Name: Bánh Mì Scrambled Egg and Beef Curd with Crispy Cheese Crust
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 3 large eggs (beaten); 1 cup shredded cheddar cheese (divided into 4 portions); 8 ounces beef sirloin (thinly sliced); 2 tablespoons fish sauce; 1.5 tablespoons sugar; 1 tablespoon butter; 2 cloves garlic (minced); 1 small jalapeño (thinly sliced); 1/4 cup pickled daikon radish (julienned); 1/4 cup pickled carrots (julienned); 2 tablespoons fresh cilantro (chopped); 1 tablespoon fresh mint (chopped); 1 tablespoon soy sauce; 1 teaspoon cornstarch; Salt and black pepper to taste; 2 teaspoons vegetable oil

Bánh Mì Scrambled Egg and Beef Curd with Crispy Cheese Crust

An innovative Vietnamese fusion dish that reimagines traditional bánh mì by replacing the bread with a crispy cheese crust, filled with fluffy scrambled eggs infused with Vietnamese caramelized beef, fresh herbs, and pickled vegetables. This modern take celebrates Vietnamese flavors while creating an unexpected textural contrast between the golden cheese exterior and creamy egg interior.

45 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty7/10

Sour4/10

Umami8/10

Spicy2/10

🥄 Texture

A contrast-forward bite: a crunchy, lacy cheddar crust gives a brittle snap that breaks into soft, creamy scrambled eggs and tender, slightly sticky caramelized beef. Bright, crunchy pickled daikon and carrots plus crisp jalapeño add refreshing crunch and a sharp contrast to the rich, fatty elements.

👃 Aroma

Warm, savory aromas dominate — garlicky caramelized beef, nutty melted cheddar and butter, and the heady umami of fish sauce. Fresh cilantro and mint lift the scent with bright herbal top notes while the pickles add a faint vinegary tang.

🍷 Pairs Well With

Crisp, cold lager or a dry pilsner to cut the richness; alternatively jasmine iced tea or a lightly acidic sparkling white (e.g., Prosecco) will refresh the palate.

🥗 Side Dishes

Vietnamese cucumber salad or nuoc cham-dressed green salad; extra pickled carrots/daikon and lime wedges; steamed jasmine rice or a simple herb-sprinkled vermicelli noodle salad for a heartier meal.

Ingredients(16 items)

13 large eggs (beaten)

21 cup shredded cheddar cheese (divided into 4 portions)

38 ounces beef sirloin (thinly sliced)

42 tablespoons fish sauce

51.5 tablespoons sugar

61 tablespoon butter

72 cloves garlic (minced)

81 small jalapeño (thinly sliced)

91/4 cup pickled daikon radish (julienned)

101/4 cup pickled carrots (julienned)

112 tablespoons fresh cilantro (chopped)

121 tablespoon fresh mint (chopped)

131 tablespoon soy sauce

141 teaspoon cornstarch

15Salt and black pepper to taste

162 teaspoons vegetable oil

Instructions

Prepare the caramelized beef: In a small bowl, combine 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Toss the thinly sliced beef in this mixture and let marinate for 10 minutes.

Heat 1 teaspoon vegetable oil in a wok or skillet over high heat. Add minced garlic and cook for 30 seconds until fragrant. Add the marinated beef and stir-fry for 3-4 minutes until caramelized and cooked through. Transfer to a plate and set aside.

Create the cheese crust base: Heat a non-stick skillet over medium heat. Divide 1 cup shredded cheese into 4 equal portions. For each serving, place one portion of cheese in the skillet in a thin, even layer (approximately 4 inches in diameter). Cook for 2-3 minutes until the cheese is golden and crispy, then carefully flip and cook the other side for 1 minute. Transfer to a plate lined with paper towels.

Prepare the egg mixture: In a bowl, beat 3 large eggs with remaining 1 tablespoon fish sauce, 0.5 tablespoon sugar, and a pinch of black pepper.

Cook the scrambled eggs: Heat 1 tablespoon butter in a separate skillet over medium heat. Pour in the egg mixture and gently scramble, stirring occasionally, for 3-4 minutes until soft and creamy but fully cooked. Remove from heat.

Assemble each bánh mì: Place one crispy cheese crust on a serving plate. Top with a portion of the scrambled eggs, then add caramelized beef on top.

Garnish each bánh mì with pickled daikon radish, pickled carrots, sliced jalapeño, fresh cilantro, and fresh mint. Serve immediately while the cheese crust is still warm and crispy.

Optional: Drizzle with a small amount of soy sauce or additional fish sauce reduction for extra umami depth.