{"id":137575,"title":"B\u00e1nh Cu\u1ed1n – cl\u0103tite vietnameze la abur","modified":"2026-06-15T09:12:37+02:00","plain":"B\u00e1nh Cu\u1ed1n sunt preparatul perfect pentru var\u0103! Aceste rulouri vietnameze din foi de orez, u\u0219oare \u0219i delicate, sunt umplute cu ingrediente simple, inclusiv carne de porc tocat\u0103. De altfel, sunt nelipsite de la micul dejun \u00een cartierele din Hanoi.\n\n\n\nServite proaspete al\u0103turi de o varietate de salate \u0219i garnituri crocante, ofer\u0103 o explozie incredibil\u0103 de arome \u0219i texturi. Mai ales c\u00e2nd sunt \u00eenmuiate \u00eentr-un bun sos nem de cas\u0103.\n\n\n\nO salat\u0103 de t\u0103i\u021bei perfect\u0103 pentru toat\u0103 familia\n\n\n\nEi bine, poate exagerez pu\u021bin c\u00e2nd clasific B\u00e1nh Cu\u1ed1n drept o salat\u0103 de t\u0103i\u021bei. Dar, de fapt, acest preparat vietnamez clasic are TOATE componentele unei salate delicioase!\n\n\n\nAvem verde\u021buri incredibil de proaspete \u0219i crocante, sosul tradi\u021bional pentru \u00eenmuiat care \u021bine loc de dressing \u0219i, \u00een final, \u201et\u0103i\u021bei\u201d fini \u0219i m\u0103t\u0103so\u0219i, plus o protein\u0103 suculent\u0103 care parfumeaz\u0103 fiecare \u00eembuc\u0103tur\u0103.\n\n\n\nDenumirea de \u201esalat\u0103\u201d cap\u0103t\u0103 tot sensul \u00een fotografia aceasta\n\n\n\nAcest preparat este at\u00e2t de reconfortant \u00eenc\u00e2t a\u0219 putea s\u0103 \u00eel m\u0103n\u00e2nc iar \u0219i iar! Motivele sunt simple:\n\n\n\n\nAromele sunt echilibrate de minune. F\u0103r\u0103 contraste puternice, doar armonie pur\u0103.\n\n\n\nAluatul de orez este g\u0103tit \u00een foi sub\u021biri, fine \u0219i delicioase.\n\n\n\nUmplutura sotat\u0103 este extrem de gustoas\u0103.\n\n\n\nPres\u0103ra\u021bi deasupra ceap\u0103 pr\u0103jit\u0103 crocant\u0103 pentru \u0219i mai mult\u0103 savoare.\n\n\n\n\nLe pute\u021bi garnisi cu mortadella vietnamez\u0103 \u00een loc de porc, precum ch\u1ea3 l\u1ee5a sau Ch\u1ea3 Hu\u1ebf.\n\n\n\nIngredientele principale pentru B\u00e1nh Cu\u1ed1n\n\n\n\nSosul de pe\u0219te: Merit\u0103 din plin investi\u021bia, nu ve\u021bi regreta. L\u0103s\u00e2nd gluma la o parte, ofer\u0103 un gust greu de descris (mai exact, umami), un s\u0103rat profund \u0219i plin de nuan\u021be.\n\n\n\nO fotografie postat\u0103 de Catherine \u00een grup. Nici m\u0103car nu trebuie s\u0103 le plia\u021bi ca s\u0103 v\u0103 bucura\u021bi de re\u021bet\u0103! Pune\u021bi pu\u021bin\u0103 umplutur\u0103 \u0219i c\u00e2teva garnituri \u00eentr-un bol \u0219i v\u0103 pute\u021bi r\u0103sf\u0103\u021ba.\n\n\n\nSosul de stridii: Nu are gust de stridii, dar este esen\u021bial \u00een multe preparate asiatice. Poate fi \u00eenlocuit doar aproximativ, a\u0219a c\u0103 v\u0103 recomand s\u0103 \u00eencerca\u021bi s\u0103-l g\u0103si\u021bi.\n\n\n\nF\u0103ina de tapioca: Este esen\u021bial\u0103 pentru textura aparte a acestei re\u021bete.\n\n\n\nCum se prepar\u0103 B\u00e1nh Cu\u1ed1n? \n\n\n\nEste foarte simplu. \u00cenainte de a preg\u0103ti aluatul, face\u021bi umplutura, apoi l\u0103sa\u021bi-o la frigider. \n\n\n\nPentru asta, amesteca\u021bi mai \u00eent\u00e2i carnea tocat\u0103 cu condimentele, apoi c\u0103li\u021bi aromatele \u00eenainte de a sota carnea \u00eempreun\u0103 cu ele. Pute\u021bi varia umplutura: mezeluri, legume, fructe de mare,… da\u021bi fr\u00e2u liber imagina\u021biei!\n\n\n\n\n\n\tBanh cuon - cl\u0103tite vietnameze la abur\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g f\u0103in\u0103 de orez100 g f\u0103in\u0103 de tapioca1 un praf de sare200 g ap\u0103 la temperatura camerei100 g ap\u0103 c\u0103ldu\u021b\u010325 ml uleiUmplutur\u0103150 g carne de porc tocat\u01031 linguri\u021b\u0103 de sos de stridii1 linguri\u021b\u0103 de sos de pe\u0219te1 c\u0103\u021bel de usturoi, tocat m\u0103runt1 ceap\u0103, tocat\u0103 m\u0103runt\t\n\t\n\t\tUmplutur\u0103\u00centr-un bol, amesteca\u021bi carnea de porc cu sosul de stridii \u0219i sosul de pe\u0219te.\u00cencinge\u021bi pu\u021bin ulei \u0219i c\u0103li\u021bi usturoiul 2 min, la foc mare.Ad\u0103uga\u021bi ceapa \u0219i c\u0103li\u021bi-o 2 min.Ad\u0103uga\u021bi carnea de porc \u0219i sota\u021bi-o p\u00e2n\u0103 este g\u0103tit\u0103 complet. Pune\u021bi deoparte.Cl\u0103titeAmesteca\u021bi toate ingredientele, cu excep\u021bia apei c\u0103ldu\u021be.Apoi ad\u0103uga\u021bi apa c\u0103ldu\u021b\u0103 \u0219i amesteca\u021bi bine.L\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103.Dup\u0103 2 h, \u00eendep\u0103rta\u021bi apa limpede de la suprafa\u021b\u0103, arunca\u021bi-o \u0219i \u00eenlocui\u021bi-o cu aceea\u0219i cantitate de ap\u0103.Repeta\u021bi aceast\u0103 opera\u021biune de 2-3 ori, pentru ca aluatul s\u0103 r\u0103m\u00e2n\u0103 suplu \u0219i a doua zi.Turna\u021bi aproximativ 50 ml de aluat \u00eentr-o tigaie \u00eencins\u0103 \u0219i roti\u021bi tigaia pentru a-l \u00eentinde uniform.De \u00eendat\u0103 ce compozi\u021bia se \u00eencheag\u0103, acoperi\u021bi tigaia \u0219i l\u0103sa\u021bi cl\u0103tita s\u0103 se g\u0103teasc\u0103 30-60 de secunde.R\u0103sturna\u021bi tigaia pe un toc\u0103tor, apoi unge\u021bi-o din nou cu un strat sub\u021bire de ulei.PlierePune\u021bi pu\u021bin\u0103 umplutur\u0103. \u00cendoi\u021bi lateralele spre interior, apoi rula\u021bi foaia \u00een 2 ture. Ruloul nu trebuie s\u0103 fie foarte str\u00e2ns.\t\n\t\n\t\tServi\u021bi-le cu sos nuoc mam \u0219i garnisi\u021bi-le cu ceap\u0103 pr\u0103jit\u0103 sau \u0219alote tocate m\u0103runt.\n\t\n\t\n\t\tEntr\u00e9eVietnamienne\t\n\n\n\n\n\nO re\u021bet\u0103 propus\u0103 de Catti pe grupul oficial al site-ului","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137575"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137575\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/3276"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}