Bánh Mì Nướng Muối Ớt (Vietnamese Grilled Bread)

Called “bánh mì nướng muối ớt” in Vietnamese (which you could translate to” grilled bread with chili salt”), this dish is a popular street food I discovered a few years ago in Vietnam.

It’s not very well known outside of Vietnam, since it was invented relatively recently, in the early 2010s. It’s basically a loaf of bánh mì bread that is generously brushed with butter and saté (a condiment made of sautéed lemongrass and chili) before being grilled on a barbecue.

Once grilled, vendors will often garnish it with various toppings like pâté, sliced sausages, and a generous drizzle of mayo and spicy chili sauce. Each vendor has their own way of making it, so many variants exist.

To sum it up, it’s basically the idea of bánh mì but with the toppings placed on top instead of stuffed inside. It’s a real flavor-bomb! The bread is crispy and buttery, while the pâté adds some meatiness, and the sausages contribute a wonderful smoky flavor!

⭐️ Why You Should Try It

Street food from the comfort of your home.

You don’t need to fly to Asia to enjoy bánh mì nướng! I have spent a lot of time researching and refining my recipe to make it as authentic as possible while adapting it to be vegan and easy to prepare at home.

For example, instead of grilling it over a barbecue, I toast the bread in the oven for a few minutes. Just long enough to make it crispy on the outside but still chewy on the inside. Of course, it doesn’t get the little smoky flavor you would get from grilling it over an open flame, but it’s much easier and can be done without having to fire up the grill!

The best vegan version you will try.

Vegan versions of this dish are relatively rare in Vietnam, and the few that I have come across were not the best and quite boring – read very few toppings. My version elevates the classic into a luxe vegan option. I use more toppings, most of which are homemade, and I’m much more generous with them!

🥖 Ingredient Notes

Banh mi bread

The base of this dish consists of day-old banh mi bread that is flattened using a rolling pin before being grilled in the oven. For the best results, I highly recommend using either Vietnamese banh mi or a type of bread similar to it – it should be light with very little crumb and a thin crust.

Substitute: If you want to use a regular French-style baguette, slice it in half lengthwise and remove most of the crumb so it’s almost hollow before flattening it.

Note: For optimal texture, use day-old banh mi bread. As opposed to French baguette, which tends to become rock-hard the next day, banh mi bread gets very soft on the next day, making it easy to flatten.

Frozen and thawed banh mi bread works too, but it will crumble a bit more when you flatten it.

Butter

I brush melted butter on top of the bread to help it crisp up in the oven and to add a rich, buttery flavor. You can use store-bought or homemade vegan butter.

Saté

The bread is also generously brushed with saté. For those of you unfamiliar with this, saté is a condiment made with sautéed lemongrass, shallots, and chili. It’s basically the Vietnamese cousin of chili oil. In this recipe, saté infuses the bread with a fragrant lemongrass flavor with a kick of heat!

Where to find it: You can learn how to make saté here – it’s very simple. Otherwise, you may find it in well-stocked Asian supermarkets. Just keep in mind that saté can include dried shrimps or fish sauce, so ensure to check the label before buying.

Vegan pâté

In Vietnam, most versions of this dish typically don’t include pâté due to cost reasons. However, I believe that adding pâté really elevates this dish significantly, bringing creaminess and a rich, meaty texture. You can use my vegan pâté recipe or use your favorite store-bought plant-based pâté.

Vegan sausage

Sliced sausages add meatiness and boost the protein content of this dish. Although any vegan sausage works, I suggest using Frankfurters for their delicate smokiness. You can buy them at the supermarket (nowadays, most large supermarkets carry vegan brands) or use my Frankfurter sausages recipe here.

Vegan meat floss (optional)

Adding vegan meat floss is completely optional, as I know it can be difficult to find. It won’t significantly impact the recipe – it just adds another layer of texture.

I usually find mine at my local Asian supermarket, or I bring some from Vietnam when I can. If you are interested in making it by yourself, I have a recipe for homemade vegan meatfloss that you can try!

Green onions

Sautéed green onions bring a pop of color and some freshness.

Mayo and sweet chili sauce

Finally, the icing on the cake: mayo and sweet chili sauce. Those two are mandatory – and you need to add a very generous drizzle of it!

Note: While any vegan mayo will work, for the chili sauce, that’s another story. You need to pick the sweet kind. Optimally, you can find Vietnamese brands such as Cholimex or Chin-su. Otherwise, I have a recipe to teach you how to make your own sweet chili sauce here.

Sriracha, while it will also work, tends to be spicier and not as sweet, so it’s not the best option.

🥣 How to Make It

1. Flatten the bread. Flatten the three loaves of banh mi bread using a rolling pin. It might crumble a bit, but that’s okay. Try to flatten it as thinly as possible. Note: If your bread is too thick, slice it in half and remove some of the crumb.

2. Brush with butter. Once your loaves of bread are flattened, brush each side with the melted butter using a pastry brush.

3. Coat with saté. Next, add about 2 teaspoons of saté on top of each loaf and spread it evenly. If you don’t want it too spicy, use less saté.

4. Bake. Transfer the loaves to a baking sheet lined with parchment paper. Bake for about 15 minutes, flipping them halfway through baking. Remove from the oven and allow them to cool for a few minutes.

5. Sauté the green onions. While the bread is in the oven, prepare the green onions. Heat the oil in a small saucepan over medium heat. Once hot, add the green onions and fry for about 1 minute. Remove from the heat and set aside.

6. Spread the pâté. It’s now time to garnish the bread! Spread 2-3 tablespoons of vegan pâté on top of each bread.

7. Add the toppings. Next, sprinkle some vegan meatfloss on top of the pâté (optional). Arrange some sliced sausages and top with the sautéed green onions.
8. Drizzle with sauce. Finally, generously drizzle with sweet chili sauce and mayo!

🥗 How to Eat It

Now, you may wonder how to enjoy this dish. Well, generally speaking, street food vendors will use a pair of scissors to slice the flattened bread into strips, transfer them to a small takeaway box, and then drizzle with the mayo and sweet chili sauce. You can do the same here:

1. Slice. Using a pair of scissors, cut each piece of bread into 1-inch (2.5 cm) wide strips and transfer them to serving bowls. You can then enjoy it as a light lunch/dinner, savory snack, or serve it as an appetizer when you have guests!

🔥 Variations

Feel free to get creative with the toppings – there is nothing set in stone with this recipe. Here are a few topping ideas:

• Nuts: Top with whole or crushed peanuts or cashews for some added crunch.
• Cucumber: Add a touch of freshness with some thinly sliced cucumber.
• Vegan meat: Feel free to replace the vegan sausages with smoked deli slices, vegan sausage patties, vegan bologna, or BBQ pulled mushrooms!
• Vegan cheese: You can also garnish the bread with grated vegan cheese, ricotta, or mozzarella!

🧋 What to Serve It With

You can serve this dish as a late afternoon snack or as an appetizer with drinks such as peach and lemongrass iced tea, apricot liquor, or your favorite chilled beverage.

It can also be served alongside other Vietnamese-inspired street foods like spring rolls, rice paper salad, or Vietnamese pizza!

💬 FAQ

This Vietnamese grilled bread makes the perfect appetizer (or late afternoon snack). It’s crispy, spicy, and packs sweet-salty-spicy flavors that I just can’t get enough! Hope you will love it as much as we do!

🇻🇳 More Vietnamese Recipes

Bột Chiên (Vietnamese Fried Rice Cakes)

Vegan Pulled Mushroom Banh Mi

Vegan Bun Rieu (Vietnamese Crab Noodle Soup)

Vegan Bánh Xèo

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in May 2020 and updated with new process shots and detailed instructions in May 2025. You can find the original photos below.