{"id":138746,"title":"B\u00fan b\u00f2 Hu\u1ebf autentic","modified":"2026-06-15T09:35:52+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 pentru cea mai savuroas\u0103 sup\u0103 cu t\u0103i\u021bei din buc\u0103t\u0103ria vietnamez\u0103\n\n\n\nDac\u0103 v\u0103 place Ph\u1edf, ramenul \u0219i supele cu t\u0103i\u021bei \u00een general, nu ave\u021bi voie s\u0103 rata\u021bi acest mare clasic al buc\u0103t\u0103riei vietnameze! Vedet\u0103 culinar\u0103 a ora\u0219ului Hu\u1ebf \u0219i \u00eenc\u0103rcat de istorie, B\u00fan b\u00f2 este o adev\u0103rat\u0103 aventur\u0103 culinar\u0103 de preg\u0103tit acas\u0103, dar rezultatul merit\u0103 din plin efortul, crede\u021bi-m\u0103!\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf: ce este?\n\n\n\nCa de obicei, s\u0103-i deslu\u0219im numele. B\u00fan ne arat\u0103 c\u0103 baza preparatului este format\u0103 din t\u0103i\u021bei de orez, b\u00f2 c\u0103 supa con\u021bine carne de vit\u0103, iar Hu\u1ebf indic\u0103 originea sa geografic\u0103. \n\n\n\nPe scurt, este o sup\u0103 cu t\u0103i\u021bei de orez \u0219i carne de vit\u0103 din ora\u0219ul Hu\u1ebf. \u0218i nu, nu vorbim despre Ph\u1edf: e mult mai mult de at\u00e2t. B\u00fan b\u00f2 Hu\u1ebf, dac\u0103 ar fi s\u0103 folosim denumirea sa complet\u0103, cel pu\u021bin \u00een versiunea prezentat\u0103 \u00een acest articol, ar fi b\u00fan b\u00f2 gi\u00f2 heo. A\u0219adar, o sup\u0103 (implicit) cu t\u0103i\u021bei de orez, carne de vit\u0103 \u0219i porc fiert.\n\n\n\nCelebrul Ph\u1edf\n\n\n\n\u00cencepem s\u0103 ne apropiem de o defini\u021bie mai precis\u0103, dar, \u00een loc s\u0103 lungim cercet\u0103rile etimologice, mai bine intr\u0103m direct \u00een miezul subiectului: este o sup\u0103 cu fond de porc, t\u0103i\u021bei de orez, carne de porc, vit\u0103 \u0219i, uneori, mortadela vietnamez\u0103 Ch\u1ea3 Hu\u1ebf. La final, deasupra, g\u0103si\u021bi un satay de cas\u0103, flori de bananier, spanac de ap\u0103, … pe scurt, un deliciu.\n\n\n\nPu\u021bin\u0103 istorie…\n\n\n\nOriginea lui b\u00fan b\u00f2 Hu\u1ebf este str\u00e2ns legat\u0103 de istoria ora\u0219ului Hu\u1ebf \u0219i de tradi\u021biile sale culinare. Potrivit legendei, me\u0219te\u0219ugul prepar\u0103rii t\u0103i\u021beilor de orez (b\u00fan) ar fi fost inventat de o t\u00e2n\u0103r\u0103 poreclit\u0103 \u00ab\u00a0c\u00f4 B\u00fan\u00a0\u00bb. C\u00e2nd primii migran\u021bi din Nord au ajuns la Hu\u1ebf sub conducerea lui Nguy\u1ec5n Ho\u00e0ng, unii s-au stabilit \u00een regiunea C\u1ed5 Th\u00e1p. \n\n\n\nAcolo, \u00eentr-un loc unde toat\u0103 lumea se ocupa cu agricultura, se spune c\u0103 o t\u00e2n\u0103r\u0103 a pus la punct me\u0219te\u0219ugul prepar\u0103rii de b\u00fan. O foamete a lovit regiunea timp de trei ani la r\u00e2nd, iar unii au crezut c\u0103 acest lucru se datora m\u00e2niei zeilor, fiindc\u0103 fata m\u0103cinase orezul, considerat \u00ab\u00a0perla Cerului\u00a0\u00bb, pentru a face t\u0103i\u021bei. \n\n\n\nAlungat\u0103 din satul ei, s-a stabilit \u00een satul V\u00e2n C\u00f9, unde \u0219i-a transmis priceperea. Acest loc a devenit leag\u0103nul t\u0103i\u021beilor de orez din Hu\u1ebf, renumi\u021bi pentru textura lor. \n\n\n\nPornind de la ace\u0219ti t\u0103i\u021bei, b\u00fan b\u00f2 Hu\u1ebf a \u00eenceput s\u0103 se dezvolte, mai \u00eent\u00e2i ca un preparat pe baz\u0103 de ciolan de porc, \u00eenainte de a se \u00eembog\u0103\u021bi prin introducerea c\u0103rnii de vit\u0103 sub influen\u021ba francez\u0103.\n\n\n\nO alt\u0103 sup\u0103 vietnamez\u0103 foarte cunoscut\u0103 este B\u00f2 kho s\u1ea3, cunoscut\u0103 \u0219i ca Ph\u1edf ro\u0219u\n\n\n\nVaria\u021bii regionale ale B\u00fan b\u00f2 Hu\u1ebf\n\n\n\nDup\u0103 1954, numero\u0219i locuitori din Hu\u1ebf au migrat \u00een Saigon, aduc\u00e2nd cu ei b\u00fan b\u00f2, la fel cum migran\u021bii din Nord introduseser\u0103 ph\u1edf. La acea vreme, scena culinar\u0103 era dominat\u0103 de buc\u0103t\u0103ria chinez\u0103, cu preparate precum h\u1ee7 ti\u1ebfu (un delicios preparat vietnamez pentru micul dejun). \n\n\n\nSosirea lui b\u00fan b\u00f2 \u0219i a lui ph\u1edf a \u00eembog\u0103\u021bit oferta culinar\u0103 a Saigonului, form\u00e2nd astfel \u00ab\u00a0cei patru piloni\u00a0\u00bb ai buc\u0103t\u0103riei locale: h\u1ee7 ti\u1ebfu, c\u01a1m t\u1ea5m (orez spart), ph\u1edf \u0219i b\u00fan b\u00f2. Saigonezii au reinterpretat apoi b\u00fan b\u00f2, d\u00e2nd na\u0219tere la trei stiluri distincte: \n\n\n\n1. Stil tradi\u021bional din Hu\u1ebf \n\n\n\nAcesta este stilul migran\u021bilor din Hu\u1ebf, care au adus cu ei re\u021beta tradi\u021bional\u0103. B\u00fan b\u00f2 p\u0103streaz\u0103 aromele autentice din Hu\u1ebf, cu ingrediente precum m\u1eafm ru\u1ed1c (past\u0103 de creve\u021bi fermentat\u0103) \u0219i iarba de l\u0103m\u00e2ie. Bolurile sunt adesea foarte consistente, cu mult\u0103 carne, adaptate gusturilor saigonezilor, care apreciaz\u0103 por\u021biile generoase. \n\n\n\n2. Stil autentic Hu\u1ebf \n\n\n\nAceast\u0103 variant\u0103 se adreseaz\u0103 celor nostalgici dup\u0103 aromele din Hu\u1ebf. Restaurantele de acest tip p\u0103streaz\u0103 fidel re\u021beta de origine, cu un gust mai intens de m\u1eafm ru\u1ed1c \u0219i de iarb\u0103 de l\u0103m\u00e2ie, f\u0103r\u0103 adaos de zah\u0103r. Preparatele sunt mai apropiate de ceea ce se g\u0103se\u0219te \u00een Hu\u1ebf, perfecte pentru cei care caut\u0103 o experien\u021b\u0103 autentic\u0103.\n\n\n\n3. Stil saigonez \n\n\n\nAici, b\u00fan b\u00f2 este adaptat preferin\u021belor locale ale saigonezilor. Zeama este adesea mai limpede, cu pu\u021bin sau deloc m\u1eafm ru\u1ed1c. Garniturile sunt generoase, cu gi\u00f2 heo (ciolan de porc fiert) \u0219i felii groase de mortadel\u0103 vietnamez\u0103. Toppingurile sunt variate \u0219i includ flori de bananier \u0219i frunze de busuioc thailandez. Acest stil \u00eei va cuceri pe amatorii de preparate consistente \u0219i u\u0219or dulci.\n\n\n\nE bine s\u0103 ne amintim c\u0103, \u00een majoritatea cazurilor, stilul unui preparat va fi mai degrab\u0103 \u00ab\u00a0gri\u00a0\u00bb dec\u00e2t alb sau negru; buc\u0103t\u0103ria este \u00een continu\u0103 evolu\u021bie \u0219i, \u00eentr-o \u021bar\u0103 at\u00e2t de bogat\u0103 \u0219i variat\u0103 precum Vietnamul, exist\u0103 mii de varia\u021bii ale aceluia\u0219i preparat.\n\n\n\nDiferen\u021ba dintre B\u00fan b\u00f2 Hu\u1ebf \u0219i Ph\u1edf\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf \u0219i ph\u1edf sunt dou\u0103 supe vietnameze foarte diferite, at\u00e2t prin ingrediente, c\u00e2t \u0219i prin preparare. Baza supei pentru b\u00fan b\u00f2 Hu\u1ebf este f\u0103cut\u0103 din vit\u0103 \u0219i porc, cu arome de iarb\u0103 de l\u0103m\u00e2ie, usturoi pr\u0103jit, uneori semin\u021be de annatto \u0219i past\u0103 de creve\u021bi. \n\n\n\n\u00cen schimb, ph\u1edf se distinge prin supa sa de baz\u0103 pe baz\u0103 de vit\u0103 sau pui, aromat\u0103 cu condimente precum scor\u021bi\u0219oara, anasonul stelat \u0219i cardamomul negru. T\u0103i\u021beii difer\u0103 \u0219i ei: cei din b\u00fan b\u00f2 Hu\u1ebf sunt gro\u0219i \u0219i rotunzi, extruda\u021bi direct \u00een ap\u0103 fierbinte, \u00een timp ce t\u0103i\u021beii pentru ph\u1edf sunt fini \u0219i pla\u021bi, t\u0103ia\u021bi din foi preparate la abur. \n\n\n\nAromatele pentru ph\u1edf\n\n\n\n\u00cen ceea ce prive\u0219te carnea, b\u00fan b\u00f2 Hu\u1ebf include adesea rasol de vit\u0103, picioare sau ciolane de porc \u0219i chiar cuburi de s\u00e2nge coagulat, \u00een timp ce ph\u1edf este servit cu felii sub\u021biri de vit\u0103 crud\u0103, fleic\u0103 \u0219i, uneori, tendoane.\n\n\n\nIngredientele principale ale B\u00fan b\u00f2 Hu\u1ebf\n\n\n\n\n\n\n\nCiolan de porc \u0219i rasol de vit\u0103: dac\u0103 trebuie s\u0103 alege\u021bi doar unul, merge\u021bi pe ciolanul de porc. \u00cen acest caz, rumeni\u021bi-l \u00een satay \u00een locul c\u0103rnii de vit\u0103.\n\n\n\nCh\u1ea3 Hu\u1ebf: mortadel\u0103 vietnamez\u0103 cu usturoi, tipic\u0103 regiunii Hu\u1ebf. Pute\u021bi folosi ch\u1ea3 l\u1ee5a (mortadela vietnamez\u0103 obi\u0219nuit\u0103), dar ve\u021bi pierde din gust. \u00cen plus, este simplu de f\u0103cut acas\u0103! \n\n\n\nMortadela vietnamez\u0103 cu usturoi, foarte u\u0219or de f\u0103cut acas\u0103\n\n\n\nPast\u0103 de creve\u021bi: dac\u0103 nu ave\u021bi alt\u0103 op\u021biune, folosi\u021bi past\u0103 de creve\u021bi thailandez\u0103 sau indonezian\u0103, dar recomand cu t\u0103rie varianta vietnamez\u0103 pentru un gust autentic. \u00cen magazine, ve\u021bi avea de ales \u00eentre M\u1eafm ru\u1ed1c \u0219i m\u1eafm t\u00f4m. Alege\u021bi M\u1eafm ru\u1ed1c, de culoare brun\u0103. \n\n\n\nPe scurt, \u00een timpul procesului de fermentare pentru M\u1eafm ru\u1ed1c, se \u00eendep\u0103rteaz\u0103 carapacele creve\u021bilor \u0219i se usuc\u0103 la soare \u00eenainte de fermentare. Pentru M\u1eafm T\u00f4m, carapacele sunt p\u0103strate \u0219i nu se face uscare la soare. Cele dou\u0103 folosesc propor\u021bii diferite de sare, iar m\u1eafm t\u00f4m este mult mai lichid \u0219i are un gust mai puternic.\n\n\n\nSpanac de ap\u0103: este, de fapt, volbur\u0103 de ap\u0103. Dac\u0103 nu g\u0103si\u021bi, folosi\u021bi pak choi.\n\n\n\nFlori de bananier: un alt ingredient binevenit, dar nu obligatoriu. Adaug\u0103 cu adev\u0103rat o not\u0103 aparte gustului.\n\n\n\nT\u0103i\u021bei de orez: ideal ar fi s\u0103 g\u0103si\u021bi t\u0103i\u021bei de orez tradi\u021bionali, gro\u0219i \u0219i rotunzi. Se g\u0103sesc la raioanele frigorifice \u0219i de produse congelate din supermarketurile asiatice. Altfel, orice tip de t\u0103i\u021bei alcalini (cum ar fi udon, de exemplu) se va potrivi. \n\n\n\nSos de pe\u0219te: nu, nu are gust de pe\u0219te \u0219i, da, este indispensabil pentru gustul preparatului. V\u0103 recomand marca Ph\u00fa Qu\u1ed1c.\n\n\n\nIarba de l\u0103m\u00e2ie: aduce o not\u0103 proasp\u0103t\u0103 \u00een fundal \u0219i echilibreaz\u0103 aromele pastei de creve\u021bi.\n\n\n\n\n\n\tB\u00fan b\u00f2 Hu\u1ebf autentic\n\t\t\n\t\t\t\n\t\n\t\tFicelle pour la viande\t\n\t\n\t\t2 kg oase de porc700 g rasol de porc (dezosat)700 g rasol de vit\u0103 (dezosat)100 g ardei iute verde100 g ghimbir20 Ch\u1ea3 Hu\u1ebf (mezel vietnamez, op\u021bional)10 tulpini lemongrass2 felii ananas (de preferat proasp\u0103t)200 g ceap\u0103 (t\u0103iat\u0103 \u00een sferturi)Condimente pentru sup\u01033 linguri de sup\u0103 sos de pe\u0219te2 linguri de sup\u0103 zah\u0103r de piatr\u0103 (alternativ, folosi\u021bi zah\u0103r de palmier, de cocos sau zah\u0103r brun)0.5 lingur\u0103 de sup\u0103 sare80 g past\u0103 de creve\u021bi (de preferat vietnamez\u0103 (M\u1eafm ru\u1ed1c))1 bol mare cu ap\u0103 \u0219i ghea\u021b\u0103Pentru servire2 flori de bananier (op\u021bional)20 tulpini spanac de ap\u0103 (op\u021bional)suc de l\u0103m\u00e2ieap\u0103t\u0103i\u021bei de orez (de preferat nu pla\u021bi, ci gro\u0219i. Alternativ, folosi\u021bi t\u0103i\u021bei alcalini foarte albi)Sos satayulei neutru pentru g\u0103tit200 g ceap\u0103 ro\u0219ie (feliat\u0103 sub\u021bire)200 g ceap\u0103 verde (feliat\u0103 sub\u021bire)200 g coriandru verde (tocat m\u0103runt)100 g lemongrass (feliat sub\u021bire)100 g usturoi (feliat sub\u021bire)100 g ardei iute ro\u0219u (proasp\u0103t, feliat sub\u021bire)1 lingur\u0103 de sup\u0103 ulei de caju (pute\u021bi \u00eenlocui cu ulei de susan, de nuc\u0103 sau de arahide)\t\n\t\n\t\tBaza supeiCl\u0103ti\u021bi bine oasele de porc \u0219i l\u0103sa\u021bi-le la scurs.Pre\u00eenc\u0103lzi\u021bi cuptorul la 150 de grade, pe modul grill.Coace\u021bi oasele timp de 30 de minute \u00eempreun\u0103 cu dou\u0103 tulpini de lemongrass zdrobite, restul de lemongrass, ghimbirul proasp\u0103t zdrobit, ceapa, feliile de ananas \u0219i ardeiul iute.Lega\u021bi bine, separat, rasolul de vit\u0103 \u0219i rasolul de porc cu sfoar\u0103 de buc\u0103t\u0103rie.Aduce\u021bi la fierbere ap\u0103 \u00eentr-o oal\u0103 mare.Ad\u0103uga\u021bi lemongrassul \u0219i ceapa.Blan\u0219a\u021bi rasolurile timp de 2 minute.Transfera\u021bi-le \u00eentr-un bol mare cu ap\u0103 \u0219i ghea\u021b\u0103.Ad\u0103uga\u021bi oasele de porc \u00een apa clocotit\u0103 \u0219i blan\u0219a\u021bi-le timp de 2 minute.Transfera\u021bi-le \u0219i pe acestea \u00een apa cu ghea\u021b\u0103.Dup\u0103 10 minute, scoate\u021bi carnea \u0219i oasele \u0219i l\u0103sa\u021bi-le s\u0103 se usuce pe un gr\u0103tar.Arunca\u021bi apa din oal\u0103, dar p\u0103stra\u021bi lemongrassul \u0219i ceapa.Fierberea supei\u00centr-o oal\u0103 mare cu ap\u0103 rece, ad\u0103uga\u021bi ceapa, ghimbirul, ardeiul iute verde, lemongrassul \u0219i ananasul. Pune\u021bi pe foc mare.C\u00e2nd apa \u00eencepe s\u0103 fiarb\u0103, ad\u0103uga\u021bi rasolul de vit\u0103, rasolul de porc \u0219i oasele de porc. L\u0103sa\u021bi s\u0103 fiarb\u0103 c\u00e2teva minute, p\u00e2n\u0103 c\u00e2nd lichidul revine la clocot.\u00cendep\u0103rta\u021bi spuma \u0219i reduce\u021bi focul la mediu-mic.Dup\u0103 aproximativ 1 or\u0103 \u0219i 30 de minute, scoate\u021bi rasolurile \u0219i pune\u021bi-le la frigider.\u00centre timp, g\u0103ti\u021bi ch\u1ea3 Hu\u1ebf, dac\u0103 este crud.Dup\u0103 4 ore, scoate\u021bi ceapa, lemongrassul, ghimbirul \u0219i ananasul, apoi completa\u021bi cu ap\u0103 clocotit\u0103 c\u00e2t s\u0103 compensa\u021bi lichidul evaporat.Lua\u021bi pu\u021bin\u0103 sup\u0103 \u00eentr-un bol \u0219i dizolva\u021bi \u00een ea pasta de creve\u021bi.Aduce\u021bi din nou la fierbere, apoi ad\u0103uga\u021bi sosul de pe\u0219te, pasta de creve\u021bi dizolvat\u0103, sarea \u0219i zah\u0103rul de piatr\u0103.Satay de cas\u0103Ad\u0103uga\u021bi pu\u021bin ulei \u00eentr-o tigaie \u00eencins\u0103, la foc mediu-mare.Ad\u0103uga\u021bi toate ingredientele pentru satay, mai pu\u021bin ardeiul iute \u0219i uleiul de caju. Pr\u0103ji\u021bi-le p\u00e2n\u0103 devin aromate.Ad\u0103uga\u021bi ardeiul iute \u0219i uleiul de caju, apoi amesteca\u021bi bine timp de 1-2 minute.Pune\u021bi deoparte jum\u0103tate \u00eentr-un bol pentru servire \u0219i l\u0103sa\u021bi cealalt\u0103 jum\u0103tate \u00een tigaie.Sota\u021bi \u00een ea rasolul de vit\u0103 bine scurs, la foc mediu, timp de c\u00e2teva minute.AsamblareT\u0103ia\u021bi foarte fin florile de bananier \u0219i spanacul de ap\u0103.P\u0103stra\u021bi-le \u00eentr-un bol cu ap\u0103 \u0219i suc de l\u0103m\u00e2ie p\u00e2n\u0103 la servire, ca s\u0103 nu se \u00eennegreasc\u0103.T\u0103ia\u021bi sub\u021bire rasolul de vit\u0103 \u0219i pe cel de porc.T\u0103ia\u021bi ch\u1ea3 Hu\u1ebf felii.Pre-fierbe\u021bi t\u0103i\u021beii, dac\u0103 este necesar.Pune\u021bi \u00eentr-un bol t\u0103i\u021beii, felii de rasol de vit\u0103 \u0219i de porc, precum \u0219i c\u00e2teva felii de ch\u1ea3 Hu\u1ebf.Turna\u021bi supa \u0219i pres\u0103ra\u021bi deasupra ceap\u0103 verde feliat\u0103, flori de bananier \u0219i spanac de ap\u0103 t\u0103iate fin, apoi ad\u0103uga\u021bi satay.\t\n\t\n\t\t\nDac\u0103 nu ave\u021bi alt\u0103 op\u021biune, pute\u021bi folosi past\u0103 de creve\u021bi thailandez\u0103 sau indonezian\u0103, dar recomand cu t\u0103rie varianta vietnamez\u0103 pentru un gust autentic. \u00cen magazine ve\u021bi g\u0103si, de obicei, dou\u0103 tipuri: M\u1eafm ru\u1ed1c \u0219i m\u1eafm t\u00f4m. Alege\u021bi M\u1eafm ru\u1ed1c, care are o culoare brun\u0103.\n \nPe scurt, la M\u1eafm ru\u1ed1c carapacele creve\u021bilor sunt \u00eendep\u0103rtate, iar pasta este uscat\u0103 la soare \u00eenainte de fermentare. La M\u1eafm t\u00f4m, carapacele sunt p\u0103strate \u0219i nu exist\u0103 etapa de uscare la soare. Cele dou\u0103 folosesc propor\u021bii diferite de sare, iar m\u1eafm t\u00f4m este mult mai lichid \u0219i are un gust mai puternic.\n\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsVietnamienne\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru a m\u0103 asigura de autenticitate, a trebuit s\u0103 consult foarte multe surse pentru acest articol. Printre cele mai importante se num\u0103r\u0103 jurnalul electronic guvernamental al ora\u0219ului Ho Chi Minh, Vietnamhowhome, site-ul departamentului de turism din Hu\u1ebf, explorepartsunknown \u0219i Reddit.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138746","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=138746"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138746\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19164"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}