Cinematic Vietnamese Brunch: Banh Mi Breakfast Bowl with Fresh Herbs and Poached Eggs (Gluten-Free Option)

Allergens

Eggs, Soy (in fish sauce)

Ingredients

• 2 cups cooked jasmine rice
• 8 chicken sausage links (gluten
• free)
• 4 large eggs
• 1 cup pickled carrots and daikon radish
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 avocado, sliced
• 4 green onions, chopped
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sugar

Instructions

1. In a large skillet over medium heat, cook the chicken sausages until browned and heated through, about 5 minutes per side. Remove from skillet and set aside.
2. Fill a medium saucepan with water and bring to a simmer. Crack each egg into a separate small bowl, then gently slip the eggs into the simmering water. Cook for 3 4 minutes until the whites are set and yolks are still runny. Use a slotted spoon to remove the eggs from the water and set aside.
3. In a large mixing bowl, combine cooked rice, pickled vegetables, fresh herbs, avocado, green onions, fish sauce, rice vinegar, and sugar. Mix well to combine.
4. Divide the rice mixture among 4 bowls, then top each with a chicken sausage and a poached egg. Serve immediately.

Chef’s Insight

The combination of spicy chicken sausage and crunchy pickled vegetables adds depth to this dish, while the poached eggs provide a rich and creamy texture. The fresh herbs bring a refreshing touch, making it an ideal brunch option.

Notes

This recipe is perfect for a weekend brunch or a special breakfast occasion. It can be easily adapted to accommodate different dietary preferences and restrictions.