andrejthechef
VietnamEggsBreakfast

Bánh Mì Ốp La

Bánh mì ốp la: sunny-side-up eggs fried in a cast iron pan with pâté, served with a crusty baguette, quick pickled carrot and daikon, cucumber and tomato.

prep
40 min
cook
10 min
total
50 min
serves
2
level
easy
A small cast iron pan holding two sunny-side-up fried eggs and a spoonful of pâté, with a torn baguette, pickled carrot and daikon, cucumber and tomato on plates behind

Bánh mì ốp la is a Vietnamese breakfast of fried eggs served in the pan they were cooked in, with a baguette for mopping up the yolk. The name comes from the French oeufs au plat, a reminder of the French influence on the Vietnamese baguette and on pâté. Pâté is usually warmed in the pan beside the eggs, and a plate of pickles, cucumber and tomato comes alongside.

The details are simple but worth getting right. Fry the eggs over medium-low heat so the whites set with crisp lacy edges and the yolks stay runny. A dash of soy sauce or Maggi seasoning and black pepper finish them. Do the quick pickles first (a 30-minute job) so they are crunchy and sweet-sour when the eggs hit the table, and warm the baguette so it crackles when torn.

If you want the full sandwich version, with pork and pickles stuffed in the bread, see our bánh mì.

Bánh Mì Ốp La is one of the best breakfasts from around the world.

method

  1. Make the pickle: toss the carrot and daikon with 1 teaspoon of salt and 1 tablespoon of the sugar and squeeze gently for a minute. Rinse and drain. Stir the vinegar, water and remaining tablespoon of sugar until dissolved, pour over the vegetables and leave for at least 30 minutes.

  2. Heat the oven to 180°C (350°F). Warm the baguettes for 5 minutes, until the crust crackles when squeezed. Arrange the sliced cucumber and tomato on a plate with a spoonful of the drained pickle.

  3. Heat a 20 to 25 cm cast iron pan (or two small ones) over medium-low heat for 2 minutes. Add the oil and butter and swirl until the butter melts and foams.

  4. Spoon the pâté into the pan in two or three small mounds and warm it for 1 minute. Crack the eggs into the pan around it, season with pepper and a pinch of salt, and cook for 3 to 4 minutes, until the whites are set with crisp, browned edges and the yolks are still runny.

  5. Splash the soy sauce around the edge of the pan so it sizzles and caramelizes slightly. Bring the pan to the table on a board with the baguette and the plate of pickles and vegetables, and eat while the eggs are hot.

chef's tips

  • Cover the pan for the last minute if you prefer the whites on top fully set but the yolks soft.
  • Add a slice of Vietnamese pork sausage (chả lụa) or fried Chinese sausage to the pan for a heartier plate.
  • The pickle keeps for a week in the fridge. Make a double batch for sandwiches.
  • Runny yolks are not recommended for pregnant women, young children or anyone with a weakened immune system. Cook the eggs fully if that applies to you.