📝 About This Recipe
A beloved staple of Saigon mornings, Banh Mi Op La transforms the humble fried egg into a gourmet street food experience. This vibrant sandwich features a crusty baguette layered with rich pâté, silky Maggi-seasoned eggs, and a refreshing crunch of pickled vegetables and fresh herbs. It is the perfect harmony of warm, savory protein and bright, acidic accents that will awaken your palate and fuel your day.
🥗 Ingredients
The Bread and Spread
- 2 pieces Vietnamese Baguettes (or individual 8-inch French baguettes with a thin, crispy crust)
- 4 tablespoons Pâté de Campagne or Liver Mousse (pork or chicken liver preferred)
- 2 tablespoons Mayonnaise (Kewpie or high-quality egg-based mayo)
- 1 tablespoon Salted Butter (softened)
The Eggs (Op La)
- 4 Large Eggs (fresh, at room temperature)
- 2 teaspoons Maggi Seasoning (or light soy sauce)
- 2 tablespoons Neutral Oil (canola or vegetable oil)
- 1/4 teaspoon Ground White Pepper (to taste)
Pickles and Garnish
- 1/2 cup Do Chua (Pickled Daikon and Carrots) (drained)
- 4 long strips Cucumber (thinly sliced lengthwise)
- 1/2 bunch Fresh Cilantro (stems included for flavor)
- 1-2 Bird's Eye Chili (thinly sliced, optional for heat)
- 1 stalk Spring Onion (finely sliced into rounds)
👨🍳 Instructions
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1
Preheat your oven or toaster oven to 350°F (175°C). Place the baguettes inside for 3-5 minutes until the crust is very crispy to the touch but the inside remains soft.
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2
While the bread warms, prepare your vegetables. Slice the cucumber into long, thin ribbons and ensure your pickled daikon and carrots are well-drained of excess brine.
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3
Slice the warm baguettes lengthwise, leaving one side attached like a hinge. Open them up and spread a generous layer of softened butter on both sides.
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4
Spread the pâté on the bottom half of each baguette, followed by a layer of mayonnaise on the top half. The fats will act as a moisture barrier.
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5
Heat a small non-stick skillet over medium-high heat with 1 tablespoon of oil. For a true 'Op La' style, the oil should be hot enough to slightly crisp the edges of the egg.
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6
Crack two eggs into the pan. Immediately reduce heat to medium. Sprinkle with a few drops of Maggi seasoning and a pinch of white pepper directly onto the yolks.
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7
Cook for 2-3 minutes until the whites are set and bubbly at the edges, but the yolks remain runny. This 'liquid gold' will create the sauce for the sandwich.
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8
Carefully slide the two fried eggs into the first baguette. Repeat the process for the second sandwich.
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9
Layer the cucumber strips and a handful of pickled daikon and carrots over the eggs.
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10
Tuck in the fresh cilantro sprigs and sliced chilies. The heat from the eggs will slightly wilt the herbs, releasing their aroma.
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11
Add a final optional drizzle of Maggi seasoning over the vegetables for an extra savory punch.
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12
Close the sandwich firmly, allowing the egg yolks to break slightly and soak into the bread and pâté. Serve immediately while hot.
💡 Chef's Tips
Always toast your bread; the hallmark of a great Banh Mi is the 'shatter' of the crust when you bite into it. If you can't find Vietnamese baguettes, look for 'Bolillo' rolls at a Mexican bakery—they are remarkably similar in texture. Don't skip the Maggi seasoning; it has a unique umami profile that soy sauce can't quite replicate for this specific dish. For a 'sunny side up' that isn't slimy, you can briefly cover the pan with a lid for 30 seconds to steam the top of the whites. If you are vegetarian, swap the pâté for mashed seasoned avocado and use a mushroom-based stir-fry sauce instead of Maggi.
🍽️ Serving Suggestions
Pair with a glass of Vietnamese Iced Coffee (Ca Phe Sua Da) for the ultimate Saigon breakfast experience. Serve alongside a small bowl of extra pickles (Do Chua) to cleanse the palate between bites. A side of hot Sriracha or chili oil is perfect for those who want an extra kick. For a lighter brunch, serve with a simple jasmine tea or fresh coconut water.