{"id":197065,"title":"B\u00e1nh B\u1ed9t Chi\u00ean","modified":"2026-10-31T17:11:15+01:00","plain":"Vychutnejte si neodolateln\u00e9 sma\u017een\u00e9 \u010dtvere\u010dky z r\u00fd\u017eov\u00e9ho t\u011bsta, pod\u00e1van\u00e9 s k\u0159upavou nakl\u00e1danou zeleninou a sladce pikantn\u00ed om\u00e1\u010dkou ve stylu vietnamsk\u00e9ho pouli\u010dn\u00edho j\u00eddla.\n\n\n\nNa velk\u00e9 litinov\u00e9 plotn\u011b sy\u010d\u00ed kousky \u0161krobov\u00e9ho t\u011bsta a zbarvuj\u00ed se do o\u0159\u00ed\u0161kov\u011b hn\u011bda. Prodejce na n\u011b \u010dasto rozklepne kachn\u00ed (nebo slepi\u010d\u00ed) vejce: \u017eloutek se rozlije a pak ztuhne do k\u0159upav\u00fdch okraj\u016f kolem kosti\u010dek, kter\u00e9 jsou zven\u010d\u00ed zlatav\u00e9 a uvnit\u0159 p\u0159ekvapiv\u011b vl\u00e1\u010dn\u00e9.\n\n\n\nJarn\u00ed cibulka v\u0161e provon\u00ed a vedle se pod\u00e1v\u00e1 misti\u010dka om\u00e1\u010dky ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa, nakl\u00e1dan\u00e1 zelen\u00e1 pap\u00e1ja (a n\u011bkdy \u0161petka sma\u017een\u00e9ho \u010desneku). Pr\u00e1v\u011b tato rovnov\u00e1ha mezi plnost\u00ed chuti, kyselost\u00ed a k\u0159upavost\u00ed d\u011bl\u00e1 ze saigonsk\u00e9ho b\u1ed9t chi\u00ean tak neodolateln\u00e9 j\u00eddlo.\n\n\n\nSma\u017een\u00fd \u010desnek\n\n\n\nCo je b\u1ed9t chi\u00ean?\n\n\n\n\u201eB\u00e1nh b\u1ed9t chi\u00ean\u201c v doslovn\u00e9m p\u0159ekladu z vietnam\u0161tiny znamen\u00e1 \u201esma\u017een\u00fd mou\u010dn\u00fd kol\u00e1\u010d\u201c\u00a0: b\u00e1nh (kol\u00e1\u010d), b\u1ed9t (mouka, \u0161krob), chi\u00ean (sma\u017eit). Konkr\u00e9tn\u011b jde o obd\u00e9ln\u00ed\u010dky t\u011bsta z r\u00fd\u017eov\u00e9 mouky, do kter\u00e9 se \u010dasto p\u0159id\u00e1v\u00e1 trocha tapiokov\u00e9ho \u0161krobu pro v\u011bt\u0161\u00ed vl\u00e1\u010dnost. V n\u011bkter\u00fdch st\u00e1nc\u00edch se t\u011bsto nejprve zah\u0159\u00edv\u00e1 do zhoustnut\u00ed a potom va\u0159\u00ed v p\u00e1\u0159e, jinde se va\u0159\u00ed rovnou v p\u00e1\u0159e. Jakmile \u0161krob zcela zmazovat\u00ed, t\u011bsto se ope\u010de na prudk\u00e9m ohni.\n\n\n\nNa z\u00e1v\u011br v\u0161e spoj\u00ed vejce do \u201erozl\u00e1man\u00e9\u201c placky, kter\u00e1 p\u0159ipom\u00edn\u00e1 potrhanou omeletu, ztuhlou na p\u00e1nvi a posetou jarn\u00ed cibulkou. J\u00ed se hork\u00e1, se s\u00f3jovou om\u00e1\u010dkou lehce z\u0159ed\u011bnou vodou, oslazenou a okyselenou octem (\u010dasto \u010d\u00ednsk\u00fdm r\u00fd\u017eov\u00fdm octem), n\u011bkdy p\u0159ibarvenou kapkou tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. \n\n\n\nOm\u00e1\u010dka se pod\u00e1v\u00e1 zvl\u00e1\u0161\u0165, se sladkokyselou nakl\u00e1danou zeleninou. Nejde tu o om\u00e1\u010dku s n\u01b0\u1edbc m\u1eafm: bez sladk\u00e9 om\u00e1\u010dky ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa ztr\u00e1c\u00ed pokrm velkou \u010d\u00e1st sv\u00e9ho charakteru.\n\n\n\nOm\u00e1\u010dka nuoc cham se pod\u00e1v\u00e1 k z\u00e1vitk\u016fm nem\n\n\n\nP\u016fvod b\u00e1nh b\u1ed9t chi\u00ean\n\n\n\nB\u1ed9t chi\u00ean m\u00e1 \u010d\u00ednsk\u00fd p\u016fvod a do Saigonu ho p\u0159ed v\u00edce ne\u017e stolet\u00edm p\u0159inesli p\u0159ist\u011bhovalci z komunity Teochew (Tri\u1ec1u Ch\u00e2u), kte\u0159\u00ed se usadili ve \u010dtvrti Ch\u1ee3 L\u1edbn. Je p\u0159\u00edbuzn\u00e9 pokrmu chai tow kway (r\u00fd\u017eov\u00fd kol\u00e1\u010d s \u0159edkv\u00ed); v Saigonu ho n\u011bkte\u0159\u00ed prodejci p\u0159ipravuj\u00ed i bez \u0159edkve. \n\n\n\nSpole\u010dn\u00fdm rysem je p\u0159edev\u0161\u00edm op\u00e9k\u00e1n\u00ed na velmi rozp\u00e1len\u00e9 p\u00e1nvi, podobn\u011b jako u sheng jian bao (a obecn\u011b i u n\u011bkter\u00fdch dal\u0161\u00edch baozi op\u00e9kan\u00fdch na p\u00e1nvi). Pokrm, kter\u00fd tyto komunity p\u0159inesly, se natolik za\u010dlenil do m\u011bstsk\u00e9 kuchyn\u011b, \u017ee se stal jedn\u00edm z jej\u00edch symbol\u016f. Dodnes mnoho st\u00e1nk\u016f provozuj\u00ed \u010d\u00ednsko-vietnamsk\u00e9 rodiny (viz tak\u00e9 sv\u011bt dim sum), kter\u00e9 tuto tradici udr\u017euj\u00ed: velk\u00e1 litinov\u00e1 p\u00e1nev, cink\u00e1n\u00ed kovov\u00fdch obrace\u010dek, v\u016fn\u011b oleje (a \u010dasto i s\u00e1dla). \n\n\n\nPo vyu\u010dov\u00e1n\u00ed se kolem voz\u00edku shlukuj\u00ed \u0161kol\u00e1ci; pozd\u011bji se vracej\u00ed no\u010dn\u00ed pt\u00e1ci, aby uti\u0161ili pozdn\u00ed hlad. Pokrm tak vypr\u00e1v\u00ed p\u0159\u00edb\u011bh p\u0159ist\u011bhovalectv\u00ed, p\u0159ed\u00e1v\u00e1n\u00ed tradic a pam\u011bti m\u011bsta.\n\n\n\nVe stejn\u00e9m duchu m\u011bsto nab\u00edz\u00ed spoustu klasick\u00fdch j\u00eddel, jako jsou ph\u1edf, b\u00fan b\u00f2 Hu\u1ebf, b\u00fan ch\u1ea3, b\u00f2 b\u00fan, letn\u00ed z\u00e1vitky nebo ku\u0159ec\u00ed z\u00e1vitky nem. Naraz\u00edte tu tak\u00e9 na ku\u0159e s citronovou tr\u00e1vou \u010di c\u00e0 ri g\u00e0.\n\n\n\nHlavn\u00ed suroviny na b\u00e1nh b\u1ed9t chi\u00ean\n\n\n\n\n\n\n\n\nR\u00fd\u017eov\u00e1 mouka (b\u1ed9t g\u1ea1o t\u1ebb): tvo\u0159\u00ed z\u00e1klad kol\u00e1\u010de, m\u00e1 neutr\u00e1ln\u00ed chu\u0165 a dob\u0159e se op\u00e9k\u00e1 dozlatova \n\n\n\nTapiokov\u00fd \u0161krob (p\u0159ibli\u017en\u011b 5\u201310 % hmotnosti r\u00fd\u017eov\u00e9 mouky): dod\u00e1v\u00e1 charakteristickou pru\u017enost \n\n\n\nVoda: hydratuje \u0161kroby, kter\u00e9 pak p\u0159i va\u0159en\u00ed v p\u00e1\u0159e zmazovat\u00ed.\n\n\n\nS\u016fl a trocha oleje do t\u011bsta: z\u00e1kladn\u00ed dochucen\u00ed a vl\u00e1\u010dnost.\n\n\n\nTuk na sma\u017een\u00ed: chu\u0165ov\u011b neutr\u00e1ln\u00ed olej nebo s\u00e1dlo (tradi\u010dn\u011b se up\u0159ednost\u0148uje pro v\u00fdrazn\u011bj\u0161\u00ed k\u0159upavost).\n\n\n\nVejce (\u010dasto kachn\u00ed): spojuj\u00ed, dod\u00e1vaj\u00ed chu\u0165 a zjem\u0148uj\u00ed \n\n\n\nJarn\u00ed cibulka: sv\u011b\u017e\u00ed bylinn\u00fd t\u00f3n, kter\u00fd cel\u00fd pokrm o\u017eiv\u00ed.\n\n\n\nOm\u00e1\u010dka k pod\u00e1v\u00e1n\u00ed (s\u00f3jov\u00e1 om\u00e1\u010dka + ocet + cukr, pod\u00e1v\u00e1 se zvl\u00e1\u0161\u0165): typick\u00e1 rovnov\u00e1ha slan\u00e9, sladk\u00e9 a kysel\u00e9 chuti, bez n\u01b0\u1edbc m\u1eafm.\n\n\n\nNakl\u00e1dan\u00e1 zelen\u00e1 pap\u00e1ja (\u010dasto s mrkv\u00ed nebo \u0159edkv\u00ed daikon): k\u0159upav\u00e1 sv\u011b\u017eest, nepostradateln\u00fd protip\u00f3l \n\n\n\nChilli (\u010derstv\u00e9 nebo v podob\u011b om\u00e1\u010dky): voliteln\u00e9, pro pikantn\u011bj\u0161\u00ed chu\u0165 \n\n\n\n\nB\u011b\u017en\u00e9 varianty (a jejich hranice)\n\n\n\nPodle rodiny a \u010dtvrti se v n\u011bkter\u00fdch verz\u00edch (zejm\u00e9na u komunity Teochew) p\u0159id\u00e1v\u00e1 do t\u011bsta daikon (b\u00edl\u00e1 \u0159edkev) a\/nebo b\u011bhem op\u00e9k\u00e1n\u00ed kousky solen\u00e9 \u0159edkve (c\u1ea3i x\u00e1 b\u1ea5u). \n\n\n\nJin\u00e9 verze obsahuj\u00ed pyr\u00e9 z tara, kter\u00e9 jim dod\u00e1v\u00e1 hutn\u011bj\u0161\u00ed, t\u00e9m\u011b\u0159 kr\u00e9movou konzistenci. Existuj\u00ed tak\u00e9 modern\u00ed varianty (s roztaven\u00fdm s\u00fdrem, uzeninami apod.), ty se v\u0161ak od p\u016fvodn\u00edho pojet\u00ed v\u00fdrazn\u011b vzdaluj\u00ed, zat\u00edmco tradi\u010dn\u00ed verze je bez masa, pouze s vejcem, a bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.\n\n\n\n\n\n\tAutentick\u00e9 b\u00e1nh b\u1ed9t chi\u00ean\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNakl\u00e1dan\u00e1 zelenina100 g zelen\u00e9 pap\u00e1ji (p\u0159\u00edpadn\u011b nastrouhan\u00e9ho zel\u00ed)1 mrkev250 ml r\u00fd\u017eov\u00e9ho octa60 g cukru (b\u00edl\u00e9ho)20 g soliOm\u00e1\u010dka k nam\u00e1\u010den\u00ed25 ml r\u00fd\u017eov\u00e9ho octa25 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky15 g cukru3 g tapiokov\u00e9ho \u0161krobuT\u011bsto130 g r\u00fd\u017eov\u00e9 mouky10 g tapiokov\u00e9ho \u0161krobu450 ml vody (studen\u00e9)3 g soli10 g cukruTepeln\u00e1 \u00faprava a pod\u00e1v\u00e1n\u00ed4 vejce4 stonky cibulky100 ml oleje (rostlinn\u00e9ho, p\u0159\u00edpadn\u011b s\u00e1dla)Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka (trocha na obarven\u00ed t\u011bsta)Chilli om\u00e1\u010dka (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tDen p\u0159edemP\u0159ipravte nakl\u00e1danou zeleninu, om\u00e1\u010dku a t\u011bsto a ulo\u017ete je do lednice do druh\u00e9ho dne.Nakl\u00e1dan\u00e1 zeleninaOpl\u00e1chn\u011bte pap\u00e1ju a mrkev.Oloupejte je, nakr\u00e1jejte na tenk\u00e9 nudli\u010dky a namo\u010dte na 15 min do m\u00edrn\u011b osolen\u00e9 vody.Sce\u010fte, vyma\u010dkejte a nechte d\u016fkladn\u011b oschnout.Sm\u00edchejte ocet, cukr a s\u016fl a m\u00edchejte, dokud se cukr a s\u016fl nerozpust\u00ed. Pot\u00e9 zalijte zeleninu tak, aby byla pono\u0159en\u00e1, a nechte marinovat 3 \u2013 4 h.Om\u00e1\u010dka k nam\u00e1\u010den\u00edSm\u00edchejte ocet, s\u00f3jovou om\u00e1\u010dku, cukr a \u0161krob, za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed zah\u0159\u00edvejte do zhoustnut\u00ed a pot\u00e9 nechte vychladnout.T\u011bstoSm\u00edchejte r\u00fd\u017eovou mouku, \u0161krob, vodu, s\u016fl a cukr na hladk\u00e9 t\u011bsto.Nalijte do formy, p\u0159ikryjte a va\u0159te v p\u00e1\u0159e 30 min; nechte vychladnout a pot\u00e9 ulo\u017ete na 24 h do lednice.Vyklopte z formy, nakr\u00e1jejte na obd\u00e9ln\u00ed\u010dky siln\u00e9 0,5 \u2013 0,75 cm a obarv\u011bte trochou sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky.Sma\u017een\u00ed a pod\u00e1v\u00e1n\u00edV p\u00e1nvi rozeh\u0159ejte olej a obd\u00e9ln\u00ed\u010dky t\u011bsta sma\u017ete na st\u0159edn\u00edm ohni dozlatova.Zvy\u0161te plamen, na t\u011bsto rozklepn\u011bte vejce, posypte cibulkou a oto\u010dte, aby se v\u0161e dosma\u017eilo.Nechte okapat na pap\u00edrov\u00fdch ut\u011brk\u00e1ch a pod\u00e1vejte hork\u00e9 s nakl\u00e1danou zeleninou, om\u00e1\u010dkou k nam\u00e1\u010den\u00ed a zak\u00e1pnut\u00e9 chilli om\u00e1\u010dkou.\t\n\t\n\t\t\nNa s\u00e1dle budou kousky k\u0159upav\u011bj\u0161\u00ed a rychleji zezl\u00e1tnou.\n\n\t\n\t\n\t\tSnackVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 B\u00e1nh b\u1ed9t chi\u00ean \u2013 Wikipedie (anglicky)\u2022 Recept na k\u0159upav\u00e9 r\u00fd\u017eov\u00e9 placky \u2013 Viet World Kitchen (anglicky)\u2022 Saigon, b\u1ed9t chi\u00ean z dob, kdy mu ne\u0161lo odolat \u2013 S\u00e0i G\u00f2n th\u1eadp c\u1ea9m (vietnamsky)\u2022 B\u00e1nh b\u1ed9t chi\u00ean \u2013 Vietnamsk\u00e1 Wikipedie (vietnamsky)\u2022 N\u00e1vod na p\u0159\u00edpravu b\u00e1nh b\u1ed9t chi\u00ean \u2013 Dieutri.vn (vietnamsky)\u2022 Jak si doma p\u0159ipravit chutn\u00e9 b\u1ed9t chi\u00ean \u2013 Netspace (vietnamsky)\u2022 B\u00e1nh b\u1ed9t chi\u00ean s plnou chut\u00ed a v\u016fn\u00ed \u2013 Kingfoodmart (vietnamsky)\u2022 Co je to za vietnamskou chu\u0165ovku? \u2013 Reddit (anglicky)\u2022 N\u00e1vod na p\u0159\u00edpravu k\u0159upav\u00e9ho b\u1ed9t chi\u00ean s vejci \u2013 Nan N Kabab Vietnam (vietnamsky)\u2022 B\u00e1nh b\u1ed9t chi\u00ean \u2013 bepnhabeo (vietnamsky)\u2022 Kde v San Diegu najdu b\u00e1nh b\u1ed9t chi\u00ean? \u2013 Reddit (anglicky)\u2022 Dom\u00e1c\u00ed b\u00e1nh b\u1ed9t chi\u00ean: op\u00e9kan\u00e9 vietnamsk\u00e9 r\u00fd\u017eov\u00e9 placky \u2013 Reddit (anglicky)\u2022 19. t\u00fdden, vietnamsk\u00e1 kuchyn\u011b: b\u00e1nh b\u1ed9t chi\u00ean s uzenou klob\u00e1sou \u2013 Reddit (anglicky)\u2022 Restaurace Bot Chien, 1818 Tully Rd, San Jose (Kalifornie) \u2013 Yelp (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197065","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=197065"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197065\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/114115"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}