Vietnamese · Lunch
Vietnamese Fried Egg Sandwich
Vietnamese street sandwich built on crispy-edged fried eggs tucked into a split baguette with pickled daikon and carrot, cucumber, cilantro, and mayonnaise. Soy sauce and fresh chili add savoury heat, finished with a squeeze of lime for brightness and acidity.
$3
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
516Calories
18.9gProtein
24.3gFat
56.2gCarbs
7.2gSugar
3.8gFiber
869mgSodium
372mgChol
5.2gSat Fat
380mgPotassium
110mgCalcium
3.2mgIron
0.9mcgVitamin B12
18mgVitamin C
egg-based
spice-route
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Julienne daikon and carrot, toss with rice vinegar, sugar, and salt in a bowl, and set aside 10 minutes to pickle.
2
Fry
Heat vegetable oil in a small skillet over medium-high heat until shimmering, crack both eggs in, and fry 2–3 minutes until whites are lacy and crisp-edged but yolks remain soft.
3
Assemble
Spread mayonnaise and black pepper inside the split baguette, layer in the fried eggs, drained pickled vegetables, cucumber, cilantro, and thin-sliced chili.
4
Plate
Close the sandwich and serve immediately while the yolks are still warm and runny.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 22 mini baguette (5.3 oz, 150g)
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp soy sauce
- 2.2 oz60g daikon
- 2 oz56g carrot
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 66 cucumber slices
- 22 small handful cilantro sprigs
- 11 fresh red chili
- 2 tsp2 tsp vegetable oil
- a pinch of salt
- a pinch of black pepper
