Bánh Mì isn’t complete without its rich yellow mayo and savory liver pâté. This recipe gives you a safer, raw-egg-free mayo that’s lighter, healthier, and just as delicious.
Vietnamese Mayo: The Secret to a Perfect Bánh Mì
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
If you’ve ever had a proper Bánh Mì, you know it’s not just about the fillings—it’s about how everything comes together in that perfect bite.
A crusty-yet-airy Vietnamese baguette, a swipe of creamy mayo, a layer of savory liver pâté, tangy Đồ Chua (pickled carrots and daikon), plus your choice of fillings—crispy pork belly, grilled lemongrass chicken, or the good old Chả Lụa (Vietnamese ham). That balance of flavors and textures is what makes Bánh Mì unforgettable.
But let’s talk about the unsung hero here: the mayo. Vietnamese mayo is richer and creamier than the store-bought stuff. It’s that golden spread you’ll find not only in Bánh Mì but also sneaked into street food snacks like Bánh Bông Lan Trứng Muối (salted egg sponge cake) or Bánh Tráng Cuốn Bơ (rice paper rolls with mayo).
Traditionally, it’s made with raw egg yolks and a lot of oil—delicious, yes, but also pretty heavy.
That’s why I wanted to come up with a lighter version—no raw eggs, less fat, but still creamy and flavorful. I actually took inspiration from the translucent mayo used in BreadTalk’s famous pork floss buns (if you’ve ever been to a bakery in Singapore, you’ve probably seen them!).
This recipe gives you all the flavor without the heaviness, and it’s a safer option too.
Ingredients
This mayo isn’t your typical raw-egg-and-oil mix. Instead, it’s cooked gently on the stove, kind of like those coconut custards you’ll find around Southeast Asia—think Singaporean kaya or Thai sangkhaya.
The trick? Cornstarch. It thickens everything up without the need for heaps of oil, so the mayo stays creamy but much lighter. And since the egg gets cooked through, it’s safe to eat and has that silky-smooth texture we love.
You only need a few pantry basics to whip this up: egg yolk, cornstarch, butter, sugar, and a pinch of salt.
Instructions
- Whisk the egg yolk with sugar and salt until light in color. Mix in the cornstarch and water until smooth, then strain into a heatproof bowl.
- Place the bowl over a bain-marie (a pot of simmering water), add butter and cook the mixture over medium heat, whisking continuously, until it starts to thicken.
- Immediately remove from heat and whisk until the mayo is smooth and creamy.
No-Raw-Egg Vietnamese Mayo/Butter (Bơ)
Ingredients
- 1 egg yolk
- 0.42 cup water (100ml)
- 2 tsp cornstarch
- ¼ tsp salt
- ¾ tbsp granulated sugar (Add more sugar if you're preparing the sauce for sweet buns.)
- 2½ tbsp butter (40g)
- ¼ tsp garlic powder/onion powder (optional)
Instructions
- Whisk the egg yolk, sugar, and salt together until pale and well combined. Add the cornstarch and water, mixing until smooth, then strain the mixture into a heatproof bowl.
- Set the bowl over a bain-marie (a pot of simmering water), add butter and cook on medium heat, whisking constantly, until the mixture begins to thicken.
- Remove from the heat immediately and continue whisking until the mayo becomes smooth and creamy.
when is butter added?
The butter is cooked together with the mixture =).
Thank you. I have to make my own Banh mi as we are vegetarian. i saute mock duck in peanut oil with garlic, lemon grass, red pepper, soy sauce, and ginger to make it more interesting than just veggies, but now this recipe for mayo will take it up another notch. I just need to figure out the amazing bread.