Prática de Shadowing: Foreigner shows me how to eat like a local Vietnamese - Aprenda a falar inglês com vídeo

in the back of Hanoi I got the best Grab driver ever here

Chris! we got Chris I think I'm already going the wrong direction you're going the wrong direction already I think

so I think you were, I think we were supposed to take a left back there anyways we're going to eat 2023 is almost over

and we're going to be on the road a lot

so came to Hanoi just to say what's up

and grab a few last couple meals

and last video together we're going to check out Chris's favorite

restaurant recently in Hanoi annoy specialties it's this way it's this way no the camera oh annoy specialties

i'm pretty sure it's centrally heavy he'd be loving the spicy

anyways we're gonna figure how to get there i need to check my phone

okay it's in one of these alleys i don't remember which one

but yeah it'll be the one with all the chairs outside

it's not a max special without getting lost i think pretty

special man it's a local yeah it's like in the middle

of nowhere uh what road is this this is not the right road okay yeah

banh mi online banh mi online and why do you have a store? it's not real banh mi yeah

this is a nice area though, what district is this? this is uh, I think it's still Dongda, it's like middle of like Dongdan okay

just on the edge of Dongda so we're on the pretty far south side of Hanoi yeah, like middle south side, yeah I think I'm already, is this it?

No. No.

Why'd you scare him?

I don't know.

I was just asking him.

I think he's a little shy, I guess.

Oh, man.

I probably should ask the bee driver.

I know what's up.

man honestly like led lighting menu was not what i was expecting

oh was

that it yeah that's it i just need to park bike oh the boom bar is the same as the miwai

so far away out there i saw the boomer but i didn't see the miwai

i think that they just uh like have people park their bikes in front of everybody's houses i think

they just have an agreement with everyone yeah they're like you get free me one free me wrong

one free me wrong uh per week for letting us park our bikes uh

so this is it i mean man look so

tense little area is so like

so green in hanoi i always forget how green it is

look at this y'all yeah it's a little trees nice quiet

i have no clue how chris found this place online online oh tick

okay now owners not here

so nobody talked to I think Chris said they've been here like five ten years um families from Danang

so that's why you got I guess they sell like central people go around Vietnam sell their central dishes

because I feel like central Vietnamese food is like that one food

that no matter where you go in Vietnam like everybody appreciates it and loves it.

What's amazing about this place though, you get a lot of central places up here, you never get this.

That's what Chris loves.

My favorite.

This is like the chili.

This right here is the reason Chris will tell you when it's like one of the most delicious cities in Vietnam.

Yeah.

They call it phil adriam.

It's basically like chili sauce but they fried it up, fermented it a little bit.

Yeah.

Really nice.

Got a nice little sweetness to it.

Yeah.

Yeah, come on.

I thought you said they were small.

In my memory they were small.

Oh man, that's a pretty big bowl for like...

I think they're bigger than it used to be.

You put that in first?

You need a Hanoi person to show you how to eat central food?

I'm gonna do this wrong.

Oh, that hurt.

So what I do is I love this.

I take a big big hunkin' scoop of this.

Probably two hunkin' scoops.

I love this.

Wow.

I put a lot of this in here.

And then I'll take some of this, like, pickled onion.

Big scoop of that.

Throw that on top.

So I'm eating.

It's kind of interesting.

So it's not really like a broth, right?

You just get more of, like, this reduced-down sauce at the bottom.

But I kind of still want to pay my respect and just see what it tastes like.

It's clear.

It's almost like they're not putting the annatto seed oil, like the red one to get that red food coloring. So you go two.

So I feel like I gotta go two, because if I don't go two, then that makes me the weak one.

Yeah, the whip.

Next thing, the one that can't take the heat.

I'm gonna go three now.

Uh-oh.

Have you used your chopsticks?

No. Can I use these?

I just want, like...

Boom.

I was literally just about to say something about this some

people probably the right way to do it they crunch it up and crumble it in

but to me bandai is just too good to like not eat by stuff

there's a way to test this out real quick

it's a little like a chili jam looks like they found making like a sweet chili jam

i could honestly just sit there and dip this bandai in that sweet chili jam all day

this mixed in there's like too much stuff going on here this bowl is too full i'm just like

there's so much noodles here oh oh look at

that look at the glistening noodles right here one thing i

hate about these noodles i feel like they get dry

100

so easily but you get

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that little bit of sauce at the bottom you got the asmr slurping sounds in the background what a beautiful dish

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this does it for me.

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I mean, it's almost making me a believer.

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Mi huang is like something that I've never had on my top five noodles in Vietnam.

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It has been underappreciated, undervalued by me.

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And I feel bad.

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I don't want to.

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The competition is high in Vietnam for noodles you want to eat because we have so many different delicious noodles.

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But for me, this right here is making me a believer.

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I mean, that is absolutely delicious.

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I love the way it's oily, kind of coat your lips.

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For me, it's that broth, the concentratedness, the way it's just packed full of flavor, the saltiness, the chicken, the pork coming through it, and then the seafood.

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It's just a trifecta.

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Ooh, look at this.

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Got some chicken meat right here.

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Look how dark and rich that is.

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Mmm.

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Oh.

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I was talking about how just like umami, salty, oily it is when you eat the noodles and you get that chicken right there.

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Almost been cooked down in like a sweet soy sauce.

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So you get that sweetness, that umami, which is tender fall apart chicken.

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I think third time will be the charm.

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Whoops.

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Uh-oh.

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Uh-oh.

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Can't just add another third one and not expect me to add.

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Thank God.

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Big third one.

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Big third one and then extra half one.

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Wow.

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All this and everything I want.

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The more I eat this, the more you work down.

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Look at it.

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You see this?

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Just the better it gets.

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It gets more mixed in it gets more concentrated with flavor you can't stop eating

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because it just gets better and better and better

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so 55 55 makes 110 plus 15 okay there you go all right good place recommended you know what

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Look at this.

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Chris is so famous.

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Uh oh, he got a height difference.

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He got a height difference.

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So nice traveling around with celebrity Chris.

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Whoa.

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Okay.

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Okay.

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Come on.

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She's so not her.

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Oh, she speaks English with you?

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Yeah.

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That's funny.

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She's the owner.

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The owner finally showed up. So she's the owner.

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Vietnam may be like the winning country in the world for like, oh my gosh that's the owner why is it such a

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young cute girl I gotta be nom like what ten years

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yeah huh have you owned it for ten years you don't

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even look there 20 years you ain't a day over 20 yeah come on now I'm gonna say oh,

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oh shit, Nimlui, Nimlui Huay?

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Oh, Nimlui here.

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Oh, Nimlui.

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Ohhhh.

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It's tight.

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Okay, I'm getting off.

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Oh, it's right here.

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And this place is on Google, right?

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No, not on Google.

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Not on Google.

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It's a joke.

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Clearly, it's not.

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It's a small place.

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Wow, VIP parking.

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okay this is like insanely such a small i have to

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ask not on google i take talk as well no grab

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food i ordered it once i was like let me take a chance

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and it was so good i came

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and found it yeah is she the owner yeah do you pick these places off food

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or off owners a little of both

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i swear to god when i when i first picked this place i was like

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when i ordered on grab i was I was like, let me go check this place out.

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I was imagining like this sweet old lady.

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I get her, I'm like...

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Another cute girl.

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Vietnamese logic.

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Hey, is it safe for me to put this here?

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Yes.

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Okay.

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Okay, just making sure.. oh yeah, nobody uses them here, I forget.

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What do you want?

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This is a Huế or a Huế.

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This is a Huế.

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Yeah.

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Oh look at this.

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This is so funny.

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They're like divided.

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What's going on over here?

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She's like, no she's like, this is your clothes over here and then right back up in here you can eat your bánh xèo.

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This has to be like 18 meters.

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It's teeny tiny.

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Super small.

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She says they're trying to get a bigger place but working hard.

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She's obviously starting with small investments.

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Do you have a Christmas tree?

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I know I'm keeping this as a Christmas tree.

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I got

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so She's got a lot of oil in there.

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I think some people are probably freaking out like oh my gosh there's

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so much oil but to me like I like a lot of oil.

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I like this to be like oily super crispy.

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I mean it's a fried dish

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when I want fried food I want it to be fried you're gonna get

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so many vegetables and things to wrap it in

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and sauce to dip it in anyways it's gonna lighten it up it's gonna be balanced

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so to me loving seeing all that oil and then it just crisp up

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man it's kind of weird so I was expecting a little smaller these are pretty big when I said four

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It's kind of funny, I don't think I've ever seen anybody just close one and a half, put them in the same one.

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I'm sure when she's really busy and she has a lot going, that's a way to kind of be a little bit more efficient.

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To me this is like perfectly made

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because the part where it opens is the down facing part and none of the filling falling out.

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Fill up!

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See how it's created

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that little bit of like turn right at the end up there due to the shape of that and it stays closed.

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Next to the clothes repair.

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I'm adding it to.

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How many stars are you going to give her?

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100. 100.

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100. So now you can find her on Google.

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We're doing it for y'all. In her.

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Mainly her.

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That's funny.

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the address where you go yes I do just looking just

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look in my description box I give you a Google link every time

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and that's because Chris makes them is it here oh I don't see it maybe I get approved

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and you know what really makes the space feel bigger the mirror

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boom

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so we get a lot of different types of my thing

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this is not quite like for I actually don't know the name of this one in Vietnamese

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but no water required and it's already soft you can kind of see it doesn't break

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when you actually bend it many many times the bun cheng

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you can get in Vietnam oh I've never gotten cilantro before with uh bun sale I didn't really

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that's cilantro perfect look at this right here what I tell

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y'all never slap your bun sale unless it likes it oh my gosh

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just obliterated that is like the perfect texture right there a central style bun sale for me

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all right Chris your spot stick by together hold on you

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have to wait wait for me you only put one in there's

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so many things going on with this place

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so like I want to comment on the sauce I'll come

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later you're gonna love the sauce oh excited right now it

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almost kind of looks like a boom chow a lot of a lot a lot a lot a lot of garlic

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I thought that was gonna be the highlight it may be the sauce mm-hmm oh Oh, I've not had that sour.

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It's so sour and tart.

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Not like orange, but it does have that type of citrus coming from it.

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You know, like garlic.

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I like the carrot in there as well.

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You know what I think it is?

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My girlfriend pointed it out.

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She says she creates her mango in here, which is why it's kind of sour and has that nice sweet sour flavor.

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It's really good.

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That's what she thinks.

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Clearly Chris doesn't have a girlfriend by the restaurants he picks.

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That dipping sauce may be the hot thing here.

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I've never had anything like that.

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I love the innovation.

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I love it so different because it just, it works.

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And I like to see that creativity come through.

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But to me, the texture on the bun sale as well.

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Definitely oily, definitely greasy.

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But if you're going to come eat fried food, enjoy it a little bit.

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I'm in my chattel already.

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Yeah.

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It's already, like, fried.

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May as well have it taste really good.

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I mean, you get so many vegetables with it, too.

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Like, you can eat it out.

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Flirts for a day.

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Flirts for a meal.

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Just listen.

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Look how cool that is out there. So cool.

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I can tell you it's not just like it's not just because we're filming.

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I'm coming.

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I'm sorry I'm coming.

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I'll turn it to you.

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I can tell you it's not just because we're filming either.

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Because every time I order on grab it's always that full too.

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She just does a good job.

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I love her slogan too.

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It's like, of the hundreds of thousands of choices you had, thank you for choosing us.

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I was going to say thanks for eating bun sale.

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Oh.

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You're 30, right?

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I thought it was 30 hours.

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I thought it was 30 hours.

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I thought it was 30 hours.

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I don't know.

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Max Bruce All right Oh my gosh

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Too much money Too heavy for Chris To drown the mic Thank you Chris

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Good food Good food Good time We were here for a

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very short Hello We were here for a very short time I am off To the airport Oh my gosh

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I thought you wanted to go to the airport Catch ya next one!

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.

Prática de Shadowing: Foreigner shows me how to eat like a local Vietnamese - Aprenda a falar inglês com vídeo

Por que praticar a fala com este vídeo?

Gramática e expressões em contexto

Armadilhas comuns de pronúncia

O que é a Técnica de Shadowing?