Fried egg bánh mì
is a popular variation on the Vietnamese classic, often served at breakfast time.
- 8 Freshlay Farms Golden Yolker® eggs
- vegetable oil, for frying
- 4 demi-baguettes, sliced in half
- 1 red chilli, thinly sliced
- 1 bunch of coriander, leaves picked
- 100ml of rice wine vinegar
- 1 tbsp of caster sugar
- 1 tsp salt
- 100ml of warm water
- 2 large carrots, peeled and julienned
- 1/2 daikon radish, peeled and julienned
- 1/2 cucumber, deseeded and julienned
- 120g of unsalted butter, softened
- 1 red chilli, deseeded and finely chopped
- 1 tsp hot sauce, ideally Vietnamese garlic-chilli hot sauce (tương ớt)
- 1 garlic clove, finely grated
- 1 tsp ginger, finely grated
- 1 lemongrass stalk, tough outer leaves removed and inner bulb finely chopped
- 3 tbsp of light soy sauce
- 1 tbsp of water
- 1/2 lime, zested and juiced
- 1 tsp honey
- 1 tsp toasted sesame oil
- 1 tsp ginger, finely grated
- Start by pickling the vegetables. Mix together the rice vinegar, sugar, salt and warm water in a bowl until dissolved. Add the carrot, daikon radish and cucumber, stir to evenly distribute the vegetables in the pickling liquid and leave it to sit for at least 30 minutes (the longer the better)
- For the chilli butter, mix the softened butter with the remaining ingredients and a pinch of salt until smooth and evenly combined. Set aside
- For the dressing, whisk together all the ingredients and set aside
- When ready to cook, heat 2 tablespoons of vegetable oil in a frying pan over a medium-high heat. Crack in the eggs and fry until the edges are golden and crispy but the yolks remain runny, basting with the hot oil. Lightly season them with salt and set aside on kitchen paper to drain
- Meanwhile, toast the baguettes under a hot grill
- Spread the chilli butter on the cut sides of the baguettes and spoon over most of the dressing. Add the pickled vegetables and coriander leaves. Place the crispy fried eggs on the top and garnish with sliced red chillies and chopped coriander. Drizzle over the remaining dressing and serve immediately
Fried eggs work a treat in this vegetarian fakeaway, providing golden yolks that pair perfectly with the sharp pickled vegetables and spicy chilli butter. Mix together the rice vinegar, sugar, salt and warm water in a bowl until dissolved.
Add the carrot, daikon radish and cucumber, stir to evenly distribute the vegetables in the pickling liquid and leave it to sit for at least 30 minutes (the longer the better) For the chilli butter, mix the softened butter with the remaining elements and a pinch of salt until smooth and evenly combined. Set aside For the dressing, whisk together all the components and set aside When ready to cook, heat 2 tablespoons of vegetable oil in a frying pan over a medium-high heat. Crack in the eggs and fry until the edges are golden and crispy but the yolks remain runny, basting with the hot oil.
Lightly season them with salt and set aside on kitchen paper to drain Meanwhile, toast the baguettes under a hot grill Spread the chilli butter on the cut sides of the baguettes and spoon over most of the dressing. Add the pickled vegetables and coriander leaves.
Place the crispy fried eggs on the top and garnish with sliced red chillies and chopped coriander. Drizzle over the remaining dressing and serve immediately
