Bánh Mì Ốp La (Vietnamese Fried Egg Baguette)

🧂 Ingredients

• 2 each Baguette(Fresh, crusty baguettes are best. Slice lengthwise, but not all the way through, to create a pocket.)
• 4 large Eggs(For sunny-side up with a runny yolk.)
• 30 g Pâté(Pork liver pâté is traditional. You can use a smooth or slightly chunky variety.)
• 2 tbsp Butter(Unsalted or salted butter, softened for easy spreading.)
• for drizzling Maggi Seasoning Sauce(A popular savory soy sauce alternative in Southeast Asia. Regular soy sauce can be substituted if unavailable.)
• to taste Black Pepper(Freshly ground pepper adds a nice aroma.)

👨‍🍳 Instructions

1. 1

   Prepare the baguettes: Slice each baguette lengthwise, stopping about 1/2 inch from the bottom crust to create a pocket. Gently open them up.

   ⏱️ 1 minute
2. 2

   Toast the baguettes: Lightly toast the cut sides of the baguettes under a broiler, in a toaster oven, or in a dry pan until golden brown and slightly crisp. Watch carefully to prevent burning.

   ⏱️ 2 minutes
3. 3

   Spread the baguettes: While the baguettes are still warm, generously spread the softened butter on the toasted interior. Then, spread a layer of pâté over the butter.

   ⏱️ 1 minute
4. 4

   Fry the eggs: Heat a non-stick skillet over medium heat (around 175°C / 350°F). Add a small amount of oil or butter if desired. Crack two eggs into the skillet. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny and bright yellow. Season with a pinch of pepper. Repeat with the remaining two eggs.

   ⏱️ 4 minutes
5. 5

   Assemble the Bánh Mì: Carefully place two fried eggs into each prepared baguette, ensuring the yolks remain intact. Drizzle generously with Maggi seasoning sauce. Add more pepper if desired.

   ⏱️ 1 minute
6. 6

   Serve immediately while the baguette is warm and the eggs are hot with runny yolks.

💡 Pro Tips

• ✓The runny yolk is key to the richness of this sandwich; it mixes with the pâté and Maggi sauce.
• ✓For an authentic street food experience, enjoy it fresh off the 'grill'.
• ✓Adjust the amount of pâté and butter to your personal preference.

🔄 Variations

• Add a thin layer of cooked ham or Vietnamese pork ham (chả lụa) before adding the eggs.
• Include a few slices of cucumber or pickled daikon and carrot for added crunch and tang.

🥗 Nutrition

Per serving