{"id":197294,"title":"B\u00f2 n\u00e9, vietnamsk\u00e1 sn\u00eddan\u011b s hov\u011bz\u00edm masem","modified":"2026-10-31T17:16:14+01:00","plain":"Objevte tuto sy\u010d\u00edc\u00ed vietnamskou klasiku, kter\u00e1 spojuje tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho ope\u010den\u00e9ho na p\u00e1nvi, volsk\u00e1 oka a teplou pa\u0161tiku, do nich\u017e se nam\u00e1\u010d\u00ed k\u0159upav\u00e1 bageta.\n\n\n\nP\u0159ich\u00e1z\u00ed \u010d\u00ed\u0161n\u00edk s \u00fasm\u011bvem na rtech, ale nezapomene v\u00e1s varovat. Na st\u016fl pokl\u00e1d\u00e1 malou litinovou p\u00e1nev s jednou porc\u00ed, kter\u00e1 sy\u010d\u00ed tak hlasit\u011b, \u017ee p\u0159ehlu\u0161\u00ed i ruch dopravy kolem kav\u00e1rny. \n\n\n\nM\u00e1slo prsk\u00e1 a p\u0159es okraje vyst\u0159ikuj\u00ed drobn\u00e9 zlatav\u00e9 kapky, kter\u00e9 vzduch pln\u00ed v\u016fn\u00ed zkaramelizovan\u00e9ho tuku a lahodn\u00e9ho hov\u011bz\u00edho. \n\n\n\nB\u00f2 n\u00e9, kter\u00e9 mi naserv\u00edrovali b\u011bhem m\u00e9 cesty po Vietnamu v roce 2025\n\n\n\n\u017dloutky se v \u017e\u00e1ru chv\u011bj\u00ed, z\u00e1\u0159iv\u011b \u017elut\u00e9 a leskl\u00e9, p\u0159ipraven\u00e9 k protr\u017een\u00ed a rozet\u0159en\u00ed po p\u00e1nvi kouskem k\u0159upav\u00e9 bagety. To je b\u00f2 n\u00e9, vietnamsk\u00e1 odpov\u011b\u010f na dvojici \u201esteak a vejce\u201c : prskaj\u00edc\u00ed pokrm pod\u00e1van\u00fd po jednotliv\u00fdch porc\u00edch, kter\u00fd p\u016fsob\u00ed p\u0159\u00e1telsky a z\u00e1rove\u0148 je vylo\u017een\u011b po\u017eitk\u00e1\u0159sk\u00fd. \n\n\n\nU\u017e samotn\u00fd n\u00e1zev napov\u00edd\u00e1, \u017ee efektn\u00ed pod\u00edvan\u00e1 k t\u00e9to sn\u00eddani neodmysliteln\u011b pat\u0159\u00ed.\n\n\n\nCo je b\u00f2 n\u00e9? \n\n\n\nVe vietnam\u0161tin\u011b znamen\u00e1 b\u00f2 \u201ehov\u011bz\u00ed\u201c, zat\u00edmco n\u00e9 vyjad\u0159uje \u201euhnout nebo ustoupit\u201c (vtipn\u00e1 nar\u00e1\u017eka na to, jak se host\u00e9 naklon\u00ed k pr\u00e1v\u011b p\u0159inesen\u00e9 p\u00e1nvi a pak p\u0159ed st\u0159\u00edkaj\u00edc\u00edm tukem instinktivn\u011b ucuknou). N\u00e1zev vystihuje podstatu pokrmu: hov\u011bz\u00ed maso tak hork\u00e9 a divoce prskaj\u00edc\u00ed, \u017ee je t\u0159eba zach\u00e1zet s n\u00edm opatrn\u011b. \n\n\n\nB\u00f2 n\u00e9 je v z\u00e1sad\u011b vietnamsk\u00fd pokrm ze sy\u010d\u00edc\u00edho hov\u011bz\u00edho, pod\u00e1van\u00fd v mal\u00e9 litinov\u00e9 p\u00e1nvi pro jednoho, kter\u00fd obvykle spojuje tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho masa, vejce, vydatnou pa\u0161tiku z vep\u0159ov\u00fdch jater a po\u0159\u00e1dn\u00fd o\u0159\u00ed\u0161ek m\u00e1sla.\n\n\n\nFrancouzsk\u00e1 j\u00e1trov\u00e1 pa\u0161tika se hod\u00ed skv\u011ble. Up\u0159\u00edmn\u011b, po ochutn\u00e1n\u00ed ve Vietnamu m\u016f\u017eu \u0159\u00edct, \u017ee je stejn\u00e1. Pokud ale chcete n\u011bco n\u00e1padit\u011bj\u0161\u00edho, zkuste cha trung thit\n\n\n\nV p\u00e1nvi obvykle najdete zprudka ope\u010den\u00e9 hov\u011bz\u00ed, volsk\u00e1 oka s tekut\u00fdmi \u017eloutky, pevn\u00fd kus pa\u0161tiky, kter\u00fd se pr\u00e1v\u011b za\u010d\u00edn\u00e1 rozpou\u0161t\u011bt, a tenkou vrstvu bublaj\u00edc\u00edho tuku. K tomu se pod\u00e1v\u00e1 lehk\u00e1, k\u0159upav\u00e1 bageta na nam\u00e1\u010den\u00ed. \n\n\n\nNa rozd\u00edl od z\u00e1padn\u00edho tal\u00ed\u0159e se steakem a vejci stav\u00ed b\u00f2 n\u00e9 na pa\u0161tice a baget\u011b po francouzsku, dochucen\u00e9 je ale po vietnamsku: trochou tekut\u00e9ho ko\u0159en\u00ed typu Maggi nebo s\u00f3jov\u00e9 om\u00e1\u010dky, kapkou om\u00e1\u010dky na b\u00e1zi ryb\u00ed om\u00e1\u010dky nuoc-m\u00e2m a chilli nebo \u010derstv\u00fdm pep\u0159em. Ale opravdu jen tro\u0161kou! J\u00e1 osobn\u011b \u010dasto nep\u0159id\u00e1v\u00e1m v\u016fbec nic.\n\n\n\nP\u016fvod a kulturn\u00ed souvislosti b\u00f2 n\u00e9\n\n\n\nP\u016fvod b\u00f2 n\u00e9 je nepochybn\u011b spjat\u00fd s francouzsk\u00fdm koloni\u00e1ln\u00edm obdob\u00edm, kdy si hov\u011bz\u00ed maso, m\u00e1slo, pa\u0161tika a k\u0159upav\u00e9 bagety za\u010daly nach\u00e1zet cestu do vietnamsk\u00fdch kuchyn\u00ed. To, co bylo zpo\u010d\u00e1tku jen steakem a uzen\u00e1\u0159sk\u00fdmi v\u00fdrobky inspirovan\u00fdmi Evropou, se postupn\u011b prom\u011bnilo v n\u011bco rychlej\u0161\u00edho a m\u00e9n\u011b form\u00e1ln\u00edho. \n\n\n\nM\u00edsto jednoho velk\u00e9ho steaku za\u010dali kucha\u0159i pou\u017e\u00edvat hov\u011bz\u00ed nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky, kter\u00e9 se p\u0159iprav\u00ed b\u011bhem n\u011bkolika vte\u0159in, a z drah\u00e9 suroviny tak ud\u011blali dostupn\u011bj\u0161\u00ed pot\u011b\u0161en\u00ed.\n\n\n\nTrochu jako u banh mi\n\n\n\nO zbytek se postarala vietnamsk\u00e1 vynal\u00e9zavost. Francouzskou p\u00e1nev nahradila mal\u00e1 litinov\u00e1 p\u00e1nev pro jednoho; z form\u00e1ln\u00edho j\u00eddla serv\u00edrovan\u00e9ho na tal\u00ed\u0159i se stala hork\u00e1 sn\u00eddan\u011b pod\u00e1van\u00e1 na ulici. Kucha\u0159i spojili tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho s volsk\u00fdmi oky s vl\u00e1\u010dn\u00fdm \u017eloutkem a po\u0159\u00e1dn\u00fdm pl\u00e1tkem pa\u0161tiky z vep\u0159ov\u00fdch jater, v\u0161e ulo\u017een\u00e9 v m\u00e1slov\u00e9m tuku a pod\u00e1van\u00e9 s b\u00e1nh m\u00ec, kter\u00fdm se vyt\u0159e i ta posledn\u00ed kapka. \n\n\n\nDnes je b\u00f2 n\u00e9 spojov\u00e1no hlavn\u011b s vydatn\u00fdmi rann\u00edmi nebo pozdn\u00edmi sn\u00eddan\u011bmi, kter\u00e9 si vychutn\u00e1te ve specializovan\u00fdch j\u00eddelni\u010dk\u00e1ch \u010di skromn\u00fdch st\u00e1nc\u00edch na chodn\u00edku, kde u\u017e \u010dekaj\u00ed \u0159ady mal\u00fdch p\u00e1nv\u00ed. Objedn\u00e1vky l\u00e9taj\u00ed vzduchem a sy\u010d\u00edc\u00ed p\u00e1nve dr\u017e\u00ed krok s n\u00e1porem host\u016f ve \u0161pi\u010dce: cel\u00e9 kouzlo p\u0159itom stoj\u00ed na p\u0159esn\u00e9 rovnov\u00e1ze pouh\u00fdch n\u011bkolika z\u00e1kladn\u00edch surovin.\n\n\n\nJak vznik\u00e1 b\u00f2 n\u00e9 \n\n\n\n\n\n\n\nTypick\u00e9 sy\u010den\u00ed b\u00f2 n\u00e9 za\u010d\u00edn\u00e1 d\u00e1vno p\u0159edt\u00edm, ne\u017e p\u00e1nev doraz\u00ed na st\u016fl. Mal\u00e1 litinov\u00e1 p\u00e1nev se rozp\u00e1l\u00ed t\u00e9m\u011b\u0159 do chv\u00edle, kdy se z n\u00ed za\u010dne kou\u0159it, tak siln\u011b, \u017ee by po jej\u00edm povrchu tan\u010dila kapka vody. Teprve pak do n\u00ed kucha\u0159i p\u0159idaj\u00ed sm\u011bs chu\u0165ov\u011b neutr\u00e1ln\u00edho oleje a m\u00e1sla, kter\u00e9 nechaj\u00ed zp\u011bnit a provon\u011bt vzduch. Potom se kovu dotknou tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho.\n\n\n\nMaso se b\u011bhem chvilky ope\u010de a z\u00edsk\u00e1 barvu, ani\u017e by ztratilo k\u0159ehkost. Pot\u00e9 se odsune stranou, aby uvolnilo m\u00edsto vejc\u00edm a pa\u0161tice. Vejce se rozlij\u00ed pr\u00e1v\u011b natolik, aby b\u00edlek ztuhl, ale \u017eloutek z\u016fstal tekut\u00fd, a pa\u0161tika se proh\u0159eje tak, aby jej\u00ed okraje zm\u011bkly a daly se rozt\u00edrat, nikoli vysu\u0161ily. \n\n\n\nKdy\u017e p\u00e1nev opou\u0161t\u00ed plotnu, je u\u017e v z\u00e1sad\u011b v\u0161echno hotov\u00e9, ale st\u00e1le v pohybu: tuk bubl\u00e1, \u0161\u0165\u00e1vy se m\u00eds\u00ed a pokrm doraz\u00ed na st\u016fl je\u0161t\u011b za hlasit\u00e9ho sy\u010den\u00ed, p\u0159ipraven\u00fd p\u0159edat \u0161tafetu str\u00e1vn\u00edkovi.\n\n\n\nJak si vychutnat b\u00f2 n\u00e9 jako Vietnamec\n\n\n\n\u010c\u00e1st pot\u011b\u0161en\u00ed z b\u00f2 n\u00e9 spo\u010d\u00edv\u00e1 v tom, jak se j\u00ed. Str\u00e1vn\u00edci odtrh\u00e1vaj\u00ed kousky b\u00e1nh m\u00ec a pou\u017e\u00edvaj\u00ed je z\u00e1rove\u0148 jako l\u017e\u00edci i houbi\u010dku, p\u0159ej\u00ed\u017ed\u011bj\u00ed pe\u010divem po z\u00e1\u0159iv\u00fdch \u017eloutc\u00edch, \u0161\u0165\u00e1v\u011b z masa, zm\u011bkl\u00e9 pa\u0161tice a dozlatova ope\u010den\u00fdch kousc\u00edch hov\u011bz\u00edho. Ka\u017ed\u00e9 sousto si mohou upravit: tady v\u00edc vejce, tam kousek pa\u0161tiky nav\u00edc, nebo jen kousek pe\u010diva namo\u010den\u00fd do m\u00e1sla.\n\n\n\nJ\u00eddlo m\u00e1 p\u0159irozen\u00fd rytmus: kousek hov\u011bz\u00edho p\u0159elo\u017een\u00fd na pe\u010divo, kapka chilli om\u00e1\u010dky pro odleh\u010den\u00ed syt\u00e9 chuti a pak sousto nakl\u00e1dan\u00e9 zeleniny nebo \u010derstv\u00e9 okurky, kter\u00e9 osv\u011b\u017e\u00ed chu\u0165ov\u00e9 bu\u0148ky. \n\n\n\nNa sousedn\u00edch stolech dotv\u00e1\u0159ej\u00ed za\u010d\u00e1tek r\u00e1na sklenice po\u0159\u00e1dn\u011b siln\u00e9 vietnamsk\u00e9 k\u00e1vy, ledov\u00e9ho \u010daje nebo k\u00e1vy se slazen\u00fdm ml\u00e9kem. Atmosf\u00e9ra je \u017eiv\u00e1 a dru\u017en\u00e1: p\u0159\u00e1tel\u00e9 a rodiny se t\u00edsn\u00ed kolem sv\u00fdch prskaj\u00edc\u00edch p\u00e1nv\u00ed, nakl\u00e1n\u011bj\u00ed se nad p\u00e1ru a pov\u00eddaj\u00ed si, ne\u017e j\u00eddlo vychladne a kouzlo pomine.\n\n\n\nObm\u011bny a n\u00e1pady, jak si b\u00f2 n\u00e9 p\u0159izp\u016fsobit\n\n\n\nPo cel\u00e9m Vietnamu se z\u00e1klad z ope\u010den\u00e9ho hov\u011bz\u00edho, vajec a pe\u010diva \u010dasto rozr\u016fst\u00e1 v jakousi malou sm\u011bs grilovan\u00fdch mas. N\u011bkter\u00e9 podniky p\u0159id\u00e1vaj\u00ed klob\u00e1sy, masov\u00e9 kuli\u010dky nebo r\u016fzn\u00e9 \u010d\u00e1sti hov\u011bz\u00edho a prom\u011b\u0148uj\u00ed p\u00e1nev v bohat\u011b zapln\u011bn\u00e9 litinov\u00e9 jevi\u0161t\u011b, p\u0159i\u010dem\u017e hlavn\u00ed dvojic\u00ed z\u016fst\u00e1vaj\u00ed vejce a pa\u0161tika. \n\n\n\nJinde ub\u00edraj\u00ed m\u00e1slo nebo zmen\u0161uj\u00ed porci pa\u0161tiky a vyva\u017euj\u00ed pokrm v\u011bt\u0161\u00edm mno\u017estv\u00edm zeleniny \u2013 cibul\u00ed, m\u011bs\u00ed\u010dky raj\u010dat, nebo dokonce restovanou zelenou zeleninou \u2013 aby vyhovoval men\u0161\u00edmu apetitu \u010di ur\u010dit\u00fdm stravovac\u00edm re\u017eim\u016fm. Stejnou l\u00e1sku k hov\u011bz\u00edmu najdeme i v dal\u0161\u00edch vietnamsk\u00fdch klasik\u00e1ch, jako je b\u00f2 kho, b\u00fan b\u00f2 Hu\u1ebf nebo b\u00f2 b\u00fan.\n\n\n\nBun bo hue v cel\u00e9 sv\u00e9 kr\u00e1se\n\n\n\nDoma si m\u016f\u017eete b\u00f2 n\u00e9 upravit podle libosti, t\u0159eba jin\u00fdm druhem pe\u010diva nebo obl\u00edben\u00fdmi p\u00e1liv\u00fdmi om\u00e1\u010dkami, pokud zachov\u00e1te jeho podstatu: rozp\u00e1lenou p\u00e1nev plnou sy\u010d\u00edc\u00edho hov\u011bz\u00edho, vajec s tekut\u00fdmi \u017eloutky a k tomu n\u011bco pevn\u00e9ho a k\u0159upav\u00e9ho, \u010d\u00edm zachyt\u00edte ka\u017edou kapku chuti. \n\n\n\nP\u0159i objevov\u00e1n\u00ed vietnamsk\u00e9 kuchyn\u011b m\u016f\u017eete s\u00e1hnout i po leh\u010d\u00edch pokrmech, jako jsou letn\u00ed z\u00e1vitky nebo hork\u00e1 miska vietnamsk\u00e9ho pho.\n\n\n\n\n\n\tB\u00f2 n\u00e9: vietnamsk\u00e1 sn\u00eddan\u011b s hov\u011bz\u00edm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)2 vejce50 g pa\u0161tiky z vep\u0159ov\u00fdch jater30 g m\u00e1sla (nesolen\u00e9ho)olej neutr\u00e1ln\u00ed chuti na sma\u017een\u00ed (podle chuti)bageta (k pod\u00e1v\u00e1n\u00ed)ryb\u00ed om\u00e1\u010dka (voliteln\u011b)sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka (voliteln\u011b)\t\n\t\n\t\tMalou litinovou p\u00e1nev po\u0159\u00e1dn\u011b rozpalte.P\u0159idejte trochu oleje neutr\u00e1ln\u00ed chuti a m\u00e1slo. Jakmile m\u00e1slo zp\u011bn\u00ed, p\u0159idejte hov\u011bz\u00ed maso nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky a zprudka je kr\u00e1tce ope\u010dte, jen aby bylo hotov\u00e9.Hov\u011bz\u00ed maso odsu\u0148te na jednu stranu p\u00e1nve. Rozklepn\u011bte do n\u00ed vejce a p\u0159ipravte je jako volsk\u00e1 oka tak, aby \u017eloutky z\u016fstaly tekut\u00e9.Do p\u00e1nve p\u0159idejte pa\u0161tiku a nechte ji proh\u0159\u00e1t.Pod\u00e1vejte ihned, je\u0161t\u011b sy\u010d\u00edc\u00ed, s bagetou k nam\u00e1\u010den\u00ed.\t\n\t\n\t\t\nHov\u011bz\u00ed maso op\u00e9kejte zprudka a kr\u00e1tce, aby z\u016fstalo k\u0159ehk\u00e9.\n\u017dloutky nechte tekut\u00e9, j\u00eddlo tak bude je\u0161t\u011b lahodn\u011bj\u0161\u00ed.\nJ\u00eddlo si vychutnejte p\u0159\u00edmo z hork\u00e9 p\u00e1nve, dokud je\u0161t\u011b sy\u010d\u00ed a naplno von\u00ed.\nTradi\u010dn\u011b se pod\u00e1v\u00e1 s b\u00e1nh m\u00ec (vietnamskou bagetou).\n\n\t\n\t\n\t\tPetit d\u00e9jeuner, Plat principalVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 B\u00f2 n\u00e9: sn\u00eddan\u011b, v n\u00ed\u017e se francouzsk\u00fd vliv setk\u00e1v\u00e1 s vietnamsk\u00fdm \u0161armem \u2013 Vietcetera (anglicky)\u2022 B\u00f2 n\u00e9, vietnamsk\u00fd pokrm ze steaku a vajec, kter\u00fd mus\u00edte poznat \u2013 Tasting Table (anglicky)\u2022 B\u00f2 n\u00e9 \u2013 Wikipedie (vietnamsky)\u2022 Jak p\u0159ipravit b\u00f2 n\u00e9: podrobn\u00fd n\u00e1vod a kl\u00ed\u010de k \u00fasp\u011bchu \u2013 Tr\u00ed H\u01b0ng (vietnamsky)\u2022 Vietnamsk\u00fd pokrm s neobvykl\u00fdm n\u00e1zvem zaujal mezin\u00e1rodn\u00ed gastronomickou rubriku \u2013 K\u00eanh14 (vietnamsky)\u2022 Jak marinovat maso na b\u00f2 n\u00e9, aby bylo k\u0159ehk\u00e9 a vyv\u00e1\u017een\u011b ochucen\u00e9 jako v restauraci \u2013 Y\u00eau Tr\u1ebb (vietnamsky)\u2022 \u201eJedl jsem\u201c: vietnamsk\u00e9 grilovan\u00e9 maso s r\u00fd\u017e\u00ed a vejcem \u2013 Reddit (anglicky)\u2022 Dvojka me\u010d\u016f \u2013 B\u00f2 n\u00e9 \u2013 sy\u010d\u00edc\u00ed hov\u011bz\u00ed steak \u2013 M\u0103m Tarot (vietnamsky)\u2022 B\u00f2 n\u00e9 \u2013 pokrm s vtipn\u00fdm n\u00e1zvem pro obyvatele Saigonu \u2013 VnExpress (vietnamsky)\u2022 Poklady uli\u010dek: C\u00f4 Th\u1ee7y a 25 let sn\u00eddan\u00ed b\u00f2 n\u00e9 ve 4. obvodu \u2013 Saigoneer (anglicky)\u2022 B\u00f2 n\u00e9, obl\u00edben\u00fd vietnamsk\u00fd pokrm pod\u00e1van\u00fd na st\u00e1le sy\u010d\u00edc\u00ed litinov\u00e9 p\u00e1nvi \u2013 Facebook (vietnamsky)\u2022 15 nejlep\u0161\u00edch restaurac\u00ed s b\u00f2 n\u00e9 v Nha Trangu, chutn\u00fdch a autentick\u00fdch, kter\u00e9 v\u00e1s dostanou prvn\u00edm soustem \u2013 Evertrip (vietnamsky)\u2022 Vietnamsk\u00fd pokrm b\u00f2 n\u00e9 skl\u00edz\u00ed chv\u00e1lu v presti\u017en\u00edch americk\u00fdch novin\u00e1ch \u2013 Ng\u01b0\u1eddi H\u00e0 N\u1ed9i (vietnamsky)\u2022 B\u00f2 n\u00e9 \u2013 Reddit, r\/vietnamesefoodie (anglicky)\u2022 M\u00edstn\u00ed obl\u00edbenec m\u00e1 sv\u00e9 d\u016fvody: Bo Ne Ba Nui, Ho \u010ci Minovo M\u011bsto \u2013 Instagram (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197294","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=197294"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197294\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113562"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}