in it.
445
But it is raw, but it cooks with that hot broth.
446
So that, it's not really raw blood, it is fully cooked.
447
Oh, I'm moving a little bit slower than I did in the early morning.
448
But we've got more to eat.
449
And then on the outside, you'll find
450
it's a sweet snack made with a batter
451
and then kind of like a meringue cream as well as egg yolk candy on the inside.
452
Mmm.
453
I like this.
454
And you'll find that a lot of snacks sell outside of the boat noodle restaurants because they're so popular.
455
After you have some salty boat noodles, you want a little sweet snack.
456
Okay, let's move on.
457
Welcome to the next noodle spot.
458
This place is called Hiajai.
459
And it's uncle, Chinese, they serve Cantonese style, well in Thai it's called bami gyo,
460
which is Cantonese style egg noodles with dumplings, wonton dumplings.
461
This place is legendary on the street.
462
I ordered bami gyo, which is egg noodles with wonton, with soup, and also with cha siu,
463
mudeng, and also crab, bu.
464
Right now we got here right as they open in the mid-afternoon.
465
But in the evening, that's just packed with tables.
466
And they're preparing for a huge night rush.
467
But we got a table up the staircase.
468
Ying's holding the table up there.
469
That's where we're going to sit.
470
Oh, look at that huge piece of mukrab, crispy pork belly, all ready to go.
471
Taste test as he's making the noodles.
472
I need mucrava, sir.
473
Mucrava.
474
Oh.
475
Mmm.
476
Mmm.
477
Oh, man, sir.
478
Oh, man.
479
He had a piece of crispy pork belly.
480
He dipped it into this sauce.
481
Oh, that's just a flavor explosion in your mouth.
482
Mm.
483
Oh, mudang, sir.
484
OK, sir, this is a chasiu.
485
Chasiu, chasiu.
486
Chasiu, sir.
487
Oh.
488
Oh.
489
Oh.
490
Oh man, that melts in your mouth.
491
It's so fatty. So juicy.
492
One ton, one ton.
493
All the dumplings go in.
494
Oh, here goes in some egg noodles.
495
Okay, so they dunk them into cold water first.
496
Rinse off that starch.
497
Here's the egg noodles.
498
Immediate fresh batch of bami egg noodles.
499
And uncle immediately starts mixing it.
500
Oh, so he adds some...
501
Oh, into the garlic, into the lard, with some of the pork oil.
502
Oh, I think this might be a taste test.
503
Oh, wow.
504
You have any clue?
505
Oh, oh, dumpling dish.
506
Oh, really cool.
507
Oh, man.
508
I think I just tasted everything from the cart.
509
He's giving me a taste test of everything.
510
I'm going to go eat my bowl of noodles.
511
Eeeew!
512
Up the steps, I think this might be the VIP table up here.
513
As we can see all the action happening below and smell all the aroma.
514
And actually, we made it to number five!
515
In my bowl.
516
These egg noodles are amazing, I already had a taste test of them.
517
Okay, let's just try that broth.
518
A little peppery, a little bit sweet, really rich and porky porky.
519
Oh man.
520
And you taste the flavor of those meats, you taste the cha siu in there.
521
Man, these are kind of thick too, like it almost looks like a, almost looks like a ramen.
522
You can tell the quality of these noodles and the way they cook them expertly, but they have a nice springiness to them.
523
Hearty, yet not too thick, and really, yeah, I mean I love egg noodles, these are great.
524
Mmm.
525
Mmm.
526
Okay.
527
Let's season.
528
Chili, an absolute must.
529
A little bit of chili goes in.
530
The Thai touches to add vinegar to everything, especially noodles, all noodles.
531
Alright, there we go.
532
Oh, the dumplings are amazing.
533
The cha siu is delicious.
534
Or mudang in Thai.
535
Oh yeah, love it with that contrast of vinegar and especially with the chili.
536
Take a look inside of this dumpling.
537
Sometimes you get dumplings in Thailand that are quite like small on the pork on the inside, but this one's quite nice and generous with the pork filling.
538
Okay, let's try that crab.
539
I like how they fully peel it for you.
540
All you have to do is bite.
541
Mmm, delicious.
542
I think it's a blue swimmer crab, just the claws.
543
Sweet, fresh.
544
Delicious.
545
There's some pak guang tung, it's similar to choy sum in there as well.
546
Or they call it Cantonese vegetable.
547
And you've got nuggets of crab as well.
548
Oh man, I love all the proteins in here.
549
I mean, from the crab claws to the crab nuggets to the cha siu.
550
Actually, the cha siu is excellent.
551
It's more real Cantonese style rather than the Thai style.
552
Has that depth of flavor, that smokiness, that kind of smoke ring around the edges.
553
Crispy pork belly.
554
So many different proteins going on.
555
It's a deluxe ball.
556
And I mean, I did order the deluxe ball.
557
I ordered the grand ball.
558
I ordered everything in one ball.
559
But you can go more simple as well.
560
Mission complete.
561
Challenge complete.
562
All five bowls of the most popular Thai street food soup noodles in a day, in one day, actually all back to back.
563
And that was a lot of delicious noodles.
564
I'll have all the information, all the exact places that I ate in the description box below that you can check out when you're in Bangkok.
565
But I mean, these noodles are popular for a reason.
566
I mean, all the noodles that we ate because you'll find them across Bangkok, across Thailand.
567
So I'd encourage if you see one of them and it looks good, give it a try.
568
Definitely.
569
And I want to say a huge thank you to you for watching this video.
570
Please remember to give it a thumbs up if you enjoyed it.
571
Also, let me know your favorite Thai soup noodles in the description box below.
572
I'd love to hear from you.
573
And thanks again for watching.
574
Hope you have an amazing day and I will see you on the next video.
575
Goodbye from Bangkok, Thailand.
この動画で話す練習をする理由
YouTubeで英語学習するなら、日常的な会話が自然に身につく動画が最適です。この動画はバンコクの街の食べ物を紹介しながら、リラックスしたトーンで話されているので、shadow speak（シャドー スピーク）の練習にぴったりです。食べ物についての説明、感覚的な表現、現地の店名や料理名など、実生活で使える語彙がたくさんあります。英語スピーキング練習には、こうした具体的なコンテキストの中で話すリズムを覚えることが大切です。
文脈の中の文法と表現
- 「I'm about to dig into...」：「～しようとしている」という未来の予定を表す表現。日常会話でよく使われ、「about to」は即座に起こることを強調します。例：「I'm about to eat lunch.」（昼ご飯を食べようとしています）。
- 「that cooks the minced pork and like crumbles it」：「like」を使って説明を柔らかくする表現。口語では「～のように」という意味で使われ、自然な会話の流れを作ります。
- 「It's porky, it's rich.」：名詞を形容詞化した表現。「porky」は「豚肉らしい」、「rich」は「濃厚な」という意味で、食べ物の味を表す時に便利です。
発音の注意点
shadow speechを練習する時、注意が必要な単語がいくつかあります。「minced pork」の「minced」は「ミンスト」ではなく「ミンスド」と発音します。「intestines」は「インテスティンズ」ではなく「インテスティンズ」（最後の「s」は軽く発音）。また、「broth」は「ブロス」ではなく「ブラス」と発音するのが一般的です。これらの単語は速く話すと発音が変わりやすいので、動画を何度も聴きながら真似することが大切です。
この動画を使ってshadowspeaksの練習を続けると、自然な発音とリズムが身につき、英語で話す自信がつきますよ。
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。