Luyện nói tiếng Anh bằng Shadowing qua video: British Chefs Feast in the Korean Countryside!

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We had no clue for anything that we were gonna do.
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I was like, what are we doing, guys?
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You guys have met Youngmin.
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It's his father -in -law and mother -in -law's father.
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We prepared some food for all chefs.
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Oh.
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I was just feeding it.
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No choice, all in one.
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If I was a child and I saw that before I went to bed, I would have nightmares.
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All your daughters are pretty.
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Look at your face.
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Hi.
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Hi.
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What's your name?
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Robin.
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Robin?
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Nice to meet you, Robin.
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Nice to meet you.
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I'm Samantha.
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Is this your Rocha?
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Oh my gosh!
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She definitely does look like you.
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You guys need to harvest for lunch today.
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Gladly.
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For me to work.
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Before you get farming away, you need to look the car.
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I still have that.
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Yeah, same.
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I call it the Aunty hat.
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Do I look like a Korean Aunty now?
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Yeah, exactly.
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What's Aunty in Korean?
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Emo.
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Emo Sam.
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Sam Emo.
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Sámi -mo!
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Ibeti -mo, Sámi -mo!
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Sanchu -ta -ite!
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Oh, wow!
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Technique -y!
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That's something.
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That's technique!
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Oh, yeah!
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She makes it look easy.
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This is about to be the freshest Korean banchan.
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So when you make a ssam, we're going to have a selection of lettuce.
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Look at that!
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You're good on those leaves, I bet.
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Oh, no, no, that's fine.
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Listen, I'm committed.
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I will not rest until every leave is straight.
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What's next?
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Lift your visors a bit, guys, so we can see your faces.
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Listen.
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I'm at work right now.
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Let's get the cabbage.
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How am I pulling out the cabbage?
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Just pull the whole thing out.
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No, he's going to bring a knife for the cabbage.
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Thank you for stopping me.
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These giant cabbages, this is what they make kimchi with.
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Wow.
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Oh, straight into the head.
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Oh my gosh.
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That's a weapon.
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That's a big boy.
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Go on, Sam, emo.
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I believe in you.
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Confident, Sammy.
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Sam, emo, sorry.
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Yeah, come on, please.
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The respectful term, please.
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My first camera!
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Yes!
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Why does this feel like Animal Crossing?
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This is my souvenir.
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I'm taking this home.
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Can I put this on a keychain?
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Wow.
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There we go.
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I think I was forced to ask.
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Looking good.
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I want to live here.
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That's a thumbnail.
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I bet.
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I bet this is a thumbnail.
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I'm kind of flashy.
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Can you put a song here and then, yeah.
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Should we write a jingle?
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All right.
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We have more.
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I'm going to take a look.
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We have some specific Korean root vegetables that you have never even seen before.
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Oh, hello.
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These leaves, called Chinamul, we're going to harvest a little bit of young leaves and we'll make the banchan out of this one.
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Okay, okay.
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Banchan is sidey.
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Just the baby ones.
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Yes.
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Oh.
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Sammy's just digging in.
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I love trying everything.
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This is so good.
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It tastes like a very green mango, if it makes sense.
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Wow.
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Oh, he doesn't want to try it.
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It doesn't smell.
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It's an adventure.
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They're actually quite dangerous to try unless they're cooked.
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It's time to go.
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Let me call my mother!
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Say my goodbyes!
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So dead fast Josh!
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That was quite a little.
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I was like, wait, I think he was joking.
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That revealed an inner earpiece.
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That was lurking there, yeah.
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Did you try to leave it there?
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Yeah I did.
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It joined me.
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Suddenly the experience was washed away from that display over there.
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What is that?
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Doraji.
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Now I know.
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Say no more.
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You know how we saw so many things at that market, and you're like, what the heck are these things?
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Right, that was one of them.
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Did you see the root?
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It almost looks like a very thin parsnip.
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This is todok.
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We're going to make a banchan out of this.
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Fantastic.
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So this is todok.
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Very, very similar to ginger in the way that it's presenting.
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Yeah.
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So this is doraji.
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This is todok.
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So you can tell they're kind of got a lot of similarities with ginseng.
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Yeah.
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Similar tasting as well.
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Like quite a strong, a little bit bitter taste.
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So when you're preparing them, you don't just eat them raw usually.
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Have you been to a farm like this?
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No, never.
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This is amazing.
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There was a great introduction to the Korean hospitality and the love
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that Koreans have for their food and for sharing with the people around them.
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You may have noticed as we passed all of these pots over here.
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Almost every house I've seen in the countryside will have pots like this.
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Oh my gosh, please.
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Wow, look at that!
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Here is the jenjang.
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So that's the soybean paste.
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Oh my gosh.
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How long has that been there for?
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This has been there for about two years.
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Oh my gosh.
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If you want to grab some with your spoon, yeah, go for it.
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Thank you.
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Wow, that is like...
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Intense?
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Intense flavour.
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Oh, wow.
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A bit different than the soybean paste you get in the UK.
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Oh yeah. But...
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Is it good?
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It is really good.
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But it's obviously hard in context, you're not eating it like that.
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Yeah.
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That and the sound, yes please.
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That packs a punch.
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Oh my gosh.
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Oh my gosh, the amount of flavour.
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That is incredible.
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Oh, for later?
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Yeah, how much do you want?
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Please be useful.
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The flavour on that is incredible. That almost tastes caramelly.
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Oh, look at that.
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And how long has this been here?
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This has been here for three years.
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I think you're not tasting it, you're taking...
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No, you're alright, have a taste.
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Have a taste yeah
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i'm just a little bit they said it's going to be extremely salty you're just trying it by itself
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that is delicious it's not very salty i mean that was saltier yeah yeah yeah
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oh wow that's actually quite and then you get the easy
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and then the spice comes through the end at the end yeah that's delicious
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that is tasty tasty stuff oh my goodness you have to Yeah, the drenchant.
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A tiny bit.
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Yeah, yeah.
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It packs a punch.
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It packs a punch.
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I'm thinking about that in the context of a broth or anything.
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I mean, you only will need a little bit, and it's just going to permeate so much flavor.
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Should we sit down and eat?
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Absolutely.
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Yes, please.
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I've never seen anything like that.
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All that herbs and spices.
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Mmm, that's going to heal me.
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Talk about privilege.
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My gosh, this is incredible.
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We're never going to get this experience ever again.
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This is once in a lifetime.
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And for most people, not even that.
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I feel very moved by this one.
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This is very special.
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I hope you're hungry.
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Oh, I'm hungry.
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I mean, after all of that, I think we deserve a meal.
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Yeah, we've worked so hard.
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We've worked really hard.
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This farm is basically alive because of us, obviously.
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You see how well it's grown?
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You see how it's flourishing?
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You're welcome, guys.
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We worked from home.
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Hi, Robin.
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You having a good time? yeah okay i'm having a great
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time are you gonna eat some food with us maybe oh
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that would be
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so fun what's your favorite thing to eat mcdonald's oh good
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choice high five okay do you guys want to come
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and sit down oh what a setup oh my word that's all the leaves
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that we picked so what's the vibe we sit cross -legged
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or yeah or we recline like the romans wow look at
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that oh my gosh I don't even have any language for that.
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Look at that slow cooked pork.
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What have you done, young man?
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Can we just survey the jiggles?
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I'm good at this.
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I'm good at this.
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I'm good at this.
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I'm good at this. That means...
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They swear fealty for life.
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What a feast.
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Firstly, here, this obviously...
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That's the cabbage.
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Looks like kimchi.
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This is essentially fresh kimchi.
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Let's taste it.
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Kottori.
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Oh!
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Right?
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Delicious.
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Really good.
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Crunchier and lighter than your average kimchi.
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It's not as pungent.
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I think that's literally the cabbage you picked.
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If we were not here to pick that cabbage, you all wouldn't be eating.
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Shall we try some of the roots?
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So this was the thicker one.
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You could taste the ginseng flavor in this.
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And it's with gochujang.
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A bit of gochujang.
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It cuts through the flavor, makes it a bit less bitter, a bit less strong.
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But it still has quite a distinct aftertaste.
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I love the texture of that.
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Yeah, but it's like a chew crunch.
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Yeah, it's like a cooked carrot, but like a crunch from the turnip.
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And a bit fibrous, but in a nice way.
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The carrot and the turnip mix are ginger. But spicy.
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Yeah, yeah.
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Mixed with gochujang.
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Yeah.
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Alright, pork palate cleanser.
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Now we're going to have to try a bit of the samjang.
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This is bostam, which is essentially like braised pork.
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Koreans know how to cook pork, man.
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Yeah, the pork has been insane.
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These two are best pals.
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They're brothers.
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They're twins.
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Actual twins.
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Yeah, yeah, yeah.
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Oh my gosh.
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That pork is so good.
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Oh you put it in like a ssam?
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Oh yeah.
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Yeah, ssam dance. For me?
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Thank you.
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Cheers!
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You're supposed to go all in one.
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Sam knows her Sam.
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Yeah.
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Wow, look at that.
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What's up with that?
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What?
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Oh.
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Oh, Sam.
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Oh, Sam.
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Oh, Sam.
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Oh, she's beating you.
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Okay.
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All in one.
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No choice.
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All in one.
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Get it in.
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Oh, you did it.
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You did it.
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You did it.
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That's what that means. That was great!
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Just cheers, Gibbs.
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Oh, that's lovely.
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It's delicious.
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It's so delicious.
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It's delicious.
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The cucumber and the cucumber.
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Thank you.
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Mmm!
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Mmm, so delicious.
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It's good!
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There's sesame in that.
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I kind of forgot that I was old.
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It's when I drank.
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Oh, that root.
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The root's lovely.
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It's good, right?
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There's just so much flavor in all of these ingredients.
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Don't you think they'll work so well with the pork?
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I've never seen black chicken before.
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I've just realized that's chicken.
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I thought that was fish.
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Yeah!
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That's right.
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You know how they have black pigs?
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These are black -skinned chicken, eh?
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Smells so good.
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Chicken.
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Chicken, yeah.
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Okay.
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Mmm.
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It's viewed as quite a healthy, hearty meal and has a bit of a richer chicken flavor than most chickens.
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Yeah.
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I would assume that because it's always for braising, is it like an older chicken also?
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You're going to have to ask the chicken.
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I didn't get that.
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Ask the chicken.
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Okay. So.
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I mean it's heads right there.
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I This
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is the broth that the chicken was cooked in.
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Oh my god.
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Yeah Oh, that's the one.
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This is what ginseng tastes like.
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All of that fat and...
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Yeah, feel and look gelatinous.
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Usually when it's cooled down is when it gets to that stage, but this is so good.
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I actually prefer that even to the chicken itself.
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Yeah, try that.
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Yeah, it's really...
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Try that, it's so good.
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The ginseng, oh, you can taste the ginseng.
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I'm desperate to know what the deal with the chicken is.
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It's black chicken.
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It's good, isn't it?
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That's freaking good.
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That's right.
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Oh.
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I think it's that broth with some rice, I think.
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Oh my gosh.
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That's going to be incredible.
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Oh.
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It looks like porridge.
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Sam, you were saying you wanted chook.
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Oh my god, yes.
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Stop saying that.
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That's going to be ridiculous.
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Oh my word.
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I mean, look at it.
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It basically looks set.
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Look at the waffle on that.
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Are we ready?
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I'm so ready.
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Oh my god.
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No. Just no. What do you mean?
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It's too good for mouths.
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It's too good for mouths.
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Because I haven't had ginseng before, I'm trying to pick out what it is.
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You know that end taste that tastes quite herbally?
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That's ginseng.
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Ooh, ooh, ooh.
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Here we go, here we go.
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Try that.
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Ginseng.
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Extremely good for your health, good for your stamina.
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It's like right in me.
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Good for everything.
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Oh, that's a lot.
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But did you like it?
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No, not on its own.
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It's a background flavour.
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But it doesn't linger in that way.
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It's actually quite clean.
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Holy moly.
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It's something else.
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Whatever you have, you're cured now. That chook healed everything.
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Oh, it did.
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The memory of that chook heals everything.
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It was, oh my gosh, it was just phenomenal.
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Yes.
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Oh, wow.
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Intense, right?
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That's just like root.
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I don't know, man.
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It's like the most root.. rootiest root flavor.
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Wow!
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Oh!
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Speak of the devil, literally.
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You know that's coming alive at night, don't you?
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Oh, wow!
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Oh, and they're.. oh my gosh, I feel so...
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They're giving us some, my goodness.
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Oh, thank you so much.
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Oh my god, this!
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This stuff is precious.
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Oh my.
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Am I hairless?
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Am I hairless?
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So it's soju and in ginseng.
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Oh my word.
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Are we downing this?
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I wouldn't.
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No, it's up to you.
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It's up to you.
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It might be easier.
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Yeah, cheers.
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Down the hatch.
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Let's go it.
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Let's go.
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Burned away.
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Burned away for life.
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Wow.
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That has gotten stronger with age.
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Guys, I know I've changed on this trip.
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This might be a bridge too far.
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I thought you could.
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Everyone's having a thirst today.
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YAYYYY!
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You know what?
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We need a bit of meat in order to flush away.
443
Oh yeah?
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Yeah, yeah, yeah, wait.
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He has one shot of soju, he's like, I don't need any food, I'll just keep drinking.
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That keeps living.
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That's the tip, guys.
448
Yup.
449
That's what I expected soju to taste.
450
I think some of my organs have been disintegrated.
451
Is that crab?
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It is crab!
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I'm going to put a lot of rice in the sea.
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I'm going to put a lot of rice in the sea.
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I'm going to put a lot of rice in the sea.
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Look at this.
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This is ganjang gejang, which is essentially raw crab.
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Wow.
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Okay.
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I have no frame of reference for that.
461
I mean, even ceviche though, it's a totally different thing because you're having normally like a fleshy fish.
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Totally different.
463
And that's literally a whole crab.
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Yeah.
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But with rice.
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Wow.
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Look at that.
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I mean, this one bite.
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I'll do it in one bite.
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That's a big bite.
471
Oh my god.
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mouthful that's a lot of raw crab and rice let's do it
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that's a big mouthful it's gonna it's gonna be wild so we hear a comment i think
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then it's some fresh crab yeah really fresh it's really tasty
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and it's like you definitely taste seafood the soy sauce with it i think it's really really tasty the texture
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and the rice so i think the chili yeah helps give a bit of crunch
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if not everything else is just like yeah yeah soft because Crab often is quite meaty, right?
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Yeah, but raw.
479
Whereas when it's raw, you lose all the meat.
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It's just slimy.
481
Yeah, I feel like I really appreciate that.
482
And in my brain, I can see that it's good.
483
But it's maybe not my taste.
484
When I first tried this, I couldn't handle it at all.
485
Oh, really? So intense.
486
It is one of the most intense dishes.
487
It's something that Gabby, like my wife, craves every time we come to Korea.
488
Oh my gosh, that booze is still...
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She's lingering.
490
Because you have tried the ganjang gejang, you tried the soy sauce crab you need to try the
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yang niom crab oh this yeah as you saw omonee doing
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with the other crab she's grabbed sort of body part of the crab
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and squeezed it onto the rice you can just do
494
that right into your mouth it's very gingery this is tasty
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oh yeah i love this one okay yeah this is like
496
a korean crab ceviche the other one was very clean you
497
have to really love the flavor of the crab itself to be into that it leans into the walnuts Yeah, but this doesn't mask it.
498
You can still taste the crab, absolutely, but it's almost like you've got the other flavors that are bringing out the sweetness there, which is like...
499
Yeah, this definitely tastes, the crab tastes sweeter in this one.
500
Well, I think certainly in terms of the Korean food that I know actually is embarrassingly limited.
501
I order from my local Korean takeaway.
502
I get the kimchi pancake, I get the tteok -boki.
503
There's certain dishes, the bulgogi, that you think, oh, that's the beginning and the end of Korean food.
504
Yeah.
505
But being able to, particularly I think when you are seeing the produce, literally like pulling it out of the land,
506
there's like a complexity and a broadness and a nuance
507
that is so much more than just those like flagship dishes that you know about.
508
So I'm finding this very, very precious as an experience.
509
Yeah.
510
We would not have been able to experience this if we were not here with you guys.
511
You come to Korea and you think, like you said, you have the very touristy Korean type of food, what the world knows.
512
And I never thought about raw crab, fish and chicken and just all of this together.
513
And it's just so nice to be fully immersed in the Korean culture.
514
Korean produce.
515
Korean produce and to be in someone's home.
516
That is the biggest thing.
517
It's like we both of us as chefs, we cook for our friends and our family in our homes.
518
And then to have that people do it for us in return.
519
and strangers, that's something.
520
Because it's interesting, when you become a chef, people get funny about cooking for you.
521
Yeah, yeah, yeah.
522
Which is sad, which is sad.
523
It is sad.
524
Because we cook for people constantly.
525
Yeah.
526
But no one is going to be like, oh, let me cook for you because you've cooked me a whole meal.
527
But people's first instinct is, I'm never going to cook for you, you're a chef.
528
But it's not even about the food.
529
It's not because I'm like, oh, I really want to take a break from cooking.
530
But the reason why we love to cook for people over and above giving them food is delicious, is an opportunity to share your heart with someone, to like show them love,
531
to nourish them like inside out, really show them your culture.
532
Yeah.
533
So to be able to experience that at the hands of someone who I've never met before, that feels like a real moment of.. privilege
534
and i mean i'm just watching young men's little girl out
535
there it's like this is like that's actually what it is
536
it's like connecting with someone's family their heritage yeah the things
537
that matter to them yeah the generosity that we've experienced this trip
538
so far yeah it's it's it takes the it actually takes
539
the deliciousness of the food to a whole new level yeah yeah
540
and i find quite touching is literally people feeding you from your hands there's Something very beyond language.
541
It's such an innately nurturing act.
542
I mean, maybe less so when Imokasi put the fermented...
543
Yeah, the fermented stingray in my mouth.
544
That was more an act of oppression.
545
I only ate it because of her hands.
546
Yeah, if anyone else had given that to me, I would have flicked it straight out.
547
Wow!
548
There's more.
549
Oh, that looks great!
550
Look at that!
551
Oh my gosh!
552
What?
553
Pineapple and watermelon?
554
Pineapple and watermelon?
555
Oh my goodness!
556
It smells so good!
557
It smells so floral!
558
It smells incredible!
559
Yeah!
560
It's Korean cider, which is not actually cider.
561
It's essentially Sprite.
562
Okay.
563
Oh, that's so clever.
564
Cheers.
565
Cheers.
566
Have a little sip of that.
567
Oh, I mean, that's about as refreshing as it gets.
568
I'm going to do that when I go home.
569
Mm -hmm.
570
Holy crap.
571
Look at the color of that tomato.
572
Mm.
573
Oh, this is...
574
Mm -hmm.
575
Oh, my God, the tomato.
576
This is, yeah, I know.
577
Did you have that?
578
Oh, yeah.
579
Of all of the things in this, the tomato isn't the thing I was most excited about.
580
Have it, and then you tell me...
581
Yeah?
582
Mmm.
583
Oh wow.
584
Right?
585
The watermelon.
586
It's so sweet.
587
Mmm.
588
Right?
589
The watermelon.
590
It's so sweet.
591
The watermelon.
592
Oh my gosh.
593
Mmm.
594
Oh my son would be absolutely losing his mind over that watermelon.
595
Water lemon.
596
Oh my gosh.
597
It's ridiculous.
598
It's ridiculous.
599
It's somehow absorbed all of the sweetness and a little bit of the acidity from the pineapple to make it extra refreshing, you know, like a heart lemonade. Is this...
600
Every family does this.
601
Is this a Korean thing?
602
Like, Ji, have you had this before?
603
Yeah, when I was young.
604
Really?
605
Yeah, yeah.
606
Some younger generation would be so doing that.
607
Oh, I can imagine that's a vibe.
608
Gibson's like, let's try that.
609
Like...
610
That makes sense.
611
Oh, makgeolli.
612
Mmm.
613
Oh, the makgeolli would be good, because like the milkiness.
614
Oh, yeah.
615
This is truly, truly special.
616
It is so much.
617
Incredibly special.
618
I feel like, I don't know where young men is.
619
Where's young men gone?
620
We need to properly thank him and his family.
621
This is...
622
Oh my gosh, he's bringing most of...
623
That's the one we wanted to try!
624
Oh, yes!
625
Oh, what's that?
626
Oh, you guys haven't seen those before, huh?
627
No, what is that?
628
It's chamwe.
629
Oh, yeah, yeah.
630
I know that one.
631
It's like a Korean melon.
632
Oh!
633
With the seeds as well, we eat the whole thing.
634
Eat with the seeds?
635
Yeah.
636
Okay, all right.
637
Let's go out. For one.
638
I wonder if it's the middle that's bringing the sweetness and then the outside is actually bringing this quite like firm crunchiness.
639
That's delicious.
640
It tastes like a bell.
641
There's a lot of things that we do very well in the UK, but naturally like delicious produce like this is just no match.
642
My goodness.
643
What a day.
644
What a day.
645
Was it this same day that we were in the service station?
646
Hell yeah.
647
Feels like a week ago.
648
Eating like a body weight in like lightly tried food.
649
Kind of ambring.
650
But it's okay, we had the chug and we're healed.
651
Whatever it heals you of, I think you got again when you had the ginseng.
652
Oh, yeah.
653
If I was a child and I saw that before I went to bed, I would have nightmares.
654
It's like cruel to you.
655
Yeah, it does look like it belongs in a horror film.
656
Thank you so much.
657
This is so sweet.
658
I don't have the tools.
659
You have to thank her, please.
660
She's so great.
661
Yeah, this has been so special.
662
Thank you, thank you so much.
663
I don't have the tools to show the gratitude I'm not sure.
664
I'm not sure.
665
I'm not sure.
666
Oh, man, I don't know.
667
Sorry.
668
I'm not sure.
669
I'm not sure.
670
Which is what you said is, thank you for the meal before you start eating.
671
And then the end, you say, I'm not sure.
672
I'm not sure.
673
I'm not sure.
674
I'm not sure.
675
I'm not sure.
676
This rolls off the tongue.
677
Yeah, I will forget that in 30 seconds.
678
You knew that.
679
Yeah, I was following this guy.
680
Yeah!
681
I got told the Korean and I'm...
682
Hey!
683
It's gotten you this far.
684
If you've got toddler Korean, I don't know what we have.
685
It's like a fetus Korean.
686
That for me was one of the trip's highlights.
687
I found it so humbling that they'd invited us onto their family home.
688
There was this really beautiful sense of pride they had in what they've toiled over.
689
And being able to share it with us was just a really amazing moment.
690
I had hoped for an experience like that
691
because I get really excited about produce and just people who care about the ingredients and like taking good care of them.
692
And that was just completely epitomized in that.
693
I mean, they were pouring their whole lives into that.
694
I wished in some ways that like I could have got to just like stretch
695
that meal overall across a week because each thing deserved its own like attention
696
and I felt like I was so excited by everything
697
that was being put in front of me
698
that I almost want to go back and just like have like half an hour to think about that.
699
And then, Youngmin's mother -in -law.
700
Oh, I mean talking about incredible women, this matriarch of this family, just phenomenal.
701
And sitting cross -legged and just having her service, it was so, it was a mum's house.
702
It was so like wonderful.
703
We both immediately, as soon as it was over, I need to call my family.
704
Yeah.
705
Because there's only so much I can speak to my parents about a good meal.
706
And they're just going to go, yeah, it's food.
707
OK, relax.
708
But like this obviously was relatable for them also, too.
709
Because like my dad loves to see fresh produce and he's going to see this tree he's never seen before.
710
They also understood why this was such a special experience for me.
711
They then also felt like, oh, this is actually happening.
712
And we're so proud of you.
713
And this that that was really was a really nice, nice experience.
714
Let's do Onurun Yogi Gachi, I think.
715
My favorite part of the day.
716
Every day, as I'm walking to work, Onurun Yogi Gachi.
717
Onurun Yogi Gachi.
718
Bye!
719
We've come to Majanggong for some Hanun, and that's Korean beef.
720
The only place in the world you can try it is here in Korea.
721
Oh!
722
Oh!
723
Gosh, you could really knock someone out with that foot, couldn't you?
724
I've never seen that foot in the night.
725
Whoa!
726
My life is made!
727
What the hell?
728
Where am I?
729
What is this life that I'm experiencing right now?
730
If it's not Hanu, don't give it to me.
731
Yeah, exactly.

Từ vựng và ghi chú luyện nói cho bài học này

Video này có 731 câu và 4392 từ để luyện shadowing. Phần lời nói dài 27:37. Người nói nói với tốc độ tự nhiên, khoảng 159 từ mỗi phút, gần với hội thoại hằng ngày. Chỉ 81% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất, nên từ vựng khá khó.

Từ vựng quan trọng trong video

15 từ ít gặp trong video, kèm phiên âm và nghĩa:

  • crab /kɹæb/ (danh từ) — cua. Any crustacean of the infraorder Brachyura, having five pairs of legs, the foremost of which are in the form of claws, and a carapace.
  • delicious /dɪˈlɪ.ʃəs/ (tính từ) — ngon. Pleasing to the sense of taste; tasty.
  • flavor /ˈfleɪvə/ (danh từ) — hương vị. The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
  • cabbage /ˈkæbɪd͡ʒ/ (danh từ) — cải bắp. An edible plant (Brassica oleracea var. capitata) having a head of green leaves.
  • meal /ˈmiːl/ (danh từ) — bữa, bữa cơm. Food that is prepared and eaten, usually at a specific time, and usually in a comparatively large quantity.
  • cheers /t͡ʃɪəz/ — cam pôi, sự cạn ly. A common toast used when drinking in company.
  • chef /ʃɛf/ (danh từ) — bếp trưởng. The presiding cook in the kitchen of a large household.
  • goodness /ˈɡʊdnəs/ (danh từ) — lòng tốt. The state or characteristic of being good.
  • punch /pʌnt͡ʃ/ (danh từ) — cú đấm. A hit or strike with one's fist.
  • bite /baɪt/ (động từ) — cắn. To cut into something by clamping the teeth.
  • dish /dɪʃ/ (danh từ) — đĩa. A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle.
  • tomato /təˈmeɪ.toʊ/ (danh từ) — cà chua. A widely cultivated plant, Solanum lycopersicum, having edible fruit.
  • pineapple /ˈpaɪnəpəl/ (danh từ) — dứa, cây dứa. A tropical plant, Ananas comosus, native to South America, having thirty or more long, spined and pointed leaves surrounding a thick stem.
  • technique /tɛkˈniːk/ (danh từ) — kỹ thuật, kĩ thuật. The practical aspects of a given art, occupation etc.; formal requirements.
  • hungry /ˈhʌŋ.ɡɹi/ (tính từ) — đói. Affected by hunger; having the physical need for food.

Cụm động từ bạn sẽ nghe

  • sit down (động từ) — ngồi xuống, ngồi. To assume a sitting position from a standing position.
  • get in (động từ) — lên, xuống. To get into or inside something, literally or figuratively.
  • go back (động từ) — trở lại. To return to a place or state after having been there at a previous time.
  • go on /ˈɡoʊˌɒn/ (động từ) — tiếp tục. To continue in extent.

Phát âm cần chú ý

Người nói dùng 117 dạng rút gọn, ví dụ I'm, you're, don't. Hãy nói theo dạng ngắn đúng như bạn nghe.

  • Âm “th”: thin /ˈθɪn/, thick /θɪk/, thirst /θɝst/, broth /bɹɔθ/, mouthful /ˈmaʊθfʊl/
  • Âm “sh” và “zh”: gosh /ɡɑːʃ/, delicious /dɪˈlɪ.ʃəs/, essentially /ɪˈsɛnʃəli/, chef /ʃɛf/, dish /dɪʃ/
  • Từ dài — đặt trọng âm cho đúng: essentially /ɪˈsɛnʃəli/, ridiculous /ɹɪˈdɪk.jə.ləs/, phenomenal /fɪˈnɒmɪnəl/, ingredient /ɪnˈɡɹiːdi.ənt/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/

Cách luyện với video này

  1. Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
  2. Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
  3. Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như crab, delicious, flavor.

Ngữ pháp trong video

Những cấu trúc người nói dùng nhiều nhất, kèm đúng cụm từ trong video:

Cấu trúcTrong video
Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tạihave met · have never even seen · I've seen
Mệnh đề quan hệ who / which + mệnh đề — thêm thông tin về người hoặc vậtbostam, which is · gejang, which is · there, which is
Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làmwas forced · was washed · was cooked
Thì quá khứ tiếp diễn was/were + -ing — việc đang diễn ra tại một thời điểm trong quá khứwas just feeding · was joking · was lurking

Phương Pháp Shadowing Là Gì?

Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.

Phương pháp shadowing: đọc hướng dẫn từng bước đầy đủ →