Pan Fried Vietnamese Bread with Eggs

Slice the Vietnamese baguette lengthwise or into thick diagonal pieces. Chop the green onions and cilantro, reserving them for garnish.

Heat a large non-stick pan over medium heat. Add 1/2 tablespoon of butter and let it melt.

Place the baguette slices in the pan and pan-fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the pan and set aside.

Add the remaining 1/2 tablespoon of butter to the pan. Crack the eggs directly into the pan and fry them to your desired doneness (sunny-side up or over easy are traditional).

If using, add the sliced Vietnamese ham (chả lụa) and pork pate to the pan alongside the eggs, warming them through for 1-2 minutes.

Carefully transfer the fried eggs, ham, and pate to a serving plate. Drizzle with soy sauce, then sprinkle with chopped green onions, cilantro, and black pepper.

Serve immediately with the crispy pan-fried baguette on the side, perfect for dipping into the runny yolks and savory sauces.