1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Bánh Xèo——越南煎餅rich600338<blockquote class="wp-embedded-content" data-secret="zFDMmrwvY3"><a href="https://marcwiner.com/zh-hant/banh-xeo/">正宗 Bánh Xèo——越南煎餅</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/banh-xeo/embed/#?secret=zFDMmrwvY3" width="600" height="338" title="正宗 Bánh Xèo——越南煎餅 — Marc Winer" data-secret="zFDMmrwvY3" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/03/Bhan-xeo-en-tete-750x1000.jpg600800金黃外皮薄脆輕盈，讓人一吃就上癮。Bánh Xèo 的內餡同樣精彩：豬肉和／或鮮蝦，搭配綠豆、洋蔥與豆芽，層次豐富又迷人。https://marcwiner.com/zh-hant/banh-xeo/zh-hantBánh Xèo - 越式香脆煎餅越南主菜3060904人份400 g 在來米粉2 茶匙 薑黃 (粉狀)500 ml 水200 ml 啤酒 (最好使用越南啤酒，一般淡色啤酒也可以，亦可改用椰奶)40 ml 椰奶3 根 青蔥 (切碎（盡量切細）)300 g 豬絞肉 (約 30% 脂肪)0.5 茶匙 鹽1 撮 胡椒粉1.5 湯匙 魚露1 湯匙 玉米澱粉1 湯匙 紹興酒生菜／芥菜葉薄荷香菜越式魚露蘸醬（Nước chấm） (蘸食用)9https://marcwiner.com/wp-content/uploads/2024/03/Bhan-xeo-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400