Breakfast Bánh Mì

If you have never tried a Vietnamese Bánh mì sandwich, I encourage you to either seek on out, or better yet, make one in your own kitchen. I remember the first time I bit into the sandwich, and I was blown away by the flavors, and textures of something so simple. It could literally be one of the best sandwiches out there, at least in my opinion, and that says a lot as there are some amazing sandwiches to be had in this world. First and foremost, the Bánh mì sandwich, again in my opinion, should consist of a few, very simple ingredients.

Breakfast Banh Mi Sandwich

I’m a big believer in liver pâté, pickled carrots and daikon, thinly sliced jalapeño peppers, and fresh herbs such as cilantro and mint. To me, those are must haves to any great Vietnamese sandwich, that and some really good bread, and whatever you are going to fill it up with. As for bread, I say a nice crusty French baguette with a soft interior will work, however, I have also had them with standard bolillo style rolls. Enough said, let’s get on with this amazing sandwich.

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • pinch of salt
  • 1 tbsp water
  • 1 tbsp unsalted butter
  • 1 French baguette, sliced lengthwise
  • 1/4 cup of liver pâté
  • 1 jalapeño, thinly sliced
  • Pickled carrots and daikon
  • 6 sprigs of fresh cilantro
  • 6-10 fresh mint leaves

Start by bringing a skillet up to medium heat. Toss in the butter, and let it melt until it is nice and bubbly.

During this time, add the eggs to a bowl, and aggressively beat with a fork. Toss in the water and salt, and mix again.

How to make a breakfast banh mi sandwich

Add the beaten eggs to the skillet and immediately stir, and keep stirring until the eggs beging to form. Lower the heat, and continue stirring until they are cooked to your desired doneness.

Open your baguette, and spread the pâté on one half of the bread.

Top the pâté with the scrambled eggs, then add the slices of jalapeño, fresh herbs, and pickled carrots.

Close the sandwich up, open wide, and take a big first bite. This not only could be one of the best sandwiches in the world, but it could be one of the best breakfast sandwiches as well. As I normally sway towards a Bánh mì loaded with roasted pork, the scrambled eggs added a great texture to the sandwich. The crunch of the pickled carrots, along with that awesome smoky flavor from the pâté results into a wonderful sandwich.

So if you are looking for something different to try, give this one a shot. You will most likely be putting those pickled carrots and daikon on all of your sandwiches!

Breakfast Bánh Mì
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • pinch of salt
  • 1 tbsp water
  • 1 tbsp unsalted butter
  • 1 French baguette, sliced lengthwise
  • ¼ cup of liver pâté
  • 1 jalapeño, thinly sliced
  • Pickled carrots and daikon
  • 6 sprigs of fresh cilantro
  • 6-10 fresh mint leaves
Instructions
  1. Start by bringing a skillet up to medium heat. Toss in the butter, and let it melt until it is nice and bubbly.
  2. During this time, add the eggs to a bowl, and aggressively beat with a fork. Toss in the water and salt, and mix again.
  3. Add the beaten eggs to the skillet and immediately stir, and keep stirring until the eggs beging to form. Lower the heat, and continue stirring until they are cooked to your desired doneness.
  4. Open your baguette, and spread the pâté on one half of the bread.
  5. Top the pâté with the scrambled eggs, then add the slices of jalapeño, fresh herbs, and pickled carrots.
  6. Close the sandwich up, open wide, and take a big first bite. This not only could be one of the best sandwiches in the world, but it could be one of the best breakfast sandwiches as well. As I normally sway towards a Bánh mì loaded with roasted pork, the scrambled eggs added a great texture to the sandwich. The crunch of the pickled carrots, along with that awesome smoky flavor from the pâté results into a wonderful sandwich.
  7. So if you are looking for something different to try, give this one a shot. You will most likely be putting those pickled carrots and daikon on all of your sandwiches!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Breakfast Bánh Mì

  1. You know, I was a little taken aback by the addition of the liverwurst, then mentally tasted it and by George I think this is very doable.
    Thanks for the idea.

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