廣州年末人潮逼爆！高第街10蚊鞋掃斷市！起義路排隊王伏唔伏？越南檬粉超抵食！越南華僑主理！北京路步行街酒店推薦！廣州美食生活Vlog！美食旅遊攻略！Canton Food Tour｜GuangZhou

成為此頻道的會員即可獲得以下福利：
   / @huntingarcher  

#廣州 #越南 #北京路


餐廳名稱：金越軒
餐廳地址：廣州起義路起義路32號
GOOGLE MAP：https://maps.app.goo.gl/6YdWd7yScVcnm...
BAIDU MAP：https://j.map.baidu.com/fd/7uM
餐廳消費：香茅豬扒撈檬 CNY36，越式拼盤 CNY62，特色炒飯 CNY35
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越南菜（Vietnamese Cuisine）以其清新健康、口感豐富且極致講究「酸、甜、鹹、辣、苦」五味平衡而聞名於世，被公認為東南亞飲食文化中最精緻清爽的代表。其烹飪哲學深受中國陰陽調和理念與法國殖民歷史的雙重影響，極度強調新鮮香草（如薄荷、九層塔、香菜、檸檬草）與生鮮蔬菜的運用，並以發酵魚露（Nuoc Mam）作為靈魂調料貫穿始終，賦予料理獨特的鮮鹹底蘊。經典菜式如越南河粉（Pho）以清冽甘甜的牛骨湯頭搭配滑嫩河粉，法式麵包（Banh Mi）則將酥脆的空心法棍與肝醬、醃蘿蔔及烤肉完美結合，此外還有口感清爽的米紙卷（Goi Cuon）與風味獨特的滴漏咖啡，每一道料理都追求極低的油脂負擔與食材的原汁原味，是現代追求健康飲食潮流下的熱門選擇。
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越南檬粉（Bún）是越南飲食文化中極具代表性的一道乾拌米粉料理，在香港及華人地區常被稱為「檬」，其本質是一碗色彩繽紛、口感清爽的涼拌米線沙拉。這道料理的靈魂在於將煮熟後冷卻的細圓米粉墊底，鋪上剛烤好的香茅豬頸肉、燒豬排、甘蔗蝦或炸春捲等熱氣騰騰的主菜，並佐以大量的爽脆生菜絲、青瓜絲、醃製酸甜紅白蘿蔔絲、新鮮薄荷葉與九層塔，最後撒上烤花生碎與炸蔥酥增香。食用時，食客需將特製的「努沃克魚露汁」（Nuoc Cham，由魚露、青檸汁、蒜末、辣椒和糖調製而成）淋入碗中並充分攪拌，讓酸甜微辣的醬汁包裹每一根米粉與食材，這種「冷熱交融」且極度開胃的獨特吃法，使其成為炎熱天氣下最受歡迎的消暑美食。
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Vietnamese Cuisine is globally celebrated for its remarkably fresh, light, and health-conscious profile, defined by a sophisticated mastery of balancing the five fundamental tastes: sour, bitter, sweet, spicy, and salty. Heavily influenced by both its history of French colonialism and neighboring Chinese traditions, the cuisine is distinguished by its minimal use of heavy oils and its heavy reliance on fresh herbs (such as mint, Thai basil, cilantro, and lemongrass), crisp raw vegetables, and the ubiquitous "soul ingredient"—fish sauce (Nuoc Mam). Iconic dishes include Pho, a fragrant beef or chicken noodle soup simmered with charred aromatics; Banh Mi, a crispy baguette sandwich filled with pâté, pickled vegetables, and grilled meats; and Goi Cuon, translucent fresh spring rolls packed with greens and shrimp; all of which reflect a culinary philosophy that prioritizes texture, brightness, and the preservation of natural flavors, making it a favorite among health-conscious diners worldwide.
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Vietnamese Vermicelli Bowls, known locally as "Bún" (specifically styles like Bún Thịt Nướng), serve as a cornerstone of Vietnamese casual dining, functioning essentially as a vibrant, deconstructed cold noodle salad rather than a hot soup dish. The dish features a base of cool, room-temperature fine rice vermicelli topped with sizzling hot marinated grilled proteins—such as lemongrass pork, grilled shrimp, or crispy spring rolls—alongside a refreshing medley of shredded lettuce, cucumbers, pickled carrots and daikon, fresh mint, and Thai basil. The bowl is garnished with crushed roasted peanuts and fried shallots for crunch, but the experience is only complete when the diner pours the accompanying "Nuoc Cham" sauce (a zesty vinaigrette made from fish sauce, lime juice, sugar, garlic, and chili) over the ingredients and tosses them together, creating a harmonious explosion of flavors—sweet, sour, salty, and savory—combined with a delightful temperature contrast between the warm meat and cool noodles, making it the ultimate palate-cleansing meal for hot weather.


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Chapters:
00:00 Intro
01:24 海珠廣場買鞋熱潮與廣西螺螄粉
05:45 越南菜點餐越南華僑與廣州飲食文化的淵源
09:51 廣州旅遊攻略五天四夜行程與住宿建議
12:01 越南檬粉、豬扒與特色拼盤
22:01 起義路高第西街鞋類批發市場
29:51 老字號蛋撻王與街頭小吃
31:41 北京路周邊住宿推薦
36:19 書坊街變遷：從「金魚街」到「廣州酒家」
40:24 惠福東路美食街排隊王「大頭蝦」與老店現狀
46:19 大佛寺與遊客避坑指南如何體驗在地氛圍
51:34 Ending
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