Shadowing Practice: ON TALK | E05 | VIETNAMESE CUISINE - Learn English Speaking with Video
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Hello everybody, welcome to ONTALK, a weekly show organized by Apple Language Center.
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And you can watch it live every Saturday at 8pm on the official Apple Language School Facebook page.
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My name is Jack and I will be your host for Wednesday.
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Let's go!
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Welcome back everyone to this week's OnTalk and welcome back Mr. Mike Yes good to be back
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So in the last episode we went over your daily routine and how it has changed during the coronavirus
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And today we would like to talk about one of the highlights of foreigners in Hanong Bay
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Which is the cuisine for Vietnamese food
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So you've been here for quite a long time
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and you've all probably already tasted many dishes of Vietnamese people
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and here on the table today we have probably one of the most authentic
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and traditional Vietnamese street food which is bread or Rind me
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Sandwich It's a sandwich
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On French bread that's squeezed.
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But it is delicious by the way.
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It's making me hungry right now.
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You've already had, I hope, many of these.
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Many, but they're all different.
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That's what I don't understand.
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I don't think there seems to be one recipe for a bag.
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Sometimes there's chicken, sometimes there's beef, sometimes there's this strange type of beef in there that I don't even know it's meat.
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I like the vegetables.
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One of my favorite things is the cilantro there
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and that's a nice savory type of bite that brings the baggie a nice flavor.
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That's the beauty of it.
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Yeah.
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So before we go any further, would you mind having your bite just to see how today's baggie is different?
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Not at all and it
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It looks fresh.
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It's still hot.
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It's still hot.
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Wow, all right, let's bite it.
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Delicious.
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This is the stuff I don't know.
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What is that, beef?
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Pork?
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That's dried pork.
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A little dry, a little dry, but still delicious.
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So besides fried meat, we obviously have a one variety of dishes that people here, along generally likes to eat daily
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so to you as a foreigner what dish interests you
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or excites you the most well okay that's uh there's a plethora of vietnamese cuisine
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that i really enjoy along with many of the foreigners as you said
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and we do come here for the food
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but i also want to say that my my diet
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and my palate have changed over the past couple of years
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when i first came here in 2012 I could not get enough of bun cha
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and I had to have it I had to have it every day
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I mean the aroma the smell the greasy well nice greasy delicious with the with the with the boom
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and the little sauce on the side fantastic well
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now eight years later I really can't eat
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it I can't digest the pork is difficult for me I'm a little bit older
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so I switched from bun cha to bun haisan.
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Every day I like to have bun haisan
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and there are many many many places obviously there's so much seafood out there you know fish,
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bebe, I don't even know what it is in English crab,
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fish crab, some shrimp and then that weird bebe one and I love that for breakfast.
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Bagni also is great and then the traditional lunch, rice, some type of meat and vegetables but I like variety.
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I like more than one vegetable.
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Excellent choices.
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It's how we do it around here.
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Yeah, yeah.
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So you obviously you like the phun chia, you like the phu thai saan.
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So how about the iconic Vietnamese dish, the pho.
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Do you like
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Bun Hai San over the Pho?
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Yeah, yeah, yeah.
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And for the Pho, you can really only get the chicken or the beef.
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I don't think you can get
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Fa Hai San.
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I found that earlier.
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Yeah, yeah.
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So I think it's a little more prevalent in the area, the chicken and the beef places, especially at night.
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So at night, yeah, I'll have
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Bun Fa with the beef.
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Perfect for a cold day like this.
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And I think that our viewers would love to know that.
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How has your diet, or how has the disease changed from America to Vietnam?
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What is the main difference?
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Obviously, it's noodles.
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Obviously, it's the amount of carbohydrates with all the rice, the lack of potatoes.
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The green vegetables, which weeds don't even consider vegetables sometimes.
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We see these green things growing in the street, and we go, and everybody goes, ZOW ZOW!
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And we go that's a weed!
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Yeah, so I'm not really sure what's the vegetable and what's not, but that's a big change from the diet.
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A lot of people think because I'm American, they think, oh you love McDonald's and Burger King and Loteria.
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No, I don't.
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I'm really not a fan of fast food and I've never been to KFC.
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We do have that stereotype going around.
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We Vietnamese people obviously want to make the most out of our food.
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As a foreigner, was it difficult for you to adjust to the cuisine or the food here?
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Not at all.
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I love Asian food.
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I have loved Asian food ever since I was a little kid and I sushi from Japan,
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and bibimbap from Korea, the Chinese noodles no problems and so adjusting to Vietnamese diet was easy.
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A piece of cake.
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Easy breezy, lemon squeezy.
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What dish would you recommend to other foreigners or your friends if they're coming from America to visit Vietnam?
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Well, it depends if they want to go to Northern Vietnam food, Central Vietnam or Southern Vietnam food.
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I mean, you know, being Vietnamese, that the cuisine is all different in all parts of the area.
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For example, up north, they take the spring roll and they fry it.
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And they put it in, you know what they put in,
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they put it in noodles or they put it in over rice and they're deep fried.
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Well, down in the south, they're fresh.
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You can find them fresh here, but they're made out of a nice plate with butter like this.
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All the fresh vegetables inside, but instead of the bread, they wrap it up.
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And yeah, quite refreshing, low in calories because it's not fried.
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A lot easier to eat for me.
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So the fresh spring roll is delicious.
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Like when you go to Vietnam, is there a dish that you cannot understand why Vietnamese people like it, but you yourself can't enjoy it?
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Yeah, without a doubt there's a couple of them.
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I mean the one that comes to mind immediately would be the stomach, intestine, whatever that is.
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I don't even know how to say it and there's no way that I would be able to eat that.
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What is that?
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Is it stomach?
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Is it intestine?
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So it's been a pleasure talking to you and I bet the folks who can't wait to see you again on air.
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So as usual, before we end the show, there's obviously a question just like last week.
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Mr. Mike, please give the question of today.
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Well, I'll tell you, since we talked, the theme has been food.
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So since we talked about food today, here's a tricky one.
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We talked about many dishes, but the question is what kind of paper,
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what kind of paper is used to make spring rolls?
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Now, don't say this kind of paper and don't say origami paper, okay?
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But the answer lies somewhere out there in TV land.
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And the first person to come back wins a...
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Prize and mysterious prize.
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Jack, it's been wonderful again.
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Yeah, it's been wonderful talking to you.
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And that's all for today, folks.
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I'll see you next time.
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See you next time.
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Vocabulary and speaking notes for this lesson
The speaker keeps coming back to these words: vietnamese, vegetable, obviously, bun, beef. This video has 131 sentences and 1305 words to shadow. The speech runs for 9:03. The speaker talks at a steady 144 words per minute, a comfortable pace for shadowing. 82% of the words are among the 3,000 most common in English; the rest is worth studying before you start.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| dish noun | /dɪʃ/ | A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle. |
| vegetable noun | /ˈvɛd͡ʒ.tə.bəl/ | A plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit, grain, herb, or spice… |
| beef noun | /bif/ | The meat from cattle or other bovines; especially, that from adults. |
| delicious adjective | /dɪˈlɪ.ʃəs/ | Pleasing to the sense of taste; tasty. |
| cuisine noun | /kwɪˈziːn/ | A characteristic manner or style of preparing food, often associated with a place of origin. |
| bite verb | /baɪt/ | To cut into something by clamping the teeth. |
| fry verb | /fɹaɪ/ | To cook (something) in hot fat. |
| stomach noun | /ˈstʌmək/ | An organ in animals that stores food in the process of digestion. |
| weed noun | /wiːd/ | Any plant unwanted at the place where and at the time when it is growing. |
| folk noun | /foʊk/ | People, persons. |
| sandwich noun | /ˈsæn(d).wɪd͡ʒ/ | A dish or foodstuff where at least one piece, but typically two or more pieces, of bread serves as the wrapper or container of some other food. |
| adjust verb | /əˈd͡ʒʌst/ | To modify. |
| crab noun | /kɹæb/ | Any crustacean of the infraorder Brachyura, having five pairs of legs, the foremost of which are in the form of claws, and a carapace. |
| hungry adjective | /ˈhʌŋ.ɡɹi/ | Affected by hunger; having the physical need for food. |
| butter noun | /ˈbʌtɚ/ | A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk). |
Phrasal verbs you will hear
| Word | Meaning |
|---|---|
| come back verb | To return to a place. |
| go around verb | To move or spread from person to person. |
| go over verb | To look at carefully; to scrutinize; to analyze. |
| make out of verb | To construct from; to create (something) using (a material or substance). |
Sentences worth repeating
Short, complete lines from the video that you can reuse in everyday conversation:
- It's making me hungry right now.
- You've already had, I hope, many of these.
- That's what I don't understand.
- Wow, all right, let's bite it.
- This is the stuff I don't know.
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Present perfect have/has + past participle — a past action that still matters now | has changed · you've been · You've already had |
| Superlatives the -est / the most … — the top or bottom of a group | the most authentic · the most well |
| Future with “will” will + verb — a decision, promise or prediction | will be · I'll have · I'll tell |
Pronunciation to watch
The speaker uses 31 contractions and reduced forms, such as don't, they're, can't. Say them the short way, as you hear them.
- The “th” sounds: authentic /ɔˈθɛn.tɪk/, plethora /ˈplɛθəɹə/
- The “sh” and “zh” sounds: dish /dɪʃ/, delicious /dɪˈlɪ.ʃəs/, shrimp /ʃɹɪmp/, sushi /ˈsuːʃi/, refresh /ɹɪˈfɹɛʃ/
- Long words — get the stress right: mysterious /mɪˈstɪɹi.əs/, carbohydrate /kɑɹboʊˈhaɪdɹeɪt/, coronavirus /kəˈɹoʊnəˌvaɪɹəs/, origami /ˌoɹəˈɡɑmi/, stereotype /ˈstɛ.ɹi.əˌtaɪp/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Shadow it sentence by sentence at normal speed, repeating each one until your rhythm matches the speaker.
- Record yourself and compare with the original, paying attention to words like dish, vegetable, beef.
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.