{"id":196569,"title":"Banh cuon, vietnamsk\u00e9 pala\u010dinky v p\u00e1\u0159e","modified":"2026-10-31T17:00:07+01:00","plain":"B\u00e1nh cu\u1ed1n jsou jako stvo\u0159en\u00e9 pro l\u00e9to! Tyto lahodn\u011b lehk\u00e9 vietnamsk\u00e9 r\u00fd\u017eov\u00e9 z\u00e1vitky se pln\u00ed jednoduch\u00fdmi surovinami, p\u0159edev\u0161\u00edm mlet\u00fdm vep\u0159ov\u00fdm masem. Ostatn\u011b pat\u0159\u00ed k neodmysliteln\u00fdm sn\u00eddan\u00edm v hanojsk\u00fdch \u010dtvrt\u00edch.\n\n\n\nPod\u00e1van\u00e9 zastudena s nejr\u016fzn\u011bj\u0161\u00edmi sal\u00e1ty a k\u0159upav\u00fdmi p\u0159\u00edlohami p\u0159edstavuj\u00ed \u00fa\u017easnou explozi chut\u00ed a textur. Zvl\u00e1\u0161\u0165 kdy\u017e je nam\u00e1\u010d\u00edte do dobr\u00e9 dom\u00e1c\u00ed om\u00e1\u010dky nem\n\n\n\nNudlov\u00fd sal\u00e1t jako stvo\u0159en\u00fd pro celou rodinu\n\n\n\nDob\u0159e, mo\u017en\u00e1 trochu p\u0159eh\u00e1n\u00edm, kdy\u017e b\u00e1nh cu\u1ed1n \u0159ad\u00edm mezi nudlov\u00e9 sal\u00e1ty. Jen\u017ee tenhle klasick\u00fd vietnamsk\u00fd pokrm m\u00e1 ve skute\u010dnosti V\u0160ECHNY slo\u017eky lahodn\u00e9ho sal\u00e1tu!\n\n\n\nNajdete v n\u011bm neuv\u011b\u0159iteln\u011b sv\u011b\u017e\u00ed a k\u0159upavou zelenou zeleninu, tradi\u010dn\u00ed om\u00e1\u010dku k nam\u00e1\u010den\u00ed, kter\u00e1 tu zastupuje z\u00e1livku, a nakonec jemn\u00e9, hedv\u00e1bn\u00e9 \u201enudle\u201c a \u0161\u0165avnat\u00e9 maso, kter\u00e9 provon\u00ed ka\u017ed\u00e9 sousto.\n\n\n\nP\u0159i pohledu na tuhle fotku d\u00e1v\u00e1 ozna\u010den\u00ed sal\u00e1t dokonal\u00fd smysl\n\n\n\nTohle j\u00eddlo tak pohlad\u00ed po du\u0161i, \u017ee bych ho mohl j\u00edst po\u0159\u00e1d dokola! D\u016fvody jsou jednoduch\u00e9:\n\n\n\n\nChut\u011b se n\u00e1dhern\u011b vyva\u017euj\u00ed. \u017d\u00e1dn\u00e9 velk\u00e9 st\u0159ety, jen \u010dist\u00e1 harmonie.\n\n\n\nR\u00fd\u017eov\u00e9 t\u011bsto se va\u0159\u00ed v tenk\u00fdch, jemn\u00fdch a lahodn\u00fdch pl\u00e1tech\n\n\n\nRestovan\u00e1 n\u00e1pl\u0148 m\u00e1 mimo\u0159\u00e1dn\u011b v\u00fdraznou chu\u0165\n\n\n\nPro je\u0161t\u011b bohat\u0161\u00ed chu\u0165 posypte k\u0159upavou sma\u017eenou cibulkou\n\n\n\n\nM\u00edsto vep\u0159ov\u00e9ho masa m\u016f\u017eete p\u0159idat vietnamskou mortadelu, nap\u0159\u00edklad ch\u1ea3 l\u1ee5a nebo ch\u1ea3 Hu\u1ebf\n\n\n\nHlavn\u00ed suroviny na banh cuon\n\n\n\nRyb\u00ed om\u00e1\u010dka: Investujte do n\u00ed, nebudete litovat. A te\u010f v\u00e1\u017en\u011b, dod\u00e1v\u00e1 nepopsatelnou chu\u0165 (tedy umami), jakousi slanost s jemn\u00fdmi odst\u00edny\n\n\n\nFotka od Catherine ze skupiny. Abyste si pochutnali, nemus\u00edte pala\u010dinky ani skl\u00e1dat! Trocha n\u00e1pln\u011b a p\u0159\u00edloh do misky a m\u016f\u017eete si u\u017e\u00edvat\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Nechutn\u00e1 po \u00fast\u0159ic\u00edch, ale pro chu\u0165 asijsk\u00fdch pokrm\u016f je z\u00e1sadn\u00ed. Nahradit se d\u00e1, i kdy\u017e ne dokonale, ale doporu\u010duji zkusit ji sehnat.\n\n\n\nTapiokov\u00e1 mouka: Je nezbytn\u00e1 pro zcela osobitou texturu tohoto pokrmu\n\n\n\nJak p\u0159ipravit banh cuon? \n\n\n\nJe to velmi jednoduch\u00e9. Je\u0161t\u011b ne\u017e p\u0159iprav\u00edme t\u011bsto, ud\u011bl\u00e1me n\u00e1pl\u0148, kterou pak odlo\u017e\u00edme do lednice. \n\n\n\nNa n\u00e1pl\u0148 sta\u010d\u00ed nejprve prom\u00edchat mlet\u00e9 maso s dochucovadly, pot\u00e9 orestovat aromatick\u00e9 p\u0159\u00edsady a nakonec s nimi op\u00e9ct maso. N\u00e1pl\u0148 m\u016f\u017eete obm\u011b\u0148ovat: uzeniny, zelenina, mo\u0159sk\u00e9 plody,… popus\u0165te uzdu fantazii!\n\n\n\n\n\n\tBanh cuon - vietnamsk\u00e9 pala\u010dinky v p\u00e1\u0159e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 g r\u00fd\u017eov\u00e9 mouky100 g tapiokov\u00e9 mouky1 \u0161petka soli200 g vody pokojov\u00e9 teploty100 g vla\u017en\u00e9 vody25 ml olejeN\u00e1pl\u0148150 g mlet\u00e9ho vep\u0159ov\u00e9ho masa1 l\u017ei\u010dka \u00fast\u0159icov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka ryb\u00ed om\u00e1\u010dky1 strou\u017eek \u010desneku nakr\u00e1jen\u00fd najemno1 cibule nakr\u00e1jen\u00e1 najemno\t\n\t\n\t\tN\u00e1pl\u0148V misce sm\u00edchejte vep\u0159ov\u00e9 maso s \u00fast\u0159icovou a ryb\u00ed om\u00e1\u010dkouNa siln\u00e9m ohni op\u00e9kejte \u010desnek 2 min na tro\u0161e olejeP\u0159idejte cibuli a op\u00e9kejte 2 minP\u0159idejte vep\u0159ov\u00e9 maso a restujte, dokud nebude zcela prope\u010den\u00e9. Dejte stranou. Pala\u010dinkyV\u0161e sm\u00edchejte (krom\u011b vla\u017en\u00e9 vody)Pot\u00e9 p\u0159idejte vla\u017enou vodu. Prom\u00edchejte.Nechte t\u011bsto odpo\u010dinout Po 2 h slijte \u010dirou vodu z povrchu, vylijte ji a p\u0159idejte stejn\u00e9 mno\u017estv\u00ed \u010derstv\u00e9 vody.Tento postup opakujte 2 a\u017e 3kr\u00e1t, aby t\u011bsto z\u016fstalo vl\u00e1\u010dn\u00e9 i druh\u00fd den.Na rozp\u00e1lenou p\u00e1nev nalijte p\u0159ibli\u017en\u011b 50ml t\u011bsta a krou\u017eiv\u00fdmi pohyby ho rozlijte po p\u00e1nviJakmile t\u011bsto ztuhne, p\u00e1nev p\u0159iklopte a nechte p\u00e9ct 30-60 sekundPala\u010dinku vyklopte z p\u00e1nve na prk\u00e9nko a p\u00e1nev znovu pot\u0159ete tenkou vrstvou olejeZavinut\u00edNa pala\u010dinku dejte trochu n\u00e1pln\u011b. P\u0159ehn\u011bte oba okraje dovnit\u0159 a pot\u00e9 pala\u010dinku sto\u010dte na 2 oto\u010dky. Z\u00e1vitek p\u0159\u00edli\u0161 neutahujte\t\n\t\n\t\tNev\u00e1hejte pokapat om\u00e1\u010dkou nuoc mam a ozdobit sma\u017eenou cibulkou nebo najemno nakr\u00e1jenou \u0161alotkou\n\t\n\t\n\t\tEntr\u00e9eVietnamienne\t\n\n\n\n\n\nRecept od Catti z ofici\u00e1ln\u00ed skupiny webu","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196569","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=196569"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196569\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3276"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}