Hi Uyen, love your content! I’m from Korea and when the kimchi recipe said to use salted small shrimps, they meant Saeu-jeot (새우젓). They’re like 1cm small tiny fermented shrimps that come in a jar; not the kind of salted cooking shrimp you’re holding in 8:50 More “hard core” Asian grocery stores in Europe sometimes sell them. It’s not absolutely important to use it since some kimchi types/recipes don’t use them. But if you happen to find Saeu-jeot in a store, retry the kimchi recipe with that and you’ll have much better success! Good luck on your next batch of kimchi 😊
After searching for a long time I found them last year and used those to make Kimchi. After having made Kimchi with and without... I'm never leaving them out again :)
I mostly just substitute with a different vietnamese ingredient: ruốc tôm, a vietnamese fermented shrimp paste. Works pretty well! And no failed kimchi yet.
I also think she used way too big of a container for such a small amount of kimchi. All the extra air on the top will oxidize and spoil the kimchi so she needs a smaller container or one of the kimchi containers where there's a lid that pushes down firmly against the top of the kimchi so there isn't extra air.
Don’t think you can’t eat something on video in case it scares us westerners. You should eat the food you want to eat! If anything, you are educating on the food of your culture and how we can prepare it
It's so weird, how eating certain parts of an animal is considered taboo...or at least unusual. We eat just about ever other part of the chicken...including the roasted wings, which are also mostly bone and skin. Why the heck not the feet?
I can just imagine this culture struggle, I only moved from Sweden to the UK and the change in food was noticable to the point after eating like my english husband for a few months at the start I just had constant acid reflux and just had to start cooking more of the food I was used to!
It's great that Uyen doesn't pretend to be perfect and allows herself to have flaws. We grow by making mistakes and correcting them. One day, she will master this recipe like a chef.
It’s very impressive as a westerner that you have the energy to cook three times a day in your videos! In the UK we often have something quick/cold for breakfast and lunch and only cook dinner in the evening.
Please cook your own dishes. Don't think they are scary for us westerners. Dosent hurt anyone to learn about other culture etc. I love watching your channel. Xxx
Hi Uyen, my parents are both from Vietnam but I was born and raised in Germany. I haven't really identified myself as a Vietnamese all my life with not even being able to speak the basics of the language even if my parents are still in touch with the culture and have been cooking a lot of vietnamese cuisine . However somehow your videos with their natural character and your down to earth humor have awaken my interest for the vietnamese culture and the food i grew up with, which I thought I never had a bond with or whatsoever to begin with. So thanks for your work and keep it up! Dankeschön :)
For salting the cabbage you don't add any water, just add salt. After salting it for half an hour you will realise a lot of water comes out naturally. Mixe the cabbage by hand so more of the cabbage is in contact with the salt water and continue to let the moisture exit the cabbage. Keep doing this every half an hour until its 2 hours before washing off the salt. If you wash off the salt too early, not enough water has exited the cabbage, and it will rot instead of ferment 😊 Hope this helps!
@@uyenninh Fermentation of Kimchi is anaerobic, which means no oxygen should touch the kimchi. All parts must be covered by the brine, that comes from salting the cabbage. This is best done in container which don't have such a big surface area. A vessel like yours from IKEA needs way more kimchi for the fermentation to start properly.
Under the world - 😭😭😭😭 I love Uyen because that actually makes sense 😂😂😂. And if we can't play in ikea together as grown adults, then I don't want it 🤣 they are really so cute
The amount of dopamime I got from this video is gonna keep me going for a week. Legit feels like a TH-cam vlog from 2011, took me back to a simpler time. So chill 👍 Have a great day, and enjoy the food!
I think that’s why she’s so successful as well! It is just a normal video with nothing so overwhelming, you can follow and it’s just a normal person doing their stuff and sharing 😂 it’s so nice I love it
WE 👏🏼 NEED 👏🏼 A 👏🏼 "Cooking traditional vietnamese food with Uyen" 👏🏼 SERIES!!! 👏🏼 Please 😩 This looks all so good and I only tried the avocado smoothie until now but I really want to see more 🥺💕
I had SUCH a culture shock moving from britain to germany with my fiance, you're doing fantastically with a much bigger difference! I love seeing how you're doing and I hope you're doing good - this is very very hard and you deserve praise!!
You can show us your chicken feet dish! In Georgia (the U.S. state) we have chicken feet in grocery stores too, they're called "chicken paws" here though. My boyfriend and I always laugh about the name when we see it lol
I'm a southerner too, and i raise chickens and use all parts, the paws are so good for stock and soup! I was raised eating pig trotters, souse, livermush, chicken liver, chitlins, all that. I think more westerners would benefit from being exposed to traditional foods.
The problem with kimchi was the container. It's not a good idea to ferment something in plastic box, material can react with the acid . I fermented mine in ikea container, the glass one with the same cover. Love your video
looking forward to watching this! my stepdad has been having health problems recently and his doctor said that it's probably a result of him having had the wrong diet his whole life. he's half vietnamese and it's possible that he inherited his mum's biome because he's intolerant to milk, wheat, and all kinds of other things we eat in the west. meanwhile when he eats vietnamese food his digestion is perfect and he feels good. so ive been trying to find accessible and affordable vietnamese-inspired food i could make him here in switzerland ahaha. so far it's just been lots of rice, bitter melon and fish sauce lol, he loves it!
I've been a subscriber of Manchii's TH-cam channel for years, I love her. Nice to see you have her cookbook 🙂 Loved this video. You and GB are so fun together, I love when he plays along in your videos. You shouldn't feel bad about cooking chicken feet. I like watching your cooking videos and learning about your culture. The more we see it and learn about it, the less "scary" it will be for us 🤣
Sameee, it’s so nice to see someone else is trying Manchii’s recipe. I have that cookbook as well. I have tried some dishes, and they turn out great!! But there are times I failed, too. Thank you Uyên for showing us the authenticity of your life. You and your boyfriend look so happy together. May y’all continue to have much more joy as y’all travel on the path of life together!! P.S. I’m also an international student too in the U.S., and it’s nice to see a real authentic life of another international student
I love Manchii as well!!!! I have been making her vegetarian kimchi for years!!!!!! (With some improvements) but she is my go to Korean food tuber. Love we have the same interests!
Info on the Kimchi! The cookbook you bought is from Maangchi who started her cooking career on TH-cam! She has made various videos on her kimchi recipes, so maybe that helps when you try it next time! Personally, I think it might have been too hot outside for the first fermentation process, because this year the German summer was definitely too hot. Also when it comes to store bought Kimchi, "Cafe Maddy" on TH-cam has made a very extensive video, breaking down which Kimchi brand she deems great for cooking, eating as a side dish, etc. While only a few of her mentioned Kimchi brands are available in Germany, it might help you in finding a better brand, in case you don't have time to make your own!
I would cheat - I don’t trust raw shrimps for fermentation but I would add fish sauce and oyster paste instead. It’s safe to use and it gives you the right taste without destroying your entire kimchi.
@@riverk3945 Korean here; yea I was horrified and amused when Uyen had a handful of regular shrimp (with salt) in her hands at 8:50 instead of saeu jeot 😅😂
For the kimchi it’s better to use white onion rather than red onion. Since red onion tends to be sweeter than white one. And when you blend the ingredients you can just mix the blended ingredients into the gluten rice mix rather than blending it all together. You can also add an apple or a Korean pear and blend it with the onion, ginger and garlic to add a bit of sweetness, but it’s not a overwhelming sweetness just a very subtle hint. And mix all of the blended mix into the gluten rice mixture and then add the red pepper flakes and mix it that way so when you add it to your cabbage everything will be coated evenly with the mixture. I hope the next time you make kimchi it will be successful~
Ohh you got Maangchi’s cookbook 😍like the crossover of two of my favourite wholesome content creators❤ sorry for the kimchi mishap tho😢hope the next batch will be better
I think one of the best things we're taught in an Asian household is when I'm hosting a potluck at my house, my friends would volunteer and take the initiative to clean the dishes and throw the trash before leaving my place. Always so grateful for them.
I would love to see the dishes that you usually eat! You don't have to be accommodating for foreigners, food is such a great way to learn about others culture ☺
May I request GBF to make a video about the cold sandwiches he makes? I want to learn about the German food he and you like. Also the Vietnamese food he likes.
German 'Butterbrot' is very simple. Just a slice of bread with a thin layer of butter/margerine/creme cheese and a slice of cheese. Or salami/ham. Jam, Nutella and peanut butter are also popular. Some people like liverwurst or sliced, boiled egg as a topping. That's it. The bread is often a little more fancy, though, like sourdough bread. Not something prescliced out of a packet. But that's really it. It's a slice of whatever kind of bread you prefer with one or sometimes two toppings.
@@raraavis7782 Sorry, peanut butter is not very popular in Germany. This is an American influence. The rest of your description is completely correct 👌🙂.
@@elkee.4455 I'm a 43 year old German woman, who lived here all her life. Are you really going to tell me, what people *I* know are eating all the time? Jesus. People on the internet. Luck, maybe you don't eat peanut butter. Lots of other people do. You can get it everywhere these days. Every damn supermarket and drugstore and healthfood stores carries it. Because it is, in fact, very popular. And no, it's not a 'traditional' bread spread. But that wasn't the question. 'German boyfriend' is eating peanut butter likely as not. Most guys I know, do.
Germans don't really "make sandwiches" like people in the US do. The way Brotzeit/Abendbrot traditionally works here, especially for more than one person, is like this: you cut up some good German bread or several different breads and bread rolls, and then you take cheeses, spreads, sausages and cold cuts out of the fridge, oftentimes pickles, tomatoes, onions or cucumber too, and put it all on the table. Then you sit down, spread some butter on your bread, and everyone puts on their bread whatever they're in the mood for, most of the time you eat different toppings and combinations in one sitting :) Because you didn't waste any time cooking and because the food doesn't get cold anyway, you really take your time, talk a lot while you're doing it, many men will have a beer with it, and it's super relaxed. I love it, it's perfect after a long day!
We eat avocado in the same smoothie way in Brasil, but always when I talk to a foreigner they look me weird for eating avocado with sugar!! Felt so represented in this video 🤩
I learned to eat avocados with sugar while I stayed in Peru for a while😍😍 I'd never had an avocado before that 👀 it wasn't a popular vegetable in my country at that time. But I will also never have those avocados again. The ones we get are small. They were beautiful and huge! We would have to share halves, because otherwise it was too much. And then we just puree them in the shell, add lime juice and some sugar. It was super delicious and I miss that magic. Such good times.
I love seeing you cook your favourite cuisines:) I have some tips for the kimchi if you’d be interested: I think the weather could have been too hot. Ideally kimchi shouldn’t be fermented in warm temperatures because good bacteria forms during slow fermentation at cooler temperatures. The reason it’s commonly sat out for a day is just to speed up the process. During Summer, you can leave it at room temperature for a few hours to get the fermentation started and put it in the fridge to ferment slowly for a few days. Also, you might look into salting your cabbage longer(or more so that it loses about half of its volume). Or try increasing the amount of the “sauce”. It’s the sugars from the rice flour that help the fermentation process. You can also add a small amount of apples, pears or extra sugar. The sauce should be enough to coat the cabbage quite evenly. The salted shrimp is salted and fermented already so it’s not raw. It’s commonly used in kimchi so it shouldn’t be the issue with the lack of fermentation.
I enjoy the videos of people cooking their culture’s food in other countries. The ingenuity and fusion of ingredients and techniques is very satisfying.
You and your boyfriend are absolutely amazing, i love your videos, and dont ever be embarrassed by what you like to eat. Congratulations on the show you were on.
TH-cam algorithm actually suggested the Galileo interview with you and it was so wonderful to watch. I'm currently learning the German language as well so the entire video was in German and it allowed me to immerse myself for a brief moment. Also, those fenster (windows) are amazing and I wish we had those here in the USA. That would be so great especially when I used to work the night shift.
if you have problems with pills you should talk to your pharmacyst cause there are many other options: syrup, smaller pills or ask if your kind of pill can be cut in smaller pieces or even reduced to powder. (I did a training period in a nursing home and many pill were simply reduced to powder for the erderly that could swallow them)
If the difficulty to swallow pills isn't very severe, what helps me is trying to swallow the pills with a liquid that is thicker than water. I prefer drinkable yoghurt or something like that, it's much easier to swallow around the pill.
I'm thinking you have never been a very good cook but you are learning. Which is exactly what you do to better yourself in any area. I do the same thing. Love the channel . Thank you. So looking forward to the chicken feet. I live in south US and here we use everything. Other people may not like but we do what we do because may not be fancy but we do eat well inexpensively. You do a great job. Thanks so much.
You mean Das Supertalent (sadly geo-blocked on YT cause everytime I wanted to show someone a funny clip and they were not from DE/AT/CH they said the videos had been blocked for them)
I can relate! As a Mexican from the south of Mexico the Mx food in the US has too much cheese for my taste. So I cook. But it takes ages!!! I have to cut boil, steam... omg... But we are feeding the spirit too, remember 😅
Your channel brings me comfort ❤ you remind me of my childhood best friend who was Vietnamese. I always loved her moms cooking, and felt like a part of the family. I would even go to her temple with her for family events, it was a beautiful time in my life. Seeing you embrace your culture brings me back ❤
The summer rolls looked so good and, I swear i would PAY to go to IKEA with you guys. GB's performance had me laughing like a toddler! Thanks for the giggles.
I don't know if it was the reason for failure but as a Korean I use always coarse grained sea salt for Kimchi. 😊 If the saltiness is not enough, the cabbage becomes usually too soft and get bad soon also
Nooo I was looking forward to the chicken feet! I've heard of them and seen them in pictures but never tried them before (and I didn't know deboned chicken feet exist though it makes sense lmao). Please eat the food you want to eat! Germany has weird food too, let's celebrate the universal weirdness and deliciousness of food!
You shouldn't make food in random plastic boxes. Plastic boxes that are meant for food have to have approval that they are food-safe (i.e. they dont change food that is in them). You would be amazed how much work there is in that department. My friend works in testing for those things.
Some tips for your kimchi, make the sauce separate and layer it into the leaves of the cabbage. Then lay them into the container for fermenting and pour the leftover sauce on top.
I really love your videos and shorts, they are wonderful and they apply almost competely to the experiences my Mexican wife made while staying here in Germany. We found so many correspondencing situations, it's incredible. Having a good and authentic meal as an expat is close to impossible, everything seems to be changed to the habits and customs of Germans who can't endure actual spicy food. It's sad. Please, keep doing great videos, you're awesome! Have some nice greetings from a German husband :)
You made it you're on TV 🥳 I always knew your content just never knew your name and it's such a coincide that we live in the same area. When I saw your interview from Galileo I was like wtf I know this place. This actually just made my day 🥹🥳 And I'm so happy for you that you finally made it to appear on German TV. Maybe you'll even have some more interviews coming 🥳
Hey Uyen, at 9:24 I saw you using the green labeled salt from Bad Reichenhaller, which contains Jod. Jod can hem the fermentation process or slow it down. Maybe try using salt without Jod the next time for an even better kimchi result! Love your content
Europe is funny cause you say you're in a smaller town but it's probably like an hour or less to the nearest big city. I live 3-4 hours. 300 km from the nearest city in Canada haha. I wish it was only an hour to the nearest good restaurant
@@sam.nothanks Where I live in the UK it's currently CAD$2.65/litre, hence I drive a *tiny* Hyundai i10 and am circumspect about driving anywhere. Shanks' pony for the win!
I was honestly intrigued by the chicken feet 🐔 🐥 I will listen to what ever you two want to talk about. You are both very interesting and I love your relationship and how you seem to work through differences. You are both wonderful. 😊
I wonder if statistically more people on earth eat soup for breakfast than cold things. I hate breakfast food - my breakfast this morning was szegediner gulash with sriracha and quark.
Thank you for your videos Uyen! I´m a TEFL teacher and I love using your videos to help my students practice English, and learn about what it´s like to live in another country. Your videos are my favorite class activity!💙
@@pyrophoresist1497well, it's fine since it's not a competition, is it? (also you're comparing a channel dedicated to cooking to a channel that is more of a language/culture dedicated one...) Maangchi already did a series where she traveled and visited people all over and cooked with them so I think it's a nice idea if she ever happens to be in Germany again or Uyen is traveling abroad 😊
AAA NO PLASTIC CONTAINAR FOR KIMCHI or any fermented food (so saurkraut, dill pickles too). The fermentation makes food very acidic, it may cause some toxic substances that plastic is polimers are made to realise (such as bisphenol). It is safer to use glass containers - there are big enormous glass jars in the Ikea also they have glass containers where only the lid is made of plastic.
Your English is amazing. I've been a fan of yours for a long time, and just realized how effortlessly you speak English. You and your Fiancé are wonderful. I wish you both a beautiful long life together. Happy New Year by the way!
It's every Viet child's nightmare, too. I think it's something we acquire a taste for as we age, but I'm still traumatized from eating it in childhood. 😂
@@HoaTruong-km9rk It's still bitter, though. And for Westerners whom are more sensitive to bitter flavors, it'll be way too much regardless of how it's prepped. It's just something most young people cannot tolerate, but some will acquire a taste for it as they age.
@@machoda123 here is the proper way to make it less bitter. You suppose to slice it thin first, then you boiled it for 2-3 minutes, then you take it out and put it in cold water. Then you use your hand to squeeze it a few times to force the bitterness out. Then you can eat it
One of the best pieces of advice I could give for expats is to go somewhere with food/eating habits that you like. To live for years in another country where you hate the food is not only impractical but also perceived as rude, whether intentional or not. So much of culture is intertwined with food, what a pity to miss out! As an American in Germany for 6 years now, I can't imagine only eating burgers and fries this entire time....I don't think I could handle my mother-in-law if I snubbed my nose at the Christmas goose 😢
You might have finished your antibiotics by now, but if you struggle taking pills, try putting the water in your mouth first, then carefully pop the pills into your mouth without spitting the water out - i find pills easier to swallow this way!
If you have pills that float in your mouth, tilt your head fowards and they float to the back of your mouth and you can swollow them so much more easily! This was a gamechanger for me when i was on 6 weeks antibiotics x
I really love whenever you make videos like this because I’ve started getting more into cooking Asian foods, specifically Thai food. 😄 I remember in a different video you said that your own attempts at cooking Thai food hadn’t been so successful so I’d just like to recommend you the YT channel: Hot Thai Kitchen by Pailin! 😊 She has so many good recipes, written *and* recorded! I hope you’ll take another shot at trying to cook Thai food again and that it becomes as delicious as you hope for it to be 🥰❤
Galileo is HUGE!!! I grew up in Germany and visited every summer and scrambling to the TV to catch Galileo is such a core memory for me. I love that for you!!
I have made kimchi successfully for a few years already with Maangchis recipes! I have never tried to make it with the salted shrimp though, because I haven't found them yet, I just used more fishsauce (but I think I saw them recently in the "Go Asia" supermarket in Mannheim, maybe I'll have to have a little outing before making my next batch) Her recipe videos are also very good, and there are a few tips in the comments on TH-cam and on her website 😊 GBFs animal imitations were adorable and actually quite good 😁
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Please don’t think you can scare us or hold back your authenticity- we love that about you and your channel :))
Okey so next cooking video let’s make chicken feet!!! 😆😆😆🔥🔥🔥
😂
@@uyenninhim hyped! I love chicken feet
@@uyenninh Yes please!
SECONDED! hell yeah chicken feet.
Hi Uyen, love your content! I’m from Korea and when the kimchi recipe said to use salted small shrimps, they meant Saeu-jeot (새우젓). They’re like 1cm small tiny fermented shrimps that come in a jar; not the kind of salted cooking shrimp you’re holding in 8:50
More “hard core” Asian grocery stores in Europe sometimes sell them. It’s not absolutely important to use it since some kimchi types/recipes don’t use them. But if you happen to find Saeu-jeot in a store, retry the kimchi recipe with that and you’ll have much better success! Good luck on your next batch of kimchi 😊
After searching for a long time I found them last year and used those to make Kimchi. After having made Kimchi with and without... I'm never leaving them out again :)
@@gideonwackers7693tbh, I just buy my kimchi since I’m too lazy to make my own 😂 I’ve only watched my grandma make them when I was little
I mostly just substitute with a different vietnamese ingredient: ruốc tôm, a vietnamese fermented shrimp paste. Works pretty well! And no failed kimchi yet.
I also think she used way too big of a container for such a small amount of kimchi. All the extra air on the top will oxidize and spoil the kimchi so she needs a smaller container or one of the kimchi containers where there's a lid that pushes down firmly against the top of the kimchi so there isn't extra air.
I don't like fermented fish so I just make my Kimchi vegan. Sans fermented shrimp and fish sauce.
Don’t think you can’t eat something on video in case it scares us westerners. You should eat the food you want to eat! If anything, you are educating on the food of your culture and how we can prepare it
I'd love to see her recipe for chicken feet.
Absolutely agree. Do you, without any apologies. Your authenticity is what I am here for.✨
This this! Also, have you seen how bland the western palette is? We need help expanding! Please.
@@couldifiwould I was honestly sat here trying to think of new things to cook next week so you’re not lying!
It's so weird, how eating certain parts of an animal is considered taboo...or at least unusual. We eat just about ever other part of the chicken...including the roasted wings, which are also mostly bone and skin. Why the heck not the feet?
I can just imagine this culture struggle, I only moved from Sweden to the UK and the change in food was noticable to the point after eating like my english husband for a few months at the start I just had constant acid reflux and just had to start cooking more of the food I was used to!
It's great that Uyen doesn't pretend to be perfect and allows herself to have flaws. We grow by making mistakes and correcting them. One day, she will master this recipe like a chef.
V
It’s very impressive as a westerner that you have the energy to cook three times a day in your videos! In the UK we often have something quick/cold for breakfast and lunch and only cook dinner in the evening.
In the Caribbean island people cook for breakfast, lunch and dinner. Lots of cooking because it’s not a busy place.
@@gennisparry4352 Not to mention baking everything from scratch!
absoutely
Please cook your own dishes. Don't think they are scary for us westerners. Dosent hurt anyone to learn about other culture etc. I love watching your channel. Xxx
Agreed!!
100% this!
absolutely!!!
Hi Uyen, my parents are both from Vietnam but I was born and raised in Germany. I haven't really identified myself as a Vietnamese all my life with not even being able to speak the basics of the language even if my parents are still in touch with the culture and have been cooking a lot of vietnamese cuisine . However somehow your videos with their natural character and your down to earth humor have awaken my interest for the vietnamese culture and the food i grew up with, which I thought I never had a bond with or whatsoever to begin with. So thanks for your work and keep it up! Dankeschön :)
For salting the cabbage you don't add any water, just add salt. After salting it for half an hour you will realise a lot of water comes out naturally. Mixe the cabbage by hand so more of the cabbage is in contact with the salt water and continue to let the moisture exit the cabbage. Keep doing this every half an hour until its 2 hours before washing off the salt. If you wash off the salt too early, not enough water has exited the cabbage, and it will rot instead of ferment 😊 Hope this helps!
This produces different results. Brined kimchi/sourkraut are more crunchy. Fermenting is rotting ;) I use both methods but I prefer more crunch.
Thank you! I’ll do this next time
@@uyenninh Fermentation of Kimchi is anaerobic, which means no oxygen should touch the kimchi. All parts must be covered by the brine, that comes from salting the cabbage. This is best done in container which don't have such a big surface area. A vessel like yours from IKEA needs way more kimchi for the fermentation to start properly.
Both techniques are valid. I know ajummas who do it with the water technique and the just turning every half an our in salt..
@OurFamily- Ferment and rot are different :/
I love the fact that you still shared the mistakes with us! You are human, and I love the authenticity!
The scene with the plushies and German boyfriend was the highlight of my day!😭😭❤️
Idk what the german bf is saying. Under the world is correct! 😤
Thank you 😂
Under the world - 😭😭😭😭 I love Uyen because that actually makes sense 😂😂😂. And if we can't play in ikea together as grown adults, then I don't want it 🤣 they are really so cute
@@german.boyfriend I am honoured to have you respond to my comment😭😭
He has luffy Taro
One piece
He’s going to be king of the Pirates
These two at Ikea having so much fun with the plushies just made my day
The amount of dopamime I got from this video is gonna keep me going for a week. Legit feels like a TH-cam vlog from 2011, took me back to a simpler time. So chill 👍
Have a great day, and enjoy the food!
same for me!! sooo chill
I think that’s why she’s so successful as well!
It is just a normal video with nothing so overwhelming, you can follow and it’s just a normal person doing their stuff and sharing 😂 it’s so nice I love it
I have no idea why TH-cam recommended her, but she is adorable.
WE 👏🏼 NEED 👏🏼 A 👏🏼 "Cooking traditional vietnamese food with Uyen" 👏🏼 SERIES!!! 👏🏼 Please 😩 This looks all so good and I only tried the avocado smoothie until now but I really want to see more 🥺💕
Yes, let’s learn together 😊
Definitely ❤
RIP Kimchi 😢 Next time SKIP the seafood. Use fish sauce or soy sauce instead. I promise you it works just as well
Yes!
I had SUCH a culture shock moving from britain to germany with my fiance, you're doing fantastically with a much bigger difference! I love seeing how you're doing and I hope you're doing good - this is very very hard and you deserve praise!!
You can show us your chicken feet dish! In Georgia (the U.S. state) we have chicken feet in grocery stores too, they're called "chicken paws" here though. My boyfriend and I always laugh about the name when we see it lol
They are labelled as chicken paws here, too (UK)!
I'm a southerner too, and i raise chickens and use all parts, the paws are so good for stock and soup! I was raised eating pig trotters, souse, livermush, chicken liver, chitlins, all that. I think more westerners would benefit from being exposed to traditional foods.
Yes! Chicken feet/paws are a great source of natural collagen!!
Oh my gosh I never saw them as chicken paws anywhere else but when I used to shop at Food Lion they had chicken paws!! This was in South Carolina
The problem with kimchi was the container. It's not a good idea to ferment something in plastic box, material can react with the acid . I fermented mine in ikea container, the glass one with the same cover. Love your video
it looked interesting
looking forward to watching this! my stepdad has been having health problems recently and his doctor said that it's probably a result of him having had the wrong diet his whole life. he's half vietnamese and it's possible that he inherited his mum's biome because he's intolerant to milk, wheat, and all kinds of other things we eat in the west. meanwhile when he eats vietnamese food his digestion is perfect and he feels good. so ive been trying to find accessible and affordable vietnamese-inspired food i could make him here in switzerland ahaha. so far it's just been lots of rice, bitter melon and fish sauce lol, he loves it!
This is a wonderful example of cohabitation of different cultures. Love this so much.
I've been a subscriber of Manchii's TH-cam channel for years, I love her. Nice to see you have her cookbook 🙂 Loved this video. You and GB are so fun together, I love when he plays along in your videos.
You shouldn't feel bad about cooking chicken feet. I like watching your cooking videos and learning about your culture. The more we see it and learn about it, the less "scary" it will be for us 🤣
Sameee, it’s so nice to see someone else is trying Manchii’s recipe. I have that cookbook as well. I have tried some dishes, and they turn out great!!
But there are times I failed, too. Thank you Uyên for showing us the authenticity of your life. You and your boyfriend look so happy together. May y’all continue to have much more joy as y’all travel on the path of life together!! P.S. I’m also an international student too in the U.S., and it’s nice to see a real authentic life of another international student
I love Manchii as well!!!! I have been making her vegetarian kimchi for years!!!!!! (With some improvements) but she is my go to Korean food tuber. Love we have the same interests!
Aww man, this apartment looks so cool!
Info on the Kimchi! The cookbook you bought is from Maangchi who started her cooking career on TH-cam! She has made various videos on her kimchi recipes, so maybe that helps when you try it next time! Personally, I think it might have been too hot outside for the first fermentation process, because this year the German summer was definitely too hot.
Also when it comes to store bought Kimchi, "Cafe Maddy" on TH-cam has made a very extensive video, breaking down which Kimchi brand she deems great for cooking, eating as a side dish, etc. While only a few of her mentioned Kimchi brands are available in Germany, it might help you in finding a better brand, in case you don't have time to make your own!
I love Maangchi and Cafe Maddy - good recommendation
One of my fave creators! I love all the comments, they’re so wholesome 😊
Found it so funny she asked how to say strudel in English, he said it's strudel and she still called it apple cake.
Years later and I still adore the way you say ingredients. Thank you for the food tour!
I would cheat - I don’t trust raw shrimps for fermentation but I would add fish sauce and oyster paste instead. It’s safe to use and it gives you the right taste without destroying your entire kimchi.
It’s 새우젓 which is salted and fermented shrimp. It’s very commonly used in kimchi so it’s shouldn’t be the cause of the problem here :)
@@riverk3945 exactly 😊
@@riverk3945 Korean here; yea I was horrified and amused when Uyen had a handful of regular shrimp (with salt) in her hands at 8:50 instead of saeu jeot 😅😂
@@junekim120 Exactly. That was bound to backfire but I guess the recipe wasn’t clear enough.
@@riverk3945 Thank you for this key information!
Dear Uyen, you have the funniest and most educational channel in all TH-cam. Keep it up! Thanks!
For the kimchi it’s better to use white onion rather than red onion. Since red onion tends to be sweeter than white one. And when you blend the ingredients you can just mix the blended ingredients into the gluten rice mix rather than blending it all together. You can also add an apple or a Korean pear and blend it with the onion, ginger and garlic to add a bit of sweetness, but it’s not a overwhelming sweetness just a very subtle hint. And mix all of the blended mix into the gluten rice mixture and then add the red pepper flakes and mix it that way so when you add it to your cabbage everything will be coated evenly with the mixture. I hope the next time you make kimchi it will be successful~
You're literally so cool Uyen, you're genuine and fun and down to earth.
Ohh you got Maangchi’s cookbook 😍like the crossover of two of my favourite wholesome content creators❤ sorry for the kimchi mishap tho😢hope the next batch will be better
I will always like this girl's videos before watching them. I think she is so benign, likeable and a good influence. 🥰
Same!
Literally in love with yours and German boyfriend's IKEA performance😂 Made my day❤
I think one of the best things we're taught in an Asian household is when I'm hosting a potluck at my house, my friends would volunteer and take the initiative to clean the dishes and throw the trash before leaving my place. Always so grateful for them.
I would love to see the dishes that you usually eat! You don't have to be accommodating for foreigners, food is such a great way to learn about others culture ☺
Your voice makes me relaxed :) I like the way you shoot the videos
May I request GBF to make a video about the cold sandwiches he makes?
I want to learn about the German food he and you like.
Also the Vietnamese food he likes.
German 'Butterbrot' is very simple.
Just a slice of bread with a thin layer of butter/margerine/creme cheese and a slice of cheese. Or salami/ham. Jam, Nutella and peanut butter are also popular. Some people like liverwurst or sliced, boiled egg as a topping. That's it. The bread is often a little more fancy, though, like sourdough bread. Not something prescliced out of a packet. But that's really it. It's a slice of whatever kind of bread you prefer with one or sometimes two toppings.
I think it would be cute to do a video of GBF telling us his favorite Vietnamese foods and then Uyen saying her favorite German foods
@@raraavis7782 Sorry, peanut butter is not very popular in Germany. This is an American influence.
The rest of your description is completely correct 👌🙂.
@@elkee.4455
I'm a 43 year old German woman, who lived here all her life. Are you really going to tell me, what people *I* know are eating all the time? Jesus. People on the internet. Luck, maybe you don't eat peanut butter. Lots of other people do. You can get it everywhere these days. Every damn supermarket and drugstore and healthfood stores carries it. Because it is, in fact, very popular. And no, it's not a 'traditional' bread spread. But that wasn't the question. 'German boyfriend' is eating peanut butter likely as not. Most guys I know, do.
Germans don't really "make sandwiches" like people in the US do. The way Brotzeit/Abendbrot traditionally works here, especially for more than one person, is like this: you cut up some good German bread or several different breads and bread rolls, and then you take cheeses, spreads, sausages and cold cuts out of the fridge, oftentimes pickles, tomatoes, onions or cucumber too, and put it all on the table. Then you sit down, spread some butter on your bread, and everyone puts on their bread whatever they're in the mood for, most of the time you eat different toppings and combinations in one sitting :) Because you didn't waste any time cooking and because the food doesn't get cold anyway, you really take your time, talk a lot while you're doing it, many men will have a beer with it, and it's super relaxed. I love it, it's perfect after a long day!
We eat avocado in the same smoothie way in Brasil, but always when I talk to a foreigner they look me weird for eating avocado with sugar!! Felt so represented in this video 🤩
I learned to eat avocados with sugar while I stayed in Peru for a while😍😍 I'd never had an avocado before that 👀 it wasn't a popular vegetable in my country at that time. But I will also never have those avocados again. The ones we get are small.
They were beautiful and huge!
We would have to share halves, because otherwise it was too much.
And then we just puree them in the shell, add lime juice and some sugar. It was super delicious and I miss that magic. Such good times.
I love seeing you cook your favourite cuisines:)
I have some tips for the kimchi if you’d be interested:
I think the weather could have been too hot. Ideally kimchi shouldn’t be fermented in warm temperatures because good bacteria forms during slow fermentation at cooler temperatures. The reason it’s commonly sat out for a day is just to speed up the process. During Summer, you can leave it at room temperature for a few hours to get the fermentation started and put it in the fridge to ferment slowly for a few days.
Also, you might look into salting your cabbage longer(or more so that it loses about half of its volume).
Or try increasing the amount of the “sauce”. It’s the sugars from the rice flour that help the fermentation process. You can also add a small amount of apples, pears or extra sugar. The sauce should be enough to coat the cabbage quite evenly.
The salted shrimp is salted and fermented already so it’s not raw. It’s commonly used in kimchi so it shouldn’t be the issue with the lack of fermentation.
I enjoy the videos of people cooking their culture’s food in other countries. The ingenuity and fusion of ingredients and techniques is very satisfying.
You and your boyfriend are absolutely amazing, i love your videos, and dont ever be embarrassed by what you like to eat. Congratulations on the show you were on.
TH-cam algorithm actually suggested the Galileo interview with you and it was so wonderful to watch. I'm currently learning the German language as well so the entire video was in German and it allowed me to immerse myself for a brief moment.
Also, those fenster (windows) are amazing and I wish we had those here in the USA. That would be so great especially when I used to work the night shift.
if you have problems with pills you should talk to your pharmacyst cause there are many other options: syrup, smaller pills or ask if your kind of pill can be cut in smaller pieces or even reduced to powder. (I did a training period in a nursing home and many pill were simply reduced to powder for the erderly that could swallow them)
some pills you can also insert into a syringe, add liquid to them, and then dispense, too!
If the difficulty to swallow pills isn't very severe, what helps me is trying to swallow the pills with a liquid that is thicker than water. I prefer drinkable yoghurt or something like that, it's much easier to swallow around the pill.
@@emrk6517 Thank you - I'll try that.
A compounding pharmacy is what you be looking for
This video was so great to watch, I think a lot of people would enjoy more videos with you cooking and showing us what you eat and prepare!
Apple Strudel in english is.... Apple strudel xD
Well yeah a word in english is the same word.. in english.. she forgot its Apfel and thought only of the strudel lol
the german word is more like "apfelstrudel". it's pronounced differently. she used the eng pronunciation in the video
You two are the most wholesome people ever ❤ love your videos!!!
WAIT WHAT? you were in galieo? I dont have a TV but that programme was literally my childhood
Its in youtube. You can search for it
I'm thinking you have never been a very good cook but you are learning. Which is exactly what you do to better yourself in any area. I do the same thing. Love the channel . Thank you. So looking forward to the chicken feet. I live in south US and here we use everything. Other people may not like but we do what we do because may not be fancy but we do eat well inexpensively. You do a great job. Thanks so much.
Same in Jamaica, every part of the animal is eaten except the dung of course.
Get German Boyfriend on Germans Got Talent immediately
You mean Das Supertalent (sadly geo-blocked on YT cause everytime I wanted to show someone a funny clip and they were not from DE/AT/CH they said the videos had been blocked for them)
I love your video so muchh!! You're so genuine. I'm happy that you've been in a tv show! You deserve that.
Wish you both all the happiness!
I can relate! As a Mexican from the south of Mexico the Mx food in the US has too much cheese for my taste. So I cook. But it takes ages!!! I have to cut boil, steam... omg... But we are feeding the spirit too, remember 😅
the fact that you live in mannheim is just soooo cool 🥰🥰🥰
Your channel brings me comfort ❤ you remind me of my childhood best friend who was Vietnamese. I always loved her moms cooking, and felt like a part of the family. I would even go to her temple with her for family events, it was a beautiful time in my life. Seeing you embrace your culture brings me back ❤
I absolutely love the long form video. Uyen’s realness & personality, German boyfriends animal noises & the food! Loved every second
The summer rolls looked so good and, I swear i would PAY to go to IKEA with you guys. GB's performance had me laughing like a toddler! Thanks for the giggles.
I love slicing tomato, avocado, and purple onion, and if I'm really hungry a scrambled egg. With salt, pepper, and crushed red pepper it's so fresh.
I don't know if it was the reason for failure but as a Korean I use always coarse grained sea salt for Kimchi. 😊 If the saltiness is not enough, the cabbage becomes usually too soft and get bad soon also
It could’ve been iodized salt and iodized will not along for fermentation. As I was recently looking up recipes for 포기김치.
Vietnamese avocado smoothie with black sugar bobas are really good together. Also, your kimchi soups look delicious! I love eating Korean soups.
Uyen, I love your content! It's so comforting and genuine. Thank you so much
Galileo is also translated into Polish and we have it on TV in Poland as well !
We have it in Croatia too🎉
Thank you for sharing this with us, Uyen! 🤗
Nooo I was looking forward to the chicken feet! I've heard of them and seen them in pictures but never tried them before (and I didn't know deboned chicken feet exist though it makes sense lmao). Please eat the food you want to eat! Germany has weird food too, let's celebrate the universal weirdness and deliciousness of food!
We eat pigs feet, so...😅
Raw mince meat as spread for bread 😮
You bring me ao much joy 😊 thankyou for teaching me about your culture and your husband's
You shouldn't make food in random plastic boxes. Plastic boxes that are meant for food have to have approval that they are food-safe (i.e. they dont change food that is in them). You would be amazed how much work there is in that department. My friend works in testing for those things.
Some tips for your kimchi, make the sauce separate and layer it into the leaves of the cabbage. Then lay them into the container for fermenting and pour the leftover sauce on top.
Your TH-cam channel is a blessing. No boring sponsored videos, just sweet and authentic content. Thanks!
Your sooo sweet and happy and positive 😊 thank you!
Please don't hold yourself back, we love this videos
I really love your videos and shorts, they are wonderful and they apply almost competely to the experiences my Mexican wife made while staying here in Germany. We found so many correspondencing situations, it's incredible. Having a good and authentic meal as an expat is close to impossible, everything seems to be changed to the habits and customs of Germans who can't endure actual spicy food. It's sad. Please, keep doing great videos, you're awesome! Have some nice greetings from a German husband :)
You made it you're on TV 🥳
I always knew your content just never knew your name and it's such a coincide that we live in the same area. When I saw your interview from Galileo I was like wtf I know this place. This actually just made my day 🥹🥳
And I'm so happy for you that you finally made it to appear on German TV. Maybe you'll even have some more interviews coming 🥳
the video editing and you yourself are so cute 😭❤ we love u uyen
I love Maangchi. Just use fish sauce. I sometimes use dried tiny shrimp or roasted shrimp paste. Use himalayan or sea salt. It taste better.
We do something similar with our kimchi too, fish sauce and dried shrimp flakes.
Found your channel through your funny shorts and stayed for your informative & relaxed content! All the best to the two of you, we’ll be here :)
Hey Uyen, at 9:24 I saw you using the green labeled salt from Bad Reichenhaller, which contains Jod. Jod can hem the fermentation process or slow it down. Maybe try using salt without Jod the next time for an even better kimchi result! Love your content
I love kimchi and your authenticity, I really admire you 😊
Europe is funny cause you say you're in a smaller town but it's probably like an hour or less to the nearest big city. I live 3-4 hours. 300 km from the nearest city in Canada haha. I wish it was only an hour to the nearest good restaurant
How much does gasoline cost per litre in Canada? And how expensive is car ownership xompared to germany? These things make a huge difference ^^"
Ahhh right now in Nova Scotia gas is $1.62 a liter. I drive a 2018 serriah, I spend around $300cad A WEEK, just in gas
@@sam.nothanks yeah lol I walk everywhere now because I can't afford otherwise.
@sam.nothanks hey fellow Scotian!
@@sam.nothanks Where I live in the UK it's currently CAD$2.65/litre, hence I drive a *tiny* Hyundai i10 and am circumspect about driving anywhere. Shanks' pony for the win!
Yay, I love that you made a longer format of this. Very interesting!! Please show us anything you like, don't hold back!
Maangchi‘s cookbook! Well if that isn‘t a lovely surprise ^_^
I was honestly intrigued by the chicken feet 🐔 🐥 I will listen to what ever you two want to talk about. You are both very interesting and I love your relationship and how you seem to work through differences. You are both wonderful. 😊
i eat asian food most the time friends are looking at me like im crazy because i eat soup for breakfast with a bowl of rice at the side
Sounds yummy!
I wonder if statistically more people on earth eat soup for breakfast than cold things. I hate breakfast food - my breakfast this morning was szegediner gulash with sriracha and quark.
@@telepathicmagicshop thanks
@@LythaWausW oh geiles frühstück ich glaube suppe mehr weil die verteilung der bevölkerung das einfach schon vorgibt
Hi Uyen. I watch your videos sometimes when my mood is really low. Thanks for cheering me up
FIRST I LOVE THIS CHANNEL U AND UR BOYFREIND ARE ADORBLE❤❤😊😊
Thank you for your videos Uyen! I´m a TEFL teacher and I love using your videos to help my students practice English, and learn about what it´s like to live in another country. Your videos are my favorite class activity!💙
I hope there will be a collab video of Uyen and Maangchi 🙏
Maangchi unfortunately blows Uyen out of the water in cooking & presentation
@@pyrophoresist1497Then Maangchi can teach Uyen some recipes in the video
@@pyrophoresist1497well, it's fine since it's not a competition, is it? (also you're comparing a channel dedicated to cooking to a channel that is more of a language/culture dedicated one...)
Maangchi already did a series where she traveled and visited people all over and cooked with them so I think it's a nice idea if she ever happens to be in Germany again or Uyen is traveling abroad 😊
AAA NO PLASTIC CONTAINAR FOR KIMCHI or any fermented food (so saurkraut, dill pickles too). The fermentation makes food very acidic, it may cause some toxic substances that plastic is polimers are made to realise (such as bisphenol). It is safer to use glass containers - there are big enormous glass jars in the Ikea also they have glass containers where only the lid is made of plastic.
Love the German Boyfriend segment. We need to hear him more often. You should do more cooking shows too. 👵☮️🖖
Your English is amazing. I've been a fan of yours for a long time, and just realized how effortlessly you speak English.
You and your Fiancé are wonderful. I wish you both a beautiful long life together. Happy New Year by the way!
I LOVE YOU UYEN!
One of your past videos in what you two eat made me buy a bitter melon, and I almost died trying to eat it.😂😂😂
It's every Viet child's nightmare, too. I think it's something we acquire a taste for as we age, but I'm still traumatized from eating it in childhood. 😂
Normaly you don't eat it just as is. You have to do some prep to make it less bitter 😅
@@HoaTruong-km9rk It's still bitter, though. And for Westerners whom are more sensitive to bitter flavors, it'll be way too much regardless of how it's prepped. It's just something most young people cannot tolerate, but some will acquire a taste for it as they age.
@@HoaTruong-km9rk I tried to salt it, because I read you ought to. But I sliced it thin and the salt couldn’t come out well. It was such a disaster.
@@machoda123 here is the proper way to make it less bitter. You suppose to slice it thin first, then you boiled it for 2-3 minutes, then you take it out and put it in cold water. Then you use your hand to squeeze it a few times to force the bitterness out. Then you can eat it
I love this format! I want to get away from the bread-sugar-meals, and your food videos give me soo much inspiration and healthy ideas!
Chicken legs were typical in meatsoup when I was a kid in Hungary, we had it all the time!
One of the best pieces of advice I could give for expats is to go somewhere with food/eating habits that you like. To live for years in another country where you hate the food is not only impractical but also perceived as rude, whether intentional or not. So much of culture is intertwined with food, what a pity to miss out! As an American in Germany for 6 years now, I can't imagine only eating burgers and fries this entire time....I don't think I could handle my mother-in-law if I snubbed my nose at the Christmas goose 😢
In Japan the soup base is called "dashi". It's used for a lot of dishes and everyone has their own secret recipe. 😁
I love your videos so much! They bring me comfort and ease! Thank you!!!
You might have finished your antibiotics by now, but if you struggle taking pills, try putting the water in your mouth first, then carefully pop the pills into your mouth without spitting the water out - i find pills easier to swallow this way!
I'm using the same method 😅
If you have pills that float in your mouth, tilt your head fowards and they float to the back of your mouth and you can swollow them so much more easily! This was a gamechanger for me when i was on 6 weeks antibiotics x
everytime she posts a video i get serotonin
I really love whenever you make videos like this because I’ve started getting more into cooking Asian foods, specifically Thai food. 😄 I remember in a different video you said that your own attempts at cooking Thai food hadn’t been so successful so I’d just like to recommend you the YT channel: Hot Thai Kitchen by Pailin! 😊
She has so many good recipes, written *and* recorded! I hope you’ll take another shot at trying to cook Thai food again and that it becomes as delicious as you hope for it to be 🥰❤
I love Pailin!! She is really awesome
Hiii you're such a Gem! Your content is really interesting, heartwarming and authentic feel to it. Love from Lebanon 🇱🇧
Apple strudel is apple strudel in North America. I would have browned the pork before adding it to the soup dish.
Excellent idea!
Galileo is HUGE!!! I grew up in Germany and visited every summer and scrambling to the TV to catch Galileo is such a core memory for me. I love that for you!!
I have made kimchi successfully for a few years already with Maangchis recipes! I have never tried to make it with the salted shrimp though, because I haven't found them yet, I just used more fishsauce (but I think I saw them recently in the "Go Asia" supermarket in Mannheim, maybe I'll have to have a little outing before making my next batch)
Her recipe videos are also very good, and there are a few tips in the comments on TH-cam and on her website 😊
GBFs animal imitations were adorable and actually quite good 😁