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Loading...Banh Mi Op La (literally "broken-over-moon egg") is a beloved Vietnamese street-food breakfast featuring a runny sunny-side-up egg layered with savory ham, pork pate, and quick-pickled daikon and carrot on a warm, buttered baguette. The contrast of crisp bread, silky yolk, tangy pickles, and herbal finish makes it an irresistible way to start the day.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 sandwiches
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 38 gFat
- 11 gSaturated Fat
- 58 gCarbs
- 4 gFiber
- 9 gSugar
- 32 gProtein
- 1080 mgSodium
- 520 mgPotassium
- 180 mgCalcium
- 6 mgIron
- 14 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the quick pickled carrots and daikon
- 1 large carrot, peeled and julienned
- 1 small daikon radish (about 150 g), peeled and julienned
- 1/2 cup distilled white vinegar
- 1/2 cup warm water
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
For the garlic-chili mayo
- 1/4 cup mayonnaise
- 1 tablespoon Maggi seasoning (or light soy sauce)
- 1 garlic clove, finely grated
- 1 Thai chili, finely minced
- 1 teaspoon fresh lime juice
For the sandwiches
- 4 short Vietnamese baguettes (about 15 cm each)
- 3 tablespoons unsalted butter, softened
- 4 slices Vietnamese pork roll (cha lua) or thick-cut ham
- 4 tablespoons Vietnamese pork pate, optional
- 2 tablespoons vegetable oil
- 1/2 small white onion, thinly sliced
- 8 large eggs, room temperature
- Flaky salt and freshly ground black pepper
For garnish
- 1 Persian cucumber, sliced into thin rounds
- 1 fresh red chili or jalapeño, thinly sliced
- 1/2 cup fresh cilantro sprigs
Directions
- Combine warm water, vinegar, sugar, and salt in a bowl and stir until dissolved. Add the julienned carrot and daikon, pressing down so they are submerged. Let pickle at room temperature for at least 30 minutes (or up to 2 weeks refrigerated).
- Stir together the mayonnaise, Maggi, grated garlic, minced Thai chili, and lime juice in a small bowl. Cover and refrigerate until ready to use.
- Halve the baguettes lengthwise and lightly butter each cut side. Toast on a baking sheet in a 375°F (190°C) oven for 3-5 minutes until just golden and crisp.
- Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Fry the pork roll or ham slices for about 1 minute per side until lightly caramelized at the edges; transfer to a plate.
- Add the sliced onion to the same skillet with the remaining oil and cook for 2-3 minutes until softened and lightly golden. Push the onions to the side.
- Crack the eggs into the skillet (2 per sandwich, spaced apart) and cook sunny-side up for 2-3 minutes until the whites are set but the yolks remain completely runny. Season with salt and pepper.
- Spread the toasted baguette generously with garlic-chili mayo, then smear with pork pate if using. Layer on the caramelized ham, a fried egg or two so the yolk drapes over, and a spoonful of the quick-pickled vegetables.
- Top with cucumber rounds, sliced chili, and cilantro, pressing the top half of the baguette gently over the fillings. Serve immediately with extra pickles on the side.
Cook’s Notes
- Use the freshest eggs possible; vibrant orange yolks are the visual and flavor centerpiece of op la.
- Resist the urge to flip the eggs — the runny yolk is what creates the signature sauce when you bite into the sandwich.
- Toast the baguette right before assembling so it stays crisp and doesn—t turn soggy from the pickles or mayo.
- Cha lua (Vietnamese pork roll) gives the most authentic flavor, but thick-cut Black Forest ham is a fine substitute.
- The pickled vegetables taste even better after a few hours and keep for up to 2 weeks in the fridge in a sealed jar.
