쉐도잉 연습: BEST-EVER PHO RECIPE | Helen's Recipes - 영상으로 영어 말하기 배우기

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It's suddenly very windy and cold today, and all what I can think of right now is to have a bowl of piping hot phở.

Here in Vietnam we eat pho for breakfast, for lunch, for dinner or any meal in between.

Phở is the ultimate comfort food.

Look at this.

Oh my god. It smells amazing.

So here I ordered a version of tái nạm which is with rare beef and beef brisket.

So before learning how to make pho at home, firstly you need to know how to eat and enjoy a bowl of phở, right?

Here I have at the side some sawtooth coriander.

I know many of you in the US, the first thing you're going to do with your pho is to take sriracha and hoisin and squeeze through the bowl and no no, that's not the right way to do it.

Because first of all you want to taste the broth which is the essence of most phở bowl, and the restaurant owner has spent hours to create this, so you don't want to let the sriracha and hoisin overpower your soup bowl.

So first of all, smell it and have a sip.

Oh my god. The broth is so hearty, so sweet and flavorful.

So the pickled garlic will add a slight hint of sour to your bowl and it's also a really good medicine.

You know phở is not just food, it's medicine because it's cooked from many kinds of herbs and spices, all very good for you.

They also have some extra chili here to put in, if you like.

And of course, you want to take a few leaves of the basil and the sawtooth herbs.

Just a few sprigs of those, a little bit of lime, some blanched spring sprouts.

Mmm, I can't wait to dig in.

Mmm, oh my god.

This is not the only pho noodle in Da Nang but I like it a lot because of the flavor of the food, of course, and I like the setup, very street-style.

And this is also the place that I shoot for the photos in my Simply Pho Cookbook.

So free advertising for them.

The beef is really tender.

The red beef also cooks when you ladle the hot soup over, it's so tender and flavorful.

After the first 2 or 3 bites, if you think that it's not salty enough, you can add more fish sauce to your taste.

You can squeeze in sriracha or hoisin if you like.

But what I really like to do is, you know, to squeeze sriracha and hoisin on a separate bowl to dip the beef so the broth will still stay clear.

Mmm, oh my god.

Coming up next, I will show you how to make this at home.

About 5 years ago, I already made a video for pho and now as per some of your requests, I will make it again with some improvement on the recipes as well as the video quality.

One question that I get asked very frequently is, what is the most important thing to achieve in pho?

And I will say immediately, that is the broth.

For flavorful broth, I use a mix of bones like, you know, knuckles, marrow, ribs, and oxtails.

The more the merrier.

Choose mature bones with less fat because they can give you a deeper and sweeter flavor.

You need to soak the bones in salted water and rinse a few times to cut down the blood in the bones first.

You also need to soak the beef shank and the brisket in water overnight or for a couple of hours at least.

They will release the blood, as you can see, in the color change of the water.

Change the water a few times if possible.

If you look at my bowl of pho that I made 5 years ago and pay attention to detail, you will see some black bits in the beef slice and that is the area of blood when it's cooked.

So this time, by improvement, you want to soak the bones and the beef in water for a few hours, so all the blood will come out and you will get a really nice slice of beef later.

To make the broth, you will place the bones in a stock pot filled with enough water to cover them.

And bring to a boil for about 5 to 10 minutes until all the impurities rise to the top.

And then drain the pot and rinse the bones well under running water to wash away all the impurities.

Some will say, Helen, why you wasted the broth?

Don't worry, because during the first 5 or 10 minutes of boiling, the bones will release all the impurities and residues.

By parboiling, it will help to cut down on skimming and the bones' true essence only comes out after a few hours of cooking.

So don't worry, okay?

Next, you will place the bones to a large stock pot with the beef brisket and the water.

If you use the same pot, make sure that you clean it well before putting the bones back.

It's very, very crucial for a clear broth.

While bringing to a boil, add a whole peeled onion to enhance the sweetness and it also helps to keep the broth clear.

Also add rock sugar and salt for flavor.

Rock sugar has a milder taste than regular sugar.

You can substitute rock sugar with, you know, sugarcane or castor sugar is also okay.

Then bring it to a boil and reduce the heat to medium-low and then simmer uncovered.

Occasionally skim off the scum and depending on the cut of the beef, it might take about 1-2 hours to cook.

If the broth reduces, you can add hot water to compensate, making sure that you always have the same amount of water as you started.

Cooking the broth over high heat will make it cloudy and has a really sour aftertaste.

So make sure that you don't cover when you cook the broth, and it will keep the broth clear.

The second important thing in a bowl of pho that we value is of course the aroma.

To create the phở aroma, you're gonna need to heat two onion halves and a few ginger slices directly over an open flame on the stove until it's slightly charred on all sides.

Peel the grilled onion and try to keep the stem intact and not let the onion layers fall apart, and scrape off all the black bits.

You also need some star anises, cinnamon sticks, black cardamom pods and a few cloves.

You're gonna toast all these ingredients in a pan over medium-low heat until fragrant for about 2 minutes.

Then place all of these spices in a spice ball or a large tea filter bag or a cheese cloth if you have.

I bought this really cute spice ball at the Vietnamese market.

Very convenient to cook phở.

You're gonna put this into the stock pot just 1 hour before serving, so the aroma will stay fresh and tempting until you serve.

So one secret ingredient in making phở in Northern Vietnam is sea worm or sá sùng.

We talk a lot about Northern Vietnamese phở because phở originally comes from the North.

Sá sùng is a very expensive and hard-to-find ingredient.

You probably can't find it overseas.

Even in Vietnam, it's only available in certain parts, especially in the North.

For 1kg of dried sa sùng, it will cost somewhere about 4 million dongs or almost 200 bucks.

These sea worms live along the southern seashore in Northern Vietnam and you only need just a few of them for 1 big pot of phở.

It's considered the natural MSG for the rich people because it's quite pricey.

So I bought these dried at the market.

You need to firstly dry fry them or toast in a pan until fragrant.

They will release a lot of sand as you can see here.

Then you cut the tube open, and clean the sand and dirt along the inner sides and outside of the body.

If sá sùng is not available, you can use other dried seafood like you know, shrimps, dried scallops, dried squid, etc.

Remember to grill them first to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.

So now you know the secret.

After 1-1.5 hours of cooking, when you pierce the meat with a chopstick and see no pink water coming out, it's cooked.

You remove the beef brisket and soak in a large bowl of ice-cold water for about 5 minutes to prevent it from darkening Then drain and thinly slice into bite-sized pieces.

Then set aside.

You also want to remove the onion in the stock pot, because if they break, they will make the broth less clear.

Also continue to simmer the broth for at least a few more hours on very low heat if you have time.

The broth should simmer for at least 2 hours from the beginning of the making of the recipe Traditional phở is cooked overnight, so it could take up to 8 hours.

Finally, just season the broth to your taste, add more salt, some more sugar and stock powder.

If you use dry noodles, just soak in water for about 15 minutes and then place them in a noodle strainer together with some bean sprouts Then submerge into a pot of boiling water for a couple of minutes.

And then you lift it up, let the water drip into a bowl, swirl the bowl to warm it up and pour the water back.

To assemble the phở bowl, you're gonna need to fill the serving bowls 1 third full with noodles and then top with the beef slices.

You can use the cooked beef or some raw beef of your choice.

Then ladle the hot broth over noodles to fill the bowl.

The broth will cook the raw beef in just a few seconds.

Some onion slices, chopped scallions.

One thing very important but it can tell whether your phở is authentic or not is a few scallion stems.

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There you have it, a very delicious bowl of phở, ready to serve.

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You're gonna need a platter of fresh herbs, some Asian basil and sawtooth herbs, some blanched bean sprouts, a few lime wedges.

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If you want to learn how the Vietnamese cut lime into wedges, just look at this.

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You want to cut it in half, slightly off the core, and then you continue to cut into pieces.

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Just avoid the core so you have a really juicy wedge of lime, very easy to squeeze and also no seeds.

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You can also use some hoisin sauce and sriracha at the side for dipping.

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So I've just finished my bowl of pho.

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It feels so good, so satisfying and recharged.

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So I hope you enjoyed today's video and please click like and subscribe to my channel for more amazing recipes like this.

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Don't forget to share with me your photo on Instagram with hashtag #helenrecipes.

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This recipe together with so many other amazing pho and noodle recipes will be found in my cookbook called Simply Pho.

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You can click on the card to order one if you haven't already and I will see you then in the next video.

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Thank you for watching.

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Bye bye.

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이 레슨의 어휘와 말하기 포인트

이 영상에는 섀도잉할 문장 113개와 단어 1915개가 있습니다. 말하는 구간의 길이는 13:47입니다. 화자는 분당 약 139단어의 일정한 속도로 말해서 섀도잉하기에 편한 속도입니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 76%뿐이라 어휘가 어려운 편입니다.

이 영상의 핵심 어휘

영상에 나오는 익혀 둘 만한 단어 15개를 발음, 뜻과 함께 정리했습니다.

단어	발음	뜻
bone 명사	/boʊn/	뼈
slice 명사	/slaɪs/	부분, 몫
onion 명사	/ˈʌn.jən/	양파
boil 동사	/bɔɪ(ə)l/	비등하다, 끓다
soak 동사	/soʊk/	잠기다
squeeze 동사	/skwiːz/	짜다
lime 명사	/laɪm/	라임
herb 명사	/hɜːb/	향초
flavor 명사	/ˈfleɪvə/	향미, 풍미
ingredient 명사	/ɪnˈɡɹiːdi.ənt/	성분
wedge 명사	/wɛd͡ʒ/	쐐기
sand 명사	/sænd/	모래
bite 동사	/baɪt/	물어떼다, 깨물다
soup 명사	/sup/	국, 탕
drain 명사	/dɹiːn/	배수구

영상에 나오는 구동사

단어	발음	뜻
come out 동사	/ˌkʌm ˈaʊt/	나오다
come up 동사		올라오다

주의할 발음

화자는 you're, don't, gonna 같은 축약형과 약화된 형태를 20번 사용합니다. 들리는 대로 짧게 발음하세요.

“th” 소리: authentic /ɔˈθɛn.tɪk/, cloth /klɒθ/, broth /bɹɔθ/, sawtooth /ˈsɔːtuːθ/, thinly /ˈθɪnli/
“sh”와 “zh” 소리: occasionally /əˈkeɪʒənəli/, delicious /dɪˈlɪ.ʃəs/, crucial /ˈkɹuː.ʃəl/, shrimp /ʃɹɪmp/, hashtag /ˈhæʃˌtæɡ/
긴 단어 — 강세 위치에 주의: ingredient /ɪnˈɡɹiːdi.ənt/, occasionally /əˈkeɪʒənəli/, coriander /ˈkɔ.ɹiˌæn.dɚ/, overpower /oʊ.vɚˈpaʊ̯.ɚ/

이 영상으로 연습하는 방법

먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
보통 속도로 한 문장씩 섀도잉하고, 화자의 리듬과 맞을 때까지 반복합니다.
자신의 목소리를 녹음해 원본과 비교하고, bone, slice, onion 같은 단어에 특히 주의합니다.

이 영상의 문법

화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.

문형	영상 속 표현
조건문 if + 절, will/would + 동사 — 조건과 그 결과	if they break, they will make · if you haven't already and I will see
현재완료 have/has + 과거분사 — 과거의 일이 지금도 관련이 있을 때	has spent · I've just finished
수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점	is cooked · will be found
관계절 who / which + 절 — 사람이나 사물에 대한 추가 정보	nạm which is · broth which is

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

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쉐도잉 연습: BEST-EVER PHO RECIPE | Helen's Recipes - 영상으로 영어 말하기 배우기

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