By Trọng Trí
Master the art of customizing restaurant orders in Vietnamese through a chaotic interaction with a highly indecisive customer. This lesson provides intensive practice with essential food modifiers and soup components, tracking terms like bún bò, bún riêu, shrimp paste (mắm tôm), lime (chanh), onions (hành), and bean sprouts/vegetables (rau). You will observe how to naturally request more or less of specific ingredients (nhiều thịt, ít bún, thêm nước) and specify spice levels (ít cay).
Part of A Difficult Customer