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.
Ingredients
2 Vietnamese baguettes, split and toasted
4 eggs
2 tablespoons vegetable oil
Do chua (pickled daikon and carrot)
Fresh cilantro sprigs
2 fresh red chilies, sliced
Soy sauce or Maggi seasoning
Freshly ground black pepper
1 small cucumber, sliced
Instructions
1Split the baguettes lengthwise and toast them lightly until the crust is crispy but the interior remains soft.
2Heat 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.
3Season the eggs with black pepper and a few drops of soy sauce while still in the pan.
4Nestle the fried eggs into the toasted baguette, add pickled daikon and carrot, cucumber slices, and fresh cilantro.
5Add sliced chilies for heat and a final drizzle of Maggi seasoning or soy sauce.
6Serve 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.