Recipes

Breakfast Banh Mi

The Daily Meal Staff|

Breakfast Banh Mi
4.5 (2 ratings)
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This unique breakfast dish adds egg, bacon and sriracha to the banh mi, a traditional Vietnamese sandwich. It's a sure-fire way to perk up your morning.This recipe is adapted from a recipe by chef David Sherman of Cafe Cito in Baltimore, Maryland. This recipe was originally published in the Chicago Tribune.
Prep Time
45
minutes
Cook Time
4
minutes
Servings
4
Breakfast Banh Mi recipe - The Daily Meal
Total time: 49 minutes
Ingredients
  • 2 carrots, peeled
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon plus 2 tablespoons sriracha sauce
  • 2 tablespoon rice wine vinegar
  • 1/2 cup mayonnaise
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 loaf ciabatta bread
  • 1/2 cup mixed fresh cilantro and mint leaves
  • 1 jalapeno pepper, seeded, sliced into matchsticks
  • 1/2 cucumber, peeled, halved, seeded, sliced into crescents
  • 8 slices brown-sugar bacon (recipe follows)
  • canola oil
  • 4 eggs
  • 1/3 cup dark brown sugar
  • 8 strips thick-cut bacon
  • soy sauce
  • black pepper
Directions
  1. Step 1: Use a vegetable peeler to carve 2 peeled carrots into long strips. Pile strips into a bowl; rub with 1 teaspoon sugar, 1/8 teaspoon salt and 1/4 teaspoon sriracha. Pour in 2 tablespoons rice wine vinegar and enough cold water to cover.
  2. Step 2: Let soak at room temperature, briefly—or up to two days, chilled. When ready to build sandwiches, drain carrots, rinse and pat dry.
  3. Step 3: In a bowl, whisk together 1/2 cup mayonnaise, the remaining 2 tablespoons sriracha, 2 teaspoons soy sauce and 1 teaspoon sesame oil. Chill this spicy sauce.
  4. Step 4: Cut 1 loaf ciabatta bread into four 3-by-3-inch squares. (Save any extra bread for crumb duty.) Slice in half horizontally. Open sandwich sets, crust down, crumb up.
  5. Step 5: Spread both crumb sides of each sandwich with the spicy sauce. Sprinkle both sides of each with 1/2 cup mixed fresh cilantro and mint leaves. Settle some jalapeno sticks (from 1 jalapeno pepper, seeded, sliced into matchsticks), cucumber crescents (from 1/2 cucumber, peeled, halved, seeded, sliced into crescents) and carrot curls on both sides. Fold 2 slices brown-sugar bacon (recipe follows) onto each bottom half.
  6. Step 6: Place a large skillet over medium-high heat. Pour in a little canola oil. When hot, fry 4 eggs, turning once, to your liking. It takes about 4 minutes for edges that are crisp, whites that are set and yolks that aren't.
  7. Step 7: Top each bacon set with 1 fried egg. (They may hang over the edges a bit—that's OK.) Close up sandwiches. Enjoy.
  8. Step 1: Line a rimmed baking sheet with foil. Set a rack on top. Preheat oven to 350 F.
  9. Step 2: Spread out 1/3 cup dark-brown sugar on a plate. Brush 8 strips thick-cut bacon on both sides with soy sauce. Press one side into the sugar.
  10. Step 3: Set bacon strips, sugar-side up, on the rack. Grind on some black pepper. Slide into the oven and bake until dark brown (but not entirely crisp), about 25 minutes. Cool.
 
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