越南牛肉暖沙拉

Bò lúc lắc

越南的煎牛肉暖沙拉！其实大体上和泰国的口味是一样的只不过泰国比较喜欢整块煎了以后切片拌，越南这个是提前切块腌了煎。

各有利弊吧，如果越南的做法最好选肥一点的牛肉，切块煎汁水锁的更牢也更入味。泰国的话瘦一点的牛排切片其实也不会觉得很乏味…我个人更喜欢越南切块的做法吧。

重点是加热过的小番茄真的hin好吃！！！颗颗爆汁而且里面的汁水会更甜，超爱的！

表白下我的新镜头…不用调色饱和度就好看到不行了

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