Vietnamese Grilled Chili Salt Bread (Bánh Mì Nướng Muối ớt) Recipe by Selena Nguyễn
Cooking Instructions 1 Melt the butter in a saucepan, then add minced garlic and sauté until fragrant. Next, add sugar, seasoned salt, chili powder, chili sauce, and chili oil. Stir well until the sauce thickens slightly, then remove from heat. 2 Use a rolling pin to flatten the bread. Brush the sauce mixture on both sides of the bread. Place in the oven at 320°F (160°C) for 14-15 minutes, flipping halfway through so the bread gets evenly crispy. 3 Cut the bread into bite-sized pieces. Sprinkle with your choice of toppings: sliced sausage, quail eggs, pork floss, dried shrimp floss, mayonnaise, and chili sauce. For scallion oil, chop green onions, then heat cooking oil and butter in a pan. Once the butter melts, add the green onions and sauté until fragrant, then transfer to a bowl. 4 1 Melt the butter in a saucepan, then add minced garlic and sauté until fragrant. Next, add sugar, seasoned salt, chili powder, chili sauce, and chili oil. Stir well until the sauce thickens slightly, then remove from heat. 1 Melt the butter in a saucepan, then add minced garlic and sauté until fragrant. Next, add sugar, seasoned salt, chili powder, chili sauce, and chili oil. Stir well until the sauce thickens slightly, then remove from heat. 2 Use a rolling pin to flatten the bread. Brush the sauce mixture on both sides of the bread. Place in the oven at 320°F (160°C) for 14-15 minutes, flipping halfway through so the bread gets evenly crispy. 2 Use a rolling pin to flatten the bread. Brush the sauce mixture on both sides of the bread. Place in the oven at 320°F (160°C) for 14-15 minutes, flipping halfway through so the bread gets evenly crispy. 3 Cut the bread into bite-sized pieces. Sprinkle with your choice of toppings: sliced sausage, quail eggs, pork floss, dried shrimp floss, mayonnaise, and chili sauce. For scallion oil, chop green onions, then heat cooking oil and butter in a pan. Once the butter melts, add the green onions and sauté until fragrant, then transfer to a bowl. 3 Cut the bread into bite-sized pieces. Sprinkle with your choice of toppings: sliced sausage, quail eggs, pork floss, dried shrimp floss, mayonnaise, and chili sauce. For scallion oil, chop green onions, then heat cooking oil and butter in a pan. Once the butter melts, add the green onions and sauté until fragrant, then transfer to a bowl. 4 4 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crispy Waffle Hashbrowns California Farm Wild Rice Mushroom Soup Spaghetti bacon chili California Farm Wild Rice Breakfast Pancakes Basil minced pork stirfry Crispy Waffle Hashbrowns California Farm Wild Rice Mushroom Soup Spaghetti bacon chili California Farm Wild Rice Breakfast Pancakes Basil minced pork stirfry Maltesers Rocky Road Potato Semolina Medu Vada Chocolate {Vegan} Crispy potato balls Cocomang Homemade Sour Cream Bharli Vangi/Bharwa Baingan Condensed milk Potato Rostii Potato lollipop Maltesers Rocky Road Potato Semolina Medu Vada Chocolate {Vegan} Crispy potato balls Cocomang Homemade Sour Cream Bharli Vangi/Bharwa Baingan Condensed milk Potato Rostii Potato lollipop