Omelette baguette (bánh mì trứng ốp lết)

One of the cuisines I've always wanted to get to grips with is Vietnamese, not least because we don't have a good Vietnamese restaurant nearby so I welcomed Uyen Luu's beautifully illustrated My Vietnamese Kitchen with open arms.

This is one of the simpler recipes, a version of the popular Bánh mi that would make a fantastic breakfast or brunch dish this weekend.

Uyen writes: Bánh mi is a Vietnamese baguette originally inspired by the French and now a staple in Vietnamese cuisine. As with most Vietnamese food the lightness of the ingredients you fill it with is vital - no-one relishes being weighed down. The dough in the centre of the baguette is removed so that you bite straight through the lovely crisp crust to the filling within.

For an extra dimension, drop the sliced chillies into a bowl of good soy sauce and bruise them with the back of a spoon - this releases the chillies' flavour and heat. Drizzle over the baguette.

Omelette baguette - bánh mì trứng ốp lết

Pickle

2 carrots, shredded

1⁄2 daikon (mooli), shredded

5 tablespoons cider vinegar

5 tablespoons sugar

Omelette

2 eggs, beaten

2 spring onions, thinly sliced

1⁄2 teaspoon sugar

a pinch of salt

a pinch of black pepper

1 teaspoon soy sauce

1 tablespoon cooking oil

2 Asian shallots, finely chopped

To fill

2 Vietnamese baguettes or freshly baked, small French baguettes

butter

coriander

Bird’s Eye chillies, thinly sliced (deseeded for less heat)

Serves 2

Pickle

Mix all the ingredients in a bowl and allow to rest for 15 minutes. Drain and wring with your hands.

Omelette

Beat the eggs in a bowl with the spring onions, sugar, salt and pepper, and soy sauce. Heat the oil in a frying pan and briefly fry the shallots. Pour the egg mixture into the pan over the shallots and spread evenly. Cook for a couple of minutes until the underside looks golden brown (lift up one edge and check). Flip the omelette over and cook for a couple of minutes until brown. Remove from the heat and cut into strips.

To fill

Slit the baguette lengthways and pull out the soft doughy inside (which can be used for breadcrumbs). Spread with butter and insert the omelette strips, pickle, coriander and chillies.

What to drink:

I asked Uyen what she would drink and she said 'a nice green tea', oolong tea or lemonade. If you were serving it later in the day you could go for a light beer or a glass of crisp Austrian grüner veltliner.

From My Vietnamese Kitchen by Uyen Luu, photography © Claire Winfield, published by Ryland Peters & Small at £16.99. To read about Uyen's supper club and classes visit her website www.leluu.com

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