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.
Vietnamese Butter vs. Vietnamese Mayo: Are They the Same Thing?
This is the biggest source of confusion for Banh Mi lovers! When you go to a sandwich shop and see that beautiful yellow spread, you might hear it called “Vietnamese butter” (Bơ).
The truth? It isn’t dairy butter at all. It is actually an egg-and-oil emulsion—technically a mayonnaise. Because it’s so rich, yellow, and creamy, many people call it butter, but in the kitchen, we treat it like a handmade mayo. By calling it “butter,” shops are usually describing the decadent texture rather than the 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 mayo using oil, egg yolk, a whisk, salt, and garlic powder.
Ingredients For Vietnamese Mayo
– 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.
- Once you achieve the creamy mayo-like consistency, taste it 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.
Tools I recommend to make whisking mayo easier.
Can you freeze 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.
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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.
What Makes Vietnamese Mayo Different: The Kewpie Secret
If you aren’t making it from scratch, the secret “cheat code” used by many home cooks and shops is Kewpie. Unlike regular mayo that uses whole eggs, Kewpie uses only egg yolks and a touch of MSG for that signature umami hit. It has a deeper, savory profile that mimics the “handmade” taste of Vietnamese mayo perfectly. If you want that Banh Mi flavor without the 20 minutes of whisking, reaching for a bottle of Kewpie is the way to go.
How to Use Vietnamese Mayo Beyond Banh Mi
Don’t let this delicious spread sit lonely in your fridge! It’s incredibly versatile:
Dipping Sauce: It’s the perfect dip for fries or crispy spring rolls.
Rice Bowl Drizzle: Add a dollop on top of a Kimchi Spam Fried Rice bowl for extra creaminess.
Burger Spread: Swap out your boring mayo for this on a burger to give it an Asian-fusion twist.
Corn on the Cob: Slather it on grilled corn with a little chili flakes for a “Viet-style” street corn.
How to Store Vietnamese Mayo and How Long It Keeps
Because this recipe uses fresh egg yolks, it needs to stay chilled. Store it in a clean, airtight jar in the back of your fridge (the coldest part!). It will stay fresh for up to one week.
Pro Tip: Give it a quick stir before using if it has been sitting for a few days. Do not freeze it! Freezing will cause the oil and egg to separate, leaving you with a greasy mess instead of a creamy spread.
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
