{"id":198371,"title":"Nuoc cham, snadn\u00e1 vietnamsk\u00e1 om\u00e1\u010dka k z\u00e1vitk\u016fm","modified":"2026-10-31T17:37:15+01:00","plain":"Nuoc cham, zn\u00e1m\u00e1 tak\u00e9 jako om\u00e1\u010dka k z\u00e1vitk\u016fm nem, je chutn\u00e1 a v\u0161estrann\u00e1 vietnamsk\u00e1 om\u00e1\u010dka. U mnoha vietnamsk\u00fdch j\u00eddel si jen t\u011b\u017eko p\u0159edstav\u00edme, \u017ee bychom si je vychutnali bez trochy nuoc cham na nam\u00e1\u010den\u00ed! \n\n\n\nA\u010dkoli se ve Francii n\u01b0\u1edbc ch\u1ea5m \u010dasto spojuje s jedinou variantou, om\u00e1\u010dkou pod\u00e1vanou k z\u00e1vitk\u016fm nem, ve skute\u010dnosti jde o zast\u0159e\u0161uj\u00edc\u00ed ozna\u010den\u00ed pro celou \u0159adu om\u00e1\u010dek k nam\u00e1\u010den\u00ed\n\n\n\nCo je nuoc cham?\n\n\n\nTento pojem je skute\u010dn\u00fdm symbolem rozmanitosti vietnamsk\u00e9 kuchyn\u011b, proto\u017ee zahrnuje spoustu r\u016fzn\u00fdch om\u00e1\u010dek, a\u0165 u\u017e na b\u00e1zi n\u01b0\u1edbc m\u1eafm (ryb\u00ed om\u00e1\u010dky), s\u00f3jov\u00e9 om\u00e1\u010dky, kondenzovan\u00e9ho ml\u00e9ka, nebo tamarindov\u00e9 pasty. N\u00e1zvoslov\u00ed se ale m\u016f\u017ee v jednotliv\u00fdch oblastech Vietnamu li\u0161it\n\n\n\nNa jihu, kde je v\u00fdb\u011br \u0161irok\u00fd, se v\u00fdraz n\u01b0\u1edbc ch\u1ea5m \u010dasto pou\u017e\u00edv\u00e1 k odli\u0161en\u00ed om\u00e1\u010dky k nam\u00e1\u010den\u00ed od oby\u010dejn\u00e9 misky ryb\u00ed \u010di s\u00f3jov\u00e9 om\u00e1\u010dky. P\u0159i rodinn\u00e9m stolov\u00e1n\u00ed se star\u0161\u00ed generac\u00ed se mluv\u00ed bu\u010f o n\u01b0\u1edbc t\u01b0\u01a1ng, nebo o n\u01b0\u1edbc m\u1eafm. \n\n\n\nV\u00fdrazn\u00fd rozd\u00edl oproti severu spo\u010d\u00edv\u00e1 v tom, \u017ee v\u011bt\u0161ina obyvatel jihu i oblasti Mi\u1ec1n T\u00e2y si na rozd\u00edl od obyvatel severu a oblasti Mi\u1ec1n Trung nenam\u00e1\u010d\u00ed j\u00eddlo do tal\u00ed\u0159ku s \u010distou n\u01b0\u1edbc m\u1eafm. V\u017edy d\u00e1vaj\u00ed p\u0159ednost sm\u011bsi surovin, z n\u00ed\u017e vznikne osobit\u00e1 om\u00e1\u010dka, obvykle s cukrem. Pro v\u0161echny om\u00e1\u010dky, do kter\u00fdch se nam\u00e1\u010d\u00ed j\u00eddlo, proto rad\u011bji pou\u017e\u00edvaj\u00ed ozna\u010den\u00ed n\u01b0\u1edbc ch\u1ea5m nebo \u0111\u1ed3 ch\u1ea5m\n\n\n\nNen\u00ed to sice tradi\u010dn\u00ed, ale m\u016f\u017eete si do n\u00ed nam\u00e1\u010det jarn\u00ed z\u00e1vitky s \u010d\u00ednskou klob\u00e1sou\n\n\n\nMnoha lidem se pod n\u00e1zvem n\u01b0\u1edbc ch\u1ea5m vybav\u00ed p\u0159edev\u0161\u00edm n\u01b0\u1edbc m\u1eafm z\u0159ed\u011bn\u00e1 dal\u0161\u00edmi p\u0159\u00edsadami, jako je voda, cukr, \u010desnek, chilli nebo kokosov\u00e9 ml\u00e9ko, …\n\n\n\nPokud ale v restauraci po\u017e\u00e1d\u00e1te slovy \u201echo xin n\u01b0\u1edbc ch\u1ea5m\u201c, obsluha v\u00e1m m\u016f\u017ee p\u0159in\u00e9st nejr\u016fzn\u011bj\u0161\u00ed om\u00e1\u010dky: chilli om\u00e1\u010dku, majon\u00e9zu, ryb\u00ed om\u00e1\u010dku, s\u00f3jovou om\u00e1\u010dku, m\u1eafm n\u00eam, s\u1ed1t a dal\u0161\u00ed, podle toho, co se hod\u00ed k va\u0161emu j\u00eddlu. V z\u00e1sad\u011b toti\u017e \u017e\u00e1d\u00e1te o om\u00e1\u010dku k nam\u00e1\u010den\u00ed\n\n\n\nNa severu se n\u01b0\u1edbc m\u1eafm po sm\u00edch\u00e1n\u00ed s dal\u0161\u00edmi p\u0159\u00edsadami m\u011bn\u00ed na n\u01b0\u1edbc m\u1eafm pha. Pou\u017e\u00edv\u00e1 se tak\u00e9 prost\u00e9 ozna\u010den\u00ed n\u01b0\u1edbc m\u1eafm, proto\u017ee \u010d\u00e1st \u201epha\u201c (sm\u00edchan\u00e1) se rozum\u00ed sama sebou. V\u00fdraz n\u01b0\u1edbc ch\u1ea5m se \u010dast\u011bji pou\u017e\u00edv\u00e1 pro dochucovac\u00ed om\u00e1\u010dky, jejich\u017e hlavn\u00ed slo\u017ekou nen\u00ed n\u01b0\u1edbc m\u1eafm. \n\n\n\nV\u0161echny tyto v\u00fdrazy se v\u0161ak n\u011bkdy mohou pou\u017e\u00edvat i zam\u011bniteln\u011b. V tomto \u010dl\u00e1nku bude n\u01b0\u1edbc ch\u1ea5m slan\u00e1, sladk\u00e1, nakysl\u00e1 a pikantn\u00ed om\u00e1\u010dka z ryb\u00ed om\u00e1\u010dky, \u010desneku, limetkov\u00e9 \u0161\u0165\u00e1vy, cukru, chilli papri\u010dek a octa.\n\n\n\n\n\n\n\nOm\u00e1\u010dka k nam\u00e1\u010den\u00ed, z\u00e1livka i dochucovadlo v jednom!\n\n\n\nTato om\u00e1\u010dka k z\u00e1vitk\u016fm nem m\u00e1 na stole hned n\u011bkolik vyu\u017eit\u00ed.\n\n\n\nSkv\u011ble se hod\u00ed k nam\u00e1\u010den\u00ed jarn\u00edch z\u00e1vitk\u016f a z\u00e1vitk\u016f nem s vep\u0159ov\u00fdm masem nebo z\u00e1vitk\u016f nem s ku\u0159ec\u00edm masem. Je tak\u00e9 v\u00fdbornou z\u00e1livkou do vietnamsk\u00fdch sal\u00e1t\u016f s r\u00fd\u017eov\u00fdmi nudlemi, jako je b\u00f2 b\u00fan. Nam\u00e1\u010det si do n\u00ed m\u016f\u017eete i m\u00e9 vyhl\u00e1\u0161en\u00e9 banh cuon \n\n\n\nLahodn\u00e9 banh cuon\n\n\n\nV\u00fdborn\u011b chutn\u00e1 tak\u00e9 s jak\u00fdmkoli grilovan\u00fdm masem. Nam\u00e1\u010dejte si do n\u00ed maso nebo nuoc cham p\u0159elijte p\u0159es r\u00fd\u017ei pod\u00e1vanou jako p\u0159\u00edlohu. V\u011b\u0159te mi, u\u017e v p\u016flce j\u00eddla bude miska pr\u00e1zdn\u00e1.\n\n\n\nA\u0165 u\u017e nuoc cham pou\u017eijete jako z\u00e1livku, om\u00e1\u010dku k nam\u00e1\u010den\u00ed, nebo dokonce jako marin\u00e1du na maso, je tak v\u0161estrann\u00e1 a chutn\u00e1, \u017ee ji \u0159ad\u00edm mezi t\u00e9m\u011b\u0159 dokonal\u00e1 dochucovadla\n\n\n\nTip na rychl\u00fd letn\u00ed sal\u00e1t s nuoc cham\n\n\n\n\nHl\u00e1vkov\u00fd sal\u00e1t\n\n\n\nNastrouhan\u00e1 \u0159edkev daikon\n\n\n\nNastrouhan\u00e1 mrkev\n\n\n\nNastrouhan\u00e9 pekingsk\u00e9 zel\u00ed\n\n\n\nN\u011bco na dochucen\u00ed, t\u0159eba jarn\u00ed cibulka, \u0161alotka a koriandr\n\n\n\n\n\n\n\n\nJak skladovat om\u00e1\u010dku k z\u00e1vitk\u016fm nem?\n\n\n\nV lednici vydr\u017e\u00ed nejv\u00fd\u0161e 2 t\u00fddny. P\u0159i nab\u00edr\u00e1n\u00ed v\u017edy pou\u017e\u00edvejte \u010dist\u00e9 n\u00e1\u010din\u00ed.\n\n\n\nSuroviny na om\u00e1\u010dku k z\u00e1vitk\u016fm nem\n\n\n\n\n\n\n\nB\u00edl\u00fd r\u00fd\u017eov\u00fd ocet: nejpou\u017e\u00edvan\u011bj\u0161\u00ed asijsk\u00fd ocet. Najdete ho ve v\u0161ech obchodech, ale v p\u0159\u00edpad\u011b pot\u0159eby ho nahra\u010fte b\u00edl\u00fdm vinn\u00fdm octem\n\n\n\nRyb\u00ed om\u00e1\u010dka neboli nuoc mam: nechutn\u00e1 po ryb\u00e1ch, je zkr\u00e1tka v\u00fdte\u010dn\u00e1. Ve vietnamsk\u00e9 kuchyni je nepostradateln\u00e1\n\n\n\nTajn\u00fd tip: pokud m\u00e1te to \u0161t\u011bst\u00ed a m\u00e1te po ruce m\u1ebb, p\u0159idejte ho trochu do om\u00e1\u010dky. Tak se to d\u011bl\u00e1 v n\u011bkter\u00fdch oblastech Vietnamu\n\n\n\n\n\n\tOm\u00e1\u010dka k z\u00e1vitk\u016fm nem - jednoduch\u00e1 n\u01b0\u1edbc ch\u1ea5m\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 l\u017e\u00edce  palmov\u00e9ho cukru (nebo b\u00edl\u00e9ho cukru)2 l\u017e\u00edce vody (hork\u00e9)1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa1 l\u017e\u00edce  limetkov\u00e9 \u0161\u0165\u00e1vy (\u010derstv\u011b vyma\u010dkan\u00e9)1 strou\u017eek \u010desneku  (najemno nasekan\u00fd)1 l\u017e\u00edce \u010derven\u00e9 chilli papri\u010dky (pro v\u011bt\u0161\u00ed p\u00e1livost thajsk\u00e9 chilli; nakr\u00e1jen\u00e9 na pl\u00e1tky\/nasekan\u00e9)5 l\u00edstk\u016f koriandru  (najemno nasekan\u00fdch, voliteln\u00e9)\t\n\t\n\t\tV mal\u00e9 misce rozpus\u0165te cukr v hork\u00e9 vod\u011b. Jakmile se rozpust\u00ed, vm\u00edchejte om\u00e1\u010dku nuoc mam a r\u00fd\u017eov\u00fd ocet.T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm om\u00e1\u010dky nuoc cham p\u0159idejte \u010derstv\u011b vyma\u010dkanou limetkovou \u0161\u0165\u00e1vu, najemno nasekan\u00fd \u010desnek a najemno nasekan\u00e9 chilli papri\u010dky. \t\n\t\n\t\tPokud m\u00e1te r\u00e1di p\u00e1liv\u011bj\u0161\u00ed chu\u0165, pou\u017eijte m\u00edsto b\u011b\u017en\u00fdch chilli papri\u010dek nasekan\u00e9 \u010derstv\u00e9 thajsk\u00e9 chilli papri\u010dky\n\t\n\t\n\t\tVietnamiennenems, rouleaux de printemps frits","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198371","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=198371"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198371\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/3515"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}