Fried Egg Banh Mi Recipe

Combine rice vinegar, water, sugar, and 1/4 tsp salt in a bowl and stir until sugar dissolves.

Place julienned carrot and daikon into the pickling liquid and press so they are submerged. Let sit at room temperature for at least 15 minutes (longer for more flavor). Drain just before assembling.

Slice the baguette lengthwise, keeping a hinge if desired. If preferred, remove some of the interior to make room for fillings.

Mix mayonnaise with sriracha and the optional 1/2 tsp soy sauce until smooth. Taste and adjust heat. Spread the spicy mayo evenly on both cut sides of the baguette.

Optional: Heat a skillet over medium heat, add 1 tsp butter and toast the cut sides of the baguette for 1–2 minutes until lightly golden. Transfer to a cutting board.

If using sliced ham or pork roll, warm briefly: place slices in a dry skillet over medium heat and warm 30–60 seconds per side until just heated. Set aside.

Frying the Eggs

Heat 2 tablespoons neutral oil in a nonstick or well-seasoned skillet over medium-high heat until shimmering. Crack each egg into a small bowl and gently slide into the pan, spacing them apart.

Fry until edges are crisp and whites are set but yolks still runny, about 2–3 minutes. For slightly set yolks, cover the pan for 20–30 seconds. Season eggs with 1/4 tsp salt and a pinch of black pepper while cooking.

If desired, drizzle about 1/2 tsp soy sauce (or Maggi) across the eggs in the last 10 seconds to add umami. Remove eggs using a spatula and place on a plate lined with paper towel to drain excess oil.

On the bottom half of the toasted baguette, layer warm ham or pork (if using) so it sits directly on the bread.

Arrange the fried eggs on top of the protein, slightly overlapping if needed. If you're making a three-egg sandwich split between two people, distribute accordingly.

Top the eggs with drained pickled carrots and daikon, cucumber slices, cilantro leaves, and thinly sliced chile if using. Press gently to compact the sandwich.

Close the baguette and press lightly. Cut the sandwich into portions (half or thirds) and serve immediately while eggs are warm.

Serve the fried egg bahn mi hot. Recommend eating within 10 minutes for best texture (crispy bread, runny yolk). Leftovers can be refrigerated but will lose crispness.

Variations: swap spicy mayo for pâté, add pickled jalapeños, or use a fried egg over-easy instead of sunny-side for a different yolk texture.