Bánh mì ốp la
- Good for breakfast
Less suited for lunch, for dinner, as a snack.
Four servings of Vietnamese breakfast with toasted baguette, pâté and fried eggs.
4 servingsFinal yield 1,018 g
Ingredients
- 300 gBread, French or Vienna
- 120 gLiver, paste or pate
- 240 gEgg, whole, raw, fresh
- 15 gOil, olive, salad or cooking
- 180 gTomatoes, red, ripe, raw, year round average
- 160 gCucumber, with peel, raw
- 3 gSalt, table
Method
- Split the baguette and toast it cut-side down in a dry pan at 180 °C for 3 minutes until crisp. Slice tomato and cucumber thinly.
- Have 30 g oil ready for frying the eggs; heat it to 160 °C, crack in four eggs, season with salt and fry for 3 minutes until whites set and yolks remain runny.
- Spread pâté on each baguette half, add tomato, cucumber and one egg. Serve immediately so the bread stays crisp.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,589.4 kcal
- Protein
- 81.2 g
- Fat
- 61.3 g
- Total carbohydrate (by difference)
- 178 g
- Total dietary fibre (USDA)
- 9.6 g
- Saturated fatty acids
- 16.1 g
- Sodium
- 3,785.2 mg
- Salt (sodium × 2.5)
- 9.5 g
Per serving
- Energy
- 397.4 kcal
- Protein
- 20.3 g
- Fat
- 15.3 g
- Total carbohydrate (by difference)
- 44.5 g
- Total dietary fibre (USDA)
- 2.4 g
- Saturated fatty acids
- 4 g
- Sodium
- 946.3 mg
- Salt (sodium × 2.5)
- 2.4 g
Per 100 g of finished food
- Energy
- 156.1 kcal
- Protein
- 8 g
- Fat
- 6 g
- Total carbohydrate (by difference)
- 17.5 g
- Total dietary fibre (USDA)
- 0.94 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 371.8 mg
- Salt (sodium × 2.5)
- 0.93 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg
May contain: Soy, Milk, Celery, Mustard, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal