Why You’ll Love this Crunchy Vietnamese-Inspired Breakfast Bialy
Mornings deserve something special, and this Vietnamese-inspired breakfast bialy delivers in every possible way.
I’m obsessed with the perfect balance of flavors and textures here—crispy pickled veggies against that soft, toasty bialy? Heaven.
The runny egg yolk creates this incredible sauce that brings everything together, while the cucumber adds a revitalizing crunch that cuts through the rich ham.
It’s like bánh mì meets breakfast sandwich, and honestly, why didn’t we think of this sooner?
Quick to assemble but impressive enough for weekend brunch with friends.
Trust me, your taste buds won’t know what hit them.
What Ingredients are in Crunchy Vietnamese-Inspired Breakfast Bialy?
This Vietnamese-inspired breakfast bialy brings together a delightful mix of textures and flavors that will transform your morning routine. The ingredient list might look long at first glance, but many items are pantry staples you probably already have on hand.
The magic happens when these simple ingredients come together, creating that perfect balance of crunchy, tangy, savory, and fresh elements that make this dish so craveable.
- 1 carrot, cut in matchstick strips
- 2 teaspoons granulated sugar (for massaging carrots)
- 1 teaspoon salt
- 1/4 cup granulated sugar (for pickling liquid)
- 2/3 cup white vinegar
- 1/2 red onion, thinly sliced
- 1/2 jalapeño, thinly sliced in coins
- 1 package (426 g) PC bialys buns
- 6 slices smoked Black Forest ham
- 2 teaspoons PC 100% pure canola oil
- 6 large eggs
- 1/2 cup English cucumber, cut in matchstick strips
- 1/3 cup sprigs fresh cilantro
When shopping for these ingredients, the quality of your ham and eggs will really make a difference here. I like to splurge a bit on good Black Forest ham that’s sliced thin but not paper-thin.
And fresh eggs with those vibrant, orange-yellow yolks? Worth seeking out from a local farmer if possible. The bialys are the foundation of this recipe, but if you can’t find them, bagels can work in a pinch—though you’ll miss that signature depression in the center that’s perfect for cradling all those delicious toppings.
Can’t handle spice? Feel free to remove the jalapeño seeds before slicing for a milder kick.
How to Make this Crunchy Vietnamese-Inspired Breakfast Bialy
The magic of this Vietnamese-inspired breakfast starts with quick-pickled vegetables that bring incredible tang and crunch. Begin by placing 1 carrot (cut into matchstick strips) in a bowl and sprinkling it with 2 teaspoons of granulated sugar and 1 teaspoon of salt. This step is essential—massage the carrot with your hands for about a minute until it becomes pliable enough to bend without breaking. It’s a strangely satisfying process, like giving your vegetables a tiny spa treatment.
Rinse the carrots in a colander, drain well, and press out any excess water. Now for the pickling liquid: in a separate bowl, stir 1/4 cup of sugar with 1/2 cup of warm water until dissolved, then add 2/3 cup white vinegar. Add your carrot along with 1/2 red onion (thinly sliced) and 1/2 jalapeño (thinly sliced in coins), making sure everything is submerged. Cover and let this mixture pickle for at least an hour at room temperature—though honestly, making these a day ahead gives even better results.
When you’re ready to assemble your bialys, toast the package of PC bialys buns but keep them whole—don’t slice them! That signature depression in the center creates the perfect nest for your toppings. Layer 6 slices of smoked Black Forest ham evenly across the bialys.
Now for the sunny-side-up eggs that crown this creation: heat 1 teaspoon of canola oil in a large frying pan over medium heat, crack 3 eggs into the pan, and cook for about 3 minutes until the whites are set but the yolks remain gloriously runny. If you’re looking to speed up your morning routine, using a convection smart airfryer can help you efficiently prepare multiple components of this dish simultaneously. Once done, place one egg on each bialy and repeat the process with the remaining oil and eggs. Who doesn’t love breaking into a perfect sunny-side-up egg and watching that golden yolk create an instant sauce? It’s one of life’s small culinary pleasures.
The final touch brings everything together with freshness and crunch. In a bowl, mix 1/2 cup of English cucumber (cut into matchstick strips) with about 3/4 cup of your drained pickled vegetables. Divide this crunchy mixture among the bialys, creating a colorful topping that contrasts beautifully with the eggs.
Finish each bialy with a generous scattering from 1/3 cup of fresh cilantro sprigs. The result is a breakfast that hits all the notes—tangy pickled vegetables, savory ham, rich egg, and bright herbs. And those contrasting textures? The soft bialy, the creamy yolk, and that signature Vietnamese-inspired crunch from the pickled vegetables create a breakfast experience that’s anything but ordinary.
Crunchy Vietnamese-Inspired Breakfast Bialy Substitutions and Variations
While you might adore this Vietnamese-inspired breakfast bialy exactly as written, don’t feel locked into the original recipe when your pantry has other plans.
Swap black forest ham for prosciutto, bacon, or even smoked tofu for vegetarians. Not a fan of jalapeños? Try serrano for more heat or bell peppers for less.
Bagels work beautifully instead of bialys, and any pickled veggies lurking in your refrigerator door can replace the homemade ones.
Can’t find cucumbers? Radishes add a similar crunch. And if cilantro tastes like soap to you (curse those genetics!), try fresh mint or Thai basil instead.
What to Serve with Crunchy Vietnamese-Inspired Breakfast Bialy
Although your Vietnamese-inspired breakfast bialy stands perfectly on its own, pairing it with complementary sides elevates the entire experience to restaurant-worthy status.
I recommend serving it with a light miso soup or a small bowl of congee for a warming contrast to the crisp pickled vegetables. A side of fresh fruit—think sliced mango or dragonfruit—adds a sweet counterpoint to the savory sandwich.
For drinks, consider Vietnamese coffee with condensed milk or a revitalizing jasmine tea.
Can’t decide? You can’t go wrong with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil.
Final Thoughts
After creating these Vietnamese-inspired breakfast bialys, I’m convinced they deserve a spot in your weekend morning rotation.
The combination of quick-pickled vegetables, runny eggs, and savory ham creates a perfect balance of flavors and textures that’ll wake up your taste buds.
What makes these bialys special is their versatility.
Don’t have jalapeños? Try serrano peppers instead. Prefer a vegetarian option? Skip the ham and double up on those tangy pickled veggies.
The best part? Most of the prep can be done ahead of time—pickle those veggies the night before for maximum flavor.