跟读练习: The Best Vietnamese Pho Made At Home - 通过视频学习英语口语
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It's pronounced pho, not fo.
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If you're going to get the name wrong, you might as well get the recipe right.
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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.
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And while that heats up, I'll chop an onion in half, and then do the same with a piece of ginger.
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And once your pan is ripping hot, no oil needed, go in with your onions and ginger.
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The goal is to get these almost black.
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It's going to add sweetness and smokiness.
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And this step here is going to mimic the old school street stalls in Vietnam
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that would have used an open flame to make the pho.
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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.
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They should have become pretty jet black that one's pretty good.
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That one's really good This piece right here is what we're going for once they're nice
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and charred go ahead
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and set this carefully off to the side I'll come back in now with a big giant pot
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because it's time to bring in the bones What we have here is beef knuckle
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and ox tail and these bones here are important for getting
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that nice beefy far broth for now I'm just gonna cover these all up with cold water.
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There's no measurement here Just go all the way until you reach the very top of the highest bone
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and then I'm gonna shift this carefully off to the side and bring this to a boil.
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While our bones simmer, we're going to toast our spices.
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First, we have this Vietnamese cinnamon.
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This is a beautiful cinnamon that you can see so clearly is the bark of a tree.
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Then a few cardamom pods, a sprinkle of fennel seeds, then some coriander.
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And finally, what is the most important spice for making pho, in my opinion, star anise.
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These for me are what give pho its pho flavor.
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It's a little bit of a sort of licorice -y, impossible -to -replace spice.
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We'll toast these spices now in a dry pan for about five minutes or until nice and fragrant
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I don't think I'll ever get over how cool it is to use real cinnamon like this.
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And not only does this look better, but the smell is just the strongest, warmest, most amazing cinnamon smell you could ever imagine.
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You'll know these spices are done once your whole kitchen starts to smell warm and sweet and toasty.
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It's a hard smell to describe, but it's definitely a beautiful one.
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I'll pour my toasted spices carefully off to the side so we can move back to our beef bones.
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It looks bad, which is good.
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What we're doing here is removing all the nastiness from these beef bones to get a nice, clean pho broth.
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Vietnamese chefs call this step here, making it clean.
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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.
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While we let those bones finish boiling, we're gonna make what's called a sachet with all our spices.
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It's an easy way to get all the flavor of these
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spices into our pho broth without having to dig them out later.
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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.
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And then, using a piece of butcher's twine, go ahead and tie it all up.
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And that's it.
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There's your sachet.
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Now that our bones have been boiling for 10 minutes, go ahead and carefully bring this whole thing over to the sink.
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I'm going to first dig out all the bones and set those off to the side.
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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.
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Once we've got our clean pan again, we'll go back in with all our clean bones.
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And then just quickly, I'm going to chop up some daikon radish.
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Daikon is amazing.
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It actually sweetens and gives you an even cleaner pho broth.
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And I'm just going to chop this up into nice little sticks.
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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,
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optionally a little MSG, one or two small pieces of rock sugar just to sweeten things up a little bit.
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And last but not least, a sprinkle of salt.
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And then cover this all again with water.
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But this time we're going to keep the water, I promise.
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Now bring this a bit.
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You can add a lid on to help it come to a boil faster if needed.
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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.
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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?
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What we have here are two different cuts of top round.
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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.
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The goal here with this meat slicer is to get nice thin slices
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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.
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So get them nice and thin.
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to do this with a meat slicer.
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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.
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But I just love that the meat slicer gives you these really beautiful curls of beef.
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This meat here is thin enough now that it should cook right away
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when we pour that hot pho broth over the top of it.
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Let's fast forward a little bit.
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It's been about three hours now with our pho broth here.
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Even though we had a lid on here, quite a bit of that liquid is gone.
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The smell is much richer and more concentrated.
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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.
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For now, we'll just cover this again and let it cook for about three more hours.
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Fast forward three more hours and it's time to strain our broth.
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into a strainer over a bowl just to catch all those extra juices.
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And when you do eventually find some of that oxtail, you'll want to put that into a separate bowl
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because we're going to eat that in just a little bit with the soup.
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It should be difficult to transfer some of this over.
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It's going to be fall apart tender if you did this right.
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Once we've gotten out all the bigger chunks and made sure we get all that oxtail, go ahead and lift this up.
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You can take this and get rid of it.
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You're not going to use any of this anymore.
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And now using whatever method you want, carefully strain out that broth.
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I probably could have ladled it over if I wanted to, but I was just - Oh, that's a good lady.
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Very important, taste that broth.
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This is your final step to season it up before you're gonna eat it.
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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.
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I'm overall happy with the sweetness in mind, but I'm gonna add just a touch more of that rock sugar here.
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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.
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And that should do it.
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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,
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I just want to show you how incredibly easy it is to take it off the bone.
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I also think it's good to do now anyways, because you're going to have to take it off the bone regardless.
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But just look at how easily all that meat flakes apart after you cook it for that long.
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It should literally just melt off the bone between your fingers.
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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.
为什么要通过这个视频练习口语？
在观看本视频《在家做最好的越南河粉》的过程中，您不仅能够学习到如何制作美味的河粉，还能够提高自己的英语交流能力。这是一个生动的饮食文化背景，结合了烹饪与语言学习。通过模仿视频中的发音和表达方式，您可以有效提升自己的口语能力，增强自信心。许多学习者发现，实际运用语言是一种非常有效的学习方式，而这个视频正好提供了这样的机会。您可以在手头准备食材的同时进行口语练习，甚至可以尝试与朋友分享这个食谱，进一步巩固所学内容。
语法与表达在语境中的运用
- 现在进行时：例如，“I'm going to chop an onion in half.”（我将把洋葱切成两半。）这一表达方式强调了正在进行的动作，有助于学习者理解如何在口语中自然流畅的使用现在进行时。
- 被动语态：如“these bones here are important for getting that nice beefy pho broth.”（这些骨头对于制作美味的牛肉河粉汤非常重要。）被动语态的使用可以帮助学习者掌握不同句型的构造，特别是在讨论过程或结果时。
- 简单未来时：比如“I’m just going to cover these all up with cold water.”（我将把这些全部用冷水覆盖。）简单未来时的运用使得对未来计划的讨论变得更加简单明了。
常见发音陷阱
在视频中，某些单词的发音可能会让学习者感到困惑。例如，“pho”这个词正确的发音是“pho”，而非许多人习惯错误发音的“pho”。此外，视频中提到的“sachet”和“spices”也可能是一些学习者在发音时的难点。通过反复观看视频并进行英语影子跟读，您可以有效地改善发音和语调，进一步提高英语发音的准确性。
总之，看YouTube学英语，同时进行shadow speak练习，特别是注重语音细节的地方，可以帮助您更好地掌握英语口语技巧，提升语言能力。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。