Bacon and egg bánh mì-style croissant

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The French favourite that is a buttery stuffed croissant is given a Vietnamese makeover for this deliciously indulgent brunch dish, which is ideal for lazy weekend cooking.

The recipe features in Vietnamese Made Easy by Thuy Pham, the Vietnamese-British head chef and owner of much-loved London restaurant, The Little Viet Kitchen.

“Here, this bánh mì-inspired recipe has another dose of French inspiration by way of using a croissant rather than a classic baguette," she explains. "This is a weekend breakfast favourite in our house; it’s super-easy to throw together. I normally have ingredients like the carrot and daikon pickle pre-prepared and ready in my fridge, so I can add a Vietnamese touch to a dish whenever necessary.”

Things to note:

The carrot and daikon pickle needs to be made in advance and takes a minimum of three hours to pickle, though is better left overnight.

To make the pickle you will need a clean, sterilised jar.

For US ingredients and measurements, use the drop-down menu and select ‘Cups’.

Ingredients

For the carrot and daikon pickle:

500 ml rice vinegar
500 g caster sugar
250 g carrots, cut into thin matchsticks
250 g daikon/mooli (or you can use any radishes), cut into thin matchsticks

17.6 fl oz rice vinegar
17.6 oz caster sugar
8.8 oz carrots, cut into thin matchsticks
8.8 oz daikon/mooli (or you can use any radishes), cut into thin matchsticks

2.1 cups rice vinegar
17.6 oz superfine sugar
8.8 oz carrots, cut into thin matchsticks
8.8 oz daikon/mooli (or you can use any radishes), cut into thin matchsticks

For the croissant:

2 tsp vegetable oil
4 rashers streaky bacon
2 eggs
2 croissants
2 tsp coarse pork or chicken pâté
2 tsp mayonnaise
6 coriander stems
10 mint leaves
1 spring onion, thinly sliced
1 red chilli, thinly sliced
2 tsp light soy sauce
2 tsp ready-made crispy fried shallots
2 pinches ground black pepper

2 tsp vegetable oil
4 rashers streaky bacon
2 eggs
2 croissants
2 tsp coarse pork or chicken pâté
2 tsp mayonnaise
6 coriander stems
10 mint leaves
1 spring onion, thinly sliced
1 red chilli, thinly sliced
2 tsp light soy sauce
2 tsp ready-made crispy fried shallots
2 pinches ground black pepper

2 tsp vegetable oil
4 rashers streaky bacon
2 eggs
2 croissants
2 tsp coarse pork or chicken pâté
2 tsp mayonnaise
6 cilantro stems
10 mint leaves
1 scallion, thinly sliced
1 red chili, thinly sliced
2 tsp light soy sauce
2 tsp ready-made crispy fried shallots
2 pinches ground black pepper

Details

Cuisine: Vietnamese-inspired
Recipe Type: Brunch
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 25 mins
Serves: 2

Step-by-step

Start by making the pickle. Heat the rice vinegar and sugar in a saucepan to about 80-85°C (176-185°F), stirring until all the sugar has dissolved. Take off the heat and leave to cool completely.
Put the carrots and daikon in a clean, sterilised jar (run it through the dishwasher, with no detergent) and pour over the cooled vinegar. It can be eaten after 3 hours, but is better if left overnight and can be stored in an airtight jar in the fridge for up to 2 weeks.
To assemble the croissant, add 1 teaspoon of the oil to a small frying pan and set over a high heat. Fry the bacon until crisp, then remove from the pan and keep warm in a low oven. Add the remaining oil, then fry the eggs, sunny side up. Remove and keep warm.
Toast the croissants, cut in half and open out on your plate. Spread the pâté over one half and the mayonnaise over the other.
Top with the bacon, carrot, 40g of the daikon pickle and the fried eggs.
Stuff in the coriander (cilantro), mint, spring onion (scallion) and chilli, then drizzle over the soy sauce. Sprinkle over the crispy fried shallots and black pepper, and your delicious breakfast is ready.

Recipe adapted from Vietnamese Made Easy by Thuy Diem Pham (Quadrille, £22). Photography by Laura Edwards.

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