← Nouns Cooking · Vietnamese

Ingredients

• 4 small Vietnamese baguettes (or 2 regular ones, halved)
• 4 tbsp Butter, melted
• 3 tbsp Vegetable oil
• 4 Spring onion, thinly sliced
• 1 pinch pinch of salt, for the scallion oil
• 1½ tsp Chilli flakes
• 1 tbsp Sriracha
• 2 tsp Sugar
• 1 tsp Salt
• 2 frankfurters, cut into thin strips (optional)
• 2 tbsp Pork floss (chà bông) (optional)
• 2 tbsp Mayonnaise (optional)

Method

1. Put the spring onion and a pinch of salt in a heatproof bowl. Heat the oil until shimmering and pour it over to make scallion oil.
2. Stir the chilli flakes, sriracha, sugar, salt and 1 tbsp of the scallion oil into a loose paste.
3. Press each baguette flat with a rolling pin or the heel of your hand until about 2 cm thick.
4. Brush both sides with melted butter, then spread the chilli paste over the top.
5. Grill over medium charcoal, on a griddle or under a hot oven grill for 6–8 min, turning once, until crisp and toasty at the edges. Watch closely so the sugar doesn’t burn.
6. Spoon over the rest of the scallion oil, add sausage strips, pork floss and a squiggle of mayo if you like, and cut into pieces to share.

Tips

• The optional sausage and pork floss make it non-vegetarian; the plain chilli-butter version is the vegetarian one.
• Contains wheat and dairy; use plant butter for a vegan bread.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Helen’s Recipes