Hardcore Vietnamese Bánh Mì- The “Bang Me”‘ Fried Egg Recipe

A naughty conversation on Twitterled me to scribble this post in my head. My mental ramblings often distract me from daily priorities and combine that with the power of twitter chit chat, I was pretty worthless for the rest of the day. I adore twitter hard, really hard because it’s enlightened me with new friendships and stimulating discussions that reach the far corners of the world. #Twitter #Love

Bánh Mì, the Vietnamese sandwich that has become a cultural icon, was the topic that excitedly ensued when I put out this twitter tweet to my tweeps (twitter code talk for 140 character jabber): #ShutUpDiane

The Bánh Mì yak and messages that followed was indeed mixed. My fellow Viet’s were giggling with agreement about the gringo pronunciation of our beloved sandwich. Others were more apologetic, hoping I could guide them to less embarrassment and correct pronunciation when ordering their next meat-ball, extra pate, hold-the-mayo banh mi. #sandwich #not #sex

But of course, there were the expected return messages that were more focused on the term “Bang Me” that was without any culinary, sandwich or Bánh Mì context. I think I got asked out on a few dates and some marriage proposals were thrown in the twitter message mix. #blushing but #I’mTaken

crisy edges, the way I like it

We’re all adults here (I hope) and my tweet was out of fun and love.  I wasn’t really wasn’t making fun of anyone but rather, I was laughing at myself. #SillyDiane

I’ve been known to butcher my other favorite ethnic foods with many pronunciation mistakes, particularly those that go beyond 3 letters. Although I might be bilingual, I still have a life time of linguistics and language studies to pronounce even my most favorite foods respectfully: #Chiliaquiles #SoondoobuJjiggae #Epoisses #CaldoDeCameron

With this twitter conversation about the more authentic pronunciation of “Bánh Mì”, I wasn’t judging anyone’s accent. The holy spirit knows that the Vietnamese language is very difficult to learn, particularly with all the different regional tones. I’m still being corrected by my parents everyday. #Pho #Foe or #Poe?

But what I did focus on was the real meaning behind this hap-hazard pronunciation circling amongst non-Vietnamese as “Bang Me”. Then it all started to make sense to me. #LightBulb!

“Bang Me” was an emotional response to something gloriously appealing, appetizing and orgasmic-ally delicious. Yes, that’s it.

I’ve often had mind-blowing dishes that left me so elated, satisfied and spent that I’d cry out “F&$! Me, that was an amazing meal”. “Holy F*#! that was the best ____ (insert dish) that I’ve ever had!! ” Have you had these thoughts too? Admit it, I know you have. #please #me

So in the same spirit of culinary triumph that transports me to an ecstatic place, I celebrate the mis-pronunciation of Banh Mi as Bang Me. #NotKidding

Saying Bang Me, is like screaming after a 5 hour reveling feast of “F&$! Me” amazing food, drink, conversation and friendship. It’s kind of the same feeling after a long night of steamy hot…….. uh….. #BikramYoga

To make sense of all my rambling and to tame it away from #sex talk, I further made sense of the true definition of Vietnamese Bang Me by creating a recipe for it. A recipe for a Bang Me is one that makes a humble, innocent Banh Mi much more fiercely exciting. And Sexy.

A Bang Me is a Bánh Mì dressed up with a sexy, yolk dripping fried egg that humps the center of the crusty sandwich. #ForgiveMe

Doesn’t fried egg make almost anything better? Top a salad, pizza, pasta or hot rice with a fried egg and it instantly transforms the dish to Bang! Good! When ever I need to dress up a dish to it’s heightened decadent glory, I ask for it fried egg à la mode. What makes me go girl crazy is when the fried egg is lacy crispy around the edges. #PassingOut

In essence, what I’m really trying to say is that mis-pronunciations are not always bad. I myself am a creature of bad accents ( #English is my second language# ) but teach myself to look beyond that. And in this case, there is a substantial culinary meaning behind Bang Me.

Thanks to Twitter, I’ve created a recipe for a Bang Me Bánh Mì.  And hopefully after reading this post, everyone will know what the heck you’re talking about.

Now if you all will excuse me, I’ll go take my much needed cold shower now. #whew!

Sincerely, #GoodGirl,

-diane

follow me on Twitter- @WhiteOnRice

The “Bang Me” Bánh Mì


P.S. How do really pronounce “Bánh Mì”? That will be my next post, with video included.

More of my Viet Recipe Mischief:

Cooking Method

Vietnamese cold cuts can be found in at Vietnamese supermarkets and delis. Normally they are rolled up in banana leaves or aluminum foil, then you slice them to your desired thickness for the banh mi. Left (light color) is Cha Lua, or pork loaf. Right (pink) is Gio Thu, or headcheese.

I like my fried eggs with crispy edges for more bite.

yes, love my egg edges just like that (above)

rich liver pate is my favorite, add extra for more flavor. Bring it on.

assembly: gather all the ingredients and go to town.

layer your fillings. I start with my favorite: headcheese (not a joke)

Go for the gold and add more cold cuts: Cha Lua

add more. you deserve it

pickled carrots and daikon for crunch, tang and bright flavors

don’t forget the cilantro or Vietnamese herbs

dash of soy sauce. But in my case, lots of it

Finally, the “Bang Me” fried egg

add more pate for fun. And flavor. Do it!

The End. Enjoy.

Vietnamese Fried Egg Banh Mi Recipe (Banh Mi Trung Op La)- "The Bang Me"

Yield: 4 Banh Mi

Total Time: 5 minutes

Banh mi is all about the assembly and gathering all the components. Sometimes the cold cuts can be found at Vietnamese markets or you can make the meat fillings fresh. The bread is the most important factor, making sure it's a light, crusty baguette to remain as close to a traditional Vietnamese Banh Mi as possible.

Ingredients:

For the Banh Mi assembly (not all required):

  • 1 french baguette (soft centered crumb, crispy crust)
  • Vietnamese cold cuts or head cheese
  • Or other meat filling such as Braised Pork Belly
  • Fried Egg
  • pickled carrots and daikon. Recipe for carrot/daikon pickles here.
  • fresh cilantro
  • soy sauce
  • pork liver pate
  • mayonnaise
  • thin slices of chili pepper
  • thin slices of cucumber

Directions:

  1. Slice baguettes lengthwise. Add the ingredients that you want (or like) to the banh mi.
  2. Enjoy!
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 71 comments… read them below or add one }
  1. Rose

    I will never look at a fried egg in the same way again. . . By the way, my nieces pronounce “pho” as “poo”–nothing like that visual to help you enjoy your meal.

  2. Robyn

    I’m so happy that everyone is catching on to how delicious Vietnamese food is :). I’m Viet so this was what I grew up with. There’s so many amazing dishes besides pho that I hope more people get exposed to :) like bun bo hue, bun rieu or bun tom thit nguong!

  3. Jeff

    That is one of the best Banh Mi sandwiches I have ever seen! They are one of my all-time favourite sandwiches! I’m also in love with your vegetable peeler by the way…

  4. Richard

    I love Banh Mi!!! These pictures are near pornographic and they make my mouth water.

  5. Trevor Sis Boom

    I am trolling your blog desperately trying to cling to this past weekend. THAT, and to look for that pickled daikon/carrot stuff since I am now addicted to it. (Try it in paninni if you haven’t already!) Did you notice me falling in love with you the moment you first said Bánh Mì to me? I made you say it three times… ahem. Anyway, this funny post has reminded me of a most embarrassing moment for me years ago cause by my brutal and perhaps Freudian mispronouncing of a particular Persian dish while ordering a meal at a fancy Persian restaurant with my soon-to-be in-laws. I am so going to post about it…even if they dish itself is a brown stew..I’m up for the challenge of finding beauty and light in a brown stew… Hugs. T.

  6. pamela

    hi,
    I been searching for recipe and how to make the vietnamese banh mi (vietnamese baguette only), wonder if you have it in your website (i tried, cant find) ?
    Appreciate your reply, and hey, your website is fantastic…..!

    Thks & Rgds

  7. Sey

    Do you make your own pate? It looks amazing! If so how do you make it?

    1. White on Rice Couple

      Sometimes we will make our own pate. One of our pate recipes is here: Pate Recipe. But often times we’ll just pick up a bit from some of our favorite banh mi shops in Little Saigon or at one of our better delis. It is nice to make your own. Hope you give it a shot.

      T & D

  8. betty

    i miss eating these! wish they had vego version last time i just had butter pickled vegies and salad it was soooo unsatisfying :( but luv the addition of egg!

  9. Nicolle

    Oh if you’re ever at an Asian supermarket, do pick up a bottle of Maggi seasoning sauce, it’s crucial for banh mi. Just douse the inside a couple times, Maggi sauce does wonders. You can usually find it in the aisle with the fish sauce and other condiments.

  10. Nicolle

    Being a full blooded Vietnamese-American, I just gotta say – you made me proud!

    I know adding the egg is your own special twist, but thank you for keeping the banh mi true to it’s form (ie. Not anglicizing – whoops I mean, infusing modern flavors – the sandwich to the point of total destruction. Excellent job and great humor!.

  11. JamesMNgo

    Awesome recipe! It’s actually my first time seeing eggs being used on Banh Mi, also I thought Banh Mi were one of those sandwich which are hard to make look good in photos, I’m sooo wrong!

  12. Jesselynn

    Gosh, I haven’t been here for a while but Diane you are exactly the same as I remember – hilarious, charming, and fiendishly sexy! Loving this recipe!

  13. Mariko

    Oooooo. This sandwich can do me any time.

  14. Giannina

    I love this! Egg with Ban Mi must be super awesome! Haven’t seen it done in Ho Chi Minh tho but I can imagine it to be a great breakfast!

  15. MikeVFMK

    I have this thing for vietnamese food. Food like this. With names like that. Bang me. It’s genius, just like the crispy eggs on the sandwich. Food porn has never made more sense.

  16. Jake

    This looks amazing, and with a name like “Bang Me”, who wouldn’t want one of these? Oh language barriers are always fun!

  17. Sharon

    Thanks for the clarification! What do you think about putting Thit Nguội instead of the Gio Thu? Does the Thit Nguội taste too similar to the Cha Lua that it wouldn’t make sense?Thanks in advance for your input!

  18. Dish

    Darn. I’m reading this, craving, but remembering that we’re trying to clear out the fridge before vacation… I’m am This Close to running out to the market for these ingredients… Thank you for the recipe.

  19. Sharon

    Hi!
    Love the photos on your blog. I have a question about the Gio Thu you used here. When I went to the store, the Gio Thu didn’t have the red colour that you have. Instead it was kind of a clear colour. As well, when I was looking at your fillings for banh mi, I noticed the photos you have for Gio Thu are also clear.
    Are there different types of Gio Thu? Because the ham you display in this particular recipe looks absolutely delicious!
    Many thanks from Vancouver, Canada!

    1. White on Rice Couple

      Sharon,
      hello. Yes, it’s very common to find gio thu in a more clear/light brown color too. Every roll is made differently. The light brown color pork roll that you see on the images in this post is cha lua, which is made from ground pork meat. The Gio Thu is a combination of many different pork parts. Hope this helps.
      thank you!
      d

  20. J2Kfm (Malaysian Food Blog)

    Tried this really cool Banh Mi on the streets of Hanoi; with pork pate only. And paired with a glass of soy milk. Everyone was practically squatting about chewing on their sandwich. It was that good.

  21. penny de los santos

    will I ever be as cool as you….
    survey says…

  22. Barbara

    Thank you for this absolutely funny post about Banh Mi, I love these crispy edges, too, be it a fried egg or some story unfolding.
    Enjoying food is an experience close to enjoying sex (it took me ages now to find the appropriate words), you further prove it the way you take your magnificent pictures!
    Mes compliments!

  23. Vanessa

    Banh Mi Sandwiches with fried eggs. Genius!!

  24. Dennis

    I know! The name is so funny!! Looks delicious too!

  25. anh@anhsfoodblog.com

    HAHAHA. I am laughing so hard, and I am at work. lol

    I was corrected yesterday for spelling ngo om (u know the rice paddy herb) wrong. I guessed the name wrongly because of the southern accents. hehehe. it’s #fun :P

  26. Hungry Female

    Bang me too. You’ve given me the push to make my own Banh Mi – I’m in KL and tho so near to Vietnam this great sandwich hasn’t yet arrived to our shores. Reason being good bread is difficult to do well here. Doesn’t mean I can’t try! Fab post:)

  27. VS

    Looks great – but it needs freshly cut chilli (peri-peri/birdeye/small ones) to give it that lasting kick.

    They’re incredibly popular here in Sydney.

    There is one shop which has a 45 minute wait most lunchtimes – and people drive from up to 20 km away just to get these for their working lunch. Top stuff!

  28. Bianca @ South Bay Rants n Raves

    I’m still curious about the actual pronunciation. Heck, it took me years to realize that Pho is not pronounced “faux” and more like “fuh” so now I’m curious. Humorous post too! Thanks for walking us thru the making of this sexy sammich. ;)

  29. Quyen

    You’re too funny! Those were some entertaining tweets that were exchanged a while ago. Mmmm fried egg on a cha & pate banh mi…. definitely sexy!

  30. Mary

    Except for the fried egg, that’s my favorite Bánh Mì too! And the only reason it’s without the egg is because my favorite joints usually don’t add that. Everyone else goes for the grilled pork or chicken. Give me head cheese, pork roll and pate any day!

  31. bunkycooks

    LOL! Too funny! I never knew what was in a Vietnamese Bánh Mì until now. Guess I can see why you might call it a “Bang Me”, especially with the fried egg! Thank you for making me laugh this morning. :)

  32. cindy

    my husband and I both agree that a yolky, fried egg makes anything sexier! i love frizzled edged eggs too, perfection. i say “holy f&*k that’s delicious” all the time, i feel ya girl. this post just cracks me up, i’ll probably be saying “bang me” for weeks now.

    1. White on Rice Couple

      Cindy- you’re my kinda girl, and reader. Haha, thank you!

  33. Nate @ House of Annie

    F(*^ me, that looks excellent. Make it even better: smear on some #butter and throw in some #bacon. Oooh! I think I need a #shower.

  34. Winnie

    Oh my gosh Dianne! This is absolutely hilarious. I’ll definitely have what you’re having (but without the headcheese) :)

  35. ShopCookMake

    It looks delicious! Made me super hungry

  36. Marisol

    Bang Me indeed. I need a cigarette. What a tease you are! I hoped to learn the pronunciation. :)

    1. White on Rice Couple

      Marisol,
      ha! yes, go for your smoke. Maybe two smokes after this sandwich. ;)
      -diane

  37. Cookin' Canuck

    F*#@ me – that was one of the funniest posts I’ve read in a long time. And as for the fried egg banh mi, that would be sure to illicit some more enthusiastic #$@*s from my mouth.

  38. JulieD

    BTW, I love fried eggs with crispy edges too!

  39. JulieD

    Love it, I remember seeing that tweet…I just didn’t know how to respond and didn’t want to appear snarky. LOL I haven’t had banh mi in years since I don’t eat pork. I really need to find cha ga and chicken liver pate (or make it). I miss banh mi.

  40. Dawn (KitchenTravels)

    Brilliant post. Takes me back to the memory of an amazing Viet hole-in-the-wall near my apartment in SF that served the most delicious Banh Mi, crab soup, and coconut tapioca. I was heart broken when they closed.

    Just one question… where’s the hot sauce?!?

  41. Donna A.

    Great recipe for breakfast-in-bed. Sounds sexy, looks sexy, must be good!

  42. norma

    Still laughing!

  43. matt

    this is my kind of food. I have a fried egg obsession at the moment, and they have to be cooked in a cast iron pan to get those awesome crispy edges and bottom. This looks like one hellofa sammy. Fantastic photography as usual. Perfect, absolutely perfect light.

  44. Nancy@acommunaltable

    Fortunately, the kids have left so it is only the cat that is looking at me as if I’ve lost my mind since I “normally” don’t hoot and holler nearly this much .. and on a Monday morning no less!!!

    As I’ve said, “Twitter” can be dangerous because it can get you into all kinds of trouble – which is of course why I love it too.. and if this sandwich is the result well then I say “bring it on”!!

    Absolutely brilliant – the story, the #hashtags and of course.. the sandwich!! This “Bang Me” may just wind up in this year’s traditional Father’s Day picnic lunch…. hmm… now all I have to do is figure out where the backpacking stove is for the egg……

    1. White on Rice Couple

      Nancy- I’ll make you this sandwich the next time we meet up. xo

  45. Diem

    Too funny Diane! My husband learned German in HS and he thinks Vietnamese is the craziest language and often makes fun of it in jest. I’ve never heard it pronounce Bang Me, but I live so far away from good Vietnamese food – woe is me. My son is entering Kindergarten this year. His school is 99% white, and 1% other. As you can see, we are deprived from ethnically diverse F&$! Me” amazing food. I can’t wait to try it out and make picked carrots/daikon (yay!). Thanks for another great post, with awesome pictures. Cheers!

  46. The Cilantropist

    This was hilarious! Laughing out loud on a Monday morning – best way to start my day. :) And now, I am totally craving one of these sandwiches for lunch!

    Also, what is that vintage/antique kitchen tool in your photos? I am assuming you use it for slicing the meats?

  47. Michael Procopio

    Why the devil would I think less of you because of this post? It’s had rather the opposite effect on me, I’m afraid. The sandwich looks delicious, but I have to tell you it’s the use of hash tags at the end of your paragraphs that sent me over the edge. #brilliant

  48. Lori @ Lemons and Lavender

    What a witty and fun post; perfect for my Monday morning. The hashtags sealed the deal! Well done.

  49. Connie

    A delicious sandwich and humor. That makes for a perfect meal, all you need is good company. This will be the first time I’ve seen this sandwich with a fried egg. Yes, banh mi can be improved! With an egg. Great idea.

  50. Shaina

    I got to this line and died:
    “A Bang Me is a Bánh Mì dressed up with a sexy, yolk dripping fried egg that humps the center of the crusty sandwich. #ForgiveMe”

    Seriously can’t compose myself to do anything but laugh and wish that sandwich was in my hands. Much love for you and your dirty mind, Diane. xo

  51. Urban Wife

    Just the humor I needed on my Monday morning. p.s. English is my second language as well so I fully empathize. My dear husband makes sure to point out any words I mispronounce all the time. :)

  52. Sanura @ MyLifeRunsOnFood.com

    This is a hilarious post! Love the use of twitter hashtags for added wit!

  53. TheKitchenWitch

    I love the addition of a fried egg! Genius!

    And obviously, I have the sense of humor of a seventh grader, because I giggled about Bang Me the entire time I read this. #childish dork.

  54. Damien

    Hilarious post! And delicious sandwich (btw, the original version is already tempting, but I’m sure the egg adds a “bang factor” :D). I don’t know why I have a big craving every time I hear and read about Vietnamese food – but I have a feeling I’m not the only one.

    What’s also funny is the way most of the ingredients seem very “French” to me – the baguette of course, but also the meat and the pâté. I’d be curious to know when and how Bánh Mì was born.

    As for the pronounciation… Well, I keep it simple: “bAn mE”. Am I right? Am I riiight? (no, I won’t cheat and ask my Vietnamese neighbour.)

  55. Snippets of Thyme

    What a naughty naughty influence you are!!! Hilarious morning read with my cup of coffee. I had never heard of this sandwich and now it will bring gales of chortles when I ever lay eyes on it! I must say, this post probably describes some of the orgasmic reactions to that Focaccia bread that we made Saturday night!! There could be some twisted name bending there too!! Oh, know, I hope I haven’t started anything….naughty, naughty, Sarah…

  56. Tasha @ Voracious

    Oh be still my beating heart! It has been years – YEARS! – since I’ve had a banh mi and this post has just sent me swooning. I’m going to have to scour this city for the proper ingredients and hopefully I can make this for myself. Looks gorgeous, lovely photos.

  57. Valeria

    that’s serious! i tried banh mi the first time in NYC and I became obsessed, so full of flavor! my boyfriend dared to order a sandwich and a pho and he was dying –to hard to resist!
    i have to try to make this one soon…look delicious!

  58. Grace @ HapaMama

    Bahn mi now! hilarious and delicious. I love a fried egg sandwich of anykind, and fried egg bahn mi is one of my favorites, anyway, but I haven’t had it with all the extras, too.

  59. Averie @ Love Veggies and Yoga

    Love the intro….thank you for making me laugh on my birthday. It was much needed!

    I can’t believe your parents still correct your pronunciation..just shows what a HARD language it must be. Wow!

    I am digging the overhead assembly shots. How cool!

    Btw, I know you bought that camera bag and posted about it a few weeks back…do you use any sort of insert or liner in it to protect the camera? Just curious if you use one, which brand it is? I am trying to convert a regular bag into a camera bag and there are soooo many insert choices online. Just thought I’d ask you first :)

    1. White on Rice Couple

      Hi Averie, I’ll be writing a post about how I use the camera bag soon!

  60. Cooking with Michele

    Most witty blog post from anyone I’ve read in ages – very well done! And yes, sunny side up egg on anything trumps anything else.

  61. Kalyn

    Do you believe I’ve never had Banh Mi of any kind? I am seriously culturally deprived. This looks especially good with the crispy egg!

  62. Susie

    Just loved this….so darn funny….have followed on Twitter and had a good laugh….now seeing your beautiful pics, it all makes sense…with lots more laughter. Thanks for brightening my day! Look forward to your lecture in Boston!

  63. lynn @ the actor's diet

    humor. sandwiches. love you guys!

    1. White on Rice Couple

      Love ya back Lynn! Come visit us soon, ya hear?

  64. Julie @ Willow Bird Baking

    Hilarious post!! Loved it.

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