{"id":196376,"title":"Letn\u00ed z\u00e1vitky s krevetami po vietnamsku","modified":"2026-10-31T16:51:44+01:00","plain":"Jarn\u00ed z\u00e1vitky neboli G\u1ecfi cu\u1ed1n pat\u0159\u00ed mezi vietnamsk\u00e1 j\u00eddla, kter\u00e1 si doma p\u0159iprav\u00edte nejsn\u00e1ze. Jsou zdrav\u00fdm p\u0159edkrmem z mo\u0159sk\u00fdch plod\u016f a zeleniny zabalen\u00fdch do jemn\u00e9ho pr\u016fsvitn\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru.\n\n\n\nCo jsou jarn\u00ed z\u00e1vitky?\n\n\n\nAsi v\u00e1s nep\u0159ekvap\u00ed, \u017ee poch\u00e1zej\u00ed z Vietnamu. Jejich p\u016fvodn\u00ed n\u00e1zev je G\u1ecfi cu\u1ed1n a \u0159\u00edk\u00e1 se jim tak\u00e9 letn\u00ed z\u00e1vitky. G\u1ecfi cu\u1ed1n doslova znamen\u00e1 \u201esal\u00e1tov\u00fd z\u00e1vitek\u201c, co\u017e odkazuje na jejich n\u00e1pl\u0148 z \u010derstv\u00e9 zeleniny. P\u0159edpokl\u00e1d\u00e1 se, \u017ee vznikly v hork\u00e9m podneb\u00ed jihu, kde se d\u00e1v\u00e1 p\u0159ednost lehk\u00fdm a sv\u011b\u017e\u00edm j\u00eddl\u016fm. O tom se ale v\u00edce rozep\u00ed\u0161u d\u00e1le v \u010dl\u00e1nku.\n\n\n\nMezi jejich hlavn\u00ed tradi\u010dn\u00ed suroviny pat\u0159\u00ed hl\u00e1vkov\u00fd sal\u00e1t, thajsk\u00e1 bazalka, listy perily, su\u0161en\u00e9 krevety, va\u0159en\u00e9 vep\u0159ov\u00e9 maso, \u010derstv\u00e9 krevety\u2026 to v\u0161e zabalen\u00e9 do r\u00fd\u017eov\u00e9ho pap\u00edru. Je to p\u0159\u00edmo\u010dar\u00e9 a bez zbyte\u010dn\u00fdch slo\u017eitost\u00ed. Pokud budete vhodn\u00fd r\u00fd\u017eov\u00fd pap\u00edr hledat v obchod\u011b, najdete ho pod n\u00e1zvem b\u00e1nh tr\u00e1ng.\n\n\n\nPokud m\u00e1te chu\u0165 na v\u00fdzvu, vyzkou\u0161ejte moje bun bo hue\n\n\n\nP\u016fvod jarn\u00edch z\u00e1vitk\u016f\n\n\n\nJarn\u00ed z\u00e1vitky se \u010dasto spojuj\u00ed s vietnamskou kuchyn\u00ed, jejich historie je v\u0161ak ve skute\u010dnosti slo\u017eit\u011bj\u0161\u00ed a o jejich p\u016fvodu se vedou debaty. A\u010dkoli se podle n\u011bkter\u00fdch n\u00e1zor\u016f zrodily v \u010c\u00edn\u011b, jejich skute\u010dn\u00fd p\u016fvod je obt\u00ed\u017en\u00e9 ur\u010dit. Jist\u00e9 je, \u017ee se postupem \u010dasu p\u0159izp\u016fsobovaly chut\u00edm a surovin\u00e1m dostupn\u00fdm v jednotliv\u00fdch oblastech.\n\n\n\nHistorici n\u011bkdy diskutuj\u00ed o vlivu \u010d\u00ednsk\u00fdch z\u00e1vitk\u016f popiah (vietnamsky b\u00f2 b\u00eda), \u010derstv\u00fdch jarn\u00edch z\u00e1vitk\u016f poch\u00e1zej\u00edc\u00edch z oblasti Fu-\u0165ien\/Teochew, na vznik g\u1ecfi cu\u1ed1n. \u010c\u00ednsk\u00e9 popiah a vietnamsk\u00e9 g\u1ecfi cu\u1ed1n toti\u017e maj\u00ed \u0159adu podobnost\u00ed: v obou p\u0159\u00edpadech se do obalu zavinuje zelenina a suroviny bohat\u00e9 na b\u00edlkoviny a oboje se mohou pod\u00e1vat s om\u00e1\u010dkou na b\u00e1zi hoisinu.\n\n\n\nVietnamsk\u00e1 omeleta va\u0159en\u00e1 v p\u00e1\u0159e je velmi nedocen\u011bn\u00e9 tradi\u010dn\u00ed j\u00eddlo\n\n\n\nPouli\u010dn\u00ed prodejci v Saigonu p\u016fvodn\u011b nab\u00edzeli b\u00f2 b\u00eda pln\u011bn\u00e9 jicamou, vejcem, su\u0161en\u00fdmi krevetami, \u010d\u00ednskou klob\u00e1sou a ara\u0161\u00eddovou om\u00e1\u010dkou. To mohlo Vietnamce inspirovat k vytvo\u0159en\u00ed vlastn\u00ed verze z m\u00edstn\u00edch surovin. G\u1ecfi cu\u1ed1n se tak postupn\u011b vyvinuly do podoby odpov\u00eddaj\u00edc\u00ed vietnamsk\u00fdm chut\u00edm: jsou leh\u010d\u00ed a sv\u011b\u017eej\u0161\u00ed, m\u00edsto p\u0161eni\u010dn\u00fdch pala\u010dinek se pou\u017e\u00edv\u00e1 r\u00fd\u017eov\u00fd pap\u00edr, neobsahuj\u00ed restovanou n\u00e1pl\u0148 ani olej a dopl\u0148uje je spousta \u010derstv\u00fdch bylinek.\n\n\n\nJak zd\u016fraz\u0148uje jeden vietnamsk\u00fd \u010dl\u00e1nek, g\u1ecfi cu\u1ed1n jsou obl\u00edben\u00e9 t\u00edm, \u017ee zachov\u00e1vaj\u00ed \u010distou a p\u0159irozenou chu\u0165 surovin, bez oleje a s hojnost\u00ed zelen\u00e9 zeleniny. I kdy\u017e tedy n\u00e1pad na z\u00e1vitek mo\u017en\u00e1 p\u0159inesli \u010d\u00edn\u0161t\u00ed p\u0159ist\u011bhovalci, vietnamsk\u00e9 g\u1ecfi cu\u1ed1n z\u00edskaly vlastn\u00ed identitu a dnes se pova\u017euj\u00ed za j\u00eddlo \u201equ\u1ed1c h\u1ed3n qu\u1ed1c t\u00fay\u201c (n\u00e1rodn\u00ed du\u0161e), kter\u00e9 je symbolem Vietnamu.\n\n\n\nTradi\u010dn\u00ed podoba jarn\u00edch z\u00e1vitk\u016f\n\n\n\nRecept na konci tohoto \u010dl\u00e1nku je upraven\u00fd tak, aby respektoval tradici, ale z\u00e1rove\u0148 se p\u0159ibl\u00ed\u017eil tomu, co zn\u00e1me z na\u0161ich restaurac\u00ed. Tato \u010d\u00e1st je ur\u010dena t\u011bm, kte\u0159\u00ed se cht\u011bj\u00ed o jarn\u00edch z\u00e1vitc\u00edch dozv\u011bd\u011bt v\u00edce\n\n\n\nZ historick\u00fdch popis\u016f a studi\u00ed v\u011bnovan\u00fdch g\u1ecfi cu\u1ed1n vypl\u00fdv\u00e1, \u017ee n\u011bkter\u00e9 kl\u00ed\u010dov\u00e9 suroviny z\u016fst\u00e1vaj\u00ed ve verzi pova\u017eovan\u00e9 za autentickou beze zm\u011bny. Tradi\u010dn\u00ed n\u00e1pl\u0148 zahrnuje:\n\n\n\n\nVep\u0159ov\u00e9 maso \u2013 obvykle va\u0159en\u00fd vep\u0159ov\u00fd b\u016f\u010dek (s k\u016f\u017e\u00ed), nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky. N\u011bkte\u0159\u00ed up\u0159es\u0148uj\u00ed, \u017ee jde o th\u1ecbt heo ba ch\u1ec9 hai \u0111\u1ea7u da (vep\u0159ov\u00fd b\u016f\u010dek s k\u016f\u017e\u00ed na obou stran\u00e1ch), kter\u00fd zajist\u00ed dokonal\u00fd pom\u011br libov\u00e9ho a tu\u010dn\u00e9ho masa. \n\n\n\nKrevety \u2013 obvykle va\u0159en\u00e9 krevety (nebo velk\u00e9 krevety), oloupan\u00e9 a pod\u00e9ln\u011b rozp\u016flen\u00e9. Jejich z\u00e1\u0159iv\u011b oran\u017eov\u00e1 barva, viditeln\u00e1 p\u0159es tenk\u00fd r\u00fd\u017eov\u00fd pap\u00edr, dod\u00e1v\u00e1 z\u00e1vitk\u016fm l\u00e1kav\u00fd vzhled. Spojen\u00ed vep\u0159ov\u00e9ho masa a krevet je natolik typick\u00e9, \u017ee se klasick\u00e9 verzi \u010dasto \u0159\u00edk\u00e1 g\u1ecfi cu\u1ed1n t\u00f4m th\u1ecbt (\u201ez\u00e1vitek s krevetami a masem\u201c).\n\n\n\nTenk\u00e9 r\u00fd\u017eov\u00e9 nudle (b\u00fan) \u2013 tyto m\u011bkk\u00e9 r\u00fd\u017eov\u00e9 nudle dod\u00e1vaj\u00ed objem a p\u0159\u00edjemn\u011b pru\u017enou strukturu. Pom\u00e1haj\u00ed tak\u00e9 nas\u00e1knout om\u00e1\u010dku. Do ka\u017ed\u00e9ho z\u00e1vitku se vkl\u00e1d\u00e1 mal\u00fd svaze\u010dek nudl\u00ed.\n\n\n\n\u010cerstv\u00e9 bylinky a listov\u00e1 zelenina: pestr\u00e1 sm\u011bs syrov\u00fdch list\u016f a bylinek je pro v\u016fni g\u1ecfi cu\u1ed1n z\u00e1sadn\u00ed. B\u011b\u017en\u011b se pou\u017e\u00edv\u00e1 hl\u00e1vkov\u00fd sal\u00e1t (jemn\u00fd zelen\u00fd list jako z\u00e1klad), thajsk\u00e1 bazalka (h\u00fang qu\u1ebf), limnofila vonn\u00e1 (ng\u00f2 om), m\u00e1ta (h\u00fang b\u1ea1c h\u00e0) a n\u011bkdy koriandr (ng\u00f2 r\u00ed). V ji\u017en\u00edch receptech se \u010dasto p\u0159id\u00e1v\u00e1 \u010desnekov\u00e1 pa\u017eitka (h\u1eb9), jej\u00ed\u017e st\u00e9blo vy\u010dn\u00edv\u00e1 z konce z\u00e1vitku a dod\u00e1v\u00e1 mu charakteristick\u00fd vzhled. V n\u011bkter\u00fdch oblastech se p\u0159id\u00e1vaj\u00ed tak\u00e9 listy perily (t\u00eda t\u00f4) a di\u1ebfp c\u00e1 (zn\u00e1m\u00e1 jako toule\u0148 srd\u010dit\u00e1) pro v\u00fdrazn\u011bj\u0161\u00ed bylinnou chu\u0165 (\u010dast\u011bj\u0161\u00ed na severu a ve st\u0159edn\u00ed \u010d\u00e1sti zem\u011b). Pr\u00e1v\u011b hojnost bylinek a list\u016f d\u00e1v\u00e1 g\u1ecfi cu\u1ed1n charakter \u201esal\u00e1tov\u00e9ho z\u00e1vitku\u201c: bez nich by postr\u00e1daly sv\u011b\u017eest i autenti\u010dnost. \n\n\n\nZelenina: tradi\u010dn\u00ed g\u1ecfi cu\u1ed1n obvykle obsahuj\u00ed okurku (nakr\u00e1jenou na tenk\u00e9 prou\u017eky), kter\u00e1 dod\u00e1v\u00e1 k\u0159upavost a sv\u011b\u017eest. N\u011bkter\u00e9 rodiny p\u0159id\u00e1vaj\u00ed blan\u0161\u00edrovan\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dky. Podle oblasti se m\u016f\u017eete setkat tak\u00e9 s hranolky nakl\u00e1dan\u00e9 mrkve nebo \u0159edkve a v delt\u011b Mekongu se n\u011bkdy p\u0159id\u00e1v\u00e1 zelen\u00e9 mango pro lehce nakyslou chu\u0165.\n\n\n\n\nOm\u00e1\u010dka k pod\u00e1v\u00e1n\u00ed \n\n\n\nNa jihu Vietnamu je p\u016fvodn\u00ed tradi\u010dn\u00ed om\u00e1\u010dkou t\u01b0\u01a1ng xay , hust\u00e1 slan\u00e1 om\u00e1\u010dka z fermentovan\u00fdch s\u00f3jov\u00fdch bob\u016f, \u010dasto obohacen\u00e1 o drcen\u00e9 ara\u0161\u00eddy. V prvn\u00edch verz\u00edch se lepkav\u00e1 r\u00fd\u017ee a s\u00f3jov\u00e9 boby va\u0159ily na ka\u0161i a nech\u00e1valy fermentovat, a\u017e vznikla jemn\u00e1 pasta. Klasick\u00e1 p\u0159\u00edprava om\u00e1\u010dky ke g\u1ecfi cu\u1ed1n spo\u010d\u00edv\u00e1 v orestov\u00e1n\u00ed \u010desneku a \u0161alotky, n\u00e1sledn\u00e9m sm\u00edch\u00e1n\u00ed t\u01b0\u01a1ng (vietnamsk\u00e9 pasty z fermentovan\u00e9 s\u00f3ji, podobn\u00e9 om\u00e1\u010dce hoisin) s trochou v\u00fdvaru nebo kokosov\u00e9 vody a cukrem a nakonec v p\u0159id\u00e1n\u00ed pra\u017een\u00fdch ara\u0161\u00edd\u016f a chilli. \n\n\n\nV\u00fdsledn\u00e1 om\u00e1\u010dka, n\u011bkdy naz\u00fdvan\u00e1 t\u01b0\u01a1ng \u0111\u1eadu ph\u1ed9ng (\u201eara\u0161\u00eddov\u00e1 om\u00e1\u010dka na b\u00e1zi t\u01b0\u01a1ng\u201c), je slan\u00e1, lehce nasl\u00e1dl\u00e1 a hust\u0161\u00ed ne\u017e n\u01b0\u1edbc ch\u1ea5m. Postupem \u010dasu se zejm\u00e9na v zahrani\u010d\u00ed roz\u0161\u00ed\u0159ila jednodu\u0161\u0161\u00ed om\u00e1\u010dka z hoisinu a ara\u0161\u00edd\u016f (p\u0159ipravovan\u00e1 z kupovan\u00e9 om\u00e1\u010dky hoisin a ara\u0161\u00eddov\u00e9ho m\u00e1sla), proto\u017ee se chut\u00ed bl\u00ed\u017e\u00ed p\u016fvodn\u00ed om\u00e1\u010dce t\u01b0\u01a1ng.\n\n\n\nVedle ara\u0161\u00eddov\u00e9 om\u00e1\u010dky existuje je\u0161t\u011b dal\u0161\u00ed autentick\u00e1 varianta: n\u01b0\u1edbc m\u1eafm chua ng\u1ecdt, proslul\u00e1 lehce nasl\u00e1dl\u00e1 ryb\u00ed om\u00e1\u010dka s \u010desnekem a chilli, zn\u00e1m\u00e1 jako n\u01b0\u1edbc ch\u1ea5m. P\u0159ipravuje se z ryb\u00ed om\u00e1\u010dky, limetkov\u00e9 \u0161\u0165\u00e1vy, vody, cukru, \u010desneku a chilli. K \u010derstv\u00fdm z\u00e1vitk\u016fm se b\u011b\u017en\u011bji pod\u00e1v\u00e1 ve st\u0159edn\u00edm a severn\u00edm Vietnamu, na jihu slou\u017e\u00ed jako alternativa. Ob\u011b om\u00e1\u010dky se pova\u017euj\u00ed za autentick\u00e9; v\u00fdb\u011br \u010dasto z\u00e1vis\u00ed na m\u00edstn\u00edch zvyklostech nebo na n\u00e1plni. Pokud tedy z\u00e1vitek obsahuje v\u00fdrazn\u00e9 bylinky nebo mo\u0159sk\u00e9 plody, pod\u00e1v\u00e1 se sp\u00ed\u0161e n\u01b0\u1edbc ch\u1ea5m, zat\u00edmco ke klasick\u00e9 verzi s vep\u0159ov\u00fdm masem a krevetami se d\u00e1v\u00e1 p\u0159ednost ara\u0161\u00eddov\u00e9 om\u00e1\u010dce. Na stole se ostatn\u011b \u010dasto objevuj\u00ed ob\u011b. \n\n\n\nRegion\u00e1ln\u00ed n\u00e1zvy a obm\u011bny\n\n\n\nNa jihu (kde toto j\u00eddlo pravd\u011bpodobn\u011b vzniklo) se mu v\u0161eobecn\u011b \u0159\u00edk\u00e1 g\u1ecfi cu\u1ed1n. Na severu se \u010dasto pou\u017e\u00edv\u00e1 n\u00e1zev nem cu\u1ed1n (doslova \u201ezavinut\u00fd nem\u201c), proto\u017ee v\u00fdraz nem m\u016f\u017ee v severovietnamsk\u00e9 kuchyni ozna\u010dovat zavinut\u00e9 pokrmy. Ve st\u0159edn\u00ed \u010d\u00e1sti zem\u011b se n\u011bkdy mluv\u00ed o b\u00e1nh tr\u00e1ng cu\u1ed1n (\u201ez\u00e1vitky z r\u00fd\u017eov\u00e9ho pap\u00edru\u201c). Navzdory rozd\u00edln\u00fdm n\u00e1zv\u016fm z\u016fst\u00e1v\u00e1 princip stejn\u00fd. Region\u00e1ln\u00ed chut\u011b v\u0161ak ovliv\u0148uj\u00ed doprovodnou om\u00e1\u010dku: na severu se nem cu\u1ed1n obvykle pod\u00e1vaj\u00ed s ochucenou ryb\u00ed om\u00e1\u010dkou (n\u01b0\u1edbc m\u1eafm pha) a m\u00edstn\u00edmi bylinkami, jako je kinh gi\u1edbi (vietnamsk\u00e1 medu\u0148ka) nebo perila (t\u00eda t\u00f4). Na jihu se d\u00e1v\u00e1 p\u0159ednost om\u00e1\u010dce ze s\u00f3jov\u00fdch bob\u016f (t\u01b0\u01a1ng) a o n\u011bco slad\u0161\u00ed chuti.\n\n\n\nVe Vietnamu nav\u00edc existuje mno\u017estv\u00ed r\u016fzn\u00fdch n\u00e1pln\u00ed, kter\u00e9 st\u00e1le pat\u0159\u00ed do \u0161irok\u00e9 rodiny \u201em\u00f3n cu\u1ed1n\u201c (zavinut\u00fdch pokrm\u016f). Nejzn\u00e1m\u011bj\u0161\u00ed je klasick\u00e1 verze s krevetami a vep\u0159ov\u00fdm masem (t\u00f4m th\u1ecbt), ale sou\u010d\u00e1st\u00ed vietnamsk\u00e9ho kulin\u00e1\u0159sk\u00e9ho d\u011bdictv\u00ed jsou u\u017e dlouho i dal\u0161\u00ed recepty:\n\n\n\n\nG\u1ecfi cu\u1ed1n chay: Vegetari\u00e1nsk\u00e9 z\u00e1vitky, \u010dasto p\u0159ipravovan\u00e9 se sma\u017een\u00fdm tofu nebo tempehem jako zdrojem b\u00edlkovin a s dal\u0161\u00ed zeleninou, nap\u0159\u00edklad mrkv\u00ed, jicamou \u010di \u010desnekovou pa\u017eitkou. V buddhistick\u00e9 kuchyni existuj\u00ed po stalet\u00ed. Vietnamsk\u00e9 vegetari\u00e1nsk\u00e9 z\u00e1vitky mohou m\u00edsto masa obsahovat pl\u00e1tky sma\u017een\u00e9ho tofu, omeletu nebo restovan\u00e9 houby.\n\n\n\nB\u00ec cu\u1ed1n: Z\u00e1vitky pln\u011bn\u00e9 jemn\u011b nakr\u00e1jenou vep\u0159ovou k\u016f\u017e\u00ed (b\u00ec) sm\u00edchanou s pr\u00e1\u0161kem z pra\u017een\u00e9 r\u00fd\u017ee, se sal\u00e1tem a bylinkami. Tato ji\u017en\u00ed specialita, b\u00ec cu\u1ed1n, se pova\u017euje za samostatn\u00e9 autentick\u00e9 j\u00eddlo, jen s odli\u0161nou n\u00e1pln\u00ed.\n\n\n\nNem n\u01b0\u1edbng cu\u1ed1n: Z\u00e1vitky s grilovan\u00fdm vep\u0159ov\u00fdm masem, do r\u00fd\u017eov\u00e9ho pap\u00edru se bal\u00ed ochucen\u00e9 vep\u0159ov\u00e9 kuli\u010dky (nem n\u01b0\u1edbng) spolu se sal\u00e1tem, okurkou, nakl\u00e1danou zeleninou a bylinkami. \u010casto se pod\u00e1vaj\u00ed se sladkou om\u00e1\u010dkou s chilli a ara\u0161\u00eddy. Toto j\u00eddlo je obl\u00edben\u00e9 ve st\u0159edn\u00ed a ji\u017en\u00ed \u010d\u00e1sti st\u0159edn\u00edho Vietnamu.\n\n\n\nPh\u1edf cu\u1ed1n: Hanojsk\u00e1 specialita, p\u0159i n\u00ed\u017e se m\u00edsto such\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru pou\u017e\u00edvaj\u00ed \u0161irok\u00e9 pl\u00e1ty nudlov\u00e9ho t\u011bsta (pou\u017e\u00edvan\u00e9ho na ph\u1edf). Dovnit\u0159 se bal\u00ed hov\u011bz\u00ed maso, bylinky a sal\u00e1t a z\u00e1vitky se pak nam\u00e1\u010dej\u00ed do ryb\u00ed om\u00e1\u010dky. \n\n\n\n\nPho cuon\n\n\n\n\nB\u00f2 b\u00eda: Jak u\u017e bylo zm\u00edn\u011bno v\u00fd\u0161e, ve Vietnamu se n\u011bkdy \u0159ad\u00ed do stejn\u00e9 rodiny jako g\u1ecfi cu\u1ed1n. Jde o p\u0159\u00edmou obm\u011bnu \u010d\u00ednsk\u00fdch popiah, s p\u0161eni\u010dnou pala\u010dinkou pln\u011bnou restovanou jicamou a mrkv\u00ed, \u010d\u00ednskou klob\u00e1sou, vejcem a su\u0161en\u00fdmi krevetami, kter\u00e1 se pak nam\u00e1\u010d\u00ed do om\u00e1\u010dky z hoisinu a ara\u0161\u00edd\u016f. P\u0159esto\u017ee je prod\u00e1vaj\u00ed jin\u00ed prodejci, pova\u017euj\u00ed se za \u201ep\u0159\u00edbuzn\u00e9\u201c z\u00e1vitk\u016f g\u1ecfi cu\u1ed1n. \n\n\n\n\nObjevte m\u016fj recept na B\u00f2 b\u00eda\n\n\n\nJak chutnaj\u00ed jarn\u00ed z\u00e1vitky?\n\n\n\nChu\u0165 a struktura jarn\u00edch z\u00e1vitk\u016f mohou nab\u00eddnout jedine\u010dn\u00fd kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek. Pokud je z\u00e1vitek pevn\u011b zabalen\u00fd, p\u0159i prvn\u00edm soustu uc\u00edt\u00edte lehk\u00fd odpor r\u00fd\u017eov\u00e9ho pap\u00edru, jeho\u017e pru\u017en\u00e1, lehce gumovit\u00e1 struktura se p\u0159\u00edjemn\u011b \u017ev\u00fdk\u00e1.\n\n\n\nDal\u0161\u00edm autentick\u00fdm j\u00eddlem jsou banh xeo\n\n\n\nJakmile prokousnete r\u00fd\u017eov\u00fd pap\u00edr, vnit\u0159ek z\u00e1vitku odhal\u00ed pestrou sm\u011bs struktur a chut\u00ed, kter\u00e9 se rozvinou v \u00fastech. Tenk\u00e9 r\u00fd\u017eov\u00e9 nudle, kter\u00e9 \u010dasto tvo\u0159\u00ed v\u00fdznamnou \u010d\u00e1st n\u00e1pln\u011b, dod\u00e1vaj\u00ed jemnost a lehkost v kontrastu s k\u0159upav\u011bj\u0161\u00edmi \u010di pevn\u011bj\u0161\u00edmi surovinami, jako je zelenina nebo zdroje b\u00edlkovin.\n\n\n\nZelenina, nap\u0159\u00edklad mrkev, okurka, hl\u00e1vkov\u00fd sal\u00e1t a l\u00edstky m\u00e1ty, p\u0159in\u00e1\u0161\u00ed sv\u011b\u017e\u00ed chu\u0165 a bylinn\u00e9 t\u00f3ny, kter\u00e9 vyva\u017euj\u00ed ostatn\u00ed suroviny. B\u00edlkovinn\u00e9 slo\u017eky, a\u0165 u\u017e jde o krevety, vep\u0159ov\u00e9 \u010di ku\u0159ec\u00ed maso nebo tofu, dod\u00e1vaj\u00ed hutn\u011bj\u0161\u00ed strukturu a chu\u0165 umami, kter\u00e1 z\u00e1\u017eitek z j\u00eddla je\u0161t\u011b obohacuje.\n\n\n\nOm\u00e1\u010dka k nam\u00e1\u010den\u00ed, kter\u00e1 jarn\u00ed z\u00e1vitky \u010dasto doprov\u00e1z\u00ed, nakonec p\u0159id\u00e1v\u00e1 dal\u0161\u00ed chu\u0165ov\u00fd rozm\u011br a cel\u00fd pokrm kr\u00e1sn\u011b dopl\u0148uje. A\u0165 je sladk\u00e1, pikantn\u00ed nebo slan\u00e1, propoj\u00ed v\u0161echny suroviny do vyv\u00e1\u017een\u00e9ho a lahodn\u00e9ho celku.\n\n\n\nSuroviny na n\u00e1pl\u0148 jarn\u00edch z\u00e1vitk\u016f\n\n\n\nJarn\u00ed z\u00e1vitky s krevetami s dom\u00e1c\u00ed sladkou chilli om\u00e1\u010dkou, chilli olejem a \u010dern\u00fdm r\u00fd\u017eov\u00fdm octem\n\n\n\nNa tradi\u010dn\u00ed vietnamsk\u00e9 jarn\u00ed z\u00e1vitky pou\u017eijte kombinaci k\u0159upav\u00e9ho sal\u00e1tu, nastrouhan\u00e9 mrkve, jemn\u011b nakr\u00e1jen\u00e9ho \u010derven\u00e9ho zel\u00ed a s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f spolu s krevetami. Tenk\u00e9 r\u00fd\u017eov\u00e9 nudle nav\u00edc ka\u017ed\u00fd z\u00e1vitek trochu zasyt\u00ed, ale p\u0159itom z\u016fstane lehk\u00fd. (Kdy\u017e u\u017e jednou nab\u00edz\u00edm n\u011bco lehk\u00e9ho, nebudeme si p\u0159ece st\u011b\u017eovat!)\n\n\n\nP\u0159id\u00e1v\u00e1m tak\u00e9 dva a\u017e t\u0159i l\u00edstky \u010derstv\u00fdch bylinek, nap\u0159\u00edklad m\u00e1ty a koriandru, aby ka\u017ed\u00e9 sousto z\u00edskalo bylinnou chu\u0165. R\u00fd\u017eov\u00fd pap\u00edr nep\u0159epl\u0148ujte ani neutahujte p\u0159\u00edli\u0161 pevn\u011b, jinak by z\u00e1vitky mohly prasknout.\n\n\n\nAno, do om\u00e1\u010dky pat\u0159\u00ed om\u00e1\u010dka hoisin. Nahra\u010fte ji polovi\u010dn\u00edm mno\u017estv\u00edm \u00fast\u0159icov\u00e9 om\u00e1\u010dky a 1 l\u017e\u00edc\u00ed cukru. Pokud ji ale nem\u016f\u017eete sehnat, v odkazovan\u00e9m \u010dl\u00e1nku najdete recept na jej\u00ed dom\u00e1c\u00ed p\u0159\u00edpravu.\n\n\n\nP\u0159\u00edprava krevet do jarn\u00edch z\u00e1vitk\u016f\n\n\n\nKupte p\u0159edva\u0159en\u00e9 krevety nebo je jednodu\u0161e blan\u0161\u00edrujte ve vrouc\u00ed vod\u011b p\u0159ibli\u017en\u011b 1 a\u017e 2 minuty, dokud nezr\u016f\u017eov\u00ed a nep\u0159estanou b\u00fdt pr\u016fsvitn\u00e9. Pod\u00e9ln\u011b je rozpulte, aby se v z\u00e1vitku snadn\u011bji pokl\u00e1daly naplocho.\n\n\n\nLid\u00e9 si jarn\u00ed z\u00e1vitky \u010dasto pletou se z\u00e1vitky nem\n\n\n\nR\u00fd\u017eov\u00fd pap\u00edr na jarn\u00ed z\u00e1vitky\n\n\n\nR\u00fd\u017eov\u00fd pap\u00edr na vietnamsk\u00e9 jarn\u00ed z\u00e1vitky koup\u00edte ve v\u011bt\u0161in\u011b velk\u00fdch francouzsk\u00fdch obchodn\u00edch \u0159et\u011bzc\u016f nebo v asijsk\u00fdch supermarketech. Jde o velmi tenk\u00e9, such\u00e9, pr\u016fsvitn\u00e9 kulat\u00e9 pl\u00e1ty vyroben\u00e9 z r\u00fd\u017ee. Maj\u00ed pr\u016fm\u011br p\u0159ibli\u017en\u011b 22 cm a m\u016f\u017eete je naplnit \u010d\u00edmkoli, po \u010dem va\u0161e srdce zatou\u017e\u00ed.\n\n\n\nHlavn\u00edm trikem je spr\u00e1vn\u011b odhadnout dobu nam\u00e1\u010den\u00ed r\u00fd\u017eov\u00e9ho pap\u00edru, aby \u0161ly z\u00e1vitky snadno zabalit. Sta\u010d\u00ed v\u0161ak jen n\u011bkolik sekund, proto si nejprve p\u0159ipravte v\u0161echny suroviny na n\u00e1pl\u0148, a\u0165 v\u00e1m jde balen\u00ed p\u011bkn\u011b od ruky.\n\n\n\nTipy na jin\u00e9 n\u00e1pln\u011b\n\n\n\nZdroje b\u00edlkovin : grilovan\u00e9 ku\u0159e, vep\u0159ov\u00e9 char siu, \u010d\u00ednsk\u00e9 \u010derven\u00e9 vep\u0159ov\u00e9, tofu, vietnamsk\u00e1 pa\u0161tikaZelenina : Nakr\u00e1jen\u00e1 paprika, okurka, zeleninov\u00e9 spir\u00e1ly, do chuaOvoce : mango, ananas, jahody\n\n\n\nJak skladovat jarn\u00ed z\u00e1vitky?\n\n\n\nNejlep\u0161\u00ed je sn\u00edst je \u010derstv\u00e9 b\u011bhem hodiny a\u017e dvou od zabalen\u00ed. M\u016f\u017eete je v\u0161ak tak\u00e9 zakr\u00fdt potravin\u00e1\u0159skou f\u00f3li\u00ed, ulo\u017eit do lednice a sn\u00edst do 24 hodin. \n\n\n\nTak\u00e9 jsem si v\u0161iml, \u017ee r\u00fd\u017eov\u00fd pap\u00edr v lednici ztr\u00e1c\u00ed vlhkost, a proto m\u00e1 tendenci tuhnout.\n\n\n\n\n\n\tPrav\u00e9 vietnamsk\u00e9 jarn\u00ed z\u00e1vitky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOm\u00e1\u010dka sat\u00e9 k nam\u00e1\u010den\u00ed120 ml om\u00e1\u010dky hoisin60 ml ara\u0161\u00eddov\u00e9ho m\u00e1sla60 ml vody15 ml r\u00fd\u017eov\u00e9ho octa10 g drcen\u00fdch ara\u0161\u00edd\u016fJarn\u00ed z\u00e1vitky s krevetami170 g tenk\u00fdch r\u00fd\u017eov\u00fdch nudl\u00ed265 g r\u016f\u017eov\u00fdch krevet (16 a\u017e 20 kus\u016f)10 pl\u00e1tk\u016f kulat\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru10 list\u016f hl\u00e1vkov\u00e9ho sal\u00e1tu (bez \u0159ap\u00edk\u016f, rozkrojen\u00fdch nap\u016fl)60 g mrkve  (nastrouhan\u00e9)75 g \u010derven\u00e9ho zel\u00ed (najemno nastrouhan\u00e9ho)45 g s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f20 l\u00edstk\u016f m\u00e1ty2 g l\u00edstk\u016f koriandru \t\n\t\n\t\tOm\u00e1\u010dka sat\u00e9 k nam\u00e1\u010den\u00edV misce pro\u0161lehejte v\u0161echny suroviny. Pokud chcete \u0159id\u0161\u00ed konzistenci, p\u0159idejte v\u00edce vody.P\u0159elijte do serv\u00edrovac\u00ed misky a posypte je\u0161t\u011b trochou drcen\u00fdch ara\u0161\u00edd\u016f.Jarn\u00ed z\u00e1vitky s krevetamiVe st\u0159edn\u011b velk\u00e9m hrnci p\u0159ive\u010fte k varu 3 litry vody. P\u0159idejte su\u0161en\u00e9 tenk\u00e9 r\u00fd\u017eov\u00e9 nudle a va\u0159te je dom\u011bkka, ale ne na ka\u0161i, p\u0159ibli\u017en\u011b 4 a\u017e 6 minut nebo podle n\u00e1vodu na obalu.P\u0159endejte do cedn\u00edku, propl\u00e1chn\u011bte studenou vodou a ulo\u017ete do lednice, dokud je nebudete pot\u0159ebovat. Vodu z va\u0159en\u00ed nevyl\u00e9vejte.P\u0159ive\u010fte vodu k varu, p\u0159idejte krevety a va\u0159te 1 a\u017e 1,5  minuty, dokud nezr\u016f\u017eov\u00ed a nep\u0159estanou b\u00fdt pr\u016fsvitn\u00e9.Krevety ihned vyjm\u011bte z vody, nechte okapat a vychladit v lednici.Po vychladnut\u00ed krevety zbavte krun\u00fd\u0159e, pokud ho je\u0161t\u011b maj\u00ed, a pod\u00e9ln\u011b je rozkrojte nap\u016fl, abyste z\u00edskali dva kousky. Odlo\u017ete stranou.Napl\u0148te studenou vodou kol\u00e1\u010dovou formu nebo velkou m\u00edsu, dostate\u010dn\u011b velkou, aby se do n\u00ed ve\u0161el pl\u00e1tek r\u00fd\u017eov\u00e9ho pap\u00edruNa prk\u00e9nko polo\u017ete vlhkou ut\u011brku. Pono\u0159te pl\u00e1tek r\u00fd\u017eov\u00e9ho pap\u00edru do vody na 15 a\u017e 20 sekund.Vyjm\u011bte ho, set\u0159este p\u0159ebyte\u010dnou vodu a rozlo\u017ete na vlhkou ut\u011brku. Pap\u00edr m\u016f\u017ee b\u00fdt je\u0161t\u011b tuh\u00fd, ale b\u011bhem p\u0159\u00edpravy z\u00e1vitku postupn\u011b zm\u011bkne.Na spodn\u00ed t\u0159etinu r\u00fd\u017eov\u00e9ho pap\u00edru polo\u017ete kousek sal\u00e1tu. Na sal\u00e1t dejte 2 a\u017e 3 l\u017e\u00edce nudl\u00ed, 1 l\u017e\u00edci mrkve, 1 l\u017e\u00edci zel\u00ed a n\u011bkolik s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f.Srolujte pap\u00edr do poloviny do v\u00e1le\u010dku. Bo\u010dn\u00ed okraje p\u0159ehn\u011bte dovnit\u0159 jako ob\u00e1lku.Pod\u00e9l p\u0159ehybu polo\u017ete 2 poloviny krevet \u0159eznou stranou dol\u016f. Vedle krevet p\u0159idejte n\u011bkolik l\u00edstk\u016f koriandru a m\u00e1ty. Pokra\u010dujte v pevn\u00e9m rolov\u00e1n\u00ed do v\u00e1le\u010dku, aby se z\u00e1vitek uzav\u0159el.Zopakujte se zb\u00fdvaj\u00edc\u00edmi pl\u00e1tky. Z\u00e1vitky odkl\u00e1dejte \"spojem\" dol\u016f. Ihned pod\u00e1vejte s ara\u0161\u00eddovou om\u00e1\u010dkou.\t\n\t\n\t\tDo n\u00e1pln\u011b m\u016f\u017eete pou\u017e\u00edt opravdu jakoukoli zeleninu, na kterou m\u00e1te chu\u0165. Pro\u010d nezkusit t\u0159eba i vietnamskou nakl\u00e1danou zeleninu?\nPokud se pl\u00e1tky za\u010dnou p\u0159\u00edli\u0161 lepit, jednodu\u0161e si namo\u010dte prsty do vody a jemn\u011b jimi odd\u011blte slepen\u00e1 m\u00edsta.\nPo vyta\u017een\u00ed z vody bude r\u00fd\u017eov\u00fd pap\u00edr zpo\u010d\u00e1tku st\u00e1le tuh\u00fd. Nenechte se zl\u00e1kat k nam\u00e1\u010den\u00ed del\u0161\u00edmu ne\u017e 20 sekund, proto\u017ee by se s n\u00edm h\u016f\u0159e pracovalo. \u0160kroby, kter\u00e9 obsahuje, po nas\u00e1knut\u00ed vodou zm\u011bknou a za\u010dnou siln\u011b lepit jako lepidlo.\n\t\n\t\n\t\tEntr\u00e9eVietnamiennerouleaux de printemps aux crevettes, rouleaux de printemps frits\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nVietnamsk\u00e9 z\u00e1vitky: \u201eDalek\u00e1 cesta\u201c lidov\u00e9ho j\u00eddla \u2014 phunuonline.com.vn \n\n\n\nHistorie jarn\u00edch z\u00e1vitk\u016f \u2014 juleeho.com (https:\/\/juleeho.com\/food-history-101-blog\/history-of-spring-rolls)\n\n\n\nSaigonsk\u00e9 g\u1ecfi cu\u1ed1n \u2014 dantri.com.vn (https:\/\/dantri.com.vn\/van-hoa\/goi-cuon-sai-gon-1414668002.htm)\n\n\n\nG\u1ecfi cu\u1ed1n \u2014 vi.wikipedia.org (https:\/\/vi.wikipedia.org\/wiki\/G%E1%BB%8Fi_cu%E1%BB%91n)\n\n\n\nG\u1ecfi cu\u1ed1n: Sv\u011b\u017e\u00ed a chutn\u00fd p\u0159\u00edb\u011bh \u2014 mrlinhadventure.com (\n\n\n\nSaigonsk\u00e9 g\u1ecfi cu\u1ed1n\u2014 dantri.com.vn (https:\/\/dantri.com.vn\/van-hoa\/goi-cuon-sai-gon-1414668002.htm)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196376","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=196376"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196376\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7829"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}