Fried Egg Bánh Mì
- Makes4 servings
- Cook Time50 minutes
- 1
At Nonette, a bustling bánh mì and doughnut shop in Paris, we enjoyed a fantastic Vietnamese sandwich filled with runny-yolked fried eggs plus the traditional bánh mì toppings of tangy, quick-pickled vegetables, thinly sliced cucumber and fresh cilantro. For added depth and umami, chef Khánh-Ly Huynh seasoned the eggs with Maggi, a liquid flavor enhancer commonly used in Vietnamese cooking. Maggi is sold in most supermarkets; look for its distinctive dark-brown shaker bottle with a red and yellow label. Soy sauce is a suitable alternative; just use about ½ teaspoon per sandwich in place of the Maggi. The best type of bread for these sandwiches is a supermarket-style baguette with an airy crumb and thin, brittle crust. Avoid chewy, rustic bread. You'll need four 7- to 8-inch pieces, so cut one or two baguettes into sections, as needed.
Don’t skip buttering the bread. Egg yolks add richness, but without butter this sandwich can taste a bit lean. The butter’s fattiness and sweet, creamy notes balance the bright, vinegary vegetables. Also, don’t salt the eggs as they cook, as they will be sprinkled with Maggi after they’re transferred to the bread.
Step 1
Heat the oven to 325°F with a rack in the middle position. In a medium bowl, stir together the vinegar, sugar, 2 teaspoons salt and ⅓ cup water until dissolved. Cut the carrots and daikon crosswise into 1½- to 2-inch sections. Cut each piece lengthwise into thin planks, then cut the planks lengthwise into slender sticks. Add the vegetables to the vinegar mixture. Let stand for at least 20 minutes while you prepare the sandwiches, or cover and refrigerate up to 1 week.
Step 2
Place the baguette pieces cut sides up on a rimmed baking sheet; bake until warm and the crusts have crisped, 8 to 10 minutes. Remove from the oven. Spread the butter onto the cut sides; set aside.
Step 3
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until barely smoking. Crack 4 eggs into the pan; use a silicone spatula to gently push the edges of the egg whites toward the yolks to keep the eggs separate. Sprinkle each egg with a pinch of white pepper. Cook, occasionally spooning hot oil onto the whites, until the edges are crisp and the whites are fully set but the yolks are still runny, 3 to 4 minutes. Using a thin metal spatula, transfer 2 eggs to each of 2 bottom baguette pieces, then season with about 6 dashes of Maggi.
Step 4
Using the same skillet and the remaining 2 tablespoons oil, cook the remaining 4 eggs in the same way; place them on the remaining 2 bottom baguette pieces and season with Maggi. Arrange cucumber slices over the eggs, then use a fork or tongs to transfer about ¼ cup pickled vegetables to each sandwich, then top with cilantro sprigs. Drizzle with Sriracha and add a few more dashes of Maggi. Cover with the baguette tops.
