Практика Shadowing: FIVE Must-Eat Hanoi STREET FOODS! (Egg Coffee, Bun Rieu, Xoi Xeo) - Изучайте разговорный английский с YouTube
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Can we ask her any questions?
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Can we ask her any questions?
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I don't think so.
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I don't think so either.
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Just like so dedicated to her work.
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We have traveled to northern Vietnam to Hanoi,
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courtesy of one trip tours.
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And let me tell you,
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my friend, these next four weeks are going to be crazy.
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Hanoi is the bustling capital of Vietnam with a culinary identity completely different from the south.
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And I have been sent here on a foodie mission.
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I'm talking mind blowing street food.
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I've never seen anything like this.
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She's moving so fast.
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I'm talking one of the most unusual food preparations I have ever seen.
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Wah, there is a whole chicken in there.
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I'm talking Hanoi-style nightlife.
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They got the water ready.
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I don't need the water.
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I'm talking finally settling the debate between Northern Pha and Southern Pha.
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You know, I thought I could come out of this easily saying,
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okay, north is better or south is better.
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So grab your chopsticks and get ready to blow dry your poodle to this food exploring expedition.
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I breathe it all up
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and I breathe in Today we're kicking it off by exploring the top 5 must-try street foods of this great city.
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Let's go!
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Location 1 and there's no better way to start your day than with a cup of coffee.
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Except for the coffee here has an egg in it.
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Somehow there's an egg and there's a coffee and they're together.
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It's the most efficient way to have breakfast.
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Let's go check it out.
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In 1946, Duk Nguyen's father opened a cafe after creating the first egg coffee in this area.
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Now, a ton of egg coffee joints can be found around Hanoi,
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but this cafe was the first.
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Using a blend of egg yolks,
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sugar, and a touch of cocoa powder,
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Duk himself whipped us up two fresh cups sunny side up.
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Is this something that we eat or something that we drink?
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Well...
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Alright, let's eat some of this coffee.
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It's really thick.
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That's awesome.
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Alright, let's try it.
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Cheers.
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It is like a custard,
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but it's just completely creamy.
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If you took a bubble bath and you ate the bubbles,
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it's like that kind of texture.
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You've done that before, right?
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And moving on.
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Okay, are we gonna try drinking some?
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Cheers.
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Mmm.
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So.
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It is powerful.
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Let me tell you last week we did the episode about the super strong Vietnamese coffee
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And this is no exception really thick bold
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bitter coffee and the egg is trying to bring the bitterness down
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But it is a fight to the death between the egg
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and the bitter coffee all of the TV networks visiting Cafe Yang have focused solely on the egg coffee
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But Duke tells me we're the first ones to feature his new eggy cocktail
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which contains all the things I love I love protein and a Saigon special.
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I'm talking about his delicious egg beer.
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Mmm.
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Wow.
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Yum.
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That tastes amazing.
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It's super creamy.
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Yeah.
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It actually has a honey flavor to it.
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Oh, I still taste it.
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Oh.
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What?
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Me too.
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Amazing honey flavor.
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I don't know what happens when you mix the sugary sweetness with the egg and with beer,
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suddenly for me, it kinda tastes like honey.
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Does it taste like honey to you?
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Yeah, turn out honey taste.
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A little bit of honey tasting.
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Oh no, to me at least.
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It's interesting.
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Very cool, let's go eat more things now.
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Go!
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Go!
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Today we are showing you the top five must-try street foods native to Hanoi
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and right behind me we have I mean it does not
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get any more street foodie than this unless you were actually
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eating it in the middle of the street They selling so it's now one of the most popular breakfast in Hanoi.
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All right, let's get some breakfast
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These sticky rice wielding vendors move so fast
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that we had to shoot with a special high-speed camera so you could see what was actually happening.
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Can we ask her any questions?
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I don't think so.
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I don't think so either.
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Just like so dedicated to her work right now.
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Guys, this is some intense focus, okay?
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This is like Taibo, but she's making food.
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I'm getting anxiety just watching her do this.
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Oh my god.
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Okay, so here's ours.
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High pressure situation.
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She is moving fast.
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Bam.
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Mung bean.
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Bop, bop, bop, bop, bop, bop, bop.
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What you know about mung bean being just chopped into little pieces?
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Chicken fat.
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Bam, bam.
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Fried onion.
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Fried onion.
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And then is that it?
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And that's it.
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That's it.
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Yeah.
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Okay,
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so I'm on it's only 10,000 about 50 cents for this
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beautiful glob of deliciousness We have a base of sticky rice on top of
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that the mung bean chicken fat and then this fried onion I love these fried onions
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Mm-hmm because they're so rich and they're they're almost sweet because they've been caramelized Yeah,
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she afraid that you cannot eat the fried onion.
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She wants to like put it aside I know no no no no you can eat everything.
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Are you ready?
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Let's yeah scoop out a scoop.
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That's some of the stickiest sticky rice on the sticky rice scale.
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You ready?
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Yeah.
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Cheers.
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Whoa!
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So much happening.
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Obviously it's a savory breakfast.
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This mung bean later is always kind of creamy.
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Yeah, they have to like beat it
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or stir it after being cooked until it's soft and smooth and then hold it tightly.
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It's like a giant ball of silly putty.
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The onion is really crunchy.
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I love it.
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This was awesome.
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We are just getting the day started.
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Let's go eat some more awesome food.
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And the search goes on for the most tasty treats in all of Hanoi.
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Right now, we're stepping up to the Banh Khun restaurant,
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steamed rice pancake rolls.
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They put delicious stuff inside.
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They roll it up, they cut it up,
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and we eat it up.
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Let's go do that.
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And here we are still.
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Okay, hi.
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Okay, hi.
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Right here they have all the filling, right?
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Yeah, yeah, yeah.
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Okay.
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What's in there?
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Minced pork and then wood ear mushroom and seasoning.
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And seasoning!
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Okay, good.
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It's like we're telling each other secrets,
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but really we're trying not to spit into the food.
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Okay, let's move along.
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Right here is the Ban Khun creation station.
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Today our Ban Khun will be made with a super thin layer of steamed rice batter,
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then filled with minced pork and wood ear mushroom,
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topped with some fried onions,
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and maybe even a sausage.
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Oh, we're about to have a mini sausage party here.
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There we go.
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Thank you for everything.
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And let's go eat.
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Right here we have our beautiful rolled up bangkun.
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We have our fish sauce.
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We have put in chili powder.
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We've put in pepper and we have put in freshly sliced chilies.
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Right here we have a cute tiny basket full of herbs.
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We have put our sausage into the fish sauce so it can soak up all those delicious flavors.
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And now we are ready to start.
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All right, let's try it out.
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Mm, that is always a winner.
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I love the texture of this rice pancake.
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It's got a nice layered and mushiness to it.
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The filling is really savory.
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That nice blend of seasoning and minced pork and the mushroom in there,
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that final kick, the saltiness of your fish sauce.
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Is this something that you would eat in college?
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Yeah.
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Did you really?
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Yeah, I did.
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Because it's 20,000, it's about a dollar,
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and with that one plate and a little bit of sausage,
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that would get you full?
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That would satisfy?
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Not yet for me as a girl, yes.
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Yeah.
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But I'm not sure, like, guys.
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What about me as a girl?
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Yeah, I guess so.
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All right, let's shut up and just eat, okay?
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Yeah.
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And our foodie mission continues,
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location number four of food native to Hanoi and this food is called
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manh zong First of all I see a lot of cucumber really excited about that Oh
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Xin chào Oh This is the banana leaf bit, are these banana leaves?
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Yes Revealing this beautiful rice cake
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So she's topping it with some different varieties of sausage Some uh A lot of sausage Pickle Yeah!
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Wow!
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Thank you The first thing that I noticed is there's no tables in this place.
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They're like, why would we have tables?
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We need more chairs.
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People sit in chairs.
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You can't sit on a table.
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It's full of different stuff.
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And it's topped with this.
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You're saying that this is actually pickle.
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Yeah.
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I'm going to try it.
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Oh, it's pickly.
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It's right on that verge.
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It just fell off the edge of being a cucumber.
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And now it's like on its way to being a pickle.
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It's right in that middle ground.
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We have our rice cake.
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And I'm guessing inside of that rice, there's some meat
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and some wood ear mushroom is it a similar filling to
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the bangun yeah similar b is actually from the north of
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vietnam there's a lot of differences in the regions of vietnam between the north
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and south there's big differences in the way they put sauce
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on food for example actually i was going to say there's
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big differences in dialect like the way people speak in their accent
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and big differences in food as well
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and right here i've got a piece of this kind of
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glutinous rice minced pork in there I'm sure a ton of seasoning.
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Should we try it out?
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Yeah.
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Cheers.
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That's yummy.
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Oh, it's really savory.
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It tastes like mother's cooking.
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Did your mom ever make this?
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My mom always buy it for me.
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That's second best.
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It reminds me of my mother's grocery list when she bought yummy food.
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The flavor of the cucumber has been tempered a little bit by the pickling process.
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We're making a food video over here!
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It's been tempered a bit by the pickling process,
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and so it just reduces the intensity of the cucumber enough to make it really yummy and give you a satisfying crunch,
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along with that mushy rice.
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It looks like a big ball of mush, but it tastes tremendous.
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It's excellent.
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We have one more food on our list.
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Let's go to that food,
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and cut, and go, and music montage, and...
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We have reached our final location, location 5.
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Look, we are getting full,
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but we are on a foodie mission,
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so we are not going to stop until we have showed you all the awesome food
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that you should try in this city.
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Right now, behind us, we have a classic of Vietnam,
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but originating in Hanoi.
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It's Wun Riu.
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So it's believed that it can help to cool your body down in the hot summer day.
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Okay, I can really use something like that because I'm always sweating through everything.
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Yeah, perfect.
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They take fresh water crabs,
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they kind of pulverize it,
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into tiny little pieces, and then they boil it in the water making a fresh water crab stock.
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Aside from crab, what else do they put in the broth?
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Yeah, so they have fried tofu and then tomato,
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and then you will see the thing that's floating on the top.
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Yeah.
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It's the meat.
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This foamy material on the top.
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You know when you go to the ocean and it's kind of foamy sometimes?
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It's like that, right?
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It may be from the same creatures.
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Do you...
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Bunryo?
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Pom?
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Okay!
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I've reached the depths of my Vietnamese language.
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We know that she says it's delicious and also she likes it.
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So very in-depth interview by your boy,
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Sunnyside, on the Best Ever Food Review Show.
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Today our Bunryo will start off with some rice noodles and bean sprouts,
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spring onions, salt and seasoning,
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tomato, crab meat, and plenty of savory broth.
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Right now we are going to their secret back VIP room.
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Well basically any room I'm in becomes a VIP room,
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that's how it works.
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The most humble food show on the internet by the way.
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Oh we are going deep back here,
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what is this place to be?
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The wedding receipt.
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There's like a little room way back in here.
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This is awesome.
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We have our two beautiful bowls of bun riu right here and a basket of mixed herbs.
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For me, I haven't really seen any other Vietnamese foods that have tomato inside.
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Now you see.
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Okay, the most unique part of the dish is this foamy crab.
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It's like a delicious ocean foam.
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Right?
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Yeah.
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We've got our herbs in there.
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Pick up the noodle and then put it in your spoon.
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Oh gosh.
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I do not have the patience for this.
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Oh, I thought you went to the food college for five years.
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You should be expert in this.
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I excelled in food eating efficiency.
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I'm just gonna get a little bit of everything.
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Cheers.
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I want to eat.
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Mmm.
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Wow.
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Mmm.
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I'm smiling.
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I really like that broth.
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My natural swing is from the crab.
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I'm telling you, you could be a food reviewer.
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So a lot of the fat in here is coming from actually from crab eggs.
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Yeah.
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Alright, you want to share a bite with me?
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No, I got the hobo.
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Yeah.
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Let's have a bite at the same time is what I'm saying.
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Let's have a bite at the same time is what I'm saying.
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I'm glad after so many episodes that our communication is just down like that.
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It's like we don't even need to talk.
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Because when we do talk, you still don't understand.
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I'm gonna get a nice big tomato in here.
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So fresh herbs make a big difference.
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That kind of tomato-y essence with that little bit of crab flavor in there.
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It's very nice.
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It's refreshing.
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And actually, you know what?
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I do feel like I've cooled down a little bit.
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And it might be because of the air conditioning and the fans in here,
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but I think it's probably because of the soup.
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The hot soup.
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V, thank you so much for showing me your home turf here up in the north.
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Okay, you look busy, no problem.
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But for you guys, if you're interested in experiencing the awesomeness that Vietnam has to offer,
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I suggest you hit up one trip.
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They are a company putting on tours in Da Nang,
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Hoi An, and Saigon.
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I'm talking food tours.
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They have a beautiful village tour,
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an adventurous Gucci tunnel tour, all these and more.
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To find out more information,
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please click the link in the description box down below.
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We will see you next week.
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Peace!
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Грамматика и выражения в контексте
Обратите внимание на следующие ключевые структуры, использованные в видео:
- "Can we ask her any questions?" — Вопросительная структура, полезная для практики построения вопросов.
- "Let me tell you, my friend..." — Разговорный стиль, помогает установить контакт с собеседником.
- "I'm talking about..." — Полезная фраза для акцентирования внимания на важной информации.
- "Let's go check it out." — Спонтанный призыв к действию, который часто используется в разговорной лексике.
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- “custard” – Сложное слово, которое стоит проигрывать несколько раз, чтобы правильно уловить звучание.
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