Bánh chưng

Bánh chưng ist eine von vielen vietnamesischen Nationalspezialitäten. Zutaten sind Klebreis, Schweinefleisch und Grünbohnen. Die Mischung von gewürzten (mit Salz, Pfeffer etc) Fleisch und Bohnen wird vom Klebreis umgehüllt. Das ganze wird dann in "lá dong", eine Art von Blättern, die Bananenblättern ähnlich sind quadratisch gepackt, mit Bambus"schleifen" (siehe Bild) zusammengebunden und dann stundenweise im Wasser gekocht. Bánh chưng wird zu Tet und an traditionellen festigen Tagen serviert. Im linken Bild sieht man ein gekochtes (und bereits getrocknet) bánh chưng, im rechten das fertigservierte. 

Ein paar neue Wörter für heute, die Aussprache findet Ihr hier


Spezialität: đặc sản

Klebreis: gạo nếp (Reis: gạo; Normalreis: gạo tẻ)

Schweinefleisch: thịt lợn (Schwein: con lợn; Fleisch:thịt)

Grünbohnen: đỗ (đậu) xanh (Bohnen: đỗ, đậu; Grün: xanh)

Packen: gói

Bambus"schleifen": lạt

Wasser: nước

Kochen: nấu

Gekocht: (nấu) chín

Trâm Anh Phạm

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