Breakfast Banh Mi Recipe

Prepare vegetables

Trim and peel the daikon and carrot if needed. Julienne both into matchstick pieces about 2–3 inches long and place in a heatproof jar or bowl.

Make pickling liquid

In a small saucepan combine rice vinegar, water, sugar, and kosher salt. Heat gently, stirring, just until sugar and salt dissolve (do not boil). Remove from heat and let cool for 2–3 minutes.

Pour the warm pickling liquid over the julienned vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) to develop flavor. These will keep well refrigerated for up to 1 week.

Make spicy mayo

In a small bowl combine mayonnaise, soy sauce, and sriracha. Stir until smooth and set aside. Taste and adjust heat or salt to preference.

Cook ham

Heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the ham slices and sear each side 30–45 seconds until warmed and slightly caramelized. Transfer to a plate and keep warm. Work in batches if your skillet is small.

Cook eggs

Wipe the skillet clean and reduce heat to medium. Add remaining 1 tablespoon butter. For a classic breakfast banh mi, make sunny-side-up or over-easy eggs: crack each egg into the skillet, season with a pinch of salt and a little black pepper, and cook until whites are set but yolks still runny, about 2–3 minutes for sunny-side-up. For over-easy, carefully flip and cook 10–20 seconds more. Alternatively, you may scramble the eggs gently if preferred. Keep eggs warm while assembling sandwiches.

Prepare bread

Split each baguette or roll lengthwise, leaving a small hinge if desired. Lightly toast cut sides in a 350°F (175°C) oven for 3–5 minutes or in a dry skillet until just crisped and warm.

Assemble sandwiches

Spread about 1 tablespoon of the spicy mayo on the bottom half of each toasted roll. Layer 2 slices of seared ham per sandwich. Drain a few tablespoons of pickled vegetables (to avoid sogginess) and mound about 1/4 cup of the vegetables onto each sandwich. Add 2–3 cucumber slices, a few cilantro leaves, and 2–3 thin jalapeño slices if using. Top each sandwich with one cooked egg. Season with remaining black pepper and a light pinch of salt if desired.

Close the sandwich, press gently, slice in half if desired, and serve immediately while the egg yolk is still runny for a rich breakfast experience.