{"id":197402,"title":"Ku\u0159e Ph\u00fa Y\u00ean s r\u00fd\u017e\u00ed po vietnamsku","modified":"2026-10-31T17:19:17+01:00","plain":"Tato r\u00fd\u017ee s ku\u0159etem, provon\u011bn\u00e1 v\u00fdvarem a dopln\u011bn\u00e1 nakl\u00e1danou zeleninou, pat\u0159\u00ed k typick\u00fdm vietnamsk\u00fdm pokrm\u016fm a nab\u00edz\u00ed dokonalou rovnov\u00e1hu jemnosti a sv\u011b\u017eesti.\n\n\n\nJe\u0161t\u011b se z n\u00ed kou\u0159\u00ed, ze r\u00fd\u017ee s kurkumou, jej\u00ed\u017e zrnka se lesknou ku\u0159ec\u00edm tukem. Ku\u0159ec\u00ed pl\u00e1tky pod kope\u010dkem vietnamsk\u00e9ho koriandru. V\u00fdrazn\u00e1 ryb\u00ed om\u00e1\u010dka s \u010desnekem; chilli a limetka podtrhuj\u00ed chu\u0165 r\u016f\u017eov\u00fdch \u0161alotek nalo\u017een\u00fdch v oct\u011b. Tak pozn\u00e1te m\u00e1lo zn\u00e1m\u00e9 C\u01a1m G\u00e0 Ph\u00fa Y\u00ean a takto si ho p\u0159iprav\u00edte. \n\n\n\nCo je C\u01a1m g\u00e0 Ph\u00fa Y\u00ean?\n\n\n\n\u201eC\u01a1m\u201c znamen\u00e1 \u201er\u00fd\u017ee\u201c; \u201eg\u00e0\u201c znamen\u00e1 \u201eku\u0159e\u201c; \u201ePh\u00fa Y\u00ean\u201c je n\u00e1zev pob\u0159e\u017en\u00ed provincie v ji\u017en\u00ed \u010d\u00e1sti st\u0159edn\u00edho Vietnamu, s n\u00ed\u017e je tato zlatav\u00e1 r\u00fd\u017ee provon\u011bn\u00e1 \u010dir\u00fdm v\u00fdvarem \u00fazce spjata. V typick\u00e9 podob\u011b tvo\u0159\u00ed C\u01a1m G\u00e0 Ph\u00fa Y\u00ean po\u0161\u00edrovan\u00e9 farm\u00e1\u0159sk\u00e9 ku\u0159e (g\u00e0 ta) polo\u017een\u00e9 na vo\u0148av\u00e9 dlouhozrnn\u00e9 r\u00fd\u017ei, kter\u00e1 se p\u0159ipravuje na zp\u016fsob pilafu v ku\u0159ec\u00edm tuku a hork\u00e9m v\u00fdvaru a barv\u00ed se kurkumou. \n\n\n\nPokrm dotv\u00e1\u0159\u00ed peprn\u00e1 chu\u0165 vietnamsk\u00e9ho koriandru, sladkokysel\u00e9 \u0161alotky nalo\u017een\u00e9 v oct\u011b (h\u00e0nh t\u00edm mu\u1ed1i chua ng\u1ecdt) a vyv\u00e1\u017een\u00e1 n\u01b0\u1edbc ch\u1ea5m: ryb\u00ed om\u00e1\u010dka s \u010desnekem, chilli a limetkou, sp\u00ed\u0161e sv\u011b\u017e\u00ed ne\u017e t\u011b\u017ek\u00e1. \n\n\n\nNeple\u0165te si ho s c\u01a1m g\u00e0 x\u1ed1i m\u1ee1 (k\u0159upav\u00fdm sma\u017een\u00fdm ku\u0159etem) ani s \u010dervenou sma\u017eenou r\u00fd\u017e\u00ed s raj\u010daty z jin\u00fdch oblast\u00ed: tady tradice stoj\u00ed na \u010dir\u00e9m v\u00fdvaru a \u0161etrn\u00e9m po\u0161\u00edrov\u00e1n\u00ed. N\u011bkte\u0159\u00ed prodejci zv\u00fdraz\u0148uj\u00ed barvu r\u00fd\u017ee v\u011bt\u0161\u00edm mno\u017estv\u00edm kurkumy, ale z\u00e1kladem p\u0159\u00edpravy v Ph\u00fa Y\u00ean jsou kurkuma a v\u00fdvar; um\u011bl\u00e1 barviva sem nepat\u0159\u00ed.\n\n\n\nSlavn\u00e9 loc lac s \u010dervenou r\u00fd\u017e\u00ed\n\n\n\nP\u016fvod C\u01a1m g\u00e0 Ph\u00fa Y\u00ean\n\n\n\nPramen\u016f je m\u00e1lo a vych\u00e1zej\u00ed sp\u00ed\u0161e z vypr\u00e1v\u011bn\u00ed: n\u011bkter\u00e9 zmi\u0148uj\u00ed vydatn\u00e9 j\u00eddlo pro pracovn\u00ed dny, hrnec, kter\u00fd dok\u00e1zal levn\u011b nasytit a zah\u0159\u00e1t mnoho lid\u00ed. \u010c\u00ednsk\u00e9 postupy (v\u010detn\u011b t\u011bch chajnansk\u00fdch) ovlivnily p\u0159\u00edpravu r\u00fd\u017ee s ku\u0159etem ve st\u0159edn\u00edm Vietnamu; v Ph\u00fa Y\u00ean si je kucha\u0159i p\u0159izp\u016fsobili: libov\u00e9 g\u00e0 ta, zrnka obarven\u00e1 kurkumou a osmahnut\u00e1 v ku\u0159ec\u00edm tuku do sklovita a v\u00fdrazn\u00e1 ryb\u00ed om\u00e1\u010dka pod\u00e1van\u00e1 u stolu. Celek tak postupn\u011b z\u00edskal nezam\u011bniteln\u00fd m\u00edstn\u00ed r\u00e1z. \n\n\n\nChajnansk\u00e1 r\u00fd\u017ee s ku\u0159etem, mo\u017en\u00fd zdroj inspirace\n\n\n\nB\u011bhem desetilet\u00ed se pokrm z b\u011b\u017en\u00e9 ka\u017edodenn\u00ed misky dostal a\u017e na svatebn\u00ed stoly a stal se vizitkou provincie i synonymem pohostinnosti. Jeho barvy p\u0159ipom\u00ednaj\u00ed poetickou p\u0159ezd\u00edvku Ph\u00fa Y\u00ean: \u201ezem\u011b \u017elut\u00fdch kv\u011bt\u016f a zelen\u00e9 tr\u00e1vy\u201c; slune\u010dn\u011b \u017elut\u00e1 r\u00fd\u017ee, \u010derstv\u00e9 bylinky a \u010dir\u00fd, vo\u0148av\u00fd v\u00fdvar jemn\u011b dochucen\u00fd z\u00e1zvorem a \u0161alotkou.\n\n\n\nAromatick\u00e1 dlouhozrnn\u00e1 r\u00fd\u017ee, ide\u00e1ln\u011b g\u1ea1o T\u00e1m th\u01a1m (nebo podobn\u00e9 vietnamsk\u00e9 aromatick\u00e9 odr\u016fdy): nasaje v\u00fdvar, ani\u017e by se rozva\u0159ila; z\u016fst\u00e1v\u00e1 nad\u00fdchan\u00e1 a z\u00e1rove\u0148 p\u0159\u00edjemn\u011b vl\u00e1\u010dn\u00e1 (d\u1ebbo), p\u0159i\u010dem\u017e si jednotliv\u00e1 zrnka zachov\u00e1vaj\u00ed sv\u016fj tvar.\n\n\n\nHlavn\u00ed suroviny na C\u01a1m g\u00e0 Ph\u00fa Y\u00ean\n\n\n\n\n\n\n\n\nFarm\u00e1\u0159sk\u00e9 ku\u0159e (g\u00e0 ta): libov\u00e9, jemn\u00e9 maso s p\u0159\u00edjemn\u011b pevnou strukturou, p\u0159irozen\u011b na\u017eloutl\u00e1 k\u016f\u017ee (\u017elut\u00e1 ku\u0159ata se v na\u0161ich supermarketech daj\u00ed snadno sehnat); p\u0159i po\u0161\u00edrov\u00e1n\u00ed poskytne \u010dir\u00fd a chutn\u00fd v\u00fdvar.\n\n\n\nKurkuma (mlet\u00e1 nebo \u010derstv\u00e1): z\u00e1klad barvy a h\u0159ejiv\u00e9, zemit\u00e9 v\u016fn\u011b, bez um\u011bl\u00fdch barviv.\n\n\n\nSma\u017een\u00fd \u010desnek a \u0161alotky: osmahnou se v ku\u0159ec\u00edm tuku, aby provon\u011bly syrovou r\u00fd\u017ei a dodaly j\u00ed lesk p\u0159i restov\u00e1n\u00ed do sklovita na zp\u016fsob pilafu.\n\n\n\nZ\u00e1zvor a \u0161alotka, p\u0159\u00edpadn\u011b citronov\u00e1 tr\u00e1va, ve v\u00fdvaru: projasn\u00ed v\u016fni a zv\u00fdrazn\u00ed chu\u0165 v\u00fdvaru, ani\u017e by ho zakalily.\n\n\n\nKu\u0159ec\u00ed tuk (nebo neutr\u00e1ln\u00ed olej): nezbytn\u00fd pro lesk, v\u016fni a nelepivou strukturu r\u00fd\u017ee.\n\n\n\nRyb\u00ed om\u00e1\u010dka, cukr, limetka, \u010derstv\u00e9 chilli papri\u010dky: slan\u00fd, sladk\u00fd, kysel\u00fd a p\u00e1liv\u00fd z\u00e1klad om\u00e1\u010dky n\u01b0\u1edbc ch\u1ea5m.\n\n\n\nVietnamsk\u00fd koriandr; voliteln\u011b koriandr nebo jarn\u00ed cibulka.\n\n\n\nOkurka (voliteln\u011b raj\u010de nebo hl\u00e1vkov\u00fd sal\u00e1t): k\u0159upav\u00e1 sv\u011b\u017eest, kter\u00e1 vyva\u017euje tu\u010dn\u011bj\u0161\u00ed r\u00fd\u017ei a jemn\u00e9 maso.\n\n\n\n\u0160alotky nakl\u00e1dan\u00e9 v oct\u011b: sladkokysel\u00e9 k\u0159upnut\u00ed; typick\u00e1 p\u0159\u00edloha v Ph\u00fa Y\u00ean.\n\n\n\nVoliteln\u011b: listy kafrov\u00e9 limetky pro citrusov\u00fd n\u00e1dech v\u00fdvaru; \u0161petka glutam\u00e1tu pro pln\u011bj\u0161\u00ed chu\u0165, jak to d\u011blaj\u00ed n\u011bkte\u0159\u00ed m\u00edstn\u00ed.\n\n\n\n\nN\u011bkolik tip\u016f, aby chutnalo \u201ejako ve Vietnamu\u201c\n\n\n\nS ku\u0159etem zach\u00e1zejte \u0161etrn\u011b. Pot\u0159ete ho sol\u00ed a z\u00e1zvorem, potom ho po\u0161\u00edrujte v m\u00edrn\u011b probubl\u00e1vaj\u00edc\u00ed vod\u011b se z\u00e1zvorem a podle zvolen\u00e9 varianty se \u0161alotkou nebo rozm\u00e1\u010dknut\u00fdm stonkem citronov\u00e9 tr\u00e1vy, dokud nebude pr\u00e1v\u011b tak akor\u00e1t hotov\u00e9 (doba z\u00e1vis\u00ed na hmotnosti). \n\n\n\nPrope\u010den\u00ed ov\u011b\u0159te p\u00edchnut\u00edm do stehna: vyt\u00e9kaj\u00edc\u00ed \u0161\u0165\u00e1va mus\u00ed b\u00fdt \u010dir\u00e1; obvykle po\u010d\u00edtejte s 20 a\u017e 30 minutami po\u0161\u00edrov\u00e1n\u00ed podle velikosti ku\u0159ete. \u010casto se pak kr\u00e1tce pono\u0159\u00ed do studen\u00e9 vody (na 1 a\u017e 2 minuty), aby se zpevnila k\u016f\u017ee.\n\n\n\n\n\n\n\nR\u00fd\u017ee se p\u0159ipravuje jako pilaf. Propl\u00e1chnut\u00e1 zrnka m\u016f\u017eete kr\u00e1tce namo\u010dit a potom do nich vet\u0159\u00edt kurkumu a s\u016fl. Na tro\u0161e ku\u0159ec\u00edho tuku osmahn\u011bte \u010desnek (a \u010dasto i nasekanou \u0161alotku), potom p\u0159idejte syrovou r\u00fd\u017ei a m\u00edchejte, dokud se nerozvon\u00ed a nez\u00edsk\u00e1 nepr\u016fsvitn\u00fd vzhled, nesm\u00ed v\u0161ak zhn\u011bdnout. Zbytek obstar\u00e1 hork\u00fd ku\u0159ec\u00ed v\u00fdvar: p\u0159ilijte ho tolik, aby hladina sahala 1 a\u017e 1,5 cm (\u201ejeden \u010dl\u00e1nek prstu\u201c) nad r\u00fd\u017ei. \n\n\n\nNechte r\u00fd\u017ei uva\u0159it v p\u00e1\u0159e a pot\u00e9 odpo\u010dinout, aby byla nad\u00fdchan\u00e1, sypk\u00e1 a jemn\u011b pln\u00e1 chuti. Zlatavou barvu j\u00ed dod\u00e1 kurkuma a chu\u0165 v\u00fdvar, nikoli samotn\u00e1 voda.\n\n\n\nKl\u00ed\u010dovou roli v pokrmu hraje om\u00e1\u010dka nem (n\u01b0\u1edbc ch\u1ea5m): \u010desnek a chilli ut\u0159en\u00e9 s cukrem, z\u0159ed\u011bn\u00e9 ryb\u00ed om\u00e1\u010dkou a osv\u011b\u017een\u00e9 \u010derstvou limetkou tak, aby se vyv\u00e1\u017eila slan\u00e1, sladk\u00e1, kysel\u00e1 a p\u00e1liv\u00e1 chu\u0165. Vodu nep\u0159id\u00e1vejte; po\u017eadovan\u00e9 rovnov\u00e1hy dos\u00e1hn\u011bte rad\u011bji \u00fapravou mno\u017estv\u00ed limetky a cukru. \n\n\n\nN\u011bkte\u0159\u00ed m\u00edstn\u00ed prodejci do om\u00e1\u010dky p\u0159id\u00e1vaj\u00ed uva\u0159en\u00e9, nadrobno nasekan\u00e9 vnit\u0159nosti; je to voliteln\u00e9 a li\u0161\u00ed se to st\u00e1nek od st\u00e1nku. \u0160alotky nakl\u00e1dan\u00e9 v oct\u011b se p\u0159ed nalo\u017een\u00edm v\u011bt\u0161inou kr\u00e1tce blan\u0161\u00edruj\u00ed; n\u011bkter\u00e9 recepty tento krok vynech\u00e1vaj\u00ed. \n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed vytvarujte kope\u010dek zlatav\u00e9 r\u00fd\u017ee, navrch dejte ru\u010dn\u011b natrhan\u00e9 ku\u0159e (x\u00e9 phay) lehce prom\u00edchan\u00e9 s vietnamsk\u00fdm koriandrem a tenk\u00fdmi pl\u00e1tky cibule (pokud chcete, na zp\u016fsob g\u1ecfi), posypte sma\u017eenou \u0161alotkou a po okraji rozlo\u017ete pl\u00e1tky okurky. Zvl\u00e1\u0161\u0165 pod\u00e1vejte misku hork\u00e9ho \u010dir\u00e9ho ku\u0159ec\u00edho v\u00fdvaru posypan\u00e9ho pep\u0159em.\n\n\n\n\n\n\tC\u01a1m g\u00e0 Ph\u00fa Y\u00ean - Vietnamsk\u00e1 r\u00fd\u017ee s ku\u0159etem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSuroviny1 ku\u0159e (p\u0159ibli\u017en\u011b 1,2 a\u017e 1,5 kg)500 g b\u00edl\u00e9 r\u00fd\u017ee (nelepiv\u00e9)2 kousky z\u00e1zvoru (\u010derstv\u00e9ho)4 \u0161alotky1 palice \u010desneku3 chilli papri\u010dky pta\u010d\u00ed oko1 mrkev2 okurky100 g s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f1 hrst rau r\u0103m (neboli vietnamsk\u00e9ho koriandru, voliteln\u00e9)1 l\u017e\u00edce ku\u0159ec\u00edho s\u00e1dlaku\u0159ec\u00ed s\u00e1dlo (nav\u00edc, odlo\u017een\u00e9 stranou)ku\u0159ec\u00ed v\u00fdvar (z va\u0159en\u00ed ku\u0159ete)voda (podle pot\u0159eby)Na dochucen\u00edhrubozrnn\u00e1 s\u016fl (na pot\u0159en\u00ed ku\u0159ete)2.5 l\u017ei\u010dky soli0.5 l\u017ei\u010dky mlet\u00e9 kurkumybuj\u00f3n v pr\u00e1\u0161ku (podle chuti)2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky4 l\u017e\u00edce limetkov\u00e9 \u0161\u0165\u00e1vy (p\u0159ibli\u017en\u011b z 5 limetek)3 l\u017e\u00edce cukru2 l\u017ei\u010dky cukru0.5 l\u017ei\u010dky MSG (glutam\u00e1tu sodn\u00e9ho, voliteln\u00e9)3 l\u017e\u00edce vodyocet (voliteln\u00e9)\t\n\t\n\t\tP\u0159\u00edprava surovinKu\u0159e d\u016fkladn\u011b o\u010dist\u011bte, k\u016f\u017ei promn\u011bte hrubozrnnou sol\u00ed a rozdrcen\u00fdm z\u00e1zvorem, pot\u00e9 opl\u00e1chn\u011bte a nechte okapat.B\u00edlou r\u00fd\u017ei proplachujte, dokud voda nebude \u010dir\u00e1, pot\u00e9 ji nechte okapat.P\u0159ipravte zeleninu: nastrouhejte mrkev, oloupejte okurky a nakr\u00e1jejte je na kole\u010dka, o\u010dist\u011bte s\u00f3jov\u00e9 kl\u00ed\u010dky a opl\u00e1chn\u011bte rau r\u0103m.Polovinu \u0161alotek nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky, druhou polovinu rozm\u00e1\u010dkn\u011bte a \u010desnek nasekejte.Va\u0159en\u00ed ku\u0159eteVe velk\u00e9m hrnci p\u0159ive\u010fte vodu k varu, pono\u0159te do n\u00ed ku\u0159e na 2 minuty, aby se spa\u0159ilo, pot\u00e9 je opl\u00e1chn\u011bte a nechte okapat.Ku\u0159e vlo\u017ete do hrnce se studenou vodou, p\u0159idejte s\u016fl, kurkumu, z\u00e1zvor a rozm\u00e1\u010dknut\u00e9 \u0161alotky; p\u0159ive\u010fte k varu a va\u0159te 15 min, pot\u00e9 vypn\u011bte oh\u0159ev a nechte 15 min doj\u00edt v hork\u00e9m v\u00fdvaru.Ku\u0159e vyjm\u011bte z v\u00fdvaru, nechte vychladnout a pot\u00e9 maso nakr\u00e1jejte nebo natrhejte na vl\u00e1kna.Va\u0159en\u00ed r\u00fd\u017eeNa p\u00e1nvi rozpus\u0165te ku\u0159ec\u00ed s\u00e1dlo a orestujte na n\u011bm nasekan\u00fd \u010desnek a nakr\u00e1jen\u00e9 \u0161alotky, dokud se nerozvon\u00ed.P\u0159idejte r\u00fd\u017ei a restujte 3\u20135 min; p\u0159endejte ji do r\u00fd\u017eovaru, zalijte ku\u0159ec\u00edm v\u00fdvarem tak, aby byla pono\u0159en\u00e1, a va\u0159te, dokud se tekutina pr\u00e1v\u011b nevst\u0159eb\u00e1.Om\u00e1\u010dka nuoc-m\u00e2m a marinovan\u00e1 zeleninaV hmo\u017ed\u00ed\u0159i utlu\u010dte \u010desnek a chilli papri\u010dky, pot\u00e9 p\u0159idejte limetkovou \u0161\u0165\u00e1vu, om\u00e1\u010dku nuoc-m\u00e2m, cukr a MSG; prom\u00edchejte, a\u017e se v\u0161e spoj\u00ed.V m\u00edse prom\u00edchejte okurky, mrkev, s\u00f3jov\u00e9 kl\u00ed\u010dky a rau r\u0103m s citronovou \u0161\u0165\u00e1vou nebo octem, vodou, cukrem a sol\u00ed; nechte marinovat 15 min a podle chuti p\u0159idejte chilli.Pod\u00e1v\u00e1n\u00edNa ka\u017ed\u00fd tal\u00ed\u0159 naserv\u00edrujte horkou r\u00fd\u017ei, kolem rozlo\u017ete ku\u0159e a marinovanou zeleninu a pod\u00e1vejte s om\u00e1\u010dkou nuoc-m\u00e2m.\t\n\t\n\t\t\nKu\u0159e mus\u00ed b\u00fdt p\u0159i va\u0159en\u00ed v\u017edy zcela pono\u0159en\u00e9 ve vod\u011b.\nPro autentickou konzistenci p\u0159ipravte r\u00fd\u017ei o n\u011bco su\u0161\u0161\u00ed ne\u017e obvykle.\nPro je\u0161t\u011b v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 p\u0159idejte nakl\u00e1dan\u00e9 \u0161alotky.\n\n\t\n\t\n\t\tPlat principalVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Jak p\u0159ipravit vl\u00e1\u010dnou a vo\u0148avou r\u00fd\u017ei s ku\u0159etem z Ph\u00fa Y\u00ean a seznam osv\u011bd\u010den\u00fdch podnik\u016f \u2013 Traveloka (vietnamsky)\u2022 R\u00fd\u017ee s ku\u0159etem z Ph\u00fa Y\u00ean: jak vznik\u00e1 tato lahodn\u00e1 chu\u0165? \u2013 Vua \u0110\u1eb7c S\u1ea3n (vietnamsky)\u2022 R\u00fd\u017ee s ku\u0159etem z Ph\u00fa Y\u00ean \u2013 v\u00edkendov\u00e1 pochoutka \u2013 Th\u01b0\u01a1ng hi\u1ec7u & C\u00f4ng lu\u1eadn (vietnamsky)\u2022 Mnoho podob vietnamsk\u00e9 r\u00fd\u017ee s ku\u0159etem (autor Yow Hong Chieh) \u2013 Medium (anglicky)\u2022 Ochutnejte neodolateln\u00e9 vietnamsk\u00e9 speciality z r\u00fd\u017ee a ku\u0159ete \u2013 L\u1eef H\u00e0nh Vi\u1ec7t Nam (vietnamsky)\u2022 Jak uva\u0159it r\u00fd\u017ei s ku\u0159etem z Ph\u00fa Y\u00ean tradi\u010dn\u00edm zp\u016fsobem \u2013 VnExpress Cuisine (vietnamsky)\u2022 Jak uva\u0159it autentickou r\u00fd\u017ei s ku\u0159etem z Ph\u00fa Y\u00ean, stejn\u011b dobrou jako v restauraci \u2013 VinID (vietnamsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197402","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=197402"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197402\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/114175"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}