{"id":197652,"title":"Ch\u1ea3 l\u1ee5i, vietnamsk\u00e9 grilovan\u00e9 z\u00e1vitky","modified":"2026-10-31T17:24:19+01:00","plain":"Z\u00e1vitek z r\u00fd\u017eov\u00e9ho pap\u00edru pln\u011bn\u00fd krevetami a vep\u0159ov\u00fdm masem, grilovan\u00fd nad \u017ehav\u00fdmi uhl\u00edky a pod\u00e1van\u00fd s hustou ara\u0161\u00eddovou om\u00e1\u010dkou s tamarindem.\n\n\n\nNa rohu ulice stoup\u00e1 kou\u0159 z grilu a v\u016fn\u011b grilovan\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru v\u00e1s p\u0159im\u011bje zastavit. Ze \u0161p\u00edzu st\u00e1hnete hork\u00fd z\u00e1vitek, zabal\u00edte ho do listu hl\u00e1vkov\u00e9ho sal\u00e1tu s thajskou bazalkou a okurkou a namo\u010d\u00edte do hust\u00e9 ara\u0161\u00eddov\u00e9 om\u00e1\u010dky s tamarindem. Obal p\u0159i skousnut\u00ed k\u0159upne, zat\u00edmco krevetov\u00e1 a vep\u0159ov\u00e1 n\u00e1pl\u0148 uvnit\u0159 z\u016fst\u00e1v\u00e1 jemn\u00e1. \n\n\n\nTo je ch\u1ea3 l\u1ee5i z Lagi, sva\u010dinka, kter\u00e1 se j\u00ed vestoje, rukama a kterou budete doporu\u010dovat u\u017e po prvn\u00edm soustu.\n\n\n\nDal\u0161\u00ed k\u0159upav\u00e1 klasika k nam\u00e1\u010den\u00ed: pala\u010dinka b\u00e1nh x\u00e8o\n\n\n\nCo je ch\u1ea3 l\u1ee5i?\n\n\n\nCh\u1ea3 l\u1ee5i je z\u00e1vitek z r\u00fd\u017eov\u00e9ho pap\u00edru pln\u011bn\u00fd roztlu\u010den\u00fdmi drobn\u00fdmi sladkovodn\u00edmi krevetami a dob\u0159e prorostl\u00fdm vep\u0159ov\u00fdm masem, obarven\u00fd olejem s annatem a grilovan\u00fd nad \u017ehav\u00fdmi uhl\u00edky, dokud se na obalu nevytvo\u0159\u00ed puch\u00fd\u0159ky a neza\u010dne b\u00fdt k\u0159ehce k\u0159upav\u00fd. \n\n\n\nNen\u00ed to ani sma\u017een\u00fd z\u00e1vitek nem, ani klob\u00e1sa. \u010casto se zam\u011b\u0148uje s ch\u1ea3 l\u1ee5a, vep\u0159ovou klob\u00e1sou va\u0159enou v p\u00e1\u0159e, nebo s nem l\u1ee5i z Hu\u1ebf, masem vytvarovan\u00fdm kolem stonk\u016f citronov\u00e9 tr\u00e1vy. Ch\u1ea3 l\u1ee5i z Lagi je v\u0161ak sv\u00e9bytn\u00e9 j\u00eddlo, grilovan\u00e9 na d\u0159ev\u011bn\u00e9m uhl\u00ed a neodmysliteln\u011b spojen\u00e9 s t\u00e1cem bylinek a p\u0159ilnavou om\u00e1\u010dkou.\n\n\n\nV n\u00e1\u0159e\u010d\u00ed ji\u017en\u00ed \u010d\u00e1sti st\u0159edovietnamsk\u00e9ho pob\u0159e\u017e\u00ed znamen\u00e1 slovo l\u1ee5i \u201enap\u00edchnout na \u0161p\u00edz\u201c nebo \u201eprop\u00edchnout\u201c a n\u00e1zev tak popisuje samotn\u00fd postup. \n\n\n\nProdejci nap\u00edchnou n\u011bkolik mal\u00fdch, pevn\u011b zabalen\u00fdch bal\u00ed\u010dk\u016f z r\u00fd\u017eov\u00e9ho pap\u00edru na bambusovou \u0161pejli nebo \u017eeleznou jehlu a spole\u010dn\u011b je ot\u00e1\u010dej\u00ed nad \u017ehav\u00fdmi uhl\u00edky. Tato spole\u010dn\u00e1 osa dr\u017e\u00ed z\u00e1vitky v \u0159ad\u011b, br\u00e1n\u00ed rozev\u00edr\u00e1n\u00ed spoj\u016f a umo\u017e\u0148uje oto\u010dit celou \u0159adu jedin\u00fdm pohybem.\n\n\n\nM\u00e1te chu\u0165 na grilovan\u00e9 vep\u0159ov\u00e9 a \u010derstv\u00e9 bylinky? Pod\u00edvejte se na b\u00fan ch\u1ea3 z Hanoje\n\n\n\nZrozen\u00e9 v Lagi na pob\u0159e\u017e\u00ed provincie B\u00ecnh Thu\u1eadn\n\n\n\nCh\u1ea3 l\u1ee5i je v vietnamsk\u00e9 kuchyni pom\u011brn\u011b nov\u00fdm j\u00eddlem. Podle m\u00edstn\u00edch vypr\u00e1v\u011bn\u00ed vzniklo v Lagi, pob\u0159e\u017en\u00edm m\u011bst\u011b v provincii B\u00ecnh Thu\u1eadn, koncem 90. let nebo na za\u010d\u00e1tku nov\u00e9ho tis\u00edcilet\u00ed. Jeho autorstv\u00ed se p\u0159ipisuje pouli\u010dn\u00ed prodejkyni jm\u00e9nem pan\u00ed C\u0103n, \u010dasto naz\u00fdvan\u00e9 B\u00e0 Canh, kter\u00e1 p\u016fsobila ve \u010dtvrti Ph\u01b0\u1edbc L\u1ed9c. \n\n\n\nN\u00e1pad odpov\u00eddal po\u017eadavk\u016fm pouli\u010dn\u00edho stravov\u00e1n\u00ed: n\u011bco cenov\u011b dostupn\u00e9ho, snadno p\u0159enosn\u00e9ho, syt\u00e9ho a natolik vo\u0148av\u00e9ho, aby se kolemjdouc\u00ed zastavili u grilu na d\u0159ev\u011bn\u00e9 uhl\u00ed.\n\n\n\nB\u00ecnh Thu\u1eadn je kraj su\u0161en\u00fdch ryb a ryb\u00ed om\u00e1\u010dky a m\u00edstn\u00ed tradice se prom\u00edt\u00e1 do cel\u00e9ho dochucen\u00ed pokrmu. N\u00e1pl\u0148 m\u00edsto soli spol\u00e9h\u00e1 na umami m\u00edstn\u00ed om\u00e1\u010dky n\u01b0\u1edbc m\u1eafm, zat\u00edmco olej s annatem dod\u00e1v\u00e1 z\u00e1vitk\u016fm z\u00e1\u0159iv\u00fd \u010dervenozlat\u00fd odst\u00edn.\n\n\n\nMezi z\u00e1vitky prod\u00e1van\u00e9 na ulici pat\u0159\u00ed tak\u00e9 b\u00f2 b\u00eda\n\n\n\nZ Lagi se tato sva\u010dinka roz\u0161\u00ed\u0159ila do Bi\u00ean H\u00f2a, V\u0169ng T\u00e0u, Hu\u1ebf a Ho \u010ci Minova M\u011bsta. Ve m\u011bstech b\u00fdvaj\u00ed z\u00e1vitky \u010dasto v\u011bt\u0161\u00ed nebo se pod\u00e1vaj\u00ed vedle dal\u0161\u00edch grilovan\u00fdch j\u00eddel, ale podnik Qu\u00e1n B\u00e0 Canh z\u016fst\u00e1v\u00e1 vzorem p\u016fvodn\u00edho stylu: mal\u00e9, pevn\u011b zabalen\u00e9 z\u00e1vitky s tenkou k\u016frkou, provon\u011bn\u00e9 \u017ehav\u00fdmi uhl\u00edky.\n\n\n\nHlavn\u00ed suroviny na ch\u1ea3 l\u1ee5i\n\n\n\n\n\n\n\nZ\u00e1kladem jsou dv\u011b b\u00edlkovinn\u00e9 suroviny do n\u00e1pln\u011b a obal. Drobn\u00e9 sladkovodn\u00ed krevety, t\u00f4m \u0111\u1ea5t nebo t\u00f4m ch\u1ec9, p\u0159i roztlu\u010den\u00ed uvol\u0148uj\u00ed lepkav\u00e9 b\u00edlkoviny, kter\u00e9 n\u00e1pl\u0148 spojuj\u00ed a dod\u00e1vaj\u00ed j\u00ed pru\u017enost. Maj\u00ed jemnou chu\u0165 bez v\u00fdrazn\u00e9ho j\u00f3dov\u00e9ho t\u00f3nu mo\u0159sk\u00fdch krevet. \n\n\n\nDob\u0159e prorostl\u00e9 vep\u0159ov\u00e9 maso, b\u016f\u010dek nebo plec, dod\u00e1v\u00e1 tuk, kter\u00fd se p\u0159i grilov\u00e1n\u00ed rozpou\u0161t\u00ed, udr\u017euje vnit\u0159ek \u0161\u0165avnat\u00fd a pom\u00e1h\u00e1 r\u00fd\u017eov\u00e9mu pap\u00edru z\u00edskat k\u0159upavost. Samotn\u00fd obal mus\u00ed vydr\u017eet lehk\u00e9 navlh\u010den\u00ed, pevn\u00e9 zabalen\u00ed a prudk\u00fd \u017e\u00e1r: p\u0159i spr\u00e1vn\u00e9m zpracov\u00e1n\u00ed se na n\u011bm vytvo\u0159\u00ed puch\u00fd\u0159ky a z\u00edsk\u00e1 t\u00e9m\u011b\u0159 sklovitou strukturu.\n\n\n\nO dochucen\u00ed se star\u00e1 p\u0159edev\u0161\u00edm n\u01b0\u1edbc m\u1eafm, kter\u00e1 m\u00edsto soli dod\u00e1v\u00e1 slanost a umami. Olej s annatem, d\u1ea7u \u0111i\u1ec1u, barv\u00ed n\u00e1pl\u0148 i obal do \u010dervenozlata a pom\u00e1h\u00e1 r\u00fd\u017eov\u00e9mu pap\u00edru odolat \u017e\u00e1ru uhl\u00edk\u016f. Nasekan\u00e1 \u0161alotka a \u010desnek tvo\u0159\u00ed vo\u0148av\u00fd z\u00e1klad, \u010derstv\u00e1 chilli papri\u010dka a pep\u0159 se p\u0159id\u00e1vaj\u00ed st\u0159\u00eddm\u011b a trocha cukru vyva\u017euje n\u01b0\u1edbc m\u1eafm. \u0160petka glutam\u00e1tu je voliteln\u00e1.\n\n\n\nOd ostatn\u00edch vietnamsk\u00fdch z\u00e1vitk\u016f se ch\u1ea3 l\u1ee5i li\u0161\u00ed om\u00e1\u010dkou. Ta se va\u0159\u00ed, nikoli m\u00edch\u00e1 zastudena: n\u01b0\u1edbc m\u1eafm a cukr se sva\u0159\u00ed na sirup, oloupan\u00e9 raj\u010de dod\u00e1 plnost, tamarind zakulacenou kyselost a orestovan\u00e1 \u0161alotka s \u010desnekem v\u016fni. \n\n\n\nDrcen\u00e9 pra\u017een\u00e9 ara\u0161\u00eddy se p\u0159id\u00e1vaj\u00ed a\u017e na konci va\u0159en\u00ed, aby z\u016fstaly k\u0159upav\u00e9. U stolu slou\u017e\u00ed hl\u00e1vkov\u00fd sal\u00e1t jako obal, bylinky osv\u011b\u017e\u00ed a zelen\u00e9 mango nebo karambola svou v\u00fdraznou kyselost\u00ed odleh\u010d\u00ed tu\u010dn\u011bj\u0161\u00ed sousto.\n\n\n\nZnaky prav\u00e9ho ch\u1ea3 l\u1ee5i a \u010demu se vyhnout\n\n\n\nPrav\u00e9 ch\u1ea3 l\u1ee5i ve stylu Lagi pozn\u00e1te podle obalu z r\u00fd\u017eov\u00e9ho pap\u00edru grilovan\u00e9ho na d\u0159ev\u011bn\u00e9m uhl\u00ed, nikoli sma\u017een\u00e9ho, a podle hust\u00e9 va\u0159en\u00e9 om\u00e1\u010dky z raj\u010dat, tamarindu a ara\u0161\u00edd\u016f, nikoli misky p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9, neva\u0159en\u00e9 om\u00e1\u010dky n\u01b0\u1edbc ch\u1ea5m. \n\n\n\nPokud chcete \u010derstvou, negrilovanou variantu, vyzkou\u0161ejte letn\u00ed z\u00e1vitky\n\n\n\nPozor na z\u00e1m\u011bny: masov\u00e1 pasta emulgovan\u00e1 s ledovou vodou a pot\u00e9 va\u0159en\u00e1 v p\u00e1\u0159e v ban\u00e1nov\u00fdch listech je ch\u1ea3 l\u1ee5a; maso vytvarovan\u00e9 kolem stonk\u016f citronov\u00e9 tr\u00e1vy je nem l\u1ee5i z Hu\u1ebf. \n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za nebo trouba poslou\u017e\u00ed jako n\u00e1hrada, ale na r\u00fd\u017eov\u00e9m pap\u00edru vytvo\u0159\u00ed m\u00e9n\u011b puch\u00fd\u0159k\u016f a nedodaj\u00ed stejn\u00e9 kou\u0159ov\u00e9 aroma, jak\u00e9 vznik\u00e1 p\u0159i kontaktu vep\u0159ov\u00e9ho tuku se \u017ehav\u00fdmi uhl\u00edky. Vzorem z\u016fst\u00e1v\u00e1 Lagi a podniky jako Qu\u00e1n B\u00e0 Canh, kde jsou z\u00e1vitky st\u00e1le mal\u00e9, pevn\u011b zabalen\u00e9 a provon\u011bn\u00e9 \u017ehav\u00fdmi uhl\u00edky.\n\n\n\n\n\n\tAutentick\u00e9 ch\u1ea3 l\u1ee5i - Vietnamsk\u00e9 grilovan\u00e9 z\u00e1vitky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa n\u00e1pl\u0148200 g krevet400 g vep\u0159ov\u00e9ho masa (mlet\u00e9ho)100 g fazolek mungo (loupan\u00fdch)1 \u0161alotka (nasekan\u00e1)1.5 strou\u017eku \u010desneku (nasekan\u00e9ho)0.5 l\u017e\u00edce cukru0.5 l\u017ei\u010dky pep\u0159e (mlet\u00e9ho)0.5 l\u017ei\u010dky glutam\u00e1tu sodn\u00e9ho1 l\u017e\u00edce oleje s annattem0.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dkyNa om\u00e1\u010dku30 g tamarindu100 ml vody20 ml vody (podle pot\u0159eby)1 \u0161alotka (nasekan\u00e1)1.5 strou\u017eku \u010desneku (nasekan\u00e9ho)2 chilli papri\u010dky (nasekan\u00e9)30 g ara\u0161\u00edd\u016f (pra\u017een\u00fdch)1.5 l\u017e\u00edce oleje s annattem3 l\u017e\u00edce cukru3 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky3 l\u017e\u00edce ke\u010dupu1 l\u017e\u00edce chilli om\u00e1\u010dkyNa zabalen\u00ed a k pod\u00e1v\u00e1n\u00ed200 g r\u00fd\u017eov\u00e9ho pap\u00edruhl\u00e1vkov\u00fd sal\u00e1tokurkathajsk\u00e1 bazalkakinh gi\u1edbizelen\u00e9 mango (nakysl\u00e9)voda (na navlh\u010den\u00ed r\u00fd\u017eov\u00e9ho pap\u00edru)0.33 l\u017ei\u010dky soli (na va\u0159en\u00ed fazolek mungo)\t\n\t\n\t\tP\u0159\u00edprava surovinFazolky mungo namo\u010dte p\u0159es noc, pot\u00e9 je va\u0159te se sol\u00ed, dokud se voda neodpa\u0159\u00ed; jakmile jsou uva\u0159en\u00e9, vypn\u011bte oh\u0159ev.Krevety opl\u00e1chn\u011bte, oloupejte a o\u010dist\u011bte (odstra\u0148te hlavy a st\u0159\u00edvka na h\u0159bet\u011b), pot\u00e9 je rozmixujte najemno.\u0160alotky a \u010desnek oloupejte a nasekejte (\u010d\u00e1st na n\u00e1pl\u0148 a \u010d\u00e1st na om\u00e1\u010dku si dejte zvl\u00e1\u0161\u0165).Pra\u017een\u00e9 ara\u0161\u00eddy roztlu\u010dte najemno.Bylinky a zeleninu k pod\u00e1v\u00e1n\u00ed opl\u00e1chn\u011bte a nechte okapat.M\u00edch\u00e1n\u00ed n\u00e1pln\u011bDo velk\u00e9 m\u00edsy dejte rozmixovan\u00e9 krevety, mlet\u00e9 vep\u0159ov\u00e9 maso, \u0161alotku, \u010desnek a v\u0161echny p\u0159\u00edsady na dochucen\u00ed n\u00e1pln\u011b a d\u016fkladn\u011b prom\u00edchejte.N\u00e1pl\u0148 nechte 30 minut marinovat v lednici.P\u0159\u00edprava om\u00e1\u010dkyRozeh\u0159ejte p\u00e1nev, p\u0159idejte olej s annattem a orestujte na n\u011bm \u0161alotku a \u010desnek ur\u010den\u00e9 na om\u00e1\u010dku, dokud se nerozvon\u00ed.P\u0159idejte vodu a tamarind, st\u00e1hn\u011bte na st\u0159edn\u00ed plamen a va\u0159te, dokud tamarind nezm\u011bkne.P\u0159idejte cukr, ryb\u00ed om\u00e1\u010dku, ke\u010dup a chilli om\u00e1\u010dku; prom\u00edchejte, vypn\u011bte oh\u0159ev a odstra\u0148te semena tamarindu.Uva\u0159en\u00e9 fazolky mungo a om\u00e1\u010dku dejte do stoln\u00edho mix\u00e9ru, rozmixujte dohladka a p\u0159idejte trochu vody, pokud je om\u00e1\u010dka p\u0159\u00edli\u0161 hust\u00e1.Om\u00e1\u010dku vra\u0165te na spor\u00e1k, p\u0159ive\u010fte k varu, p\u0159idejte roztlu\u010den\u00e9 ara\u0161\u00eddy a m\u00edchejte, dokud se v\u0161e nespoj\u00ed.Rolov\u00e1n\u00ed a pe\u010den\u00edRozlo\u017ete pl\u00e1t r\u00fd\u017eov\u00e9ho pap\u00edru, lehce ho navlh\u010dete, doprost\u0159ed dejte porci n\u00e1pln\u011b, p\u0159ehn\u011bte okraje dovnit\u0159 a srolujte do m\u00edrn\u011b ploch\u00e9ho z\u00e1vitku; opakujte a\u017e do spot\u0159ebov\u00e1n\u00ed surovin.Troubu p\u0159edeh\u0159\u00edvejte 15 minut na 180 \u00b0C, z\u00e1vitky rozlo\u017ete na plech, pe\u010dte 7 minut, oto\u010dte je a pe\u010dte dal\u0161\u00edch 7 minut, dokud nebudou zlatav\u00e9 a k\u0159upav\u00e9.Pod\u00e1v\u00e1n\u00edCh\u1ea3 l\u1ee5i pod\u00e1vejte s bylinkami a zeleninou a nam\u00e1\u010dejte je do tamarindov\u00e9 om\u00e1\u010dky.\t\n\t\n\t\t\nAbyste u\u0161et\u0159ili \u010das, namo\u010dte fazolky mungo den p\u0159edem a om\u00e1\u010dku p\u0159ipravte, zat\u00edmco se n\u00e1pl\u0148 marinuje.\nMno\u017estv\u00ed vody (20 ml) upravte tak, aby om\u00e1\u010dka z\u00e1vitky p\u011bkn\u011b obalila; chladnut\u00edm houstne.\nDoba pe\u010den\u00ed v troub\u011b se m\u016f\u017ee li\u0161it podle tlou\u0161\u0165ky z\u00e1vitk\u016f: sledujte jejich zbarven\u00ed a podle pot\u0159eby pe\u010den\u00ed prodlu\u017eujte po 2 minut\u00e1ch.\n\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197652","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=197652"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197652\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/147717"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}