{"id":198971,"title":"Ch\u1ea3 Hu\u1ebf, vietnamsk\u00e1 mortadela s \u010desnekem","modified":"2026-10-31T17:48:06+01:00","plain":"Tradi\u010dn\u00ed recept na vietnamskou uzeninu, kter\u00e1 se skv\u011ble hod\u00ed do banh mi nebo k banh cuon\n\n\n\nZdrav\u00edm v\u0161echny! Dnes si spole\u010dn\u011b p\u0159iprav\u00edme dom\u00e1c\u00ed uzeninu, kter\u00e1 je ve Vietnamu opravdu velmi obl\u00edben\u00e1. Pokud m\u00e1te r\u00e1di nem chua, ur\u010dit\u011b v\u00e1s oslov\u00ed i tento recept. \n\n\n\nM\u016f\u017eete ji pou\u017e\u00edt do vietnamsk\u00fdch sendvi\u010d\u016f banh mi, k pokrm\u016fm jako banh cuon nebo dokonce do pol\u00e9vek, nap\u0159\u00edklad do slavn\u00e9 B\u00fan b\u00f2 Hu\u1ebf!\n\n\n\nSlavn\u00fd banh mi, do kter\u00e9ho se vejde nekone\u010dn\u011b mnoho n\u00e1pln\u00ed\n\n\n\nCo je Ch\u1ea3 Hu\u1ebf? \n\n\n\nTato uzenina pat\u0159\u00ed do kategorie vietnamsk\u00e9 kuchyn\u011b zvan\u00e9 Ch\u1ea3, kter\u00e1 zahrnuje masov\u00e9 v\u00fdrobky va\u0159en\u00e9 v obalu v p\u00e1\u0159e, nap\u0159\u00edklad ch\u1ea3 l\u1ee5a, kter\u00fd ur\u010dit\u011b zn\u00e1te. Pat\u0159\u00ed sem tak\u00e9 vietnamsk\u00e1 omeleta.\n\n\n\nAle pozor, je tu drobn\u00fd rozd\u00edl, kter\u00fd mus\u00edm pro \u00faplnost zm\u00ednit. Na severu Vietnamu ozna\u010duje Ch\u1ea3 sma\u017een\u00e9 maso. Nap\u0159\u00edklad Ch\u1ea3 b\u00f2 tedy znamen\u00e1 sma\u017een\u00e9 hov\u011bz\u00ed. Pro va\u0159en\u00ed v p\u00e1\u0159e tam pou\u017e\u00edvaj\u00ed odli\u0161n\u00fd n\u00e1zev Gi\u00f2. Tato slavn\u00e1 vietnamsk\u00e1 vep\u0159ov\u00e1 pa\u0161tika se tam proto naz\u00fdv\u00e1 Gi\u00f2 l\u1ee5a.\n\n\n\nLahodn\u00e9 banh cuon\n\n\n\nA jak do toho zapad\u00e1 Ch\u1ea3 Hu\u1ebf?\n\n\n\nJde o zkr\u00e1cen\u00fd ji\u017en\u00ed n\u00e1zev pro \u201evep\u0159ov\u00e9 va\u0159en\u00e9 v p\u00e1\u0159e na zp\u016fsob m\u011bsta Hu\u1ebf\u201c. \u00dapln\u00fd n\u00e1zev by spr\u00e1vn\u011b m\u011bl zn\u00edt Ch\u1ea3 l\u1ee5a Hu\u1ebf, na severu pak Gi\u00f2 Hu\u1ebf nebo Gi\u00f2 l\u1ee5a Hu\u1ebf. \n\n\n\nHlavn\u00edm rozd\u00edlem oproti Ch\u1ea3 l\u1ee5a je p\u0159\u00edtomnost t\u00e9m\u011b\u0159 cel\u00fdch kuli\u010dek pep\u0159e a velk\u00e9ho mno\u017estv\u00ed \u010desneku, jinak jsou v podstat\u011b stejn\u00e9 a v receptech je m\u016f\u017eete vz\u00e1jemn\u011b zam\u011b\u0148ovat. Z\u00e1le\u017e\u00ed na tom, zda m\u00e1te r\u00e1di \u010desnek, nebo ne\n\n\n\nHlavn\u00ed suroviny na Ch\u1ea3 Hu\u1ebf\n\n\n\n\n\n\n\nVep\u0159ov\u00e9 maso: Pou\u017eijte b\u011b\u017en\u00e9 mlet\u00e9 vep\u0159ov\u00e9, tentokr\u00e1t libov\u00e9 (10% tuku), p\u0159\u00edpadn\u011b vietnamskou pastu ze syrov\u00e9ho vep\u0159ov\u00e9ho masa gi\u00f2 s\u1ed1ng. Je velmi d\u016fle\u017eit\u00e9 maso zpracov\u00e1vat tak dlouho, a\u017e z n\u011bj vznikne skute\u010dn\u00e1 pasta, ne jen prom\u00edchan\u00e9 mlet\u00e9 maso.\n\n\n\nRyb\u00ed om\u00e1\u010dka: Nepostradateln\u00e9 dochucovadlo, kter\u00e9 dod\u00e1v\u00e1 tradi\u010dn\u00ed chu\u0165. Doporu\u010duji zna\u010dku Ph\u00fa Qu\u1ed1c, ale m\u016f\u017eete pou\u017e\u00edt jakoukoli jinou.\n\n\n\n\u010cesnek: Ano, je ho tu hodn\u011b. Ne, nelze ho vynechat.\n\n\n\n\n\n\tCh\u1ea3 Hu\u1ebf\u00a0- Vietnamsk\u00e1 mortadela s \u010desnekem\n\t\t\n\t\t\t\n\t\n\t\tFicelle de boucher, pour attacherpanier vapeur\t\n\t\n\t\t1 kg mlet\u00e9ho vep\u0159ov\u00e9ho masa (nebo kupte vietnamskou pastu ze syrov\u00e9ho vep\u0159ov\u00e9ho masa gi\u00f2 s\u1ed1ng)1 l\u017e\u00edce kuli\u010dek \u010dern\u00e9ho pep\u0159e (nahrubo drcen\u00fdch)1 l\u017e\u00edce kuli\u010dek b\u00edl\u00e9ho pep\u0159e (nahrubo drcen\u00fdch)2 palice \u010desneku (najemno nasekan\u00e9)1 l\u017e\u00edce cukru1 l\u017ei\u010dka ryb\u00ed om\u00e1\u010dky24 list\u016f ban\u00e1novn\u00edku (o rozm\u011brech 10 x 15 cm, viz pozn\u00e1mky)\t\n\t\n\t\tP\u0159ipravte si parn\u00ed hrnecV m\u00edse d\u016fkladn\u011b prom\u00edchejte v\u0161echny suroviny, aby se dob\u0159e spojily. Mus\u00ed v\u00e1m vzniknout opravdu hladk\u00e1 pasta, tak\u017ee se do toho po\u0159\u00e1dn\u011b op\u0159ete! M\u016f\u017eete pou\u017e\u00edt t\u0159eba stoln\u00ed mix\u00e9r. V takov\u00e9m p\u0159\u00edpad\u011b ale p\u0159idejte pep\u0159 a\u017e po rozmixov\u00e1n\u00ed na pastuOdeberte 1 l\u017ei\u010dku sm\u011bsi a zah\u0159\u00edvejte ji v mikrovlnn\u00e9 troub\u011b p\u0159ibli\u017en\u011b 30 sekund, abyste mohli ochutnat a upravit dochucen\u00edPokud chcete pikantn\u011bj\u0161\u00ed chu\u0165, p\u0159idejte v\u00edce \u010desneku a\/nebo kuli\u010dek pep\u0159eNa jeden konec ban\u00e1nov\u00e9ho listu dejte p\u0159ibli\u017en\u011b 1 po\u0159\u00e1dn\u011b vrchovatou l\u017e\u00edci sm\u011bsiP\u0159ehn\u011bte bo\u010dn\u00ed okraje dovnit\u0159 a vep\u0159ovou sm\u011bs zavi\u0148te do listuSva\u017ete prov\u00e1zkemVa\u0159te v p\u00e1\u0159e 10 minut, nebo dokud nebude maso zcela uva\u0159en\u00e9Pod\u00e1vejte ihned nebo p\u0159i pokojov\u00e9 teplot\u011b\t\n\t\n\t\tBan\u00e1nov\u00e9 listy nejsou nezbytn\u00e9. Tradi\u010dn\u011b se sice pou\u017e\u00edvaj\u00ed a dod\u00e1vaj\u00ed jemnou chu\u0165, ale i p\u0159i va\u0159en\u00ed v p\u00e1\u0159e v jak\u00e9mkoli jin\u00e9m obalu bez probl\u00e9m\u016f dos\u00e1hnete z 95% stejn\u00e9 chuti. Pou\u017e\u00edt m\u016f\u017eete nap\u0159\u00edklad r\u00fd\u017eov\u00fd pap\u00edr nebo listy pekingsk\u00e9ho zel\u00ed\nV lednici vydr\u017e\u00ed t\u00fdden a velmi dob\u0159e sn\u00e1\u0161\u00ed i zmrazen\u00ed\n\t\n\t\n\t\tCharcuterie, Plat principalVietnamienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nJako z\u00e1klad jsem pou\u017eil recept z anglicky psan\u00e9ho blogu \u201eThe Ravenous Couple\u201c","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198971","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=198971"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198971\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18897"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}