{"id":138703,"title":"C\u00e0 Ri G\u00e0 autentic \u2013 curry vietnamez de pui","modified":"2026-06-15T09:34:59+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 delicioas\u0103 de curry vietnamez de pui, mult mai bun dec\u00e2t la restaurant\n\n\n\nAst\u0103zi ne \u00eentoarcem \u00een buc\u0103t\u0103ria vietnamez\u0103 ca s\u0103 preg\u0103tim un curry tradi\u021bional, de cas\u0103 \u0219i reconfortant. Spre deosebire de curry-urile indiene, acesta este destul de bl\u00e2nd, la fel ca curry-ul japonez (dac\u0103 nu tolera\u021bi bine iuteala, omite\u021bi ardeii thailandezi) \u0219i se face rapid. F\u0103r\u0103 ore \u00eentregi de fierbere la foc mic, cap\u0103t\u0103 repede arome minunate care v\u0103 vor \u00eenc\u0103lzi cu siguran\u021b\u0103 iarna aceasta!\n\n\n\nNimic nu se compar\u0103 cu un curry japonez bun, f\u0103cut \u00een cas\u0103\n\n\n\nCe este C\u00e0 Ri G\u00e0?\n\n\n\nNumele spune totul: C\u00e0 Ri \u00eenseamn\u0103 toc\u0103ni\u021b\u0103\/curry, iar G\u00e0 \u00eenseamn\u0103 pui. Destul de direct, nu? Curry-ul vietnamez este, a\u0219adar, un preparat simplu, g\u0103tit \u00eencet, pe baz\u0103 de curry. Reg\u0103sim \u00een el at\u00e2t influen\u021be indiene, c\u00e2t \u0219i franceze (vezi sec\u021biunea despre istorie), iar totul este frumos parfumat cu iarb\u0103 de l\u0103m\u00e2ie \u0219i sos de pe\u0219te.\n\n\n\nPersonal, ador curry-ul vietnamez:\n\n\n\nSe poate m\u00e2nca cu baghet\u0103, vermicelli sau orez. Este mai degrab\u0103 fluid dec\u00e2t gros, ceea ce \u00eel face perfect pentru a \u00eenmuia bagheta \u00een el sau pentru a-l turna peste vermicelli \u0219i a-l savura ca pe o sup\u0103 cu t\u0103i\u021bei.\n\n\n\nCu o baghet\u0103 bun\u0103, e \u0219i mai gustos\n\n\n\nEste \u0219i mai u\u0219or dec\u00e2t alte curry-uri: nu simt c\u0103 am nevoie de un pui de somn dup\u0103 ce \u00eel m\u0103n\u00e2nc, iar mirosul, de obicei, nu se impregneaz\u0103 nici \u00een haine, nici pe piele dac\u0103 \u00eel m\u0103n\u00e2nc la pr\u00e2nz \u00eenainte s\u0103 m\u0103 \u00eentorc la munc\u0103 \u0219i s\u0103-mi continui ziua printre oameni.\n\n\n\n\u00cemi plac la nebunie toate celelalte curry-uri, dar curry-ul japonez servit cu tonkatsu de porc pr\u0103jit este pur \u0219i simplu prea greu pentru pr\u00e2nz, dac\u0103 sper s\u0103 r\u0103m\u00e2n productiv tot restul zilei…\n\n\n\nKatsu curry de cas\u0103 este divin\n\n\n\nPu\u021bin\u0103 istorie\n\n\n\nCurry-ul vietnamez \u00ee\u0219i are r\u0103d\u0103cinile \u00een subcontinentul indian, datorit\u0103 leg\u0103turilor istorice cu Pondich\u00e9ry, o fost\u0103 colonie francez\u0103 din India, \u0219i comer\u021bului intens cu mirodenii din epoca colonial\u0103.\n\n\n\nCircula\u021bia ingredientelor \u0219i a popula\u021biilor indiene \u2014 aproape 6 000 de persoane au migrat din India \u00een Vietnam \u2014 a jucat un rol esen\u021bial \u00een introducerea acestor arome. \u00cen plus, poporul Cham, un neam de navigatori orientat spre comer\u021b \u0219i str\u00e2ns legat de cultura indian\u0103, a contribuit la r\u0103sp\u00e2ndirea acestor mirodenii \u00een pie\u021bele din sudul Vietnamului, la fel ca influen\u021ba khmer\u0103, o alt\u0103 mo\u0219tenitoare a tradi\u021biei culinare indiene.\n\n\n\nAromatele, emblematice pentru fuziunea dintre Asia de Sud-Est \u0219i India\n\n\n\nAceste origini indiene, modelate \u00een parte de administra\u021bia francez\u0103, care muta popula\u021bii \u0219i produse \u00eentre Saigon \u0219i Pondich\u00e9ry, au marcat profund buc\u0103t\u0103ria local\u0103. Se v\u0103d \u0219i ast\u0103zi, mai ales \u00een tarabele cu mirodenii ale familiilor indo-vietnameze din pia\u021ba Ben Thanh, transmise din genera\u021bie \u00een genera\u021bie.\n\n\n\n\u00cencerca\u021bi \u0219i re\u021beta mea de amok cambodgian cu pe\u0219te\n\n\n\n\u00cen ciuda plec\u0103rii celei mai mari p\u0103r\u021bi a indienilor dup\u0103 independen\u021b\u0103, patrimoniul gastronomic indian a r\u0103mas puternic ancorat \u00een sudul Vietnamului, transform\u00e2nd c\u00e0 ri \u00eentr-un preparat emblematic al metisajului cultural \u0219i culinar al regiunii.\n\n\n\nIngredientele principale din C\u00e0 Ri G\u00e0\n\n\n\n\n\n\n\nPuiul: \u00een mod tradi\u021bional, se por\u021bioneaz\u0103 un pui \u00eentreg, dar, dup\u0103 cum vede\u021bi, eu am ales s\u0103 cump\u0103r separat fiecare bucat\u0103\n\n\n\nSosul de pe\u0219te: adaug\u0103 un gust s\u0103rat delicios \u0219i mult umami; folosi\u021bi un sos de pe\u0219te de calitate, precum Squid sau Ph\u00fa Qu\u1ed1c\n\n\n\nIarba de l\u0103m\u00e2ie: indispensabil\u0103 pentru gustul autentic\n\n\n\nCurry-ul madras: pute\u021bi g\u0103si past\u0103 de curry vietnamez\u0103 \u00een magazinele asiatice, dar curry-ul madras este \u0219i el foarte folosit \u0219i se g\u0103se\u0219te mai u\u0219or\n\n\n\nZah\u0103rul de palmier: \u00eel pute\u021bi \u00eenlocui cu zah\u0103r din trestie, dar ofer\u0103 o not\u0103 de fundal foarte pl\u0103cut\u0103\n\n\n\n\n\n\tC\u00e0 Ri G\u00e0 autentic \u2013 curry vietnamez de pui\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t2 pulpe superioare de pui2 cioc\u0103nele de pui2 aripi de pui2 jum\u0103t\u0103\u021bi de piept de pui2 linguri de sos de pe\u0219te3 linguri de past\u0103 de curry Madras400 ml de lapte de cocos (ne\u00eendulcit)720 ml de sup\u0103 de pui450 g de cartofi (cur\u0103\u021ba\u021bi, sp\u0103la\u021bi \u0219i t\u0103ia\u021bi \u00een buc\u0103\u021bi mari)3 morcovi medii (cur\u0103\u021ba\u021bi \u0219i t\u0103ia\u021bi \u00een buc\u0103\u021bi de 5-7 cm)1 leg\u0103tur\u0103 de coriandru (proasp\u0103t)baghete pr\u0103jiteAromate5 c\u0103\u021bei de usturoi (t\u0103ia\u021bi \u00een bastona\u0219e sub\u021biri)2 cepe (t\u0103iate cubule\u021be)2 ardei iu\u021bi ro\u0219ii thailandezi (toca\u021bi m\u0103runt)2 tulpini de lemongrass6 frunze de combava (proaspete)Marinad\u01032 linguri de ulei neutru2 linguri de \u0219alote (tocate)2 linguri de usturoi (tocat)1 lingur\u0103 de ghimbir (tocat fin)1 linguri\u021b\u0103 de piper negru1 linguri\u021b\u0103 de zah\u0103r de palmier1 lingur\u0103 de sos de pe\u0219te2 linguri de past\u0103 de curry Madras\t\n\t\n\t\tPune\u021bi buc\u0103\u021bile de pui \u00eentr-un bol mare, apoi ad\u0103uga\u021bi ingredientele pentru marinad\u0103.Amesteca\u021bi bine, astfel \u00eenc\u00e2t puiul s\u0103 fie acoperit uniform de marinad\u0103, apoi acoperi\u021bi bolul cu folie alimentar\u0103. Da\u021bi la frigider \u0219i l\u0103sa\u021bi la marinat 6-8 ore.\u00centr-o oal\u0103 mare cu fund gros (sau \u00eentr-un wok mare), \u00eencinge\u021bi pu\u021bin ulei la foc mediu.\u00cendep\u0103rta\u021bi buc\u0103\u021bile mari de \u0219alot\u0103, usturoi \u0219i ghimbir de pe pui, ca s\u0103 nu se ard\u0103.Rumeni\u021bi u\u0219or puiul pe ambele p\u0103r\u021bi, \u00een mai multe tran\u0219e, timp de aproximativ 5-6 minute.Scoate\u021bi puiul rumenit pe o farfurie mare.Dup\u0103 ce a\u021bi rumenit tot puiul, \u00eendep\u0103rta\u021bi din oal\u0103 toat\u0103 gr\u0103simea, p\u0103str\u00e2nd doar 1 lingur\u0103.Ad\u0103uga\u021bi ceapa cubule\u021be \u0219i g\u0103ti\u021bi-o 2-3 minute, p\u00e2n\u0103 se \u00eenmoaie.Ad\u0103uga\u021bi usturoiul \u0219i ardeii iu\u021bi, apoi sota\u021bi 1 minut, \u00eenainte de a \u00eencorpora restul de past\u0103 de curry.Mai g\u0103ti\u021bi 30-40 de secunde, pentru a elibera uleiurile \u0219i aromele condimentelor \u0219i aromatelor.Turna\u021bi laptele de cocos \u0219i supa de pui.Zdrobi\u021bi tulpinile de lemongrass cu latul unui cu\u021bit, ca s\u0103-\u0219i elibereze aromele, apoi ad\u0103uga\u021bi-le \u00een oal\u0103.Ad\u0103uga\u021bi \u00een oal\u0103 frunzele de combava \u0219i restul de sos de pe\u0219te.Pune\u021bi \u00een oal\u0103 cartofii \u0219i morcovii, apoi ad\u0103uga\u021bi puiul. Ingredientele trebuie s\u0103 fie \u00een mare parte acoperite de lichid. Dac\u0103 este nevoie, completa\u021bi cu ap\u0103.Da\u021bi lichidul \u00een clocot, apoi reduce\u021bi focul la mic.Fierbe\u021bi curry-ul, par\u021bial acoperit, la foc mic, timp de 50-60 de minute.C\u00e2nd preparatul este gata, puiul trebuie s\u0103 fie foarte fraged, iar sosul redus aproximativ la jum\u0103tate. Gusta\u021bi \u0219i ajusta\u021bi, dac\u0103 este nevoie, cu extra sos de pe\u0219te \u0219i piper negru.Pres\u0103ra\u021bi coriandrul proasp\u0103t deasupra \u0219i servi\u021bi fierbinte, al\u0103turi de baghete pr\u0103jite.\t\n\t\n\t\tLa \u00eenceputul g\u0103tirii, ave\u021bi grij\u0103 ca toate ingredientele s\u0103 fie acoperite de lichid. Completa\u021bi cu ap\u0103, dac\u0103 este nevoie.\nDac\u0103 nu tolera\u021bi m\u00e2ncarea picant\u0103, nu folosi\u021bi ardeii iu\u021bi thailandezi, fiind foarte iu\u021bi.\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138703","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=138703"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138703\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19554"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}