Bánh mì chảo — Vietnamese egg skillet

Name: Bánh mì chảo — Vietnamese egg skillet
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 100 g Egg, without shell; 140 g Cooked pork bratwurst (check label); 120 g Beef rump steak; 100 g Onion; 18 g Rapeseed oil; 2 g Black pepper; 10 g Fresh coriander; 180 g Wheat baguette; 2 g Salt; 6 g Fresh chilli

A hot Vietnamese breakfast skillet of eggs, sausage, seared beef and onion with crisp baguette for dipping.

Estimated total time: 22 minutes2 portionsAbout 730 kcal per portion

Bánh mì chảo — Vietnamese egg skillet — representative dish photograph — Photo: Vinnie Cartabiano · CC BY 2.0 · Photo source. The photograph shows additional fried pieces of uncertain composition; the measured beef and baguette are not visible.

Ingredients for 2 portions

100 g Egg, without shell
140 g Cooked pork bratwurst (check label)
120 g Beef rump steak
100 g Onion
18 g Rapeseed oil
2 g Black pepper
10 g Fresh coriander
180 g Wheat baguette
2 g Salt
6 g Fresh chilli

Method

Slice 120 g beef rump steak thinly, cut 140 g fully cooked pork sausage into pieces, and slice 100 g onion. Prepare 10 g coriander and 6 g fresh chilli. Check sausage and baguette labels for allergens; the listed sausage metadata conservatively flags milk and mustard.
Heat 12 g rapeseed oil in a large pan. Sear the beef briefly in a single layer until browned, then transfer it to a clean plate. Add the sausage and onion; cook until the onion softens and the sausage is thoroughly hot. Return the beef and season with 2 g salt and 2 g black pepper.
Push the meat and onion to the side, add the remaining 6 g oil and crack in two eggs (100 g without shells). Cook over moderate heat until the whites are fully set; continue until the yolks reach the doneness you prefer. Keep the cooked meat hot while the eggs finish.
While the eggs cook, warm or toast 180 g baguette. Divide the hot skillet food between two plates or small pans, scatter over the coriander and chilli, and serve with half the bread each for dipping.

Based on a VnExpress Vietnamese bánh mì chảo breakfast recipe. This streamlined home version omits the source’s pâté and uses two eggs, pre-cooked pork bratwurst as a locally available sausage substitute, and beef with baguette; the omissions and quantities make it an adaptation. The photograph shows egg, sausage and other fried pieces of uncertain composition but no measured beef or baguette in view. The 22-minute estimate assumes ready-cooked sausage and store-bought bread. Energy and allergens are ingredient-based estimates, not label-certified.

Bánh mì chảo

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

VnExpress — Bữa sáng kiểu Tây với bánh mì chảo

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