Vietnamese sandwiches (Bánh Mì) are loved worldwide, especially when slathered with rich, creamy yellow Vietnamese mayo and flavorful liver pâté.
Traditional mayo is typically made with raw egg and plenty of vegetable oil. This recipe offers a raw-egg-free alternative that’s not only safer but also lighter, with fewer calories from fat.
Vietnamese Mayo: The Secret to a Perfect Bánh Mì
The Bánh Mì sandwich is a Vietnamese street food icon celebrated worldwide. Originally introduced by the French, it was proudly reinvented by the Vietnamese, much like the evolution of Cà Phê Sữa Đá (Vietnamese Iced Coffee).
What makes Bánh Mì unforgettable? Its signature components: a crispy, airy Vietnamese-style baguette slathered with rich, creamy yellow mayo, topped with savory Vietnamese liver pâté, tangy pickled vegetables (Đồ Chua), and a variety of fillings.
From Chả Lụa (Vietnamese ham) and Thịt Heo Quay (crispy pork belly) to Thịt Nướng (grilled pork) and grilled lemongrass chicken, every bite is a harmonious blend of textures and flavors.
Traditional Vietnamese mayo isn’t just for Bánh Mì—it’s also beloved in streetfoods like Bánh Bông Lan Trứng Muối (sponge cake with salted egg) and Bánh Tráng Cuốn Bơ (spring rolls with mayo). Made with raw (or pasteurized) eggs and plenty of vegetable oil, it’s rich and indulgent but also calorie-heavy.
That’s why I created this lighter, raw-egg-free mayo. I adapted this recipe from the translucent mayo used in BreadTalk’s Chinese pork floss buns, a popular bakery chain in Southeast Asia, especially in Singapore. It’s significantly lower in fat than the traditional version, and it’s made without raw eggs.
Ingredients
This no-raw-egg mayo is prepared in a way similar to coconut custard sauces popular in Southeast Asia, such as Singaporean Kaya or Thai Sangkhaya.
Instead of relying on the emulsification of oil and egg like traditional mayo, it’s thickened with cornstarch, making it much lower in fat. Plus, the egg is gently cooked over heat, ensuring safety and a smooth, creamy texture.
All you need are a few simple ingredients: egg yolk, cornstarch, butter, salt, and sugar.
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.
Vietnamese Mayo/Butter (Bơ) with No Raw Egg (And Less Fat!)
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.