The Banh Mi Benedict Recipe

Warm a large nonstick skillet over medium heat. Spread 1/2 tbs butter on each crumpet and toast, butter-side down, until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven (90–100°C / 200°F) while finishing other components.

Brown pork

Preheat oven to 160°C (320°F). Pat pork belly pieces dry. Heat vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear pork belly pieces on all sides until deeply browned, about 6–8 minutes total. Remove and set aside.

Build braising liquid

Reduce heat to medium. Add garlic, ginger, and shallot to the pot and sauté 1–2 minutes until fragrant. Return pork to the pot. Add light soy, dark soy, fish sauce, brown sugar, water, star anise, and peppercorns. Bring to a simmer.

Braise

Cover the pot and transfer to the oven. Braise until pork is very tender and easily pierced with a fork, about 1.5–2 hours. Check once at 1 hour and add a splash of water if liquid has reduced too far.

Reduce and finish

When pork is tender, remove meat to a tray. Strain braising liquid into a saucepan, skim fat if desired, and simmer briskly until reduced to a glossy sauce, about 8–10 minutes. Slice or tear pork into bite-sized pieces and toss with some of the reduced sauce to coat. Keep warm.

Whisk rice vinegar, sugar, salt, lime juice and oil in a bowl until sugar dissolves. Toss shredded carrot, daikon, cucumber and cilantro with the dressing. Let sit at room temperature at least 10 minutes to pickle slightly and meld flavors. Taste and adjust seasoning.

Bring a wide shallow saucepan of water to a gentle simmer (not a rolling boil). Add vinegar and a pinch of salt. Stir to create a gentle whirlpool. Crack one egg into a small ramekin and gently slip it into the water near the center. Poach eggs 3–3.5 minutes for runny yolks (4 minutes for slightly firmer). Remove with a slotted spoon, drain on paper towel, and keep warm. Repeat for remaining eggs.

Set up a double boiler (bowl over barely simmering water, not touching). Whisk egg yolks, lemon juice and Dijon vigorously until slightly thickened and pale. Continue whisking while very slowly drizzling in the warm melted butter in a thin stream so the sauce emulsifies. If sauce gets too thick, add 1 tsp warm water to loosen. Season with salt and cayenne/white pepper. Keep warm over very low heat (or in a thermos) and use within 20 minutes.

Place two toasted crumpets on each plate. Top each crumpet with a generous spoonful of the dressed banh mi salad (divide evenly).

Arrange warm braised pork pieces on top of the salad on each crumpet (about 150 g pork per serving / 75 g per crumpet). Spoon a little of the reduced braising sauce over the pork for shine and flavor.

Carefully place one poached egg on top of each crumpet stack.

Ladle 1–2 tablespoons hollandaise over each poached egg so it covers the yolk and drips down the pork.

Garnish with pickled jalapeños, a drizzle or dollop of chili crunch (adjust heat to taste), sliced scallions, and optional tiny drizzle of soy or fish sauce. Serve with a lime wedge on the side.

To serve: encourage diners to pierce the poached egg so the yolk mixes with the hollandaise, pork, and tangy salad for the full banh mi Benedict experience.