
Recipe
Vietnamese-style English Breakfast
Bánh mì Ấn Độ kiểu Anh - A Fusion of Indian and English Flavors
4.7 out of 5
In Vietnamese cuisine, we love to infuse our dishes with bold flavors and fresh ingredients. This Vietnamese-style English Breakfast takes the classic English breakfast and adds a Vietnamese twist, resulting in a delicious fusion of flavors. Get ready to enjoy a hearty and satisfying breakfast that combines the best of both worlds.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
2 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free (if using gluten-free bread), Dairy-free (if using dairy-free mayonnaise)
Allergens
Wheat (if using regular baguettes), Soy (in soy sauce)
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Low-carb
Ingredients
While the original English breakfast typically includes bacon, sausages, eggs, baked beans, and toast, this Vietnamese adaptation replaces the bacon and sausages with marinated grilled pork, adds a side of pickled vegetables, and serves it all in a crispy baguette. The flavors are enhanced with Vietnamese herbs and spices, giving it a unique and vibrant twist. We alse have the original recipe for English Breakfast, so you can check it out.
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200g (7 oz) grilled pork, thinly sliced 200g (7 oz) grilled pork, thinly sliced
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1 small carrot, julienned 1 small carrot, julienned
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1 small daikon radish, julienned 1 small daikon radish, julienned
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2 tablespoons rice vinegar 2 tablespoons rice vinegar
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1 tablespoon sugar 1 tablespoon sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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2 large eggs 2 large eggs
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2 baguettes 2 baguettes
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2 tablespoons mayonnaise 2 tablespoons mayonnaise
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
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Fresh mint leaves, for garnish Fresh mint leaves, for garnish
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Fresh Thai basil leaves, for garnish Fresh Thai basil leaves, for garnish
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Soy sauce, for serving Soy sauce, for serving
Nutrition
- Calories (kcal / KJ): 550 kcal / 2300 KJ
- Fat: 20g (Saturated Fat: 5g)
- Carbohydrates: 60g (Sugars: 8g)
- Protein: 30g
- Fiber: 5g
- Salt: 2g
Preparation
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1.In a bowl, combine the julienned carrot and daikon radish with rice vinegar, sugar, and salt. Let it sit for 15 minutes to pickle.
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2.Meanwhile, heat a grill or grill pan over medium-high heat. Grill the pork slices until cooked through and slightly charred, about 2-3 minutes per side. Set aside.
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3.In a separate pan, fry the eggs sunny-side up or according to your preference.
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4.Slice the baguettes in half lengthwise and lightly toast them.
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5.Spread mayonnaise on the bottom half of each baguette.
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6.Arrange the grilled pork slices on top of the mayonnaise.
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7.Drain the pickled vegetables and place them on top of the pork.
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8.Place a fried egg on each sandwich.
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9.Garnish with fresh cilantro, mint, and Thai basil leaves.
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10.Serve the Vietnamese-style English Breakfast with soy sauce on the side.
Treat your ingredients with care...
- Grilled pork — Marinate the pork in a mixture of soy sauce, garlic, and ginger for at least 1 hour before grilling to enhance the flavor.
- Baguettes — Look for crusty baguettes with a light and airy interior for the best texture in the sandwich.
Tips & Tricks
- For a spicier kick, add sliced chili peppers or a drizzle of Sriracha sauce to the sandwich.
- If you prefer a vegetarian version, you can substitute the grilled pork with marinated tofu or tempeh.
- Experiment with different herbs such as Thai basil, mint, or cilantro to customize the flavors to your liking.
- Serve the Vietnamese-style English Breakfast with a side of Vietnamese iced coffee for a complete and refreshing meal.
- If you can't find baguettes, you can use any crusty bread of your choice.
Serving advice
Serve the Vietnamese-style English Breakfast immediately while the baguette is still crispy and the egg yolk is runny. It's best enjoyed with a cup of hot Vietnamese tea or a glass of freshly squeezed orange juice.
Presentation advice
To make the dish visually appealing, arrange the pickled vegetables, grilled pork, and fried egg neatly on the baguette. Garnish with a generous amount of fresh herbs for a pop of color.
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