Bánh mì trứng – fried egg in a baguette – the Vietnamese breakfast sandwich. Here it is supplemented with asparagus and smoked salmon. As Leonardo Da Vinci is credited with saying: “Simplicity is the ultimate sophistication.”
I buy a Vietnamese breakfast sandwich, or bánh mì trứng, from street food vendors quite frequently. Bánh mì is the baguette, and trứng means egg. Normally the fried eggs are accompanied with some pâté, cucumber, pickled carrot and daikon, cilantro, a little soy sauce, chilli, and pepper.
This homemade version of bánh mì trứng came together one lunchtime. There is something about combining salmon, asparagus, and egg. It is one of those cases where the whole is greater than the sum of the parts. And when enclosing these three wonderful ingredients in a light, crisp Vietnamese style baguette, there is simplicity, and there is sophistication.
Living in Saigon has many advantages. One advantage, for me, is the availability of bánh mì, freshly baked, light and crispy crusted baguettes. You could substitute these with French baguettes or portions of breadsticks. I do suggest, though, that you do try to find baguettes or breadsticks that are very light inside, rather than the heavier doughy style.
Another bánh mì favourite is bánh mì heo quay, roast pork belly in a baguette. Bánh mì with eggs makes a great Vietnamese breakfast sandwich. Bánh mì heo quay makes a great lunch or dinner.
Interested in making your own Vietnamese style baguettes? Try Helen’s Recipe’s for a start:
Vietnamese breakfast sandwich (bánh mì trứng)
Ingredients
- 1 slice Smoked salmon
- 4 sprigs Asparagus
- 10 g Butter
- 2 eggs
- 1 Baguette Vietnamese Banh Mi style preferred
Instructions
- If the baguette has not recently come out of the oven, then give it a quick blast of heat over a grill or in the oven to return some crispness to the crust.
- Cook the asparagus in a little butter for a minute or so.
- Fry 2 eggs. More accurately, poach them in butter!
- Cut the baguette horizontally
- Layer the smoked salmon, the asparagus, and the eggs, and top with a pinch of salt and a good sprinkling of freshly ground black pepper.
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