{"id":138425,"title":"B\u00e1nh X\u00e8o autentic – cl\u0103tit\u0103 vietnamez\u0103","modified":"2026-06-15T09:30:02+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 pentru faimoasele cl\u0103tite s\u0103rate vietnameze numite B\u00e1nh X\u00e8o\n\n\n\nCrusta aurie, crocant\u0103 \u0219i totodat\u0103 delicat\u0103, este irezistibil\u0103. \u00cen\u0103untru, B\u00e1nh X\u00e8o ascunde arome minunate: carne de porc \u0219i\/sau creve\u021bi, completate de boabe mung, ceap\u0103 \u0219i germeni de soia.\n\n\n\nAcest preparat, apreciat \u00een toat\u0103 lumea, se savureaz\u0103 imediat ce iese din tigaie, al\u0103turi de legume proaspete \u0219i de un delicios sos nuoc cham pentru \u00eenmuiat. \n\n\n\nB\u00e1nh X\u00e8o, adesea numite cl\u0103tite sau pancakes vietnameze… ori chiar, \u00een mod gre\u0219it, omlet\u0103 vietnamez\u0103, sunt perfecte pentru cine relaxate \u00een familie. Pute\u021bi preg\u0103ti aluatul chiar cu o zi \u00eenainte. A\u0219adar, sunte\u021bi gata s\u0103 \u00eentoarce\u021bi cl\u0103titele \u00een tigaie?\n\n\n\nAceste pache\u021bele de prim\u0103var\u0103 sunt perfecte al\u0103turi de B\u00e1nh X\u00e8o la o mas\u0103 bogat\u0103\n\n\n\nCe este B\u00e1nh X\u00e8o?\n\n\n\nNumele \u201eb\u00e1nh x\u00e8o\u201d m-a fascinat \u00eentotdeauna, pentru c\u0103 \u201ex\u00e8o\u201d se refer\u0103 la sunetul de sf\u00e2r\u00e2it produs atunci c\u00e2nd aluatul se g\u0103te\u0219te. Numele \u00eenseamn\u0103, a\u0219adar, literal, \u201epr\u0103jitur\u0103 care sf\u00e2r\u00e2ie\u201d. Sunetul se aude cel mai bine atunci c\u00e2nd aluatul atinge pentru prima dat\u0103 tigaia \u00eencins\u0103.\n\n\n\nMul\u021bi numesc b\u00e1nh x\u00e8o \u201epreparatul vietnamez cu ou\u201d, iar mie mi-a luat ceva timp s\u0103 \u00een\u021beleg despre ce era vorba. Aceste cl\u0103tite, galbene \u0219i oarecum asem\u0103n\u0103toare cu omletele, nu con\u021bin totu\u0219i ou\u0103! Spre deosebire de omurice japonez.\n\n\n\nDe fapt, pudra de turmeric este cea care le d\u0103 aceast\u0103 culoare. Umplutura con\u021bine porc, creve\u021bi, boabe mung, germeni de soia \u0219i pu\u021bin\u0103 ceap\u0103 verde. \u00cen unele variante, se g\u0103se\u0219te chiar \u0219i past\u0103 de boabe mung!\n\n\n\nBo bun este un alt mare clasic al buc\u0103t\u0103riei vietnameze\n\n\n\nSfaturi pentru un B\u00e1nh X\u00e8o reu\u0219it\n\n\n\nF\u0103in\u0103 de orez sau f\u0103in\u0103 de gr\u00e2u?\n\n\n\nAm ales s\u0103 p\u0103strez metoda tradi\u021bional\u0103 de preparare a b\u00e1nh x\u00e8o \u0219i s\u0103 folosesc doar f\u0103in\u0103 de orez. Totu\u0219i, dac\u0103 prefera\u021bi, o pute\u021bi \u00eenlocui f\u0103r\u0103 probleme cu f\u0103in\u0103 de gr\u00e2u obi\u0219nuit\u0103. \n\n\n\nDe ce s\u0103 lua\u021bi \u00een calcul f\u0103ina de gr\u00e2u? Pentru c\u0103 face cl\u0103titele mai crocante \u0219i le d\u0103 o culoare aurie frumoas\u0103 la g\u0103tire. Iar dac\u0103 preg\u0103ti\u021bi aluatul din timp, acesta se va comporta chiar mai bine la re\u00eenc\u0103lzire dac\u0103 este f\u0103cut cu f\u0103in\u0103 de gr\u00e2u.\n\n\n\nGrosimea aluatului\n\n\n\nAsigura\u021bi-v\u0103 c\u0103 aluatul nu este prea gros. Indiferent dac\u0103 a\u021bi c\u00e2nt\u0103rit f\u0103ina sau nu, verifica\u021bi-i consisten\u021ba. Ar trebui s\u0103 fie fluid, nu s\u0103 aib\u0103 textura unui aluat gros de gogo\u0219i. Dac\u0103 este prea dens, sub\u021bia\u021bi-l cu o lingur\u0103 de ap\u0103, amesteca\u021bi \u0219i testa\u021bi din nou. Repeta\u021bi, dac\u0103 este nevoie.\n\n\n\nIngredientele principale pentru B\u00e1nh X\u00e8o\n\n\n\n\n\n\n\nVin shaoxing: un vin de orez chinezesc tradi\u021bional, care adaug\u0103 note u\u0219or dulci\n\n\n\nBere: Alege\u021bi o bere blond\u0103; ajut\u0103 la ob\u021binerea unei texturi crocante \u0219i confer\u0103 gustul tradi\u021bional. La nevoie, o pute\u021bi \u00eenlocui complet cu lapte de cocos\n\n\n\nAmidon de porumb: ajut\u0103 umplutura s\u0103 se rumeneasc\u0103\n\n\n\nSos de pe\u0219te: adaug\u0103 umpluturii o not\u0103 s\u0103rat\u0103 \u0219i umami\n\n\n\n\n\n\tB\u00e1nh X\u00e8o - cl\u0103tit\u0103 vietnamez\u0103 crocant\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat400 g f\u0103in\u0103 de orez2 linguri\u021be turmeric (pudr\u0103)500 ml ap\u0103200 ml bere (ideal, vietnamez\u0103, dar merge foarte bine \u0219i o bere blond\u0103 simpl\u0103; o pute\u021bi \u00eenlocui cu lapte de cocos)40 ml lapte de cocos3 fire ceap\u0103 verde (tocat\u0103 foarte fin)Umplutur\u0103300 g carne de porc tocat\u0103 (cu 30% gr\u0103sime)0.5 linguri\u021b\u0103 sare1 priz\u0103 piper1.5 linguri sos de pe\u0219te1 lingur\u0103 amidon de porumb1 lingur\u0103 vin ShaoxingPentru serviresalat\u0103 verde \/ frunze de mu\u0219tarment\u0103coriandrusos nuoc cham (pentru servire)\t\n\t\n\t\t\u00centr-un bol mare, amesteca\u021bi f\u0103ina de orez, turmericul pudr\u0103 \u0219i sarea cu apa p\u00e2n\u0103 ob\u021bine\u021bi un amestec omogen. Ad\u0103uga\u021bi berea, laptele de cocos \u0219i ceapa verde. Amesteca\u021bi bine, apoi l\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103 30 de minute.\u00centr-un bol, amesteca\u021bi ingredientele pentru umplutur\u0103 \u0219i l\u0103sa\u021bi-le s\u0103 stea 10 minute.\u00cencinge\u021bi o tigaie antiaderent\u0103 (cu diametrul de 20 cm) la foc mare. Ad\u0103uga\u021bi pu\u021bin ulei, apoi pune\u021bi carnea de porc. L\u0103sa\u021bi-o c\u00e2teva minute, p\u00e2n\u0103 se rumene\u0219te bine, apoi amesteca\u021bi \u0219i desface\u021bi carnea tocat\u0103. L\u0103sa\u021bi-o din nou s\u0103 se rumeneasc\u0103 \u0219i repeta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi buc\u0103\u021bele mici, bine rumenite. Pune\u021bi deoparte.\u00cencinge\u021bi din nou tigaia la foc mediu-mare. Turna\u021bi un polonic de aluat \u0219i \u00eenclina\u021bi tigaia cu o mi\u0219care circular\u0103, pentru a-l distribui uniform. Acoperi\u021bi \u0219i g\u0103ti\u021bi timp de 1 minut.Descoperi\u021bi, ad\u0103uga\u021bi o m\u00e2n\u0103 de germeni de fasole, apoi acoperi\u021bi din nou \u0219i mai pr\u0103ji\u021bi 1 minut.Descoperi\u021bi \u0219i ad\u0103uga\u021bi c\u00e2teva linguri de umplutur\u0103.\u00cendoi\u021bi cl\u0103tita \u00een dou\u0103. Mai pr\u0103ji\u021bi-o 1 minut, apoi transfera\u021bi-o pe o farfurie. Repeta\u021bi p\u00e2n\u0103 termina\u021bi tot aluatul. Dac\u0103 pute\u021bi folosi 2-3 tig\u0103i \u00een acela\u0219i timp, ve\u021bi merge mult mai repede.Pentru servire, t\u0103ia\u021bi cl\u0103tita \u00een dou\u0103 cu o foarfec\u0103. Lua\u021bi o frunz\u0103 mare de salat\u0103 verde sau de mu\u0219tar (rau cai) ori o foaie de orez \u00eenmuiat\u0103, ad\u0103uga\u021bi c\u00e2teva ierburi aromatice \u0219i o jum\u0103tate de cl\u0103tit\u0103. Rula\u021bi, \u00eenmuia\u021bi \u00een sosul nuoc cham \u0219i savura\u021bi.\t\n\t\n\t\t\nF\u0103in\u0103 de orez sau f\u0103in\u0103 de gr\u00e2u?\n \nAm ales s\u0103 p\u0103strez metoda tradi\u021bional\u0103 de preparare a b\u00e1nh x\u00e8o, folosind exclusiv f\u0103in\u0103 de orez. Totu\u0219i, dac\u0103 prefera\u021bi, o pute\u021bi \u00eenlocui f\u0103r\u0103 nicio problem\u0103 cu f\u0103in\u0103 de gr\u00e2u obi\u0219nuit\u0103.\n \nDe ce a\u021bi alege f\u0103ina de gr\u00e2u? Pentru c\u0103 face cl\u0103titele mai crocante \u0219i le d\u0103 o culoare aurie frumoas\u0103 \u00een timpul g\u0103tirii. Iar dac\u0103 preg\u0103ti\u021bi aluatul din timp, acesta se va comporta chiar mai bine la re\u00eenc\u0103lzire atunci c\u00e2nd este f\u0103cut cu f\u0103in\u0103 de gr\u00e2u.\n \nConsisten\u021ba aluatului\n \nAsigura\u021bi-v\u0103 c\u0103 aluatul nu este prea gros. Chiar dac\u0103 a\u021bi c\u00e2nt\u0103rit f\u0103ina, merit\u0103 s\u0103-i verifica\u021bi consisten\u021ba. Aluatul trebuie s\u0103 fie fluid \u0219i s\u0103 nu semene cu un aluat gros de gogo\u0219i. Dac\u0103 vi se pare prea dens, sub\u021bia\u021bi-l cu o lingur\u0103 de ap\u0103, amesteca\u021bi \u0219i testa\u021bi din nou. Repeta\u021bi dac\u0103 este nevoie.\n\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138425","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=138425"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138425\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/14806"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}