Vietnamese Grilled Chili Salt Banh Mi Recipe by Nguyễn Lê Hồng Hạnh
Cooking Instructions 1 Soak the dried shrimp (choose the kind without added color) in water for about 30 minutes to help remove any sand when rinsing. Sauté chopped scallions in oil, then add the shrimp and a little annatto oil. Season with bouillon powder and sugar to taste. Add some chopped scallions, then turn off the heat. 2 Cut the Vietnamese pork sausage into thin strips. 3 Chop the scallions and pour hot oil over them to make scallion oil. 4 Melt the butter. 5 Mix sugar, salt, chili oil, and chili sauce to taste. Flatten the baguettes slightly, brush with melted butter, then spread the seasoning mixture on top and grill until crispy. 6 After grilling, cut the baguettes into bite-sized pieces. Top with pork sausage, sautéed shrimp, pork floss, scallion oil, chili sauce, and mayonnaise. 1 Soak the dried shrimp (choose the kind without added color) in water for about 30 minutes to help remove any sand when rinsing. Sauté chopped scallions in oil, then add the shrimp and a little annatto oil. Season with bouillon powder and sugar to taste. Add some chopped scallions, then turn off the heat. 1 Soak the dried shrimp (choose the kind without added color) in water for about 30 minutes to help remove any sand when rinsing. Sauté chopped scallions in oil, then add the shrimp and a little annatto oil. Season with bouillon powder and sugar to taste. Add some chopped scallions, then turn off the heat. 2 Cut the Vietnamese pork sausage into thin strips. 2 Cut the Vietnamese pork sausage into thin strips. 3 Chop the scallions and pour hot oil over them to make scallion oil. 3 Chop the scallions and pour hot oil over them to make scallion oil. 4 Melt the butter. 4 Melt the butter. 5 Mix sugar, salt, chili oil, and chili sauce to taste. Flatten the baguettes slightly, brush with melted butter, then spread the seasoning mixture on top and grill until crispy. 5 Mix sugar, salt, chili oil, and chili sauce to taste. Flatten the baguettes slightly, brush with melted butter, then spread the seasoning mixture on top and grill until crispy. 6 After grilling, cut the baguettes into bite-sized pieces. Top with pork sausage, sautéed shrimp, pork floss, scallion oil, chili sauce, and mayonnaise. 6 After grilling, cut the baguettes into bite-sized pieces. Top with pork sausage, sautéed shrimp, pork floss, scallion oil, chili sauce, and mayonnaise. 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 Gluten free, Vegan Donut Holes Chinese chicken drumsticks Chocolate Coffee Toffee Bark Brad's cottage pie Brazilian Carrot Cake Gluten free, Vegan Donut Holes Chinese chicken drumsticks Chocolate Coffee Toffee Bark Brad's cottage pie Brazilian Carrot Cake Chocolate Coffee Toffee Bark Fenugreek dessert White chocolate chip raspberry cheesecake cookies Juicy beef burgers Chinese chicken drumsticks Crispy Pizza (Kid-Friendly) Double layered cream and chocolate cake Thai Noodle Salad Brazilian Carrot Cake Gluten free, Vegan Donut Holes Chocolate Coffee Toffee Bark Fenugreek dessert White chocolate chip raspberry cheesecake cookies Juicy beef burgers Chinese chicken drumsticks Crispy Pizza (Kid-Friendly) Double layered cream and chocolate cake Thai Noodle Salad Brazilian Carrot Cake Gluten free, Vegan Donut Holes