Start by prepping your ingredients: chop tomatoes, shallot, spring onion & cilantro into small pieces. With Beef, slice it thinly and marinate with salt, pepper & minced shallot. Also cut white onions into pieces for stir-frying with beef later.

There are some ingredients you won’t have to prepare anything such as egg or pâté. For others, such as sausage, meatballs, beef and onion, etc, you should cook them separately.

In a skillet, pan-fry your sausages in 2-3 minutes on high heat. Set them aside.

Continue to use this skillet to stir-fry beef slices with onion pieces over medium heat until all cooked. Don’t stir-fry for too long as the beef can become chewy very quickly.

Banh Mi Chao’s base is tomato sauce. You can make the sauce with either both fresh tomatoes and store-bought tomato sauce, or tomato sauce only.

In a skillet (can be the same skillet used to stir-fry beef), add cooking oil and chopped shallot in. Fry shallot until aroma is spread, then add chopped tomato (if you use fresh tomatoes) to the skillet. When the tomatoes turn into a thick sauce, add tomato sauce and water and continue to simmer them on medium heat. Season with salt & pepper, and garnish with a handful of chopped spring onion and cilantro.

Once you are done with the base of tomato sauce and other raw fillings, it’s time to set them all in the skillet.

Crack eggs onto the tomato sauces. If you like meatballs, add some too. When they are nearly cooked, respectively add stir-fried beef & onion, sausage, cheese, and pâté in the skillet.

Continue to cook in several minutes, then turn off the heat and enjoy.