egg rolls Bahn Mi style

Banh mi

If you are unfamiliar with Vietnamese Bahn Mi sandwiches it is really worth becoming fully acquainted with them. They are ridiculously tasty. If you are familiar with them, then you know exactly what I’m talking about here. I did a pulled pork Banh mi in my first cookbook which is a recipe I have made again and again. I slowly roasted a shoulder of pork in ginger beer for seven hours and pulled it apart to sticky goodness and served it on a baguette with pickled daikon and carrots. There is some degree of flexibility around a Banh mi. A classic version would consist of a liver spread, a couple of cold meat cuts, pickled vegetables, a fried egg, and fresh coriander. But I think you can add whatever you like.

Banh mi with fried egg

For this version, I’ve used a hickory-smoked ham, a sharp 18-month-old Cheddar, a fried egg with crispy edges, and a runny yolk. I drizzled over a good dose of sriracha, because it needs some heat, and I added crunchy carrot strips and a few of my quick and easy zucchini pickles. Fresh coriander leaves round it off, and all of the above are packed into a fresh crusty white roll.

Banh mi - Vietnamese sandwich

These are wonderful for breakfast, but perfect for lunch too. I fried the eggs in a very good non-stick pan with a few drops of sesame oil which gives them a lovely smokey flavour and crisps up the whites beautifully. A runny yolk is essential for me, and it oozes into the sandwich as you take the first bite.

I think what I love the most about Banh mi apart from the huge flavour, is the mixed textures. I love nothing more than food that is packed with contrasting raw, cooked, hot, cold, pickled, and fresh.

What you need to make one egg roll Banh mi:

egg rolls Bahn Mi style

Breakfast egg rolls inspired by the Vietnamese Banh Mi sandwich.
Print Recipe
Banh mi - Vietnamese sandwich


  • 1 crusty individual baguette buttered
  • a thick slice of smoked ham or another cold cut of your choice
  • slices of mature cheddar
  • 1 - 2 eggs fried
  • pickled vegetables like carrot daikon or zucchini
  • a few fresh coriander leaves
  • finely sliced spring onions
  • hot sauce such as sriracha as much as you like
  • salt and pepper if you prefer


  • Fry the egg as you would and to your liking. I did so in a few drops of sesame oil. Remove and set aside.
  • Butter the roll and assemble the sandwich. Finish off with a sprinkle of finely sliced spring onions and a good drizzle of hot sauce.
Author: Sam Linsell


banh mi





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  1. Love Sriracha and this sounds like a perfect combo – more for lunch for me though as not a huge brekkie fan 🙂

  2. Oh yum! Everything you make just looks absolutely scrumptious.

  3. Eggs and sriracha – you can’t go wrong! Is that a couple of glasses of beer in the background as your props? Pretty bold for breakfast…but I’d still take it!

  4. Ha ha Grace – I was going to mention the beer part – but I guess thats for hte lunch time consumption of these 🙂 (although having said that I have had a beer for breakfast in the past. Goes particularly well with bacon and egg)

  5. Thanks Lauren x

  6. I love banh mi sandwiches, the flavors are just so incredible so it totally makes sense I should be eating this for breakfast. Beautiful photographs too!

  7. I love banh mi sandwiches but I have never thought of having them for breakfast. Thanks for the idea. These look amazing.

  8. Well if only this had been an option at lunch today!!

  9. Thanks Jessica 🙂

  10. Sounds great, and even better with Tabasco .

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