Bánh mì ốp la
Bánh mì ốp la (bahn mee up lah)
Vietnamese Fried Egg Sandwich
A simple yet beloved Vietnamese breakfast sandwich featuring fried eggs in a crispy baguette with pickled vegetables, cilantro, chilies, and a drizzle of soy sauce and Maggi seasoning, offering comfort food perfection on the go.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Split the baguettes lengthwise and toast them lightly until the crust is crispy but the interior remains soft.
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2
Heat oil in a small skillet over medium-high heat, crack two eggs side by side, and fry until the whites are set but the yolks remain slightly runny.
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3
Season the eggs with black pepper and a few drops of soy sauce while still in the pan.
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4
Nestle the fried eggs into the toasted baguette, add pickled daikon and carrot, cucumber slices, and fresh cilantro.
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5
Add sliced chilies for heat and a final drizzle of Maggi seasoning or soy sauce.
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6
Serve immediately while the bread is still warm and the egg yolks are still flowing.
Did You Know?
Op la is a Vietnamese phonetic adaptation of the French phrase oeufs sur le plat meaning eggs on the plate. This simple breakfast is one of the most affordable and popular meals in Vietnam, costing less than a dollar from street vendors.
Chef's Notes
Equipment Tips
- small skillet
- bread knife
The Story Behind Bánh mì ốp la
Banh mi op la represents the most everyday expression of Franco-Vietnamese culinary fusion. While elaborate banh mi sandwiches get international attention, this simple egg version is what millions of Vietnamese eat for breakfast daily. The fried egg in a baguette format descends directly from French colonial breakfast habits, but the addition of soy sauce, pickled vegetables, and fresh chilies makes it unmistakably Vietnamese.
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