{"id":198391,"title":"B\u00f2 kho s\u1ea3, du\u0161en\u00e9 hov\u011bz\u00ed s citronovou tr\u00e1vou","modified":"2026-10-31T17:37:41+01:00","plain":"Lahodn\u00fd vietnamsk\u00fd du\u0161en\u00fd pokrm, pikantn\u00ed, vo\u0148av\u00fd a kr\u00e1sn\u011b h\u0159ejiv\u00fd!\u00a0\n\n\n\nMrkev a kousky masa pono\u0159en\u00e9 do chutn\u00e9ho hust\u00e9ho v\u00fdvaru v\u00e1m tak trochu p\u0159ipomenou hov\u011bz\u00ed po burgundsku. Abyste trochu vybo\u010dili ze zab\u011bhnut\u00fdch kolej\u00ed a mo\u017en\u00e1 i p\u0159ekvapili sv\u00e9 hosty, nab\u00edz\u00edm v\u00e1m hov\u011bz\u00ed rag\u00fa\u2026 po vietnamsku. Tady je recept na Bo Kho!\n\n\n\nCo je B\u00f2 kho? \n\n\n\nMezi v\u0161emi rag\u00fa, kter\u00e1 jste m\u011bli mo\u017enost ochutnat, je pr\u00e1v\u011b tohle klasikou vietnamsk\u00e9 kuchyn\u011b. B\u00f2 kho je rag\u00fa z kousk\u016f hov\u011bz\u00edho masa a mrkve, kter\u00e9 se pomalu dus\u00ed ve v\u00fdvaru s raj\u010datov\u00fdm protlakem a citronovou tr\u00e1vou. \n\n\n\n\n\n\n\nObvykle se pod\u00e1v\u00e1 s r\u00fd\u017e\u00ed va\u0159enou v p\u00e1\u0159e nebo s nudlemi, n\u011bkdy dokonce s ope\u010denou bagetou. V Laosu se tomuto vietnamsk\u00e9mu hov\u011bz\u00edmu rag\u00fa s citronovou tr\u00e1vou \u0159\u00edk\u00e1 tak\u00e9 \u010derven\u00e9 pho.\n\n\n\nJe to ide\u00e1ln\u00ed j\u00eddlo, po kter\u00e9m m\u016f\u017eete zbytek om\u00e1\u010dky vyt\u0159\u00edt pe\u010divem, a o to v\u00edc si na n\u011bm pochutnat. I kdy\u017e tedy p\u0159\u00edprava mo\u017en\u00e1 trv\u00e1 dlouho, uvid\u00edte, \u017ee se \u010dek\u00e1n\u00ed nakonec vyplat\u00ed. Je to pokrm pln\u00fd v\u00fdrazn\u00fdch, pikantn\u00edch chut\u00ed a v\u016fn\u00ed. \n\n\n\nVietnamsk\u00e1 kuchyn\u011b si r\u00e1da pohr\u00e1v\u00e1 s rovnov\u00e1hou mezi sv\u011b\u017eest\u00ed aromatick\u00fdch p\u0159\u00edsad, jako je citronov\u00e1 tr\u00e1va, a v\u00fdraznou chut\u00ed ko\u0159en\u00ed a masa. Pr\u00e1v\u011b t\u00edm se li\u0161\u00ed od v\u011bt\u0161iny recept\u016f na kari z indon\u00e9sk\u00e9 a malajsijsk\u00e9 kuchyn\u011b. \n\n\n\nOdkud poch\u00e1z\u00ed Bo Kho? \n\n\n\nStejn\u011b jako u mnoha vietnamsk\u00fdch j\u00eddel z\u016fst\u00e1v\u00e1 p\u016fvod Bo Kho nejasn\u00fd. Nej\u010dast\u011bji se m\u00e1 za to, \u017ee je v\u00fdsledkem mnoha kulin\u00e1\u0159sk\u00fdch vliv\u016f, v\u00fdchodn\u00edch i z\u00e1padn\u00edch. V\u0161imn\u011bte si, \u017ee mno\u017estv\u00ed i druhy ko\u0159en\u00ed pou\u017eit\u00e9 v tomto receptu jsou v porovn\u00e1n\u00ed s jin\u00fdmi vietnamsk\u00fdmi v\u00fdvary, nap\u0159\u00edklad s pho, p\u0159ekvapiv\u011b neobvykl\u00e9. \n\n\n\nLahodn\u00e9 pho podle tohoto receptu\n\n\n\nV mnoha ohledech bychom tento pokrm mohli d\u00edky jeho \u201eh\u0159ejivosti\u201c p\u0159i\u0159adit k indick\u00e9 kuchyni. Ostatn\u011b se p\u0159edpokl\u00e1d\u00e1, \u017ee nejpikantn\u011bj\u0161\u00ed vietnamsk\u00e1 j\u00eddla poch\u00e1zej\u00ed z hinduistick\u00e9 kultury, kter\u00e1 \u00fadajn\u011b vzkv\u00e9tala ve st\u0159edn\u00edm Vietnamu p\u0159ed v\u00edce ne\u017e tis\u00edci lety. To by d\u00e1valo smysl, proto\u017ee Vietnam byl tehdy d\u016fle\u017eitou zast\u00e1vkou na cest\u011b ko\u0159en\u00ed do Evropy. M\u00edstn\u00ed kuchyni to nevyhnuteln\u011b ovlivnilo. \n\n\n\nA up\u0159\u00edmn\u011b \u0159e\u010deno, evropsk\u00fd vliv je tu tak\u00e9 nep\u0159ehl\u00e9dnuteln\u00fd. Vydatn\u00e1 du\u0161en\u00e1 j\u00eddla, jako je hov\u011bz\u00ed po burgundsku, dob\u0159e zn\u00e1me i u n\u00e1s, nemluv\u011b o baget\u011b na vyt\u0159en\u00ed posledn\u00ed kapky om\u00e1\u010dky! \n\n\n\nA te\u010f p\u0159ekvapen\u00ed: Francouzi, kte\u0159\u00ed v 19. stolet\u00ed vl\u00e1dli Vietnamu, zavedli hov\u011bz\u00ed maso do b\u011b\u017en\u00e9ho vietnamsk\u00e9ho j\u00eddeln\u00ed\u010dku. Jak u\u017e jist\u011b ch\u00e1pete, v Bo Kho se prol\u00edn\u00e1 hned n\u011bkolik kultur. Tak\u00e9 banh mi je kr\u00e1snou uk\u00e1zkou francouzsk\u00e9ho kulin\u00e1\u0159sk\u00e9ho vlivu ve Vietnamu\n\n\n\nHlavn\u00ed suroviny na B\u00f2 kho\n\n\n\n\n\n\n\nHov\u011bz\u00ed maso: bez n\u011bj ztr\u00e1c\u00ed Bo Kho svou hloubku a plnost chuti. V tomto receptu pou\u017e\u00edv\u00e1m hov\u011bz\u00ed pupek nakr\u00e1jen\u00fd na kostky, ale skv\u011ble se hod\u00ed jak\u00fdkoli kus hov\u011bz\u00edho ur\u010den\u00fd na du\u0161en\u00ed. \n\n\n\nCitronov\u00e1 tr\u00e1va: a\u010d se to nemus\u00ed zd\u00e1t, hraje v tomto receptu d\u016fle\u017eitou roli, proto\u017ee vyva\u017euje plnou a v\u00fdraznou chu\u0165 ko\u0159en\u00ed a masa. Pr\u00e1v\u011b tato rovnov\u00e1ha je pro vietnamskou kuchyni typick\u00e1. \n\n\n\nRyb\u00ed om\u00e1\u010dka: Na\u010dervenal\u00e1 ryb\u00ed om\u00e1\u010dka dod\u00e1v\u00e1 rag\u00fa svou barvu, slanost a chu\u0165 umami. \n\n\n\nPasta B\u00f2 kho: je to sm\u011bs ko\u0159en\u00ed v pr\u00e1\u0161ku nebo ve form\u011b pasty ur\u010den\u00e1 pr\u00e1v\u011b pro tento recept. Najdete v n\u00ed mimo jin\u00e9 bady\u00e1n, sko\u0159ici, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek, h\u0159eb\u00ed\u010dek, mlet\u00e9 chilli\u2026 Je z\u00e1kladem Bo Kho. Nepostradateln\u00fdm. Se\u017eenete ji ve specializovan\u00fdch prodejn\u00e1ch potravin nebo na internetu. \n\n\n\nRaj\u010datov\u00fd protlak: skv\u011ble se hod\u00ed k lehk\u00e9mu okyselen\u00ed a zahu\u0161t\u011bn\u00ed v\u00fdvaru. Je to dal\u0161\u00ed surovina, kter\u00e1 mu dod\u00e1 charakteristickou \u010dervenou barvu. \n\n\n\nTipy, aby se B\u00f2 kho v\u017edy povedlo\n\n\n\nPokud v tomto receptu pou\u017eijete hov\u011bz\u00ed \u0161lachy, kter\u00e9 pot\u0159ebuj\u00ed del\u0161\u00ed dobu va\u0159en\u00ed, uva\u0159te je nakr\u00e1jen\u00e9 zvl\u00e1\u0161\u0165 dom\u011bkka a do hrnce je p\u0159idejte, a\u017e bude rag\u00fa t\u00e9m\u011b\u0159 hotov\u00e9.\n\n\n\n\n\n\n\n\n\n\tB\u00f2 Kho S\u1ea3 - Hov\u011bz\u00ed rag\u00fa s citronovou tr\u00e1vou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g hov\u011bz\u00edho pupku (nebo hov\u011bz\u00edho masa na du\u0161en\u00ed, nakr\u00e1jen\u00e9ho na kostky)3 l\u017e\u00edce citronov\u00e9 tr\u00e1vy (najemno nasekan\u00e9)0.5 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky0.5 l\u017ei\u010dky soli1 l\u017ei\u010dka \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)3 strou\u017eky \u010desneku (nasekan\u00e9)1 \u0161alotka (nasekan\u00e1)1 s\u00e1\u010dek ko\u0159en\u00ed b\u00f2 kho (rozpu\u0161t\u011bn\u00e9ho v p\u0159ibli\u017en\u011b 1 l\u017e\u00edci vody)1 l\u017e\u00edce oleje (neutr\u00e1ln\u00ed chuti. Nap\u0159\u00edklad slune\u010dnicov\u00e9ho)2 l\u017e\u00edce raj\u010datov\u00e9ho protlaku700 ml vody4 mrkve (oloupan\u00e9 a nakr\u00e1jen\u00e9 na kousky dlouh\u00e9 2,5 cm)4 porce nudl\u00ed (do pol\u00e9vky. Vyberte si sv\u00e9 obl\u00edben\u00e9, ramen, udon, nudle ph\u1edf, ...)\t\n\t\n\t\tSm\u00edchejte hov\u011bz\u00ed maso s citronovou tr\u00e1vou, ryb\u00ed om\u00e1\u010dkou, sol\u00ed, \u010dern\u00fdm pep\u0159em, \u010desnekem, \u0161alotkou a ko\u0159en\u00edm b\u00f2 kho. Nechte marinovat alespo\u0148 30 minut nebo p\u0159es noc, a\u017e 24 hodinVe velk\u00e9m hrnci rozeh\u0159ejte olej na st\u0159edn\u011b siln\u00e9m ohni. P\u0159idejte hov\u011bz\u00ed maso (i s marin\u00e1dou) a ope\u010dte dozlatova.P\u0159idejte raj\u010datov\u00fd protlak a d\u00e1l va\u0159te, dokud se tekutina nezredukuje.P\u0159ilijte jen tolik vody, aby bylo hov\u011bz\u00ed maso pono\u0159en\u00e9 V\u0161e p\u0159ive\u010fte k varu a pot\u00e9 ztlumte ohe\u0148, aby tekutina jen m\u00edrn\u011b probubl\u00e1vala. Nechte zvolna dusit 6 a\u017e 8 hodin, dokud hov\u011bz\u00ed maso nezm\u011bkne.Na posledn\u00edch 20 minut va\u0159en\u00ed p\u0159idejte nakr\u00e1jenou mrkevPod\u00e1vejte v jednotliv\u00fdch misk\u00e1ch s nudlemi podle vlastn\u00edho v\u00fdb\u011bru. M\u016f\u017eete pod\u00e1vat tak\u00e9 s r\u00fd\u017e\u00ed nebo chlebem \t\n\t\n\t\t\t\n\t\n\t\tPlat principal, Soupes et bouillonsVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198391","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=198391"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198391\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16043"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}