Banh Mi Nuong Muoi Ot (Grilled Banh Mi with Chili Salt)
Vietnamese dishesSavory CakesSouthern Vietnam
Grilled banh mi with chili salt is loved for the crisp surface, the hot salty sauce and the scent of spring onion oil the moment the oven opens. The difficulty is that thickly spread sauce leaves the bread limp, with no crunch left in the bite.
Spreading the sauce thin and even keeps the bread dry, brings up a good colour and holds the crispness. A few light scores across the surface first help the sauce soak in. It suits an afternoon snack or something to pick at in the evening.
This batch weighs about 632g, at roughly 317 calories per 100g.
Method
Cut the bread into serving pieces or leave the loaf whole, score the surface lightly with a knife so the sauce soaks in, and press it flat for extra crispness if you like.
Wash the spring onion, chop it small and mix it with 1 tablespoon of cooking oil to make spring onion oil.
Cut 2 sausages into thin slices or small dice and set them aside.
Beat 1 chicken egg smooth to brush over the surface of the bread.
Mix 2 tablespoons of Lean Mayo, 2 tablespoons of chili sauce, 1 teaspoon of Tay Ninh shrimp salt and 1/2 teaspoon of minced chili into an even sauce.
Melt 20g of unsalted butter, brush it over the bread along with the beaten egg, spread on a very thin, even layer of the sauce and arrange the sausage on top.
Grill until the surface is evenly golden and crisp, scatter over 20g of pork floss and the spring onion oil, and serve hot.
Tips
Spreading the sauce thin and even keeps the bread dry, brings up a good colour and holds the crispness.
Shrimp salt of a medium grain, not too fine, gives fragrance without harsh saltiness.
Pressing the slices flat before grilling gives a more evenly crisp surface.
The pork floss and spring onion oil go on after grilling, since they burn easily if added first.
Need kOBE Lean Mayo?
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