Leonardo Da Vinci is credited with saying “Simplicity is the ultimate sophistication.” That quote come to mind when looking at this dish. There is something about combining salmon, asparagus, and eggs – a synergy where the whole is greater than the some of the parts. And when enclosing these three wonderful ingredients in a light crisp baguette, there is simplicity, and there is sophistication.
One of the food related advantages of living in Saigon is the availability of freshly baked, light and crispy crusted baguettes, or bánh mỳ in Vietnamese. You could substitute these with French baguettes, or portions of breadsticks. Try to find baguettes or breadsticks that are very light inside, rather than the heavier doughy style. You could also try to make baguettes yourself. Interested in making your own Vietnamese baguettes? Try Helen’s Recipe’s for a start:
Banh Mi Op La - fried egg, smoked salmon, asparagusPrint
- 1 slice Smoked salmon
- 4 sprigs Asparagus
- 10 g Butter
- 2 eggs
- 1 Baguette Vietnamese Banh Mi style preferred
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
Fry 2 eggs
- 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.