Vietnamese Breakfast Omelette Baguette (8)

A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.

Vietnamese Breakfast Omelette Baguette (8)
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Vietnamese Breakfast Omelette Baguette (8)
Print Recipe
  1. Pickle the carrots by adding them to a bowl along with the cider vinegar and 5 tablespoons of sugar. Stir and leave to rest for 15 minutes, then drain and set aside.
  2. To make an optional spicy dressing for the filling, add the chillies and soy sauce to a bowl, and press down on the chillies with the back of a spoon to release their flavour. Set aside.
  3. If you are using large baguettes, divide each one into 4 to make 8 pieces of baguette. Use your fingers to remove the bread from the middle of the baguettes; this allows you to get more of the filling inside and gives the sandwich a good crunch — a popular texture in Vietnamese cooking. Use the bread you’ve removed to make breadcrumbs for another recipe or go and feed some ducks.
  4. Beat the eggs in a bowl and then stir in the spring onions, and the half teaspoon of sugar, and season. Heat a little oil in a frying pan and pour in a quarter of the egg mixture, rolling it around the pan so that it covers the bottom.
  5. Fry for 2–3 minutes until it is golden brown on the bottom and then flip it over and cook for further 2 minutes until golden on that side too. Slide the omelette out on to a plate or a sheet of greaseproof paper.
  6. Repeat this with the rest of the mixture to make 4 omelettes in total. Slice all the omelettes into strips.
  7. To assemble the sandwiches, butter all the baguettes and then layer inside each baguette base some omelette, pickled carrot, bean sprouts and sugar snap peas.
  8. Sprinkle some coriander on top and spoon over some soy and chilli sauce, if using. Put the tops back on each base to close the sandwiches and serve.
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