Thai Khao Tom Egg Rice Sandwich with Salted Fish and Ginger on Roti
A creative breakfast sandwich inspired by Thai khao tom (rice soup), featuring a soft-boiled egg, crispy salted fish, fragrant jasmine rice, and bright pickled ginger tucked into warm, buttery roti. The rice provides comfort and substance while the egg yolk creates a silky sauce, and the salted fish adds umami depth. Perfect for a satisfying morning meal that balances protein, texture, and Thai flavors.
Steps
Before you start
- Have all components prepped and ready before cooking (this comes together quickly)
- Bring a small pot of water to a boil for the eggs
- If using pre-made roti from refrigeration, let them sit at room temperature for 5 minutes
Quick-pickle the ginger
- Place the julienned fresh ginger in a small bowl.
- Add the rice vinegar and salt, then stir well.
- Set aside for at least 5 minutes while you prepare the other components (the ginger will soften and brighten in flavor as it sits).
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Ready when: Ginger slices are pliable and have absorbed the vinegar
Tip: Don't skip this step—the acidity brightens the entire sandwich and cuts through the richness of the egg and fish
Boil eggs to soft-boiled
- Bring a small saucepan of water (enough to cover eggs by 1 inch) to a rolling boil.
- Carefully lower the 2 room-temperature eggs into the water and cook for exactly 6 minutes.
- Transfer them immediately to a bowl of ice water to stop the cooking.
- Let cool for 2 minutes, then gently peel under cool running water.
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Ready when: Egg white is set but yolk is still runny when gently cut into
Tip: Ice-bath cooling is essential—even 30 seconds too long in hot water will turn the yolk too firm. The runny yolk is your sauce
Sear the salted fish
- Heat 1 tablespoon (15 g) of butter in a 10–12-inch skillet or wok over medium-high heat.
- Once foaming, place the dried salted fish fillets in the pan and cook for 2–3 minutes per side until crispy and fragrant, pressing gently with a spatula.
- Transfer to a plate and flake into bite-sized pieces, checking for any bones.
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Ready when: Fish is golden and crispy, skin crackling slightly
Tip: Pat the fish dry before cooking—moisture prevents crisping. Flake carefully and pick out any fine bones
Warm and compress the rice
- Add the second tablespoon (15 g) of butter to the still-warm skillet over medium heat.
- Add the cooled jasmine rice and stir-fry for 2–3 minutes, breaking up any clumps.
- Press the rice with the spatula to form a compact cake or mass.
- It should be warm and slightly infused with butter but not soggy.
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Ready when: Rice is warm, fragrant, and pressed into a cohesive mass
Tip: Don't oversaturate the rice with butter—you want it to hold together, not be greasy
Warm the roti
- Wipe the skillet clean or use a fresh small skillet.
- Heat it over medium heat and place a roti in the pan for about 30 seconds per side until pliable and warm.
- Transfer to a cutting board.
- Repeat with the second roti.
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Ready when: Roti is warm and slightly puffed, no longer stiff
Tip: Warming the roti makes it flexible enough to wrap without tearing
Assemble the sandwich
- Lay each warm roti flat on a work surface.
- Spoon half of the warm buttered rice onto the center of each roti, pressing gently into a small mound.
- Top each with half of the flaked salted fish, then top with 1 soft-boiled egg (whole or halved, as you prefer).
- Scatter with half of the quick-pickled ginger and cilantro (if using), and drizzle with fish sauce (if using).
- Fold or roll the roti around the filling, tucking in the sides as you go.
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Ready when: Sandwich is folded and all components are visible or snugly enclosed
Tip: Work quickly while the roti is still warm and pliable. If it cools and stiffens, warm it again for a few seconds
Serve immediately
- Transfer the sandwiches to plates while warm.
- The soft egg yolk will run slightly into the rice and create a silky sauce.
- Eat with your hands, allowing the yolk to coat each bite.
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Tip: Serve immediately while the roti is still warm and the egg yolk is at its creamiest
Good to know
Tips
- The soft egg yolk is the 'sauce' for this sandwich—it should be runny enough to coat the rice and fish. If you prefer a firmer yolk, cook for 7 minutes instead of 6
- Toast the roti very lightly if you want more texture contrast, but avoid charring—it should remain pliable
- Fish sauce is optional but recommended: a light drizzle adds the classic Thai khao tom broth element in concentrated form
- Make this with warm leftover rice from dinner the night before for a nearly hands-off breakfast
Make ahead
You can prepare the quick-pickled ginger up to 1 day ahead and store it in the refrigerator. Cook the rice and store it separately in the refrigerator for up to 3 days. Assemble the sandwich fresh just before serving for the best texture and temperature contrast.
Storage & reheating
This sandwich is best eaten immediately while warm. Leftover components can be refrigerated separately for up to 3 days (rice, flaked fish, pickled ginger in their containers). Do not store the assembled sandwich, as the roti will become tough. To reheat: warm the rice gently in a skillet, boil a fresh egg, warm the roti, and reassemble.
Substitutions
- salted fish fillets (such as salted mackerel or herring) → Crispy anchovies or dried shrimp, fried until fragrant. Use about 3 oz (85 g) of dried shrimp, soaked briefly and fried. Adjusts the flavor profile slightly but provides similar umami
- roti (Indian flatbread) → Warm naan or soft flour tortilla. These are thicker and more absorbent; they work well but change the hand-held eating experience slightly
- cooked jasmine rice, cooled to room temperature → Cooked fragrant white rice or even day-old jasmine congee (thinned khao tom), lightly drained. Adjusts texture from solid to porridge-like; keeps the khao tom spirit intact
- fresh ginger, young and tender → Pickled red ginger (beni shoga) or store-bought pickled ginger. Saves prep time. Use the same amount by weight; it's already pickled so omit the vinegar and salt step
