Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi Recipe

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

Bánh Mì Trứng ốp la | Crispy Fried Egg Banh Mi

Yield: 2
Author: Chef Tu David Phu
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
I'm sure you've had a banh mi, but have you had it with an Asian-style crispy fried egg? Asian-Style Fried Eggs are my go-to solution to hacking everyday meals. Specifically, it's (low-prep, and low-cost) and makes a perfect on-the-go Breakfast Banh Mi. How can you go wrong with an egg that is crispy around the edges; with an unadulterated creamy but runny yolk? Then placed in between a crumbly baguette; loaded Maggi, mayo, pate, and Vietnamese pickles; with an egg yolk that will ooze upon the first bite.
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Ingredients

The Banh Mi
The Banh Mi Pickles

Instructions

How to Fry an "Asian-Style" Crispy Egg
  1. Heat the frying pan over medium-high heat until it the oil starts to shimmer.
  2. Once the oil is hot, crack an egg into the middle of the pan.
  3. Season the egg with a pinch of salt.
  4. Fry the egg until the egg forms a crispy golden edge
  5. Remove the egg from the wok.
  6. Drain the egg on a paper towel to remove any excess oil.
  7. Set aside on a plate.
Assemble
  1. Split open banh mi along the side. Make sure to leave a hinge that will allow you to butterfly the roll.
  2. Toast the banh mi roll for 5 minutes at 400 ℉
  3. Remove the la Mie (inner, white part) if the bread is dense. You need to remove it to make room for the sandwich garnishes. If you don't, all of your banh mi ingredients will ooze out. Leave la Mie on a sheet pan to make bread crumbs for another recipe.
  4. Smear 1 tbsp. of Kewpie mayo on one side, in the banh mi roll.
  5. Smear 2 oz. of Pâté de Campagne on the other side, in the banh mi roll.
  6. Place the fried egg on the mayo side.
  7. Season the egg with a pinch of ground black pepper and Maggi seasoning.
  8. Garnish the Pâté with cucumber, banh mi pickles, and cilantro sprigs.
  9. Serve the sandwich open-face.

Recommended Products

Maggi Arome

Kewpie Mayonnaise

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https://cheftu.com/recipelibrary/banhmitrung
TDP Enterprises, LLC
banh mi, crispy egg, fried egg, asian style egg, pate, pickles
lunch, snack, breakfast
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.