Mealime recipe · lives on in MealPot
Open-faced Vietnamese Fried Egg Banh Mi with Mango & Romaine Salad
- 35 min
- 2–6 servings
- 636 kcal / serving
Open-faced banh mi with mango, cucumber, and a bright egg on toasted rolls. Crisp vegetables, a tangy dressing, and a runny yolk come together for a satisfying weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½ small bunchcilantro
- 4eggs
- ½English cucumber
- 2 clovesgarlic
- 1jalapeño pepper
- 1lime
- ½mango
- ½ bunchradish
- ½ headromaine lettuce
- 2whole grain buns or rolls
- carrots
- jalapeño peppers
- limes
- English cucumbers
- mangoes
From the pantry: black pepper, brown sugar, extra virgin olive oil, fish sauce, mayonnaise, rice vinegar, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · spatula · stirring spoon · toaster (optional) · tongs · vegetable peeler · whisk or fork
Directions
- Prep all produce: wash and dry, then slice cucumber into rounds, thinly slice jalapeño, mince cilantro leaves, and cut mango; shred carrots into matchsticks and thinly slice radishes; tear romaine into bite-sized pieces.
- Make pickled veg: in a small pot, combine vinegar, water, sugar, and salt; bring to a boil, then add carrots and radishes and stir.
- Cool and reserve: remove the pickling liquid from heat and let the vegetables sit until cool.
- Garlic aioli and dressing: mince half the garlic and mix with mayo to make a garlic aioli; in a separate bowl, juice the lime and whisk in the remaining garlic, oil, sugar, fish sauce, and pepper to form a salad dressing.
- Prepare mango slurry: peel the mango, chop the flesh, and add to the dressing; stir to coat and set aside.
- Assemble the salad: toss the mango with dressing; toss romaine and cilantro leaves with any remaining cilantro for the salad.
- Cook eggs and toast buns: heat a skillet with oil over medium-high; crack in eggs and cook until whites set and yolks are runny; toast rolls cut-side down and spread with the garlic aioli, then layer cucumber, pickled veg, eggs, jalapeño, and cilantro; finish with a splash of fish sauce and pepper, and serve with the salad on the side.
Two tips
- Prep ahead: the carrot and radish pickles can be stored in the fridge for a couple of days.
- Serving note: if you want less heat, skip or reduce the jalapeño; you can also swap in extra cucumber for a milder bite.
Nutrition per serving
- Calories
- 636 kcal
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 37 g
- Fiber
- 11 g
- Sodium
- 447 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.