This fried egg avocado breakfast banh mi recipe makes a breakfast sandwich inspired by the Cambodian and Vietnamese baguettes with eggs, such as banh mi op la in Hoi An, and the Australian café breakfast favourite of smashed avocado and eggs on toast. Call it a Vietnamese banh mi or a Cambodian num pang, just don’t call it a sub!
Our recipe for fried egg avocado breakfast banh mi – or breakfast num pang if you like, just don’t call it a sub! – will make you a filled breakfast sandwich or breakfast baguette that’s inspired by our favourite Australian café breakfast of classic avocado toast recipe with poached eggs and the kind of Cambodian and Vietnamese baguettes with eggs that we’ve long eaten and loved for breakfast in Cambodia and Vietnam, such as banh mi op la in Hoi An.
This fried egg avocado breakfast banh mi is the latest recipe in our Weekend Eggs series. If you haven’t dropped by Grantourismo in a while, we rebooted our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago.
Recipes published in the revived series include our Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs recipe, Thai fried egg salad recipe for yam khai dao, pesto scrambled eggs, Japanese rolled omelette recipe for tamagoyaki, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
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Fried Egg Avocado Breakfast Banh Mi Recipe – or Breakfast Num Pang, Just Don’t Call It a Sub!
After recently publishing a recipe for the classic Australian café breakfast favourite of smashed avocado and eggs on toast that we used to eat in our hometown of Sydney in the 80s and 90s and seeing how much you all loved that recipe, it got us wondering about a Southeast Asian style ‘smashed avo’ and whether it would work on a baguette.
Obviously poached eggs didn’t work, so the result of that experiment is this fried egg avocado breakfast banh mi or breakfast num pang recipe. And I’m absolutely hooked. We’re big fans of both Vietnam’s banh mi and Cambodia’s num pang, so feel free to call this Aussie-Southeast Asian breakfast sandwich either, whatever works for you. But please don’t call it a sub!
If you enjoy our fried egg avocado breakfast num pang, do try our meatball num pang made with these juicy pork balls; our num pang pâté with rustic country-style pâté and cold cuts; and, come Thanksgiving or Christmas, when you have leftover turkey, try our num pang barang (‘barang’ means ‘foreigner’ in Khmer).
Tips to Making this Avocado Fried Egg Num Pang Recipe
Just a few tips to making this fried egg avocado breakfast banh mi recipe. As I’ve said in notes in previous Vietnamese banh mi and Cambodian num pang recipe notes, a great banh mi or num pang is the sum of its parts, and a key part is the baguette itself.
Make sure you’re using proper French baguettes or demi-baguettes with crunchy crusts and soft fluffy bread – which, unfortunately, and oddly for a former French protectorate (not a colony!) we aren’t always able to get here in Cambodia; the baguettes are consistently better in Vietnam – and warm the baguettes up in the oven.
The Vietnamese and Cambodians love creamy mayonnaise on their baguettes, which is another remnant of the French colonial era, and street food vendors in Cambodia and Vietnam typically make their own homemade mayonnaise. If we’re not making our own mayonnaise, we use our favourite store-bought mayonnaise.
To give this Australian-inspired baguette a Southeast Asian flavour, I combine creamy French-style mayonnaise with fish sauce. It’s absolutely fantastic and essential to this breakfast banh mi or num pang. When you’re making it, try it and adjust it to your taste. Start with half what I recommend and taste before adding it all. I actually use double the amount of fish sauce.
The quick pickle of carrot and daikon and fresh fragrant herbs such as coriander, basil and mint are a must. I also recommend sprinkling on some slices of chilli – mild or hot chillies, it’s up to you, but it needs a kick of chilli. Alternatively, a squeeze of homemade Sriracha sauce also works. Enjoy!
Fried Egg Avocado Breakfast Banh Mi Recipe
- fresh fragrant herbs such as coriander mint and basil
- sprinkle of finely sliced birds eye chillies optional
- In a small bowl, combine the creamy mayonnaise and fish sauce well and taste, adjusting the amounts as necessary to suit your taste.
- Make the quick pickle of carrots and daikon using our recipe, then set aside and prep the cucumber and fresh herbs.
- Heat your oven to 180˚C and pop the demi-baguettes in to warm them up.
- Slice the avocado in half, scoop out the avocado flesh, mash the avocado, and season with the salt and pepper.
- Remove the baguettes from the oven, cut them in half lengthways, taking care not to slice them all the way through.
- Slather the creamy fish sauce mayonnaise thickly onto one half of the baguette, then layer on the quick pickle of carrots and daikon and the cucumber batons.
- On the other half, spread the mashed avocado.
- Fry two eggs to your liking then slide one onto the mashed avocado on each baguette.
- Add the fresh herbs, sprinkle on some finely sliced chillies (optional), and a squirt of homemade Sriracha, and enjoy!
Do let us know if you make our fried egg avocado breakfast banh mi recipe and how you enjoy it. We’d love your feedback!