OMELETTE BÁNH MÌ BÁNH MÌ TRỨNG

Ingredienser

2 French or 4 foot-long Vietnamese baguettes

For the spring onion omelette

4 eggs, beaten

2 spring onions (scallions), sliced pinch of freshly ground black pepper

1 teaspoon caster (superfine) sugar (optional)

1 tablespoon soy sauce

1 tablespoon vegetable oil

2 round shallots, finely chopped

Required fillings butter, for spreading coriander (cilantro) sprigs mint leaves cucumber, sliced into thin lengths

Instant Carrot and Daikon Pickle (page 204) bird's eye chillies, thinly sliced at a diagonal

Coriander Pesto (page 208)

Optional additions

Vegan Vietnamese Sausage (page 117)

Salt and Pepper Tofu (page 62)

Maggi liquid seasoning mayonnaise

chilli sauce

Vejledning

Beat the eggs with the spring onion, pepper, sugar (if using) and soy sauce. Heat the oil in a frying pan (skillet) over a medium heat and brown off the shallots, then pour on the egg mixture to make the omelette, turning once one side is brown. This should take no longer than a few minutes. Remove from the heat and cut into long strips.

Slit your baguette in half along one side

so that it opens like a book. Pull out the soft

bread inside (enjoy as a chef's treat with butter

or save for Banana Bread Layer Cake on page 180)

to leave plenty of room for the filling.

Butter your baguette or spread it with coriander pesto. Stuff with a layer of all the required bánh mì fillings, then the omelette strips. Serve immediately otherwise the bread will steam up and become soggy or wait for the omelette to cool down before adding. Add Maggi liquid seasoning, mayo or chilli sauce and enjoy.