While I was visiting Vietnam, this was my daily breakfast, and I've since been obsessed with it. I love the simplicity of it. So much flavor emerges from a very modest list of ingredients—eggs, vegetables, herbs, hot sauce, mayonnaise, and fish sauce.

　　You should get really excited about fish sauce and mayonnaise; mixed together, the fish sauce lightly seasons the mayonnaise with an ideal amount of salt and depth. Fish sauce mayonnaise is a condiment that I could use in endless applications. For starters, it make the best BLT you've ever had (fish sauce loves fatty pork) and adds a whole new dimension to tuna salad.

　　

Ingredients

4 servings

　　1/2 cup mayonnaise

　　2 tablespoons fish sauce

　　6 tablespoons unsalted butter, at room temperature

　　8 large eggs

　　Kosher salt and freshly ground black pepper

　　4 (6-inch) baguettes, halved lengthwise

　　1/2 English cucumber, seeded and thinly sliced lengthwise into strips

　　2 jalapeños, seeded and cut into rings

　　2 medium carrots, shredded

　　12 cilantro sprigs

　　Sriracha, for serving (optional)

　　

Step 1

Preheat the oven to 400°F. In a small bowl, whisk together the mayonnaise and fish sauce.

　　

Step 2

Heat 1 tablespoon of the butter in a nonstick skillet over medium heat until the foam subsides. Break 2 eggs into the pan. Season them with salt and pepper and reduce the heat to low.

　　

Step 3

Cook the eggs slowly until the whites are set but the yolks are still runny. Transfer to a plate and keep warm. Repeat the process with 3 more tablespoons of butter and the remaining 6 eggs.

　　

Step 4

Spread the remaining 2 tablespoons butter on the baguettes. Place the baguettes on a baking sheet and toast in the oven for 10 minutes. Season the cucumber, jalapeños, and carrots with salt and pepper to taste.

　　

Step 5

To build the bánh mì, spread each baguette half with the fish sauce mayonnaise, then top with 2 eggs, some of the vegetables, a few cilantro sprigs, and Sriracha, if desired. Serve immediately.

　　Reprinted with permission from Cook Like a Local by Chris Shepherd & Kaitlyn Goalen, copyright © 2019. Photographs by Julie Soefer. Published by Clarkson Potter, a division of Penguin Random House, Inc.Buy the full book from Amazon.