{"id":198698,"title":"Larb dip, thajsk\u00fd hov\u011bz\u00ed tatar\u00e1k","modified":"2026-10-31T17:43:14+01:00","plain":"Tento thajsk\u00fd sal\u00e1t ze syrov\u00e9ho hov\u011bz\u00edho masa je autentick\u00fd, rychl\u00fd a snadn\u00fd pokrm ze severov\u00fdchodn\u00edho Thajska, kter\u00fd obyvatel\u00e9 Isanu pova\u017euj\u00ed za delikatesu. Tento tradi\u010dn\u00ed pokrm bez tepeln\u00e9 \u00fapravy je pln\u00fd v\u00fdrazn\u00fdch a pikantn\u00edch chut\u00ed, \u010derstv\u00fdch bylinek a ko\u0159en\u00ed. Pod\u00e1vejte ho s thajskou lepkavou r\u00fd\u017e\u00ed a vychutnejte si autentickou chu\u0165 thajsk\u00e9 kuchyn\u011b.\n\n\n\nCo je thajsk\u00fd hov\u011bz\u00ed tatar\u00e1k?\n\n\n\nSyrov\u00fd larb, zn\u00e1m\u00fd tak\u00e9 jako lab dip, koy nua \u010di larb dip, je pikantn\u00ed sal\u00e1t ze syrov\u00e9ho hov\u011bz\u00edho masa z thajsk\u00e9ho regionu Isan. \n\n\n\nTento pokrm spojuje mlet\u00e9 hov\u011bz\u00ed maso, \u010dasto i hov\u011bz\u00ed krev a \u017elu\u010d, s pr\u00e1\u0161kem z pra\u017een\u00e9 r\u00fd\u017ee a ko\u0159en\u00edm. Vznikaj\u00ed tak v\u00fdrazn\u00e9 chut\u011b typick\u00e9 pro laoskou a isanskou kuchyni. Tak\u017ee jste varov\u00e1ni.\n\n\n\n\n\n\n\n\u201eSal\u00e1t\u201c?\n\n\n\nTento autentick\u00fd larb z Isanu nen\u00ed oby\u010dejn\u00fd sal\u00e1t. D\u00edky p\u0159idan\u00e9 hov\u011bz\u00ed krvi m\u00e1 bohatou, hlubokou chu\u0165, kter\u00e1 je naprosto jedine\u010dn\u00e1. Syrov\u00e9 hov\u011bz\u00ed maso je tak jemn\u00e9, \u017ee se t\u00e9m\u011b\u0159 rozpl\u00fdv\u00e1 na jazyku.\n\n\n\n\u010cerstv\u00e1 zelenina, nap\u0159\u00edklad thajsk\u00e9 lilky a k\u0159upav\u00e9 dlouh\u00e9 lusky vigny, je dokonalou p\u0159\u00edlohou, kter\u00e1 dod\u00e1v\u00e1 sv\u011b\u017e\u00ed chu\u0165 a k\u0159upavou strukturu. A samoz\u0159ejm\u011b nesm\u00ed chyb\u011bt bambusov\u00fd ko\u0161\u00edk s lepkavou r\u00fd\u017e\u00ed!\n\n\n\nVyzkou\u0161ejte tak\u00e9 recept na ku\u0159ec\u00ed lap\n\n\n\nV tomto regionu pat\u0159\u00ed k b\u011b\u017en\u00fdm j\u00eddl\u016fm, zejm\u00e9na mezi dosp\u011bl\u00fdmi \u2013 \u010dasto si ho dop\u0159\u00e1vaj\u00ed b\u011bhem p\u0159est\u00e1vky p\u0159i n\u00e1ro\u010dn\u00e9 pr\u00e1ci. Isansk\u00e1 kuchyn\u011b je zn\u00e1m\u00e1 sv\u00fdmi pikantn\u00edmi chut\u011bmi a tento thajsk\u00fd pokrm ze syrov\u00e9ho hov\u011bz\u00edho masa nen\u00ed v\u00fdjimkou. P\u00e1livost si klidn\u011b upravte podle sebe zm\u011bnou mno\u017estv\u00ed thajsk\u00fdch chilli vlo\u010dek v receptu.\n\n\n\nJe bezpe\u010dn\u00e9 j\u00edst takto syrov\u00e9 hov\u011bz\u00ed maso?\n\n\n\nAno, syrov\u00e9 hov\u011bz\u00ed maso lze j\u00edst, pokud je \u010derstv\u00e9, kvalitn\u00ed a spr\u00e1vn\u011b p\u0159ipraven\u00e9. Stejn\u011b jako na\u0161e klasick\u00e9 tatar\u00e1ky ve Francii. \n\n\n\nVe venkovsk\u00fdch vesnic\u00edch Isanu hov\u011bz\u00ed maso nepoch\u00e1z\u00ed ze supermarket\u016f. M\u00edsto toho m\u00edstn\u00ed \u0159ezn\u00edci dod\u00e1vaj\u00ed maso z vlastn\u00edch krav, a zaru\u010duj\u00ed tak jeho \u010derstvost a kvalitu.\n\n\n\nV Isanu si u \u0159ezn\u00edka m\u016f\u017eete objednat p\u0159ipraven\u00e9 bal\u00ed\u010dky surovin na larb dip\n\n\n\nUjist\u011bte se, \u017ee je hov\u011bz\u00ed maso \u010derstv\u00e9 a nezpracovan\u00e9. Pokud m\u00e1te pochybnosti o jeho \u010derstvosti nebo kvalit\u011b, rad\u011bji neriskujte a tento recept nep\u0159ipravujte\n\n\n\nHlavn\u00ed suroviny na thajsk\u00fd hov\u011bz\u00ed tatar\u00e1k\n\n\n\nHov\u011bz\u00ed maso: Na larb ze syrov\u00e9ho hov\u011bz\u00edho se nejl\u00e9pe hod\u00ed maso s mal\u00fdm mno\u017estv\u00edm tuku, nap\u0159\u00edklad sv\u00ed\u010dkov\u00e1. Takov\u00e9 maso je libov\u00e9 a jemn\u00e9 a nas\u00e1kne chut\u011b z\u00e1livky, ani\u017e by je p\u0159ebilo.\n\n\n\nHov\u011bz\u00ed \u017elu\u010d: Tekutina, kterou vytv\u00e1\u0159ej\u00ed j\u00e1tra a kter\u00e1 se ukl\u00e1d\u00e1 ve \u017elu\u010dn\u00edku krav. Sal\u00e1tu dod\u00e1v\u00e1 ho\u0159k\u00fd t\u00f3n.\n\n\n\nS\u016fl: \u0160petka soli zv\u00fdrazn\u00ed p\u0159irozenou chu\u0165 hov\u011bz\u00edho masa a vyv\u00e1\u017e\u00ed ko\u0159en\u00ed.\n\n\n\nGlutaman sodn\u00fd: Glutaman je l\u00e1tka zv\u00fdraz\u0148uj\u00edc\u00ed chu\u0165, kter\u00e1 se \u010dasto pou\u017e\u00edv\u00e1 v thajsk\u00e9 a laosk\u00e9 kuchyni.\n\n\n\nRyb\u00ed om\u00e1\u010dka: Ryb\u00ed om\u00e1\u010dka dod\u00e1v\u00e1 v\u00fdraznou slanou chu\u0165 a umami. P\u0159i p\u0159\u00edprav\u011b koy nua je d\u016fle\u017eit\u00e9 vybrat kvalitn\u00ed ryb\u00ed om\u00e1\u010dku, kter\u00e1 nen\u00ed p\u0159\u00edli\u0161 slan\u00e1, nap\u0159\u00edklad Phu Quoc.\n\n\n\nThajsk\u00e9 chilli vlo\u010dky: Mno\u017estv\u00ed mlet\u00e9ho chilli upravte podle toho, jak p\u00e1liv\u00e9 j\u00eddlo m\u00e1te r\u00e1di. P\u0159ipravte si ho jemn\u00e9 nebo po\u0159\u00e1dn\u011b ostr\u00e9, p\u0159esn\u011b podle sv\u00e9 chuti.\n\n\n\nPr\u00e1\u0161ek z pra\u017een\u00e9 r\u00fd\u017ee: Khao khua se p\u0159ipravuje lehk\u00fdm opra\u017een\u00edm lepkav\u00e9 r\u00fd\u017ee, kter\u00e1 se pot\u00e9 v hmo\u017ed\u00ed\u0159i pali\u010dkou rozdrt\u00ed na jemn\u00fd pr\u00e1\u0161ek. Sal\u00e1tu dod\u00e1v\u00e1 k\u0159upavost a o\u0159\u00ed\u0161kovou chu\u0165.\n\n\n\nJarn\u00ed cibulka, koriandr dlouholist\u00fd, koriandr: Moje volba \u010derstv\u00fdch bylinek, klidn\u011b je obm\u011b\u0148te podle sebe a pou\u017eijte sv\u00e9 obl\u00edben\u00e9, t\u0159eba m\u00e1tu.\n\n\n\nHov\u011bz\u00ed krev (voliteln\u011b): Hov\u011bz\u00ed krev nen\u00ed nutn\u00e1, ale v\u0159ele ji doporu\u010duji, proto\u017ee sal\u00e1tu dod\u00e1v\u00e1 bohatou, lehce nasl\u00e1dlou chu\u0165.\n\n\n\nSt\u0159eva (voliteln\u011b): Dal\u0161\u00ed tradi\u010dn\u00ed surovina, kter\u00e1 obohacuje chu\u0165 i strukturu. Pou\u017eil jsem hov\u011bz\u00ed dr\u0161\u0165ky, j\u00e1tra a slezinu.\n\n\n\n\n\n\tAutentick\u00fd thajsk\u00fd hov\u011bz\u00ed tatar\u00e1k - Larb dip\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t285 g hov\u011bz\u00edho masa (viz pozn\u00e1mky)1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky0.5 l\u017ei\u010dky glutam\u00e1tu sodn\u00e9ho0.5 l\u017e\u00edce pr\u00e1\u0161ku z pra\u017een\u00e9 r\u00fd\u017ee1.5 l\u017ei\u010dky chilli vlo\u010dek10 g koriandru20 g jarn\u00ed cibulky0.5 l\u017ei\u010dky soli1.5 l\u017e\u00edce hov\u011bz\u00ed \u017elu\u010di (voliteln\u00e9)2 l\u017e\u00edce hov\u011bz\u00ed krve (voliteln\u00e9)10 g m\u00e1\u010dky vonn\u00e942 g st\u0159ev (voliteln\u00e9)\t\n\t\n\t\tHov\u011bz\u00ed st\u0159eva nakr\u00e1jejte najemno na mal\u00e9 kousky.Hov\u011bz\u00ed maso nakr\u00e1jejte proti vl\u00e1knu na tenk\u00e9 prou\u017eky a ka\u017ed\u00fd prou\u017eek pak \u0161ikmo nakr\u00e1jejte na velmi tenk\u00e9 pl\u00e1tky, aby bylo maso co nejk\u0159eh\u010d\u00ed. C\u00edlem je maso nakr\u00e1jet najemno, nikoli nasekat.V m\u00edse sm\u00edchejte tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho masa s krv\u00ed, sol\u00ed, glutam\u00e1tem sodn\u00fdm, ryb\u00ed om\u00e1\u010dkou, thajsk\u00fdmi chilli vlo\u010dkami, pr\u00e1\u0161kem z pra\u017een\u00e9 r\u00fd\u017ee a hov\u011bz\u00ed \u017elu\u010d\u00ed. Dbejte na to, aby byla z\u00e1livka dob\u0159e prom\u00edchan\u00e1.P\u0159idejte nasekanou jarn\u00ed cibulku, koriandr a m\u00e1tu a zlehka prom\u00edchejte. Ihned pod\u00e1vejte.\t\n\t\n\t\tHov\u011bz\u00ed maso: Na larb ze syrov\u00e9ho hov\u011bz\u00edho masa se nejl\u00e9pe hod\u00ed kus s mal\u00fdm mno\u017estv\u00edm tuku, nap\u0159\u00edklad sv\u00ed\u010dkov\u00e1. Takov\u00e9 maso je libov\u00e9 a k\u0159ehk\u00e9 a vst\u0159eb\u00e1 chu\u0165 z\u00e1livky, ani\u017e by ji p\u0159ebilo.\nUjist\u011bte se, \u017ee je hov\u011bz\u00ed maso \u010derstv\u00e9 a nezpracovan\u00e9. Pokud m\u00e1te pochybnosti o jeho \u010derstvosti nebo kvalit\u011b, je lep\u0161\u00ed neriskovat a pokrmy, jako je thajsk\u00fd sal\u00e1t ze syrov\u00e9ho hov\u011bz\u00edho masa, nep\u0159ipravovat.\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nLahodn\u00fd recept z thajsk\u00e9 kuchyn\u011b, kter\u00fd poskytla Praew z blogu Hungry In Thailand.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198698","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=198698"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198698\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16223"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}