Breakfast Banh Mi

Spencer Lengsfield
by Spencer Lengsfield
2 Sandwiches
40 min

This is a breakfast version of a popular Vietnamese sandwich. You can fill a banh mi with anything you like, it's often filled with grilled pork but it’s often eaten with eggs in Vietnam, so here we've got sunny side up fried eggs and streaky bacon. This would also work with over-easy or scrambled eggs, so you can adapt this recipe to your liking. The contrast between the crispy salty bacon, runny egg yolks, pickled vegetables, fresh herbs, and spicy sriracha mayo worked really well, all between a crusty baguette. This is a super simple recipe that mostly just requires assembly – definitely one to try!

Recipe details
  • 2  Sandwiches
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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For the pickles
  • 1 Carrot, peeled and julienned
  • ½ Red onion, thinly sliced
  • ½ Cucumber, thinly sliced
  • 2 Radishes, thinly sliced
  • 200 ml Cider vinegar
  • Pinch of fine salt
  • Pinch of sugar
  • Splash of water
For the sriracha mayo
  • 3 heaped tbsp Mayo
  • 2 tbsps Sriracha
  • 1 tsp Dark soy sauce
  • Pinch of garlic powder (optional)
For the rest of the sandwich
  • 2 Crusty rolls, I used baguettes
  • Handful of coriander, roughly torn
  • Bunch of chives, finely chopped
  • 4 Eggs
  • 1 Green chilli, thinly sliced
  • 6 Slices of smoked streaky bacon
  • Salt and pepper
  • Splash of vegetable oil

Start by making your pickles. Whisk together your cider vinegar, water, sugar, and salt, and add to a sealable jar.
Julienne your carrots and thinly slice your radish, cucumber, and red onion. Add to your jar, make sure everything is submerged in the pickling liquid, and leave in the fridge for at least an hour, but overnight if possible.
Next, prepare your spicy mayo. Mix together your mayo, sriracha, garlic, and soy. Taste, adjust as necessary, and set aside.
Cook your streaky bacon to your liking - I like to add mine to a hot non-stick pan with a little splash of oil and cook it until its super crispy, but you can make yours however you like.
Remove from the pan, and place on a plate lined with kitchen roll to absorb any excess oil.
In the same pan on a high heat, crack your eggs in. Again, cook these to your liking, I like mine sunny side up, but over-easy or even scrambled would work too. Don't forget to top with salt and pepper.
Slice your bread in half, and begin assembly. Start by spreading some sriracha mayo on both sides, then place 3 slices of bacon on one half. Top with your fried eggs, and a sprinkle of chives.
On the other half of the bread add your pickled veg, coriander, and chillies. Top with chilli flakes if you want some more heat, close the sandwich, and enjoy!
Spencer Lengsfield
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