Egg Banh Mi
A crispy Vietnamese sandwich featuring sunny-side-up eggs, sweet and sour pickled daikon and carrot, fresh cucumber, and garlicky mayo on a toasted baguette.
Equipment
Ingredients
Quick pickles
rice vinegar
240 ml
sugar
100 g
salt
1 pinch
daikon radish (cut into thin strips)
225 g
carrot (cut into thin strips)
225 g
Sandwich
vegetable oil
15 ml
egg
4 piece
mini cucumber (sliced)
2 piece
mayonnaise
60 ml
soy sauce
2.5 ml
garlic powder
0.75 g
cilantro (chopped)
10 g
Vietnamese baguette
2 piece
Optional toppings
sriracha sauce
1 to taste
lime juice
1 to taste
jalapeno (sliced)
1 to taste
Instructions
Make the pickling liquid
Combine rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. Whisk to dissolve the sugar completely.
Cool the brine
Transfer the hot pickling liquid to a container and allow it to cool until lukewarm.
Pickle the vegetables
Add the daikon radish and carrot strips to the cooled brine. Let them marinate for 30 minutes.
Drain the pickles
Drain the pickling liquid from the vegetables and set the pickled daikon and carrot aside for assembling.
Mix the garlic mayo
In a small bowl, stir together mayonnaise, soy sauce (or fish sauce), and garlic powder until smooth.
Fry the eggs
Heat vegetable oil in a large nonstick pan over medium-high heat. Add the eggs, reduce to medium heat, and cover. Cook until the whites are set but the yolks remain runny. Season with salt.
Prep the bread
Slice the Vietnamese baguettes lengthwise without cutting all the way through. Spread the garlic mayo generously on both inner sides.
Assemble the sandwiches
Layer pickled vegetables and sliced cucumber on the bottom half of each baguette. Top with two fried eggs per sandwich.
Garnish and serve
Garnish each sandwich with chopped cilantro. Add sriracha, lime juice, or sliced jalapeño if desired. Slice crosswise and serve immediately.
Storage
The sandwich is best enjoyed immediately while the bread is crispy and the egg yolk is runny. Store pickles, mayo, and bread separately if making ahead.
Notes
• Vietnamese baguettes provide the ideal airy crumb and thin crispy crust. Bolillos make a good substitute.
• For portable lunches, cook eggs fully through instead of leaving yolks runny.
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