Boy have I got a breakfast for you this weekend! As some of you may know, Bánh Mì is my all-time favorite sandwich – an addiction really. So when I made Sriracha Deviled Eggs the other day, making a new jar of Do Chua (Vietnamese pickled carrots and daikon) for the dish and still having plenty leftover, I thought… what else can I make? Having just paired it with eggs, and a fabulous Bánh Mì on my mind, I didn’t have to think long before the idea for a Breakfast Bánh Mì popped in my head.
There are numerous variations of this Viet/French fusion sandwich. Some are made with chicken, tofu, pâté, cold cuts, etc. All wonderful, but my favorite one is made with pork. Rather than using a traditional pork recipe, I used another pork item… bacon – that magical food that is integral to a great breakfast (in my opinion). After all, such a meal should be relatively quick and easy to make. And what’s faster and more simple than frying up a little bacon?
Top with a fried egg, Sriracha-mayo, do chua, sliced jalapeno, cilantro, and you’ve got one hell of an awesome breakfast sandwich! Be warned… bring napkins – lots of napkins. One bite and the egg yolk will begin to run down your fingers and onto the plate. No worries, just sop up whatever yolk falls onto the plate with your Breakfast Bánh Mì, and all will be well.
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Sriracha
- 2 sesame seed bagels (or bagels of your choice)
- 4 slices bacon
- 2 eggs
- 1 jalapeno, sliced
- [url href=”http://hapanom.com/do-chua-pickled-carrots-and-daikon/” target=”_blank” title=”do chua”]do chua[/url]
- 1/4 cup cilantro
- In a small bowl, combine the mayo and Sriracha. Refrigerate until ready to use.
- Slice the bagels and toast until golden-brown.
- In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly. Remove the bacon from the pan and let it drain on paper towels.
- In the same pan that you cooked the bacon, over medium heat, crack the eggs into the skillet. Occasionally spoon the bacon grease over the eggs. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
- To assemble, spread both sides of the bagel with the Sriracha-mayo. Add the bacon, egg, a few slices of jalapeno, some do chua, and the cilantro. Serve immediately and enjoy!
Was totally inspired by this considering How many of the ingredients we currently have in our self isolating house — We changed it up a little due to ingredients and availability. I made the pickles with regular red radish and carrot because that was all I had. Instead of mayo we softened some cream cheese and added sriracha and tons of chopped cilantro. Instead of an egg (we were out) and bacon we used avocado, lefover pineapple-teriyaki pulled pork, and a slice of fried bologna for topping. Can’t believe how good it was. I know it’s pretty far from the original recipe but I think the bagel was a genious move — the crisp and chewy of it was really really good. Also for anyone else doing this with pantry ingredients — the fried bologna tasted unexpectedly like the Vietnamese cold cuts that come on a traditional bahn mi. Lovely.
I am a Vietnamese and I find this
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DELISSSHHHH !!!!
Omg no more worries about getting that baguette crispy and all, why did I never think about making it with bagels???
Hi there! Thanks so much! I have a total addiction to banh mi – I want to make everything banh mi-esq! I hear you on worrying about getting just the right bread – but the bagel is a nice touch, and makes it nice for breakfast 🙂 I hope you love it as much as I do!
Alright this is ridic. The amount of deliciousness that is jam packed in this is too much for my hungry eyes to handle without being able to eat it right now. Breakfast sandwich (on a bagel), fried egg, annnnd mixing it up with a banh mi. Just stop already! LOOOOOVE.
Thanks, Melissa! This is now my favorite breakfast sandwich. It helps the feed my banh mi addiction… I think I need help 😉
I would love to have this Bah Mi for breakfast! Love it! And the flavors are just perfect for a great start of the day! Pinning 🙂
Thanks!This breakfast definitely keeps me going most of the day!
I’ll tkae this banh mi bagel for breakfast, lunch or dinner. Yum!
Ha! My sentiments exactly, Thalia 😉 Thank you!
What a clever idea! Banh Mi was all the rage here in Sacramento a few years back, now i can eat them for breakfast too, Yum! Gr8 Post!
Thanks! Aren’t banh mi just the best!? It’s a full-on addiction for me. Now you can enjoy them anytime of day 😉
Kathleen! Love this!!! I love breakfast sandwiches! This looks so fantastic!!! And your pictures! Gorg!!!
Thanks, Mila! I love breakfast sandwiches too! The pickled veggies and chilies certainly give this little number a unique flavor 😉
I love the flavors of Banh Mi sandwiches, but I’ve never had a breakfast version and this looks so delicious.
Just picture a banh mi with a runny fried egg on top… and a little extra porktastic goodness from the bacon 😉 I hope you give it a try!
This looks absolutely incredible, Kathleen! I LOVE bánh mi and your breakfast version is such a brilliant and delicious idea! That gorgeous egg, jalapeno and do chua are perfect! Pinned!
Thanks, Kelly! I seriously could eat banh mi everyday and be a very happy woman. In fact, there are times when I DO get one everyday for lunch from our local banh mi shop 😉
This my kind of breakfast and just like Meggan I’m not familiar with bánh mi, but I have a feeling I would love it.
Bánh mì is such a fantastic sandwich, I wish I could get everyone to try it! I hope you give it a try sometime 🙂
I’ve enjoyed clicking around to your related posts to figure this whole Banh Mi thing out! I had to first look at your Lemongrass sandwich version, then see what do chua is. What is it that actually makes something Banh Mi? Is it the spicy mayo + do chua? And then you can sub whatever meat you want (Pork loin in the lemongrass version, bacon here?). Just trying to figure it all out. 🙂 Do not take your innate knowledge of this cuisine for granted! You’re amazing! Thank you for teaching me about food.
Hi, Meggan! Yes, I should probably give a bit more explanation. I’m just so obsessed with bánh mì, I just assume everyone has heard of it 😉 I don’t claim to be an expert on Vietnamese cuisine, but what I do know is that there is a strong French influence on the cuisine given its history of French colonialism. Bánh Mì (Pronounced BUN-Mee, means bread). Bread was first introduced by the French during their colonial rule. They also introduced a popular sandwich, generally consisting of baguette, butter or mayo, and pate. The Vietnamese eventually imposed their own influence on the sandwich by adding fresh greens, pickled vegetables (do chua), and spicy chilies. Over the years, and of course depending on the region in Vietnam, it has taken on many different variations, particularly in the protein department. But generally speaking the toppings have remained fairly standard (though cucumbers are often used along with the veggies – something I didn’t use in this recipe).
For me, bánh mì is the ultimate fusion dish. The cuisines are so different, but they work so well together – much like a perfect marriage 🙂
Thank you for requesting more info! I’ll definitely make a note in my write-up.
So just to finish forming this idea in my head… would you say a bánh mì is a sandwich of Vietnamese/French fusion cuisine? It sounds fabulous. I can see why you are addicted. I really want to find one from a hole-in-the-wall restaurant (should be possible in LA… less likely in Milwaukee where I am for the next 10 days!). Thank you so much for all of the information. And you don’t need to update your post with all of this info of course… part of the joy of reading blogs is reading bits and pieces and forming questions, asking those questions and getting answers! I love the interaction! 🙂 So much useful than me commenting “What a beautiful sandwich Kathleen!” Even though it is, of course. XXO
Yes, I would say bánh mì is a sandwich of Vietnamese/French fusion cuisine. Though fusion is sometimes understood as being new and trendy, these sandwiches have been around for quite sometime. French colonial rule came to Vietnam in the late 1800’s and ended 1954 – I don’t exactly when the pairing of the two cuisines actually happened (in terms of this sandwich), but suffice it to say… it’s been around for awhile.
You should definitely be able to find some banh mi places in LA. A quick search revealed a number of ones that looked good. There are some interesting ‘gourmet’ banh mi shops – but I’d hold off on checking those out until you’ve had it ‘old school’ style. It’s basically a ‘street food’, so a hole-in-the-wall joint is probably a good place to start 🙂
And yes! I LOVE getting questions and interacting with people! A little back-and-forth discussion is always appreciated and welcomed! 🙂
Kathleen, I love this!!! I will eat a bang mi any time of the day!!! and that egg yolk!!! Perfection!
I’m with you, Alice! banh mi is good anytime of day 😉
and you know I meant “banh mi” right!! I was typing too fast!!
Lol! No worries, Alice. I knew exactly what you meant 😉