Fried Egg Bánh Mì​

Reprinted with permission from Cook Like a Local: Six Ingredients That Can Change How You Cook — And See The World (Clarkson Potter, 2019).

Yield: 4 servings

​1/2 cup mayonnaise
2 tablespoons fish sauce
6 tablespoons unsalted room temperature butter, divided
8 large eggs
kosher salt and freshly ground black pepper as needed
4 6-inch baguettes, halved lengthwise
1/2 English cucumber, seeded and thinly sliced lengthwise into strips
2 jalapenos, seeded and cut into rings
2 medium carrots, shredded
12 sprigs cilantro
Sriracha for serving (optional)

Heat oven to 400 degrees. In a small bowl, whisk together mayonnaise and fish sauce and set aside. In a nonstick skillet over medium heat, heat 1 tablespoon butter until foam subsides. Break 2 eggs into pan, season with salt and pepper and reduce heat to low. Cook eggs slowly until whites are set but yolks are still runny. Transfer to a plate and keep warm. Using the same measurements and process, repeat until all 6 eggs are cooked.
Spread remaining 2 tablespoons butter on baguettes. Place baguettes on a baking sheet and toast in oven for 10 minutes. Season cucumber, jalapenos and carrots with salt and pepper to taste. To build bánh mì, spread each baguette half with fish sauce mayonnaise, then top with 2 eggs, some vegetables, a few cilantro sprigs and Sriracha if desired. Serve immediately.

Flavors pairing suggestion: Tiger Beer or other Vietnamese beer

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