This bánh mì-inspired recipe has another dose of French flavour by way of using a croissant rather than a classic baguette.
This is a weekend breakfast favourite in our house; it’s super-easy to throw together. I normally have ingredients like the carrot and daikon pickle pre-prepared and ready in my fridge so I can add a Vietnamese touch to a dish whenever necessary.
This recipe makes enough to fill a 1 litre jar; leftovers can be stored in an airtight jar for up to two weeks in the fridge.
Prep time: 15 minutes, plus cooling and pickling time
Cook time: 25 minutes
For the carrot and daikon pickle
500ml rice vinegar
500g caster sugar
250g carrots, cut into thin matchsticks
250g daikon/mooli (or you can use radishes), cut into thin matchsticks
For the croissant
2 tsp vegetable oil
4 slices of streaky bacon
2 tsp coarse pork or chicken pâté
2 tsp mayonnaise
40g carrot and daikon pickle
6 coriander stems
10 mint leaves
1 spring onion, thinly sliced
1 red chilli, thinly sliced
1 tsp light soy sauce
2 tsp crispy fried shallots (shop-bought or homemade)
To make the carrot and daikon pickle, heat up the rice vinegar and sugar in a saucepan to about 80-85C, stirring until all the sugar has dissolved. Take off the heat and leave to cool completely.
Put the carrots and daikon into a clean, sterilised jar (run it through the dishwasher, with no detergent) and pour over the cooled vinegar. It can be eaten after 3 hours but is better if left overnight.
Add 1 tsp of the oil to a small frying pan and bring to a high heat.
Fry the bacon until crisp, then remove and keep warm. Add the remaining oil, then fry the eggs, sunny-side up. Remove and keep them warm too.
Toast the croissants, cut in half and open out on your plate. Spread pâté on one half and mayonnaise on the other. Top with the bacon, carrot and daikon pickle and fried eggs.
Stuff in the coriander stems, mint leaves, spring onion and chilli, then drizzle over the soy sauce. Sprinkle over the crispy fried shallots and a pinch of ground black pepper, and your delicious breakfast is ready.
Recipe from Vietnamese Made Easy by Thuy Diem Pham (£22, Quadrille)