Breakfast Banh Mi – The 30 Minute Cheaters Edition


Breakfast Banh Mi 30 minutes

A good Banh Mi really has the best of all dishes. It’s both warm and cold with the pickled veg and warm meats and/or fried eggs. It’s saucy whilst being packed in a roll, so you don’t squirt sauce all over yourself when you take a bite. It’s like a burger and salad, all in one.

Can you tell I have a bit of an affection for the baguette from the East?

I lived in Saigon, Vietnam for a few months and Banh Mi’s were everywhere. I could pass a good five or six vendors just on a 10 minute walk. However not all Banh Mi sellers were the same, the lady down the corner could have some of that really good crispy pork while another’s pate was extra special. So really I did what anyone does, I tried as many as I could until I found my favourites.

If you’re not in Vietnam, recreating an authentic Banh Mi can be challenge. So I call this my ‘Cheaters’ Banh Mi, a completely non authentic version that hits the right flavour notes to almost transport you to Vietnam.

In this version, I forgo pate (honestly, it’s just a challenge getting the good stuff here in Thailand, where I am currently.) However I highly suggest adding it to bring your Banh Mi up a notch.

This is my breakfast Banh Mi – traditionally in Vietnam, Banh Mi can be eaten at anytime of the day but I developed this with the idea that you could throw it together quite quickly with what you have in the fridge. If you cook asian food often, you should have these sauces on stock.

Instead of grilled pork, I’ve subbed in some good ol’ bacon and eggs and amped up the flavour with the sauce.

You can throw the whole thing together in almost the same amount of time as an omelette (give or take pickling your veg!)

Breakfast Banh Mi 30 minutes


Portion: Single Serve


  1. 1 crusty baguette, approx 25cm
  2. 1 Strip of bacon, pan fried*
  3. 1 egg, fried with yolk broken
  4. ½ a small carrot, sliced and pickled**
  5. ½ a small cucumber, sliced and pickled
  6. Small handful of fresh coriander, roughly chopped
  7. 1 stalk of spring onion, roughly chopped (optional)

Banh Mi ‘Cheaters Sauce’

  1. 1 heaped tablespoon of Sriracha
  2. ½ tablespoon of Hoisin sauce
  3. ½ teaspoon of fish sauce
  4. 1 teaspoon of soy sauce

Mix sauce ingredients 1-4 to make the Banh Mi ‘Cheaters Sauce’. This really helps give the Banh Mi it’s Banh Mi flavour, in place of the signature assorted cuts of meat.

  1. 1 heaped tablespoon of regular mayo or japanese mayo
  2. Salt and Pepper to taste

Breakfast Banh Mi 30 minutes


Slice your carrot and cucumber and pickle (see note below), put aside whilst preparing the rest of your ingredients.

Mix the sriracha, hoisin, fish sauce and soy sauce.

Heat your pan with oil and grill your bacon. In the same pan when the bacon is almost ready, crack your egg and break the yolk.

Put it all together: cut your baguette open. I encourage you to not be light handed with the sauces, they really make it. Slather each side with some mayo and the Banh Mi sauce and start to layer, cucumber, carrot, the coriander and spring onion then slice your bacon and egg so it fits into your baguette. Add some more of the sauce to your taste and some cracked pepper.

There you have it, your almost under 30 minute breakfast Banh Mi – Bon appetit!



*I used Turkey Bacon, because that’s what I had in the fridge. But I encourage you to use any bacon you have lying around!

** You can pickle your carrot and cucumber the night before but you can get a good quick pickle going whilst you cook your bacon and eggs. Simply heat vinegar and sugar, stir until the sugar is dissolved then cool with ice cubes. Submerge your carrot and cucumber and leave to pickle while you prepare the other ingredients. It won’t be exactly the same as pickling overnight or for a few hours, but it’s a speedy way to do it whilst still keeping some of the original Banh Mi flavour!

*** Ok, I totally wanted to show you my usual Cheaters Banh Mi recipe, but I happened to have all the ingredients for a more breakfast friendly version. I’ll show you a few other variations in another post.

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