Fried Egg Bánh Mì Recipe - Great British Chefs

Ingredients

• 8 Freshlay Farms Golden Yolker® eggs
• vegetable oil, for frying
• 4 demi-baguettes, sliced in half
• 1 red chilli, thinly sliced
• 1 bunch of coriander, leaves picked
• 100ml of rice wine vinegar
• 1 tbsp of caster sugar
• 1 tsp salt
• 100ml of warm water
• 2 large carrots, peeled and julienned
• 1/2 daikon radish, peeled and julienned
• 1/2 cucumber, deseeded and julienned
• 120g of unsalted butter, softened
• 1 red chilli, deseeded and finely chopped
• 1 tsp hot sauce, ideally Vietnamese garlic-chilli hot sauce (tương ớt)
• 1 garlic clove, finely grated
• 1 tsp ginger, finely grated
• 1 lemongrass stalk, tough outer leaves removed and inner bulb finely chopped
• 3 tbsp of light soy sauce
• 1 tbsp of water
• 1/2 lime, zested and juiced
• 1 tsp honey
• 1 tsp toasted sesame oil