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Vietnamese Mayo Recipe for Banh Mi

Does anyone have a recipe for the Vietnamese style mayo for Banh Mi Sandwiches? Using regular mayo is just not the same... and from what I remember, Vietnamese Mayo is much more yellow and buttery than the traditional mayo. Please help!

Thanks in advance :)

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  1. have you tried using japanese kewpie mayo?

    2 Replies
    1. re: hotoynoodle

      I asked if the shop I go to uses Kewpie on theirs; they don't.
      What with the language barrier, I couldn't understand the name of the brand she told me they use. Next time I'll try to nail it down. I really like Kewpie, though.

      1. re: greygarious

        I think difference is that hellman's uses 'lemon' and kewpie uses rice vinegar.

    2. What brand of mayonnaise do you use? I've never thought that the mayo on a banh mi is yellow or buttery, but I agree there is a bit more going on there. I use Hellman's doctored with Maggi or fish sauce, a bit of sugar and a chili sauce to add an additional dimension.

        1. re: HillJ

          try asking if you can see the bottle.

          the banh mi shops around here are tiny -- i doubt any are making fresh mayo due to the food poisoning risk. while you and i both know it's small, it's not something many mom & pops are willing to risk.

          1. re: hotoynoodle

            Isn't the OP asking in order to recreate the mayo @ home? Either link provided so far would work well.

        2. Andrea Nguyen, author of Into the Vietnamese Kitchen and other things, gives this.


          2 Replies
          1. re: c oliver

            I've made Andrea Nguyen's banh mi sandwich with her barbecue pork roast (char siu - from scratch not the "quick" recipe) and her mayonnaise several times and it's out of this world...!


            1. re: c oliver

              Thank you so much for the link! Glad to hear that others have tried it and it turned out well :)

            2. I usually doctor kewpie mayo with some fresh garlic and lemon juice. Suits me just fine.

              1. i usually mix mayo and sriracha. but then again, we like it a little spicy. i know what you mean about yellow and buttery. mmmm...

                but what is not so mmmm... is the smell of the pickling daikon. OY!

                2 Replies
                1. re: raygunclan

                  Yes right now I've just been making sriracha mayo for my banh mi sandwiches at home as well! But I wanted to know if there was a good recipe to make the original mayo.

                  Totally agree about the smell of pickling daikon lol

                2. Here is a link I found through Google. From Vietnam advertising
                  Kewpie "Vietnamese Taste Mayonnaise" (Google Translation)

                  Soybean oil, water, sugar, vinegar, egg yolk, salt, flavor enhancers (monosodium glutamate, 621), thickener (415 Xanthan Gum), Preservatives (Calcium disodium ethylene-diamine-tetra-acetate 385) , Mustard Extract, Synthetic Sweeteners (Sucralose 955)


                  1 Reply
                  1. re: Antilope

                    your link is no good, but that just looks like the ingredients from the bottle of kewpie.

                  2. I searched for "homemade mayonnaise" "tự làm sốt mayonnaise" using Bablefish to translate and searched in the domain ".VN".

                    This recipe came up several times, using "Whey" in the homemade mayonnaise. (Google translation from Vietnamese to English.)

                    "Succulent delicious homemade mayonnaise

                    4 egg yolks (at room temperature)
                    1 lemon juice
                    1/2 teaspoon mustard seed equivalent
                    1/2 teaspoon coarse salt
                    2 cup olive oil
                    3 tablespoons whey milk (sour milk to make cheese)


                    Step 1. Pour the egg yolks into a large bowl. Stir for 1 minute.
                    Step 2. Add lemon juice, mustard and salt into the future.
                    Step 3. Continue stirring the mixture. For olive oil l IU to, a drip, gradually until the ½ cup of olive oil l iu this way, the finished product will be thick mayonnaise over.
                    Step 4. At this point, you continue to add olive oil l IU but do not need to drip until all clean again.
                    Step 5. Add the milk and beat whey puree mixture. Pour the sauce mixture in glass jars and lids. Let stand at room temperature about 7 hours. Then turn sauce bottle in the fridge. Taking out food jar sauce, mayonnaise was thick and refreshing, delicious dishes suitable for families, such as potato chips put mayonnaise, fried shrimp put mayonnaise, Russian salad ."

                    3 Replies
                    1. re: Antilope

                      You say "Add lemon juice, mustard, and salt to the future." I'n not sure what you mean.

                      1. re: Candy

                        Sorry about the Google translation. Here's the original recipe:

                        Tự làm sốt mayonnaise ngon ngậy, vệ sinh

                        Sốt mayonnaise tự làm có hương thơm dịu, vị ngon, bùi ngậy, múc ra đặc quánh.

                        Nguyên liệu:

                        - 4 lòng đỏ trứng (ở nhiệt độ phòng)
                        - Nước cốt 1 quả chanh
                        - ½ thìa tương hạt cải
                        - ½ thìa muối hạt thô
                        - 2 cốc dầu ô liu
                        - 3 thìa canh sữa whey (loại sữa chua để làm pho mát)

                        Cách làm:

                        Bước 1. Đổ lòng đỏ trứng vào một bát to. Khuấy đều trong 1 phút.
                        Bước 2. Thêm nước cốt chanh, tương hạt cải và muối vào.
                        Bước 3. Tiếp tục khuấy đều hỗn hợp. Cho dầu ô lIU vào, nhỏ từng giọt một, dần dần đến khi hết lượng ½ cốc dầu ô lIU Bằng cách này, mayonnaise thành phẩm sẽ quánh hơn.
                        Bước 4. Tới lúc này, bạn tiếp tục cho thêm dầu ô lIU vào nhưng không cần nhỏ từng giọt nữa tới khi hết sạch.
                        Bước 5. Cho thêm sữa whey vào và đánh nhuyễn hỗn hợp. Đổ hỗn hợp sốt ra lọ thủy tinh và đậy nắp. Để yên trong nhiệt độ phòng khoảng 7 giờ. Sau đó chuyển lọ sốt vào tủ lạnh.

                        Khi lấy lọ sốt ra ăn, mayonnaise đã rất quánh và mát lịm, thích hợp cho nhiều món ngon gia đình như: khoai tây chiên chấm sốt mayonnaise, tôm chiên xù chấm mayonnaise, salad Nga…


                        1. re: Antilope

                          WOW!! Thank you so much, this seems the most promising so far. I'll have to give this a try and see how it turns out :)