Vietnamese breakfast omelette baguette

Vietnamese breakfast omelette baguette

Breakfast: Morning, Noon & Night
Danielle Wood

After returning from a trip to Saigon, I couldn’t get enough of the Vietnamese breakfast staple known as banh mi. Sold on every street corner with the vendor’s special chilli sauce, this sandwich comes wrapped up and served with slices of cooked pork and pate, or with an omelette. A deliciously fresh and tangy breakfast in a warm baguette — I’m hooked. You can also use eight individual sub rolls instead of the baguettes if you prefer.


Quantity Ingredient
3 carrots, peeled and cut into thin matchsticks
5 teaspoons cider vinegar
5 tablespoons caster sugar, plus 1/2 teaspoon extra for the eggs
2 bird’s eye chillies, sliced finely, (optional)
3 tablespoons soy sauce, (optional)
8 individual-sized french baguettes
or 2 large french baguettes
8 eggs
6 spring onions, finely sliced
freshly ground black pepper
oil, for frying
2 handfuls bean sprouts, (ensure they are labelled as safe to eat raw and buy them as fresh as possible)
100g sugar snap peas, thinly sliced
small bunch coriander


  1. Pickle the carrots by adding them to a bowl along with the cider vinegar and 5 tablespoons of sugar. Stir and leave to rest for 15 minutes, then drain and set aside.
  2. To make an optional spicy dressing for the filling, add the chillies and soy sauce to a bowl, and press down on the chillies with the back of a spoon to release their flavour. Set aside.
  3. If you are using large baguettes, divide each one into 4 to make 8 pieces of baguette. Use your fingers to remove the bread from the middle of the baguettes; this allows you to get more of the filling inside and gives the sandwich a good crunch — a popular texture in Vietnamese cooking. Use the bread you’ve removed to make breadcrumbs for another recipe or go and feed some ducks.
  4. Beat the eggs in a bowl and then stir in the spring onions, and the half teaspoon of sugar, and season. Heat a little oil in a frying pan and pour in a quarter of the egg mixture, rolling it around the pan so that it covers the bottom. Fry for 2–3 minutes until it is golden brown on the bottom and then flip it over and cook for further 2 minutes until golden on that side too. Slide the omelette out on to a plate or a sheet of greaseproof paper. Repeat this with the rest of the mixture to make 4 omelettes in total. Slice all the omelettes into strips.
  5. To assemble the sandwiches, butter all the baguettes and then layer inside each baguette base some omelette, pickled carrot, bean sprouts and sugar snap peas. Sprinkle some coriander on top and spoon over some soy and chilli sauce, if using. Put the tops back on each base to close the sandwiches and serve.
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