{"id":138699,"title":"Omlet\u0103 vietnamez\u0103 la abur \u2013 Ch\u1ea3 tr\u1ee9ng th\u1ecbt","modified":"2026-06-15T09:34:54+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 delicioas\u0103 de omlet\u0103 vietnamez\u0103 la abur, la fel de simpl\u0103 pe c\u00e2t este de reconfortant\u0103\n\n\n\nAst\u0103zi v\u0103 propun o re\u021bet\u0103 vietnamez\u0103 ie\u0219it\u0103 din tipare, aproape necunoscut\u0103 \u00een Fran\u021ba. Un amestec savuros de ou\u0103, ciuperci \u0219i carne, g\u0103tit \u00een \u00eentregime la abur pentru o preparare f\u0103r\u0103 b\u0103t\u0103i de cap \u0219i un rezultat extrem de reconfortant.\n\n\n\nCh\u1ea3 tr\u1ee9ng th\u1ecbt: ce este?\n\n\n\nConsumt \u00een principal \u00een sudul Vietnamului, este un preparat care se \u00eencadreaz\u0103 aproximativ \u00een categoria Ch\u1ea3, adic\u0103 a c\u0103rnurilor g\u0103tite la abur (la fel ca Ch\u1ea3 Hu\u1ebf, folosit la prepararea unui delicios B\u00fan b\u00f2 Hu\u1ebf).\n\n\n\nCelebrul B\u00fan b\u00f2 Hu\u1ebf, una dintre cele mai subestimate supe din Vietnam\n\n\n\nAdesea asociat cu celebrul orez cu trei comori, acest preparat poate lua forme diferite, \u00een func\u021bie de ingredientele folosite. \u00cen acest caz, numele complet ar fi Ch\u1ea3 tr\u1ee9ng th\u1ecbt heo, care desemneaz\u0103 carnea de porc cu ou\u0103, g\u0103tit\u0103 la abur.\n\n\n\nCum aceasta este varianta cea mai r\u0103sp\u00e2ndit\u0103, de obicei ne limit\u0103m la cele trei cuvinte din titlul re\u021betei.\n\n\n\nAm citit c\u0103, ini\u021bial, se foloseau ou\u0103 de ra\u021b\u0103 (s\u0103rate sau proaspete), \u00eens\u0103 nu am g\u0103sit prea multe alte surse care s\u0103 confirme acest lucru.\n\n\n\nIngredientele de baz\u0103 pentru Ch\u1ea3 tr\u1ee9ng\n\n\n\n\n\n\n\nPorcul: este important s\u0103 aib\u0103 suficient\u0103 gr\u0103sime; dac\u0103 folosi\u021bi alt tip de carne, se aplic\u0103 aceea\u0219i regul\u0103.\n\n\n\nSos de pe\u0219te: alege\u021bi unul de calitate, precum Ph\u00fa Qu\u1ed1c. Dac\u0103 nu \u00eel g\u0103si\u021bi, uita\u021bi-v\u0103 la propor\u021bia de pe\u0219te de pe etichet\u0103 pentru a-i evalua calitatea.\n\n\n\nVermicelli\/t\u0103i\u021bei: folosi\u021bi vermicelli de orez sau t\u0103i\u021bei de sticl\u0103 ori chiar \u0219orici de porc vietnamez f\u00e2\u0219iat (da bi). Repet: ave\u021bi nevoie neap\u0103rat de un format sub\u021bire, de tip vermicelli.\n\n\n\nSfaturi pentru reu\u0219ita preparatului\n\n\n\nPreg\u0103ti\u021bi c\u00e2teva ou\u0103 \u00een plus: \u00een func\u021bie de m\u0103rimea ou\u0103lor \u0219i de dimensiunea vasului, dac\u0103 vre\u021bi un strat frumos, galben, ca \u00een fotografie, s-ar putea s\u0103 ave\u021bi nevoie de c\u00e2teva ou\u0103 \u00een plus, ca s\u0103 ave\u021bi suficient g\u0103lbenu\u0219.\n\n\n\n\n\n\n\nPre\u00eenc\u0103lzi\u021bi aparatul pentru g\u0103tit la abur: nu \u00eencepe\u021bi g\u0103tirea la rece, altfel timpii de preparare nu vor mai fi corec\u021bi (iar carnea de porc crud\u0103 nu e deloc o idee bun\u0103).\n\n\n\nRehidratarea ciupercilor: poate dura pu\u021bin mai mult dec\u00e2t v\u0103 a\u0219tepta\u021bi, \u00een func\u021bie de m\u0103rimea lor.\n\n\n\n\n\n\tOmlet\u0103 vietnamez\u0103 la abur \u2013 Ch\u1ea3 tr\u1ee9ng th\u1ecbt\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t450 g carne de porc tocat\u0103 (cu 30% gr\u0103sime)0.5 ceap\u0103 (tocat\u0103)4 ou\u0103 \u00eentregi2 ou\u0103 (cu g\u0103lbenu\u0219urile \u0219i albu\u0219urile separate)4 fire de ceap\u0103 verde (tocate)1 leg\u0103tur\u0103 t\u0103i\u021bei din fasole mung1 m\u00e2n\u0103 mic\u0103 ciuperci negre (uscate)0.5 linguri\u021b\u0103 zah\u0103r0.25 linguri\u021b\u0103 sare0.5 linguri\u021b\u0103 piper alb2 linguri\u021be sos de pe\u0219te1 linguri\u021b\u0103 usturoi pudr\u0103C\u00e2teva fire de ceap\u0103 verde (t\u0103iate foarte fin, pentru decor)\t\n\t\n\t\tPune\u021bi la \u00eenmuiat t\u0103i\u021beii din fasole mung \u0219i ciupercile negre \u00een ap\u0103 c\u0103ldu\u021b\u0103 timp de aproximativ 10 minute.Scurge\u021bi bine t\u0103i\u021beii \u0219i ciupercile.T\u0103ia\u021bi t\u0103i\u021beii \u00een buc\u0103\u021bi de aproximativ 2,5 cm.Toca\u021bi ciupercile \u0219i pune\u021bi-le deoparte.\u00centr-un bol mare, pune\u021bi t\u0103i\u021beii, ciupercile, ceapa, ceapa verde, carnea tocat\u0103, zah\u0103rul, sarea, piperul alb, sosul de pe\u0219te \u0219i usturoiul pudr\u0103.Ad\u0103uga\u021bi ou\u0103le \u00eentregi \u00een amestec.Din celelalte ou\u0103, separa\u021bi g\u0103lbenu\u0219urile \u0219i pune\u021bi-le deoparte \u00eentr-un bol mic. Bate\u021bi-le cu ceapa verde t\u0103iat\u0103 fin.Ad\u0103uga\u021bi albu\u0219urile \u00een amestecul de carne.Amesteca\u021bi bine toate ingredientele, p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie omogen\u0103.Turna\u021bi compozi\u021bia \u00eentr-un vas din ceramic\u0103 sau metal \u0219i nivela\u021bi-o.\u00cenc\u0103lzi\u021bi apa la foc mediu-mare \u0219i a\u0219tepta\u021bi s\u0103 \u00eenceap\u0103 s\u0103 fiarb\u0103.A\u0219eza\u021bi vasul \u00een co\u0219ul pentru aburi \u0219i g\u0103ti\u021bi la abur timp de 30 de minute.Ridica\u021bi capacul \u0219i unge\u021bi suprafa\u021ba compozi\u021biei cu g\u0103lbenu\u0219urile b\u0103tute \u0219i ceapa verde.Mai g\u0103ti\u021bi la abur \u00eenc\u0103 5 minute, cu capacul pus.L\u0103sa\u021bi preparatul s\u0103 se r\u0103coreasc\u0103 \u00eenainte de a scoate vasul din co\u0219ul pentru aburi.Servi\u021bi cu orez.\t\n\t\n\t\t\nPreg\u0103ti\u021bi c\u00e2teva ou\u0103 \u00een plus: \u00cen func\u021bie de m\u0103rimea ou\u0103lor \u0219i de dimensiunea vasului, dac\u0103 dori\u021bi un strat frumos, galben, ca \u00een fotografie, s-ar putea s\u0103 ave\u021bi nevoie de c\u00e2teva ou\u0103 \u00een plus, ca s\u0103 ave\u021bi suficient g\u0103lbenu\u0219.\n \nPre\u00eenc\u0103lzi\u021bi aparatul de g\u0103tit la abur: Nu \u00eencepe\u021bi g\u0103tirea cu apa rece, altfel timpii de preparare nu vor mai fi corec\u021bi (iar carnea de porc crud\u0103 nu e deloc apetisant\u0103).\n \nRehidratarea ciupercilor: Poate dura pu\u021bin mai mult dec\u00e2t v\u0103 a\u0219tepta\u021bi, \u00een func\u021bie de m\u0103rimea lor.\n\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138699","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=138699"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19964"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}