Crusty bread, a softly fried egg and fresh, quick-pickled carrot: bánh mì ốp la brings rich and tangy flavors together in a hearty Vietnamese breakfast. With cucumber, cilantro and optional chili, this sandwich is ready in no time.
Bánh mì ốp la is all about fried egg in or alongside a Vietnamese baguette. Ốp la refers to a fried egg; the exact preparation varies from vendor to vendor and household to household. Sometimes the eggs are served separately alongside the bread, and sometimes they go inside a split baguette. This version makes a portable breakfast sandwich with cucumber, cilantro and pickled carrot. The combination is deliberately simple: the yolk adds richness, while crunchy vegetables and acidity provide a counterpoint.
A baguette with a thin, crisp crust works well here because it holds up to the egg and vegetables. Warm the bread briefly in the oven so the crust crisps up again without drying out the inside. A very airy roll can soften more quickly once the yolk runs into it, so serve the sandwich as soon as it’s assembled. If you can’t find a Vietnamese baguette, a regular small baguette is a practical choice.
The carrot gets a quick, fresh pickle with rice vinegar, sugar and salt. Thin matchsticks absorb the flavor faster than thick strips, while staying crunchy as long as you don’t leave them too long. Rice vinegar is mild; regular white wine vinegar works too, though it tastes a little sharper. The cucumber stays unpickled and adds a cool, juicy contrast. Cilantro brings a herby, citrusy note. If you’d rather skip the cilantro, you can use mint, though that changes the character of the sandwich.
Fry the eggs in a hot pan with oil. Once the egg whites begin to set around the edges, briefly cover the pan to cook the tops while keeping the yolks soft. Keep the heat under control: in a pan that’s too hot, the edges brown quickly before the whites are cooked. A splash of Maggi sauce goes well with the savory egg; soy sauce is a handy alternative. Add chili to taste, or leave it out for a milder version.
Feel free to make the pickled carrot ahead and keep it covered in the refrigerator; use a clean fork to take out a portion. Assemble the sandwiches just before eating so the crust stays crisp. Serve them for breakfast or lunch, with extra cucumber and some of the remaining carrot on the side if you like. A soft yolk is part of this version, but cook the egg through if you prefer.
Cut the carrot into thin matchsticks. In a bowl, stir together the rice vinegar, sugar and salt until the sugar has dissolved. Add the carrot and leave to stand for at least 15 minutes.
Slice the cucumber thinly. Preheat the oven to 180 °C and warm the baguettes for 4–5 minutes, until the crust is crisp again.
Heat the oil in a frying pan over medium-high to high heat. Crack the eggs into the pan and cook until the edges have set. Lower the heat a little if needed and cover the pan briefly until the whites are cooked and the yolks are still soft.
Slice the warm baguettes lengthwise, leaving them joined on one side. Divide the eggs between the sandwiches and drizzle with Maggi sauce or soy sauce.
Top with cucumber slices, drained pickled carrot and cilantro. Add chili if you like and serve immediately.
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