Here's about all you'll need. Carrots, cucumber, diakon radish and purple onions not pictured in photo.
Slice and chop all vegetables and mix everything together well in the Vietnamese Banh Mi Slaw section. Cover and refrigerate for 20 minutes. Stir intermittently.
Split your Baguette Bread and coat with melted butter. Place in a 350° oven for 5 to 8 minutes. Or, until crispy. Wrap in tin foil until needed.
Bring your water and salt to a heavy boil then, reduce water to simmering. Carfully place room temperature eggs into water. Boil eggs for 4.5 minutes. Pull eggs out immediately and place into an ice bath.
Place Siracha Sauce on bread. Pile your slaw mixture on bread. Crack your eggs open [2 per sandwich] and pour on your yolks on top. Scoop out your remaining egg whites with a spoon and place on slaw mixture as well. Sprinkle on fresh cracked black pepper. Place fresh Cilantro on top.
