I grew up thinking my mom was a genius in the kitchen because it seemed like she was inventing a brand-new dish every other day. Growing up, it felt like she kept a secret cookbook that she was always adding to, hidden somewhere in the house. It wasn’t until years later that I understood the truth. My mom cooked with whatever she had, and most weeks that meant ingredients from the food bank or whatever landed on the sale rack. We didn’t have much, but she never made it feel that way when it came to food. She turned scarcity into something that tasted like abundance, and this Spam and egg banh mi is one of the dishes I still think about as an adult.
She stuffed fried Spam and soft scrambled eggs into a toasted and fluffy Vietnamese baguette, then piled on the same bright toppings you find in any great banh mi. To me, it tasted like the best breakfast in the world, and even though my taste buds have matured, it’s still a dish that I think is just incredible. To be honest, though, this dish isn’t as uncommon as I thought it was when I was a kid, and I’ve seen it pop up in delis from time to time, but it’s been a while since I’ve had this banh mi, though. So today we’re going to recreate it in my own kitchen and pass it down to my daughter and to all you reading this too!
Why You Will Love This Spam and Egg Banh Mi
- It comes together fast enough for a busy weekday and feels special enough for a slow weekend.
- You get every texture you want in one bite: Savory and salty Spam, creamy eggs, crunchy pickles, and a crackly baguette.
- The pickled carrots and daikon do the heavy lifting, and you can make them days ahead.
- You should already recognize most of the ingredients, and everything is easily accessible
How to Make Spam and Egg Banh Mi
Pickle the carrot and daikon
Peel the carrot and daikon, then cut them into thin matchsticks. Add the veggies to a mixing bowl, pour over kosher salt, and mix well. Let the kosher salt draw out moisture from the carrots and daikon for 10-15 minutes. Rinse well to remove any remaining salt, squeeze out the excess water, and add to a container.
In a pot over medium heat, stir together the sugar, vinegar, and water. Heat up until the sugar is fully dissolved. Remove from the heat and set aside to cool. Pour the brine over the vegetables. Let them sit in the fridge for at least 30 minutes while you cook everything else. They taste even better the longer they soak, so make them ahead whenever you can.
Crisp the Spam
Slice the Spam. Heat the oil in a skillet over medium heat, then lay the slices in a single layer. Fry for 2-3 minutes on each side, or until the edges turn deep golden and crisp. Move the Spam to a plate and set aside.
Scramble the eggs
Crack the eggs into a bowl and beat them until fully combined. Pour the eggs into the same warm skillet and pull them gently across the pan until they set soft and pillowy. Take them off the heat while they still look glossy; the residual heat will finish cooking them through.
Toast the baguettes
Unless you’re getting freshly baked baguettes, give each baguette a quick blast of heat in the oven or air fryer until the outside is nice and crispy. Then make a cut along the length of the banh mi while still leaving one side attached as a hinge.
Build your banh mi
Spread butter on one side and Kewpie mayo on the other. Layer in the scrambled eggs and crispy Spam. Pile on a generous tangle of pickled carrot and daikon, tuck in the cucumber spears, and finish with cilantro. Shake a little Maggi over the top and crack on fresh black pepper. Press it closed and cut in half. Enjoy!
Make Ahead and Storage
Make the pickled carrots and daikon up to two weeks ahead and keep them in a sealed jar in the fridge. Cook the Spam and eggs fresh, since they taste best hot from the pan. Assemble each sandwich right before you eat so the baguette stays crisp and the fillings stay warm.
Variations and Substitutions
- Fried egg instead of scrambled. Slide a runny yolk egg on top and let it ooze into every bite.
- Add heat. Tuck in a few slices of fresh jalapeño.
- Go richer. Spread a little pate for that deep, classic banh mi flavor.
- No Vietnamese baguette. A light sub roll or a small French loaf carries the sandwich well.
Spam and Egg Banh Mi
3-4
servings45
minutes5
minutesIngredients
3 3 Vietnamese Baguettes
1/2 can 1/2 Low Sodium Spam
6 6 eggs
1 tbsp 1 Oil
- Pickled Veggies:
1 Large 1 Carrot
1 Small 1 Daikon Radish
1/2 cup 1/2 Sugar
1/2 cup 1/2 White Vinegar
1/2 cup 1/2 Water
1 tbsp 1 Kosher Salt
- Accompaniments and Garnishes:
Cucumbers
Cilantro
Butter
Black Pepper
Directions
- Pickle the carrot and daikon:
- Peel the carrot and daikon and cut them into thin matchsticks. Toss them with the kosher salt in a bowl and let them sit for 10 to 15 minutes to draw out moisture. Rinse well, squeeze out the excess water, and transfer to a container
- In a small pot over medium heat, stir the sugar, vinegar, and water until the sugar dissolves, then remove from the heat and let it cool. Pour the brine over the vegetables and chill for at least 30 minutes
- Crisp the Spam:
- Slice the Spam. Heat the oil in a skillet over medium heat and lay the slices in a single layer. Fry for 2 to 3 minutes per side, until the edges turn deep golden and crisp. Move to a plate and set aside
- Scramble the eggs:
- Beat the eggs until fully combined. Pour them into the same warm skillet and pull them gently across the pan until they set soft and pillowy. Take them off the heat while still glossy and let the residual heat finish cooking them
- Build the spam and egg banh mi:
- Spread butter on one side and Kewpie mayo on the other. Layer in the scrambled eggs and crispy Spam, then pile on the pickled carrot and daikon, tuck in the cucumber spears, and finish with cilantro. Add a couple dashes of Maggi seasoning and a crack of black pepper. Enjoy!
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