Thit Heo Bam Xao Ca Chua Banh Mi Op La (Vietnamese Ground Pork Tomato Stir-Fry with Sunny Side Up Eggs and Vietnamese French Bread)

Monday, May 9, 2011
Thit Heo Bam Xao Ca Chua Banh Mi Op La (Vietnamese Ground Pork Tomato Stir-Fry with Sunny Side Up Eggs and Vietnamese French Bread) 1


I had purchased some ground pork at the grocery store that I intended to make into a Banh Mi Xiu Mai (Vietnamese Meatball Sandwich), but with some fresh tomato sauce added. Then after a busy weekend with my Vietnamese regional cuisine tour of Little Saigon and walking around outside my brother's neighborhood, I got sick. Woozy-headed, coughing, sniffles, the usual cold/flu-ish/spring allergies. Oh, I really was not in the mood to do much for the past week. But that ground pork need to be cooked. Well, I guess I could have just put it in the freezer, but I was hungry too. And still craving tomato-y meatballs with lightly crispy Vietnamese French bread.

So I decided to make a sort of deconstructed Vietnamese meatball sandwich. While I was cooking the pork, it was very reminiscent of Bo "Ne" Bit Tet (Vietnamese "Stand Back" Beef Steak) that I frequently had for breakfast with my cousin the last time I was in my hometown in Vietnam. So after the quick stir-fry, I spooned over a bit into another pan, fried one sunny side up egg (so it can soak in all the lovely meaty juices while cooking), tossed a chopped scallion for color, and it was an oh-so-very-satisfying meal.

Whether I really was that hungry, or what, but I really like the pop of color in these photos. Simple Vietnamese homecooking that made me very happy. Of course, you can serve the stir-fry with plain rice if you wish, but I quite liked it with Vietnamese French bread.

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