published Sep 20, 2024 Ever wonder what that rich, creamy spread on your bánh mì sandwich is? It’s sốt bơ trứng, also known as just bơ trứng or bơ. This Vietnamese mayonnaise has a distinct flavor — very different from regular mayonnaise! With an abundance of egg yolks and garlic in the mix, it’s a very rich and savory condiment. I was told the recipe from a street vendor on my last trip there. My Vietnamese mayo recipe is a basic, bare-bones version of the spread, and there are many other ingredients you could add to customize it. For example, some like to add chili paste or hot sauce, shallots, and even brown sugar depending on what it’ll be used for. Use Vietnamese mayo on anything you’d add regular mayonnaise to! Chicken salad, as a dipping sauce for fried chicken or seafood, and, of course, as a topping for your favorite sandwiches. In addition to a bánh mì, I’ve added this condiment to pork belly sliders and burgers.
Recommended Tools
Immersion Blender – There aren’t enough ingredients in this recipe to warrant the use of a full-sized blender — unless you’re making it in bulk! An immersion blender is the perfect size. Otherwise, you can use a whisk or fork… though your forearms won’t thank you for it! Mixing Bowls
Storing
Vietnamese mayo will last for up to 2 weeks in your refrigerator. Be careful to scoop out just what you need with a clean spoon, or pour it out to be safe. Unfortunately, it isn’t worth freezing — freezing and thawing will break the emulsion and ruin the texture. But since this recipe comes together so quickly, there’s no real reason to freeze it! Just whip up a fresh batch whenever you have a few minutes to spare. Love this recipe? Share it with the world on Pinterest.
