{"id":196466,"title":"B\u00f2 B\u00eda, jarn\u00ed z\u00e1vitky s \u010d\u00ednskou klob\u00e1sou","modified":"2026-10-31T16:56:29+01:00","plain":"Chutn\u00e9 vietnamsk\u00e9 z\u00e1vitky pln\u011bn\u00e9 restovanou jicamou, omeletou, \u010d\u00ednskou klob\u00e1sou a \u010derstv\u00fdmi bylinkami, pod\u00e1van\u00e9 s jemnou om\u00e1\u010dkou hoisin s ara\u0161\u00eddy.\n\n\n\nV 5. obvodu Ho \u010ci Minova M\u011bsta prodava\u010dka zvedne pr\u016fsvitn\u00fd pl\u00e1tek r\u00fd\u017eov\u00e9ho pap\u00edru, jedn\u00edm pohybem ho prot\u00e1hne vla\u017enou vodou a rozlo\u017e\u00ed na n\u011bj leskl\u00e9 hranolky jicamy. Tenk\u00e9 pl\u00e1tky tmav\u011b \u010derven\u00e9 klob\u00e1sy l\u1ea1p x\u01b0\u1edfng se m\u00eds\u00ed se zlatav\u00fdmi prou\u017eky omelety a posypem ze su\u0161en\u00fdch krevet, zat\u00edmco se do hork\u00e9ho vzduchu ji\u017en\u00edho Vietnamu line lahodn\u00e1 sladkoslan\u00e1 v\u016fn\u011b.\n\n\n\nZ\u00e1vitek pevn\u011b zaroluje a pak ho namo\u010d\u00ed do hust\u00e9, \u010dern\u00e9 a leskl\u00e9 om\u00e1\u010dky na b\u00e1zi om\u00e1\u010dky hoisin, posypan\u00e9 ara\u0161\u00eddy. V soustu se potk\u00e1vaj\u00ed v\u00fdrazn\u00e9 kontrasty: sv\u011b\u017e\u00ed zelenina, lehce pru\u017en\u00e1 klob\u00e1sa a bazalka, kter\u00e1 v\u0161e provon\u00ed.\n\n\n\nPouli\u010dn\u00ed z\u00e1vitky, tentokr\u00e1t grilovan\u00e9: ch\u1ea3 l\u1ee5i z Lagi s ara\u0161\u00eddovo-tamarindovou om\u00e1\u010dkou.\n\n\n\nTo v\u0161e v jedin\u00e9m soustu, to je b\u00f2 b\u00eda, vietnamsk\u00e1 pouli\u010dn\u00ed sva\u010dinka \u010d\u00ednsk\u00e9ho p\u016fvodu, pro kterou je typick\u00e1 k\u0159upavost a charakteristick\u00e1 tmav\u00e1 om\u00e1\u010dka\n\n\n\nCo p\u0159esn\u011b je b\u00f2 b\u00eda?\n\n\n\nB\u00f2 b\u00eda, p\u0159esn\u011bji b\u00f2 b\u00eda m\u1eb7n, je \u010derstv\u00fd, nesma\u017een\u00fd vietnamsk\u00fd z\u00e1vitek zabalen\u00fd do zm\u011bkl\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru. Obvykle se pln\u00ed jicamou nakr\u00e1jenou na tenk\u00e9 nudli\u010dky, \u010d\u00ednskou klob\u00e1sou, vejcem, su\u0161en\u00fdmi krevetami a thajskou bazalkou a pod\u00e1v\u00e1 se s om\u00e1\u010dkou hoisin s ara\u0161\u00eddy.\n\n\n\n\u010cerstv\u00fd z\u00e1vitek, podobn\u011b jako jarn\u00ed z\u00e1vitky\n\n\n\nN\u00e1zev \u010dasto mate: \u201eb\u00f2\u201c obvykle ozna\u010duje hov\u011bz\u00ed, ale cel\u00fd v\u00fdraz je ve skute\u010dnosti vietnamskou podobou hokkiensk\u00e9ho p\u022fh-pi\u00e1\u207f (\u8584\u9905\u5377), co\u017e znamen\u00e1 \u201ez\u00e1vitek z tenk\u00e9 pala\u010dinky\u201c. Hov\u011bz\u00ed maso v n\u011bm tedy nen\u00ed.\n\n\n\nN\u00e1pl\u0148 stoj\u00ed na jednoduch\u00e9m kontrastu: jemn\u00fd a k\u0159upav\u00fd zeleninov\u00fd z\u00e1klad (jicama, n\u011bkdy mrkev), v\u00fdrazn\u011bj\u0161\u00ed p\u0159\u00edsady pro hloubku chuti (klob\u00e1sa a su\u0161en\u00e9 krevety), vejce pro vl\u00e1\u010dnost a bazalka pro v\u016fni.\n\n\n\nStejn\u00fd n\u00e1zev nesou dv\u011b vietnamsk\u00e9 varianty. Na jihu se na ulic\u00edch a p\u0159ed \u0161kolami nej\u010dast\u011bji setk\u00e1te se slan\u00fdmi z\u00e1vitky b\u00f2 b\u00eda m\u1eb7n. Na severu se p\u0159ipravuj\u00ed b\u00f2 b\u00eda ng\u1ecdt, v nich\u017e klob\u00e1su nahrazuje strouhan\u00fd kokos, sladov\u00fd sirup (m\u1ea1ch nha) nebo sladk\u00e1 melasa a pra\u017een\u00e1 sezamov\u00e1 sem\u00ednka, v\u0161e zabalen\u00e9 do vl\u00e1\u010dn\u00e9 p\u0161eni\u010dn\u00e9 pala\u010dinky. \n\n\n\nI volba obalu n\u011bco vypov\u00edd\u00e1: dne\u0161n\u00ed vietnamsk\u00e9 z\u00e1vitky s\u00e1zej\u00ed na r\u00fd\u017eov\u00fd pap\u00edr, zat\u00edmco jejich p\u0159edch\u016fdce popiah se balil do tenk\u00fdch p\u0161eni\u010dn\u00fdch pala\u010dinek. Tento charakteristick\u00fd rys se prom\u011bnil s p\u0159\u00edchodem do vietnamsk\u00e9 kuchyn\u011b, v n\u00ed\u017e m\u00e1 r\u00fd\u017ee z\u00e1sadn\u00ed m\u00edsto. P\u0159i sv\u00fdch cest\u00e1ch po Thajsku jsem mohl ochutnat tamn\u00ed verzi se stejn\u00fdmi hokkiensk\u00fdmi ko\u0159eny, kter\u00e1 si zachovala p\u0161eni\u010dn\u00fd obal\n\n\n\nP\u016fvod b\u00f2 b\u00eda\n\n\n\nZ\u00e1vitky dorazily do Saigonu s p\u0159ist\u011bhovalci z oblasti Teochew a provincie Fu-\u0165ien, kte\u0159\u00ed se usazovali zejm\u00e9na ve \u010dtvrti Ch\u1ee3 L\u1edbn, vyhl\u00e1\u0161en\u00e9 sv\u00fdm dim sum. P\u0159inesli s sebou popiah, tradi\u010dn\u011b konzumovan\u00fd b\u011bhem sv\u00e1tku \u010cching-ming v oblasti Chaoshan a v okol\u00ed Sia-menu.\n\n\n\nPostupem \u010dasu se tyto z\u00e1vitky za\u010daly prod\u00e1vat z pouli\u010dn\u00edch voz\u00edk\u016f. P\u0161eni\u010dn\u00e9 pala\u010dinky brzy ustoupily dostupn\u011bj\u0161\u00edmu vietnamsk\u00e9mu r\u00fd\u017eov\u00e9mu pap\u00edru, ale princip z\u016fstal stejn\u00fd: objem dodat jicamou a doplnit ji slan\u00fdmi a aromatick\u00fdmi p\u0159\u00edsadami.\n\n\n\nStar\u00e1 dobr\u00e1 pol\u00e9vka ph\u1edf nikdy nezklame\n\n\n\nZe \u010dtvrti Ch\u1ee3 L\u1edbn se tato sva\u010dinka roz\u0161\u00ed\u0159ila na \u0161koln\u00ed dvory a tr\u017ei\u0161t\u011b. Na jihu (v Saigonu) se setk\u00e1te hlavn\u011b s b\u00f2 b\u00eda m\u1eb7n, \u010dasto vedle st\u00e1nk\u016f s vietnamskou pol\u00e9vkou ph\u1edf, b\u00f2 b\u00fan nebo b\u00f2 kho. V Hanoji a na severu ozna\u010duje \u201eb\u00f2 b\u00eda\u201c \u010dast\u011bji sladkou verzi (b\u00f2 b\u00eda ng\u1ecdt), kter\u00e1 pat\u0159\u00ed do stejn\u00e9 kategorie sva\u010dinek jako b\u00fan ch\u1ea3.\n\n\n\nKa\u017ed\u00e1 obm\u011bna se p\u0159izp\u016fsobila m\u00edstn\u00edm surovin\u00e1m, ale zachovala podstatu \u010d\u00ednsk\u00e9ho \u201ez\u00e1vitku z tenk\u00e9 pala\u010dinky\u201c : jemn\u00fd zeleninov\u00fd z\u00e1klad, kter\u00fd nese v\u00fdrazn\u011bj\u0161\u00ed chut\u011b.\n\n\n\nHlavn\u00ed suroviny na b\u00f2 b\u00eda\n\n\n\n\n\n\n\nR\u00fd\u017eov\u00fd pap\u00edr (b\u00e1nh tr\u00e1ng): Tenk\u00fd, lehce pru\u017en\u00fd a dostate\u010dn\u011b pr\u016fsvitn\u00fd, aby skrz n\u011bj prosv\u00edtaly barvy n\u00e1pln\u011b. Rychle zm\u011bkne, ale p\u0159i p\u0159\u00edli\u0161 dlouh\u00e9m nam\u00e1\u010den\u00ed se m\u016f\u017ee trhat; prodejci ho \u010dasto jen na okam\u017eik prot\u00e1hnou vodou, m\u00edsto aby ho nechali m\u00e1\u010det.\n\n\n\nJicama (c\u1ee7 s\u1eafn) a mrkev: Kr\u00e1tce se restuj\u00ed, a\u017e se lesknou, ale z\u016fst\u00e1vaj\u00ed k\u0159upav\u00e9, a dod\u00e1vaj\u00ed z\u00e1vitk\u016fm objem a sv\u011b\u017eest. Jicama p\u0159in\u00e1\u0161\u00ed \u0161\u0165avnat\u00e9 k\u0159upnut\u00ed a jemnou nasl\u00e1dlost; mrkev, kdysi \u201eluxusn\u00ed\u201c p\u0159\u00edsada, dnes dod\u00e1v\u00e1 barvu a dal\u0161\u00ed sladkost.\n\n\n\n\u010c\u00ednsk\u00e1 klob\u00e1sa (l\u1ea1p x\u01b0\u1edfng\/cheong ): \u010casto se kr\u00e1tce spa\u0159\u00ed nebo ope\u010de na p\u00e1nvi a pot\u00e9 nakr\u00e1j\u00ed na hranolky. Dod\u00e1v\u00e1 plnou nasl\u00e1dlou chu\u0165 a v\u016fni solen\u00e9ho a su\u0161en\u00e9ho vep\u0159ov\u00e9ho masa, v n\u00ed\u017e \u010dasto v\u00fdrazn\u011b vystupuje ko\u0159en\u00ed p\u011bti v\u016fn\u00ed. P\u0159i n\u00e1kupu ji nezam\u011b\u0148ujte s vietnamsk\u00fdm nem chua.\n\n\n\nThajsk\u00e1 bazalka (h\u00fang qu\u1ebf): Bylinka s an\u00fdzovou v\u016fn\u00ed, kter\u00e1 dod\u00e1v\u00e1 ka\u017ed\u00e9mu soustu \u010distou a sv\u011b\u017e\u00ed chu\u0165; bez n\u00ed chutn\u00e1 z\u00e1vitek plo\u0161eji, i kdy\u017e je klob\u00e1sa dokonal\u00e1, podobn\u011b jako u ku\u0159ete s thajskou bazalkou.\n\n\n\nHl\u00e1vkov\u00fd sal\u00e1t: Dod\u00e1v\u00e1 \u0161\u0165avnatost a dal\u0161\u00ed k\u0159upavost a dopl\u0148uje bazalku; hraje v\u0161ak jen vedlej\u0161\u00ed roli.\n\n\n\nOm\u00e1\u010dka hoisin s ara\u0161\u00eddy: Hust\u00e1 om\u00e1\u010dka na b\u00e1zi sladk\u00e9 fazolov\u00e9 pasty (t\u01b0\u01a1ng \u0111en\/t\u01b0\u01a1ng ng\u1ecdt), kter\u00e1 se \u010dasto pomalu va\u0159\u00ed s trochou vep\u0159ov\u00fdch (nebo ku\u0159ec\u00edch) jater pro hlub\u0161\u00ed chu\u0165. Nakonec se podle chuti posype drcen\u00fdmi ara\u0161\u00eddy, sma\u017eenou \u0161alotkou (nebo sma\u017een\u00fdm \u010desnekem) a chilli . Tak\u00e9 g\u1ecfi cu\u1ed1n (klasick\u00fd jarn\u00ed z\u00e1vitek) se na jihu m\u016f\u017ee pod\u00e1vat s om\u00e1\u010dkou hoisin s ara\u0161\u00eddy. B\u00f2 b\u00eda se od n\u011bj li\u0161\u00ed p\u0159edev\u0161\u00edm n\u00e1pln\u00ed (jicama, l\u1ea1p x\u01b0\u1edfng, su\u0161en\u00e9 krevety atd.).\n\n\n\nPod\u00e1v\u00e1n\u00ed a znaky autenti\u010dnosti\n\n\n\nHotov\u00fd z\u00e1vitek je sp\u00ed\u0161e tenk\u00fd, tak na dv\u011b sousta, a j\u00ed se b\u011bhem n\u011bkolika minut po zabalen\u00ed. Na saigonsk\u00fdch chodn\u00edc\u00edch prodejci rovnaj\u00ed hotov\u00e9 z\u00e1vitky do sklen\u011bn\u00fdch vitr\u00edn a vedle nich maj\u00ed sklenici leskl\u00e9 \u010dern\u00e9 om\u00e1\u010dky a sklenici jasn\u011b \u010derven\u00e9ho chilli. \n\n\n\nSkupinky \u0161kol\u00e1k\u016f si cestou ze \u0161koly vezmou z\u00e1vitek, malou d\u0159ev\u011bnou ty\u010dinkou ho pot\u0159ou om\u00e1\u010dkou, p\u0159idaj\u00ed chilli podle toho, kolik snesou, a za pochodu ho \u017ev\u00fdkaj\u00ed\n\n\n\nCo nesm\u00ed chyb\u011bt pro autentickou chu\u0165: z\u00e1klad z jicamy, l\u1ea1p x\u01b0\u1edfng, su\u0161en\u00e9 krevety, prou\u017eky omelety, thajsk\u00e1 bazalka a om\u00e1\u010dka hoisin s ara\u0161\u00eddy.\n\n\n\n\u010cemu se vyhnout: hov\u011bz\u00edmu masu, pl\u00e1tk\u016fm vep\u0159ov\u00e9ho nebo cel\u00fdm krevet\u00e1m v n\u00e1plni, tenk\u00fdm r\u00fd\u017eov\u00fdm nudl\u00edm (jako nudl\u00edm i jako \u201ev\u00fdplni\u201c), om\u00e1\u010dce n\u01b0\u1edbc ch\u1ea5m (typu om\u00e1\u010dky k z\u00e1vitk\u016fm nem) s ryb\u00ed om\u00e1\u010dkou, sma\u017een\u00fdm obal\u016fm jako u z\u00e1vitk\u016f nem nebo p\u0159\u00edli\u0161 siln\u00fdm a m\u00e1lo pru\u017en\u00fdm obal\u016fm.\n\n\n\nP\u0159ijateln\u00e9 obm\u011bny: vegetari\u00e1nsk\u00e9 verze (chay) b\u011bhem buddhistick\u00fdch sv\u00e1tk\u016f, kedlubna m\u00edsto jicamy na severu nebo dom\u00e1c\u00ed om\u00e1\u010dka z\u0159ed\u011bn\u00e1 kokosovou vodou m\u00edsto p\u0159id\u00e1n\u00ed jater, pokud jej\u00edm z\u00e1kladem z\u016fstane hoisin a posype se ara\u0161\u00eddy.\n\n\n\n\n\n\tB\u00f2 b\u00eda - Jarn\u00ed z\u00e1vitky s \u010d\u00ednsk\u00fdmi klob\u00e1sami\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHlavn\u00ed suroviny300 g hl\u00e1vkov\u00e9ho sal\u00e1tu150 g list\u016f thajsk\u00e9 bazalky (h\u00fang qu\u1ebf)750 g jikamy (c\u1ee7 s\u1eafn, voliteln\u00e9)100 g ru\u1ed1c (su\u0161en\u00e9 vep\u0159ov\u00e9 maso roztrhan\u00e9 na vl\u00e1kna)5 vajec (slepi\u010d\u00edch nebo kachn\u00edch)3 \u010d\u00ednsk\u00e9 klob\u00e1sy (l\u1ea1p x\u01b0\u1edfng)50 pl\u00e1tk\u016f r\u00fd\u017eov\u00e9ho pap\u00edru (st\u0159edn\u011b siln\u00fdch)pra\u017een\u00e9 ara\u0161\u00eddy\u0161alotky (nasekan\u00e9)olej na sma\u017een\u00edNa dochucen\u00ed omelety1 l\u017ei\u010dka ryb\u00ed om\u00e1\u010dky (nuoc-m\u00e2m)0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)Na dochucen\u00ed restovan\u00e9 jikamy1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka h\u1ea1t n\u00eam (ku\u0159ec\u00edho buj\u00f3nu v pr\u00e1\u0161ku)0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)T\u01b0\u01a1ng ch\u1ea5m (om\u00e1\u010dka k nam\u00e1\u010den\u00ed)50 g ara\u0161\u00edd\u016f (pra\u017een\u00fdch)200 g om\u00e1\u010dky hoisin (t\u01b0\u01a1ng \u0111en)0.5 l\u017ei\u010dky tapiokov\u00e9ho \u0161krobu300 g vody0.5 l\u017ei\u010dky h\u1ea1t n\u00eam (ku\u0159ec\u00edho buj\u00f3nu v pr\u00e1\u0161ku)1.5 l\u017e\u00edce cukru\t\n\t\n\t\tP\u0159\u00edprava zeleninyHl\u00e1vkov\u00fd sal\u00e1t a thajskou bazalku d\u016fkladn\u011b omyjte, nechte okapat a osu\u0161te.Jikamu oloupejte a nakr\u00e1jejte na tenk\u00e9 nudli\u010dky; \u0161alotky oloupejte a nasekejte.P\u0159\u00edprava omeletyVejce roz\u0161lehejte s ryb\u00ed om\u00e1\u010dkou a \u010dern\u00fdm pep\u0159em a na tro\u0161e oleje usma\u017ete tenkou omeletu; nechte ji vychladnout a nakr\u00e1jejte na prou\u017eky.Restov\u00e1n\u00ed jikamyNa rozp\u00e1len\u00e9 p\u00e1nvi s trochou oleje orestujte \u0161alotky, a\u017e se rozvon\u00ed, p\u0159idejte nudli\u010dky jikamy a orestujte je; dochu\u0165te \u00fast\u0159icovou om\u00e1\u010dkou, h\u1ea1t n\u00eam a pep\u0159em a nechte vychladnout.Va\u0159en\u00ed klob\u00e1s\u010c\u00ednsk\u00e9 klob\u00e1sy uva\u0159te ve vrouc\u00ed vod\u011b, nechte vychladnout, nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a podle chuti je je\u0161t\u011b kr\u00e1tce ope\u010dte dozlatova.P\u0159\u00edprava om\u00e1\u010dky k nam\u00e1\u010den\u00edPra\u017een\u00e9 ara\u0161\u00eddy, t\u01b0\u01a1ng \u0111en, tapiokov\u00fd \u0161krob a vodu rozmixujte na hladkou om\u00e1\u010dku; p\u0159elijte do rendl\u00edku, za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed p\u0159ive\u010fte k varu, dochu\u0165te h\u1ea1t n\u00eam a cukrem a va\u0159te do zhoustnut\u00ed.Rolov\u00e1n\u00ed z\u00e1vitk\u016fNa pracovn\u00ed plochu polo\u017ete pl\u00e1tek r\u00fd\u017eov\u00e9ho pap\u00edru, p\u0159idejte sal\u00e1t, restovanou jikamu, prou\u017eky omelety, pl\u00e1tky klob\u00e1sy a ru\u1ed1c, p\u0159ehn\u011bte okraje dovnit\u0159 a pevn\u011b zarolujte; opakujte, dokud nespot\u0159ebujete v\u0161echny suroviny.Pod\u00e1v\u00e1n\u00edPevn\u011b srolovan\u00e9 b\u00f2 b\u00eda ihned pod\u00e1vejte s ara\u0161\u00eddovou om\u00e1\u010dkou hoisin.\t\n\t\n\t\t\nVyberte pru\u017en\u00e9 pl\u00e1tky r\u00fd\u017eov\u00e9ho pap\u00edru, aby se netrhaly.\nMno\u017estv\u00ed jikamy m\u016f\u017eete upravit podle chuti nebo ji \u00fapln\u011b vynechat.\n\n\t\n\t\n\t\tAccompagnement, Entr\u00e9e, SnackVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 3 zp\u016fsoby p\u0159\u00edpravy b\u00f2 b\u00eda, j\u00eddla pln\u00e9ho vzpom\u00ednek na d\u011btstv\u00ed \u2013 B\u1ebfp Gia \u0110\u00ecnh (vietnamsky)\u2022 Co je b\u00f2 b\u00eda? Jednoduch\u00fd a chutn\u00fd recept na slan\u00e9 b\u00f2 b\u00eda \u2013 H\u01b0\u1edbng Nghi\u1ec7p \u00c1 \u00c2u (vietnamsky)\u2022 B\u00f2 b\u00eda (vietnamsk\u00e9 jarn\u00ed z\u00e1vitky s \u010d\u00ednskou klob\u00e1sou \u2013 Wandering Chopsticks (anglicky)\u2022 Popiah \u2013 Wikipedie (anglicky)\u2022 B\u00f2 b\u00eda za star\u00fdch \u010das\u016f \u2013 Ho\u00e0i ni\u1ec7m T\u00e2y Ninh (vietnamsky)\u2022 Vietnamsk\u00e9 jarn\u00ed z\u00e1vitky s jicamou, mrkv\u00ed, vejcem a \u010d\u00ednskou klob\u00e1sou (b\u00f2 b\u00eda) \u2013 Vicky Pham (anglicky)\u2022 Recept na vietnamsk\u00e9 jarn\u00ed z\u00e1vitky (recept na b\u00f2 b\u00eda) \u2013 Hungry Huy (anglicky)\u2022 B\u00f2 b\u00eda \u2013 vietnamsk\u00e9 z\u00e1vitky s jicamou, mrkv\u00ed, \u010d\u00ednskou klob\u00e1sou, vejcem a su\u0161en\u00fdmi krevetami \u2013 Gastronomy (anglicky)\u2022 B\u00f2 b\u00eda \u2013 Wikiknihy (vietnamsky)\u2022 Vietnamsk\u00e9 letn\u00ed z\u00e1vitky (b\u00f2 b\u00eda) \u2013 Ka\u017edodenn\u00ed inkluze 2022 : J\u00eddla, kter\u00e1 n\u00e1s spojuj\u00ed (anglicky)\u2022 Jak\u00fd je recept na ara\u0161\u00eddovou om\u00e1\u010dku, kterou \u010d\u00ednsk\u00e9 restaurace pod\u00e1vaj\u00ed k pln\u011bn\u00fdm knedl\u00ed\u010dk\u016fm? \u2013 Reddit (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196466","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=196466"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196466\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/114058"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}