Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (110 g) julienned carrots
- 1 cup (110 g) julienned daikon radish
- 1/2 cup (120 ml) seasoned rice vinegar
- 1/2 cup (120 ml) warm water
- 3 tbsp (38 g) granulated sugar
- 1 1/2 tsp kosher salt
- 1/2 cup (115 g / 4 oz) chicken liver pâté (store-bought)
- 1/4 cup (60 g) mayonnaise
- 1 tsp Maggi seasoning or soy sauce
- 6 large eggs
- 2 tbsp (30 ml) whole milk or water
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp (28 g) unsalted butter
- 4 crusty rolls (banh mi rolls or small baguettes), split
- 1 small cucumber, cut into thin spears
- 1 cup loosely packed cilantro leaves and tender stems
- 1 jalapeño or Fresno chili, thinly sliced
- Optional: 2 tsp Sriracha or chili garlic sauce
Do This
- 1. Quick-pickle: Toss carrots + daikon with vinegar, warm water, sugar, and salt; rest 15 minutes.
- 2. Stir pâté with mayo and Maggi/soy; season with black pepper.
- 3. Whisk eggs with milk, salt, and pepper.
- 4. Cook a thin omelet in butter over medium-low heat, 3–4 minutes total; slice to fit rolls.
- 5. Toast split rolls at 400°F (205°C) for 4–5 minutes until crisp outside.
- 6. Spread pâté-mayo on bread, add egg, pile on pickles, cucumber, cilantro, and chili.
- 7. Eat right away while the bread is crusty and the eggs are warm.
Why You’ll Love This Recipe
- Big banh mi flavor at breakfast: savory spread, fluffy eggs, bright pickles, and fresh herbs.
- Quick pickles bring crunch and tang in just 15 minutes (no canning).
- Flexible: make it spicy or mild, extra herby, or heavier on pickles.
- Everything can be prepped ahead so assembly is fast on busy mornings.
Grocery List
- Produce: carrots, daikon radish, cucumber, cilantro, jalapeño or Fresno chili (optional: lime wedge)
- Dairy: eggs, unsalted butter, whole milk (optional if not using water)
- Pantry: crusty rolls/banh mi rolls, seasoned rice vinegar, granulated sugar, kosher salt, black pepper, mayonnaise, Maggi seasoning or soy sauce (optional: Sriracha or chili garlic sauce)
- Deli/Refrigerated: chicken liver pâté (store-bought)
Full Ingredients
Quick Pickled Carrots & Daikon (Do Chua Style)
- 1 cup (110 g) carrots, cut into thin matchsticks (julienne)
- 1 cup (110 g) daikon radish, cut into thin matchsticks (julienne)
- 1/2 cup (120 ml) seasoned rice vinegar
- 1/2 cup (120 ml) warm water (about 100–110°F / 38–43°C)
- 3 tbsp (38 g) granulated sugar
- 1 1/2 tsp kosher salt
Pâté-Style Savory Spread
- 1/2 cup (115 g / 4 oz) chicken liver pâté (store-bought)
- 1/4 cup (60 g) mayonnaise
- 1 tsp Maggi seasoning (recommended) or soy sauce
- 1/2 tsp granulated sugar (optional, for balance)
- 1/4 tsp black pepper
Eggs
- 6 large eggs
- 2 tbsp (30 ml) whole milk (or water)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp (28 g) unsalted butter
Sandwich Assembly
- 4 crusty rolls (banh mi rolls or small baguettes, about 6–7 inches/15–18 cm each), split lengthwise
- 1 small cucumber, cut into thin spears or half-moons
- 1 cup loosely packed cilantro leaves and tender stems
- 1 jalapeño or Fresno chili, thinly sliced (optional)
- Optional: 2 tsp Sriracha or chili garlic sauce (or more to taste)
Step-by-Step Instructions
Step 1: Make the quick pickles
In a medium bowl or 1-quart (1 L) jar, combine the carrots and daikon.
In a small bowl, stir together the seasoned rice vinegar, warm water, sugar, and salt until the sugar dissolves (about 30–45 seconds). Pour over the vegetables and toss well.
Let stand at room temperature for 15 minutes, tossing once halfway through. The vegetables should taste tangy and lightly sweet, with a crisp bite.
Step 2: Mix the pâté-style spread
In a small bowl, mash the pâté with a fork until smooth. Add the mayonnaise, Maggi seasoning (or soy sauce), optional sugar, and black pepper.
Stir until creamy and spreadable. Taste and adjust: add a few extra drops of Maggi/soy for more savory depth, or a pinch more sugar if you want it slightly sweeter (this helps balance the vinegar pickles).
Step 3: Whisk the eggs for a fluffy texture
Crack the eggs into a bowl. Add the milk (or water), salt, and pepper.
Whisk vigorously for 30–45 seconds until the mixture looks uniform and slightly foamy on top. That little bit of air helps the eggs cook up lighter.
Step 4: Cook a thin omelet (easy sandwich-style eggs)
Heat a 10-inch (25 cm) nonstick skillet over medium-low heat for 1 minute. Add the butter and swirl to coat the pan.
Pour in the eggs and gently tilt the pan so they spread into an even layer. Cook for 2–3 minutes until mostly set on top (it should look matte, not wet, but still tender).
Cover with a lid for 30–60 seconds to finish setting the top without browning the bottom too much. Slide the omelet onto a cutting board and cut into 4 rectangles (or shapes that fit your rolls).
Step 5: Toast the rolls so they stay crisp
Heat the oven to 400°F (205°C). Place the split rolls cut-side up on a baking sheet.
Toast for 4–5 minutes until the edges are crisp and the inside is lightly dried (this helps prevent soggy sandwiches once the spread and pickles go in).
Step 6: Assemble each breakfast banh mi
Spread a generous layer of the pâté-style mixture on both sides of each warm roll (about 2–3 tablespoons total per sandwich, depending on roll size).
Add one portion of omelet. Drain the quick pickles well (a quick squeeze is helpful) and pile them on top.
Finish with cucumber, plenty of cilantro, and a few slices of chili. If using Sriracha or chili garlic sauce, add a thin drizzle.
Step 7: Serve while warm and crunchy
Serve immediately while the bread is crusty, the eggs are warm, and the pickles are cold and snappy.
If you want cleaner slices, let the sandwich sit for 2 minutes, then cut in half on a diagonal with a serrated knife.
Pro Tips
- Drain the pickles well: This is the difference between a crisp sandwich and a soggy one. A quick squeeze with clean hands works great.
- Medium-low eggs = tender eggs: Keep the heat at medium-low to avoid browning and to get that soft, fluffy omelet texture.
- Toast the bread cut-side up: It dries the interior just enough to handle the spread and pickles without losing crunch.
- Balance the flavors: If your pâté is very rich, a touch more vinegar in the pickles (1–2 tsp) or extra cucumber can brighten everything.
- Make it your perfect spicy: Start with 2–3 chili slices per sandwich; you can always add more heat after the first bite.
Variations
- Scrambled egg version: Instead of an omelet, cook soft scrambled eggs over medium-low heat for 4–5 minutes, stirring often. Pile them onto the spread like a breakfast sandwich.
- Extra-rich “classic shop style”: Add a thin smear of straight pâté first, then the pâté-mayo mixture on top for a double-layer savory spread.
- Vegetarian-friendly swap: Replace the pâté with 1/2 cup (120 g) hummus mixed with 1 tsp soy sauce and 1 tsp butter or olive oil for a creamy, savory spread.
Storage & Make-Ahead
Quick pickles: Store in a sealed container in the refrigerator for up to 7 days. They get more tangy over time. Drain before using.
Pâté-style spread: Mix and refrigerate in an airtight container for up to 3 days. Let it sit at room temperature for 10 minutes so it spreads easily.
Eggs: Best cooked fresh. If needed, you can cook the omelet up to 24 hours ahead, cool, cover, and refrigerate. Rewarm gently in a skillet over low heat for 1–2 minutes (or microwave at 50% power in short bursts).
Assembled sandwiches: Best eaten immediately. For packing, keep components separate and assemble right before eating.
Nutrition (per serving)
Approximate, per sandwich: 520 calories, 21 g protein, 45 g carbohydrates, 28 g fat, 3 g fiber, 10 g sugar, 1050 mg sodium. Values vary based on roll size and brand of pâté/mayo.
