Практика Shadowing: Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes - Изучайте разговорный английский по видео

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!

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

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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,

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

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and then they'll also have bones.

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

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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.

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

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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.

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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.

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

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

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Put them in a little teabag.

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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.

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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.

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

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Cool.

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And then peel the onion.

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

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Now it looks all beautiful and clear.

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

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You see all like this kind of stuff in there.

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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

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

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No big deal.

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

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

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You add in your ginger you add in your onion

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And you add in that spice bag

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

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Teaspoon some salt in there You can always salt it after

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

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and let it simmer for an hour or two

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

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

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The whole idea is you take your flank

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

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But you'll see about that

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

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

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

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Skim off this gum or whatever.

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

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All meat is pure in its own life.

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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.

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

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Just a tiny bit.

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It won't hurt you.

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

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

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Pho, pho, whatever you want.

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Pho, pho, pho.

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

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and I make you feel

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

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

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so doing the same thing with those rice noodles like we

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

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

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

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that gets to go in the trash

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

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

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Just kind of get them stop cooking, chilling out.

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They're nice and tender now.

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Okay, ready then.

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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.

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

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

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

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This is actually the onion.

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

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

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And then these are my agricultural mons.

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Basil, jalapenos, sprouts.

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

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And then lime.

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And this just creates a delicious pho.

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Here we go.

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So here's kind of the deal for pho.

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It's basically this super flavorful aromatic broth

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and you can get chicken you can get veggie

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

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

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

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because they add a lot of stuff

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

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and then on the side you get all these fresh herbs

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

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

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

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

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

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and then you get the flavor as you want so

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if you want it spicy you had jalapenos

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if you want a little more boom zing a zing a

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citrusy you add some lime you can add the basil

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

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and changing the flavor as you wish.

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

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and you don't have to pack it this much

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but I just love the nootskis

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

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and then here's the thing with the meat

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

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but in this case I'm going to do

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

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

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

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

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

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and stomach but all kinds of craziness

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so the Vietnamese people they like to push it

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but in America we tend to stick with the meat

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so you decide what you like

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

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and just watch how the meat just quickly starts to change

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

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

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

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because it kind of like steeps in there

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

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

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

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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.

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But man, this is so freaking good.

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It's just so soothing and delicious.

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Mmm.

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

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better every freaking bite.

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

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and I talked about the yang and the yang

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and the balance of it all and this dish really represents

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

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

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

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

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

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Alright, bam zheo.

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

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

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There's lots of different batters.

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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,

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so I'm going to show you guys.

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

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I'm kind of doing a blend of both.

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

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It's insane how much oil.

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

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You can use ground pork too.

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Wow, that is a flatter nation.

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Whoa, baby.

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Basically just fry this up.

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It's only going to take a few seconds.

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It's kind of like making an omelette except

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

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

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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

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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

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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.

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Make sure the temperature is nice and high.

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

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And that's going to fry up.

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

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It's already starting to form, I think.

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Yeah, nice.

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

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It'll ruin the whole damn thing.

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

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They actually take lettuce, make this beautiful crispy crepe.

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

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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,

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

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

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

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There's another way they do it

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

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

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

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if not you can just watch and enjoy

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

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

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but it kind of just helps it cook

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

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

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

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

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

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

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

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

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

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

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And look, I freaking burnt my goddamn cutting board.

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Oh bro, I melted it literally on there.

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Idiot.

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Wow.

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Oh, come on.

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That's a true sexification right there.

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They should be, yeah, look, see.

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

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

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

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No big deal.

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

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There you go.

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Look at that beauty.

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tilt guy why not? looks sexy

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this is actually one of the first things that I ate

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

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

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

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

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

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

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

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some roll ingredients plus you got your

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rice papilla right here

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which basically comes in a pack you get a bunch of

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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

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

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

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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

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

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

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all the time I have to make hundreds of these

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and I always thought soaking in warm water

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

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

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

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

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

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

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Cucumbad.

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Mintskis.

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

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

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

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

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

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And then it's like a 69.

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69 shrimp party.

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

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

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

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

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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.

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

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garlic, chilies, sugar, lime.

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

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Do the honkty honk, bubba bubba bubba.

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Do the honkty honk.

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Mmm.

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Mmm.

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Tickle.

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Tickle.

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

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Oh my god.

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They're so fresh.

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

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

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

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the most part you feel like oh yeah they ate way

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

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

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

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

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and on the boat you go to different islands

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

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

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

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

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

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It's simple.

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I've got a couple ingredients here.

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

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

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

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

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

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a little bit of salt a little bit of sugar

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

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

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

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

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

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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

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

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

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But I'm gonna omit it

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

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

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Make sure it gets wet on both sides

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

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They're usually small.

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I'm just gonna do

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Maybe one or two big ones although wonder if I could

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you know let's see what happens

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

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

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

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and wet here and it's raw meat

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

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

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

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Well, not dumplings, but some rolls.

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It starts to look better like this one.

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That one I just crushed.

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I'm frying it in oil.

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

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Just don't do olive oil for rice sakes.

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Don't do olive oil.

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

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And these are really interesting.

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They don't take too long to fry.

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

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It gets super crispy and glorious.

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

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

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

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

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so much i like i was playing around doing some karate

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

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and the vietnamese guy running the ship

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and then they started playing these games with me where i

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

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

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Okay, pretty much done.

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This one's like way open.

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

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Let it kind of oil drain off a little bit.

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

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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.

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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!

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Практика Shadowing: Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes - Изучайте разговорный английский по видео

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Что такое техника Shadowing?