Breakfast Banh Mi

One of my favorite Vietnamese restaurants in Seattle is actually a pool hall called Billiard Hoang. Now you might be thinking, did you just say pool hall? That’s wild, right? Some of the very best Vietnamese food in Seattle comes from Billard Hoang, and it’s a place that I’ve been going to for over twenty years. They serve a wide range of Vietnamese appetizers, rice dishes, noodles, and sandwiches. My favorite thing on their menu is No. 9, their Cha Lua Banh Mi with scrambled eggs. Billard Hoang was the very first spot I ever saw serve their banh mi with eggs. It’s something that I constantly crave, and this breakfast banh mi recipe is inspired by theirs!

How to make Vietnamese Butter/Mayo/Spread

I know that’s a mouthful. The Vietnamese word for the spread is Bơ, which is directly translated to butter. The spread isn’t quite that, though, because there’s no dairy, and it’s not quite mayo because there’s no vinegar. Whatever you choose to call it is fine with me, but it’s an absolute must for every banh mi.

• Separate egg yolks from white and add to a mixing bowl or container. Then whisk the yolks until it’s smooth
• Slowly drizzle in canola or neutral oil and continue whisking until it turns into a mayo-like consistency
• Season with a pinch of salt, and enjoy!

It only takes three steps, and it’s so easy and absolutely worth it!

Preparing the eggs

For this recipe, I like scrambled eggs because that’s how Billard Hoang does it, but you could definitely add a fried egg, egg omelet, or whatever kind of egg preparation you want!

• In a mixing bowl, beat whole eggs until thoroughly combined
• Season with fish sauce and set aside
• Heat up a frying pan on high, and add in a splash of oil. Pour beaten eggs and scramble immediately
• Mix in a knob of butter and take off the heat

Make sure you check out my pickled veggies (do chua) recipe to complete this dish!