March 24, 2022 2 min read

This Vietnamese street food that has recently become popular because of its salty, spicy, crispy bread and array of toppings! And because the original recipe uses mayo, we just HAD to make our own version with Dibble Mayo. Try this little taste of Vietnam and happy cooking!

Prep Time 15 minutes

Cook Time 10 minutes

Serves 1-3

Difficulty Easy


Salty Spicy Marinade

  • 2 Tbsp Vegan Butter
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Flakes
  • 1 tsp Sriracha Sauce
  • 1 tsp Sa Tế (Vietnamese Lemongrass Chilli Sauce) 

Spring Onion Oil

  • 1/4 Cup Vegetable Oil
  • 4 Spring Onion Stalks, thinly sliced

Vietnamese Grilled Bread

  • 2 Vietnamese Baguette Rolls
  • 2 Tbsp Vegan Butter
  • 100g Vegan Chả Lụa, cut into 2cm triangles (optional)
  • 100g Satay Tofu, lightly seared and cut into 1x3cm pieces
  • 1/2 Small Carrot, julienne
  • 1/2 Small Cucumber, julienne
  • 1 Tbsp Fresh Mint Leaves
  • 2 Tbsp Sriracha Sauce
  • 2 Tbsp Dibble Mayo


Salty Spicy Marinade

  1. In a small pot on low heat, add the butter, sugar, salt, chilli powder, chilli flakes, sriracha sauce, sa tế and cook for 3 minutes or until aromatic, stirring frequently. Set aside. 

Spring Onion Oil

  1. In a small pot on medium heat, add the oil and heat for 30 seconds. 
  2. Add the spring onions and cook for 30 seconds, stirring frequently. Set aside. 

Vietnamese Grilled Bread

  1. Preheat the oven to 180°C and set on the grill fan setting.
  2. Cut open the baguettes and evenly spread the butter inside each roll.
  3. Using a rolling pin, flatten both baguette rolls. 
  4. Using a brush, thoroughly coat each roll with the marinade and place a lined baking tray.
  5. Bake for 4 minutes then turn and bake for a further 2 minutes or until the rolls are crispy. 
  6. Cut the grilled rolls, width-ways, into 3cm thick pieces. 
  7. Place the grilled bread pieces onto a serving plate and top with scattered pieces of chả lụa, satay tofu, carrots, cucumber, mint leaves and finish with Dibble Mayo, sriracha and 2 Tbsp spring onion oil.
  8. Enjoy!


    Watch our founder Vuong make this recipe here!