The everyday Vietnamese breakfast sandwich: a toasted baguette spread with pâté and mayonnaise, layered with cucumber, pickled carrot and daikon and cilantro, filled with two fried eggs and finished with a drizzle of soy sauce. Ốp la comes from the French oeufs sur le plat.
Adapted from 10-Minute Bánh Mì Ốp La (Fried Egg Banh Mi) by Becca Du (Cooking Therapy)
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Toast the baguettes, then split each one lengthwise without cutting all the way through.
Spread 1 tablespoon of pâté on one side and 1 tablespoon of mayonnaise on the other. Layer in a few cucumber slices and 1 tablespoon each of daikon, carrot and cilantro, plus a few slices of jalapeño if you want heat.
the eggs and tuck two into each sandwich.
Drizzle 1 to 2 teaspoons of soy sauce over the eggs and serve.
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