I remember my father used to make this for us on the weekends. He would fry all the eggs in one large frying pan, making sure the edges were crispy.
- 1 tbsp vegetable oil
- 8 eggs
- 4 banh mi (Vietnamese bread rolls)
- chicken liver pate, for spreading (omit for a vegetarian banh mi)
- 1 bunch coriander (cilantro)
- 2 spring onions (scallions), cut into 15 cm (6 in) lengths
- 1 Lebanese (short) cucumber, sliced into
- 8 long wedges
- 2–4 tbsp Maggi seasoning
- sea salt and ground white pepper, to taste
- sliced bird’s eye chilli, to taste (optional)
Vietnamese butter (for spreading)
- 4 egg yolks
- pinch salt
- 400 ml (14 fl oz) vegetable oil, plus extra if needed
Pickled carrot and daikon
- 150 ml (5 fl oz) white vinegar
- 100 g caster (superfine) sugar
- 1 kg carrots, cut into matchsticks
- 300 g daikon (white radish), cut into matchsticks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe will need to be started 2 days in advance if making the pickled carrot and daikon component.
1. To make the pickle liquid, combine the vinegar and sugar in a bowl and add 100 ml water. Stir until the sugar has dissolved. Rinse the daikon and carrot under warm running water for 5 minutes, then drain thoroughly and pat dry with paper towel. Transfer to a large plastic container or non-reactive bowl. Pour the pickle liquid over the vegetables and set aside in the fridge for 2 days, after which time the pickles will be ready to use. Makes 1.3 kg. Leftover pickle will store in the fridge for up to 2 weeks.
2. Heat 1 teaspoon of the oil in a frying pan over medium–high heat. Crack in two eggs and fry, sunny side up, allowing the edges to crisp up. Drain the eggs on paper towel and repeat with the remaining oil and eggs.
3. To make the Vietnamese butter, place the eggs yolks and salt in a food processor. Blitz to combine. With the motor running, very slowly add the oil in a thin, steady stream. The butter should become thick and firm and resemble soft butter. If it hasn't thickened by the time you've added all the oil, add a little more oil until it comes together.
4. Slice open the banh mi along the side without cutting all the way through. Spread one side generously with butter and the other side with pate, then add the pickles, a handful of coriander, the spring onion and cucumber. Top with two fried eggs, dress with a little Maggi seasoning and season with salt and pepper. Garnish with chilli, to taste, if desired.
Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99