{"id":138973,"title":"C\u01a1m t\u1ea5m s\u01b0\u1eddn b\u00ec ch\u1ea3 tr\u1ee9ng autentic","modified":"2026-06-15T09:41:16+02:00","plain":"Un c\u01a1m t\u1ea5m vietnamez complet \u0219i extrem de gustos: cotlete de porc marinate \u0219i f\u0103cute la gr\u0103tar, b\u00ec (\u0219orici \u0219i carne de porc desf\u0103cut\u0103 \u00een f\u00e2\u0219ii), ch\u1ea3 tr\u1ee9ng la abur, mur\u0103turi \u0219i sos n\u01b0\u1edbc m\u1eafm, cu op\u021biunea unui ou ochi.\n\n\n\nUn parfum afumat de porc la gr\u0103tar plute\u0219te deasupra unui orez deschis la culoare, u\u0219or grunjos. Este repede acoperit de verdele intens al m\u1ee1 h\u00e0nh (ulei de ceap\u0103 verde). Al\u0103turi, morcovul murat trosne\u0219te pl\u0103cut sub din\u021bi, iar o felie de ch\u1ea3 tr\u1ee9ng se desface u\u0219or, cu o textur\u0103 foarte pufoas\u0103. \n\n\n\nDac\u0103 alege\u021bi varianta \u1ed1p la, g\u0103lbenu\u0219ul \u00eenc\u0103 moale se r\u0103sp\u00e2nde\u0219te \u0219i \u00eenvele\u0219te orezul. C\u01a1m t\u1ea5m este o farfurie complet\u0103, g\u00e2ndit\u0103 s\u0103 fie amestecat\u0103 : farmecul ei st\u0103 \u00een varietatea texturilor \u0219i \u00een echilibrul dintre ele.\n\n\n\nDescoperi\u021bi \u0219i pho, un alt mare clasic vietnamez\n\n\n\nCe este C\u01a1m t\u1ea5m?\n\n\n\nNumele spune totul. C\u01a1m t\u1ea5m este orez spart (g\u1ea1o t\u1ea5m) : boabe fragmentate, g\u0103tite cel mai adesea cu pu\u021bin mai pu\u021bin\u0103 ap\u0103, pentru a ob\u021bine o textur\u0103 care re\u021bine bine sosurile, gr\u0103simile aromate \u0219i sucurile c\u0103rnii. S\u01b0\u1eddn \u00eenseamn\u0103 cotlet de porc, aici sub forma s\u01b0\u1eddn n\u01b0\u1edbng : t\u0103iat \u00een felii de aproximativ 1 cm grosime, apoi pus pe gr\u0103tar p\u00e2n\u0103 se caramelizeaz\u0103, dup\u0103 o marinare \u00een arome stratificate. Aceasta combin\u0103, printre altele, dulcea\u021ba (miere), umami-ul (sos de soia \u0219i sos de stridii), salinitatea fermentat\u0103 (n\u01b0\u1edbc m\u1eafm) \u0219i aromatele (usturoi, piper, cinci condimente).\n\n\n\nB\u00ec aduce contrast : \u0219orici de porc, mai \u00eent\u00e2i fiert \u00een ap\u0103 clocotit\u0103, apoi t\u0103iat \u00een f\u00e2\u0219ii fine \u0219i t\u0103v\u0103lit prin th\u00ednh : orez pr\u0103jit m\u0103cinat fin. Acesta aduce o not\u0103 rumenit\u0103, aproape de alun\u0103, \u0219i o textur\u0103 mai uscat\u0103 \u00een gur\u0103, care cere un strop de sos. Ch\u1ea3 tr\u1ee9ng completeaz\u0103 ansamblul cu o terin\u0103 la abur din ou\u0103 \u0219i porc, \u00eembog\u0103\u021bit\u0103 aici cu t\u0103i\u021bei sub\u021biri de orez \u0219i ciuperci negre rehidratate. \u00cen plus, \u1ed1p la, un ou ochi op\u021bional, accentueaz\u0103 latura reconfortant\u0103 a preparatului : g\u0103lbenu\u0219ul curg\u0103tor devine un sos instantaneu.\n\n\n\nSemn\u0103tura preparatului st\u0103 \u00een echilibrul dintre mai multe elemente : un fel de m\u00e2ncare g\u00e2ndit s\u0103 fie stropit cu n\u01b0\u1edbc m\u1eafm asezonat (aici : \u00een p\u0103r\u021bi egale zah\u0103r, sos de pe\u0219te \u0219i ap\u0103, plus o jum\u0103tate de m\u0103sur\u0103 de o\u021bet), asem\u0103n\u0103tor unui sos nem, apoi savurat amestec\u00e2nd totul \u00een orez, cu lingura \u0219i furculi\u021ba.\n\n\n\nIngredientele principale din C\u01a1m t\u1ea5m\n\n\n\n\n\n\n\nOrezul spart (g\u1ea1o t\u1ea5m) este baza : textura lui u\u0219or grunjoas\u0103 re\u021bine sosurile \u0219i suport\u0103 bine un asezonat generos, f\u0103r\u0103 s\u0103 devin\u0103 terci. Unii buc\u0103tari adaug\u0103 pandan pentru o arom\u0103 dulce, vegetal\u0103. Pentru a g\u0103si u\u0219or g\u1ea1o t\u1ea5m \u0219i aromatele, o vizit\u0103 la un magazin asiatic v\u0103 u\u0219ureaz\u0103 mult munca. \u00cel pute\u021bi ob\u021bine u\u0219or \u0219i acas\u0103, zdrobindu-l \u00eentr-un mojar. \n\n\n\nS\u01b0\u1eddn n\u01b0\u1edbng este vedeta farfuriei : f\u0103cut la gr\u0103tar, u\u0219or afumat \u0219i bine glazurat. \u00cen aceast\u0103 versiune, marinada combin\u0103 sos de soia \u0219i sos de stridii (pentru umami \u0219i culoare), miere, n\u01b0\u1edbc m\u1eafm, usturoi, piper negru \u0219i cinci condimente (uneori cu pu\u021bin\u0103 iarb\u0103 de l\u0103m\u00e2ie), ulei neutru, o not\u0103 de ulei de susan \u0219i lapte, pentru a fr\u0103gezi carnea. O b\u0103utur\u0103 carbogazoas\u0103 de tip cola poate ajuta \u0219i la caramelizare.\n\n\n\nPentru g\u0103tire, scoate\u021bi cotletele din frigider cu aproximativ 1 or\u0103 \u00eenainte \u0219i unge\u021bi-le, dac\u0103 dori\u021bi, cu pu\u021bin\u0103 marinad\u0103 r\u0103mas\u0103 \u00een timpul prepar\u0103rii. Pe jar, pe gr\u0103tar sau \u00een tigaie, spiritul r\u0103m\u00e2ne acela\u0219i : un porc dulce-s\u0103rat, bine rumenit \u0219i foarte gustos. Dac\u0103 v\u0103 plac aceste arome, probabil ve\u021bi aprecia \u0219i porcul caramelizat, porcul ro\u0219u sau char siu.\n\n\n\nB\u00ec aduce o textur\u0103 elastic\u0103, datorit\u0103 \u0219oriciului de porc (fiert, apoi t\u0103iat fin). Carnea slab\u0103 de porc, \u00een\u0103bu\u0219it\u0103 cu usturoi, e\u0219alot\u0103 \u0219i n\u01b0\u1edbc m\u1eafm, apoi desf\u0103cut\u0103 \u00een f\u00e2\u0219ii, d\u0103 consisten\u021b\u0103 \u0219i o textur\u0103 mai uscat\u0103, care absoarbe sosul. Asezonat cu felii de usturoi, zah\u0103r, sare \u0219i piper, apoi t\u0103v\u0103lit prin th\u00ednh, amestecul cap\u0103t\u0103 o not\u0103 pr\u0103jit\u0103 \u0219i o textur\u0103 foarte u\u0219or nisipoas\u0103.\n\n\n\nCe zice\u021bi de ni\u0219te gogo\u0219i vietnameze cu banane la desert?\n\n\n\nCh\u1ea3 tr\u1ee9ng, un amestec de ou\u0103 b\u0103tute, carne de porc tocat\u0103, t\u0103i\u021bei sub\u021biri de orez, ciuperci negre \u0219i e\u0219alot\u0103, asezonat cu sare, zah\u0103r \u0219i piper, adaug\u0103 onctuozitate \u0219i o felie generoas\u0103. Dup\u0103 15 minute la abur, se unge cu g\u0103lbenu\u0219ul pus deoparte, apoi se mai las\u0103 c\u00e2teva clipe, cu capacul \u00eentredeschis, pentru o suprafa\u021b\u0103 mai aurie \u0219i mai apetisant\u0103. Dac\u0103 g\u0103ti\u021bi des cu acest tip de ingrediente, ghidul t\u0103i\u021beilor asiatici este un reper util.\n\n\n\n\u00cen jurul acestui ansamblu, totul este g\u00e2ndit pentru echilibru : n\u01b0\u1edbc m\u1eafm asezonat, \u00een rol de sos principal ; \u0111\u1ed3 chua (aici : morcov marinat \u00een o\u021bet \u0219i zah\u0103r) \u0219i legumele crude (castravete, ro\u0219ie, muguri de soia), care echilibreaz\u0103 partea gras\u0103 ; \u0219i, dac\u0103 o alege\u021bi, varianta \u1ed1p la, al c\u0103rei g\u0103lbenu\u0219 curg\u0103tor leag\u0103 totul \u0219i devine sos.\n\n\n\nCum se m\u0103n\u00e2nc\u0103 ?\n\n\n\nAici, ideea nu este s\u0103 p\u0103stra\u021bi fiecare element separat : turna\u021bi sosul, apoi amesteca\u021bi. Ad\u0103uga\u021bi un strop de n\u01b0\u1edbc m\u1eafm asezonat, pu\u021bin m\u1ee1 h\u00e0nh pentru a \u00eenveli orezul, apoi alterna\u021bi \u00eembuc\u0103turile : o bucat\u0103 de s\u01b0\u1eddn afumat \u0219i dulceag, pu\u021bin b\u00ec cu note pr\u0103jite, o felie pufoas\u0103 de ch\u1ea3 tr\u1ee9ng, toate echilibrate de morcovul marinat (o\u021bet + zah\u0103r) \u0219i de crocantul proasp\u0103t al castravetelui. \u00cen versiunea \u1ed1p la, g\u0103lbenu\u0219ul curg\u0103tor leag\u0103 totul.\n\n\n\nVaria\u021biile se ajusteaz\u0103 la mas\u0103 : mai mult sau mai pu\u021bin sos ; un ou bine f\u0103cut sau cu g\u0103lbenu\u0219ul moale ; ardei iute \u0219i lime pentru a \u00eenviora ansamblul ; g\u0103tire pe jar, pe gr\u0103tar sau \u00een tigaie, \u00een func\u021bie de rezultatul dorit. \n\n\n\nFarfuria r\u0103m\u00e2ne echilibrat\u0103, dar fiecare component\u0103 este f\u0103cut\u0103 s\u0103 se contopeasc\u0103 \u00een orez \u00eenc\u0103 de la prima lingur\u0103. Ca s\u0103 r\u0103m\u00e2ne\u021bi \u00een spiritul \u201egr\u0103tarului parfumat\u201d, arunca\u021bi o privire \u0219i la puiul cu iarb\u0103 de l\u0103m\u00e2ie sau la frig\u0103ruile cu iarb\u0103 de l\u0103m\u00e2ie.\n\n\n\n\n\n\tC\u01a1m t\u1ea5m s\u01b0\u1eddn b\u00ec ch\u1ea3 tr\u1ee9ng autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCotlete la gr\u0103tar (s\u01b0\u1eddn n\u01b0\u1edbng)500 g de cotlete de porc1 lingur\u0103 de sos de soia light1 lingur\u0103 de miere1 lingur\u0103 de sos de stridii1 lingur\u0103 de sos de pe\u0219te2 linguri de ulei neutru0.5 lingur\u0103 de ulei de susan3 linguri de lapte integral1 lingur\u0103 de usturoi (tocat)0.5 linguri\u021b\u0103 de piper negru (m\u0103cinat)0.5 linguri\u021b\u0103 de amestec chinezesc \u201ecinci condimente\u201d1 doz\u0103 de b\u0103utur\u0103 carbogazoas\u0103 tip cola (de tip Coca-Cola sau Pepsi)Ch\u1ea3 tr\u1ee9ng (terin\u0103 de ou\u0103 la abur)300 g de fleic\u0103 de porc (tocat\u0103)3 ou\u0103 (ideal ou\u0103 de ra\u021b\u0103 (sau, la nevoie, de g\u0103in\u0103))2 por\u021bii de vermicelli din orez2 ciuperci negre (uscate)0.5 linguri\u021b\u0103 de piper negru (m\u0103cinat)0.33 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de zah\u0103r1 linguri\u021b\u0103 de e\u0219alot\u0103 (tocat\u0103)ap\u0103 c\u0103ldu\u021b\u0103 (dup\u0103 nevoie, pentru \u00eenmuiere)B\u00ec (\u0219orici \u0219i carne de porc desf\u0103cut\u0103 \u00een f\u00e2\u0219ii)200 g de \u0219orici de porc200 g de carne slab\u0103 de porc (pulp\u0103 sau jambon)1 lingur\u0103 de usturoi (tocat)1 lingur\u0103 de e\u0219alot\u0103 (tocat\u0103)0.5 linguri\u021b\u0103 de piper negru (m\u0103cinat)1 lingur\u0103 de sos de pe\u0219teap\u0103 clocotit\u0103 (pentru fierbere la foc mic)5 c\u0103\u021bei de usturoi (t\u0103ia\u021bi felii)2 linguri\u021be de zah\u0103r0.5 linguri\u021b\u0103 de sare0.25 linguri\u021b\u0103 de piper negru (m\u0103cinat)3 linguri de pudr\u0103 de orez pr\u0103jit (th\u00ednh)Sos n\u01b0\u1edbc m\u1eafm asezonat1 parte de zah\u0103r1 parte de sos de pe\u0219te (n\u01b0\u1edbc m\u1eafm) (de bun\u0103 calitate)1 parte de ap\u01030.5 parte de o\u021betOrez spart (c\u01a1m t\u1ea5m)orez spart (g\u1ea1o t\u1ea5m) (\u00een func\u021bie de num\u0103rul de por\u021bii)ap\u0103 (dup\u0103 nevoie)frunze de pandan (op\u021bional)\u0110\u1ed3 chua (morcov marinat)1 morcov1 lingur\u0103 de o\u021bet1 lingur\u0103 de zah\u0103rM\u1ee1 h\u00e0nh (ulei cu ceap\u0103 verde)1 leg\u0103tur\u0103 de ceap\u0103 verde (t\u0103iat\u0103 fin)6 linguri de ulei neutru1 linguri\u021b\u0103 de sare2 linguri\u021be de zah\u0103rGarnituricastravete (dup\u0103 gust)ro\u0219ie (proasp\u0103t\u0103, dup\u0103 gust)ardei iute (dup\u0103 gust)limet\u0103 (dup\u0103 gust)ou\u0103 (dup\u0103 nevoie, pentru varianta \u1ed1p la)\t\n\t\n\t\tCotlete la gr\u0103tar (marinad\u0103)Cl\u0103ti\u021bi cotletele, t\u0103ia\u021bi-le \u00een felii de aproximativ 1 cm \u0219i tampona\u021bi-le bine.Amesteca\u021bi sosul de soia, mierea, sosul de stridii, sosul de pe\u0219te, uleiurile, laptele, usturoiul, piperul \u0219i amestecul de cinci condimente; ad\u0103uga\u021bi b\u0103utura cola, apoi acoperi\u021bi bine cotletele cu marinada. Acoperi\u021bi \u0219i l\u0103sa\u021bi la marinat peste noapte, la frigider.B\u00ec (\u0219orici \u0219i carne de porc desf\u0103cut\u0103 \u00een f\u00e2\u0219ii)Cur\u0103\u021ba\u021bi \u0219oriciul, dac\u0103 este nevoie, apoi fierbe\u021bi-l \u00een ap\u0103 clocotit\u0103 p\u00e2n\u0103 se p\u0103trunde. L\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 \u0219i t\u0103ia\u021bi-l \u00een f\u00e2\u0219ii foarte sub\u021biri.Amesteca\u021bi carnea slab\u0103 de porc cu usturoiul tocat, e\u0219alota tocat\u0103, piperul \u0219i sosul de pe\u0219te. Pune\u021bi-o \u00eentr-o tigaie, ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103 clocotit\u0103 c\u00e2t s\u0103 o acopere \u0219i l\u0103sa\u021bi-o s\u0103 fiarb\u0103 la foc mic p\u00e2n\u0103 se evapor\u0103 lichidul, p\u0103str\u00e2nd carnea fraged\u0103. L\u0103sa\u021bi-o s\u0103 se r\u0103ceasc\u0103, apoi desface\u021bi-o \u00een f\u00e2\u0219ii.Amesteca\u021bi \u0219oriciul cu carnea de porc desf\u0103cut\u0103 \u00een f\u00e2\u0219ii, apoi ad\u0103uga\u021bi usturoiul feliat, zah\u0103rul, sarea, piperul \u0219i pudra de orez pr\u0103jit (th\u00ednh). Amesteca\u021bi p\u00e2n\u0103 se distribuie uniform.Ch\u1ea3 tr\u1ee9ng (terin\u0103 la abur)Rehidrata\u021bi vermiceii \u0219i ciupercile negre \u00een ap\u0103 c\u0103ldu\u021b\u0103, scurge\u021bi-le, t\u0103ia\u021bi vermiceii \u00een buc\u0103\u021bi de 6\u20137 cm \u0219i felia\u021bi sub\u021bire ciupercile.Pune\u021bi deoparte un g\u0103lbenu\u0219. Bate\u021bi u\u0219or ou\u0103le r\u0103mase, apoi amesteca\u021bi-le cu fleica de porc tocat\u0103, vermiceii \u0219i ciupercile. Asezona\u021bi cu piper, sare, zah\u0103r \u0219i e\u0219alot\u0103.Turna\u021bi compozi\u021bia \u00eentr-o form\u0103 \u0219i g\u0103ti\u021bi-o la abur 15 minute. Unge\u021bi suprafa\u021ba cu g\u0103lbenu\u0219ul p\u0103strat, l\u0103sa\u021bi capacul u\u0219or \u00eentredeschis c\u00e2teva clipe ca s\u0103 se rumeneasc\u0103 u\u0219or, apoi l\u0103sa\u021bi s\u0103 se r\u0103coreasc\u0103 \u0219i t\u0103ia\u021bi \u00een buc\u0103\u021bi.Sos n\u01b0\u1edbc m\u1eafm asezonat\u00cenc\u0103lzi\u021bi apa cu zah\u0103rul p\u00e2n\u0103 se dizolv\u0103 complet, l\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103, apoi ad\u0103uga\u021bi sosul de pe\u0219te \u0219i o\u021betul. Gusta\u021bi \u0219i ajusta\u021bi echilibrul dintre dulce, s\u0103rat \u0219i acru.Orez spart (c\u01a1m t\u1ea5m)Cl\u0103ti\u021bi orezul spart, apoi fierbe\u021bi-l cu pu\u021bin mai pu\u021bin\u0103 ap\u0103 dec\u00e2t pentru orezul alb obi\u0219nuit; ad\u0103uga\u021bi frunzele de pandan \u00een timpul fierberii, dac\u0103 dori\u021bi. Af\u00e2na\u021bi boabele \u0219i mai l\u0103sa\u021bi-l pu\u021bin pe foc, ca s\u0103 se usuce, dac\u0103 este posibil.\u0110\u1ed3 chua (morcov marinat)Cur\u0103\u021ba\u021bi morcovul \u0219i t\u0103ia\u021bi-l c\u00e2t mai fin, \u00een felii sub\u021biri sau julienne. Amesteca\u021bi o\u021betul cu zah\u0103rul, apoi pune\u021bi morcovul la marinat.M\u1ee1 h\u00e0nh (ulei cu ceap\u0103 verde)Amesteca\u021bi ceapa verde cu uleiul, sarea \u0219i zah\u0103rul. \u00cenc\u0103lzi\u021bi totul 30 de secunde la microunde (sau \u00eenc\u0103lzi\u021bi uleiul separat \u0219i turna\u021bi-l peste ceap\u0103), apoi amesteca\u021bi p\u00e2n\u0103 c\u00e2nd ceapa se \u00eenmoaie \u0219i \u00ee\u0219i schimb\u0103 u\u0219or culoarea. Pune\u021bi deoparte.Frigere, ou ochi \u0219i montareScoate\u021bi cotletele marinate din frigider cu 1 or\u0103 \u00eenainte. Frige\u021bi-le pe c\u0103rbuni, pe gr\u0103tar sau \u00een tigaie p\u00e2n\u0103 sunt bine f\u0103cute, urm\u0103rind atent focul, \u0219i unge\u021bi-le cu pu\u021bin\u0103 marinad\u0103 r\u0103mas\u0103 \u00een timpul g\u0103tirii.A\u0219eza\u021bi orezul \u00een farfurii, stropi\u021bi-l cu pu\u021bin ulei cu ceap\u0103 verde, apoi ad\u0103uga\u021bi castravete, ro\u0219ie, morcov marinat, cotletele la gr\u0103tar, b\u00ec \u0219i ch\u1ea3 tr\u1ee9ng. Servi\u021bi al\u0103turi de un bol cu sos n\u01b0\u1edbc m\u1eafm.Pentru varianta \u1ed1p la, pr\u0103ji\u021bi un ou ochi \u0219i ad\u0103uga\u021bi-l \u00een farfurie.\t\n\t\n\t\t\nTh\u00ednh (pudr\u0103 de orez pr\u0103jit) se poate cump\u0103ra gata preparat din pia\u021b\u0103.\nPentru un sos mai parfumat, \u00eenlocui\u021bi apa cu ap\u0103 de cocos.\nPe gr\u0103tar cu c\u0103rbuni, evita\u021bi flac\u0103ra prea puternic\u0103, pentru a nu arde carnea.\n\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138973","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=138973"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/114661"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}