Please come to USA and make a TV SHOW Series. Have you ever heard of Oprah? I think you are extremely talented and funny and present a fresh honest view of the world without the political crap we deal with. 10/10 or 5 ⭐️, together you both bring the most pleasing way to share culture and love. My wife 🇮🇩and I 🇺🇸 we think you guys are in a perfect relationship. It’s about attitudes and willingness to learn from your partner is a cool secret to your relationship.
I did take a barista course in the past at a Vietnamese culinary school, and the instructor told me that to sterilize eggs, you can boil them for around 30s-1m in 70-degree-Celsius water, which is hot enough to kill the bacteria, esp. salmonella, without cooking the eggs. Then crack it open, and it would be safe to use the egg yolk for your egg coffee now. Updated: FYI the context I used is in Vietnam, not a first world’s country, so extra carefulness is reasonable. The risk of salmonella infection is posed when you crack the eggshells: the bacteria may infect the inner matter, especially if you separate the egg yolk by transferring it back and forth between the two halves of the cracked open shell. So pasteurizing the outer surface becomes necessary. How about the pathogens that exist inside the eggs before cracking? That’s your own risk to take when deciding to have raw eggs then.
That is complete bs. The inside of the egg will still be completely cold after just 1 m in 70C water. Salmonella are killed at 65C, which is also the temperature at which an egg yolk sets. Ergo, you cannot sterilize an egg without cooking it through. The obvious implication is, by the way, that any runny egg is just as (un)safe as a raw egg. In Germany, Salmonella are very rare and if you buy high quality ("organic") eggs, they are basically unheard of.
Exactly this. Cuz the dangerous part is NOT the raw egg, it's the bacteria that's grown on the shell since they've been washed. The raw egg only becomes dangerous by making contact with the outside of the shell. By boiling it shortly, you're killing all the bad stuff that might make you sick! (Unless it's a bad egg, bad eggs will make you sick)
The funny thing about a German rating Vietnamese coffee is that East Germany paid Vietnam to ramp up its coffee production, and that is one of the main reasons why Vietnam is the second biggest producer of coffee today.
"paid Vietnam to ramp up" => further reading: en.wikipedia.org/wiki/East_German_coffee_crisis#Influence_on_coffee_production_in_Vietnam (fun fact: in the main article about vietnamese coffee production, you can't find a word about this)
About the egg coffee: It's required that chickens get vaccinated against salmonella in Germany (plus there's some additional safeguards), so while raw egg is never 100% safe, the likelihood that you get sick from them here is very, very low ^^
Im genuinely happy for all her success. Her energy is very light and you can tell she really enjoys what she do. Unlike many of these tik tok influencers who force a personality on camera I remember first time seeing her videos when she only had like 10,000 followers. Now she has 2.2 million. Congrats!!!
Great video. btw. eggs in Germany are very safe. The little chicken and later laying hens are vaccinated against salmonella after birth. In addition, according to poultry hygiene regulations, salmonella tests must be carried out on laying hens at least every 15 weeks, normally 8 weeks between tests.
I think most of Europe has similar procedures (vaccination and testing) to reduce the risks. There are also restrictions around certain medications, like antibiotics, for both the wellbeing of the animals and to improve food safety.
"It's good that you give our audience, uh, pretty authentic knowledge..." has to be the funniest and truest jab. Thank you German Boyfriend! (How is it that Uyen has never slipped and said your name?)
@irina_vhmc yeah i would slip up and use the pet name before i ever said the real name lol. I have to stop myself from calling my SO our pet name in public cause they get kinda embarrassed 😅 lol
Oh, just wanted to add that coconut coffee is just another level. They blend coconut cream (not water) with ice to make it slushy, like ice cream, and then add filter coffee so it's mix of coffee bitterness and coconut sweetness. Amazing. 100/10
The words you were looking for was corn cob, and when you used the bag to separate the liquid that is usually called "straining" (verb). So "strain it to separate the liquid and solids". Or the object you use can be called a "strainer", or commonly in america we use a "cheese cloth" for this task of separating fine particles from liquid!
Thank you, teacher! That helps a lot. In Vietnamese idioms we have a phrase that say "one word is a teacher, half of a word is also a teacher" which literally means just by teaching us half of a word, you have become a teacher. Really appreciate that
Uyen if you want the egg coffee without risk of salmonella, you can whisk the egg yolk over a double boiler: It's a very traditional technique used for making creams, foams, etc. The egg yolk whips into a nice foam but the heat from the steam warms it to a safe temperature.
I had egg coffee once when i visit Vietnam,Da Nang and honestly it's so good! It's so sweet and creamy i couldn't believe that's an egg in it. My dad not a huge fan of coffee but he thought about egg coffee when we miss Vietnam.
hi Uyen!! i really enjoyed this video ☺️ i live in Russia and study at the Far Eastern Federal University (in Vladivostok city), and we have many vietnamese students there and they showed us how to make vietnamese coffee and i was shocked with egg coffee and also i was surprised to know that people in Vietnam drink coffee with condensed milk, i remember that we have to wait 5-6 mins until filter is done, but in my surprise this coffee were really tasty!! these vietnamese students were really cute and now i’m really interested in vietnamese culture so i’m happy that i found your channel 🥰 thanks Uyen that you make a really good content
The green tea I had as a teacher in Viet Nam I've never been able to find exactly elsewhere and I've tried importing so many kinds, it was so good and strong for waking up in the morning ❤You should do Vietnamese street food snacks next! (Although it might be difficult to recreate at home in Germany!)
This is why when in Vietnam, load up on the tea and coffee. That's what my relatives do before heading home. They bring empty suitcases just to bring a ton of stuff back to the US. LOL
@@datgal2u I haven't been back for many years as international holidays and travel is so expensive but I will be going again for my 50th birthday and this is exactly my plan!
It's most likely from the region of Thái Nguyên, where the largest tea plantation is located. My late grandfather loved the stuff :) Apparently it goes really well with Vietnamese tobacco. I personally think it's the greatest palette cleanser on earth after a good bowl of Pho.
We make the "egg coffee" in Italy too! But we usually use just sugar, without the honey. It was my late father's favourite. We call it "uovo sbattuto col caffè" or "caffè con uovo sbattuto" (literally: beaten egg with coffee or coffee with beaten egg). You drink it for breakfast or as a snack, in the afternoon, sometimes with some cookies. I have to say it was very popular, until some years ago. I don't know how many people still make it, today, but I definitely consider it a sweet treat, not really a drink. My favourite Vietnamese drink would be, I think, the first one, the peach tea. Maybe because peach tea is very popular, in Italy, and I make it quite often, steeping slices of fresh peaches in the tea and refrigerating it to drink (and eat the peaches) during hot summer days. I'm sorry to say that my least favourite would be the coffee with condensed milk: I just hate sweet, milky coffee!
Uyen, you really don't need to be afraid of raw eggs here in Europe, at least not in Western Europe or the Nordic countries. The poultry and egg industry is highly regulated with strict requirements on how the hens/chickens are kept (space, cleanliness etc), many birds are also vaccinated along with frequent testing. If there's an outbreak, the place gets put under quarantine and any eggs or meat from that farm will be recalled due to possible exposure to Salmonella. Because of the high standards in how the birds are kept (hygiene) which is part of the preventative measures against Salmonella, vaccine and frequent testing, salmonella recalls are pretty few and far between, and when they do happen and there's batches of eggs from the affected Eggery in the stores, stores are quick to recall and information hits the newspapers and other information sources so people can check their eggs and go get a refund if they got eggs from the affected batch in the affected time frame. It's extremely rare for people here to actually come down with Salmonella from eggs
Congratulations! 🎉 German boyfriend is getting braver. He's graduated to both arms and part of his chest on camera. 🎉🎉 Great job! I love hearing him describe his opinion on food and drink that you grew up with. I was raised on Dutch foods and influences. I like hearing people's opinions of all sorts of different foods. Plus, I like learning about things in Germany and Vietnam. It's very interesting how similar German and Dutch houses are.
You should have made him some Vietnamese coconut coffee or salted coffee! Both are very popular. Also, make him the yogurt drink (sua chua pho mai). The recipe is 1-2 wedges of Laughing Cow cheese that you mash with the spoon to break it down a bit. Then add 40ml fresh milk and 20ml condensed milk mixed well. Add crushed ice and stir. Add a small container of yogurt and mix. Add more ice and squeeze in some kumquat/calamansi/lime juice. Serve with a a wedge of citrus.
Man, crazy how the black bean juice is literally frijoles caldosos ("bean soup", i guess???), a suuuuuuper common dish here in México, except we make them savory by adding salt and cilantro instead of sugar. They're also suuuuper delocious, and you can add rice and queso fresco ("fresh" cheese) to them and OH MY GOD, WHAT A DELICACY🇲🇽❤
I love hearing you say the Vietnamese names because it gives me an idea of how the letters are pronounced. I'm going to try the egg coffee, but I won't drink it around you. :)
Edit: I've just verified it and kogel-mogel is made only from yolks, not whole eggs. But still it is very similar to yours! I'm from Poland. My mum used to make a kogel-mogel, which is the same mixture you added to your raw-eggs coffee. It's just raw eggs mixed with sugar. Often my mum ate that as a solo dessert, but sometimes she add it on the top of the coffee. That's interesting how these two very different cultures and cuisines have the same kogel-mogel thing! That's awesome ❤️
I would say that most of the drinks are 10/10. My husband loves egg coffee and bubble tea, every time we are in Vietnam he orders it every morning. I love bubble tea, but in the morning I prefer green tea with the viet- biscuit, I love lemon grass, so the lemon grass tea is one of my favorites one, coconut water is my basic drink, but the drink that I really miss and I can’t find it anywhere is the sugar cane juice. Nice video, I missed Vietnam 🇻🇳
11:19 I love when you can tell Uyen was raised country. There’s no way to get field corn in the big cities, I’m sure, other than robbing a corn field, even in one of the USA’s most rural places, I have no idea how to buy field corn. Also, try if you can, just once, to get pick your own sweet corn, have someone at home boiling water, have a passenger to shuck and de-silk, and give it a few mins in the boiling water the minute you get it home. You’ll hate most other corn on the cob for the rest of your life, but you’ll know the purest food joy on earth. Honestly, to the unknown people who took hand engineered maize into sweet corn, huzzah!!! We salute you!
Here's my favorite way. I'd be interested to know what you think: 1. Preheat your oven to 500 °F (260 °C, gas mark 10, Stufe 6-7). Yes, that *is* extremely hot. 2. Remove any loose leaves or silk from your corn, but don't shuck it. 3. Cook the corn for 40 minutes. 4. Serve immediately, shucking and buttering the corn at the table. Don't shuck the corn or remove the silk ahead of time--the recipe depends on having the corn tightly wrapped in the husks to retain the moisture. The silk comes off much more easily after you've cooked it, and leaving the husk on the corn stops it from burning up in the oven. The biggest downsides are 1) having to redline your oven during corn season (the hottest part of the year) and 2) having to clean up little bits of husk that break off as you shuck the corn before you eat it. These are pretty easy to mitigate with good ventilation and cleaning, though, and it's well worth it.
I have no idea where you live in the US (Montana?), but every time I go to the US, I get fresh corn cobs still covered in leaves from Walmart or Publix. I boiled or microwave them. They are so sweet and tender.
Really? That is surprising to me. When I live in Kansas City, we could buy ears of unshucked corn in any grocery store, especially in the Summer and Fall. But given the region I guess that makes sense. I just assumed it was like that everywhere, since it was a staple of my childhood.
The " kumquat" that you put in the peach drink may actually be calamansi. Calamansi, for those who is not familiar, is extremely popular, and extensively used, fragrant lime in Southeast Asia.
i think she might have mistaken "quất"(kumquat) with "tắc"(calamansi) bc many vietnamese people think they are the same (im from hanoi and i didnt know before i did random research lol)
Ohhhhh! I was surprised by their shape, color & juiciness, but there are so many citrus variations I figured it was a different kind of kumquat (had them in SF Chinatown in February, so delicious & sweet, confidently bought a big bag in Montana, oh no terrible yucky nasty! Bitter little tricksters when they aren’t properly ripe! If you live where you get ripe fruit, rejoice!). I thought calamansi were much bigger! I’m fascinated by the history of citrus cultivation (fruit agriculture in general has “bananas” history & I’m talking pre-technology people - seeing a barely edible teensy fruit & doing weird things to it until things like watermelons & satsumas exist)
Interesting! I was a little confused by that--I live in the US, and the fruit I know as "kumquat" is roughly the same shape, but a little smaller, and with orange skin. Thanks!
Uyen this video was so good!! This is my first time watching your longer-form videos and it put a smile on my face to start my Saturday morning 😊 you two are so funny and these drinks looked delicious!
I miss the passionfruit drinks that are made to order everywhere in Vietnam. They are so delicious and refreshing, and all my attempts to recreate them when I came home have failed.
If you put condensed milk into the corn "milk," it's no longer vegan milk. It's just another Vietnamese drink at that point. Almond, oat, coconut, and soy milks don't have any dairy in them.
Hi Uyen! I've been a fan since 2022! Love from Malaysia!❤🇲🇾 As a local Malaysian, coconut water is the most legit and delicious drink during hot summer. 😔☝️
I thought it might be helpful to share some English vocab! Other speakers let me know if I'm off-base: 1:10 "Now you need to *pound*/*bruise* them ...." 6:12 "We just need to wait until *it's done percolating*..." 12:07 "Now we just need to *strain out the solids* / *filter the liquid* ..." Your videos are great!
@@b9394toulouse Dua Lipa "I'm Percolating" right? But seriously, it's such a good word. You can use it describe something slowly progressing through something complicated (like paperwork or a policy percolating through government) or use it to describe someone slowly, thoughtfully coming up with a response to a problem or question
i always lose track of time when i watch your videos, they're so entertaining and heartwarming to watch! thank you always for filming such great content
Your green tea is only bitter because you make it with boiling water - the recommended temperature is 70° for green tea and 100° (boiling) for black tea. I don't have a fancy temperature controlled kettle, so when I'm making green tea I just switch it off before it boils (listen for the sound changing) or let the water cool down before pouring. Boba (or bubble) tea has become quite popular in the UK, especially amongst the younger generations, so you should be able to find some to try if you come here. The fruity ones are the most popular, but I think you can get milk tea too. Some vocab that you were struggling with (please comment any I've missed): - the actual corn pieces are called kernels - the middle bit of the corn is the cob - the whole thing served as it comes (usually without the leaves) we'd call corn on the cob - getting bits out of liquid using a cloth or mesh is straining - getting bits or lumps out of dry ingredients (like flour) is sifting Hope that's helpful 😊
I really like bubble tea, so definitely gonna try out that recipe and the Vietnamese coffee variants definitely looked interesting/tasty! thank you for the fun video!
Uyen! I'm not sure if vietnamese green tea is always supposed to be bitter, but in general boiling green tea with boiling water (or water above 175F, 79C) will bring out more of the tannins and make it bitter. It also should not steep for very long. I hated green tea for the longest time and now it's one of my favorite drinks after I learned where I was going wrong.
she inspired me to grow gac, after reading its climate requirements it probably can grow in my frost free French Riviera town. Xoi Gas will be my speciality this time next year. Ive gotten about 30 plants 2 meter tall already
@@ChrissieSM i think he means "quả gấc"- gac fruit or spiny gourd, and "xôi gấc" is sticky rice make with gac fruit to flavor the sticky rice and natural food coloring
Speaking of Xôi Gấc, my family can make it but I've never seen how the fruit is prepared, only the bare seeds afterwards. How did this escape my memory. If you're curious, look up "xôi gấc" for the finished sticky rice, or "quả gấc" for the fruit.
The eggs are beaten, as long as they reach a temperature of 70°C it's safe to eat raw! It's the same as when you make tiramisù. Obviously, the eggs have to be REALLY fresh. You have to use them the same day you bought them, or at least one or MAX two days later!!
In my city recently some Vietnamese Cafés opened and it's just great. So cozy, new drinks and food, really friendly staff. We have a big Vietnamese Community here and I like how confident they are and how they concentrate more on original Vietnamese Food and coffee-culture than only on "German-frindly" fast food like in the past.
Vietnamese native coffee drinking living abroad here. When German bf said he did not taste the same milk coffee as in Vietnam, he was right. It took me years to figure that part out. It's the condensed milk. In Europe, usually you have condensed milk in semi-skimmed with sugar, or whole-milk with less sugar. In Vietnam, we use the kind of Longevity (Ông Thọ) condensed milk, which is made from whole-milk with extra sugar. So if you can find condensed whole-milk with extra sugar, that would taste exactly the same :D It took me an incredibly long time to figure that part out.
In order to pour a liquid to a glass without making a mess, put either a straw or the spoon in the glass and pour the liquid over it. The liquid will use the straw/spoon as some sort of a guide to enter the glass.
Vietnamese coffee is the best coffee in the world, in my humble opinion. Thank you for sharing! They all sound delicious. I am keen to try the black bean one. We have a red bean soup drink variation that I love so I think black bean would be right up my street.
i am from america and i'm watching this late at night so when making the corn milk i thought uyen was pouring toothpaste into the corn milk, i have never seen condensed milk in a tube but i wish it was sold like that here! here i have only seen it sold in cans and i cant use a whole can of condensed milk unless im baking haha. it makes so much sense to sell it in a tube that you can just use part of!
I wish I hadn't watched this video because now I really want tea. 😅 Also the peach tea at the beginning of the video sounds like it would be very refreshing. I would love to try it someday, especially since I love peach tea.
You guys should try making "Atole de Elote" or "Atole de Chocolate" its a popular drink to have during the cold seasons. You can adjust the consistency, then you can have a drink or a "porridge"😊❤
I'm Italian and I travelled a good bit in Europe and Middle Eastern. I got some nice coffee around, but nothing as mind blowing as Vietnamese coffee! So, so good!
this fluffy egg yolk with sugar is quite popular polish homemade-desert for the children. It is Kogelmogel. I am still a great fan of it, but you really need for this good eggs.
german BF is such a sweetheart :”3 and the egg coffee thing honestly looked super good though? i definitely wanna try it now too! reminds me a bit of that whiskey sour with egg recipe; sounds weird on paper but is super delicious when you drink it
I just realized that all my animosity toward eggnog & egg based drinks is actually just me hating nutmeg. Used in very light, salt-like quantities, nutmeg is a great flavor enhancer, but as a taste on its own, I hate it. Now that I think on it, I drink an Ensure (nutritional drink for old & ill people who can’t eat enough), that’s wayyyy thicker & icker than a little egg yolk lol. I get farm eggs & clean them thoroughly before using, I’m not too worried about my eggs.
@@standdownrobots_ihaveoldglory do you clean the eggs right before usage or like...when you buy them n just let them sit around after? Cause you shouldn't clean eggs (at least not with water etc, but just a brush or some cloth) it takes away their protective layer and makes them more susceptible to salmonella. That said- the sour whiskey egg combo is not thick at all. It is very light with just a hit of creaminess, since the egg white is Whipped up into a light foam. Maybe give it a go if you ever come across it :)
I believe for the tea leaves, giving it an initial soak can help get rid any pesticides and chemicals applied. 3:27 (from what I've been taught in China 😅)
It's not just that. The first pour is traditionally tossed out because it tastes bad, soaking up some of the highly soluble bitter compounds. The tea is then steeped once or several times, depending on what kind you use. Pressed teas obviously take several steeps just to open up fully.
@@JaneAustenAteMyCat , but not many people drink proper leaf tea nowadays. There is hardly any tea in a tea bag, just tea dust, I mean very finally chopped with a percentage of stems. I saw a documentary about some tea factories. In fact, English teas sold abroad, such as France, are better quality than the stuff sold in Britain.
The company I used to work for had Vietnamese coffee in the breakroom and I preferred it over the Keurig pods we otherwise had. I don't have a coffee maker, but I think picking some Vietnamese coffee and the strainer would be a good idea. I'd forgotten about it with everything going on the past year. Thank you for the reminder and the sharing of your culture.
Ooo that's interesting. In Poland we have a desert called "Kogiel mogel" and it's basically Vietnamese egg coffee but without coffee. Also, you can make raw egg safe to eat by boiling it a liitle
Maybe some vietnamese drink experts can help: I once had a really good drink at a pho restaurant in Germany (that unfortunatly closed) and I never got it in any other vietnamese restaurant, so I'm not sure if it's an authentic vietnamese drink and what it's called. It was with salty (!) lemons/lime, soda and sugar (a version with normal lime/lemons and a lot of sugar I often see on the menu though).
The salty lemon is very easy to do if you wanna try it. You buy a bunch of lemons, then put those in a container, don't peel, then put salt in, one layer of salt one layer of lemon. Also, we mostly use lime or kumquat After filling up your container, leave it in a cool place for a month until the water comes out and the skin turns black, then you know it is ready.
10:01 the judgment and horror on Uyen's face had me rolling because ms you gave him that I know it was against your will and you didn't want him to drink it but still lol that face floored me lmao 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I want to try all the things!! I've been smitten by the Vietnamese culture ever since the first time I tried my first bowl of Pho! When using an electric mixer the heat from the blades actually kills the salmonella from the egg yolk. It's not cooking it enough to make scrambled eggs it's cooking in enough that it is still technically raw. So it's creamy like a soft-boiled yolk. I'm pretty sure that's how custard is made. Tell German boyfriend I said he's a Hoot "n" holler "n" a half!
@@dayeti6794 Add banh mi and a side of Vietnamese eggrolls...if you've never had Vietnamese eggrolls, they are the best of all the eggrolls out there, bar none. Even the way it's eaten at home (wrapped in lettuce/greens and herbs then dipped) is so different than any other culture.
I have only recently started using condensed milk and I can't believe how many things I can use it for and luscious coffee drinks is one of them, frappuccinos, no churn ice cream dozens of recipes. Golden milk with turmeric, and many more!
For a Vietnamese, when I see uyen blend the corn milk I was like pls don’t forget the bag thingy🙏🏻 Edit: thanks for the like and actually this is my most likes I ever got ngl
"The pig died, but the rest is good" 😂
RIP pig
Please come to USA and make a TV SHOW Series. Have you ever heard of Oprah? I think you are extremely talented and funny and present a fresh honest view of the world without the political crap we deal with. 10/10 or 5 ⭐️, together you both bring the most pleasing way to share culture and love. My wife 🇮🇩and I 🇺🇸 we think you guys are in a perfect relationship. It’s about attitudes and willingness to learn from your partner is a cool secret to your relationship.
Rude
« he died in a traffic accident » hahaha
@@fakiAZergerman boyfriend can become a writer with his imagination.
German bf just coming up with some dark but funny stuff:
“Oh the pig dead, it had a traffic accident”
That's what would happen in a German farm, and pigs need driver's license to drive there too.🤣
I would have expected something like "but the bacon was good!" afterwards. Unfortunately, I was disappointed.
The pigs dead, it fell off the bacony
I did take a barista course in the past at a Vietnamese culinary school, and the instructor told me that to sterilize eggs, you can boil them for around 30s-1m in 70-degree-Celsius water, which is hot enough to kill the bacteria, esp. salmonella, without cooking the eggs. Then crack it open, and it would be safe to use the egg yolk for your egg coffee now.
Updated: FYI the context I used is in Vietnam, not a first world’s country, so extra carefulness is reasonable. The risk of salmonella infection is posed when you crack the eggshells: the bacteria may infect the inner matter, especially if you separate the egg yolk by transferring it back and forth between the two halves of the cracked open shell. So pasteurizing the outer surface becomes necessary. How about the pathogens that exist inside the eggs before cracking? That’s your own risk to take when deciding to have raw eggs then.
If you beat the egg first, then add the hot coffee should be sufficient. After all, home made mayonnaise is made with raw egg, as is steak tartare.
This here because I ran out of mayonnaise so made home made mayonnaise and I am still alive doing well no sickness@@ChrissieSM
That is complete bs. The inside of the egg will still be completely cold after just 1 m in 70C water. Salmonella are killed at 65C, which is also the temperature at which an egg yolk sets. Ergo, you cannot sterilize an egg without cooking it through. The obvious implication is, by the way, that any runny egg is just as (un)safe as a raw egg. In Germany, Salmonella are very rare and if you buy high quality ("organic") eggs, they are basically unheard of.
Exactly this. Cuz the dangerous part is NOT the raw egg, it's the bacteria that's grown on the shell since they've been washed. The raw egg only becomes dangerous by making contact with the outside of the shell. By boiling it shortly, you're killing all the bad stuff that might make you sick! (Unless it's a bad egg, bad eggs will make you sick)
That would only sterilize the outside though. The inside can still carry pathogens.
The funny thing about a German rating Vietnamese coffee is that East Germany paid Vietnam to ramp up its coffee production, and that is one of the main reasons why Vietnam is the second biggest producer of coffee today.
you are so right.
basically they revived coffee businesses in Vietnam, not the French
Wow it's new
@@tanmai5785 no ... +35 year old news :-D
"paid Vietnam to ramp up" => further reading: en.wikipedia.org/wiki/East_German_coffee_crisis#Influence_on_coffee_production_in_Vietnam (fun fact: in the main article about vietnamese coffee production, you can't find a word about this)
whats the first one?
The peach tea looks lovely. I would eat all the fruit first. 😂
"I made with a lot of love" "10 out of 10"❤😂
Im sure I would love it Uyen. I love sweet tea, peaches and oranges! German boyfriend is a tough customer lol
Uyen: says she's going to make vegan corn milk
Also Uyen: puts condensed milk in it 😂
can use suger instead of condensed milk
lol I caught that too
The only good vegan food is vegetarian!
Thats what I thought 😂
She probably meant vegetarian.
About the egg coffee: It's required that chickens get vaccinated against salmonella in Germany (plus there's some additional safeguards), so while raw egg is never 100% safe, the likelihood that you get sick from them here is very, very low ^^
I wish the USDA would make that a req in the US. It would cost Big Chicken 1¢/chick, so fractions of that per egg. Fekkin lobbyists. 🤬
Food is so much safer and tastes better than US corporate food.
I have a transplant so I am immunocompromized. In the US we have pasteurized eggs. They are more expensive but are safe eaten raw. @MeldaRavaniel
In Japan, one can even eat chicken sashimi. 😮
200th like and 5th comment
I loved this video, and i thought it was really sweet that GB rated the green tea so high because it comes with conversation.
Yes! He’s such a quality man and such a sweetheart. I wonder if Uyen would let us clone him?
Im genuinely happy for all her success. Her energy is very light and you can tell she really enjoys what she do. Unlike many of these tik tok influencers who force a personality on camera
I remember first time seeing her videos when she only had like 10,000 followers. Now she has 2.2 million. Congrats!!!
I never got why so many people use a fake persona on camera. Just be yourself!
I love how he takes your mother’s feelings into consideration. What a good guy.
I love this channel for the amazing contents. I have got different ideas from here too, what about you!?😊
Great video.
btw. eggs in Germany are very safe. The little chicken and later laying hens are vaccinated against salmonella after birth. In addition, according to poultry hygiene regulations, salmonella tests must be carried out on laying hens at least every 15 weeks, normally 8 weeks between tests.
Whoah. I'm jelly it's like that in Germany.
@@maeannengo4908In all EU countries
I think most of Europe has similar procedures (vaccination and testing) to reduce the risks.
There are also restrictions around certain medications, like antibiotics, for both the wellbeing of the animals and to improve food safety.
as a nailtech I must comment a sidenote that Uyen's nails look extra pretty with this design. SHe always chooses well, but this one looks incredible
I don’t what my mom and siblings would think, but they are also nail-tech😊
So does German Boyfriend’s. I’m so jealous.
"It's good that you give our audience, uh, pretty authentic knowledge..." has to be the funniest and truest jab. Thank you German Boyfriend! (How is it that Uyen has never slipped and said your name?)
She's the best❤ i like her sense of nature and culture
If it dose happen they most likely edit it out.
Probably because they call each other "honey" so it's not a big problem to avoid using his name.
About the name: Practice make perfect, and also, lots of edit 😉
@irina_vhmc yeah i would slip up and use the pet name before i ever said the real name lol. I have to stop myself from calling my SO our pet name in public cause they get kinda embarrassed 😅 lol
Oh, just wanted to add that coconut coffee is just another level. They blend coconut cream (not water) with ice to make it slushy, like ice cream, and then add filter coffee so it's mix of coffee bitterness and coconut sweetness. Amazing. 100/10
This sounds delicious! I will try it, it seems easy to make.
Omg I love coconut. And coffee.
🥥☕️😍
The words you were looking for was corn cob, and when you used the bag to separate the liquid that is usually called "straining" (verb). So "strain it to separate the liquid and solids". Or the object you use can be called a "strainer", or commonly in america we use a "cheese cloth" for this task of separating fine particles from liquid!
Thank you, teacher! That helps a lot. In Vietnamese idioms we have a phrase that say "one word is a teacher, half of a word is also a teacher" which literally means just by teaching us half of a word, you have become a teacher. Really appreciate that
Uyen if you want the egg coffee without risk of salmonella, you can whisk the egg yolk over a double boiler: It's a very traditional technique used for making creams, foams, etc. The egg yolk whips into a nice foam but the heat from the steam warms it to a safe temperature.
I love your videos. They feel so authentic and homely. You're like an older Vietnamese sister sharing your culture and experience with us viewers.
That squeezable condensed milk!!! I have got to find that somewhere, that would change my life
Me too!
Germany loves putting everything in tubes :p
Nestlé makes it.
Same! I'm single, so never manage to use up the whole can on time and it just spoils..
I know right?
I had egg coffee once when i visit Vietnam,Da Nang and honestly it's so good! It's so sweet and creamy i couldn't believe that's an egg in it. My dad not a huge fan of coffee but he thought about egg coffee when we miss Vietnam.
German bf loving the whole experience of the green tea was so wholesome. It’s the same reason I got into tea
hi Uyen!! i really enjoyed this video ☺️ i live in Russia and study at the Far Eastern Federal University (in Vladivostok city), and we have many vietnamese students there and they showed us how to make vietnamese coffee and i was shocked with egg coffee and also i was surprised to know that people in Vietnam drink coffee with condensed milk, i remember that we have to wait 5-6 mins until filter is done, but in my surprise this coffee were really tasty!! these vietnamese students were really cute and now i’m really interested in vietnamese culture so i’m happy that i found your channel 🥰 thanks Uyen that you make a really good content
The green tea I had as a teacher in Viet Nam I've never been able to find exactly elsewhere and I've tried importing so many kinds, it was so good and strong for waking up in the morning ❤You should do Vietnamese street food snacks next! (Although it might be difficult to recreate at home in Germany!)
This is why when in Vietnam, load up on the tea and coffee. That's what my relatives do before heading home. They bring empty suitcases just to bring a ton of stuff back to the US. LOL
@@datgal2u I haven't been back for many years as international holidays and travel is so expensive but I will be going again for my 50th birthday and this is exactly my plan!
It's most likely from the region of Thái Nguyên, where the largest tea plantation is located. My late grandfather loved the stuff :) Apparently it goes really well with Vietnamese tobacco. I personally think it's the greatest palette cleanser on earth after a good bowl of Pho.
We make the "egg coffee" in Italy too! But we usually use just sugar, without the honey. It was my late father's favourite. We call it "uovo sbattuto col caffè" or "caffè con uovo sbattuto" (literally: beaten egg with coffee or coffee with beaten egg). You drink it for breakfast or as a snack, in the afternoon, sometimes with some cookies. I have to say it was very popular, until some years ago. I don't know how many people still make it, today, but I definitely consider it a sweet treat, not really a drink.
My favourite Vietnamese drink would be, I think, the first one, the peach tea. Maybe because peach tea is very popular, in Italy, and I make it quite often, steeping slices of fresh peaches in the tea and refrigerating it to drink (and eat the peaches) during hot summer days. I'm sorry to say that my least favourite would be the coffee with condensed milk: I just hate sweet, milky coffee!
Uyen, you really don't need to be afraid of raw eggs here in Europe, at least not in Western Europe or the Nordic countries. The poultry and egg industry is highly regulated with strict requirements on how the hens/chickens are kept (space, cleanliness etc), many birds are also vaccinated along with frequent testing. If there's an outbreak, the place gets put under quarantine and any eggs or meat from that farm will be recalled due to possible exposure to Salmonella. Because of the high standards in how the birds are kept (hygiene) which is part of the preventative measures against Salmonella, vaccine and frequent testing, salmonella recalls are pretty few and far between, and when they do happen and there's batches of eggs from the affected Eggery in the stores, stores are quick to recall and information hits the newspapers and other information sources so people can check their eggs and go get a refund if they got eggs from the affected batch in the affected time frame. It's extremely rare for people here to actually come down with Salmonella from eggs
I love this channel for the amazing contents. I have got different ideas from here too, what about you!?😊
Thank you for the likes🕊🕊
Eating raw eggs in all EU countries is safe. Not only west or north since European union regulations for food safety apply to all members
Tiramisu makes use of raw egg as well! It’s completely safe to eat pretty much anywhere, however I would skip raw eggs in the USA.
Congratulations! 🎉 German boyfriend is getting braver. He's graduated to both arms and part of his chest on camera. 🎉🎉 Great job! I love hearing him describe his opinion on food and drink that you grew up with. I was raised on Dutch foods and influences. I like hearing people's opinions of all sorts of different foods. Plus, I like learning about things in Germany and Vietnam. It's very interesting how similar German and Dutch houses are.
“The pig died” cracked me up…😂😂😂
You should have made him some Vietnamese coconut coffee or salted coffee! Both are very popular. Also, make him the yogurt drink (sua chua pho mai). The recipe is 1-2 wedges of Laughing Cow cheese that you mash with the spoon to break it down a bit. Then add 40ml fresh milk and 20ml condensed milk mixed well. Add crushed ice and stir. Add a small container of yogurt and mix. Add more ice and squeeze in some kumquat/calamansi/lime juice. Serve with a a wedge of citrus.
I hope Uyen does a part 2
Man, crazy how the black bean juice is literally frijoles caldosos ("bean soup", i guess???), a suuuuuuper common dish here in México, except we make them savory by adding salt and cilantro instead of sugar. They're also suuuuper delocious, and you can add rice and queso fresco ("fresh" cheese) to them and OH MY GOD, WHAT A DELICACY🇲🇽❤
Trust me as a tourist that has been to Vietnam. I love their coffee culture. Worth it. Go for their ice coffee 10 out of 10
It was till I tasted the Filipino Calamansi coffee...it takes iced coffee addiction to another level..
CA PHE SUA DA IS AMAZING
im vietnamese btw
I love hearing you say the Vietnamese names because it gives me an idea of how the letters are pronounced. I'm going to try the egg coffee, but I won't drink it around you. :)
The harsh ranking makes me laugh so much, but it really just shows how comfortable you two are around each other.
thank you for sharing vietnamese gastronomy with us ❤ i love getting to know vietnamese culture 🤗
Edit: I've just verified it and kogel-mogel is made only from yolks, not whole eggs. But still it is very similar to yours!
I'm from Poland. My mum used to make a kogel-mogel, which is the same mixture you added to your raw-eggs coffee. It's just raw eggs mixed with sugar. Often my mum ate that as a solo dessert, but sometimes she add it on the top of the coffee. That's interesting how these two very different cultures and cuisines have the same kogel-mogel thing! That's awesome ❤️
That tea set is so pretty!
I would say that most of the drinks are 10/10. My husband loves egg coffee and bubble tea, every time we are in Vietnam he orders it every morning. I love bubble tea, but in the morning I prefer green tea with the viet- biscuit, I love lemon grass, so the lemon grass tea is one of my favorites one, coconut water is my basic drink, but the drink that I really miss and I can’t find it anywhere is the sugar cane juice.
Nice video, I missed Vietnam 🇻🇳
yess nuoc mia 🔛🔝
11:19 I love when you can tell Uyen was raised country. There’s no way to get field corn in the big cities, I’m sure, other than robbing a corn field, even in one of the USA’s most rural places, I have no idea how to buy field corn. Also, try if you can, just once, to get pick your own sweet corn, have someone at home boiling water, have a passenger to shuck and de-silk, and give it a few mins in the boiling water the minute you get it home. You’ll hate most other corn on the cob for the rest of your life, but you’ll know the purest food joy on earth. Honestly, to the unknown people who took hand engineered maize into sweet corn, huzzah!!! We salute you!
Here's my favorite way. I'd be interested to know what you think:
1. Preheat your oven to 500 °F (260 °C, gas mark 10, Stufe 6-7). Yes, that *is* extremely hot.
2. Remove any loose leaves or silk from your corn, but don't shuck it.
3. Cook the corn for 40 minutes.
4. Serve immediately, shucking and buttering the corn at the table.
Don't shuck the corn or remove the silk ahead of time--the recipe depends on having the corn tightly wrapped in the husks to retain the moisture. The silk comes off much more easily after you've cooked it, and leaving the husk on the corn stops it from burning up in the oven. The biggest downsides are 1) having to redline your oven during corn season (the hottest part of the year) and 2) having to clean up little bits of husk that break off as you shuck the corn before you eat it. These are pretty easy to mitigate with good ventilation and cleaning, though, and it's well worth it.
Actually you can easily find it everywhere in Vietnam, even in the city. We love to eat it boiled.
I have no idea where you live in the US (Montana?), but every time I go to the US, I get fresh corn cobs still covered in leaves from Walmart or Publix. I boiled or microwave them. They are so sweet and tender.
It's not theft if its growing through the fence!
Really? That is surprising to me. When I live in Kansas City, we could buy ears of unshucked corn in any grocery store, especially in the Summer and Fall. But given the region I guess that makes sense. I just assumed it was like that everywhere, since it was a staple of my childhood.
The " kumquat" that you put in the peach drink may actually be calamansi. Calamansi, for those who is not familiar, is extremely popular, and extensively used, fragrant lime in Southeast Asia.
i think she might have mistaken "quất"(kumquat) with "tắc"(calamansi) bc many vietnamese people think they are the same (im from hanoi and i didnt know before i did random research lol)
Ohhhhh! I was surprised by their shape, color & juiciness, but there are so many citrus variations I figured it was a different kind of kumquat (had them in SF Chinatown in February, so delicious & sweet, confidently bought a big bag in Montana, oh no terrible yucky nasty! Bitter little tricksters when they aren’t properly ripe! If you live where you get ripe fruit, rejoice!). I thought calamansi were much bigger! I’m fascinated by the history of citrus cultivation (fruit agriculture in general has “bananas” history & I’m talking pre-technology people - seeing a barely edible teensy fruit & doing weird things to it until things like watermelons & satsumas exist)
@@beanstealeri am a brand new asian
@@san3jay wdym did you get an asian citizemship or did you just get born in asia😅
Interesting! I was a little confused by that--I live in the US, and the fruit I know as "kumquat" is roughly the same shape, but a little smaller, and with orange skin. Thanks!
Uyen this video was so good!! This is my first time watching your longer-form videos and it put a smile on my face to start my Saturday morning 😊 you two are so funny and these drinks looked delicious!
I miss the passionfruit drinks that are made to order everywhere in Vietnam. They are so delicious and refreshing, and all my attempts to recreate them when I came home have failed.
If you put condensed milk into the corn "milk," it's no longer vegan milk. It's just another Vietnamese drink at that point. Almond, oat, coconut, and soy milks don't have any dairy in them.
The corn milk sounds awesome, as does the black bean drink-seriously going to make some of that tonight!
Thank you Uyen for making our life more beautiful 🥰
Mãi ủng hộ kênh chị ạ ❤
I'm with German boyfriend, her knife work is so very scary...
Hi Uyen! I've been a fan since 2022! Love from Malaysia!❤🇲🇾
As a local Malaysian, coconut water is the most legit and delicious drink during hot summer. 😔☝️
I thought it might be helpful to share some English vocab! Other speakers let me know if I'm off-base:
1:10 "Now you need to *pound*/*bruise* them ...."
6:12 "We just need to wait until *it's done percolating*..."
12:07 "Now we just need to *strain out the solids* / *filter the liquid* ..."
Your videos are great!
lol I’ve never heard anyone use percolating except in that one song
@@b9394toulouse Dua Lipa "I'm Percolating" right?
But seriously, it's such a good word. You can use it describe something slowly progressing through something complicated (like paperwork or a policy percolating through government) or use it to describe someone slowly, thoughtfully coming up with a response to a problem or question
The extra rating for the mom ❤😂😊
i always lose track of time when i watch your videos, they're so entertaining and heartwarming to watch! thank you always for filming such great content
These actually sound so refreshing tbh-
Your green tea is only bitter because you make it with boiling water - the recommended temperature is 70° for green tea and 100° (boiling) for black tea.
I don't have a fancy temperature controlled kettle, so when I'm making green tea I just switch it off before it boils (listen for the sound changing) or let the water cool down before pouring.
Boba (or bubble) tea has become quite popular in the UK, especially amongst the younger generations, so you should be able to find some to try if you come here. The fruity ones are the most popular, but I think you can get milk tea too.
Some vocab that you were struggling with (please comment any I've missed):
- the actual corn pieces are called kernels
- the middle bit of the corn is the cob
- the whole thing served as it comes (usually without the leaves) we'd call corn on the cob
- getting bits out of liquid using a cloth or mesh is straining
- getting bits or lumps out of dry ingredients (like flour) is sifting
Hope that's helpful 😊
90 to 95 for black tea, straight up boiling is too high ! Use it for herbal teas only.
Great vid!!! I love that you showed how to make Vietnamese drinks AND had German BF taste and rate. I would watch an infinite number of these!!!!!
I really like bubble tea, so definitely gonna try out that recipe and the Vietnamese coffee variants definitely looked interesting/tasty!
thank you for the fun video!
i like how he rated the green tea higher because the chatting with you was part of it 🥲🩷
Uyen! I'm not sure if vietnamese green tea is always supposed to be bitter, but in general boiling green tea with boiling water (or water above 175F, 79C) will bring out more of the tannins and make it bitter. It also should not steep for very long. I hated green tea for the longest time and now it's one of my favorite drinks after I learned where I was going wrong.
She's from the north where they LOVE their green tea extra bitter. My SIL is from Hai Phong and she lets it steep forever so it'd be super bitter.
@@datgal2u That's actually really interesting, thanks for the info!
Gunpowder is also often quite bitter due to the way it’s processed.
As Vietnamese who now lives in Belgium, everything here was so nostalgic❤
she inspired me to grow gac, after reading its climate requirements it probably can grow in my frost free French Riviera town. Xoi Gas will be my speciality this time next year. Ive gotten about 30 plants 2 meter tall already
Sorry, what is gas and xoi gas?
@@ChrissieSM i think he means "quả gấc"- gac fruit or spiny gourd, and "xôi gấc" is sticky rice make with gac fruit to flavor the sticky rice and natural food coloring
Speaking of Xôi Gấc, my family can make it but I've never seen how the fruit is prepared, only the bare seeds afterwards. How did this escape my memory.
If you're curious, look up "xôi gấc" for the finished sticky rice, or "quả gấc" for the fruit.
i love xoi
The eggs are beaten, as long as they reach a temperature of 70°C it's safe to eat raw! It's the same as when you make tiramisù. Obviously, the eggs have to be REALLY fresh. You have to use them the same day you bought them, or at least one or MAX two days later!!
Oh yes! Thank you for taking my suggestion! I've been waiting!
In my city recently some Vietnamese Cafés opened and it's just great. So cozy, new drinks and food, really friendly staff. We have a big Vietnamese Community here and I like how confident they are and how they concentrate more on original Vietnamese Food and coffee-culture than only on "German-frindly" fast food like in the past.
Interesting drinks! Thanks for sharing. And I've noticed you're using Russian condensed milk. That's my childhood dessert. I'm glad you like it too.
Vietnamese native coffee drinking living abroad here. When German bf said he did not taste the same milk coffee as in Vietnam, he was right. It took me years to figure that part out. It's the condensed milk. In Europe, usually you have condensed milk in semi-skimmed with sugar, or whole-milk with less sugar. In Vietnam, we use the kind of Longevity (Ông Thọ) condensed milk, which is made from whole-milk with extra sugar.
So if you can find condensed whole-milk with extra sugar, that would taste exactly the same :D It took me an incredibly long time to figure that part out.
The banter is hilarious ❤ it
Couple goals for sure!
OMG!! That upside down bear glass is too cute! I WANT!!
In order to pour a liquid to a glass without making a mess, put either a straw or the spoon in the glass and pour the liquid over it. The liquid will use the straw/spoon as some sort of a guide to enter the glass.
i never tried the peach tea you made, but I am giving it a 10/10 because kumquats are amazing
I love the german boyfriend's t shirt!!!
Same!
I'm loving German BF's shirt! Also, thank you for teaching me how to prepare green tea, I have a feeling I'll like it better that way!
😂😂😂 omg I love Uyen's laughing fits. 😂😂
Vietnamese coffee is the best coffee in the world, in my humble opinion. Thank you for sharing! They all sound delicious. I am keen to try the black bean one. We have a red bean soup drink variation that I love so I think black bean would be right up my street.
i am from america and i'm watching this late at night so when making the corn milk i thought uyen was pouring toothpaste into the corn milk, i have never seen condensed milk in a tube but i wish it was sold like that here! here i have only seen it sold in cans and i cant use a whole can of condensed milk unless im baking haha. it makes so much sense to sell it in a tube that you can just use part of!
I wish I hadn't watched this video because now I really want tea. 😅
Also the peach tea at the beginning of the video sounds like it would be very refreshing. I would love to try it someday, especially since I love peach tea.
I love egg coffee, it tastes like cake. Also tried Salt coffee last time I was in Vietnam, it was also amazing.
You guys should try making "Atole de Elote" or "Atole de Chocolate" its a popular drink to have during the cold seasons. You can adjust the consistency, then you can have a drink or a "porridge"😊❤
"I have nothing to complain about your soup."
-A compliment from a German
I have bought vietnamese coffe and a brewer (phin) and it is the best coffe I ever had. Thank you for showing this.
Thanks for the recipes Uyen. Could you do a crocheting vlog?
I'm Italian and I travelled a good bit in Europe and Middle Eastern. I got some nice coffee around, but nothing as mind blowing as Vietnamese coffee! So, so good!
this fluffy egg yolk with sugar is quite popular polish homemade-desert for the children. It is Kogelmogel. I am still a great fan of it, but you really need for this good eggs.
My dad used to make it for me. Or.. He used me as an acuse to make it for himself.
YEESSSSS THANK YOU!!!!!! I was so excited seeing this waking up 😭❤️❤️
I love your videos and your crochets, they are so cute!
I am always so entertained by your videos that I keep forgetting to give them a 👍
german BF is such a sweetheart :”3
and the egg coffee thing honestly looked super good though? i definitely wanna try it now too! reminds me a bit of that whiskey sour with egg recipe; sounds weird on paper but is super delicious when you drink it
I just realized that all my animosity toward eggnog & egg based drinks is actually just me hating nutmeg. Used in very light, salt-like quantities, nutmeg is a great flavor enhancer, but as a taste on its own, I hate it. Now that I think on it, I drink an Ensure (nutritional drink for old & ill people who can’t eat enough), that’s wayyyy thicker & icker than a little egg yolk lol. I get farm eggs & clean them thoroughly before using, I’m not too worried about my eggs.
@@standdownrobots_ihaveoldglory do you clean the eggs right before usage or like...when you buy them n just let them sit around after? Cause you shouldn't clean eggs (at least not with water etc, but just a brush or some cloth) it takes away their protective layer and makes them more susceptible to salmonella.
That said- the sour whiskey egg combo is not thick at all. It is very light with just a hit of creaminess, since the egg white is Whipped up into a light foam.
Maybe give it a go if you ever come across it :)
Thank you Uyen, for the effort you put in making these videos. I really like if you show us recipes 🤩🤩🤩
I believe for the tea leaves, giving it an initial soak can help get rid any pesticides and chemicals applied. 3:27 (from what I've been taught in China 😅)
It's not just that. The first pour is traditionally tossed out because it tastes bad, soaking up some of the highly soluble bitter compounds.
The tea is then steeped once or several times, depending on what kind you use. Pressed teas obviously take several steeps just to open up fully.
It also gets rid of some bitterness I think.
@@MrHodoAstartes That's so interesting. We Brits drink a lot of tea, but we never throw the first pour away
@@JaneAustenAteMyCat AM not a tea expert but maybe because you guys use colder water (not boiling hot), so it comes out less bitter?
@@JaneAustenAteMyCat , but not many people drink proper leaf tea nowadays. There is hardly any tea in a tea bag, just tea dust, I mean very finally chopped with a percentage of stems. I saw a documentary about some tea factories. In fact, English teas sold abroad, such as France, are better quality than the stuff sold in Britain.
Uyen, that kumquat is calamansi! It's definitely a part of what makes that taste so good, but so hard for me to find fresh in the US.
9:57 😂😂😂😂😂❤ I love your videos ❤
The company I used to work for had Vietnamese coffee in the breakroom and I preferred it over the Keurig pods we otherwise had. I don't have a coffee maker, but I think picking some Vietnamese coffee and the strainer would be a good idea. I'd forgotten about it with everything going on the past year. Thank you for the reminder and the sharing of your culture.
Ooo that's interesting. In Poland we have a desert called "Kogiel mogel" and it's basically Vietnamese egg coffee but without coffee. Also, you can make raw egg safe to eat by boiling it a liitle
When I was a child in France, we had chocolate milk mixed with egg. Very nice in winter.
I'm Canto, but I absolutely LOVE iced Vietnamese coffee for summer and warm corn milk for winter! thanks for showing us how to make them ;)
Maybe some vietnamese drink experts can help: I once had a really good drink at a pho restaurant in Germany (that unfortunatly closed) and I never got it in any other vietnamese restaurant, so I'm not sure if it's an authentic vietnamese drink and what it's called. It was with salty (!) lemons/lime, soda and sugar (a version with normal lime/lemons and a lot of sugar I often see on the menu though).
That's a very popular Vietnamese drink growing up. It's a salted preserved lime drink (like a natural Gatorade) called "chanh muoi".
The salty lemon is very easy to do if you wanna try it. You buy a bunch of lemons, then put those in a container, don't peel, then put salt in, one layer of salt one layer of lemon. Also, we mostly use lime or kumquat
After filling up your container, leave it in a cool place for a month until the water comes out and the skin turns black, then you know it is ready.
soda Chanh muoi
def authenitc
10:01 the judgment and horror on Uyen's face had me rolling because ms you gave him that I know it was against your will and you didn't want him to drink it but still lol that face floored me lmao
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I want to try all the things!!
I've been smitten by the Vietnamese culture ever since the first time I tried my first bowl of Pho!
When using an electric mixer the heat from the blades actually kills the salmonella from the egg yolk. It's not cooking it enough to make scrambled eggs it's cooking in enough that it is still technically raw. So it's creamy like a soft-boiled yolk. I'm pretty sure that's how custard is made.
Tell German boyfriend I said he's a Hoot "n" holler "n" a half!
Pho, green tea and Vietnamese coffee is love. ❤
@@dayeti6794 Add banh mi and a side of Vietnamese eggrolls...if you've never had Vietnamese eggrolls, they are the best of all the eggrolls out there, bar none. Even the way it's eaten at home (wrapped in lettuce/greens and herbs then dipped) is so different than any other culture.
@@datgal2u Yes, they’re great and with fish sauce. 🙏💙
@@datgal2ubun Bo/ bun Bo hue is criminally underrated
I loooove coconut coffee at cong cafe in vietnam
As a Vietnamese, corn milk is one of the best milk I’ve ever tried
My Latinamerican heart stopped at the burnt, SWEETENED beans. The horror 😂
The video I’ve been waiting for the whole summer but didn’t know I was waiting for
Coconut drink got me in a chokehold.
I have only recently started using condensed milk and I can't believe how many things I can use it for and luscious coffee drinks is one of them, frappuccinos, no churn ice cream dozens of recipes. Golden milk with turmeric, and many more!
For a Vietnamese, when I see uyen blend the corn milk I was like pls don’t forget the bag thingy🙏🏻
Edit: thanks for the like and actually this is my most likes I ever got ngl
It’s not vegan though when there’s condensed milk in it
@@NaeniaNightingale true