How I cook Vietnamese food in Germany

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

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

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!

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. 👍

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

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

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

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.

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)

Can you please make this a series? I love this video! I'm super interested in how you prepare food, and probably I can find similar ingredients here in Hungary at the asian market. Pleeease do more! 😍

I love your videos! They are not staged advertisements in disuguise, we just see a real person do real things and i love it :D you seem so sweet

I 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.

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.

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!

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 💗💗💗

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.

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.

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!

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

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