Bánh Mì is typically a meat filled Vietnamese sandwich. Usually made with French bread, our version substitutes English Muffins and our good Southern bacon made extra spicy with Sriracha for a great twist on this Vietnamese staple.
- 4 toasted English muffins
- 8 pieces Honey Sriracha Bacon (see below)
- 4 large eggs
- Salt and pepper to taste
- Pickled Veggies (see below)
- 1 bunch chopped cilantro
- 4 tablespoons Duke’s mayonnaise
- 4 teaspoons Sriracha
Mix together the Duke’s mayonnaise and Sriracha in a small bowl and set aside.
Fry or scramble the eggs in butter or oil. Add salt and pepper to taste.
Spread each half of the toasted muffins with the Sriracha mayo. Place 2 pieces of bacon on the bottom half of muffin. Top the bacon with fried egg. Add pickled veggies. Top with cilantro. Makes 4 breakfast sandwiches.
- 1 cup rice vinegar
- 4 tablespoons sugar
- 1 tablespoon sea salt
- 2 carrots, peeled and julienned
- 1 cucumber, julienned
- 3 small radishes, julienned
Place the julienned carrots, cucumber, and radishes into a glass bowl. In a small saucepan combine the vinegar, sugar, and salt. Over medium heat stir to dissolve the salt and sugar. As soon as it comes to a boil, take it off the heat and pour over the vegetables. Toss the vegetables before placing in refrigerator. Wait 30 minutes before using. Will keep for 2 weeks in an airtight container.
Honey Sriracha Bacon
- 1 pound of thick-cut bacon
- 3 tablespoons of honey
- 3 teaspoons of Sriracha (or more if you want hotter)
Preheat oven to 400 degrees F. Lay the bacon out on a parchment lined baking sheet. Stir together the honey and Sriracha (taste for heat). Brush each piece of bacon with the honey mixture. Bake about 25 minutes. Brush the bacon during baking with more honey mixture until done.