Sweet Soy Bacon and Egg Banh Mi Sandwich - Myers + Chang

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

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


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



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


  • 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 2024 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.