Photo by Julie Soefer
While I was visiting Vietnam, this was my daily breakfast, and I've since been obsessed with it. I love the simplicity of it. So much flavor emerges from a very modest list of ingredients—eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.
You should get really excited about fish sauce and mayonnaise; mixed together, the fish sauce lightly seasons the mayonnaise with an ideal amount of salt and depth. Fish sauce mayonnaise is a condiment that I could use in endless applications. For starters, it make the best BLT you've ever had (fish sauce loves fatty pork) and adds a whole new dimension to tuna salad.
- 4 servings
- 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 jalapeños, seeded and cut into rings
- 2 medium carrots, shredded
- 12 cilantro sprigs
- Sriracha, for serving (optional)
- Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
- 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.
- 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.
- 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, jalapeños, and carrots with salt and pepper to taste.
- To build the bánh mì, 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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