Best Breakfast Banh Mi Sandwiches Recipes

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FRIED EGG BáNH Mì



Fried Egg Bánh Mì image

So much flavor emerges from a very modest list of ingredients-eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.

Provided by Chris Shepherd

Categories     Breakfast     Sandwich     Egg     Cilantro     Mayonnaise     Jalapeño     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 11

1/2 cup mayonnaise
2 tablespoons fish sauce
6 tablespoons unsalted butter, at room temperature
8 large eggs
Kosher salt and freshly ground black pepper
4 (6-inch) baguettes, halved lengthwise
1/2 English cucumber, seeded and thinly sliced lengthwise into strips
2 jalapeños, seeded and cut into rings
2 medium carrots, shredded
12 cilantro sprigs
Sriracha, for serving (optional)

Steps:

  • Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.
  • Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.
  • Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.
  • Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste.
  • To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired. Serve immediately.

BREAKFAST BANH MI SANDWICH WITH EGGS AND SAUSAGE



Breakfast Banh Mi Sandwich with Eggs and Sausage image

It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.

Categories     Sandwich     Egg     Pork     Breakfast     Sausage     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 22

For the sausage:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
For the sandwich:
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves, for serving

Steps:

  • In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
  • In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
  • Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
  • Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.

OPEN-FACED BREAKFAST BANH MI



Open-Faced Breakfast Banh Mi image

I love banh mi sandwiches because of the delicious pickled veggies. I also love naan, so I combined the two for a fun morning dish! We make these breakfast banh mi on the weekend. —Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1 cup rice vinegar
1/2 cup water
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup thinly sliced radishes
1/3 cup julienned carrot
1/3 cup julienned sweet red pepper
1/2 pound smoked sausage, thinly sliced
4 large eggs
4 naan flatbreads, warmed
1/4 cup zesty bell pepper relish
1/2 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
Fresh cilantro leaves

Steps:

  • In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm., Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.

Nutrition Facts : Calories 459 calories, Fat 24g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 1370mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 2g fiber), Protein 19g protein.

VIETNAMESE-STYLE SANDWICH: BANH MI



Vietnamese-Style Sandwich: Banh Mi image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Kosher salt
1 teaspoon vegetable oil
1 tablespoon finely chopped onion
6 ounces ground pork
1 tablespoon roast pork seasoning mix*
Pinch garlic powder
Pinch ground black pepper
Four 10-inch baguettes
Mayonnaise, as needed
8 thin slices Vietnamese-style pork roll (cha lua), or bologna
8 slices Vietnamese-style salami, or ham or turkey
4 teaspoons soy sauce
1/2 cup fresh cilantro sprigs
1/4 medium English cucumber, cut lengthwise into 4 slices
Freshly ground black pepper
Asian-style chili oil, to taste, optional

Steps:

  • Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
  • Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
  • Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

BREAKFAST BANH MI RECIPE



Breakfast Banh Mi Recipe image

Note: for best results, use a real banh mi bun from a Vietnamese bakery. If not available, a soft torpedo roll with a thin, crisp crust is ideal....

Provided by J. Kenji López-Alt

Categories     Breakfast     Brunch     Breakfast and Brunch     Sandwiches     Sandwich

Time 1h20m

Yield 1

Number Of Ingredients 15

1 medium carrot, cut into fine matchsticks
1 small daikon radish, cut into fine matchsticks
1 tablesopon sugar
2 teaspoons salt
1/4 cup rice vinegar
1/4 cup water
3 strips bacon, cut in half crosswise
2 eggs
1 banh mi bun (see note)
2 tablespoons mayonnaise
A few dashes Maggi seasoning
1 long slice cucumber (cut lengthwise from entire length of cucumber)
4 sprigs cilantro
1 Thai bird chile, finely sliced
Kosher salt and freshly ground black or white pepper

Steps:

  • To Make the Pickled Carrots and Daikon : combine carrots, daikon, salt, and sugar in a small bowl and toss to coat. Allow to rest 10 minutes until liquid has been drawn out of vegetables and salt and sugar are completely dissolved. Add vinegar and water and transfer to small, sealable container. Let sit at room temperature for 1 hour, or for best results, allow pickled to rest for at least 3 days in the refrigerator.
  • Preheat oven or toaster oven to 400°F. Cook bacon in a 10-inch nonstick skillet over medium-low heat until crisp and rendered, flipping once halfway through cooking, about 10 minutes total. Transfer to a paper towel-lined plate (leave bacon grease in skillet).
  • Increase heat to medium high and heat until bacon fat starts lightly smoking. Add eggs, immediately reduce heat to medium, and cook, spooning hot bacon fat over egg tops as they cook until set to desired consistency (I like my yolks runny and white edges crisp). Transfer eggs to paper towel-lined plate with bacon.
  • Toast bread in oven or toaster oven until hot and crisp, about 3 minutes. Split in half lengthwise, leaving a hinge. Spread both sides with mayonnaise and a few dashes of Maggi seasoning. Layer bacon strips along bottom and top with eggs. Top with pickled carrots and daikon, cucumber slice, cilantro sprigs, and chiles. Season with salt and pepper. Serve immediately. This Recipe Appears In Hangover Helper: The Breakfast Banh Mi

Nutrition Facts : Calories 718 kcal, Carbohydrate 42 g, Cholesterol 418 mg, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, Sodium 2214 mg, Sugar 6 g, Fat 47 g, ServingSize Makes 1 sandwich, UnsaturatedFat 0 g

BANH MI



Banh Mi image

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Provided by metzstar

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 15

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

Steps:

  • Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  • Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  • While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  • Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  • Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  • To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g

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