Omelette Baguette

Michael Fountoulakis

Simple but delicious! Wrapped in a sheet of newspaper, this is a popular breakfast for people on the run. Often, the Vietnamese will simply pull up with their motorcycle at their favourite banh mi cart to pick one up on the way to work.

  • 12 eggs
  • 1/2 teaspoon fish sauce
  • pinch of salt
  • 1/3 teaspoon freshly ground black pepper
  • oil, for frying
  • 6 small baguettes
  • 2 cucumbers, peeled and sliced
  • 1 handful coriander (cilantro) sprigs
  • 1 long red chilli, sliced
  • 1 tablespoon soy sauce

Break 2 eggs at a time into a small bowl, add some of the fish sauce, salt and pepper and lightly whisk to combine.

Heat some oil in a frying pan. Add the egg mixture and tilt the pan to cover the base. Use a wooden spoon or chopsticks to gently stir the egg, allowing the raw egg to run to the bottom. Leave for a further minute to fi nish the cooking process.

Split the baguettes in half lengthways. Place the omelette inside a baguette and top with some cucumber, coriander and chilli. Drizzle with a little soy sauce and serve hot. Repeat this process with the remaining egg mixture and baguettes.

Cook time: 
Yield: 
6 servings
  • Every bite is precious: Buddhist cooking in Japan

    Japanese monks are teaching a new generation of chefs to use seasonal ingredients – and zen principles – to elevate their cooking. Contributor Abigail Leonard reports from Tokyo on Buddhist cuisine.

Top Recipes

Food, history & feminism: “The Women’s Pages”

Charleston's The Post and Courier food editor Hanna Raskin discusses the importance of the women's pages to the history of food writing and roots of feminism.