{"id":197175,"title":"Bun bo nam bo, vietnamsk\u00fd nudlov\u00fd sal\u00e1t s hov\u011bz\u00edm","modified":"2026-10-31T17:14:35+01:00","plain":"Co je bo bun?\n\n\n\nBo bun, zn\u00e1m\u00fd tak\u00e9 jako B\u00fan b\u00f2 x\u00e0o, je vietnamsk\u00fd nudlov\u00fd sal\u00e1t, kter\u00fd si zaslou\u017e\u00ed va\u0161i pozornost. Je to mnohem v\u00edc ne\u017e jen sal\u00e1t, s\u00e1m o sob\u011b p\u0159edstavuje plnohodnotn\u00e9 j\u00eddlo s vyv\u00e1\u017eenou kombinac\u00ed masa, sacharid\u016f a zeleniny. Je to zdrav\u00e1 vietnamsk\u00e1 verze korejsk\u00e9ho bibimbapu s nudlemi. \n\n\n\nPodobn\u011b lad\u011bn\u00e9ho vzd\u00e1len\u00e9ho p\u0159\u00edbuzn\u00e9ho m\u00e1 na severu, kde se mu \u0159\u00edk\u00e1 bun cha\n\n\n\nZ\u00e1kladem misky jsou r\u00fd\u017eov\u00e9 nudle (b\u00fan) pod\u00e1van\u00e9 p\u0159i pokojov\u00e9 teplot\u011b. Dopl\u0148uje je zelenina, \u010dasto pod\u00e1van\u00e1 zastudena, a k\u0159ehk\u00e9 kousky hov\u011bz\u00edho masa (b\u00f2), p\u0159edem marinovan\u00e9 s citronovou tr\u00e1vou a dokonale orestovan\u00e9 (x\u00e0o).\n\n\n\nV\u0161e korunuj\u00ed k\u0159upav\u00e9 z\u00e1vitky nem rozkrojen\u00e9 nap\u016fl a sma\u017een\u00e1 cibule, \u0161alotka a \u010desnek, kter\u00e9 dodaj\u00ed dal\u0161\u00ed k\u0159upavost. \n\n\n\n\n\n\n\nDrcen\u00e9 ara\u0161\u00eddy a sm\u011bs \u010derstv\u00fdch bylinek, jako je thajsk\u00e1 bazalka, koriandr a m\u00e1ta, dodaj\u00ed vo\u0148av\u00fd n\u00e1dech. Nezapome\u0148te na \u0161t\u011bdrou d\u00e1vku nuoc cham (om\u00e1\u010dky k z\u00e1vitk\u016fm nem), kter\u00e1 v\u0161e dochut\u00ed\n\n\n\nBo bun je stejn\u011b jako banh xeo promy\u0161len\u00fd a harmonick\u00fd pokrm, kter\u00fd d\u00e1v\u00e1 vyniknout bohatstv\u00ed vietnamsk\u00e9 kuchyn\u011b. D\u00edky vyv\u00e1\u017een\u00fdm chut\u00edm a textur\u00e1m je nejen v\u00fd\u017eivn\u00fd, ale tak\u00e9 nesm\u00edrn\u011b uspokojiv\u00fd. Je v\u00fdbornou volbou pro ty, kte\u0159\u00ed hledaj\u00ed plnohodnotn\u00e9 j\u00eddlo s n\u00e1dechem kulin\u00e1\u0159sk\u00e9 vyt\u0159\u00edbenosti.\n\n\n\nP\u016fvod bo bunu\n\n\n\nPokrmy z r\u00fd\u017eov\u00fdch nudl\u00ed sm\u00edchan\u00fdch s chutn\u00fdm restovan\u00fdm masem existuj\u00ed na jihu Vietnamu p\u0159inejmen\u0161\u00edm od za\u010d\u00e1tku 20.\u202fstolet\u00ed. Historick\u00e9 z\u00e1znamy uv\u00e1d\u011bj\u00ed, \u017ee u\u017e v roce 1926 nab\u00edzeli prodejci v Saigonu (tehdy v Ko\u010din\u010d\u00edn\u011b) b\u00f2 b\u00fan \u2013 tenk\u00e9 nudle pod\u00e1van\u00e9 s grilovan\u00fdm nebo restovan\u00fdm hov\u011bz\u00edm masem a bylinkami \u2013 a v\u00fdslovn\u011b upozor\u0148ovali: \u201eTo nen\u00ed b\u00fan b\u00f2, specialita z Hu\u1ebf.\u201c To nazna\u010duje, \u017ee na jihu Vietnamu u\u017e tehdy existovala tradice nudl\u00ed s restovan\u00fdm masem (\u010dasto naz\u00fdvan\u00fdch b\u00fan th\u1ecbt x\u00e0o, obvykle s vep\u0159ov\u00fdm), velmi podobn\u00fdch tomu, co dnes zn\u00e1me jako b\u00fan b\u00f2 Nam B\u1ed9. Pou\u017eit\u00ed hov\u011bz\u00edho nam\u00edsto vep\u0159ov\u00e9ho bylo v n\u011bkter\u00fdch oblastech jen p\u0159irozenou obm\u011bnou. Sv\u00fdm pojet\u00edm a chut\u00ed \u2013 \u010derstv\u00e9 r\u00fd\u017eov\u00e9 nudle pokryt\u00e9 tepl\u00fdm hov\u011bz\u00edm a \u010derstv\u00fdmi bylinkami, v\u0161e dopln\u011bn\u00e9 sladkokyselou ryb\u00ed om\u00e1\u010dkou , m\u00e1 tedy tento pokrm ko\u0159eny v kuchyni ji\u017en\u00edho Vietnamu.\n\n\n\nParadoxn\u011b se pokrm proslavil pod n\u00e1zvem \u201eb\u00fan b\u00f2 Nam B\u1ed9\u201c v Hanoji. Podle m\u00edstn\u00edho pod\u00e1n\u00ed ho na za\u010d\u00e1tku 80.\u202flet vytvo\u0159ila pouli\u010dn\u00ed prodava\u010dka jm\u00e9nem pan\u00ed Can. P\u016fvodn\u011b prod\u00e1vala b\u00fan ch\u1ea3 (tenk\u00e9 nudle s grilovan\u00fdm vep\u0159ov\u00fdm), ale na p\u0159\u00e1n\u00ed n\u011bkter\u00fdch z\u00e1kazn\u00edk\u016f zkusila vep\u0159ov\u00e9 nahradit grilovan\u00fdm hov\u011bz\u00edm. Tyto nov\u00e9 \u201enudle s hov\u011bz\u00edm\u201c zaznamenaly velk\u00fd \u00fasp\u011bch: miska m\u011bkk\u00fdch nudl\u00ed s hov\u011bz\u00edm masem, \u010derstv\u00fdmi bylinkami, nakl\u00e1danou zelenou pap\u00e1jou a sladkokyselou ryb\u00ed om\u00e1\u010dkou p\u0159ipom\u00ednala b\u00fan ch\u1ea3, ale s hov\u011bz\u00edm. Jej\u00ed st\u00e1nek st\u00e1l v ulici Nam B\u1ed9 (d\u0159\u00edv\u011bj\u0161\u00ed n\u00e1zev hanojsk\u00e9 ulice L\u00ea Du\u1ea9n) a z\u00e1kazn\u00edci za\u010dali pokrmu \u0159\u00edkat \u201eb\u00fan b\u00f2 Nam B\u1ed9\u201c, tedy \u201enudle s hov\u011bz\u00edm z ulice Nam B\u1ed9\u201c. N\u00e1zev se ujal, a jak pokrm z\u00edsk\u00e1val v hlavn\u00edm m\u011bst\u011b na oblib\u011b, mnoz\u00ed si za\u010dali myslet, \u017ee \u201eNam B\u1ed9\u201c ozna\u010duje ji\u017en\u00ed oblast Vietnamu, nikoli ulici. T\u00edm se upevnila p\u0159edstava, \u017ee jde o j\u00eddlo p\u0159ivezen\u00e9 z jihu.\n\n\n\nBun bo hue\n\n\n\nMilovn\u00edci dobr\u00e9ho j\u00eddla dodnes diskutuj\u00ed o tom, zda je b\u00fan b\u00f2 Nam B\u1ed9 vyn\u00e1lezem severu, nebo severn\u00ed \u00fapravou ji\u017en\u00edho pokrmu. \u017d\u00e1dn\u00fd archivn\u00ed d\u016fkaz tuto ot\u00e1zku jednozna\u010dn\u011b nerozhoduje. V\u011brohodn\u00e1 je hypot\u00e9za, \u017ee samotn\u00fd recept poch\u00e1z\u00ed z jihu (m\u00e1 nasl\u00e1dlou chu\u0165 typickou pro ji\u017en\u00ed kuchyni), zat\u00edmco jeho n\u00e1zev a popularita se zrodily v Hanoji. Na jihu zem\u011b nebylo nutn\u00e9 up\u0159es\u0148ovat \u201eNam B\u1ed9\u201c, proto\u017ee \u0161lo jen o jednu z mnoha variant sal\u00e1tu z tenk\u00fdch nudl\u00ed. Kdy\u017e se v\u0161ak pokrm objevil na severu, ozna\u010den\u00ed \u201eNam B\u1ed9\u201c ho pomohlo odli\u0161it od ostatn\u00edch nudlov\u00fdch j\u00eddel s hov\u011bz\u00edm masem.\n\n\n\nTradi\u010dn\u00ed verze bo bunu\n\n\n\nN\u00ed\u017ee uveden\u00fd recept z\u016fst\u00e1v\u00e1 \u201eautentick\u00fd\u201c, ale p\u0159ipadalo mi zaj\u00edmav\u00e9 v\u011bnovat jednu \u010d\u00e1st tomu, s \u010d\u00edm se m\u016f\u017eete setkat p\u0159i cestov\u00e1n\u00ed po Vietnamu\n\n\n\nTenk\u00e9 r\u00fd\u017eov\u00e9 nudle (b\u00fan): Z\u00e1klad tvo\u0159\u00ed tenk\u00e9, m\u011bkk\u00e9 r\u00fd\u017eov\u00e9 nudle. Obvykle jsou drobn\u00e9 a kulat\u00e9 v pr\u016f\u0159ezu (nikoli ploch\u00e9 jako nudle do pho). Ve Vietnamu mohou b\u00fdt \u010derstv\u00e9, ale stejn\u011b dob\u0159e poslou\u017e\u00ed i su\u0161en\u00e9 nudle, kter\u00e9 namo\u010d\u00edte a uva\u0159\u00edte.\n\n\n\nHov\u011bz\u00ed maso: Obvykle se pou\u017e\u00edvaj\u00ed libov\u00e9 a k\u0159ehk\u00e9 kusy nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky nap\u0159\u00ed\u010d vl\u00e1kny. V Hanoji prodejci \u010dasto pou\u017e\u00edvaj\u00ed sv\u00ed\u010dkovou nebo hov\u011bz\u00ed pupek, zat\u00edmco v dom\u00e1c\u00edch receptech se m\u016f\u017ee objevit jak\u00e9koli dostupn\u00e9 steakov\u00e9 maso (n\u00edzk\u00fd ro\u0161t\u011bnec apod.), pokud je nakr\u00e1jen\u00e9 najemno.\n\n\n\n\u010cerstv\u00e9 bylinky a zelenina: Pro b\u00fan b\u00f2 Nam B\u1ed9 je stejn\u011b jako pro \u0159adu vietnamsk\u00fdch j\u00eddel s nudlemi b\u00fan typick\u00e1 po\u0159\u00e1dn\u00e1 hrst \u010derstv\u00fdch bylinek. Tradi\u010dn\u00ed verze pou\u017e\u00edvaj\u00ed r\u016fzn\u00e9 bylinky (rau th\u01a1m) \u2013 \u010dasto listov\u00fd sal\u00e1t, m\u00e1tu (h\u00fang l\u1ee7i), koriandr (ng\u00f2 r\u00ed) a tak\u00e9 vietnamskou perilu (t\u00eda t\u00f4) nebo vietnamsk\u00fd h\u0159ebenitn\u00edk (kinh gi\u1edbi), pokud jsou k dost\u00e1n\u00ed. Na jihu Vietnamu jsou obl\u00edben\u00e9 p\u0159edev\u0161\u00edm aromatick\u00e9 bylinky, jako je perila a toule\u0148 srd\u010dit\u00e1 (di\u1ebfp c\u00e1), zat\u00edmco v zahrani\u010d\u00ed se pou\u017e\u00edvaj\u00ed sn\u00e1ze dostupn\u00e9 druhy. Zeleninovou sm\u011bs obvykle tvo\u0159\u00ed s\u00f3jov\u00e9 kl\u00ed\u010dky (pro k\u0159upavost a sv\u011b\u017eest) a nakl\u00e1dan\u00e1 nebo \u010derstv\u00e1 zelenina, kter\u00e1 dod\u00e1 kyselost. V Hanoji se tradi\u010dn\u011b pou\u017e\u00edvala zelen\u00e1 pap\u00e1ja nebo zelen\u00e9 mango, nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky a lehce nalo\u017een\u00e9 (jako u b\u00fan ch\u1ea3), aby pokrmu dodaly nakysl\u00fd n\u00e1dech. Dnes mnoho recept\u016f pou\u017e\u00edv\u00e1 jednodu\u0161e nakl\u00e1danou mrkev a\/nebo b\u00edlou \u0159edkev, p\u0159\u00edpadn\u011b kole\u010dka \u010derstv\u00e9 okurky. Pr\u00e1v\u011b okurka je v modern\u00edch verz\u00edch velmi b\u011b\u017en\u00e1 a p\u0159edstavuje osv\u011b\u017euj\u00edc\u00ed alternativu k h\u016f\u0159e dostupn\u00e9 zelen\u00e9 pap\u00e1je.\n\n\n\nK\u0159upav\u00e9 posypky: Pro autentickou chu\u0165 jsou nezbytn\u00e9 je\u0161t\u011b dv\u011b suroviny: sma\u017een\u00e1 \u0161alotka a pra\u017een\u00e9 ara\u0161\u00eddy. \u0160petka zlatav\u00e9 \u0161alotky (\u010dasto sma\u017een\u00e9 v oleji dok\u0159upava) dod\u00e1 p\u0159\u00edjemn\u00e9 k\u0159upnut\u00ed a dal\u0161\u00ed v\u016fni, zat\u00edmco pra\u017een\u00e9 drcen\u00e9 ara\u0161\u00eddy p\u0159inesou o\u0159\u00ed\u0161kovou chu\u0165 a v\u00fdrazn\u011bj\u0161\u00ed texturu. Najdete je t\u00e9m\u011b\u0159 ve v\u0161ech verz\u00edch pokrmu na severu i na jihu a pro kontrast textur jsou z\u00e1sadn\u00ed.\n\n\n\nRegion\u00e1ln\u00ed varianty\n\n\n\nHanojsk\u00e1 verze\n\n\n\n\u010casto se pod\u00e1v\u00e1 s tepl\u00fdm restovan\u00fdm hov\u011bz\u00edm, kr\u00e1tce spa\u0159en\u00fdmi s\u00f3jov\u00fdmi kl\u00ed\u010dky, bylinkami (v\u010detn\u011b m\u00edstn\u00ed vietnamsk\u00e9 m\u00e1ty h\u00fang L\u00e1ng) a nakl\u00e1danou pap\u00e1jou nebo mrkv\u00ed, v\u0161e p\u0159elit\u00e9 sladkokyselou om\u00e1\u010dkou n\u01b0\u1edbc m\u1eafm. N\u011bkter\u00e9 restaurace do om\u00e1\u010dky p\u0159id\u00e1vaj\u00ed i \u0161\u0165\u00e1vu z p\u0159\u00edpravy hov\u011bz\u00edho, aby byla chu\u0165 v\u00fdrazn\u011bj\u0161\u00ed. V Hanoji se dr\u017e\u00ed st\u0159\u00eddmosti: pouze hov\u011bz\u00ed (bez z\u00e1vitk\u016f nem), zato spousta sma\u017een\u00e9 \u0161alotky a ara\u0161\u00edd\u016f. V\u00fdsledkem je lehk\u00e1 miska ide\u00e1ln\u00ed do hork\u00e9ho po\u010das\u00ed.\n\n\n\nJi\u017en\u00ed verze (Saigon)\n\n\n\nNa jihu se pokrmu \u010dasto \u0159\u00edk\u00e1 b\u00fan b\u00f2 x\u00e0o nebo se pova\u017euje za variantu b\u00fan th\u1ecbt x\u00e0o. Om\u00e1\u010dka b\u00fdv\u00e1 slad\u0161\u00ed a \u010desnekov\u011bj\u0161\u00ed, n\u011bkdy se p\u0159ipravuje s kokosovou vodou, kter\u00e1 podtrhne sladkost. Misky b\u00fdvaj\u00ed bohat\u011bji oblo\u017een\u00e9: hov\u011bz\u00ed se m\u016f\u017ee kombinovat s grilovan\u00fdm vep\u0159ov\u00fdm nebo z\u00e1vitky nem (ch\u1ea3 gi\u00f2), tak\u017ee je j\u00eddlo vydatn\u011bj\u0161\u00ed. Mezi bylinkami se \u010dasto objevuje thajsk\u00e1 bazalka a t\u00e9m\u011b\u0159 nikdy nechyb\u00ed okurka pro sv\u011b\u017e\u00ed n\u00e1dech.\n\n\n\nJ\u00ed se bo bun studen\u00fd, nebo tepl\u00fd?\n\n\n\nBo bun se obvykle pod\u00e1v\u00e1 p\u0159i pokojov\u00e9 teplot\u011b, co\u017e vytv\u00e1\u0159\u00ed rovnov\u00e1hu mezi jednotliv\u00fdmi slo\u017ekami pokrmu. \n\n\n\nHov\u011bz\u00ed v\u0161ak b\u00fdv\u00e1 je\u0161t\u011b trochu tepl\u00e9, proto\u017ee se restuje t\u011bsn\u011b p\u0159ed p\u0159id\u00e1n\u00edm do misky, zat\u00edmco nakl\u00e1dan\u00e1 zelenina, \u010dasto vyta\u017een\u00e1 p\u0159\u00edmo z lednice, m\u016f\u017ee b\u00fdt m\u00edrn\u011b studen\u00e1. Tato kombinace teplot p\u0159isp\u00edv\u00e1 k rozmanitosti a celkov\u00e9 p\u0159ita\u017elivosti pokrmu.\n\n\n\n\n\n\n\nTipy pro poveden\u00fd dom\u00e1c\u00ed bo bun\n\n\n\nTajemstv\u00ed bo\u017esky lahodn\u00e9ho bo bunu spo\u010d\u00edv\u00e1 v pe\u010dliv\u00e9 dom\u00e1c\u00ed p\u0159\u00edprav\u011b jednotliv\u00fdch slo\u017eek: vietnamsk\u00e9 nakl\u00e1dan\u00e9 zeleniny \u201edo chua\u201c, jej\u00ed\u017e sv\u011b\u017eest a rovnov\u00e1ha sladkosti a kyselosti tvo\u0159\u00ed podmaniv\u00fd chu\u0165ov\u00fd z\u00e1klad; a pe\u010dliv\u011b p\u0159ipraven\u00fdch z\u00e1vitk\u016f nem, kter\u00e9 svou k\u0159upavost\u00ed a plnou chut\u00ed zdaleka p\u0159ed\u010d\u00ed hotov\u00e9 kupovan\u00e9 verze.\n\n\n\nZapomenout nesm\u00edme ani na om\u00e1\u010dku k z\u00e1vitk\u016fm nem, skute\u010dn\u00fd elix\u00edr, kter\u00fd d\u00edky harmonick\u00e9mu spojen\u00ed sladkosti, umami a pikantnosti tvo\u0159\u00ed tepaj\u00edc\u00ed srdce pokrmu, obal\u00ed ka\u017edou slo\u017eku a propoj\u00ed je v symfonii chut\u00ed. \n\n\n\n\n\n\n\nKdy\u017e si jednotliv\u00e9 slo\u017eky p\u0159iprav\u00edte doma, ka\u017ed\u00e9 sousto bo bunu se stane obohacuj\u00edc\u00edm z\u00e1\u017eitkem, kter\u00fd oslavuje autenti\u010dnost a bohatstv\u00ed vietnamsk\u00e9 kuchyn\u011b.\n\n\n\nHlavn\u00ed suroviny na bo bun\n\n\n\nHotov\u00e9 z\u00e1vitky nem: Dod\u00e1vaj\u00ed pokrmu k\u0159upavost a svou chutnou n\u00e1pln\u00ed dopl\u0148uj\u00ed hov\u011bz\u00ed maso. Mohou b\u00fdt vep\u0159ov\u00e9 nebo m\u016f\u017eete pou\u017e\u00edt ku\u0159ec\u00ed z\u00e1vitky nem\n\n\n\nTenk\u00e9 r\u00fd\u017eov\u00e9 nudle: Tyto lehk\u00e9 nudle tvo\u0159\u00ed z\u00e1klad bo bunu a skv\u011ble vst\u0159eb\u00e1vaj\u00ed om\u00e1\u010dku i chut\u011b ostatn\u00edch surovin.\n\n\n\nCitronov\u00e1 tr\u00e1va : Pou\u017e\u00edv\u00e1 se do marin\u00e1dy a dod\u00e1v\u00e1 masu sv\u011b\u017e\u00ed citronov\u00fd n\u00e1dech.\n\n\n\nRyb\u00ed om\u00e1\u010dka: Kl\u00ed\u010dov\u00e1 slo\u017eka marin\u00e1dy, kter\u00e1 masu dod\u00e1 slanou chu\u0165 umami.\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 marin\u00e1d\u011b dal\u0161\u00ed hloubku a bohatost chuti.\n\n\n\nPalmov\u00fd cukr: Jemnou sladkost\u00ed vyva\u017euje slan\u00e9 chut\u011b marin\u00e1dy.\n\n\n\nS\u00f3jov\u00e9 kl\u00ed\u010dky: Dod\u00e1vaj\u00ed zeleninov\u00e9 obloze k\u0159upavost a sv\u011b\u017e\u00ed chu\u0165.\n\n\n\nL\u00edstky m\u00e1ty: Dod\u00e1vaj\u00ed bylinkovou sv\u011b\u017eest, kter\u00e1 vyva\u017euje bohat\u00e9 chut\u011b pokrmu.\n\n\n\nL\u00edstky koriandru: Dopl\u0148uj\u00ed ostatn\u00ed bylinky sv\u011b\u017e\u00edm ko\u0159enit\u00fdm n\u00e1dechem.\n\n\n\nVietnamsk\u00e1 nakl\u00e1dan\u00e1 zelenina (do chua): P\u0159in\u00e1\u0161\u00ed p\u0159\u00edjemnou kyselost, kter\u00e1 vyva\u017euje plnou chu\u0165 masa a om\u00e1\u010dek.\n\n\n\nSma\u017een\u00e1 cibule (nebo \u0161alotka \u010di \u010desnek): Dod\u00e1v\u00e1 pokrmu k\u0159upavost a dal\u0161\u00ed chu\u0165.\n\n\n\nNuoc cham (om\u00e1\u010dka k z\u00e1vitk\u016fm nem): Tato om\u00e1\u010dka propojuje v\u0161echny suroviny sm\u011bs\u00ed sladk\u00e9, slan\u00e9 a kysel\u00e9 chuti. Nudle se j\u00ed \u0161t\u011bd\u0159e p\u0159el\u00e9vaj\u00ed je\u0161t\u011b p\u0159ed p\u0159id\u00e1n\u00edm ostatn\u00edch surovin.\n\n\n\n\n\n\tAutentick\u00fd vietnamsk\u00fd bo bun\n\t\t\n\t\t\t\n\t\n\t\tWokmortier\t\n\t\n\t\t400 g hov\u011bz\u00edho masa nakr\u00e1jen\u00e9ho na nudli\u010dky10 hotov\u00fdch z\u00e1vitk\u016f nem200 g tenk\u00fdch r\u00fd\u017eov\u00fdch nudl\u00ed (hmotnost v such\u00e9m stavu)Marin\u00e1da5 stonk\u016f citronov\u00e9 tr\u00e1vy nakr\u00e1jen\u00e9 najemno (postup p\u0159\u00edpravy najdete v pozn\u00e1mk\u00e1ch)3 strou\u017eky rozm\u00e1\u010dknut\u00e9ho \u010desneku2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky2 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky palmov\u00e9ho cukruNa dopln\u011bn\u00ed2 hrsti s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f2 sn\u00edtky m\u00e1ty (pouze l\u00edstky)2 sn\u00edtky koriandru (pouze l\u00edstky)2 hrsti vietnamsk\u00e9 nakl\u00e1dan\u00e9 zeleniny (do chua)1 okurka nakr\u00e1jen\u00e1 na tenk\u00e9 nudli\u010dky2 l\u017e\u00edce drcen\u00fdch ara\u0161\u00edd\u016f2 l\u017e\u00edce sma\u017een\u00e9 cibule (nebo \u0161alotky \u010di \u010desneku)4 l\u017e\u00edce nuoc cham (om\u00e1\u010dka k z\u00e1vitk\u016fm nem)\t\n\t\n\t\tNakr\u00e1jejte maso na nudli\u010dkyNechte maso marinovat 30 minutUva\u0159te nudle podle n\u00e1vodu na obalu, zchla\u010fte je a dejte stranouV p\u0159\u00edpad\u011b pot\u0159eby p\u0159ipravte om\u00e1\u010dku k z\u00e1vitk\u016fm nem podle m\u00e9ho receptu a tak\u00e9 vietnamskou nakl\u00e1danou zeleninuRozdr\u0165te ara\u0161\u00eddy v hmo\u017ed\u00ed\u0159iNa tro\u0161e oleje na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni zprudka orestujte maso na po\u017eadovan\u00fd stupe\u0148 prope\u010den\u00ed. Nezapome\u0148te p\u0159edem vyjmout oba strou\u017eky \u010desnekuDo misky vlo\u017ete v tomto po\u0159ad\u00ed: nudle, om\u00e1\u010dku k z\u00e1vitk\u016fm nem, maso a navrch p\u0159idejte ostatn\u00ed p\u0159\u00edsady na dopln\u011bn\u00ed. P\u0159ed j\u00eddlem prom\u00edchejte\t\n\t\n\t\tNe\u017e citronovou tr\u00e1vu nakr\u00e1j\u00edte najemno, nezapome\u0148te odstranit dv\u011b a\u017e t\u0159i tuh\u00e9 vn\u011bj\u0161\u00ed vrstvy\nNechce se v\u00e1m p\u0159ipravovat nakl\u00e1danou zeleninu? Pou\u017eijte jen nastrouhanou mrkev a zel\u00ed\n\t\n\t\n\t\tPlat principalVietnamienneBo bun\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nSaigoneer \u2013 Z\u00e1kout\u00ed hanojsk\u00fdch uli\u010dek: B\u00fan b\u00f2 Nam B\u1ed9 u pan\u00ed Thoa (2018) \u2013 O hanojsk\u00e9 verzi pokrmu a legend\u011b o jeho p\u016fvodu \u2013 SAIGONEER.COM\n\n\n\nKenh14 News \u2013 Spor o p\u016fvod b\u00fan b\u00f2 Nam B\u1ed9 (2020) \u2013 O sporech kolem p\u016fvodu a v\u00fdvoji pokrmu \u2013 KENH14.VN\n\n\n\nTu\u1ed5i Tr\u1ebb Online \u2013 B\u00fan b\u00f2 Nam B\u1ed9 v Hanoji: Vymysleli ho Seve\u0159an\u00e9, nebo Ji\u017ean\u00e9? (2024) \u2013 Rozhovory o historii a region\u00e1ln\u00edch rozd\u00edlech \u2013 TUOITRE.VN\n\n\n\nVietnamsk\u00e1 Wikipedie \u2013 B\u00fan b\u00f2 Nam B\u1ed9 \u2013 O surovin\u00e1ch a historii n\u00e1zvu \u2013 VI.WIKIPEDIA.ORG\n\n\n\nVnExpress (Va\u0159en\u00ed) \u2013 Postup a tajemstv\u00ed p\u0159\u00edpravy b\u00fan b\u00f2 Nam B\u1ed9 \u2013 Autentick\u00e9 recepty a rady k om\u00e1\u010dce a technice restov\u00e1n\u00ed \u2013 VNEXPRESS.NET\n\n\n\nBlog Indochina Voyages \u2013 Den\u00edk hanojsk\u00e9ho milovn\u00edka j\u00eddla: Bun Bo Nam Bo \u2013 Vyv\u00e1\u017eenost surovin a vyhl\u00e1\u0161en\u00e1 restaurace v Hanoji \u2013 INDOCHINAVOYAGES.COM\n\n\n\nReddit \u2013 r\/VietNam, r\/AskCulinary \u2013 Krit\u00e9ria dobr\u00e9ho b\u00fan b\u00f2 Nam B\u1ed9 (bylinky, m\u00edstn\u00ed a zahrani\u010dn\u00ed zp\u016fsob pod\u00e1v\u00e1n\u00ed) \u2013 REDDIT.COM\n\n\n\nBlog Thien Lan \u2013 Recept na bo bun (vietnamsko-francouzsk\u00fd dom\u00e1c\u00ed recept) \u2013 Rodinn\u00e1 \u00faprava s tradi\u010dn\u00edmi prvky a zjednodu\u0161en\u00edmi \u2013 THIENLAN.ME\n\n\n\nVietnamnet \/ B\u00e1o H\u1ea3i D\u01b0\u01a1ng \u2013 P\u0159ekvapiv\u00fd p\u016fvod b\u00fan b\u00f2 Nam B\u1ed9 \u2013 Uzn\u00e1n\u00ed od CNN a teorie o p\u016fvodu \u2013 VIETNAMNET \/ B\u00c1O H\u1ea2I D\u01af\u01a0NG","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197175","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=197175"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197175\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8867"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}