Directions

To cook

1. Mix pork mince, shallot, garlic, sugar, fish sauce and black pepper together and marinate for 30 minutes.
2. Shape to an elongated patties.
3. Bake in a preheated oven of 180°C for 20-25 minutes. Flip over mid way so both sides will be evenly baked. Turn to top heat only for 5 minutes for browning.
4. Mix hot water with sugar and salt and stir until sugar has dissolved. Once cooled, stir in rice vinegar.
5. Add in julienned carrot and pickle for 20 minutes.
6. Place chilli flakes in a bowl. Heat cooking oil until smoke arises. Pour hot oil over chilli flakes. Mix and set aside.
7. Heat a frying pan with some butter and chilli oil. Sprinkle it with some toasted sesame seeds.
8. Crack 2 eggs over and use a spatula to shape egg white to fit the shape of banh mi bun. Once eggs are cooked to desired doneness, set aside to cool and continue cooking with remaining eggs.
9. To assemble, spread butter and mayonnaise on both sides of the banh mi bun.
10. Fill with sliced cucumber and pickled carrots, pork patty and fried chilli eggs. Season with a few shakes of Maggie seasoning over eggs, drizzle with a few of chilli oil and top with red chillies and cilantro.