{"id":138937,"title":"C\u01a1m g\u00e0 Ph\u00fa Y\u00ean autentic – orez vietnamez cu pui","modified":"2026-06-15T09:40:19+02:00","plain":"Preparat vietnamez emblematic, acest orez cu pui, parfumat cu sup\u0103 limpede \u0219i \u00eenso\u021bit de legume murate, ofer\u0103 un echilibru perfect \u00eentre delicate\u021be \u0219i prospe\u021bime.\n\n\n\nOrez cu curcuma \u00eenc\u0103 aburind, cu boabe lucioase de la gr\u0103simea de pui. Buc\u0103\u021bi fragede de pui, acoperite cu un m\u0103nunchi de rau r\u0103m. Un sos de pe\u0219te proasp\u0103t \u0219i intens aromat cu usturoi; ardeiul iute \u0219i limeta dau via\u021b\u0103 e\u0219alotelor roz murate \u00een o\u021bet. Iat\u0103 cum recunoa\u0219te\u021bi \u0219i preg\u0103ti\u021bi acest C\u01a1m G\u00e0 Ph\u00fa Y\u00ean \u00eenc\u0103 prea pu\u021bin cunoscut. \n\n\n\nC\u01a1m g\u00e0 Ph\u00fa Y\u00ean: ce este mai exact?\n\n\n\n\u201eC\u01a1m\u201d \u00eenseamn\u0103 \u201eorez\u201d; \u201eg\u00e0\u201d \u00eenseamn\u0103 \u201epui\u201d; \u201ePh\u00fa Y\u00ean\u201d este numele provinciei de coast\u0103 din Vietnam, din centrul-sudul \u021b\u0103rii, str\u00e2ns asociat\u0103 cu acest stil auriu, parfumat cu sup\u0103 limpede. \u00cen versiunea sa clasic\u0103, C\u01a1m G\u00e0 Ph\u00fa Y\u00ean pune peste orez lung, parfumat \u0219i g\u0103tit ca un pilaf \u00een gr\u0103sime de pui \u0219i sup\u0103 fierbinte, un pui de curte po\u0219at (g\u00e0 ta), color\u00e2nd totul cu curcuma. \n\n\n\nPreparatul este completat de nota u\u0219or piperat\u0103 a plantei rau r\u0103m, de e\u0219alotele dulci-acri\u0219oare \u00een o\u021bet (h\u00e0nh t\u00edm mu\u1ed1i chua ng\u1ecdt) \u0219i de o n\u01b0\u1edbc ch\u1ea5m echilibrat\u0103: sos de pe\u0219te cu usturoi, ardei iute \u0219i limet\u0103, mai proasp\u0103t\u0103 dec\u00e2t greoaie. \n\n\n\nNu-l confunda\u021bi cu c\u01a1m g\u00e0 x\u1ed1i m\u1ee1 (pui crocant pr\u0103jit) \u0219i nici cu orezul pr\u0103jit ro\u0219u cu ro\u0219ii din alte regiuni: aici, tradi\u021bia se sprijin\u0103 pe o sup\u0103 limpede \u0219i pe un po\u0219aj delicat. Unii v\u00e2nz\u0103tori accentueaz\u0103 culoarea orezului cu mai mult\u0103 curcuma, dar stilul din Ph\u00fa Y\u00ean se bazeaz\u0103 pe curcuma \u0219i pe sup\u0103; coloran\u021bii artificiali nu-\u0219i au locul aici.\n\n\n\nFaimosul Loc lac, cu orezul s\u0103u ro\u0219u\n\n\n\nOriginile C\u01a1m g\u00e0 Ph\u00fa Y\u00ean\n\n\n\nSursele sunt pu\u021bine \u0219i mai degrab\u0103 anecdotice: unele vorbesc despre un preparat hr\u0103nitor, potrivit pentru zilele de munc\u0103, g\u0103tit \u00eentr-o singur\u0103 oal\u0103 care putea s\u0103tura mul\u021bi oameni, ieftin \u0219i reconfortant. Tehnicile chineze\u0219ti (inclusiv cele hainaneze) au influen\u021bat preparatele cu orez \u0219i pui din centrul Vietnamului; la Ph\u00fa Y\u00ean, buc\u0103tarii au adaptat aceste idei: pui g\u00e0 ta, mai slab, boabe de orez colorate cu curcuma \u0219i perlate \u00een gr\u0103sime de pui, plus un sos de pe\u0219te intens, servit la mas\u0103, p\u00e2n\u0103 c\u00e2nd \u00eentregul ansamblu a devenit f\u0103r\u0103 echivoc local. \n\n\n\n orezul cu pui din Hainan, o posibil\u0103 surs\u0103 de inspira\u021bie\n\n\n\nDe-a lungul deceniilor, preparatul a trecut de la bolul de zi cu zi la bufetul de nunt\u0103, devenind o adev\u0103rat\u0103 carte de vizit\u0103 a provinciei \u0219i un simbol al ospitalit\u0103\u021bii. Culorile lui evoc\u0103 porecla poetic\u0103 a provinciei Ph\u00fa Y\u00ean: \u201e\u021binutul florilor galbene \u0219i al ierbii verzi\u201d \u2014 orez auriu, ierburi proaspete \u0219i o sup\u0103 limpede, parfumat\u0103, discret \u00eenviorat\u0103 cu ghimbir \u0219i e\u0219alot\u0103.\n\n\n\nSe folose\u0219te orez lung aromat, ideal g\u1ea1o T\u00e1m th\u01a1m (sau soiuri vietnameze apropiate): absoarbe supa f\u0103r\u0103 s\u0103 se destrame \u0219i r\u0103m\u00e2ne aerat, p\u0103str\u00e2nd totodat\u0103 acea textur\u0103 moale (d\u1ebbo) care las\u0103 boabele bine separate.\n\n\n\nIngredientele principale ale C\u01a1m g\u00e0 Ph\u00fa Y\u00ean\n\n\n\n\n\n\n\n\nPui de ferm\u0103 (g\u00e0 ta): carne slab\u0103, delicat\u0103, cu textur\u0103 pl\u0103cut\u0103, \u0219i piele natural g\u0103lbuie (se g\u0103sesc u\u0219or pui galbeni \u00een supermarketuri); ofer\u0103 o sup\u0103 limpede \u0219i gustoas\u0103 pentru po\u0219are.\n\n\n\nCurcuma (pudr\u0103 sau proasp\u0103t\u0103): ingredientul-cheie pentru culoare \u0219i pentru aroma aceea cald\u0103, u\u0219or p\u0103m\u00e2ntie, f\u0103r\u0103 a apela la coloran\u021bi artificiali.\n\n\n\nUsturoi pr\u0103jit \u0219i e\u0219alote: se c\u0103lesc \u00een gr\u0103sime de pui pentru a parfuma \u0219i a lucra bobul de orez crud, ca la pilaf.\n\n\n\nGhimbir \u0219i e\u0219alot\u0103, sau iarb\u0103 de l\u0103m\u00e2ie, \u00een sup\u0103: limpezesc aromele \u0219i \u00eenvioreaz\u0103 zeama f\u0103r\u0103 s\u0103 o tulbure.\n\n\n\nGr\u0103sime de pui (sau ulei neutru): esen\u021bial\u0103 pentru luciu, parfum \u0219i pentru un orez cu boabe bine separate.\n\n\n\nSos de pe\u0219te, zah\u0103r, limet\u0103 \u0219i ardei iu\u021bi proaspe\u021bi: baza echilibrului s\u0103rat-dulce-acru-picant din n\u01b0\u1edbc ch\u1ea5m.\n\n\n\nRau r\u0103m; op\u021bional, coriandru sau ceap\u0103 verde.\n\n\n\nCastravete (op\u021bional, ro\u0219ie sau salat\u0103 verde): aduce prospe\u021bime crocant\u0103 \u0219i echilibreaz\u0103 orezul bogat \u0219i carnea fraged\u0103.\n\n\n\nE\u0219alote \u00een o\u021bet: crocant dulce-acri\u0219or; garnitur\u0103 clasic\u0103 \u00een Ph\u00fa Y\u00ean.\n\n\n\nOp\u021bional: frunze de combava pentru o not\u0103 citric\u0103 \u00een sup\u0103; un praf de glutamat pentru un plus de rotunjime, a\u0219a cum fac unii localnici.\n\n\n\n\nC\u00e2teva sfaturi pentru a-l reu\u0219i \u201eca \u00een Vietnam\u201d\n\n\n\nTrata\u021bi puiul cu delicate\u021be. Freca\u021bi-l cu sare \u0219i ghimbir, apoi po\u0219a\u021bi-l la foc abia tremurat, cu ghimbir \u0219i, dup\u0103 caz, cu o e\u0219alot\u0103 sau o tulpin\u0103 de iarb\u0103 de l\u0103m\u00e2ie zdrobit\u0103, p\u00e2n\u0103 c\u00e2nd este g\u0103tit exact c\u00e2t trebuie (timpul variaz\u0103 \u00een func\u021bie de greutate). \n\n\n\nVerifica\u021bi g\u0103tirea \u00een\u021bep\u00e2nd pulpa: sucurile trebuie s\u0103 curg\u0103 limpede; calcula\u021bi, \u00een general, 20-30 de minute de po\u0219are, \u00een func\u021bie de m\u0103rimea puiului. O scurt\u0103 trecere prin ap\u0103 rece (1-2 minute) este adesea folosit\u0103 pentru a \u00eent\u0103ri pielea.\n\n\n\n\n\n\n\nPreg\u0103ti\u021bi orezul ca pe un pilaf. Cl\u0103ti\u021bi boabele, l\u0103sa\u021bi-le, dac\u0103 vre\u021bi, pu\u021bin la \u00eenmuiat, apoi freca\u021bi-le cu curcuma \u0219i sare. \u00cen pu\u021bin\u0103 gr\u0103sime de pui, c\u0103li\u021bi usturoiul (\u0219i, adesea, e\u0219alot\u0103 tocat\u0103), apoi amesteca\u021bi orezul crud p\u00e2n\u0103 c\u00e2nd devine opac \u0219i \u00eencepe s\u0103 miroas\u0103 \u00eembietor, f\u0103r\u0103 s\u0103-l l\u0103sa\u021bi s\u0103 se rumeneasc\u0103. Supa de pui fierbinte face restul: ad\u0103uga\u021bi suficient\u0103 c\u00e2t s\u0103 urce la 1-1,5 cm (\u201eo falang\u0103\u201d) deasupra boabelor. \n\n\n\nL\u0103sa\u021bi-l s\u0103 se g\u0103teasc\u0103 la abur, apoi s\u0103 se odihneasc\u0103, ca s\u0103 ob\u021bine\u021bi un orez aerat, cu bobul separat \u0219i discret bogat, a c\u0103rui culoare vine din curcuma, iar savoarea din sup\u0103, nu doar din ap\u0103.\n\n\n\nSosul pentru nem (n\u01b0\u1edbc ch\u1ea5m) este esen\u021bial \u00een preparat: pisa\u021bi usturoiul \u0219i ardeiul iute cu zah\u0103r, apoi sub\u021bia\u021bi cu sos de pe\u0219te \u0219i echilibra\u021bi cu suc proasp\u0103t de limet\u0103 p\u00e2n\u0103 ob\u021bine\u021bi nota potrivit\u0103 de s\u0103rat, dulce, acru \u0219i picant. Nu ad\u0103uga\u021bi ap\u0103; regla\u021bi mai degrab\u0103 limeta \u0219i zah\u0103rul p\u00e2n\u0103 ajunge\u021bi la echilibrul dorit. \n\n\n\nUnii v\u00e2nz\u0103tori locali adaug\u0103 \u00een sos \u0219i organe fierte, tocate fin; este op\u021bional \u0219i difer\u0103 de la o tarab\u0103 la alta. E\u0219alotele \u00een o\u021bet sunt, de cele mai multe ori, op\u0103rite scurt \u00eenainte de marinare; unele re\u021bete sar peste acest pas. \n\n\n\nPentru servire, a\u0219eza\u021bi un dom de orez auriu, acoperi\u021bi-l cu pui desf\u0103cut cu m\u00e2na (x\u00e9 phay), u\u0219or amestecat cu rau r\u0103m \u0219i f\u00e2\u0219ii fine de ceap\u0103 (\u00een stil g\u1ecfi, dac\u0103 v\u0103 place), pres\u0103ra\u021bi e\u0219alote pr\u0103jite \u0219i a\u0219eza\u021bi pe margine felii de castravete. Servi\u021bi al\u0103turi un bol de sup\u0103 limpede de pui, pres\u0103rat\u0103 cu piper, bine fierbinte.\n\n\n\n\n\n\tC\u01a1m g\u00e0 Ph\u00fa Y\u00ean \u2013 orez vietnamez cu pui\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tIngrediente1 pui (aproximativ 1,2\u20131,5 kg)500 g orez alb (nelipicios)2 buc\u0103\u021bi ghimbir (proasp\u0103t)4 e\u0219alote1 c\u0103p\u0103\u021b\u00e2n\u0103 usturoi3 ardei iu\u021bi bird's eye1 morcov2 castrave\u021bi100 g germeni de soia1 m\u00e2n\u0103 rau r\u0103m (sau coriandru vietnamez, op\u021bional)1 lingur\u0103 gr\u0103sime de puigr\u0103sime de pui (\u00een plus, p\u0103strat\u0103 deoparte)sup\u0103 de pui (de la fierbere)ap\u0103 (c\u00e2t este nevoie)Condimente \u0219i sosurisare grunjoas\u0103 (pentru frecarea puiului)2.5 linguri\u021be sare0.5 linguri\u021b\u0103 turmeric m\u0103cinatcondiment tip bouillon (dup\u0103 gust)2 linguri sos de pe\u0219te4 linguri suc de lime (din aproximativ 5 lime)3 linguri zah\u0103r2 linguri\u021be zah\u0103r0.5 linguri\u021b\u0103 MSG (glutamat monosodic, op\u021bional)3 linguri ap\u0103o\u021bet (op\u021bional)\t\n\t\n\t\tPreg\u0103tirea ingredientelorCur\u0103\u021ba\u021bi bine puiul, freca\u021bi-i pielea cu sare grunjoas\u0103 \u0219i ghimbir zdrobit, apoi cl\u0103ti\u021bi-l \u0219i scurge\u021bi-l.Cl\u0103ti\u021bi orezul p\u00e2n\u0103 c\u00e2nd apa devine limpede, apoi scurge\u021bi-l bine.Preg\u0103ti\u021bi legumele: rade\u021bi morcovul, cur\u0103\u021ba\u021bi castrave\u021bii \u0219i t\u0103ia\u021bi-i rondele, sp\u0103la\u021bi germenii de soia \u0219i cl\u0103ti\u021bi rau r\u0103m.T\u0103ia\u021bi fin jum\u0103tate din e\u0219alote, zdrobi\u021bi cealalt\u0103 jum\u0103tate, apoi toca\u021bi usturoiul.G\u0103tirea puiuluiAduce\u021bi la fierbere o oal\u0103 mare cu ap\u0103, scufunda\u021bi puiul timp de 2 minute pentru a-l blan\u0219a, apoi cl\u0103ti\u021bi-l \u0219i scurge\u021bi-l.Pune\u021bi puiul \u00eentr-o oal\u0103 cu ap\u0103 rece, ad\u0103uga\u021bi sarea, turmericul, ghimbirul \u0219i e\u0219alotele zdrobite; aduce\u021bi la fierbere \u0219i g\u0103ti\u021bi 15 min, apoi opri\u021bi focul \u0219i l\u0103sa\u021bi-l s\u0103 po\u0219eze \u00eenc\u0103 15 min.Scoate\u021bi puiul din sup\u0103, l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103, apoi t\u0103ia\u021bi-l sau desface\u021bi carnea \u00een f\u00e2\u0219ii.G\u0103tirea orezuluiTopi\u021bi gr\u0103simea de pui \u00eentr-o tigaie, apoi c\u0103li\u021bi usturoiul tocat \u0219i e\u0219alotele feliate p\u00e2n\u0103 devin aurii \u0219i parfumate.Ad\u0103uga\u021bi orezul \u0219i sota\u021bi-l 3\u20135 min; transfera\u021bi-l \u00een aparatul de g\u0103tit orez, acoperi\u021bi-l cu sup\u0103 de pui \u0219i g\u0103ti\u021bi-l p\u00e2n\u0103 c\u00e2nd lichidul este aproape complet absorbit.Sos nuoc-m\u00e2m \u0219i legume marinatePisa\u021bi usturoiul \u0219i ardeii iu\u021bi \u00een mojar, apoi ad\u0103uga\u021bi sucul de lime, sosul nuoc-m\u00e2m, zah\u0103rul \u0219i MSG-ul; amesteca\u021bi p\u00e2n\u0103 la omogenizare.\u00centr-un bol mare, amesteca\u021bi castrave\u021bii, morcovul, germenii de soia \u0219i rau r\u0103m cu sucul de lime sau o\u021betul, apa, zah\u0103rul \u0219i sarea; l\u0103sa\u021bi totul la marinat 15 min \u0219i ad\u0103uga\u021bi ardei iute, dac\u0103 dori\u021bi.ServireA\u0219eza\u021bi \u00een fiecare farfurie orez fierbinte, puiul \u0219i legumele marinate, apoi servi\u021bi al\u0103turi sosul nuoc-m\u00e2m.\t\n\t\n\t\t\nApa de g\u0103tire trebuie s\u0103 acopere \u00eentotdeauna complet puiul.\nFolosi\u021bi un orez pu\u021bin mai uscat dec\u00e2t de obicei pentru a ob\u021bine textura autentic\u0103.\nAd\u0103uga\u021bi e\u0219alote marinate pentru un plus de savoare.\n\n\t\n\t\n\t\tPlat principalVietnamienne\t\n\n\n\n\n\nSurse culinare\n\n\n\n\u2022 Cum se prepar\u0103 orezul cu pui din Ph\u00fa Y\u00ean, pufos \u0219i parfumat, plus o list\u0103 cu adrese bune \u2013 Traveloka (\u00een vietnamez\u0103)\u2022 Orezul cu pui din Ph\u00fa Y\u00ean: cum ia na\u0219tere aceast\u0103 savoare rafinat\u0103? \u2013 Vua \u0110\u1eb7c S\u1ea3n (\u00een vietnamez\u0103)\u2022 Orez cu pui din Ph\u00fa Y\u00ean \u2013 o delicates\u0103 de weekend \u2013 Th\u01b0\u01a1ng hi\u1ec7u & C\u00f4ng lu\u1eadn (\u00een vietnamez\u0103)\u2022 Diferitele stiluri de orez vietnamez cu pui (de Yow Hong Chieh) \u2013 Medium (\u00een englez\u0103)\u2022 Descoperi\u021bi specialit\u0103\u021bi vietnameze de orez cu pui, imposibil de refuzat \u2013 L\u1eef H\u00e0nh Vi\u1ec7t Nam (\u00een vietnamez\u0103)\u2022 Cum se g\u0103te\u0219te orezul cu pui din Ph\u00fa Y\u00ean \u00een stil tradi\u021bional \u2013 VnExpress Cuisine (\u00een vietnamez\u0103)\u2022 Cum se prepar\u0103 autentic orezul cu pui din Ph\u00fa Y\u00ean, la fel de bun ca la restaurant \u2013 VinID (\u00een vietnamez\u0103)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138937","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=138937"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138937\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/114175"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}