Breakfast bánh mì

Name: Breakfast bánh mì
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 4 Vietnamese baguettes or similar, split; ½ cup plant-based mayo; 8 JUST Egg Folded (or 16 oz. pourable JUST Egg); 8 oz. tempeh bacon (optional); 1 teaspoon salt; 1 tablespoon sugar; ¼ cup rice vinegar; ¼ cup water; 1 cup purple daikon or easter egg radishes, thinly sliced; ½ a red onion, thinly sliced; 1 cucumber, sliced thin; 1 jalapeño, thinly sliced (optional); 1 heaping cup of fresh cilantro; Sriracha (for serving)

mì

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Difficulty

Intermediate

Cooktime

40 min

Take your bánh mì and make it a plant-based breakfast.

About this recipe

This breakfast sandwich draws inspiration from the beloved Vietnamese bánh mì. Some of the bánh mì’s classic elements include a rich spread of mayo on a crisp-crusted Vietnamese baguette, pickled vegetables and a heap of fresh cilantro. If your love for this sandwich knows no bounds, Andrea Nguyen’s “The Banh Mi Handbook” is an excellent resource to learn more about the bánh mì and try other variations. For a variety of vegan Vietnamese recipes, check out Veggie Anh or The Viet Vegan.

This breakfast rendition of the bánh mì is stacked with our plant-based JUST Egg Folded and a few strips of smoky tempeh bacon (optional.) Instead of the more traditional combination of pickled daikon radish and carrots, this version incorporates pickled red onion, as the flavor pairs nicely with the eggs. Feel free to omit the jalapeño if it’s too spicy for your morning. Finally, any good bánh mì needs a rich spread; if you don't have a good plant-based mayo on hand, try adding a layer of mashed avocado instead.

Set up a breakfast bánh mì bar at your next brunch or relish this sandwich as an easy vegan meal any day of the week. If you’re seeking more delicious recipes using JUST Egg, our cookbook page offers free plant-based recipe inspiration from A to Z.

Serves 4

4 Vietnamese baguettes or similar, split
½ cup plant-based mayo
8 JUST Egg Folded (or 16 oz. pourable JUST Egg)
8 oz. tempeh bacon (optional)
1 teaspoon salt
1 tablespoon sugar
¼ cup rice vinegar
¼ cup water
1 cup purple daikon or easter egg radishes, thinly sliced
½ a red onion, thinly sliced
1 cucumber, sliced thin
1 jalapeño, thinly sliced (optional)
1 heaping cup of fresh cilantro
Sriracha (for serving)

Equipment

Skillet
Knife

01 / 04

Pickle the vegetables

vegetables

Whisk together sugar, salt, rice vinegar, and ¼ cup of water in a large jar. Add the sliced radishes and red onion. Shake to combine and set aside to pickle for at least 30 minutes.

02 / 04

Cook the tempeh bacon

bacon

Lightly brown the tempeh bacon slices in a skillet over medium-high heat, or according to the package directions. Set aside.

03 / 04

Cook the JUST Egg

Egg

If using JUST Egg Folded, heat in a toaster, air fryer, skillet or microwave according to the directions on the box.

If using JUST Egg, scramble in a nonstick skillet over medium heat with a bit of oil. Stir occasionally, letting it set into large curds that will hold together nicely in a sandwich. Once the liquid is cooked through, remove from the heat.

04 / 04

Assemble the sandwiches

sandwiches

Lightly toast the baguettes in an oven or toaster oven. Spread the insides of each baguette with mayo. Layer on the jalapeño (if using), tempeh bacon, JUST Egg Folded (two per sandwich), cucumber, pickled vegetables and a generous sprinkle of cilantro. Press to close and serve with Sriracha.

Pressed bánh mì variation: Skip toasting the baguette and assemble the sandwich as directed, then heat up the entire sandwich in a panini press. You can also put it in a skillet on medium-high heat with another heavy skillet pressed down on top of the sandwich, flipping halfway through when the first side is golden brown. This hot, crispy version of the sandwich is very delicious and can be a bit easier to eat when your baguettes are large or tough.