シャドーイング練習: I Review VIETNAMESE BBQ! - Is Cơm Tấm Better Than A Western Grill? - 動画で英語スピーキングを学ぶ
レッスンを作成中...
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Hello, hello, it's good to be back, it's good to be back in Vietnam.
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Surely one of the most exciting food destinations on the planet.
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Why?
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Because it's got something, no matter what the weather.
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Winter has come to Hanoi, it's freezing.
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So I'm thinking barbecue.
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Just over there, a huge hole in the wall, plumes of smoke coming out grilled pork smells amazing how does
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Vietnamese barbecue compare to Western barbecue judging by the smell so far
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so good we're gonna order we're gonna see it taste it
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I'm gonna rate it out of ten let's dig in get over this road oh Oh hello Come sound in one piece
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There we go smells good Xin chào
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Xin chào anh ạ Oh dồi dồi rất ngon Níu thịt Thịt thịt lắc thơm Vâng,
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xuân Ok, tuyệt vời I'm so excited!
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Ha ha ha!
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Master chef!
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Come on, yeah!
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We can do it!
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We can do it a little bit!
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We can do it!
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Music Absolutely
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lovely restaurant.
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It's really simple, basic but clean.
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Super busy in here.
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It must be popular.
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So far the signs are good.
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The menu is also simple.
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Lucky for me, because my Vietnamese language skills are also quite basic.
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I'm going to go for the Cơm suồng bicha và ốc lá
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Which means I'm gonna get a fried egg with it To drink, nước ối ối is guava juice,
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freshly squeezed Okay, so I'm gonna order Anh ơi,
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chào em một cơm suồng bicha ốc lá Và một nước ối Không sao,
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không sao, trắng lèo Food ordered,
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see you when it arrives.
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Outside there are pools of smoke coming out of a huge chimney from that barbecue and I can smell it right here.
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Smells like good barbecue.
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Let's dig in.
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I'm going to start with the staple, the broken rice.
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Lovely.
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Let's move on to the vegetables.
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Some cucumber.
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Really fresh, crunchy and slightly pickled.
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A slight sweetness and sour.
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Lovely vegetables.
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And the rice is really warm comforting and soft vegetables crunchy so they contrast really well let's move on to this here
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it's like a pork floss fermented pork similar to like a nemtua salty sour taste
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What a lovely addition.
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This plate is like a treasure trove.
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So much going on.
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What's this here?
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Let's have a look.
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It's like a kind of pork terrine.
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It looks really juicy.
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Have a look again at that.
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How succulent that looks. That looks delicious.
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Mmm.
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we like that how about the egg the all-important egg i love it
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when they fry eggs so it's really crispy and golden
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but oh yeah and there's still some runniness in that yolk i love that
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i would have liked the yolk to be even more runny i like it when the yolk
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breaks all over the plate and all over the meat but hey it's still good
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have a look at that egg crunchy golden the runniness of the yolk there
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i'm glad i came out tonight just for that Love it.
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So far, all of the components, fantastic.
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How's the meat?
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I've got a fork and a spoon.
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I'm not quite sure how I'm supposed to cut with a spoon.
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Where there's a will, there's a way.
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I've bent the fork.
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That's the money.
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That's the good stuff.
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That's the taste of how it smells outside.
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Smoky and sweet.
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Whatever they've marinated the meat in has made the pork succulent.
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Let's have a look here.
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Succulent.
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It's got that char on it.
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They've cooked it perfectly.
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whatever they've marinated it in and then on
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that super smoky fire pit is something really special let's start
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to mix it up we'll get some of the meat get
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a little bit of rice get some more egg oh we like that and some of this pork cake which I really like
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and a little bit of the crunchiness of the vegetables and we're going to pour on it a little bit
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of this fish sauce
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which is infused with chilli broken rice
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This dish isn't broken, it's perfect.
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I love it.
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So much going on but everything complements each other so well.
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And when you bring in this fish sauce, which has been sweetened slightly and infused with chilli,
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it really elevates the dish.
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I like that.
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And that's not all.
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We've got our soup as well.
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After the sweetness and smokiness of the meat,
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you got this soup here and it's cold.
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And it's got an earthy, salty flavour, full of cabbage.
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So refreshing to contrast the sweetness and smokiness of the meat.
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a well thought out, well put together dish.
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I'm going to finish up here and I'll see you outside for my final thoughts.
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Come down.
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I like this.
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How much money?
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175 for you.
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Yes. Can you eat it?
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It's good.
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Thank you very much.
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Sorry.
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Thank you.
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Thank you.
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Thank you.
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Hello and welcome to my final thoughts.
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This place, I noticed, It doesn't have a name.
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All of the letters have fallen off over the years
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and they haven't bothered to replace them you know what it
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doesn't need a sign the sign is right here there are plumes of smoke coming out of
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that chimney and the people driving by you see them smelling it
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and they stop they pull over
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and they come in gum thumb a dish from the south of Vietnam Saigon
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or Ho Chi Minh City made for workers
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and poor people with the the scrapings of the rice from the rice factory from the floor
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cooked to make a really cheap dish but now it's enjoyed by everybody
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and i can completely understand why the meat marinated
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and cooked on a smoky barbecue is delicious sweet smoky salty
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and then everything
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that it was served with the rice for the carbohydrate the vegetables for the crunchy sourness
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and that cake of pork and egg and mushrooms
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and maybe some noodles in there it was succulent and juicy
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and then of course a fried egg fried at a really high temperature steaming hot oil making it crispy
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and golden and then the fish sauce
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which gives it a sweet saltiness with a slight kick from the chili in there all of that together
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and then with a little bowl of soup to refresh the
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palate gum tum is an amazing meal i can understand why it's so busy in there
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the price 85 000 vietnam dong which is about two pounds 65 pence or just over three dollars and then
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And then 5,000 Vietnam Dong for the iced tea, which is about 15 pence or 20 cents.
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I would have liked the egg to be more runny in the yolk, so that the yolk breaks all over the meat.
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For that reason, I'm going to give it a 9 out of 10, otherwise it would be a definite 10.
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What a great meal, and what amazing value for money.
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Vietnam, you never cease to amaze.
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How lucky am I to be here to come and enjoy that.
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And one question, how are all the Vietnamese people eating the meat without a knife?
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Just with a fork and a spoon, I did struggle.
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Hello.
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I did struggle to get through the meat just with a spoon.
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I'm not sure how they're doing it.
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Mainly just with their teeth.
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Arrrr!
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Also, the guava juice, the orange juice and stuff on the menu, that wasn't there.
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I would have really liked a fruit juice to go with it.
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So I just ordered an iced tea.
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And that was a mistake because it is absolutely freezing.
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Fortunately, you can come here to a Kumbtam restaurant in Hanoi to warm up.
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Come and hang on!
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Okay.
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Until our next food adventure, take care.
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See you, man.
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Delicious.
この動画で話す練習をする理由は？
この動画は、ベトナムのバーベキューについてのレビューで、特に「Cơm Tấm」について語っています。食文化を学びながら言語スキルを向上させる絶好の機会です。動画中の会話は、日常的な場面での自然な会話であり、英語スピーキング練習に最適です。特に、食べ物の注文や味の説明など、実際に使えるフレーズが多く含まれています。このようなリアルなシチュエーションを通じて、効果的な英会話が身につきます。
文法と表現の文脈
以下のポイントを通じて、話者が使用した重要な構文を分析してみましょう。
- 「I'm thinking...」 - これは現在進行形を使用した表現で、今何を考えているかを示します。この構文は、計画や意図を表現する際に役立ちます。
- 「It smells like...」 - 感覚を表す構文で、嗅覚による印象を共有する方法を学べます。具体的な説明を加えることで、より生きた表現になります。
- 「Let's dig in.」 - 食事を始めるときのカジュアルな表現です。友人との会話で使えるフレーズで、リラックスした雰囲気を伝えます。
これらの表現を使って、YouTubeで英語学習を進めることができます。特に、自然な表現を意識して暗記することが、英語スピーキング練習に役立ちます。
共通の発音の落とし穴
講者が使ういくつかの単語やフレーズは、日本人にとって発音が難しい場合があります。以下を参考にして練習しましょう。
- 「Cơm Tấm」 - ベトナムの伝統的な料理名で、母音の違いに注意が必要です。
- 「xin chào」 - ベトナム語で「こんにちは」という意味で、日本語にはない音が含まれます。正しい発音を練習することで、リスニングスキルも向上します。
- 「nước ối」 - 「果物ジュース」を指す言葉で、特に「ối」の発音に注意が必要です。正確な発音ができると、より自然な会話ができるようになります。
これらのトラップを克服するには、shadow speakを利用した発音練習が効果的です。リピートして声に出すことで、流暢さを上げられます。
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。