Fried Egg Banh Mi / Bánh Mì Ốp La

I didn’t grow up with American breakfasts like cereal, pancakes, waffles or oatmeal. The breakfast my mom always made for me, and was actually the very first thing that she ever taught me how to make, was trứng ốp la (fried egg). It is so incredibly simple to make, requires just a couple of ingredients, and brings back a wave of nostalgia every time I have it.

Today, we’re putting it into a Banh Mi, with all the garnishes you know and love, and taking it to the next level. Make sure you peep my đồ chua (pickled veggie) recipe too!

The recipe is inherently simple, so the quality of the ingredients is really important to make sure that each component really shines through.

Kerrygold butter is our favorite butter and worth every bit of that upcharge.
Maggi Seasoning is also absolutely crucial. You could substitute it with soy sauce, but there’s just something about the flavor of Maggi that really makes this dish for me.
Y’all know I LOVE Kewpie mayo right? Kewpie mayo is life, and in my opinion, WAY better than any regular mayo. Kewpie is made with just egg yolk compared to whole eggs found in common mayo, and the addition of MSG in Kewpie really adds a little extra bit of umami that just makes it so so good.