{"id":138462,"title":"B\u00f2 kho s\u1ea3 – Toc\u0103ni\u021b\u0103 de vit\u0103 cu iarb\u0103 de l\u0103m\u00e2ie","modified":"2026-06-15T09:30:42+02:00","plain":"Un preparat vietnamez g\u0103tit lent, delicios, picant, aromat \u0219i c\u00e2t se poate de reconfortant!\u00a0\n\n\n\nCu morcovi \u0219i buc\u0103\u021bi fragede de carne, sc\u0103ldate \u00eentr-un bulion bogat \u0219i catifelat, acest preparat v\u0103 va aminti pu\u021bin de boeuf bourguignon. Dac\u0103 vre\u021bi s\u0103 mai schimba\u021bi rutina \u0219i, de ce nu, s\u0103 v\u0103 surprinde\u021bi invita\u021bii, v\u0103 propun o toc\u0103ni\u021b\u0103 de vit\u0103\u2026 \u00een stil vietnamez. Iat\u0103 re\u021beta de Bo Kho!\n\n\n\nCe este B\u00f2 kho? \n\n\n\nDintre toate toc\u0103ni\u021bele pe care a\u021bi avut ocazia s\u0103 le \u00eencerca\u021bi, aceasta r\u0103m\u00e2ne unul dintre preparatele-emblem\u0103 ale buc\u0103t\u0103riei vietnameze. B\u00f2 kho este o toc\u0103ni\u021b\u0103 din buc\u0103\u021bi de vit\u0103 \u0219i morcovi, g\u0103tit\u0103 lent \u00eentr-un bulion pe baz\u0103 de concentrat de ro\u0219ii \u0219i iarb\u0103 de l\u0103m\u00e2ie. \n\n\n\n\n\n\n\nSe serve\u0219te, de obicei, cu orez g\u0103tit la aburi sau t\u0103i\u021bei, iar uneori chiar \u0219i cu baghet\u0103 pr\u0103jit\u0103. \u00cen Laos, aceast\u0103 toc\u0103ni\u021b\u0103 vietnamez\u0103 de vit\u0103 cu iarb\u0103 de l\u0103m\u00e2ie mai este numit\u0103 \u0219i ph\u00f4 ro\u0219u.\n\n\n\nEste preparatul ideal pentru \u00eentins \u00een sos la finalul mesei, ceea ce \u00eel face \u0219i mai savuros. A\u0219adar, chiar dac\u0103 timpul de g\u0103tire e ceva mai lung, ve\u021bi vedea c\u0103 a\u0219teptarea merit\u0103 din plin. Este un fel de m\u00e2ncare bogat, cu arome intense, picante \u0219i parfumate. \n\n\n\n\u00cen mod tipic, buc\u0103t\u0103ria vietnamez\u0103 se joac\u0103 minunat cu echilibrul dintre prospe\u021bimea aromatelor, precum iarba de l\u0103m\u00e2ie, \u0219i intensitatea condimentelor \u0219i a c\u0103rnii. Acesta este unul dintre aspectele care \u00eel diferen\u021biaz\u0103 de majoritatea re\u021betelor de curry din buc\u0103t\u0103ria indonezian\u0103 \u0219i malaezian\u0103. \n\n\n\nDe unde provine Bo Kho? \n\n\n\nCa multe preparate vietnameze, originile lui Bo Kho r\u0103m\u00e2n neclare. Se crede mai degrab\u0103 c\u0103 este rezultatul numeroaselor influen\u021be culinare, at\u00e2t orientale, c\u00e2t \u0219i occidentale. Ve\u021bi observa c\u0103 tipul \u0219i cantitatea condimentelor folosite \u00een aceast\u0103 re\u021bet\u0103 sunt surprinz\u0103toare \u00een compara\u021bie cu alte bulioane vietnameze, precum Ph\u00f4, de exemplu. \n\n\n\nO delicioas\u0103 re\u021bet\u0103 de ph\u00f4\n\n\n\nDin multe puncte de vedere, am putea atribui acest preparat buc\u0103t\u0103riei indiene, prin profilul s\u0103u \u201ecald\u201d. Se crede, de altfel, c\u0103 cele mai condimentate preparate din Vietnam ar proveni din cultura hindus\u0103, care ar fi prosperat \u00een centrul Vietnamului acum mai bine de o mie de ani. Lucrul acesta are perfect sens, deoarece Vietnamul \u00eensu\u0219i era, la vremea respectiv\u0103, o etap\u0103 important\u0103 pe drumul mirodeniilor c\u0103tre Europa. \u00cen mod inevitabil, acest lucru a avut un impact asupra buc\u0103t\u0103riei locale. \n\n\n\n\u0218i, dac\u0103 tot spunem lucrurilor pe nume, influen\u021ba european\u0103 se simte \u0219i ea din plin. Preparatele g\u0103tite lent \u0219i consistente, precum boeuf bourguignon, ne sunt bine cunoscute \u0219i nou\u0103, ca s\u0103 nu mai vorbim despre bagheta cu care aduni \u0219i ultima pic\u0103tur\u0103 de sos! \n\n\n\n\u0218i surpriz\u0103: francezii, care au condus Vietnamul \u00een secolul al XIX-lea, au introdus carnea de vit\u0103 \u00een alimenta\u021bia de zi cu zi a vietnamezilor. A\u021bi \u00een\u021beles deja: Bo Kho este un adev\u0103rat amestec de culturi. B\u00e1nh m\u00ec este, de asemenea, un frumos exemplu al influen\u021bei culinare franceze \u00een Vietnam\n\n\n\nIngredientele principale ale B\u00f2 kho\n\n\n\n\n\n\n\nCarnea de vit\u0103: f\u0103r\u0103 ea, Bo Kho \u00ee\u0219i pierde din profunzime \u0219i din bog\u0103\u021bie. \u00cen aceast\u0103 re\u021bet\u0103, folosesc flanc de vit\u0103 t\u0103iat cuburi, dar orice bucat\u0103 de vit\u0103 potrivit\u0103 pentru toc\u0103ni\u021b\u0103 este perfect adecvat\u0103. \n\n\n\nIarba de l\u0103m\u00e2ie: de\u0219i pare discret\u0103, joac\u0103 un rol esen\u021bial \u00een aceast\u0103 re\u021bet\u0103, echilibr\u00e2nd bog\u0103\u021bia \u0219i intensitatea condimentelor \u0219i a c\u0103rnii. Este un contrast tipic, pe care \u00eel reg\u0103sim adesea \u00een buc\u0103t\u0103ria vietnamez\u0103. \n\n\n\nSosul de pe\u0219te: de culoare ro\u0219iatic\u0103, sosul de pe\u0219te d\u0103 toc\u0103ni\u021bei nu doar culoare, ci \u0219i un gust s\u0103rat, plin de umami. \n\n\n\nPasta B\u00f2 kho: este un amestec de condimente sub form\u0103 de pudr\u0103 sau past\u0103, creat special pentru aceast\u0103 re\u021bet\u0103. Con\u021bine, printre altele, anason stelat, scor\u021bi\u0219oar\u0103, nuc\u0219oar\u0103, cui\u0219oare \u0219i pudr\u0103 de chili\u2026 Este baza preparatului Bo Kho \u0219i nu ar trebui s\u0103 lipseasc\u0103. O g\u0103si\u021bi \u00een magazinele specializate sau online. \n\n\n\nConcentratul de ro\u0219ii: ideal pentru a ad\u0103uga o u\u0219oar\u0103 aciditate \u0219i pentru a \u00eengro\u0219a bulionul. Este \u00eenc\u0103 un element care \u00eei d\u0103 culoarea ro\u0219ie caracteristic\u0103. \n\n\n\nSfaturi pentru un B\u00f2 kho reu\u0219it de fiecare dat\u0103\n\n\n\nDac\u0103 folosi\u021bi tendoane de vit\u0103 pentru aceast\u0103 re\u021bet\u0103, iar acestea necesit\u0103 un timp de g\u0103tire mai lung, fierbe\u021bi-le separat p\u00e2n\u0103 se fr\u0103gezesc, apoi ad\u0103uga\u021bi-le \u00een oal\u0103 c\u00e2nd toc\u0103ni\u021ba este aproape gata.\n\n\n\n\n\n\n\n\n\n\tB\u00f2 Kho S\u1ea3 - Tocan\u0103 de vit\u0103 cu iarb\u0103 de l\u0103m\u00e2ie\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g de flanc de vit\u0103 (sau carne de vit\u0103 pentru tocan\u0103, t\u0103iat\u0103 cuburi)3 linguri de iarb\u0103 de l\u0103m\u00e2ie (tocat\u0103 fin)0.5 lingur\u0103 de sos de pe\u0219te0.5 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de piper negru (m\u0103cinat)3 c\u0103\u021bei de usturoi (toca\u021bi)1 \u0219alot\u0103 (tocat\u0103)1 plic de condimente Bo Kho (dizolvat \u00een aproximativ 1 lingur\u0103 de ap\u0103)1 lingur\u0103 de ulei (cu gust neutru, de exemplu ulei de floarea-soarelui)2 linguri de past\u0103 de tomate700 ml de ap\u01034 morcovi (cur\u0103\u021ba\u021bi \u0219i t\u0103ia\u021bi \u00een buc\u0103\u021bi de 2,5 cm)4 por\u021bii de t\u0103i\u021bei (pentru sup\u0103. Alege\u021bi-i pe cei prefera\u021bi: ramen, udon, t\u0103i\u021bei pho etc.)\t\n\t\n\t\tAmesteca\u021bi carnea de vit\u0103 cu iarba de l\u0103m\u00e2ie, sosul de pe\u0219te, sarea, piperul negru, usturoiul, \u0219alota \u0219i condimentele Bo Kho. L\u0103sa\u021bi la marinat cel pu\u021bin 30 de minute sau peste noapte, p\u00e2n\u0103 la 24 de ore.\u00cencinge\u021bi uleiul \u00eentr-o oal\u0103 mare, la foc mediu-iute. Ad\u0103uga\u021bi carnea de vit\u0103 \u00eempreun\u0103 cu marinada \u0219i rumeni\u021bi-o bine.Ad\u0103uga\u021bi pasta de tomate \u0219i continua\u021bi s\u0103 g\u0103ti\u021bi p\u00e2n\u0103 c\u00e2nd lichidul scade.Ad\u0103uga\u021bi ap\u0103 c\u00e2t s\u0103 acopere carnea de vit\u0103.Aduce\u021bi totul la punctul de fierbere, apoi reduce\u021bi focul astfel \u00eenc\u00e2t lichidul s\u0103 fiarb\u0103 domol. L\u0103sa\u021bi s\u0103 se g\u0103teasc\u0103 la foc mic 6-8 ore, p\u00e2n\u0103 c\u00e2nd carnea de vit\u0103 devine fraged\u0103.\u00cen ultimele 20 de minute de g\u0103tire, ad\u0103uga\u021bi morcovii.Servi\u021bi \u00een boluri individuale, cu t\u0103i\u021beii prefera\u021bi. Pute\u021bi servi \u0219i cu orez sau p\u00e2ine.\t\n\t\n\t\t\t\n\t\n\t\tPlat principal, Soupes et bouillonsVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138462","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=138462"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138462\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/16043"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}