The ultimate breakfast baguette, bánh mì ốp la is a warm bread package of fried-before-your-eyes eggs, soy sauce and black pepper. Depending on the vendor, this bánh mì filling may also include pate, cucumber slices and julienned strips of pickled carrot and daikon radish. Ideally, the egg should be lightly fried, so the yolk is still soft. The crunchy outer layer of the bánh mì will contain the soy sauce and runny egg yolk right up until the last few bites, which will be soggy, but so delicious you'll have to lick your fingers to get every last sticky drop of deliciousness. It is best eaten with a side of cà phê sữa đá, Vietnamese iced coffee with condensed milk. Try bánh mì ốp la at any one of the multitude of bánh mì stalls in Nguyen Van Trang Street in District 1, which service the scholars at the Hoa Sen (Lotus Flower) University.