1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Bò Bía－越南中式香腸生春捲rich600338<blockquote class="wp-embedded-content" data-secret="8fz80orWey"><a href="https://marcwiner.com/zh-hant/bo-bia-zhongshi-xiangchang-shengchunjuan/">Bò Bía－越南中式香腸生春捲</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/bo-bia-zhongshi-xiangchang-shengchunjuan/embed/#?secret=8fz80orWey" width="600" height="338" title="Bò Bía－越南中式香腸生春捲 — Marc Winer" data-secret="8fz80orWey" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/01/Bo-bia-en-tete-vrai-750x563.jpg600450美味的越南生春捲，包入清炒豆薯、蛋皮、中式香腸與新鮮香草，搭配香濃滑順的海鮮醬花生醬。https://marcwiner.com/zh-hant/bo-bia-zhongshi-xiangchang-shengchunjuan/zh-hantBò Bía－越式臘腸春捲越南前菜配菜零食20307050捲300 g 生菜150 g 泰式羅勒 (越南稱 húng quế)750 g 豆薯 (越南稱 củ sắn，可省略)100 g 豬肉鬆（ruốc） (乾燥撕碎豬肉)5 雞蛋 (可用雞蛋或鴨蛋)3 中式臘腸 (越南稱 lạp xưởng)50 米紙 (中等厚度即可)烤花生紅蔥頭 (切末)食用油1 茶匙 魚露 (越南稱 nuoc-mâm)0.5 茶匙 黑胡椒 (現磨)1 湯匙 蠔油1 茶匙 雞粉（hạt nêm） (雞肉高湯粉)0.5 茶匙 黑胡椒 (現磨)50 g 花生 (先烘烤)200 g 海鮮醬 (越南稱 tương đen)0.5 茶匙 木薯澱粉300 g 水0.5 茶匙 雞粉（hạt nêm） (雞肉高湯粉)1.5 湯匙 糖8https://marcwiner.com/wp-content/uploads/2026/01/Bo-Bia-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