Fried Egg Bánh Mì
While visiting Vietnam, this was my daily breakfast, and I've since been obsessed with it. I love the simplicity of it. So much flavor emerges from a very modest list of ingredients—eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce. You should get really excited about fish sauce and mayonnaise; mixed together, the fish sauce lightly seasons the mayonnaise with an ideal amount of salt and depth. Fish sauce mayonnaise is a condiment that I could use in endless applications. For starters, it makes the best BLT you've ever had (fish sauce loves fatty pork) and adds a whole new dimension to tuna salad.
While visiting Vietnam, this was my daily breakfast, and I've since been obsessed with it. I love the simplicity of it. So much flavor emerges from a very modest list of ingredients—eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce. You should get really excited about fish sauce and mayonnaise; mixed together, the fish sauce lightly seasons the mayonnaise with an ideal amount of salt and depth. Fish sauce mayonnaise is a condiment that I could use in endless applications. For starters, it makes the best BLT you've ever had (fish sauce loves fatty pork) and adds a whole new dimension to tuna salad.
- 1/2 cup mayonnaise
- kosher salt and freshly ground black pepper
- 8 large eggs
- 2 tablespoons fish sauce
- 6 tablespoons unsalted butter, at room temperature
- 4 (6-inch) baguettes, halved lengthwise
- 1/2 english cucumber, seeded and thinly sliced lengthwise into strips
- 2 jalapeã±os, seeded and cut into rings
- 2 medium carrots, shredded
- 12 cilantro sprigs
- sriracha, for serving (optional)
- Carbohydrate 163 g(54%)
- Cholesterol 429 mg(143%)
- Fat 57 g(87%)
- Fiber 8 g(34%)
- Protein 46 g(93%)
- Saturated Fat 19 g(95%)
- Sodium 2849 mg(119%)
- Calories 1340
Step-by-step
- Preheat the oven to 400°F.
- In a small bowl, whisk together the mayonnaise and fish sauce.
- Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides.
- Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.
- Cook the eggs slowly until the whites are set but the yolks are still runny.
- Transfer to a plate and keep warm.
- Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.
- Spread the remaining 2 tablespoons butter on the baguettes.
- Place the baguettes on a baking sheet and toast in the oven for 10 minutes.
- Season the cucumber, jalapeños, and carrots with salt and pepper to taste.
- To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired.
- Serve immediately.
My Vietnamese Breakfast Obsession: Fried Egg Bánh Mì
As a busy professional woman, my mornings are often a whirlwind of emails, meetings, and the ever-present pressure to conquer my to-do list. But even amidst the chaos, I carve out a few precious minutes for a breakfast that nourishes my body and soul: the incredible Fried Egg Bánh Mì. I discovered this simple yet sublime breakfast during a trip to Vietnam, and it has quickly become a staple in my life. The beauty of this dish lies in its simplicity and its ability to pack a powerful flavor punch.
The fragrant, crusty baguette provides a perfect canvas for the creamy, rich eggs, the crisp crunch of fresh vegetables, and the vibrant zing of fresh herbs. It’s a symphony of textures and tastes in one bite! The magic really happens with the fish sauce mayonnaise. I know, it sounds a little unusual at first, but trust me, the subtle salty umami of the fish sauce elevates the mayonnaise to a whole new level. This condiment isn't just for bánh mì; it's incredibly versatile! I now use it in everything from BLTs (the fish sauce pairs beautifully with the bacon!) to tuna salad, adding depth and complexity to dishes I never thought possible.
The preparation itself is surprisingly straightforward and quick. The eggs are cooked to perfection – the whites are set, while the yolks remain delightfully runny. The vegetables are simple, fresh, and allow the other flavors to shine. I often customize my bánh mì with additions based on what I have on hand and what my tastebuds are craving. Sometimes, I add a sprinkle of chili flakes for a spicy kick, and other times I enjoy it just as it is – simple and perfect. It’s a dish that celebrates the fresh, clean flavors of Vietnamese cuisine.
Beyond the deliciousness, the Fried Egg Bánh Mì offers a sense of calm amidst the daily hustle. It's a ritual that connects me to my travels and to the vibrant culture of Vietnam. Preparing this breakfast each morning is a small act of self-care that grounds me before I plunge into the day's activities. It's not just a meal; it's a mindful moment of enjoyment, a testament to the power of simple, flavorful food to enrich our lives. The crispy baguette, the perfectly cooked eggs, the freshness of the vegetables – all combine to create a sensory experience that is both satisfying and deeply comforting.
Beyond the Recipe: This recipe is more than just a set of instructions. It’s a window into a different culture, a reflection of my personal journey, and a reminder that the most memorable meals often come from the simplest ingredients, prepared with love and intention. It's a story, a memory, and a delicious adventure all wrapped into one perfect bite. I encourage you to try it – you might just find yourself obsessed, too!
