Egg Banh Mi

15 minutes
30 minutes
Recipe developed for BC Egg by M for Mai

For this classic sandwich you’ll want to plan ahead! The pickled veg need a 24 hour head start, but once they’re ready the rest of your banh mi is ready in minutes!


  • 1 baguette loaf, cut into three equal sections
  • 3 eggs
  • handful of cilantro
  • mayo (Japanese may or kewpie brand mayo works well)
  • Vietnamese paté
  • half cucumber

Pickled Veggies

  • 1 carrot
  • half a daikon
  • 1/2 cup sugar
  • 2 cups water
  • 1 cup vinegar


Pickled Veggies

Make 24 hrs ahead.

  • Cut carrots and daikon into matchstick size pieces. Place into airtight glass jar.
  • In a saucepan bring water to a simmer. Stir in vinegar and sugar and mix until sugar disolves.
  • Pour water, vinegar and sugar into jar, over veggies. Seal, and refrigerate overnight.


  1. Heat skillet to medium heat and cook 3 eggs (over easy or Sunnyside up) to your preference.
  2. Place eggs aside to cool.
  3. Toast up baguettes.
  4. Assemble your banh mi: spread mayo and Vietnamese paté on each side of the baguette. Place your egg on the baguette and layer with pickled veggies, cilantro and cucumber. Enjoy!

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