Banh Mi Chien Bo Duong (Sweet Buttered Bread Bites)
Sweets and drinksFried CakesVietnamAbout 20 minutes
Banh mi chien bo duong puts yesterday's baguette to good use. What makes it good is the crisp buttery coating clinging to each piece, with sesame scattered over. The difficult part is that the coating scorches easily and turns bitter.
The bread is fried golden on both sides and lifted out first, then the butter and sweetener go into the same pan and the bread returns. Low heat throughout this step is what keeps the coating from burning.
This batch weighs about 315g, at roughly 301 calories per 100g.
Method
Cut the baguettes into small bite sized pieces with scissors.
Set a pan over medium heat and add 1 tablespoon of margarine. Once it melts, lower the heat, add the bread and fry until golden and crisp on both sides, then lift it onto a plate.
In the same pan, add another 1 tablespoon of margarine and let it melt.
Add 2 tablespoons of kOBE Monk Fruit Blend and stir constantly until it dissolves.
Return the bread to the pan, toss for about 1 minute, add 1 tablespoon of sesame seeds and keep tossing until the sesame and the buttery coating cling to both sides, then turn off the heat.
Tips
Low heat during the butter step is what keeps the coating from scorching.
Day old bread has a drier crumb, while a fresh loaf soaks up the butter and turns soggy.
Evenly cut small pieces fry through at the same rate.
Once the bread is back in the pan, about 1 minute of tossing is enough, as longer leaves it soft.
The sesame goes in at the very end and gets tossed until it clings to both sides.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.