Speaking
Practice

A time I had to change my plan was during a weekend trip with two friends last summer. We had planned to spend most of the day hiking to a viewpoint outside the city.

We had checked the route in advance and left our hotel quite early. The weather forecast had looked fine, so we expected a clear morning. However, after breakfast, dark clouds appeared and heavy rain started much earlier than anyone expected.

At first, we waited for about thirty minutes because we hoped the rain would stop. When it became even heavier, we decided to call off the hike because the path could become slippery. Instead, we switched to an indoor activity and visited a local museum and a small café nearby. I was disappointed at first because the hike had been the main reason for the trip, but the museum turned out to be interesting. We spent nearly two hours there, learned about the area and then had a relaxed lunch.

In the end, I was glad we changed the plan rather than taking an unnecessary risk. The experience taught me to make the best of unexpected changes instead of letting them ruin the whole day.

A food I learned to prepare was fried rice. I learned it at home about three years ago because I wanted to be able to make a simple meal without depending on anyone else.

My mother taught me on a Sunday afternoon. She explained that fried rice is convenient because you can use leftover rice and simple ingredients such as eggs, vegetables and a little meat. Before cooking, she showed me how to chop ingredients safely and prepare everything in advance.

First, I heated the pan and cooked the egg. Then I added the vegetables, rice and seasoning. My first attempt was not very good because I used too much oil and kept stirring everything too quickly. My mother told me to lower the heat and season to taste instead of adding everything at once. On the second try, I followed the instructions more carefully. The rice was much better, and I started to get the hang of it. After that, I practised several more times by myself.

I felt accomplished because it was the first proper dish I could cook confidently. Since then, fried rice has become one of my easiest meals when I am busy or have ingredients left in the fridge.

A restaurant I really enjoyed going to was a small family-run Vietnamese restaurant near my old university. I first went there with two classmates during our second year.

The restaurant was on a quiet street about ten minutes from campus. It was not fancy, but it had a cosy atmosphere and only around ten tables. The menu focused on simple Vietnamese dishes, and the prices were reasonable for students.

The first time I went, I ordered their signature grilled chicken with rice, while my friends chose noodle dishes. The ingredients tasted fresh, and the portions were generous without being too large. What impressed me most was the friendly service. The owner came over, asked whether the food was suitable and even suggested a lighter sauce when one friend said she did not like spicy food. We stayed for more than an hour, talking and sharing a dessert. After that, we kept going back whenever we had time between classes.

I thought the restaurant was good because it offered tasty food, fair prices and a relaxed atmosphere. It felt personal rather than commercial, which made eating there especially enjoyable.

A restaurant I have been to that stands out is a small Japanese specialty restaurant in the centre of my city. It mainly serves sushi, rice bowls and a few grilled dishes.

The restaurant is located inside a quiet building rather than a large shopping mall. It has an open kitchen, so customers can watch the chefs prepare some dishes. The dining area is simple, with wooden tables and very little decoration.

When I visited with a friend, we ordered a sushi platter, grilled salmon and miso soup. What made the meal memorable was the careful presentation. Each piece of sushi looked neat, and the fish tasted fresh. We could also see one chef preparing the rice and cutting ingredients behind the counter. The staff explained that the menu was intentionally small so the kitchen could focus on a few dishes and maintain quality. Although the meal cost more than a normal lunch, the portions were fair and everything tasted well prepared.

I think the restaurant is special because it focuses on quality rather than offering a huge menu. The high-quality ingredients, simple design and open kitchen create an experience that feels thoughtful and different from an ordinary chain restaurant.

A person I know who really enjoys cooking for others is my aunt. She cooks almost every day, but she especially likes preparing food when the whole family visits her home.

She enjoys making traditional Vietnamese dishes, particularly soups, grilled meat and a few family recipes that she learned from my grandmother. She usually cooks from scratch and prefers fresh ingredients to ready-made sauces. On family occasions, she may cook for ten or fifteen people.

Last Tet holiday, she hosted a large lunch for our relatives. She started preparing some ingredients the day before and asked two cousins to help chop vegetables. On the morning of the meal, she made several dishes at the same time but still seemed relaxed. I noticed how much care she put into small details, such as remembering which relatives preferred less spicy food. When everyone sat down, she looked happiest when people started asking for second portions.

I think she enjoys cooking because food is her way of taking care of people. She likes seeing others enjoy something she has made, and cooking gives her a reason to bring people together. For her, a meal is not just food; it is part of family life.