[{"@context":"https://schema.org","@type":"Article","headline":"上環新店米芝蓮越南菜🤤 | 不收加一📸","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202607/48879/20260703/hls/post_detail_1783090340663.m3u8"],"datePublished":"2026-07-03 22:52:25+08:00","url":"/community/detailpost/5ae233f2-27fa-4fe5-a781-2a71c164f1c7/香港攻略/上環新店米芝蓮越南菜/eunicep/48879","author":{"@type":"Person","name":"eunicep","url":"https://www.ulifestyle.com.hk/community/user_profile/48879/eunicep"},"text":"Brass Spoon是香港知名越南Pho專門店,其灣仔總店曾連續八年榮獲米芝蓮必比登推介,上環新店採用黑配橙的型格色調,撞色效果極具現代設計感,和一般東南亞菜餐廳的強烈民族風完全不一樣,餐牌除了主打越南牛肉湯粉,還有提供小食､撈檬粉､飯類､越式法包等等,不收加一服務費｡\n\n香茅豬扒撈檬粉 $98\n魚露汁絕對是撈檬粉的靈魂,拌上大量的青瓜絲､醃酸蘿蔔絲､芫荽及生菜,最適合在炎熱天氣品嘗,清爽又無負擔,往清涼爽滑的檬粉澆滿魚露蘸汁,酸甜醒胃,即時令人食慾大振,豬扒外表焦脆,肉質纖細易嚼不過韌,滲入香茅獨有的清香｡\n\n香茅雞扒扎肉煎蛋飯 $98\n豐富配料包括香茅雞扒､扎肉､煎蛋､蕃茄､青瓜片､蔥油､醃蘿蔔絲和生菜等,刺破半熟膿邊太陽蛋後,蛋漿亦會漸漸流出,讓飯粒吸收香濃蛋汁,去骨雞扒啖啖肉,鎖緊肉汁,以越式香茅秘製香料醃至入味｡\n\n越式扎肉法包 $88\n越式法包是非常具東南亞色彩三文治,製作該麵包時會用麵粉及米粉,外皮質感相對較脆,內裡鬆軟中帶點煙韌,塗抹豐腴的肝醬和蛋黃醬,夾著肉質爽彈的扎肉,佐以醃蘿蔔絲､青瓜片､蕃茄及生菜,加入香草提香,一口即有多重層次,足料又飽肚｡\n\n小食拼盤 $138\n一盤就已集齊4款越南小食:越南炸春卷､鳳尾蝦春卷､蒜蓉牛油雞翼和吉列炸蝦餅,一次過嚐遍多個款式,越南炸春卷以輕薄的米紙外皮包裹著豬肉內餡,鳳尾蝦春卷則以纖細絲網皮,將原隻鮮蝦入餡,招牌蒜蓉牛油雞翼外層炸到金黃酥脆,內裡嫩滑多汁,蝦餅扎實彈牙,蘸上甜酸醬､蛋黃醬和魚露汁,中和炸物的油膩感｡\n\n燒豬頸肉 $78\n豬頸肉本身帶有油脂,所以用燒烤的方式來處理最可口,吃起來更會有脆度,燒至外面微焦,內裡軟嫩爽口,沾上微甜鹹辣的秘製醬汁提升肉香｡\n\n#米芝蓮必比登 #越南餐廳 #超級旅遊達人 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"上環新店米芝蓮越南菜🤤 | 不收加一📸","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202607/48879/20260703/hls/post_detail_1783090340663.m3u8"],"datePublished":"2026-07-03 22:52:25+08:00","url":"/community/detailpost/5ae233f2-27fa-4fe5-a781-2a71c164f1c7/香港攻略/上環新店米芝蓮越南菜/eunicep/48879","author":{"@type":"Person","name":"eunicep","url":"https://www.ulifestyle.com.hk/community/user_profile/48879/eunicep"},"text":"Brass Spoon是香港知名越南Pho專門店,其灣仔總店曾連續八年榮獲米芝蓮必比登推介,上環新店採用黑配橙的型格色調,撞色效果極具現代設計感,和一般東南亞菜餐廳的強烈民族風完全不一樣,餐牌除了主打越南牛肉湯粉,還有提供小食､撈檬粉､飯類､越式法包等等,不收加一服務費｡\n\n香茅豬扒撈檬粉 $98\n魚露汁絕對是撈檬粉的靈魂,拌上大量的青瓜絲､醃酸蘿蔔絲､芫荽及生菜,最適合在炎熱天氣品嘗,清爽又無負擔,往清涼爽滑的檬粉澆滿魚露蘸汁,酸甜醒胃,即時令人食慾大振,豬扒外表焦脆,肉質纖細易嚼不過韌,滲入香茅獨有的清香｡\n\n香茅雞扒扎肉煎蛋飯 $98\n豐富配料包括香茅雞扒､扎肉､煎蛋､蕃茄､青瓜片､蔥油､醃蘿蔔絲和生菜等,刺破半熟膿邊太陽蛋後,蛋漿亦會漸漸流出,讓飯粒吸收香濃蛋汁,去骨雞扒啖啖肉,鎖緊肉汁,以越式香茅秘製香料醃至入味｡\n\n越式扎肉法包 $88\n越式法包是非常具東南亞色彩三文治,製作該麵包時會用麵粉及米粉,外皮質感相對較脆,內裡鬆軟中帶點煙韌,塗抹豐腴的肝醬和蛋黃醬,夾著肉質爽彈的扎肉,佐以醃蘿蔔絲､青瓜片､蕃茄及生菜,加入香草提香,一口即有多重層次,足料又飽肚｡\n\n小食拼盤 $138\n一盤就已集齊4款越南小食:越南炸春卷､鳳尾蝦春卷､蒜蓉牛油雞翼和吉列炸蝦餅,一次過嚐遍多個款式,越南炸春卷以輕薄的米紙外皮包裹著豬肉內餡,鳳尾蝦春卷則以纖細絲網皮,將原隻鮮蝦入餡,招牌蒜蓉牛油雞翼外層炸到金黃酥脆,內裡嫩滑多汁,蝦餅扎實彈牙,蘸上甜酸醬､蛋黃醬和魚露汁,中和炸物的油膩感｡\n\n燒豬頸肉 $78\n豬頸肉本身帶有油脂,所以用燒烤的方式來處理最可口,吃起來更會有脆度,燒至外面微焦,內裡軟嫩爽口,沾上微甜鹹辣的秘製醬汁提升肉香｡\n\n#米芝蓮必比登 #越南餐廳 #超級旅遊達人 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202607/48879/20260703/hls/post_detail_1783090340663.m3u8","creator":{"@type":"Person","name":"eunicep"}}]