Name: Open-faced Vietnamese Fried Egg Banh Mi with Mango & Romaine Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 12 eggs; 1 ½ English cucumbers; 6 cloves garlic; 3 jalapeño peppers; 3 limes; 1 ½ mangoes; 1 ½ bunches radish; 1 ½ heads romaine lettuce; 6 whole grain buns or rolls; black pepper; brown sugar; extra virgin olive oil; fish sauce; mayonnaise; rice vinegar; salt

Open-faced Vietnamese Fried Egg Banh Mi with Mango & Romaine SaladOpen-faced Vietnamese Fried Egg Banh Mi with Mango & Romaine Salad — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

12 eggs

1 ½ English cucumbers

6 cloves garlic

3 jalapeño peppers

3 limes

1 ½ mangoes

1 ½ bunches radish

1 ½ heads romaine lettuce

6 whole grain buns or rolls

black pepper

brown sugar

extra virgin olive oil

fish sauce

mayonnaise

rice vinegar

salt

Instructions

Wash and dry the fresh produce.

Place vinegar, water, sugar, and salt in a medium saucepan; stir to combine. Bring the pickling liquid to a boil over high heat.

Meanwhile, peel, trim, and cut carrots into thin matchsticks. Trim and thinly slice radishes.

Once the pickling liquid has come to a boil, add carrots and radishes; stir to combine, remove from heat, and set aside to cool.

Peel and mince garlic. Place half the garlic in a small bowl (reserving the rest for the next step); add mayo and stir to combine the garlic aioli. Set aside.

Juice limes into a large bowl; add remaining garlic, oil, sugar, fish sauce, and pepper. Whisk to combine the salad dressing.

Peel mangoes and slice flesh away from the pit, starting with the flat sides. Roughly chop and add to the bowl with the dressing; set aside.

Trim and slice cucumbers crosswise into thin rounds. Transfer to a plate.

Thinly slice the jalapeño peppers into rounds; add to the plate with the cucumber. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the mango; place the other half on the plate with the veggies. Set aside.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat.

While the eggs are cooking, chop or tear romaine into bite-sized pieces and add to the bowl with the mango and cilantro. Toss to combine the salad.

Split rolls in half; working in batches if necessary, toast, cut-side down, in another skillet over medium-high heat or in a toaster (optional).

Divide toasted rolls between plates; spread each half with a layer of garlic aioli, then top with cucumber, pickled carrots and radish, eggs, jalapeños, and cilantro. Drizzle with fish sauce and season with pepper. Serve with salad on the side and enjoy!

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