跟讀練習: How To Make Authentic Banh Mì - 通過影片學習英語口語

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Banh mi is called the best sandwich in the world for a reason.

We'll start off by making our bread.

Banh mi actually translates to bread, and it's the only sandwich named after its bread, which should tell you how important the bread is here.

I've started by combining yeast and sugar with some warm water, and once that yeast is activated, we'll add in our flour, lime juice, and salt, hook this up to our mixer with the dough hook attachment,

and mix over medium speed for about 10 minutes until the dough pulls together like this.

Now, grease a large bowl and shape your dough into a ball, then drop it in and cover it up with plastic wrap

and let it rise for two hours at room temperature until it's doubled in size.

Then very lightly flour our work surface before laying it down.

Once again, shape it back up into a ball and then divide into four even pieces.

If you wanna be really accurate, you should probably use a scale here.

And then one ball at a time, shape them by rolling them around until they create tension and shape up nicely like this.

To prepare them for baking, add a bit more flour, then flip each ball upside down and press it down into an oval about this size, then fold one side about two -thirds of the way up like this,

fold the other side over that piece there, and then pinch hard all the way down to create a seam on the bottom.

It's okay if this part here doesn't look pretty, because we're going to flip it over into our baguette tray for baking.

Before covering them with plastic wrap, we'll give them one more light spray with oil, and after resting for one hour at room temperature, they'll now have doubled in size.

Carefully remove that plastic wrap, and then, using a razor blade, create three small slits on the top of each loaf of bread, add a light misting of water.

This is what gives the iconic thin, crisp banh mi crust.

And don't forget, before you put this into the oven to bake, we need to create our own steam oven by adding some

boiling water to a preheated cast iron pan that's sitting on the bottom rack of our oven.

After eight minutes, we'll remove the steam and let them bake about five more minutes or until they look like this.

Like I said, banh mi doesn't happen without great bread.

If you listen carefully, it should sound almost hollow on the inside.

and that crust should be shatteringly thin and crispy, almost like an eggshell.

And I'm willing to sacrifice this one just so you can hear the crunch.

Now that we've made our bread, we're going to make a Vietnamese liver pâté.

Liver pâté in banh mi is a must.

If you skip it, all you have is a pork sandwich.

These are chicken livers, one of my absolute favorites.

In fact, I have them at least once a week for breakfast.

To clean the livers, we'll cover them with milk, then cover them up with plastic wrap and place them in the fridge for at least two hours.

And after straining them, we'll move over to the stovetop and over medium heat, we'll add a bit of butter along with a few sliced shallots and a couple cloves of crushed garlic.

Stir for just a couple minutes until softened and push them off to the side and add in the livers, spreading them around to try to leave space between them so they can hopefully get some kind of caramelization.

When I cook them at home for breakfast, I almost cook them like a steak, where I try to get a really hard sear on either side.

But here, we're just looking for a little color and caramelization.

We don't want to overdo it.

Once we've gotten that initial color, we can mix everything together

and now the goal is to cook them most of the way through deglaze with shaoxing wine

and scrape off all the flavor from the bottom of the pan then turn off the heat

and bring in your blender add in the liver

and onions along with some fish sauce sugar chinese five spice white pepper salt

and softened butter

and blend adding a few splashes of water as needed to

bring it all together into a smooth paste i know this crazy looking liver puree may not look like something

that should come from the number one rated sandwich in the world but if you look it up online, banh mi is rated by most experts as the number one sandwich.

Once you've let it fully cool down, cover it up and place it in the fridge until you're ready to use it.

We're going to make the pork in the most incredible way.

I'm starting in a pot with some sugar over medium high because the first step is to make caramel.

Once it reaches this beautiful color, we'll add in our pork, shallots, fish sauce, soy sauce, coconut water, and a few aromatics.

And once this comes to a simmer, we'll turn down the heat and let this braise for one

and a half hours or until the pork is nice and tender.

I have a hard time looking at these without drooling at this stage, so I'm just going to let you look at them for a moment.

Now we're going to use a few forks to shred everything apart.

And yes, we're keeping all that pork skin in there because it's turned into this beautiful, gelatinous, sticky texture.

Oh, this sandwich is going to be crazy.

That's probably the best pork I've ever tasted.

And with that, our pork is done, which means we can move over to the final step, pickling our radish and carrot.

In Vietnam, this is called dough chua, and it's a mix of pickled carrot and daikon radish.

They use the radish for a peppery, fresh crunch and the carrot for sweetness and color.

As you can see both vegetables are also shredded into super thin strips.

The next step is to add in some sugar and salt and start massaging it into the vegetables.

Now put them in a jar and cover them with water

and rice wine vinegar and place them in the fridge for at least a couple hours

or until you're ready to use them.

To build the sandwich we'll start with our homemade baguette

and find a spot slightly above the center line

that we will then cut most of the way but not all the way through.

Now on the top half we'll add a generous spread of Vietnamese mayo.

It's different than normal mayo in

that it only uses egg yolks instead of whole eggs and rice wine vinegar for a little kick.

And then on the bottom half, we'll add our chicken liver pate.

On the pate, we'll add a few ribbons of cold cucumber for freshness and crunch.

Then of course, as much of that caramelized pork as we can possibly fit.

I can't stress enough how unbelievably good this is.

Even if you don't make the whole recipe, I'd recommend making just the.. pork.

Then the pickled daikon and carrot, which I'm going to squeeze and drain in a paper towel.

Look how much liquid comes out of this.

We don't want it ruining our sandwich.

The acidity in those is going to be so good at balancing out the sweetness in that pork.

Then some cilantro, only if you like it.

If not, you could also use parsley.

A few slices of bird's eye chili, if you're feeling bold.

And last but not least, a few drippings from that pork mixture.

This is absolutely the most excited I've ever been in my entire life to try a sandwich.

i might cry oh it's so good it's so so good it's

because it's the only sandwich in the world that's in perfect

perfect balance you've got hot versus cold with the caramel pork

and the pickled vegetables you've got rich versus sharp with the pate

and the egg yolk mayonnaise you've got soft versus shattering with

the bread developed versus fresh with the slow braised meat against the raw cilantro

and chili you even have sweet versus salty and so much more it's a uniquely perfectly balanced sandwich, and I never understood the hype, but now I get it.

That's my new favorite sandwich.

It's so good.

So, so good.

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本課的詞彙與口語要點

這節口語課以影片“How To Make Authentic Banh Mì”為素材。影片中反覆出現的詞有：pork, sandwich, add, liver, bread。這段影片共有 93 個句子、1442 個單詞可供跟讀。講話部分時長為 6:01。說話人語速較快，每分鐘約 240 個詞，會出現較多連讀和弱讀。只有 77% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。

影片中的重點詞彙

影片中 15 個值得學習的單詞，附發音和釋義：

單詞	發音	釋義
versus	/ˈvɝsəs/	對 /對
wrap 動詞	/ɹæp/	包裝 /包裝, 包
bake 動詞	/beɪk/	烤, 烘
dough 名詞	/doʊ/	麵團 /麵糰, 生麵糰 /生麵糰
carrot 名詞	/ˈkæɹət/	хуонлуәбу, 紅菜頭 /紅菜頭
thin 形容詞	/ˈθɪn/	бә, 薄
liver 名詞	/ˈlɪvɚ/	肝, 肝臟 /肝臟
oven 名詞	/ˈʌ.vn̩/	烤爐 /烤爐, 爐 /爐
flour 名詞	/ˈflaʊ.ə/	мян, 麵粉 /麵粉
vegetable 名詞	/ˈvɛd͡ʒ.tə.bəl/	蔬菜, 青菜
carefully 副詞	/ˈkɛɹf(ə)li/	小心地
butter 名詞	/ˈbʌtɚ/	牛油, bá-tah
hook 名詞	/hʊk/	鉤 /鉤, 鉤子 /鉤子
rat 名詞	/ɹæt/	лочў, 鳥鼠 /鳥鼠
fold 動詞	/ˈfəʊld/	摺 /折, 折疊 /摺疊

影片中出現的短語動詞

單詞	發音	釋義
cool down 動詞	/kuːl ˈdaʊn/	冷卻 /冷卻
turn down 動詞		拒絕 /拒絕, 回絕 /回絕
turn off 動詞		關 /關, 關掉 /關掉

值得反覆跟讀的句子

影片中簡短而完整的句子，可以直接用在日常對話裡：

We'll start off by making our bread.
We don't want to overdo it.
That's probably the best pork I've ever tasted.
I can't stress enough how unbelievably good this is.
We don't want it ruining our sandwich.

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事	I've started · have doubled · we've made
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	is called · is activated · is rated

需要注意的發音

說話人用了 45 次縮略和弱讀形式，例如 we'll, we're, don't。請按聽到的簡短形式來說。

“th” 音: thin /ˈθɪn/, smooth /smuːð/
“sh” 和 “zh” 音: sharp /ʃɑɹp/, tension /ˈtɛnʃən/, crush /kɹʌʃ/, massage /məˈsɑ(d)ʒ/, splash /splæʃ/
長單詞——注意重音位置: acidity /əˈsɪd.ɪ.ti/, aromatic /ˌɛɹ.əˈmæt.ɪk/, caramelize /ˈkaɹ(ə)məlʌɪz/, gelatinous /d͡ʒəˈlæt.ɪn.əs/

中文母語者容易讀錯的音：

/v/ — 不要讀成 /w/，上齒輕觸下唇: versus /ˈvɝsəs/, liver /ˈlɪvɚ/, oven /ˈʌ.vn̩/, vegetable /ˈvɛd͡ʒ.tə.bəl/, vinegar /ˈvɪnəɡɚ/
詞尾子音 — 要讀清楚，後面不要加母音: sandwich /ˈsæn(d).wɪd͡ʒ/, versus /ˈvɝsəs/, wrap /ɹæp/, bake /beɪk/, carrot /ˈkæɹət/
/r/ 和 /l/ 的區別: carefully /ˈkɛɹf(ə)li/, translate /tɹænzˈleɪt/, garlic /ˈɡɑɹlɪk/, caramel /ˈkæɹ.ə.mɛl/, cilantro /sɪˈlɑntɹoʊ/

如何用這段影片練習

先完整聽一遍影片，不要開口，記下不認識的單詞。
先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
錄下自己的聲音並與原聲對比，特別注意 versus, wrap, bake 這類單詞。

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: How To Make Authentic Banh Mì - 通過影片學習英語口語

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