{"id":198364,"title":"Nem chua, vietnamsk\u00e1 specialita z fermentovan\u00e9ho masa","modified":"2026-10-31T17:36:59+01:00","plain":"Tato vietnamsk\u00e1 verze obl\u00edben\u00e9 speciality ze solen\u00e9ho vep\u0159ov\u00e9ho masa z jihov\u00fdchodn\u00ed Asie je pikantn\u00ed, slan\u00e1 a pln\u00e1 nakysl\u00fdch, ko\u0159en\u011bn\u00fdch chut\u00ed s v\u016fn\u00ed syrov\u00e9ho \u010desneku, chilli papri\u010dek a pep\u0159e. Opravdov\u00e1 lah\u016fdka\n\n\n\nCo je nem chua?\n\n\n\nAch, nem chua! Tento mal\u00fd vietnamsk\u00fd z\u00e1zrak ze sv\u011bta masn\u00fdch v\u00fdrobk\u016f se na tal\u00ed\u0159i um\u00ed po\u0159\u00e1dn\u011b p\u0159edv\u00e9st! A\u0165 u\u017e m\u00e1 podobu \u00fahledn\u00fdch v\u00e1le\u010dk\u016f, elegantn\u00edch \u010dtvere\u010dk\u016f, nebo bal\u00ed\u010dk\u016f v exotick\u00fdch listech, v\u017edy roztan\u010d\u00ed na\u0161e chu\u0165ov\u00e9 poh\u00e1rky. \n\n\n\nP\u0159edstavte si to: nakysl\u00fd t\u00f3n d\u00edky kyselin\u011b ml\u00e9\u010dn\u00e9, kter\u00fd rozvibruje chu\u0165ov\u00e9 poh\u00e1rky; hebkou sladkost ban\u00e1nov\u00fdch list\u016f nebo \u0161petky cukru, kter\u00e1 v\u00e1m n\u011b\u017en\u011b \u0161ept\u00e1 do ucha; \u0161tiplavou chu\u0165 syrov\u00e9ho \u010desneku, kter\u00e1 si pohr\u00e1v\u00e1 s va\u0161imi smysly; a k tomu lahodnou slanost a syrov\u00e9 chilli papri\u010dky, kter\u00e9 to po\u0159\u00e1dn\u011b rozjedou! Nem chua je pou\u0165 pln\u00e1 chut\u00ed v jednom \u00fahledn\u00e9m bal\u00ed\u010dku. Tak co, jste p\u0159ipraveni tan\u010dit? \ud83c\udf89\n\n\n\nNa rozd\u00edl od nep\u0159\u00edli\u0161 v\u00e1bn\u00e9ho m\u1ebb (vietnamsk\u00e9 fermentovan\u00e9 r\u00fd\u017ee) si tato masn\u00e1 specialita podmanila francouzsk\u00e9 jaz\u00fd\u010dky\n\n\n\nV obchod\u011b ho snadno pozn\u00e1te podle neobvykl\u00e9ho obalu\n\n\n\nNem chua nepat\u0159\u00ed jen do vietnamsk\u00e9 kulin\u00e1\u0159sk\u00e9 tradice, sv\u00e9 m\u00edsto m\u00e1 tak\u00e9 v kuchyn\u00edch Kambod\u017ee, Thajska a Laosu. V posledn\u00edch dvou zem\u00edch se b\u011b\u017en\u011b naz\u00fdv\u00e1 naem a n\u011bkdy se m\u016f\u017eete setkat i s p\u0159episem nam. Typick\u00fdm rysem tamn\u00edch recept\u016f je p\u0159id\u00e1v\u00e1n\u00ed uva\u0159en\u00e9 lepkav\u00e9 r\u00fd\u017ee do sm\u011bsi.\n\n\n\nRozmanit\u00e9 podneb\u00ed t\u011bchto oblast\u00ed ovliv\u0148uje i jednotliv\u00e9 podoby nem chua. Li\u0161\u00ed se teplotn\u00ed podm\u00ednky, d\u00e9lka fermentace i postupy p\u0159\u00edpravy, a tak vznik\u00e1 nespo\u010det verz\u00ed t\u00e9to speciality. \n\n\n\n\n\n\n\nNavzdory t\u011bmto rozd\u00edl\u016fm je nem chua ve v\u0161ech t\u011bchto oblastech obl\u00edben\u00e9 a m\u00e1 v\u0161estrann\u00e9 vyu\u017eit\u00ed. M\u016f\u017eete si ho vychutnat samotn\u00e9, jako drobn\u00e9 ob\u010derstven\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed sal\u00e1m, nebo ho pou\u017e\u00edt jako p\u0159\u00edsadu do slo\u017eit\u011bj\u0161\u00edch pokrm\u016f. \n\n\n\nPat\u0159\u00ed mezi n\u011b naem khao, sal\u00e1t z k\u0159upav\u00e9 r\u00fd\u017ee, p\u0159i jeho\u017e p\u0159\u00edprav\u011b se r\u00fd\u017eov\u00e9 kuli\u010dky rozdrob\u00ed, osma\u017e\u00ed a pot\u00e9 sm\u00edchaj\u00ed s naem, nebo phat naem sai khai, tedy nem chua restovan\u00e9 s vejci.\n\n\n\nOd fermentace na vzduchu k \u201epr\u016fmyslov\u00e9\u201c\n\n\n\nNem chua je kulin\u00e1\u0159sk\u00e1 specialita podobn\u00e1 masn\u00fdm v\u00fdrobk\u016fm, jako je tepeln\u011b neupraven\u00e1 klob\u00e1sa nebo su\u0161en\u00fd sal\u00e1m. Tradi\u010dn\u00ed p\u0159\u00edprava spo\u010d\u00edv\u00e1 v p\u0159irozen\u00e9 fermentaci mlet\u00e9ho masa, kter\u00e9 se nech\u00e1 n\u011bkolik dn\u00ed na vzduchu. \u010casem se v\u0161ak objevil modern\u011bj\u0161\u00ed postup, kter\u00fd v\u00fdrobu usnad\u0148uje a zvy\u0161uje jej\u00ed bezpe\u010dnost. \n\n\n\nTato inovativn\u00ed metoda vyu\u017e\u00edv\u00e1 hotov\u00e9 su\u0161ic\u00ed sm\u011bsi v s\u00e1\u010dc\u00edch, kter\u00e9 koup\u00edte v obchod\u011b. Tyto s\u00e1\u010dky umo\u017e\u0148uj\u00ed v\u00fdrazn\u011b zkr\u00e1tit dobu pot\u0159ebnou k p\u0159\u00edprav\u011b nem chua p\u0159ibli\u017en\u011b na 24 hodin a z\u00e1rove\u0148 minimalizovat rizika \u010dasto spojen\u00e1 s dom\u00e1c\u00ed v\u00fdrobou masn\u00fdch v\u00fdrobk\u016f.\n\n\n\nMezi nejobl\u00edben\u011bj\u0161\u00ed zna\u010dky pat\u0159\u00ed Lobo, tady je fotografie balen\u00ed:\n\n\n\n\n\n\n\nVe slo\u017een\u00ed sm\u011bsi jsou dusitany. Marcu, vy n\u00e1s chcete otr\u00e1vit??\n\n\n\nPro\u010d pou\u017e\u00edvat dusitany? Proto\u017ee jsou nezbytn\u00e9 k potla\u010den\u00ed r\u016fstu bakterie zp\u016fsobuj\u00edc\u00ed botulismus a dod\u00e1vaj\u00ed typickou \u201euzeninovou\u201c chu\u0165, na kterou jsme dnes zvykl\u00ed. Z\u00e1rove\u0148 m\u011bn\u00ed v\u00fdslednou barvu v\u00fdrobku na l\u00e1kav\u011bj\u0161\u00ed \u010dervenou.\n\n\n\nM\u016f\u017eete se rozhodnout pro p\u0159irozenou fermentaci, ale up\u0159\u00edmn\u011b, po p\u0159e\u010dten\u00ed p\u0159\u00edznak\u016f botulismu na internetu za sebe \u0159\u00edk\u00e1m: ne, d\u011bkuji.\n\n\n\nDop\u0159ejte si sma\u017eenou r\u00fd\u017ei s nem chua\n\n\n\nD\u00e1 se nem chua j\u00edst syrov\u00e9?\n\n\n\nHroz\u00ed tu riziko parazit\u016f. Ano, j\u00e1 v\u00edm, po dusitanech rovnou p\u0159ich\u00e1z\u00edm s n\u011b\u010d\u00edm je\u0161t\u011b p\u0159ita\u017eliv\u011bj\u0161\u00edm. Ale m\u00fdm \u00fakolem je informovat v\u00e1s objektivn\u011b.\n\n\n\nJakmile pou\u017e\u00edv\u00e1me syrov\u00e9 vep\u0159ov\u00e9 maso, hroz\u00ed riziko n\u00e1kazy parazitick\u00fdmi \u010dervy. Nicm\u00e9n\u011b u masa, kter\u00e9 dnes koup\u00edte v supermarketu nebo \u0159eznictv\u00ed, je toto riziko velmi mal\u00e9. Nulov\u00e9 riziko ale neexistuje. Pokud nem chua p\u0159ed konzumac\u00ed tepeln\u011b uprav\u00edte, riziko nehroz\u00ed. Osobn\u011b mi tepeln\u011b upraven\u00e9 chutn\u00e1 v\u00edc\n\n\n\n\n\n\n\nVep\u0159ov\u00e1 k\u016f\u017ee: nezbytn\u00e1 pro autentickou strukturu\n\n\n\nPokud bydl\u00edte pobl\u00ed\u017e obchodu s asijsk\u00fdmi potravinami, ur\u010dit\u011b si kupte tak\u00e9 n\u011bkolik s\u00e1\u010dk\u016f va\u0159en\u00e9 a nakr\u00e1jen\u00e9 vep\u0159ov\u00e9 k\u016f\u017ee (obvykle ji najdete mezi mra\u017een\u00fdmi potravinami). Tyto tenk\u00e9, pr\u016fsvitn\u00e9 \u201enudli\u010dky\u201c vytv\u00e1\u0159ej\u00ed typickou strukturu nem chua. \n\n\n\nCh\u00e1pu, \u017ee m\u016f\u017ee b\u00fdt t\u011b\u017ek\u00e9 ji sehnat, a proto p\u0159id\u00e1v\u00e1m postup, jak si ji p\u0159ipravit:\n\n\n\nBudete pot\u0159ebovat syrovou vep\u0159ovou k\u016f\u017ei (n\u011bkdy prod\u00e1vanou jako k\u016f\u017ei\u010dky), n\u011bkte\u0159\u00ed \u0159ezn\u00edci mi ji dokonce d\u00e1vaj\u00ed zdarma; va\u0159te ji, dokud ji snadno neprop\u00edchnete no\u017eem, p\u0159ibli\u017en\u011b 45 minut, pot\u00e9 ji sce\u010fte a dejte vychladit do lednice. Vychladlou k\u016f\u017ei nakr\u00e1jejte velmi ostr\u00fdm no\u017eem na co nejten\u010d\u00ed prou\u017eky a pak je nahrubo nasekejte na krat\u0161\u00ed kousky. Te\u010f je p\u0159ipraven\u00e1 k pou\u017eit\u00ed v receptu.\n\n\n\n\n\n\tPrav\u00e9 vietnamsk\u00e9 nem chua\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t900 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (nejl\u00e9pe libov\u00e9ho)1 l\u017ei\u010dka cel\u00e9ho \u010dern\u00e9ho pep\u0159e1 l\u017ei\u010dka cel\u00e9ho b\u00edl\u00e9ho pep\u0159e110 g va\u0159en\u00e9 vep\u0159ov\u00e9 k\u016f\u017ee (propl\u00e1chnut\u00e9, okapan\u00e9, nahrubo nasekan\u00e9 (viz postup v\u00fd\u0161e))7 strou\u017ek\u016f \u010desneku st\u0159edn\u00ed velikosti, nakr\u00e1jen\u00fdch najemno (plus strou\u017eky \u010desneku nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky na ozdobu)4 chilli papri\u010dky zbaven\u00e9 stopek a nakr\u00e1jen\u00e9 najemno (plus tenk\u00e1 kole\u010dka chilli papri\u010dky na ozdobu)30 g cukru4 g soli70 g pr\u00e1\u0161kov\u00e9 sm\u011bsi na nem chua ( tedy jeden s\u00e1\u010dek) (nap\u0159\u00edklad zna\u010dky Lobo)\t\n\t\n\t\tV ml\u00fdnku na ko\u0159en\u00ed umelte kuli\u010dky \u010dern\u00e9ho a b\u00edl\u00e9ho pep\u0159e na velmi jemn\u00fd pr\u00e1\u0161ek. Mlet\u00fd pep\u0159 p\u0159idejte k vep\u0159ov\u00e9mu masu spolu s vep\u0159ovou k\u016f\u017e\u00ed, najemno nakr\u00e1jen\u00fdm \u010desnekem a chilli papri\u010dkami, cukrem a sol\u00ed. Rukou v \u010dist\u00e9 rukavici nebo \u010distou st\u011brkou v\u0161e d\u016fkladn\u011b prom\u00edchejte.P\u0159idejte pr\u00e1\u0161kovou sm\u011bs na nem chua (nezapome\u0148te p\u0159idat i obsah men\u0161\u00edho s\u00e1\u010dku uvnit\u0159 hlavn\u00edho balen\u00ed). Rukou v rukavici v\u0161echny p\u0159\u00edsady d\u016fkladn\u011b prom\u00edchejte. Nab\u00edrejte sm\u011bs po hrstech a ma\u010dkejte ji v dlani. Opakujte, dokud cel\u00e1 sm\u011bs nez\u00edsk\u00e1 lepivou, ka\u0161ovitou konzistenci, bude to trvat p\u0159ibli\u017en\u011b 5 minut.\u010ctvercovou zap\u00e9kac\u00ed formu o stran\u011b 20cm vylo\u017ete potravin\u00e1\u0159skou f\u00f3li\u00ed. Do formy vlo\u017ete sm\u011bs na nem chua a st\u011brkou ji uhla\u010fte do rovnom\u011brn\u00e9 vrstvy. P\u0159ibli\u017en\u011b ka\u017ed\u00fdch 5 cm vtla\u010dte do povrchu 1 pl\u00e1tek syrov\u00e9ho \u010desneku a 1 kole\u010dko chilli papri\u010dky.Nem chua zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed, pevn\u011b ji p\u0159itiskn\u011bte k povrchu a p\u0159ed kr\u00e1jen\u00edm a konzumac\u00ed nechte v lednici alespo\u0148 24 hodin, nejv\u00fd\u0161e v\u0161ak 1 t\u00fdden.\t\n\t\n\t\tV lednici vydr\u017e\u00ed maxim\u00e1ln\u011b 1 t\u00fdden\n\t\n\t\n\t\tCharcuterieVietnamiennenem chua\t\n\n\n\n\n\nPou\u017eit\u00e9 kulin\u00e1\u0159sk\u00e9 zdroje: RunawayRice, Serious Eats, NPF family recipes","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198364","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=198364"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198364\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/5148"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}