Cooking Vietnamese Dinner

土曜日に鶴橋まで行ったのは、ベトナム食材店に行くためでした。妹とホイアンでお料理教室で習ったものを作ってと妹の旦那さんと弟に言われ、ネット検索して見つけたベトナム食材店に行ってみました。なければないで近くのスーパーで手に入るミントやコリアンダーで済ませるつもりでしたが、せっかくならベトナムミントもあるほうがそれらしい味になるので。

The reason we went all the way to Tsuruhashi was to go to the Vietnamese Grocery Shop. My sister’s husband and my brother requested my sister and I to make what we had learned at the cooking class in Hoi An, so I searched online for a shop where we could buy Vietnamese herbs. We were going to use just coriander and ordinary mint if we couldn’t find Vietnamese herbs, but since I found a shop where we could we decided to get some as they would make it more authentic.

こんなお店です。中も撮れば良かった。

This is the shop. I wish I took some photos inside as well.

右手前が(多分)ベトナムミント。ホイアンで一番たくさん使われていたハーブ。

These are the herbs we bought in the shop. The closest ones on the right, I think, are Vietnamese mint.

妹と一緒に準備しましたが、ハーブを洗って太い茎を取り除いたり、あげ春巻きに加える野菜やキクラゲなどを微塵切りにしたりするのに思っているより時間がかかり、準備に2時間。疲れました。お教室では材料は全部洗ってあってある程度準備が出来ているのであっという間に出来上がりましたが、一からすると大変です。

My sister and I did the preparation together. It took much longer than we expected, it takes quite a lot of time to wash and dry each herb, and to get rid of thick stems and spoiled parts as well as chopping all the ingredients, especially the vegetables for the deep-fried spring rolls. It took 2 hours altogether. Of course it had been very easy and quick at the class because everything was washed and dried in advance and quite a lot of the chopping was already done.

習った生春巻きと揚げ春巻きの他にフードツアーで路上のお店で食べて美味しかったベトナム風チキンライスも適当に想像で作りました。

We made Fresh Spring Rolls, Deep-fried Spring Rolls that we learned at the class, and also made a Vietnamese Chicken Rice dish that we’d had at a roadside eatery in Vietnam. We’d really enjoyed this so decided to make it ourselves by guessing the recipe.

揚げ春巻きは、皮をホイアンの市場で買ったのですが、ホイアンに比べて日本は乾燥しているせいでしょう、お料理教室で習ったのと同じようにすると折った部分が割れてしまいました。また、お料理教室で使ったものより薄いようでした、もう少し皮の歯ごたえがある方が美味しいと思います。味は上手く調整出来ました。

We bought the rice paper for deep-fried spring rolls but it broke where we folded it, even though we followed the way we’d been shown at the class, I guess because it’s dry here in Japan compared to Hoi An. It also seemed thinner so the texture wasn’t as good. They tasted good, though.

チキンライスは、ベトナム風はこんな風にご飯の上に鶏肉と野菜やハーブをのせて、チリソースとベトナムのお醤油とライム汁をかけて全部よく混ぜていただきます。シンガポールのチキンライスよりわたしは好きです。ホイアンのチリソースは風味がよく美味しかったのですが似たものは見つからなかったので、瓶入りのものを使いました。チリソースは結構味を決めてくれる要素なので、同じようなものがなくて残念。また、お米の種類が違うので、食感も違います。でも、まずまずかな。

Vietnamese chicken rice is quite different from Singapore style. In Vietnam they put chicken, vegetables, herbs and mix with chilli sauce and Vegetables soy sauce well before eating it. I prefer Vietnamese style. However we weren’t able to find chilli sauce that is similar to that in Hoi An and used a bottled one. I feel chilli sauce is quite important so I thought it wasn’t quite the same. The rice in Japan is very different from Vietnamese rice so the texture was quite different, too. Still it wasn’t bad.

弟は匂いがきついコリアンダーやミントの葉が苦手なので残念な感じですが、妹の旦那さんは好きなので喜んでもらえたようでした。

けど、疲れた。

My brother doesn’t like any strong smelling herbs so probably didn’t enjoy them so much but my sister’s husband seemed to have enjoyed them.

It was quite a lot of work, though.

4 Comments Add yours

  1. Everything looks so fresh! It’s great to have learnt how to prepare a new international dish. It seems like cooking can also be a great social activity.

    1. Noodle says:

      I enjoy taking cooking classes on holidays for their cuisine. I have taken lessons for Vietnamese spring rolls many years ago but they all make them differently so it’s always interesting.

  2. 気候が違うので、ライスペーパーの感じとかも違うのですね。そういえば、ホーチミンでは生ものが駄目かもしれないと思い、揚げ春巻きばかり食べ、お腹がもたれてしまったのを思い出しました(^^;

    1. Noodle says:

      そうですね、細長い国なのできっと素材も色々なのだろうと思います。
      生ものを食べるの、勇気いりますよね。
      旅行中に病気になるのは嫌ですし。

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