Prática de Shadowing: Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes - Aprenda a falar inglês com vídeo

Escolha um modo de prática

Cada modo abre uma sala de prática em tela cheia.

465 frases

Se as frases estiverem muito curtas ou longas, clique em Edit para ajustá-las.

Ah, lih vietnam, lih vietnam, lih vietnam

Without a doubt, Vietnamese food is probably one of my frickin favorite foods ever The balance of flavors,

not just flavors but textures and like life in general makes it so incredible.

They're all about like taking sweet and salty and crispy

and crunchy and smoothie and chewy and all this stuff and you're getting like crazy because

Vietnamese cooking it's all about the ying and the yang

and I went to Vietnam about two years ago and had one of the best times of my life.

The food is so cheap.

Everything you get is like a dollar.

You get the biggest ball of amazing pho, which is their signature soup.

Biggest ball of your entire life.

It's a dollar and it's the most amazing thing you'll ever taste.

So I wanted to do a video on a beginner's guide to making Vietnamese food because honestly, I think Vietnamese food is one of the most amazing foods.

It's one of the most underrated foods.

People love it, but they know banh mi, they know pho.

They don't really know much else.

Maybe summer rolls.

So I wanted to give you guys a beginner's guide on how to do some of those main dishes, but also get a little bit deeper into it so you can make food.

Everything is super simple.

A lot of this stuff you're going to see here, you make this one thing, and then you can use it for a lot of dishes, like this muac chong, which is basically a dipping sauce.

They put on everything and get ready to take a crazy ride into Vietnamese cooking territory Here we go.

All right first things first and walk chom which is their dipping sauce

and you'll see this all over the place I basically just take a cup of water

Some minced up garlic some chiles

and then a bunch of fish sauce like a tablespoon Maybe

two tablespoons just kind of mix it in there The whole

idea is you're creating this sort of dressing You should add the sugar

and that helps balance out the heat and balance out the fish sauce.

And then just, I use like a whole lime.

Just squeeze in the lime.

You can kind of adjust the seasoning based on what you like.

But this is so good on almost everything.

It just adds like the punch that you want if you're missing any kind of flavor.

I ended up adding a bunch of mint ginger.

They don't always use that, but I just wanted to add a little extra zippity-dippity-doo-dizzle-nizzle.

Dou-chua.

I think I pronounced that completely wrong.

But the pickled veg.

This is also something you see all over the place.

Do a cup of water, a cup of that Vinsky, just distilled white vinegar, and then sugar and salt.

And I'm only bringing this, I'm not bringing it to a boil, I just want to heat it up just enough so the sugar dissolves.

If you don't have a heating ability in this case, it's okay, the sugar will eventually dissolve, which just speeds up the process.

And then you let that cool, and I take a peeled carrot and I just, whoosh, whoosh.

I basically just julienne peel that.

I use a julienne peeler, it's like five bucks.

Woo!

And then I also do the same exact thing with daikon.

And listen, if you don't have the peeler, just chop it up real thin, no big deal.

You can even do regular peel slices.

No one is gonna be upset with you.

And then I just basically take the carrot and the daikon, mix it in there, and let that sit for an hour up to a day.

It just gets better and better.

Bun-ting-dong.

So this is grilled pork and rice noodles.

Sorry if I completely butchered that.

I don't mean, no disrespect.

I take some lemongrass, and I'm gonna peel the lemongrass a little bit first, that outer layer then kind of chop it in pieces

and chop it in half and I'm gonna dice it up really thin

and what this does is it allows me to get a lot of flavor into my porkage nationification of love

so I took boneless pork chops usually they would use a pork shoulder

but I just wanted to try the pork chops I know it would be delicious

and tender no big deal and then sugar goes in sugar

and fish sauce just these two together on any meat the first time I had a grilled chicken

and grilled pork from Vietnam and I was like what the heck is that I realized it was just

the basically the sugar and the fish sauce mixture, the lemongrass just adds a nice fragrance to it.

No big dizzle dealio.

And just let that marinate for about an hour.

While that's going on, you also soak rice noodles in cold water for about an hour, 30 minutes to an hour until they get soft.

Then you take out that pork from the fridge that's been marinating, and you just sear it up like it is your entire life's purpose.

Because if you don't sear it, you're not going to be able to eat it.

Okay, so now I take those noodles and basically just pour over boiling water, And what this is doing, I'm doing it real quick, like 15 to 30 seconds, just until they start to get soft.

And then I rinse them in cold water.

So now they're going to rehydrate and they're going to feel like fresh noodles that aren't fresh.

If you just like take them right out of the bag and try to boil them, it's going to get all weird and mushy.

Look at that pork.

Are you kidding me on that?

See the color from the sugar and the fish sauce is together of love?

I take my pork and I'm just going to slice it up.

I tasted it, of course, because it is so freaking good.

And you see all the stuff on the side that I'm gonna mix this dish with.

All the rest is fresh.

You got your rice noodles down, some fresh lettuce, some cucumbers for crunch and gloriousness.

And I take the pork.

Look at that love pork bomb of gloriousness.

What is going on, people?

Then the pickled veg that we made earlier, some fresh mint, a little bit of those scallywags, some peanut dizzles, and then just that sauce,

the nook chum that we made before.

And that's the dressing for this.

It's addressing for a lot of things, but oh my god, is it good.

Mmm.

He knows it.

Yeah.

You like that, baby?

You pickled a noodle.

The glorious pork.

Spaghetti.

This food is in a league of its own. So fast.

Off time?

Oh yeah!

100

Pho-boe, basically pho is the famous soup and this is a beef version.

101

So I'm using beef shank and what's cool about this, you can use different, you can use just beef bones, whatever, but the beef shank has the bone and the meat,

102

so a lot of times they'll boil a big chunk of meat to get the shredded beef

103

and then they'll also have bones.

104

But what I'm doing here is I'm using the mixture with the beef shank, but whatever you can get is cool.

105

So fill that a pot up with water and then while that's going on, you bring that to a boil, You're just charring onions and ginger.

106

If you don't have this ability, just put it in the oven or char it however you can.

107

And what we're doing is we're going to be able to peel that skin off now, but you're going to have this like delicious, like kind of roasted flavor inside that will really flavor that soup in a crazy way.

108

So see how that scum, that's what we're boiling at, because we want to get all that weird stuff out of the meat, because we want this broth to be clear.

109

And then I take my different things, I got the star anise, the cardamom, cloves, coriander, and cinnamon.

110

And these are the aromatics that are going to give us this love of experience when we smell and taste this thing.

111

Put them in a little teabag.

112

If you don't, you can wrap them in some, you know, some cloth or you can wrap them together or just let them sit.

113

It's just this makes it easier so we can, you know, really get the stuff in there without having to pick every piece out when we're making our soup.

114

So now, like, I'm basically trying to peel this ginger like an idiot, but use a spoon.

115

Cool.

116

And then peel the onion.

117

You just want to get as much of the black bits as you can because you don't want them in your soup.

118

Now it looks all beautiful and clear.

119

Try to keep the onion whole, but you can cut the ginger in half and look if you look at this

120

You see all like this kind of stuff in there.

121

We're getting rid of all that so when we reboil the meat We're not gonna lose the flavor, but we're gonna get that clear gloriousness Then I just wash these bones off with water

122

because I really want to get rid of any little impurities and weird things in there Just wash them off.

123

No big deal.

124

Just kind of like have fun with it You know scrub your hands you could use a scrubber

125

But the hands are the best thing I find for anything and then back in goes some water and those bones

126

You add in your ginger you add in your onion

127

And you add in that spice bag

128

because you need the bag of spice to have that aromatic flavor I put just a little bit of sugar again

129

Teaspoon some salt in there You can always salt it after

130

if you need to and then just bring it to a boil

131

and let it simmer for an hour or two

132

if not more Now I've got this frozen flank steak

133

and the reason I froze it a little bit so I could cut it easier

134

The whole idea is you take your flank

135

and you're cutting it super thin because that's actually gonna go in the soup raw

136

But you'll see about that

137

and just a little bit just the goal is get as thin as you humanly can

138

and listen If you don't want the raw steak, that's cool.

139

There's so many options for pho There's no one ways right screw that.

140

Skim off this gum or whatever.

141

It's kind of like foam, but it's kind of impurities of the meat not that anything is and pure.

142

All meat is pure in its own life.

143

But basically what this does is that it keeps a super duper clear broth, which, listen, if it doesn't, it's still going to be delicious, but there's something really special about having that really clear broth.

144

And if you lose a little broth while you're at it, that's okay.

145

Just a tiny bit.

146

It won't hurt you.

147

I just got to take a pause to say how freaking incredible it smells in here.

148

Like, the aromas from Pho, and that's what it's all about.

149

Pho, pho, whatever you want.

150

Pho, pho, pho.

151

So the aromas from the pho, just like, get in your face they get in your nose

152

and I make you feel

153

so at peace today I've been just chilling I'm very excited I'm gonna be eating a lot of food

154

and I'm excited to share with y'all munchers cool

155

so doing the same thing with those rice noodles like we

156

did with the dish before just kind of basically just get everything out now

157

and I've got all this meat and this meat can be shredded up

158

and added to my soup you kind of have whatever option you want I got my spice bag

159

that gets to go in the trash

160

or you could save it for another one because probably still got a lot of flavor.

161

What I am going to do though is just kind of just wash these bones off.

162

Just kind of get them stop cooking, chilling out.

163

They're nice and tender now.

164

Okay, ready then.

165

So we've got the flank right here which is nice and raw and that's basically, I know it seems weird that it's raw going into the soup, but the soup's going to be hot so it's going to just gently cook it.

166

Then I've got all that beef shank been cooked up.

167

Delicious and this, even though it might seem like it's going to be flavorless.

168

When it gets into the soup it's going to rehydrate and get a lot of flavor.

169

This is actually the onion.

170

Usually they use raw onion but I didn't have any so I'm using that cooked onion.

171

There's still some flavor in there which is cool.

172

And then these are my agricultural mons.

173

Basil, jalapenos, sprouts.

174

You can use either bean sprouts, mung bean sprouts, soybean, whatever.

175

And then lime.

176

And this just creates a delicious pho.

177

Here we go.

178

So here's kind of the deal for pho.

179

It's basically this super flavorful aromatic broth

180

and you can get chicken you can get veggie

181

but typically traditionally I would say is beef and there's in the north

182

and the south they vary differently this is a little bit more of a north

183

or south like Ho Chi Minh kind of style Saigon Ho Chi Minh whatever you want to call it

184

because they add a lot of stuff

185

and actually you go there for $1 you get this huge bowl of incredibly delicious aromatic broth

186

and then on the side you get all these fresh herbs

187

um this is like a little bit more of an Americanized version is still very authentic

188

but like the sides of it say a little more American whereas in Ho Chi Minh like there were

189

so many herbs you couldn't even get in the States like the craziest things you could imagine

190

but basically you get this big bowl of soup it's got your noodles it's got your beef usually the onions

191

and the broth and that's it then you have the stuff on the side

192

and then you get the flavor as you want so

193

if you want it spicy you had jalapenos

194

if you want a little more boom zing a zing a

195

citrusy you add some lime you can add the basil

196

and as you sit and as you eat this thing you're kind of like cooking it yourself

197

and changing the flavor as you wish.

198

Okay you ready so first things first a bunch of nootskis go in like

199

and you don't have to pack it this much

200

but I just love the nootskis

201

and then I'll do some some onion as well here

202

and then here's the thing with the meat

203

when you go to the store usually you'll get like one type of meat

204

but in this case I'm going to do

205

that slow cook meat that's been cooking in the broth

206

and I'm also gonna do the what do you call this flank steak just kind of nice on top

207

and that's gonna slowly cook in the delicious broth but

208

when you go like you can get anywhere from just you know even a ribeye slice

209

or flank steak to like tripe and tendons stomach like all kind of tripe

210

and stomach but all kinds of craziness

211

so the Vietnamese people they like to push it

212

but in America we tend to stick with the meat

213

so you decide what you like

214

but you put anything in there most importantly delicious stock all day

215

and just watch how the meat just quickly starts to change

216

color oh yes this is the best soup in the world just

217

that alone what I'll do is I'll add some jalapenos in

218

there boom for spice some sprouts a little basil the basil is cool

219

because it kind of like steeps in there

220

so you get like this really dope ass flavor squeeze some lime and Now look at that, now that's the sexy soup.

221

And I'm telling you, this is my personal favorite soup because it plays with so many textures.

222

You've got the chewy, you've got the crunchy, you've got all these different flavors going on, soothing, oh man.

223

Also, there's a little salt in there already, but if you want to add a little fish sauce to really Vietnamese it up, you can.

224

But man, this is so freaking good.

225

It's just so soothing and delicious.

226

Mmm.

227

When you have your first good bowl of pho, holy pho, you understand.

228

better every freaking bite.

229

I remember the first time I was really learning about Vietnamese food

230

and I talked about the yang and the yang

231

and the balance of it all and this dish really represents

232

that where you're getting everything you could ever want but it's so soothing.

233

It's like you sit there, you smell it and you get the freshness as you add different things.

234

You get more and more herb taste and freshness and it just keeps going and going and going.

235

It's like you're creating this masterpiece in front of your eyes

236

where you as the eater get to be the final cooker more to come here we go

237

Alright, bam zheo.

238

Probably of all the dishes I'm making, the least well known, but also still well known in terms of Vietnamese food,

239

because a lot of Vietnamese food in America is just completely undiscovered.

240

There's lots of different batters.

241

Some you can buy a pre-made batter in some places, some use starches, but I learned this from an amazing woman in Vietnam, and this is the way she showed me,

242

so I'm going to show you guys.

243

So in this instance, you either want to a nonstick pan or a pan with a shit ton of oil.

244

I'm kind of doing a blend of both.

245

In Vietnam, they will fry the crap out of these.

246

It's insane how much oil.

247

But I put in some shrimp and some minced up pork that I had.

248

You can use ground pork too.

249

Wow, that is a flatter nation.

250

Whoa, baby.

251

Basically just fry this up.

252

It's only going to take a few seconds.

253

It's kind of like making an omelette except

254

that instead of eggs you're using this like rice mixture with turmeric So it kind of looks like an egg omelette

255

It's pretty dope and that's what I thought it was at first

256

and then I was amazed to find out there was no eggs Very excited at the time Okay, I mean the shrimp cooked pretty much instantly

257

They'll cook a little bit more in there so it can be a little bit under But you get that, that's looking sexified

258

Alright, and then you take your batter and you just mix it as though it's like an egg You know, you kind of float it around.

259

Make sure the temperature is nice and high.

260

And you kind of just let that chill for a little bit.

261

And that's going to fry up.

262

It's going to get crispy and it's going to be like this delicious rice crepe.

263

It's already starting to form, I think.

264

Yeah, nice.

265

It's going to be sticky, so just let it get super crispy before you really try to screw with it.

266

It'll ruin the whole damn thing.

267

Okay, so the panseo is eaten in a really cool way.

268

They actually take lettuce, make this beautiful crispy crepe.

269

Mine's a little thick, you could probably go thinner, but listen, there's so many ways to do it.

270

Like I said, the lady I stayed with, she just rocked it this way and I thought it was just Delicious so you get like the crispiness,

271

but the lettuce is always keeping it fresh Vietnamese They know about always keeping it fresh

272

and I dip it in my sauce They haven't had this since Vietnam

273

And if you thought that was fun check out this way.

274

There's another way they do it

275

I think it's called ban bot instead of banzeo and I'm gonna show you right now

276

okay so technically if you don't have this pan you can't do this sorry to hear

277

that for you for those that can't but if you do cool

278

if not you can just watch and enjoy

279

so they actually add a pretty good amount of oil in there see like almost kind of deep fries in there

280

and the oil won't all stick a lot of the oil will you know leave

281

but it kind of just helps it cook

282

so they usually use that much oil and then they put either some pieces

283

or usually like a whole shrimp i'm just going to do

284

some little pieces of shrimp that's pretty much it you can

285

add whatever you want in there i've done like quail eggs

286

just kind of cool just popping like a little quail egg not authentic necessarily maybe in some places

287

so typically what they do is they add this chive or like scallion sort of oil on top.

288

So I'm going to just add it now because there is oil.

289

So it's going to sort of create, I realize, kind of create that oil just by cooking it in the oil.

290

These things you really want to make sure that they're fully cooked before.

291

And what they do is they actually, we'll just give it a cover.

292

And look, I freaking burnt my goddamn cutting board.

293

Oh bro, I melted it literally on there.

294

Idiot.

295

Wow.

296

Oh, come on.

297

That's a true sexification right there.

298

They should be, yeah, look, see.

299

You let them fry long enough, they're very easy to basically just pop out.

300

If you don't, they'll get all sticky.

301

So make sure you let them sit for long enough to the point where they are able to go like that.

302

No big deal.

303

Come to daddy, but I can only figure out how to get you out.

304

There you go.

305

Look at that beauty.

306

tilt guy why not? looks sexy

307

this is actually one of the first things that I ate

308

when I got to Vietnam I saw it and I was like

309

give me that I went to this market by myself in the morning

310

and I just couldn't resist it just seemed too cool

311

and you know it will have a different a bit of a different texture

312

taste will be similar but it's still like kind of do your own thing oh god crunchy gooeyness mmm mmm mmm

313

that's a pretty damn different I'd say it's the same batter

314

that's really good I love Vietnamese food cannot get me enough of that Vietnamese food hmm

315

some roll ingredients plus you got your

316

rice papilla right here

317

which basically comes in a pack you get a bunch of

318

these things Some people say to soak them in warm water for a while, but I find that actually makes them almost impossible to work with

319

So what I do is I just barely dust them in some Well, you can't really dust in water

320

But just barely put them in water for a second and slowly it will get softer and softer

321

Then you wrap all this gloriousness Right in there Cool, so yeah, I just put a little bit of cold water On there and kind of just like

322

Sort of rub it in And this way you have more control because as it starts to suck in that water

323

It will start to get pliable, but not too too much I used to do these jobs

324

all the time I have to make hundreds of these

325

and I always thought soaking in warm water

326

But it was a pain in the ass to get all flimsy and a little

327

So so basically by the time that we put our fillings on the rice paper should be nice and soft

328

Take some of this rice vermicelli, which I basically soaked it for a while.

329

It took you can do like half an hour I did an hour.

330

Actually, maybe I did even longer than that, but it doesn't really matter at that point.

331

Rice vermicelli and then I put it in boiling water just for like two minutes.

332

Cucumbad.

333

Mintskis.

334

And I mean, you've seen some rolls before.

335

This is a little bit more traditional in the Vietnamese sense, although I'm going to add some cilantro.

336

But you can ultimately put in whatever the frick you want.

337

I mean, you could do barbecue chicken and bacon for all I care.

338

And then the coolest part is you put these shrimp just like that, like they're banging each other.

339

And then it's like a 69.

340

69 shrimp party.

341

And then what you want to do is you wrap over, over.

342

This one's a little broken but it's not a big deal.

343

And then you go fully over, kind of like you're rolling a burrito or a blunt or whatever.

344

and try to get as tight as possible, and then you end up with that.

345

And I like to do it where you can actually see the shrimp kind of screwed that up, it doesn't matter for taste-wise, but you know, some people like the appearance, see if I care.

346

And then you just simply take this beautiful bodacious bizzle, dip in the sauce which is that fish sauce with ginger,

347

garlic, chilies, sugar, lime.

348

Let's do the honkty honk, you know what I'm saying?

349

Do the honkty honk, bubba bubba bubba.

350

Do the honkty honk.

351

Mmm.

352

Mmm.

353

Tickle.

354

Tickle.

355

I'm gonna say no reaction from your voice is gonna be better than the reaction from your body.

356

Oh my god.

357

They're so fresh.

358

This is the simplest of all the dishes but the freshness just can't be beat.

359

The best part of Vietnamese food is that everything's delicious.

360

extremely balanced very fresh it's not the kind of food for

361

the most part you feel like oh yeah they ate way

362

too much make some cuisine it's really balanced you kind of make it your way

363

two years ago my now wife and I went to Halong Bay

364

and it's probably the most touristy thing we did in Vietnam

365

but it's a beautiful spot and the only option you have is to rent this boat

366

and on the boat you go to different islands

367

and you have fun you eat food and they did this cooking class

368

and I was kind of like yeah cooking class summer roll I've made them before.

369

It was actually a very different style of how they I've ever seen summer rolls before

370

and they fried them too Usually summer rolls like the ones I showed you before fresh.

371

So I just wanted to show you how to do this recipe It's really cool.

372

It's simple.

373

I've got a couple ingredients here.

374

We basically took So these are those vermicelli noodles you can use rice or the bean ones.

375

I have the bean thread noodles This is a mixture actually took the pork chop

376

and the shrimp and I just diced the crap out of it

377

uh these scallion boys here and then some shrimp some shrimp is that shrimp like crazy

378

no some carrot and we're just gonna add all that in shrimp carrot scallions noodles

379

a little bit of salt a little bit of sugar

380

because just like in thai food the sugar really helps balance things out you don't add much

381

but you just add like a little sprinkle of sugar Oops, a little bit much and then Add some egg.

382

I'll probably do maybe let's try like about a half a beaten egg Just to start see what we do

383

and the whole idea is the egg kind of keeps this mixture together

384

And then we're doing is we're gonna wrap these in the

385

rice paper again except this time We're going to fry them so it's not gonna be quite as fresh, but we're gonna be quite as delicious

386

They would also add there will be other things actually I saw a recipe said black pepper

387

Which is interesting because we haven't used any black pepper today, and I don't really see that much of Vietnamese cooking

388

But I'm gonna omit it

389

if you want to try adding black pepper by all means I'm not gonna be the back black pepper police

390

and so yeah, I'm just gonna get it a little bit wet and kind of rub that in

391

Make sure it gets wet on both sides

392

And these are probably a little bit big for typically like you'll see when they fry them up.

393

They're usually small.

394

I'm just gonna do

395

Maybe one or two big ones although wonder if I could

396

you know let's see what happens

397

if I cut it in half I should probably let it get should probably do it

398

when it's not wet or when it's very wet

399

but anyhow that's how that works so get this guy nice

400

and wet here and it's raw meat

401

but it's gonna cook in the guy very quickly it's almost

402

like a dumpling it's kind of like a dumpling mixture sort of

403

I figured out if you just add just enough to fold the sides over, you can really make these tight little joint ski dumplings.

404

Well, not dumplings, but some rolls.

405

It starts to look better like this one.

406

That one I just crushed.

407

I'm frying it in oil.

408

Just like I'm using safflower, I like it, but any kind of neutral oil, canola, vegetables, It's all good.

409

Just don't do olive oil for rice sakes.

410

Don't do olive oil.

411

If you have it, you can, but it will taste like olive.

412

And these are really interesting.

413

They don't take too long to fry.

414

But you're probably not used to frying the rice paper.

415

It gets super crispy and glorious.

416

Gonna start to flip them when they seem like they're getting crispy.

417

This is great for anyone that's gluten free too.

418

cooking these really actually reminds me of that trip on halang bay

419

because the dudes there oh my god they were screwing with me

420

so much i like i was playing around doing some karate

421

we started having this like big kind of bruce lee karate fighting me

422

and the vietnamese guy running the ship

423

and then they started playing these games with me where i

424

was like can i knock over a card with my nose from a certain position

425

and they were just screwing with me it's fun but they were like They're pranksters.

426

Okay, pretty much done.

427

This one's like way open.

428

I'm going to take that one off so it doesn't explode.

429

Let it kind of oil drain off a little bit.

430

They look now like egg rolls, but I assure you, even though they have egg in them, they're not the same.

431

And while there are a bunch of different ways to serve this, like you'll see it, you know, that pork dish we made.

432

You'll see it like the rice noodles with the pork and these little guys cut up.

433

That's one of my favorite little dishes to get.

434

But I think they would just kind of serve it like that.

435

Just the rice noodles, of course, with the lettuce.

436

Because you're always getting that crispy, but you want to have the freshness.

437

Because you just have the crispiness.

438

It might seem a little too heavy, but the freshness balances it out.

439

La la la da da da da.

440

The sexiest looking one.

441

More lettuce.

442

If you don't like lettuce, no big deal.

443

But I just think it makes everything delicious.

444

I'm gonna do the lettuce the little summer roll guy a little bit of my

445

Chum that sauce we made earlier and that will be a perfect bite That was good, but so hot

446

Like cool for a second anything that's like pouched up and closed up like that

447

Probably has a chance of burning your tongue off so be careful

448

I got pretty good not burning my tongue like is the worst thing in the world

449

Nothing worse than you have a big meal on the first bite you burn your tongue you just screwed

450

Mmm That's amazing Munchers, thank you guys so much for sticking around Please subscribe to us if you haven't yet.

451

Brothers Green Eats, we have a really cool Facebook page, Brothers Green Eats.

452

We got www.brothersgreen.com, www.brothersgreen.com, Instagram, Snapchat, all that good stuff.

453

But at the end of the day, we just want to inspire people to get in the kitchen and just fall in love with food.

454

And we're trying to explore all things, whether it's budget meals, different cuisines, how to prep for the week, how to eat cheap, quick food, how to impress dates, whatever it might be.

455

We're here to help you guys.

456

Our food is super simple, but also like mastered.

457

If you learn the food that we learn to make, people are blown away by the food that I make.

458

I'm like, listen, I got news for you.

459

This food is not hard to make.

460

It just takes a little bit of time and a little bit of love and a little bit of patience.

461

If you got that, even if you got five minutes of patience, you can make a bangin' amazing meal.

462

So thank you guys for watching.

463

Keep rockin' it.

464

More to come.

465

I love Vietnamese food!

Baixar aplicativo

Tudo o que você precisa para falar fluentemente

Pronúncia com IANota em cada frase

Prática de IPADomine cada som

VocabulárioMonte seu banco de palavras

Jogo de vocabulárioAprenda brincando

Escaneie o QR

Download on theApp Store Get it onGoogle Play

FOR YOU

Vídeo recomendado

217 frases

Vocabulário e dicas de fala para esta lição

Esta aula de conversação de nível B1 usa o vídeo “Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes”. Este vídeo tem 465 frases e 5682 palavras para praticar shadowing. A fala dura 30:13. O falante fala rápido, cerca de 188 palavras por minuto, então espere sons ligados e reduzidos. Apenas 81% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente.

Vocabulário principal deste vídeo

As 15 palavras mais avançadas do vídeo, com pronúncia e significado:

Palavra	Pronúncia	Significado
flavor substantivo	/ˈfleɪvə/	sabor, gosto
soup substantivo	/sup/	sopa
noodle substantivo	/ˈnu.dəl/	miojo, talharim
shrimp substantivo	/ʃɹɪmp/	gamba, camarão
broth substantivo	/bɹɔθ/	caldo
onion substantivo	/ˈʌn.jən/	cebola
dish substantivo	/dɪʃ/	prato, louça
boil verbo	/bɔɪ(ə)l/	ferver
crispy adjetivo	/ˈkɹɪs.pi/	crocante
lettuce substantivo	/ˈlɛt.ɪs/	alface
chop verbo	/t͡ʃɑp/	picar, decepar
peel verbo	/piːl/	descascar, pelar
lime substantivo	/laɪm/	lima, limão
ginger substantivo	/ˈd͡ʒɪnd͡ʒɚ/	gengibre
mixture substantivo	/ˈmɪkst͡ʃɚ/	mistura, misturação

Phrasal verbs que você vai ouvir

Palavra	Significado
figure out verbo	descobrir, deduzir
check out verbo	verificar, sacar só
end up verbo	terminar, acabar
find out verbo	descobrir
knock over verbo	derrubar
take out verbo	tirar, remover

Frases que vale a pena repetir

Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:

I use a julienne peeler, it's like five bucks.
I don't mean, no disrespect.
Are you kidding me on that?
You like that, baby?
Let's do the honkty honk, you know what I'm saying?

Gramática neste vídeo

As estruturas que o falante mais usa, com as palavras exatas do vídeo:

Estrutura	No vídeo
Present perfect continuous have/has been + -ing — uma ação que começou antes e continua	that's been marinating · that's been cooking
Frases condicionais if + oração, will/would + verbo — uma condição e seu resultado	If you don't, they'll get
Present perfect have/has + particípio passado — uma ação passada que ainda importa agora	I've been · haven't had · i've done
Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa	pho, which is · chong, which is · chom which is

Pronúncia para ficar de olho

O falante usa 169 contrações e formas reduzidas, como I'm, gonna, don't. Diga-as na forma curta, do jeito que você ouve.

Os sons de “th”: broth /bɹɔθ/, soothe /suːð/, authentic /ɔˈθɛn.tɪk/, cloth /klɒθ/
Os sons de “sh” e “zh”: shrimp /ʃɹɪmp/, dish /dɪʃ/, freshness /ˈfɹɛʃnəs/, shank /ˈʃæŋk/, shred /ʃɹɛd/
Palavras longas — acerte a sílaba tônica: aromatic /ˌɛɹ.əˈmæt.ɪk/, vermicelli /vəɹməˈsɛli/, ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/, traditionally /tɹəˈdɪʃ.ə.nə.li/

Sons difíceis para falantes de português:

Consoante final — sem acrescentar um “i” depois: soup /sup/, shrimp /ʃɹɪmp/, chop /t͡ʃɑp/, flank /ˈflæŋk/, wrap /ɹæp/
/l/ final — a língua toca o céu da boca, não vira “u”: noodle /ˈnu.dəl/, boil /bɔɪ(ə)l/, peel /piːl/, basil /ˈbæz.əl/, pickle /ˈpɪkəl/
/h/ — um sopro suave, diferente do “r”: honk /hɑŋk/, herb /hɜːb/, heck /hɛk/

Como praticar com este vídeo

Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
Grave a sua voz e compare com o original, prestando atenção a palavras como flavor, soup, noodle.

O que é a Técnica de Shadowing?

Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.

Técnica de shadowing: leia o guia completo passo a passo →

Prática de Shadowing: Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes - Aprenda a falar inglês com vídeo

Escolha um modo de prática

Baixar aplicativo

VIETNAM FOOD TOUR: A day eating in Saigon (Ho Chi Minh City)

The BEST noodles I’ve ever made 🍜

Bài 9 - Bánh Mì Việt Nam

How to Make (And Pronounce) Four Vietnamese Dishes | The Social

How to make Broken Rice | Cơm Tấm from Scratch

Top 10 Must Try Vietnamese Food

AMERICAN PARENT'S eat BANH XEO for the FIRST TIME (Saigon, Vietnam)

Bánh Xèo: Pork Belly & Shrimp-Filled Sizzling Vietnamese Crepe

Flavours & Beyond:Savouring the essence of Highland smoked meat | Vietnam Today

The Best Vietnamese Pho Made At Home

Vietnamese “Banh mi” captivates Middle East | Vietnam Today

Vietnam’s Michelin Street Food Under $1

Vocabulário e dicas de fala para esta lição

Vocabulário principal deste vídeo

Phrasal verbs que você vai ouvir

Frases que vale a pena repetir

Gramática neste vídeo

Pronúncia para ficar de olho

Como praticar com este vídeo

O que é a Técnica de Shadowing?