Egg Banh Mi Recipe

Name: blossom vietnameses Egg Banh Mi Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Vietnamese
Ingredients: 1 unit baguette (6–8 inch); 2 unit large eggs; 2 tbs vegetable oil; 1 tbs unsalted butter; 2 tbs mayonnaise (preferably neutral-flavored); 1 tsp soy sauce; 0.25 cups fresh cilantro leaves; 0.5 unit jalapeño, thinly sliced; 0.25 tsp salt; 0.125 tsp black pepper; 1 cup daikon radish, julienned; 0.5 cup carrot, julienned; 0.5 cups rice vinegar; 0.25 cups water; 2 tbs granulated sugar; 0.5 tsp kosher salt; 1 cups low-sodium chicken broth; 0.5 tsp fish sauce; 1 unit scallion, thinly sliced (optional); 0.5 tsp fresh lime juice (optional)

Inspired by blossom vietnamese

Time30m

Serves1

fried egg, pickled daikon + carrots, cilantro, jalapeño, v. mayo, side of chicken broth

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Ingredients

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Sandwich

1 unit baguette (6–8 inch)

2 unit Large eggs

2 tbs Tuscany sunflower oil

1 tbs Unsalted butter

2 tbs mayonnaise (preferably neutral-flavored)

1 tsp Aged soy sauce

1/4 cups Fresh cilantro leaves

1/2 unit jalapeño, thinly sliced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Quick Pickled Daikon & Carrots

1 cup daikon radish, julienned

1/2 cup carrot, julienned

1/2 cups Rice vinegar

1/4 cups water

2 tbs granulated sugar

1/2 tsp kosher salt

Broth (Side)

1 cups low-sodium chicken broth

1/2 tsp Fish sauce

1 unit scallion, thinly sliced (optional)

1/2 tsp fresh lime juice (optional)

Method

Quick Pickled Daikon & Carrots

Prepare vegetables: peel and julienne daikon and carrot into matchstick-size pieces. Place in a clean jar or bowl.

Make pickling liquid: in a small bowl, whisk together rice vinegar, water, sugar and kosher salt until sugar and salt dissolve.

Combine and rest: pour the pickling liquid over the vegetables so they are fully submerged. Press down to remove air. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 4 hours for stronger flavor. Drain before assembling sandwich.

Sandwich

Prep baguette: split the baguette lengthwise, leaving a hinge if you prefer. Lightly toast cut sides under a broiler or in a skillet until golden (1–2 minutes) to keep it from getting soggy.

Make seasoned mayo: in a small bowl combine mayonnaise and soy sauce; stir until smooth and taste, adjust with an extra 1/4 tsp soy if desired. Spread 1 tbs of mayo mixture on both cut sides of the warm baguette.

Fry eggs

Heat a nonstick skillet over medium-high heat. Add vegetable oil and the butter. When butter stops foaming, crack in eggs (work in batches if needed). Fry until edges are crispy and whites are set but yolks still slightly runny, about 2–3 minutes for sunny-side style. Season each egg with a pinch of salt and a grind of black pepper. If you prefer yolks more set, flip and cook additional 20–30 seconds.

Assemble sandwich: on the bottom half of the baguette layer the fried eggs (stack if using two), top with a generous handful (about 2–3 tbs) of drained pickled daikon and carrots, scatter cilantro leaves and sliced jalapeño to taste. Close sandwich and press gently. Cut in half and serve immediately with the broth on the side.

Broth (Side)

Warm broth: in a small saucepan, bring the chicken broth to a gentle simmer over medium heat.

Season: stir in fish sauce and optional lime juice; taste and adjust—add a tiny pinch of salt if needed. Pour into a small cup or bowl and garnish with sliced scallion if using. Serve hot alongside the sandwich for sipping or dipping.