{"id":138005,"title":"Re\u021bet\u0103 autentic\u0103 de nem chua vietnamez","modified":"2026-06-15T09:22:05+02:00","plain":"Aceast\u0103 versiune vietnamez\u0103 a unui preparat popular din porc din Asia de Sud-Est este intens\u0103, s\u0103rat\u0103 \u0219i plin\u0103 de note acri\u0219oare, picante \u0219i parfumate de usturoi crud, ardei iute \u0219i piper. O adev\u0103rat\u0103 delicates\u0103\n\n\n\nCe este nem chua?\n\n\n\nAh, nem chua! Aceast\u0103 mic\u0103 minune vietnamez\u0103 din lumea mezelurilor \u0219tie cum s\u0103-\u0219i fac\u0103 loc \u00een farfuriile noastre! Fie c\u0103 este rulat \u00een batoane mici, t\u0103iat \u00een p\u0103trate elegante sau \u00eenvelit \u00een frunze exotice, \u00ee\u021bi pune imediat papilele \u00een mi\u0219care. \n\n\n\nImagineaz\u0103-\u021bi: o aciditate pl\u0103cut\u0103, dat\u0103 de acidul lactic, care \u00ee\u021bi treze\u0219te papilele; o dulcea\u021b\u0103 discret\u0103, adus\u0103 de frunzele de bananier sau de un strop de zah\u0103r; o iu\u021beal\u0103 de usturoi crud care \u00ee\u021bi provoac\u0103 sim\u021burile; \u0219i, bine\u00een\u021beles, gustul s\u0103rat \u0219i ardeiul iute crud care completeaz\u0103 totul perfect. Nem chua este un adev\u0103rat festival de arome \u00eentr-un pache\u021bel bine legat. A\u0219adar, e\u0219ti gata s\u0103-l \u00eencerci? \ud83c\udf89\n\n\n\nSpre deosebire de nu prea apetisantul m\u1ebb (orez fermentat vietnamez), aceast\u0103 specialitate a cucerit papilele francezilor.\n\n\n\n\u00cel recuno\u0219ti imediat \u00een magazin datorit\u0103 ambalajului s\u0103u aparte\n\n\n\nNem chua nu face parte doar din cultura culinar\u0103 a Vietnamului, ci \u00ee\u0219i g\u0103se\u0219te locul \u0219i \u00een buc\u0103t\u0103riile Cambodgiei, Thailandei \u0219i Laosului. \u00cen ultimele dou\u0103 \u021b\u0103ri, este numit de obicei naem \u0219i uneori apare scris \u0219i nam. O tr\u0103s\u0103tur\u0103 distinctiv\u0103 a re\u021betei din aceste \u021b\u0103ri este ad\u0103ugarea de orez glutinos fiert \u00een amestec.\n\n\n\nDiversitatea climei din aceste regiuni influen\u021beaz\u0103 \u0219i variantele de nem chua. Condi\u021biile de temperatur\u0103, durata ferment\u0103rii \u0219i tehnicile de preparare difer\u0103, d\u00e2nd na\u0219tere unei multitudini de versiuni ale acestui preparat. \n\n\n\n\n\n\n\n\u00cen ciuda acestor diferen\u021be, nem chua este versatil \u0219i apreciat \u00een toate aceste regiuni. Poate fi savurat simplu, ca gustare ce aminte\u0219te de un salam uscat, sau folosit ca ingredient \u00een preparate mai elaborate. \n\n\n\nPrintre acestea se num\u0103r\u0103 naem khao, o salat\u0103 pe baz\u0103 de orez crocant, ob\u021binut\u0103 prin sf\u0103r\u00e2marea \u0219i pr\u0103jirea unor bile de orez \u00eenainte de a le combina cu naem, precum \u0219i phat naem sai khai, adic\u0103 nem chua sotat cu ou\u0103.\n\n\n\nDe la fermentarea \u00een aer liber la varianta \u201eindustrial\u0103\u201d\n\n\n\nNem chua este o specialitate culinar\u0103 din familia mezelurilor, asem\u0103n\u0103toare unui c\u00e2rnat crud sau unui salam uscat. \u00cen mod tradi\u021bional, se prepar\u0103 prin fermentarea natural\u0103 a c\u0103rnii tocate, l\u0103sate la aer liber timp de c\u00e2teva zile. Totu\u0219i, \u00eentre timp a ap\u0103rut o abordare mai modern\u0103, menit\u0103 s\u0103 simplifice \u0219i s\u0103 fac\u0103 procesul mai sigur. \n\n\n\nAceast\u0103 metod\u0103 inovatoare folose\u0219te plicuri gata de utilizare, cump\u0103rate din magazin. Ele reduc drastic timpul necesar pentru prepararea nem chua, p\u00e2n\u0103 la aproximativ 24 de ore, \u0219i, \u00een acela\u0219i timp, limiteaz\u0103 riscurile adesea asociate producerii mezelurilor de cas\u0103.\n\n\n\nLobo este una dintre cele mai populare m\u0103rci; iat\u0103 cum arat\u0103 pachetul:\n\n\n\n\n\n\n\nM-am uitat pe lista de ingrediente a plicului \u0219i con\u021bine nitri\u021bi. Marc, vrei s\u0103 ne otr\u0103ve\u0219ti??\n\n\n\nDe ce s\u0103 folosim nitri\u021bi? Pentru c\u0103 sunt necesari pentru a \u00eempiedica dezvoltarea bacteriei care provoac\u0103 botulismul \u0219i pentru a da acel gust specific mezelurilor cu care suntem deja obi\u0219nui\u021bi. \u00cen plus, schimb\u0103 culoarea final\u0103 a produsului \u00eentr-un ro\u0219u mai apetisant.\n\n\n\nPute\u021bi opta pentru metoda natural\u0103 de fermentare, dar, sincer, dup\u0103 ce am v\u0103zut pe internet simptomele botulismului, eu prefer s\u0103 nu risc.\n\n\n\nR\u0103sfa\u021b\u0103-te cu un orez pr\u0103jit cu nem chua\n\n\n\nSe poate m\u00e2nca nem chua crud?\n\n\n\nExist\u0103 un risc de parazi\u021bi. Da, \u0219tiu, dup\u0103 nitri\u021bi trec direct la ceva \u0219i mai \u201esexy\u201d. Dar, p\u00e2n\u0103 la urm\u0103, rolul meu este s\u0103 v\u0103 informez obiectiv.\n\n\n\nAt\u00e2ta timp c\u00e2t se folose\u0219te porc crud, exist\u0103 un risc de parazi\u021bi. Totu\u0219i, acest risc este ast\u0103zi foarte redus \u00een carnea pe care o g\u0103si\u021bi \u00een supermarket sau la m\u0103cel\u0103rie. Dar riscul zero nu exist\u0103. Dac\u0103 g\u0103ti\u021bi nem chua \u00eenainte de consum, atunci nu mai exist\u0103 niciun pericol. Personal, mi se pare chiar mai gustos g\u0103tit.\n\n\n\n\n\n\n\n\u0218oriciul de porc: esen\u021bial pentru o textur\u0103 autentic\u0103\n\n\n\nDac\u0103 locui\u021bi aproape de un magazin asiatic, nu uita\u021bi s\u0103 cump\u0103ra\u021bi \u0219i c\u00e2teva pungi de \u0219orici de porc g\u0103tit \u0219i feliat (de obicei, \u00eel g\u0103si\u021bi \u00een sec\u021biunea de produse congelate). Ace\u0219ti \u201et\u0103i\u021bei\u201d fini \u0219i translucizi dau textura distinctiv\u0103 a preparatului nem chua. \n\n\n\n\u00cen\u021beleg c\u0103 poate fi greu de g\u0103sit, a\u0219a c\u0103 iat\u0103 cum \u00eel pute\u021bi preg\u0103ti acas\u0103:\n\n\n\nVe\u021bi avea nevoie de piele de porc crud\u0103 (uneori v\u00e2ndut\u0103 ca \u0219orici); unii m\u0103celari mi-o dau chiar gratis. Fierbe\u021bi-o p\u00e2n\u0103 c\u00e2nd poate fi str\u0103puns\u0103 u\u0219or cu un cu\u021bit, aproximativ 45 de minute, apoi scurge\u021bi-o \u0219i pune\u021bi-o la frigider ca s\u0103 se r\u0103ceasc\u0103. Dup\u0103 ce s-a r\u0103cit, t\u0103ia\u021bi pielea \u00een f\u00e2\u0219ii foarte fine cu un cu\u021bit bine ascu\u021bit, apoi toca\u021bi-o grosier \u00een buc\u0103\u021bi mai scurte. Acum este gata de folosit \u00een re\u021bet\u0103.\n\n\n\n\n\n\tNem chua vietnamez autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t900 g de carne tocat\u0103 de porc (de preferat slab\u0103)1 linguri\u021b\u0103 de boabe de piper negru \u00eentregi1 linguri\u021b\u0103 de boabe de piper alb \u00eentregi110 g de \u0219orici de porc fiert (cl\u0103tit, bine scurs \u0219i tocat grosier (vezi metoda de mai sus))7 c\u0103\u021bei de usturoi medii, felia\u021bi sub\u021bire (plus c\u00e2\u021biva c\u0103\u021bei de usturoi t\u0103ia\u021bi foarte sub\u021bire, pentru garnitur\u0103)4 ardei iu\u021bi, f\u0103r\u0103 codi\u021be \u0219i felia\u021bi sub\u021bire (plus rondele de ardei iute t\u0103iate foarte sub\u021bire, pentru garnitur\u0103)30 g de zah\u0103r4 g de sare70 g de pudr\u0103 pentru nem chua (adic\u0103 un plic) (de exemplu, marca Lobo)\t\n\t\n\t\tFolosind o r\u00e2\u0219ni\u021b\u0103 de condimente, m\u0103cina\u021bi boabele de piper negru \u0219i alb p\u00e2n\u0103 ob\u021bine\u021bi o pudr\u0103 foarte fin\u0103. Ad\u0103uga\u021bi piperul m\u0103cinat peste carnea de porc, \u00eempreun\u0103 cu \u0219oriciul, usturoiul feliat, ardeii iu\u021bi felia\u021bi, zah\u0103rul \u0219i sarea. Cu o m\u00e2n\u0103 curat\u0103, protejat\u0103 cu m\u0103nu\u0219\u0103, sau cu o spatul\u0103 curat\u0103, amesteca\u021bi bine.Ad\u0103uga\u021bi pudra pentru nem chua (asigura\u021bi-v\u0103 c\u0103 ad\u0103uga\u021bi \u0219i con\u021binutul plicului mai mic din interiorul pachetului principal). Cu o m\u00e2n\u0103 \u00eenm\u0103nu\u0219at\u0103, amesteca\u021bi bine toate ingredientele, lu\u00e2nd c\u00e2te o m\u00e2n\u0103 din compozi\u021bie, strivind-o \u00een palm\u0103 \u0219i repet\u00e2nd procesul p\u00e2n\u0103 c\u00e2nd \u00eentregul amestec cap\u0103t\u0103 o consisten\u021b\u0103 lipicioas\u0103, de past\u0103. Acest lucru va dura aproximativ 5 minute.Tapeta\u021bi o tav\u0103 p\u0103trat\u0103 de 20cm cu folie alimentar\u0103. Pune\u021bi amestecul de nem chua \u00een tav\u0103 \u0219i, cu ajutorul unei spatule, nivela\u021bi-l \u00eentr-un strat uniform. A\u0219eza\u021bi la suprafa\u021b\u0103 c\u00e2te 1 felie de usturoi crud \u0219i 1 rondea de ardei iute la aproximativ fiecare 5 cm.Acoperi\u021bi nem chua cu folie alimentar\u0103, pres\u00e2nd-o ferm pe suprafa\u021b\u0103, apoi l\u0103sa\u021bi-l la frigider cel pu\u021bin 24 de ore \u0219i p\u00e2n\u0103 la 1 s\u0103pt\u0103m\u00e2n\u0103 \u00eenainte de a-l t\u0103ia \u0219i de a-l consuma.\t\n\t\n\t\tSe p\u0103streaz\u0103 la frigider maximum 1 s\u0103pt\u0103m\u00e2n\u0103\n\t\n\t\n\t\tCharcuterieVietnamiennenem chua\t\n\n\n\n\n\nSurse culinare folosite: RunawayRice, Serious Eats, re\u021betele familiei NPF","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138005","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=138005"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/5148"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}