Banh Mi Chao (Vietnamese Skillet Breakfast)
A sizzling Vietnamese breakfast pan of fried eggs, pâté, sausage and a quick tomato sauce, served with a crusty baguette for dipping and pickles on the side.
Ingredients
Pantry bits
- 1 tbsp butter
- 1 tbsp neutral oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 2 ripe tomatoes, chopped
- 1 tbsp oyster sauce
- 1 tsp soy sauce, plus extra to serve (or Maggi seasoning)
- 1 tsp sugar
- 4 small Asian-style pork sausages or 2 frankfurts, sliced
- 4 eggs
- 60g pork or chicken liver pâté
- Black pepper
- 2 crusty Vietnamese-style baguettes
- Pickled carrot and daikon, sliced cucumber and coriander, to serve
- Sriracha sauce, to serve
Instructions
- Heat the butter and oil in a 24cm cast-iron or heavy frying pan over medium heat. Fry the onion and garlic for 2-3 minutes until soft.
- Add the tomatoes, oyster sauce, soy sauce and sugar and cook for 4-5 minutes, squashing the tomatoes, until saucy.
- Tuck in the sausage slices and cook for 2 minutes until warmed and lightly browned.
- Make four gaps in the sauce and crack in the eggs. Cover and cook for 3-4 minutes until the whites are set and the yolks are as runny as you like.
- Add spoonfuls of pâté to the pan, grind over black pepper and add a few drops of soy sauce or Maggi. Meanwhile, warm the baguettes in the oven.
- Take the pan straight to the table on a board. Serve with the baguettes for dipping, pickles, cucumber, coriander and sriracha.
About this dish
Banh mi chao (bánh mì chảo) means "pan bread". It is a Saigon breakfast where everything you would put inside a banh mi arrives sizzling in a small cast-iron pan instead: fried eggs, pâté, sausage and a sweet-savoury tomato sauce, with a crusty roll on the side for mopping it all up.
It's a brilliant weekend brunch and uses the same pickles as a banh mi. For more Vietnamese breakfast ideas try Vietnamese pork omelette or, for a heartier pan dish, shaking beef. The salty seasoning comes from oyster sauce and a splash of soy.
Tips for the best result
- Use one small pan per person if you can. It stays hot at the table, which is half the fun.
- Warm the baguettes so the crust crackles.
- Cover the pan while the eggs cook so the tops set without the bases burning.
Substitutions
- Sausage: lap cheong, ham, meatballs or leftover grilled pork all work.
- Pâté: leave it out or use butter.
- Vegetarian: swap the meat for fried tofu and mushrooms and use vegetarian oyster sauce.
Storage
Best cooked and eaten straight away. The tomato sauce can be made a day ahead and kept in the fridge.
Banh mi chao FAQs
What is the difference between banh mi and banh mi chao?
Banh mi is a filled baguette sandwich. Banh mi chao is the same flavours served hot in a pan, with the bread on the side for dipping.
What is Maggi seasoning?
A dark, salty liquid seasoning used across Vietnam on eggs and bread. A few drops of soy sauce are a good substitute.
Where can I buy Vietnamese baguettes in Australia?
Vietnamese bakeries in most cities sell light, crusty banh mi rolls. A small, light supermarket baguette or bread roll also works.
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