Quick Fried Egg Bánh Mì
Super-fast, yet super satisfying Vietnamese sandwich layered with crispy-edged fried eggs, picked veggies, herbs, and a savory mayo spread. Classic Vietnamese comfort food.
Equipment
- Small frying pan
- Cutting board & knife
- Small bowl for pickles
- Tongs
- Toaster or oven
Ingredients
Fried Eggs
- 4 large eggs
- 1 –2 Tbsp neutral oil
- Pinch of salt
- Pinch of black pepper
Pickled Veggies (Đồ Chua)
- ½ cup shredded carrots
- ½ cup shredded daikon or extra carrot
- 2 Tbsp sugar
- 2 Tbsp white vinegar or rice vinegar
- ¼ tsp salt
Bánh Mì Assembly
- 2 small baguettes or Vietnamese rolls
- 2 –3 Tbsp mayonnaise
- 1 –2 tsp soy sauce or Maggi seasoning Maggi seasoning is amazing for this!
- Thinly sliced cucumbers
- Fresh cilantro
- Thinly sliced jalapeños optional
- Black pepper
Instructions
Make the Vegetable Pickles
- Combine carrots, daikon, sugar, vinegar, and salt.
- Toss and let sit 10 minutes to soften and lightly pickle.
Fry the Eggs
- Heat neutral oil in a pan over medium‑high.
- Crack eggs into the pan and fry until edges are crispy and yolks are set to your liking.
- Season with salt and pepper.
Prep the Bread
- Lightly toast baguettes until crisp on the outside and soft inside.
- Spread mayonnaise on both sides.
- Drizzle with soy sauce or Maggi.
Assemble the Bánh Mì
- Layer sliced cucumbers on the bottom.
- Add fried eggs.
- Top with pickled veggies, cilantro, and jalapeños.
- Finish with black pepper.
- Close and enjoy warm.
Notes
- If you don't have access to daikon, radishes work great - or skip all together.
- Add a smear of chili crisp or sriracha for heat.
- Use a light, airy baguette — it makes all the difference