How I cook Vietnamese food in Germany
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- čas přidán 15. 02. 2023
- Taking myself on a challenge to recreate the Vietnamese food that I had and loved so much, while being in Germany
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Hi, I'm Uyen Ninh but please just call me Uyen!
I moved from Vietnam to Germany 3 years ago for studying. I make silly videos about how Germany looks like through the eyes of a Vietnamese student - on my way to be your favourite Ausländer! :D - Zábava
She is natural, does not stage things...
Love her genuineness
That's what make her videos so relatable to watch. She's showing herself the way she is in real life without having to put on an act or to make everything appear perfect. I love her!
She is classic Vietnamese
Does Not Stage Things
Fan in the Background: ffffffffffffffffffffdhhhhhhhssshhhh
@@7yearsoldcrow nah, even vietnamese people aren't always that authentic
she’s my type of “influencer” 😀
Love the way you present these videos, they feel super casual like talking to a friend
I was thinking the same thing! I don’t know her but she feels like a friend. 😂
Dude if you had a discord I would join that shit in a second
Yes, she is very natural & completely charming actually!
She's so CUTE
10/10 would be parasocial ❤😂
Oh em Uyên ơi, if you ever visit Hamburg I will teach you how to cook all the tasty Vietnamese dishes in Germany! My parents (1st generation Vietnamese immigrants) have mastered it through years and years of trial and error, and they bestowed upon me the knowledge of using German tools and ingredients for Vietnamese food. I’ve seen my mother use a Spätzlepresse to make Bánh Canh 😂 she’s not an expert on noodles but they turned out good!
make a video! I wanna make vietnamese food in Bulgaria too!
Please show us all. I have a Spätzle press, so I'm ready for it!
Dude that is brilliant using a spätzlepresse
The Vietnamese mom using a Swabian Spätzlepresse in Hamburg to make food. That's definitely fusion of the best kind.
Make videos! Would love to see you grow as a channel and collaborate with Ninh!
Uyen, here's a small tip for you when it comes to fermentation: don't used iodine salt, because the iodine prevents lactic acid bacteria from growing, hence preventing proper fermentation. Use sea salt or other additive free salt. 👍
That's a recommendation I've seen a lot, but iodized salt has never been an issue for me. Be it with pickles or sour dough.
I suspect the water could have been to hot, if it really was 40 C.
Also, weigh the amount of salt to be somewhere around 3% salinity anf only add other ingredient once fermentation has started (bubbling). Then also move to the fridge for a week
Would himalyan salt be good for this?
Tafelsalz 👍🏼
@@AardappelpurreeI’ve used that salt often for fermentation.
learn something new myself!!!
This is how vlogging should be done. So natural and genuine.
NEVER change. ❤
I so get it when you said that the food tasted good but not as good as in Vietnam. When we make food here in the states, yes it's good and I love it, but it's no were near close to food in Colombia. I don't know if its the water or the ingredients themselves but it just doesn't hit the same.
Its really the ingredients. I have the same with Moroccan food; it tastes way better in Morocco, because the vegetables are grown locally, the spices are fresher than over here in the Netherlands etc.
Not just that, all ingredients flavor is affected by the local microorganismes in which they are produced. That's why even sometimes processed food taste different from a country to another even though they technically have the same ingredients.
Its definetly the environment and how fresh the ingredients are. My mother swears the potatoes in Kazhakstan are way better than in Germany because of the soil.
@@Moonlight_Shad0w oh man, the word soil hits me hard.
Many warm climate fruits in Indonesia just tastes so good, bigger in size too compared to those in South Korea. But Korean strawberries are top notch though. Then, if you like somewhat sour fruits, just go to Thailand.
Soil and the microorganism composition affects the quality of produce greatly.
@@Nezeo 😂I think, in general, food in the Netherlands are just not meant to be flavorful and savory.
They just don't have that serious "food culture" like other countries.
Hey, I am Turkish and my husband is Vietnamese, although I cook a lot of traditional Turkish food, I would love to learn and cook some everyday Vietnamese food sometime as well. We only cook Pho for special occasions, because it is so time consuming 😅. But, watching your video made me realize, some of the dishes are not that complicated once you find the ingredients.
Hey. You can try to make bún chả by using turkey kebabs + fish sauce + bún noodles 😊
@@kwanlee Yes that sounds delicious! I will definitely try that. I can actually use Turkish meatballs on the top
Wow.. That must be a very interesting food fusion!
What a great fusion... I want to be your frind 🙂
I love turkish food! I just had to laugh because some turkish dishes are also very time consuming xD like manti or salma :-D
The mung bean thing you did was incredible!!!
I wasa not expecting the box to be so full!
I had the same reaction!
I'm not Vietnamese but for English pickles we use way more vinegar, more vinegar than water, leave it for a for a day or 2 in a cool dark place or the fridge. If your doing a fermentation method it takes a few weeks to ferment stuff and I think it's easier with a starter (like when you make sourdough or beer)
Have to agree, my mother is always pickling cabbages or veggies that are more stalked, and we usually use about 1-2 cups (250-500ml) and then dilute it down with the warm water, sugar, etc etc.
we Vietnamese use mostly salt/ sometimes never vinegar. A lotttttt of salt. and it would takes only 1 - 3 days depending on the weather. The reason is our weather is very hot so we don't usually keep pickled things that longer than a week. The taste by that makes a different too.
Vietnamese pickles sometimes don't need vinegar at all. Just the right amount of salt and sugar and it will be fermented itself (and release gas). It often takes 2 days only because it's pretty warm there. But in Germany, it takes me at least 3 days if I place the jar next to or on top of the heater 😊
these are just different kinds of pickling. there are like salt pickles and then your usual with vinegar used. Sour pickled cabbage for example requires zero vinegar but A LOT of salt. Kimchi doesn't require any vinegar either. It's more like fermentation rather than pickling really.
I have to say here that she uses "Essig Essenz" which is a highly concentrated vinegar. If you smell it the nose itches and you cant eat it pure.
Can you please make this a series? I love this video! I'm super interested in how you prepare food, and probably I can find similar ingredients here in Hungary at the asian market. Pleeease do more! 😍
I think it's so cute that she does everything in her bathrobe! It gives a very cozy, comfortable feeling to the video. It's the way I would be at home if I lived in a cold place. Thank goodness I live in Southern California, where the coldest we've seen at night is 4C or 40F.
That's not cold? You must having heating in the house.
@@leonore3349 Most days in winter it doesn't get below 60F, maybe 45F at night. My house is insulated. It has a heater but we rarely use it.
I remember when I lived in southern California and we thought 40°F was cold, Winter! I'm from Maine originally and I am back in Maine now. I experience 40° as comfortable and wear a T-shirt most of the time. I think that I must've inherited the affinity for cold because my ancestors are from the North as far as I know. When I was in Germany, I was well adapted to the weather. But southern California heat was difficult for me to go outside in the daytime.
that isn't a robe ...thats fluffy warm wear.
Are you on the coast lol
I'm in So Cal, a little over 26 miles from the coast and somewhat close to Mexican border, in a valley.
It was around 25F to 26F the other night. ❄️
The last 2wks has been in the high 20s to 30s overnight.
My house is around 100 plus yrs and drafty, so we've been adding extra blankets at night. 😂
Its been a few years since we've seen these type of low temps though.
I live in the U.S. and started making fermented cabbage (sauerkraut) in Denver Colorado many years ago. In Denver it took 2 to 3 weeks for the cabbage to taste sour with only water and salt. I moved to Dallas Texas and was surprised when my cabbage was ready in 5 days with the same recipe. The temperature of your room is what makes the pickle go faster or slower. Thank you for sharing your experience from Vietnam to Germany, it's very interesting. edited to add- Denver is a colder climate than Dallas but not as cold as Germany. Be patient with your pickle, it will happen.
Also consider elevation!
I'm pretty sure colorado is colder than germany
Denver, Colorado, the mile high city is not as cold as Germany?
@@codename495 Yes, I think Germany is colder than Denver. Denver is at the foot of the mountains, not even considered the foothills. It's definitely colder in the foothills and mountains
Hey girl 🙂, If you want to ferment "pickle" veggies than you need to wait a few days before it starts fermenting, especially in winter as the temperature is lower. When I make kimchi, it needs about 5 days to start fermenting.
Also, don't use jod saltz but regular seasalt. Jod saltz contains jodium which kills of the good bacteria you need for fermenting food :-) Good luck and please keep trying!
This is 100% accurate.
I've been watching your shorts for a while, enjoyed your longer food videos (and non-food!) but I'm really hoping you do more cooking videos! I liked seeing what is available to you & how you make it work and also cooking videos that reflect a real kitchen, real available space & the actual time & effort some dishes take
Definitely! I'm in Canada, and I would love to learn more. So often people skip over the time factor
I want to ask to vietnamese,
Do many Vietnamese look like Chinese?
And using Chinese influenced cultures?
I love your videos! They are not staged advertisements in disuguise, we just see a real person do real things and i love it :D you seem so sweet
I watch a lot of gaming content, but Im super sick right now and a lot of the creators I like are too stimulating for me to handle right now. So Im binge watching your videos because theyre so comforting, easy to digest, and distracting from my pain. Thank you for making casual, headache-free videos 💗💗💗
I hope you're feeling better now ❤️
@Eleonora Ludmilla thanks so much!! I'm tons better now :)) have a great day
I'm loving these longer format vids. Came into your channels through yours shorts, and I'm having a blast so far 😊 Well wishes from Chile 💕!
Same!
Me too! :)
Same thoughts here, from Vietnam. Chị ới làm video dài vô hehehe
Aww thank you, I’m actually quite nervous when making these long form video/ cause they are not what I’m normally used to make 🙈 So I really appreciate your comment!!!
@@uyenninh shorts are not enough for your cuteness ý ạ
Pickling actually takes much longer! Wait for a week and then taste it again. Maybe it takes even longer than this. It also depends on the temperature, so it's possible that pickling in Vietnam is faster 😉
They are also other techniques to pickle cabbage. I know, you can knead your cabbage with a lot of salt until it releases its own water. Then only add extra water if needed to let it pickle.
Other pickling people should combine all of our tips into one place. From my experience your salt needs to be about 2% of the weight of your vegetables. Left on the counter for 3-5 days and then put in the fridge.
Pickling is done in vinegar it's not the same as fermenting. Much healthier, as it produces probiotics and vitamin K2.
Maybe not clear - fermenting healthier.
as an Italian passionate about cooking all kinds of food, watching these type of videos is amazing, this cuisine is so new to me, and I love your personality!
Anche a me, ma sono una studentessa e non ho molto tempo da cucinare :’((
@@Pollicina_db sending positive vibes 🙏🙏
Literally!! Anche io adoro cucinare!!i love cooking and it’s pretty much one of my fave hobbies!!
You have quickly become one of my favorite youtube channels. I love your portrayal of being in a different place/culture and how you mesh everything together. I'd love to have spring rolls with you and I bet that lady appreciates having a nice customer like you!
As a Hanoi-an girl living in Canada, I relate to this so hard! The Viet restaurants here make the same 3-4 categories of dishes with little variation and diversity of ingredients, and absolutely zero home-style dishes which are the mainstay of Viet cuisine ;-;
I want to ask to vietnamis,
Do many Vietnam look like Chinese?
And using Chinese influenced cultures?
@@bcoveplmene9791 no and not many. Vietnamese are becoming more and more different about common looks than Chinese, same as the culture
@@riderkamen9353
So, it was more similar to Chinese before?
@@bcoveplmene9791 Regionally, they are different cultures and people. I feel as though people from different regions of the world have always looked different from one another.
However, on the inside we're all made up of the same types of skin tissues, nerves, bones, and physiological processes etc. So that is pretty cool
@@bcoveplmene9791 Yes, Vietnam was ruled by China for over 1000 years so our culture is heavily influenced by China. Many of our traditional foods (particularly those eaten on holidays or special events) have similar ingredients or are basically the same. Pho, the most popular Vietnamese dish in the West, is actually a fairly new invention - likely around the 19th-20th century.
That being said, nowadays of course Vietnamese people have a very distinct culture, cuisine, etc from China. In terms of looks I'd say that it's more influenced by East Asian beauty standards (i.e. Korean) and fashion trends rather than genetics nowadays. But yes, you can still kind of tell us apart to a certain extent.
I noticed you used salt that is iodized - usually it's recommended to use the one without iodine for pickling (in Poland we have pickling salt for that purpose). But also, I think 24h is very short, usually after 3 it's starts tasking different
I agree, had bad experience with iodized salt for pickles. Sometimes, it's hard to find not iodized salt in a german supermarket, but sea salt (Meersalz) does not contain additives.
This is really good advice but for future reference I wouldn't mention youre from Poland because no one will take you seriously cuz of polish cooking stereotypes
Hi! They are definitely right about the salt. I'm an Argentinian who lives in Turkey. If i were you, I would go to a Turkish shop in your city (big turkish community in germany) and get "salt for curing olives"(no iodine)
pickling salt is also ground finer I think so it dissolves easier
I'm not sure about iodized salt being bad. I always use it successfully for my kimchi, and I remeber that a guy in a tv program I was watching (don't know which one anymore though) said something about studies that were being made on this topic and that they actually found out just recently that iodine has no negative effect when pickling things. The taste could still be different though.
I find it so amusing that your boyfriend could eat home made, authentic Vietnamese food everyday, and STILL chooses bread 😂 I would start importing food items my self, if i had a partner that made so much good food, but couldn't find the right ingredients! 😂
me too. he must have a bland destroyed german palate lol
Maybe she's just a bad cook.
@@telekommandant Bad cook doesn't exist in Vietnam and south east Asia
@@sauce1232 anyone could be a bad cook no matter where the fuck they're from, cut this stupid shit out it just divides us more 🙄
why is everyone being so negative and judgemental? They're both grown adults and are free to make their own choices and eat what they want without it being a bad thing or anyone's "fault"
I'm Swedish, but I enjoy making sprouts from many different seeds. Wheat, radishes, mungo beans etc, but my favourite is alfalfa sprouts. Perfect to put a heap on a plain cheese sandwich and make it extra yummy and nutritious. I've always used glass jars with a net for sprouting, but now I will try using empty milk cartons. ✌️
Inthink alfalfa needs a little sun, because otherwise it stays white instead of turning green!
Your channel is such a breathe of fresh air and I'm so glad you seem to be uploading more regularly! ^^
A small correction Uyên: the "green beans" you have are already considered mung beans from the start! I guess Viets just named them based on their exterior colour but in english green beans usually refer to something else. 😆
For those who don't know: mung beans are common in Viet desserts but they're yellow by then because the green skin is usually removed before using them (like what you see in the pink bowl and after). I'd even say that in most Asian cuisines (Indian, Korean, etc), whether for sweet or savoury, mung beans are almost always used without skin. She briefly mentions it during her explanation but Uyên basically just sprouted them... into mung bean sprouts! (Still a cool process obviously! 🙂)
Yep, in vietnamese they're called "đậu xanh" - literally "green bean".
Tip: Uyên, you can make a lot of your glutinous rice & mung bean balls and freeze them until you want to eat them. My mom does that with many desserts and "dumplings" made with glutinous rice flour (bánh ít, bánh xu xê/phu thê, bánh khúc, etc). She'll even steam or boil and cook them ahead of time before freezing them, so that it'll cut down (or even entirely) on cooking time later. You basically just need to thaw and/or reheat them when you feel like eating them!
I love mung beans as well. I started growing them in my kitchen, so that they'd be fresh all the time.
in malaysia we also called them green beans (ms: "kacang hijau") lol
and we used to grow them in elementary science class on cotton and cut plastic bottle
Yeah, here I knew only green mung beans and when I visited Asian shop I was surprised why are they yellow over there, just look like smaller yellow split peas. 😅 Then I noticed these are like lentils, just without the skin (like you can buy green, yellow, brown, red or black lentils and small red lentils are these small brown ones, but without the skin and yellow ones were once green).
I never liked mung beans nor mung sprouts tbh (I generally like other legumes / pulses I ate), but maybe my mum prepared them wrong, since they aren't our culture and the internet back then wasn't as available as now, so I guess I should give them a shot. 👀 At least as ingredient in Indian namkeen snacks they were tasty.
đậu xanh is "blue" beans but it refers to the green beans.
@@user-sl8rm6iq7g xanh can refer to both blue or green.
The Tetrapack (milkbox) hack is awesome. Of course in Germany we have also something you can buy. It’s like a lid for a normal glass jar. So if you don’t buy milk oder plant based milk there is a wasteless option
In the US, you can buy sprouting jars that have mesh screen, buy sprouting lids for canning jars, buy a mesh insert for the canning jar or make your own mesh insert! If you have the kind of canning jars that have a 2 piece lid with the flat lid and a ring. You can buy plastic mesh canvas for crafts, and cut it to the shape of the jar lid.
I could watch these videos of yours all day! It just feels like hanging out in good company. Thank you!
Hey, there is an easier way to make sprouts or mong beans, you can use this technique for any lentil. Basically soak the lentils like mong beans, chickpeas etc overnight and then you wrap it with a cloth like a cheese cloth or a cotton cloth, some that's airy and keep it in a bowl and you should see sprouts coming in. In a few days.
Thanks for sharing this tip!
Hers was easier
i was about 20 when i had to move back home and learn how to cook a bunch of viet dishes and take care of family. i really love this. it really is a journey and it makes me feel happy to see you trying like this with such positivity.
I just found your channel and I’m so impressed with your humor, honesty, and outlook. Sure, it can be tough being a stranger in a strange land, but it’s also a grand adventure and full of nice surprises as long as you are open to them. I believe that food is more than just sustenance; it also feeds our souls and connects us to our roots.
My favorite CZcamsr. So natural and genuine
This was so enjoyable. I feel that I could try making any of the dishes you've made with a degree of success and will try to make them very soon. A natural teacher and orator, so calm, positive and funny ☺️
this has become my new favorite channel over the last few months. love your shorts, and this is great too! nice slice of life, and I love cooking videos as well. very chill. hope to see more!
Thats so sweet that the owner loves talking to you! She probably doesn't encounter a ton of Vietnamese people very often
Such good editing and music choices! I like that you're not afraid to try making something yourself. I also like your cute/funny/casual personality.
The chicken jerky is my FAVORITE. I love it and miss it so much! Thank you for making this video. I love watching these :) So glad you are able to make some of the food you crave in a foreign country! THANK YOU for sharing this.
Really enjoy these types of videos! Can we possibly get a video on the types of Vietnamese soups you like to have in the morning? They seem uncomplicated and delicious looking, I've always been curious on the recipes🥰
Love the editing and energy. I understand craving a nice home-cooked vietnamese meal. Would love to see a regular series of cooking vietnamese meals/cooking at home in Germany.
I love how authentic you are :) I felt like I was watching myself cooking: In a cozy bathrobe, not really measuring ingredients, sometimes struggeling but most of the time happy with the outcome :D I love your Shorts and really enjoy the long videos too.
Vielen Dank für deine immer sehr unterhaltsamen Videos. Muss immer wieder lachen bei deinen coolen Videos! :)
I love that you have a supermarket that's accessible - bringing a bit of home to you 🤗. I also think the lady who owns the store is so sweet (the Korean BBQ sauce is soo delicious with any kind of meat, you'll really enjoy).
Watching your videos make me feel very comforted and content 😊
Love this vid! If you are gonna be cooking more food, please make more cooking videos. Your posts are great, and I’m always looking for recipes, technique, and advice.
I really love your videos! You are just such a congenial and interesting person to listen to and to learn about. Plus it always kinda relaxes me to listen to you and you motivate me to make some more multicultural experiences, it is just so interesting to learn about your culture!
I’m Brazilian and have never had Vietnamese food, I don’t think I ever saw a Vietnamese restaurant in my area. It looks so good and yummy tho, wish I could find the ingredients to make my own 😻
You should try with substitutions! It's worth it. It really is. Also, Brazilian food is awesome TOO!
@@elizabethh9935 it’s just that because I never had any I don’t know what to substitute it with lmao what Brazilian foods have you had? Or are you also Brazilian? 😻
@@CharLotte-el2lb you might google for recipes and see what you have then are missing, after that you can ask about what's left here
😊🤗
This was a very relaxing video, Thank you for sharing your recipes
I really enjoy watching you. It’s great that you improvise the food you miss when your so far away from home.
I had never tried Vietnamese food until I moved to Minnesota in the USA. Not a place you'd expect, but Minnesotans absolutely love pho and banh mi! It's so popular we even have a restaurant 15 mins away from us in a rural town far from the city. I'd love to try more Vietnamese food!
Yes MN has a small Vietnamese population. Glad u like it.
I *would* expect that since MN has the largest Hmong population per capita in the US
This was so relaxing and neat to watch. Thank you for sharing :) I know your channel started with you making interesting content about being Vietnamese living in Germany, and i'm so happy to see your content bloom as you explore doing things that bring your heart closer to home. Was it inspiring for you to spend some time with family? All the yummy food your Mom/family made i'm sure brought back so many memories
Love these recipes. Never seen anything like them. I love your other videos as well. You are so sweet and happy!
I recognize the Schloss from Mannheim as I did an exchange semester in that university and this brought back so much memories! Thanks for always making such entertaining and relatable videos :) As an Asian too I can totally understand the struggle of craving hearty meals like soupy noodle dishes while living in Germany...
Love this kind of content!
I worked at a well known Vietnamese chain restaurant here in the UK and always wanted to learn how to make authentic Vietnamese food myself at home, but found Asian supermarkets super confusing and intimidating with so many variations and ingredients. Please keep educating us!
X X
There's a Vietnamese restaurant chain in the UK??
Presumably Phố @@Rose-jz6sx
I'm a total sucker for these kind of videos... slice of life, in short video form like this one or documentary, movie, anime etc. I can't get enough of them... something about it makes me feels so... composed and at ease, it's very relaxing and I love it when I learn something new from it
Absolutely love this type of content from you!
This was sooo satisfying to watch and listen to. Please, do more longer Videos. ❤
I love your videos! They are so entertaining and the Shorts really make me laugh! 🤣I always look forward to watching them especially when I have a not so great day!
The Korean gochujang marinade she gave you is really good! It made my pork chops taste soo good! ❤
I loved this video! Your successes taught me a lot --- as well as your struggles. Thank you.
Uyen, watching your videos and seeing the effort and love you put into your food is such a joy :) You have a very soothing, genuine demeanour. Lots of love :)
Oh my god. That's the beef jerky I've been searching for ages. My asia shop stopped carrying them and I also searched in markets in the next big city (Munich) for it. Now at least I know, that the brand still exists and it is still imported. Have to start looking for it again 😁
I swear I had withdrawal symptoms when i couldn't find it anymore 😂
So happy watching you put onions in your bánh trôi, made me think of my mom 🥰 and I will definitely try the summer rolls, reminds me of bánh tráng trộn but way easier to eat!
Is that typical? Seems weird for a dessert?
She is definitely the best content creator out there - thanks a million for your videos
Uyen, I genuinely love to watch your videos. The way you talk to us is so sweet and friendly. You seem so kind and I just want to say your a very important part of my morning. I wake up and watch you and drink my coffee. Thank you for being you.
love it!!! i thought i saw everything the vietnamese cuisine has to offer here in Berlin. but this is really new and interesting!
maybe next time many seperate little videos for each dish so one knows how they're called and one can handle them easier
For the pickled vegetables, we usually boil the water then add the salt, sea salt or kosher salt not ionized salt, sugar, Roughly equal amounts, cool it down to room temperature and add vinegar, white, or apple cider whatever. Cut up your vegetables and salt them to draw out water. Salt for 30 minutes or until vegetables are wilted. Rinse the vegetables with clean water a few times then squeeze out all the liquid. Put vegetables in a clean jar and pour over with the pickling liquid and then set it aside for a few days like 3-4 depending on how hot it is. I'm in Hawaii and its usually 3-4 maybe 5 days before we have pickled vegetables that last us awhile. Add some chilis in there too to season it along with the garlic and its so good. We put ours in the fridge after and I love eating cold pickled vegetables with main dishes so good.
I didn't want it to stop!! Please make another video like this ❤️
Thank you for your videos. I have GAD and panic attacks and especially at night I have no one to sit with me. Your videos are very calming. They help me thru.
Than you for your work.
Keep us posted about the pickles! I’m sure they’re gonna taste good after a couple of days!
both recipies I have for korean and mexican pickles (daikon or onion, etc) have a one to one ratio of boiling water to white distilled vinegar, with a tablespoon of salt (and sugar if you want it sweet and tangy). its usually pickled over night and lasts for 5 days max. We usually devouer it in 3 haha.
She wanted to ferment it. Sournes should come from fermenting sugars.. I'm not sure if she mixed 2 things together. I never put vinegar as a fermenting starter. Usually salt or sugar
I watched all of your videos and I could watch them for hours over and over! ❤️ There is something so comforting on your videos. I will definitely try to grow those beans.😊
Thank you for getting straight into the recipe !
Too many spend time chopping eg an onion to the death ... drags on and on!
Kudos to you !
I love watching people cook food from their culture so watching you is amazing. I may try something in the future. But the ingredients are somewhat hard to find in Sweden
In Koblenz all Asian food shops are owned by Vietnamese families. For me, one of them also has a selection of Filipino products. In Nuremberg, there is at least one Vietnamese owned food shop as well. while I'm German, i have family ties to the Philippines and love to cook Filipino dishes. I ordered some specific kitchen equipment through the internet or brought it with me when I travelled there.
What a lovely, relaxing video.
I love your videos, totally, so comfortable and familiar
Thank you for this 💛
You should try making quick tsukenomo pickles. I put cucumber slices and julienned carrot in a freezer bag with a bit of water, soy sauce, white vinegar, shredded kombu, garlic, and chili flakes. Place it in the fridge for one to two days with regular flipping.
The first 3 ingredients made me think of Banh Trang Nuong (Vietnamese pizza) My favorite thing for a fast breakfast …I always have rice paper in the pantry, so this recipe is amazing
This is so inspiring! I can get most of the food I crave where I live, but this makes me want to start experimenting more now. All the best on your journey and looking forward to seeing more!
I don't think your channel has ever popped up on my recommended feed before. I'm glad it did today. What a charmingly engrossing video. Love! Authentic home-made (from scratch) Vietnamese and Chinese food is hard to come by here in England. I wish more restaurants would serve healthy and authentic regional East Asian cuisine but like yourself, I can cook. I'm happy to trek to epic Asian supermarkets and look for exotic imported ingredients and then return to CZcams to get cooking ideas. Thank you very much for working hard on your channel and I hope you're happy and healthy this winter.
You explain things so well--so organized, and in such gradual steps! My daughter found out that in Germany she could not make a pie as we make them in America--the round, fairly flat style of a pie with a crust, and with fruit filling inside, such as apple pie or cherry pie. She could not find any pie pans to bake pies in!
How about a tarte pan? I also think our regular round pans could work too, not too sure
That's odd, I have a pie pan that I got off Amazon (where I also buy my "regular" baking dishes etc), they definitely exist. Unless she means disposable ones, those aren't readily available. It's kind of the norm to buy a baking dish or pan that's glass or metal, not single-use.
Before buying the pie pan I used a casserole dish, sure the shape will be off, but it'll still taste good :D
You can find them online and in some speciality baking stores in the big cities
I should add that this was 20 years ago-
I can't find a proper pie pan here in Switzerland. Here, they have a dish called Wähe, which is kinda like a big pie, so I was able to find a smaller Wähe dish, and that works, but the sides are too vertical. A good pie plate and a 8x8 baking pan are definitely on my shopping list next time I head stateside.
I need to look for a asian supermarket here! I love to cook and to try new food! I‘d love to see some more cooking videos!🥰
Please make more of those videos. I enjoyed this one big time. ❤
These videos are so cozy. Glad to have found your channel through CZcams shorts.
I would eat Uyen's food any day watching this made me hungry!
Your chilled cuteness is so nice, always makes me feel good :D
A thought on pickling: in my experience, things don’t ferment in one day. Usually it takes at least a week, some things are even pickled for years :o hope you keep trying!
I love your videos, you are such a nice person, so authentic and caring.
ty! loved your video!
Love your videos! So interested in the cultural differences. We had a Japanese homestay student for six years. We are interested in Asian culture, love Japanese food (we've tried many dishes over the years}. We've only tried one or two Vietnamese foods but we liked them-we live near Seattle.
I absolutely love your accent ☺️✨
I love your videos!! Please make more cooking and recipe videos in the future♥️
I love this channel because, while I have several friends in/from Germany, I've found that I learn a lot more from seeing it through the eyes of a fellow outsider. These videos show cultural things that are so ingrained in Germans that they're almost blind to it. And now I get to learn more about Vietnam too?! I didn't think it could get any better, but I'm loving this more and more!
omg not the egg boiling machine 😆
I forgot we have those here.
Thank you for your vlogs. Truly like to see peoples experiences in Germany from a different viewpoint 🥺
also I finally need to get one of the rice paper soaking things. always so awkward doign this on a plate :D
vinegar here is different, essig essenz is like concentrated vinegar used for cleaning or salad dressing, you might need to search to find just regular 'white vinegar' --> i struggle with this also, with German ingredients. loving the content xx
Or go to a Russian store and try their vinegar :D Works well for my parents
Get some Tafelessig or Weißweinessig, NOT Essig-Essenz!
Just dilute it with water 🌊
Of course you can use essig essenz just fine. Seriously, most supermarket vinegar isn't better anyway. Especially with Tafelessig you just pay extra for water and transport. Mix essig essenz with some fresh apple juice or white whine or put some water and herbs in it and you are prepared for anything.
Unless you want some aged specialty vinegar you can easily mix a way better, cheaper vinegar on your own.
@@Moonlight_Shad0w I don't know if there's a russian store near me, and if it's expensive I can't afford it, but thanks!
I wish you were my friend. Such a kind genuine funny soul. Please remain such a nice and humble person always. It is a pleasure to watch you
I just love your videos and shorts. They bring back wonderful memories of living in Germany when my dad was in the army.
I love your insights into Vietnamese cuisine! Could you perhaps explain some of the fresh ingredients from the Asian markets? I'm always curious about them.
And since Vietnamese cuisine calls for a lot of green herbs - what kind do you use in Germany?
Keep on going, I love your content ❤️
AS an Indian seeing authentic vietnamees recipes is sooo much funn...Kindly make more cooking videos...
omg thaaaank you for giving us an insight into how to make the rolls
I really like the raw format :-) Its really interesting to see how you prepare it :) ! Thanks again 🙏
I had lost hope for CZcams and then I found you. Thanks for giving me something to look forward to again. 😊