Fun Fact
A bahn mi is an action-packed Vietnamese sandwich filled with grilled meats, pickled vegetables, sauces, and fresh herbs. Bahn mis are typically made in French baguettes and are overflowing with colors, textures, and deliciousness. Vietnam was part of French Indochina in the mid-19th century, which was when the baguette was introduced to Vietnam.

I decided to make a breakfast version with eggs, bacon, baguette and all the other goodies. Warning: this sandwich is addictively delicious and extremely filling. This recipe makes two very generous Bahn Mi sandwiches.

 

Ingredients

Pickled carrots:

  • 3 tablespoons rice wine vinegar
  • 1/2 cup warm water
  • 2 tablespoons sugar
  • Carrot slices (about 10)

Filling:

  • 3 strips smoked bacon
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 small baguettes, lightly toasted

Toppings:

  • 2 tablespoons roasted peanuts, chopped
  • 10 cucumber slices
  • 1 green onion, chopped
  • 10 mint leafs
  • 1/4 cup fresh cilantro leafs
  • Hoisin sauce
  • Spicy mayo (mayo + sriracha)

 

Directions

The first thing you want to do is start the pickling process for the carrots, the earlier the better. You could even do it the night before if you are that organized. I was not, and did it a few hours before eating, they were just fine.

In a container with a cover place the 3 tablespoons vinegar, 1/2 cup warm water, and 2 tablespoons sugar. Whisk until the sugar is dissolved.

Wash and peel the carrot with a potato peeler and then make thin strips, with the same peeler. Place the carrot strips in the vinegar solution, cover and place in the fridge overnight, or until you make the sandwiches.

Before cooking the bacon and eggs, it is a good idea to get all the toppings ready.

Chop the peanuts, slice the cucumbers, wash and dry the mint and cilantro, lightly toast the bread.

Cut the bacon in half, this makes it easier to eat once it’s in the sandwich. There is nothing worse than taking a bite into a burger or sandwich and pulling out the long slice of bacon.

Place the bacon pieces in a dry frying pan on medium heat. Cook the bacon until it is golden brown on both sides. Remove and place on paper towels so they can crisp up. Do not get rid of the bacon drippings, you will use it to fry the eggs.

Add the eggs and salt to a bowl and whisk with a fork until a little frothy.

Reheat (on medium) the bacon frying pan, which should have a delicious layer of bacon fat already in it. Pour the eggs into the frying pan and once it starts to set, gently pull in the corners, tilting the frying pan slightly so that the liquid parts pour onto the frying pan.

Once the omelet is set, fold one corner in a third of the way.

Then flip it onto a plate so that it rolls on itself; cut in two. Also acceptable here is straight up scrambled eggs.

Assembly time:

Place the toasted bread in a shallow bowl, one that holds up the sides slightly. if you make it in a flat plate the ingredients will go everywhere.

Place the eggs, on one side and top with the bacon. On the other side, put a few dollops of spicy mayo and top with cucumber slices, pickled carrots, green onion, mint, and a lot of cilantro. Drizzle with hoisin sauce and sprinkle with roasted peanuts.

 

 

Breakfast Bahn Mi

Breakfast Bahn Mi

A bahn mi is an action-packed Vietnamese sandwich filled with grilled meats, pickled vegetables, sauces, and fresh herbs. Bahn mis are typically made in French baguettes and are overflowing with colors, textures, and deliciousness. Vietnam was part of French Indochina in the mid-19th century, which was when the baguette was introduced to Vietnam.I decided to make a breakfast version with eggs, bacon, baguette and all the other goodies. Warning: this sandwich is addictively delicious and extremely filling. This recipe makes two very generous Bahn Mi sandwiches. 

Ingredients

  • Pickled carrots:
  • 3 tablespoons rice wine vinegar
  • 1/2 cup warm water
  • 2 tablespoons sugar
  • Carrot slices (about 10)
  • Filling:
  • 3 strips smoked bacon
  • 4 eggs
  • 1/2 teaspoon salt
  • 2 small baguettes, lightly toasted
  • Toppings:
  • 2 tablespoons roasted peanuts, chopped
  • 10 cucumber slices
  • 1 green onion, chopped
  • 10 mint leafs
  • 1/4 cup fresh cilantro leafs
  • Hoisin sauce
  • Spicy mayo (mayo + sriracha)

Instructions

  1. The first thing you want to do is start the pickling process for the carrots, the earlier the better. You could even do it the night before if you are that organized. I was not, and did it a few hours before eating, they were just fine.
  2. In a container with a cover place the 3 tablespoons vinegar, 1/2 cup warm water, and 2 tablespoons sugar. Whisk until the sugar is dissolved.
  3. Wash and peel the carrot with a potato peeler and then make thin strips, with the same peeler. Place the carrot strips in the vinegar solution, cover and place in the fridge overnight, or until you make the sandwiches.
  4. Before cooking the bacon and eggs, it is a good idea to get all the toppings ready. Chop the peanuts, slice the cucumbers, wash and dry the mint and cilantro, lightly toast the bread.
  5. Cut the bacon in half, this makes it easier to eat once it's in the sandwich. There is nothing worse than taking a bite into a burger or sandwich and pulling out the long slice of bacon.
  6. Place the bacon pieces in a dry frying pan on medium heat. Cook the bacon until it is golden brown on both sides. Remove and place on paper towels so they can crisp up. Do not get rid of the bacon drippings, you will use it to fry the eggs.
  7. Add the eggs and salt to a bowl and whisk with a fork until a little frothy.
  8. Reheat (on medium) the bacon frying pan, which should have a delicious layer of bacon fat already in it. Pour the eggs into the frying pan and once it starts to set, gently pull in the corners, tilting the frying pan slightly so that the liquid parts pour onto the frying pan.
  9. Once the omelet is set, fold one corner in a third of the way, then flip it onto a plate so that it rolls on itself; cut in two. Also acceptable here is straight up scrambled eggs.
  10. Assembly time:
  11. Place the toasted bread in a shallow bowl, one that holds up the sides slightly. if you make it in a flat plate the ingredients will go everywhere.
  12. Place the eggs, on one side and top with the bacon. On the other side, put a few dollops of spicy mayo and top with cucumber slices, pickled carrots, green onion, mint, and a lot of cilantro. Drizzle with hoisin sauce and sprinkle with roasted peanuts.
http://www.foodosopher.com/breakfast-bahn-mi/