Breakfast Banh Mi Sandwiches

Hey guys, and Happy 2016! Jennie from Garlic, My Soul here starting this year off with a creative kick! I wanted to bring you a different kind of breakfast in bed recipe today – Banh Mi Breakfast Sandwiches. I got my inspiration from the Phoenix Hotel in San Francisco – this hip hotel has a rock and roll soul and is smack in the middle of several SF neighbors that meld cuisines and cultures.





For such a rad hotel, I wanted to create a rad breakfast with a nod to the neighboring Vietnamese community, so this Banh Mi Breakfast Sandwich was born. With pickled carrots and radishes, crispy bacon, sunny side up eggs, and a base of sriracha ketchup with a kick, this is the perfect way to start your day, whether you’re headed to the studio or the streets of SF for the day.

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I served this sandwich with green juice, coffee, and some fresh mango – any fruit will do that’s in season to give a sweet balance to this slightly spicy and savory sandwich!

Breakfast Banh Mi Sandwiches

  • 2-3 tbsp pickled veggies, recipe to follow
  • 3 slices crispy bacon
  • 3-5 cilantro sprigs, leaves pulled from stems
  • ¼ cucumber, sliced
  • 3-5 mint sprigs, rough chopped
  • 2 green onions, sliced
  • ½ jalapeño, diced (add to taste based on your heat preference!)
  • 2 eggs
  • 2 tbsp mayonnaise
  • 1 tsp sriracha (to taste, add more if you like it hot!)
  • 2 slices ciabatta

Pickled Vegetables

  • 2/3 cup white vinegar
  • 1/2 cup water
  • 1 tablespoons sugar
  • 1/2 teaspoon coarse salt
  • 1/2 cup julienned carrots
  • 1/2 cup julienned radishes

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  1. Make your pickled vegetables by mixing vinegar, water, sugar, and salt together in a pot, bringing to a boil, then adding carrots & radishes and removing from heat, allowing to cool.
  2. Make your bacon: starting with a cold cast iron, heat your bacon slices over medium heat until crispy, flipping occasionally – this will take roughly 10 minutes. Meanwhile:
  3. While bacon is cooking, pull your cilantro from the stems, chop your cucumber, mint, green onions, and dice your jalapeño.
  4. When the bacon is done, remove and place on a plate to drain. In the bacon fat, cook your 2 eggs, sunny side up, until the whites are solid and the yolks are just starting to solidify. Turn off your heat, and get ready to assemble your sandwich.
  5. Mix your mayo and sriracha together and spread evenly on the top and bottom of your sandwich. Next, add cucumbers to the bottom piece. Layer on: pickled vegetables, cilantro and mint, jalapeño, bacon, and eggs. Add your green onions, then top with the other piece of the ciabatta. Serve hot!

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