Trends: Bánh Mì Everything (and a Breakfast Sandwich)

Banh Mi BreakfastBánh mì is Vietnamese for bread, and the word has also come to define THE Vietnamese sandwich, which is a French influenced masterpiece of pâté, some kind of sliced pork product, mayonnaise, and pickled vegetables inside a baguette. Then someone figured out that the bánh mì formula of bread + protein + pickled things can be translated into many, many delicious dishes. I’ve come across burgers, tacos, alternate sandwiches, pizza, and breakfast sandwich recipes with a bánh mì spin, but the one that I crave with the most regularity is the breakfast sandwich. The bright flavor combination of spicy, fatty, and vinegary is addicting and easy enough to make a part of a regular breakfast rotation. Don’t be turned off by the ingredient list, they come together lickety-split (and disappear even faster).

Other bánh mì ideas:

The First Mess –  Kimberley’s banh mi with portobellos + pickled vegetables (vegan)

Food 52 – Banh Burgers

Heather Christo – Banh Mi Tacos with Spicy Sriracha Honey Sauce

Dula Notes – Pork Banh Mi Pizza

Banh Mi 2

Bánh Mì Breakfast Sandwiches 

Makes two, easily scaled. This does make enough pickles and mayo for 4-6 sandwiches, because I usually make the pickles and then have these sandwiches for breakfast a few days in a row since I have more English muffins and bacon as well (unless you have a source to only buy these items in twos). If you only want two servings worth of pickles and mayo, then adjust accordingly. For a vegetarian version some mushrooms would be a nice substitute for the bacon.

(adapted from Food 52)

  • 1 carrot, scrubbed and thinly sliced into coins
  • 1/2 a cucumber, quartered lengthwise and thinly sliced
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon mayonnaise
  • 1 tablespoon Sriracha (or other hot sauce)
  • 2 wheat English muffins
  • 2 slices bacon
  • 2 eggs
  • 1 scallion, thinly sliced
  • 1/8 of a cup cilantro leaves (a few sprigs)

Combine the rice vinegar, water, salt, and sugar in a jar. Microwave on high for 1 minute, or until the sugar and salt dissolve. Add the carrot and cucumber, and refrigerate for at least 30 minutes (can be done the night before).  Mix the mayonnaise and  hot sauce and stir until combined. Cook both slices of bacon on medium heat until crisp and remove from pan. Toast the English muffins.  Drain all but a thin layer of the bacon fat (save it for other sauteing activities!) and cook eggs to your preferred doneness (I like over easy). Build sandwiches with a big smear of hot mayo, sliced scallions, cilantro, a slice of bacon, pickles, and an egg. NOM.

Further Reading (updated 12/1/2014): Egg and Turkey Banh Mi