Vietnamese Banh Mi Op La Egg Sandwich

Ingredients

• 2 mini baguettes
• 4 large eggs
• 1 carrot and 1/2 daikon, julienned
• 1/3 cup rice vinegar and 1 tbsp sugar, for the pickle
• 3 tbsp neutral oil
• 3 tbsp mayonnaise
• 2 tbsp soy sauce or Maggi seasoning
• 1 cucumber, cut into long slices
• 1 cup cilantro sprigs
• 1 to 2 red chilies, sliced
• Salt and black pepper

Steps

1. Toss the julienned carrot and daikon with the vinegar, sugar, and 1 teaspoon salt and leave to pickle for at least 30 minutes, turning once.
2. Heat the oven to 400F (200C) and warm the baguettes for 5 minutes, until the crust is crisp and audibly crackles when squeezed.
3. A banh mi lives on that shattering crust. A soft roll collapses under the egg and the sandwich falls apart.
4. Split the warm baguettes and pull out a little of the soft crumb from the top half to make room for the filling.
5. Heat the oil in a skillet over medium-high heat until it shimmers, then crack the eggs in.
6. Fry for 2 to 3 minutes, spooning the hot oil over the whites, until the edges are brown and lacy and the whites are set but the yolks are still completely liquid.
7. The runny yolk is the sauce for this sandwich, so pull the eggs while the yolks still move freely when the pan is nudged.
8. Spread the baguettes with mayonnaise, slide two eggs into each, season with the soy sauce and plenty of black pepper, and pile in the drained pickles, cucumber, cilantro, and chili.

Allergen note: Contains gluten, egg, and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.