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