Name: Bánh Mì with Egg and Shredded Pork
Yield: 1 servings
Ingredients: 1 roll small baguette (banh mi roll); 2 large eggs; 80 g cooked shredded pork (sliced roast pork); 1 tbsp mayonnaise; 5 g butter (soft); 40 g daikon; 30 g carrot; 1 tbsp rice vinegar; 1 tsp sugar; 0.25 tsp salt; 6 sprigs fresh cilantro; 1 tsp fish sauce; 1 tsp chili sauce

1

Make quick pickles: julienne daikon and carrot and toss with rice vinegar, sugar and 0.25 tsp salt; let sit 10–15 minutes.

2

Scramble eggs: beat 2 eggs with pinch of salt and cook in a nonstick pan in 5 g butter until soft-folded; keep warm.

3

Heat pork: warm shredded or sliced pork in the pan 1–2 minutes until heated through.

4

Prep roll: split baguette lengthwise leaving a hinge and spread 1 tbsp mayonnaise and remaining 5 g butter inside.

5

Assemble: layer warmed pork, scrambled egg, drained pickled daikon/carrot and cilantro into the roll.

6

Finish: drizzle 1 tsp fish sauce or 1 tsp chili sauce if using; press sandwich and serve immediately.

Bánh Mì with Egg and Shredded Pork

Ingredients

Instructions

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