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: 
6 servings

Top Recipes

Breaking Southern food stereotypes with chef Edouardo Jordan of Junebaby

Chef Edouardo Jordan takes Southern food to a new level, highlighting Southern ingredients and tradition at his Seattle restaurant, Junebaby. Host Francis Lam talked with Jordan about his deep research into Southern cooking, and what it means to present Southern cuisine in the opposite corner of the country.