As members of the African team tied to Quang Linh Vlogs for years, Pham Bao and Thanh Hau help remote Angolan villagers with farming tasks. 

They also often post videos teaching locals to cook classic Vietnamese dishes like ga xao sa (lemongrass stir-fried chicken), ga kho nghe (turmeric braised chicken), che do den (black bean sweet soup), xoi san (cassava steamed with sticky rice), and thit kho tau (braised pork with eggs).

The duo hopes these simple, Vietnamese-style meals not only fuel the villagers’ workday but also spread the unique culinary culture of their homeland.

In their latest video on a YouTube channel with 950,000 subscribers, they made a familiar Vietnamese dish to treat their Angolan crew: lau thap cam (assorted hot pot).

For an authentic Vietnamese hot pot, they went to the market for ingredients like pork ribs, sausages, beef, and chicken. The greens for dipping—grown by the villagers themselves—came straight from the farm.

Bao explained that the broth is simmered from bones with fried shallots and tomatoes. Once the bones soften, chicken goes in, adding a light sweetness to the broth while ensuring everything’s tender and ready to eat right away.

He sliced fresh beef into thin strips and cut sausages into small rounds so they would cook fast when dipped, sparing any long waits.

With ingredients prepped, Bao and Hau spread out a tarp for an outdoor meal, laying out the spread. Bao called the farm workers to wash up and join the feast.

Once everyone settled in, Bao cooked while introducing the Vietnamese hot pot style.

“You dip stuff into this piping-hot broth—tons of ingredients like chicken, sausages, beef, and veggies,” he said.

The team showed locals how to snap vegetables into bite-sized pieces and dunk them into the bubbling pot.

Everyone watched eagerly, eyes glued to the action.

“Try the chicken and ribs first—they’re fully cooked. For the greens, beef, and sausages, we’ll dip as we go to keep it tasty,” Bao said, dishing out portions with quick hands.

An Angolan member, tasting it for the first time, found the Vietnamese hot pot irresistible. The broth was sweet, the meat tender and easy to eat.

“We’re thrilled you guys cooked us something this good. This might be the most nutritious meal I’ve had. I feel so energized now—I could carry a dozen rice sacks inside!” he quipped.

Others agreed, chiming in with “chapepa” (meaning “awesome” in the local tongue). One man who speaks some Vietnamese nodded, “Ngon, ngon” (delicious).

Thao Trinh