Banh mi is a Vietnamese term for bread or, more specifically, baguette. I haven't been to Vietnam before, but apparently they have insanely tasty fresh bread - a throwback to when they were a French colony. Banh mi can also refer to the sandwich itself and they are a crazy fusion of French and Asian flavours featuring pate, meat, pickles, shredded vegetables and herbs.
Really, my version is nothing new BUT I'm pretty particular about the eggs. I'm of the school of thought that eggs should be fried in butter. Unless you are lactose intolerant, butter is the way to go! In a non-stick pan, heat the butter until gently foaming and gently crack in the eggs. Then (this is the game-changer part) when the whites start to turn opaque, but before they have fully set, drizzle a small amount of soy sauce over the eggs. The soy sauce might leak out into the pan - this is fine, you get a lovely caramelised effect - and then flip the eggs and turn off the heat.
To assemble, slice a baguette in half (warm it on top of the toaster if you want to) and then fill it with grated/julienned carrots and cucumber and a generous handful of coriander. Fill with a combination of sriracha and mayonnaise, top with the egg and eat it. ASAP!
JING sent over their cute diffuser mug with a sachet each of Assam and Earl Grey tea. I'm a big fan of black tea, especially in the morning, and if you have the right equipment (read: a strainer), loose leaf tea is such an upgrade on regular tea bags. When you're buying loose leaf tea, look out for larger leaves; generally this means they are better quality and you'll get much more flavour from them as they unfurl.