Breakfast Banh Mi
One of my favorite Vietnamese restaurants in Seattle is actually a pool hall called Billiard Hoang. Now you might be thinking, did you just say pool hall? That's wild, right? Some of the very best Vietnamese food in Seattle comes from Billard Hoang, and it's a place that I've been going to for over twenty
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Vietnamese Baguettes
- 6 Eggs
- 1/2 tbsp Fish Sauce
- 1 tbsp Oil
- 1 tbsp Butter
- 2 Egg Yolks
- 1/3 cup Canola Oil
- 1/2 tsp Salt
- Cha Lua (Vietnamese Ham)
- Cucumbers
- Pickled Veggies
- Cilantro
- Sambal (Garlic Chili Sauce)
- Maggi Seasoning
- Black Pepper
Instructions
- 1
Vietnamese Butter:
- 2
Separate egg yolks from white, and add to mixing bowl or container. Whisk until smooth
- 3
Slowly drizzle in oil, and continue to whisk until it becomes a mayo-like consistency
- 4
Season with salt
- 5
Eggs:
- 6
In a small bowl, beat whole eggs until thoroughly combined. Season with fish sauce
- 7
Heat a frying pan to high, add a splash of oil, and pour in beaten eggs. Scramble immediately, then mix in a knob of butter
- 8
Assemble:
- 9
Cut the Vietnamese baguette lengthwise and spread it with homemade Vietnamese butter. Add Cha lua, Scrambled eggs, Sambal, cucumbers, pickled veggies, and Cilantro. Add a couple of dashes of Maggi seasoning and finish with ground black pepper!