{"id":138202,"title":"Bo Bun vietnamez autentic","modified":"2026-06-15T09:26:09+02:00","plain":"Ce este Bo Bun?\n\n\n\nBo Bun, cunoscut \u0219i sub numele de B\u00fan b\u00f2 x\u00e0o, este o salat\u0103 vietnamez\u0103 cu t\u0103i\u021bei care merit\u0103 din plin toat\u0103 aten\u021bia. Acest preparat este mult mai mult dec\u00e2t o simpl\u0103 salat\u0103: este o mas\u0103 complet\u0103 \u00een sine, cu un echilibru reu\u0219it \u00eentre carne, carbohidra\u021bi \u0219i legume. \u00cel pute\u021bi privi ca pe o versiune vietnamez\u0103, mai u\u0219oar\u0103 \u0219i pe baz\u0103 de t\u0103i\u021bei, a bibimbapului coreean. \n\n\n\n\u00cen acela\u0219i registru, are \u0219i o rud\u0103 \u00eendep\u0103rtat\u0103 din nord, numit\u0103 bun cha.\n\n\n\n\u00cen centrul bolului, ve\u021bi g\u0103si t\u0103i\u021bei de orez (b\u00fan) servi\u021bi la temperatura camerei, care formeaz\u0103 baza preparatului. Peste ei se adaug\u0103 legume, adesea servite reci, \u0219i buc\u0103\u021bi fragede de vit\u0103 (b\u00f2), marinate \u00een prealabil cu iarb\u0103 de l\u0103m\u00e2ie \u0219i sotate (x\u00e0o) exact c\u00e2t trebuie.\n\n\n\nPentru un plus de savoare, se adaug\u0103 nems crocante, t\u0103iate \u00een dou\u0103, precum \u0219i ceap\u0103, e\u0219alote \u0219i usturoi pr\u0103jite, care ofer\u0103 \u0219i un contrast pl\u0103cut de texturi. \n\n\n\n\n\n\n\nArahidele m\u0103run\u021bite \u0219i un amestec de ierburi proaspete, precum busuiocul thailandez, coriandrul \u0219i menta, adaug\u0103 o not\u0103 aromatic\u0103. \u0218i s\u0103 nu uit\u0103m de o doz\u0103 generoas\u0103 de nuoc cham (sos pentru nems), care leag\u0103 \u0219i asezoneaz\u0103 \u00eentregul preparat.\n\n\n\nBo Bun, asemenea banh xeo, este un preparat echilibrat \u0219i armonios, care pune \u00een valoare bog\u0103\u021bia buc\u0103t\u0103riei vietnameze. Prin jocul s\u0103u de texturi \u0219i arome, este nu doar hr\u0103nitor, ci \u0219i extrem de satisf\u0103c\u0103tor. Este o alegere excelent\u0103 pentru cei care caut\u0103 o mas\u0103 complet\u0103, cu o not\u0103 de rafinament culinar.\n\n\n\nOriginea lui Bo Bun\n\n\n\nPreparate cu t\u0103i\u021bei de orez amesteca\u021bi cu carne sotat\u0103 gustoas\u0103 exist\u0103 \u00een sudul Vietnamului cel pu\u021bin de la \u00eenceputul secolului al XX-lea. Relat\u0103rile istorice men\u021bioneaz\u0103 c\u0103, \u00eenc\u0103 din 1926, la Saigon (pe atunci \u00een Cochinchina), v\u00e2nz\u0103torii ofereau b\u00f2 b\u00fan \u2013 vermicelli servi\u021bi cu vit\u0103 la gr\u0103tar sau sotat\u0103 \u0219i ierburi \u2013 preciz\u00e2nd foarte clar: \u201eacesta nu este b\u00fan b\u00f2, preparatul special din Hu\u1ebf\u201d. Acest lucru sugereaz\u0103 c\u0103 sudul Vietnamului avea deja o tradi\u021bie a t\u0103i\u021beilor cu carne sotat\u0103 (adesea numit\u0103 b\u00fan th\u1ecbt x\u00e0o, de obicei cu porc), foarte apropiat\u0103 de ceea ce cunoa\u0219tem ast\u0103zi sub numele de b\u00fan b\u00f2 Nam B\u1ed9. Folosirea c\u0103rnii de vit\u0103 \u00een locul celei de porc era doar o variant\u0103 fireasc\u0103 \u00een anumite regiuni. Astfel, din punctul de vedere al stilului \u0219i al profilului gustativ \u2013 t\u0103i\u021bei de orez proaspe\u021bi acoperi\u021bi cu vit\u0103 cald\u0103 \u0219i ierburi proaspete, totul \u00eenso\u021bit de un sos de pe\u0219te dulce-acri\u0219or \u2013, conceptul este \u00eenr\u0103d\u0103cinat \u00een buc\u0103t\u0103ria sudic\u0103 a Vietnamului.\n\n\n\n\u00cen mod ironic, preparatul a devenit celebru sub numele de \u201eb\u00fan b\u00f2 Nam B\u1ed9\u201d la Hanoi. Potrivit tradi\u021biei locale, ar fi fost creat la \u00eenceputul anilor 1980 de o v\u00e2nz\u0103toare ambulant\u0103 pe nume doamna Can. Ea vindea ini\u021bial b\u00fan ch\u1ea3 (vermicelli cu porc la gr\u0103tar), dar, la cererea unor clien\u021bi, a \u00eencercat s\u0103 foloseasc\u0103 vit\u0103 la gr\u0103tar \u00een loc de porc. Noul preparat a avut un succes r\u0103sun\u0103tor: un bol de vermicelli fragezi, acoperi\u021bi cu vit\u0103, ierburi proaspete, papaya verde murat\u0103 \u0219i un sos de pe\u0219te dulce-acri\u0219or, care amintea de b\u00fan ch\u1ea3, dar \u00een variant\u0103 cu vit\u0103. Taraba ei se afla pe strada Nam B\u1ed9 (vechiul nume al str\u0103zii L\u00ea Du\u1ea9n din Hanoi), iar clien\u021bii au \u00eenceput s\u0103 numeasc\u0103 acest preparat \u201eb\u00fan b\u00f2 Nam B\u1ed9\u201d, adic\u0103 \u201et\u0103i\u021bei cu vit\u0103 de pe strada Nam B\u1ed9\u201d. Numele a r\u0103mas, iar pe m\u0103sur\u0103 ce preparatul a c\u00e2\u0219tigat popularitate \u00een capital\u0103, mul\u021bi au crezut c\u0103 \u201eNam B\u1ed9\u201d desemna regiunea sudic\u0103 a Vietnamului, nu strada, \u00eent\u0103rind ideea c\u0103 ar fi fost un preparat importat din Sud.\n\n\n\nbun bo hue\n\n\n\n\u0218i ast\u0103zi, pasiona\u021bii de gastronomie dezbat dac\u0103 b\u00fan b\u00f2 Nam B\u1ed9 este o inven\u021bie a Nordului sau adaptarea unui preparat sudic \u00een Nord. Nicio dovad\u0103 de arhiv\u0103 nu tran\u0219eaz\u0103 cu adev\u0103rat aceast\u0103 chestiune. O ipotez\u0103 plauzibil\u0103 este c\u0103 re\u021beta \u00een sine are origini sudice (profilul ei gustativ are o tent\u0103 dulce, caracteristic\u0103 buc\u0103t\u0103riei din sud), \u00een timp ce numele \u0219i popularitatea sa s-au n\u0103scut la Hanoi. \u00cen sudul \u021b\u0103rii, nu se considera necesar s\u0103 se precizeze \u201eNam B\u1ed9\u201d, fiindc\u0103 nu era dec\u00e2t o variant\u0103 printre altele de salat\u0103 de vermicelli. \u00cens\u0103, odat\u0103 ajuns \u00een Nord, eticheta \u201eNam B\u1ed9\u201d a permis diferen\u021bierea lui de celelalte preparate cu t\u0103i\u021bei \u0219i vit\u0103.\n\n\n\nVersiunea tradi\u021bional\u0103 de Bo Bun\n\n\n\nVersiunea re\u021betei de mai jos r\u0103m\u00e2ne \u201eautentic\u0103\u201d, dar mi s-a p\u0103rut interesant s\u0103 dedic o sec\u021biune variantei pe care o pute\u021bi \u00eent\u00e2lni \u00een timpul unei c\u0103l\u0103torii \u00een Vietnam.\n\n\n\nT\u0103i\u021bei vermicelli de orez (b\u00fan): T\u0103i\u021beii de orez fini \u0219i moi formeaz\u0103 baza. \u00cen general, sunt mici \u0219i rotunzi (nu la\u021bi, ca t\u0103i\u021beii pentru pho). \u00cen Vietnam, pot fi proaspe\u021bi, dar se potrivesc foarte bine \u0219i vermicellii usca\u021bi, rehidrata\u021bi \u0219i fier\u021bi.\n\n\n\nVit\u0103: Se folosesc, de regul\u0103, buc\u0103\u021bi slabe \u0219i fragede, t\u0103iate sub\u021bire \u00eempotriva fibrei. La Hanoi, v\u00e2nz\u0103torii folosesc adesea mu\u0219chi sau bavet\u0103, \u00een timp ce \u00een re\u021betele de familie poate ap\u0103rea orice bucat\u0103 bun\u0103 pentru fript, cum ar fi antricotul sau vr\u0103bioara, at\u00e2t timp c\u00e2t este t\u0103iat\u0103 fin.\n\n\n\nIerburi proaspete \u0219i legume: O m\u00e2n\u0103 generoas\u0103 de ierburi proaspete este caracteristic\u0103 pentru b\u00fan b\u00f2 Nam B\u1ed9, la fel ca \u00een multe alte preparate vietnameze cu b\u00fan. Versiunile tradi\u021bionale folosesc diverse ierburi (rau th\u01a1m) \u2013 adesea salat\u0103 verde, ment\u0103 (h\u00fang l\u1ee7i), coriandru (ng\u00f2 r\u00ed), precum \u0219i perilla vietnamez\u0103 (t\u00eda t\u00f4) sau melis\u0103 vietnamez\u0103 (kinh gi\u1edbi), dac\u0103 sunt disponibile. \u00cen sudul Vietnamului sunt apreciate \u00een mod special ierburile parfumate precum perilla \u0219i \u201efish mint\u201d (di\u1ebfp c\u00e1), \u00een timp ce \u00een afara \u021b\u0103rii se folosesc, de obicei, variet\u0103\u021bi mai u\u0219or de g\u0103sit. Amestecul de legume include, \u00een general, germeni de soia (pentru crocant \u0219i prospe\u021bime) \u0219i o legum\u0103 murat\u0103 sau proasp\u0103t\u0103 care aduce aciditate. \u00cen mod tradi\u021bional, la Hanoi, se foloseau papaya verde sau mango verde, t\u0103iate julienne fin \u0219i u\u0219or marinate (ca pentru b\u00fan ch\u1ea3), pentru a aduce o not\u0103 acri\u0219oar\u0103. \u00cen prezent, multe re\u021bete propun pur \u0219i simplu morcovi \u0219i\/sau ridiche alb\u0103 murate ori felii de castravete proasp\u0103t. Castravetele, \u00een special, este foarte prezent \u00een versiunile moderne, oferind o alternativ\u0103 r\u0103coritoare la papaya verde, mai greu de g\u0103sit.\n\n\n\nToppinguri crocante: \u00cen fine, dou\u0103 ingrediente sunt indispensabile pentru autenticitate: e\u0219alotele pr\u0103jite \u0219i arahidele pr\u0103jite. Un praf de e\u0219alote aurii (adesea pr\u0103jite \u00een ulei p\u00e2n\u0103 devin crocante) aduce un plus de textur\u0103 \u0219i arom\u0103, \u00een timp ce arahidele pr\u0103jite \u0219i zdrobite ofer\u0103 o not\u0103 u\u0219or nucat\u0103. Acestea se reg\u0103sesc \u00een aproape toate versiunile preparatului, at\u00e2t \u00een nord, c\u00e2t \u0219i \u00een sud, \u0219i sunt esen\u021biale pentru contrastul de texturi.\n\n\n\nVaria\u021bii regionale\n\n\n\nStilul din Hanoi\n\n\n\nEste adesea servit cu vit\u0103 sotat\u0103 fierbinte, germeni de soia op\u0103ri\u021bi scurt, ierburi (inclusiv menta vietnamez\u0103 local\u0103, h\u00fang L\u00e1ng), papaya sau morcovi mura\u021bi, totul stropit cu un sos n\u01b0\u1edbc m\u1eafm dulce-acri\u0219or. Unele restaurante adaug\u0103 chiar \u0219i sucul l\u0103sat de carnea de vit\u0103 \u00een sos, pentru un plus de gust. La Hanoi, abordarea r\u0103m\u00e2ne minimalist\u0103: doar vit\u0103 (f\u0103r\u0103 nems), dar multe e\u0219alote pr\u0103jite \u0219i arahide, pentru un bol u\u0219or, perfect pe vreme cald\u0103.\n\n\n\nStilul sudic (Saigon)\n\n\n\n\u00cen Sud, este adesea numit b\u00fan b\u00f2 x\u00e0o sau considerat o variant\u0103 de b\u00fan th\u1ecbt x\u00e0o. Sosul este, \u00een general, mai dulce \u0219i mai intens aromat cu usturoi, uneori preparat cu ap\u0103 de cocos pentru a-i sublinia dulcea\u021ba. Bolurile sunt adesea mai bogate: carnea de vit\u0103 poate fi combinat\u0103 cu porc la gr\u0103tar sau cu rulouri pr\u0103jite (ch\u1ea3 gi\u00f2), ceea ce \u00eei d\u0103 un caracter mai consistent. Printre ierburi apare frecvent busuiocul thailandez, iar castravetele este aproape \u00eentotdeauna prezent, pentru o not\u0103 de prospe\u021bime.\n\n\n\nBo Bun se m\u0103n\u00e2nc\u0103 rece sau cald?\n\n\n\nBo Bun este, \u00een general, servit la temperatura camerei, ceea ce creeaz\u0103 un echilibru pl\u0103cut \u00eentre diferitele componente ale preparatului. \n\n\n\nTotu\u0219i, carnea de vit\u0103, fiind sotat\u0103 cu pu\u021bin timp \u00eenainte de a fi ad\u0103ugat\u0103, \u00ee\u0219i p\u0103streaz\u0103 adesea o parte din c\u0103ldur\u0103, \u00een timp ce legumele murate, scoase din frigider, pot fi u\u0219or reci. Aceast\u0103 combina\u021bie de temperaturi contribuie la complexitatea \u0219i farmecul preparatului \u00een ansamblu.\n\n\n\n\n\n\n\nSfaturi pentru un Bo Bun reu\u0219it acas\u0103\n\n\n\nSecretul unui Bo Bun cu adev\u0103rat delicios st\u0103 \u00een aten\u021bia acordat\u0103 ingredientelor preg\u0103tite \u00een cas\u0103: legume murate vietnameze \u201edo chua\u201d, a c\u0103ror prospe\u021bime \u0219i echilibru \u00eentre dulce \u0219i acru creeaz\u0103 o baz\u0103 de arome captivant\u0103, dar \u0219i nems preg\u0103tite cu grij\u0103, a c\u0103ror textur\u0103 crocant\u0103 \u0219i profunzime de gust dep\u0103\u0219esc cu mult versiunile gata de consum.\n\n\n\nF\u0103r\u0103 a uita de sosul pentru nems, un adev\u0103rat elixir care, prin combina\u021bia sa armonioas\u0103 de dulce, umami \u0219i iu\u021beal\u0103, ac\u021bioneaz\u0103 ca inima preparatului, \u00eenv\u0103luind fiecare component\u0103 \u0219i reunindu-le \u00eentr-o adev\u0103rat\u0103 simfonie de arome. \n\n\n\n\n\n\n\nAleg\u00e2nd ingrediente f\u0103cute \u00een cas\u0103, fiecare \u00eembuc\u0103tur\u0103 de Bo Bun devine o experien\u021b\u0103 care celebreaz\u0103 autenticitatea \u0219i bog\u0103\u021bia buc\u0103t\u0103riei vietnameze.\n\n\n\nIngredientele principale din Bo Bun\n\n\n\nNems pr\u0103ji\u021bi: Adaug\u0103 textur\u0103 crocant\u0103 preparatului \u0219i completeaz\u0103 perfect carnea de vit\u0103 prin umplutura lor savuroas\u0103. Pot fi cu porc sau nems cu pui.\n\n\n\nT\u0103i\u021bei vermicelli de orez: Ace\u0219ti t\u0103i\u021bei u\u0219ori constituie baza lui Bo Bun \u0219i absorb minunat sosul \u0219i aromele celorlalte ingrediente.\n\n\n\nIarb\u0103 de l\u0103m\u00e2ie : Folosit\u0103 \u00een marinad\u0103, confer\u0103 c\u0103rnii o not\u0103 proasp\u0103t\u0103 \u0219i citric\u0103.\n\n\n\nSos de pe\u0219te: Element-cheie al marinadei, d\u0103 c\u0103rnii o savoare s\u0103rat\u0103 \u0219i umami.\n\n\n\nSos de stridii: Adaug\u0103 marinadei un plus de bog\u0103\u021bie \u0219i complexitate.\n\n\n\nZah\u0103r de palmier: Echilibreaz\u0103 aromele s\u0103rate ale marinadei printr-o dulcea\u021b\u0103 subtil\u0103.\n\n\n\nGermeni de soia: Aduc un plus de crocant \u0219i prospe\u021bime garniturilor.\n\n\n\nFrunze de ment\u0103: Adaug\u0103 o prospe\u021bime vegetal\u0103 care echilibreaz\u0103 aromele bogate ale preparatului.\n\n\n\nFrunze de coriandru: Completeaz\u0103 ierburile aromatice cu o not\u0103 proasp\u0103t\u0103 \u0219i u\u0219or condimentat\u0103.\n\n\n\nLegume murate vietnameze (do chua): Aduc o aciditate pl\u0103cut\u0103, care echilibreaz\u0103 bog\u0103\u021bia c\u0103rnii \u0219i a sosurilor.\n\n\n\nCeap\u0103 pr\u0103jit\u0103 (sau e\u0219alote ori usturoi): Ofer\u0103 preparatului textur\u0103 crocant\u0103 \u0219i un plus de arom\u0103.\n\n\n\nNuoc cham (sos pentru nems): Este sosul care leag\u0103 toate ingredientele \u00eentre ele, cu un amestec de arome dulci, s\u0103rate \u0219i acide. Se toarn\u0103 din bel\u0219ug peste t\u0103i\u021bei, \u00eenainte de a ad\u0103uga celelalte ingrediente.\n\n\n\n\n\n\tBo Bun vietnamez autentic\n\t\t\n\t\t\t\n\t\n\t\tWokmortier\t\n\t\n\t\t400 g carne de vit\u0103 t\u0103iat\u0103 \u00een f\u00e2\u0219ii sub\u021biri10 rulouri nem g\u0103tite200 g vermicelli de orez (greutate uscat\u0103)Marinad\u01035 tije de iarb\u0103 de l\u0103m\u00e2ie, tocate fin (vezi notele despre modul de preg\u0103tire)3 c\u0103\u021bei de usturoi zdrobi\u021bi2 linguri de sos de pe\u0219te2 linguri de sos de stridii2 linguri\u021be de zah\u0103r de palmierGarnituri2 pumni de germeni de soia2 fire de ment\u0103 (doar frunzele)2 fire de coriandru (doar frunzele)2 pumni de legume murate vietnameze (do chua)1 castravete t\u0103iat julien2 linguri de arahide zdrobite2 linguri de ceap\u0103 pr\u0103jit\u0103 (sau \u0219alote, ori usturoi)4 linguri de sos nuoc cham (sos pentru rulouri nem)\t\n\t\n\t\tT\u0103ia\u021bi carnea \u00een f\u00e2\u0219ii sub\u021biriMarina\u021bi carnea timp de 30 de minuteFierbe\u021bi vermicelli de orez conform instruc\u021biunilor de pe pachet, apoi r\u0103ci\u021bi-i \u0219i pune\u021bi-i deoparteDac\u0103 este nevoie, preg\u0103ti\u021bi sosul pentru nem dup\u0103 re\u021beta mea, precum \u0219i legumele murate vietnamezeZdrobi\u021bi arahideleSota\u021bi carnea la foc mediu-iute, \u00eentr-un strop de ulei, p\u00e2n\u0103 ajunge la gradul de g\u0103tire dorit. Nu uita\u021bi s\u0103 \u00eendep\u0103rta\u021bi \u00een prealabil cei doi c\u0103\u021bei de usturoi\u00centr-un bol, a\u0219eza\u021bi \u00een aceast\u0103 ordine: t\u0103i\u021beii, sosul pentru nem, carnea, apoi completa\u021bi cu restul garniturilor. Amesteca\u021bi \u00eenainte de servire\t\n\t\n\t\tPentru iarba de l\u0103m\u00e2ie, \u00eendep\u0103rta\u021bi cele dou\u0103 sau trei straturi exterioare mai tari \u00eenainte de a o toca fin\nNu ave\u021bi chef s\u0103 preg\u0103ti\u021bi legume murate? Folosi\u021bi doar morcov \u0219i varz\u0103 date pe r\u0103z\u0103toare\n\t\n\t\n\t\tPlat principalVietnamienneBo bun\t\n\n\n\n\n\nSurse culinare\n\n\n\n\nSaigoneer \u2013 Hanoi Ng\u00f5 Nooks: C\u00f4 Thoa\u2019s B\u00fan B\u00f2 Nam B\u1ed9 (2018) \u2013 Despre versiunea din Hanoi a preparatului \u0219i legenda originii sale \u2013 SAIGONEER.COM\n\n\n\nKenh14 News \u2013 Tranh c\u00e3i ngu\u1ed3n g\u1ed1c m\u00f3n b\u00fan b\u00f2 Nam B\u1ed9 (2020) \u2013 Despre controversele legate de origine \u0219i evolu\u021bia preparatului \u2013 KENH14.VN\n\n\n\nTu\u1ed5i Tr\u1ebb Online \u2013 B\u00fan b\u00f2 Nam B\u1ed9 \u1edf H\u00e0 N\u1ed9i: Ng\u01b0\u1eddi B\u1eafc hay ng\u01b0\u1eddi Nam ch\u1ebf ra ? (2024) \u2013 Interviuri despre istorie \u0219i diferen\u021bele regionale \u2013 TUOITRE.VN\n\n\n\nWikipedia \u00een vietnamez\u0103 \u2013 B\u00fan b\u00f2 Nam B\u1ed9 \u2013 Despre ingrediente \u0219i istoricul numelui \u2013 VI.WIKIPEDIA.ORG\n\n\n\nVnExpress (Cooking) \u2013 C\u00e1ch l\u00e0m\/B\u00ed quy\u1ebft B\u00fan B\u00f2 Nam B\u1ed9 \u2013 Re\u021bete autentice \u0219i sfaturi despre sos \u0219i tehnica de sotare \u2013 VNEXPRESS.NET\n\n\n\nBlogul Indochina Voyages \u2013 Diary of a Hanoian food-lover: Bun Bo Nam Bo \u2013 Echilibrul ingredientelor \u0219i un restaurant renumit din Hanoi \u2013 INDOCHINAVOYAGES.COM\n\n\n\nReddit \u2013 r\/VietNam, r\/AskCulinary \u2013 Criteriile unui b\u00fan b\u00f2 Nam B\u1ed9 reu\u0219it (ierburi, prezentare local\u0103 vs. str\u0103in\u0103) \u2013 REDDIT.COM\n\n\n\nBlogul lui Thien Lan \u2013 Bo Bun Recipe (a Vietnamese-French home recipe) \u2013 Adaptare de familie cu elemente tradi\u021bionale \u0219i scurt\u0103turi \u2013 THIENLAN.ME\n\n\n\nVietnamnet \/ B\u00e1o H\u1ea3i D\u01b0\u01a1ng \u2013 Xu\u1ea5t x\u1ee9 kh\u00f4ng th\u1ec3 ng\u1edd c\u1ee7a m\u00f3n b\u00fan b\u00f2 Nam B\u1ed9 \u2013 Recunoa\u0219tere din partea CNN \u0219i teorii despre origine \u2013 VIETNAMNET \/ B\u00c1O H\u1ea2I D\u01af\u01a0NG","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138202","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=138202"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138202\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/8867"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}