Less than five weeks to go until the end of another school year! Today was a rough day, so I thought I’d write a happy post to turn that frown upside down! My neighbor told me to drink away my worries, but this girl has to get up early in the morning! 😉
As most of you may know, I teach high school English and Conversational Vietnamese. There is a cultural component to my CV class and the students get to have fun in the kitchen every few weeks or so. We have cooked several times so far this semester (click here to see what we made last time!) and we are at a point where the students get to request repeat dishes. We’re running out of time together so I like to give them the opportunity to redo their favorites.
The first dish I make with each CV class is a Vietnamese breakfast sandwich. Most of my students have never heard of, nor tasted, Vietnamese food before so I like to slowly acclimate their taste buds. This dish is super simple and always a winner. The students are always eager to request this as a repeat dish. We made this again last Friday and there was plenty of happy, quiet chewing. Ahh, classroom management at its finest! 😉
The ingredients list for this recipe (or lack thereof) consists of baguette (I had to use a french loaf this time as the grocery store was fresh out of baguettes), eggs, lạp xưởng (also called Chinese sausage–I buy mine from a Vietnamese deli), and green onions. All you do is chop up and crisp up the lạp xưởng over medium-high heat and toss in the green onions at the last minute. Next, stir in well-beaten eggs (seasoned with salt and pepper) and cook to your desired degree of doneness. Then stuff it all inside a baguette and chow down!