201807121We conducted the introduction of the Vietnam family cooking  by two Vietnamese, living in Abiko, as a part of the culture course for non-Japanese.(No.18-8)
Date; 10;00-12;00 July 12, 2018 at Abista Cooking Room
Instructors: Ms.Aki Fukayama (AIRA Japanese course　student,from Vietnam) and Ms. Roan Murayama(assistant,from Vietnam)
Participants;18 persons(applied citizens) ＋7AIRA staff(Karai, Komiyama,Osaki,Yuno,Araki,Sakatume,Nakamura all without honorifics)
Vietnam cuisine was once introduced by students from Vietnam in the evening class about one year ago, July 2017. This time , we opened the class to the general public  as a part of “　a culture course for non-Japanese.”

The class started by opening greeting of Karai-san with
the introduction of the instructors. The class consists of 6 groups ( 3 persons per each group)
Three following cuisines were introduced:
1. Bun Cha : :Vietnam style grilled meat with rice noodles
2. Goi Cuon: Uncooked spring roll
3. Che      Sweet- Vietnam style
Regarding each materials and ways of cooking,please refer to the following
“Family cooking of Vietnam- recipe(Goi Cuon,Che,Bun Cha)”
pdf2018_Vietnam_Cooking.pdf
Before each group starts to cook, all members gathered to Fukayama-san’s main table where she explained the process and arrangement etc.

1.Bun Cha:Due to tight schedule this time, the following two processes were omitted...One is to cool down the sliced meat with seasoning for about two hours in a refrigerator and other is about one hour dipping with vinegar-/ sugar mixed water after rubbing salt into sliced carrot.
Three dishes were completed for about two hours based on some guidance from the instructors.  
 In Vietnam, it won’t take such a long time because generally they do not cook three dishes at once.  Bun Cha was quite tender and mild taste and very delicious but you can also add vinegar, salt, chill etc. to meet your taste.

2.Uncooked spring roll :First spread water on the rice paper, then arrange (topping) vegetables,( cooked??) meats and shrimps etc.then rolled it up. The one I made nicely but it is too big and hard to bite because the diameter was almost equal to Ehoumaki  (long sushi roll eaten for good luck during Setsubun). Am I a bit greedy?
 
3.Dhe is made with sweet potato, banana, tapioca and coconut milk with powdered peanut. It is a reasonably sweet and quite delicious.
 
Almost all participants applied to this class after reading the Abiko city information paper.  Someone applied to the class because he/she wanted to meet students from Vietnam who is staying in Japan for three years since he/she had ever lived in Vietnam for 5 years. Another one just wanted  to eat Vietnamese cuisine.  There were various motives for the application.
 All of them enjoyed very much good cuisines and with conversation.   
.　　　　　　　　　　（Translated by Mr.Mitsuru Sato)
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