{"id":137691,"title":"Ph\u1edf vietnamez autentic","modified":"2026-06-15T09:15:23+02:00","plain":"Ph\u1edf: ce este?\n\n\n\nPh\u1edf (pronun\u021bat \u201efeuh\u201d) este o sup\u0103 vietnamez\u0103 cu t\u0103i\u021bei, preg\u0103tit\u0103 adesea cu carne de vit\u0103 \u0219i garnisit\u0103 din bel\u0219ug cu germeni de soia proaspe\u021bi, busuioc \u0219i ardei iu\u021bi. Este marele clasic al buc\u0103t\u0103riei vietnameze.\n\n\n\nCea mai frumoas\u0103 parte la un Ph\u1edf sunt garniturile, care \u00ee\u021bi permit s\u0103-l personalizezi exact dup\u0103 gust\n\n\n\nSunt pur \u0219i simplu fascinat de aceast\u0103 sup\u0103 extraordinar\u0103, definit\u0103 de un fond intens parfumat, care ofer\u0103 o adev\u0103rat\u0103 explozie de arome. T\u0103i\u021beii de orez, u\u0219or elastici, adaug\u0103 o textur\u0103 delicioas\u0103 preparatului, iar garniturile aromatice completeaz\u0103 \u0219i pun \u00een valoare \u00eentregul ansamblu de gusturi. Dac\u0103 pl\u0103nui\u021bi o c\u0103l\u0103torie \u00een Vietnam, descoperi\u021bi unde s\u0103 m\u00e2nca\u021bi cel mai bun pho \u0219i ce specialit\u0103\u021bi nu trebuie ratate \u00een Hanoi. \n\n\n\nPentru o mas\u0103 reu\u0219it\u0103, servi\u021bi banh cam la desert. \u0218i de ce nu un com tam ca aperitiv?\n\n\n\nO alternativ\u0103 mai simpl\u0103: bo kho, numit \u0219i Ph\u1edf-ul ro\u0219u. Al\u0103turi de B\u00fan b\u00f2 Hu\u1ebf, face parte din supele clasice ale buc\u0103t\u0103riei vietnameze\n\n\n\nFondul: elementul esen\u021bial al preparatului\n\n\n\nCalitatea unui bol excelent de Ph\u1edf depinde \u00een mare m\u0103sur\u0103 de complexitatea \u0219i intensitatea aromelor din fond, elementul-cheie al acestei supe vietnameze at\u00e2t de savuroase. \n\n\n\nC\u00e2t despre t\u0103i\u021bei, aici nu exist\u0103 cine \u0219tie ce secrete. Particularitatea Ph\u1edf-ului este c\u0103 vita se adaug\u0103 de obicei crud\u0103 \u00een bol, iar c\u0103ldura fondului o g\u0103te\u0219te u\u0219or, p\u0103str\u00e2ndu-i fr\u0103gezimea.\n\n\n\n\u0218i garniturile de legume \u0219i ierburi aromatice se adaug\u0103 tot crude, pentru a-\u0219i p\u0103stra prospe\u021bimea \u0219i aromele. A\u0219adar, dac\u0103 vre\u021bi un Ph\u1edf cu adev\u0103rat reu\u0219it, concentra\u021bi-v\u0103 pe preg\u0103tirea atent\u0103 a fondului: aici st\u0103 secretul unei experien\u021be culinare memorabile.\n\n\n\n\n\n\n\nPe scurt? F\u0103r\u0103 fond, nu exist\u0103 Ph\u1edf.\n\n\n\nUtilizarea MSG-ului \u00een fond nu este obligatorie \u0219i st\u00e2rne\u0219te multe controverse. Eu \u00eel folosesc, dar preparatul iese foarte bine \u0219i f\u0103r\u0103. \n\n\n\nPrepararea unui fond cu adev\u0103rat gustos cere timp; totu\u0219i, dup\u0103 ce a\u021bi pus la punct primele etape, nu mai r\u0103m\u00e2ne dec\u00e2t s\u0103-l l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic, pentru ca aromele s\u0103 se dezvolte \u0219i s\u0103 se intensifice. \n\n\n\n\u00cen timpul acestei fierberi lente, ingredientele \u00ee\u0219i elibereaz\u0103 treptat aromele, cre\u00e2nd o baz\u0103 bogat\u0103 \u0219i parfumat\u0103 pentru sup\u0103. Odat\u0103 \u00eencheiat\u0103 aceast\u0103 etap\u0103 esen\u021bial\u0103, nu mai r\u0103m\u00e2ne dec\u00e2t s\u0103 asambla\u021bi toate elementele pentru a ob\u021bine bolul final, care va \u00eenc\u00e2nta pe toat\u0103 lumea.\n\n\n\nPa\u0219ii-cheie pentru un fond de ph\u1edf delicios\n\n\n\nIat\u0103 cele 4 etape esen\u021biale pentru a preg\u0103ti un fond de ph\u1edf savuros \u0219i autentic:\n\n\n\nOp\u0103rirea ini\u021bial\u0103 a oaselor: Da\u021bi oasele \u00een clocot pentru scurt timp, ca s\u0103 elimina\u021bi impurit\u0103\u021bile \u0219i s\u0103 ob\u021bine\u021bi un fond limpede \u0219i curat.\n\n\n\nRumenirea cepei, usturoiului \u0219i ghimbirului: Rumeni\u021bi u\u0219or ghimbirul, usturoiul \u0219i ceapa pentru a le scoate la iveal\u0103 \u0219i a le intensifica aromele. Aceste ingrediente dau fondului profunzime \u0219i un parfum inconfundabil.\n\n\n\n\n\n\n\nPr\u0103jirea condimentelor: Pr\u0103ji\u021bi u\u0219or condimentele, cum ar fi cui\u0219oarele, semin\u021bele de coriandru \u0219i anasonul stelat, pentru a le elibera aromele \u0219i a crea o baz\u0103 bogat\u0103 \u0219i complex\u0103 pentru fond.\n\n\n\nDac\u0103 vre\u021bi un fond perfect, \u00eemp\u0103r\u021bi\u021bi procesul \u00een dou\u0103 etape mari: mai \u00eent\u00e2i preg\u0103ti\u021bi fondul, apoi transforma\u021bi-l \u00een sup\u0103. Ve\u021bi ob\u021bine un fond foarte concentrat, pe care \u00eel pute\u021bi savura \u0219i ca atare, dac\u0103 v\u0103 place, dar care, de regul\u0103, se dilueaz\u0103 pentru a face supa.\n\n\n\nAd\u0103ugarea sosului de pe\u0219te: \u00cenlocui\u021bi sarea cu sos de pe\u0219te pentru a intensifica aromele fondului \u0219i a aduce acea not\u0103 de umami at\u00e2t de caracteristic\u0103 buc\u0103t\u0103riei vietnameze.\n\n\n\nIngredientele principale ale Ph\u1edf-ului\n\n\n\n\n\n\n\nCarnea de vit\u0103, \u00een toate formele ei: cu os, feliat\u0103 foarte sub\u021bire sau \u00een bucat\u0103 \u00eentreag\u0103, se reg\u0103se\u0219te \u00een fiecare etap\u0103 a re\u021betei \u0219i \u00ee\u0219i las\u0103 amprenta aromat\u0103 peste tot.\n\n\n\nScor\u021bi\u0219oara: aici e de preferat scor\u021bi\u0219oara chinezeasc\u0103, adic\u0103 scor\u021bi\u0219oara cassia.\n\n\n\nSosul de pe\u0219te: Recomand Squid sau Phu Quoc, dou\u0103 repere \u00een domeniu, f\u0103r\u0103 s\u0103 fie exagerat de scumpe.\n\n\n\nAnasonul stelat sau badiana: aduce acea not\u0103 pl\u0103cut\u0103 de anason \u00een fond, f\u0103r\u0103 s\u0103 acopere celelalte ingrediente.\n\n\n\n\n\n\n\nZah\u0103rul de palmier sau zah\u0103rul candel. \u00cen mod tradi\u021bional, se folose\u0219te zah\u0103r candel, iar acesta este \u0219i cel inclus \u00een re\u021bet\u0103. La nevoie, \u00eens\u0103, pute\u021bi folosi zah\u0103r de palmier.\n\n\n\nSfat: folosi\u021bi varianta denumit\u0103 \u201ezah\u0103r de cocos\u201d sau \u201ezah\u0103r din floare de cocos\u201d, v\u00e2ndut\u0103 la borcan; este acela\u0219i produs, dar \u00eentr-o form\u0103 care se dizolv\u0103 mult mai u\u0219or dec\u00e2t zah\u0103rul de palmier la bucat\u0103. La nevoie, \u00eel pute\u021bi \u00eenlocui cu zah\u0103r brun.\n\n\n\n\n\n\n\nT\u0103i\u021beii de orez: t\u0103i\u021bei tradi\u021bionali; pute\u021bi folosi varianta special\u0103 pentru ph\u1edf, vermicelli sau orice l\u0103\u021bime intermediar\u0103. Nimeni nu v\u0103 va judeca (de\u0219i, dup\u0103 mine, cei mai la\u021bi sunt \u0219i cei mai buni).\n\n\n\n\n\n\tPh\u1edf vietnamez autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g t\u0103i\u021bei de orez (ideal, eticheta\u021bi drept t\u0103i\u021bei pentru Ph\u1edf)Sup\u01031.5 kg oase cu m\u0103duv\u0103 (aproximativ)1 kg piept de vit\u0103 (sau alt\u0103 bucat\u0103 pentru g\u0103tire lent\u0103, bine marmorat\u0103, dintr-o singur\u0103 bucat\u0103 mare)1 bucat\u0103 de zah\u0103r candel (aproximativ, cam 5 cm)230 ml sos de pe\u0219te3 linguri sareAromate de rumenit1 ceap\u01031 bucat\u0103 mare de ghimbir (cam c\u00e2t un pumn)1 c\u0103p\u0103\u021b\u00e2n\u0103 de usturoiCondimente pentru s\u0103cule\u021bul de tifon2 be\u021be de scor\u021bi\u0219oar\u0103 (ideal, scor\u021bi\u0219oar\u0103 chinezeasc\u0103 (cassia))1 lingur\u0103 semin\u021be de coriandru1 lingur\u0103 semin\u021be de fenicul5 anason stelat5 p\u0103st\u0103i cardamom negru (cardamom chinezesc)10 cui\u0219oareGarnituri0.5 ceap\u01031 pachet muguri de fasole mung1 pachet ceap\u0103 verde1 pachet coriandruardei iu\u021bilimesos srirachasos hoisinment\u0103 (op\u021bional)busuioc thailandez (op\u021bional)Op\u021bional1 pachet chiftele de vit\u0103 cu tendon (b\u00f2 v\u00f2 vi\u00ean; se g\u0103sesc \u00een supermarketurile asiatice)500 g steak de vit\u0103 (t\u0103iat foarte sub\u021bire, ca pentru carpaccio)\t\n\t\n\t\tPreg\u0103tirea ini\u021bial\u0103\u00centr-o oal\u0103 mare, blan\u0219a\u021bi oasele cu m\u0103duv\u0103 la foc mare timp de 10 minute.\u00centre timp, t\u0103ia\u021bi ceapa \u00een 2, felia\u021bi ghimbirul pe lungime \u0219i t\u0103ia\u021bi c\u0103p\u0103\u021b\u00e2na de usturoi \u00een 2, l\u0103s\u00e2nd coaja.Pre\u00eenc\u0103lzi\u021bi cuptorul la temperatura maxim\u0103, pe modul grill (c\u0103ldur\u0103 de sus). Pune\u021bi aromatele t\u0103iate mai devreme pe folie de aluminiu, a\u0219ezat\u0103 \u00eentr-o tav\u0103, \u0219i da\u021bi-le la cuptor p\u00e2n\u0103 se \u00eennegresc u\u0219or (aproximativ 15 minute). Ave\u021bi grij\u0103 s\u0103 nu le carboniza\u021bi, dar trebuie s\u0103 prind\u0103 totu\u0219i o u\u0219oar\u0103 crust\u0103 \u00eennegrit\u0103.Scurge\u021bi oasele blan\u0219ate \u00eentr-o strecur\u0103toare. Cur\u0103\u021ba\u021bi bine oala.Pune\u021bi toate condimentele \u00eentr-un s\u0103cule\u021b de tifon.Fierberea supei\u00centr-o oal\u0103 mare, pune\u021bi s\u0103cule\u021bul de tifon cu condimente, bucata mare de vit\u0103, aromatele rumenite mai devreme, sosul de pe\u0219te, zah\u0103rul, sarea \u0219i oasele.Completa\u021bi cu ap\u0103 p\u00e2n\u0103 aproape de margine, dup\u0103 ce a\u021bi ad\u0103ugat toate celelalte ingrediente.Aduce\u021bi la fierbere f\u0103r\u0103 capac, apoi reduce\u021bi focul la mediu-mic sau mic \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol 3 ore, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd.Dup\u0103 20-30 de minute, scoate\u021bi bucata mare de vit\u0103. L\u0103sa\u021bi-o s\u0103 se odihneasc\u0103 pu\u021bin, apoi pune\u021bi-o la congelator pentru 30 de minute.Apoi felia\u021bi-o c\u00e2t mai sub\u021bire posibil.\u00cen paralel, dup\u0103 30 de minute de g\u0103tire, ad\u0103uga\u021bi chiftelele \u00een sup\u0103, dac\u0103 le folosi\u021bi.Finalizarea supeiDup\u0103 3 ore, strecura\u021bi supa printr-o sit\u0103 metalic\u0103 foarte fin\u0103 sau prin tifon. Dac\u0103 o gusta\u021bi \u00een acest stadiu, va p\u0103rea mult prea concentrat\u0103, bogat\u0103 \u0219i s\u0103rat\u0103.Scoate\u021bi chiftelele, pune\u021bi-le \u00eentr-un recipient ermetic \u0219i p\u0103stra\u021bi-le la frigider. Cepele confiate sunt delicioase de m\u00e2ncat pe loc, dac\u0103 vi se face pu\u021bin foame dup\u0103 at\u00e2ta g\u0103tit.L\u0103sa\u021bi supa s\u0103 se odihneasc\u0103 c\u00e2teva ore, acoperit\u0103, \u00eenainte de a o p\u0103stra la frigider peste noapte.A doua zi, gr\u0103simea de la suprafa\u021b\u0103 va fi \u00eent\u0103rit\u0103; \u00eendep\u0103rta\u021bi cam 80% cu o lingur\u0103. L\u0103sa\u021bi pu\u021bin pentru gust. P\u0103stra\u021bi restul pentru preparate la wok; este delicios.Chiar \u00eenainte de servire\u00cencepe\u021bi prin a re\u00eenc\u0103lzi toat\u0103 supa \u0219i gusta\u021bi-o. Dac\u0103 este prea intens\u0103, scoate\u021bi 1 litru, p\u0103stra\u021bi-l la frigider pentru data viitoare \u0219i \u00eenlocui\u021bi-l cu 1 litru de ap\u0103. Repeta\u021bi de c\u00e2te ori este nevoie, gust\u00e2nd de fiecare dat\u0103.T\u0103ia\u021bi chiftelele fierte \u00een dou\u0103 \u0219i pune\u021bi-le \u00een sup\u0103, ca s\u0103 se \u00eenc\u0103lzeasc\u0103.Fierbe\u021bi t\u0103i\u021beii de orez conform instruc\u021biunilor de pe ambalaj, dar opri\u021bi-v\u0103 pu\u021bin mai devreme, fiindc\u0103 se vor mai g\u0103ti \u00een sup\u0103. Alternativ, \u00eei pute\u021bi g\u0103ti direct \u00een sup\u0103 pentru acela\u0219i timp, dar asigura\u021bi-v\u0103 c\u0103 \u00eei pute\u021bi scoate u\u0219or.Pentru servireA\u0219eza\u021bi t\u0103i\u021beii \u00een fiecare bol.A\u0219eza\u021bi deasupra c\u00e2teva felii de steak crud, t\u0103iat foarte sub\u021bire, ca pentru carpaccio.A\u0219eza\u021bi c\u00e2teva felii din bucata mare de vit\u0103 p\u0103strat\u0103 deoparte.A\u0219eza\u021bi c\u00e2teva buc\u0103\u021bi de chiftele.Turna\u021bi deasupra supa clocotit\u0103.Ad\u0103uga\u021bi sos sriracha, sos hoisin, coriandru, muguri de fasole, ceap\u0103 \u0219i busuioc thailandez. Pe scurt, pune\u021bi ce v\u0103 place \u2014 fiecare \u00ee\u0219i face propria combina\u021bie.\t\n\t\n\t\tFolosi\u021bi un sos de pe\u0219te vietnamez, de bun\u0103 calitate, nu thailandez! Gustul va fi incomparabil mai bun. Eu \u00eel recomand pe cel de la Ph\u00fa Qu\u1ed1c.\n\u00a0\nDac\u0103 fierbe\u021bi supa mai mult de 4 ore, aromatele \u00eencep s\u0103-\u0219i piard\u0103 din intensitate, iar aroma se estompeaz\u0103. \u00cen general, ierburile \u0219i condimentele \u00ee\u0219i elibereaz\u0103 \u00eentregul poten\u021bial aromatic timp de 3 p\u00e2n\u0103 la 4 ore. Dup\u0103 acest interval, este recomandat s\u0103 le \u00eenlocui\u021bi pentru a p\u0103stra un gust bogat \u0219i echilibrat. Pentru o g\u0103tire de 8 ore, ideal este s\u0103 le schimba\u021bi la jum\u0103tatea timpului. Dac\u0103 g\u0103ti\u021bi \u0219i mai mult, trei loturi de aromate sunt, \u00een general, suficiente.\u00a0\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsVietnamienne\t\n\n\n\n\n\nSurse culinare\n\n\n\nDac\u0103 a\u021bi mai ajuns pe aceast\u0103 re\u021bet\u0103 \u00een trecut, s\u0103 \u0219ti\u021bi c\u0103 ini\u021bial pornisem de la o versiune adaptat\u0103 dup\u0103 blogul anglofon \u201eThe Woks of Life\u201d. \u00centre timp, am revizuit metoda, apropiind-o c\u00e2t mai mult de felul \u00een care se g\u0103te\u0219te \u00een mod tradi\u021bional \u00een Vietnam. M-am bazat pe mai multe surse, inclusiv pe cea a chefei Thuy Diem Pham, \u0219i am petrecut destul timp pe forumuri vietnameze (mul\u021bumesc, Google Translate, pentru traducerea automat\u0103 a paginilor).","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137691","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=137691"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137691\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/17995"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}