Bánh Mì Breakfast Sandwich

Posted on September 7, 2026

This Bánh Mì Breakfast Sandwich takes everything you love about the iconic Vietnamese street food and transforms it into a showstopping morning meal. Crispy toasted English muffins are layered with roasted chicken thigh, creamy avocado, a perfectly fried egg, and tangy do chua pickled vegetables for a symphony of bold flavors. Finished with a sriracha mayo kick and fresh cilantro, this sandwich is a vibrant, satisfying way to start your day.

Breakfast

Ingredients

For the Do Chua:

1 carrot, peeled and julienned

1 daikon, peeled and julienned

1 teaspoon salt

1/2 cup plus 2 teaspoons sugar, divided

1 1/4 cups white vinegar

1 cup warm water

For the chicken and assembly:

1 boneless, skinless chicken thigh

Salt and pepper, to taste

1 English muffin, halved

1/2 teaspoon Sriracha

1/4 teaspoon sugar

2 teaspoons mayonnaise

1/2 avocado

1/4 cup cucumber, julienned

1 egg, fried

1 tablespoon cilantro leaves

Instructions

1

Preheat the oven to 400° F. Season the chicken thighs with salt and pepper. Roast on a foil-lined baking sheet for 30 to 40 minutes, until internal temperature reads 160° F. Set aside.

2

Place the carrot and daikon in a small bowl and sprinkle with the salt and 2 teaspoons of sugar.

3

Massage them for 3 to 5 minutes; the water will get pulled out and they soften. Press and rinse under cold water. Place in a quart container and, in a separate bowl, combine the remaining ingredients until the sugar is dissolved. Pour over the vegetables in the container. Allow to chill for at least 24 hours.

4

Toast the English muffin, and mix the Sriracha, sugar, and mayonnaise. Spread the mixture on muffin, then layer it into a sandwich with the avocado, cucumber, fried egg, cilantro, and do Chua to taste. Save the rest of the do Chua for another use.

Key Points About Ingredients:

• Do chua (pickled daikon and carrot) must be prepared at least 24 hours in advance — plan ahead so the pickles are perfectly tangy and crisp for assembly
• Daikon radish is low in calories but rich in digestive enzymes and vitamin C, making it a nutritional powerhouse in the pickle brine
• Boneless, skinless chicken thighs are used here instead of breast meat for their superior juiciness and flavor after roasting — they stay moist even if slightly overcooked
• Sriracha mayo is the secret sauce that ties all the components together, adding creamy heat that balances the acidity of the pickled vegetables
• A fried egg adds richness and protein, turning this sandwich into a truly complete and satisfying breakfast
• English muffins provide the perfect sturdy, toasted base with nooks and crannies that hold the sriracha mayo beautifully
• Fresh cilantro leaves are non-negotiable for authentic bánh mì flavor — their bright, herbal note lifts the entire sandwich

Key Nutritional Insights:

• Each serving provides a well-rounded balance of protein from both the chicken thigh and fried egg, supporting sustained morning energy
• Avocado contributes heart-healthy monounsaturated fats and potassium, making this sandwich more nutritionally complete than a typical breakfast sandwich
• The do chua pickles add beneficial acetic acid from the vinegar, which may support blood sugar regulation and digestive health
• This sandwich is relatively high in sodium due to the pickling brine, sriracha, and seasoning — those monitoring sodium intake can rinse the pickles more thoroughly
• The egg yolk is a significant source of choline, an essential nutrient important for brain health and liver function
• Cilantro provides small but meaningful amounts of vitamin K, which plays a key role in blood clotting and bone metabolism

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories420
• Standard DV% Daily Value*
• Total Fat22 g72 g30.56%
• Saturated Fat5 g20 g25%
• Trans Fat0 g
• Polyunsaturated Fat4 g
• Monounsaturated Fat11 g
• Cholesterol185 mg300 mg61.67%
• Sodium780 mg2300 mg33.91%
• Total Carbohydrate32 g275 g11.64%
• Dietary Fiber4 g28 g14.29%
• Total Sugars10 g
• Added Sugars6 g50 g12%
• Sugar Alcohal0 g
• Protein24 g50 g48%
• Vitamin D (Cholecalciferol)41 mcg20 mcg205%
• Calcium120 mg1300 mg9.23%
• Iron3 mg18 mg16.67%
• Potassium620 mg4700 mg13.19%
• Vitamin A2800 mcg900 mcg311.11%
• Vitamin C (Ascorbic Acid)18 mg90 mg20%
• Vitamin E (Tocopherol)2 mg15 mg13.33%
• Vitamin K28 mcg120 mcg23.33%
• Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
• Vitamin B2 (Riboflavin)0.4 mg1.3 mg30.77%
• Vitamin B3 (Niacin)6 mg16 mg37.5%
• Vitamin B6 (Pyridoxine)0.6 mg1.7 mg35.29%
• Folate60 mcg400 mcg15%
• Vitamin B12 (Cobalamine)0.8 mcg2.4 mcg33.33%
• Biotin12 mcg30 mcg40%
• Vitamin B5 (Pantothenic acid)1.5 mg5 mg30%
• Choline180 mg550 mg32.73%
• Phosphorus280 mg1250 mg22.4%
• Iodine18 mcg150 mcg12%
• Magnesium42 mg420 mg10%
• Zinc2 mg11 mg18.18%
• Selenium28 mcg55 mcg50.91%
• Copper0.15 mg0.9 mg16.67%
• Manganese0.5 mg2.3 mg21.74%
• Chromium4 mcg35 mcg11.43%
• Molybdenum12 mcg45 mcg26.67%
• Chloride420 mg2300 mg18.26%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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