Ingredients:

  • 1 cup (120 g) Julienne Carrots
  • 1 cup (120 g) Julienne Daikon Radish (or substitute 1 extra cup of carrot)
  • 1/2 cup (120 ml) Distilled White Vinegar
  • 1/4 cup (60 ml) Warm Water
  • 3 Tbsp (40 g) Granulated Sugar
  • 1 tsp (6 g) Kosher Salt
  • 2 individual Vietnamese Baguettes (or 2 x 6-inch/15 cm sections of a French Baguette)
  • 1 Tbsp (15 ml) Neutral Oil (for baguettes)
  • 2 Tbsp (30 g) Pork Pâté (Pâté de Campagne or similar)
  • 2 Tbsp (30 g) Japanese Mayonnaise (like Kewpie) or French-style Aioli
  • 1 Tbsp (15 ml) Maggi Seasoning Sauce
  • 4 Large Eggs
  • 1 Tbsp (15 ml) Neutral Oil or Unsalted Butter, for frying
  • 1/2 cup (20 g) Fresh Coriander (Cilantro) sprigs
  • 1 small Jalapeño or Bird’s Eye Chilli, thinly sliced
  • 2 sprigs Scallions (spring onions), green parts only, thinly sliced
  • Pinch of freshly ground Black Pepper

Instructions:

  1. Prepare the Đồ Chua (Quick Pickles): Julienne the carrot and daikon radish into thin matchsticks. In a non-reactive bowl, whisk together the white vinegar, warm water, sugar, and salt until the sugar is fully dissolved. Add the julienned vegetables to the brine. Set aside for a minimum of 15 minutes in the fridge. Drain thoroughly just before assembly.
  2. Prep the Baguettes: Preheat the oven to 350°F (180°C). Brush the outside of the baguettes lightly with neutral oil. Bake for 3–5 minutes until the exterior is shatteringly crisp and warm.
  3. Split the Baguettes: Using a serrated knife, slice the baguettes lengthwise, keeping a hinge on one side. Carefully scoop out a small amount of the soft white crumb from the interior to create a 'pocket' for the filling.
  4. Apply Spreads: On one interior side, spread the pork pâté thinly and evenly. On the opposite side, spread the mayonnaise.
  5. Cook the Eggs (Ốp La): Heat the oil or butter in the frying pan over medium-high heat. Crack four eggs (two per sandwich) into the pan. Season lightly with salt and pepper.
  6. Fry the Eggs: Cook quickly until the egg whites are just set and the yolks remain wonderfully runny and warm (about 2–3 minutes). Do not flip the eggs.
  7. Assemble the Bánh Mì: Immediately after the eggs come off the heat, drizzle 1/2 tablespoon of Maggi Seasoning Sauce directly onto the egg yolks of each pair. Place the fried eggs directly onto the pâté-spread side of the baguette.
  8. Layer and Garnish: Arrange a generous layer of drained quick pickles (Đồ Chua) over and around the eggs. Tuck in the fresh coriander sprigs, sliced chilli, and scallions. Carefully close the sandwich halves and serve immediately while warm.