{"id":196464,"title":"B\u00fan b\u00f2 Hu\u1ebf","modified":"2026-10-31T16:56:22+01:00","plain":"Tradi\u010dn\u00ed recept na nejchutn\u011bj\u0161\u00ed nudlovou pol\u00e9vku vietnamsk\u00e9 kuchyn\u011b\n\n\n\nPokud m\u00e1te r\u00e1di Ph\u1edf, ramen a nudlov\u00e9 pol\u00e9vky obecn\u011b, tuhle velkou klasiku vietnamsk\u00e9 kuchyn\u011b si rozhodn\u011b nesm\u00edte nechat uj\u00edt! B\u00fan b\u00f2, proslul\u00e1 specialita m\u011bsta Hu\u1ebf s bohatou histori\u00ed, je p\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b opravdov\u00fdm kulin\u00e1\u0159sk\u00fdm dobrodru\u017estv\u00edm, ale v\u011b\u0159te mi, v\u00fdsledek za tu n\u00e1mahu opravdu stoj\u00ed!\n\n\n\nCo je B\u00fan b\u00f2 Hu\u1ebf?\n\n\n\nJako obvykle si rozebereme n\u00e1zev. B\u00fan n\u00e1m \u0159\u00edk\u00e1, \u017ee z\u00e1kladem budou r\u00fd\u017eov\u00e9 nudle, b\u00f2 znamen\u00e1, \u017ee v n\u00ed bude hov\u011bz\u00ed maso, a kone\u010dn\u011b Hu\u1ebf ozna\u010duje m\u00edsto p\u016fvodu. \n\n\n\nZkr\u00e1tka pol\u00e9vka s r\u00fd\u017eov\u00fdmi nudlemi a hov\u011bz\u00edm masem z m\u011bsta Hu\u1ebf. A ne, nemluv\u00edme o Ph\u1edf, je to mnohem v\u00edc. Kdybychom m\u011bli pou\u017e\u00edt \u00fapln\u00fd n\u00e1zev B\u00fan b\u00f2 Hu\u1ebf, alespo\u0148 ve verzi p\u0159edstaven\u00e9 v tomto \u010dl\u00e1nku, zn\u011bl by b\u00fan b\u00f2 gi\u00f2 heo. Tedy pol\u00e9vka (to se rozum\u00ed samo sebou) s r\u00fd\u017eov\u00fdmi nudlemi, hov\u011bz\u00edm a va\u0159en\u00fdm vep\u0159ov\u00fdm masem.\n\n\n\nSlavn\u00e1 Ph\u1edf\n\n\n\nU\u017e se bl\u00ed\u017e\u00edme p\u0159esn\u011bj\u0161\u00ed definici, ale m\u00edsto dlouh\u00e9ho etymologick\u00e9ho p\u00e1tr\u00e1n\u00ed p\u0159ejdeme rovnou k v\u011bci: Je to pol\u00e9vka s vep\u0159ov\u00fdm v\u00fdvarem, r\u00fd\u017eov\u00fdmi nudlemi, vep\u0159ov\u00fdm a hov\u011bz\u00edm masem a n\u011bkdy tak\u00e9 s vietnamskou mortadelou Ch\u1ea3 Hu\u1ebf. Navrch pat\u0159\u00ed dom\u00e1c\u00ed satay, ban\u00e1nov\u00e9 kv\u011bty, vodn\u00ed \u0161pen\u00e1t, … zkr\u00e1tka lah\u016fdka.\n\n\n\nTrocha historie…\n\n\n\nP\u016fvod b\u00fan b\u00f2 Hu\u1ebf je spjat\u00fd s histori\u00ed m\u011bsta Hu\u1ebf a jeho kulin\u00e1\u0159sk\u00fdmi tradicemi. Podle legendy vynalezla \u0159emeslo v\u00fdroby r\u00fd\u017eov\u00fdch nudl\u00ed (b\u00fan) mlad\u00e1 \u017eena p\u0159ezd\u00edvan\u00e1 \u201ec\u00f4 B\u00fan\u201c. Kdy\u017e do Hu\u1ebf dorazili prvn\u00ed p\u0159ist\u011bhovalci ze severu pod veden\u00edm vl\u00e1dce Nguy\u1ec5n Ho\u00e0nga, n\u011bkte\u0159\u00ed se usadili v oblasti C\u1ed5 Th\u00e1p. \n\n\n\nTam, kde se v\u0161ichni \u017eivili zem\u011bd\u011blstv\u00edm, pr\u00fd jedna mlad\u00e1 d\u00edvka p\u0159i\u0161la s v\u00fdrobou nudl\u00ed b\u00fan. Oblast zas\u00e1hl hladomor, kter\u00fd trval t\u0159i roky po sob\u011b. N\u011bkte\u0159\u00ed v\u011b\u0159ili, \u017ee za n\u011bj m\u016f\u017ee hn\u011bv boh\u016f, proto\u017ee d\u00edvka rozemlela r\u00fd\u017ei, pova\u017eovanou za \u201eperlu nebes\u201c, aby z n\u00ed vyrobila nudle. \n\n\n\nVyhnali ji z vesnice, a tak se usadila ve vesnici V\u00e2n C\u00f9, kde p\u0159edala sv\u00e9 znalosti d\u00e1l. Toto m\u00edsto se stalo kol\u00e9bkou r\u00fd\u017eov\u00fdch nudl\u00ed z Hu\u1ebf, proslul\u00fdch svou strukturou. \n\n\n\nPr\u00e1v\u011b z t\u011bchto nudl\u00ed se za\u010dala vyv\u00edjet b\u00fan b\u00f2 Hu\u1ebf, nejprve jako pokrm s vep\u0159ov\u00fdm kolenem, kter\u00fd pozd\u011bji pod francouzsk\u00fdm vlivem obohatilo hov\u011bz\u00ed maso.\n\n\n\nDal\u0161\u00ed velmi zn\u00e1mou vietnamskou pol\u00e9vkou je B\u00f2 kho s\u1ea3, naz\u00fdvan\u00e1 tak\u00e9 \u010derven\u00e1 Ph\u1edf\n\n\n\nRegion\u00e1ln\u00ed varianty B\u00fan b\u00f2 Hu\u1ebf\n\n\n\nPo roce 1954 se mnoho obyvatel Hu\u1ebf p\u0159est\u011bhovalo do Saigonu a p\u0159ineslo s sebou b\u00fan b\u00f2, stejn\u011b jako p\u0159ist\u011bhovalci ze severu p\u0159inesli ph\u1edf. V t\u00e9 dob\u011b p\u0159evl\u00e1dala \u010d\u00ednsk\u00e1 kuchyn\u011b s pokrmy jako h\u1ee7 ti\u1ebfu (lahodn\u00fd vietnamsk\u00fd sn\u00edda\u0148ov\u00fd pokrm). \n\n\n\nP\u0159\u00edchod b\u00fan b\u00f2 a ph\u1edf roz\u0161\u00ed\u0159il kulin\u00e1\u0159skou nab\u00eddku Saigonu, a vznikly tak \u201e\u010dty\u0159i pil\u00ed\u0159e\u201c m\u00edstn\u00ed kuchyn\u011b: h\u1ee7 ti\u1ebfu, c\u01a1m t\u1ea5m (zlomkov\u00e1 r\u00fd\u017ee), ph\u1edf a b\u00fan b\u00f2. Obyvatel\u00e9 Saigonu si pak b\u00fan b\u00f2 upravili po sv\u00e9m a vytvo\u0159ili t\u0159i odli\u0161n\u00e9 styly: \n\n\n\n1. Tradi\u010dn\u00ed styl z Hu\u1ebf \n\n\n\nTento styl poch\u00e1z\u00ed od p\u0159ist\u011bhovalc\u016f z Hu\u1ebf, kte\u0159\u00ed si s sebou p\u0159inesli sv\u016fj tradi\u010dn\u00ed recept. B\u00fan b\u00f2 si zachov\u00e1v\u00e1 autentick\u00e9 chut\u011b Hu\u1ebf d\u00edky surovin\u00e1m, jako jsou m\u1eafm ru\u1ed1c (fermentovan\u00e1 krevetov\u00e1 pasta) a citronov\u00e1 tr\u00e1va. Misky b\u00fdvaj\u00ed velmi bohat\u00e9 (na maso), p\u0159izp\u016fsoben\u00e9 chuti obyvatel Saigonu, kte\u0159\u00ed maj\u00ed r\u00e1di \u0161t\u011bdr\u00e9 porce. \n\n\n\n2. Autentick\u00fd styl z Hu\u1ebf \n\n\n\nTato varianta oslovuje z\u00e1kazn\u00edky, kter\u00fdm se st\u00fdsk\u00e1 po chut\u00edch Hu\u1ebf. Restaurace tohoto stylu v\u011brn\u011b zachov\u00e1vaj\u00ed p\u016fvodn\u00ed recept s v\u00fdrazn\u011bj\u0161\u00ed chut\u00ed m\u1eafm ru\u1ed1c a citronov\u00e9 tr\u00e1vy, bez p\u0159idan\u00e9ho cukru. Pokrmy se v\u00edce podobaj\u00ed t\u011bm, kter\u00e9 najdete v Hu\u1ebf, a jsou ide\u00e1ln\u00ed pro ty, kdo hledaj\u00ed autentick\u00fd z\u00e1\u017eitek.\n\n\n\n3. Saigonsk\u00fd styl \n\n\n\nZde je b\u00fan b\u00f2 p\u0159izp\u016fsoben\u00e1 m\u00edstn\u00edm chut\u00edm obyvatel Saigonu. V\u00fdvar b\u00fdv\u00e1 \u010dir\u0161\u00ed, s mal\u00fdm mno\u017estv\u00edm m\u1eafm ru\u1ed1c nebo zcela bez n\u00ed. Dopl\u0148ky jsou bohat\u00e9, nechyb\u00ed gi\u00f2 heo (va\u0159en\u00e9 vep\u0159ov\u00e9 koleno) ani siln\u00e9 pl\u00e1tky vietnamsk\u00e9 mortadely. Obloha je pestr\u00e1, zahrnuje ban\u00e1nov\u00e9 kv\u011bty a l\u00edstky thajsk\u00e9 bazalky. Tento styl pot\u011b\u0161\u00ed milovn\u00edky vydatn\u00fdch a lehce nasl\u00e1dl\u00fdch j\u00eddel.\n\n\n\nJe dobr\u00e9 m\u00edt na pam\u011bti, \u017ee ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f bude styl pokrmu sp\u00ed\u0161 \u201e\u0161ed\u00fd\u201c ne\u017e \u010dern\u00fd nebo b\u00edl\u00fd. Kuchyn\u011b se neust\u00e1le vyv\u00edj\u00ed a v tak bohat\u00e9 a rozmanit\u00e9 zemi, jako je Vietnam, existuj\u00ed tis\u00edce variant t\u00e9ho\u017e j\u00eddla.\n\n\n\nRozd\u00edl mezi B\u00fan b\u00f2 Hu\u1ebf a Ph\u1edf\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf a ph\u1edf jsou dv\u011b velmi odli\u0161n\u00e9 vietnamsk\u00e9 pol\u00e9vky, a to jak surovinami, tak p\u0159\u00edpravou. V\u00fdvar na b\u00fan b\u00f2 Hu\u1ebf se p\u0159ipravuje z hov\u011bz\u00edho a vep\u0159ov\u00e9ho masa, s v\u016fn\u00ed citronov\u00e9 tr\u00e1vy, sma\u017een\u00e9ho \u010desneku, n\u011bkdy tak\u00e9 sem\u00ednek annatta a krevetov\u00e9 pasty. \n\n\n\nNaproti tomu se ph\u1edf vyzna\u010duje hov\u011bz\u00edm nebo ku\u0159ec\u00edm v\u00fdvarem, provon\u011bn\u00fdm ko\u0159en\u00edm, jako je sko\u0159ice, bady\u00e1n a \u010dern\u00fd kardamom. Li\u0161\u00ed se i nudle: ty do b\u00fan b\u00f2 Hu\u1ebf jsou siln\u00e9 a kulat\u00e9, protla\u010dovan\u00e9 p\u0159\u00edmo do hork\u00e9 vody, zat\u00edmco nudle do ph\u1edf jsou tenk\u00e9 a ploch\u00e9, kr\u00e1jen\u00e9 z pl\u00e1t\u016f uva\u0159en\u00fdch v p\u00e1\u0159e. \n\n\n\nKo\u0159en\u00ed do ph\u1edf\n\n\n\nPokud jde o maso, b\u00fan b\u00f2 Hu\u1ebf \u010dasto obsahuje hov\u011bz\u00ed kli\u017eku, vep\u0159ov\u00e9 no\u017ei\u010dky\/kolena a dokonce i kostky sra\u017een\u00e9 krve, zat\u00edmco ph\u1edf se pod\u00e1v\u00e1 s tenk\u00fdmi pl\u00e1tky syrov\u00e9ho hov\u011bz\u00edho, hov\u011bz\u00edm bokem a n\u011bkdy i \u0161lachami.\n\n\n\nHlavn\u00ed suroviny na B\u00fan b\u00f2 Hu\u1ebf\n\n\n\n\n\n\n\nVep\u0159ov\u00e9 koleno a hov\u011bz\u00ed kli\u017eka: pokud si mus\u00edte vybrat jen jedno, s\u00e1hn\u011bte po vep\u0159ov\u00e9m kolenu. V tom p\u0159\u00edpad\u011b ho m\u00edsto hov\u011bz\u00edho orestujte v satay\n\n\n\nCh\u1ea3 Hu\u1ebf: vietnamsk\u00e1 \u010desnekov\u00e1 mortadela typick\u00e1 pro oblast Hu\u1ebf. M\u016f\u017eete pou\u017e\u00edt ch\u1ea3 l\u1ee5a (b\u011b\u017enou vietnamskou mortadelu), ale na chuti to bude zn\u00e1t. Nav\u00edc se snadno p\u0159ipravuje doma! \n\n\n\nVietnamsk\u00e1 \u010desnekov\u00e1 mortadela, kterou si velmi snadno p\u0159iprav\u00edte doma\n\n\n\nKrevetov\u00e1 pasta: Pokud nem\u00e1te jinou mo\u017enost, pou\u017eijte thajskou nebo indon\u00e9skou krevetovou pastu, ale pro autentickou chu\u0165 v\u0159ele doporu\u010duji vietnamskou verzi. Konkr\u00e9tn\u011b budete m\u00edt v obchod\u011b na v\u00fdb\u011br mezi M\u1eafm ru\u1ed1c a m\u1eafm t\u00f4m. Je pot\u0159eba pou\u017e\u00edt M\u1eafm ru\u1ed1c, kter\u00e1 m\u00e1 hn\u011bdou barvu. \n\n\n\nZjednodu\u0161en\u011b \u0159e\u010deno, p\u0159i v\u00fdrob\u011b M\u1eafm ru\u1ed1c se krevet\u00e1m odstran\u00ed krun\u00fd\u0159e a p\u0159ed fermentac\u00ed se usu\u0161\u00ed na slunci. U M\u1eafm T\u00f4m se krun\u00fd\u0159e ponech\u00e1vaj\u00ed a su\u0161en\u00ed na slunci se vynech\u00e1v\u00e1. U obou se pou\u017e\u00edv\u00e1 jin\u00fd pom\u011br soli a m\u1eafm t\u00f4m je mnohem tekut\u011bj\u0161\u00ed a m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nVodn\u00ed \u0161pen\u00e1t: Ve skute\u010dnosti jde o povijnici vodn\u00ed. Pokud ji nese\u017eenete, pou\u017eijte pak choi\n\n\n\nBan\u00e1nov\u00e9 kv\u011bty: Dal\u0161\u00ed v\u00edtan\u00e1, ale ne povinn\u00e1 surovina. Chuti opravdu dod\u00e1vaj\u00ed kr\u00e1sn\u00fd rozm\u011br\/\n\n\n\nR\u00fd\u017eov\u00e9 nudle: Ide\u00e1ln\u00ed je sehnat tradi\u010dn\u00ed siln\u00e9 a kulat\u00e9 r\u00fd\u017eov\u00e9 nudle. Prod\u00e1vaj\u00ed se v chlazen\u00fdch a mra\u017een\u00fdch odd\u011blen\u00edch asijsk\u00fdch supermarket\u016f. Jinak poslou\u017e\u00ed jak\u00fdkoli druh alkalick\u00fdch nudl\u00ed (nap\u0159\u00edklad udon). \n\n\n\nRyb\u00ed om\u00e1\u010dka: Ne, nechutn\u00e1 po ryb\u00e1ch, a ano, pro chu\u0165 tohoto pokrmu je nepostradateln\u00e1. Doporu\u010duji tu od zna\u010dky Ph\u00fa Qu\u1ed1c\n\n\n\nCitronov\u00e1 tr\u00e1va: dod\u00e1v\u00e1 p\u0159\u00edjemnou dochu\u0165 a vyva\u017euje chu\u0165 krevetov\u00e9 pasty\n\n\n\n\n\n\tAutentick\u00e9 B\u00fan b\u00f2 Hu\u1ebf\n\t\t\n\t\t\t\n\t\n\t\tFicelle pour la viande\t\n\t\n\t\t2 kg vep\u0159ov\u00fdch kost\u00ed700 g vep\u0159ov\u00e9ho kolena (vykost\u011bn\u00e9ho)700 g hov\u011bz\u00ed kli\u017eky (bez kosti)100 g zelen\u00fdch chilli papri\u010dek100 g z\u00e1zvoru20 Ch\u1ea3 Hu\u1ebf (vietnamsk\u00e1 mortadela, voliteln\u00e9)10 stonk\u016f citronov\u00e9 tr\u00e1vy2 pl\u00e1tky ananasu (ide\u00e1ln\u011b \u010derstv\u00e9ho)200 g cibule (nakr\u00e1jen\u00e9 na \u010dtvrtky)Na dochucen\u00ed v\u00fdvaru p\u0159i va\u0159en\u00ed3 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky2 l\u017e\u00edce kandysov\u00e9ho cukru (p\u0159\u00edpadn\u011b pou\u017eijte palmov\u00fd, kokosov\u00fd nebo hn\u011bd\u00fd cukr)0.5 l\u017e\u00edce soli80 g krevetov\u00e9 pasty (nejl\u00e9pe vietnamsk\u00e9, M\u1eafm ru\u1ed1c)1 velk\u00e1 m\u00edsa ledov\u00e9 vodyK pod\u00e1v\u00e1n\u00ed2 ban\u00e1nov\u00e9 kv\u011bty (voliteln\u00e9)20 stonk\u016f vodn\u00edho \u0161pen\u00e1tu (voliteln\u00e9)Citronov\u00e1 \u0161\u0165\u00e1vaVodaR\u00fd\u017eov\u00e9 nudle (nejl\u00e9pe kulat\u00e9, ne ploch\u00e9.  Siln\u00e9. P\u0159\u00edpadn\u011b pou\u017eijte \u010dist\u011b b\u00edl\u00e9 alkalick\u00e9 nudle)Om\u00e1\u010dka satayOlej s neutr\u00e1ln\u00ed chut\u00ed na sma\u017een\u00ed200 g \u010derven\u00e9 cibule (nakr\u00e1jen\u00e9 nadrobno)200 g jarn\u00ed cibulky (nakr\u00e1jen\u00e9 nadrobno)200 g koriandru (nasekan\u00e9ho nadrobno)100 g citronov\u00e9 tr\u00e1vy (nakr\u00e1jen\u00e9 nadrobno)100 g \u010desneku (nasekan\u00e9ho nadrobno)100 g \u010derven\u00fdch chilli papri\u010dek (\u010derstv\u00fdch, nakr\u00e1jen\u00fdch nadrobno)1 l\u017e\u00edce oleje z ke\u0161u o\u0159ech\u016f (nahra\u010fte sezamov\u00fdm, ara\u0161\u00eddov\u00fdm olejem nebo olejem z vla\u0161sk\u00fdch o\u0159ech\u016f)\t\n\t\n\t\tV\u00fdvarVep\u0159ov\u00e9 kosti opl\u00e1chn\u011bte a nechte okapat.P\u0159edeh\u0159ejte troubu na 150 stup\u0148\u016f v re\u017eimu griluVlo\u017ete kosti na 30 min do trouby spolu se dv\u011bma rozm\u00e1\u010dknut\u00fdmi stonky citronov\u00e9 tr\u00e1vy, zb\u00fdvaj\u00edc\u00ed citronovou tr\u00e1vou, rozm\u00e1\u010dknut\u00fdm \u010derstv\u00fdm z\u00e1zvorem, cibul\u00ed, pl\u00e1tky ananasu a chilli papri\u010dkami Hov\u011bz\u00ed kli\u017eku a vep\u0159ov\u00e9 koleno pevn\u011b sva\u017ete \u0159eznick\u00fdm prov\u00e1zkem (ka\u017ed\u00e9 zvl\u00e1\u0161\u0165)Ve velk\u00e9m hrnci p\u0159ive\u010fte vodu k varuP\u0159idejte citronovou tr\u00e1vu a cibuliKli\u017eku a koleno blan\u0161\u00edrujte 2 minutyP\u0159endejte je do velk\u00e9 m\u00edsy s ledovou vodouVlo\u017ete vep\u0159ov\u00e9 kosti do vrouc\u00ed vody a blan\u0161\u00edrujte dv\u011b minuty Tak\u00e9 je p\u0159endejte do ledov\u00e9 vodyPo 10 min vyjm\u011bte maso i kosti a nechte je oschnout na m\u0159\u00ed\u017eceVodu z hrnce slijte, ale citronovou tr\u00e1vu a cibuli si ponechteVa\u0159en\u00ed v\u00fdvaruDo velk\u00e9ho hrnce se studenou vodou p\u0159idejte cibuli, z\u00e1zvor, zelen\u00e9 chilli papri\u010dky, citronovou tr\u00e1vu a ananas. Zah\u0159\u00edvejte na siln\u00e9m ohniJakmile voda za\u010dne v\u0159\u00edt, p\u0159idejte hov\u011bz\u00ed kli\u017eku, vep\u0159ov\u00e9 koleno a vep\u0159ov\u00e9 kosti. Va\u0159te n\u011bkolik minut, dokud se voda znovu neza\u010dne va\u0159itSeberte p\u011bnu a st\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd a\u017e st\u0159edn\u00edAsi po 1 h 30 min vyjm\u011bte kli\u017eku a koleno a dejte je do ledniceMezit\u00edm uva\u0159te ch\u1ea3 Hu\u1ebf, pokud jsou syrov\u00e9Po 4 h vyjm\u011bte cibuli, citronovou tr\u00e1vu, z\u00e1zvor a ananas a dolijte vrouc\u00ed vodu, abyste nahradili tu odpa\u0159enouOdeberte trochu v\u00fdvaru do misky a rozpus\u0165te v n\u011bm krevetovou pastuZnovu p\u0159ive\u010fte k varu a p\u0159idejte ryb\u00ed om\u00e1\u010dku, rozpu\u0161t\u011bnou krevetovou pastu, s\u016fl a kandysov\u00fd cukrDom\u00e1c\u00ed satayDo p\u00e1nve rozeh\u0159\u00e1t\u00e9 na st\u0159edn\u011b siln\u00e9m ohni p\u0159idejte trochu olejeP\u0159idejte v\u0161echny suroviny na satay krom\u011b chilli papri\u010dek a ke\u0161u oleje. Sma\u017ete, dokud se nerozvon\u00edP\u0159idejte chilli papri\u010dky a ke\u0161u olej a d\u016fkladn\u011b m\u00edchejte 1 a\u017e 2 minutyPolovinu odlo\u017ete do misky k pod\u00e1v\u00e1n\u00ed, druhou polovinu nechte v p\u00e1nviOkapanou hov\u011bz\u00ed kli\u017eku v n\u00ed n\u011bkolik minut op\u00e9kejte na st\u0159edn\u00edm ohniServ\u00edrov\u00e1n\u00edBan\u00e1nov\u00e9 listy a vodn\u00ed \u0161pen\u00e1t nastrouhejte najemnoDo pod\u00e1v\u00e1n\u00ed je nechte v m\u00edse s vodou a citronovou \u0161\u0165\u00e1vou, aby nez\u010dernalyHov\u011bz\u00ed kli\u017eku a vep\u0159ov\u00e9 koleno nakr\u00e1jejte na tenk\u00e9 pl\u00e1tkyCh\u1ea3 Hu\u1ebf nakr\u00e1jejte na pl\u00e1tkyNudle podle pot\u0159eby p\u0159edva\u0159teDo misky dejte nudle, pl\u00e1tky hov\u011bz\u00ed kli\u017eky a vep\u0159ov\u00e9ho kolena a n\u011bkolik pl\u00e1tk\u016f ch\u1ea3 Hu\u1ebf.Zalijte v\u00fdvarem a posypte trochou nakr\u00e1jen\u00e9 jarn\u00ed cibulky, nastrouhan\u00fdmi ban\u00e1nov\u00fdmi listy a vodn\u00edm \u0161pen\u00e1tem a p\u0159idejte satay. \t\n\t\n\t\t\nPokud nem\u00e1te jinou mo\u017enost, pou\u017eijte thajskou nebo indon\u00e9skou krevetovou pastu, ale pro autentickou chu\u0165 v\u0159ele doporu\u010duji vietnamskou variantu. Konkr\u00e9tn\u011b v obchod\u011b budete m\u00edt na v\u00fdb\u011br mezi M\u1eafm ru\u1ed1c a m\u1eafm t\u00f4m. Je pot\u0159eba pou\u017e\u00edt M\u1eafm ru\u1ed1c, kter\u00e1 m\u00e1 hn\u011bdou barvu.\n \nZjednodu\u0161en\u011b \u0159e\u010deno, p\u0159i v\u00fdrob\u011b M\u1eafm ru\u1ed1c se krevety zbav\u00ed krun\u00fd\u0159\u016f a p\u0159ed fermentac\u00ed se su\u0161\u00ed na slunci. U M\u1eafm T\u00f4m se krun\u00fd\u0159e ponech\u00e1vaj\u00ed a su\u0161en\u00ed na slunci se vynech\u00e1v\u00e1. U obou se pou\u017e\u00edv\u00e1 jin\u00fd pom\u011br soli a m\u1eafm t\u00f4m je mnohem tekut\u011bj\u0161\u00ed a m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\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\nAbych se ujistil o autenticit\u011b, musel jsem p\u0159i p\u0159\u00edprav\u011b tohoto \u010dl\u00e1nku prostudovat obrovsk\u00e9 mno\u017estv\u00ed zdroj\u016f. Mezi nejv\u00fdznamn\u011bj\u0161\u00ed pat\u0159\u00ed vl\u00e1dn\u00ed internetov\u00e9 noviny Ho \u010ci Minova M\u011bsta, Vietnamhowhome, web odboru cestovn\u00edho ruchu m\u011bsta Hu\u1ebf, explorepartsunknown, reddit","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196464","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=196464"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196464\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/19164"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}