Vietnamese🥫 Sauces & condiments

Vietnamese Bánh Mì Ruốc Butter & Condensed Milk Filling

Name: Vietnamese Bánh Mì Ruốc Butter & Condensed Milk Filling
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 80 g vegetable butter; 100 g sweetened condensed milk; 50 g mayonnaise; 20 g cooking oil; 2 g salt

⏱ 15 min

A simple butter and condensed milk filling made by blending vegetable butter, sweetened condensed milk, mayonnaise, and oil. This recipe recreates the rich, sweet, and creamy flavour of the classic Bánh Mì Ruốc filling from childhood, with a smooth texture ideal for spreading on bread. Easier to prepare and store longer than egg-based versions—keeps refrigerated for about two weeks.

Adapted from a video by Nấu ăn ngon Tv

Từ khi biết công thức này, tôi không bao giờ mua Bánh Mì Ruốc nữa

Watch on YouTube

Ingredients

vegetable butter80 g
sweetened condensed milk100 g
mayonnaise50 g
cooking oil20 g
salt2 g

Steps

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1
Allow the vegetable butter to reach room temperature and soften to a spreadable consistency—do not heat or melt, as this affects the final texture.
2
Dissolve the salt in a little hot water to prevent salt crystals from remaining in the final mixture.
3
Combine the softened butter, condensed milk, mayonnaise, oil, and dissolved salt in a bowl. Use a spatula or spoon to roughly mash and mix all ingredients together.
4
Switch to an egg whisk or hand mixer and beat vigorously for 2 to 3 minutes until the mixture becomes smooth and creamy.
5
Transfer the finished filling to the refrigerator to chill and firm up slightly, which makes it easier to spread and improves flavour. Store in the fridge for up to 2 weeks.
6
Spread a thin layer onto Bánh Mì Ruốc or other bread and enjoy.

Vietnamese Bánh Mì Ruốc Butter & Condensed Milk Filling

Ingredients

Steps

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