2 ratings

Breakfast Banh Mi

Perk up your morning with this breakfast sandwich
Breakfast Banh Mi recipe - The Daily Meal
Abel Uribe/Chicago Tribune

This unique breakfast dish adds egg, bacon and sriracha to the banh mi, a traditional Vietnamese sandwich. It's a sure-fire way to perk up your morning.

This recipe is adapted from a recipe by chef David Sherman of Cafe Cito in Baltimore, Maryland. This recipe was originally published in the Chicago Tribune.


  • 2 carrots, peeled
  • 1 Teaspoon sugar
  • 1/8 Teaspoon salt
  • 1/4 Teaspoon plus 2 tablespoons sriracha sauce
  • 2 Tablespoons rice wine vinegar
  • 1/2 Cup mayonnaise
  • 2 Teaspoons soy sauce
  • 1 Teaspoon sesame oil
  • 1 loaf ciabatta bread
  • 1/2 Cup mixed fresh cilantro and mint leaves
  • 1 jalapeno pepper, seeded, sliced into matchsticks
  • 1/2 cucumber, peeled, halved, seeded, sliced into crescents
  • 8 slices brown-sugar bacon (recipe follows)
  • Canola oil
  • 4 eggs

For the brown-sugar bacon:

  • 1/3 Cup dark brown sugar
  • 8 strips thick-cut bacon
  • Soy sauce
  • Black pepper


Step 1: Use a vegetable peeler to carve 2 peeled carrots into long strips. Pile strips into a bowl; rub with 1 teaspoon sugar, 1/8 teaspoon salt and 1/4 teaspoon sriracha. Pour in 2 tablespoons rice wine vinegar and enough cold water to cover.

Step 2: Let soak at room temperature, briefly—or up to two days, chilled. When ready to build sandwiches, drain carrots, rinse and pat dry.

Step 3: In a bowl, whisk together 1/2 cup mayonnaise, the remaining 2 tablespoons sriracha, 2 teaspoons soy sauce and 1 teaspoon sesame oil. Chill this spicy sauce.

Step 4: Cut 1 loaf ciabatta bread into four 3-by-3-inch squares. (Save any extra bread for crumb duty.) Slice in half horizontally. Open sandwich sets, crust down, crumb up.

Step 5: Spread both crumb sides of each sandwich with the spicy sauce. Sprinkle both sides of each with 1/2 cup mixed fresh cilantro and mint leaves. Settle some jalapeno sticks (from 1 jalapeno pepper, seeded, sliced into matchsticks), cucumber crescents (from 1/2 cucumber, peeled, halved, seeded, sliced into crescents) and carrot curls on both sides. Fold 2 slices brown-sugar bacon (recipe follows) onto each bottom half.

Step 6: Place a large skillet over medium-high heat. Pour in a little canola oil. When hot, fry 4 eggs, turning once, to your liking. It takes about 4 minutes for edges that are crisp, whites that are set and yolks that aren't.

Step 7: Top each bacon set with 1 fried egg. (They may hang over the edges a bit—that's OK.) Close up sandwiches. Enjoy.

For the brown-sugar bacon:

Step 1: Line a rimmed baking sheet with foil. Set a rack on top. Preheat oven to 350 F.

Step 2: Spread out 1/3 cup dark-brown sugar on a plate. Brush 8 strips thick-cut bacon on both sides with soy sauce. Press one side into the sugar.

Step 3: Set bacon strips, sugar-side up, on the rack. Grind on some black pepper. Slide into the oven and bake until dark brown (but not entirely crisp), about 25 minutes. Cool.