How I cook Vietnamese food in Germany

[@Everythinghappyofficial]

She is natural, does not stage things... Love her genuineness

[@yolkycheeks]

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!

[@7yearsoldcrow]

She is classic Vietnamese

[@handzimbo6224]

Does Not Stage Things Fan in the Background: ffffffffffffffffffffdhhhhhhhssshhhh

[@mehlanie13]

@@7yearsoldcrow nah, even vietnamese people aren't always that authentic

[@elisa821]

she’s my type of “influencer” 😀

[@elenafunes2086]

This is how vlogging should be done. So natural and genuine. NEVER change. ❤

[@Perroet]

Love the way you present these videos, they feel super casual like talking to a friend

[@mds232s]

I was thinking the same thing! I don’t know her but she feels like a friend. 😂

[@carolinemak5113]

Dude if you had a discord I would join that shit in a second

[@hmoto7108]

Yes, she is very natural & completely charming actually!

[@destructionaesthetics]

She's so CUTE

[@Lilybean17]

10/10 would be parasocial ❤😂

[@Taotris]

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!

[@mariyadimitrova2097]

make a video! I wanna make vietnamese food in Bulgaria too!

[@inkenhafner7187]

Please show us all. I have a Spätzle press, so I'm ready for it!

[@Debbie-kt5ei]

Dude that is brilliant using a spätzlepresse

[@rebel4466]

The Vietnamese mom using a Swabian Spätzlepresse in Hamburg to make food. That's definitely fusion of the best kind.

[@sravyayadavalli3136]

Make videos! Would love to see you grow as a channel and collaborate with Ninh!

[@juliadarling3404]

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. 👍

[@fluffigverbimmelt]

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

[@Aardappelpurree]

Would himalyan salt be good for this?

[@alice73333]

Tafelsalz 👍🏼

[@mjrussell414]

@@AardappelpurreeI’ve used that salt often for fermentation.

[@ThursdayDog]

learn something new myself!!!

[@ogawasanjuro]

The mung bean thing you did was incredible!!! I wasa not expecting the box to be so full!

[@MJBpeace]

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! 😍

[@ElisaFrueh]

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

[@ahlimahs]

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

[@jocelynsmyth6604]

Definitely! I'm in Canada, and I would love to learn more. So often people skip over the time factor

[@bcoveplmene9791]

I want to ask to vietnamese, Do many Vietnamese look like Chinese? And using Chinese influenced cultures?

[@Br-gv1yl]

​@@bcoveplmene9791I've been to both countries and I can say, although Vietnamese people may not want to admit it, their culture is massively influenced by southern China ( For example, the dessert she made was influenced by Tang Yuan)

[@Enfjscrolling]

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 💗💗💗

[@eleonoraludmilla9237]

I hope you're feeling better now ❤️

[@Enfjscrolling]

@Eleonora Ludmilla thanks so much!! I'm tons better now :)) have a great day

[@denisescull4227]

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.

[@maddieb.4282]

Also consider elevation!

[@user-ve7hn2dh8h]

I'm pretty sure colorado is colder than germany

[@codename495]

Denver, Colorado, the mile high city is not as cold as Germany?

[@denisescull4227]

@@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

[@whitequeen96]

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.

[@leonore3349]

That's not cold? You must having heating in the house.

[@whitequeen96]

@@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.

[@Brendawallingbear]

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.

[@baishalideb5565]

that isn't a robe ...thats fluffy warm wear.

[@KamaraNoir]

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.

[@leannehowarth6939]

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)

[@vanfulcher1238]

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.

[@winstonsgmx]

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.

[@linhvu6536]

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 😊

[@elswayr4525]

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.

[@johannes3174]

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.

[@partlycloudyoptimist809]

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.

[@garden_vibes7796]

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!

[@kimw.5951]

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.

[@BluePerioPicasso]

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.

[@juliewoodman2439]

Pickling is done in vinegar it's not the same as fermenting. Much healthier, as it produces probiotics and vitamin K2.

[@juliewoodman2439]

Maybe not clear - fermenting healthier.

[@sarahr.6874]

To pickel, you out the food in vinegar and spices and let the vinegar do it's job for a few days, up to 3-4 weeks (depends on the vegetable and how sour you like). Fermenting is done with salt, like with "Sauerkraut" or kimchi, you salten your vegetable, knead it until it softens and loose water, then you let it sit in that water for weeks, the percentage of salt should range between 1-2% depending on the vegetable and in that time bacteria will grow and will ferment your vegetable, it will get a soure taste too, but different then vinegar

[@davidrozo766]

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.

[@Nezeo]

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.

[@gabriellelapierre2010]

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.

[@Moonlight_Shad0w]

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.

[@DeerRyNa]

@@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.

[@johannfer7073]

@@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.

[@BylineBelife]

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. ✌️

[@107613cw]

Inthink alfalfa needs a little sun, because otherwise it stays white instead of turning green!

[@jmaprins]

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!

[@theloveofsound]

This is 100% accurate.

[@IjeomaThePlantMama]

Thats so sweet that the owner loves talking to you! She probably doesn't encounter a ton of Vietnamese people very often

[@mervefedai]

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.

[@kwanlee]

Hey. You can try to make bún chả by using turkey kebabs + fish sauce + bún noodles 😊

[@mervefedai]

@@kwanlee Yes that sounds delicious! I will definitely try that. I can actually use Turkish meatballs on the top

[@beakittelscherz5419]

Wow.. That must be a very interesting food fusion!

[@the-courageous-applause]

What a great fusion... I want to be your frind 🙂

[@DreamRice]

I love turkish food! I just had to laugh because some turkish dishes are also very time consuming xD like manti or salma :-D

[@MrModestmousec]

I know exactly where you are!! We go to the same store and that woman is so sweet. She gives us free stuff all the time. Love your videos.. they make me laugh and they are so accurate!

[@cottonmouthxx7828]

Your channel is such a breathe of fresh air and I'm so glad you seem to be uploading more regularly! ^^

[@sonkerieckmann7183]

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

[@kaypgirl]

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.

[@lindab6021]

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!

[@Pollicina_db]

Anche a me, ma sono una studentessa e non ho molto tempo da cucinare :’((

[@lioneliteunant3556]

@@Pollicina_db sending positive vibes 🙏🙏

[@Ishika817]

Literally!! Anche io adoro cucinare!!i love cooking and it’s pretty much one of my fave hobbies!!

[@Julia-rn1pi]

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.

[@comiatta]

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 💕!

[@Towkeeyoh]

Same!

[@felixhummel1]

Me too! :)

[@nguyenhonghuong6848]

Same thoughts here, from Vietnam. Chị ới làm video dài vô hehehe

[@uyenninh]

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!!!

[@nguyenhonghuong6848]

@@uyenninh shorts are not enough for your cuteness ý ạ

[@ishanimukherjee8493]

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

[@yashakemi4603]

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🥰

[@Nao_0108]

She is definitely the best content creator out there - thanks a million for your videos

[@someone-er8sg]

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!

[@ciganyweaverandherperiwink6293]

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 KZbin to get cooking ideas. Thank you very much for working hard on your channel and I hope you're happy and healthy this winter.

[@dishadharmraj6986]

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.

[@yolkycheeks]

Thanks for sharing this tip!

[@HoneyQuint]

Hers was easier

[@sheilatorio6811]

You’re the best! You are so real and not afraid to be real. The world should learn to be more real.

[@goemmygo2599]

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.

[@jennyw2006]

Watching your videos make me feel very comforted and content 😊

[@aqua7222]

Vielen Dank für deine immer sehr unterhaltsamen Videos. Muss immer wieder lachen bei deinen coolen Videos! :)

[@deoxyplasmic]

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.

[@blargh8085]

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.

[@poorvisinghai4557]

I don't understand why i love your videos??? I am neither Vietnamese nor german. I am not a immigrant, but somehow your content is so relatable!!

[@mon6745]

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).

[@MeiMei91]

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.

[@pavera_]

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!

[@pinkmonkeybird2644]

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.

[@katiemitchell288]

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

[@Rose-jz6sx]

There's a Vietnamese restaurant chain in the UK??

[@alixmeek8478]

Presumably Phố ​@@Rose-jz6sx

[@tintinelliot]

I could watch these videos of yours all day! It just feels like hanging out in good company. Thank you!

[@Trinity25Apr]

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 ☺️

[@glendadowe]

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 !

[@zuziafruziahop]

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

[@lenakohl2339]

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.

[@erenyeageriscringe7661]

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

[@ale1616ar]

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)

[@christophersmith8316]

pickling salt is also ground finer I think so it dissolves easier

[@blankerini]

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.

[@johnnytsunami420]

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.

[@offthesidelines]

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!

[@mermaliade6631]

I love mung beans as well. I started growing them in my kitchen, so that they'd be fresh all the time.

[@Banom7a]

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

[@vanillablossom]

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.

[@ろくさん-j3p]

đậu xanh is "blue" beans but it refers to the green beans.

[@offthesidelines]

@@ろくさん-j3p xanh can refer to both blue or green.

[@blueskiez97]

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...

[@hellofromspace]

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 ;-;

[@bcoveplmene9791]

I want to ask to vietnamis, Do many Vietnam look like Chinese? And using Chinese influenced cultures?

[@bcoveplmene9791]

@rider kamen So, it was more similar to Chinese before?

[@jennigrecu]

@@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

[@hellofromspace]

@@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.

[@vanessaautumn9765]

What kinds of dishes would you like to see introduced in viet restaurant in Canada?

[@xgrumx]

There’s nothing more adult feeling than recreating dishes that you remember from your childhood. Like it’s kinda like full circle. Sad but happy. Nostalgia in an experience.

[@CharLotte-el2lb]

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 😻

[@elizabethh9935]

You should try with substitutions! It's worth it. It really is. Also, Brazilian food is awesome TOO!

[@CharLotte-el2lb]

@@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? 😻

[@christophersmith8316]

@@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

[@anadd6195]

😊🤗

[@alifaan595]

2:37 ooh that's Kesum Leaf, or Laksa Leaf! I'm Malaysia we use it in Laksa and Asam Pedas, very distinctive smell

[@hollowillow]

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!

[@infallibleblue]

Yes MN has a small Vietnamese population. Glad u like it.

[@Marcel_Audubon]

I *would* expect that since MN has the largest Hmong population per capita in the US

[@theoriginaledi]

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!

[@traplotus]

The Korean gochujang marinade she gave you is really good! It made my pork chops taste soo good! ❤

[@cusescholar3582]

My favorite KZbinr. So natural and genuine

[@OLBICHL]

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

[@hannahholman8735]

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.

[@dorsvenabili5573]

Keep us posted about the pickles! I’m sure they’re gonna taste good after a couple of days!

[@andzzz2]

It's best not to use iodised salt (Iodsalz) for pickling. The iodine kills some of the bacteria you want to use. Try and find sea or rock salt that hasn't had iodine added to it. Similarly, if the water is over-chlorinated it can delay the process.

[@stephanieroland1235]

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.

[@zemacnica]

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

[@grovermartin6874]

This was DELIGHTFUL! Thank you so much! I don't know much about Vietnamese food, so it was very comforting to watch a real, nonprofessional person cooking.😅

[@arnorrian1]

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.

[@lesliesmith9185]

I am impressed with your cooking. The Vietnamese recipes can be very complicated & time consuming. I had no idea. But I love all the fresh vegetables & now I understand mung beans! Thank you!

[@d.j.j.g]

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!

[@paulchenpanther0815]

How about a tarte pan? I also think our regular round pans could work too, not too sure

[@keepXonXrockin]

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

[@Eatsleepeat]

You can find them online and in some speciality baking stores in the big cities

[@d.j.j.g]

I should add that this was 20 years ago-

[@magdolyn]

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.

[@paramitaroy4660]

9:26- I see a smile on the plate

[@CarnivalGoblin]

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 😂

[@bluefox5331]

We do sauerkraut (fermented cabbage) and fermented ground cucumbers in Poland, one day is deefinitely not enough! Maybe for lighly fermented in Vietnam where it's warmer, but if you did this in winter in Germany I don't think anything started to ferment yet at that time. From a quick googling a recipee for sauerkraut calls for at least 7 days. You need a loot of salt too from what I know, a recipee with the salt and water amounts told in grams could be helpful for the right ratio? If it's not salty enough bad bacteria can start growing, so the salt really needs to be up high enough to only allow the wanted bacteria to live there when you leave it sitting for long to ferment. Vinegar pickes are definitely a completely different taste than lacto fermented pickles, so if you're looking for that taste it's worth the wait I think :P Good luck!

[@judaydreamer6109]

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!🥰

[@sinaw.4633]

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!

[@Bannanafighter]

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

[@hansstromberg5330]

The whole thing - in all clips - is so friendly, natural and "non-staged". It also gives, in a personal way, an insight into the merging of two different, but similar, cultures. I love watching and want to see and learn more! Please keep up the good work of essentially proving the theory that we are all the same, but different. Vive la difference! Hans Strömberg Stockholm, Sweden

[@r.g.o3879]

She is always so cute and pleasant, fun to watch. I'm not into the food myself but when my wife was still alive we loved to watch the food network and she would tell me something that sounded good to her and I would make it for her.( We were married for 30 years but she went blind and couldn't walk very well so I became the chef! I might add I loved it. We had 30 wonderful years) As I was also a manager in various pizza restaurants for over twenty years so I knew my way around a kitchen. These days I don't cook much anymore, it can bring back both good and bad memories, but I first learned a to cook and bake from my mom who was from Puerto Rico a tropical island similar in many ways to Vietnam. Everything was cooked in banana leaves with name (that's pronounced like nyame) and yautia and mangos, the large plantains and pork etc She made a cornbread roll deep fried and crunchy sorullos so many things that just can't be found here in Alabama where I've lived for the last 40 years. I've seen others things set in southeast Asia that remind me of Puerto Rico, a result I guess of the similarity in part of the earth.

[@happyfreethinker6389]

I don't know why exactly, but I really enjoy watching your videos - the short ones, the long ones... Thank you for all the cool and often funny anecdotes from your life. Greetings from the far north of Germany

[@shraddhavag]

AS an Indian seeing authentic vietnamees recipes is sooo much funn...Kindly make more cooking videos...

[@albin2232]

Watching your videos is better than therapy. When you watch them, you feel happy!

[@WindUpFun]

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!

[@letsbeafraid2233]

Is that typical? Seems weird for a dessert?

[@angelkaterose]

Hi Uyen, I started watching your shorts recently and they are super cute and fun. I hadn't learn much about German or Vietnamese culture, but happening upon you showcasing the contrast between the two via you and your partner's experiences is interesting! It's causing me to learn about the cultures unexpectedly! It's awesome. I'm sprouting some mung right now. Haven't done it for ages. It feels so good to grow one's own food. Anyway, thanks for sharing your experiences and playfulness!

[@belikereepicheep]

I would eat Uyen's food any day watching this made me hungry!

[@alexglendening]

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.

[@121homestead9]

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

[@mrshonestopinion]

I had lost hope for KZbin and then I found you. Thanks for giving me something to look forward to again. 😊

[@catfancier270]

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.

[@notactuallymyrealname]

Those summer rolls look so good! KZbin has been suggesting your videos to me and I'm really enjoying them, thank you. Pro tip, if you put a damp tea towel under your cutting board, it won't slide around on the counter. :)

[@jankrusat2150]

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.

[@guidichris]

Fermentation pickles need a precise brine solution. 1 cup water, 1 1/3 cup white vinegar, 1/3 cup sugar, 2 tablespoons kosher salt. Boil, allow to cool, pour over veggies, refrigerate.

[@juliewoodman2439]

That is not fermentation just pickling. Big difference

[@OwLisDoodles]

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

[@MrJojomylove]

I sent your channel to my friends and they love you too. ❤

[@elvishkat]

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

[@Moonlight_Shad0w]

Or go to a Russian store and try their vinegar :D Works well for my parents

[@glittery_cucumber]

Get some Tafelessig or Weißweinessig, NOT Essig-Essenz!

[@greengumgrows]

Just dilute it with water 🌊

[@miskatonic6210]

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.

[@elvishkat]

​@@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!

[@jarnevanperck8708]

I am happy i found your KZbin chanal. i follow you on tiktok and got this video randomly recomandated so happy! love the video!

[@calise8783]

I really enjoyed this vlog! My son and I are very interested in learning some recipes. Could you make a video from shopping to plate with all the steps? We would love to follow along and try ourselves.

[@someone-er8sg]

I would love that too!

[@nguyenhonghuong6848]

Next time, I think she should add name of NAME OF INGREDIENTS on screen/ or in the description so that everyone can know and search for :) it's my humble opinion.

[@yolica85]

I love your videos, you are such a nice person, so authentic and caring.

[@sallyannc3176]

We have egg boilers in the UK too - such a great help as they rarely crack like they can do in a pot - but a tip to avoid the dark ring around the cooked egg yolks is to put them into cold water after boiling. 😊

[@kathrinmariakrause5351]

If you don't have a boiler: Prick a little hole into the bottom of the egg and it won't crack. I don't own an egg boiler, but I have a special egg prick needle thingy :-)

[@sallyannc3176]

@@kathrinmariakrause5351 yes but my boiler is sooooo good - it takes up to 7 eggs and has a measure for exactly how much water to use depending on how many eggs and whether you want them soft/medium/hard boiled. Then an alarm sounds when they're cooked and they're perfect every time! I'm always amazed at how little water it needs and how fast it is.

[@Annabelvasquez1001]

I’m happy we were a part of your homemade Vietnamese cooking journey! :) I enjoyed this video thoroughly😊🎉

[@gabyxschool]

I think Germans are also known for pickling since they are known for sauerkraut. Maybe for your pickling project, you should try red onions first placed in a mason jar with lots of distilled white vinegar. My husband was very successful in it and red onions are abundant in supermarket or at least in the US it is. Good luck & have fun! :)

[@holger_p]

Pickling as only done with cornichons. Sauerkraut is a different process, that's vinegar free. It's lactic acid fermentation. Actually to make vinegar, you don't need vinegar, it self-creating from sugars.

[@sluggmom]

I really love normal people having successful channels that are just showing their simple but interesting lives ❤️