Ingredients :
- Vietnamese Banh Mi Slaw
- Fresh Cabbage [thin sliced]
- Fresh Carrots [thin sliced]
- Cucumber [thin sliced]
- Diakon Radishes [thin sliced]
- Green Onions [sliced]
- Thai Chilies [fine chop]
- Thai Basil Leaves [left whole]
- Purple Onions [thin sliced]
- Sprouts
- Fresh Cracked Black Pepper
- 1/2 tsp Lemon Grass [fine chop]
- 1/2 tsp Garlic [fine chopped]
- 1/2 tsp Ginger [fine chop]
- 1 Thick Lime Wedge [juiced + reserves for serving]
- 1/2 tsp Granulated Sugar
- 3 dash Quality Fish Sauce
- 3 dash White Or Rice Vinager
- 1 Splash Water
- Bread
- 2 large Sturdy Baguette Buns [halved]
- Melted Butter
- Soft Boiled Eggs
- 4 large Egglands Best Eggs
- Boiling Water
- Ice Water
- 1 tsp Salt
- Toppers & Garnishments
- Siracha Sauce
- Fresh Avocado
- Lime Wedges
- Fresh Cilantro
- Fresh Jalapeños [sliced]
- Fresh Mint
- Mayonnaise
- Sea Salt
Method :
- Here"s about all you"ll need. Carrots, cucumber, diakon radish and purple onions not pictured in photo.
- Slice and chop all vegetables and mix everything together well in the Vietnamese Banh Mi Slaw section. Cover and refrigerate for 20 minutes. Stir intermittently.
- Split your Baguette Bread and coat with melted butter. Place in a 350° oven for 5 to 8 minutes. Or, until crispy. Wrap in tin foil until needed.
- Bring your water and salt to a heavy boil then, reduce water to simmering. Carfully place room temperature eggs into water. Boil eggs for 4.5 minutes. Pull eggs out immediately and place into an ice bath.
- Place Siracha Sauce on bread. Pile your slaw mixture on bread. Crack your eggs open [2 per sandwich] and pour on your yolks on top. Scoop out your remaining egg whites with a spoon and place on slaw mixture as well. Sprinkle on fresh cracked black pepper. Place fresh Cilantro on top.
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