Scrambled Egg Banh Mi

Scrambled Egg Banh Mi

Yield: 12 servings


  • 3 oz. (1/3 cup) fish sauce
  • 3 oz. (1/3 cup) rice vinegar
  • 2 oz. (1/4 cup) fresh lime juice
  • 2 tsp. sugar
  • 1 tsp. crushed red pepper flakes
  • 1 tbsp. fresh, peeled ginger, minced
  • 1 tsp. minced garlic
  • 1 lb. seedless cucumber (2 medium)
  • 12 peeled carrots (4 medium)
  • 8 oz. fresh cilantro (1 bunch)
  • 1 1/2 cups mayonnaise
  • 2 tsp. Sriracha sauce
  • 1 lb., 8 oz. baguettes (12, 3 in. pieces)
  • 2 lb.* eggs (18 large)
  • 8 oz. (1 cup) butter
  • 4 oz. jalapeños (2 medium), cut in paper thin slices

*If using frozen or liquid whole egg product.


  1. Julienne the cucumber and carrots. Place in non-reactive bowl.
  2. Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic; reserve.
  3. Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to the julienned vegetables. Pour on fish sauce blend; toss to marinate.
  4. Blend mayonnaise and Sriracha sauce; cover and reserve.
  5. Split baguettes in half; toast in 400° F oven for 5 minutes.
  6. In sauté pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining.
  7. Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with 1/3 to 1/2 cup each eggs and drained vegetable slaw. Sprinkle on 2 tablespoons cilantro leaves and 2-3 strips jalapeño. Cover with baguette tops. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

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