Charred Eggplant & Scallion Oil Bánh Mì
Fire‑charred eggplant brushed with scallion oil, layered with pickles, herbs, and chili crisp.
Equipment
- Grill or cast‑iron skillet
- Tongs
- Small saucepan
- Cutting board & knife
- Mixing bowl
- Toaster or oven to heat bread
Ingredients
For the Charred Eggplant
- 1 large eggplant cut into 1‑inch thick rounds
- 1 tablespoon neutral oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- Pinch of salt
- Pinch of black pepper
For the Scallion Oil
- 2 scallions finely sliced
- 2 tablespoons neutral oil
- Pinch of salt
For Assembly
- 2 small baguettes or Vietnamese rolls
- 2 to 3 tablespoons mayonnaise
- 1 teaspoon soy sauce or Maggi seasoning
- Thinly sliced cucumbers
- Pickled carrots and daikon đồ chua
- Fresh cilantro
- Thinly sliced jalapeños optional
- Black pepper
- Lime wedges optional
Instructions
- Make the scallion oil: Heat neutral oil until shimmering. Pour over sliced scallions and a pinch of salt. Set aside.
- Char the eggplant: Heat a cast iron or grill pan over medium‑high. Brush eggplant slices with oil, soy sauce, and vinegar. Sear until deeply charred on both sides and soft in the center, about 3 to 4 minutes per side. Season with salt and pepper.
- Prep the bread: Lightly toast baguettes until crisp outside and soft inside. Spread mayonnaise on both sides and drizzle with soy sauce or Maggi.
- Assemble the bánh mì: Layer cucumbers on the bottom. Add charred eggplant slices. Spoon scallion oil generously over the top. Add pickled veggies, cilantro, and jalapeños. Finish with black pepper and a squeeze of lime if you like. Close and serve warm.
Notes
- For extra richness, brush the eggplant with scallion oil right after charring.
- Swap eggplant for zucchini or king oyster mushrooms for a similar smoky profile.
- A touch of chili crisp or sriracha works beautifully with the scallion oil.