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Cooking German Husband's Favorite Food!
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- Published on Apr 18, 2026
- As you might have heard me and German Boyfriend got married and he is German Husband now. And he is actually a very good husband! So I decided to reward him and cook his favorite meals for one whole day! #uyen #cooking #germanhusband #recipes #lasagna #springrolls
I am cooking:
German Husband's favorite Lasagna!
German Husband's favorite Spring Rolls!
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/ @uyenninh
Hi, I'm Uyen Ninh but please just call me Uyen!
Originally from Vietnam, I now explore life in Germany, sharing my unique perspective through my videos on my way to be your favorite Ausländer! 😁
Subscribe to my RUclips Channel for Videos and Shorts: @uyenninh
Instagram: uyenninh
TikTok: tiktok.com/@uyennninh
uyen@yilmazhummel.com
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He’s been a ”pretty good” husband? I love how you have adopted the German levels or praise, where ”pretty good” means ”outstanding”! 😂
I feel like that's the case in a lot of non-english countries. Same here in the netherlands! We like to be brutally honest :)
German Husband is on "kannst net meckern" Level. 👍
Your knife sounds dull. Sharpen it.
Kann man essen
that's also asian. a simple nod means pretty good too 😆
"Pretty good husband" is high praise indeed, at least by German standards
"kann man heiraten"
this is really sad and should not normalized or considered "cultural".
@gpk131 It has been normalized for hundreds of years and is indeed considered "cultural". Every culture has their own way of expressing things. Germany's is extremely tame compared to some others.
It's not sad at all. If someone says nothing about their husband, then he's as good as expected. But of there's praise, it means he's been really good!
i love to eat it hot from the oven so i use less sauce and i do not precook the pasta
She is my inspiration🧿 . I am a small town girl from india , who is not allowed to do lots of stuffs like men😅. I'm working hard in my studies to go to abroad, which seems like an impossible task for now🙃. My family is not too wealthy😅. They can't even think about sending me in another town for study due to social and economical issues🥲. But whenever I see Uyen I realise nothing is impossible and if you work Hard there is no power can stop you. 😊 She is one of my idols. Love you girl! One day I'll also make it❤ . I trust in myself❤. Thank you so much for pushing me ✨🥹
I hope all the best for you. No woman should be held down by small men. ❤
You’ve got this! 🫵
German Husband saying "so delicious" in vietnamese so much joy. Thank you for being you Uyen.
Any cooking tutorial that includes the chef saying “uh oh! uh oh!” over and over is right at my level. 😂 Very sweet and endearing. 💛
I know right 😂🤣
I love the way how german husband support's you and despite his judgmental artibutes,he still finds a way to say things very kindly.HE'S IS A GEM,A KEEPER.STAY BLESSED BOTH OF YOU❤
I think it's not because the sauce is liquidy. You need to let the lasagna rest before cutting through it. That will help with the structure and hold it together
Its both.
Yeah, I had to learn that the hard way as well. Now those 15 minutes of resting are the longest minutes of my life every time I cook Lasagna.
I thought it was because of the tinfoil cover. If you just bake it you get a nice crunchy crust up top and because the steam can come out it's easier to cut because there's less trapped liquid. I'd also like to bring up a lasagna battery because that can be an actual issue.
Lasagna is always better on day two. And I cook the sauce gently for a long time to boil off some water. I also precook the noodles and some people leave the sauce runny and then put in dry noodles. I also add a lot of celery and carrots to make the sauce contain more veggies. Grated carrots and celery disappear and the kids never know.
I actually make large batch of sauce say for 12 lasagnas and freeze just the sauce so it makes an easy fast meal.
Pro tip: Usually when the lasagne comes out the oven you should let it cool so it will firm up and keep its shape when you cut it
Agreed. Otherwise looked perfect.
who has the time for that? I'm hungry NOW XD
@uyenninh a flat fork works better to get the lumps out of the bechamel sauce or as we call that in Texas … cream gravy 😂 (not exactly but it’s very similar).
Good advice. Anyway, lasagna is WAY TOO hot to eat as soon as it comes out of the oven.
2:36 hello from Italy! You're doing great 🥰
17:40 "I have free will" 😂
I let my lasagna set for 15 mins before cutting to let it firm up. It cuts better. It was nice of you to make German Hubby his favorite (labor intensive) food. He does seem like a very sweet man ❤
10:12 - that "You better say it's delicious if you know what's good for you" stare is sending me 😂
Here's a german husband, doing most of the cooking at home ;-) it's very hard to mess up the bechamel. Just flour and butter is not enough to make it a pancake. just heat it up more, and when it's close to cooking temperature, all the clumps will dissolve and it'll be perfectly smooth. Just don't pour to much fluid with every step, especially at the start. I usually have 3 or 4 steps where it gets increasingly more liquid. The first step after mixing a bit of milk with the butter and flour is some type of gooey dough, not sauce at all. But you can easily stir it while heating until it's all smooth. After this every step gets easier and can accept a bit more milk :-) Any my Lasagne is very soft as well fresh from the oven and likes to fall apart. But the leftovers (in the evening or sometimes next day, if it survives that long) it stays in perfekt form. And your version looked great ;-)
Please do more cooking videos, this was so fun and relaxing to watch!
I love the hair
It is fabulous right orange fits with black so well
Only at the start.... Then she got a Brazilian 😂
I will miss those tips being reddish orange😌
@RealDarkBotV2that’s exactly what I thought
"I don't know why you always need to compare things" wise man
As italian, i didn't get offended by it but there's always space for improvement:
Tomato sauce was too watery, add less water next time and for the amount of minced meat, the canned sauce was too less (next time more cans or less meat)
For the bechamel sauce, it makes the flour clumps when u add too quick the milk, add it bit by bit keep stirring it, and it will turn perfectly smooth
Plus, before cutting, just wait the lasagna to cool down a little, it needs to set bcs otherwise sauce inside is boiling hot, and ofc is going to be too runny
I personally do more bechamel sauce and kinda mix them together, for every 2 ladles of tomato sauce i add a ladle of bechamel and do some swirls on it do blend together, plus in every layer i add not only the mozzarella but some ham (not the cubes, the sliced one, cut in small pieces) for a more powerful taste
Oh and there's no need to put the alufoil on top of the tray, without it, it will give a nice crust on top 🤌🏼🇮🇹
Good tips. Yes she didn't use hardly any bechamel sauce. You probably couldn't even taste it. And I agree it would taste extra good if she put some cheese in the middle layers.
Do you actually make the tomato sauce in a similar way in Italy? I learned that the tomato-meat-sauce is basically a way oversimplified version, while the real thing is the Ragu alla Bolognese, which is made with a soffrito and way less tomato.
Seconded on all this, great advice!
This is such good tips!!
also the temperature you pour milk, should never be fridge temperature, at least room temperature, otherwise better warm milk. And then Bolognese sauce without wine and vegetables is abit strange. And we should also talk about the kind of meat... But ok..
Your hair looks gorgeous
A good veggie for lasagna is spinach! It’ll get nice & soft & compliment the meaty sauce & cheese. Good job making German hubby’s faves 😄👏🏽
Zucchini, aubergine (eggplant) and of course bigger tomato pieces are also very good for vegie lassagne
Spinach in lasagna is amazing. I love to make lasagne with spinach instead of meat. There are many recipes for this, but personally I like to use tomato sauce instead of the Bolognese sauce and a mixture of spinach and cream cheese instead of the bechamel. Instead of spinach you can also use chard.
Black olives, and mushrooms! However, something simpler is delicious
I always do carrots and fake meat or red lentils. But the lentils soak up a lot of liquid so the next days it's kind of dry
Zucchini and squash
00:15 As a fellow low maintenance girlie, I agree. 5 minutes is too much.
if your worried about the pasta sheets being undercooked. You can boil them for 5 mins so partially cooked then layer
That is what I did
German husband is so lucky....made with love. Bechamel was perfect. Try a whisk, makes all that stirring easier 😉
Bechamel and cheese on every layer?! Du bist insaaaaaannnnnee bro
Nothing will offend Italians more than saying you don't like sofrito in your lasagna
It’s the one thing I won’t budge on that’s not authentic.
I love your new hair! Reminds me of Nezuko Kamado 🧡
"Cooking German Husband......."
That lasagne looks amazing
I have been making lasagna for over 50 years. I had been told it was good and my mother stopped making lasagna and salads for parties and family dinners. She SAID because mine was better. I was the 2nd of six. The oldest was/is dainty. It was forbidden that we strain her mind and body in any way. She turns 70 this year and she married a man who treats her in the manner in which she was raised. So helping mom in most things started when I was 8. When she said my lasagna was good, I interpreted it as good enough to let mom take the day off. She earned it!!! I am not Italian and I cannot find any Italian ancestors. Italy has been on my bucket list but the dream is the closest I have ever come to being Italian. So no expertise lives Between my ears. Having said this, I thought I knew everything important to know about Italian cooking. My biggest struggle with lasagna is cooking the noodles and taking them out of the water and onto the baking dish quick enough to keep any stack of noodles melting into a solid thick lumpy layer that cannot be separated. Sometimes the noodles would tear or fold. Now, after all these years, I see a Vietnamese woman (no longer a girl as she is recently married)lining each layer with uncooked noodles!!! When they sit down to eat, she tested and gave the lasagna a 10 out of ten! Would she have scored it so highly if the noodles were uncooked? I suspect not. So I have been making lasagna the wrong and most cumbersome way for 53 years. Is that something you should laugh about or cry over? I have no clue whatsoever. I will do nothing but will be quicker to say SURE(!!!) when latest husband and my stepson or newest son request lasagna! I learned this new Italian cooking method from a Vietnamese woman in Germany!!! Impossible! WAY!!! I wonder if you can do that with manicotti? Yay Uyen!!! What happened to your beautiful hair? The red vanished while you were making the lasagna! I think it was stripped or cut off just before you started the bechamel sauce!
It's the fact you took your time to share your mine. This is a beautiful story.
Makes me wonder, if I should have learnt my mom's cooking style. I don't think I've ever copied her dish...
I think making the meat sauce a bit runny is a good "error" to ensure the noodle plates can soak and get soft. So, no error here, just a happy coincidence. Same goes for the bechamel sauce. Some may argue it is too runny, I'd say, the noodles will soak it all up. The biggest trick I've learned is to let the Lasagna rest after baking. It will get the right constancy, without you having to do a bit. It will be also easier to cut and not fall apart.
Springrolls, I have no idea how to make them properly, but Uyens look delicious!
Husband approved the lasagne.
Let’s wait for Lionfield .
After baking: You have to let Lasagna rest for about 30 minutes to 'set up'; then it won't be soupy soft.
We always met at my vietnamese friends' house to make spring (or summer) rolls. We spent HOURS preparing the carrot and mushrooms (and colrabi) etc.
The way I cried when you said 30 seconds for using the food processor
5:32 It is a core german experience to find exactly that type of spice bottle/box and seeing that it expired many years ago😂
I actually think it's a universal experience.
@jenf2857 I believe it is I've also experienced it and I live in the carribean
THE HAIR IS GORGEOUS!!!! It matches you so well, you look so cool.
People! She is using no boil noodles in the lasagna! But, I have made lasagna & have layered uncooked regular noodles. It works!
PS-the lasagna may have just needed some extra resting time to set up.
We use uncooked noodles as well and add more water to the sauce so it cooks evenly.
@thegracklepeckI've used regular uncooked pasta. Extra water & extra bake time. It works for me!
I'd never even heard of people cooking the pasta first, never seen anyone use anything but uncooked - I'm in the UK, but it could be coincidence for people I know personally rather than a UK thing.
Haha, actually pretty decent husband… high praise
Uyen, as an Italian, you have my official approval to make lasagna however you like...even with rice paper ! And anyone criticizing you is hereby forbidden.
We don't have "expire" dates, but "best before" dates. They only state that it is guaranteed to be fine to that date, but can be fine for months or even years after, depending on the type of food or spice. Whole peppercorns for example, are fine another 3-4 years. Spices in general don't get bad anyway, they just lose their aroma over time.
he will always remain the german boy friend, always.
You're hair is fire! 😍 you look so nice ❤
Girl, I love your dip dye honestly. When I saw it I audibly gasped at how cool it looks on you!
😅 " Since he's been a good boy recently "
I love the hair Uyen…❤
"It's really yummy"
oh dang. he didn't like it. didn't even say it's edible
The tray is wider near the top. That's why the lasagne fits better on the higher layers
00:15 wait what maintenance do you do? i have bleached hair that probably needs much more maintenance than i give it 😭
LOL...did you just say it takes you 5 minutes...5 MINUTES and it's too much? LOL. You joking? I just about died when you said that. I was like huh?
thank God I am not Italian so I can watch this masterpiece
Number one I love your hair and I can see that it will take a lot of upkeep. Number two I worked as a facilitator for Vietnamese newcomers to Canada. One of the absolute perks was being invited to so many feasts. Spring rolls were always featured on the potluck table. I was taught how to make spring rolls a bit different than your way. It was more like a dumpling meat and shredded veg and fungi texture wrapped in the spring roll. wrappers but all the spices you used and the techniques you used brought back, sitting around kitchen tables and doing assembly line work getting those little golden nuggets ready for the deep fryer. Thanks for bringing up such a special time of my life. The amount of work that goes into making one little spring roll is definitely worth it when you take one bite of a well crafted role. And no cilantro? OK in Europe, you call it coriander, but still that’s a national travesty!
9:55 you gotta let it set before cutting
Yes this! Lasagna will fall apart.If you don't let it sit for about ten or fifteen minutes after taking out the oven! ❤
I'm glad you took the leap and tried the colorful hair, even if you choose to cut it off and never do it again.
Also usually spice doesn't go like food poison when it expire. so you can still use it, just not spice enough.
Beim Anblick dieses "Mozarellas" aus der Tüte bin ich einen kleinen Tod gestorben.
You have been a pretty good RUclipsr
Sausage, bread, cheese. And a beer. Done, done, done, and done. 😂
Watching your videos reminds me of Cow and Chicken cartoon... your husband is always there but we never see his face 😂
The hair is very pretty
I really love the hair❤
DEARYDOVE
Just let it rest &
Cool down & it will
Keep together better!!
You little house frua
You!!💃🏽
Sick teen spring rolls 😂
I love how you start the video automatically throwing German husband under the italian bus for your lasagna choices 😂!
In the states, we make spinach lasagna with ricotta, mozzarella and cooked chopped spinach.
The date on most things is a freshness date, not expired. With herbs & spices, the flavor starts diminishing. Still usable. Just use a bit more.
While you’re cooking the onions, the fire is too high. Let it cook more slowly you’ll get more sweetness out of them.
As a German I can assure you: It looks delicious and you can ignore the "expired" dates from now on and just use your nose like all of us Germans do.
soft and sloppy is how you know it's made with real homemade love (and you're mom isn't italian lol)
It's so sweet you cooking for ur hubby. Your hair is 🔥🔥🔥
Haha thanks, it took forever to style! 🔥
❤
“I promise i’m gonna throw away after this!” 🤣🤣🤣🤪
Sie rührt wirklich alles mit Stäbchen!
19:25 if you use deeper oil, you will actually have less oil absorbed into your food because it will fully cook All the way around next time you should use a deeper stock pot. So it won't pop on you as much and use longer tongs, so you can stay far away from the food. Kitchen chopsticks are great. You can get some that are really long. Like obnoxiously long. Thank you so much.
I love this! What's important is that you and German husband love it. Don't put so much pressure on yourself - I am Indian and know many Indians who don't make some traditional dishes very well - I assume the same applies to Italians. In any case, most of the people correcting you here wouldn't be able to make Vietnamese food, so don't worry about how you make their food - its your own rendition, which you and your hubby enjoy!
the carrots where in the most german bowl you can have
the hand on the hips is sooo Vietnamese ❤😂
It sounds like you are crushing the onions, not cutting. It seems you need a better knife or you have to sharpen it. Or both. Sharp knifes are a gamechanger!
Haha oops, guilty as charged! 😅
@uyenninh i bought those manual food chopper from amazon, it is incredible and fast..
Henckels or a Cleaver? How German have you become?
@elllla27I have one too and love it. It makes food prep with tons of veggies so much quicker.
😊😊
The omor grew on me
Once i realized its nezuko hair lol
❤😊 now I want to try to do spring rolls
That’s not sauce that’s soup. You are so funny
The best-before date on spices is often only there because it is required by law; they do not go bad. However, they usually lose much of their flavour. In the case of nutmeg: buy whole nutmegs and grate them yourself. They keep much longer and are cheaper too!
Also grated/powdered spices lose their potency way faster! All of the nutmeg that is not exposed to air will be much yummier than powder that was exposed to air!
Wild all the things you don’t question I just realize I have no idea what the heck Nutmeg is. I’m gonna google it thank you
Italians are getting the cross already.
2 lifehacks! I warm up the milk before in a seperate pot before making the bechamel, then it is super quick to make! almost to quick 😆 and for the pasta I use fresh pasta, then I know it is not going to be raw😊 looks delicious!
As a Italian man yes we get defensive
It’s soft because 1) you need to let it sit and 2) you need to cut with a knife
Wow bechemel made with chopsticks. Well who would’ve thought!
I thought i would watch and learn and try it later 😂. My stupid self assumed the recipe would be veg.
uyen ninh great video
my favorite thing about your husband is how the second you told us, everyone in the comments was like, "HAVE A BABY NOW!"
i bet it was like having a million moms XD
I loooooove your hair, but totally understand the trouble, my plain black Asian hair takes negative 2 seconds to handle every morning 😂
Making lasagna is a very nice thing to do. It's lots of work.
Omg the MSG in the lasagnas is genius... Sorry Italians, we're just trying to reduce our sodium intake
No garlic?!
Looooove the hair! So adorable on you Uyen!!!
If you want to make lasagna with carrots, celery and onion, follow an authentic recipe for bolognese sauce and use that as a replacement for the meat sauce.
Love the hair!
I always prefer peeled yellow or white onions instead of red for Italian food like lasagna. Luckily nutmeg doesn't really go bad that quickly but it does tend to lose flavor over time.
Sadly, most Germans have only ever had ready-made lasagna from the supermarket. That's why when you cook them lasagna at home, they marry you 😂
LOVE YOUR HAIR!!!!
@1:17 The onions don't get "carmelo side"
The way Vietnamese wife said "caramelized" is adorable 🥰
CAR- muh- lie~z’d
You two are such a sweet couple ....Brava and Bravo ❤❤
IT LOOKS SO GOOD! 😍