Bài 297 - học từ vựng về ẩm thực Pháp- Việt - Lẩu tôm chua ( Fondue de crevettes à l'aigre )

Hello everyone, this is a lesson on the vocabulary of French cuisine. I didn't mean to help everyone cook, because I don't know how to cook myself. But through this lesson, we will learn the vocabulary of cuisine, and these cuisines will be similar. I will introduce some French dishes and some Vietnamese dishes. And in this lesson, we will learn a dish of the Vietnamese, Crab and Shrimp Hot Pot. This hot pot, we borrowed the French word fondue, which is a feminine word, fondue. And this word first originated in Switzerland. They used a pot, and they put cheese in it, and then they dipped the bread in it, and they ate it. It's the same way we eat hot pot. So we can borrow the word fondue to talk about the hot pot. And this is a shrimp hot pot, and it's cooked in a sour way. Fondue de crevette à lècres. Lècres is the sour taste. Like all the cooking lessons, first of all, we have the first part that talks about the ingredients, the ingredients needed to make this dish. Above, we see a picture of a shrimp hot pot. There is a pot with water and some shrimps, along with some vegetables. And this is Fondue Sauviard. Fondue is a type of hot pot from the Savoie region. The Savoie region is located near the Swiss region. Now let's see the ingredients needed to make the shrimp hot pot. First of all, we need shrimp. And here we need 200 grams of shrimp. 250 grams of crevettes. One large spoon of vegetable oil. Une cuillère à soupe, une végétale. Une is oil. Végétale is made from vegetables. Soybean oil, all kinds of vegetable oils. And this is a large spoon. Une cuillère à soupe, a spoon to eat porridge, to eat soup. Five small bowls. Chicken broth. Cinq petits bols de bouillon de poulet. Chicken broth. In other places, they use broth. In France, this bouillon is placed in boxes. We open the boxes with a knife. We just pour it into the pot we use. In Vietnam, we usually make it ourselves. You go to the market to buy bones and cook the broth. It is called bouillon. And to cook this dish, we need five small bowls. Cinq petits bols. That is a bowl for eating rice. Deux citronnelles coupées en tronçons de 5 cm de longueur et grasse. Citronnelles are lemongrass. We need two lemongrass, cut into pieces. Tronçons is cut into small pieces. Each piece is about 5 cm long. It's about a finger. And smashed. We know that lemongrass, if we want to use it, we usually take a knife and smash it. To make it smell good. Cinq gumbo. Gumbo is corn. Lyserol d'eau. Lyserol is water spinach. Lyserol originates from a long tree in France. It's called lyserol. It has leaves and flowers like Vietnamese water spinach. And when the French came to Vietnam, they saw the water spinach growing under the water. It also has leaves and flowers like the lyserol tree in France. And they added the letter O. That is, the lyserol tree grows under the water. To point to water spinach. In the meat water, the champignon. Champignon is mushroom. Two tablespoons of lemon juice. Lemon juice is lemon juice. We squeeze out the lemon juice. And it's lemon juice. And we need two tablespoons. A tablespoon of fish sauce. Fish sauce is fish sauce. Pure is the raw material. Not mixed. And we need a tablespoon of fish sauce. It's also called Oignon Nouveau. It's young onions. We need two young onions. We cut them thin. Here they use a spoon. But we don't know if we should use a spoon or not. Paniko is a type of herb. And we like coriander. Usually people don't use a spoon. But maybe cut it into small pieces. Cut it into small pieces. Then use a spoon to suck. People don't use their hands like me. So let's look at the names of the ingredients. To make the sour shrimp hot pot. 250 grams of shrimp. A tablespoon of vegetable oil. Five small bowls of chicken broth. Two lemon wedges. Cut into 5 cm long pieces. Crushed. Five mushrooms. Half a box of mushrooms. Two tablespoons of lemon juice. A tablespoon of fish sauce. Two minced green onions. Two tablespoons of paniko. And chopped coriander. And then we look at some images of the ingredients that we have just seen. This is the paniko herb. This is a type of herb grown on the ground. We cut it into thin slices. Longhit is a type of coriander. Coriander to make it fragrant. Lugumbo is a type of corn. And below is the image of the yellow onion. The yellow onion is young. The onion is not yet round. It's like a dried onion. We use a big one to cut it. It's as long as an onion tree. It's still small. It's called onion ve. Sometimes it can be called onion nouveau. And these are the lemongrass. La citronella. They have peeled and cleaned it. And now we cut it into pieces. When the whole thing is long like this. It grows in the dust. People take it home, it's long. People throw away the dry leaves. And now it's still short like this. We cut it into 5cm pieces. Then use a knife to crush it. Those are some of the ingredients we need to make the hot pot. And after that, through part B. We start preparing to cook. And in this part, we pay attention to the verbs that we learned in the previous part In part 2, we pay attention to the verbs that we learned in the previous part. The first step. Decortique. Le crevette. Le crevette are the shrimps. Decortique is when we peel off the shell. The shrimp has a hard shell on the outside. We have to peel it off. After that, rince le carapace. Et égoutter. Carapace is the hard shell. You have to wash the hard shell. Then let it dry. Rince is we take clean water, we wash it clean. For example, when we brush our teeth, we also have to rinse it to get the toothpaste out of our mouth. When we wash our clothes, we also have to rinse it to get rid of the soap on the clothes. These steps are called rince. And here we peel off the shrimp shell and we also wash the shrimp in cold water. And then, égoutter. In the verb égoutter, there is the word goutte. Goutte is a drop of water. Égoutter makes all the drops of water go out. That is, it rinses, it stops. Rinse the water to rinse. The third step. De venne le crevette le longuido. Le longuido is along the back. De venne is to remove the tendon. In the verb de venne, there is the word la venne. La venne is the blood vessel. Here we have a picture. On a person's arm, there are also these blood vessels. These blood vessels have a dark color. When we look at it, we know right away. And we call this vein. And now the shrimp, we have to take that vein, that blood vessel. And the steps to remove the blood vessel, the first thing we do is take a knife. We cut along the back of the shrimp. Then we take a knife, we take this black tendon. The next step. And we still notice that the word casserole, 4 vowels, we only read it as 2. Because the letter O at the end does not read. And the vowel that contains the letter O in the middle does not read. So casserole, 4, only 2. Casserole. You make a pan, heat it up, then pour oil into that pan. Pour oil into this casserole. We learned in the lesson, talk about food. We make it yellow. Not 100% cooked, but put it in a pan, with oil. We do it in 30 seconds. Until the shrimp turns yellow. And until the shrimp turns red. Here we have to use L. I'm sorry. Because the shrimp is feminine. Until the shrimp turns red. And here we also pay attention to a part of the French. With the shrimp, we have to use the back of the knife until the shrimp turns red. I will repeat. We take a pan, we make it hot, to heat it up. Then pour oil into this pan. Then stir-fry the shrimp for 30 seconds. Until the shrimp turns red. And this is the shrimp that has been peeled. Peeled. After peeling, we take the tendon on the back, the back like this. We took it. And there is the meat of the shrimp like this. The next step. Then we pour the chicken broth, the broth that we cook with chicken bones, into that pan. And add the lemon. Then make all this mixture boil and simmer. Not boiling, but simmering like this. It has some hearts. And the heart rises. It indicates that the water is almost boiling. Boiling. Then reduce the heat. Let it simmer for 20 minutes. Then put the shrimp in this pot. Let it simmer for 20 minutes. We notice that let it simmer, that is, we have to reduce the heat. We reduce the heat. The fire is very small. And it just boils gently. Next we take it out. Then pass the Otami broth. Take the part that we just cooked, the chicken broth in the shrimp. We filter it. Passe Otami. Tami is a sieve. It is a filter. As we can see above, this is a tami. Then we pour the broth in and we filter it. The part we need to take, it is at the bottom. It flows down. The rest we throw away. We throw away. Unleve is to take away the part that can be stored in this water. There are shrimp shells, carapace, lemon zest, and a lemon peel. We put it on the tami. The sieve. And we throw it away. We take the broth at the bottom. Pour the broth back into the casserole. And let it simmer. Then we pour it back. Pour is to pour. Now pour it back. Pour the broth back. Pour that broth back into the pot. Then let it simmer. Let it simmer. And add the shrimp. The shrimp, after being peeled, now we put it in that broth. Along with the gombo, the corn, the tomatoes, the mushrooms, and cook until the shrimp turn red. And cook until the shrimp turn red. There we meet the consumption jusqu'à ce que. Like above. Jusqu'à ce que. Followed by the lemon juice. Until it turns red. Then we pour in the fish sauce and the lemon juice. Pour is to pour. Then we pour into it. Into the broth. Pour what? Pour the fish sauce. And add the lemon juice. The lemon juice. And finally we decorate. Decorate. Decorate the food we just cooked with the young onions, the green onions, the panico, the chopped herbs, and the coriander, and finally, the ceviche with vermicelli. Eat with rice noodles. Vermicelli can be vermicelli, can be rice noodles. Eat hot with rice noodles. This is vermicelli for sure. No one eats vermicelli with this hotpot. This is vermicelli. We eat hot with vermicelli or with noodles. Plonger dans le bouillon. Dip it in the broth. It's still boiling like that. Accompagné de lis de condo. Along with that, we eat with water spinach. Et de sauce poisson avec du piment. And add the chili fish sauce. Sauce poisson is fish sauce. Piment is chili inside. So we see that the Vietnamese hotpot has a pot of broth like this. And when we eat, we dip the vermicelli in it. The water spinach, the vegetables, and we eat. It's the same way that the Swiss people first started to have a dish. And this is not the broth, but the cheese. They dip the cakes, the pieces of bread they like in the cheese and they eat. So with this way of eating, they also use the word fondue to talk about the way of eating of the Asians, which is eating hotpot. And then we look at the pictures. These are the vegetables that we need to remember. Le pandico mùi tàu. We take these leaves and cut them into small pieces. It's le pandico sizzle. Sizzle is cut into small pieces. It's le pandico sizzle. And then, languit, which is coriander, legumbo, corn, and below we have green beans or nouveau beans. And this is citronelle. Citronelle is lemongrass. Citronelle. And we peel it off, we cut it into small pieces, short pieces. Then we take a hard object, like a stick, or a knife, we smash it to make it smell good. And hello everyone.