シャドーイング練習: How To Make Authentic Banh Mì - 動画で英語スピーキングを学ぶ
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Banh mi is called the best sandwich in the world for a reason.
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We'll start off by making our bread.
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Banh mi actually translates to bread, and it's the only sandwich named after its bread, which should tell you how important the bread is here.
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I've started by combining yeast and sugar with some warm water, and once that yeast is activated, we'll add in our flour, lime juice, and salt, hook this up to our mixer with the dough hook attachment,
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and mix over medium speed for about 10 minutes until the dough pulls together like this.
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Now, grease a large bowl and shape your dough into a ball, then drop it in and cover it up with plastic wrap
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and let it rise for two hours at room temperature until it's doubled in size.
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Then very lightly flour our work surface before laying it down.
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Once again, shape it back up into a ball and then divide into four even pieces.
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If you wanna be really accurate, you should probably use a scale here.
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And then one ball at a time, shape them by rolling them around until they create tension and shape up nicely like this.
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To prepare them for baking, add a bit more flour, then flip each ball upside down and press it down into an oval about this size, then fold one side about two -thirds of the way up like this,
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fold the other side over that piece there, and then pinch hard all the way down to create a seam on the bottom.
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It's okay if this part here doesn't look pretty, because we're going to flip it over into our baguette tray for baking.
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Before covering them with plastic wrap, we'll give them one more light spray with oil, and after resting for one hour at room temperature, they'll now have doubled in size.
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Carefully remove that plastic wrap, and then, using a razor blade, create three small slits on the top of each loaf of bread, add a light misting of water.
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This is what gives the iconic thin, crisp banh mi crust.
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And don't forget, before you put this into the oven to bake, we need to create our own steam oven by adding some
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boiling water to a preheated cast iron pan that's sitting on the bottom rack of our oven.
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After eight minutes, we'll remove the steam and let them bake about five more minutes or until they look like this.
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Like I said, banh mi doesn't happen without great bread.
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If you listen carefully, it should sound almost hollow on the inside.
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and that crust should be shatteringly thin and crispy, almost like an eggshell.
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And I'm willing to sacrifice this one just so you can hear the crunch.
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Now that we've made our bread, we're going to make a Vietnamese liver pâté.
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Liver pâté in banh mi is a must.
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If you skip it, all you have is a pork sandwich.
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These are chicken livers, one of my absolute favorites.
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In fact, I have them at least once a week for breakfast.
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To clean the livers, we'll cover them with milk, then cover them up with plastic wrap and place them in the fridge for at least two hours.
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And after straining them, we'll move over to the stovetop and over medium heat, we'll add a bit of butter along with a few sliced shallots and a couple cloves of crushed garlic.
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Stir for just a couple minutes until softened and push them off to the side and add in the livers, spreading them around to try to leave space between them so they can hopefully get some kind of caramelization.
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When I cook them at home for breakfast, I almost cook them like a steak, where I try to get a really hard sear on either side.
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But here, we're just looking for a little color and caramelization.
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We don't want to overdo it.
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Once we've gotten that initial color, we can mix everything together
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and now the goal is to cook them most of the way through deglaze with shaoxing wine
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and scrape off all the flavor from the bottom of the pan then turn off the heat
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and bring in your blender add in the liver
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and onions along with some fish sauce sugar chinese five spice white pepper salt
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and softened butter
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and blend adding a few splashes of water as needed to
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bring it all together into a smooth paste i know this crazy looking liver puree may not look like something
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that should come from the number one rated sandwich in the world but if you look it up online, banh mi is rated by most experts as the number one sandwich.
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Once you've let it fully cool down, cover it up and place it in the fridge until you're ready to use it.
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We're going to make the pork in the most incredible way.
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I'm starting in a pot with some sugar over medium high because the first step is to make caramel.
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Once it reaches this beautiful color, we'll add in our pork, shallots, fish sauce, soy sauce, coconut water, and a few aromatics.
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And once this comes to a simmer, we'll turn down the heat and let this braise for one
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and a half hours or until the pork is nice and tender.
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I have a hard time looking at these without drooling at this stage, so I'm just going to let you look at them for a moment.
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Now we're going to use a few forks to shred everything apart.
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And yes, we're keeping all that pork skin in there because it's turned into this beautiful, gelatinous, sticky texture.
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Oh, this sandwich is going to be crazy.
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That's probably the best pork I've ever tasted.
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And with that, our pork is done, which means we can move over to the final step, pickling our radish and carrot.
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In Vietnam, this is called dough chua, and it's a mix of pickled carrot and daikon radish.
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They use the radish for a peppery, fresh crunch and the carrot for sweetness and color.
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As you can see both vegetables are also shredded into super thin strips.
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The next step is to add in some sugar and salt and start massaging it into the vegetables.
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Now put them in a jar and cover them with water
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and rice wine vinegar and place them in the fridge for at least a couple hours
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or until you're ready to use them.
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To build the sandwich we'll start with our homemade baguette
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and find a spot slightly above the center line
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that we will then cut most of the way but not all the way through.
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Now on the top half we'll add a generous spread of Vietnamese mayo.
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It's different than normal mayo in
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that it only uses egg yolks instead of whole eggs and rice wine vinegar for a little kick.
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And then on the bottom half, we'll add our chicken liver pate.
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On the pate, we'll add a few ribbons of cold cucumber for freshness and crunch.
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Then of course, as much of that caramelized pork as we can possibly fit.
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I can't stress enough how unbelievably good this is.
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Even if you don't make the whole recipe, I'd recommend making just the.. pork.
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Then the pickled daikon and carrot, which I'm going to squeeze and drain in a paper towel.
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Look how much liquid comes out of this.
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We don't want it ruining our sandwich.
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The acidity in those is going to be so good at balancing out the sweetness in that pork.
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Then some cilantro, only if you like it.
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If not, you could also use parsley.
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A few slices of bird's eye chili, if you're feeling bold.
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And last but not least, a few drippings from that pork mixture.
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This is absolutely the most excited I've ever been in my entire life to try a sandwich.
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i might cry oh it's so good it's so so good it's
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because it's the only sandwich in the world that's in perfect
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perfect balance you've got hot versus cold with the caramel pork
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and the pickled vegetables you've got rich versus sharp with the pate
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and the egg yolk mayonnaise you've got soft versus shattering with
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the bread developed versus fresh with the slow braised meat against the raw cilantro
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and chili you even have sweet versus salty and so much more it's a uniquely perfectly balanced sandwich, and I never understood the hype, but now I get it.
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That's my new favorite sandwich.
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It's so good.
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So, so good.
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このレッスンの語彙とスピーキングのポイント
このスピーキングレッスンは、動画「How To Make Authentic Banh Mì」を教材にしています。 繰り返し出てくる語は次のとおりです：pork, sandwich, add, liver, bread。 この動画には、シャドーイング用の文が93文、単語が1442語あります。 音声の長さは6:01です。 話す速さは速く、1分あたり約240語です。音のつながりや弱く発音される音が多くなります。 英語の頻出3,000語に含まれる単語は77%だけなので、語彙は難しめです。
この動画の重要語彙
動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| versus | /ˈvɝsəs/ | 対, バーサス |
| wrap 動詞 | /ɹæp/ | 包む, 包装する |
| bake 動詞 | /beɪk/ | 焼く |
| dough 名詞 | /doʊ/ | 生地, 練り粉 |
| carrot 名詞 | /ˈkæɹət/ | ニンジン, 人参 |
| thin 形容詞 | /ˈθɪn/ | 薄い, 細い |
| liver 名詞 | /ˈlɪvɚ/ | 肝臓, 肝 |
| oven 名詞 | /ˈʌ.vn̩/ | オーブン |
| flour 名詞 | /ˈflaʊ.ə/ | 穀粉, 小麦粉 |
| vegetable 名詞 | /ˈvɛd͡ʒ.tə.bəl/ | 野菜, 青物 |
| carefully 副詞 | /ˈkɛɹf(ə)li/ | じっくり, 慎重に |
| butter 名詞 | /ˈbʌtɚ/ | バター, 牛酪 |
| hook 名詞 | /hʊk/ | 鉤, フック |
| rat 名詞 | /ɹæt/ | 鼠, ネズミ |
| fold 動詞 | /ˈfəʊld/ | 折る, 畳む |
動画に出てくる句動詞
| 単語 | 発音 | 意味 |
|---|---|---|
| cool down 動詞 | /kuːl ˈdaʊn/ | 冷める, 冷える |
| turn down 動詞 | 断る | |
| turn off 動詞 | 消す, 切る |
繰り返し練習したい文
動画に出てくる短く完結した文です。日常会話でそのまま使えます。
- We'll start off by making our bread.
- We don't want to overdo it.
- That's probably the best pork I've ever tasted.
- I can't stress enough how unbelievably good this is.
- We don't want it ruining our sandwich.
この動画の文法
話し手がよく使っている文型を、動画の実際の表現とともに紹介します。
| 文型 | 動画での表現 |
|---|---|
| 現在完了形 have/has + 過去分詞 — 過去の出来事が今も関係している | I've started · have doubled · we've made |
| 受動態 be + 過去分詞 — 誰がするかより、何が起きるかに焦点を当てる | is called · is activated · is rated |
| 「should」による助言 should + 動詞 — したほうがよいことを伝える | should tell · should probably use · should sound |
| 最上級 the -est / the most … — グループの中で一番 | the best · the most incredible · the most excited |
注意したい発音
話し手はwe'll, we're, don'tなど、短縮形や弱形を45回使っています。聞こえたとおりの短い形で発音しましょう。
- 「th」の音: thin /ˈθɪn/, smooth /smuːð/
- 「sh」と「zh」の音: sharp /ʃɑɹp/, tension /ˈtɛnʃən/, crush /kɹʌʃ/, massage /məˈsɑ(d)ʒ/, splash /splæʃ/
- 長い単語（アクセントの位置に注意）: acidity /əˈsɪd.ɪ.ti/, aromatic /ˌɛɹ.əˈmæt.ɪk/, caramelize /ˈkaɹ(ə)məlʌɪz/, gelatinous /d͡ʒəˈlæt.ɪn.əs/
日本語話者が苦手な音：
- /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: carefully /ˈkɛɹf(ə)li/, translate /tɹænzˈleɪt/, garlic /ˈɡɑɹlɪk/, caramel /ˈkæɹ.ə.mɛl/, cilantro /sɪˈlɑntɹoʊ/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: versus /ˈvɝsəs/, liver /ˈlɪvɚ/, oven /ˈʌ.vn̩/, vegetable /ˈvɛd͡ʒ.tə.bəl/, vinegar /ˈvɪnəɡɚ/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: flour /ˈflaʊ.ə/, carefully /ˈkɛɹf(ə)li/, flip /flɪp/, fold /ˈfəʊld/, sacrifice /ˈsæk.ɹɪ.faɪs/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
- 自分の声を録音して元の音声と比べます。versus, wrap, bakeなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。