Vietnamese Scrambled Egg Banh Mi (Sandwich)

From: Chef Gabrielle Hamilton, Prune, NYC. Yield: 12 servings.

⅓ cup fish sauce

⅓ cup rice vinegar

¼ cup fresh lime juice

¼ cup warm water

2 tsp. sugar

1 tsp. crushed red pepper flakes

1 Tbsp. fresh peeled ginger, minced

1 tsp. garlic, minced

2 medium seedless cucumbers

4 medium peeled carrots

1 bunch fresh cilantro

1½ cups mayonnaise

2 tsp. sriracha sauce

12 3" pieces baguette

18 large eggs

1 cup butter

2 medium jalapenos, cut into paper-thin slices

Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic. Reserve.

Julienne the cucumber and carrots. Place in non-reactive bowl. Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to the julienned vegetables. Pour on fish sauce blend; toss to marinate.

Blend mayonnaise and sriracha sauce; cover and reserve.

Split baguettes in half; toast in 400°F oven for 5 minutes.

In saute pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining.

Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with ⅓ to ½ cup each eggs and drained vegetable slaw. Sprinkle on 2 Tbsp. cilantro leaves and 2-3 strips jalapeno. Cover with baguette tops. Serve immediately.