{"id":197834,"title":"Ku\u0159ec\u00ed jarn\u00ed z\u00e1vitky po vietnamsku","modified":"2026-10-31T17:27:15+01:00","plain":"Z\u00e1vitky nem neboli ch\u1ea3 gi\u00f2 jsou nesm\u00edrn\u011b obl\u00edben\u00fdm a chutn\u00fdm p\u0159edkrmem. Pokud chod\u00edte do vietnamsk\u00fdch restaurac\u00ed, nejsp\u00ed\u0161 jste u\u017e tyto dobroty ochutnali. Po p\u0159e\u010dten\u00ed tohoto \u010dl\u00e1nku si je budete moci p\u0159ipravit sami doma!\n\n\n\nCo jsou z\u00e1vitky nem?\n\n\n\nZ\u00e1vitky nem jsou jarn\u00ed z\u00e1vitky, kter\u00e9 se p\u0159ipravuj\u00ed zabalen\u00edm n\u00e1pln\u011b do pr\u016fsvitn\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru (b\u00e1nh tr\u00e1ng) a n\u00e1sledn\u00fdm sma\u017een\u00edm. N\u00e1pl\u0148 tradi\u010dn\u011b tvo\u0159\u00ed mlet\u00e9 vep\u0159ov\u00e9 maso, zelenina, jid\u00e1\u0161ovo ucho a \u201esklen\u011bn\u00e9 nudle\u201c.\u00a0 Upozorn\u011bn\u00ed: Z\u00e1vitky nem nezam\u011b\u0148ujte s \u010derstv\u00fdmi jarn\u00edmi z\u00e1vitky\n\n\n\n\u010casto se pod\u00e1vaj\u00ed zabalen\u00e9 do listov\u00e9ho sal\u00e1tu s bylinkami a s om\u00e1\u010dkou n\u01b0\u1edbc ch\u1ea5m (naz\u00fdvanou tak\u00e9 \u201eom\u00e1\u010dka k z\u00e1vitk\u016fm nem\u201c), do kter\u00e9 se nam\u00e1\u010dej\u00ed.\n\n\n\n\n\n\n\nDoporu\u010duji m\u00e1tu, thajskou bazalku a koriandr, ale nebojte se experimentovat. P\u0159i tomto zp\u016fsobu pod\u00e1v\u00e1n\u00ed kr\u00e1sn\u011b vynikne kontrast mezi slan\u00fdmi sma\u017een\u00fdmi z\u00e1vitky a osv\u011b\u017euj\u00edc\u00edmi bylinkami a k\u0159upav\u00fdm sal\u00e1tem.\n\n\n\nSlan\u00e1, sladk\u00e1 a nakysl\u00e1 om\u00e1\u010dka n\u01b0\u1edbc ch\u1ea5m to v\u0161echno skv\u011ble podtrhne! Podle m\u011b je velk\u00fd t\u00e1c z\u00e1vitk\u016f nem vrcholn\u00fdm vietnamsk\u00fdm kulin\u00e1\u0159sk\u00fdm z\u00e1\u017eitkem v duchu jin a jang.\n\n\n\nVietnamsk\u00fd tip: P\u0159idejte do om\u00e1\u010dky n\u01b0\u1edbc ch\u1ea5m trochu m\u1ebb pro je\u0161t\u011b autenti\u010dt\u011bj\u0161\u00ed chu\u0165\n\n\n\nDal\u0161\u00ed mo\u017enost\u00ed je nakr\u00e1jet jednotliv\u00e9 z\u00e1vitky na sousta a p\u0159idat je do vietnamsk\u00e9ho nudlov\u00e9ho sal\u00e1tu bo bun s om\u00e1\u010dkou n\u01b0\u1edbc ch\u1ea5m jako z\u00e1livkou. Je to jedno z m\u00fdch obl\u00edben\u00fdch letn\u00edch j\u00eddel.\n\n\n\nLahodn\u00fd vietnamsk\u00fd bo bun\n\n\n\n\u010c\u00edm se li\u0161\u00ed z\u00e1vitky nem s ku\u0159ec\u00edm masem\n\n\n\nOproti m\u00fdm z\u00e1vitk\u016fm nem s vep\u0159ov\u00fdm masem se ty ku\u0159ec\u00ed li\u0161\u00ed ve dvou v\u011bcech: n\u00e1pln\u00ed z horn\u00edch ku\u0159ec\u00edch stehen (ta jsou nej\u0161\u0165avnat\u011bj\u0161\u00ed, s prsn\u00edm masem by byl v\u00fdsledek dost such\u00fd) a v\u011bt\u0161\u00edm mno\u017estv\u00edm soli, proto\u017ee ku\u0159ec\u00ed maso j\u00ed obsahuje m\u00e9n\u011b ne\u017e vep\u0159ov\u00e9. Naopak do m\u00fdch z\u00e1vitk\u016f nem s krevetami se s\u016fl v\u016fbec nep\u0159id\u00e1v\u00e1\n\n\n\nTipy, aby se dom\u00e1c\u00ed z\u00e1vitky nem povedly\n\n\n\nPro\u010d mi z\u00e1vitky nem praskaj\u00ed?\n\n\n\nD\u016fvod\u016f m\u016f\u017ee b\u00fdt n\u011bkolik:\n\n\n\n\nR\u00fd\u017eov\u00fd pap\u00edr nebo n\u00e1pl\u0148 jsou p\u0159\u00edli\u0161 mokr\u00e9\n\n\n\nDo\u0161lo k teplotn\u00edmu \u0161oku, olej byl p\u0159\u00edli\u0161 hork\u00fd. Na to pozor!\n\n\n\nZ\u00e1vitky byly p\u0159\u00edli\u0161 pevn\u011b uta\u017een\u00e9. P\u0159i sma\u017een\u00ed se toti\u017e suroviny nejen rozp\u00ednaj\u00ed, ale tak\u00e9 uvol\u0148uj\u00ed plyny\/p\u00e1ru, kter\u00e9 mohou zvy\u0161ovat tlak uvnit\u0159 z\u00e1vitk\u016f\n\n\n\n\n\nPokud z\u00e1vitky nejsou dostate\u010dn\u011b uta\u017een\u00e9, nevydr\u017e\u00ed tlak uvnit\u0159 a rozev\u0159ou se \n\n\n\n\nMohu z\u00e1vitky nem up\u00e9ct v troub\u011b?\n\n\n\nAno i ne. Doporu\u010duji je alespo\u0148 poprv\u00e9 osma\u017eit a potom je p\u0159ed vlo\u017een\u00edm do trouby pot\u0159\u00edt tro\u0161kou oleje. Up\u0159\u00edmn\u011b ale tento postup nen\u00ed zdaleka ide\u00e1ln\u00ed\n\n\n\nStejn\u00e1 k\u0159upavost v tunisk\u00e9m pod\u00e1n\u00ed: brik z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nMohu ku\u0159ec\u00ed z\u00e1vitky nem p\u0159ipravit v horkovzdu\u0161n\u00e9 frit\u00e9ze?\n\n\n\nOdpov\u011b\u010f zn\u00ed ano! Nejlep\u0161\u00edho v\u00fdsledku dos\u00e1hnete, kdy\u017e prvn\u00ed sma\u017een\u00ed provedete klasicky a druh\u00e9 pak v horkovzdu\u0161n\u00e9 frit\u00e9ze. ALE i ob\u011b sma\u017een\u00ed m\u016f\u017eete prov\u00e9st v horkovzdu\u0161n\u00e9 frit\u00e9ze s dobr\u00fdm v\u00fdsledkem\n\n\n\n\n\n\n\nKu\u0159ec\u00ed z\u00e1vitky nem se mi p\u0159i sma\u017een\u00ed lep\u00ed k sob\u011b\n\n\n\nPokud se z\u00e1vitky p\u0159i sma\u017een\u00ed slep\u00ed, rozhodn\u011b se je nesna\u017ete odd\u011blit ani se jich nedot\u00fdkejte, samy se od sebe odlep\u00ed\n\n\n\nMus\u00ed se n\u00e1pl\u0148 p\u0159edem tepeln\u011b upravit?\n\n\n\nNe! Z\u00e1vitky by pak byly such\u00e9. N\u00e1pl\u0148 se tepeln\u011b uprav\u00ed b\u011bhem sma\u017een\u00ed\n\n\n\n\n\n\tKu\u0159ec\u00ed z\u00e1vitky nem\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tNa z\u00e1vitky nem50 g tenk\u00fdch r\u00fd\u017eov\u00fdch nudl\u00ed (nebo nudl\u00ed z fazol\u00ed mungo) (hmotnost v such\u00e9m stavu)450 g vykost\u011bn\u00fdch horn\u00edch ku\u0159ec\u00edch stehen (mlet\u00fdch)190 g strouhan\u00e9 mrkve30 g jid\u00e1\u0161ova ucha  (nakr\u00e1jen\u00e9ho nadrobno, hmotnost po namo\u010den\u00ed)30 g \u0161alotky  (nakr\u00e1jen\u00e9 nadrobno)1 strou\u017eek \u010desneku  (nakr\u00e1jen\u00fd nadrobno)1 l\u017ei\u010dka z\u00e1zvoru  (nastrouhan\u00e9ho)1 b\u00edlek1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce rostlinn\u00e9ho oleje neutr\u00e1ln\u00ed chuti1.5 l\u017ei\u010dky soli1 \u0161petka b\u00edl\u00e9ho pep\u0159e1 l\u017ei\u010dka cukruNa sma\u017een\u00ed1 L rostlinn\u00e9ho oleje (na sma\u017een\u00ed)Na balen\u00ed z\u00e1vitk\u016f nem250 ml vla\u017en\u00e9 vody2 l\u017ei\u010dky cukru20 pl\u00e1tk\u016f su\u0161en\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru (b\u00e1nh tr\u00e1ng)K pod\u00e1v\u00e1n\u00edHl\u00e1vkov\u00fd sal\u00e1t, thajsk\u00e1 bazalka, koriandrOm\u00e1\u010dka nuoc cham\t\n\t\n\t\tN\u00e1pl\u0148Nudle namo\u010dte na 30 minut do vla\u017en\u00e9 vody (mus\u00ed b\u00fdt zcela pono\u0159en\u00e9). Nechte je dob\u0159e okapat a nakr\u00e1jejte na kousky dlouh\u00e9 0.5 cm.Ve velk\u00e9 m\u00edse sm\u00edchejte nudle, mlet\u00e9 ku\u0159ec\u00ed maso, strouhanou mrkev, jid\u00e1\u0161ovo ucho, \u0161alotku, \u010desnek, b\u00edlek, z\u00e1zvor, ryb\u00ed om\u00e1\u010dku, rostlinn\u00fd olej neutr\u00e1ln\u00ed chuti, s\u016fl, b\u00edl\u00fd pep\u0159 a 1 l\u017ei\u010dku cukru. M\u00edchejte, dokud se v\u0161e dob\u0159e nespoj\u00ed.Balen\u00ed z\u00e1vitk\u016f nemVe velk\u00e9 m\u011blk\u00e9 m\u00edse nebo hlubok\u00e9m tal\u00ed\u0159i rozpus\u0165te zb\u00fdvaj\u00edc\u00ed l\u017ei\u010dky cukru v 1 sklenici vla\u017en\u00e9 vody. Cukr nen\u00ed nutn\u00fd, ale pom\u016f\u017ee z\u00e1vitk\u016fm p\u0159i sma\u017een\u00ed zezl\u00e1tnout.P\u0159ed zabalen\u00edm ka\u017ed\u00e9ho z\u00e1vitku pono\u0159te pl\u00e1tek r\u00fd\u017eov\u00e9ho pap\u00edru do oslazen\u00e9 vody asi na 5 a\u017e 10 sekund a ujist\u011bte se, \u017ee je zcela pono\u0159en\u00fd. Vyjm\u011bte ho z vody. Bude je\u0161t\u011b pom\u011brn\u011b tuh\u00fd, ale rychle zm\u011bkne!Na jednu stranu r\u00fd\u017eov\u00e9ho pap\u00edru polo\u017ete asi 40 g n\u00e1pln\u011b ve tvaru v\u00e1le\u010dku. Pap\u00edr pevn\u011b p\u0159ehn\u011bte p\u0159es n\u00e1pl\u0148 (bez vzduchov\u00fdch bublin!) a z\u00e1vitek zarolujte sm\u011brem dop\u0159edu o jednu celou ot\u00e1\u010dku. Na obou konc\u00edch lehce p\u0159itla\u010dte, abyste r\u00fd\u017eov\u00fd pap\u00edr zplo\u0161tili a vytla\u010dili vzduchov\u00e9 bubliny.P\u0159ehn\u011bte jednu bo\u010dn\u00ed stranu pap\u00edru ke st\u0159edu z\u00e1vitku. Tot\u00e9\u017e zopakujte na druh\u00e9 stran\u011b. Rolujte z\u00e1vitek dop\u0159edu a p\u0159itom ho utahujte, aby uvnit\u0159 nez\u016fst\u00e1val vzduch. R\u00fd\u017eov\u00fd pap\u00edr se p\u0159ilep\u00ed s\u00e1m k sob\u011b. K uzav\u0159en\u00ed z\u00e1vitk\u016f nen\u00ed pot\u0159eba nic dal\u0161\u00edho.Chlazen\u00edZabalen\u00e9 z\u00e1vitky dejte do lednice a nechte je alespo\u0148 1 hodinu odpo\u010d\u00edvat, aby oschly a zpevnily. Tento krok pom\u00e1h\u00e1 omezit tvorbu puch\u00fd\u0159k\u016f na r\u00fd\u017eov\u00e9m pap\u00edru p\u0159i sma\u017een\u00ed.Vyjm\u011bte je z lednice 15 minut p\u0159ed sma\u017een\u00edm.Sma\u017een\u00ed z\u00e1vitk\u016f nemVe st\u0159edn\u011b velk\u00e9m hrnci rozeh\u0159ejte asi 1L oleje na sma\u017een\u00ed na 170 \u00b0C (hladina oleje by m\u011bla sahat trochu nad polovinu v\u00fd\u0161ky hrnce). Z\u00e1vitky sma\u017ete po mal\u00fdch d\u00e1vk\u00e1ch, p\u0159ibli\u017en\u011b po t\u0159ech. Dbejte na to, aby se nedot\u00fdkaly, jinak se mohou slepit, ne\u017e se na nich vytvo\u0159\u00ed k\u016frka.Z oleje je vyjm\u011bte kovovou d\u011brovanou nab\u011bra\u010dkou. Nechte je okapat na m\u0159\u00ed\u017ece a pokra\u010dujte ve sma\u017een\u00ed dal\u0161\u00edch z\u00e1vitk\u016f, p\u0159i\u010dem\u017e udr\u017eujte spr\u00e1vnou teplotu oleje.T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm z\u00e1vitky sma\u017ete (ano, mus\u00ed se sma\u017eit dvakr\u00e1t) p\u0159i 175\u00b0C po dobu 1.5 a\u017e 2 minut, aby byly zlatav\u00e9 a k\u0159upav\u00e9. Dvoj\u00ed sma\u017een\u00ed je opravdu velmi, velmi d\u016fle\u017eit\u00e9!Pod\u00e1vejte s \u010derstv\u00fdm hl\u00e1vkov\u00fdm sal\u00e1tem, koriandrem, thajskou bazalkou a om\u00e1\u010dkou nuoc cham na nam\u00e1\u010den\u00ed.\t\n\t\n\t\tZ tohoto receptu p\u0159iprav\u00edte 20 z\u00e1vitk\u016f nem, po\u010d\u00edt\u00e1m p\u0159ibli\u017en\u011b 2 z\u00e1vitky na osobu. Celkem budete m\u00edt asi 800 g n\u00e1pln\u011b, tak\u017ee do ka\u017ed\u00e9ho z 20 z\u00e1vitk\u016f by m\u011blo p\u0159ij\u00edt p\u0159ibli\u017en\u011b 40 g n\u00e1pln\u011b\nPokud se z\u00e1vitky p\u0159i sma\u017een\u00ed slep\u00ed, nepokou\u0161ejte se je ru\u010dn\u011b odd\u011blit; b\u011bhem sma\u017een\u00ed se samy odlep\u00ed.\nD\u011bkuji Andreovi Souppayovi, \u010dlenovi ofici\u00e1ln\u00ed facebookov\u00e9 skupiny tohoto webu, za video s velmi rychlou technikou balen\u00ed z\u00e1vitk\u016f nem\n\t\n\t\n\t\tEntr\u00e9e, Plat principalVietnamiennecuisine vietnamienne, nems, rouleaux de printemps frits","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197834","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=197834"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197834\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/10382"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}