{"id":196905,"title":"Vietnamsk\u00e9 sma\u017een\u00e9 ban\u00e1ny B\u00e1nh Chu\u1ed1i Chi\u00ean","modified":"2026-10-31T17:08:32+01:00","plain":"Tyto ban\u00e1ny ve dvojit\u00e9 vrstv\u011b t\u011bst\u00ed\u010dka provon\u011bn\u00e9ho kokosov\u00fdm ml\u00e9kem maj\u00ed jemn\u00fd, rozpl\u00fdvav\u00fd st\u0159ed a mimo\u0159\u00e1dn\u011b k\u0159upavou k\u016frku.\n\n\n\nSy\u010den\u00ed rozp\u00e1len\u00e9ho oleje na okam\u017eik p\u0159ehlu\u0161\u00ed pouli\u010dn\u00ed provoz. Dr\u00e1t\u011bn\u00e1 nab\u011bra\u010dka zved\u00e1 z oleje celou v\u00e1rku zlatav\u00fdch, k\u0159upav\u00fdch a zkaramelizovan\u00fdch ban\u00e1n\u016f v t\u011bst\u00ed\u010dku s nepravideln\u00fdmi okraji. Sta\u010d\u00ed jednou prokousnout k\u0159ehkou k\u016frku a objev\u00ed se rozpl\u00fdvav\u00e1 ban\u00e1nov\u00e1 du\u017eina a v\u016fn\u011b kokosu. \n\n\n\nNejde o dezert naaran\u017eovan\u00fd na tal\u00ed\u0159i v restauraci, ale o pouli\u010dn\u00ed dobrotu, podobn\u011b jako b\u00e1nh cam, tak akor\u00e1t do ruky, kterou si vychutn\u00e1te vestoje na chodn\u00edku. \n\n\n\nSt\u00e1nek se sma\u017een\u00fdmi ban\u00e1ny, na kter\u00fd jsem narazil p\u0159i cest\u011b po Vietnamu (a samoz\u0159ejm\u011b jsem i ochutnal, hehe)\n\n\n\nCo je b\u00e1nh chu\u1ed1i chi\u00ean?\n\n\n\nV podstat\u011b je b\u00e1nh chu\u1ed1i chi\u00ean jednodu\u0161e ban\u00e1n sma\u017een\u00fd v t\u011bst\u00ed\u010dku po vietnamsku. Mal\u00e9, dob\u0159e vyzr\u00e1l\u00e9 ban\u00e1ny se pod\u00e9ln\u011b rozkroj\u00ed a pak zplo\u0161t\u00ed na tenk\u00e9 prot\u00e1hl\u00e9 ov\u00e1ly. N\u00e1sledn\u011b se obal\u00ed v lehk\u00e9m r\u00fd\u017eov\u00e9m t\u011bst\u00ed\u010dku a pono\u0159\u00ed do oleje, kde se sma\u017e\u00ed, dokud nenab\u011bhnou a nejsou kr\u00e1sn\u011b k\u0159upav\u00e9 a zlatav\u00e9. \n\n\n\nN\u00e1zev je zcela doslovn\u00fd: b\u00e1nh znamen\u00e1 kol\u00e1\u010d nebo pe\u010divo, chu\u1ed1i ban\u00e1n a chi\u00ean sma\u017een\u00fd. Ozna\u010den\u00ed \u201eban\u00e1ny v t\u011bst\u00ed\u010dku\u201c zd\u016fraz\u0148uje jejich p\u0159\u00edbuznost s rozs\u00e1hlou francouzskou rodinou sma\u017een\u00fdch dobrot v t\u011bst\u00ed\u010dku, jejich charakter v\u0161ak z\u016fst\u00e1v\u00e1 ryze vietnamsk\u00fd, od k\u016frky zalo\u017een\u00e9 na r\u00fd\u017ei a\u017e po t\u011bst\u00ed\u010dko von\u00edc\u00ed kokosem. \n\n\n\nNa rozd\u00edl od indon\u00e9sk\u00fdch pisang goreng, thajsk\u00fdch kluai khaek nebo velk\u00fdch ban\u00e1n\u016f v t\u011bst\u00ed\u010dku z\u00e1padn\u00edho typu jsou tyto dobroty ten\u010d\u00ed, p\u0159ipom\u00ednaj\u00ed sp\u00ed\u0161e krajku a jsou t\u00e9m\u011b\u0159 l\u00e1mav\u00e9, p\u0159i\u010dem\u017e uprost\u0159ed ka\u017ed\u00e9ho sousta z\u016fst\u00e1v\u00e1 v\u00fdrazn\u00fd ban\u00e1n.\n\n\n\nP\u016fvod vietnamsk\u00fdch sma\u017een\u00fdch ban\u00e1n\u016f\n\n\n\nB\u00e1nh chu\u1ed1i chi\u00ean vznikly v delt\u011b Mekongu na jihu zem\u011b, v bujn\u00e9 \u0159\u00ed\u010dn\u00ed krajin\u011b mi\u1ec1n T\u00e2y, kde hojn\u011b rostou ban\u00e1ny a kokosov\u00e9 palmy. \u0160etrn\u00e9 kucha\u0159ky a kucha\u0159i doma i na ulici prom\u011bnili velmi zral\u00e9 ban\u00e1ny, p\u0159\u00edli\u0161 m\u011bkk\u00e9 na prodej v \u010derstv\u00e9m stavu, v sytou sva\u010dinu pro \u0161kol\u00e1ky i kolemjdouc\u00ed v\u0161ech v\u011bkov\u00fdch kategori\u00ed. Nam\u00e1\u010deli je do t\u011bst\u00ed\u010dka a pak nech\u00e1vali sklouznout do woku s rozp\u00e1len\u00fdm olejem. \n\n\n\nTypick\u00fd v\u00fdjev: mal\u00fd voz\u00edk u silnice, n\u00edzk\u00fd byteln\u00fd ho\u0159\u00e1k, z\u010dernal\u00fd wok a t\u00e1cy se zplo\u0161t\u011bl\u00fdmi ban\u00e1ny lesknouc\u00edmi se t\u011bst\u00ed\u010dkem. Prodejce je neust\u00e1le obrac\u00ed, aby se usma\u017eily p\u0159esn\u011b dozlatova.\n\n\n\nObjevte tak\u00e9 b\u00e1nh b\u00f2 n\u01b0\u1edbng\n\n\n\nZ delty se tato dobrota roz\u0161\u00ed\u0159ila a\u017e do Saigonu, kde se za\u010dlenila do mimo\u0159\u00e1dn\u011b bohat\u00e9 kultury pouli\u010dn\u00edho j\u00eddla, od hork\u00fdch b\u00e1nh x\u00e8o a\u017e po kr\u00e1sn\u011b k\u0159upav\u00e9 sma\u017een\u00e9 ban\u00e1ny, a stala se pochoutkou k zakousnut\u00ed kdekoli, kdykoli a po cel\u00fd rok. \n\n\n\nD\u00e1le na severu, kde je chladn\u011bj\u0161\u00ed podneb\u00ed, p\u0159ich\u00e1z\u00ed chu\u0165 na sma\u017een\u00e9 ban\u00e1ny hlavn\u011b za zimn\u00edch odpoledn\u00ed, kdy teplo s\u00e1laj\u00edc\u00ed z pap\u00edrov\u00e9ho obalu pot\u011b\u0161\u00ed stejn\u011b jako jejich sladkost. V posledn\u00edch letech se na ji\u017en\u00ed verzi \u201echu\u1ed1i chi\u00ean S\u00e0i G\u00f2n\u201c, dlouh\u00e9 ban\u00e1ny v t\u011bst\u00ed\u010dku t\u00e9m\u011b\u0159 na celou ruku, mimo\u0159\u00e1dn\u011b nad\u00fdchan\u00e9 a k\u0159upav\u00e9, tvo\u0159\u00ed v Hanoji ka\u017edou zimu fronty, podobn\u011b jako na dobr\u00e9 pouli\u010dn\u00ed b\u00fan ch\u1ea3. \n\n\n\nPoj\u010fme si pov\u011bd\u011bt n\u011bco o surovin\u00e1ch\n\n\n\nAutentick\u00e1 chu\u0165 za\u010d\u00edn\u00e1 u ban\u00e1nu. Prodejci vyb\u00edraj\u00ed mal\u00e9 zral\u00e9 ban\u00e1ny chu\u1ed1i s\u1ee9 nebo chu\u1ed1i xi\u00eam, odr\u016fdy typu \u201ef\u00edkov\u00fd ban\u00e1n\u201c, kter\u00e9 obsahuj\u00ed dost \u0161krobu, aby dr\u017eely tvar, a z\u00e1rove\u0148 dost cukru, aby zkaramelizovaly, ani\u017e by se prom\u011bnily v marmel\u00e1du. Jejich chu\u0165 je jemn\u011b sladk\u00e1, nikoli p\u0159eslazen\u00e1, tak\u017ee v\u00fdsledn\u00e1 dobrota opravdu chutn\u00e1 po pe\u010den\u00e9m ban\u00e1nu, ne jako bonbon.\n\n\n\nZ\u00e1kladem t\u011bst\u00ed\u010dka je r\u00fd\u017eov\u00e1 mouka (b\u1ed9t g\u1ea1o), kter\u00e1 se p\u0159i sma\u017een\u00ed prom\u011bn\u00ed v tenkou k\u0159upavou sko\u0159\u00e1pku m\u00edsto siln\u00e9ho \u201echlebov\u00e9ho\u201c obalu. Dal\u0161\u00ed mouka nebo \u0161krob pom\u00e1haj\u00ed doladit strukturu: trocha p\u0161eni\u010dn\u00e9 mouky dod\u00e1v\u00e1 pevnost a lehkost, zat\u00edmco tapiokov\u00fd \u0161krob vytv\u00e1\u0159\u00ed onu lehce pru\u017enou k\u0159upavost, kterou vietnam\u0161t\u00ed kucha\u0159i vyhled\u00e1vaj\u00ed, ale kter\u00e1 p\u0159i chladnut\u00ed p\u0159ece jen m\u011bkne. Cukr nebo i slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko t\u011bst\u00ed\u010dko m\u00edrn\u011b oslad\u00ed a podpo\u0159\u00ed jeho zbarven\u00ed, zat\u00edmco trocha kokosov\u00e9ho ml\u00e9ka dod\u00e1 tuk a v\u016fni a prop\u016fj\u010d\u00ed k\u016frce jemn\u00fd tropick\u00fd n\u00e1dech.\n\n\n\nCh\u00e8 chu\u1ed1i je dal\u0161\u00ed lahodn\u00e1 vietnamsk\u00e1 sladkost\n\n\n\n\u0160petka soli zv\u00fdrazn\u00ed sladkost. Kurkuma a pudinkov\u00fd pr\u00e1\u0161ek (b\u1ed9t s\u01b0 t\u1eed) slou\u017e\u00ed hlavn\u011b k pos\u00edlen\u00ed zlatav\u00e9 barvy. Sem\u00ednka \u010dern\u00e9ho sezamu, kter\u00fdmi se ban\u00e1ny posypou mezi prvn\u00edm a druh\u00fdm sma\u017een\u00edm, se na povrchu opra\u017e\u00ed a dodaj\u00ed ka\u017ed\u00e9mu kousku o\u0159\u00ed\u0161kovou v\u016fni. Z\u00e1kladem toho v\u0161eho je \u010dist\u00fd olej neutr\u00e1ln\u00ed chuti, udr\u017eovan\u00fd na spr\u00e1vn\u00e9 teplot\u011b: dost hork\u00fd, aby se t\u011bst\u00ed\u010dko zpevnilo do k\u0159upav\u00fdch vlnek, ale ne natolik, aby se ban\u00e1n uvnit\u0159 sp\u00e1lil\u2026 ani nez\u016fstal syrov\u00fd.\n\n\n\nRegion\u00e1ln\u00ed podoby a varianty ban\u00e1n\u016f v t\u011bst\u00ed\u010dku\n\n\n\nNa jihu jsou typick\u00e9 \u201echu\u1ed1i chi\u00ean ph\u1ed3ng\u201c, zplo\u0161t\u011bl\u00e9, a p\u0159itom nafoukl\u00e9 ban\u00e1ny v t\u011bst\u00ed\u010dku, kter\u00e9 zab\u00edraj\u00ed t\u00e9m\u011b\u0159 celou dla\u0148. Tyto dobroty do ruky maj\u00ed d\u00edky dvoj\u00edmu sma\u017een\u00ed p\u016fsobivou krustu s k\u0159upav\u00fdmi h\u0159eb\u00ednky. Kokosov\u00e9 ml\u00e9ko je tu v t\u011bst\u00ed\u010dku t\u00e9m\u011b\u0159 povinn\u00e9 a mnoho saigonsk\u00fdch prodejc\u016f p\u0159id\u00e1v\u00e1 l\u017e\u00edci medu pro kv\u011btinovou sladkost a syt\u011b zlatohn\u011bdou barvu. V\u00fdsledek je velkorys\u00fd a bohat\u00fd: po\u0159\u00e1dn\u00fd kus, kr\u00e1sn\u011b k\u0159upav\u00fd a intenzivn\u011b vo\u0148av\u00fd.\n\n\n\nD\u00e1le na severu jsou u\u017e dlouho b\u011b\u017enou ka\u017edodenn\u00ed variantou \u201echu\u1ed1i r\u00e1n\u201c, jednodu\u0161\u0161\u00ed sma\u017een\u00e9 ban\u00e1ny. Mal\u00e9 cel\u00e9 ban\u00e1ny nebo siln\u00e1 kole\u010dka se nam\u00e1\u010dej\u00ed do zcela jednoduch\u00e9ho t\u011bst\u00ed\u010dka a sma\u017e\u00ed jen jednou, dokud nevznikne lehk\u00e1 k\u0159upav\u00e1 k\u016frka. V\u00fdsledek se bl\u00ed\u017e\u00ed sp\u00ed\u0161e japonsk\u00e9 tempu\u0159e ne\u017e nad\u00fdchan\u00e9mu sma\u017een\u00e9mu t\u011bst\u00ed\u010dku. V Hanoji \u010dasto le\u017e\u00ed na t\u00e1cech vedle sma\u017een\u00fdch dobrot z bat\u00e1t\u016f a kuku\u0159ice. V\u0161echny se prod\u00e1vaj\u00ed v jednoduch\u00fdch pouli\u010dn\u00edch st\u00e1nc\u00edch jako h\u0159ejiv\u00e9 zimn\u00ed sva\u010diny, kter\u00e9 pot\u011b\u0161\u00ed stejn\u011b jako miska hork\u00e9 pol\u00e9vky b\u00fan b\u00f2 Hu\u1ebf.\n\n\n\nProslul\u00e1 pol\u00e9vka b\u00fan b\u00f2 Hu\u1ebf \n\n\n\nV r\u00e1mci t\u011bchto tradic existuj\u00ed i zcela autentick\u00e9 varianty, nap\u0159\u00edklad b\u00e1nh chu\u1ed1i khoai, v nich\u017e se k ban\u00e1nu v jednom kousku p\u0159id\u00e1vaj\u00ed pl\u00e1tky bat\u00e1tu a n\u011bkdy i tara. Jinde na ovoce p\u0159\u00edmo p\u0159itisknou strouhan\u00fd kokos nebo ho vm\u00edchaj\u00ed do t\u011bst\u00ed\u010dka, aby pos\u00edlili jeho v\u016fni. Nechyb\u011bj\u00ed ani modern\u00ed \u00fapravy: ban\u00e1ny zabalen\u00e9 do pl\u00e1tk\u016f na jarn\u00ed z\u00e1vitky, obalen\u00e9 ve strouhance panko nebo v n\u011bkter\u00fdch kav\u00e1rn\u00e1ch doslova poh\u0159ben\u00e9 pod \u010dokol\u00e1dovou om\u00e1\u010dkou a zmrzlinou. \n\n\n\n\u201eZdrav\u011bj\u0161\u00ed\u201c verze p\u0159ipravovan\u00e9 hork\u00fdm vzduchem (v horkovzdu\u0161n\u00e9 frit\u00e9ze, jako t\u0159eba vietnamsk\u00e9 pe\u010den\u00e9 ku\u0159e) nab\u00edzej\u00ed m\u00e9n\u011b oleje a pohodln\u011bj\u0161\u00ed p\u0159\u00edpravu, nevyhnuteln\u011b v\u0161ak ztr\u00e1cej\u00ed \u010d\u00e1st t\u00e9 k\u016frky, kter\u00e1 p\u0159i kousnut\u00ed tak kr\u00e1sn\u011b praskne. I kdy\u017e mohou b\u00fdt velmi dobr\u00e9, v\u011bt\u0161ina vietnamsk\u00fdch mlsoun\u016f je \u0159ad\u00ed mezi tv\u016fr\u010d\u00ed obm\u011bny, tedy kreativn\u00ed variace, nikoli mezi pouli\u010dn\u00ed b\u00e1nh chu\u1ed1i chi\u00ean, jak\u00e9 maj\u00ed v\u0161ichni v pam\u011bti.\n\n\n\nJak si vychutnat prav\u00e9 b\u00e1nh chu\u1ed1i chi\u00ean\n\n\n\nPo cel\u00e9m Vietnamu jsou sma\u017een\u00e9 ban\u00e1ny spojen\u00e9 nejen s chut\u00ed, ale i s v\u00fdjevy ze \u017eivota: d\u011bti se po \u0161kole shlukuj\u00ed kolem mal\u00e9ho voz\u00edku a balancuj\u00ed s hork\u00fdmi ban\u00e1ny na kone\u010dc\u00edch prst\u016f; zam\u011bstnanci kancel\u00e1\u0159\u00ed se na p\u00e1r minut zastav\u00ed na chodn\u00edku na rychl\u00e9 a levn\u00e9 sousto, podobn\u011b jako na misku b\u00f2 b\u00fan nebo vietnamsk\u00e9 ph\u1edf; a rodiny se d\u011bl\u00ed o mal\u00fd s\u00e1\u010dek p\u0159i ve\u010dern\u00ed proch\u00e1zce, kdy\u017e se ochlad\u00ed.\n\n\n\nNa ulici se t\u00e9m\u011b\u0159 v\u017edy pod\u00e1vaj\u00ed samotn\u00e9, zasunut\u00e9 do pap\u00edrov\u00e9ho s\u00e1\u010dku lehce pr\u016fsvitn\u00e9ho od tuku, a prodejce \u010dasto zavol\u00e1: \u201ePozor, hork\u00e9!\u201c (\u201ePozor, p\u00e1l\u00ed to!\u201c). Doma se n\u011bkdy p\u0159id\u00e1v\u00e1 trocha sladk\u00e9 kokosov\u00e9 om\u00e1\u010dky nebo jemn\u00fd popra\u0161ek cukru, ale zdoben\u00ed z\u016fst\u00e1v\u00e1 st\u0159\u00eddm\u00e9, podobn\u011b jako u vla\u017en\u00e9ho b\u00e1nh b\u00f2 n\u01b0\u1edbng. Ide\u00e1ln\u00ed chv\u00edle k zakousnut\u00ed p\u0159ich\u00e1z\u00ed zkr\u00e1tka tehdy, kdy\u017e pot\u0159ebujete mal\u00e9 okam\u017eit\u00e9 pot\u011b\u0161en\u00ed. T\u0159eba p\u0159i odpoledn\u00edm \u00fatlumu nebo o v\u00edkendu, kdy\u017e m\u00e1te chu\u0165 na nostalgickou sva\u010dinu.\n\n\n\n\n\n\tVietnamsk\u00e9 sma\u017een\u00e9 ban\u00e1ny v t\u011bst\u00ed\u010dku - B\u00e1nh chu\u1ed1i chi\u00ean\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tSma\u017een\u00e9 ban\u00e1ny v t\u011bst\u00ed\u010dku6 ban\u00e1n\u016f (zral\u00fdch, mal\u00fdch (nebo 3 b\u011b\u017en\u00e9 ban\u00e1ny rozkrojen\u00e9 nap\u016fl))100 g p\u0161eni\u010dn\u00e9 mouky200 g r\u00fd\u017eov\u00e9 mouky250 ml kokosov\u00e9ho ml\u00e9ka0.5 l\u017ei\u010dky soli1 l\u017ei\u010dka citronov\u00e9 \u0161\u0165\u00e1vy30 g cukru170 ml vody (p\u0159eva\u0159en\u00e9 a vychladl\u00e9)Olej neutr\u00e1ln\u00ed chuti (na sma\u017een\u00ed (slune\u010dnicov\u00fd, ...))\t\n\t\n\t\tVyberte dob\u0159e zral\u00e9 ban\u00e1ny, oloupejte je a pod\u00e9ln\u011b rozkrojte nap\u016fl.Ka\u017edou polovinu ban\u00e1nu vlo\u017ete do \u010dist\u00e9ho plastov\u00e9ho s\u00e1\u010dku a jemn\u011b ji zplo\u0161t\u011bte plochou stranou no\u017ee nebo prk\u00e9nkem.Do velk\u00e9 m\u00edsy dejte p\u0161eni\u010dnou mouku, kokosov\u00e9 ml\u00e9ko, r\u00fd\u017eovou mouku, vodu, s\u016fl, cukr a citronovou \u0161\u0165\u00e1vu.M\u00edchejte, dokud se cukr a s\u016fl nerozpust\u00ed a nevznikne hladk\u00e9, st\u0159edn\u011b hust\u00e9 t\u011bst\u00ed\u010dko na obalov\u00e1n\u00ed ban\u00e1n\u016f.V hlubok\u00e9m hrnci po\u0159\u00e1dn\u011b rozeh\u0159ejte v\u011bt\u0161\u00ed mno\u017estv\u00ed oleje na sma\u017een\u00ed.Ka\u017ed\u00fd kousek ban\u00e1nu namo\u010dte do t\u011bst\u00ed\u010dka, aby se rovnom\u011brn\u011b obalil, a pot\u00e9 ho vlo\u017ete do hork\u00e9ho oleje.Sma\u017ete, dokud t\u011bst\u00ed\u010dko lehce nezezl\u00e1tne, pot\u00e9 vyjm\u011bte a nechte kr\u00e1tce okapat.Osma\u017een\u00fd ban\u00e1n znovu namo\u010dte do t\u011bst\u00ed\u010dka, aby se vytvo\u0159ila druh\u00e1 vrstva, a vra\u0165te ho do oleje.Sma\u017ete dozlatova a dok\u0159upava, pot\u00e9 nechte okapat na pap\u00edrov\u00e9 ut\u011brce.Sma\u017een\u00e9 ban\u00e1ny naaran\u017eujte na tal\u00ed\u0159 a pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nDvoj\u00ed obalen\u00ed vytvo\u0159\u00ed siln\u011bj\u0161\u00ed a k\u0159upav\u011bj\u0161\u00ed krusti\u010dku.\nBan\u00e1n uvnit\u0159 z\u016fstane kr\u00e1sn\u011b m\u011bkk\u00fd a vo\u0148av\u00fd.\nIde\u00e1ln\u00ed sva\u010dina pro celou rodinu na v\u00edkendy nebo de\u0161tiv\u00e9 dny.\n\n\t\n\t\n\t\tDessertVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje \n\n\n\n\u2022 Sma\u017een\u00fd ban\u00e1n (Chu\u1ed1i chi\u00ean) \u2013 Wikipedie (vietnamsky) (vi.wikipedia.org)\u2022 Sma\u017een\u00e9 ban\u00e1ny v t\u011bst\u00ed\u010dku, kter\u00e9 probouzej\u00ed vzpom\u00ednky \u2013 St\u00e1tn\u00ed v\u00fdbor pro Vietnamce v zahrani\u010d\u00ed (vietnamsky) (scov.gov.vn)\u2022 Tajemstv\u00ed vo\u0148av\u00fdch, k\u0159upav\u00fdch a kr\u00e1sn\u011b nad\u00fdchan\u00fdch ban\u00e1n\u016f v t\u011bst\u00ed\u010dku jako z obchodu \u2013 Beemart (vietnamsky) (beemart.vn)\u2022 Vietnamsk\u00e1 j\u00eddla pro pot\u011b\u0161en\u00ed du\u0161e: sma\u017een\u00fd ban\u00e1n (b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 Vietnamese Soul Food (anglicky) (kimpham5.blogspot.com)\u2022 Recept na vietnamsk\u00fd sma\u017een\u00fd ban\u00e1n (b\u00e1nh chu\u1ed1i chi\u00ean) od Quyen Nguyen \u2013 Cookpad (anglicky) (Cookpad)\u2022 Sma\u017een\u00fd ban\u00e1n (chu\u1ed1i chi\u00ean \/ b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 Helen\u2019s Recipes (anglicky) (helenrecipes.com)\u2022 Saigonsk\u00e9 sma\u017een\u00e9 ban\u00e1ny \u201ep\u0159ist\u00e1vaj\u00ed\u201c v Hanoji, ka\u017ed\u00fd kus dlouh\u00fd jako ruka \u2013 VnExpress (vietnamsky) (vnexpress.net)\u2022 Sma\u017een\u00e9 ban\u00e1ny v t\u011bst\u00ed\u010dku (b\u00e1nh chu\u1ed1i chi\u00ean) \u2013 VietnameseFood (anglicky) (vietnamesefood.com.vn)\u2022 Ban\u00e1nov\u00fd kol\u00e1\u010d (b\u00e1nh chu\u1ed1i) \u2013 Wikipedie (anglicky) (Wikipedie)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196905","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=196905"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196905\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113603"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}