Sweet Soy Bacon and Egg Banh Mi – Myers + Chang at Home

When I initially thumbed through the cookbook Myers + Chang at Home, I was immediately attracted to the Banh Mi sandwich recipe with shimmering bacon and gorgeous, sunny side up eggs.

My husband, who is half Vietnamese, is obsessed with Banh Mi sandwiches and I like them ok, but I am equally as obsessed with pretty much anything with a delicious egg on top of it.  So win-win here.

The Myers + Chang at Home cookbook started as a library book and quickly found it’s way into my Amazon cart as it has dozens of recipes I knew I’d be wanting to make and my one month library rental wouldn’t suffice.  For a full review of the cookbook, along with another recipe I’ve reviewed from it, click here.

This banh me recipe is simple, delicious and will be made repeatedly in my house.  It’s important that you understand that although the recipe is easy, there will be some time involved in pickling the veggies.  Since I work M-F, this is the perfect recipe to make the veggies on a Sunday (it’ll only take you 10 minutes) then have the sandwiches on the menu for Monday, Tuesday or Wednesday.  Other than that, this is a very straightforward, simple recipe.

You may recall my post on sexy foods.  Hello, eggs…

Seriously, so very delicious.  Make.  This.  Tonight.  (or actually within the next three, because of the pickled veggie situation.)

Sweet Soy Bacon and Egg Banh Mi – Myers + Chang at Home

• Author: From Myers + Chang At Home - adapted by Shawny

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Description

A delicious and easy take on the banh mi sandwich + bacon and eggs.

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Scale 1x2x3x

Ingredients

Pickled Veggies:

• 1/2 cup unseasoned rice vinegar
• 1/2 cup champagne vinegar (I used homemade chive vinegar, which is also light)
• 2 T kosher salt
• 2 T sugar
• 2 cloves garlic, smashed
• One, 1-inch knob ginger, smashed
• 2 medium carrots, shredded
• 1/2 medium daikon radish, shredded
• 2 jalapenos, thinly sliced

Sandwich

• 8 slices thick cut bacon
• 1/2 cup Indonesian sweet soy sauce – Can be substituted for 1/4 cup soy sauce, 1/4 cup brown sugar
• One 20–24 inch French baguette
• 4 T sriracha aioli – I used the shortcut method – 1/4 cup mayo mixed with 1 T sriracha
• Pickled veggies
• 4 T unsalted butter
• 8 large eggs
• 1 cup fresh cilantro

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Instructions

For the pickles veggies – These need to sit for 4 hours – 3 days before adding to sandwich!  In a small pot, add rice vinegar through ginger along with 1/2 cup of water and bring to a boil, stirring to dissolve sugar and salt.  Let cool then add veggies and let sit for 4 hours to 3 days in the fridge.

For sandwich -Preheat the oven to 350 degrees. Lay out bacon on a baking sheet and brush with the sweet soy sauce.  Bake for 10-15 minutes, until barely crisp.  Remove from oven and set aside.

Divide the baguettes into 4 portions and split halfway through.  Spread sriracha aioli on both sides.  Drain the pickled veggies and divide evenly over the baguette.  Arrange the cilantro on top of the jalapenos.

In a large skillet, melt 2 T of the butter over medium high heat.  Crack 4 of the eggs in the pan and cook until the tops of the whites are set but yolks are runny, 2-3 minutes.  Remove from pan and repeat with remaining eggs.

Place 2 eggs on top of the cilantro and 2 slices of bacon.  Close baguettes and serve.

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