Fried Egg Bánh Mì

11 ingredients
5 steps

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons fish sauce
  • 6 tablespoons unsalted butter, at room temperature
  • 8 large eggs
  • Kosher salt and freshly ground black pepper
  • 4 (6-inch) baguettes, halved lengthwise
  • 1/2 English cucumber, seeded and thinly sliced lengthwise into strips
  • 2 jalapenos, seeded and cut into rings
  • 2 medium carrots, shredded
  • 12 cilantro sprigs
  • Sriracha, for serving (optional)

Directions

  1. 1
    Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
  2. 2
    Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.
  3. 3
    Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.
  4. 4
    Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapenos, and carrots with salt and pepper to taste.
  5. 5
    To build the banh mi, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired. Serve immediately.

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