Bánh Mì with Egg and Shredded Pork
20 minbeginner
This bánh mì captures the balance that makes the sandwich so satisfying: a shattering baguette, rich egg and pork, sharp pickles, herbs, and chile. It is compact street food with each texture and flavor kept clear.
”Make quick pickles: julienne daikon and carrot and toss with rice vinegar, sugar and 0.25 tsp salt; let sit 10–15 minutes.
Scramble eggs: beat 2 eggs with pinch of salt and cook in a nonstick pan in 5 g butter until soft-folded; keep warm.
Heat pork: warm shredded or sliced pork in the pan 1–2 minutes until heated through.
Prep roll: split baguette lengthwise leaving a hinge and spread 1 tbsp mayonnaise and remaining 5 g butter inside.
Assemble: layer warmed pork, scrambled egg, drained pickled daikon/carrot and cilantro into the roll.
Finish: drizzle 1 tsp fish sauce or 1 tsp chili sauce if using; press sandwich and serve immediately.
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