Name: Fried Egg Bánh Mì Breakfast Sandwich
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 tablespoons fish sauce; 6 tablespoons unsalted butter, at room temperature; 8 large eggs; Kosher salt and freshly ground black pepper; 4 (6-inch) baguettes, halved lengthwise; 1/2 English cucumber, seeded and thinly sliced lengthwise into strips; 2 jalapeños, seeded and cut into rings; 2 medium carrots, shredded; 12 cilantro sprigs; Sriracha, for serving (optional)

Four mini baguettes split and stuffed with two fried eggs each pickled vegetables and cilantro.

Photo by Julie Soefer

While I was 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 make the best BLT you've ever had (fish sauce loves fatty pork) and adds a whole new dimension to tuna salad.

Recipe information

Yield
4 servings

Ingredients

1/2 cup mayonnaise

2 tablespoons fish sauce

6 tablespoons unsalted butter, at room temperature

8 large eggs

Kosher salt and freshly ground black pepper

4 (6-inch) baguettes, halved lengthwise

1/2 English cucumber, seeded and thinly sliced lengthwise into strips

2 jalapeños, seeded and cut into rings

2 medium carrots, shredded

12 cilantro sprigs

Sriracha, for serving (optional)

Preparation

Step 1
Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

Cover of the cookbook with a red background featuring grilled chicken wings and shishito peppers.

Reprinted with permission from Cook Like a Local by Chris Shepherd & Kaitlyn Goalen, copyright © 2019. Photographs by Julie Soefer. Published by Clarkson Potter, a division of Penguin Random House, Inc. Buy the full book from Amazon.

TagsSandwich Egg Vietnamese Southeast Asian Asian Main Breakfast Brunch Lunch Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Cookbooks

Recipe notes

See Related Recipes and Cooking Tips

17 Vegetarian Vietnamese Recipes for Meat-Free Pho, Banh Mi, and Beyond
Pick up a bottle of vegan fish sauce and get cooking.
82 Superb Sandwich Recipes
These hearty sandwiches might just be the best thing since sliced bread...
Go Beyond the BEC
Break out of your morning routine with new recipes for breakfast bánh mì, eggy Korean muffins, and a Japanese spin on bagels and lox.
Our 7 Best Egg Sandwiches
Salty, cheesy, filling, and oh-so-comforting: egg sandwiches are the college-era equivalent of Proust's madeleines. Here are our 7 favorites.