{"id":198130,"title":"Fermentovan\u00e1 r\u00fd\u017ee, vietnamsk\u00e9 m\u1ebb","modified":"2026-10-31T17:32:53+01:00","plain":"Fermentace se u\u017e oded\u00e1vna pou\u017e\u00edv\u00e1 k uchov\u00e1v\u00e1n\u00ed potravin a zvy\u0161ov\u00e1n\u00ed jejich v\u00fd\u017eivov\u00e9 hodnoty, v Asii zejm\u00e9na u r\u00fd\u017ee. V asijsk\u00e9 kuchyni d\u00edky fermentaci r\u00fd\u017ee vznikla \u0159ada lahodn\u00fdch pokrm\u016f. \n\n\n\nMezi p\u0159\u00edklady fermentovan\u00e9 r\u00fd\u017ee m\u016f\u017eeme uv\u00e9st koji z japonsk\u00e9 kuchyn\u011b, jiuniang nebo c\u01a1m r\u01b0\u1ee3u z \u010d\u00ednsk\u00e9 a vietnamsk\u00e9 kuchyn\u011b, tapai z indon\u00e9sk\u00e9 kuchyn\u011b nebo tak\u00e9 r\u00fd\u017eov\u00fd ocet. Ve Vietnamu existuje i m\u00e9n\u011b zn\u00e1m\u00e1, ale velmi chutn\u00e1 varianta fermentovan\u00e9 r\u00fd\u017ee, a tou je m\u1ebb. \n\n\n\nToto dochucovadlo, ke kter\u00e9mu p\u0159ikl\u00e1d\u00e1m i recept (pokud si troufnete!), je tak m\u00e1lo zn\u00e1m\u00e9, \u017ee o n\u011bm ve francouz\u0161tin\u011b vlastn\u011b v\u016fbec \u017e\u00e1dn\u00e9 informace nenajdete. Na\u0161el jsem kr\u00e1tkou diskusi na anglickojazy\u010dn\u00e9m f\u00f3ru, ale t\u00edm to kon\u010dilo… O jeho existenci jsem se dozv\u011bd\u011bl d\u00edky nov\u00e9 \u010dlence na\u0161eho webov\u00e9ho t\u00fdmu, Vietnamce Loan\n\n\n\nCo je m\u1ebb ?\n\n\n\nM\u1ebb, c\u01a1m m\u1ebb nebo m\u1ebb chua jsou n\u00e1zvy pro druh kysel\u00e9 fermentovan\u00e9 r\u00fd\u017ee ve Vietnamu. Jde o tradi\u010dn\u00ed dochucovadlo, kter\u00e9 je velmi obl\u00edben\u00e9 na severu Vietnamu, odkud poch\u00e1z\u00ed, i v n\u011bkter\u00fdch oblastech st\u0159edn\u00ed a ji\u017en\u00ed \u010d\u00e1sti zem\u011b.\n\n\n\nM\u1ebb vznik\u00e1 ml\u00e9\u010dn\u00fdm kva\u0161en\u00edm nelepiv\u00e9 r\u00fd\u017ee, \u010d\u00edm\u017e se li\u0161\u00ed od jin\u00fdch druh\u016f fermentovan\u00e9 r\u00fd\u017ee, jako jsou koji a jiuniang, kter\u00e9 vznikaj\u00ed takzvan\u00fdm alkoholov\u00fdm kva\u0161en\u00edm lepkav\u00e9 r\u00fd\u017ee. \n\n\n\nB\u011bhem fermentace se mno\u017e\u00ed kvasinky, hl\u00edstice zvan\u00e9 Panagrellus redivivus (vietnamsky con m\u1ebb) a bakterie ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed, kter\u00e9 p\u0159em\u011b\u0148uj\u00ed cukr obsa\u017een\u00fd v r\u00fd\u017ei na kyselinu ml\u00e9\u010dnou. Ta pak dod\u00e1v\u00e1 m\u1ebb jeho typickou kyselou chu\u0165 a v\u016fni. Pokud si chcete chu\u0165 p\u0159edstavit konkr\u00e9tn\u011bji, trochu p\u0159ipom\u00edn\u00e1 nem chua\n\n\n\nVietnamsk\u00e9 nem chua\n\n\n\nJak poznat kvalitn\u00ed m\u1ebb?\n\n\n\nVe Vietnamu se pozn\u00e1 podle drobn\u00fdch hl\u00edstic (malink\u00fdch b\u00edl\u00fdch \u010derv\u00edk\u016f, kte\u0159\u00ed jsou opravdu mali\u010dc\u00ed, ale viditeln\u00ed pouh\u00fdm okem), kter\u00e9 se hem\u017e\u00ed na jeho povrchu. Dobrou chu\u0165.\n\n\n\nPou\u017eit\u00ed m\u1ebb v kuchyni\n\n\n\nM\u1ebb d\u00edky sv\u00e9 v\u00fdrazn\u00e9 kysel\u00e9 chuti slou\u017e\u00ed k dochucov\u00e1n\u00ed mnoha vietnamsk\u00fdch j\u00eddel\n\n\n\nDo pol\u00e9vek, nap\u0159\u00edklad s tenk\u00fdmi r\u00fd\u017eov\u00fdmi nudlemi a krab\u00edm masem, rybou nebo \u0161neky (b\u00fan ri\u00eau), m\u016f\u017eete rozm\u00edchat n\u011bkolik l\u017eic m\u1ebb v mal\u00e9 misce studen\u00e9 vody a sm\u011bs p\u0159ecedit. Z\u00edsk\u00e1te tak \u0161\u0165\u00e1vu z m\u1ebb, kterou pak m\u016f\u017eete p\u0159il\u00edt do pol\u00e9vky.\n\n\n\nN\u011bkter\u00e9 druhy masa a ryb lze marinovat s m\u1ebb, aby se zbavily nep\u0159\u00edjemn\u00e9ho z\u00e1pachu. Takto se p\u0159ipravuje nap\u0159\u00edklad grilovan\u00e1 ryba (ch\u1ea3 c\u00e1), vyhl\u00e1\u0161en\u00e1 specialita Hanoje.\n\n\n\nVietnamci tak\u00e9 pou\u017e\u00edvaj\u00ed m\u1ebb sm\u00edchan\u00e9 s ryb\u00ed om\u00e1\u010dkou a dal\u0161\u00edmi dochucovadly k p\u0159\u00edprav\u011b nuoc cham, kterou pod\u00e1vaj\u00ed nap\u0159\u00edklad k z\u00e1vitk\u016fm nem.\n\n\n\nVa\u0159en\u00ed \u0161neci pod\u00e1van\u00ed s om\u00e1\u010dkou z fermentovan\u00e9 r\u00fd\u017ee m\u1ebb\n\n\n\nJak uchov\u00e1vat m\u1ebb?\n\n\n\nAbyste mohli m\u1ebb uchov\u00e1vat del\u0161\u00ed dobu, je pot\u0159eba dodr\u017eovat n\u00e1sleduj\u00edc\u00ed t\u0159i pravidla:\n\n\n\n\nSuroviny pou\u017e\u00edvan\u00e9 k p\u0159\u00edprav\u011b dochucovadla nesm\u011bj\u00ed b\u00fdt kontaminovan\u00e9 \u0161kodliv\u00fdmi bakteriemi. V\u0161e proto d\u016fkladn\u011b sterilizujte\n\n\n\nN\u00e1\u010din\u00ed pou\u017e\u00edvan\u00e9 k p\u0159\u00edprav\u011b, uchov\u00e1v\u00e1n\u00ed a manipulaci s m\u1ebb mus\u00ed b\u00fdt \u010dist\u00e9. P\u0159ed pou\u017eit\u00edm se doporu\u010duje je sterilizovat a osu\u0161it.\n\n\n\nHl\u00edstice je t\u0159eba pravideln\u011b krmit. Jednou t\u00fddn\u011b byste m\u011bli do sklenice p\u0159idat malou misku r\u00fd\u017ee.\n\n\n\n\nP\u0159i spr\u00e1vn\u00e9m uchov\u00e1v\u00e1n\u00ed vydr\u017e\u00ed m\u1ebb po\u017eivateln\u00e9 n\u011bkolik m\u011bs\u00edc\u016f. Pokud ale zaznamen\u00e1te by\u0165 sebemen\u0161\u00ed zn\u00e1mku ka\u017een\u00ed, nap\u0159\u00edklad pl\u00edse\u0148, mus\u00edte dochucovadlo okam\u017eit\u011b vyhodit do ko\u0161e.\n\n\n\nKde koupit m\u1ebb?\n\n\n\nMimo Vietnam nen\u00ed snadn\u00e9 m\u1ebb sehnat. V Evrop\u011b se v\u0161ak prod\u00e1v\u00e1 v n\u011bkter\u00fdch prodejn\u00e1ch potravin a obchodech specializovan\u00fdch na vietnamsk\u00e9 v\u00fdrobky. Nejzn\u00e1m\u011bj\u0161\u00ed jsou zna\u010dky Ng\u1ecdc Li\u00ean a H\u01b0\u01a1ng Sen .\n\n\n\n\u010c\u00edm nahradit m\u1ebb?\n\n\n\nPokud se v\u00e1m nepoda\u0159\u00ed m\u1ebb koupit ve va\u0161em okol\u00ed nebo se v\u00e1m nechce p\u0159ipravovat doma, m\u016f\u017eete pro dosa\u017een\u00ed kysel\u00e9 chuti pou\u017e\u00edt citrony, r\u00fd\u017eov\u00fd ocet, tamarind nebo neslazen\u00fd jogurt. Jeho osobit\u00fd chu\u0165ov\u00fd odst\u00edn t\u00edm ale nez\u00edsk\u00e1te.\n\n\n\nZdravotn\u00ed p\u0159\u00ednosy m\u1ebb\n\n\n\nStejn\u011b jako jogurt je m\u1ebb bohat\u00e9 na kyselinu ml\u00e9\u010dnou, vitaminy a b\u00edlkoviny, kter\u00e9 p\u0159isp\u00edvaj\u00ed k lep\u0161\u00edmu fungov\u00e1n\u00ed tr\u00e1vic\u00ed soustavy. M\u016f\u017ee tak podpo\u0159it tr\u00e1ven\u00ed, zm\u00edrnit \u0159\u00edh\u00e1n\u00ed a povzbudit chu\u0165 k j\u00eddlu. \n\n\n\nNav\u00edc m\u016f\u017ee p\u016fsobit proti \u0161kodliv\u00fdm bakteri\u00edm E. coli a Salmonella, a t\u00edm chr\u00e1nit tr\u00e1vic\u00ed trakt. \n\n\n\nJak vyrobit m\u1ebb?\n\n\n\nExistuje n\u011bkolik recept\u016f na p\u0159\u00edpravu m\u1ebb. Tady jsou dva nejjednodu\u0161\u0161\u00ed. P\u0159esn\u00e1 mno\u017estv\u00ed bohu\u017eel zat\u00edm nem\u00e1m, dal\u0161\u00ed zkou\u0161en\u00ed mi je umo\u017en\u00ed up\u0159esnit:\n\n\n\n\n\n\tAutentick\u00e9 m\u1ebb, vietnamsk\u00e1 fermentovan\u00e1 r\u00fd\u017ee\n\t\t\n\t\t\t\n\t\n\t\tcuiseur \u00e0 riz\t\n\t\n\t\tTradi\u010dn\u00ed postupNelepiv\u00e1 r\u00fd\u017eeVoda na va\u0159en\u00ed r\u00fd\u017eeVoda na propl\u00e1chnut\u00ed r\u00fd\u017ee\u010cist\u00e1 skleniceRychl\u00fd postup1 miska rozva\u0159en\u00e9 nelepiv\u00e9 r\u00fd\u017ee3 l\u017e\u00edce vla\u017en\u00e9 vody2.5 l\u017ei\u010dky neslazen\u00e9ho jogurtu o pokojov\u00e9 teplot\u011b\u010cist\u00e1 sklenice\t\n\t\n\t\tTradi\u010dn\u00ed postupP\u0159ed va\u0159en\u00edm r\u00fd\u017ei propl\u00e1chn\u011bte.R\u00fd\u017ei va\u0159te v r\u00fd\u017eovaru s velk\u00fdm mno\u017estv\u00edm vody dostate\u010dn\u011b dlouho, dokud nebude zcela nas\u00e1kl\u00e1 vodou.Vodu z proplachov\u00e1n\u00ed r\u00fd\u017ee va\u0159te p\u0159ibli\u017en\u011b deset minut.P\u0159eva\u0159enou vodu nalijte do sklenice.R\u00fd\u017ei i p\u0159eva\u0159enou vodu nechte vychladnout na pokojovou teplotuR\u00fd\u017ei vlo\u017ete do sklenice a ujist\u011bte se, \u017ee je zcela pono\u0159en\u00e1 ve vod\u011b.Sklenici uzav\u0159ete (v\u00ed\u010dko p\u0159\u00edli\u0161 neutahujte)Sklenici postavte na such\u00e9 m\u00edsto chr\u00e1n\u011bn\u00e9 p\u0159ed sv\u011btlem, nemus\u00ed b\u00fdt v chladuPo\u010dkejte 7 a\u017e 10 dn\u00ed, ne\u017e bude m\u1ebb hotov\u00e9.Rychl\u00fd postupDo rozva\u0159en\u00e9 r\u00fd\u017ee nalijte vla\u017enou vodu.R\u00fd\u017ei prom\u00edchejte s jogurtemSm\u011bs p\u0159endejte do \u010dist\u00e9 sklenice.Sklenici vzduchot\u011bsn\u011b uzav\u0159ete.Sklenici vlo\u017ete do misky s vodou o teplot\u011b 80\u00b0C a nechte ji v n\u00edPo\u010dkejte 2 a\u017e 3 dny, ne\u017e bude m\u1ebb hotov\u00e9. Pokud pomoc\u00ed trouby udr\u017e\u00edte nep\u0159etr\u017eit\u011b teplotu 80 stup\u0148\u016f, bude hotov\u00e9 za 9 hodin\t\n\t\n\t\tM\u1ebb m\u00e1 m\u00edt nepr\u016fhlednou b\u00edlou barvu.\nM\u00e1 m\u00edt kyselou chu\u0165 a m\u011bkkou konzistenci\nPokud m\u1ebb obsahuje p\u0159\u00edli\u0161 mnoho vody nebo je c\u00edtit po alkoholu, p\u0159\u00edprava se nezda\u0159ila.\n\t\n\t\n\t\tVietnamienneriz ferment\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198130","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=198130"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198130\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8719"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}