{"id":197557,"title":"Som tam, snadn\u00fd sal\u00e1t ze zelen\u00e9 pap\u00e1ji","modified":"2026-10-31T17:21:40+01:00","plain":"Klasick\u00fd recept na thajsk\u00fd sal\u00e1t ze zelen\u00e9 pap\u00e1ji, k\u0159upav\u00fd a s p\u0159\u00edjemn\u00fdmi sladkokysel\u00fdmi t\u00f3ny\n\n\n\nProjd\u011bte se kteroukoli ru\u0161nou ulic\u00ed v Thajsku a t\u00e9m\u011b\u0159 jist\u011b usly\u0161\u00edte pravideln\u00fd rytmus d\u0159ev\u011bn\u00fdch tlouk\u016f nar\u00e1\u017eej\u00edc\u00edch do hlin\u011bn\u00fdch hmo\u017ed\u00ed\u0159\u016f, zat\u00edmco prodejci p\u0159ipravuj\u00ed r\u016fzn\u00e9 podoby sal\u00e1tu som tam s lahodnou sladkokyselou z\u00e1livkou. Existuj\u00ed tis\u00edce variant.\n\n\n\nB\u011bhem sv\u00e9 cesty po Thajsku jsem m\u011bl \u0161t\u011bst\u00ed, \u017ee m\u011b m\u00edstn\u00ed \u0161\u00e9fkucha\u0159ka pozvala na kurz va\u0159en\u00ed. Nechyb\u011bl ani sal\u00e1t ze zelen\u00e9 pap\u00e1ji!\n\n\n\n\n\n\n\nNejzn\u00e1m\u011bj\u0161\u00ed ze v\u0161ech je bezpochyby som tam thai, sal\u00e1t z nastrouhan\u00e9 zelen\u00e9 pap\u00e1ji, se kter\u00fdm se setk\u00e1te ve st\u0159edn\u00edm Thajsku a kter\u00fd se stal synonymem pro ozna\u010den\u00ed \u201esom tam\u201c. \n\n\n\nTento sal\u00e1t spojuje p\u0159\u00edjemn\u011b k\u0159upav\u00e9 nudli\u010dky zelen\u00e9 pap\u00e1ji s \u010derstv\u00fdmi chilli papri\u010dkami, \u010desnekem, chu\u0165ov\u011b v\u00fdrazn\u00fdmi su\u0161en\u00fdmi krevetami, pra\u017een\u00fdmi ara\u0161\u00eddy, dlouh\u00fdmi fazolov\u00fdmi lusky a raj\u010daty. V\u0161e se p\u0159el\u00e9v\u00e1 sladkokyselou z\u00e1livkou z ryb\u00ed om\u00e1\u010dky, limetkov\u00e9 \u0161\u0165\u00e1vy a palmov\u00e9ho cukru. \n\n\n\n\n\n\n\nM\u00e1 v\u0161echno, co si od sal\u00e1tu m\u016f\u017eete p\u0159\u00e1t: je osv\u011b\u017euj\u00edc\u00ed, lehk\u00fd a rychl\u00fd na p\u0159\u00edpravu.\n\n\n\nJak p\u0159ipravit som tam\n\n\n\nSal\u00e1ty p\u0159ipravovan\u00e9 tlu\u010den\u00edm v hmo\u017ed\u00ed\u0159i ve stylu \u201etam\u201c jsou ned\u00edlnou sou\u010d\u00e1st\u00ed kuchyn\u011b Laosu a Is\u00e1nu (severov\u00fdchodn\u00edho Thajska). Staly se obl\u00edben\u00fdm rychl\u00fdm j\u00eddlem s sebou, kter\u00e9 dnes najdete po cel\u00e9m Thajsku a t\u00e9m\u011b\u0159 v\u0161ude, kde se mimo jihov\u00fdchodn\u00ed Asii pod\u00e1vaj\u00ed laosk\u00e1 nebo thajsk\u00e1 j\u00eddla. \n\n\n\n\n\n\n\nP\u0159esto\u017ee se sal\u00e1ty som tam p\u0159ipravuj\u00ed podle stejn\u00e9ho z\u00e1kladn\u00edho postupu (viz d\u00e1le v \u010dl\u00e1nku), suroviny i v\u00fdsledn\u00e9 chut\u011b se v jednotliv\u00fdch regionech v\u00fdrazn\u011b li\u0161\u00ed. \n\n\n\nV Laosu a Is\u00e1nu p\u0159eva\u017euj\u00ed v sal\u00e1tu som tam sp\u00ed\u0161e slan\u00e9 a kysel\u00e9 t\u00f3ny ne\u017e sladk\u00e9, a to d\u00edky surovin\u00e1m, jako je pla ra – fermentovan\u00e1 ryb\u00ed om\u00e1\u010dka zn\u00e1m\u00e1 v Laosu jako padaek – solen\u00ed krabi a nakl\u00e1dan\u00e9 \u0161vestky. \n\n\n\nFoto: Feng David\n\n\n\nTento \u010dl\u00e1nek se v\u011bnuje sal\u00e1tu som tam ve stylu st\u0159edn\u00edho Thajska, v n\u011bm\u017e jsou kysel\u00e1 a sladk\u00e1 chu\u0165 pom\u011brn\u011b vyv\u00e1\u017een\u00e9 d\u00edky \u0161t\u011bdr\u00e9mu mno\u017estv\u00ed palmov\u00e9ho cukru v z\u00e1livce. Sladkost a slanost se mohou u jednotliv\u00fdch variant zna\u010dn\u011b li\u0161it, ale kyselost neboli \u201esom\u201c nesm\u00ed chyb\u011bt.\n\n\n\nN\u011bkolik dochucovadel na som tam\n\n\n\nDal\u0161\u00ed nezbytnost\u00ed pro sal\u00e1ty ve stylu tam je hmo\u017ed\u00ed\u0159 s tloukem, konkr\u00e9tn\u011b d\u0159ev\u011bn\u00fd nebo hlin\u011bn\u00fd hmo\u017ed\u00ed\u0159 s d\u0159ev\u011bn\u00fdm tloukem. C\u00edlem tlu\u010den\u00ed surovin na sal\u00e1t je lehce je poma\u010dkat a naru\u0161it tak, aby pustily \u0161\u0165\u00e1vu, ale z\u016fstaly k\u0159upav\u00e9.\n\n\n\n Ale nebojte, v receptu v\u00e1m uk\u00e1\u017eu dva postupy. Jeden s hmo\u017ed\u00ed\u0159em a druh\u00fd bez n\u011bj, aby si ka\u017ed\u00fd p\u0159i\u0161el na sv\u00e9\n\n\n\n\n\n\tSom tam - Jednoduch\u00fd thajsk\u00fd sal\u00e1t ze zelen\u00e9 pap\u00e1ji\n\t\t\n\t\t\t\n\t\n\t\tmortier\t\n\t\n\t\t200 g nastrouhan\u00e9 zelen\u00e9 pap\u00e1ji (namo\u010den\u00e9 na 10 a\u017e 15 minut do ledov\u00e9 vody, aby zpevnila)2 strou\u017eky \u010desnekuN\u011bkolik thajsk\u00fdch chilli papri\u010dek (podle chuti)1.5 l\u017e\u00edce palmov\u00e9ho cukru3 dlouh\u00e9 fazolov\u00e9 lusky (nakr\u00e1jen\u00e9 na kousky dlouh\u00e9 5 cm)3 l\u017e\u00edce pra\u017een\u00fdch ara\u0161\u00edd\u016f1 vrchovat\u00e1 l\u017e\u00edce mal\u00fdch su\u0161en\u00fdch krevet (pokud m\u00e1te velk\u00e9, nasekejte je nahrubo)2 l\u017e\u00edce \u010derstv\u00e9 limetkov\u00e9 \u0161\u0165\u00e1vy2 l\u017ei\u010dky tamarindov\u00e9 \u0161\u0165\u00e1vy1.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 mal\u00e9 raj\u010de nakr\u00e1jen\u00e9 na \u010dtvrtky\t\n\t\n\t\tOloupejte zelenou pap\u00e1juNo\u017eem do n\u00ed ud\u011blejte pod\u00e9ln\u00e9 z\u00e1\u0159ezyKr\u00e1jejte nap\u0159\u00ed\u010d, abyste z\u00edskali tenk\u00e9 nudli\u010dkyNakr\u00e1jejte dlouh\u00e9 fazolov\u00e9 lusky na kouskyNamo\u010denou pap\u00e1ju d\u016fkladn\u011b sce\u010fte a vlo\u017ete do m\u00edsy vylo\u017een\u00e9 2 vrstvami pap\u00edrov\u00fdch ut\u011brek, kter\u00e9 vs\u00e1knou p\u0159ebyte\u010dnou vodu. Na pap\u00e1je by m\u011blo z\u016fstat co nejm\u00e9n\u011b vody, aby se z\u00e1livka p\u0159\u00edli\u0161 nez\u0159edila.Ve velk\u00e9m hmo\u017ed\u00ed\u0159i roztlu\u010dte pali\u010dkou \u010desnek, chilli papri\u010dky a trochu pap\u00e1ji tak, aby nez\u016fstaly \u017e\u00e1dn\u00e9 velk\u00e9 kusyP\u0159idejte ara\u0161\u00eddy a roztlu\u010dte jeP\u0159idejte raj\u010data a roztlu\u010dte je P\u0159idejte palmov\u00fd cukr a dr\u0165te pali\u010dkou, dokud nevznikne vlhk\u00e1 pasta a v\u0161echny kousky se nerozpust\u00ed.P\u0159idejte su\u0161en\u00e9 krevety a ara\u0161\u00eddy a tlu\u010dte pali\u010dkou, aby se ara\u0161\u00eddy lehce rozdrtily. P\u0159idejte ryb\u00ed om\u00e1\u010dku, tamarindovou \u0161\u0165\u00e1vu a limetkovou \u0161\u0165\u00e1vuP\u0159idejte dlouh\u00e9 fazolov\u00e9 lusky a pap\u00e1ju a dr\u0165te je, dokud nepopraskaj\u00ed.Prom\u00edchejte velkou l\u017e\u00edc\u00ed, aby se v\u0161e spojilo a cukr se rozpustil.D\u016fkladn\u011b prom\u00edchejte a tlu\u010dte pali\u010dkou podle videa n\u00ed\u017ee, pot\u00e9 posypte je\u0161t\u011b trochou ara\u0161\u00edd\u016fP\u0159idejte je\u0161t\u011b trochu zelen\u00e9 pap\u00e1ji a podle pot\u0159eby dochu\u0165te cukrem, ryb\u00ed om\u00e1\u010dkou a tamarindovou \u0161\u0165\u00e1vouPokud nem\u00e1te hmo\u017ed\u00ed\u0159\u010cesnek nasekejte najemno nebo nastrouhejte, chilli papri\u010dky nakr\u00e1jejte najemno a v\u0161e dejte do m\u00edsy.Najemno nasekan\u00fd palmov\u00fd cukr dejte do mal\u00e9 misky, zalijte trochou hork\u00e9 vody a vidli\u010dkou rozma\u010dkejte na pastu.P\u0159idejte ryb\u00ed om\u00e1\u010dku, limetkovou \u0161\u0165\u00e1vu a tamarind a m\u00edchejte, dokud se cukr nerozpust\u00ed. Pot\u00e9 p\u0159idejte k \u010desneku a chilli papri\u010dk\u00e1m. D\u016fkladn\u011b prom\u00edchejte, aby se chu\u0165 \u010desneku a chilli papri\u010dek uvolnila do z\u00e1livky.Polovinu ara\u0161\u00edd\u016f nasekejte nahrubo a p\u0159idejte do sal\u00e1tov\u00e9 m\u00edsy.Dlouh\u00e9 fazolov\u00e9 lusky potlu\u010dte, a\u017e popraskaj\u00ed, \u010d\u00edmkoli t\u011b\u017ek\u00fdm, co v kuchyni najdete (lahv\u00ed, plechovkou, v\u00e1le\u010dkem na t\u011bsto, hern\u00ed konzol\u00ed va\u0161ich d\u011bt\u00ed), a pot\u00e9 je p\u0159idejte do sal\u00e1tov\u00e9 m\u00edsyP\u0159idejte raj\u010data a lehce je poma\u010dkejte, aby se naru\u0161ila a pustila trochu \u0161\u0165\u00e1vy.P\u0159idejte pap\u00e1ju a prom\u00edchejte.Naserv\u00edrujte na tal\u00ed\u0159 a posypte zb\u00fdvaj\u00edc\u00edmi ara\u0161\u00eddy.\t\n\t\n\t\tRad\u011bji kupuji nepra\u017een\u00e9 ara\u0161\u00eddy a pra\u017e\u00edm si je s\u00e1m, maj\u00ed pak lep\u0161\u00ed chu\u0165. Sta\u010d\u00ed je d\u00e1t do trouby na 175 \u00b0C na 15 minut, dokud nezezl\u00e1tnou, a v polovin\u011b pe\u010den\u00ed je prom\u00edchat, aby se opra\u017eily rovnom\u011brn\u011b. Zbyl\u00e9 pra\u017een\u00e9 ara\u0161\u00eddy uchov\u00e1vejte v lednici nebo mraz\u00e1ku, aby vydr\u017eely d\u00e9le \u010derstv\u00e9.\n\t\n\t\n\t\tEntr\u00e9e, SaladeTha\u00eflandaiseSalade de papaye verte, Som tam","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197557","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=197557"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197557\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8032"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}