跟讀練習: The Best Vietnamese Pho Made At Home - 通過影片學習英語口語

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It's pronounced pho, not fo.

If you're going to get the name wrong, you might as well get the recipe right.

We're going to begin by making our broth, and the first step is to get a cast iron pan as hot as you can possibly get it.

And while that heats up, I'll chop an onion in half, and then do the same with a piece of ginger.

And once your pan is ripping hot, no oil needed, go in with your onions and ginger.

The goal is to get these almost black.

It's going to add sweetness and smokiness.

And this step here is going to mimic the old school street stalls in Vietnam

that would have used an open flame to make the pho.

I know it seems a little bit weird to purposely burn something, but this is one of those steps in cooking where you just have to trust the process.

They should have become pretty jet black that one's pretty good.

That one's really good This piece right here is what we're going for once they're nice

and charred go ahead

and set this carefully off to the side I'll come back in now with a big giant pot

because it's time to bring in the bones What we have here is beef knuckle

and ox tail and these bones here are important for getting

that nice beefy far broth for now I'm just gonna cover these all up with cold water.

There's no measurement here Just go all the way until you reach the very top of the highest bone

and then I'm gonna shift this carefully off to the side and bring this to a boil.

While our bones simmer, we're going to toast our spices.

First, we have this Vietnamese cinnamon.

This is a beautiful cinnamon that you can see so clearly is the bark of a tree.

Then a few cardamom pods, a sprinkle of fennel seeds, then some coriander.

And finally, what is the most important spice for making pho, in my opinion, star anise.

These for me are what give pho its pho flavor.

It's a little bit of a sort of licorice -y, impossible -to -replace spice.

We'll toast these spices now in a dry pan for about five minutes or until nice and fragrant

I don't think I'll ever get over how cool it is to use real cinnamon like this.

And not only does this look better, but the smell is just the strongest, warmest, most amazing cinnamon smell you could ever imagine.

You'll know these spices are done once your whole kitchen starts to smell warm and sweet and toasty.

It's a hard smell to describe, but it's definitely a beautiful one.

I'll pour my toasted spices carefully off to the side so we can move back to our beef bones.

It looks bad, which is good.

What we're doing here is removing all the nastiness from these beef bones to get a nice, clean pho broth.

Vietnamese chefs call this step here, making it clean.

Now that it's come to a boil, I'll set a timer for 10 minutes and leave this uncovered, and then we'll come back.

While we let those bones finish boiling, we're gonna make what's called a sachet with all our spices.

It's an easy way to get all the flavor of these

spices into our pho broth without having to dig them out later.

All you do is carefully add them to the center of a few pieces of cheesecloth, Then grab the corners and fold it up to make a nice little pouch.

And then, using a piece of butcher's twine, go ahead and tie it all up.

And that's it.

There's your sachet.

Now that our bones have been boiling for 10 minutes, go ahead and carefully bring this whole thing over to the sink.

I'm going to first dig out all the bones and set those off to the side.

Then I'll give the bones a quick rinse in cold water, pour out all the nastiness and gunk from my pot, and then clean it off so we can use it again.

Once we've got our clean pan again, we'll go back in with all our clean bones.

And then just quickly, I'm going to chop up some daikon radish.

Daikon is amazing.

It actually sweetens and gives you an even cleaner pho broth.

And I'm just going to chop this up into nice little sticks.

And then in we go with our daikon, all of our charred aromatics, some green onions, our sachet, which has all those nice toasted spices, then some fish sauce, a bunch of cloves of garlic,

optionally a little MSG, one or two small pieces of rock sugar just to sweeten things up a little bit.

And last but not least, a sprinkle of salt.

And then cover this all again with water.

But this time we're going to keep the water, I promise.

Now bring this a bit.

You can add a lid on to help it come to a boil faster if needed.

And once it does come to a boil, turn the heat down to a very gentle simmer and let it go for six hours, occasionally skimming off the foam on the top to keep the broth nice and clean.

Since I knew we had to wait six hours for our broth, I figured, why not have some fun cutting our beef and bring in a whole meat slicer?

What we have here are two different cuts of top round.

I did get slightly higher quality beef than you might normally see in pho, just because I know it'll look better for you to see on camera, but this is very much a traditional cut of beef that you would use for pho.

The goal here with this meat slicer is to get nice thin slices

that are going to cook really quickly when we add in our broth, because remember, with pho, we'll end up pouring the hot broth over the beef to cook it just before we eat it.

So get them nice and thin.

to do this with a meat slicer.

You can buy your meat pre -sliced, which is probably the easiest and best way to do it, or you can even try using a knife at home if you really want to do this yourself.

But I just love that the meat slicer gives you these really beautiful curls of beef.

This meat here is thin enough now that it should cook right away

when we pour that hot pho broth over the top of it.

Let's fast forward a little bit.

It's been about three hours now with our pho broth here.

Even though we had a lid on here, quite a bit of that liquid is gone.

The smell is much richer and more concentrated.

And it's very important now that we add in more water until all the bones are covered, because that's where we're pulling a lot of that flavor.

For now, we'll just cover this again and let it cook for about three more hours.

Fast forward three more hours and it's time to strain our broth.

into a strainer over a bowl just to catch all those extra juices.

And when you do eventually find some of that oxtail, you'll want to put that into a separate bowl

because we're going to eat that in just a little bit with the soup.

It should be difficult to transfer some of this over.

It's going to be fall apart tender if you did this right.

Once we've gotten out all the bigger chunks and made sure we get all that oxtail, go ahead and lift this up.

You can take this and get rid of it.

You're not going to use any of this anymore.

And now using whatever method you want, carefully strain out that broth.

I probably could have ladled it over if I wanted to, but I was just - Oh, that's a good lady.

Very important, taste that broth.

This is your final step to season it up before you're gonna eat it.

So after all that cooking, your broth should taste clean, maybe lightly beefy with a little bit of sweetness and warm spice in the background.

I'm overall happy with the sweetness in mind, but I'm gonna add just a touch more of that rock sugar here.

I'm grading it on a microplane just to get a little bit because I don't need much, as well as just one more pinch of salt.

And that should do it.

To finish this off, I'll add on a lid and place this in the fridge overnight, which will give all that fat time to rise to the top, While our oxtail is still nice and hot,

I just want to show you how incredibly easy it is to take it off the bone.

I also think it's good to do now anyways, because you're going to have to take it off the bone regardless.

But just look at how easily all that meat flakes apart after you cook it for that long.

It should literally just melt off the bone between your fingers.

And if you really like oxtail, you could always add more at the start of the recipe, because it'll only make your broth more flavorful and give you more oxtail meat.

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With this, I'm just going to cover it and place that in the fridge as well.

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Hello!

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I hope you guys all slept well.

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It's the next day.

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jellowy and gelatinous, which is great.

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And what's even better than that is

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that we can literally take this whole piece of fat off the top like a lid.

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We're going to keep all the broth though.

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This we don't need.

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You can get rid of this.

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When it turns into jello like this, it means you got all the collagen out of the bones.

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More importantly, it means you'll have a really good pho broth.

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To prep this for our pho, we'll go ahead and heat it back up.

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And you'll notice that all that jelly is going to melt down really fast again into a liquid.

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And while that heats up, we can go ahead and cook our noodles.

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These are rice noodles.

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They cook a bit different than a traditional

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all you do is add a bit of warm water over them and then let these soak for about 20 minutes.

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After 20 minutes, they'll have soaked up lots of that water and should look like this.

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Not fully cooked yet, but part of the way there.

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To finish off our noodles, toss them into some boiling water and we'll cook them for just a few minutes until tender.

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You do not want to overcook your rice noodles.

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When I went to a shop in Vietnam and had authentic traditional pho, they were cooking these very, very quickly.

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Just like any kind of pasta or noodle, they become much too soft.

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Once they pass the taste test, go ahead and toss them off to the side in a colander

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the sink and give them a nice rinse in cold water to rinse off the starch and so they don't stick together.

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With our noodles done, we'll move on to make a quick sauce, possibly the easiest sauce you'll ever make.

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All we need is a bit of hoisin, sriracha, and the juice of a whole lime.

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Like I said, easiest sauce you'll ever make.

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Just whisk it all up until it's consistent, give it a quick taste, and set this off to the side as well.

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For plating, I'll start by adding a bunch of my rice noodles into a bowl.

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And once you're happy with how they've been arranged, go ahead and add in your oxtail, that delicious fall apart tender meat that we'd spent so long making with our broth, as well as your raw beef.

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Use whatever kind you want for this.

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And next, some ice cold bean sprouts.

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Putting them in ice water like that makes them nice and crispy.

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Then some Thai basil, a few mint leaves, some Vietnamese coriander.

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It's an amazing herb, but if you don't have this, go ahead and use a few sliced green onions, then one lime wedge.

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And now to finish, we'll pour that hot boiling broth all over our pho.

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I love watching how the meat cooks right as you pour that broth over it.

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Quick squeeze of lime.

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It's like hot pot.

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Watch how quickly I can cook the beef in this broth.

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I like to eat the beef in the sauce.

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And I've got to try the noodles and broth together.

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Mmm.

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Burned my mouth.

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I don't even care.

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That is how you make pho.

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Just kidding.

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Pho.

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為什麼要通過這個影片練習口語？

在觀看本影片《在家做最好的越南河粉》的過程中，您不僅能夠學習到如何製作美味的河粉，還能夠提高自己的英語交流能力。這是一個生動的飲食文化背景，結合了烹飪與語言學習。通過模仿影片中的發音和表達方式，您可以有效提升自己的口語能力，增強自信心。許多學習者發現，實際運用語言是一種非常有效的學習方式，而這個影片正好提供了這樣的機會。您可以在手頭準備食材的同時進行口語練習，甚至可以嘗試與朋友分享這個食譜，進一步鞏固所學內容。

語法與表達在語境中的運用

現在進行時：例如，“I'm going to chop an onion in half.”（我將把洋蔥切成兩半。）這一表達方式強調了正在進行的動作，有助於學習者理解如何在口語中自然流暢的使用現在進行時。
被動語態：如“these bones here are important for getting that nice beefy pho broth.”（這些骨頭對於製作美味的牛肉河粉湯非常重要。）被動語態的使用可以幫助學習者掌握不同句型的構造，特別是在討論過程或結果時。
簡單未來時：比如“I’m just going to cover these all up with cold water.”（我將把這些全部用冷水覆蓋。）簡單未來時的運用使得對未來計劃的討論變得更加簡單明瞭。

常見發音陷阱

在影片中，某些單詞的發音可能會讓學習者感到困惑。例如，“pho”這個詞正確的發音是“pho”，而非許多人習慣錯誤發音的“pho”。此外，影片中提到的“sachet”和“spices”也可能是一些學習者在發音時的難點。通過反覆觀看影片並進行英語影子跟讀，您可以有效地改善發音和語調，進一步提高英語發音的準確性。

總之，看YouTube學英語，同時進行shadow speak練習，特別是注重語音細節的地方，可以幫助您更好地掌握英語口語技巧，提升語言能力。

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
定語從句 who / which + 從句 — 補充說明人或事物	bad, which is · sachet, which has · sliced, which is
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	It's been · we've gotten · they've been arranged
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	are covered · they've been arranged
最高階 the -est / the most … — 一組中最高或最低的	the highest · the most important · the strongest

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: The Best Vietnamese Pho Made At Home - 通過影片學習英語口語

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為什麼要通過這個影片練習口語？

語法與表達在語境中的運用

常見發音陷阱

影片中的語法

什麼是跟讀法？