Egg Bánh Mì
A fresh, tangy and crunchy vegetarian take on the classic bánh mì. This is the perfect dish for a hearty brunch or quick lunch, and you can even prep some of the elements beforehand!
Makes- 6 bánh mì rolls, serves 6
Cooking Time- 30 minutes
Skill Level- Easy
- 2 baguettes, cut into thirds to make 6 baguette rolls
- 6 eggs
- 1 Lebanese cucumber, sliced into long batons
- 1 small bunch of coriander
- 1 small bunch of spring onions, cut into 10cm lengths
- 1 fresh birds eye chilli, thinly sliced
- 3 tablespoons of soy sauce
- 6 teaspoons of chilli oil
Egg yolk Mayonnaise
- 1 egg yolk
- 1/2 cup of olive oil
- Pinch of salt
- 1 carrot, peeled and julienned
- 1/4 cup of white vinegar
- ¼ cup of warm water
- ¼ white sugar
- Prepare your pickled carrot by dissolving your sugar into the warm water and white vinegar. Then place your julienned carrots into the pickling liquid and allow to soak for at least 20 minutes to infuse. You can place any leftovers in a jar submerged in the liquid in the fridge to use over the next month or so.
- Prepare the mayonnaise by beating your egg yolks until smooth and creamy. Then slowly add in your olive oil a tablespoon at a time, whisking until the oil is emulsified. Season with salt. You can also save any leftovers in the fridge to use in your meals for up to a week.
- Fry your eggs sunny side up, cracking into a hot pan with oil, turning down the heat to medium-low frying for a few minutes or until the bottom is crispy and the whites are no longer transparent.
- Drain the carrots from the pickling liquid on a paper towel before assembly so they don’t make the bánh mì soggy.
- Assemble the bánh mì by smearing the mayonnaise onto the bread. Then place in 1-3 sticks of cucumber, 2 spring onion sprigs, 1 fried egg, 2 tablespoons worth of pickled carrots and some fresh chilli to your liking. Spoon over a few teaspoons of soy sauce and chilli oil.
- Serve and enjoy!