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Bánh Mì Ốp La
Vietnamese Fried Egg Baguette
A classic Vietnamese street food breakfast, this Bánh Mì Ốp La features a crusty baguette filled with perfectly fried sunny-side-up eggs, rich pâté, creamy butter, and a savory drizzle of Maggi sauce. Simple, satisfying, and quick to prepare.
🧂 Ingredienser
- 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.)
👨🍳 Instruktioner
- 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
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
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
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
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
Serve immediately while the baguette is warm and the eggs are hot with runny yolks.
💡 Proffstips
- ✓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.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- 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.