Quit being so boring with your toast-on-the-go and that sad, overripe banana. Feel satisfied and mighty with this bánh mì breakfast bowl recipe from Santa Monica’s modern American joint Ox & Son. Although a bánh mì sandwich is traditionally made on a baguette with meat (like pork belly or Vietnamese sausage) along with some assortment of vegetables, Chef Brad Miller’s version is deconstructed and eaten as a breakfast bowl for easy morning cleanup. Pickled vegetables, pork breakfast sausages, and poached eggs come together over coconut sticky black rice and a showering of toasted sesame seeds and cilantro, because you’re all wacky like that.
Bánh Mì Breakfast Bowl
- Yields: 4 servings
Cut the lemongrass in half and bruise with the back of a knife. Peel the ginger and slice into 1/4" planks. Combine with the rice, water, and salt in a rice cooker. If using a pot instead of a rice cooker, bring the water to a boil, then immediately cover and reduce the heat to low. Cook (no peeking!) for 20 minutes. Remove from heat.
Once the rice is cooked, remove the lemongrass and ginger. Mix in the lime juice and Coco Lopez.
While the rice is cooking, cook the sausage according to package instructions then slice. Place your sesame seeds in a sauté pan and toast on high heat, swirling occasionally to prevent burning, until very aromatic and golden brown, 1 to 2 minutes.
A note on pickles: A traditional bánh mì sandwich uses pickled carrot and daikon; we use pickled carrot and celery. Specialty or Asian markets may carry carrot, cucumber, or other pickles. Go with what you like.
Once the rice is ready, cook the eggs. We serve the eggs poached, but a nice sunny-side up or over-easy would work just as well.
Divide the rice among four bowls. Top with a little hot sauce. Push a little indentation into the center of the rice and place two eggs in the center of each bowl. Around the eggs, place the sausage, jalapeño, cucumber, and pickles. Sprinkle with sesame seeds and top with cilantro.