5 tsp margarine or butter (3tsp to fry eggs, 2 tsp to spread onto the bread later)
1 loaf of Vietnamese bread
100g Vietnamese mayonnaise (optional)
100g pâté (optional)
1 cucumber, thinly slices
Pickled Radish & Carrot:
1 carrot, julienne cut
1 radish, julienne cut
3 tbsp sugar
2 tbsp of vinegar
3 – 4 corianders, stalks and leaves reserved
A pinch of salt
A pinch of pepper
2 tsp soya sauce
In a small nonstick pan over medium heat, melt margarine, crack 2 eggs into the pan.
Place the lid on top then turn to low heat for 30 seconds until the white is set then flip.
Continue to cook for 30 seconds till the other side is just set then remove from the pan. This way, both of the outsides are set and the yolk is still a bit runny.
Preheat the oven at 180 degree Celsius for 15 mins.
Slice the bread in half the long way, place it in the oven to slight toast, 2-3 mins.
Spread the bottom half of the toasted bread with mayonnaise, pâté, and place cucumber slices, pickled carrot & radish, fried eggs and then corianders (in order).
Sprinkle of salt & pepper.
Add chili and soya sauce.
Transfer to a serving plate and serve.
Chili sauce or ketchup can be substituted for fresh chili slices.