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Vietnamese
Banh Mi Op La Egg Breakfast
25 min total15 prep10 cook2 servings420 cal
ClassicContains glutenContains egg
Vietnamese banh mi op la — crusty baguette with fried eggs, pâté, pickled vegetables, and chili. A Saigon street breakfast that layers savory, tangy, and crisp.
Ingredients
bakery
- 2Vietnamese baguette
dairy
- 4eggs
pantry
- 4 tbspliver pâté
- 0.25 cuprice vinegar
- 2 tspMaggi seasoning
- 2 tbspvegetable oil
produce
- 1carrot
- 0.5daikon radish
- 0.5cucumber
- 0.25 cupfresh cilantro
Steps
- Julienne carrot and daikon; quick-pickle in vinegar 30 minutes.
- Split baguettes and toast lightly.
- Spread pâté on bread halves.
- Fry eggs sunny-side up in oil until edges crisp.
- Slice cucumber thinly.
- Layer pickles, cucumber, and cilantro in baguette.
- Top with fried eggs and drizzle Maggi seasoning.
- Serve immediately while eggs are hot.
Tips
- Warm baguette for a crisp shell and soft interior.
- Quick-pickle carrots and daikon at least 30 minutes ahead.
- Fry eggs until edges are crisp and yolks are runny.
- Maggi seasoning adds authentic Vietnamese depth.
