쉐도잉 연습: How to make Broken Rice | Cơm Tấm from Scratch - 영상으로 영어 말하기 배우기
연습 모드 선택
각 모드는 전체 화면 연습실로 열립니다.
115 문장
문장이 너무 짧거나 길면 Edit를 눌러 조정하세요.
1
Broken rice is one of those dishes that is made of many components.
2
At first, it may seem intimidating, but once you understand it, it's the kind of meal that you'll want to make for your family and the people you care about.
3
Over the past month, I've been eating my way through some of the best broken rice restaurants in Saigon, talking with friends and the many different vendors,
4
taking in as much as I could so that I could bring everything
5
that I've learned back into this kitchen and share it with you.
6
In this video, I will walk you through how to make the different elements from the marinade to the sauce
7
so you could confidently make broken rice at home.
8
So with that being said, let's get cooking.
9
One of the main components of broken rice is the grilled pork.
10
Traditionally, pork chop is used, but for this video, I'm using pork jiao.
11
It's more forgiving, stays moist, and I personally prefer the texture.
12
Before marinating, lightly puncture the surface of the pork.
13
This helps the meat absorb the seasoning more evenly.
14
To build a marinade, blend garlic
15
and shallot with water to create an aromatic liquid strain it through a fine sieve
16
and discard the solids any leftover pulp can burn during the
17
grilling process in a mixing bowl combine condensed milk honey oyster
18
sauce fish sauce sugar salt MSG five spice powder annatto oil
19
and the strained aromatic liquid mix well then massage the marinade
20
into the pork until every piece is fully coated transfer the pork to a ziploc bag
21
and refrigerate for four to five hours or until you're ready to cook.
22
Along with the grilled pork, the star of broken rice is the fish sauce.
23
Unlike dipping sauces, kem tam fish sauce is thicker.
24
It's meant to soak into the rice.
25
This process takes about 40 to 50 minutes.
26
In an 8 -inch sauce pan, combine water, sugar, and a few pieces of pineapple and bring to a gentle simmer.
27
And never a rolling boil.
28
Let it simmer for 20 minutes, remove the pineapple, and continue reducing for another 20 minutes.
29
Add the fish sauce, MSG, and simmer for another 5 minutes.
30
Then remove it from the heat, pass it through a fine mesh strainer, then season with salt to taste.
31
As it cools, the sauce will continue to thicken.
32
You can refrigerate it or chill it over an ice bath if you're short on time.
33
Once cooled at the garlic and chilies, a rough chop helps them float so lay them on a paper towel to remove excess moisture before stirring them in.
34
Pickled carrot and daikon is something you can prepare in advance and keep in the fridge ready to use when needed.
35
The acidity cuts through the richness of the pork while the crunch adds another layer of texture to the plate.
36
To make the pickling brine, combine water, sugar, and salt in a small pot.
37
Gently warm over low heat, stirring just until the sugar dissolves.
38
Let the brine cool completely before adding distilled vinegar.
39
For the vegetables, you can use any cut you like, but a julienne is most common for broken rice.
40
Add the carrot and daikon to a mixing bowl, sprinkle with 2 % sea salt based on their total weight and mix well.
41
Let it sit for 20 to 30 minutes then rinse under running water using a cheesecloth or a clean kitchen towel.
42
Bring out as much excess moisture as possible.
43
Spread the vegetable out and let them air dry for 5 to 10 minutes.
44
This helps the brine cling better and keeps the pickles crisp.
45
Transfer the carrot and daikon to a jar, pour over the pickling brine and refrigerate until chilled.
46
This is one of my personal favorites.
47
I could eat this with rice on its own and be perfectly happy.
48
The steamed egg meatloaf is essential to a plate of broken rice.
49
The texture should be tender and cohesive.
50
Start by rehydrating the cellophane noodles in warm water until softened, about 15 to 20 minutes.
51
In a mixing bowl, combine ground pork with salt, sugar, black pepper, MSG, fish sauce,
52
garlic, shallots, and tapioca starch.
53
Mix well then set aside.
54
Roughly chop the softened noodles and wood ear mushrooms then fold them into the pork mixture.
55
Add the eggs and mix just until everything is evenly incorporated.
56
Place a pan of warm water in the oven to help create steam and keep the meatloaf from drying out.
57
Transfer the mixture to a parchment lined pan and bake in a 400 degree Fahrenheit oven for about 40 minutes.
58
Once cooked, brush the surface with egg yolk mixed with anato oil, then return it to the oven for another 5 to 10 minutes, just until the top is set and lightly glossy.
59
There's an art to making pork cracklings.
60
It's an essential component of broken rice, adding aroma, richness, and texture, and it takes patience to get it right.
61
Start by cleaning the pork fat with ginger, salt, and a touch of vinegar.
62
Then simmer it briefly for about 5 minutes.
63
This step helps remove impurities and any strong odors.
64
Cut the pork fat into half -inch cubes, keeping the pieces uniform, ensures they cook evenly.
65
Transfer the fat into a pan over low heat with a small amount of water.
66
Gently warm it to slowly render the fat.
67
Now this is where patience matters.
68
Rush this and the cracklings will burn before they ever crisp.
69
As the fat finish rendering, add crushed garlic, shallot, and just a touch of fish sauce to build aroma.
70
Once the crackling turns golden and crisp, strain them and reserve the rendered fat.
71
This lard will be used again later.
72
To give the cracklings extra crunch, flash fry them for a few seconds in hot oil, then drain and set aside.
73
Scallion oil plays an important part in broken rice.
74
Start by heating a mixture of neutral oil and a small amount of rendered pork fat from earlier.
75
Add minced garlic and cook gently until fragrant.
76
Add the white part of the scallions and cook for about a minute.
77
Then add the green scallion and immediately turn off the heat.
78
The residual heat is enough to soften them while keeping their colors vibrant.
79
Finish with a touch of sugar and salt.
80
Stir to combine then transfer to a separate bowl.
81
Ah, the julienned pork skin.
82
These julienned pork skin could be store -bought, making it from scratch is labor -intensive and isn't worth the effort.
83
In a bowl, combine the pork skin along with a touch of fish sauce, sugar, roasted rice powder, a touch of white pepper,
84
mix until it's well incorporated and set aside.
85
When you're cooking broken rice, the water ratio is lower than regular jasmine rice.
86
You're not looking for something soft or sticky here.
87
The texture should be slightly drier with each grain separated and never clumped together.
88
Rinse the rice two to three times.
89
The water doesn't need to run completely clear, then let the rice drain for about 10 minutes.
90
This helps control excess moisture before cooking.
91
After that, it goes straight into a rice cooker, add just enough water to hydrate the rice, cook it until it's done, and that's it.
92
This next component adds a layer of freshness to the dish.
93
Chilled cucumber and sliced tomatoes.
94
After all the richness, this is what brings balance.
95
When you're ready to grill, it's important to set up two different temperature zones.
96
One side of the grill should be hot for finishing and building char, the other should be lower heat so the meat can cook through gently.
97
Once the charcoal is ready, transfer the marinade to a separate bowl, place the pork jowl on the cooler side of the grill, cook for about a minute,
98
then flip and continue cooking for another minute with the grill lid closed.
99
After each flip, brush the surface lightly with the marinade.
100
When the internal temperature reaches around 140 to 145 degrees Fahrenheit, move the pork to the hotter side of the grill and finish it there.
101
This is That's where you develop that deep charred color without overcooking the meat.
102
Okay now this last component isn't essential to broken rice but if you have the time, it's worth doing.
103
To do this safely, heat a pan of oil to about 400 degrees Fahrenheit, carefully pour the egg whites first and let it set.
104
Once it firms up, poke a small hole in the center and gently drop the yolk in.
105
Let it cook just long enough for the yolk to hold then remove it from the oil and set aside.
106
Now that every component is ready, it's time to plate and assemble.
107
Start with the broken rice placed slightly off to the side then add the steamed egg meatloaf,
108
the julienned pork skin, sliced tomato and chilled cucumber and the pickled carrot and daikon.
109
Next comes the grilled pork jowl followed by the fried egg.
110
Finish with scallion oil and a generous sprinkle of pork cracklins.
111
And there you have it a complete plate of Vietnamese broken rice.
112
I hope this video serves as a reference point for
113
when you make broken rice at home for the ones you care about.
114
I know it sounds like a lot, but just like my friend Kai said, the more that you practice, the more you'll get better.
115
Thanks for watching and I'll see you guys next time.
앱 다운로드
유창하게 말하는 데 필요한 모든 것
AI 발음 평가문장마다 점수 확인
IPA 발음 연습모든 소리 마스터
단어 학습나만의 단어장 만들기
단어 게임놀면서 외우기
같은 채널
FOR YOU
추천 영상
B1876
12 문장
Shadowing: Broken Rice
Daily ConversationWorking Adults
B14
69 문장
PHO BO - Vietnamese Beef Noodle Soup Recipe | Helen's Recipes
Travel EnglishDaily ConversationUniversity Students
B12
155 문장
I Review VIETNAMESE BBQ! - Is Cơm Tấm Better Than A Western Grill?
Travel EnglishDaily ConversationUniversity Students
B12
465 문장
Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes
Travel EnglishDaily ConversationUniversity Students
B15
167 문장
The Best Restaurant-Style Ramen At Home
Travel EnglishDaily ConversationUniversity Students
B11
43 문장
How to Make Crack Pie (Momofuku/Milkbar Recipe) | rachel republic
Daily ConversationWorking Adults
B12
282 문장
TỔNG HỢP ĐỒ ĂN VIỆT NAM - KHÁM PHÁ TINH HOA ẨM THỰC 3 MIỀN | CÂU CHUYỆN KINH DOANH
Travel EnglishDaily ConversationUniversity Students
B120
42 문장
Secrets to Best Fried Rice | Helen's Recipes
Travel EnglishTeensDaily Conversation
B11,341
6 문장
Grilled rice paper tutorial
Travel EnglishTeensDaily Conversation
B11
7 문장
Bài 9 - Bánh Mì Việt Nam
Travel EnglishDaily ConversationUniversity Students
B14
135 문장
I Went to Hanoi’s Market at 2AM — This Is How People Survive
Travel EnglishDaily ConversationUniversity Students
이 레슨의 어휘와 말하기 포인트
이 B1 수준 말하기 레슨은 영상 “How to make Broken Rice”을(를) 바탕으로 합니다. 가장 자주 반복되는 단어는 다음과 같습니다: pork, rice, broken, sauce, add. 이 영상에는 섀도잉할 문장 115개와 단어 1571개가 있습니다. 말하는 구간의 길이는 10:09입니다. 화자는 분당 약 155단어로, 일상 대화에 가까운 자연스러운 속도로 말합니다. 영어에서 가장 많이 쓰이는 3,000단어에 속하는 단어가 73%뿐이라 어휘가 어려운 편입니다.
이 영상의 핵심 어휘
영상에서 가장 어려운 단어 15개를 발음, 뜻과 함께 정리했습니다.
| 단어 | 발음 | 뜻 |
|---|---|---|
| grill 명사 | /ɡɹɪl/ | 그릴 |
| combine 동사 | /kəmˈbaɪn/ | 조합하다, 결합하다 |
| component 명사 | /kəmˈpoʊ.nənt/ | 부분 |
| marinade 명사 | /ˌmɛɹɪˈneɪd/ | 마리네이드 |
| garlic 명사 | /ˈɡɑɹlɪk/ | 마늘, 대산 |
| gently 부사 | /ˈd͡ʒɛntli/ | 부드럽게, 살포시 |
| brine 명사 | /ˈbɹaɪ̯n/ | 소금물 |
| daikon 명사 | /ˈdaɪkɒn/ | 무, 조선무 |
| simmer 동사 | /ˈsɪmɚ/ | 은근히 끓이다 |
| carrot 명사 | /ˈkæɹət/ | 당근, 홍당무 |
| render 동사 | /ˈɹɛn.dɚ/ | 일어나게 하다, 하게하다 |
| meatloaf 명사 | /ˈmit.loʊf/ | 미트로프 |
| shallot 명사 | /ˈʃælət/ | 셜롯 |
| yolk 명사 | /joʊk/ | 노른자, 난황 |
| chop 동사 | /t͡ʃɑp/ | 썰다 |
영상에 나오는 구동사
| 단어 | 뜻 |
|---|---|
| turn off 동사 | 끄다, 턴오프하다 |
이 영상의 문법
화자가 가장 많이 쓰는 문형을 영상 속 실제 표현과 함께 정리했습니다.
| 문형 | 영상 속 표현 |
|---|---|
| 수동태 be + 과거분사 — 누가 하는지보다 무슨 일이 일어나는지에 초점 | is made · being said · is set |
| “should” 조언 should + 동사 — 하는 것이 좋은 일을 말할 때 | should be |
| “will” 미래 will + 동사 — 결정, 약속 또는 예측 | you'll want · will walk · will continue |
| 현재진행 am/is/are + -ing — 지금 또는 요즘 일어나고 있는 일 | I'm using · you're cooking · You're not looking |
주의할 발음
화자는 you're, I've, isn't 같은 축약형과 약화된 형태를 14번 사용합니다. 들리는 대로 짧게 발음하세요.
- “sh”와 “zh” 소리: shallot /ˈʃælət/, patience /ˈpeɪ̯.ʃəns/, dish /dɪʃ/, brush /bɹʌʃ/, freshness /ˈfɹɛʃnəs/
- 긴 단어 — 강세 위치에 주의: refrigerate /ɹɪˈfɹɪd͡ʒəɹeɪt/, aromatic /ˌɛɹ.əˈmæt.ɪk/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, acidity /əˈsɪd.ɪ.ti/, confidently /ˈkɑnfɪdəntli/
한국어 화자가 어려워하는 소리:
- /f/ — ㅍ(/p/)으로 바꾸지 말고 윗니를 아랫입술에 대기: meatloaf /ˈmit.loʊf/, refrigerate /ɹɪˈfɹɪd͡ʒəɹeɪt/, soften /ˈsɑfən/, flip /flɪp/, cellophane /ˈsɛləfeɪn/
- /v/ — ㅂ(/b/)과 구별하기: evenly /ˈiːvənli/, oven /ˈʌ.vn̩/, vinegar /ˈvɪnəɡɚ/, vegetable /ˈvɛd͡ʒ.tə.bəl/, cohesive /kəʊˈhiː.sɪv/
- /z/ — ㅈ이 아니라 성대를 울리는 /s/: dissolve /dɪˈzɑlv/, residual /ɹɪˈzɪd͡ʒ.u.əl/, jasmine /ˈd͡ʒæzmɪn/
이 영상으로 연습하는 방법
- 먼저 말하지 않고 영상을 끝까지 듣고 모르는 단어를 적어 둡니다.
- 0.75배속으로 한 문장씩 섀도잉을 시작하고, 익숙해지면 보통 속도로 돌아갑니다.
- 자신의 목소리를 녹음해 원본과 비교하고, grill, combine, component 같은 단어에 특히 주의합니다.
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.