Vietnamese Grilled Chili Salt Banh Mi

Name: Vietnamese Grilled Chili Salt Banh Mi
Ingredients: 5 small baguettes; 7 oz (200 grams) Vietnamese pork sausage (cha lua) or hot dogs; 1 3/4 oz (50 grams) pork floss; 5 1/4 oz (150 grams) dried tiny shrimp; Sugar, salt, chili oil, chili sauce, butter; Oil, scallions (green onions); Mayonnaise

Nguyễn Lê Hồng Hạnh @cook_4076575

Following the trend, my family tried making this dish at home after tasting it once. 😃

Nguyễn Lê Hồng Hạnh @cook_4076575

Following the trend, my family tried making this dish at home after tasting it once. 😃

Saved

Ingredients

5small baguettes
7 oz (200 grams)Vietnamese pork sausage (cha lua) or hot dogs
1 3/4 oz (50 grams)pork floss
5 1/4 oz (150 grams)dried tiny shrimp
Sugar, salt, chili oil, chili sauce, butter
Oil, scallions (green onions)
Mayonnaise

Saved

Steps

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.