Vietnamese · Breakfast · Lunch · Snack
Vietnamese Fried Egg Baguette
Bánh mì ốp la
A crackly warm baguette stuffed with sunny fried eggs, quick-pickled carrot and daikon, cool cucumber, fresh coriander and sliced chilli, finished with a splash of savoury soy seasoning. A light, punchy breakfast that is ready in about half an hour.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Serves
- 2
Calories come from: Carbs 47% · Fat 31% · Protein 22%
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Ingredients
For 2 servings- 2 small (about 15 cm each)140 gVietnamese-style baguettes (small)
- 4 large200 gEggs
- 1 tsp5 gVegetable oil
- 1 small60 gCarrot, cut into thin matchsticks
- 1 piece (about 5 cm)60 gDaikon radish, cut into thin matchsticks
- 2 tbsp30 gRice vinegar
- 1 tspSugar
- 2 tbsp30 gWarm water
- 1/2 medium80 gCucumber, cut into long thin slices
- 1 small handful10 gFresh coriander (cilantro) sprigs
- 1 stalk15 gSpring onion, thinly sliced
- 15 gRed bird's eye chilli, thinly sliced
- 2 tsp10 gReduced-sodium soy sauce
- 1 pinchGround black pepper
Steps
- 1
Stir the rice vinegar, sugar and warm water in a bowl until the sugar dissolves.
- 2
Add the carrot and daikon matchsticks, toss, and leave to pickle for 15 minutes while you prepare the rest.
- 3
Slice the cucumber, spring onion and chilli, and pick the coriander sprigs.
- 4
Heat the oven or toaster oven to 200 °C / 400 °F and warm the baguettes for 4–5 minutes until the crust crackles.
- 5
Meanwhile, heat the oil in a large non-stick pan over medium heat and crack in the eggs.
- 6
Fry the eggs for 3–4 minutes until the whites are fully set and the edges are lightly crisp; cook until the yolks are firm too if serving young children, pregnant or older people.
- 7
Sprinkle the eggs with the spring onion and black pepper.
- 8
Split each warm baguette lengthways without cutting all the way through.
- 9
Drain the pickled carrot and daikon well.
- 10
Fill each baguette with cucumber, two fried eggs, the pickles, coriander and chilli.
- 11
Drizzle the reduced-sodium soy sauce over the eggs and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the eggs with slices of firm tofu pan-fried until golden, and use the same soy sauce, pickles and herbs.
- Use tamari labelled gluten-free instead of soy sauce and a gluten-free baguette-style roll to make the sandwich gluten-free.
- If daikon is hard to find, use thinly sliced red radishes or more carrot in the quick pickle.
- Swap the bird's eye chilli for a milder sliced red jalapeño, or leave it out for a less spicy sandwich.
Storage
This sandwich is best eaten fresh, as the bread goes soggy and fried eggs don't keep well; don't freeze the assembled sandwich. Leftover pickled carrot and daikon keep in a covered jar in the fridge for up to a week.
Make ahead
Make the quick-pickled carrot and daikon up to 3 days ahead and keep them in the fridge, and slice the cucumber, spring onion and chilli a few hours ahead, then warm the bread and fry the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (325 g) | Per 100 g | |
|---|---|---|
| Calories | 399 kcal | 123 kcal |
| Protein | 21.8 g | 6.7 g |
| Carbohydrates | 46.8 g | 14.4 g |
| of which sugars | 8.8 g | 2.7 g |
| Fiber | 3.5 g | 1.1 g |
| Fat | 13.9 g | 4.3 g |
| of which saturated | 3.9 g | 1.2 g |
| Sodium | 791 mg | 243 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
