{"id":196062,"title":"Banh mi po vietnamsku","modified":"2026-10-31T16:50:54+01:00","plain":"Jednoduch\u00fd a lahodn\u00fd recept na vietnamsk\u00fd sendvi\u010d banh mi\n\n\n\nZa \u00fasvitu je prvn\u00edm zvukem, kter\u00fd v Ho \u010ci Minov\u011b M\u011bst\u011b usly\u0161\u00edte, tlumen\u00e9 k\u0159upnut\u00ed je\u0161t\u011b tepl\u00e9 bagety p\u0159i rozkrojen\u00ed. Vyval\u00ed se z n\u00ed obl\u00e1\u010dek p\u00e1ry s v\u016fn\u00ed m\u00e1slov\u00e9 pa\u0161tiky, tuku z grilovan\u00e9ho vep\u0159ov\u00e9ho a \u010derstv\u00e9ho koriandru, znamen\u00ed pro kucha\u0159e, doj\u00ed\u017ed\u011bj\u00edc\u00ed i rozespal\u00e9 studenty, \u017ee je \u010das na sn\u00eddani. \n\n\n\nV bal\u00ed\u010dku, kter\u00fd udr\u017e\u00edte v jedn\u00e9 ruce, shrnuje b\u00e1nh m\u00ec 160 let koloni\u00e1ln\u00edho st\u0159etu a vietnamsk\u00e9 vynal\u00e9zavosti: francouzsk\u00e9 postupy, m\u00edstn\u00ed smysl pro hospod\u00e1rnost, tropickou pot\u0159ebu sv\u011b\u017eesti a t\u00e9m\u011b\u0159 filozofick\u00fd po\u017eadavek na rovnov\u00e1hu. Sousto za soustem se jeho opravdovost odhaluje v kontrastech: k\u016frka jemn\u00e1 jako \u0161epot proti st\u0159\u00eddce hebk\u00e9 jako bavlna, sametov\u00e1 j\u00e1tra proti k\u0159upav\u00e9 zelenin\u011b nalo\u017een\u00e9 v oct\u011b, \u0161t\u011bdr\u00e1 porce vep\u0159ov\u00e9ho proti hrstem bylinek. Vydejte se po t\u00e9to stop\u011b drobe\u010dk\u016f a pozn\u00e1te jeho minulost, stavbu i region\u00e1ln\u00ed n\u00e1\u0159e\u010d\u00ed, kter\u00fdmi promlouv\u00e1\u2026 a tak\u00e9 m\u011b\u0159\u00edtka, podle nich\u017e pozn\u00e1te (nebo p\u0159iprav\u00edte) to skute\u010dn\u011b prav\u00e9.\n\n\n\nCo je banh mi?\n\n\n\nV\u0161echno za\u010d\u00edn\u00e1 pe\u010divem. Vietnamsk\u00e1 bageta je jako st\u0159ela lehk\u00e1 jako p\u00edrko, dlouh\u00e1 15 cm a\u017e 20 cm, pe\u010den\u00e1 s p\u00e1rou, aby k\u016frka praskala jako sklo a vnit\u0159ek z\u016fstal t\u00e9m\u011b\u0159 dut\u00fd. D\u0159\u00edve se p\u0159i nedostatku surovin p\u0159id\u00e1vala r\u00fd\u017eov\u00e1 mouka; dnes \u0159ada pek\u00e1ren dosahuje lehkosti pomoc\u00ed p\u0161eni\u010dn\u00e9 mouky s vysok\u00fdm obsahem b\u00edlkovin a \u0161petky kyseliny askorbov\u00e9, i kdy\u017e n\u011bkter\u00e9 st\u00e1le p\u0159id\u00e1vaj\u00ed trochu r\u00fd\u017eov\u00e9 mouky. A\u0165 u\u017e je slo\u017een\u00ed jak\u00e9koli, prodejci pe\u010divo p\u0159ed pln\u011bn\u00edm v\u017edy na n\u011bkolik sekund oh\u0159ej\u00ed: pr\u00e1v\u011b v tom spo\u010d\u00edv\u00e1 rozd\u00edl mezi oby\u010dejn\u00fdm p\u0159\u00edjemn\u00fdm soustem a proslul\u00fdm k\u0159upnut\u00edm.\n\n\n\nJako z\u00e1klad: rychl\u00e9 pot\u0159en\u00ed sm\u011bs\u00ed m\u00e1sla a majon\u00e9zy a \u0161t\u011bdr\u00e1 vrstva j\u00e1trov\u00e9 pa\u0161tiky. Na severu nech\u00e1vaj\u00ed pa\u0161tiku hrub\u0161\u00ed a v\u00fdrazn\u011b vep\u0159ovou; na jihu ji s p\u0159\u00eddavkem tuku \u0161lehaj\u00ed do hedv\u00e1bn\u00e9 jemnosti. V Hanoji se \u0159\u00edk\u00e1: \u201ePa\u0161tika tvo\u0159\u00ed 70 % chuti\u201c, a kdy\u017e ji vid\u00edte rozpou\u0161t\u011bt se v tepl\u00e9 st\u0159\u00eddce, ten v\u00fdpo\u010det se zd\u00e1 spr\u00e1vn\u00fd.\n\n\n\nV srdci n\u00e1pln\u011b je maso, nej\u010dast\u011bji vep\u0159ov\u00e1 trojice ( jemn\u00e9 ch\u1ea3 l\u1ee5a nebo Ch\u1ea3 Hu\u1ebf, nar\u016f\u017eov\u011bl\u00e1 \u0161unka a tla\u010denka protkan\u00e1 pep\u0159em ), i kdy\u017e je bez n\u00e1mitek m\u016f\u017ee zastoupit th\u1ecbt n\u01b0\u1edbng grilovan\u00e9 na d\u0159ev\u011bn\u00e9m uhl\u00ed, x\u00e1 x\u00edu na \u010d\u00ednsk\u00fd zp\u016fsob, masov\u00e9 kuli\u010dky v om\u00e1\u010dce nebo ku\u0159e s citronovou tr\u00e1vou. D\u016fle\u017eit\u00e9 je, aby b\u00edlkovinn\u00e1 slo\u017eka z\u016fstala ochucen\u00e1 po vietnamsku a nep\u0159eb\u00edjela ostatn\u00ed suroviny.\n\n\n\nPe\u010divo a \u0161unka ve francouzsk\u00e9m pod\u00e1n\u00ed: croque-monsieur z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nPro sv\u011b\u017eest: \u0161pal\u00ed\u010dky ledov\u011b vychlazen\u00e9 okurky, z\u00e1plava sladkokysel\u00e9 mrkve a \u0159edkve daikon (\u0111\u1ed3 chua), sn\u00edtky koriandru a tenk\u00e1 kole\u010dka thajsk\u00e9 chilli papri\u010dky. Na jihu se v\u0161e zakon\u010duje trochou sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky; na severu d\u00e1vaj\u00ed p\u0159ednost \u0161petce soli a pep\u0159e s m\u00edstn\u00ed chilli om\u00e1\u010dkou. Ryb\u00ed om\u00e1\u010dka nuoc-mam se obvykle pou\u017e\u00edv\u00e1 do marin\u00e1dy, m\u00edsto aby se lila p\u0159\u00edmo na pe\u010divo. C\u00edlem je zachovat jasnou rovnov\u00e1hu mezi v\u00fdrazn\u00fdm masem, osv\u011b\u017euj\u00edc\u00ed zeleninou a jemn\u00fdm pe\u010divem, aby chu\u0165ov\u00e9 bu\u0148ky z\u016fstaly bd\u011bl\u00e9, nikoli p\u0159esycen\u00e9 (\u0103n ho\u00e0i kh\u00f4ng ng\u00e1n).\n\n\n\nPozoruhodn\u00e1 historie banh mi\n\n\n\nP\u0159\u00edb\u011bh za\u010d\u00edn\u00e1 v 60. letech\u00a019. stolet\u00ed, kdy francouz\u0161t\u00ed okupanti p\u0159iv\u00e1\u017eeli do Indo\u010d\u00edny svou milovanou bagetu. Dov\u00e1\u017een\u00e1, drah\u00e1 a presti\u017en\u00ed p\u0161enice d\u011blala z pe\u010diva luxus; Vietnamci mu dali jm\u00e9no\u00a0b\u00e1nh\u00a0t\u00e2y\u00a0 (\u201ez\u00e1padn\u00ed chl\u00e9b\u201c) a jedli ho jednodu\u0161e s m\u00e1slem nebo kondenzovan\u00fdm ml\u00e9kem. To vedlo tak\u00e9 ke vzniku j\u00eddel, jako je bo n\u00e9 (steak, vejce, pa\u0161tika a vietnamsk\u00e1 bageta)\n\n\n\nNedostatek surovin za prvn\u00ed sv\u011btov\u00e9 v\u00e1lky p\u0159inutil peka\u0159e nastavovat t\u011bsto levn\u011bj\u0161\u00ed r\u00fd\u017eovou moukou a n\u00e1hodn\u00fd v\u00fdsledek byl zjeven\u00edm: leh\u010d\u00ed, vzdu\u0161n\u011bj\u0161\u00ed pe\u010divo, kter\u00e9 vyhovovalo tropick\u00e9mu podneb\u00ed i m\u00edstn\u00edm pen\u011b\u017eenk\u00e1m.\n\n\n\n\n\n\n\nSkute\u010dn\u00fd zlom p\u0159i\u0161el o generaci pozd\u011bji, v Saigonu v roce 1958. V \u00fazk\u00e9m kr\u00e1mku v ulici Cao Th\u1eafng zkr\u00e1tila pek\u00e1rna H\u00f2a M\u00e3 bagetu p\u0159ibli\u017en\u011b na 20 cm, nahradila taj\u00edc\u00ed francouzsk\u00e9 m\u00e1slo majon\u00e9zou, kter\u00e1 mnohem l\u00e9pe sn\u00e1\u0161\u00ed horko, a m\u00edsto pod\u00e1v\u00e1n\u00ed masa zvl\u00e1\u0161\u0165 j\u00edm pe\u010divo naplnila. M\u00edstn\u00ed uzeniny, rychle nakl\u00e1dan\u00e1 zelenina a bylinky ze zahr\u00e1dky tak prom\u011bnily koloni\u00e1ln\u00ed sva\u010dinu ve vietnamsk\u00e9 j\u00eddlo na cesty. Pouli\u010dn\u00ed prodejci na kolech tento n\u00e1pad roz\u0161\u00ed\u0159ili po cel\u00e9m m\u011bst\u011b za p\u00e1r drobn\u00fdch.\n\n\n\nZat\u00edmco jih oslavoval hojnost, t\u00ed\u017eiv\u011bj\u0161\u00ed hospod\u00e1\u0159sk\u00e9 pom\u011bry pov\u00e1le\u010dn\u00e9 Hanoje zachovaly st\u0159\u00eddmou verzi: hutn\u00e1 pa\u0161tika, tenk\u00e1 vrstva m\u00e1sla, n\u011bkdy p\u00e1r vl\u00e1ken su\u0161en\u00e9ho vep\u0159ov\u00e9ho, trocha chilli a pep\u0159e: \u017e\u00e1dn\u00e1 nakl\u00e1dan\u00e1 zelenina, m\u00e1lo bylinek. Ob\u011b varianty v\u011brn\u011b odr\u00e1\u017eej\u00ed prost\u0159ed\u00ed, z n\u011bho\u017e vze\u0161ly: jedna si dop\u0159\u00e1v\u00e1, druh\u00e1 ub\u00edr\u00e1. Dnes Hanoj nab\u00edz\u00ed spoustu aktivit a v\u00fdlet\u016f, kter\u00e9 umo\u017e\u0148uj\u00ed poznat tuto kulin\u00e1\u0159skou kulturu p\u0159\u00edmo na m\u00edst\u011b. Po roce 1975 p\u0159enesla vietnamsk\u00e1 diaspora b\u00e1nh m\u00ec do Pa\u0159\u00ed\u017ee, Kalifornie, Sydney i jinam. V roce 2011 toto slovo za\u0159adil Oxfordsk\u00fd slovn\u00edk angli\u010dtiny a sendvi\u010d je dnes po cel\u00e9m sv\u011bt\u011b oslavov\u00e1n jako jeden z nejlep\u0161\u00edch na planet\u011b.\n\n\n\nHlavn\u00ed varianty banh mi\n\n\n\nAby bylo jasno, u banh mi \u017e\u00e1dn\u00e1 pravidla neplat\u00ed. Nap\u0159\u00edklad moje verze, kterou v\u00e1m p\u0159edstav\u00edm n\u00ed\u017ee, nem\u00e1 s t\u00edm, co tu popisuji, t\u00e9m\u011b\u0159 nic spole\u010dn\u00e9ho. C\u00edlem je uk\u00e1zat v\u00e1m nejobl\u00edben\u011bj\u0161\u00ed kombinace, abyste si mohli p\u0159ipravit vlastn\u00ed banh mi a nemuseli se dr\u017eet pevn\u011b dan\u00e9 \u0161ablony\n\n\n\nSuroviny na banh mi\n\n\n\nMo\u017en\u00e9 z\u00e1klady pro banh mi:\n\n\n\n\nPa\u0161tika\n\n\n\nMajon\u00e9za\n\n\n\nCon B\u00f2 C\u01b0\u1eddi (Vesel\u00e1 kr\u00e1va)\n\n\n\nAsijsk\u00e1 \u010desnekovo-medov\u00e1 om\u00e1\u010dka\n\n\n\n\nMo\u017en\u00e1 nakl\u00e1dan\u00e1 zelenina do banh mi:\n\n\n\n\nStrouhan\u00e1 mrkev\n\n\n\nStrouhan\u00e1 b\u00edl\u00e1 \u0159edkev\n\n\n\n\nMo\u017en\u00e1 \u010derstv\u00e1 zelenina a bylinky do banh mi:\n\n\n\n\nStrouhan\u00e9 pekingsk\u00e9 zel\u00ed\n\n\n\nOkurka\n\n\n\nKoriandr\n\n\n\nStrouhan\u00e1 mrkev\n\n\n\nPak \u010doi\n\n\n\nJarn\u00ed cibulka\n\n\n\n\nMo\u017en\u00e9 n\u00e1pln\u011b do banh mi:\n\n\n\n\nRu\u1ed1c th\u1ecbt l\u1ee3n (su\u0161en\u00e9 maso)\n\n\n\nChar siu (\u010d\u00ednsk\u00e9 glazovan\u00e9 vep\u0159ov\u00e9)\n\n\n\nVep\u0159ov\u00e1 j\u00e1trov\u00e1 pomaz\u00e1nka\n\n\n\nGi\u00f2 l\u1ee5a \/ ch\u1ea3 l\u1ee5a (vietnamsk\u00e1 mortadela)\n\n\n\nTofu\n\n\n\nSeitan\n\n\n\nRestovan\u00fd vep\u0159ov\u00fd b\u016f\u010dek\n\n\n\n\nBanh mi podle region\u016f\n\n\n\nBanh mi ze severn\u00edho Vietnamu m\u00edv\u00e1 jako z\u00e1klad sp\u00ed\u0161e pa\u0161tiku z vep\u0159ov\u00fdch jater k namaz\u00e1n\u00ed, d\u00e1le vep\u0159ov\u00e9 pl\u00e1tky ope\u010den\u00e9 na p\u00e1nvi, su\u0161en\u00e9 maso a s\u00fdr\n\n\n\nBanh mi z ji\u017en\u00edho Vietnamu s\u00e1z\u00ed sp\u00ed\u0161e na majon\u00e9zu, m\u00e1slo a vaje\u010dn\u00e9 \u017eloutky posypan\u00e9 sma\u017eenou cibul\u00ed a jarn\u00ed cibulkou\n\n\n\nVegetari\u00e1nsk\u00e1 verze banh mi se \u010dasto p\u0159ipravuje se seitanem\n\n\n\nK sn\u00eddani si n\u011bkte\u0159\u00ed Vietnamci d\u00e1vaj\u00ed dovnit\u0159 omeletu, pl\u00e1tky cibule a starou dobrou s\u00f3jovou om\u00e1\u010dku\n\n\n\nJak p\u0159ipravit banh mi?\n\n\n\n\n\n\n\nJe to velmi jednoduch\u00e9! Nejprve nakr\u00e1jejte suroviny na n\u00e1pl\u0148. Pot\u00e9 nechte maso (zde b\u016f\u010dek) marinovat a n\u00e1sledn\u011b ho orestujte ve woku\n\n\n\nVezm\u011bte p\u016flku bagety a napl\u0148te ji nejprve zvolen\u00fdm z\u00e1kladem, masem a pot\u00e9 zeleninou a dal\u0161\u00edmi vybran\u00fdmi surovinami\n\n\n\nSuroviny na tento recept na banh mi\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Klasick\u00e1 slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, kterou dnes najdete snad v ka\u017ed\u00e9m supermarketu. Opravdu nem\u00e1te v\u00fdmluvu, pro\u010d si ji nepo\u0159\u00eddit!\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Nechutn\u00e1 po \u00fast\u0159ic\u00edch, ale pro chu\u0165 asijsk\u00fdch j\u00eddel je z\u00e1sadn\u00ed. D\u00e1 se nahradit, i kdy\u017e ne dokonale, ale doporu\u010duji zkusit ji sehnat.\n\n\n\nRyb\u00ed om\u00e1\u010dka: Bez dobr\u00e9 ryb\u00ed om\u00e1\u010dky nen\u00ed j\u00eddlo vietnamsk\u00e9. Investujte do n\u00ed, nebudete litovat. Ale te\u010f v\u00e1\u017en\u011b, dod\u00e1v\u00e1 nepopsatelnou chu\u0165 (tedy umami), jakousi slanost s bohat\u00fdmi odst\u00edny\n\n\n\nChilli vlo\u010dky neboli gochugaru: Korejsk\u00e9 chilli vlo\u010dky s p\u0159\u00edmo bo\u017eskou chut\u00ed, kter\u00e9 m\u016f\u017eete nahradit jak\u00fdmkoli jin\u00fdm mlet\u00fdm chilli, ale v\u011b\u0159te mi, kdy\u017e \u0159\u00edk\u00e1m, \u017ee jsou vynikaj\u00edc\u00ed\n\n\n\nRecept na banh mi\n\n\n\n\n\n\tAutentick\u00e9 vietnamsk\u00e9 b\u00e1nh m\u00ec\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g vep\u0159ov\u00e9ho b\u016f\u010dku (nesolen\u00e9ho) nakr\u00e1jen\u00e9ho na pl\u00e1tkyMarin\u00e1da1 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka  ryb\u00ed om\u00e1\u010dky1 l\u017ei\u010dka  \u00fast\u0159icov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky \u010derstv\u00e9 citronov\u00e9 tr\u00e1vy nakr\u00e1jen\u00e9 najemnoZ\u00e1klad z pikantn\u00ed majon\u00e9zy3 l\u017e\u00edce  majon\u00e9zy1 l\u017ei\u010dka  b\u00edl\u00e9ho pep\u0159e1 l\u017ei\u010dka  chilli vlo\u010dek1 l\u017ei\u010dka  mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednuN\u00e1pl\u014830 g vietnamsk\u00e9 nakl\u00e1dan\u00e9 zeleniny podle m\u00e9ho receptu1 polovina bagety\t\n\t\n\t\tMaso nechte 10 min marinovat a v misce sm\u00edchejte suroviny na majon\u00e9zov\u00fd z\u00e1kladMaso op\u00e9kejte na prudk\u00e9m ohni, dokud nebude zcela prope\u010den\u00e9Sestaven\u00ed b\u00e1nh m\u00ecBagetu pod\u00e9ln\u011b roz\u0159\u00edzn\u011btePot\u0159ete majon\u00e9zov\u00fdm z\u00e1klademP\u0159idejte n\u00e1pl\u0148P\u0159idejte maso\t\n\t\n\t\t\nKdy\u017e majon\u00e9zov\u00fd z\u00e1klad sm\u00edch\u00e1te p\u0159edem, chut\u011b ko\u0159en\u00ed se v majon\u00e9ze l\u00e9pe rozvinou\nBudu up\u0159\u00edmn\u00fd, ten den jsem sp\u011bchal a fotka je P\u0158\u00cd\u0160ERN\u00c1.\u00a0A\u017e budu fotit znovu, pou\u017eiji m\u00e9n\u011b tu\u010dn\u00e9 vep\u0159ov\u00e9 maso, dlouho marinovan\u00e9 a nakr\u00e1jen\u00e9 na velmi tenk\u00e9 pl\u00e1tky.\u00a0\n\n\t\n\t\n\t\tSandwichVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nNguyen, Andrea. P\u0159\u00edru\u010dka B\u00e1nh M\u00ec \u2013 rozhovor a uk\u00e1zky.Web: NPR \u2014 https:\/\/www.npr.org\/\n\n\n\nBlog Lion Brand. Historie a p\u016fvod B\u00e1nh M\u00ec.Web: https:\/\/lionbrand.com.au\/\n\n\n\nXoTours  B\u00e1nh M\u00ec pod lupou.Web: https:\/\/xotours.vn\/\n\n\n\nPat\u00e9 Truy\u1ec1n Th\u1ed1ng H\u00e0 N\u1ed9i. Tradice B\u00e1nh M\u00ec: Hanoj versus Saigon.Web: https:\/\/patetruyenthonghanoi.com\/\n\n\n\nWikipedie. B\u00e1nh M\u00ec (historie a suroviny).Web: https:\/\/en.wikipedia.org\/wiki\/B\u00e1nh_m\u00ec","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196062"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196062\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3375"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}