Vietnamese Sausage & Egg Bánh Mì (Bánh Mì Lạp Xưởng Trứng)
A savory, nostalgic Vietnamese breakfast bánh mì layered with pan‑fried lạp xưởng, crispy‑edged eggs, quick pickles, herbs, and a light mayo–Maggi spread. Fast, satisfying, and perfect for mornings.
Equipment
- Cutting board & knife
- Small frying pan
- Tongs
- Small bowl for pickles
- Toaster or oven
Ingredients
Lạp Xưởng (Chinese Sausage)
- 2 links Chinese sausage lạp xưởng
- 1 tablespoon water
Eggs
- 2 large eggs
- 1 tablespoon neutral oil
- pinch of salt
- pinch of black pepper
Quick Pickles
- 1/2 cup shredded carrots
- 1/2 cup shredded daikon or extra carrot
- 2 tablespoons sugar
- 2 tablespoons white vinegar or rice vinegar
- 1/4 teaspoon salt
Assembly
- 2 small baguettes or Vietnamese rolls
- 2 to 3 tablespoons mayonnaise
- 1 to 2 teaspoons Maggi seasoning or soy sauce
- thinly sliced cucumbers
- fresh cilantro
- thinly sliced jalapeños optional
- black pepper
Instructions
- Make the quick pickles by combining carrots, daikon, sugar, vinegar, and salt. Toss and let sit while you prepare the other components.
- Slice the lạp xưởng on a slight bias. Add to a small pan with the water and cook over medium heat until the water evaporates and the sausage lightly caramelizes.
- Heat oil in a pan over medium‑high. Crack in the eggs and fry until the edges are crispy and the yolks are cooked to your preference. Season with salt and pepper.
- Toast the baguettes until crisp outside and soft inside. Spread mayonnaise on both sides and drizzle with Maggi or soy sauce.
- Layer cucumbers on the bottom, add the fried eggs, then the lạp xưởng. Top with pickled vegetables, cilantro, and jalapeños. Finish with black pepper and close the sandwich.
Notes
- Lạp xưởng caramelizes best when started with a splash of water to soften, then allowed to fry in its own fat.
- Add chili crisp or sriracha for heat.
- For a richer version, fry the eggs in a bit of the rendered lạp xưởng fat.
- Use a light, airy baguette for the most authentic texture.