跟讀練習: How to make Broken Rice | Cơm Tấm from Scratch - 通過影片學習英語口語
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115 句
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Broken rice is one of those dishes that is made of many components.
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At first, it may seem intimidating, but once you understand it, it's the kind of meal that you'll want to make for your family and the people you care about.
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Over the past month, I've been eating my way through some of the best broken rice restaurants in Saigon, talking with friends and the many different vendors,
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taking in as much as I could so that I could bring everything
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that I've learned back into this kitchen and share it with you.
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In this video, I will walk you through how to make the different elements from the marinade to the sauce
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so you could confidently make broken rice at home.
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So with that being said, let's get cooking.
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One of the main components of broken rice is the grilled pork.
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Traditionally, pork chop is used, but for this video, I'm using pork jiao.
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It's more forgiving, stays moist, and I personally prefer the texture.
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Before marinating, lightly puncture the surface of the pork.
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This helps the meat absorb the seasoning more evenly.
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To build a marinade, blend garlic
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and shallot with water to create an aromatic liquid strain it through a fine sieve
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and discard the solids any leftover pulp can burn during the
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grilling process in a mixing bowl combine condensed milk honey oyster
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sauce fish sauce sugar salt MSG five spice powder annatto oil
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and the strained aromatic liquid mix well then massage the marinade
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into the pork until every piece is fully coated transfer the pork to a ziploc bag
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and refrigerate for four to five hours or until you're ready to cook.
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Along with the grilled pork, the star of broken rice is the fish sauce.
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Unlike dipping sauces, kem tam fish sauce is thicker.
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It's meant to soak into the rice.
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This process takes about 40 to 50 minutes.
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In an 8 -inch sauce pan, combine water, sugar, and a few pieces of pineapple and bring to a gentle simmer.
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And never a rolling boil.
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Let it simmer for 20 minutes, remove the pineapple, and continue reducing for another 20 minutes.
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Add the fish sauce, MSG, and simmer for another 5 minutes.
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Then remove it from the heat, pass it through a fine mesh strainer, then season with salt to taste.
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As it cools, the sauce will continue to thicken.
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You can refrigerate it or chill it over an ice bath if you're short on time.
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Once cooled at the garlic and chilies, a rough chop helps them float so lay them on a paper towel to remove excess moisture before stirring them in.
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Pickled carrot and daikon is something you can prepare in advance and keep in the fridge ready to use when needed.
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The acidity cuts through the richness of the pork while the crunch adds another layer of texture to the plate.
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To make the pickling brine, combine water, sugar, and salt in a small pot.
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Gently warm over low heat, stirring just until the sugar dissolves.
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Let the brine cool completely before adding distilled vinegar.
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For the vegetables, you can use any cut you like, but a julienne is most common for broken rice.
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Add the carrot and daikon to a mixing bowl, sprinkle with 2 % sea salt based on their total weight and mix well.
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Let it sit for 20 to 30 minutes then rinse under running water using a cheesecloth or a clean kitchen towel.
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Bring out as much excess moisture as possible.
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Spread the vegetable out and let them air dry for 5 to 10 minutes.
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This helps the brine cling better and keeps the pickles crisp.
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Transfer the carrot and daikon to a jar, pour over the pickling brine and refrigerate until chilled.
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This is one of my personal favorites.
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I could eat this with rice on its own and be perfectly happy.
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The steamed egg meatloaf is essential to a plate of broken rice.
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The texture should be tender and cohesive.
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Start by rehydrating the cellophane noodles in warm water until softened, about 15 to 20 minutes.
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In a mixing bowl, combine ground pork with salt, sugar, black pepper, MSG, fish sauce,
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garlic, shallots, and tapioca starch.
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Mix well then set aside.
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Roughly chop the softened noodles and wood ear mushrooms then fold them into the pork mixture.
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Add the eggs and mix just until everything is evenly incorporated.
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Place a pan of warm water in the oven to help create steam and keep the meatloaf from drying out.
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Transfer the mixture to a parchment lined pan and bake in a 400 degree Fahrenheit oven for about 40 minutes.
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Once cooked, brush the surface with egg yolk mixed with anato oil, then return it to the oven for another 5 to 10 minutes, just until the top is set and lightly glossy.
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There's an art to making pork cracklings.
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It's an essential component of broken rice, adding aroma, richness, and texture, and it takes patience to get it right.
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Start by cleaning the pork fat with ginger, salt, and a touch of vinegar.
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Then simmer it briefly for about 5 minutes.
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This step helps remove impurities and any strong odors.
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Cut the pork fat into half -inch cubes, keeping the pieces uniform, ensures they cook evenly.
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Transfer the fat into a pan over low heat with a small amount of water.
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Gently warm it to slowly render the fat.
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Now this is where patience matters.
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Rush this and the cracklings will burn before they ever crisp.
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As the fat finish rendering, add crushed garlic, shallot, and just a touch of fish sauce to build aroma.
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Once the crackling turns golden and crisp, strain them and reserve the rendered fat.
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This lard will be used again later.
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To give the cracklings extra crunch, flash fry them for a few seconds in hot oil, then drain and set aside.
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Scallion oil plays an important part in broken rice.
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Start by heating a mixture of neutral oil and a small amount of rendered pork fat from earlier.
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Add minced garlic and cook gently until fragrant.
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Add the white part of the scallions and cook for about a minute.
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Then add the green scallion and immediately turn off the heat.
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The residual heat is enough to soften them while keeping their colors vibrant.
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Finish with a touch of sugar and salt.
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Stir to combine then transfer to a separate bowl.
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Ah, the julienned pork skin.
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These julienned pork skin could be store -bought, making it from scratch is labor -intensive and isn't worth the effort.
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In a bowl, combine the pork skin along with a touch of fish sauce, sugar, roasted rice powder, a touch of white pepper,
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mix until it's well incorporated and set aside.
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When you're cooking broken rice, the water ratio is lower than regular jasmine rice.
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You're not looking for something soft or sticky here.
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The texture should be slightly drier with each grain separated and never clumped together.
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Rinse the rice two to three times.
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The water doesn't need to run completely clear, then let the rice drain for about 10 minutes.
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This helps control excess moisture before cooking.
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After that, it goes straight into a rice cooker, add just enough water to hydrate the rice, cook it until it's done, and that's it.
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This next component adds a layer of freshness to the dish.
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Chilled cucumber and sliced tomatoes.
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After all the richness, this is what brings balance.
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When you're ready to grill, it's important to set up two different temperature zones.
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One side of the grill should be hot for finishing and building char, the other should be lower heat so the meat can cook through gently.
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Once the charcoal is ready, transfer the marinade to a separate bowl, place the pork jowl on the cooler side of the grill, cook for about a minute,
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then flip and continue cooking for another minute with the grill lid closed.
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After each flip, brush the surface lightly with the marinade.
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When the internal temperature reaches around 140 to 145 degrees Fahrenheit, move the pork to the hotter side of the grill and finish it there.
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This is That's where you develop that deep charred color without overcooking the meat.
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Okay now this last component isn't essential to broken rice but if you have the time, it's worth doing.
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To do this safely, heat a pan of oil to about 400 degrees Fahrenheit, carefully pour the egg whites first and let it set.
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Once it firms up, poke a small hole in the center and gently drop the yolk in.
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Let it cook just long enough for the yolk to hold then remove it from the oil and set aside.
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Now that every component is ready, it's time to plate and assemble.
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Start with the broken rice placed slightly off to the side then add the steamed egg meatloaf,
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the julienned pork skin, sliced tomato and chilled cucumber and the pickled carrot and daikon.
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Next comes the grilled pork jowl followed by the fried egg.
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Finish with scallion oil and a generous sprinkle of pork cracklins.
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And there you have it a complete plate of Vietnamese broken rice.
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I hope this video serves as a reference point for
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when you make broken rice at home for the ones you care about.
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I know it sounds like a lot, but just like my friend Kai said, the more that you practice, the more you'll get better.
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Thanks for watching and I'll see you guys next time.
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本課的詞彙與口語要點
這節 B1 級別的口語課以影片“How to make Broken Rice”為素材。 影片中反覆出現的詞有：pork, rice, broken, sauce, add。 這段影片共有 115 個句子、1571 個單詞可供跟讀。 講話部分時長為 10:09。 說話人語速自然，每分鐘約 155 個詞，接近日常對話。 只有 73% 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
影片中最難的 15 個單詞，附發音和釋義：
| 單詞 | 發音 | 釋義 |
|---|---|---|
| grill 名詞 | /ɡɹɪl/ | 烤架 |
| combine 動詞 | /kəmˈbaɪn/ | 結合 /結合, 組合 /組合 |
| component 名詞 | /kəmˈpoʊ.nənt/ | 元件, 部件 |
| marinade 名詞 | /ˌmɛɹɪˈneɪd/ | 醃泡汁, 醃料 |
| pickle 名詞 | /ˈpɪkəl/ | 醃菜 /醃菜, 鹹菜 /鹹菜 |
| garlic 名詞 | /ˈɡɑɹlɪk/ | 大蒜, 蒜頭 /蒜頭 |
| texture 名詞 | /ˈtɛkst͡ʃə(ɹ)/ | 質地 /質地, 材質 /材質 |
| brine 名詞 | /ˈbɹaɪ̯n/ | 鹽水 /鹽水, 鹹水 /鹹水 |
| daikon 名詞 | /ˈdaɪkɒn/ | 白蘿蔔 /白蘿蔔, 蘿蔔 /蘿蔔 |
| julienne 名詞 | /ˌdʒuːliˈɛn/ | 蔬菜絲 /蔬菜絲 |
| simmer 動詞 | /ˈsɪmɚ/ | 熬 |
| carrot 名詞 | /ˈkæɹət/ | хуонлуәбу, 紅菜頭 /紅菜頭 |
| chill 動詞 | /tʃɪl/ | 使變冷 |
| meatloaf 名詞 | /ˈmit.loʊf/ | 烘肉捲 /烘肉卷 |
| shallot 名詞 | /ˈʃælət/ | 火蔥 /火蔥 |
影片中出現的短語動詞
| 單詞 | 釋義 |
|---|---|
| turn off 動詞 | 關 /關, 關掉 /關掉 |
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 |
|---|---|
| 被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的 | is made · being said · is set |
| 用 “should” 提建議 should + 動詞 — 表示應該做的事 | should be |
| “will” 表將來 will + 動詞 — 決定、承諾或預測 | you'll want · will walk · will continue |
| 現在進行時 am/is/are + -ing — 此刻或近期正在發生的事 | I'm using · you're cooking · You're not looking |
需要注意的發音
說話人用了 14 次縮略和弱讀形式，例如 you're, I've, isn't。請按聽到的簡短形式來說。
- “sh” 和 “zh” 音: shallot /ˈʃælət/, patience /ˈpeɪ̯.ʃəns/, dish /dɪʃ/, brush /bɹʌʃ/, freshness /ˈfɹɛʃnəs/
- 長單詞——注意重音位置: refrigerate /ɹɪˈfɹɪd͡ʒəɹeɪt/, aromatic /ˌɛɹ.əˈmæt.ɪk/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, acidity /əˈsɪd.ɪ.ti/, confidently /ˈkɑnfɪdəntli/
中文母語者容易讀錯的音：
- /v/ — 不要讀成 /w/，上齒輕觸下唇: evenly /ˈiːvənli/, oven /ˈʌ.vn̩/, vinegar /ˈvɪnəɡɚ/, vegetable /ˈvɛd͡ʒ.tə.bəl/, cohesive /kəʊˈhiː.sɪv/
- 詞尾子音 — 要讀清楚，後面不要加母音: component /kəmˈpoʊ.nənt/, marinade /ˌmɛɹɪˈneɪd/, garlic /ˈɡɑɹlɪk/, carrot /ˈkæɹət/, meatloaf /ˈmit.loʊf/
- /r/ 和 /l/ 的區別: grill /ɡɹɪl/, garlic /ˈɡɑɹlɪk/, crackling /ˈkɹæk(ə)lɪŋ/, sprinkle /ˈspɹɪŋkəl/, crackle /ˈkɹækəl/
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 grill, combine, component 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。