Sriracha aïoli from The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

  • canola oil
  • distilled vinegar
  • Sriracha sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyB on August 02, 2019

    I love this recipe, and have made it many times. It's been great on all the sandwiches we've made, and also added to bowls, lettuce wraps, as a dip for fries - just about anywhere you need some heat. I make it with my immersion blender, and this works like a charm. Put all the ingredients in the immersion blender carafe (mine came with a tall narrow carafe), with the oil on top. Start the blender at the bottom, mixing the egg, sriracha and others seasonings, then slowly move it up to start incorporating the oil. By the time you get to the top, you're pretty much done!

  • stockholm28 on March 25, 2016

    Made this for a banh mi with the Hanoi Grilled Chicken. I liked this spicy sauce, but would like to try it in the future with just an egg yolk rather than a whole egg.

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