{"id":196391,"title":"Pho bo po vietnamsku","modified":"2026-10-31T16:52:36+01:00","plain":"Co je ph\u1edf?\n\n\n\nPh\u1edf (vyslovuje se \u201ef\u0259\u201c) je vietnamsk\u00e1 nudlov\u00e1 pol\u00e9vka, kter\u00e1 se \u010dasto p\u0159ipravuje s hov\u011bz\u00edm masem a skv\u011ble ji dopl\u0148uj\u00ed \u010derstv\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dky, bazalka a chilli papri\u010dky. Je to TA prav\u00e1 klasika vietnamsk\u00e9 kuchyn\u011b.\n\n\n\nNejlep\u0161\u00ed na ph\u1edf jsou p\u0159\u00edsady, d\u00edky kter\u00fdm si ji m\u016f\u017eete upravit p\u0159esn\u011b podle sv\u00e9 chuti\n\n\n\nTuhle v\u00fdjime\u010dnou pol\u00e9vku naprosto zbo\u017e\u0148uji. Je pro ni typick\u00fd intenzivn\u011b vo\u0148av\u00fd v\u00fdvar, kter\u00fd nab\u00edz\u00ed skute\u010dn\u00fd p\u0159\u00edval chut\u00ed. P\u0159\u00edjemn\u011b m\u011bkk\u00e9 a pru\u017en\u00e9 r\u00fd\u017eov\u00e9 nudle dod\u00e1vaj\u00ed pokrmu lahodnou strukturu, zat\u00edmco aromatick\u00e9 p\u0159\u00edsady v\u0161echny chut\u011b zv\u00fdraz\u0148uj\u00ed a dopl\u0148uj\u00ed. Pokud pl\u00e1nujete cestu do Vietnamu, zjist\u011bte, kde si v Hanoji d\u00e1t nejlep\u0161\u00ed pho a speciality, kter\u00e9 nesm\u00edte vynechat. \n\n\n\nAby se cel\u00e9 j\u00eddlo vyda\u0159ilo, pod\u00e1vejte jako dezert banh cam. A co takhle com tam jako p\u0159edkrm?\n\n\n\nM\u00e9n\u011b slo\u017eit\u00e1 alternativa: bo kho, naz\u00fdvan\u00e1 tak\u00e9 \u010derven\u00e9 ph\u1edf. Spole\u010dn\u011b s b\u00fan b\u00f2 Hu\u1ebf pat\u0159\u00ed mezi klasick\u00e9 pol\u00e9vky vietnamsk\u00e9 kuchyn\u011b\n\n\n\nV\u00fdvar: z\u00e1klad cel\u00e9ho pokrmu\n\n\n\nTo, jak v\u00fdte\u010dn\u00e1 bude miska ph\u1edf, z\u00e1vis\u00ed do zna\u010dn\u00e9 m\u00edry na bohatosti a intenzit\u011b chuti v\u00fdvaru, kter\u00fd tvo\u0159\u00ed z\u00e1klad t\u00e9to lahodn\u00e9 vietnamsk\u00e9 pol\u00e9vky. \n\n\n\nCo se t\u00fd\u010de nudl\u00ed, nemus\u00edte zn\u00e1t \u017e\u00e1dn\u00e9 nepostradateln\u00e9 tajn\u00e9 triky. Zvl\u00e1\u0161tnost\u00ed pho je, \u017ee se hov\u011bz\u00ed maso obvykle p\u0159id\u00e1v\u00e1 syrov\u00e9, tak\u017ee se v hork\u00e9m v\u00fdvaru lehce uva\u0159\u00ed a z\u016fstane kr\u00e1sn\u011b k\u0159ehk\u00e9.\n\n\n\nZelenina a bylinky se tak\u00e9 p\u0159id\u00e1vaj\u00ed syrov\u00e9, aby si zachovaly sv\u011b\u017eest a chu\u0165. Chcete-li tedy chu\u0165 ph\u1edf doladit a zv\u00fdraznit, je z\u00e1sadn\u00ed v\u011bnovat p\u00e9\u010di p\u0159\u00edprav\u011b v\u00fdvaru, proto\u017ee pr\u00e1v\u011b v n\u011bm tkv\u00ed tajemstv\u00ed nezapomenuteln\u00e9ho kulin\u00e1\u0159sk\u00e9ho z\u00e1\u017eitku.\n\n\n\n\n\n\n\nZkr\u00e1tka? Bez v\u00fdvaru nen\u00ed ph\u1edf.\n\n\n\nPou\u017eit\u00ed glutam\u00e1tu sodn\u00e9ho ve v\u00fdvaru nen\u00ed nezbytn\u00e9 a je velmi kontroverzn\u00ed. Osobn\u011b ho pou\u017e\u00edv\u00e1m, ale klidn\u011b se bez n\u011bj obejdete. \n\n\n\nP\u0159\u00edprava chutn\u00e9ho v\u00fdvaru vy\u017eaduje ur\u010ditou \u010dasovou investici; jakmile se v\u0161ak pe\u010dliv\u011b postar\u00e1te o \u00favodn\u00ed p\u0159\u00edpravu, sta\u010d\u00ed ho nechat t\u00e1hnout na m\u00edrn\u00e9m ohni, aby se chut\u011b rozvinuly a zes\u00edlily. \n\n\n\nB\u011bhem pomal\u00e9ho va\u0159en\u00ed suroviny postupn\u011b uvol\u0148uj\u00ed sv\u00e9 aroma a vytv\u00e1\u0159ej\u00ed bohat\u00fd, vo\u0148av\u00fd z\u00e1klad pokrmu. Po dokon\u010den\u00ed tohoto z\u00e1sadn\u00edho kroku u\u017e sta\u010d\u00ed jen spojit jednotliv\u00e9 slo\u017eky v hotov\u00e9 j\u00eddlo, kter\u00e9 pot\u011b\u0161\u00ed chu\u0165ov\u00e9 poh\u00e1rky v\u0161ech u stolu.\n\n\n\nKl\u00ed\u010dov\u00e9 kroky k lahodn\u00e9mu v\u00fdvaru na ph\u1edf\n\n\n\nTady jsou 4 kl\u00ed\u010dov\u00e9 kroky k p\u0159\u00edprav\u011b chutn\u00e9ho a autentick\u00e9ho v\u00fdvaru na pho:\n\n\n\nP\u0159edva\u0159en\u00ed kost\u00ed : V tomto prvn\u00edm kroku kosti kr\u00e1tce pova\u0159\u00edte, abyste odstranili ne\u010distoty a z\u00edskali \u010dist\u00fd, \u010dir\u00fd v\u00fdvar.\n\n\n\nOpe\u010den\u00ed cibule, \u010desneku a z\u00e1zvoru: Lehk\u00fdm ope\u010den\u00edm z\u00e1zvoru, \u010desneku a cibule se uvoln\u00ed a zv\u00fdrazn\u00ed jejich chu\u0165. Tyto suroviny dod\u00e1vaj\u00ed v\u00fdvaru jedine\u010dnou hloubku a v\u016fni.\n\n\n\n\n\n\n\nOpra\u017een\u00ed ko\u0159en\u00ed: Lehk\u00fdm opra\u017een\u00edm ko\u0159en\u00ed, jako jsou h\u0159eb\u00ed\u010dek, sem\u00ednka koriandru a hv\u011bzdi\u010dky bady\u00e1nu, se uvoln\u00ed jeho v\u016fn\u011b a vznikne bohat\u00fd, chu\u0165ov\u011b vrstevnat\u00fd z\u00e1klad v\u00fdvaru.\n\n\n\nPokud chcete dokonal\u00fd v\u00fdvar, postup se d\u011bl\u00ed na dv\u011b hlavn\u00ed f\u00e1ze: nejprve p\u0159iprav\u00edte v\u00fdvar, potom samotnou pol\u00e9vku. V\u00fdsledkem je velmi koncentrovan\u00fd v\u00fdvar, kter\u00fd si m\u016f\u017eete vychutnat i samotn\u00fd, pokud v\u00e1m tak chutn\u00e1, ale obvykle se pro p\u0159\u00edpravu pol\u00e9vky \u0159ed\u00ed\n\n\n\nP\u0159id\u00e1n\u00ed ryb\u00ed om\u00e1\u010dky: Ryb\u00ed om\u00e1\u010dka m\u00edsto soli zv\u00fdrazn\u00ed chu\u0165 v\u00fdvaru a dod\u00e1 mu onen n\u00e1dech umami typick\u00fd pro vietnamskou kuchyni.\n\n\n\nHlavn\u00ed suroviny na ph\u1edf\n\n\n\n\n\n\n\nHov\u011bz\u00ed ve v\u0161ech podob\u00e1ch: Kosti, carpaccio i maso vcelku: hov\u011bz\u00ed najdete v ka\u017ed\u00e9 f\u00e1zi receptu a jeho chu\u0165 prostupuje cel\u00fdm pokrmem\n\n\n\nSko\u0159ice: zde je lep\u0161\u00ed pou\u017e\u00edt \u010d\u00ednskou sko\u0159ici neboli sko\u0159ici cassia\n\n\n\nRyb\u00ed om\u00e1\u010dka: Doporu\u010duji Squid nebo Phu Quoc, kter\u00e9 pat\u0159\u00ed k osv\u011bd\u010den\u00fdm volb\u00e1m, a p\u0159itom nejsou p\u0159ehnan\u011b drah\u00e9\n\n\n\nBady\u00e1n neboli hv\u011bzdicov\u00fd an\u00fdz: Dod\u00e1 v\u00fdvaru p\u0159\u00edjemnou an\u00fdzovou chu\u0165, ani\u017e by p\u0159ehlu\u0161il ostatn\u00ed suroviny\n\n\n\n\n\n\n\nPalmov\u00fd cukr nebo kandysov\u00fd cukr. Tradi\u010dn\u011b se pou\u017e\u00edv\u00e1 kandysov\u00fd cukr, kter\u00fd je uveden\u00fd i v receptu. V p\u0159\u00edpad\u011b pot\u0159eby ale pou\u017eijte palmov\u00fd cukr\n\n\n\nTip: pou\u017eijte cukr ozna\u010den\u00fd jako \u201ekokosov\u00fd cukr\u201c nebo \u201ecukr z kokosov\u00fdch kv\u011bt\u016f\u201c, prod\u00e1van\u00fd ve sklenici. Jde o stejn\u00fd produkt, ale v podob\u011b, kter\u00e1 se rozpou\u0161t\u00ed mnohem snadn\u011bji ne\u017e palmov\u00fd cukr v bloc\u00edch. V p\u0159\u00edpad\u011b pot\u0159eby ho nahra\u010fte hn\u011bd\u00fdm cukrem.\n\n\n\n\n\n\n\nR\u00fd\u017eov\u00e9 nudle: Tradi\u010dn\u00ed nudle, m\u016f\u017eete pou\u017e\u00edt ty ur\u010den\u00e9 p\u0159\u00edmo na ph\u1edf, tenk\u00e9 vlasov\u00e9 nudle nebo jakoukoli \u0161\u00ed\u0159ku mezi nimi. Nikdo v\u00e1s soudit nebude (ale ty nej\u0161ir\u0161\u00ed jsou stejn\u011b nejlep\u0161\u00ed, hehe)\n\n\n\n\n\n\tPrav\u00e9 vietnamsk\u00e9 ph\u1edf\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g r\u00fd\u017eov\u00fdch nudl\u00ed (ide\u00e1ln\u011b ozna\u010den\u00fdch jako nudle na ph\u1edf)V\u00fdvar1.5 kg morkov\u00fdch kost\u00ed (p\u0159ibli\u017en\u011b)1 kg hov\u011bz\u00edho hrud\u00ed (nebo jin\u00e9ho masa na pomal\u00e9 va\u0159en\u00ed, dob\u0159e prorostl\u00e9ho, v jednom velk\u00e9m kuse)1 kus kandysov\u00e9ho cukru (p\u0159ibli\u017en\u011b, asi 5 cm)230 ml ryb\u00ed om\u00e1\u010dky3 l\u017e\u00edce soliAromatick\u00e9 suroviny k ope\u010den\u00ed1 cibule1 velk\u00fd kus z\u00e1zvoru (o velikosti p\u011bsti)1 palice \u010desnekuKo\u0159en\u00ed do pl\u00e1t\u00fdnka2 svitky sko\u0159ice (ide\u00e1ln\u011b \u010d\u00ednsk\u00e9 sko\u0159ice (kasie))1 l\u017e\u00edce sem\u00ednek koriandru1 l\u017e\u00edce sem\u00ednek fenyklu5 hv\u011bzdi\u010dek bady\u00e1nu5 tobolek \u010dern\u00e9ho kardamomu (\u010d\u00ednsk\u00fd kardamom)10 h\u0159eb\u00ed\u010dk\u016fNa pod\u00e1v\u00e1n\u00ed0.5 cibule1 balen\u00ed kl\u00ed\u010dk\u016f fazol\u00ed mungo1 svazek jarn\u00edch cibulek1 svazek koriandruChilli papri\u010dkyLimetkaOm\u00e1\u010dka srirachaOm\u00e1\u010dka hoisinM\u00e1ta (voliteln\u011b)Thajsk\u00e1 bazalka (voliteln\u011b)Voliteln\u00e91 balen\u00ed hov\u011bz\u00edch kuli\u010dek se \u0161lachami (b\u00f2 v\u00f2 vi\u00ean, se\u017eenete v asijsk\u00fdch potravin\u00e1ch)500 g hov\u011bz\u00edho steaku (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky jako na carpaccio)\t\n\t\n\t\t\u00davodn\u00ed p\u0159\u00edpravaVe velk\u00e9m hrnci blan\u0161\u00edrujte morkov\u00e9 kosti na siln\u00e9m ohni 10 minutMezit\u00edm rozkrojte cibuli na 2 poloviny, z\u00e1zvor nakr\u00e1jejte pod\u00e9ln\u011b na n\u011bkolik pl\u00e1tk\u016f a celou palici \u010desneku rozkrojte na 2 poloviny, slupku ponechteP\u0159edeh\u0159ejte troubu na nejvy\u0161\u0161\u00ed teplotu v re\u017eimu gril (horn\u00ed oh\u0159ev). Nakr\u00e1jen\u00e9 suroviny dejte na plech vylo\u017een\u00fd alobalem a pe\u010dte, dokud lehce nez\u010dernaj\u00ed (asi 15 minut). D\u00e1vejte pozor, abyste je nesp\u00e1lili \u00fapln\u011b, ale vrstva \u201e\u010dern\u00e9ho\u201c na povrchu b\u00fdt mus\u00edBlan\u0161\u00edrovan\u00e9 kosti slijte do cedn\u00edku. Hrnec umyjteV\u0161echno ko\u0159en\u00ed vlo\u017ete do pl\u00e1t\u00fdnka.Va\u0159en\u00ed v\u00fdvaruDo velk\u00e9ho hrnce vlo\u017ete s\u00e1\u010dek\/pl\u00e1t\u00fdnko s ko\u0159en\u00edm, velk\u00fd kus hov\u011bz\u00edho, ope\u010den\u00e9 aromatick\u00e9 suroviny, ryb\u00ed om\u00e1\u010dku, cukr, s\u016fl a kostiPo vlo\u017een\u00ed v\u0161ech ostatn\u00edch surovin napl\u0148te hrnec vodou a\u017e po okrajBez pokli\u010dky p\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte na m\u00edrn\u00fd a\u017e slab\u00fd ohe\u0148 a nechte zvolna va\u0159it 3 hodiny, ob\u010das prom\u00edchejtePo 20-30 minut\u00e1ch vyjm\u011bte velk\u00fd kus hov\u011bz\u00edho. Nechte ho chv\u00edli odpo\u010dinout a pot\u00e9 ho dejte na 30 minut do mraz\u00e1kuPot\u00e9 ho nakr\u00e1jejte na co nejten\u010d\u00ed pl\u00e1tkyMezit\u00edm (po 30 minut\u00e1ch va\u0159en\u00ed) p\u0159idejte do v\u00fdvaru masov\u00e9 kuli\u010dky, pokud je pou\u017e\u00edv\u00e1teDokon\u010den\u00ed v\u00fdvaruPo 3 hodin\u00e1ch v\u00fdvar p\u0159ece\u010fte p\u0159es velmi jemn\u00fd cedn\u00edk\/kovov\u00e9 s\u00edtko. Pokud ho nyn\u00ed ochutn\u00e1te, bude p\u0159\u00edli\u0161 koncentrovan\u00fd\/siln\u00fd\/slan\u00fdVyberte masov\u00e9 kuli\u010dky, dejte je do vzduchot\u011bsn\u00e9 n\u00e1doby a ulo\u017ete do lednice. Dom\u011bkka uva\u0159en\u00e1 cibule chutn\u00e1 skv\u011ble i samotn\u00e1, pokud v\u00e1m po tom v\u0161em va\u0159en\u00ed vyhl\u00e1dloV\u00fdvar nechte n\u011bkolik hodin odpo\u010d\u00edvat (p\u0159ikryt\u00fd) a pot\u00e9 ho ulo\u017ete p\u0159es noc do ledniceDruh\u00fd den bude tuk na povrchu ztuhl\u00fd, l\u017e\u00edc\u00ed ho odeberte p\u0159ibli\u017en\u011b 80 %. Trochu ho ponechte pro chu\u0165. Odebran\u00fd tuk si schovejte na restov\u00e1n\u00ed, je v\u00fdborn\u00fdT\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edmNejprve oh\u0159ejte v\u0161echen v\u00fdvar a ochutnejte ho. Pokud je p\u0159\u00edli\u0161 siln\u00fd, odeberte 1 litr, kter\u00fd si schovejte do lednice na p\u0159\u00ed\u0161t\u011b, a nahra\u010fte ho 1 litrem vody. Podle pot\u0159eby opakujte a pr\u016fb\u011b\u017en\u011b ochutn\u00e1vejteUva\u0159en\u00e9 masov\u00e9 kuli\u010dky rozkrojte nap\u016fl a vlo\u017ete do v\u00fdvaru, aby se proh\u0159\u00e1lyR\u00fd\u017eov\u00e9 nudle uva\u0159te podle n\u00e1vodu na obalu, ale slijte je o n\u011bco d\u0159\u00edve, proto\u017ee se je\u0161t\u011b dova\u0159\u00ed ve v\u00fdvaru. P\u0159\u00edpadn\u011b je va\u0159te stejn\u011b dlouho p\u0159\u00edmo ve v\u00fdvaru, ale ujist\u011bte se, \u017ee je z n\u011bj snadno vyjmetePod\u00e1v\u00e1n\u00edNa dno ka\u017ed\u00e9 misky dejte nudleP\u0159idejte n\u011bkolik velmi tenk\u00fdch pl\u00e1tk\u016f syrov\u00e9ho steaku nakr\u00e1jen\u00e9ho jako na carpaccioP\u0159idejte n\u011bkolik pl\u00e1tk\u016f z odlo\u017een\u00e9ho velk\u00e9ho kusu hov\u011bz\u00edho P\u0159idejte n\u011bkolik kousk\u016f masov\u00fdch kuli\u010dekZalijte vrouc\u00edm v\u00fdvaremP\u0159idejte om\u00e1\u010dku sriracha, hoisin, koriandr, fazolov\u00e9 kl\u00ed\u010dky, cibuli a thajskou bazalku. Zkr\u00e1tka cokoli m\u00e1te r\u00e1di, ka\u017ed\u00fd si nam\u00edch\u00e1 vlastn\u00ed kombinaci.\t\n\t\n\t\tPou\u017eijte kvalitn\u00ed vietnamskou ryb\u00ed om\u00e1\u010dku, ne thajskou! Chu\u0165 bude o to lep\u0161\u00ed. Doporu\u010duji Ph\u00fa Qu\u1ed1c\n\u00a0\nPokud v\u00fdvar va\u0159\u00edte d\u00e9le ne\u017e 4 hodiny, aromatick\u00e9 suroviny za\u010dnou ztr\u00e1cet s\u00edlu a jejich chu\u0165 se vy\u010derp\u00e1. Bylinky a ko\u0159en\u00ed obvykle uvol\u0148uj\u00ed sv\u00e9 aroma naplno po dobu 3 a\u017e 4 hodin. Po t\u00e9to dob\u011b je vhodn\u00e9 je vym\u011bnit, aby si v\u00fdvar zachoval bohatou a vyv\u00e1\u017eenou chu\u0165. P\u0159i va\u0159en\u00ed po dobu 8 hodin je ide\u00e1ln\u00ed v\u00fdm\u011bna v polovin\u011b. Pokud va\u0159\u00edte d\u00e9le, obvykle sta\u010d\u00ed t\u0159i d\u00e1vky aromatick\u00fdch surovin.\u00a0\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nPokud jste tento recept nav\u0161t\u00edvili u\u017e d\u0159\u00edve, p\u016fvodn\u011b jsem vych\u00e1zel z upraven\u00e9 verze receptu z anglicky psan\u00e9ho blogu \u201eThe woks of life\u201c. Od t\u00e9 doby jsem postup p\u0159epracoval a co nejv\u00edce ho p\u0159ibl\u00ed\u017eil tradi\u010dn\u00ed p\u0159\u00edprav\u011b ve Vietnamu. \u010cerpal jsem z v\u00edce zdroj\u016f, nap\u0159\u00edklad od \u0161\u00e9fkucha\u0159ky Thuy Diem Pham, a str\u00e1vil jsem n\u011bjak\u00fd \u010das na vietnamsk\u00fdch f\u00f3rech (d\u00edky za n\u00e1stroj Googlu na automatick\u00fd p\u0159eklad str\u00e1nek)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196391","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=196391"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196391\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17995"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}