{"id":197950,"title":"Moo nam tok, thajsk\u00fd sal\u00e1t s vep\u0159ov\u00fdm masem","modified":"2026-10-31T17:30:09+01:00","plain":"Vychutnejte si podstatu thajsk\u00e9 kuchyn\u011b s Moo Nam Tok, neodolateln\u00fdm tradi\u010dn\u00edm thajsk\u00fdm sal\u00e1tem z vep\u0159ov\u00e9ho masa, aromatick\u00fdch bylinek, pr\u00e1\u0161ku z pra\u017een\u00e9 r\u00fd\u017ee a pikantn\u00ed z\u00e1livky s ryb\u00ed om\u00e1\u010dkou. Kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek, kter\u00fd by si milovn\u00edci exotick\u00fdch chut\u00ed nem\u011bli nechat uj\u00edt\n\n\n\nCo je Moo Nam Tok?\n\n\n\nV\u00fdraz \u201eNam tok\u201c znamen\u00e1 v thaj\u0161tin\u011b \u201evodop\u00e1d\u201c, ale v tomto lahodn\u00e9m receptu odkazuje na chutnou \u0161\u0165\u00e1vu, kter\u00e1 vyt\u00e9k\u00e1 z masa p\u0159i tepeln\u00e9 \u00faprav\u011b. Na tento exotick\u00fd sal\u00e1t m\u016f\u017eete n\u011bkdy narazit i pod v\u00fdsti\u017en\u00fdm n\u00e1zvem \u201evodop\u00e1dov\u00fd sal\u00e1t\u201c.\n\n\n\nN\u00e1dhera, \u017ee?\n\n\n\nTento sal\u00e1t se obvykle p\u0159ipravuje z grilovan\u00e9ho masa, a\u0165 u\u017e hov\u011bz\u00edho, vep\u0159ov\u00e9ho jako v na\u0161\u00ed variant\u011b Moo Nam Tok, nebo dokonce dr\u016fbe\u017e\u00edho. Dovolil jsem si recept upravit pro dom\u00e1c\u00ed p\u0159\u00edpravu na p\u00e1nvi. T\u00edm se v\u00fdrazn\u011b zkr\u00e1t\u00ed doba tepeln\u00e9 \u00fapravy.\n\n\n\nTento recept na sal\u00e1t s grilovan\u00fdm vep\u0159ov\u00fdm masem je inspirov\u00e1n chut\u011bmi thajsk\u00e9ho regionu Is\u00e1n a odr\u00e1\u017e\u00ed jeho kulin\u00e1\u0159sk\u00e9 vlivy, kter\u00e9 maj\u00ed bl\u00edzko k laosk\u00e9 kuchyni a khmersk\u00fdm pokrm\u016fm z Kambod\u017ee. Najdete zde spoustu grilovan\u00e9ho masa, pikantn\u00edch sal\u00e1t\u016f a lehk\u00fdch v\u00fdvar\u016f.\n\n\n\n\n\n\n\nPokud jde o pod\u00e1v\u00e1n\u00ed, Moo Nam Tok se tradi\u010dn\u011b j\u00ed s lepkavou r\u00fd\u017e\u00ed. Stejn\u011b lahodn\u00fd je v\u0161ak i s b\u00edlou r\u00fd\u017e\u00ed nebo samotn\u00fd, kdy si naplno vychutn\u00e1te jeho autentick\u00e9 chut\u011b.\n\n\n\nJakou \u010d\u00e1st vep\u0159ov\u00e9ho pou\u017e\u00edt na thajsk\u00fd sal\u00e1t?\n\n\n\nPokud se rozhodnete vep\u0159ov\u00e9 grilovat (d\u00e9le ne\u017e 25 minut), tradi\u010dn\u011b se pou\u017e\u00edv\u00e1 krkovice. Do sv\u00e9ho receptu r\u00e1d pou\u017e\u00edv\u00e1m vep\u0159ovou krkovici (dob\u0159e prorostl\u00fd kus masa bl\u00edzko plece), stejn\u011b jako do sv\u00e9ho japonsk\u00e9ho shogayaki\n\n\n\nV ka\u017ed\u00e9m p\u0159\u00edpad\u011b je nezbytn\u00e9 pou\u017e\u00edt prorostl\u00e9 maso, jinak bude p\u0159\u00edli\u0161 such\u00e9\n\n\n\nV\u00fdznam pr\u00e1\u0161ku z pra\u017een\u00e9 lepkav\u00e9 r\u00fd\u017ee khao khua\n\n\n\nP\u0159em\u00fd\u0161leli jste n\u011bkdy p\u0159i vychutn\u00e1v\u00e1n\u00ed thajsk\u00e9ho j\u00eddla, co mu dod\u00e1v\u00e1 tu zaj\u00edmavou strukturu s kou\u0159ov\u00fdmi a o\u0159\u00ed\u0161kov\u00fdmi t\u00f3ny?\n\n\n\nJe to pr\u00e1\u0161ek z pra\u017een\u00e9 r\u00fd\u017ee, v Thajsku zn\u00e1m\u00fd tak\u00e9 jako khao khua. Vyr\u00e1b\u00ed se pomal\u00fdm pra\u017een\u00edm syrov\u00e9 lepkav\u00e9 r\u00fd\u017ee na such\u00e9 p\u00e1nvi, kter\u00e1 se pot\u00e9 rozemele na hrub\u0161\u00ed pr\u00e1\u0161ek.\n\n\n\nTuto nepostradatelnou p\u0159\u00edsadu najdete v \u0159ad\u011b thajsk\u00fdch a laosk\u00fdch j\u00eddel, v\u010detn\u011b slavn\u00e9ho hov\u011bz\u00edho pla\u010d\u00edc\u00ed tygr, ale tak\u00e9 v om\u00e1\u010dk\u00e1ch k nam\u00e1\u010den\u00ed, jako je nam jim, nebo v pol\u00e9vk\u00e1ch. Khao khua m\u00e1 d\u016fle\u017eitou \u00falohu: spojuje suroviny, dod\u00e1v\u00e1 pokrm\u016fm strukturu a zahu\u0161\u0165uje pol\u00e9vky \u010di om\u00e1\u010dky.\n\n\n\nMlet\u00ed pra\u017een\u00e9 lepkav\u00e9 r\u00fd\u017ee\n\n\n\nHotov\u00fd pr\u00e1\u0161ek z pra\u017een\u00e9 r\u00fd\u017ee sice koup\u00edte v obchodech s asijsk\u00fdmi potravinami, ale p\u0159ipravit si ho doma je hra\u010dka. Nav\u00edc v\u016fn\u011b, kter\u00e1 se p\u0159i pra\u017een\u00ed lepkav\u00e9 r\u00fd\u017ee uvol\u0148uje, je naprosto podmaniv\u00e1.\n\n\n\nHlavn\u00ed suroviny na moo nam tok\n\n\n\nRyb\u00ed om\u00e1\u010dka : Tato om\u00e1\u010dka je v thajsk\u00e9 kuchyni nepostradateln\u00e1 a pou\u017e\u00edv\u00e1 se do marin\u00e1dy i z\u00e1livky. S\u00e1hn\u011bte po kvalitn\u00ed om\u00e1\u010dce, zejm\u00e9na do z\u00e1livky.\n\n\n\nLimetka: M\u00e1 v\u00fdrazn\u011bj\u0161\u00ed citrusovou chu\u0165 ne\u017e citron a skv\u011ble se hod\u00ed k z\u00e1livce na b\u00e1zi ryb\u00ed om\u00e1\u010dky.\n\n\n\nChilli: P\u00e1livost si upravte podle chuti! V tomto receptu nahrazuj\u00ed \u010derstv\u00e9 chilli papri\u010dky su\u0161en\u00e9 chilli vlo\u010dky, kter\u00e9 z\u00e1livce postupn\u011b dodaj\u00ed jemnou p\u00e1livost.\n\n\n\nPalmov\u00fd cukr: A\u0165 u\u017e m\u00e1te hn\u011bd\u00fd cukr, nebo palmov\u00fd cukr, oba se hod\u00ed k vyv\u00e1\u017een\u00ed chuti marin\u00e1dy i z\u00e1livky. Nejl\u00e9pe pou\u017eijte kokosov\u00fd cukr, druh palmov\u00e9ho cukru, se kter\u00fdm se pracuje mnohem pohodln\u011bji\n\n\n\n\u010cerven\u00e1 cibule : Pro zaj\u00edmav\u011bj\u0161\u00ed strukturu a trochu \u0161tiplavosti m\u016f\u017eete pou\u017e\u00edt \u0161alotku nebo \u010dervenou cibuli.\n\n\n\nM\u00e1ta: Tato bylinka dod\u00e1 sal\u00e1tu sv\u011b\u017eest a z\u00e1\u0159iv\u011b zelenou barvu.\n\n\n\nKoriandr: Tradi\u010dn\u011b se pro svou intenzivn\u00ed chu\u0165 pou\u017e\u00edvaj\u00ed ko\u0159eny koriandru, zejm\u00e9na do marin\u00e1d. Stejn\u011b jako v m\u00e9m receptu na Moo Ping je v\u0161ak m\u016f\u017eete skv\u011ble nahradit stonky koriandru. Listy se pak p\u0159id\u00e1vaj\u00ed do sal\u00e1tu.\n\n\n\nLepkav\u00e1 r\u00fd\u017ee: Tato r\u00fd\u017ee je po uva\u0159en\u00ed lepiv\u00e1 a m\u00e9n\u011b nad\u00fdchan\u00e1 ne\u017e jasm\u00ednov\u00e1 r\u00fd\u017ee. \u010casto se pou\u017e\u00edv\u00e1 do thajsk\u00fdch dezert\u016f a koup\u00edte ji v obchodech s asijsk\u00fdmi potravinami. Zde najdete postup va\u0159en\u00ed lepkav\u00e9 r\u00fd\u017ee\n\n\n\nVep\u0159ov\u00e9 maso : Vyb\u00edrejte dob\u0159e prorostl\u00e9, ne p\u0159\u00edli\u0161 siln\u00e9 kusy, abyste zkr\u00e1tili dobu tepeln\u00e9 \u00fapravy\n\n\n\n\n\n\tThajsk\u00fd sal\u00e1t s vep\u0159ov\u00fdm masem - Moo Nam Tok\n\t\t\n\t\t\t\n\t\n\t\tWokmortier\t\n\t\n\t\tSuroviny na maso400 g vep\u0159ov\u00e9ho masa na steakyMarin\u00e1da1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce palmov\u00e9ho cukruStonky koriandru 0.5 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159eSuroviny na sal\u00e1t1 l\u017e\u00edce syrov\u00e9 lepkav\u00e9 r\u00fd\u017ee0.5 \u010derven\u00e9 cibule1 hrst l\u00edstk\u016f m\u00e1ty40 g koriandru (Pou\u017eijte pouze l\u00edstky. Stonky si nechte na marin\u00e1du)2 stonky jarn\u00ed cibulkySuroviny na z\u00e1livku3 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce palmov\u00e9ho cukru1 l\u017ei\u010dka chilli vlo\u010dek2 l\u017ei\u010dky limetkov\u00e9 \u0161\u0165\u00e1vy\t\n\t\n\t\tP\u0159\u00edprava masaV misce sm\u00edchejte suroviny na marin\u00e1duMaso nechte marinovat 20 minutNa st\u0159edn\u011b siln\u00e9m ohni rozeh\u0159ejte p\u00e1nev s trochou olejeVep\u0159ov\u00e9 maso op\u00e9kejte z obou stran, dokud nebude prope\u010den\u00e9 a na povrchu lehce p\u0159ip\u00e1len\u00e9. P\u0159ibli\u017en\u011b 5 min z ka\u017ed\u00e9 stranyNechte maso odpo\u010dinout a pot\u00e9 ho nakr\u00e1jejte na tenk\u00e9 prou\u017ekyP\u0159\u00edprava sal\u00e1tuNa such\u00e9 p\u00e1nvi opra\u017ete syrovou lepkavou r\u00fd\u017ei dozlatovaOpra\u017eenou lepkavou r\u00fd\u017ei p\u0159esu\u0148te z p\u00e1nve do hmo\u017ed\u00ed\u0159e a pali\u010dkou ji rozdr\u0165te na pr\u00e1\u0161ek\u010cervenou cibuli nakr\u00e1jejte na tenk\u00e9 p\u016flm\u011bs\u00ed\u010dkyL\u00edstky m\u00e1ty a koriandru omyjte a nahrubo nasekejteJarn\u00ed cibulky nakr\u00e1jejte najemnoP\u0159\u00edprava z\u00e1livkyV misce sm\u00edchejte v\u0161echny surovinyDochu\u0165te podle chutiDokon\u010den\u00ed sal\u00e1tuVe velk\u00e9 m\u00edse v\u0161e sm\u00edchejte, p\u0159idejte koriandr, m\u00e1tu, jarn\u00ed cibulku a \u010dervenou cibuliP\u0159endejte na velk\u00fd serv\u00edrovac\u00ed tal\u00ed\u0159 a pod\u00e1vejte\t\n\t\n\t\tK tomuto j\u00eddlu se skv\u011ble hod\u00ed drcen\u00e9 ara\u0161\u00eddy\nNebojte se tento pokrm p\u0159ipravit i s jin\u00fdm masem, nap\u0159\u00edklad ku\u0159ec\u00edm nebo hov\u011bz\u00edm\u00a0\n\t\n\t\n\t\tSaladeTha\u00eflandaisemoo nam tok, Salade de porc","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197950","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=197950"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197950\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9247"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}