20-Min Banh Mi Trung
Vietnamese egg banh mi with crispy baguette, pickled vegetables, and a runny yolk. Crunchy, tangy, deeply satisfying—ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 whole eggs
- 1 whole Vietnamese baguette or crusty baguette
- ½ whole cucumber, julienned
- ½ cup pickled carrots and daikon (jarred or quick-pickled)
- ¼ cup cilantro and mint leaves, torn
- 2 tbsp mayonnaise
- 1 tbsp soy sauce or fish sauce
Instructions
- 1
Halve the baguette lengthwise. Spread 1 tbsp mayo on each half.
- 2
Heat oil in a skillet over medium-high until shimmering. Crack both eggs into the pan.
- 3
Cook eggs until whites are set but yolks still jiggle, ~3 minutes. Season with salt and pepper.
- 4
Layer pickled vegetables, cucumber, and herbs on the mayo-spread baguette bottoms.
- 5
Slide both fried eggs onto the filled baguette halves, dividing evenly.
- 6
Drizzle with soy sauce or fish sauce. Top with baguette halves and serve immediately.
Tools you’ll need
- 12-inch non-stick or cast iron skillet
- serrated knife for slicing baguette
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