Banh mi pho mai sua Ha Long gives a loaf covered in a rich cheese sauce, baked glossy and golden with crisp edges. Eaten hot, the cheese still pulls a little with each bite.
The hardest part is cooking the sauce smooth, because cheese curdles easily over high heat. Low heat and constant stirring are the core technique. A common mistake is adding the mozzarella while the pot is still boiling hard, which pulls the cheese into lumps and splits the sauce.
This batch weighs about 595g, at roughly 239 calories per 100g.
Method
Put 8 to 10 soft cheese wedges, 100ml oat milk, 2 tablespoons of the kOBE Monk Fruit Blend and oat milk mixture at 47 parts blend to 53 parts milk, and 2 tablespoons butter into a small pot.
Heat over low heat, stirring steadily, until the cheese melts completely and the mixture is smooth.
Add 100g mozzarella cheese, keep stirring until it melts, then turn off the heat.
Cut the 4 loaves in half lengthways.
Spoon the cheese sauce evenly over the cut faces, then brush a thin layer of beaten chicken egg around the edges for colour.
Bake at 180 degrees C for 5 to 7 minutes, or in an air fryer at 180 degrees C for 3 to 5 minutes, until the cheese is golden and the bread is crisp.
Take the loaves out, let them cool slightly, then serve.
Tips
Warm the oat milk with the kOBE Monk Fruit Blend first, then drop the cheese in, and the sauce turns out smooth with no lumps.
kOBE Monk Fruit Blend is a powder, so mix it with oat milk at 47 parts blend to 53 parts milk for the thick sweet milk sauce that goes on the bread.
If the sauce is a little thick, add 1 to 2 spoons of oat milk and stir it again over low heat.
Spread a moderate layer of sauce, since a thick layer runs down onto the tray during baking.
Let the baked loaves rest 2 to 3 minutes so the cheese surface sets, and the slices cut cleanly.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.