Banh-mi with omelette

Name: Banh-mi with omelette
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 Carrot; 4 Radishes; 1 chili pepper; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp sugar, salt, pepper; 4 Lettuce leaves; 3 Stem/s Coriander; 3 Stem/s (Thai) Basil; 3 Spring onions; 3 Eggs (Gr. M); 1 TEASPOON Fish or soy sauce; 1 TABLESPOON Oil; 1 small baguette; 3 TSP Butter; 100 g Turkey breast cold cuts

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

"Oh, stand banh-mi, stand banh-mi..." - Once you have made your sweetheart such a Vietnamese baguette bread, your future together looks like a lot of coriander and Thai basil

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 Carrot
4 Radishes
1 chili pepper
3 TABLESPOONS White wine vinegar
7-10 Tbsp sugar, salt, pepper
4 Lettuce leaves
3 Stem/s Coriander
3 Stem/s (Thai) Basil
3 Spring onions
3 Eggs (Gr. M)
1 TEASPOON Fish or soy sauce
1 TABLESPOON Oil
1 small baguette
3 TSP Butter
100 g Turkey breast cold cuts

Directions

1
Peel and wash the carrot and slice or cut into thin strips. Clean, wash and slice or cut radishes into wafer-thin strips. Cut, seed, wash and finely chop the chilli. Mix carrot, radishes, half chilli, vinegar and 1 teaspoon sugar. Wash the salad, dab dry. Wash the herbs and remove the leaves.
2
For the omelette, clean, wash and cut spring onions into rings. Whisk eggs, fish sauce, spring onions and the rest of the chilli. Season with salt and pepper. Heat oil in a pan. Fry the eggs for 2-3 minutes on each side to make an omelette.
3
Cut the baguette in half lengthwise and crosswise. Spread with butter, then cover the lower halves with salad, cold cuts, marinated vegetables, 1⁄2 omelette and herbs. Place the upper halves on top. Serve with chilli sauce.