Vietnamese Mayo for Banh Mi
Did you know the secret to a Vietnamese sandwich is its mayo? While it’s true that the quality of the bread and the choice of fillings play a significant role in crafting the perfect banh mi, the creamy, flavorful spread of Vietnamese mayo is an essential component that elevates this beloved street food. This mayo is a delightful blend of rich egg yolk, oil, and a hint of garlic powder, offering a unique taste that perfectly complements the banh mi ingredients. In this blog, I’ll show you the recipe for creating a perfect Vietnamese mayo, ensuring that you can bring that authentic banh mi flavor right into your own kitchen. Let’s dive into the process of making this delicious condiment.
Here’s a simple recipe for making Vietnamese-style mayonnaise using oil, egg yolk, a whisk, salt, and garlic powder:
Ingredients
– 3 large egg yolks
– 1/4 cup of vegetable oil
– pinch of salt (adjust to taste)
– ⅛ tsp garlic powder (optional)
Step-by-step to make Vietnamese mayo
- Start by separating the egg yolk from the white. Place the egg yolk in a clean, dry mixing bowl.
- Add the salt and garlic powder to the egg yolk. You can adjust the amount of garlic powder and salt to suit your taste preferences. You can add more garlic powder if you prefer a stronger garlic flavor.
- Begin whisking the egg yolk, salt, and garlic powder together for 2 minutes. Use a manual whisk or an electric mixer at low speed.
- Add 1/2 tsp of oil. Continue whisking for 4 minutes before adding another stream of oil. You’ll want to add it in a very thin stream (about ½ tsp) every 4 minutes of whisking.This slow addition of oil is crucial for emulsifying the mayo properly.
- Keep whisking until the mixture thickens and takes on a creamy, mayonnaise-like consistency. Whisking time may take 15-20 minutes depending on the type of whisk you use. If the mayo becomes too thick, add a little splash of water and continue whisking to reach your desired consistency.
- Once you achieve the right consistency, taste the mayonnaise and adjust the salt and garlic powder if needed.
- Transfer the homemade Vietnamese-style mayo to a clean jar or airtight container. Store it in the refrigerator for up to a week.
Can you freeze the Vietnamese mayo?
Freezing Vietnamese mayo is not recommended. Freezing mayonnaise can alter its texture and cause it to separate when thawed. The ingredients in mayonnaise, especially the egg yolk, are sensitive to freezing.
To preserve the quality and flavor of Vietnamese mayo, it’s best to store it in an airtight container in the refrigerator. When stored properly, it can last for up to a week. If you have extra mayo that you won’t use within that time frame, consider making a smaller batch to avoid waste or share it with others who can enjoy it.
A recipe to Vietnamese pork sandwich uses Vietnamese mayo.
Can you use blender as an alternative whisking tool?
I have tried to use a blender to whisk the egg, and the texture is surprisingly creamy and smooth. Using a blender is a convenient way to save you some time and energy if you only have a hand whisk.
Be careful not to overblend. It’s essential to watch the texture throughout the process and stop blending once you reach the desired consistency.
What is the difference between Vietnamese mayo and American mayo?
Vietnamese mayo and American mayo, while similar in some ways, have distinct differences in terms of ingredients and flavor profiles:
- Ingredients:
– Vietnamese Mayo: Vietnamese mayo typically includes egg yolk, oil, salt, and sometimes a touch of garlic powder. It’s a straightforward and basic mayonnaise recipe, often made from scratch at home.
– American Mayo: American mayonnaise typically contains egg yolks or whole eggs, oil, vinegar or lemon juice, mustard, salt, and sometimes sugar. Commercial American mayonnaise brands may also include preservatives and stabilizers.
- Flavor:
– Vietnamese Mayo: Vietnamese mayo tends to have a creamier and richer texture compared to American mayo. It’s often made with a more generous amount of egg yolk, which gives it a more pronounced egg flavor. The addition of garlic powder in Vietnamese mayo also imparts a subtle garlic taste, which is not a common feature in American mayo.
– American Mayo: American mayo has a milder and slightly tangy flavor due to the addition of vinegar or lemon juice. The sweetness from sugar (present in some American mayo recipes) can also contribute to its flavor profile.
- Usage:
– Vietnamese Mayo: It is commonly used in Vietnamese cuisine, especially in banh mi sandwiches, spring rolls, and other dishes. The garlic-infused Vietnamese mayo adds a unique and savory dimension to these dishes.
– American Mayo: American mayo is widely used as a condiment in sandwiches, burgers, salads, and as a base for various dips and dressings. It’s a versatile condiment and is a staple in many American and Western recipes.
Vietnamese mayo: Vietnamese-style mayo is not as widely available in commercial form as American mayo. It’s often homemade, although you can find some specialty brands that cater to Vietnamese cuisine.
Vietnamese Mayo
Ingredients
- 3 large egg yolks
- 1/4 cup of vegetable oil
- pinch of salt (adjust to taste)
- ⅛ tsp garlic powder (optional)
Instructions
- Start by separating the egg yolk from the white. Place the egg yolk in a clean, dry mixing bowl.
- Add the salt and garlic powder to the egg yolk. You can adjust the amount of garlic powder and salt to suit your taste preferences. You can add more garlic powder if you prefer a stronger garlic flavor.
- Begin whisking the egg yolk, salt, and garlic powder together for 2 minutes. Use a manual whisk or an electric mixer at low speed.
- Add 1/2 tsp of oil. Continue whisking for 4 minutes before adding another stream of oil. You’ll want to add it in a very thin stream (about ½ tsp) every 4 minutes of whisking.This slow addition of oil is crucial for emulsifying the mayo properly.
- Keep whisking until the mixture thickens and takes on a creamy, mayonnaise-like consistency. Whisking time may take 15-20 minutes depending on the type of whisk you use. If the mayo becomes too thick, add a little splash of water and continue whisking to reach your desired consistency.
- Once you achieve the right consistency, taste the mayonnaise and adjust the salt and garlic powder if needed.
- Transfer the homemade Vietnamese-style mayo to a clean jar or airtight container. Store it in the refrigerator for up to a week.
Notes
