Breakfast banh mi

Although banh mi is traditionally served with pâté, it might not be to some people’s taste for breakfast. Here, I’ve replaced the pâté with avocado so the sandwich still has a creamy, rich element. If you can find Vietnamese mint it will make the world of difference to your slaw, otherwise coriander is fine.

  • 20 mins preparation
  • Serves 4
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  • 1 tablespoon brown sugar
  • 2 teaspoon chinese five spice
  • 8 rashers bacon
  • neutral oil (such as canola), for frying
  • 4 eggs
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • 2 cup white cabbage and carrot slaw mix
  • 1/2 telegraph cucumber, halved lengthwise and finely sliced
  • handful vietnamese mint or coriander
To assemble
  • mayonnaise
  • 4 soft white buns or english muffins, split and toasted
  • 1 ripe avocado, peeled and stone removed
  • sriracha (a hot sauce, available from asian food stores)


  • 1
    Preheat the oven to 180°C. Mix together sugar and five spice. Lay bacon on a baking sheet and sprinkle mixture over both sides of the bacon. Bake in the oven for 10-15 minutes, turning halfway through.
  • 2
    Heat about 2cm of oil in a wok or deep frying pan. Crack in an egg and fry until the bottom and edges are crispy and golden. Using a spoon, carefully splash some of the hot oil onto the top of the egg to cook the yolk to your liking. Remove with a slotted spoon and drain on paper towels. Repeat with other eggs.
  • 3
    Mix together fish sauce, rice vinegar and brown sugar until sugar has dissolved. Toss with slaw mix, cucumber and mint.
  • 4
    To assemble, spread mayonnaise on both sides of buns. Cover each bottom half with a quarter of the avocado. Top with bacon, an egg, some slaw and a drizzle of sriracha.

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